Process for producing a fried foodstuff
OwnerPaulus Cornelis Maria Van Eijck, Erwin Theofiel De Waeleinventors
Life of this patent
Estimating the term…
Abstract
A process for producing fried starch-containing foodstuffs is described, comprising a thermal treatment resulting in gelatinization of starch, partial frying, cooling, optional freezing and optional finishing, wherein the foodstuff is subjected to a mechanical surface treatment between said thermal treatment and said partial frying. The mechanical treatment may consist of sanding, brushing, combined heat and pressure drop and other treatments. The foodstuff obtained has improved crispness, even after a holding time after finish frying.
Claims10
In a process for producing a fried starch-containing foodstuff, which comprises:
- blanching a starch-containing foodstuff at a temperature greater than 55° C. in order to obtain a gelatinized starch-containing foodstuff;
- drying the gelatinized starch-containing foodstuff to obtain a dried foodstuff;
- partially frying the dried foodstuff to obtain a partially fried foodstuff;
- cooling the partially fried foodstuff to obtain a cooled partially dried foodstuff;
- and
- optionally finish-frying the cooled partially fried foodstuff;
- the improvement which comprises:
- subjecting the gelatinized starch-containing foodstuff to steam treatment at a pressure of at least 5 bars followed by a surface treatment comprising a pressure drop of at least 2.5 bars at elevated temperature, between the blanching and partially frying steps, said pressure drop being sufficient to physically modify the surface structure of the gelatinized starch-containing foodstuff and being applied at a water content of the starch-containing foodstuff of at least 35%.
Dependencies are inferred from the claim text.