发明名称 |
Processo para a preparação de batatas fritas terminadas em forno aperfeiçoadas |
摘要 |
The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325 DEG F. (162 DEG C.) to about 800 DEG F. (426 DEG C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%. |
申请公布号 |
BR9708870(A) |
申请公布日期 |
1999.08.03 |
申请号 |
BR19979708870 |
申请日期 |
1997.04.16 |
申请人 |
THE PROCTOR & GAMBLE COMPANY |
发明人 |
KYLE MCLENANN TAYLOR;JEFFREY JOHN KESTER;JOSEPH JAMES ELSEN;PATRICK JOSEPH CORRIGAN;DAVID THOMAS BIEDERMANN;ALYCE JOHNSON PAPA |
分类号 |
A23L1/00;A23L1/217;(IPC1-7):A23L1/217;A23B7/04;A23P1/08 |
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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