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WO2000028828A1 - Pate a frire transparente pour batonnets de pommes frites - Google Patents

Pate a frire transparente pour batonnets de pommes frites Download PDF

Info

Publication number
WO2000028828A1
WO2000028828A1 PCT/US1999/027254 US9927254W WO0028828A1 WO 2000028828 A1 WO2000028828 A1 WO 2000028828A1 US 9927254 W US9927254 W US 9927254W WO 0028828 A1 WO0028828 A1 WO 0028828A1
Authority
WO
WIPO (PCT)
Prior art keywords
strips
batter
potato
dextrin
weight
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US1999/027254
Other languages
English (en)
Inventor
Susan F. Collinge
Arthur Summers
Bruce L. Woodbury
Jolene E. Cram
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
JR Simplot Co
Original Assignee
JR Simplot Co
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 JR Simplot Co filed Critical JR Simplot Co
Priority to AU17321/00A priority Critical patent/AU1732100A/en
Publication of WO2000028828A1 publication Critical patent/WO2000028828A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

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
    • 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
    • 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
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Definitions

  • This invention relates generally to improved batter coated French fry potato strips and related processes for preparing such strips by parfrying and freezing to enable subsequent finish preparation in a relatively short cycle time. More specifically, this invention relates to an improved and relatively economical clear coat batter for coating French fry strips prior to parfrying, to yield finish prepared strips with improved crispness, toughness and flavor characteristics.
  • Parfried and frozen potato strips are widely available in the foods industry. These potato products are conventionally prepared by cutting whole potatoes into elongated strips of a desired size and shape, and then partially cooking the potato strips by blanching in water or steam. Thereafter, the potato strips are partially fried, or parfried, in hot cooking oil followed by freezing for packaging, shipping and/or storage. Prior to consumption, the parfried and frozen potato strips are reconstituted or finish prepared typically by finish frying in hot oil. French fried potato strips of this type are utilized extensively in restaurant and food service operations, and particularly in so-called fast food restaurants wherein it is desirable to produce a finish cooked product with a substantially optimized set of quality characteristics and with a finish preparation time that is as short or fast as possible.
  • one major objective of potato processors is to provide parfried and frozen potato strips which can be finish prepared with a combination of taste, color, odor, and textural attributes selected for optimum consumer palatibility.
  • finish cooked potato strips which can consistently retain these desired sensory qualities for an extended holding period of at least several minutes before actual consumption. In the past, achieving these desirable product qualities on a consistent basis has generally required that the potato strips be finish prepared by frying in hot oil.
  • a rapid finish fry step is desired and is typically on the order of about 1 - 3.25 minutes for smaller so-called shoestring size cut strips and about 3 - 4 minutes for larger strip cut sizes.
  • finish preparation methods have been researched in an attempt to eliminate the need to finish fry potato strips at the restaurant or food service facility.
  • traditional finish fry preparation methods have required specialized or dedicated frying equipment which can be difficult to maintain in a clean and sanitary condition.
  • finish frying steps inherently require the facility to use and handle significant amounts of cooking oil, with its associated cost and increasingly complex issues of used oil disposal.
  • health conscious consumers for food products having a reduced oil or fat content whereby there is a growing demand for potato strips which are not finish prepared by frying. While these factors all contribute to an increasing interest in potato strips which have been finish prepared by means other than frying, the final product served to the consumer must exhibit a substantially optimized set of taste, appearance and textural characteristics similar to a finish fried product in order to achieve consumer acceptance.
  • batter coatings in the form of a water-based starch slurry have been proposed in French fry potato strip preparation processes, wherein the potato strips are dipped into or sprayed with the coating before parfrying and freezing. See, for example, U.S. Patents 5,059,435; 5,141 ,759; 5,648,110; and 5,750,168.
  • Such batter coated potato strips are subsequently finish prepared normally by finish frying in hot oil, to produce potato strips having enhanced external crispiness and exhibiting somewhat extended product holding times prior to consumption.
  • the present invention relates specifically to an improved and relatively economical batter coating for application to French fry potato strips and the like, wherein the improved batter coating results in French fry potato strips which can be finish prepared by frying or by other methods such as oven heating with a highly desirable and acceptable combination of taste, appearance and texture characteristics including improved crispness, reduced toughness, and little or no off flavor.
  • an improved clear coat batter for use with French fried potato strips, to produce parfried and frozen French fry strips which can be finish prepared with improved crispness and with reduced toughness and reduced off flavors.
  • the improved batter coating comprises a relatively economical combination of ingredients and permits the finish preparation of coated potato strips by finish frying or by other methods such as oven heating, wherein the finish prepared potato strips are characterized by enhanced outer surface crispness for maintaining quality characteristics for an extended post-preparation holding time, together with reduced overall toughness and little or no off flavor.
  • the improved batter generally comprises in dry form by weight about 1 - 12% and preferably about 6% potato starch, about 20 - 30% and preferably about 27% tapioca starch, about 20 - 40% and preferably about 30% modified and unmodified corn starch, about 15- 25% and preferably about 20% rice flour, and about 4 - 12% and preferably about 8% dextrins which may comprises potato dextrin or a combination of potato and tapioca dextrins.
  • ingredients are mixed in an aqueous slurry with a solids proportion of about 38 - 44% and preferably about 41 - 42% by weight, wherein the resultant slurry includes by weight about 3% potato starches, about 11% tapioca starch, about 14% corn starches, about 8% rice flour, and about 3% dextrins.
  • French fry strips are coated with the batter following an initial blanching step, after which the strips are parfried in hot oil and then frozen. A second parfry step and final freezing step may be optionally employed. Thereafter, the batter coated and frozen strips can be finish prepared such as by finish frying in hot oil.
  • the finish prepared and batter coated French fry strips exhibit improved surface crispness over a typical holding time of about four to ten minutes before serving. In addition, the finished strips are less tough and have improved flavor characteristics.
  • An improved starch-based batter is provided for coating cut vegetable strips particularly such as French fry potato strips and the like preparatory to parfrying and freezing.
  • the improved batter coating comprises a relatively economical combination of ingredients and permits the finish preparation of coated potato strips by finish frying or by other methods such as oven heating, wherein the finish prepared potato strips exhibit a desirable and high quality set of taste, appearance and texture characteristics.
  • the finish prepared strips are characterized by enhanced outer surface crispness for maintaining quality characteristics for an extended post-preparation holding time, together with reduced overall toughness and little or no off flavor.
  • the batter coating comprises an aqueous slurry applied to cut potato strips following a preliminary blanching step and preceding the steps of parfrying and freezing the potato strips.
  • the batter coating in dry form generally comprises by weight 1 - 12% and preferably about 6% potato starches, about 20 - 30% and preferably about 27% tapioca starch, about 15 - 25% and preferably about 20% modified corn starch, about 5 - 15% and preferably about 12% unmodified corn starch, about 15 - 25% and preferably about 20% rice flour, and about 4 - 12% and preferably about 8% dextrins.
  • the batter in the preferred form comprises by weight about 3% potato starches, about 11 % tapioca starch, about 14% modified and unmodified corn starches, about 8% rice flour, and about 3% dextrins.
  • the potato strips are dipped into or sprayed with the batter coating to encase or enrobe the individual strips with a substantially continuous batter layer.
  • the batter coated strips are then conveyed to a fryer for parfrying in hot oil, followed by prompt freezing of the parfried strips.
  • the batter coated strips may advantageously be subjected to a second parfry step followed by a second freeze step.
  • the parfried and frozen batter coated strips are packaged for appropriate storage and/or shipment awaiting finish preparation.
  • the frozen batter coated French fry potato strips may be finish fried in hot oil, or alternately finish prepared by other methods such as oven heating.
  • the finish prepared strips exhibit a highly desirable combination of taste and texture characteristics, with the batter coating being substantially transparent or clear. Specifically, the finish prepared strips are golden brown in color, and are characterized by a crispy and crunchy outer surface encasing a light and tender interior.
  • the finished strips have an outer surface crispness and a resultant extended holding time comparable to potato strips prepared with other batter coatings as described, for example, in U.S. Patents 5,059,435; 5,141 ,759; 5,648,110; and 5,750,168.
  • the finished strips coated with the improved batter of the present invention further exhibit reduced levels of overall toughness and off flavors. These benefits are achieved in a batter composition which is comparatively less costly.
  • One preferred starch based batter of the present invention is set forth in the following Table 1 :
  • Crosslinked modified potato starch and crosslinked modified tapioca starch are available from Emsland Starke of Emlichheim, Germany.
  • Hylon VII and Melojel are unmodified corn starches and Crisp Film is a modified corn starch, all available from National Starch and Chemical Corporation of Bridgewater, New Jersey.
  • An exemplary potato dextrin is Emdex KS 1025, available from Emsland Starke of Emlichheim, Germany.
  • An exemplary tapioca dextrin is National 0280, available from National Starch and Chemical Corporation of Bridgewater, New Jersey, and may optionally be substituted by the use of additional potato dextrin.
  • Pen Plus 40 is a crosslinked potato starch available from Penford Food Ingredients Co. of Englewood, Colorado.
  • Keltrol F is a xanthan gum available from NutraSweet Kelco Co. of San Diego, California.
  • National Ciearcoat Base is an acetylated cross-linked regular corn starch (25 - 27% amylose) available from National Starch and Chemical Corporation of Bridgewater, New Jersey.
  • elongated so-called shoestring potato strips are cut to a desired size and shape from raw whole peeled and trimmed potatoes, such as Russet Burbank, Shepody, or other potato varieties used commonly in the production of parfried and frozen French fry potato strips.
  • these potatoes are cut into strips of generally square cross sectional shape with the width of each cut strip side on the order of about 0.28 - 0.30 inch.
  • the lengths of the cut potato strips vary according to the size of the potatoes being cut, with a typical length ranging from about one inch to about 6 inches.
  • shoestring potato strips are partially cooked by water blanching in hot water or steam, such as blanching at approximately 155 - 200 °F for about 2 - 15 minutes.
  • dextrose and/or sodium acid pyrophosphate (SAPP) may be present in minor amounts for improved browning and color control during subsequent processing.
  • the strips may be dipped in water containing these constituents.
  • the blanched potato strips are then drained of excess water and/or partially dried in any suitable manner, such as by exposure to heated or warm ambient air for a sufficient time to achieve a strip weight loss on the order of about 15%.
  • the potato strips are encased or enrobed within the starch based batter applied by dipping or spraying.
  • the dry batter mix set forth in Table 1 is mixed with water to form an aqueous slurry containing approximately 38 - 44% and preferably about 41 - 42% of the dry mix by weight.
  • the coated strips exhibit an approximate 16 - 22% increase by weight, wherein about 40% of the net weight increase, or about 8% of the total weight of the batter coated strips, is represented by the solids proportion of the starch based batter slurry.
  • the batter coated strips are next subjected to a parfry step in hot oil for further partial cooking.
  • This parfry step is of relatively short duration, about 20 - 100 seconds, and takes place in hot oil at a temperature of about 350 - 395°F.
  • a vegetable oil such as a soy-based oil, is preferred.
  • other cooking oils may be used such as animal oil, or combinations of vegetable and animal oils.
  • the cooking oil may comprise any of a wide range of natural and synthetic fats or oils consisting essentially of triglycerides, as well as non-toxic fat-like materials having properties similar to triglycerides and commonly referred to as fat substitutes which may be fully or partly indigestible.
  • parfried potato strips are removed from the hot oil and are promptly frozen as by blast freezing in a typical commercial blast freezer at about -15°F.
  • the parfried batter coated potato strips exhibit a moisture content of about 60 - 65% by weight, and a fat content of about 4 - 10% by weight.
  • These parfried and frozen strips may be packaged for storage and/or shipment pending finish preparation for consumption. Alternately, as described in the above-referenced copending U.S.
  • the once-parfried and frozen strips may be subjected without prior thawing to a second parfry step, also of relatively short duration of about 60 - 330 seconds, in hot oil such as a soy-based vegetable oil at a temperature of about 290 - 395 °F for further partial cooking, after which the strips are promptly frozen a second time as by blast freezing at about -15°F.
  • the specific duration of the second parfry step generally will be inversely proportional to the specific duration of the first parfry step.
  • the twice-parfried and twice-frozen batter coated potato strips are then packaged in a normal manner for shipment and/or storage in the frozen state, awaiting finish preparation for consumption.
  • the parfried and frozen batter coated potato strips can be finish prepared when desired, for example, by finish frying in hot oil at a temperature of about 320 - 380°F and a time of about 60 - 210 seconds, with a typical temperature of about 350°F and a time of about 165 seconds.
  • the finish prepared strips exhibit a high quality set of overall taste, appearance and texture traits, together with a desirably crispy outer surface which enhances the post-preparation strip holding time.
  • the finished strips are characterized by a reduced toughness typically associated with batter coated strips, together with a reduction in off flavors typically associated with batter coated strips.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

L'invention concerne une pâte à frire transparente destinée à être utilisée avec des bâtonnets de pommes frites, en vue de produire des bâtonnets de pommes frites partiellement frits et congelés dont la cuisson terminale peut être effectuée plus tard et produit un meilleur croustillant et une réduction de la perte de saveur. La pâte à frire comprend globalement une pâte aqueuse contenant en poids environ 3 % de fécule de pomme de terre, environ 11 % de fécule de manioc, environ 14 % d'amidon de maïs, environ 8 % de farine de riz et environ 3 % de dextrines. Les bâtonnets de pommes frites sont recouverts de pâte à frire après une étape initiale de blanchiment,près laquelle les bâtonnets sont partiellement frits dans de l'huile chaude puis congelés. Lorsque la cuisson terminale des pommes frites est effectuée au moyen de la friture dans de l'huile chaude, les bâtonnets de pommes frites enduits sont plus croustillants en surface pendant un temps d'attente classique d'environ cinq à dix minutes avant le service. De plus, les bâtonnets de pommes frites sont moins souples et présentent des caractéristiques de saveur améliorées.
PCT/US1999/027254 1998-11-17 1999-11-17 Pate a frire transparente pour batonnets de pommes frites Ceased WO2000028828A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU17321/00A AU1732100A (en) 1998-11-17 1999-11-17 Clear coat batter for french fried potato strips

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10873398P 1998-11-17 1998-11-17
US60/108,733 1998-11-17

Publications (1)

Publication Number Publication Date
WO2000028828A1 true WO2000028828A1 (fr) 2000-05-25

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ID=22323756

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1999/027254 Ceased WO2000028828A1 (fr) 1998-11-17 1999-11-17 Pate a frire transparente pour batonnets de pommes frites

Country Status (2)

Country Link
AU (1) AU1732100A (fr)
WO (1) WO2000028828A1 (fr)

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002100178A1 (fr) * 2001-06-13 2002-12-19 Compagnie Gervais Danone Melange farine/amidon permettant de preparer des roules fourres
WO2005077203A3 (fr) * 2004-02-09 2005-10-06 Cargill Inc Produit alimentaire a faible teneur en acrylamide
EP1328160A4 (fr) * 2000-09-21 2006-04-19 Advanced Food Technologies Composition de revetement non reticulable dispersable dans l'eau pour substrats alimentaires
US7906164B2 (en) 2001-07-12 2011-03-15 Advanced Food Technologies, Inc. Snack/convenience foods and the like having external and/or internal coating compositions
US7998512B1 (en) 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff
US8043643B1 (en) 2000-09-21 2011-10-25 Advanced Food Technologies, Inc. Coated cereal pieces
US8163321B1 (en) 2001-07-12 2012-04-24 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
EP2674038A1 (fr) * 2012-06-13 2013-12-18 CORN Products Development Inc. Farines et amidons traités à la chaleur humide et inhibés thermiquement permettant d'améliorer le croustillant de pâte à frire et aliments panés
WO2016153349A1 (fr) 2015-03-23 2016-09-29 Fries4All B.V. Procédé de préparation de produit de pomme de terre pour friture finale, chaîne de traitement pour ce dernier, et produit de pomme de terre pour friture finale
WO2016153350A1 (fr) * 2015-03-23 2016-09-29 Fries4All B.V. Enrobage pour friture finale d'un produit de pomme de terre, produit de pomme de terre comportant cet enrobage, et procédé associé
NL2014504A (nl) * 2015-03-23 2016-10-10 Fries4All B V Coating voor een te frituren aardappelproduct, een aardappelproduct voorzien daarvan en werkwijze daarvoor.
NL2014505A (nl) * 2015-03-23 2016-10-10 Fries4All B V Werkwijze voor het vervaardigen van een af te bakken aardappelproduct, verwerkingslijn daarvoor en een dergelijk afbakbaar aardappelproduct.
EP3087839A1 (fr) * 2015-04-29 2016-11-02 Corn Products Development, Inc. Farines qui permettent d'améliorer le croustillant de pommes de terre enrobées
WO2021221511A1 (fr) 2020-05-01 2021-11-04 Lambweston / Meijer V.O.F. Frites pour four et friteuse à air chaud
WO2022114958A1 (fr) * 2020-11-26 2022-06-02 De Winter Leon Procédé de production d'un produit de pomme de terre frit-fini congelé et produit de pomme de terre régénéré, et système de friture finition à l'air chaud et ligne de traitement associée
EP4403039A1 (fr) * 2023-01-23 2024-07-24 Meurens Natural Base de pomme de terre et de végétaux amylacés

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* Cited by examiner, † Cited by third party
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US5059435A (en) * 1991-02-21 1991-10-22 Lamb-Weston, Inc. Process for making a starch coated potato product
US5648110A (en) * 1995-06-06 1997-07-15 Penwest Foods Co. French fry formulations and method of making
US5750168A (en) * 1995-06-06 1998-05-12 Penwest Foods Co. Tapioca starch containing french fry formulations and method of making
US5897898A (en) * 1997-01-31 1999-04-27 Penwest Foods Co. Process for preparing starch hydrolyzate coated potato products
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US6022569A (en) * 1997-08-15 2000-02-08 Penford Corporation Process for preparing a starch coated potato product and product thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5059435A (en) * 1991-02-21 1991-10-22 Lamb-Weston, Inc. Process for making a starch coated potato product
US5648110A (en) * 1995-06-06 1997-07-15 Penwest Foods Co. French fry formulations and method of making
US5750168A (en) * 1995-06-06 1998-05-12 Penwest Foods Co. Tapioca starch containing french fry formulations and method of making
US5997918A (en) * 1996-09-27 1999-12-07 Bunge Foods Corporation Corn starch based coating compositions
US5897898A (en) * 1997-01-31 1999-04-27 Penwest Foods Co. Process for preparing starch hydrolyzate coated potato products
US6022569A (en) * 1997-08-15 2000-02-08 Penford Corporation Process for preparing a starch coated potato product and product thereof

Cited By (31)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1328160A4 (fr) * 2000-09-21 2006-04-19 Advanced Food Technologies Composition de revetement non reticulable dispersable dans l'eau pour substrats alimentaires
US8043643B1 (en) 2000-09-21 2011-10-25 Advanced Food Technologies, Inc. Coated cereal pieces
WO2002100178A1 (fr) * 2001-06-13 2002-12-19 Compagnie Gervais Danone Melange farine/amidon permettant de preparer des roules fourres
US7223433B2 (en) 2001-06-13 2007-05-29 Janet Wong Flour/starch blend for preparing stuffed rolls wrappers
US7906164B2 (en) 2001-07-12 2011-03-15 Advanced Food Technologies, Inc. Snack/convenience foods and the like having external and/or internal coating compositions
US8163321B1 (en) 2001-07-12 2012-04-24 Advanced Food Technologies, Inc. Coated potato substrates having reduced fat content
US8486471B2 (en) 2001-07-12 2013-07-16 Advanced Food Technologies Inc. Snack/convenience foods and the like having external and/or internal coating compositions
WO2005077203A3 (fr) * 2004-02-09 2005-10-06 Cargill Inc Produit alimentaire a faible teneur en acrylamide
US7998512B1 (en) 2005-01-14 2011-08-16 Advanced Food Technologies, Inc. Dough-enrobed foodstuff
EP2674038A1 (fr) * 2012-06-13 2013-12-18 CORN Products Development Inc. Farines et amidons traités à la chaleur humide et inhibés thermiquement permettant d'améliorer le croustillant de pâte à frire et aliments panés
EA036753B1 (ru) * 2015-03-23 2020-12-16 Фраизфоролл Б.В. Способ получения картофельного продукта для окончательного обжаривания и картофельный продукт для окончательного обжаривания, полученный таким способом
WO2016153349A1 (fr) 2015-03-23 2016-09-29 Fries4All B.V. Procédé de préparation de produit de pomme de terre pour friture finale, chaîne de traitement pour ce dernier, et produit de pomme de terre pour friture finale
NL2014504A (nl) * 2015-03-23 2016-10-10 Fries4All B V Coating voor een te frituren aardappelproduct, een aardappelproduct voorzien daarvan en werkwijze daarvoor.
NL2014505A (nl) * 2015-03-23 2016-10-10 Fries4All B V Werkwijze voor het vervaardigen van een af te bakken aardappelproduct, verwerkingslijn daarvoor en een dergelijk afbakbaar aardappelproduct.
US11998036B2 (en) 2015-03-23 2024-06-04 Fries4All B.V. Coating for a potato product for finish-frying, a potato product provided therewith and method therefor
CN107427047A (zh) * 2015-03-23 2017-12-01 弗莱斯4奥公司 用于煎炸用马铃薯制品的涂料、涂有该涂料的马铃薯制品及其制备方法
CN107427048A (zh) * 2015-03-23 2017-12-01 弗莱斯4奥公司 用于制备煎炸用马铃薯制品的方法、加工生产线及煎炸用马铃薯制品
JP2018510655A (ja) * 2015-03-23 2018-04-19 フライズフォーオール・ベー．フェー．Ｆｒｉｅｓ４Ａｌｌ Ｂ．Ｖ． 仕上げフライのためのポテト製品を製造するための方法、このための加工ライン及び当該仕上げフライのためのポテト製品
JP2018516090A (ja) * 2015-03-23 2018-06-21 フライズフォーオール・ベー．フェー．Ｆｒｉｅｓ４Ａｌｌ Ｂ．Ｖ． 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
AU2016236913B2 (en) * 2015-03-23 2020-04-02 Fries4All B.V. Coating for a potato product for finish-frying, a potato product provided therewith and method therefor
EA035424B1 (ru) * 2015-03-23 2020-06-11 Фраизфоролл Б.В. Покрытие для картофельного продукта для его окончательного обжаривания, картофельный продукт с таким покрытием и способ получения такого продукта
WO2016153350A1 (fr) * 2015-03-23 2016-09-29 Fries4All B.V. Enrobage pour friture finale d'un produit de pomme de terre, produit de pomme de terre comportant cet enrobage, et procédé associé
US10973250B2 (en) 2015-03-23 2021-04-13 Fries4All B.V. Method for preparing a potato product for finish-frying, processing line therefor and such a potato product for finish-frying
CN107427047B (zh) * 2015-03-23 2021-09-21 弗莱斯4奥公司 用于煎炸用马铃薯制品的涂料、涂有该涂料的马铃薯制品及其制备方法
CN107427048B (zh) * 2015-03-23 2022-01-07 弗莱斯4奥公司 用于制备煎炸用马铃薯制品的方法、加工生产线及煎炸用马铃薯制品
EP3087839A1 (fr) * 2015-04-29 2016-11-02 Corn Products Development, Inc. Farines qui permettent d'améliorer le croustillant de pommes de terre enrobées
WO2021221511A1 (fr) 2020-05-01 2021-11-04 Lambweston / Meijer V.O.F. Frites pour four et friteuse à air chaud
WO2022114958A1 (fr) * 2020-11-26 2022-06-02 De Winter Leon Procédé de production d'un produit de pomme de terre frit-fini congelé et produit de pomme de terre régénéré, et système de friture finition à l'air chaud et ligne de traitement associée
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
EP4403039A1 (fr) * 2023-01-23 2024-07-24 Meurens Natural Base de pomme de terre et de végétaux amylacés
BE1031280B1 (fr) * 2023-01-23 2024-08-19 Meurens Natural Base de pomme de terre et de végétaux amylacés

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