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
1997-10-29
1999-12-14
Bhat, Nina
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, 426321, 426654, A23L 1216
Patent
active
060014113
ABSTRACT:
A method for preparing frozen par-fried potato strips comprising about 32% to about 52% moisture which remain fresh tasting after storage at about 0.degree. F. (-17.8.degree. C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 54% followed by, par-frying the potato strips in oil for a time sufficient to reduce the moisture of the potato strips to a final moisture content of from about 32% to about 52%. Thereafter, the par-fried potato strips are frozen. The frozen par-fried potato strips have reduced levels of 2,5-dimethyl pyrazine and relatively high levels of 2,4-decandienal. When cooked, the finished French fries have improved flavor over conventional oven baked fries.
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Kester Jeffrey John
Sevenants Michael Robert
Volker David Alan
Bhat Nina
Hasse Donald E.
Huston Larry L.
Krebs Jay A.
The Procter & Gamble Co.
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