A PROCESS FOR PREPARING IMPROVED OVEN-FINISHED FRENCH FRIES

摘要

The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as little as 0.75 minute at a temperature of from about 325 ~F (162 ~C) to about 800 ~F (426 ~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 %.