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WO2018165732A1 - Procédé de fabrication de produits de pomme de terre frits déshydratés - Google Patents

Procédé de fabrication de produits de pomme de terre frits déshydratés Download PDF

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Publication number
WO2018165732A1
WO2018165732A1 PCT/CA2017/050327 CA2017050327W WO2018165732A1 WO 2018165732 A1 WO2018165732 A1 WO 2018165732A1 CA 2017050327 W CA2017050327 W CA 2017050327W WO 2018165732 A1 WO2018165732 A1 WO 2018165732A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
microwave
dehydrator
stage
fried
Prior art date
Application number
PCT/CA2017/050327
Other languages
English (en)
Inventor
Timothy D. Durance
Guopeng Zhang
Shafique Ahmad
Original Assignee
Enwave Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Enwave Corporation filed Critical Enwave Corporation
Priority to PCT/CA2017/050327 priority Critical patent/WO2018165732A1/fr
Publication of WO2018165732A1 publication Critical patent/WO2018165732A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/90—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution
    • A23B2/97—Preservation of foods or foodstuffs, in general by drying or kilning; Subsequent reconstitution using irradiation or electric treatment, e.g. ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • the invention pertains to methods of making dehydrated potato products, in particular dehydrated French fries, patties and similar products.
  • US 8,613,969 discloses a method for producing low-oil dried food products. Potato slices are fried in a fryer to a moisture content above 2 wt.% and processed inside a centrifuge under vacuum pressure to reduce the oil and moisture content. The interior of the vacuum centrifuge may be heated.
  • US 2006/0051471 discloses a method for cooking potato slices to reduce the acrylamide content. A high-temperature first heating step is followed by a lower- temperature second heating step.
  • the first heating step comprises par-frying raw potato slices in cooking oil until the raw potato slices have a moisture level from 3% to 10%.
  • the second heating step comprises vacuum frying the par-fried potato slices at less than 1 0°C until the par-fried potato slices have a low moisture content.
  • the first heating step can comprise atmospheric frying, vacuum frying, microwave-assisting frying, or baking, and the second heating step can comprise vacuum frying, low temperature oven drying, or vacuum oven drying.
  • Potato slices are first pre- fried using a vacuum fryer for 15 minutes so that the moisture content of the potato slices is about 18.5%. The pre-fried potato slices are then subjected to pulsed-spouted microwave vacuum drying to obtain a product with low oil and moisture content.
  • the invention provides a method of making a shelf-stable dehydrated potato product, not requiring preservatives or refrigeration and in a form that is suitable as a snack food.
  • a method of making a crunchy, dehydrated potato product comprising frying potato slices in oil to reduce the moisture content therein, and exposing the fried potato slices to microwave radiation in a microwave-vacuum dehydrator at a pressure less than atmospheric to produce the crunchy, dehydrated potato product, such as dehydrated French fries or potato wedges.
  • a method of making a crunchy, dehydrated potato product comprising the steps of forming a shaped potato mass, such as a patty, comprising cut-up potato; frying the shaped potato mass in oil and thereby reducing the moisture content therein; and exposing the fried, shaped potato mass to microwave radiation in a microwave-vacuum dehydrator at a pressure that is less than atmospheric to produce the crunchy, dehydrated potato product.
  • Another aspect of the invention provides crunchy, dehydrated fried potato snack products made by the methods of the invention.
  • the preparation method begins with a raw potato, and produces from it a dried, crunchy French fry potato product, intended as a snack food.
  • the raw potato is first cut into conventional French fry-shaped slices, having a thickness of at least 5 mm, or in the range of 5 to 15 mm.
  • the potato may be cut into conventional potato wedge-shaped slices.
  • raw potato moisture content is 80 wt.%, or within the range of 75 to 85 wt.%.
  • the raw potato slices are then fried in cooking oil until their moisture content is reduced to 55 wt.% or less.
  • the moisture needs to be reduced by frying to this level to get adequate cooking for cooked flavor and texture.
  • the moisture level may be reduced to a level in the range of 30 to 55 wt.%.
  • the frying method may be deep-frying.
  • the raw or blanched potato slices can be frozen and the frying is then done on the frozen slices.
  • raw potato products Prior to freezing, raw potato products may be blanched by a brief exposure to heat, to inactivate potato enzymes which can discolor the potato. Blanching can be accomplished by brief exposure to hot steam, hot water, or hot oil.
  • the potato slices are subjected to drying by means of microwave radiation and reduced pressure in a microwave-vacuum dehydrator.
  • the pressure in the vacuum chamber is maintained during the drying process in the range of 20 to 40 Torr, alternatively 5 to 80 Torr.
  • Lower pressures give better puffing and less browning, especially of French fries and wedges, because lower pressure equates to lower drying temperatures.
  • the step of microwave-vacuum drying may be conducted in two or more stages having different conditions in order to optimize the drying conditions and quality of the product. For example, in a first stage, the microwave power level may be higher than in a second stage; or the pressure, drying time or speed of rotation of the drying basket (where a rotating basket is employed) may be different. Likewise, three or more drying stages may be employed. In the first stage, higher power is used to create maximum puffing and faster drying. Lower power is used in later stages to avoid over- drying and excessive temperatures in dry portions of the load that may lead to dark or burned portions.
  • the radiation is stopped, the pressure in the vacuum chamber is equalized with the atmosphere, and the crunchy, dehydrated French fry product is removed from the microwave-vacuum dehydrator.
  • drying means that the moisture level is reduced to a desired level, not necessarily to zero.
  • Initial oil content of raw potatoes may be in the range of 8 to 15 wt.%.
  • microwave- vacuum drying oil content may be in the range of 15 to 30 wt.%.
  • the final oil content depends on the initial oil content and the amount of mass removed as water.
  • the microwave-vacuum process of the invention does not substantially remove fat or oil from the potato pieces.
  • the crunchy, dehydrated French fry product is packaged in a form suitable for storage, distribution and marketing.
  • An example is packaging in oxygen-barrier bags, which are flushed with an inert gas, such as nitrogen, to remove most of the oxygen gas, and then sealed.
  • microwave-vacuum dehydrator that is suitable for drying the fried potato slices is a resonant cavity-type microwave apparatus, as shown in WO
  • the fried potato slices are placed for drying in a cylindrical basket that is transparent to microwave radiation and has openings to permit the escape of moisture.
  • the loaded basket is placed in the vacuum chamber with its longitudinal axis oriented generally horizontally.
  • the pressure in the chamber is reduced and the microwave generator is actuated to radiate microwaves in the vacuum chamber.
  • the basket is rotated within the vacuum chamber, about a generally horizontal axis, so as to slowly and gently tumble the French fries.
  • the rotation of the basket may be effected, for example, by means of rollers on which the basket is supported, or by means of a rotatable cage in which the basket is placed.
  • a microwave-vacuum dehydrator suitable for carrying out the step of drying is a travelling-wave microwave apparatus, as shown in WO 2011/085467 (Durance et al.), commercially available from EnWave Corporation under the trademark quantaREV.
  • WO 2011/085467 Durance et al.
  • the fried potato slices are fed into the vacuum chamber and conveyed across a microwave-transparent window on a conveyor belt while being subjected to drying by means of low pressure and microwave radiation.
  • the fried potato pieces are dried while resting on a tray or conveyor belt, and are not subjected to tumbling.
  • the second embodiment of the invention pertains to the production of dehydrated potato products in the form of shaped potato masses, such as patties and tater tots, made from cut-up potatoes. After forming the raw shaped masses, the production process is essentially the same as that described above for the dehydrated French fry products.
  • the raw shaped potato mass is made according to conventional food processing practices. For simplicity of description, reference is made herein to potato patties, but it will be understood that the process is the same for other shaped potato masses.
  • Raw potato is cut up into small pieces, e.g., grated, riced, diced, julienned, etc., to form small potato pieces suitable for shaping into patties.
  • Other ingredients may be included in the patties, such as cooking oil, dextrose, sugar, salt, sodium phosphate and natural flavors.
  • the patties have a thickness in the range of 8 to 15 mm.
  • the raw patties are then fried in cooking oil until their moisture content is reduced to a level in the range of 40 to 60 wt.%.
  • the raw patties can be frozen and the frying is then done on the frozen patties.
  • the raw patties may be blanched prior to freezing.
  • the patties are subjected to drying by means of microwave radiation and reduced pressure in a microwave-vacuum dehydrator.
  • the method of conducting the microwave-vacuum drying, and the types of equipment suitable for this, are the same as described above for the French fry product.
  • the dehydrated potato patties are then packaged in the manner described above for dehydrated French fries.
  • a 745 gram sample of freshly fried commercial French fries having a moisture content of about 40 wt.% was placed in a perforated polypropylene drying basket.
  • the basket was loaded into a nutraREV microwave-vacuum dehydrator manufactured by EnWave Corporation.
  • the dehydrator has a pair of spaced horizontal rollers for rotation of the basket.
  • the basket was rotated about its longitudinal, horizontal axis at 8 rpm during the drying process.
  • the microwave-vacuum drying was done at in two stages, namely, a first stage of 900 seconds at 1500 W of power, and a second stage of 180 seconds at 1000 W of power, all at an absolute pressure in the range of 23 to 27 Torr.
  • the maximum product temperature in the vacuum chamber was 88°C.
  • the final product weighed 465 g, was very crunchy, had a moisture content below 5 wt.%, and a water activity below 0.40.
  • Frozen crinkle-cut potato fries were fried (from frozen) for 4 minutes at 180 °C (350°F) with vegetable oil, and then were well drained.
  • the basket was loaded into a nutraREV microwave-vacuum dehydrator of the type described in Example 1. The basket was rotated about its longitudinal, horizontal axis at 6 rpm during the drying process.
  • the microwave-vacuum drying was done at in three stages, namely, a first stage of 750 seconds at 2000 W of power, and a second stage of 750 seconds at 1000 W, and a third stage of 240 seconds at 800 W., all at an absolute pressure in the range of 23 to 27 Torr.
  • the maximum product temperature in the vacuum chamber was in the range of 96°C.
  • the final product weighed 420 g, was crunchy, and had a moisture content below 5 wt.%.
  • a 785.9 g sample of fresh commercial French fries having a moisture content of 40 wt.% was placed in three trays, with the fries piled on top of each other two or three fries deep.
  • the trays were then loaded into the vacuum chamber of a quantaREV microwave-vacuum dehydrator manufactured by EnWave Corporation.
  • the chamber was evacuated to 25 Torr absolute pressure, plus or minus 1 Torr
  • the trays were moved across the microwave window, at a speed of 4 inches per minute. A speed greater than 2 inches per minute is preferred.
  • the microwave-vacuum drying was done for 3600 seconds at 2400 W (using four magnetrons of 600 W each), at an absolute pressure in the range of 24 to 26 Torr.
  • the maximum product temperature in the vacuum chamber was 97°C.
  • the final product weighed 485.2 g, was very crunchy, had a final moisture content of 2 wt.% and water activity Aw of 0.12 at 25°C.
  • the dried fries were packaged in oxygen-barrier film bags formed from plastic laminated with aluminum foil, laminated pouches.
  • the pouches were filled with dry fries, flushed with nitrogen gas to remove all but 2 vol.% gaseous oxygen, then sealed and stored at room temperature (about 20°C).
  • the result was a delicious crunchy snack product that can be eaten cold, and stored and distributed over a period of several months without significant flavor or texture changes.
  • the product was a French fry that can be marketed like potato chips.
  • Taco Bell (trademark) fresh tater tots weighing 1 ,125 g, having a moisture content of 48 wt.%, a thickness of 20-22 mm and a calculated initial fat content of 9.5 wt.% were placed in the vacuum chamber of a nutraREV microwave-vacuum dehydrator.
  • the microwave-vacuum drying was done without tumbling in three stages, namely, a first stage of 3600 seconds at 2000 W of power, a second stage of 757 seconds at 1750 W, and a third stage of 1720 seconds at 1000 W., all at an absolute pressure in the range of 24 to 26 Torr.
  • the maximum product temperature in the vacuum chamber was 91 °C.
  • Raw potatoes were peeled and cut into 5 mm x 5 mm cross-section dimension French fry shapes, about 60 mm long, then deep fried in cooking oil at 188°C for 5 to 6 minutes, to a golden brown color.
  • the moisture content of the potato after frying was 50 wt.%.
  • a mass of 760 g of fried potato pieces was placed in a nutraREV basket and rotated at 8 rpm. Vacuum was applied to an absolute pressure of 24-26 Torr.
  • Microwave power was applied in stage one at 1500 W for 1000 seconds, then in stage two at 750 W for 800 seconds.
  • the maximum product temperature was 90°C and final weight was 380 g.
  • the final moisture content of the finished product was 1.0 wt.%.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

L'invention concerne un procédé de fabrication d'un produit de pomme de terre frit, à longue durée de conservation, déshydraté et croustillant, n'exigeant pas de conservateurs ni de réfrigération et se présentant sous une forme qui est pratique pour une utilisation comme en-cas. Dans un mode de réalisation, une pomme de terre est découpée en tranches, frite dans de l'huile pour abaisser sa teneur en humidité, et les tranches de pomme de terre frites sont déshydratées dans un déshydrateur à micro-ondes sous vide pour produire des frites déshydratées ayant l'arôme, l'aspect et la saveur de frites fraîches. Le procédé permet également d'obtenir des produits d'en-cas de pomme de terre frits, déshydratés et croustillants, sous la forme de galettes et analogues.
PCT/CA2017/050327 2017-03-13 2017-03-13 Procédé de fabrication de produits de pomme de terre frits déshydratés WO2018165732A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/CA2017/050327 WO2018165732A1 (fr) 2017-03-13 2017-03-13 Procédé de fabrication de produits de pomme de terre frits déshydratés

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CA2017/050327 WO2018165732A1 (fr) 2017-03-13 2017-03-13 Procédé de fabrication de produits de pomme de terre frits déshydratés

Publications (1)

Publication Number Publication Date
WO2018165732A1 true WO2018165732A1 (fr) 2018-09-20

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022077103A1 (fr) * 2020-10-14 2022-04-21 Enwave Corporation Procédé de production de produits d'en-cas végétaux séchés

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110256277A1 (en) * 2006-07-19 2011-10-20 Frito-Lay Trading Company, Gmbh Process for making a healthy snack food
CN104489566A (zh) * 2014-12-02 2015-04-08 江南大学 一种先微波真空预油炸再后续负压微波喷动干燥联合生产低含油率薯条的方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20110256277A1 (en) * 2006-07-19 2011-10-20 Frito-Lay Trading Company, Gmbh Process for making a healthy snack food
CN104489566A (zh) * 2014-12-02 2015-04-08 江南大学 一种先微波真空预油炸再后续负压微波喷动干燥联合生产低含油率薯条的方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
QUAN ET AL.: "Low oil French fires produced by combined pre-frying and pulsed-spouted microwave vacuum drying method", FOOD AND BIOPRODUCTS PROCESSING, vol. 99, 30 April 2016 (2016-04-30), pages 109 - 115, XP029630942 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022077103A1 (fr) * 2020-10-14 2022-04-21 Enwave Corporation Procédé de production de produits d'en-cas végétaux séchés

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