NL2026991B1 - Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor - Google Patents
Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0408—Freezing; Subsequent thawing; Cooling the material being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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Abstract
The present invention relates to a method for producing a frozen finish-fried potato product, a method for producing a regenerated finish-fried potato product, and finish frying system and processing line provided therewith. The method according to the invention comprises the steps of: — selecting a batch of potatoes; — washing, peeling and cutting the supplied potatoes to form a basic potato product; — blanching the basic potato product to form a blanched potato product; — drying the blanched potato product; — applying a coating to potato product to form a coated potato product; — pre-frying the coated potato product to form a pre-fried potato product; — freezing the pre-fried potato product before finish-frying; — finish-frying the pre-fried coated potato product; and — freezing the finish-fried potato product, wherein the selecting of a batch of potatoes comprises selecting potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg. Preferably, the frozen-finish fried potato product is successfully regenerated.
Description
PROCESSING LINE THEREFOR The present invention relates to a method for producing a frozen finish-fried potato product, in particular French fries.
Finish-frying of potato products requires processing time and its prodact quality is sensitive to the actual frying conditions, including time and temperature. In practice, this may result in potato products that are too hard or too soft. In addition, poor frying conditions may resuit in an undesired uptake of oil. This may reduce quality perception by a consumer such as taste. In addition, such uptake may increase the energetic value of the potato products and that may thereby contribute to an unhealthy lifestyle of a consumer. This may even lead to medical and other health problems.
The present invention has for its object to provide a method for producing a frozen finish- {fried potato product, in particularly French fries, that can be relatively easily transformed from a frozen product to a ready-to-eat product by a consumer or operator in a fast food restaurant, for example. In addition, also at least an acceptable product quality is achieved, with product quality related to the quality as it is ultimately perceived by the consumer in respect of crunchiness, bite, mouthfeel, colour, flavour, and the like.
This object is achieved with the method for producing a frozen finish-fried potato product according to the present invention, wherein the method comprises the steps of: — selecting a batch of potatoes; — washing, peeling and cutting the supplied potatoes to form a basic potato product; — blanching the basic potato product to form a blanched potato product; — drying the blanched potato product; — applying a coating to the potato product to form a coated potato product; — pre-frying the coated potato product to form a pre-fried potato product; — freezing the pre-fried potato product before finish-frying; — finish-frying the pre-fried coated potato product; and — freezing the finish-fried potato product, wherein the selecting of a batch of potatoes comprises selecting potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg.
The method according to the present invention produces a frozen finished-fried potato product, in particular French fries. It will be understood that other potato products may also be subject to the method according to the invention. This may relate to other potato starch or granulate products.
According to the invention a suitable batch of potatoes is selected and in a next step washed, peeled and cut into the desired shape of the basic potato product. Thereafter, the basic potato product is treated in respective blanching, drying and coating steps. The coating may provide protection of the potato product and reduce absorption of oil and retain moisture in the product. Examples of such coating are described in WO 2016/153350 Al, for example. Experiments showed that this coating provided a finish-fried potato product that is easy to regenerate and provides a crispy product. The coated potato product is pre-fried and preferably cooled to a cooled or frozen pre-fried potato product.
In the method according to the invention the potato product is as a next step finished- fried. After finish-frying the potato product is frozen to a frozen finish-fried potato product. This frozen finish-fried potato product can be stored and/or transported to a restaurant, shop, and consumer.
According to this method of the invention, the finish-frying process is performed under controlled conditions, preferably in the factory directly after coating and pre-frying, optionally including a cooling/freezing step. It will be understood that finish-frying the potato product under controlled conditions significantly contributes to maintaining the product quality as perceived by the consumer. Product quality may involve different aspects, such as crunchiness, bite, mouthfeel, colour, flavour, and the like. By finish-frying under controlled conditions in a factory, the product quality problems caused by finish-frying by a consumer (or fast food restaurant) are obviated.
Furthermore, performing the finish-frying step in a factory has as a further advantage that process conditions can be controlled and monitored. This reduces undesired oil uptake or over- frying the product. This significantly contributes to the product quality perception of the consumer in relation to one or more of crunchiness, bite, mouthfeel, colour, flavour and the like. In addition, oil uptake in the finish-frying operation can be reduced significantly. This contributes in preventing all types of health issues and reduces the calorie intake by a consumer.
In addition, the consumer {or operator) is provided with a product that is relatively easy to handle and has not to perform any finish-frying operation. In fact, such consumer (or operator) only needs to regenerate the potato product which involves heating the product. This regenerating of the frozen finish-fried product can be performed by a consumer and/or a fast food restaurant, for example. Therefore, the method provides a user-friendly processing for providing a potato product that allows for relatively fast regeneration of the potato product.
In a presently preferred embodiment of the invention the method further comprises the step of regenerating the frozen finish-fried product.
By regenerating the frozen finish-fried product it was shown that the finish-fried product can be regenerated to a ready-to-eat product in a limited amount of time and at good quality. Regeneration typically includes heating the product, optionally in a moist environment.
Preferably, the regeneration of the frozen finish-fried potato product is performed at a temperature in the range of 190 to 280 °C, preferably in the range of 240-280 °C in hot air, or alternatively in the range of 170-180 °C in oil. The duration of the heating is preferably in the time range of 0.5-2 minutes, more preferably in the time range of 0.75-1.5 minutes, and is most preferably about 1 minute. Most preferably, the temperature and time ranges of the aforementioned embodiment are combined. It was shown that such process conditions for the regeneration step provide a good quality ready-to-eat product having good taste, and that is preferably also of a relatively low caloric/calorific value as compared to a potato product that is finish-fried by a consumer under sub-optimal conditions, for example.
In one of the preferred embodiments the regenerating in hot air was combined with the use of microwaves, preferably in a time range of about 20 to 40 seconds, preferably about 30 seconds. In regenerating hot air is preferably provided on substantially all sides of the potato product. Heat sources are preferably positioned close to the product at a distance that is preferably below 8 cm.
After finish-frying the product was frozen at -20 °C and kept for at least 48 hours. Regeneration of the product was done in hot air.
Tests have shown that regeneration is typically possible in about 1 minute in heated oil in a temperature range of 170-180 °C, and in about 1 minute in a so-called hot-air oven in a temperature range of 220-250 °C. In commercial air fryers it may take up to about 3 minutes at a temperature of about 200 °C. These tests were done with 200 gram portions.
According to the invention the method comprises the step of freezing the pre-fried potato product before finish-frying.
After pre-frying the potato product is frozen and then treated further. It was shown that this achieves a good quality potato product.
In a presently preferred embodiment of the invention after freezing the finish-fried potato product it is maintained for at least 48 hours at a temperature of about -20 °C. It was shown that this improved the regenerating and resulted in a crispy regenerated and finish-fried potato product.
Finish-frying is in the method according to the invention preferably performed in hot air at a temperature above 175 °C, and preferably at a temperature of about 180 °C. The method according to the invention preferably performs finish-frying in hot air in a time range of 5-10 minutes, preferably 6-9 minutes, and is most preferably done in about 8 minutes. It was shown that such finish-frying operation contributes to a good quality product that can be relatively easily treated further to provide a ready-to-eat potato product. This finish-frying can be performed under optimal and controlled (factory) process conditions, thereby contributing to a good quality ready- to-eat potato product. Finish-frying can be performed in a continuous process or, alternatively, in a batch operation. In a continuous process, the potato products are typically transported using conveyor belts through a hot air tannel wherein the potato product is exposed to the desired temperature for a certain residence time. Alternatively, the potato products are put in a batch-wise operated hot air chamber and exposed in the chamber for a desired time period to the desired temperature. The method according to the invention can be advantageously applied to so-called low- carb potatoes having a relatively low dry matter content.
It was surprisingly shown that the effects of the method according to the present invention can be advantageously achieved for so-called low carb potatoes having a relatively low dry matter content. This has as an advantage that the calorific intake by consumers is reduced further as compared to conventional potato varieties used for French fries.
According to the invention the step of selecting potatoes involves selecting potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg. These relatively low underwater weights relate to the so-called low-carb potatoes. Use of these varieties achieves that an end product that is ready-to-eat is provided with a relatively low calorific content/energetic value.
Itis noted that most potatoes that are conventionally applied for French fries have an underwater weight in the range of 325-450 g/5 kg. Tests have shown that the use of such potato varieties in the method according to the present invention result in end products having a calorific content for 100 gram of regenerated fries below 200 kCal. Typically, these products have a dry matter content of about 40 to 44 g, more typically 42 g. The tests were performed with potato products having a cut size of about 6 mm. It is noted that conventional French fries after finish frying have about 300- 310 kCal per 100 g. Similar effects with other cut sizes for the potato products. This significant reduction in the energic value of the end product results in a healthier end product, whereby the adverse effects associated with conventional French fries can be counteracted or even obviated. As a further effect, the available carbo hydrates in the end product can be significantly reduced when using the method according to the present invention, preferably in combination with the use of potato varieties having a low underwater weight. Examples of these potato varieties are the Colomba, Carrera and Evora. Experiments showed that the method according to the invention can also be applied to other potato varieties that have a higher underwater weight (above 330 g/5 kg). These experiments showed that it was possible to apply the method steps to these varieties.
However, processing these other varieties resulted in a higher energic value as compared to the processing of potatoes with low underwater weight according to the invention.
The invention also relates to a method for producing a regenerated finish-fried potato product that comprises the steps of: — performing the method according to one of the embodiments of the invention to produce a frozen finish-fried potato product, and — regenerating the frozen finish-fried potato product.
This method provides the same or similar effects and advantages as described in relation to the method for producing a frozen finish-fried potato product. After finish-frying the frozen product is typically stored and transported to shops, (fast food) restaurants, and/or consumers. At this other location the product will be regenerated and being served to the consumer as a ready-to- 5 eat product.
The invention also relates to a regenerated potato product having a calorific value lower than 200 kCal/100 g. This reduces intake of calories by a consumer, as is described in relation to the producing of a frozen finish-fried potato product The invention further also relates to a hot-air finish-frying system for potato products that comprises: — a hot air generating system; — a number of blowers or nozzles configured for providing hot air to the potato products; and — transport means to expose the potato products to the hot air.
The hot-air finish-frying system enables providing a potato product having the same or similar effects and advantages as described in relation to the aforementioned methods. The system according to the invention can be used in a continuous and preferably also in a batch operation to produce a frozen finish-fried potato product. Transport means may comprise conveyor belts to be used in a continuous operation and/or transport cars to be used in a batch operation, for example.
In a preferred embodiment the system further comprises a sensing system configured for sensing the potato product and a control system that is operatively coupled to the sensing system and is configured for controlling the system.
Such sensing and control systems enable an automatically controlled finish-frying process. For example, in response to a measurement of the sensing system, the residence time and/or hot air temperature can be amended by the control system. The sensing system may make use of different types of sensors, including temperature sensors, moisture sensors, and/or vision systems.
The invention further also relates to a processing line that is configured to perform the method for producing a frozen finish-fried potato product as described above and comprises a hot- air finish-frying system as mentioned above and a freezing system for freezing the finish-fried potato product.
Such processing line provides the same or similar effects and advantages as described in relation to the methods and system.
Further advantages, features and details of the invention will be elacidated on the basis of preferred embodiments thereof, wherein reference is made to the accompanying drawings, in which:
— Figure 1 shows a schematic overview of the process for producing a frozen finish- fried potato product and regeneration to provide a ready-to-eat product from potatoes; — Figures 2 and 3 shows a continuous hot-air tunnel for a continuous finish-frying operation; and — Figure 4 A-C shows a hot-air chamber for a batch finish-frying operation.
Process 2 (figure 1) for providing a frozen finish-fried potato product and including the further step of providing a regenerated potato product starts with providing 4 the (raw) potatoes to a factory, including harvesting, selecting and transporting. This process 2 further comprises the step of selecting a good batch of potatoes, preferably of a low dry matter, in selection phase 6. The selected products are provided to the factory and subjected to washing 8, peeling 10 and cutting 12 resulting in a basic potato product. This basic potato product is subjected to a blanching 14, coating 16 and pre-frying 18 process. In an advantageous preferred embodiment according to the present invention the blanching time lies in the range of 8 to 12 minutes, preferably in the range of 9 to 11 minutes, and most preferably amounts to about 10 minutes. In a currently preferred embodiment the blanching temperature lies in the range of 74 to 84°C, preferably lies in the range of 76 to 83°C and is most preferably in the range of 78 to 82°C. It has been found that with said temperatures and time periods, preferably in combination, a suitable potato product is obtained. In an advantageous preferred embodiment according to the present invention the most suitable drying conditions are a combination of a drying time in the range of 8-12 minutes, preferably a drying time of 10 minutes, and a drying temperature in the range of 70-90°C, preferably a drying temperature of 86°C. The combination of 10 minutes and 80°C is found to be particularly suitable, particularly in combination with the above discussed blanching conditions.
In a further advantageous preferred embodiment according to the invention the coating step 16 is performed at a temperature of about 160°C and the coating is applied in together with or adjacent to a pre-frying process 18 in a time interval in the range of 1.5 to 2.5 minutes. It is found that with said temperatures and time intervals, preferably in combination, the suitable potato product is obtained. Use is optionally made of a so-called vacuum fryer, wherein a temperature is applied in the range of 120-150°C, preferably about 130°C. Such a fryer can be applied as alternative according to invention.
Pre-frying 18 can be performed in combination with the aforementioned steps or can be used as a separate (sub) operation at an appropriate temperature. In the illustrated embodiment the pre-fried potato product is then cooled or frozen in cooling-freezing step 20 after which the product is finish-fried in finish-frying step 22.
The finish-frying time further preferably lies in the range of 6 to 9 minutes, preferably in the range of 7 to 8 minutes. It is found that the suitable potato product is obtained with said temperatures and time periods, preferably in combination. The finish-frying conditions are preferably applied in combination with said blanching conditions. Although finish-frying and preparatory steps, including blanching and pre-frying, are separate (sub-)processes, these steps do have an influence on the product and on the most suitable conditions. It is found that applying such conditions results in a desired product.
The finish-frying operation is typically performed at a temperature of about 180 °C for about 8 minutes. After finish-frying the product is frozen in freezing step 24 and ready for transport and/or storage as frozen finish-fried potato product 26. Frozen finish-fried potato product 26 can be packed in different packaging units, including so-called big bags. After transport, storage etc, the frozen products 26 can be regenerated in regeneration step 28. Typically, regeneration is performed at a temperature of 200-250 °C in a hot-air oven or air fryer, more specifically in a hot- air oven in the range of about 240 °C and in an air fryer at 200 °C. An alternative regeneration process can be performed in heated oil of about 175 °C. After regeneration, the final ready-to-eat end product 30 is provided.
It will be understood that the aforementioned temperatures and residence times are presented as examples that result in good product quality. Depending on the raw material and potato varieties that are used the optimal conditions can be adapted accordingly.
Finish-frying 22 is presently preferably performed in hot air tunnel 42 (figures 2-3). Tunnel 42 is positioned between loading unit 44 and transport/cooling unit 46. Finish frying system 42 comprises frame 48 having first conveyor (belt) 50 and second conveyor (belt) 52 that move products P in direction A. It will be understood that another amount of belts can also be envisaged in accordance to the present invention. Hot air is provided using fan 54 and heater element 56. Heated air is provided by nozzle 58 to the products P that are transported by belts 50,
52. Distance between nozzles 58 and products P above belt 50 is d, and above belt 52 d,. When products P are transferred from belt 50 to subsequent belt 52, products P transfer over distance ds. Distance d3 is preferably chosen such that products P re-orientate on belt 52 as compared to their previous orientation on belt 50. In the illustrated embodiment distance d, is below 10 cm, distance d: is below 10 cm and distance d is about 10 cm, for example. In the illustrated embodiment the (free) distance below belts 50, 52 is below 5 cm to enable circulating the hot air in the tunnel.
Length L of device 42 is adapted to the desired throughput capacity and can be about 40 meters, for example. The same reasoning applies to the width of device 42 that in the illustrated embodiment typically is about 300 cm.
In the illustrated system 42, in use 5 kg of French fries per m’ can be transported by conveyor belts 50, 52. For a typical conveyor speed of 3.3 m/minute about 49.5 kg/minute can be provided to system 42. It is noted that a 25% moisture loss may occur. After hot air tunnel 42 products are cooled/frozen, preferably to -19°C.
In an alterative embodiment finish-frying 22 is performed in a batch operation with hot air chamber 72 (figure 4A-C). Chamber 72 comprises housing 74 with entry doors 76. In the illustrated embodiment transport cars 78 have a number of carriers 80 on which products P can be positioned. In the illustrated embodiment transport means 78 are transported over rails 82. In this embodiment transport car 78 has a length of about 500 cm and carries two shelves or carriers 80. Width of car 78 is about 120 cm. Frame 74 of chamber 72 comprises one or more fans 84 and heaters 86 to provide hot air into chamber 72. It will be understood that the size and number of carriers 80 of car 78 and chamber 72 can be designed in accordance to the actual needs.
Experiments have been performed with potato products of different potato varieties. It was shown that a low calory ready-to-eat product was achieved with so-called low-carb product varieties. Regeneration has found to be most optimal for about one minute in heated oil at 170-180 °C, and 1.15 minutes in conventional hot air ovens at a temperature in the range of 225-250 °C. In air fryers that are often used by consumers it may take about 3 minutes at a temperature of about 200 °C. Defrosted French fries of similar portions take about | minute in hot air and oil. Tests are particularly done with portions of about 200 g.
Tests further show that a ready-to-eat end product can be provided having 190-200 kCal per 100 g and a 42 g dry matter content. Good results were achieved with potatoes from the potato variety Colomba. Other low carb potato varieties were also successfully applied.
Further tests involved the selection of a batch of potatoes having an underwater weight of belwo 300 g/5 kg. After preparing the coated potato product the product was pre-fried and frozen. Finish-frying was performed in hot air at a temperature in the range of 190 to 210 °C, preferably about 200 °C, for 9 to 11 minutes, preferably 10 minutes. Hot air was provided on substantially all sides of the potato product. Heat sources were positioned close to the product at a distance that is preferably below 8 cm. After finish-frying the product was frozen at -20 °C and kept for at least 48 hours. Regeneration of the product was done in hot air. Experiments showed that 200 g was regenerated in 55 seconds in a Merrychef E2S, wherein optionally 30 seconds of microwave was added (convention and irradiation). Alternatively, 200 g was regenerated in a Rational at 250 °C for 1 minute (convection). Both experiments provided a crispy product that was ready-to-eat.
The present invention is by no means limited to the above-described preferred embodiments thereof. The rights sought are defined with the following claims, within the scope of which many modifications can be envisaged. For example, it is explicitly mentioned that combinations of the illustrated embodiments, including combination of individual features thereof, are possible.
CLAUSES {. Method for producing a frozen finish-fried potato product, the method comprising the steps of: — selecting a batch of potatoes; — washing, peeling and cutting the supplied potatoes to form a basic potato product; — blanching the basic potato product to form a blanched potato product; — drying the blanched potato product; — applying a coating to the potato product to form a coated potato product; — pre-frying the coated potato product to form a pre-fried potato product; — freezing the pre-fried potato product before finish-frying; — finish-frying the pre-fried coated potato product; and — freezing the finish-fried potato product, wherein the selecting of a batch of potatoes comprises selecting potatoes of a potato variety with an underwater weight equal to or lower than 300 g/5 kg.
2. Method according to clause 1, further comprising the step of regenerating the frozen finish-fried potato product.
3. Method according to clause 2, wherein the regenerating is performed at a temperature in the range of 190 to 280 °C, preferably in the range of 240 to 280 °C, in hot air in a hot air oven or air fryer.
4. Method according to clause 2 or 3, wherein the regenerating further comprises the application of microwaves.
5. Method according to clause 2, wherein the regenerating is performed at a temperature in the range of 170 to 180 °C in oil.
6. Method according to clause 2, 3, 4 or 5, wherein the regenerating is performed in a time range of 0.5 to 4 minutes, preferably 0.75 to 1.50 minutes, and most preferably about 1 minute.
7. Method according to any of foregoing clauses, wherein the frozen finish-fried potato product is maintained for at least 48 hours at a temperature of about -20 °C.
8. Method according to any of foregoing clauses, wherein the finish-frying is performed in hot air at a temperature above 175 °C, and preferably at a temperature of above 180 °C, and most preferably at a temperature of about 200 °C.
9. Method according to any of foregoing clauses, wherein the finish-frying is performed in hot air in a time range of 5 to 10 minutes, preferably 6 to 9 minutes, and most preferably about 8 minutes.
10. Method for producing a regenerated finish-fried potato product, comprising the steps of: — performing the method for producing a frozen finish-fried potato product according to any of the foregoing clauses; and — regenerating the frozen finish-fried potato product.
11. Potato product produced with a method according to any of the foregoing clauses, wherein the regenerated potato product has a calorific value lower than 200 kCal/100 g.
12. Hot-air finish-frying system for potato products, the system comprising: — a hot air generating system; — a number of blowers or nozzles configured for providing hot air to the potato products; and — transport means to expose the potato products to the hot air.
13. Hot-air finish-frying system according to clause 12, further comprising a sensing system configured for sensing the potato product, and a control system that is operatively coupled to the sensing system and is configured for controlling the system.
14. Processing line configured to perform the method as claimed in one or more of the foregoing clauses 1-10, comprising a hot-air finish-frying system according to clauses 12 or 13 and a freezing system for freezing the finish-fried potato product.
Claims (14)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2026991A NL2026991B1 (en) | 2020-11-26 | 2020-11-26 | Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor |
| PCT/NL2021/050721 WO2022114958A1 (en) | 2020-11-26 | 2021-11-26 | Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL2026991A NL2026991B1 (en) | 2020-11-26 | 2020-11-26 | Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NL2026991B1 true NL2026991B1 (en) | 2022-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2026991A NL2026991B1 (en) | 2020-11-26 | 2020-11-26 | Method for producing a frozen finish-fried potato product and a regenerated potato product, and a hot-air finish-frying system and processing line therefor |
Country Status (2)
| Country | Link |
|---|---|
| NL (1) | NL2026991B1 (en) |
| WO (1) | WO2022114958A1 (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
| WO2000008953A1 (en) * | 1998-08-13 | 2000-02-24 | The Procter & Gamble Company | Oven-baked french fries having extended hold time |
| WO2000025605A1 (en) * | 1998-10-29 | 2000-05-11 | J.R. Simplot Company | Batter coated french fried potato strips and method of making |
| WO2000028828A1 (en) * | 1998-11-17 | 2000-05-25 | J.R. Simplot Company | Clear coat batter for french fried potato strips |
| WO2016153349A1 (en) * | 2015-03-23 | 2016-09-29 | Fries4All B.V. | Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying |
| WO2016153350A1 (en) | 2015-03-23 | 2016-09-29 | Fries4All B.V. | Coating for a potato product for finish-frying, a potato product provided therewith and method therefor |
| NL2014505B1 (en) * | 2015-03-23 | 2017-01-17 | Fries4All B V | Method for manufacturing a potato product to be baked, processing line therefor and such a baked-on potato product. |
-
2020
- 2020-11-26 NL NL2026991A patent/NL2026991B1/en active
-
2021
- 2021-11-26 WO PCT/NL2021/050721 patent/WO2022114958A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4590080A (en) * | 1983-03-28 | 1986-05-20 | J. R. Simplot Company | Process for preparing parfried and frozen potato products |
| WO2000008953A1 (en) * | 1998-08-13 | 2000-02-24 | The Procter & Gamble Company | Oven-baked french fries having extended hold time |
| WO2000025605A1 (en) * | 1998-10-29 | 2000-05-11 | J.R. Simplot Company | Batter coated french fried potato strips and method of making |
| WO2000028828A1 (en) * | 1998-11-17 | 2000-05-25 | J.R. Simplot Company | Clear coat batter for french fried potato strips |
| WO2016153349A1 (en) * | 2015-03-23 | 2016-09-29 | Fries4All B.V. | Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying |
| WO2016153350A1 (en) | 2015-03-23 | 2016-09-29 | Fries4All B.V. | Coating for a potato product for finish-frying, a potato product provided therewith and method therefor |
| NL2014505B1 (en) * | 2015-03-23 | 2017-01-17 | Fries4All B V | Method for manufacturing a potato product to be baked, processing line therefor and such a baked-on potato product. |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2022114958A1 (en) | 2022-06-02 |
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