Method of making reduced fat deep fried comestibles and product thereof
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United States of America Patent
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-
Jan 18, 1994
Grant Date -
N/A
app pub date -
Jun 10, 1992
filing date -
Jun 10, 1992
priority date (Note) -
Expired
status (Latency Note)
Importance
Abstract
A method for producing reduced fat deep fried comestibles. The method particularly applies to preparing french fries from whole potatoes. The method involves coating the comestible with a mixture of ungelatinized amylose and calcium, blanching the coated comestible, dehydrating the blanched comestible to achieve about a 5% to a 30% total weight loss, and then parfrying the dehydrated comestible at about 270.degree. F. to about 340.degree. F. for up to about 3 minutes. The parfried comestible may then be frozen and then finish fried or alternatively may immediately be finish-fried. The resulting comestible has an appetizing flavor, texture and has up to a 40% reduced fat content as compared to conventionally prepared deep fried goods.
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