Forced air convection oven process for finishing french fries

Details Forced air convection oven process for finishing french fries Forced air convection oven process for finishing french fries

A - Human Necessities

23

L

A23L 1/217 (2006.01) A23L 1/01 (2006.01)

Patent

CA 2251907

The present invention relates to a process for making superior quality oven- finished French fries, i. e., French fried potato strips, by baking prebake par-fries in a forced air convection oven or impingement oven for about 0.5 to about 10 minutes at 325 ~F (162.8 ~C) to about 600 ~F (315.6 ~C) at an air velocity of from about 500 to about 10,000 feet per minute. After baking, the fries are optionally coated with oil. The oven-finished French fries of this invention are like deep fat fried French fries, which are superior in quality compared to the state of the art oven-finished French fries. The oven-finished French fries (shoestring-cut) made by the process of this invention have 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 %.

La présente invention se rapporte à un procédé de fabrication de frites à cuisson de finition au four, de qualité supérieure, c'est à dire de bâtonnets de pommes de terre frites. Ledit procédé consiste à cuire des pommes de terre semi-frites précuites dans un four à convection forcée ou dans un four à air soufflé pendant approximativement 0,5 à 10 minutes, à une température comprise entre 325 ·F (162,8·C) et 600 ·F (315,6·C), la vitesse de l'air dans le four étant comprise approximativement entre 500 et 10000 pieds par minute. Après la cuisson au four, on peut enduire ces frites d'huile. Les frites à cuisson de finition au four de cette invention ressemblent à des frites cuites en friture et sont des frites de qualité supérieure en comparaison des frites à cuisson de finition au four disponibles à ce jour. Les pommes frites à cuisson de finition au four de cette invention, qui sont des pommes frites allumettes, possèdent une teneur en eau globale comprise entre environ 32 % et environ 46 %, une teneur en matière grasse totale comprise entre environ 12 % et environ 25 %, et une valeur de texture de frites égale au minimum à environ 200. De préférence, ces frites possèdent une activité de l'eau de surface (Aw) inférieure à environ 0,55 et une teneur en eau interne comprise entre environ 55 % et environ 80 %.

Affiliated with

Also associated with

Rating

Forced air convection oven process for finishing french fries does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Forced air convection oven process for finishing french fries, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Forced air convection oven process for finishing french fries will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFCA-PAI-O-1428016