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公开(公告)号：US5928701A
公开(公告)日：1999-07-27
申请号：US622636
申请日：1996-03-27
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： The present invention relates to a process for making digestible fat free corn chips. The process for preparing the fat-free corn chips comprises:a. preparing raw corn chip pieces from a dough comprising a mixture of corn masa and a fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; and water; andb. cooking said raw corn chip pieces in nondigestible fat at 300.degree. F. to 450.degree. F. (148.9.degree. C. to 232.degree. C.).
摘要翻译： 本发明涉及一种制造无消化无脂玉米片的方法。 制备无脂玉米片的方法包括：a。 从包含玉米浆和不含淀粉，蛋白质和不易消化纤维的无脂肪填料的混合物的面团制备生的玉米片，以及它们的混合物; 和水; 和b。 在300°F至450°F（148.9℃至232℃）下烹饪不可消化的脂肪中的生玉米片。
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公开(公告)号：US5904947A
公开(公告)日：1999-05-18
申请号：US622643
申请日：1996-03-27
CPC分类号： A21D13/0006 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： The present invention relates to fat free corn chips comprising corn masa and fat free filler selected from the group consisting of starch, protein and nondigestible fiber, and mixtures thereof; nondigestible fat substitute; and other essentially fat free ingredients selected from the group consisting of salt, emulsifiers and fat free seasonings and combinations thereof.
摘要翻译： 本发明涉及含有选自淀粉，蛋白质和不易消化纤维的玉米浆和无脂肪的填充物的无脂玉米片及其混合物; 不易消化的脂肪替代品; 和其它基本上不含脂肪的成分，其选自盐，乳化剂和无脂肪的调味料及其组合。
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公开(公告)号：USD687374S1
公开(公告)日：2013-08-06
申请号：US29384530
申请日：2011-01-31
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公开(公告)号：US5997938A
公开(公告)日：1999-12-07
申请号：US967289
申请日：1997-11-07
申请人： Kyle McLennan Taylor , Jeffrey John Kester , Joseph James Elsen , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
发明人： Kyle McLennan Taylor , Jeffrey John Kester , Joseph James Elsen , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
摘要： The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: 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%.
摘要翻译： 本发明提供了一种在约325°F（162℃）至约800°F（426℃）的温度下快速烘烤（烘烤）含油预烘烤薯条0.75分钟的方法 ）提供烘烤完成的炸薯条，具有与油炸油炸完成的炸薯条相同的味道和特征。 本发明的烘烤完成的炸薯条的特征在于具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。
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公开(公告)号：US06228405B1
公开(公告)日：2001-05-08
申请号：US08967262
申请日：1997-11-07
申请人： Belle Cromwell Walsh , Jeffrey John Kester , Kyle McLennan Taylor , Herbert Thomas Young , Michael Robert Sevenants , Joseph James Elsen , David Thomas Biedermann
发明人： Belle Cromwell Walsh , Jeffrey John Kester , Kyle McLennan Taylor , Herbert Thomas Young , Michael Robert Sevenants , Joseph James Elsen , David Thomas Biedermann
IPC分类号： A23L1217
摘要： A method for preparing frozen par-fried potato strips comprising about 38% to about 58% 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 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270° F. (132° C.) to about 335° F. (168.3° C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0° F. (−17.8° C.) to about 20° F. (−6.7° C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.
摘要翻译： 制备冷冻油炸马铃薯条的方法，其包含约38％至约58％的水分，在约0°F（-17.8℃）储存后保持新鲜品尝。 该方法包括将生土豆切片，修剪和切割成条，漂白，并将马铃薯条的水分含量降低至不低于约60％。 然后将还原的水分马铃薯条在约270°F（132℃）至约335°F（168.3℃）的温度下在油中沥干足以减少马铃薯含水量的时间 剥离至约38％至约58％的水分。 此后，将冷冻的土豆条冻结。 当在0°F（-17.8℃）至约20°F（-6.7℃）下储存至少1次时，冷冻的油炸马铃薯条是稳定的（即没有异味发展） 月。 烹饪时，成品炸薯条比传统烘烤炸薯条有更好的风味。
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公开(公告)号：US6013296A
公开(公告)日：2000-01-11
申请号：US967291
申请日：1997-11-07
申请人： Jeffrey John Kester , Joseph James Elsen , Herbert Thomas Young , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
发明人： Jeffrey John Kester , Joseph James Elsen , Herbert Thomas Young , Patrick Joseph Corrigan , David Thomas Biedermann , Alyce Johnson Papa
CPC分类号： A23L19/18
摘要： 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.degree. F. (162.8.degree. C.) to about 600.degree. F. (315.6.degree.) 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%.
摘要翻译： 本发明涉及一种制造优质烤箱炸薯条的方法。 即法国油炸马铃薯条，通过在强制空气对流烘箱或冲击烘箱中将预烘烤炸薯条在325°F（162.8℃）至约600°F（315.6°）烘烤约0.5至约10分钟， 空气速度为约500至约10,000英尺/分钟。 烘烤后，炸薯条可任选地涂覆油。 本发明的烤箱炸薯条就像油炸炸薯条一样，其质量优于现有烤炉炸薯条。 通过本发明方法制成的烤箱炸薯条（切碎）具有约32％至约46％的体积水分; 总脂肪含量为约12％至约25％; 和至少约200的法国炸薯条纹理值。优选薯条具有小于约0.55的表面水分活度（Aw）和约55％至约80％的内部水分含量。
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