Preparation of fried potato pieces
US4751093A · kind A · utility
Inventors
Key dates
| Filing date | Oct 14, 1986 |
| Grant date | Jun 14, 1988 |
| Priority date | — |
| Expiry date | Oct 14, 2006 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The object of the invention is to enable the preparation of fried potato products with improved texture and texture stability. Potato pieces, such as strip-shaped French fries or disc-shaped dinner fries, have better inner and outer textures and retain a desirable textural contrast between the two longer after finish frying where the surface of the potato pieces is disrupted, preferably in combination with a blanching step and most preferably when done after a surface skin has been formed by air drying or par frying. Improvements are also seen where the pieces are blanched sufficiently to substantially completely gelatinize the potato starch and preferably are infused with low molecular weight soluble solids and then washed sufficiently to remove some of the soluble solids. The soluble solids, such as sodium chloride, within the potato pieces help to hold moisture internally of the pieces and to retard its exit through the crisp surface skin formed by frying. Infusions can be accomplished during blanching or thereafter. Also disclosed is the preparation of fried potato products which can be quickly heated for consumption in conventional home ovens. According to this aspect of the i…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.