Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Readily identifiable fruit or vegetable derived
Patent
1999-01-25
2000-03-07
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Readily identifiable fruit or vegetable derived
426637, A23L 1217
Patent
active
060336978
ABSTRACT:
Potato strips, which are cut from raw potatoes and blanched, are contacted with an aqueous solution containing one or more hydrocolloids to deposit a hydrocolloid layer on the surface of the strips. The potato strips preferably are partially dried before being contacted with an aqueous starch-based slurry to provide a starch-based batter coating over the hydrocolloid layer. The potato strips having the dual coating of a hydrocolloid and a batter, are then parfried and frozen. When reconstituted by finish frying in hot oil, the resulting french fries have an extended holding quality, remaining crisp and tender for prolonged periods after finish frying.
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Judkins Carlton
Pinegar Richard K.
Corbin Arthur L.
Nestec S.A.
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