MXPA98008979A - Process for the preparation of fresh potatoes to lafrancesa, improved when cooking is completed porhorne - Google Patents

Abstract

The present invention provides a process for the rapid pre-baking of oil-coated potato chips with baking finishing in as little as 0.75 minute at a temperature between about 325 ° F (162 ° C) and 800 ° F (426 ° C) , to provide baked French fries that have virtually the same flavor and characteristics as french fries fried in plenty of oil. The french type French fries or baking finished cord of this invention are characterized by having a total humidity of between 32% and 46%, a total fat content of between approximately 12% and 25% and a value of Texture of at least 200 approximately. Preferably, the potato chips have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of between about 55% and 8%.

Description

PROCESS FOR THE PREPARATION OF FRESH FRIED PAPERS, IMPROVED, WHOSE COOKING IS COMPLETED BY BAKING TECHNICAL FIELD The present invention refers to a process for final cooking of french fries, in oven.

BACKGROUND OF THE INVENTION French fries are prepared by immersing potatoes in strips, raw or "semi-fried", in oil for frying. A great disadvantage associated with frying by immersion is the handling of the oil for hot frying. Cooking semi-fried potatoes in an oven avoids this hot oil problem. However, there are some important problems associated with the current technique of baked French fries. One of the biggest problems is that high-quality French-style potato with the flavor of those that are fried by immersion is difficult to reproduce consistently in an oven. In other words, to date a reliable process is unknown for making French fries baked high quality, similar to fries by immersion in oil. At present, baked French fries are generally too soft and doughy or too dry and hard. Deep-fried, high-quality French fries have a moist interior and are surrounded by an outer surface or crispy and still tender crust. It has been surprisingly discovered that high quality French fries can be prepared quickly and reliably by a specific process comprising baking fried precooked potatoes in a baking oven. It is an object of the present invention to provide a process for making French fries of high quality, in the oven, similar to fried by immersion in fat. It is another object of the present invention to provide a process for fast food for the fast final cooking in oven of frozen semi-fried potatoes. It is still another object of the present invention to provide high quality French fries baked in the oven and with improved flavor similar to fries. Other objects of the present invention will become more apparent upon seeing the following description.

SUMMARY OF THE INVENTION The present invention provides a process for completing the cooking (by baking) of pre-baked French fries coated with oil and providing baked French fries which have virtually the same taste and characteristics as the French fries. French fries fried in plenty of oil. The french type potatoes or baking finished finishing cord of this invention are characterized in that they have: a total humidity of between 32% and 46%; a total fat content between about 12% and 25% and a Texture Value of at least about 200. Preferably, the potato chips have a surface water activity (Aw) of less than about 0.55, and an internal moisture content of between about 55% and 80%.

DETAILED DESCRIPTION OF THE INVENTION Unless otherwise indicated, all percentages, ratios and proportions expressed herein are given by weight. As used herein, the terms "partially fried" or "partially fried" or "semi-fried potatoes" refer to potato Livers that have undergone at least one frying process; for example, fried in abundant oil. The semifreddo potatoes have a lower humidity than the strips of raw potatoes and contains a little fat or oil from the frying process. The term "pre-baked potato chips" refers to semi-chip potatoes that have been coated (coated) with oil on the surface and are ready for a bake-off finish in accordance with the present invention. The term "baked ends" refers to a product that has been baked and ready for consumption. The terms "fat" or "oil" both refer in a general sense to edible fatty substances; eg, 100% natural or 100% synthetic oils and fats, etc., unless otherwise specified. Preferred oils consist essentially of triglycerides, such as, for example, soy, corn, cotton, sunflower, palm, coconut, fish oils and edible oil of animal origin such as tallow. These oils may be partially or totally hydrogenated or modified by interesterification. The terms "fat" or "oil" also refer to 100% non-toxic fatty materials that have properties similar to triglycerides. The terms "fat" or "oil" generally include fat substitutes, which may be partially or totally indigestible. The terms "fats" or "oil" are used interchangeably unless otherwise specified. The term "fat substitute" refers to those edible fatty materials that are partially or totally non-digestible, eg, polyesters of fatty acids with polyols such as olestra. The term "conditioned oil" refers to the oil which has been previously used for frying for a time such that it has developed a fried flavor. The terms "coated" or "coated" refer to a product having an essentially uniform coating of oil or grease on the surface. The oil coating can be discontinuous (for example in globules or droplets) or continuous. Preferably at least 75% of the surface is coated. The present invention relates to a process for finishing baking of oil-coated pre-baked potato chips by baking the pre-baked potato chips coated with oil in an oven for about 0.75 minutes to about 15 minutes at a temperature of between about 325 ° F (162 ° C) and 800 ° F (426 ° C). The baked French fries of this invention taste as if they were french fries deep fried in fat. They are superior in quality compared to the state and the technique of the fries of cooking finished by baking. The baked-in cooking chips produced by the process of this invention (lanyard or cord) have a total humidity of between about 32% and 46%; a total fat content of P702 between about 12% and 25%, and a Texture Value of at least about 200. Preferably, the potato chips have a surface water activity (Aw) of less than about 0.55, and an internal moisture content of between about 55% and 80%. Some important attributes in french fries are total moisture, total fat, surface water activity (Aw), crunchiness of the crust and interior texture. The outer surfaces of the fries of good texture are moderately crunchy and not excessively oily. The interior portions are soft, floury and unsaturated. A Texture Value of French Fries, as defined herein, has been developed to characterize these fries, a Texture Value of more than about 200 represents fries with a moist interior. When the pre-baked French fries coated with oil with certain oil levels and total moisture, are baked with a baked finish by the process described herein, they provide superior French fries to the baked French fries of the state of the art. .

Precooked Fries The precooked fries of this invention provide greater flexibility in the preparation of meals, simplification in storage, control of inventories and are more uniform in quality compared to the preparation of French fries from potatoes directly raw Raw potatoes or semi-fried potato strips are starting materials for pre-baked potato chips. Raw potatoes (eg, Russet Burbanks) are washed and peeled, cleaned and cut into strips of desired size and in the manner customary for French fries. After cutting, the strips can be washed or the surface starch removed. Preferred potato strips are known in the art as cut into "cord" or "needle". Strip potato strips are about 3/16 (0.18) to about 5/16 (0.3) inches (4.7-8 mm) in cross section and about 2.5 to about 5 inches (6.3 to 12.7 cm) in length . Another cut known in the art as "curly cut" strips usually averages from about 0.3 to about 0.5 inches (8-13 mm) in cross section and from about 2 to about 4 inches (5-10-2 cm) from length. Potatoes in straight-cut thick strips (also called regular cut) are from about 0.3 inch to about 0.5 inch (8 mm to 13 mm) square in cross section and about 2.5 to about 5 inches (6.13 to 12.7 cm) in length. Larger potato strips of the type referred to as "fillet potatoes" have a rectangular cross section from about 0.5 inches to about 0.88 inches (13-22 mm) and about 2.5 to about 5.5 inches (6.13 to 14 cm) in length. The potato strips are scalded according to conventional procedures known in the art. Blanching inactivates enzymes and removes excess sugars from the surface of the strips. Blanching is done by immersing the strips in hot water at a temperature of about 140 ° F (60 ° C) to about 200 ° F (93 ° C) for about 3 to 20 minutes. Alternatively, blanching is done with steam, at atmospheric pressure for about 2 to 10 minutes. ? continuation of the blanching step, The t? Potato livers can be treated according to conventional methods known in the art. For example, potato strips can be subjected to additional steps of immersion in water to subsequently leach excess sugars or can be treated with sodium acid pyrophosphate (SAPP), a chelating agent that is used to prevent discoloration of the strips . Dextrose (corn sugar) can also be applied to the surface of the strips to achieve a desired level in the development of the brown color during subsequent processing. Other treatments known in the art can also be used. After blanching and the optional treatments described above, the potato strips are drained and optionally dehydrated or their moisture content is reduced. During the dewatering of the strips the moisture content is typically reduced to the point at which the strips have lost from about 10 to about 30% of their initial weight, preferably about 15% to about 20% of their initial weight. Any of the conventional drying processes used in the production of semifridge potato strips can be used, for example, by subjecting potato strips to hot air at temperatures from about 150 ° F (65 ° C) to about 350 ° F ( 176 ° C) for approximately 5 to 20 minutes. Microwave or radiofrequency drying can also be used. Generally blanched potato strips are immersed in oil, for example, at temperatures from about 270 ° F (132 ° C) to about 385 ° F (196 ° C). The frying time depends on the specific temperature of the oil, the dimensions of the potato strips, the size of the batch, the volume of the container for P703 frying and the initial moisture content of the potato strips. This can be determined by the person skilled in the art. Other techniques can be used such as hot oil spray that surrounds the potato strips or frying in oil foam. The blanched potato strips are immersed in an edible oil for a sufficient time to produce semi-dried potatoes having from about 38% to about 5% moisture. (Table 1 contains the moisture content and fat ranges for the cord cuts that are preferred to be used in the process of the present invention). The semifridge potatoes of the cord variety preferably have from about 40% to about 56% total moisture. Preferably these semi-chip potatoes have from about 42% to about 54% and more preferably from about 44% to about 50% moisture. These semi-fat potatoes have from about 6% to about 25%, preferably from about 8% to about 22%, more preferably from about 10% to about 20% and preferably superlative from about 12% to about 18% fat. Thick-cut potato strips (eg, straight, regular cut or curled cut or "steak" potatoes) can be fried to slightly higher moisture contents.

P703 See Tables 2 and 3 for more details of these thicker potato strips. Semi-small potato strips can be prepared commercially through multiple processing steps (eg, one semi-free and one frozen or multiple semi-frozen and multiple frozen). The preferred semi-premium potato strips should have certain moisture and fat levels. The strips of semi-fried potatoes can be immediately coated with oil, or they can be cooled or frozen before coating. The refrigeration or freezing of the semi-fried potatoes can be carried out by methods known in the art. For example, semifredded potato strips can be subjected to cold air blasting at temperatures below about -20 ° F (-29 ° C) or they can be submerged or sprayed with a liquid coolant, such as liquid nitrogen. Any conventional freezing process can be used. It is preferred that the semifredle potato strips freeze rapidly, eg, in less than 20 minutes, preferably less than 5 minutes after finishing the half-syrup. A preferred method for preparing pre-baked, oil-coated, frozen chips for final baking by the process of this application comprises peeling, cleaning and cutting raw potatoes P703 in strips, blanch and reduce the humidity of the potato strips to not less than 60% either by drying in the oven or semi-fired. The potato strips are then immersed in oil at a temperature from about 20 ° F (132 ° C) to about 335 ° F (196 ° C) for a sufficient time to further reduce the moisture of the potatoes to a final moisture content of about 38. % to approximately 58%. In order to make sure that the fried potato of baked finish develops a crispy exterior characteristic similar to fried deep-fried potato, it is necessary to coat (coat) the surface of the semifredded potato strips with an edible fat to yield potatoes pre-baked frits coated with oil. The coating surface can be applied immediately after removing the semi-fried potatoes from the fryer or the coating can be applied to the semi-fried potato strips at room temperature, frozen or cooled. The semifredded potato strips are coated with an oil coating on the surface (approximately 2 to 15% by weight of the pre-baked potato chips) by immersing in a liquid oil or by spraying oil on the surface or by rolling them in oil. The oil-coated pre-baked chips are frozen and stored at a temperature of about 0 ° F (-18 ° C). Frozen pre-baked French fries coated with oil P703 are stable at 0 ° F (-18 ° C) for at least 3 months. When cooked in an oven by the present process, the finished potato chips have an improved flavor over the conventional oven-baked potato chips. While not adhering to a theory, it is speculated that the coating oil helps prevent rapid migration of moisture from inside the potato strip during baking, resulting in dehydration and the crispy characteristic of the crust region . Typically, the coating / coating oil is between about 2% and 15% by weight of the semi-chip potato strips, preferably between about 3% and 12%, and more preferably in an amount of between about 4% and 10% Any edible oil can be used. The fat compositions used to coat or coat the potato strips can be applied to the surface of the potato strips by dipping, submerging, spraying, blowing, emptying, tundish coating (for example, in a rotating trough), coating by Rolling, bearing in the container of a grease composition, falling film methods, coated, curtain coating, etc. Preferably, liquefied edible fat is applied in a substantially uniform coating by the P703 sprays the liquid fat on the surface of the semifredded potato strips or by submerging the semi-fat potato strips in the liquid fat. The coating can be continuous or discontinuous insofar as it is distributed uniformly. Specifically, the following oil spray technique can be used. The coating oil is maintained at a temperature between about 70 ° F (21 ° C) and 200 ° F (93 ° C), preferably between 100 ° F (37 ° C) and 180 ° F (82 ° C) ) and more preferably between about 120 ° F (48 ° C) and 160 ° F (71 ° C). The spray nozzles are arranged to apply the oil evenly over the semi-small potatoes. The oil can be atomized during spraying or it can be sprayed into fine droplets. The semifredded potato strips are arranged in a single layer or rolled during the application of the oil spray. The oil coating of the surface can also be applied by means of an immersion or submerging technique. For example, the semifredded potato strips are frozen and equilibrated at 0 ° F (-18 ° C). The frozen semi-frozen strips are immersed rapidly (for example 1 to 3 seconds) in oil at a temperature of about 335 ° F (168 ° C) and then immediately refrozen by immersion in liquid nitrogen.

P703 This type of coating process adds a coating of oil on the surface of the semi-crushed potato strips that is sufficient to increase the weight of the strips by approximately 2% to 15%. In the process of the present invention it is important to keep the grease in a substantially liquid state to allow the application of a sufficient and uniform coating. The application of grease or oil before finishing by baking is important to provide a product with the texture of a French fries with abundant conventional frying. The pre-baked French fries coated with oil (lanyard or cord), usually comprise between 34% and 54% moisture, approximately. Preferably, the pre-baked potato chips have a moisture content between about 36% and 52%, more preferably between about 38% and 50%, and even more preferably between about 40% and 48%. Additionally, the pre-baked potato chips preferably comprise between about 8% and 30% fat, wherein the level of the surface fat is about 2% and 15% by weight of the potato chips. Pre-baked potato chips preferably comprise between about 10% and 281%, most preferably between about 12% and 26%, and with greater preference P703 still between approximately 16% and 24% fat. Some of the oils in the pre-baked chips will be lost in the baking process. The pre-baked cut chips can have slightly different moisture and fat contents. See tables 1-3 for a summary of the properties of pre-baked potato chips.

TABLE 1 Clip-type or cord cuts (cross section from 3/16"to 5/16") Potato strips French fries French fries with pre-baked sliced French with Coated with Finished by Baked Oil Humidity Range: 38-58% H20 34-54% H20 32-46 =. H20 Preferred: 40-56% H20 36-52% H20 33-44% H20 More preferred: 42-54% H20 38-50% H20 34-40% H20 44-50 '. H20 .10-48 '. ILO Fat Range: 6-25% Fat 8-30 ° Fat 12-25 ': Fat Preferred: 8-22% Fat 10-28% Fat 13-23% Fat More preferred: 10-22% Fat 12-26% Fat 14-20% Fat 12-18% Fat 16-24% Fat P703 TABLE 2 REGULAR CUTTING AND CUTTING CUTTING (TRANSVERSE SECTION 5/16"TO 1/2") Potato Strips French Fries French Fries with Pre-baked Semi-Finished with Baked Oil Finished Humidity Range: 40-60% H20 36-56% H20 35-50% H20 Preferred: 44-56% H20 40-52% H20 38-48% H20 More preferred: 46-54% H-, 0 42-50% H, 0 40-46% H-, 0 Fat Range 6-22% Fat 8-28% Fat 10-22% Preferred Fat: 8-20% Fat 10-24% Fat 11-20% Fat More preferred: 10-18% Fat 14-20% Fat 12- 18% Fat TABLE 3 FRIENDS PAPER TYPE FRIES (TRANSVERSE SECTION 1/2"TO 7/8") Potato Strips French Fries French Pre-Baked French Fries Baked with Baked Oil Finished Humidity Range: 42-62% H20 38-58% H20 38-53% H20 Preferred: 46-58% H20 42-54% H20 40-50 '; ILO More preferred: 48-56% H20 44-52% H, 0 42-48% H70 Fat Range: 4-20% Fat 6-24% Fat 8-20% Preferred Fat: 6-18% Fat 8-20% Fat 9-18% Fat More preferred: 8-16% Fat 10-18% Fat 10 -16 '. Grease P703 Optional Frozen Stage After coating the surface of the semi-fried potatoes, the pre-baked potatoes coated with oil can optionally be frozen, packaged and stored for subsequent use. The typical frozen storage temperature ranges from about -20 ° F (-29 ° C) to 10 ° F (-12 ° C). Freezing of the pre-baked French fries coated with oil can be accomplished by methods known in the art. Specifically, the strips may be contacted with a liquid coolant at a temperature below 0 ° F (-18 ° C), preferably below -20 ° F (-29 ° C) to conqelar the strip of potato. It is essential that the surface of the strip is frozen, but the strip can also be frozen. full potato. Preferred coolants are liquid fluorocarbons and liquid nitrogen. The pre-baked French fries coated with oil can be immersed in a bath of the refrigerant, or they can be mixed with a liquid refrigerant or brought into contact with a gaseous refrigerant. The time required to achieve the desired degree of freezing will vary depending on factors such as the temperature of the refrigerant, the size of the potato strips, the temperature of the potato strips, etc. The frozen can be a frozen surface or a total frozen. For example, pre-baked French fries coated with oil may be subjected to a cold air stream at a temperature below 0 ° F (-18 ° C). A convenient method is to use a high-speed blower or air stream where the potatoes are subjected to a cold air blow at a temperature less than or equal to about -20 ° F (-29 ° C). Alternatively, French fries can be placed in a freezer at -10 ° F (-23 ° C).

Fats ^ Edible Oils The fats used here for frying and coating potatoes are selected from the group consisting of triglycerides, non-digestible fats or low-calorie fats and mixtures thereof. Preferred triglycerides include soybean oil, corn oil, safflower oil, sunflower oil, palm oil, coconut oil, canola oil, fish oil, tallow, peanut oil, medium chain triglycerides, structured triglycerides containing a combination of fatty acids medium or short chain and long chain fatty acids (for example, similar to Caprenine) and the like which may have been partially or completely hydrogenated or modified in some other way. Non-toxic fatty materials that have properties similar to triglycerides, referred to herein as P703 fat substitutes may be partially or completely non-digestible. Low-fat and low-fat fats, non-digestible edible oils or fats can also be used. A variety of edible fats and oils can be used to coat the surface and to fry the potato chips semi-fried. Edible oils and fats suitable for use include but are not limited to those listed above. If desired, oils can be conditioned or flavored, see Flavored Vegetable Oils as a Substitute for Beef Tallow in Deep Frying Applications, Food Technology, p. 90-94 (1989) and U.S. Patent 5,104,678 (Yang et al.). Preferably, the edible fats or oils used for frying and coating semi-chip potato strips have a free fatty acid level of about 0.8% or less. The edible oils used to fry or coat the chips of semi-fried chips can be 100% natural oil or 100% synthetic oil. The oil can be partially or completely hydrogenated or modified in any other way. The preferred fat substitute are fatty materials that have properties similar to triglycerides as for example P703 sucrose polyesters. The OLEANTM is a preferred fat substitute. It is manufactured by The Procter and Gamble Company. Low-fat fats, polyol fatty acid polyesters, and variously esterified polyol polyesters or combinations of regular fats and fat substitutes may also be used herein. These preferred substitute compositions of non-digestible oil or fat are described in the literature, for example, in Young; U.S. Patent No. 5,085,884; granted on February 4, 1992, and U.S. Patent No. 5,422,131, issued June 6, 1995 to Elsen et al. A reduced calorie fat that has been found to be useful comprises a fairly high level, (eg, at least about 85%) of combined MML and MLM triglycerides, wherein M is usually a mixture of saturated C8-C10 fatty acids and L is predominantly behenic acid, but may be C20-C2. See U.S. Patent 4,888,196 to Ehrman et al., Issued December 9, 1989 and U.S. Patent No. 5,288,512 issued to Seidon on February 22, 1994, for the synthesis and more detailed description of these fats reduced in calories. By "polyol" is meant a polyhydric alcohol containing at least 4 hydroxyl groups, P703 preferably from 4 to 11. Polyols include sugars (eg, monosaccharides, disaccharides and trisaccharides), sugar alcohols and other sugar derivatives (eg, alkyl glycosides), polyglycerols such as diglycerol and triglycerol, pentaerythritol and alcohols polyvinyl. Specific examples of suitable sugars, sugar alcohols and sugars derivatives include xylose, arabinose, ribose, xylitol, erythritol, glucose, methyl glucoside, maasose, galactose, fructose, sorbitol, maltose, sucrose, raffinose and maltotriose. By "polyester of fatty acids and polyol" is meant a polyol having at least 4 fatty ester groups. Esters of fatty acids and polyols containing 3 or less fatty ester groups are generally digested in the intestinal tract and the products of digestion are absorbed therefrom, in much the same way as the usual fat or oil triglycerides , whereas the fatty acid esters and polyols containing 4 or more groups of fatty esters are practically indigestible and consequently they are not absorbed by the human organism. It is not necessary that all hydroxyl groups of the polyol be esterified, but it is preferable that the disaccharide molecules contain no more than 3 unesterified hydroxyl groups, for the purpose of being non-digestible. Typically, almost all, P703 eg, at least 85% of the hydroxyl groups of the polyol are esterified. In the case of the sucrose polyesters, typically about 7 to 8 of the hydroxyl groups of the polyol are esterified. Fatty acid and polyol esters typically contain fatty acid radicals which typically have at least 4 and up to 26 carbon atoms. These fatty radicals can be derived from fatty acids that exist naturally or synthetically. Fatty radicals can be saturated or unsaturated, including positional or geometric isomers, eg, cis- or trans- isomers, and can be the same in all ester groups or can be mixtures of different fatty acids . The non-digestible liquid oils having a total melting point below 37 ° C include polyesters of fatty acids and polyol (see Jandacek, U.S. Patent 4,005,195, issued January 25, 1977); liquid tricarbalilic acid esters (see Ham, U.S. Patent 4,508,746, issued April 2, 1985); diesters of liquid dicarboxylic acids such as those derived from malonic and succinic acids (see Fulcher, U.S. Patent 4,582,927, issued April 15, 1986); triglycerides of carboxylic acids with liquid alpha-branched chain (see Whyte, Patent of the States P703.

United 3,579,548; granted on May 18, 1971); liquid ether ethers and ethers containing the neopentyl part (see Minich; US Patent 2,962,419; issued November 29, 1960); liquid polyglycerol fatty polyethers (See Hunter et al; U.S. Patent 3,932,532, issued January 13, 1976); fatty acid polyesters and alkyl glycosides (see Meyer et al; U.S. Patent 4,840,815, issued June 20, 1989); polyesters of two hydroxypolycarboxylic acids linked by ether linkage (eg, citric or isocitric acid) (see Huhn et al; U.S. Patent 4,888,195, issued December 19, 1988); polyol esters with liquid epoxide groups (see White et al; U.S. Patent 4,861,613, issued August 29, 1989); all incorporated herein by reference, as well as liquid polydimethyl siloxanes (e.g., Fluid Silicones available from Dow Corning).

Additional Ingredients They can be added to the oil for frying and / or coating flavoring agents, such as salt, pepper, butter, onion or garlic, to enhance or modify the flavor and obtain what is desired. A person skilled in the art will quickly appreciate that the list of agents Flavoring P703 mentioned above is not in any way exhaustive, but merely suggestive of the wide range of additives which are suitable for use in the practice of the present invention. Other ingredients known in the art can also be added to the edible fats and oils used to coat the surfaces and fry the semi-small potato strips, which include antioxidants such as TBHQ, chelating agents such as citric acid and antifoaming agents such as dimethylpolysiloxane. While the specific preferred process steps have been set forth, to facilitate an understanding of the invention, functional equivalents may be substituted or additional ingredients added without departing from the spirit or essential characteristics of the present invention. Consequently, the modalities exposed are considered in all aspects, as illustrative and not restrictive. The pre-baked fries, semi-chips and the typical baked finishing potatoes have the properties indicated in Tables 1, 2 and 3 above. The pre-baked French fries coated with oil are finished by baking. Table 4 contains the proper baking times and temperatures used in the process of this invention for P703 provide the finished by baking of the pre-baked French fries coated with oil.

TABLE 4 Baking Times and Temperatures Interval # 1 Interval # 2 Interval # 3 Interval # 4 Baking time 0.75-15 1-10 1.5-5 2-3 (minutes) Temperature (° F) 325-800 350-500 375-475 400-450 Temperature (° C) 162-426 176-260 190-246 204-232 The Oven Some examples of suitable ovens are: forced air convection ovens, infrared and convection radiation combination ovens, radiant heat ovens, toasters, toaster ovens, high speed air collision ovens, microwave combination ovens and convection, infrared radiation ovens. Rotary drum convection ovens or infrared-convection combination ovens can also be used. Baking times will vary in some way, depending on the type of oven and the baking temperature. When toasters are used to finish the baking of the pre-baked French fries coated in P703 oil, multiple heating cycles may be required. Conventional microwave ovens can be used to heat frozen pre-baked chips, before placing them in another oven suitable for finishing but these ovens do not heat the surface to a sufficiently high temperature to achieve crispiness unless a container is used special. The names of the suppliers and the models of some suitable ovens are: 1. Forced Air Convection Ovens A. Wells Manufacturing Co., Verdi, NV, Model No. M42003S (Convection Oven). B. U.S. Range, Gardena, CA, Model No. BG-100 (Convection oven). C. Blodgett Oven Co., Burlington, VT, Model No. DFG-100 Convection Oven. 2. Hot Air Shock Furnace A. Lincoln Foodservice Products, Fort Wayne, IN (Shock Furnace 1). B. Middleby Marshall, Elgin, IL; Model No. PS200 (Double Shock Furnace). C. Blodgett Oven Co., Burlington, VT; Model No. MT2136; (Mastertherm Conductor Oven).

P703 1. Infrared Ovens Quadlux, Inc., Freemont, CA; FlashBake Oven Model No. FB5000 2. Rotary Drum Convection Ovens Toastmaster, Elgin, IL, RoFry, Model RF200. 3. Microwave-Convection Combination Amana Refrigeration, Inc., Amana, IA; Model No. CMA2000; Convection Express Oven. 4. Oven Toast-R Black & Decker, Shelton, CT, Model No. TRO200TY.

In a preferred embodiment, the pre-baked potatoes coated with oil are baked as a single layer in a tray or in an open wire mesh oven or basket. A virtually unique layer of potatoes allows at least most of these to be in contact with the baking tray. Preferably, the oil-coated potatoes are first baked on a wire mesh oven rack or tray for approximately 0.5 to 2 minutes. They are then transferred to a solid metal baking tray and baked until they are cooked. This second baking is preferably about 1 to 3 minutes. Generally, in the prior art the frozen potato strips are baked during P703 approximately 10 to 20 minutes. The fastest cooking time in the oven is one of the main benefits of this invention. A continuous baking process can also be used using metal conveyors for baking the pre-baked, coated potatoes. The specific conditions of the oven process used to prepare the baked French fries will depend on the quantity of precooked potatoes to be baked, their initial temperature, the type of oven and the thermal properties of the coated pre-baked potatoes. Of particular importance are the thermal conductivity of the low moisture region of the crust, the thermal conductivity of the center with high humidity corresponding to the inner starch matrix and the surface heat transfer coefficient of the pre-baked potato. In general, the highest thermal conductivities and the highest surface heat transfer coefficients, will result in faster heat transfer from the oven to and through the potato, resulting in a reduced cooking time. Since it is an object of the present invention to provide a fast-food process for the rapid final baking of frozen semi-frozen potatoes, those properties are of particular importance. The thermal conductivities at the desired oven temperature, from the region with low P703 moisture corresponding to the crust of the precooked potato are from approximately 0.1 to approximately 0.3 watt / m- ° C. The thermal conductivities at the oven temperature of the region with high humidity corresponding to the center of the precooked potato are from approximately 0.4 to approximately 0.7 watts / m- ° C. The thermal conductivity of the crust region can be adjusted to the desired range by controlling the moisture and fat levels in the crust. The surface heat transfer coefficient of the pre-baked potato chips is a function of the velocity of the pressurized air, the temperature of the air and the nature of the oil film applied to the surface of the potato. The higher surface heat transfer coefficients are desirable since this will generally lead to a faster cooking time and to the formation of regions of low moisture in the crust marked and crisp, in the French fries finished in the oven. The desired surface heat transfer coefficients at the oven temperature of the potatoes pre-baked in the oven are from about 50 to 400 watts / m -CC. The coefficient of heat transfer on the surface increases as a consequence of the coating of the semifredded potato strips with an edible oil or fat, which increases the conduction of heat from the surrounding air P703 towards the frying surface. The surface of the pre-baked potatoes can be modified to increase the surface heat transfer coefficient. This can be accomplished by several means, including coating the potato with a substance that will increase the conduction of heat from the air to the surface of the potato. The surface of the pre-baked potato can also be modified to improve the absorption of radiant heat from the oven. A typical method to accomplish this would be to alter the color, porosity and / or reflectivity of the surface. Increasing the air speed of the kiln on the surface of the semi-prized potato will also increase the surface heat transfer coefficient. The oven air velocity should be high enough to achieve a satisfactory heat transfer coefficient, but not so high as to remove the oil coating from the surface. French-style high-quality French fries have crunchy crusts and moist interiors. The ideal baked French fries, prepared by the process described here, have the color, texture, taste and taste of high quality French fries fried by immersion in oil, p. ex. , McDonald's potatoes.

P703 Potatoes Finished in the High Quality Oven. The process of the present invention provides French fries finished in the oven of superior quality. Table 5 presents a detailed description of high-quality French fries cut into string, baked into the oven prepared by the process of the present invention. High-quality French fries cut into string finished in the oven, have: total humidity from about 32% to about 46%; preferably 33% to 44%, more preferably 34% to 40%. They also have a total fat content of about 12% to about 25%, preferably 13% to 23%, more preferably about 14% to 20%. The oven-baked French toasted French fries, which are preferred have an internal moisture content of about 55% to 80%, preferably about 60% to 77%, more preferably about 63% to about 75%. They have a surface water activity (surface Aw) equal to or less than about 0.55, preferably from about 0.10 to about 0.52, more preferably from about 0.15 to about 0.5 and even more preferably 0.2-0.45. It is known that the texture of French fries and baked food products is related in part to water activity P703 (Aw) of the product. Crisp textures are generally associated with Aw values less than about 0.55. The preferred baked French-fringed French fries have a Texture Value of about 200 or more, preferably about 210 to 1000, more preferably 220 to 600 and even more preferably 240 to 500.

TABLE 5 FRENCH POTATOES CUT IN FINISHED CORD TO THE HIGH QUALITY OVEN * Range Preferred Preferred Range Total humidity: 32-46% 33--44% 34-40% Total Fat: 12-25% 13--23% 14-20% Internal Moisture ++: 55-80% 60--77% 63-75% Superficial Aw: < 0.55 0.1--0.52 0.2-0.45 FFTV * *: > 200 210-1000 240-500 * The French fries by high quality immersion fries and French fries of the process of this invention have all these qualities. The baked potatoes of the prior art did not have them. ** French Potato Texture Value (Texture Value). ++ Preferred P703 The Texture Value of the French potato is measured by a compression test, which is described in detail in the following section on analytical methods. The French Potato Texture Value Test gives two measurements that characterize the texture properties of French fries, Average Maximum Strength (grams) and Average Area (grams x sec). Both texture measurements correlate to the crispness of the French fries and one of them can be designated as the Texture Value. As described above in Tables 5-7, French fries finished in the high quality oven are characterized by a Texture Value of approximately 200 or greater, which means that at least one of the texture parameters (Force Maximum or Area) has a value of approximately 200 or greater. Highly preferred oven-baked French fries prepared by the process described herein and labeled by a pi? P? I? I? A of the? I or (? X wears x sec.) To the Maximum Force (grams ) of at least 1.0, preferably 1.04 or greater, more preferably 1.08 or greater, still more preferably 1.12 or greater and preferably superlative 1.16 or greater. The french fries finished in the high-quality oven made by the process described here, as well as French fries fried by immersion in oil (eg, P703.

Me Donaldi -'sTM potatoes, are characterized by a Texture Value of approximately 200 or greater and a ratio of Area to Maximum Force of at least 1.0. For illustration, the texture data generated for multiple batches of french fries McDonald s TM fries by immersion: French fries finished in a thick cut oven (eg, regular cut, curled cut and steak potatoes) have different moisture and fat ranges. See Tables 6-7 for summaries. Table 6 contains a detailed description of French fries regular or straight cuts and curled cut finished to the high quality oven made by the process of the present invention.

P703 TABLE 6 REGULAR CUTTING FINISHED TO THE HIGH QUALITY OVEN Range Preferred Preferred Range Total Humidity: 35-50% 38-48 40-46 Total Fat: 10-22% 11-20 12-18 Internal Humidity ++ 55-80% 60-77% 63-75% Superficial Aw: < 0.55 0.1-0.52 0.2-0.45 Texture Value **: > 200 210-1000 240-500 Table 7 contains a detailed description of the steak potatoes finished in the high quality oven made by the process of the present invention.

TABLE 7 POTATOES FOR FILETE Range Preferred Preferred Rank Total humidity: 38-53% 40-50% 42-48% Total Fat: 8-20% 9-18% 10-16% Internal Humidity: 55-80% 60-77% 63-75% Superficial Aw: < .0.55 0.1-0.52 0.2-0.45 Texture Value **: > 200 210-1000 240-500 P703 French fries baked in the oven by the process described herein can also be characterized by Nuclear Magnetic Resonance (NMR) imaging, which provides a cross-sectional image representing the distribution of moisture and fat within the potatoes. French fries finished in a high-quality oven made by the process described here, as well as french fries by TM immersion in fat (eg McDonald's potatoes), are characterized by NMR images that reveal a center with high internal humidity surrounded by a region with low humidity corresponding to the crust containing the fat.

ANALYTICAL TEST METHODS Various parameters are used to characterize elements of the semifridge potatoes, pre-baked potatoes, oil-coated potatoes and oven-baked potatoes of the present invention. They are quantified by particular experimental analytical procedures. Each of these procedures is described in detail as follows: Total Moisture Content Testing The moisture content of pre-cooked semi-cooked French fries, pre-baked potatoes, oil coated and finished potatoes is determined by a pressurized air oven method as follows: 1. Grind a sample uniformly representative of potato strips or french fries in a blender or in a conventional food processor. 2. Exactly weigh in a pre-tared metal plate or dish, approximately 5 grams of the ground sample ("A" weight). 3. Place the metal plate containing the sample in a forced air convection oven at 105 ° C for 2 hours. 4. After 2 hours, remove the metal plate containing the dry sample and allow to cool to room temperature in a desiccator over a desiccant material such as anhydrous calcium sulfate. 5. Reweigh the dish containing the dry sample and calculate the weight of the sample (weight "B") by subtracting the tare weight from the disk. 6. Calculate the moisture percentage of the sample as follows: Humidity% = [(A - B) / (A)] x 100 Proof of French Potato Texture Value The Texture Value of finished french fries, which correlates with the crispiness of potatoes, is measured with a Texture Analyzer TA-XT2 (version P703 05.16 equipped with load cell 25-1, Texture Technologies Corp., Scarsdale, NY). The Texture Analyzer is associated with a standard personal computer (eg IBM 433DX) that records the data using a software program called XT.RA Dimension (version 3.7H, Texture Technologies Corp., Scarsdale, NY). The Texture Analyzer is configured with a rectangular probe with a blunt steel plate (2.5-3.0 mm thick, 70 mm wide, 90 mm long) that is held vertically to the main arm. A "Compression Test" will be run on a French potato alone to generate a Force graph (grams) vs. Time (sec.), From which the Texture Value is obtained.

Procedure for Setting Conditions and_ Texture Analyzer Calibration 1. Set Texture Analyzer Conditions as follows: Mode: Force Measurement in Compression Option: Return to Home Force Units: Grams Time Units: Seconds Distance Format: Pre-tension Speed test: 2.0 mm / sec. Speed Test: 1.0 mm / sec.

P703 Post-test Speed: 10 mm / sec, Deformation: 85.0% Type of Trigger: Auto 10 2. Set the texture method as follows Graphic Type: Force vs.. Auto-Scale Time: Off Maximum Strength Scale: 5000 grams Strength Scale Min: 0 grams Peak Confirmation: On Force Threshold: 20 grams File Type: Lotus 1-2-3 Deployment and Exportation: Plotted Points Acquisition Speed : 200 pps Strength Units: grams Contact Area: 1.00 mm Contact Force: 5.0 grams 3. Calibrate the force by placing a 5 kg weight on the calibration platform and press the button "calibrate" on the Texture Analyzer board. 4. Calibrate the distance from the probe to the base plate with an initial distance from the probe to the 10 mm dish for potatoes cut into string (increase the initial distance of the probe to 15 mm for thick cut potatoes or potatoes for fillet) . Make sure that the bottom surface of the probe is parallel to the surface of the base plate.

Procedure for Sampling Measurements Immediately after removing the French fries completed from the fryer (fries by dipping) or from the oven (baked), place the batch of potatoes under a heat lamp for 1 minute before starting the analysis. texture. The temperature of the air under the hot lamp is approximately between 130 ° F and 180 ° F (approximately 54.3 ° C to approximately 82.2 ° C). After 1 minute has elapsed, place a single flat potato on the base plate of the Texture Analyzer (oriented perpendicular to the width of the probe). Start the compression test (probe speed 1.0 mm / sec) while manually holding the tips of the potatoes level against the base plate. The data of the resulting Force (grams) vs. Time (sec.) Are kept for later analysis. New additional potato samples from the same batch are tested identically. The ten potato samples from each batch are selected at random. The Texture analysis of the ten potato samples should be finished in 3-4 minutes. (3-4 minutes after step 1). 3 Steps # l- # 3 are repeated for each new batch of french fries. Generally, 5 to 10 batches of each type of French-style potato are evaluated in this way.

Data Analysis The graph of "Strength vs. Time" for each individual French potato sample is evaluated by the following: • Maximum Strength (grams) within the first 1/3 of the test. • Area (gram sec) under the curve within the first 1/3 of the test. (eg if the Compression Test requires 6 seconds to complete, the Maximum Force and the Area are obtained from the time period between 0- 2 seconds). After analyzing the data "Strength vs. Time" for all ten samples of French fries selected from a given lot, the ten Maximum Strength values are averaged and the ten Area values are also averaged. A computer program made in Excel automates the task of analyzing the data of Force vs. Time for each potato sample and averaging the Maximum Force and Area values for each batch of potatoes. 3 3. The remaining lots of a particular type of potato are analyzed in a similar way (5-10 lots are tested, 10 potatoes / lot are analyzed). The values of Maximum Force and Area for each batch are then averaged to give a total average of Maximum Strength (grams) and Area (gram sec.) For that particular type of potato. 4. For the purpose of this invention, any of the total averages of Maximum Strength or Area can be designated as TEXTURE VALUE of the French-style potato. Both texture measurements correlate to the crunchiness of the finished french fries.

DETERMINATION OF INTERNAL HUMIDITY CONTENT OF FRENCH POTATOES The internal moisture content of finished French fries, eg, moisture content of the inner starch matrix, is determined as follows: 1. Immediately after remove the French fries finished from the fryer (deep-fried by immersion) or from the oven (baked), immerse the potatoes in liquid N2 for 20 seconds to completely freeze the products and stabilize the distribution of internal humidity. 2. Store frozen French fries at approximately 112 ° F (-80 ° C) until analysis. 3. Remove several potatoes from the freezer and place them in a stainless steel tray. Let the potatoes warm slightly at room temperature for several minutes, to facilitate the removal of the crust. 4. Carefully cut the crust on one side of each frozen potato, with a razor. Turn the potatoes and repeat this procedure until the crust has detached from all four sides. 5. Pick up the frozen inner starch matrix (solidified white material) and immediately place it in a covered glass jar. Be careful to pick up only the inner starch matrix; Do not include any crust residue. 6. Repeat steps # 3- # 5 until approximately 5 grams of frozen inner starch matrix has been collected. This may require approximately 15-20 potatoes. 7. Precisely weigh approximately 5 grams of inner starch matrix ("A" weight) into a previously tared metal plate or saucer. 8. Place the metal plate containing the inner starch matrix in a forced air convection oven at 105 ° C for 2 hours. 9. After 2 hours, remove the metal disk containing the dry sample and allow to cool to room temperature P703 environment in a desiccator over a desiccant material such as anhydrous calcium sulfate. 10. Reweigh the disk containing the dry sample and calculate the weight of the dry sample (weight "B") by subtracting the tare weight from the disk. 11. Calculate the moisture percentage of the inner starch matrix as follows:% internal humidity = [(A - B) / (A)] x 100 Determination of the Surface Water Activity (Aw) of the French Fries The surface Aw of the finished French fries is determined as follows: 1. Immediately after removing the french fries completed from the fryer (frying by immersion ) or from the oven (baked), dip the potatoes in N2 liquid for 20 seconds to completely freeze the products and stabilize the distribution of internal humidity. 2. Store frozen French fries at approximately 112 ° F (-80 ° C) until analysis. 3. Transfer a bag of French-style potatoes (-0.5-1 Ib.) Of the freezer to ° 112 ° F (-80 ° C) to a cooler containing dry ice. Make sure that the bag is practically packed in dry ice to P703 keep the potatoes in a frozen state at low temperature. Remove a French potato at the same time from the sample bag and quickly scrape the surface of the potato with a simple razor-edge razor. Collect the scraped surfaces on a stainless steel tray and transfer them immediately to a covered glass jar. Take care to collect only the scraped surfaces of the region corresponding to the external crust of the French potato; Do not scrape so hard as to penetrate the region of the crust and that the center of the inner starch matrix is exposed. Repeat step # 4 until approximately 0.3-0.7 grams of scraped surfaces are collected; this will require scraping about 10-20 frozen potatoes. Determine the water activity (Aw) dt »the scraped surfaces using a Rotronic Hygroskop Model DT relative humidity meter (Rotronic Instrument Corp., Huntington, NY), as follows. to. Transfer the scraped surfaces to an Aw plastic disc (Rotronic Instrument Corp.). b. Immediately place the Aw disk that contains the scraped surfaces in one of the cells 3 Humidity of Hygroskop Model DT relative humidity meter and strongly close the cell cover. c. Allow the meter reading to stabilize before recording the reading and temperature. d. Convert the stabilized meter reading to% Relative Humidity (RH) using a previously prepared calibration graph (meter reading,% RH) within the following RH standards: 11% RH Saturated Lithium Chloride Solution (see Greenspan , L., 1977, Res. Nat. Bur. Sand., Section A, 81A: 89) 35% RH Standard Solution from Rotronic Instrument Corp. 50% RH Standard Solution from Rotronic Instrument Corp. 65% RH Standard Solution from Rotronic Instrument Corp. and. Convert% RH from scraped surfaces to surface Aw as follows: Surface Aw = [% RH / 100] Total Fat Content Testing The total fat content of semi-fat potato strips, semi-pre-cooked potatoes and finished French fries is determined by the method P703 solvent extraction as follows: Apparatus 1. Soxtec HT6 extraction system; includes heating unit and condenser coolant. 2. Water recirculation bath for the condensing condenser. 3. Oil recirculation bath for the heating unit. 4. Flasks for extraction 5. Cartridges for extraction, 26 mm (Fisher TC1522-0018) 6. Nitrogen Purge gas 7. Vacuum drying oven 8. Analytical balance (4 digits) 9. Dispensing pipette (50 ml) Materials 1. Methylene Chloride (Baker 9315-33) 2. Stones for boiling (Chemware PTFE Fisher 09-191-20) 3. Silicone oil (Fisher TC1000-2779) 4. Glass wool (Fisher 11-390) Procedure 1. Uniformly grind a representative sample of potato strips or French fries in a blender or conventional food processor. 2. Weigh accurately (four digits) a piece of glass wool (large enough to contain the sample pieces in the cartridges) and the extraction cartridge; Record the weight of the cartridge + glass wool (weight "A"). 3. Put the milled sample in the cartridge and cover it with the piece of glass wool that was previously weighed. 4. With precision weigh (to four digits) and record the weight of the milled sample, the cartridge + glass wool (weight "B"). 5. Place two or more boiling stones in an extraction and weighing flask (four digits); Record the weight of the extraction flask + boiling stones (weight "C"). 6. Place the prepared cartridges in the extraction unit and lift them to the extraction position. 7. Pipette 50 ml of methylene chloride into each extraction flask previously weighed with the boiling stones. 8. Place the heating oil bath at 110 ° C and the cooling water bath at 28.3 ° C and let the temperatures equilibrate. 9. Lower the prepared cartridges into the extraction flask containing the solvent and let it boil in the P703 this for 60 minutes with the capacitor key open. 10. Lift the cartridges to the extraction position and extract for 60 minutes. 11. Close the condenser tap and allow the solvent to evaporate for 60 minutes. Open nitrogen to purge and help evaporation. 12. Transfer the flask to a vacuum oven, preheated to 120 ° C, for 30 minutes under full vacuum (approximately at a pressure of 30 mm Hg or less). 13. Allow the flask to cool to room temperature and weigh (to four digits); record the weight of the flask + boiling stones + extracted fat (weight "D"). 14. Calculate the percentage of total fat as follows:% Fat = [(D - C) / (B - A)] x 100 EXAMPLES The following examples are not limiting of the present invention.

EXAMPLE 1 Commercially available high quality frozen sliced semifixed potatoes (eg, Simplot Par Fries, J.R. Simplot Co., Caldwell, ID) are acceptable starting products. The potatoes semifritas P703 have a moisture content of approximately 64%. Approximately 1 Ib of semi-fried potatoes is fried by immersion in a 45 Ib capacity fryer containing Primex 108 vegetable oil (mixture of partially hydrogenated soybean oil and corn oil, available from Procter &Gamble Co.) for approximately 3 minutes at a temperature of about 290 ° F (144 ° C). The pre-cooked semifritas potatoes are immediately frozen by immersion in liquid nitrogen for approximately 20 seconds. The moisture content of the resulting pre-cooked pre-cooked potato is approximately 48% and the fat content is approximately 14%. Immediately after being frozen, the semi-small potatoes are coated with oil by immersion in liquid vegetable oil (Prime • 108 treated) with a temperature of approximately 335 ° F. (168 ° C approximately) for approximately 1 to 3 seconds. The resulting oil-coated pre-baked fries are again frozen by immersion in liquid nitrogen. Frozen precooked potatoes are packaged in hermetically sealed packages and stored at normal freezer temperatures of about 0 ° F (-18 ° C) to about -20 ° F (-29 ° C). The pre-baked potato chips contain about 10% by weight of the potato chips, of surface fat. The total fat level is about 22% and the humidity level Total P703 is approximately 43%. Approximately 128 grams of the frozen precooked potatoes from above are placed in a single layer on an open wire mesh baking tray and then baked at a temperature of approximately 400 ° F (204 ° C) in a forced air convection oven ( Wells Manufacturing Co., Model No. M42003S) for approximately 1 minute. The potatoes are then transferred to a solid stainless steel baking tray in a single layer and baked additionally for 1.5 minutes. The resulting French fries, baked, have: a total humidity of about 38%, a fat content of about 18%; an internal moisture content of approximately 67%, surface Aw of approximately 0.3, and a French Potato Texture Value of approximately 240 (Maximum strength = 206 g, Area = 243 g x sec, Area proportion at maximum force = 1.19). The baked French fries are virtually identical in taste and texture to deep fry French fries, for example those of Me Donald's.

EXAMPLE 2 Strips of commercially available frozen cut-off semifixed potato chips (e.g., Payette Farms Shoestring Frozen Potatoes, J. R. Simplot Co., Caldwell, P703 ID) are obtained for additional processing. The semi-small potatoes have a moisture content of approximately 70%. The semi-small potato strips mentioned above are further processed. First, about 1 Ib. of frozen potato strips are fried in a 45 Ib fryer. containing Primex 108 vegetable oil (mixture of partially hydrogenated soybean oil and corn oil); available from The Procter & Gamble Co. ) for 3 minutes at a temperature of approximately 335 ° F (~ 168 ° C). The semifredded potato strips are then frozen in liquid nitrogen for 20 seconds and stored at -20 ° F (-29 ° C). The semi-sweet potato strips have a moisture content of about 44% and a fat content of about 14%. Frozen semi-fried potato strips are coated with oil by immersion in liquid vegetable oil (Primex 108 treated) which has a temperature of approximately 0.1 ° C (approximately 168 ° C) for approximately 1 to 3 seconds Approximately 10% fat is on the surface of the pre-baked potatoes coated with frozen oil The pre-baked potatoes coated with oil have approximately 40% moisture content and approximately 23% fat. potatoes P703 frozen pre-baked fries, on an open wire mesh oven tray, in a single layer and then baked at a temperature of approximately 400 ° F (approximately 20 ° C) in a forced air convection oven (Wells Manufacturing Company , Verdi, NV Model No. M42003S) for approximately 1 minute. The potato chips were then transferred to a solid stainless steel baking tray in a single layer and baked an additional 1.25 minutes. The French fries that result have: a total humidity of approximately 38%; a total fat content of approximately 19%; an interior moisture content of approximately 68%; a Superficial Aw of approximately 0.4, and a French Fried Potato Texture Value of approximately 260 (Max Strength = 239g, Area = 260 g x sec, Area Ratio to Maximum Strength = 1.09). French fries finished with baking are virtually identical in flavor and texture to French fries of abundant high quality frying.

EXAMPLE 3 The semi-chip potatoes of Example 2, commercially available frozen lace or lace, having a total moisture content of about 70%, are used as the starting material.

P703 The semi-small potato strips mentioned above are further processed. First, about 1 Ib. of frozen potato strips are fried by immersion in Primex 108 vegetable oil (a mixture of partially hydrogenated soybean oil and corn oil, commercially available from The Procter &Gamble Co.) for 3 minutes at a temperature of approximately 335 ° F (~ 168 ° C). The semifredded potato strips are then frozen in liquid nitrogen for 20 seconds and stored at 0 ° F (-18 ° C). Frozen semi-frozen potato strips have a moisture content of about 44% and a fat content of about 14%. The semi-fried and frozen potato strips are then coated by spraying hot Primex 108 treated oil (approximately 150 ° F) onto the surface of the frozen semi-frozen potatoes. Approximately 5% fat is applied to the surface of frozen semi-frozen potatoes through the spray coating process. The resulting pre-baked oil-coated potatoes 1 comprise approximately 42% moisture and approximately 18% fat and are stored in freezing at 0 ° F (-18 ° C) until the baking is complete. Frozen pre-baked French fries are finished in a conventional household oven (General Electric). They are placed P703 about 0.5 Ib of pre-baked potato chips on a solid stainless steel baking sheet in a single layer and bake for 6-7 minutes at a temperature of 425 ° F (approximately 218 ° C). Finished french fries have a crispy crust, a flavor and an indoor humidity very similar to french fries fried in plenty of fat.

EXAMPLE 4 A reduced calorie fat composition is used to prepare the coated pre-baked potato chips. The fat composition contains a nondigestible fatty component and a "conventional" triglyceride component. The non-digestible fat component comprises a mixture of a liquid and a solid sucrose polyester (SPE), for example OLEAN®, manufactured by The Procter & Gamble Company. The non-digestible fat component is added to refine, bleach and deodorize the soybean oil and the resulting mixture is heated until all the solids are dissolved to provide a fat composition containing 75% SPE and 25% soybean oil. Russet Burbank potatoes, in a content of approximately 20% potato solids, are peeled, washed and cut into long strips of W potato width X 3 W P703 to make French fries style cord. Potato strips are bleached in hot water (140 ° F / 60 ° C) for approximately 5 minutes. The blanched potato strips are left to swing at ambient conditions for 5 minutes followed by partial drying in an oven. The partially dried potato strips are then fried in the aforementioned fat composition for 90 seconds at about 375 ° F (about 190 ° C) followed by freezing to make frozen semi-frozen potatoes. Frozen semi-fried potatoes contain approximately 55% moisture and approximately 1% fat. Frozen semi-frozen potato strips are then coated with the reduced calorie / immersion fat composition of the frozen semifridge potatoes in the fat composition having a temperature of about 335 ° F (about 168 ° C) for about 1 to 3 seconds . The resulting pre-baked chips are frozen again. Frozen oil coated pre-baked chips have approximately 12% oil coated on the surface; they contain approximately 48% total moisture and approximately 22% total fat. Approximately 128 grams of the oil-coated and frozen pre-baked French fries are placed P703 in an open wire mesh tray, in a single layer and after baking at a temperature of approximately 425 ° F (218 ° C) in a forced air convection oven (Wells Manufacturing Company, Verdi, WV, Model # M42003S) for approximately 3 minutes. If desired, the potato chips can then be briefly blown (eg, 5 to 30 seconds) of hot air or gas at a high speed to remove any excess grease on the surface and to control in greasing the French fries finished. The resulting reduced calorie chips have: a total moisture content of approximately 40%, a total fat content of approximately 15%; an internal moisture content of approximately 65%; a Superficial Aw of about 0.4 and a French French Fries Texture Value of about 250. These baked-in French fries are really indistinguishable from French fries fried in plenty of fat.

P703

Claims (10)

1. ES $ !? 59 CLAIMS 1. A method to prepare French fries in an oven at a temperature of 325 ° F (162 ° C) to 800 ° F (426 ° C) for 0.75 to 15 minutes, 5 characterized by baking pre-baked semi-baked potatoes coated in oil, having 34% to 58% moisture, 6% to 30% fat and a surface coating with oil, wherein the surface coating with oil contains 2% to 15% by weight of the pre-baked semifreddo potatoes 10, to form french fries of finished by baking that has from approximately 32% to 53% of total humidity, from 8% to 25% of total fat and a maximum strength average of at least 200 grams »seconds.
2. 2. The method according to claim 1, wherein the pre-baked semi-cooked potatoes coated with oil have between 42% and 50% moisture, between 14% and 20% fat and wherein the pre-baked semi-cooked potatoes coated with oil are baked at a temperature of about 350 ° F (176 ° C) to 475 ° F 20 (246 ° C) for 1 to 5 minutes and where the French fries finished by baking have a total humidity of 40% to 46% and a total of fat between 12% and 18%.
3. 3. The method according to claim 1, wherein the pre-baked semi-cooked potatoes coated with 25 oil have approximately between 44% and 50% humidity, P703 between 10% and 18% fat and where the pre-baked semi-coated potatoes coated with oil are baked at a temperature of about 350 ° F (176 ° C) to 475 ° F (24 ° C) for 1 to 5 minutes and at where the French fries finished by baking have a total humidity of 42% to 48% and a total fat of between 10% and 16%.
4. The method according to claim 1, wherein the pre-baked semi-cooked potatoes coated with oil have approximately between 40% and 48% moisture, between 16% and 24% fat and wherein the pre-baked semi-cooked potatoes coated with oil are baked at a temperature of approximately 375 ° F (190 ° C) to 450 ° F (232 ° C) for less than 3 minutes.
5. 5. The method according to claim 1, 2 ,. 3 or 4, where the pre-baked semi-cooked potatoes coated with oil are baked at a temperature between 375 ° F (190 ° C) and 450 ° F (232 ° C) for less than 3 minutes.
6. The method according to claim 5, wherein the French fries finished with baking have a surface water activity of 0.1 to 0.45 and an internal moisture content of 63% to 75%.
7. The method according to claim 1, 2, 3 or 4, wherein the total fat has a non-fatty acid level less than 0.8.
8. 8. The method according to claim 1, 2, 3 or P703 4, where the total fat is one or more fats selected from triglycerides, non-digestible fats, partially nondigestible fats, low-calorie fats and mixtures thereof. The method according to claim 8, wherein e 2, 3 or 4, wherein the total fat contains a polyester polyol of fatty acid. The method according to claim 1, 2, or 4, wherein the pre-baked semi-cooked potatoes coated with oil are characterized by a crust region having thermal conductivity of between 0.1 and 0.3 wats / m ° C, and a coefficient of surface heat transfer between 50 and 400 wats / m2oC. P703