Storage stable par-fries having reduced levels of pyrazine

Details Storage stable par-fries having reduced levels of pyrazine Storage stable par-fries having reduced levels of pyrazine

A - Human Necessities

23

L

A23L 1/226 (2006.01) A23L 1/217 (2006.01)

Patent

CA 2308296

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 ~F (- 17.8 ~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.

La présente invention concerne la préparation de frites semi-frites surgelées comprenant de 32% environ à 52% environ d'eau, et qui restent fraîches au goût après un stockage à environ 0 ·F (-17,8·C). Le procédé consiste à prendre des pommes de terre fraîches, à les éplucher, les parer, les couper en bâtons de frites, les blanchir, et ramener la teneur en eau des bâtons de frites de façon qu'elle ne dépasse pas environ 54%. Le procédé consiste ensuite à frire à moitié les bâtons de frites dans l'huile suffisamment longtemps pour ramener la teneur finale en eau des bâtons de pommes de terre à un niveau allant d'environ 32% à environ 52%. Le procédé consiste enfin à surgeler les bâtons de pommes de terre. Ces bâtons de pommes de terre demi-frits surgelés présentent une teneur réduite en 2,5-diméthyle pyrazine, pour un niveau relativement de 2,4-décadiéniques. Une fois cuites, ces frites prêtes présentent un meilleur goût que les frites conventionnellement cuites au four.

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