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    Forced air convection oven process for finishing french fries
    1.
    发明授权
    Forced air convection oven process for finishing french fries 失效
    用于整理炸薯条的强制空气对流烤箱工艺

    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

    IPC分类号： A23L5/10 ,  A23L19/12 ,  A23L19/18 ,  A23L1/217

    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。

    Process for preparing improved oven-finished french fries
    2.
    发明授权
    Process for preparing improved oven-finished french fries 失效
    制作改良烤箱炸薯条的方法

    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

    IPC分类号： A23L1/00 ,  A23L1/217

    CPC分类号： A23L19/18 ,  A23P20/11

    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。

    Process for preparing storage stable par-fries
    3.
    发明授权
    Process for preparing storage stable par-fries 失效
    准备储存稳定食品的过程

    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

    CPC分类号： A23B7/06 ,  A23B7/04 ,  A23L19/18

    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。

    Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished
    4.
    发明授权
    Process for preparing frozen par-fried potato strips having deep fried texture when oven-finished 失效
    制作冷冻油炸土豆条的冷冻炸薯条的程序

    公开(公告)号：US6042870A

    公开(公告)日：2000-03-28

    申请号：US968846

    申请日：1997-11-05

    申请人： Belle Cromwell Walsh ,  Jeffrey John Kester ,  Patrick Joseph Corrigan ,  Joseph James Elsen

    发明人： Belle Cromwell Walsh ,  Jeffrey John Kester ,  Patrick Joseph Corrigan ,  Joseph James Elsen

    IPC分类号： A23L19/18 ,  A23B7/04 ,  A23L19/12 ,  A23L1/217

    CPC分类号： A23L19/18

    摘要： The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270.degree. F. (132.degree. C.) to about 385.degree. F. (196.degree. C.) for a time sufficient to reduce the moisture content of the par-fries to from about 30% to about 50%, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1% to about 12%, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35% to about 55% moisture.

    摘要翻译： 本发明涉及包含约35％至约55％水分的冷冻水合油炸马铃薯条，当烘烤完成时，其具有与油炸炸薯条基本上相同的内部和表面质地。 更具体地说，本发明涉及用于随后在烘箱中完成的油炸马铃薯条，其通过以下步骤制备：（a）在约270°F（132℃）至约385℃的油温下将马铃薯条进行油炸 （196℃）的时间足以将炸薯条的水分含量降低至约30％至约50％，（b）使所述炸薯条的表面水合，直到其重量增加， 约1％至约12％，和（c）冷冻所述水合炸薯条。 冷冻的水合炸薯条包含约35％至约55％的水分。