Oven-baked french fries having extended hold time

A French-style, french fries technology, applied in food coating, food forming, application, etc., can solve problems such as poor taste and texture

Inactive Publication Date: 2002-02-27
THE PROCTER & GAMBLE COMPANY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Another problem with covered oven finished and / or reheatable French Fries is that it doesn't taste and have the same texture as deep fryer French Fries

Method used

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  • Oven-baked french fries having extended hold time

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Experimental program
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Effect test

preparation example Construction

[0069]When the covered par-fries are prepared for food retail use, the par-fries are cooked in an oven, preferably for a time of about 0.5 to about 10 minutes at a temperature of about 325°F ( 162°C) to about 600°F (316°C). For par-fries that are substantially single-covered, such finish baking is performed in a forced-air convection oven or a hot-air impingement oven at an oven temperature of about 350°F (176.7°C) to about 500°F (260°C). ) is preferably from about 0.5 to about 5.0 minutes, preferably from about 1.0 to 4.0 minutes, more preferably from about 1.5 to about 3.0 minutes. Alternatively, French fries can also be finished in the user's home oven. Since most home users don't have their own deep fryer, they want to be able to make good quality French Baked French Fries. Covered par-fries can be prepared in a conventional home oven to prepare French-style French fries of the present invention with a baking time of 15 minutes or less, preferably less than or equal to a...

Embodiment 1

[0102] Raw Russet potato strips were sorted, washed and peeled. Cut the fries into shoestring shapes and blanch them in hot water at 165°F (79.3°C) for 3.5 minutes. Spray a solution of salt, dextrose, and sodium acid pyrophosphate over potato strips. The chips are then pre-dried at 165°F (73.8°C) for a period of time to reduce the moisture content of the chips by 10%.

[0103] After pre-drying, the french fries were dipped in the mulch tank to apply the mulch to the french fries. The properties of the starch and solid compositions in the covering are listed in Tables 1 and 2 below, respectively.

[0104] The starch-based covering was 41.5% solids and the remainder water. The pick-up rate of the cover paste is 18%, resulting in a theoretically calculated shell thickness of 0.65 mm.

[0105] French fries are then deep-fried at 375°F (190.6°C) to about 60% humidity. The par-fries were frozen in a forced-air freezer at -15°F (-26.1°C) for 20 minutes. After freezing, the prod...

Embodiment 2

[0114] Commercially available par-fries at 64% humidity were immersed in an aqueous solution of a starch-based coating. The composition of the covering solids is listed in Table 3.

[0115] 20% of the mulch is solids and the rest is water. Drain the moisture from the covered chips. (Cover) The pick-up rate is about 10%, and the resulting cover layer is about 0.15mm thick. The drained chips were fried in oil at 320°F (160.0°C) to a final bulk moisture of 47%, and the product was frozen in a forced-air freezer at -15°F (-26.1°C) for 20 minutes. Par-fries were cooked at 395°F (190.5°C) for 2 minutes and 16 seconds in a high velocity air impingement oven. After refining, salt and oil are applied to French fries. Hold for a total of 14 minutes using the hold mode described in the analysis section here. French fries have a fat mass of 15% and moisture of 37.1%, with a maintained texture value of 237.

[0116] table 3

[0117] Ingredient %...

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Abstract

Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp, (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30%. The par-fries can be finished in a conventional oven in less than about 10 minutes. The time required to finish the par-fries in a forced air convection oven is less than about 5 minutes. The coated par-fried potato strips have a bulk moisture of about 30% to about 55%, and a total fat of about 6% to about 25%.

Description

technical field [0001] The present invention relates to covered French fries with extended holding time. More particularly, the present invention relates to covered oven finished and / or reheatable French fries. Their attributes and characteristics are similar to deep-fried French fries with a holding time of at least about 10 minutes. Background of the invention [0002] French fries are one of the most popular convenience foods. French fries, commonly known as French fries, are served in most fast food restaurants due to their popularity. But since French fries may not necessarily be sold or eaten immediately after frying, buyers may purchase a lower-grade product. This is due to the fact that consumers may leave French fries (such as in a shopping bag) for a period of time before eating, or fast food restaurants that stock French fries may place them under heat lamps before serving them to consumers. Keep it for a while. [0003] Efforts have ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/00A23L19/18
CPCA23L1/217A23L1/005A23P20/12A23L19/18
Inventor T·A·斯卡文S·W·苏D·A·老沃尔克J·J·凯斯特S·F·科林奇
Owner THE PROCTER & GAMBLE COMPANY
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