Classifications

• • 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
• • 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
  • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
  • A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
• • 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
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
• • 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

Definitions

• the present invention relates to a method for degreasing fried foods, particularly thin foods such as potato chips or other types of fried snack products such as e.g. Tortilla corn chips, as well as using synthetic fat, e.g. Sorbestrin ® or Olestra ®, manufactured foods.
• Starch-containing starting products such as potatoes
• Starch-containing starting products are particularly suitable for frying in hot oils, with tasty and - if the products are fried in a sufficiently thin layer - crispy products.
• the best known and most widely distributed product of this type is the potato chips.
• This prior art method preferably works with the technical alcohol, i.e. 20% ethanol, using 800 liters of ethanol per 100 kg of potato chips.
• the aim of the present invention was to develop an extraction process for deep-fried products, in which the material to be extracted maintains the texture achieved by the previous deep-frying and is preferably not mechanically damaged and which works with as little energy expenditure as possible, and the provision an apparatus suitable for carrying out the method.
• This object has been achieved by providing a process in which anhydrous, i.e. absolute alcohol are used.
• the figure represents a flow diagram which illustrates the sequence of the method according to the invention.
• alcohols approved for this purpose are preferred, in particular ethanol.
• Absolute drinking-grade Etbanol is the preferred solvent in this process. Surprisingly, it was found that when using fried products with a moisture content of less than 3% by weight, preferably less than 1% by weight, the use of absolute ethanol versus 96% ethanol offers surprising advantages. Thus, the oil-dissolving capacity of absolute alcohol at boiling temperature when applied to fried products is about 15 times better than that of normal 96% alcohol. Absolute Etbanol also offers other advantages. For example, the drying time for the products is shorter since the product cannot absorb any additional water during the extraction, which means that it is less stressed, and absolute ethanol has the advantage over other solvents which are usually anhydrous, such as hexane to be part of food itself.
• the chips when absolute ethanol is used, the chips retain their crispiness and are neither soft nor brittle. Due to the surprisingly high oil-dissolving capacity even at the boiling point, there is also no need to work under pressure and since there is no possibility of water absorption from the solvent, the residence time of thin chips in the solvent is not critical.
• the extraction can be carried out with any extractor 1, for example by immersion or spraying. However, extraction in the countercurrent or cross-flow extractor is preferred.
• the extraction can take place, for example, in 35 or more stages: these one or more stages can be selected from the extraction process i) sprinkling the optionally preheated chips (preferably preheated to extraction temperature) with absolute alcohol or miscella at elevated temperature (for absolute ethanol at approx. 50-77 ° C) or ii) flooding the chips with absolute alcohol or Miscella.
• the extraction is usually carried out at temperatures which are in the range from 25 ° C. below the boiling point of the solvent and the boiling point of the solvent.
• the alcohol or miscella hereinafter referred to as solvent
• solvent can be applied to the chips with or without pressure in liquid form where the solvent detaches surface oil and drips off as miscella Ml.
• the crude entfette ⁇ th chip-.-. Have after the first stage a residual oil content of übli ⁇ chhold Gev 10-20%.
• the chips are flooded with solvent. After this at least one stage, the residual oil content is usually distributed homogeneously over the chips. This is the important side effect of this flooding process: the oil content standardization. After the flooding, a Miscella, Miscella M2, is also drained off.
• a preferred countercurrent extractor is the so-called cross-current extractor, in which the solvent is supplied by means of sprinkling.
• the countercurrent extractor (1) is a bucket elevator extractor or a carousel cross extractor.
• the residence time of the products in each stage of the extraction is not critical.
• the solvent is recycled into the extraction. So that the service life of the solvent is optimal, the frying process of the chips should be controlled so that the chips have a water content of preferably max. Have 1% when going into extraction. This ensures that no or minimal water from the chips passes into the solvent.
• the chips go into the immediately after the last extraction stage Stage of basic seasoning 2.
• the chips can be sprinkled with a powdery wort in which only temperature-sensitive components and / or precursors are contained.
• the precursors produce a red aroma, which compensates for any loss of aroma by removing aroma-containing oil.
• the temperature used in this stage is not critical, but is preferably approximately the same as that of the extraction, so that no additional heating is subsequently required for drying.
• the fried chips are subjected to seasoning only after extraction and drying have been completed.
• the nature of the basic wort 2 is of crucial importance here: the grain size of the powdery wort is between approximately 40 to 80 ⁇ m, with approximately 50 ⁇ m being particularly preferred.
• the temperature used for the seasoning after extraction and drying should be below about 80 ° C.
• the basic seasoning 2 also in the form of a slurry, i.e. can be carried out with temperature-sensitive substances and / or precursors dispersed in solvent by spraying slurry liquid onto the chips or immersing the chips in the slurry liquid.
• This slurry seasoning results in a much more homogeneous spice distribution.
• the slurry can be seasoned with a slurry which has an ambient temperature, as a result of which energy-consuming heating of the slurry is avoided. However, this requires a greater reheating of the chips during drying.
• a solvent respectively.
• Dispersants are suitable for anhydrous, low-boiling solvents, e.g.
• Non-polar solvents such as hexane, diethyl ether, petroleum ether etc., anhydrous alcohols such as propanol, isopropanol, etbanol, esters or also mixtures of low-boiling, anhydrous dispersants.
• the dispersant It is essential for the choice of the dispersant that it is liquid at the application temperature, for example room temperature, and - in view of the subsequent drying - has a boiling point of preferably below 100 ° C.
• the same solvent is used as the dispersing agent as in the extraction process, that is to say absolute Etbanol or at most ethanol-rich Miscella in the present degreasing process.
• the surprisingly homogeneous seasoning of the chips is a great advantage of the slurry seasoning.
• the homogeneity can be further improved if the slurry and / or the degreased product are kept in motion.
• the basic seasoning 2 can also be a combination of conventional basic seasoning and slurry seasoning.
• Drying 3 can take place in one or more stages.
• drying can be carried out under inert gas or in vacuo, preferably at least a first stage, if appropriate also a second stage, with a greatly reduced oxygen content.
• Drying is preferably carried out in at least one stage under vacuum or at temperatures above 100 ° C. with or without a high gas velocity in order to remove the residual solvent apart from a legally and sensorially acceptable residue. This remainder is usually based on the Food Ordinance and is, for example in Switzerland, less than 0.5% by weight for ethanol.
• the drying is preferably carried out in two or three stages.
• a first stage for example, neither gas nor additional heat can be supplied, ie part of the alcohol evaporates spontaneously and can be easily recovered.
• the heat can be supplied, for example, by radiation from hot wall surfaces, but no gas, so that a further part of the solvent is obtained in an easily recoverable manner. Since no hot gas is supplied in these two first stages and the solvent vapors are not specifically diluted as a result, these can be fed to the solvent recovery.
• the final drying takes place. Here warm air, possibly pre-dried, or, in particular in the second stage, a protective gas, for example nitrogen, is supplied.
• the first stages are carried out with supply of hot inert gas, if appropriate with the use of additional heating at the same time.
• the alcohol removed in these two first stages of a three-stage process can be recovered in amounts of up to 99% using condensation and / or ad or absorption processes. become.
• the exhaust air from a third stage usually contains such a low content of solvent that that its recovery and return is generally not economical. At most, it can serve as combustion air.
• the protective gas can be used in the circuit. To reduce the risk of explosion, the entire system is advantageously operated under inert gas. Any preparation depends on the type of gas.
• the entire drying process is shielded from moist air in order not to get or condense water in the solvent recovery 13. water-containing and therefore unfavorable for the extraction solvent.
• the chips After drying, the chips are put into a liquid seasoning 4, if necessary. sprayed dispersed aromas in which temperature-sensitive and liquid components are contained.
• the liquid wort must not contain water or alcohol, but the spices are dissolved and / or suspended and / or dispersed in oil.
• the oil also acts as a diluent and is added until it is sprayable.
• the basic seasoning or liquid seasoning in particular the liquid seasoning, can end.
• miscella is first sieved or filtered and then cooled, preferably to below 20 ° C.
• the solvent should be cooled by approximately 50 ° C, preferably even by approximately 70 ° C, in order to achieve the best possible oil separation.
• the miscella spontaneously disintegrates into two phases: an oil-rich heavy M 0 and an oil-poor light pnase M L. Due to their different specific weights, these phases can be separated by, for example, sedimentation or centrifugation.
• the low-oil phase M L can directly be returned to the extraction as a solvent.
• the oil-rich phase is fed to the fine separation 6.
• the fine separation 6 takes place e.g. with vacuum distillation.
• the purpose of the vacuum is that no oxygen comes into contact with the oil, so that it is protected and therefore remains more suitable for storage 7 and reuse during the deep-frying process 8.
• the alcohol distilled off can also be largely recovered using cold traps and reused for extraction.
• break-friendly conveyor systems are, for example, slides. If metering is to take place simultaneously through the break-protecting conveyor system, a conveyor system selected from the group comprising belt conveyors, bucket elevators, vibration conveyors, drum conveyors or a combination of two or more of these is preferred.
• extraction 1 is carried out in a continuously operated extractor 1, for example countercurrent or cross-flow extractor, but basic seasoning 2 is carried out batchwise and drying is again continuous, there are again between these stages dosing and break-friendly conveyor systems (not shown in the figure) preferred.
• the solvent reaches a "pollution level" that makes it unsuitable for recycling, e.g. If the water content is too high or there are too many emulsified accompanying substances, it can be recycled, comprising a Miscella distillation 9, a rectification 10 and, if appropriate, a stage of solvent absolute 11 with subsequent recirculation into a solvent supply 12 .
• a suitable dryer is, for example, the "IST INOX Standard” vacuum dryer, as it is available from INOX GLATT AG in Schönenwerd, CH and is described in the brochure "INOX VAKUUM TROCKNER, April 95 edition" of the above-mentioned company , whereby the discharge opening (described in the brochure as "® exhaust valve") must be enlarged to ensure smooth operation.
• Example 1 (Method Using a Carousel Small Extractor)
• sliced potato slices with a thickness of 1.4 mm are subjected to a conventional deep-frying process.
• the fried potato slices with a thickness of approximately 1.4 mm are then temporarily stored in a silo.
• the chips are fed in cycles (1.7-2.0 kg per portion) to the first chamber of the carousel small extractor (Krupp, type 1/1000/450).
• the extractor consists of 12 chambers, one of the chambers serving for filling, 7 further chambers for extraction, one chamber for seasoning, one chamber for draining, one chamber for emptying and one chamber for separation (between filling and emptying).
• the chambers are filled in cycles and flooded with, for example, anhydrous ethanol at 75 ° C., the ethanol being passed in countercurrent to the chips.
• the last chamber before emptying is reserved for the slurry seasoning and oil standardization, ie the chamber before the slurry seasoning is flooded with purified ethanol.
• the miscella from this chamber is fed to the preceding chamber via a heat exchanger.
• Each extraction chamber is equipped with a small heating coil in order to maintain the extraction temperature of 75 ° C.
• the extraction time lasts approximately 60-90 minutes, depending on the oil or fat content at the start of the process and the desired energy or end fat content.
• the chips are flooded with a dispersion solution of ethanol with 4% wort, consisting of salt, aroma precursor compounds and HVP (hydrolyzed vegetable protein).
• the miscella emerging from the first chamber has an oil or fat content of 10-20%. It is cooled to 2 ° C and the resulting Phases separated using physical separation methods, e.g. centrifuge.
• the alcohol phase contains 2-2.5% by weight of oil and can be reused for extraction.
• the extracted chips reach a belt dryer via a vibrating trough in the closed system, where they form a uniform bed with a maximum height of 15 cm. Drying is carried out in an atmosphere of nitrogen heated to 140 ° C. The gas flow rate should be approx. 1.5 m / s. The drying time lasts approximately 15 minutes, which corresponds to a maximum residual alcohol content of 0.5% by weight.
• the alcohol can be recovered from the nitrogen by means of condensation, an efficiency of over 99% being achieved.
• the dried chips are fed to the seasoning drum via a lock. There, a slurry consisting of oil is sprayed with 40% liquid and heat-sensitive aroma substances. The amount of flavorings applied is approximately 3% by weight, based on the total weight of the potato slices.
• the potato chips obtained in this way have a crispy bite with a maximum oil or fat content of only 3-6% by weight.
• sliced potato slices with a thickness of 1.4 mm are subjected to a conventional deep-frying process.
• the fried potato slices with a thickness of approximately 1.4 mm are then temporarily stored in a silo.
• the chips are emptied into a extraction basket (about 5-7 kg portions) via a lock.
• the tixtractor consists of 6 tubs filled with anhydrous ethanol (99%) and approx. 30 baskets, which run through the tubs using a chain.
• the baskets are closed with a lid.
• the baskets with the chips run from tub 1 to tub 6.
• the Miscolla is guided in counterflow, ie the Miscella from the last tub is fed to the penultimate one, etc., whereby the Miscella flows from tub to tub according to the overflow principle.
• Purified ethanol is fed to the 6th trough, which was heated to 75 ° C. using an external heat exchanger, the ethanol not below 70 ° C. during the extraction. Two additional pumps and heat exchangers are therefore required for two tanks.
• the extraction time takes about 45-60 minutes, depending on the oil or fat content at the start of the process and the desired end oil or end fat content.
• the bucket elevator extractor is in a closed system, except for entry and discharge locks.
• the system is fed with nitrogen and saturated.
• Vaporizing ethanol is recovered via a condenser and fed into tub 6.
• the Miscalla from tub 1 has an oil content of 10-20% by weight and is cooled to 2 ° C.
• the resulting phases are separated using physical separation methods, e.g. Centrifuge separated.
• the alcohol phase contains 2-2.5% by weight of oil and can be reused for extraction.
• the extracted chips reach a belt dryer via a vibrating trough in the closed system, where they form a uniform bed with a maximum height of 15 cm.
• Drying takes place in an atmosphere of nitrogen, heated to 140 ° C.
• the gas flow rate should be approx. 1.5 m / s.
• the drying time lasts approximately 15 minutes, which corresponds to a maximum residual alcohol content of 0.5% by weight.
• the dried chips are fed to the seasoning drum via a lock. There, 3% oil up ⁇ is sprayed and then about 6-9 wt .-% finely ground GeBruz ⁇ mixture ( ⁇ 80 microns) was applied.
• the potato chips obtained in this way have a crispy bite with a maximum oil or fat content of only 3-6% by weight.

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• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Mycology (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Fats And Perfumes (AREA)
• Seasonings (AREA)
• Meat, Egg Or Seafood Products (AREA)
• Extraction Or Liquid Replacement (AREA)
• Cosmetics (AREA)

Priority Applications (8)

Applications Claiming Priority (2)

Publications (2)

Family

ID=7786445

Family Applications (1)

Country Status (14)

Citations (2)

Family Cites Families (1)

• 1996
  • 1996-02-26 DE DE19607141A patent/DE19607141A1/de not_active Withdrawn
• 1997
  • 1997-02-24 JP JP9530489A patent/JPH11503031A/ja active Pending
  • 1997-02-24 PL PL97323079A patent/PL323079A1/xx unknown
  • 1997-02-24 AU AU17158/97A patent/AU1715897A/en not_active Abandoned
  • 1997-02-24 WO PCT/CH1997/000068 patent/WO1997031545A2/de not_active Application Discontinuation
  • 1997-02-24 EP EP97904330A patent/EP0825820A2/de not_active Withdrawn
  • 1997-02-24 SK SK1421-97A patent/SK142197A3/sk unknown
  • 1997-02-24 CZ CZ973387A patent/CZ338797A3/cs unknown
  • 1997-02-24 IL IL12200797A patent/IL122007A0/xx unknown
  • 1997-02-24 CA CA002217327A patent/CA2217327A1/en not_active Abandoned
  • 1997-02-24 SI SI9720001A patent/SI9720001A/sl unknown
  • 1997-02-24 HU HU9800773A patent/HUP9800773A2/hu unknown
  • 1997-02-24 KR KR1019970707562A patent/KR19990008038A/ko not_active Application Discontinuation
  • 1997-10-24 NO NO974937A patent/NO974937L/no unknown

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Non-Patent Citations (1)

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