Oven-baked french fries having deep-fried taste and texture

Details Oven-baked french fries having deep-fried taste and texture Oven-baked french fries having deep-fried taste and texture

A - Human Necessities

23

L

A23L 1/217 (2006.01)

Patent

CA 2251899

The present invention relates to French fried potatoes produced from an oven that approximate the attributes and characteristics of French fries that have been finished by deep fat frying. The oven-finished French fries of the present invention can be differentiated from commercial and prior-art oven fries in that they possess a combination of attributes, in particular, bulk moisture, total fat, internal moisture, surface water activity and a Texture Value, that renders them virtually indistinguishable from deep fried French fries. The oven-finished French fries comprise from about 32 % to about 50 % bulk moisture, from about 8 % to about 25 % total fat, from about 55 % to about 80 % internal moisture content, a surface water activity of less than or equal to about 0.55, and a Texture Value (maximum force [grams] or area under the force deformation curve [gram sec] within the first one-third of a specific compression test) of at least about 200.

La présente invention se rapporte à des pommes de terre frites cuites au four qui se rapprochent, par leurs attributs et caractéristiques, des pommes de terre frites qui ont subi une cuisson de finition en grande friture. Les pommes de terre frites à cuisson de finition au four de la présente invention se différencient des frites pour cuisson au four disponibles dans le commerce, de la technique antérieure, en ce qu'elles possèdent une combinaison d'attributs, notamment la teneur globale en eau, la matière grasse totale, la teneur en eau interne, l'activité d'eau de surface et la valeur de texture, qui rendent pratiquement impossible toute distinction entre ces frites et les frites cuites en grande friture. Les pommes frites cuites au four de la présente invention possèdent une teneur en eau globale comprise entre 32 % environ et 50 % environ, une teneur en matière grasse totale comprise entre 8 % environ et 25 % environ, une teneur en eau interne comprise entre 55 % environ et 80 % environ, une activité de l'eau de surface inférieure ou égale à 0,55 environ et une valeur de texture (force maximum [grammes] ou aire sous la courbe de déformation par une force [gramme seconde] au cours du premier tiers d'un essai de compression spécifique) égale au minimum à 200 environ.

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