CA1064764A - Frozen french fried potatoes with oil sprayed surfaces - Google Patents
Frozen french fried potatoes with oil sprayed surfacesInfo
- Publication number
- CA1064764A CA1064764A CA249,232A CA249232A CA1064764A CA 1064764 A CA1064764 A CA 1064764A CA 249232 A CA249232 A CA 249232A CA 1064764 A CA1064764 A CA 1064764A
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- CA
- Canada
- Prior art keywords
- segments
- fat
- potato
- oil
- frozen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
FRENCH FRIED POTATOES WITH OIL SPRAYED SURFACES
Abstract of the Disclosure Frozen french fried potatoes are produced in which the partially fried and frozen potato segments have applied thereto a thin coating of fat which enables oven reconstitu-tion by the consumer to simulate deep fat frying. The frozen potato segments are first prepared by blanching segments of raw potato in a two stage blanching procedure including a first blanch in hot water at about 150 - 160°F for about 12 to 25 minutes followed by cooling and blanching a second time in hot water at about 175 - 195°F for about 2 to 6 minutes.
The blanched segments are dried in heated air to reduce the weight of the segments gradually by about 10% to 15% of the weight of the original potato segments. These are allowed to equilibrate at room temperature for up to 10 minutes and are then immersed in a deep fat bath at a temperature of about 325 - 375°F for about 1 to 2 minutes to fry the segments and to further reduce the moisture sufficient to reduce the weight of the potato segments by about 20 - 35%. The thus deep fat fried segments are then frozen and these frozen segments are uniformly sprayed with minute globules of liquid oil or fat so as to apply a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adhering to the surfaces of the segments.
Abstract of the Disclosure Frozen french fried potatoes are produced in which the partially fried and frozen potato segments have applied thereto a thin coating of fat which enables oven reconstitu-tion by the consumer to simulate deep fat frying. The frozen potato segments are first prepared by blanching segments of raw potato in a two stage blanching procedure including a first blanch in hot water at about 150 - 160°F for about 12 to 25 minutes followed by cooling and blanching a second time in hot water at about 175 - 195°F for about 2 to 6 minutes.
The blanched segments are dried in heated air to reduce the weight of the segments gradually by about 10% to 15% of the weight of the original potato segments. These are allowed to equilibrate at room temperature for up to 10 minutes and are then immersed in a deep fat bath at a temperature of about 325 - 375°F for about 1 to 2 minutes to fry the segments and to further reduce the moisture sufficient to reduce the weight of the potato segments by about 20 - 35%. The thus deep fat fried segments are then frozen and these frozen segments are uniformly sprayed with minute globules of liquid oil or fat so as to apply a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adhering to the surfaces of the segments.
Description
~l)6~7G~
Background of the Invention l. Field of the Invention This invention relates to an improved procedure for preparing frozen french fried potatoes.
Description of the Prio~ Art Frozen french fries have now become not only a stock item for restaurants and institutions but also a stock item in freezer sections of retail stores.
The french fries are presently packaged and sold in frozen, partially prepared condition for reconstitution immediately prior to being served. In the home this is normally done by heating the frozen french fries in a shallow pan in the oven of a kitchen range. While this provides a very convenient system for preparing french fried potatoes, the product is still not an equivalent of french fried pota-toes which have been prepared and served directly from a deep fat fryer.
Part of the problem is that during oven-reconstitu-tion the desirable dehydration of the surface areas of the potato segments that took place during the initial frying in deep fat is counteracted by moisture migrating from the center, without the compensating crisping effect of deep fat frying. This tends to make the reconstituted product limp and soggy. Moreover, such reconstituted french fries do no acquire the golden brown colour of those completely deep fried in the normal manner.
Attempts have been made to overcome the above problem and one such attempt is described in U.S. Patent 3,865,964, issued February ll, 1975. In that patent the frozen french fry segments were coated with minute globules of liquid oil or fat on the basis that upon thawing and oven-' '764 heating these so treated fries, the superficial coating of fatmelts and provides an environment sufficiently similar to deep fat frying to prevent the usual undesirable results of oven-heating.
However, it must be realized that during this heating the french fries are resting on the bottom of a shallow pan so that any oil which tends to run off the oil or fat treated frozen fries will collect on the bottom of the pan with the result that the potato segment is actually resting on one face in some liquid fat. The result is that one face of the potato does not compare either in colour or crispness to that of the other faces. At the same time, if the amount of oil or fat applied is decreased to too low a level, it may simply be absorbed into the potato segment without giving the desired effect of surface frying and crisping which simu-lates deep fat frying. According to the above patent an application of about 2.5 to 4.5% of oil or fat was found to be desirable with about 1% being the minimum.
Summary of the Invention In accordance with the present invention it has been found that a superior product can be obtained by spraying minute globules of liquid oil or fat uniformly onto frozen french fries if a special procedure is utilized for preparing the frozen french fries and then the oil or fat is applied in very small amounts of less than 1% by weight.
Thus, in accordance with the present invention prime raw potatoes are peeled, trimmed, cut into segments and washed in the usual manner. These segments are then blanched in a two stage blanching procedure. The first stage consists 30 of blanching the segments in hot water at about 150 - 160F
for about 12 to 25 minutes, followed by cooling and blanching ~6~76~L
a second time in hot water at about 175 - 195F for about 2 to 6 minutes. The blanched segments are subjected to drying in heated air whereby the weight of the segments is gradually reduced by about 10 to 15% by weight of the original potatoe segments. These are allowed to equilibrate at room tempera-ture for up to lO minutes and are then fried in a deep fat bath for about 1 to 2 minutes at a bath temperature of about 325 - 375F to further reduce the moisture content whereby the weight of the potato segments is further reduced by about 20 to 35% and to fry the segments. Thus, during the air drying and deep fat frying there is a total weight loss of about 30 to 45%. The potato segments from the deep fat fryer are then frozen and thereafter a liquid oil or fat is applied to the surfaces of the frozen fries by spraying minute globules of liquid oil or fat onto the frozen surfaces. In order to obtain the desired uniformity of all surfaces of the french fried segments during oven reconstitution, the oil or fat must be applied in an amount of less than 1~.
The special procedure utilized in preparing the deep fat fried potato segments is believed to considerably improve the manner in which the fat is absorbed into the potato segments during deep fat frying with a much more uniform penetration of the fat. Because of this, when the potato segments are being reconstituted in an oven, the very small amount of less than 1% of oil or fat applied to the surface of the segments remains uniformly distributed over the surfaces and tends neither to run down onto the pan nor to become absorbed into the potato segments. The result is a product which has more nearly the colour, flavour and crispness of freshly deep fat fried potatoe segments than has been possible heretofore without actually resorting to deep ~6476~L
fat frying Eor reconstitution purposes.
While these results are primarily concerned with the aesthetics of consumer tastes, they also consequently represent a very important commercial advantage because of consumer acceptance.
An embodiment of an apparatus for carrying out the method and representing the best mode presently contemplated for carrying out the invention is illustrated in the accompanying drawings, in which:
FIGURE 1 is a somewhat schematic view and side elevation of an apparatus for spraying fat or oil onto frozen, deep fat fried potato segments; and FIGURE 2 is a top plan view of the device shown in Figure 1.
The spraying device is a commercially available machine and is manufactured by T. L. Gr,een ~ Co. Inc. It is constructed on a support frame having vertical frame members 10 and horizontal bottom frame membe,rs 11. This framework represents the support for a mobile spraying unit and is carried by swivel wheels 12.
At the top of the unit is a sprayer hood 13 with enclosed walls including top wall panel 14 and side wall panels 15. ~elow this,hood is, positioned an endless belt apron 16 for carrying frozen french fried potatoes through the sprayer. This apron is conveniently made from 40 inch wide stainless steel wire mesh woven to provide a 3/16 inch opening. The screen travels on guide rollers 17 and 18 and is driven from electric motor 19 by way of drive roller 28.
The apron 16 travels within an oil collector trough 20 having sloping bottom walls and an outlet 21.
The oil is applied to the frozen french fried potatoes by way of a lateral bank oE pper spray nozzles 22 and a lateral bank of lower spray nozzles 23. Each bank of nozzles is arranged in two rows with seven nozzles in each row. Normally only one top row and one bottom row are used at one time with the second row being available as a back-up.
An oil or fat in liquid condition is pumped from tank 2S through pump 24 and oil filters 29 and 30 to the nozzles. The pressure to the nozzles in controlled such that the nozz]es discharge fine atomized sprays of the oil or fat into the spraying chamber. It is important to have these spray nozzles controlled such that a very fine atomized spray or mist of the oil or fat is being directed downwardly onto the chips from sprayers 22 and being directed upwardly through the mesh apron 16 from the nozzles 23. This combi-nation of sprays provides an environment of a quite uniformly distributed atomized spray or mist of the oil or fat through which the french fries pass. In this manner each french fry is provided with a very uniform coating of oil or fat in the form of multitudinous, minute and solid globules or droplets of the atomized oil or fat firmly adhering to the frozen surfaces of the fries.
A wide variety of edible oils and fats can be used for this purpose, including partially hydrogenated soya bean oil, palm oil, coconut oil, peanut oil and rapeseed oil.
This is normally applied at a temperature in the range of about 150F to about 250F and a pressure of 30 to 60 psi.
The oil is delivered from the nozzles at a rate of about 0.05 gal/min from each nozzle. Thus, the total flow from one top row and one bottom row of nozzles is about 0.7 gal/min.
The individual globules normally solidi~y within a few 106~76fl~
seconds after application to the fro~en surfaces of the fries and in this form the fries can be packaged and stored in the - usual manner.
The invention can be applied to potatoes having the usual moisture content of about 76 to 84% and is parti-cularly well suited for potatoes having a moisture content of about 78 to 80%.
Certain preferred embodiments of this invention will now be illustrated by the following example:
E _mple 1 A quantity of Netted Gem variety potatoes having a 79%~moisture content (21~ solids) were cleaned, peeled, and trimmed as necessary and cut into about 1/4 inch cross-section elongated strips using a water-gun. The strips were washed free of starch and passed to a commercial blancher. In the blancher the potato segments were retained in water at a temperature of 160F for 15 minutes. The initially blanched potato segments were then removed from the hot water and were allowed to cool to a temperature of about 100F for another period of about 15 minutes. After this time the potato seg-ments were subjected to a secondary water blanching this time being retained iD water at a temperature of 185F for 5 minutes.
The blanched potatoes were then subjected to drying by being passed through a hot air dryer having an air temperature of about 300F. The potato segments were in con-tact with the hot air for a period of about 8 minutes and during this time sufficient moisture was removed from through-out the potato segments to reduce their weight by about 15%
of the weight of the original potato segments. After ;, emerging from the dryer the potato segments were allowed to 76~L
equilibrate under room conditions for about 8 minutes. They were then continuously passed through a commercial deep Eat frying bath at a temperature of ~60F. The potato segments remained in contact with the hot fat for about 60 seconds and this further reduced the moisture content of the potato segments whereby there was a further weight reduction of about 20 to 25%. The fried potato segments were then quickly frozen to a temperature of 0F in a commercial freezer, packaged in plastic packs and stored at about 0F in frozen storage.
Samples of the frozen potato segments prepared in the above manner were fed through the sprayer described in Figure 1. Varying amounts of oil were applied to the frozen potato segmeQts between about 1).5,o~ and 5%. The oil used was palm oil and this was applied at a temperature of 20~F and a sprayer pressure of 40 psi. The potato segments with the oil spray applied were then returned to frozen storage.
Thereafter, these samples of frozen french fries were tested by heating on a shallow tray for 20 minutes at ~25F in anoven of a domestic cooking range. The hot ready-to-serve french fries obtained from the above test were then compared as to texture, taste and colour.
The results of these comparative tests are set out in Table 1 below.
Oil (%) Texture Taste Colour 0.8 Crisp and mealy Non-greasy Uniform colour 3 Quite crisp with Greasy Variable decreased meali- with pan ness side too dark Excessively Quite greasy Variable crisp throughout with pan sively dark and dried
Background of the Invention l. Field of the Invention This invention relates to an improved procedure for preparing frozen french fried potatoes.
Description of the Prio~ Art Frozen french fries have now become not only a stock item for restaurants and institutions but also a stock item in freezer sections of retail stores.
The french fries are presently packaged and sold in frozen, partially prepared condition for reconstitution immediately prior to being served. In the home this is normally done by heating the frozen french fries in a shallow pan in the oven of a kitchen range. While this provides a very convenient system for preparing french fried potatoes, the product is still not an equivalent of french fried pota-toes which have been prepared and served directly from a deep fat fryer.
Part of the problem is that during oven-reconstitu-tion the desirable dehydration of the surface areas of the potato segments that took place during the initial frying in deep fat is counteracted by moisture migrating from the center, without the compensating crisping effect of deep fat frying. This tends to make the reconstituted product limp and soggy. Moreover, such reconstituted french fries do no acquire the golden brown colour of those completely deep fried in the normal manner.
Attempts have been made to overcome the above problem and one such attempt is described in U.S. Patent 3,865,964, issued February ll, 1975. In that patent the frozen french fry segments were coated with minute globules of liquid oil or fat on the basis that upon thawing and oven-' '764 heating these so treated fries, the superficial coating of fatmelts and provides an environment sufficiently similar to deep fat frying to prevent the usual undesirable results of oven-heating.
However, it must be realized that during this heating the french fries are resting on the bottom of a shallow pan so that any oil which tends to run off the oil or fat treated frozen fries will collect on the bottom of the pan with the result that the potato segment is actually resting on one face in some liquid fat. The result is that one face of the potato does not compare either in colour or crispness to that of the other faces. At the same time, if the amount of oil or fat applied is decreased to too low a level, it may simply be absorbed into the potato segment without giving the desired effect of surface frying and crisping which simu-lates deep fat frying. According to the above patent an application of about 2.5 to 4.5% of oil or fat was found to be desirable with about 1% being the minimum.
Summary of the Invention In accordance with the present invention it has been found that a superior product can be obtained by spraying minute globules of liquid oil or fat uniformly onto frozen french fries if a special procedure is utilized for preparing the frozen french fries and then the oil or fat is applied in very small amounts of less than 1% by weight.
Thus, in accordance with the present invention prime raw potatoes are peeled, trimmed, cut into segments and washed in the usual manner. These segments are then blanched in a two stage blanching procedure. The first stage consists 30 of blanching the segments in hot water at about 150 - 160F
for about 12 to 25 minutes, followed by cooling and blanching ~6~76~L
a second time in hot water at about 175 - 195F for about 2 to 6 minutes. The blanched segments are subjected to drying in heated air whereby the weight of the segments is gradually reduced by about 10 to 15% by weight of the original potatoe segments. These are allowed to equilibrate at room tempera-ture for up to lO minutes and are then fried in a deep fat bath for about 1 to 2 minutes at a bath temperature of about 325 - 375F to further reduce the moisture content whereby the weight of the potato segments is further reduced by about 20 to 35% and to fry the segments. Thus, during the air drying and deep fat frying there is a total weight loss of about 30 to 45%. The potato segments from the deep fat fryer are then frozen and thereafter a liquid oil or fat is applied to the surfaces of the frozen fries by spraying minute globules of liquid oil or fat onto the frozen surfaces. In order to obtain the desired uniformity of all surfaces of the french fried segments during oven reconstitution, the oil or fat must be applied in an amount of less than 1~.
The special procedure utilized in preparing the deep fat fried potato segments is believed to considerably improve the manner in which the fat is absorbed into the potato segments during deep fat frying with a much more uniform penetration of the fat. Because of this, when the potato segments are being reconstituted in an oven, the very small amount of less than 1% of oil or fat applied to the surface of the segments remains uniformly distributed over the surfaces and tends neither to run down onto the pan nor to become absorbed into the potato segments. The result is a product which has more nearly the colour, flavour and crispness of freshly deep fat fried potatoe segments than has been possible heretofore without actually resorting to deep ~6476~L
fat frying Eor reconstitution purposes.
While these results are primarily concerned with the aesthetics of consumer tastes, they also consequently represent a very important commercial advantage because of consumer acceptance.
An embodiment of an apparatus for carrying out the method and representing the best mode presently contemplated for carrying out the invention is illustrated in the accompanying drawings, in which:
FIGURE 1 is a somewhat schematic view and side elevation of an apparatus for spraying fat or oil onto frozen, deep fat fried potato segments; and FIGURE 2 is a top plan view of the device shown in Figure 1.
The spraying device is a commercially available machine and is manufactured by T. L. Gr,een ~ Co. Inc. It is constructed on a support frame having vertical frame members 10 and horizontal bottom frame membe,rs 11. This framework represents the support for a mobile spraying unit and is carried by swivel wheels 12.
At the top of the unit is a sprayer hood 13 with enclosed walls including top wall panel 14 and side wall panels 15. ~elow this,hood is, positioned an endless belt apron 16 for carrying frozen french fried potatoes through the sprayer. This apron is conveniently made from 40 inch wide stainless steel wire mesh woven to provide a 3/16 inch opening. The screen travels on guide rollers 17 and 18 and is driven from electric motor 19 by way of drive roller 28.
The apron 16 travels within an oil collector trough 20 having sloping bottom walls and an outlet 21.
The oil is applied to the frozen french fried potatoes by way of a lateral bank oE pper spray nozzles 22 and a lateral bank of lower spray nozzles 23. Each bank of nozzles is arranged in two rows with seven nozzles in each row. Normally only one top row and one bottom row are used at one time with the second row being available as a back-up.
An oil or fat in liquid condition is pumped from tank 2S through pump 24 and oil filters 29 and 30 to the nozzles. The pressure to the nozzles in controlled such that the nozz]es discharge fine atomized sprays of the oil or fat into the spraying chamber. It is important to have these spray nozzles controlled such that a very fine atomized spray or mist of the oil or fat is being directed downwardly onto the chips from sprayers 22 and being directed upwardly through the mesh apron 16 from the nozzles 23. This combi-nation of sprays provides an environment of a quite uniformly distributed atomized spray or mist of the oil or fat through which the french fries pass. In this manner each french fry is provided with a very uniform coating of oil or fat in the form of multitudinous, minute and solid globules or droplets of the atomized oil or fat firmly adhering to the frozen surfaces of the fries.
A wide variety of edible oils and fats can be used for this purpose, including partially hydrogenated soya bean oil, palm oil, coconut oil, peanut oil and rapeseed oil.
This is normally applied at a temperature in the range of about 150F to about 250F and a pressure of 30 to 60 psi.
The oil is delivered from the nozzles at a rate of about 0.05 gal/min from each nozzle. Thus, the total flow from one top row and one bottom row of nozzles is about 0.7 gal/min.
The individual globules normally solidi~y within a few 106~76fl~
seconds after application to the fro~en surfaces of the fries and in this form the fries can be packaged and stored in the - usual manner.
The invention can be applied to potatoes having the usual moisture content of about 76 to 84% and is parti-cularly well suited for potatoes having a moisture content of about 78 to 80%.
Certain preferred embodiments of this invention will now be illustrated by the following example:
E _mple 1 A quantity of Netted Gem variety potatoes having a 79%~moisture content (21~ solids) were cleaned, peeled, and trimmed as necessary and cut into about 1/4 inch cross-section elongated strips using a water-gun. The strips were washed free of starch and passed to a commercial blancher. In the blancher the potato segments were retained in water at a temperature of 160F for 15 minutes. The initially blanched potato segments were then removed from the hot water and were allowed to cool to a temperature of about 100F for another period of about 15 minutes. After this time the potato seg-ments were subjected to a secondary water blanching this time being retained iD water at a temperature of 185F for 5 minutes.
The blanched potatoes were then subjected to drying by being passed through a hot air dryer having an air temperature of about 300F. The potato segments were in con-tact with the hot air for a period of about 8 minutes and during this time sufficient moisture was removed from through-out the potato segments to reduce their weight by about 15%
of the weight of the original potato segments. After ;, emerging from the dryer the potato segments were allowed to 76~L
equilibrate under room conditions for about 8 minutes. They were then continuously passed through a commercial deep Eat frying bath at a temperature of ~60F. The potato segments remained in contact with the hot fat for about 60 seconds and this further reduced the moisture content of the potato segments whereby there was a further weight reduction of about 20 to 25%. The fried potato segments were then quickly frozen to a temperature of 0F in a commercial freezer, packaged in plastic packs and stored at about 0F in frozen storage.
Samples of the frozen potato segments prepared in the above manner were fed through the sprayer described in Figure 1. Varying amounts of oil were applied to the frozen potato segmeQts between about 1).5,o~ and 5%. The oil used was palm oil and this was applied at a temperature of 20~F and a sprayer pressure of 40 psi. The potato segments with the oil spray applied were then returned to frozen storage.
Thereafter, these samples of frozen french fries were tested by heating on a shallow tray for 20 minutes at ~25F in anoven of a domestic cooking range. The hot ready-to-serve french fries obtained from the above test were then compared as to texture, taste and colour.
The results of these comparative tests are set out in Table 1 below.
Oil (%) Texture Taste Colour 0.8 Crisp and mealy Non-greasy Uniform colour 3 Quite crisp with Greasy Variable decreased meali- with pan ness side too dark Excessively Quite greasy Variable crisp throughout with pan sively dark and dried
Claims (4)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for preparing frozen french fried potatoes which when reconstituted in an oven have a colour, texture and taste similar to french fries prepared directly from raw potatoes, which comprises;
(a) blanching raw potato segments in a two-stage blanching procedure consisting of first blanching the segments in hot water at about 150 to 160°F for about 12 to 25 minutes, cooling the segments and blanching a second time in hot water at about 175 to 195°F for about 2 to 6 minutes;
(b) drying the blanched segments in heated air whereby the weight of the potato segments is gradually reduced to about 10 to 15% of the weight of the original potato segments;
(c) thereafter allowing the potato segments to equilibrate at room temperature for up to 10 minutes;
(d) next immersing the potato segments in a deep fat bath at a bath temperature of about 325 to 375°F for about 60 to 120 seconds to fry the segments and to further reduce the moisture sufficient to reduce the weight of the equilibrated potato segments an additional 20 to 35% during deep fat frying, thereby providing a total weight loss of about 30 to 45%;
(e) freezing the fried potato segments, and (f) uniformly spraying the frozen segments with minute globules of liquid oil or fat to as to apply less than 1% by weight of a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adhering to the surfaces of the segments.
(a) blanching raw potato segments in a two-stage blanching procedure consisting of first blanching the segments in hot water at about 150 to 160°F for about 12 to 25 minutes, cooling the segments and blanching a second time in hot water at about 175 to 195°F for about 2 to 6 minutes;
(b) drying the blanched segments in heated air whereby the weight of the potato segments is gradually reduced to about 10 to 15% of the weight of the original potato segments;
(c) thereafter allowing the potato segments to equilibrate at room temperature for up to 10 minutes;
(d) next immersing the potato segments in a deep fat bath at a bath temperature of about 325 to 375°F for about 60 to 120 seconds to fry the segments and to further reduce the moisture sufficient to reduce the weight of the equilibrated potato segments an additional 20 to 35% during deep fat frying, thereby providing a total weight loss of about 30 to 45%;
(e) freezing the fried potato segments, and (f) uniformly spraying the frozen segments with minute globules of liquid oil or fat to as to apply less than 1% by weight of a discontinuous but substantially uniform and visually unobtrusive coating of solidified oil or fat globules superficially adhering to the surfaces of the segments.
2. The process according to claim 1 wherein the oil or fat is applied by spray nozzles while the frozen potato seg-ments are travelling on a wire mesh carrier.
3. The process according to claim 2 wherein the spray is applied from above and below the mesh carrier so as to substantially surround the segments with a fine mist of oil or fat.
4. The process according to claim 3 wherein the oil or fat is palm oil.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA249,232A CA1064764A (en) | 1976-03-30 | 1976-03-30 | Frozen french fried potatoes with oil sprayed surfaces |
| AU23375/77A AU500038B2 (en) | 1976-03-30 | 1977-03-18 | Frozen french fried potatoes with oil sprayed surfaces |
| DE19772713935 DE2713935A1 (en) | 1976-03-30 | 1977-03-29 | PROCESS FOR PRODUCING FROZEN FRENCH FRIES |
| NL7703461A NL7703461A (en) | 1976-03-30 | 1977-03-30 | FRIES FRIES WITH OIL SPRAYED SURFACES. |
| GB13374/77A GB1579392A (en) | 1976-03-30 | 1977-03-30 | Frozen french fried potatoes with oil sprayed surfaces |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA249,232A CA1064764A (en) | 1976-03-30 | 1976-03-30 | Frozen french fried potatoes with oil sprayed surfaces |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1064764A true CA1064764A (en) | 1979-10-23 |
Family
ID=4105596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA249,232A Expired CA1064764A (en) | 1976-03-30 | 1976-03-30 | Frozen french fried potatoes with oil sprayed surfaces |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU500038B2 (en) |
| CA (1) | CA1064764A (en) |
| DE (1) | DE2713935A1 (en) |
| GB (1) | GB1579392A (en) |
| NL (1) | NL7703461A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021170845A1 (en) | 2020-02-27 | 2021-09-02 | Baeten & Co. | Edible products |
Families Citing this family (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL189491C (en) * | 1978-01-02 | 1993-05-03 | Top Foods Elburg Bv | METHOD FOR PREPARING A PRE-PRODUCT FOR PATATES FRITES OR SIMILAR BAKED PRODUCT AND PRE-PRODUCED USING THE METHOD |
| DE3238317C2 (en) * | 1982-10-15 | 1986-09-25 | Ulrich von 8852 Rain Schönfeldt | Frozen croquettes ready to bake and how they are made |
| GB2148693A (en) * | 1983-10-27 | 1985-06-05 | Metal Box Plc | Foodstuff preparation |
| EP0382750B1 (en) * | 1987-10-07 | 1993-07-21 | Gooding International Limited | Processes and equipment for preparation and cooking of edible materials |
| DE3814587A1 (en) * | 1988-04-29 | 1989-11-09 | Eckardt Kg Pfanni Werk Otto | Process for the production of deep-frozen french fries |
| US5084291A (en) * | 1990-02-08 | 1992-01-28 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| EP0440875B1 (en) * | 1990-02-08 | 1994-08-17 | Lamb-Weston, Inc. | Process for preparing french fried potato strips with salt content |
| EP0523274A1 (en) * | 1991-07-19 | 1993-01-20 | Frisco-Findus Ag | Process for the fabrication of pre-cooked frozen french-fried potatoes and product obtained by this process |
| GB9400603D0 (en) * | 1994-01-14 | 1994-03-09 | Cpc International Inc | Dehydrated vegetables and method for their preparation |
| GB2303290B (en) * | 1995-07-18 | 1999-03-03 | Cpc International Inc | Process for producing dehydrated vegetables |
| AU724675B2 (en) | 1996-04-29 | 2000-09-28 | Procter & Gamble Company, The | Storage stable frozen par-fries potato strips |
| JP3181603B2 (en) * | 1996-04-29 | 2001-07-03 | ザ プロクター アンド ギャンブル カンパニー | Finishing method of French fries by forced air convection oven |
| EP0906033A1 (en) * | 1996-04-29 | 1999-04-07 | The Procter & Gamble Company | Process for preparing frozen par-fried potato strips having deep fried texture when oven finished |
| TR199802173T2 (en) * | 1996-04-29 | 2001-09-21 | The Procter & Gamble Company | Oil-coated partially-fried potato strips. |
| CZ341898A3 (en) * | 1996-04-29 | 1999-03-17 | The Procter & Gamble Company | Process for preparing chipped potatoes within an oven |
| BR9710164A (en) * | 1996-04-29 | 1999-09-28 | Procter & Gamble | Oven-roasted fries having a deep frying flavor and texture. |
| US6001411A (en) * | 1997-10-29 | 1999-12-14 | The Procter & Gamble Co. | Storage stable par-fries having reduced levels of pyrazine |
| US20050220973A1 (en) * | 2002-02-28 | 2005-10-06 | Mccain Foods Limited | Reduced fat chip and manufacturing process |
| WO2017056096A1 (en) * | 2015-10-01 | 2017-04-06 | G. Nofar Food Agencies Ltd | Dried fries |
-
1976
- 1976-03-30 CA CA249,232A patent/CA1064764A/en not_active Expired
-
1977
- 1977-03-18 AU AU23375/77A patent/AU500038B2/en not_active Expired
- 1977-03-29 DE DE19772713935 patent/DE2713935A1/en not_active Withdrawn
- 1977-03-30 NL NL7703461A patent/NL7703461A/en not_active Application Discontinuation
- 1977-03-30 GB GB13374/77A patent/GB1579392A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021170845A1 (en) | 2020-02-27 | 2021-09-02 | Baeten & Co. | Edible products |
| BE1028100A1 (en) | 2020-02-27 | 2021-09-20 | Baeten & Co | Edible products |
Also Published As
| Publication number | Publication date |
|---|---|
| AU2337577A (en) | 1978-09-21 |
| AU500038B2 (en) | 1979-05-10 |
| GB1579392A (en) | 1980-11-19 |
| DE2713935A1 (en) | 1977-10-20 |
| NL7703461A (en) | 1977-10-04 |
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