CA2435856A1 - Batter coating for potato pieces - Google Patents

Batter coating for potato pieces Download PDF

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Publication number
CA2435856A1
CA2435856A1 CA002435856A CA2435856A CA2435856A1 CA 2435856 A1 CA2435856 A1 CA 2435856A1 CA 002435856 A CA002435856 A CA 002435856A CA 2435856 A CA2435856 A CA 2435856A CA 2435856 A1 CA2435856 A1 CA 2435856A1
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CA
Canada
Prior art keywords
batter
weight
dry
slurry
par
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.)
Granted
Application number
CA002435856A
Other languages
French (fr)
Other versions
CA2435856C (en
Inventor
Alan Thorpe
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.)
Cavendish Farms Corp
Original Assignee
Irving Pulp and Paper Ltd
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 Irving Pulp and Paper Ltd filed Critical Irving Pulp and Paper Ltd
Publication of CA2435856A1 publication Critical patent/CA2435856A1/en
Application granted granted Critical
Publication of CA2435856C publication Critical patent/CA2435856C/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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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 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
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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

Abstract

Potato strips are cut at a desirable pre-determined size from raw potatoes and blanched. The blanched strips are covered with a batter slurry comprising, as a percentage of a dry batter used to make the slurry, 97.4 to 99.8 % by weight of a batter base selected from a modified load starch batter base and a flour batter base. The batter base comprises a modified food starch of from 10 to 60% by weight of the batter. The modified food starch is acetylated, cross-linked or acetylated and cross-linked. The dry batter further comprises from 0.0 to 1.0% by weight of calcium lactate and from 0.1 to 1.0% by weight of de-oiled lecithin. Such strips are then par-fried and preferably frozen. The frozen strips, once reconstituted, retain their crispness under adverse, e.g. high humidity, conditions such as those encountered under take-out conditions where the strips are placed into a closed container for home delivery or take out.

Claims (24)

1. A dry batter for use in preparing a batter slurry for coating potato pieces prior to par-frying of the potato pieces, which dry batter comprises:
97.4 to. 99.8 % by weight of a batter base selected from a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;
0.0 to 1.0% by weight of calcium lactate; and 0.1 to 1.6% by weight of de-oiled lecithin.
2. The dry batter, as defined in claim 1, wherein the dry batter comprises from 0.1 to 1.0% by weight of calcium lactate.
3. The dry batter, as defined in claim 2, wherein the modified food starch is a modified potato starch.
4. The dry batter, as defined in claim 2, wherein the dry batter comprises, as a percent-by-weight of the dry batter, the following:

modified food starch: 40 - 60%
rice flour: 10 - 45%
dextrin: 5 - 30%
salt: 0 - 10%
de-oiled lecithin: 0.1 - 1.6%
calcium lactate: 0.1 - 1.0%
leavening: 0 - 5%
xanthan gum: 0 - 0.50%
5. The dry batter, as defined in claim 2, wherein the dry batter comprises, in percent-by-weight of the dry batter, the following:
wheat flour 10 - 60%
modified food starch 10 - 60%
rice flour 10 - 45%
dextrin 5 - 30%
salt 0 - 10%
de-oiled lecithin 0.1 - 1.6%
calcium lactate 0.1 - 1.0%
leavening 0 - 5%
xanthan gum 0 - 0.50%
6. A batter slurry for coating potato pieces prior to par-frying of the potato pieces, said batter slurry comprising a mixture of dry batter in water, said dry batter comprising, as a percentage by weight of said dry batter:
97.4 to 99.8 % by weight of a batter base selected from a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;
0.0 to 1.0% by weight of calcium lactate; and 0.1 to 1.6% by weight of de-oiled lecithin.
7. The batter slurry, as defined in claim 6, wherein said calcium lactate is from 0.1 to 1.0% by weight of said dry batter.
8. The batter slurry, as defined in claim 7, wherein the modified food starch is a modified potato starch.
9. The batter slurry, as defined in claim 5, wherein said dry batter comprises, as a percent-by-weight of the dry batter, the following:

modified food starch:~40 - 60%
rice flour: ~10 - 45%
dextrin: ~5 - 30%
salt: ~0 - 10%
de-oiled lecithin:~0.1 - 1.6%
calcium lactate: ~0.1 - 1.0%
leavening: ~0 - 5%
xanthan gum: ~0 - 0.50%
10. The batter slurry, as defined in claim 6, wherein said dry batter comprises, as a percent-by-weight of the dry batter, the following:

wheat flour 10 - 60%
modified food starch 10 - 60%
rice flour 10 - 45%
dextrin 5 - 30%
salt 0 - 10%
de-oiled lecithin 0.1 - 1.6%
calcium lactate 0.1 - 1.0%
leavening 0 - 5%
xanthan gum 0 - 0.50%
11. The batter slurry, as defined in claim 6, wherein said batter slurry has a solids content of about 20-60% by weight and a viscosity in the range of about 200 -2000 centipoise when measured on a Brookfield DVII Viscometer at 20 rpm.
12. The batter slurry, as defined in claim 11, wherein the solids content is about 30 -50% by weight and the viscosity is in the range of about 300 - 1800 centipoise.
13. A process for producing either unfrozen refrigerated, or frozen, par-fried potato pieces which, when heated for consumption, have extended crispness in relatively high humidity food storage environments, said process comprising:
applying the batter slurry as defined in claim 0 to potato pieces for par-frying to produce battered potato pieces;
par-frying the.battered potato pieces to produce par-fried potato pieces; and freezing, ar refrigerating without freezing, the par-fried potato pieces.
14. The process, as defined in claim 13, wherein said potato pieces for par-frying are blanched.
15. The process, as defined in claim 14, wherein said potato pieces for par-frying are, prior to application of said batter slurry, dipped into a food preparation solution containing one or more ingredients selected from the group consisting of sodium acid pyrophosphate, dextrose, food colouring, flavouring and salt.
16. The process, as defined in claim 15, wherein said potato pieces for par-frying are dipped into said food preparation solution and then dried before said batter slurry is applied.
17. A par-fried potato piece coated in a batter slurry, said batter slurry comprising a mixture of dry batter in water, said dry batter comprising, as a percentage by weight of said dry batter:
97.4 to 99.5 % by weight of a batter base selected from a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;
0.0 to 1.0% by weight of calcium lactate; and 0.1 to 1.6% by weight of de-oiled lecithin.
18. The par-fried potato piece of claim 17, wherein the calcium lactate is in the range of from 0.2 to 1.0% by weight of the dry batter.
19. The par-fried potato piece of claim 17, wherein said batter slurry has a solids content of 20-60% by weight and a viscosity in the range of about 200 - 2000 centipoise when measured on a Brookfield DVII Viscometer at 20 rpm.
20. The par-fried potato piece of claim 19, wherein the batter slurry has a solids content of about 30 - 50% by weight and a viscosity in the range of about 300 -1800 centipoise.
21. A frozen par-fried potato piece coated in a batter slurry, said batter slurry comprising a mixture of dry batter in water, said dry batter comprising, as a percentage by weight of said dry batter:
97.4 to 99.8 % by weight of a batter base selected from a modified food starch batter base and a flour batter base, wherein said batter base comprises a modified food starch of from 10 to 60% by weight of the dry batter, and wherein said modified food starch is acetylated or cross-linked, or acetylated and cross-linked;
0.0 to 1.0% by weight of calcium lactate; and 0.1 to 1.6% by weight of de-oiled lecithin.
22. The frozen par-fried potato piece of claim 21, wherein the calcium lactate is in the range of from 0.2 to 1.0% by weight of the dry batter.
23. The frozen par-fried potato piece of claim 21, wherein said batter slurry has a solids content of 20-60% by weight and a viscosity in the range of about 200 -2000 centipoise when measured on a Brookfield DVII Viscometer at 20 rpm.
24. The frozen par-fried potato piece, as defined in claim 23, wherein the batter slurry has a solids content of about 30 - 50% by weight and a viscosity in the range of about 300 - 1800 centipoise.
CA2435856A 2002-07-31 2003-07-23 Batter coating for potato pieces Expired - Lifetime CA2435856C (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/209,057 2002-07-31
US10/209,057 US6953597B2 (en) 2002-07-31 2002-07-31 Batter coating for potato pieces

Publications (2)

Publication Number Publication Date
CA2435856A1 true CA2435856A1 (en) 2004-01-31
CA2435856C CA2435856C (en) 2012-08-21

Family

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Family Applications (1)

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CA2435856A Expired - Lifetime CA2435856C (en) 2002-07-31 2003-07-23 Batter coating for potato pieces

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US (5) US6953597B2 (en)
CA (1) CA2435856C (en)

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US7931778B2 (en) 2005-11-04 2011-04-26 Cargill, Incorporated Lecithin-starches compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
US8192845B2 (en) * 2005-11-04 2012-06-05 Cargill, Incorported Lecithin-containing starch compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
EP1929887A1 (en) * 2006-10-19 2008-06-11 Birds Eye IP Co Ltd Crumb coating
US20080233266A1 (en) * 2007-03-22 2008-09-25 Purac Biochem Bv Process for preventing or reducing after-cooking darkening in potatos
EP1974613A1 (en) * 2007-03-22 2008-10-01 PURAC Biochem BV Process for preventing or reducing after-cooking darkening in potatos
US9060531B2 (en) * 2007-10-31 2015-06-23 Corporativo Internacional Mexicano, S. De R.L. De C.V. Laminated baked snack bar
US20090258123A1 (en) * 2008-04-14 2009-10-15 J. R. Simplot Company Process for preparing parfried potatoes for microwave heating
KR101070790B1 (en) * 2009-08-05 2011-10-07 씨제이제일제당 (주) A Batter-mix Composition for Lowering the Degree of Oil Absorption in Fried Food
US20120100262A1 (en) * 2010-10-21 2012-04-26 Conagra Foods Rdm, Inc. Acrylamide mitigation and color management in a potato fry
ES2440092B1 (en) * 2013-12-12 2014-08-14 Universidad Politécnica De Cartagena Composition and method of making breaded foods with low oil absorption during frying
CN104082707A (en) * 2014-06-17 2014-10-08 徐州美新制罐食品有限公司 Making technology of cheese mushroom can
JP6526407B2 (en) * 2014-12-15 2019-06-05 昭和産業株式会社 Breaded fried food batter mix, batter, and breaded fried food
WO2017204324A1 (en) * 2016-05-27 2017-11-30 日清フーズ株式会社 Mix for fried food batter
WO2020072630A1 (en) * 2018-10-03 2020-04-09 Cornell University Shelf stable potato product

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Also Published As

Publication number Publication date
US6953597B2 (en) 2005-10-11
US7501142B2 (en) 2009-03-10
US20090110779A1 (en) 2009-04-30
US20040022900A1 (en) 2004-02-05
CA2435856C (en) 2012-08-21
US20060013935A1 (en) 2006-01-19
US20060051482A1 (en) 2006-03-09
US20090169697A1 (en) 2009-07-02

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Effective date: 20230724