REDUCED FAT DEEP FRIED COMESTIBLES

A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestib...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	BAISIER, WENDY, BARRIER, WILLIAM A
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestible to achieve about a 5% to a 30% total weight loss, and then parfrying the dehydrated comestible at about 270 degrees F. to about 340 degrees F. for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediately be finish-fried. The resulting comestible has an appetizing flavor, texture and has up to a 40% reduced fat content as compared to conventionally prepared deep fried goods.