WO2003105604A1 - Produit alimentaire et procede de fabrication de ce dernier - Google Patents

Produit alimentaire et procede de fabrication de ce dernier Download PDF

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Publication number
WO2003105604A1
WO2003105604A1 PCT/DE2003/001836 DE0301836W WO03105604A1 WO 2003105604 A1 WO2003105604 A1 WO 2003105604A1 DE 0301836 W DE0301836 W DE 0301836W WO 03105604 A1 WO03105604 A1 WO 03105604A1
Authority
WO
WIPO (PCT)
Prior art keywords
food product
elements
cut elements
tubers
cut
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/DE2003/001836
Other languages
German (de)
English (en)
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to AU2003245852A priority Critical patent/AU2003245852A1/en
Priority to DE10393323T priority patent/DE10393323D2/de
Publication of WO2003105604A1 publication Critical patent/WO2003105604A1/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
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari

Definitions

  • the invention relates to a food product according to the preamble of claim 1 and a method for producing a food product according to claim 8.
  • Semi-finished foods have been of great importance both in gastronomy and in private households for many years. Such semi-finished foods are prefabricated and prepared on an industrial scale and are finally prepared by the end user immediately before consumption.
  • Such semi-finished foods are of greatest importance in the area of side dishes, where in particular the prefabricated and dried very long-lasting pasta as well as a variety of potato products are to be mentioned.
  • a classic among the semi-finished dishes made from potatoes are frozen french fries, which are prepared in the deep fryer, in the oven or in the microwave.
  • the root tuber of the cassava plant serves as the basic material for the food product proposed here.
  • This plant is native to South America and its root is mainly used to obtain starch.
  • the plant which perishes quickly under normal conditions, has a very high starch content of 30 - 35%, but very little fat and protein and is therefore fundamentally a very valuable food.
  • the root tubers of the cassava plant can be processed, with suitable pretreatment, into a semi-finished food similar to French fries, which is very well preserved in the deep-frozen state, and which can be prepared by the end user like frozen French fries.
  • the roots are peeled and cut elements, for example in the form of elongated rods, are produced from the peeled roots.
  • These rods preferably have a length of approximately 50-300 mm and a square or hexagonal cross section.
  • the cutting can be done mechanically, as is known from the manufacture of French fries.
  • the production of other shapes, for example in the form of disks etc., is of course also possible.
  • the cutting elements produced in this way are cooked. This decoction does not appear to be absolutely necessary in terms of tolerance, but is preferable in terms of flavor development. It is also possible to cook the complete tubers first and then cut them, but this procedure is generally not preferable for handling reasons.
  • the cut elements are deep-fried before shock freezing, as is known for french fries suitable for the oven.
  • a drying step between frying and shock freezing may also be necessary here to prevent the individual cutting elements from sticking together.
  • the cooked cut elements from the tuber of the cassava plant can be frozen well and without significant loss of taste or quality, so that the shelf life necessary for such a product is given.
  • the final preparation by the consumer is carried out, as in previous deep-frozen French fries, either by frying in hot oil or fat (first embodiment) or by baking in an oven or a microwave oven (second embodiment).

Landscapes

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

Abstract

L'invention concerne un produit alimentaire semi-fini. Ce produit alimentaire se compose d'une pluralité d'éléments découpés extraits des tubercules de la cassave, surgelés et emballés dans un contenant. Le consommateur final peut préparer facilement ce produit alimentaire à la friteuse, au four ou au micro-ondes et obtient ainsi, en toute simplicité, un produit alimentaire de grande valeur en termes de goût et de physiologie nutritionnelle.
PCT/DE2003/001836 2002-06-13 2003-06-04 Produit alimentaire et procede de fabrication de ce dernier Ceased WO2003105604A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU2003245852A AU2003245852A1 (en) 2002-06-13 2003-06-04 Food product and method for producing the same
DE10393323T DE10393323D2 (de) 2002-06-13 2003-06-04 Lebensmittelprodukt und Verfahren zu seiner Herstellung

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10226434 2002-06-13
DE10226434.1 2002-06-13

Publications (1)

Publication Number Publication Date
WO2003105604A1 true WO2003105604A1 (fr) 2003-12-24

Family

ID=29723155

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DE2003/001836 Ceased WO2003105604A1 (fr) 2002-06-13 2003-06-04 Produit alimentaire et procede de fabrication de ce dernier

Country Status (3)

Country Link
AU (1) AU2003245852A1 (fr)
DE (1) DE10393323D2 (fr)
WO (1) WO2003105604A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008003409A1 (de) 2008-01-08 2009-07-16 Casavas Gmbh Verfahren zur Herstellung eines Lebensmittelproduktes und Lebensmittelprodukt

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1395654A (fr) * 1964-02-18 1965-04-16 Sediac Soc Pour L Etude Et Le Procédé de fabrication d'un produit alimentaire tropical précuit à base de racines d'igname ou de manioc, de banane plantain
OA05791A (fr) * 1977-10-24 1981-05-31 Minso Bitta Isaac Procédé de fabrication, d'emballage et de conservation des bâtons de manioc.
JPS6027357A (ja) * 1983-07-27 1985-02-12 Takeshi Takahashi 人参じやがいも類の食品加工方法
US4751093A (en) * 1983-03-15 1988-06-14 Leon Hong Preparation of fried potato pieces
WO1997029650A1 (fr) * 1996-02-16 1997-08-21 Institut Voor Agrotechnologisch Onderzoek (Ato-Dlo) Procede de production de denree alimentaire frite
US5965189A (en) * 1996-06-03 1999-10-12 Miles J. Willard Slurry for extending the hold time of potato products

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1395654A (fr) * 1964-02-18 1965-04-16 Sediac Soc Pour L Etude Et Le Procédé de fabrication d'un produit alimentaire tropical précuit à base de racines d'igname ou de manioc, de banane plantain
OA05791A (fr) * 1977-10-24 1981-05-31 Minso Bitta Isaac Procédé de fabrication, d'emballage et de conservation des bâtons de manioc.
US4751093A (en) * 1983-03-15 1988-06-14 Leon Hong Preparation of fried potato pieces
JPS6027357A (ja) * 1983-07-27 1985-02-12 Takeshi Takahashi 人参じやがいも類の食品加工方法
WO1997029650A1 (fr) * 1996-02-16 1997-08-21 Institut Voor Agrotechnologisch Onderzoek (Ato-Dlo) Procede de production de denree alimentaire frite
US5965189A (en) * 1996-06-03 1999-10-12 Miles J. Willard Slurry for extending the hold time of potato products

Non-Patent Citations (9)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "A Empresa", INTERNET ARTICLE, XP002257303, Retrieved from the Internet <URL:www.alimentosmil.hpg.ig.com.br/empresa.htm> [retrieved on 20031009] *
ANONYMOUS: "Frozen", INTERNET ARTICLE, XP002257304, Retrieved from the Internet <URL:http://www.laurino-lopez.com.br/site_unit_01_000003.htm> [retrieved on 20031007] *
ANONYMOUS: "Leaflet no. 5 - Cassava (revised 1995)", INTERNET ARTICLE, 10 June 1999 (1999-06-10), FAO, XP002257301, ISSN: 1018-0966, Retrieved from the Internet <URL:http://www.fao.org/WAIRdocs/x5425e/x5425e05.htm> [retrieved on 20031007] *
BADRIE N., MELLOWES W.A.: "Extrusion Processing of cassava: Formulation of snacks", CASSAVA FLOUR AND STARCH: PROGRESS IN RESEARCH AND DEVELOPMENT, pages 304 - 311, XP002257306, Retrieved from the Internet <URL:http://www.ciat.cgiar.org/agroempresas/pdf/cassava_flour%20_session%206.pdf> [retrieved on 20031008] *
DATABASE WPI Section Ch Week 198512, Derwent World Patents Index; Class D13, AN 1985-072240, XP002257307 *
GRIZOTTO R., DE MENEZES H.C.: "Effect of cooking on the crispness of cassava chips", JOURNAL OF FOOD SCIENCE, vol. 67, no. 3, April 2002 (2002-04-01), pages 1219 - 1223, XP009018963 *
PATENT ABSTRACTS OF JAPAN vol. 009, no. 145 (C - 287) 20 June 1985 (1985-06-20) *
VITRAC O., DUFOUR D., TRYSTRAM G., RAOULT-WACK A.-L.: "Deep-fat frying of cassava: influence of raw material properties on chip quality", JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol. 81, no. 2, 15 January 2001 (2001-01-15), pages 227 - 236, XP002257302, ISSN: 0022-5142, Retrieved from the Internet <URL:http://www3.interscience.wiley.com> [retrieved on 20031008] *
VITRAC O., FUFOUR D., TRYSTRAM G., RAOULT-WACK A.-L.: "Characterisation of heat and mass transfer during deep-fat frying and its effect on cassava chip quality", JOURNAL OF FOOD ENGINEERING, vol. 53, no. 2, June 2002 (2002-06-01), pages 161 - 176, XP002257305, ISSN: 0260-8774, Retrieved from the Internet <URL:http://www.elsevier.com/locate/jfoodeng> [retrieved on 20031008] *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102008003409A1 (de) 2008-01-08 2009-07-16 Casavas Gmbh Verfahren zur Herstellung eines Lebensmittelproduktes und Lebensmittelprodukt

Also Published As

Publication number Publication date
AU2003245852A1 (en) 2003-12-31
DE10393323D2 (de) 2005-06-02

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