[특허]Process for preparing improved oven-finished french fries

Process for preparing improved oven-finished french fries 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23L-012/17
출원번호	US-0967289 (1997-11-07)
발명자 / 주소	Taylor Kyle McLennan Kester Jeffrey John Elsen Joseph James Corrigan Patrick Joseph Biedermann David Thomas Papa Alyce Johnson
출원인 / 주소	The Procter & Gamble Company
대리인 / 주소	Krebs
인용정보	피인용 횟수 : 6 인용 특허 : 25

초록 ▼

The present invention provides a process for quickly oven finishing (baking) oil-enrobed prebake fries in as litle as 0.75 minute at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) to provide oven-finished French fries that have virtually the same taste and characteristics as deep fat fried finished French fries. The oven-finished shoestring French fries of this invention are characterized as having: a bulk moisture of from about 32% to about 46%; a total fat content of from about 12% to about 25%; and a French Fry Texture Value of at least about 200. Preferably the fries have a surface water activity (Aw) of less than about 0.55 and an internal moisture content of from about 55% to about 80%.

대표청구항 ▼

[ What is claimed:] [1.] A method for preparing a French fry which comprises baking an oil enrobed prebake parfry, having from about 34% to about 58% moisture, from about 6% to about 30% fat and a surface coating of oil wherein the surface coating of oil comprises from about 2% to about 15% by weight of the prebake parfry, in an oven at a temperature of from about 325.degree. F. (162.degree. C.) to about 800.degree. F. (426.degree. C.) for about 0.75 to about 15 minutes to form an oven finished French fry having from about 32% to about 53% bulk moisture, from about 8% to about 25% total fat and an average maximum force of at least about 200 grams or average area of at least about 200 gram seconds.

이 특허에 인용된 특허 (25)

Caridis Andrew A. (Foster City CA) Benson Clark K. (Millbrae CA) Leary Steven G. (San Mateo CA) Nilsen Arthur A. (San Francisco CA), Apparatus for preparing french fried potatoes.
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Jandacek Ronald James (Cincinnati OH), Compositions for treating hypercholesterolemia.
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Huhn Stephen D. (Randolph NJ) Given ; Jr. Peter S. (Verona NJ) Klemann Lawrence P. (Somerville NJ), Ether bridged polyesters and food compositions containing ether bridged polyesters.
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Hunter Robert H. (Mendenhall PA) Zech John David ; deceased (LATE OF Wilmington DE BY Mary Barth Zech ; executrix), Ethers of polyglycerol.
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Wu Yangsheng (Englewood CO) Woerman John Harold (Highlands Ranch CO), French fry formulations and method of making.
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Meyer Richard S. (Tacoma WA) Root Jeffrey M. (Tacoma WA) Campbell Michael L. (Kent WA) Winter Daryl B. (Seattle WA), Low caloric alkyl glycoside fatty acid polyester fat substitutes.
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Hamm Donald J. (New Providence NJ), Low calorie edible oil substitutes.
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Baer John H. (Cincinnati OH) Zimmerman Stephen P. (Wyoming OH) Farrell Robert A. (Covington KY), Low greasiness french fries and methods for preparing same.
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Yang David K. (Cincinnati OH), Low saturate frying oil with meat flavor.
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Gorfien ; Harold ; Rahman ; Abdul R. ; Westcott ; Donald E., Method of producing crisp reheated french fried potatoes.
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White John F. (Summit NJ) Pollard Michael R. (Dublin CA), Non-digestible fat substitutes of low-caloric value.
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Elsen Joseph J. (Cincinnati OH) Kester Jeffrey J. (West Chester OH) Lin Peter Y. T. (Middletown OH) Wehmeier Thomas J. (Cincinnati OH), Nondigestible fat compositions containing relatively small nondigestible solid particles for passive oil loss control.
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Saunders Francis R. (Lake Oswego OR) McLaughlin Richard L. (Aloha OR), Potato segment and process for preparing frozen french fried potatoes suitable for microwave reheating.
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Doenges Michael G. (Newberg OR), Process for preparing french fried potato strips.
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El-Hag, Nabil A.; Cochran, Stuart A.; Schwabe, Kenneth R.; Carricato, Louis; Shanbhag, Sudhakar P., Process for preparing frozen par-fried potatoes.
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Haury, John F.; Hensley, Charles T., Process for preparing low calorie french fry product.
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Bonnett John H. (868 Rimview La. E. Twin Falls ID 83301) Cromwell Thomas H. (109 Brooklane W. Twin Falls ID 83301) Norton Rick (609 Buchanan St. Twin Falls ID 83301), Process for preparing parfried and frozen potato products.
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Pinegar Richard K. (Caldwell ID), Process for preparing parfried and frozen potato products.
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Shanbhag Sudhakar P. (Pound Ridge NY) Cousminer Joseph J. (Mercerville NJ), Process for preparing reheatable french fried potatoes.
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Calder John W. (Othello WA) Erickson Linda J. (Newhall CA) Pinegar Richard K. (Moses Lake WA), Process for producing frozen par-fried potato strips.
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Ehrman Albert M. (Cincinnati OH) Seiden Paul (Cincinnati OH) Weitzel Rose M. (Cincinnati OH) White Robert L. (Cincinnati OH), Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered product.
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Seiden Paul (Cincinnati OH), Reduced calorie fats made from triglycerides containing medium and long chain fatty acids.
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Young Jerry D. (Cincinnati OH) Kester Jeffrey J. (West Chester OH) Wehmeier Thomas J. (Cincinnati OH) Fox Mary M. (Fairfield OH) Letton James C. (Forest Park OH), Reduced calorie potato chips and other low moisture fat-containing foods having less waxiness and improved flavor displa.
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Fulcher John (Dallas TX), Synthetic cooking oils containing dicarboxylic acid esters.
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Weaver Merle L. (Martinez CA) Nonaka Masahide (Moraga CA), Water leaching pre-fried potato slices.
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이 특허를 인용한 특허 (6)

Popeil, Ronald M.; Backus, Alan Lester; Popeil, Kathryn; Popeil, Lauren; Popeil-Stairs, Shannon, Cooking device to deep fat fry foods.
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Farkas,Brian; Lloyd,Brian; Keener,Kevin, Dynamic radiant food preparation methods and systems.
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Matsubara, Mamoru, Food processing method for edible and perishable plants.
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Löhn, Mirko; Van Loon, Erik, Method and device for multistage product frying.
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Tiffany,Linda E.; Mason,Patricia A.; Neff,Gary, Process for making microwavable French fries.
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Tiffany, Linda E.; Mason, Patricia A.; Neff, Gary, Processing method for microwavable french fries.
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IPC	Description
A	생활필수품
A62	인명구조; 소방(사다리 E06C)
A62B	인명구조용의 기구, 장치 또는 방법(특히 의료용에 사용되는 밸브 A61M 39/00; 특히 물에서 쓰이는 인명구조 장치 또는 방법 B63C 9/00; 잠수장비 B63C 11/00; 특히 항공기에 쓰는 것, 예. 낙하산, 투출좌석 B64D; 특히 광산에서 쓰이는 구조장치 E21F 11/00)
A62B-1/08	.. 윈치 또는 풀리에 제동기구가 있는 것

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Process for preparing improved oven-finished french fries 원문보기