公开(公告)号：US06548093B1

公开(公告)日：2003-04-15

申请号：US09560435

申请日：2000-04-27

申请人： Susan F. Collinge ,  Michael L. Hamann ,  Tracy R. Hitchcock ,  Jeffrey J. Kester

发明人： Susan F. Collinge ,  Michael L. Hamann ,  Tracy R. Hitchcock ,  Jeffrey J. Kester

IPC分类号： A23L1217

CPC分类号： A23L19/18 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/61

摘要： Parfried potato strips and a related preparation process are provided wherein the parfried strips have a relatively low moisture content suitable for oven finish or rapid finish fry preparation, and further wherein the parfried strips exhibit improved storage stability without developing undesirable off-flavor characteristics. The parfried potato strips are initially blanched and then surface treated to apply reducing sugar in a controlled amount prior to parfrying in hot oil and freezing. In one form, the surface treatment is a dextrose-containing dip or spray, whereas in another form the surface treatment is a sugar-containing starch-based batter coating. In either case, the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the parfry oil temperature to achieve a target strip color. In a preferred preparation process, the potato strips are subjected to first and second parfry steps in hot oil with an intermediate freeze step prior to final freezing, wherein the quantity of sugar on the exterior surfaces of the strips is regulated in relation to the temperature of the second parfry step to achieve the target strip color.

摘要翻译： 提供了被烘烤的马铃薯条和相关的制备方法，其中，所述被烘烤的条具有适于烘烤完成或快速完成油炸准备的相对较低的含水量，并且进一步地，其中，所述经烘烤的条呈现改进的储存稳定性，而不产生不期望的不良味道特征。 最初将被烘烤的马铃薯条进行漂白处理，然后进行表面处理，以便在热油中进行油炸和冷冻之前以可控量施用还原糖。 在一种形式中，表面处理是含葡萄糖的浸渍或喷雾剂，而在另一种形式中，表面处理是含糖淀粉的面糊涂层。 在任一情况下，条带的外表面上的糖的量相对于油炸油温调节以实现目标条带颜色。 在优选的制备方法中，马铃薯条在最终冷冻之前用中间冷冻步骤在热油中进行第一次和第二次散装步骤，其中条带外表面上的糖的量相对于 第二个parfry步骤来实现目标条带颜色。