Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1993-07-12
1994-04-12
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426438, A23L 1217
Patent
active
053024109
ABSTRACT:
A process for preparing frozen par-fried potato strips which remain crisp for an extended period of time after finish frying. Potatoes which have been cut into strips and blanched are contacted with an aqueous solution having a pH in the range of about 5.5 to 8.5 which contains a hydrolyzed starch product, such as dextrin or maltodextrin. The pH of the aqueous solution is maintained within the desired range by the addition thereto of a basic alkali salt. A conventional chelating agent and reducing sugar may also be included in the aqueous solution. After contact with the aqueous solution, such as by immersion, spraying, and the like, the potato strips are par-fried and frozen, and are prepared for consumption by finish frying. Contacting the blanched potato strips with an aqueous solution containing a hydrolyzed starch product and having a pH in the range of 5.5-8.5 results in the production of par-fried potato strips which upon finish frying have a crisp surface and which retain their crispness for extended periods of time.
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Calder John W.
Erickson Linda J.
Pinegar Richard K.
Corbin Arthur L.
Nestec S.A.
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