Title: Process for preparing improved oven-finished French fried potato strips
Application Number: 97195022 Application Date: 1997.04.16
Publication Number: 1219850 Publication Date: 1999.06.16
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23B7/04;A23L1/217;A23P1/08
Applicant(s) Name: The Procter Address:
Inventor(s) Name: K. M. Taylor;J. J. Kester;J. J. Elsen
Attorney & Agent: huang shuhui
Abstract:
    The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as little as 0.75 minute at a temperature of from about 325 DEG F (162 DEG C) to about 800 DEG F (426 DEG 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 %.
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