Claims
- 1. A method for preparing fried potato food with reduced oil or fat absorption comprising
- a. blanching the food,
- b. treating the food with an aqueous solution having at least about 0.2% by weight of calcium ions,
- c. at least partially coating the food with at least one calcium crosslinkable hydrocolloid gel forming compound having a molecular weight in the range of 2,000 to 30,000, and selected from the group consisting of pectin, amidated pectin, polygalacturonates, polygalacturonic acid, pectinic acid, pectinates, and mixtures thereof,
- d. drying the coated food, and
- e. frying the dried, coated food in cooking oil or fat in a temperature range of 100 to 200 degrees C. to form an at least partially coated, fried potato food product having reduced oil or fat content,
- wherein steps b and c are performed separately.
- 2. The method of claim 1 wherein the food is blanched with said aqueous solution.
- 3. The method of claim 1 wherein said frying step comprises par frying the food and wherein said par fried food is then frozen.
- 4. The method of claim 1 wherein prior to drying, the amount of calcium ions is at least 0.05% by weight in the gel coating on the food.
- 5. The method of claim 1 wherein said food product has texture, color, gloss, and flavor similar to that of uncoated oil fried potatoes.
- 6. The method of claim 1 wherein the food is treated with multiple coatings.
- 7. The method of claim 1 wherein the food is also treated with additives.
- 8. The method of claim 1 wherein the additives are included in the gel forming compound.
- 9. The method of claim 1 wherein the coating is selected from pectates and the food comprises potatoes cut in the form of a matrix, french fries or chips.
- 10. The method of claim 9 wherein the food is french fries.
- 11. The method of claim 1 wherein said fried potato food has oil on its outer surface and said oil is substantially removed from said food.
Parent Case Info
This application is a continuation, of application Ser. No. 07/616,474, filed Nov. 21, 1990 now abandoned.
US Referenced Citations (12)
Foreign Referenced Citations (2)
Number |
Date |
Country |
0048123 |
Aug 1991 |
EPX |
1079628 |
Aug 1967 |
GBX |
Non-Patent Literature Citations (2)
Entry |
Thom, D. et al. "Interchain Associations of Alginate and Pectins" in Gums and Stabilisers for the Food Industry-Interactions of Hydrocolloids, 1982, pp. 97-108, Pergamon Press, Oxford. |
Research Disclosure 18237, Jun. 19, 1979, "The Setting of Batter by Poaching Instead of Frying", disclosed by Alginate Industries Ltd., London. |
Continuations (1)
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Number |
Date |
Country |
Parent |
616474 |
Nov 1990 |
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