Process for preparing improved oven-finished french fries
US5997938A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Nov 7, 1997 |
| Grant date | Dec 7, 1999 |
| Priority date | — |
| Expiry date | Nov 7, 2017 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23P20/11
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
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.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. 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%.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.