Fecha de publicación: 14/04/2017 Fuente: WIPO Food Portada FIELD: food industry.
SUBSTANCE: method for manufacturing roasted food products comprising the stages of: providing a plurality of food pieces, partial roasting of the food pieces by immersion in hot oil, the hot oil having the initial and final oil temperatures for partial roasting, to obtain the pieces of the partially roasted food product, extracting the pieces of the partially roasted food product from the hot oil and the final roasting of the pieces of the partly fried food product by bringing into contact with hot oil at the initial oil temperature for final frying, and the initial oil temperature for the final roasting higher than the final oil temperature for partial roasting, with obtaining the roasted food product pieces, wherein the pieces of the partially roasted food product are maintained at a temperature above 270°F during the extraction stage and until the stage of final roasting. Wherein the stage of partial roasting includes the partial roasting of the food product pieces to an intermediate moisture content between 1.5% to about 15% by weight, and the stage of final roasting involves the final roastng of the partially roasted food product pieces to the final moisture content of less than 2% by weight and less than the intermediate moisture content, and the stage of final roasting is a stage of submersible roasting with the duration of less than 10 seconds. According to the second version, after the stage of partial roastng the food product pieces are not extracted from the hot oil. The system of manufacturing roasted food products, comprising: a submersible roasting unit using hot oil, the hot oil having the initial oil temperature for partial roasting and the final oil temperature for partial roasting, in which the food product pieces are placed and the pieces of the partly fried food product with the intermediate moisture content from 1.5% to 15% by weight is obtained, the unloading means for extracting the pieces of the partially roasted food product from the submersible roasting unit and at least one hot oil curtain in the vicinity of the unloading means, which covers the pieces of the partially roasted food product with oil at the initial oil temperature for final roasting, lasting less than 10 seconds, for final roasting of the food product pieces to the final moisture content less than 2% by weight and less than the intermediate moisture content. The initial oil temperature for final roasting exceeds the final oil temperature for partial roasting, and at least one hot oil curtain represents at least one submerged curtain of hot oil.
EFFECT: invention provides obtaining a roasted food product with low moisture content.
17 cl, 2 dwg, 1 tbl