Coating for a potato product for finish-frying, a potato product provided therewith and method therefor
AssigneeFries4All B.V.
InventorsPaulus Bartholomeus Jacobus Vos, Jannes Dokter
Life of this patent
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Abstract
The present invention relates to a coating composition, a potato product for optional finish-frying provided therewith and a method therefor. The composition includes by weight, relative to the weight of the composition: −30-60% modified starch including high-amylose starch; −20-30% flour; −5-20% dextrin; −2-10% unmodified starch; and −0.01-2% carbonate.
Claims18
A coating composition for a low-calorie potato product for finish-frying, such that after finish-frying french fries with a cut size of 10×10 mm or larger as potato products have a dry substance content in the range of 38-43% by weight, relative to the weight of the coating composition, and a crispness in the range of 1.5-2.5 Newton, with the coating composition comprising by weight, relative to the weight of the coating composition:
- 30-60% modified starch comprising high-amylose starch and phosphorylated starch, wherein the high amylose starch is a starch with an amylose content of at least about 60% by weight of the modified starch, wherein 10-25% of the modified starch comprises acetylated starch, and wherein the content of phosphorylated starch amounts to 75-90% of the modified starch;
- 20-30% flour;
- 5-20% dextrin;
- 2-10% unmodified starch;
- and
- 0.01-2% carbonate.
A potato product for finish-frying comprising:
- a potato cut;
- and
- a coating composition thereon, the coating composition comprising by weight, relative to the weight of the coating composition:
- 30-60% modified starch comprising high-amylose starch and phosphorylated starch, wherein the high amylose starch is a starch with an amylose content of at least about 60% by weight of the modified starch, wherein 10-25% of the modified starch comprises acetylated starch, and wherein the content of phosphorylated starch amounts to 75-90% of the modified starch;
- 20-30% flour;
- 5-20% dextrin;
- 2-10% unmodified starch;
- and
- 0.01-2% carbonate,
- wherein after finish-frying, the potato cut has a dry substance content in the range of 38-43% by weight, relative to the weight of the coating composition, and a crispness in the range of 1.5-2.5 Newton.
Dependencies are inferred from the claim text.