Freeze-thaw stable, french fry potato product and process for producing the same

• Main Authors: BECK; RODERICK G, SHATILA; MOUNIR A
• Format: Patent
• Language: English
• Published: 06.07.1976
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A potato dough is prepared so that it is 23 to 40% solids including cooked intact potato cells, binder and raw starch, the remainder of the dough being moisture. The dough is divided into slabs and cut into strips of normal French fry potato size. The strips are then parfried in deep fat to a moisture content in the range of 40-65% to gelatinize the starch and form a matrix surrounding the intact potato cells throughout the piece, which matrix gels upon cooling, is not thereafter disturbed and makes the product freeze-thaw stable. The product is then frozen and stored. Without loss of piece integrity the product can be finish fried directly, or even after prolonged thawing, by deep fat frying or oven heating to form a crisp French fry.