Post-roast infusion of vegetable and fruit pieces

A - Human Necessities – 23 – L

Patent

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A23L 1/216 (2006.01)

Patent

CA 2625831

Vegetable or fruit pieces such as potato wedges or chunks and the like are blanched and then roasted. The post-roast pieces are then infused with liquid preferably such as an aqueous solution as by spraying or dipping to result in a post-roast product weight increase on the order of up to about 20% by weight, followed by freezing for shipment and/or storage. This invention enhances process control by providing a means of independent control of color development and moisture. The thus-prepared and frozen potato pieces are suitable for subsequent finish preparation as by finish frying or oven heating, resulting in a finish-prepared product having a desirable combination of taste, texture and appearance attributes. The invention is not limited to potatoes but includes other vegetables and fruits as well.

Selon la présente invention, des morceaux de légumes et de fruits, tels que des quartiers ou des dés de pommes de terre et similaires, sont blanchis puis rôtis. Les morceaux après rôtissage sont alors imprégnés de liquide, de préférence une solution aqueuse, par ex. par pulvérisation ou par immersion, pour donner une augmentation de poids du produit après rôtissage pouvant atteindre environ 20% en poids, suivie d'une congélation en vue de l'expédition et / ou du stockage. La présente invention améliore la maîtrise du process en donnant un moyen de régulation indépendante du développement de la couleur et de l'humidité. Les morceaux de pommes de terre ainsi préparés et congelés conviennent à une préparation ultérieure de finition telle qu'une friture ou un chauffage au four en finition, donnant un produit préparé fini présentant une combinaison souhaitable d'attributs de goût, de texture et d'aspect. L'invention ne se limite pas aux pommes de terre, mais comprend d'autres légumes ainsi que des fruits.

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