CA1273240A - Process for preparing low calorie french fry product - Google Patents
Process for preparing low calorie french fry productInfo
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- CA1273240A CA1273240A CA000489161A CA489161A CA1273240A CA 1273240 A CA1273240 A CA 1273240A CA 000489161 A CA000489161 A CA 000489161A CA 489161 A CA489161 A CA 489161A CA 1273240 A CA1273240 A CA 1273240A
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Abstract
ABSTRACT
A french fry product of lowered calorie content is prepared by dipping blanched potato strips in a sugar drag containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips coated with the sugar drag residue are parfried for a maximum time of 40 seconds at 320-335°F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.
A french fry product of lowered calorie content is prepared by dipping blanched potato strips in a sugar drag containing sodium acid pyrophosphate and caramel, and optionally glucose. The strips coated with the sugar drag residue are parfried for a maximum time of 40 seconds at 320-335°F., or alternatively sprayed with a fine coat of hot oil, and then frozen. Upon reconstitution, the product contains at least 10% less calories than a conventional french fry and as much as 45% less calories.
Description
1 ~ 73~
BACI~GROUND OF THE INVENTION
The present invention ~ directed to frozen potato products, and more particularly to an improved french fry product having a lower calorie content in comparison with conventional s french fries.
French fries, with their unigue taste and ease of pre-paration, have long been popular as a convenience food. Perhaps the most prevailing reason that they aren't consumed more than they already are is the fact that they tend to be higher in calorie content than other types of potato foods. For example, a 3 ounce serving of a baked potato without butter or sour cream has about 80 calories while french fries of a fairly conventional ~ize measuring, e.g. 1/2-1 inch on a side, might contain around 130 calories for a 3 ounce 6erving, and smaller ~shoestring~ type french fries measuring e.g. 1/4-1/2 inch on a side might have around 160 calories per serving. The higher calorie content a~sociated with french fries is generally attributable to the oil that is absorbed during deep-fat frying of the potatoes.
It i~ a general object of the present invention to provide a novel process for preparing french fries that reduces their oil absorption, and hence reduces their calorie content, over conventional methods.
Various propo~al~ for producing a french-fry-like product having reduced fat content are set forth in U.S. Patent No~. 3,812,27~ and 4,269,861. In the process of the '27~ patent, a cooked potato mash is extruded into strips, which are then ~ubjected to hot-air treatments to provide a case-hardened crust on their outer surface~. Apparently, the hardened surface reduce~ the amount of oil that is ab~orbed during frying.
~ ~ 73X~
The process disclosed in the 'a61 patent involves immersing french fry slices in hot oil, exposing them to hot, moist vapor, repeating the hot oil, Yapor and hot oil treatments, and then exposing them to hot, dry atmosphere. This alternate oil and air treatment also produces a hardening, or U~etting~, of the exterior of the slices which reduces oil accumulation in the product.
It is another object of the present invention to provide a novel process for preparing lower calorie french fries that i8 not as complex and does not require a~ many lengthy processing steps as these prior art techniques.
S~MMARY OF THE INVENTION
Basically, a french fry product of lower calorie content is prepared in accordance with the present invention by reducing the frying timè of the potato strips in hot oil relative to conventional practices, or by eliminating the frying altogether and instead adding oil through a controlled spraying ~tep. Both of these approaches are intended to limit the amount of oil that i8 absorbed during processing. Preferably, the frying time for oil immersed products is no longer than 40 seconds and can be as low as 1 second. In addition, the tempera-ture of the o~l is kept at a relatively low level, e.g. as low as 275F. to 390F., which also lessens the ~mount of oil absorp-tion. The alternative oil spray procedure involves controlled flow of the product under spray nozzles that are designed to yield a uniform application of the oil.
However, the reduced frying time, or the oil spraying, and the reduced temperature alone are not sufficient to produce a 1 ~ 73~ ~
commercially acceptable product. This is due to the fact that the elimination or shortening of the frying step results in decrea~ed browning of the product, to the extent that it may not be appealing to the consumer. Therefore, in conjunction wi~h the s reduction in the frying time, or the oil spraying, it i8 neces-sary to assure that adeguate browning of the potato strips will occur. This objective i8 achieved in accordance with the present invention by immersing the potato strips in a ~sugar drag" after the conventional peeling, slicing and blanching steps, and before frying or oil spraying. The sugar drag contains ~odium acid pyrophosphats and caramel, and can also contain glucose, all of which become coated on the potato strips. During the frying process and even more so during reconstitution by cooking in a home oven, the coating results in a darkening of the product to give a french fry that has both a lower calorie content and a pleasing color. The greatly diminished oii content (e.g. 25-75%
less oil depending on the frying or spraying conditions) is largely responsible for the lower calorie content.
Further features of the invention are discussed in greater detail hereinafter with reference to preferred embodi-ments thereof.
DETAILED DESCRIPTION
In the preparation of lower calorie french fries according to the present invention, whole fresh potatoes are subjected to the preliminary processing steps that are conven-~ional to most french fry production techniques. These steps can include peeling the potatoes, for example by steam peeling or by caustic treat~ent followed with barrel washing. The peeled ~ ~ 7 ~4~
potatoes can be optionally pretreated in wa~er at 140F. for 45 ~inute~ to soften their surface, for example, and then cut to produce straight or crinkle cut strips. To prepare a ~skin on~
type of product the barrel washing procedure is applied directly to the whole potatoes, without peeling, and the cleaned potatoes are optionally sorted for size and then cut in a conventional manner, after the optional pretreatment.
After being cut, the elongated potato strips are blanched in water, primarily to inactivate enzymes, gelatinize the starch and remove excess free ~ugars which might cause uncontrolled browning. The bl~nching can include immersing the potato strips in water at 140-170F. for 5-18 minutes, followed by 2-8 minutes in water at 90-140F. and then 2-8 minutes in water at 170-195F., for example. Alternatively, the blanching can consist of immersing the potato strips in water at 165-195F.
for 4-24 minutes. Yet another alternative blanching procedure involves exposing the raw potato strips to live steam for 1-5 minutes.
The blanched potato strips are then dipped into a sugar drag~ The sugar drag contains 0.2-0.4% by weigbt sodium acid pyrophosphate (SAPP) and 0.5-3.5% by weight caramel depending on the choice of caramel type. In addition, the sugar drag can include 0.5-2.5% glucose. The SAPP can be replaced by disodium ethylene diaminetetraacetate or any other suitable and effective food grade sequestering agent, in order to minimize product di~coloration due to inorganic ions in the processing water. The particular concentration of caramel that i8 used will be dependen~ upon the properties of the caramel relating to color hues and color density imparted to the french fries. The color r~_ ~ .. ..... . ...... .
~7~L1~) enhancing effect of the optional sugar component, e.g. glucose, is minor relative to the color imparted by the caramel. Any suitable reducing sugar can be subst~tuted for the glucose to provide the same color enhancing effect. I~ may be preferable to ~dd a sweet sugar, such as sucro~e, to the sugar drag in order to provide a flavor enhancing effect as well.
Preferably, the sugar drag contains 0.2% by weight sodium acid pyrophosphate and 2.8 or 3.0% by weight caramel, depending on whether the potatoes are fried or oil sprayed, respectively. One caramel that has been found to be suitable for use in the con'ext of the present ~nvention is caramel No. 528, manufactured by D.D. Williamson and Co. of Louisville, Kentucky. The bright golden color of this caramel is particularly suited to this invention, although the æingle 8trength acid proof caramel Number 105, also manufactured by D.D.
Williamson and Co., i5 a secondary but viable alternative caramel choice. Yet another ~lternative is to combine caramels to achieve a bright golden color with brown hues.
The sugar drag is maintained at a temperature in the range of 140-180F., preferably 160F., and the potato strips are dipped into it for a period of 20-40 seconds, preferably about 30 seconds.
The following procedure is suggested to aid in the monitoring of the caramel concentration in the sugar drag and thereby control the color added ~o the product during the produc-tion. Liquid samples gathered from the sugar drag are either filtered or centrifuged to free them of suspended particles which would interfere with the monitoring. Then the ~upernatant or the filtrate is analyzed in a ~pectrophotometer for its optical ~ 3~ 3 density at the appropriate wavelength for the caramel in use (610 nanometers for caramel No. 528~. A standard curve can be produced comparing known concentrations of the caramel again~t their optical density. Alternatively, potato strip~ taken directly from ~he fryer or from the caramel containing sugar drag can be quantitatively monitored for color using a reflectance colorimeter such as an Agtro ~ Model E-5F ~Magnuson Corporation, 475 Edison Way, Reno, Nevada 89510). In analogous fashion to the use of the 6pectrophotometer, a standard curve can be produced to define the reflectance colorimeter values vs. caramel concentration.
Once coated w~th the liquid from ~he sugar drag, the potato ~trips can be dried in ambient air or under the influence of heated moving air (100 to 180F.) to remove from 3 to ~0% of lS their weight. This step eliminates the uncontrolled boiling of surface water and at the higher levels of drying the tender crisp texture of the unfried, oil-sprayed product is greatly enhanced.
Immersion frying (albeit brief) to achieve calorie reduction has been successfully applied to both small strips, i e. ~shoestring~ types of potato strips (which typically measure nbout 1/4 inch on one side and between 1/4 - 1/2 inch on the adjacen~ side) and large strips known for exa~ple a5 regular or (for the larger ones) steak fries (e.g. 3/8 - 7/16 on one side and between 3/~ and 7/8 inch on the adJacent side), including wedge-shaped ~trips from unpeeled potatoes. The calorie reduction techniques herein disclosed apply quite readily to straight cuts and to ~trips cut with a wavy edge pattern, known as crinkle cuts in the trade. Independent of the potato strip -6~
~ ~ ~3~4~) shape, a calorie and oil reduction i8 feasible using the technigues embodied in this invention.
The preferred fry oil temperature range i8 275 to 390F. for immersion frying. For the ~hoestring type of potato strips mentioned above, the oil reduction can be achieved in either of two ways. One is by short $mmersion at the higher end of the preferred temperature range (e.~., 5 to 20 seconds at 345 to 3B5F.) preferably 8 to 12 seconds at 360 to 375F. Other-wise, low oil content and decreased calories with equivalent texture qualities in the reconstituted product can be achieved with a longer frying at lower temperatures within the preferred range, ~e.g., 12 to 30 seconds at 300 to 345F.) preferably 15 to 20 seconds at 320 to 335F.
As for the larger potato strips, two techniques have achieved the decreased calorie content tha~ i8 desired: (1) lower temperature, short frying and (2) oil spraying. In the first technique, the preferred fry parameters for the larger potato strips are 15 to 40 ~econds immersion fry at 300 to 350F., preferably for 20 to 30 seconds at 320 to 335F. For ease of implementation and for process control, the preferred embodiment of the oil and calorie reduction technique in large strip~ i5 via this brief immer~ion fry at the low temperature.
The maintenance of a low level of frying oil in the fryer wherein the strips are partially covered with oil can be an added advantage to avoid excess oil uptake.
To achieve oil levels in the large strips (e.g. 3/8 to 9/16 inch on one side and 3/8 to 7/8 on the adjacent side), in the range of about 2~ or less, the following oil spray technique is a practical alternative method. The same types of oil used in _7 _ ~7;~4() immersion frying are usable for spraying, considering that they may need to be filtered in order to avoid blocking the spray nozzles, For this technique, the oil is maintained at 120 to 200F., preferably at 150F. The spray nozzles to apply the oil are arranged to administer the oil evenly whether the oil be atomiz2d during the spraying or simply sprayed in fine droplets (e.g. 500 to 1500 microns diameter) preferably over the potato strips in a single layer. The rate of application of the oil, as determined by the volume of oil that is sprayed and the speed of the moving potato strips, is preferably such that the weight of the potato strips is increased by 1 to 3~ after spraying. In fact, this weight gain percentage is a reasonably accurate measure of the final percent oil content in the frozen french fries. A logical operation is to place spraying manifolds in an empty conventional fryer itself wherein the oil can be confined even though the product is not actually immersed into the oil.
After spraying or frying, the potato strips are frozen, packaged and stored or shipped for subsequent use. To reconsti-tute them for eating, they can be baked at a temperature of about 450F. for about twenty minutes. Preferably, they should be turned after about ten minutes of baking to ensure evenness of cooking and browning.
Under the circumstances herein described, a calorie reduction of 10 to 45~ can be achieved and this range of calorie reduction is maintained in the product after oven reconstition.
Alternatively, one can meet nearly any specific calorie level for the french fries that is greater than the calorie level previously mentioned for the baked potato (circa 80 calories per 3 oz serving). In actual testing of the invention less than 100 calories per 3 oz serving has been achieved for the small cuts - (and is preferably in the ~73~t) range of 90-1~0 calories) and aq low as 85 calories per 3 oz serving for the large cuts (with the preferred range being 85-100 calories). A significant feature of thiE invention is the ~act that these lower calorie and oil level~ ~re maintained in the S home cooking oven relative to the calorie and oil le~els of the deep fat preparation in the home or in the restaurant.
As noted previously, the reduced frying time or the oil ~pray limits the amount of oil that is absorbed into the potatoes. Typically, french fries prepared according to the present invention h~ve up to 40% less oil than conventional fries. In addition to reducing the calorie value of the food product, the lower oil content also results in an enhanced flavor, in that more of the actual potato taste is discernible ~ince it is not hidden by as much oil.
Por all of the procedures described above, it should be noted that good manufacturing practices should be strictly followed. This concern applies especially in the area of sanitary production procedures because there is no long hot oil immersion step to ~terilize the product. Thus belts and work areas should be sanitized.
While specific preferred ingredients and processing steps have been disclosed to facilitate an understanding of the invention, it will be appreciated that functional eguivalents can be ~ubstituted or additional steps added without departing from the ~pirit or essential characteristics of the present inven-tion. Accordingly, the presently disclosed embodiments are con~idered in all re3pe~ts to be illustrative and not restric-tive. The scope of the invention is indicated by the appended claims rather than the foregoing description, and all changes ~ ~ 7 ~
that come within the meaning and range of equivalents thereof are intended to be embraced therein.
BACI~GROUND OF THE INVENTION
The present invention ~ directed to frozen potato products, and more particularly to an improved french fry product having a lower calorie content in comparison with conventional s french fries.
French fries, with their unigue taste and ease of pre-paration, have long been popular as a convenience food. Perhaps the most prevailing reason that they aren't consumed more than they already are is the fact that they tend to be higher in calorie content than other types of potato foods. For example, a 3 ounce serving of a baked potato without butter or sour cream has about 80 calories while french fries of a fairly conventional ~ize measuring, e.g. 1/2-1 inch on a side, might contain around 130 calories for a 3 ounce 6erving, and smaller ~shoestring~ type french fries measuring e.g. 1/4-1/2 inch on a side might have around 160 calories per serving. The higher calorie content a~sociated with french fries is generally attributable to the oil that is absorbed during deep-fat frying of the potatoes.
It i~ a general object of the present invention to provide a novel process for preparing french fries that reduces their oil absorption, and hence reduces their calorie content, over conventional methods.
Various propo~al~ for producing a french-fry-like product having reduced fat content are set forth in U.S. Patent No~. 3,812,27~ and 4,269,861. In the process of the '27~ patent, a cooked potato mash is extruded into strips, which are then ~ubjected to hot-air treatments to provide a case-hardened crust on their outer surface~. Apparently, the hardened surface reduce~ the amount of oil that is ab~orbed during frying.
~ ~ 73X~
The process disclosed in the 'a61 patent involves immersing french fry slices in hot oil, exposing them to hot, moist vapor, repeating the hot oil, Yapor and hot oil treatments, and then exposing them to hot, dry atmosphere. This alternate oil and air treatment also produces a hardening, or U~etting~, of the exterior of the slices which reduces oil accumulation in the product.
It is another object of the present invention to provide a novel process for preparing lower calorie french fries that i8 not as complex and does not require a~ many lengthy processing steps as these prior art techniques.
S~MMARY OF THE INVENTION
Basically, a french fry product of lower calorie content is prepared in accordance with the present invention by reducing the frying timè of the potato strips in hot oil relative to conventional practices, or by eliminating the frying altogether and instead adding oil through a controlled spraying ~tep. Both of these approaches are intended to limit the amount of oil that i8 absorbed during processing. Preferably, the frying time for oil immersed products is no longer than 40 seconds and can be as low as 1 second. In addition, the tempera-ture of the o~l is kept at a relatively low level, e.g. as low as 275F. to 390F., which also lessens the ~mount of oil absorp-tion. The alternative oil spray procedure involves controlled flow of the product under spray nozzles that are designed to yield a uniform application of the oil.
However, the reduced frying time, or the oil spraying, and the reduced temperature alone are not sufficient to produce a 1 ~ 73~ ~
commercially acceptable product. This is due to the fact that the elimination or shortening of the frying step results in decrea~ed browning of the product, to the extent that it may not be appealing to the consumer. Therefore, in conjunction wi~h the s reduction in the frying time, or the oil spraying, it i8 neces-sary to assure that adeguate browning of the potato strips will occur. This objective i8 achieved in accordance with the present invention by immersing the potato strips in a ~sugar drag" after the conventional peeling, slicing and blanching steps, and before frying or oil spraying. The sugar drag contains ~odium acid pyrophosphats and caramel, and can also contain glucose, all of which become coated on the potato strips. During the frying process and even more so during reconstitution by cooking in a home oven, the coating results in a darkening of the product to give a french fry that has both a lower calorie content and a pleasing color. The greatly diminished oii content (e.g. 25-75%
less oil depending on the frying or spraying conditions) is largely responsible for the lower calorie content.
Further features of the invention are discussed in greater detail hereinafter with reference to preferred embodi-ments thereof.
DETAILED DESCRIPTION
In the preparation of lower calorie french fries according to the present invention, whole fresh potatoes are subjected to the preliminary processing steps that are conven-~ional to most french fry production techniques. These steps can include peeling the potatoes, for example by steam peeling or by caustic treat~ent followed with barrel washing. The peeled ~ ~ 7 ~4~
potatoes can be optionally pretreated in wa~er at 140F. for 45 ~inute~ to soften their surface, for example, and then cut to produce straight or crinkle cut strips. To prepare a ~skin on~
type of product the barrel washing procedure is applied directly to the whole potatoes, without peeling, and the cleaned potatoes are optionally sorted for size and then cut in a conventional manner, after the optional pretreatment.
After being cut, the elongated potato strips are blanched in water, primarily to inactivate enzymes, gelatinize the starch and remove excess free ~ugars which might cause uncontrolled browning. The bl~nching can include immersing the potato strips in water at 140-170F. for 5-18 minutes, followed by 2-8 minutes in water at 90-140F. and then 2-8 minutes in water at 170-195F., for example. Alternatively, the blanching can consist of immersing the potato strips in water at 165-195F.
for 4-24 minutes. Yet another alternative blanching procedure involves exposing the raw potato strips to live steam for 1-5 minutes.
The blanched potato strips are then dipped into a sugar drag~ The sugar drag contains 0.2-0.4% by weigbt sodium acid pyrophosphate (SAPP) and 0.5-3.5% by weight caramel depending on the choice of caramel type. In addition, the sugar drag can include 0.5-2.5% glucose. The SAPP can be replaced by disodium ethylene diaminetetraacetate or any other suitable and effective food grade sequestering agent, in order to minimize product di~coloration due to inorganic ions in the processing water. The particular concentration of caramel that i8 used will be dependen~ upon the properties of the caramel relating to color hues and color density imparted to the french fries. The color r~_ ~ .. ..... . ...... .
~7~L1~) enhancing effect of the optional sugar component, e.g. glucose, is minor relative to the color imparted by the caramel. Any suitable reducing sugar can be subst~tuted for the glucose to provide the same color enhancing effect. I~ may be preferable to ~dd a sweet sugar, such as sucro~e, to the sugar drag in order to provide a flavor enhancing effect as well.
Preferably, the sugar drag contains 0.2% by weight sodium acid pyrophosphate and 2.8 or 3.0% by weight caramel, depending on whether the potatoes are fried or oil sprayed, respectively. One caramel that has been found to be suitable for use in the con'ext of the present ~nvention is caramel No. 528, manufactured by D.D. Williamson and Co. of Louisville, Kentucky. The bright golden color of this caramel is particularly suited to this invention, although the æingle 8trength acid proof caramel Number 105, also manufactured by D.D.
Williamson and Co., i5 a secondary but viable alternative caramel choice. Yet another ~lternative is to combine caramels to achieve a bright golden color with brown hues.
The sugar drag is maintained at a temperature in the range of 140-180F., preferably 160F., and the potato strips are dipped into it for a period of 20-40 seconds, preferably about 30 seconds.
The following procedure is suggested to aid in the monitoring of the caramel concentration in the sugar drag and thereby control the color added ~o the product during the produc-tion. Liquid samples gathered from the sugar drag are either filtered or centrifuged to free them of suspended particles which would interfere with the monitoring. Then the ~upernatant or the filtrate is analyzed in a ~pectrophotometer for its optical ~ 3~ 3 density at the appropriate wavelength for the caramel in use (610 nanometers for caramel No. 528~. A standard curve can be produced comparing known concentrations of the caramel again~t their optical density. Alternatively, potato strip~ taken directly from ~he fryer or from the caramel containing sugar drag can be quantitatively monitored for color using a reflectance colorimeter such as an Agtro ~ Model E-5F ~Magnuson Corporation, 475 Edison Way, Reno, Nevada 89510). In analogous fashion to the use of the 6pectrophotometer, a standard curve can be produced to define the reflectance colorimeter values vs. caramel concentration.
Once coated w~th the liquid from ~he sugar drag, the potato ~trips can be dried in ambient air or under the influence of heated moving air (100 to 180F.) to remove from 3 to ~0% of lS their weight. This step eliminates the uncontrolled boiling of surface water and at the higher levels of drying the tender crisp texture of the unfried, oil-sprayed product is greatly enhanced.
Immersion frying (albeit brief) to achieve calorie reduction has been successfully applied to both small strips, i e. ~shoestring~ types of potato strips (which typically measure nbout 1/4 inch on one side and between 1/4 - 1/2 inch on the adjacen~ side) and large strips known for exa~ple a5 regular or (for the larger ones) steak fries (e.g. 3/8 - 7/16 on one side and between 3/~ and 7/8 inch on the adJacent side), including wedge-shaped ~trips from unpeeled potatoes. The calorie reduction techniques herein disclosed apply quite readily to straight cuts and to ~trips cut with a wavy edge pattern, known as crinkle cuts in the trade. Independent of the potato strip -6~
~ ~ ~3~4~) shape, a calorie and oil reduction i8 feasible using the technigues embodied in this invention.
The preferred fry oil temperature range i8 275 to 390F. for immersion frying. For the ~hoestring type of potato strips mentioned above, the oil reduction can be achieved in either of two ways. One is by short $mmersion at the higher end of the preferred temperature range (e.~., 5 to 20 seconds at 345 to 3B5F.) preferably 8 to 12 seconds at 360 to 375F. Other-wise, low oil content and decreased calories with equivalent texture qualities in the reconstituted product can be achieved with a longer frying at lower temperatures within the preferred range, ~e.g., 12 to 30 seconds at 300 to 345F.) preferably 15 to 20 seconds at 320 to 335F.
As for the larger potato strips, two techniques have achieved the decreased calorie content tha~ i8 desired: (1) lower temperature, short frying and (2) oil spraying. In the first technique, the preferred fry parameters for the larger potato strips are 15 to 40 ~econds immersion fry at 300 to 350F., preferably for 20 to 30 seconds at 320 to 335F. For ease of implementation and for process control, the preferred embodiment of the oil and calorie reduction technique in large strip~ i5 via this brief immer~ion fry at the low temperature.
The maintenance of a low level of frying oil in the fryer wherein the strips are partially covered with oil can be an added advantage to avoid excess oil uptake.
To achieve oil levels in the large strips (e.g. 3/8 to 9/16 inch on one side and 3/8 to 7/8 on the adjacent side), in the range of about 2~ or less, the following oil spray technique is a practical alternative method. The same types of oil used in _7 _ ~7;~4() immersion frying are usable for spraying, considering that they may need to be filtered in order to avoid blocking the spray nozzles, For this technique, the oil is maintained at 120 to 200F., preferably at 150F. The spray nozzles to apply the oil are arranged to administer the oil evenly whether the oil be atomiz2d during the spraying or simply sprayed in fine droplets (e.g. 500 to 1500 microns diameter) preferably over the potato strips in a single layer. The rate of application of the oil, as determined by the volume of oil that is sprayed and the speed of the moving potato strips, is preferably such that the weight of the potato strips is increased by 1 to 3~ after spraying. In fact, this weight gain percentage is a reasonably accurate measure of the final percent oil content in the frozen french fries. A logical operation is to place spraying manifolds in an empty conventional fryer itself wherein the oil can be confined even though the product is not actually immersed into the oil.
After spraying or frying, the potato strips are frozen, packaged and stored or shipped for subsequent use. To reconsti-tute them for eating, they can be baked at a temperature of about 450F. for about twenty minutes. Preferably, they should be turned after about ten minutes of baking to ensure evenness of cooking and browning.
Under the circumstances herein described, a calorie reduction of 10 to 45~ can be achieved and this range of calorie reduction is maintained in the product after oven reconstition.
Alternatively, one can meet nearly any specific calorie level for the french fries that is greater than the calorie level previously mentioned for the baked potato (circa 80 calories per 3 oz serving). In actual testing of the invention less than 100 calories per 3 oz serving has been achieved for the small cuts - (and is preferably in the ~73~t) range of 90-1~0 calories) and aq low as 85 calories per 3 oz serving for the large cuts (with the preferred range being 85-100 calories). A significant feature of thiE invention is the ~act that these lower calorie and oil level~ ~re maintained in the S home cooking oven relative to the calorie and oil le~els of the deep fat preparation in the home or in the restaurant.
As noted previously, the reduced frying time or the oil ~pray limits the amount of oil that is absorbed into the potatoes. Typically, french fries prepared according to the present invention h~ve up to 40% less oil than conventional fries. In addition to reducing the calorie value of the food product, the lower oil content also results in an enhanced flavor, in that more of the actual potato taste is discernible ~ince it is not hidden by as much oil.
Por all of the procedures described above, it should be noted that good manufacturing practices should be strictly followed. This concern applies especially in the area of sanitary production procedures because there is no long hot oil immersion step to ~terilize the product. Thus belts and work areas should be sanitized.
While specific preferred ingredients and processing steps have been disclosed to facilitate an understanding of the invention, it will be appreciated that functional eguivalents can be ~ubstituted or additional steps added without departing from the ~pirit or essential characteristics of the present inven-tion. Accordingly, the presently disclosed embodiments are con~idered in all re3pe~ts to be illustrative and not restric-tive. The scope of the invention is indicated by the appended claims rather than the foregoing description, and all changes ~ ~ 7 ~
that come within the meaning and range of equivalents thereof are intended to be embraced therein.
Claims (16)
1. A process for preparing a frozen french fry product having a lower calorie and oil content in comparison with a con-ventional french fry, comprising the steps of:
slicing potatoes to produce elongated potato strips;
blanching the potato strips;
immersing the potato strips in a solution containing 0.2 to 0.4% by weight sodium acid pyrophosphate and 0.5 to 3.5 by weight caramel;
parfrying the potato strips in oil for a maximum of 40 seconds; and freezing the parfried potato strips.
slicing potatoes to produce elongated potato strips;
blanching the potato strips;
immersing the potato strips in a solution containing 0.2 to 0.4% by weight sodium acid pyrophosphate and 0.5 to 3.5 by weight caramel;
parfrying the potato strips in oil for a maximum of 40 seconds; and freezing the parfried potato strips.
2. The process of claim 1 wherein said solution is at a temperature in the range of 140-180°F. and the strips are immersed therein for 20-40 seconds.
3. The process of claim 1 wherein said oil is at a temperature in the range of 275-390°F.
4. The process of claim 1 wherein said solution contains 2.8 to 3.0% by weight caramel.
5. The process of claim 1 wherein said solution further includes 0.5 to 2.5% by weight of a reducing sugar.
6. The process of claim 5 wherein said reducing sugar is glucose.
7. The process of claim 1 further including the step of at least partially drying said potato strips to remove up to 20% of their weight after they are immersed in the solution and prior to parfrying them.
8. The product of the process of claim 1 wherein said potato strips have a generally rectangular cross-section measur-ing approximately between 1/4 and 1/2 inch on each side, and contain approximately 90-120 calories per 3 ounce serving.
9. The product of the process of claim 1 wherein said potato strips have a generally rectangular cross-section measuring approximately between 1/2 and one inch on each side, and contain approximately 85-100 calories per 3 ounce serving.
10. A process for preparing a frozen french fry product having a lower calorie and oil content in comparison with a conventional french fry, comprising the steps of:
slicing potatoes to produce elongated potato strips;
blanching the potato strips;
immersing the potato strips in a solution containing 0.2 to 0.4% by weight sodium acid pyrophosphate and 0.5 to 3.5 by weight caramel;
spraying the potato strips with a fine coat of hot oil;
and freezing the fried potato strips.
slicing potatoes to produce elongated potato strips;
blanching the potato strips;
immersing the potato strips in a solution containing 0.2 to 0.4% by weight sodium acid pyrophosphate and 0.5 to 3.5 by weight caramel;
spraying the potato strips with a fine coat of hot oil;
and freezing the fried potato strips.
11. The process of claim 10 wherein said solution is at a temperature in the range of 140-180°F. and the strips are immersed therein for 20-40 seconds.
12. The process of claim 10 wherein said oil is at a temperature in the range of 120-200°F.
13. The process of claim 10 wherein said solution contains 2.8 to 3.0% by weight caramel.
14. The process of claim 10 wherein said solution further includes 0.5 to 2.5% by weight of a reducing sugar.
15. The process of claim 14 wherein said reducing sugar is glucose.
16. The process of claim 10 further including the step of at least partially drying said potato strips to remove up to 20% of their weight after they are immersed in the solution and prior to the time they are sprayed with oil.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US708,889 | 1976-07-26 | ||
| US06/708,889 US4542030A (en) | 1983-11-25 | 1985-03-06 | Process for preparing low calorie french fry product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1273240A true CA1273240A (en) | 1990-08-28 |
Family
ID=24847575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000489161A Expired - Fee Related CA1273240A (en) | 1985-03-06 | 1985-08-21 | Process for preparing low calorie french fry product |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1273240A (en) |
-
1985
- 1985-08-21 CA CA000489161A patent/CA1273240A/en not_active Expired - Fee Related
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| MKLA | Lapsed |