WO2007093996A2

WO2007093996A2 - Method and apparatus for preparing a gluten-free food product

Info

Publication number: WO2007093996A2
Application number: PCT/IL2007/000209
Authority: WO
Inventors: Avrum Kraus
Original assignee: J.F.P. Food Production Ltd.
Priority date: 2006-02-16
Filing date: 2007-02-15
Publication date: 2007-08-23
Also published as: WO2007093996A3; IL173759A0

Abstract

A method for preparing a fried food product, including providing a mixture including at least water and gluten-free solids, dividing the mixture into desired sized pieces having a water content of at least 20% and while the pieces have a water content of at least 20%, frying the pieces, thereby providing the gluten-free fried food product.

Description

METHOD AND APPARATUS FOR PREPARING A GLUTEN-FREE FOOD

PRODUCT

FIELD OF THE INVENTION

The present invention relates to methods and systems for producing fried food products generally.

BACKGROUND OF THE INVENTION

The following U.S. patent publications are believed to represent the current state of the art: 5,332,592; 5,063,072 and 5,916,619.

SUMMARY OF THE INVENTION

The present invention seeks to provide an improved method and system for producing snacks.

There is thus provided in accordance with a preferred embodiment of the present invention a method for preparing a fried food product, including providing a mixture including at least water and gluten-free solids, dividing the mixture into desired sized pieces having a water content of at least 20% and while the pieces have a water content of at least 20%, frying the pieces, thereby providing the gluten-free fried food product.

In accordance with a preferred embodiment of the present invention the method also includes mixing the mixture in at least one vacuum assisted mixing mechanism prior to the dividing. Preferably, the method also includes seasoning the gluten-free fried food product following the frying. Additionally or alternatively, the dividing includes extruding the mixture.

There is also provided in accordance with another preferred embodiment of the present invention apparatus for preparing a fried food product, including a mixer operative to mix at least water and gluten-free solids, to obtain a mixture thereof, a dividing mechanism for dividing the mixture into desired sized pieces having a water content of at least 20% and a fryer operative to fry the pieces having a water content of at least 20%, thereby to provide a gluten-free fried food product.

In accordance with a preferred embodiment of the present invention the apparatus also includes at least one vacuum assisted mixing mechanism. Preferably, the apparatus also includes a seasoning drum operative to receive the gluten-free fried food product and to provide seasoning thereon. Additionally or alternatively, the dividing mechanism includes an extruder.

There is further provided in accordance with yet another preferred embodiment of the present invention a gluten-free food product including at least water and gluten-free solids produced by dividing a mixture of the water and the gluten-free solids into desired sized pieces having a water content of at least 20% and while the pieces have a water content of at least 20%, frying the pieces. In accordance with a preferred embodiment of the present invention the gluten free food product is seasoned following the frying. Preferably, the dividing includes extruding the mixture.

In accordance with another preferred embodiment of the present invention, the gluten-free solids include potato starch. Additionally or alternatively, the gluten-free solids include potato flakes. Preferably, a ratio of a quantity of the gluten-free solids and a quantity of the water in the mixture is less than 4.

In accordance with yet another preferred embodiment of the present invention the mixture also includes an additional fluid ingredient and a ratio of a quantity of the gluten-free solids, a quantity of the water and a quantity of the additional fluid ingredient in the mixture is in the range of 9:4:1 - 8.5:3:1. Preferably, the additional fluid ingredient includes at least one of oil and eggs.

In accordance with a further preferred embodiment of the present invention the frying is preformed at a temperature in the range of 165-200 degrees centigrade. Preferably, the frying is preformed at a temperature in of 175 degrees centigrade.

BRIEF DESCRIPTION OF THE DRAWINGS

The present invention will be more fully understood and appreciated from the following detailed description, taken in conjunction with the drawing in which:

Fig. 1 is a simplified diagrammatic illustration of fried food product manufacturing apparatus constructed and operative in accordance with a preferred embodiment of the present invention, and of a method of use thereof.

DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS

Reference is now made to Fig. 1, which is a simplified diagrammatic illustration of fried food product manufacturing apparatus constructed and operative in accordance with a preferred embodiment of the present invention, and of a method of use thereof.

As seen in Fig. 1, a mixture of gluten-free ingredients, typically including potato starch, potato flakes, eggs and water, is fed into mixing apparatus 10 which preferably includes a mixing blade 12. Preferred proportions by weight of the various ingredients are 19kg potato flakes, 25kg potato starch, 5kg eggs and 17kg water. Alternatively, the 5kg eggs may be replaced by 5kg of vegetable oil. Additional optional ingredients include emulsifiers, potato granules, processed potato starches and a mixture of potato-based starches. Preferably, the fluid content in the mixture is at least 20%. The ingredients are mixed by mixing blade 12 of mixing apparatus 10 until a batter which is generally uniform in texture is formed, as indicated by reference numeral 14. The batter 14 is then inserted into an extruder 16, such as EXTRUDER MAC 300 TR which is commercially available from ITALPAST of Fidenza, Italy.

In the extruder 16, the batter 14 is initially processed by a first mixing device 18, and is then transferred into and processed by a second mixing device 20 which is typically vacuum-assisted. Subsequently, the batter is fed into an extruder tube 22 having a longitudinally rotatable, generally helical blade 24 placed therein, and is pushed by blade 24 through a die 26. Preferably, a rotatable blade 28 is mounted onto an outer surface of the die 26, such that the batter, exiting the cutter as elongate strands of suitable shape, is cut into pieces 30 of suitable size. Typically, the shape of the pieces 30 is determined according to the die 26 which is used, and the longitudinal size of the pieces is determined by the rotation speed of blade 28 which is controlled by blade control circuitry (not shown). Alternatively, the batter may be divided into pieces 30 by any other suitable mechanism, such as manually. It is a particular feature of the present invention that the pieces 30 exiting the die 26 of extruder 16 are transferred directly into a fryer 32, without being dried first. The fluid content of the pieces 30 when they are supplied to the fryer is at least 35%. Preferably, pieces 30 are transferred from the extruder 16 to the fryer 32 by an airflow provided by a blower mechanism 34. Alternatively, the pieces 30 may be transferred into the fryer 32 manually, thereby obviating blowing mechanism 34. As a further alternative, the pieces 30 may be allowed to fall freely into the fryer 32 or be transferred to fryer 32 by any other suitable mechanism.

The pieces 30 are preferably fried for approximately 30 seconds in a suitable quantity of preheated oil contained in fryer 32, thereby to form fried snack pieces 36. Typically, 300 liters of vegetable oil preheated to a temperature in the range of 165-200 degrees centigrade are used for frying the pieces 30. Preferably, the oil is preheated to a temperature of 175 degrees centigrade.

The fried snack pieces 36 are preferably placed in a vibrating oil reduction apparatus 38 for a few seconds, thereby to remove the excess oil from the pieces 36. The snack pieces 36 are then transferred to a spinning seasoning drum 40, where they are spun together with suitable seasoning. The seasoned snack pieces 42 which are taken out of the spinning seasoning drum 40 are then placed in a packaging device 44 and packaged in a plurality of packages 46 to be delivered to consumers.

It is appreciated that the steps of reducing the oil from fried snack pieces 36 and/or seasoning thereof may be obviated.

It is a particular feature of the present invention that the snacks produced by the apparatus and method described hereinabove include no wheat flour or other grain product, are therefore gluten free and Kosher for Passover according to the strictest definitions. Thus, the snacks produced by the apparatus and method of the present invention do not include any oats, barley, rye or spelt.

Additionally, according to certain practice, any rice product, corn product, legumes and bean products and any derivatives thereof may not be eaten on Passover. Thus, the snacks produced by the apparatus and method of the present invention do not include any corn meal, corn flour, corn starch, corn oil or any other product derived from corn, any rice or product derived from rice, and also do not include any legumes, such as soybeans and peanuts, or any derivatives thereof, such as soy oil or peanut oil. Further, according to another practice, any matza product, whether whole, crushed, ground or hi the form of flour, that has come into contact with water may also not be eaten on Passover. As described hereinabove, the product of the present invention may also be eaten on Passover according to this practice.

It is appreciated that in order to produce the Kosher for Passover product of the present invention that the oil used throughout the process must also be a Kosher for Passover oil, such as cottonseed oil, walnut oil, palm oil or other suitable oil.

It will be appreciated by persons skilled in the art that the present invention is not limited by what has been particularly shown and described hereinabove. Rather the scope of the present invention includes combinations and subcombinations of various features of the present invention as well as modifications which would occur to persons reading the foregoing description and which are not in the prior art.

Claims

C L A I M S

1. A method for preparing a fried food product, comprising: providing a mixture including at least water and gluten-free solids; dividing said mixture into desired sized pieces having a water content of at least 20%; and while said pieces have a water content of at least 20%, frying said pieces, thereby providing said gluten-free fried food product.

2. A method according to claim 1, and also comprising mixing said mixture in at least one vacuum assisted mixing mechanism prior to said dividing.

3. A method according to either of claims 1 and 2, and also comprising seasoning said gluten-free fried food product following said frying.

4. A method according to any of the preceding claims and wherein said gluten-free solids comprise potato starch.

5. A method according to any of the preceding claims and wherein said gluten-free solids comprise potato flakes.

6. A method according to any of the preceding claims and wherein a ratio of a quantity of said gluten-free solids and a quantity of said water in said mixture is less than 4.

7. A method according to any of the preceding claims and wherein said mixture also comprises an additional fluid ingredient and a ratio of a quantity of said gluten-free solids, a quantity of said water and a quantity of said additional fluid ingredient in said mixture is in the range of 9:4:1 - 8.5:3:1.

8. A method according to claim 7, and wherein said additional fluid ingredient comprises at least one of oil and eggs.

9. A method according to any of the preceding claims and wherein said frying is preformed at a temperature in the range of 165-200 degrees centigrade.

10. A method according to any of the preceding claims and wherein said frying is preformed at a temperature in of 175 degrees centigrade.

11. A method according to any of the preceding claims and wherein said dividing comprises extruding said mixture.

12. Apparatus for preparing a fried food product, comprising: a mixer operative to mix at least water and gluten-free solids, to obtain a mixture thereof; a dividing mechanism for dividing said mixture into desired sized pieces having a water content of at least 20%; and a fryer operative to fry said pieces having a water content of at least 20%, thereby to provide a gluten-free fried food product.

13. Apparatus according to claim 12, and also comprising at least one vacuum assisted mixing mechanism.

14. Apparatus according to either of claims 12 and 13, and also comprising a seasoning drum operative to receive said gluten-free fried food product and to provide seasoning thereon.

15. Apparatus according to any of claims 12 to 14 and wherein said gluten-free solids comprise potato starch.

16. Apparatus according to any of claims 12 to 15 and wherein said gluten-free solids comprise potato flakes.

17. Apparatus according to any of claims 12 to 16 and wherein a ratio of a quantity of said gluten-free solids and a quantity of said water is less than 4.

18. Apparatus according to any of claims 12 to 17 and wherein said mixture also comprises an additional fluid ingredient and a ratio of a quantity of said gluten-free solids, a quantity of said water and a quantity of said additional fluid ingredient in said mixture is in the range of 9:4:1 - 8.5:3:1.

19. Apparatus according to claim 18, and wherein said additional fluid ingredient comprises at least one of oil and eggs.

20. Apparatus according to any of claims 12 to 19 and wherein said frying is preformed at a temperature in the range of 165-200 degrees centigrade.

21. Apparatus according to any of claims 12 to 20 and wherein said frying is preformed at a temperature in of 175 degrees centigrade.

22. Apparatus according to any of claims 12 to 21 and wherein said dividing mechanism comprises an extruder.

23. A gluten-free food product comprising at least water and gluten-free solids produced by: dividing a mixture of said water and said gluten-free solids into desired sized pieces having a water content of at least 20%; and while said pieces have a water content of at least 20%, frying said pieces.

24. A gluten-free food product according to claim 23, and wherein said gluten free food product is seasoned following said frying.

25. A gluten-free food product according to either of claims 23 and 24, and wherein said gluten-free solids comprise potato starch.

26. A gluten-free food product according to either of claims 23 and 24, and wherein said gluten-free solids comprise potato flakes.

27. A gluten-free food product according to any of claims 23 to 26 and wherein a ratio of a quantity of said gluten-free solids and a quantity of said water in said mixture is less than 4.

28. A gluten-free food product according to any of claims 23 to 27 and wherein said mixture also comprises an additional fluid ingredient and a ratio of a quantity of said gluten-free solids, a quantity of said water and a quantity of said additional fluid ingredient in said mixture is in the range of 9:4:1 — 8.5:3:1.

29. A gluten-free food product according to claim 28, and wherein said additional fluid ingredient comprises at least one of oil and eggs.

30. A gluten-free food product according to any of claims 23 to 29, and wherein said frying is preformed at a temperature in the range of 165-200 degrees centigrade.

31. A gluten-free food product according to any of claims 23 to 30, and wherein said frying is preformed at a temperature in of 175 degrees centigrade.

32. A gluten-free food product according to any of claims 23 to 31 and wherein said dividing comprises extruding said mixture.