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US 2012/0070539 A1Published application
Crispy french fries
AssigneeElwha LLC, a limited liability company of the State of Delaware
InventorsMaxime Jean Jerome Bilet, Nathan P. Myhrvold, M.G. Johnny Zhu
Life of this patent
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Abstract
Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment.
Claims46
A method of processing vegetable pieces, comprising:
- treating the vegetable pieces with a surface-firming enzyme;
- sous vide cooking the vegetable pieces treated with the surface-firming enzyme in a water bath;
- and
- at least partially desiccating the sous vide cooked vegetable pieces.
1 more element
A method of preparing vegetable pieces, comprising:
- removing at least a portion of native surface starch from the vegetable pieces;
- controllably infusing starch in the vegetable pieces having at least a portion of their native surface starch removed.
-92. (canceled)
Dependencies are inferred from the claim text.