JP6938461B2 - 仕上げフライのためのポテト製品のためのコーティング、これらにより提供されるポテト製品、及びこれらのための方法 - Google Patents
仕上げフライのためのポテト製品のためのコーティング、これらにより提供されるポテト製品、及びこれらのための方法 Download PDFInfo
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- JP6938461B2 JP6938461B2 JP2018501846A JP2018501846A JP6938461B2 JP 6938461 B2 JP6938461 B2 JP 6938461B2 JP 2018501846 A JP2018501846 A JP 2018501846A JP 2018501846 A JP2018501846 A JP 2018501846A JP 6938461 B2 JP6938461 B2 JP 6938461B2
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- coating
- potato
- french fries
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- frying
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Images
Classifications
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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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
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- 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
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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
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Grain Derivatives (AREA)
Description
一側面において、本発明は以下の発明を包含する。
(発明1)
低カロリーな仕上げフライのためのポテト製品のためのコーティング組成物であって、前記組成物は、以下の成分を、前記組成物の重量に対して、以下の重量で含む、該組成物:
−30−60%高アミロースデンプン含有改変デンプン;
−20−30%粉末成分;
−5−20%デキストリン;
−2−10%非改変デンプン;及び
−0.01−2%炭酸塩。
(発明2)
発明1のコーティング組成物であって、ここで、前記改変デンプン量は30−50%の範囲である、該組成物。
(発明3)
発明1又は2のコーティング組成物であって、ここで、前記改変デンプンは、改変デンプンの量のうち、アセチル化されたデンプンを10−25%含む、該組成物。
(発明4)
発明1、2又は3のコーティング組成物であって、更に、パーセント重量として0.01−1%、及び好ましくは0.01−0.5%の増粘剤を含む、該組成物。
(発明5)
上記1以上の発明のコーティング組成物であって、ここで、前記増粘剤はキサンタンを含む、該組成物。
(発明6)
上記1以上の発明のコーティング組成物であって、ここで、前記炭酸水素塩は、パーセント重量として以下の範囲である、該組成物:0.01−1%の範囲、好ましくは0.01−0.5%の範囲及び最も好ましくは0.01−0.1%の範囲。
(発明7)
上記1以上の発明のコーティング組成物であって、更に、パーセント重量として5−10%の無機塩を含む、該組成物。
(発明8)
仕上げフライのためのポテト製品であって、コーティングプロセスにおいて、上記1以上の発明のコーティング組成物を用いて提供される、該製品。
(発明9)
発明8の仕上げフライのためのポテト製品であって、重量パーセントとして、前記コーティング組成物を、前記最終製品に対して以下のパーセンテージで含み:5−18%の範囲、好ましくは5−16%、更に好ましくは10−15%、更に好ましくは11−15%、及び最も好ましくは12−14%、
コーティングプロセスから得られる、該製品。
(発明10)
発明8又は9の仕上げフライのためのポテト製品であって、フライドポテトを含む、該製品。
(発明11)
発明8、9又は10の仕上げフライのためのポテト製品であって、水中重量300g/5kg以下であるポテト種から製造される、該製品。
(発明12)
発明11の仕上げフライのためのポテト製品であって、ここで、前記ポテト種は、Colomba、Carrera及びEvoraを含む、該製品。
(発明13)
低カロリーな仕上げフライのためのポテト製品を提供するための方法であって、以下を含む方法:
−出発材料からポテト製品を提供すること;及び
−コーティング組成物を、上記1以上の発明の仕上げフライのためのポテト製品に施すこと。
(発明14)
発明13の方法であって、ここで、前記コーティングは前記ポテト製品に対して、茹でた後、且つ前記ポテト製品の予備フライ及び急速冷凍の前に、施される、該方法。
(発明15)
発明14の方法であって、ここで、前記コーティングは、乾燥物質量30−55%の範囲、好ましくは35−45%の範囲を有する懸濁液を用いて施される、該方法。
(発明16)
発明13、14又は15の方法であって、ポテト製品の由来、保存期間及び/又は保存条件に基づいてコーティング組成物を変更するステップを更に含む、該方法。
(発明17)
発明13〜発明16のうち1以上の方法であって、更に以下のステップを含む、該方法:低カロリーな仕上げフライのためのポテト製品を提供することを目的としてバッチを選択すること、ここで、前記選択することは、フライ時間の関数として、バッチに関する乾燥物質量を決定することを含む。
(発明18)
発明17の方法であって、ここで、バッチは以下の場合に適切なものと評価される、該方法:乾燥物質量及びフライ時間の間の関係に関する直接的な係数が、フライ温度180℃にて、4−6%乾燥物質量/フライ時間(分)の範囲にわたる場合。
(発明19)
発明1〜発明7のうち1以上のコーティングの使用であって、以下の特徴を備えるポテト製品を生じる:
−カロリー値190kCal/100g未満;
−得られる炭水化物量20−24%;
−アクリルアミド100μg/kg未満;
−USDAに従った色合い≦3;
−脂肪量の範囲5−7%;
−かみごたえ1.5−2.5ニュートン;及び
−加熱ランプの下で約60℃で保持時間において保存可能期間5分。
Claims (18)
- 低カロリーな仕上げフライのためのポテト製品のためのコーティング組成物であって、
前記組成物を用いた仕上げフライにより、10mm×10mm以上のカットサイズにて、前記ポテト製品は、乾燥物質量が38〜43%の範囲となり、1.5〜2.5ニュートンのサクサク感を有し、
前記組成物は、以下の成分を、前記組成物の重量に対して、以下の重量で含む、該組成物:
−30−60%高アミロースデンプン含有改変デンプン;
−20−30%粉末成分;
−5−20%デキストリン;
−2−10%非改変デンプン;及び
−0.01−2%炭酸塩
ここで、高アミロースデンプン含有改変デンプン/非改変デンプンの比率が3〜30であり、前記高アミロースデンプンは、少なくとも60%のアミロースを有するデンプンである。 - 請求項1のコーティング組成物であって、ここで、前記改変デンプン量は30−50%の範囲である、該組成物。
- 請求項1又は2のコーティング組成物であって、ここで、前記改変デンプンは、改変デンプンの量のうち、アセチル化されたデンプンを10−25%含む、該組成物。
- 請求項1、2又は3のコーティング組成物であって、更に、パーセント重量として0.01−1%の増粘剤を含む、該組成物。
- 請求項1〜4いずれか一項に記載のコーティング組成物であって、ここで、増粘剤はキサンタンを含む、該組成物。
- 請求項1〜5いずれか一項に記載のコーティング組成物であって、ここで、炭酸水素塩は、パーセント重量として以下の範囲である、該組成物:0.01−1%の範囲。
- 請求項1〜6いずれか一項に記載のコーティング組成物であって、更に、パーセント重量として5−10%の無機塩を含む、該組成物。
- 仕上げフライのためのポテト製品であって、コーティングプロセスにおいて、請求項1〜7いずれか一項に記載のコーティング組成物を用いて提供される、該製品。
- 請求項8の仕上げフライのためのポテト製品であって、重量パーセントとして、前記コーティング組成物を、前記最終製品に対して以下のパーセンテージで含み:5−18%の範囲、
コーティングプロセスから得られる、該製品。 - 請求項8又は9の仕上げフライのためのポテト製品であって、フライドポテトを含む、該製品。
- 請求項8、9又は10の仕上げフライのためのポテト製品であって、水中重量300g/5kg以下であるポテト種から製造される、該製品。
- 請求項11の仕上げフライのためのポテト製品であって、ここで、前記ポテト種は、Colomba、Carrera及びEvoraを含む、該製品。
- 低カロリーな仕上げフライのためのポテト製品を提供するための方法であって、以下を含む方法:
−出発材料からポテト製品を提供すること;及び
−請求項1〜7いずれか一項に記載のコーティング組成物を、仕上げフライのためにポテト製品に施すこと。 - 請求項13の方法であって、ここで、前記コーティングは前記ポテト製品に対して、茹でた後、且つ前記ポテト製品の予備フライ及び急速冷凍の前に、施される、該方法。
- 請求項14の方法であって、ここで、前記コーティングは、乾燥物質量30−55%の範囲を有する懸濁液を用いて施される、該方法。
- 請求項13〜請求項15のうちいずれか1項に記載の方法であって、更に以下のステップを含む、該方法:低カロリーな仕上げフライのためのポテト製品を提供することを目的としてバッチを選択すること、ここで、前記選択することは、フライ時間の関数として、バッチに関する乾燥物質量を決定することを含む。
- 請求項16の方法であって、ここで、バッチは以下の場合に適切なものと評価される、該方法:乾燥物質量及びフライ時間の間の関係に関する直接的な係数が、フライ温度180℃にて、4−6%乾燥物質量/フライ時間(分)の範囲にわたる場合。
- 請求項1〜請求項7のうちいずれか1項に記載のコーティング組成物の使用であって、以下の特徴を備えるポテト製品を生じる:
−カロリー値190kCal/100g未満;
−得られる炭水化物量20−24%;
−アクリルアミド100μg/kg未満;
−USDAに従った色合い≦3;
−脂肪量の範囲5−7%;
−かみごたえ1.5−2.5ニュートン;及び
−加熱ランプの下で約60℃で保持時間において保存可能期間5分。
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NL2014504 | 2015-03-23 | ||
NL2014504A NL2014504B1 (nl) | 2015-03-23 | 2015-03-23 | Coating voor een te frituren aardappelproduct, een aardappelproduct voorzien daarvan en werkwijze daarvoor. |
US201562164138P | 2015-05-20 | 2015-05-20 | |
US62/164,138 | 2015-05-20 | ||
NL2016396 | 2016-03-08 | ||
NL2016396 | 2016-03-08 | ||
PCT/NL2016/050202 WO2016153350A1 (en) | 2015-03-23 | 2016-03-23 | Coating for a potato product for finish-frying, a potato product provided therewith and method therefor |
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JP2018516090A JP2018516090A (ja) | 2018-06-21 |
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EP (1) | EP3273806A1 (ja) |
JP (1) | JP6938461B2 (ja) |
CN (1) | CN107427047B (ja) |
AU (1) | AU2016236913B2 (ja) |
BR (1) | BR112017020514B1 (ja) |
CA (1) | CA2980107A1 (ja) |
EA (1) | EA035424B1 (ja) |
HK (1) | HK1243602A1 (ja) |
SA (1) | SA517382357B1 (ja) |
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NL2026991B1 (en) | 2020-11-26 | 2022-07-04 | De Winter Leon | 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 |
NL2029585B1 (en) * | 2021-11-02 | 2023-06-01 | De Winter Leon | Method for producing a fried potato product |
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USRE27531E (en) * | 1971-10-04 | 1972-12-12 | Amylose coated, fried potato product and process for preparing the same | |
US4254153A (en) | 1979-04-13 | 1981-03-03 | Carnation Company | Process for preparing frozen par-fried potatoes |
US4542030A (en) * | 1983-11-25 | 1985-09-17 | Ore-Ida Foods, Inc. | Process for preparing low calorie french fry product |
US4877629A (en) * | 1988-06-10 | 1989-10-31 | International Flavors & Fragrances Inc. | Process for preparing a coated food product |
US6221420B1 (en) * | 1993-07-30 | 2001-04-24 | National Starch And Chemical Investment Holding Corporation | Foods containing thermally-inhibited starches and flours |
US5431944A (en) * | 1994-01-28 | 1995-07-11 | Bunge Foods Corporation | Batter mix for frozen food products and method of making |
JP2778512B2 (ja) * | 1995-03-30 | 1998-07-23 | 不二製油株式会社 | 衣材、フライ済み食品及び電子レンジ加熱用フライ済み冷凍食品 |
US5997918A (en) | 1996-09-27 | 1999-12-07 | Bunge Foods Corporation | Corn starch based coating compositions |
US6274184B1 (en) | 1998-02-09 | 2001-08-14 | Bestfoods | Process for producing shaped potato products |
BR9913017A (pt) | 1998-08-13 | 2001-11-27 | Procter & Gamble | Batatas fritas cozidas ao forno apresentandotempo de retenção prolongado |
USH2091H1 (en) * | 1998-08-13 | 2003-12-02 | Timothy Alan Scavone | Oven-baked french fries having extended hold time |
WO2000028828A1 (en) * | 1998-11-17 | 2000-05-25 | J.R. Simplot Company | Clear coat batter for french fried potato strips |
GB0031199D0 (en) * | 2000-12-21 | 2001-01-31 | Cerestar Holding Bv | Coated parfried food product and method of coating |
BR0210964A (pt) * | 2001-07-12 | 2004-10-13 | Advanced Food Technologies Inc | Tipo de produto alimentìcio cozido, método de preparar um alimento cozido de conveniência/refeição leve, produto, e, método de preparar um produto alimentìcio |
US7560128B2 (en) * | 2005-02-07 | 2009-07-14 | Conagra Foods Lamb Weston, Inc. | Process for preparing reduced fat frozen potato strips |
US20100080872A1 (en) | 2008-10-01 | 2010-04-01 | J. R. Simplot Company | Low acrylamide french fry and preparation process |
BE1022060B1 (nl) | 2013-06-12 | 2016-02-11 | Xinir Bvba | Werkwijze voor het vervaardigen van diepgevroren stukken groenten |
CA2820991C (en) | 2013-07-11 | 2020-10-06 | Pamela Elizabeth Hume | Aqueous starch-containing compositions for coating food products |
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AU2016236913A1 (en) | 2017-09-28 |
CN107427047B (zh) | 2021-09-21 |
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EP3273806A1 (en) | 2018-01-31 |
EA201792089A1 (ru) | 2018-07-31 |
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