发明名称 |
PROCESS OF BAKING CHIPPED POTATOES IN CONVECTION OVEN WITH FORCIBLE AIR CIRCULATION |
摘要 |
The present invention relates to a process for making superior quality oven-finished French fries. i.e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325 DEG F. (162.8 DEG C.) to about 600 DEG F. (315.6 DEG ) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have 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 |
CZ9803439(A3) |
申请公布日期 |
1999.03.17 |
申请号 |
CZ19980003439 |
申请日期 |
1997.04.16 |
申请人 |
THE PROCTER & GAMBLE COMPANY |
发明人 |
KESTER JEFFREY JOHN;ELSEN JOSEPH JAMES;YOUNG HERBERT THOMAS;CORRIGAN PATRICK JOSEPH;BIEDERMANN DAVID THOMAS;PAPA ALYCE JOHNSON |
分类号 |
A23L5/10;A23L19/12;A23L19/18 |
主分类号 |
A23L5/10 |
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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