Title:
【発明の名称】長い保持時間を有するオーブンベークドフレンチフライ
Document Type and Number:
Japanese Patent JP2002522052
Kind Code:
A
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%.
Inventors:
Timothy Alan Scarbone
Susanna Weimin Shiu
David Alan Volker Senior
Jeffrey Jay Kester
Susan F. Calling
Susanna Weimin Shiu
David Alan Volker Senior
Jeffrey Jay Kester
Susan F. Calling
Application Number:
JP2000564466A
Publication Date:
July 23, 2002
Filing Date:
August 13, 1999
Export Citation:
Assignee:
THE PROCTER & GAMBLE COMPANY
JR Earl Simplot Company
JR Earl Simplot Company
International Classes:
A23L1/00; A23L19/18; (IPC1-7): A23L1/217
Attorney, Agent or Firm:
Yoshikazu Tani (2 outside)