Oven-baked french fries having extended hold time

Inactive Publication Date: 2003-12-02
SCAVONE TIMOTHY ALAN +1
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

The oven finished French fries may be reheated (e.g., after holding) and maintain the texture of deep fried French fries. The oven finished and reheated French fries remain crisp for an extended period of time. The oven-finished / reheated French fries are virtually indistinguishable from freshly fried deep fat fried French fries.

Problems solved by technology

However, because the French fries may not be purchased or eaten immediately after frying, purchasers may consume a product of poor quality.
Although coatings have also been used to increase the crispness of oven-finished French fries, there have been several problems associated with producing coated oven-finished French fries.
One problem has been that the coated oven finished French fries require substantially longer finishing times than finishing by deep-fat frying.
The longer finishing time makes oven finishing undesirable for "convenience food" in a fast food restaurant.
Another problem is that the coated oven finished and / or reheatable French fries do not have the desirable deep fried taste and texture of deep fried French fries.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

example 1

Raw Russet potatoes are sorted, washed and peeled. Strips are cut into shoestring strips, and then blanched in hot water for 3.5 minutes at 165.degree. F. (79.3.degree. C.). A salt, dextrose and sodium acid pyrophosphate solution is then sprayed onto the potato strips. The strips are then pre-dried at a temperature of 165.degree. F. (73.8.degree. C.) for a time sufficient to effect a moisture loss of about 10%.

After pre-drying, a coating is applied by dipping the potato strips in a tank of coating. The characteristics of the starches and the solids composition of the coating are listed below in Table I and Table 2, respectively.

The starch-based coating has a solids content of 41.5%, the balance being water. The batter pickup rate is 18% resulting in a calculated theoretical crust thickness of 0.65 mm.

The French fries are then deep-fat fried at a temperature of 375.degree. F. (190.6.degree. C.) to a moisture of about 60%,o. This par-fry is then frozen for 20 minutes in a blast freeze...

example 2

Commercially available par-fries having 64% moisture are dipped in an aqueous starch-based coating solution. The composition of the coating solids is listed below in Table 1.

The coating has a solids content of 20%, the balance being water. The coated strip is drained. The pickup rate is about 10%, resulting in a calculated coating layer thickness of about 0.15 mm. The drained strip is fried in oil at a temperature of 320.degree. F (160.0.degree. C.) to a final bulk moisture content of 47%. The product is frozen for 20 minutes in a blast freezer at -15.degree. F. (-26.1.degree. C.). The par-fries are finished in a high velocity air impingement oven at temperature of 395OF (190.5.degree. C.) for 2 minutes and 16 seconds. After finishing, salt and oil are both applied to the French fries. The French Fries are held using the holding protocol described in the analytical section herein for a total time of 14 minutes. The French fries have a fat content of 15% and a moisture content of 37....

example 3

Raw Russet potatoes are sorted, washed and peeled. Strips are cut into shoestring strips, and then blanched in hot water for 3.5 minutes at 165.degree. F (79.3.degree. C.). A salt, dextrose and sodium acid pyrophosphate solution is then sprayed onto the potato strips. The strips are then pre-dried at a temperature of 165.degree. F (73.8.degree. C.) for a time sufficient to effect a moisture loss of about 10%.

After pre-drying, a coating is applied by dipping the potato strips in a tank of coating. The characteristics of the starches and the solids composition of the coating are listed below in Table 4 and Table 5, respectively.

The starch-based coating has a solids content of 41.5%, the balance being water. The batter pickup rate is 18% resulting in a calculated theoretical crust thickness of 0.65 mm.

The French fries are then deep-fat fried in Olean a, available from The Procter & Gamble Company, at a temperature of 375.degree. F (190.6.degree. C.) to a moisture of about 60%. This par...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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 FIELDThe present invention relates to coated French fried potatoes having extended hold time. More particularly, the present invention relates to coated oven-finished and / or reheatable French fried potatoes, that approximate the attributes and characteristics of deep fried French fries after at least about 10 minutes holding time.BACKGROUND OF THE INVENTIONFrench fries are one of the most popular convenience foods. French fried potato strips, commonly referred to as French fries, are served in most fast food restaurants because of their great popularity. However, because the French fries may not be purchased or eaten immediately after frying, purchasers may consume a product of poor quality. Typically this results from the consumer holding French fries (i.e. in a carry-out bag) for an extended time prior to consumption and / or from the fast food restaurant holding the French fries under a heat lamp for an extended time prior to serving the French fries.Many efforts have bee...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/00A23L1/214A23L1/217A23L19/18
CPCA23L19/18A23P20/12
Inventor SCAVONE, TIMOTHY ALANSIU, SUSANA WAIMIN
Owner SCAVONE TIMOTHY ALAN
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap