发明名称 |
OVEN-BAKED FRENCH FRIES HAVING EXTENDED HOLD TIME |
摘要 |
Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1mm 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 an d (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. Th e 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 abo ut 55 %, and a total fat of about 6 % to about 25 %. |
申请公布号 |
CA2340194(A1) |
申请公布日期 |
2000.02.24 |
申请号 |
CA19992340194 |
申请日期 |
1999.08.13 |
申请人 |
THE PROCTER & GAMBLE COMPANY;J.R. SIMPLOT COMPANY |
发明人 |
KESTER, JEFFREY J.;COLLINGE, SUSAN F.;VOLKER, DAVID ALAN SR.;SCAVONE, TIMOTHY ALAN;SIU, SUSANA WAIMIN |
分类号 |
A23L1/00;A23L1/217 |
主分类号 |
A23L1/00 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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