Claims
- 1. A method for making a French fried potato product from finely divided dehydrated potatoes comprising the steps of:
- A. preparing a potato dough by mixing 1.5 to 3.0 parts by weight water with one part by weight of an edible dry product at a mixing temperature below 120.degree. F., said dry product comprising:
- i. between 50 to 92% by weight finely divided dehydrated potatoes of a particle size less than 5 mesh sieve (U.S. sieve series);
- ii. about 1% to 30% by weight cold-water-dispersible starch wherein the cold-water-dispersible starch is characterized as having a starch pasting temperature of less than 120.degree. F. and serving as a binder for the potato dough when mixed with water at the dough mixing temperature;
- iii. between 5 and 45% by weight of a high amylose starch wherein the high amylose starch is characterized as containing more than 35% by weight amylose and remaining in the prepared dough as starch solids when the high amylose starch is mixed with water at the dough mixing temperature;
- iv. less than 15% by weight taste-and-texture-modifying components;
- B. shaping the potato dough into the desired shape; and
- C. frying the shaped dough in frying oil at a temperature in excess of 250.degree. F. until browned and thereby providing a French fried potato product.
- 2. The method of claim 1 wherein 1.7 to 2.2 parts of water is combined with one part of dry product.
- 3. The method of claim 1, wherein the cold-water-dispersible starch is dispersible in water at from 45.degree. to 77.degree. F. and has a Brookfield viscosity when pasted in water at a level of 5% by weight, in excess of 3500 centipoises after standing at 77.degree. F. for 4 hours.
- 4. The method of claim 1, wherein said dough additionally comprises water dispersible edible vegetable gum.
- 5. The method of claim 1, wherein the frying temperature is between 357.degree. to 400.degree. F.
- 6. The method according to claim 1 wherein the high amylose starch is gelatinized and forms a retrograded starch film when the shaped forms are subjected to frying step C.
- 7. The method according to claim 6 wherein the high amylose starch contains at least 55% by weight of amylose.
- 8. The method according to claim 7 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45.degree. to 77.degree. F and has a Brookfield viscosity when pasted in water at a level of 5% by weight in excess of 3,500 centipoises after standing at 77.degree. F. for 4 hours.
- 9. The method according to claim 1 wherein said finely divided dehydrated potatoes comprise granules of flakes.
- 10. The method according to claim 9 wherein the high amylose starch consists essentially of at least one edible amylose starch component selected from the group consisting of a retrograded, amylose starch fraction and a granular, high-amylose starch.
- 11. The method according to claim 10 wherein the high amylose starch contains at least 55% by weight amylose.
- 12. The method according to claim 11 wherein the high amylose starch comprises a granular, high amylose starch in an amount ranging from about 50% to about 90% by weight of the combined total dry solids weight of said edible amylose starch component and said cold-water-dispersible starch component.
- 13. The method according to claim 12 wherein the mixture contains dehydrated, crushed, diced potatoes in an amount up to 30% by weight of the dehydrated potatoes.
- 14. The method according to claim 12 wherein the mixture contains from 1.7 to 2.2 parts by weight water for each part by weight of dry potato product.
- 15. The method of claim 12 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45.degree. to 77.degree. F and has a Brookfield viscosity (when pasted in water at a level of 5% by weight) in excess of 3,500 centipoises after standing at 77.degree. F. for 4 hours.
- 16. The method of claim 12 wherein said dough additionally comprises a water dispersible, edible vegetable gum.
- 17. The method of claim 12 wherein the frying temperature is greater than 350.degree. F.
- 18. The method according to claim 9 wherein the high amylose starch gelatinizes and retrogrades when the shaped forms are subjected to frying step C.
- 19. The method according to claim 18 wherein the edible high amylose starch consists essentially of a granular high amylose starch which has an amylose content of at least 55% by weight.
- 20. The method according to claim 19 wherein the cold-water-dispersible starch is dispersible in water at temperatures from 45.degree. to 77.degree. F and has a Brookfield viscosity when pasted in water at a level of 5% by weight in excess of 3,500 centipoises after standing at 77.degree. F. for 4 hours.
- 21. The method according to claim 3 wherein the potato dough is prepared at a dough mixing temperature within the range of 45.degree. to 60.degree. F.
- 22. The method according to claim 20 wherein the potato dough is prepared at a dough mixing temperature within the range of 45.degree. to 60.degree. F.
Parent Case Info
This application is a continuation of U.S. Pat. application Ser. No. 874,037, entitled "Method For Producing French Fried Potatoes," filed on Nov. 4, 1969 by Charles W. Creme and now abandoned.
US Referenced Citations (7)
Non-Patent Literature Citations (2)
Entry |
Starch Chemistry and Technology I, p. 45 Whitler and Paschall, Academic Press, NY 1965. |
Chemistry and Industry of Starch 2nd Ed. R. Kerr (ed), Academic Press Inc. NY 1950. |
Continuations (1)
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Number |
Date |
Country |
Parent |
874037 |
Nov 1969 |
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