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OwnerJohn F. Stevens, Cheree L.B. Stevens +1inventors
InventorsJohn F. Stevens, Cheree L.B. Stevens, Naomi Muhlberg
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A method for producing a non-fried, and non-parfried dusted vegetable product that is therefore essentially devoid of any added fat constituting a “no fat” food label claim product with increased crispness that includes the following steps: providing a whole vegetable; cutting the whole vegetable into a plurality of vegetable substrates; contacting the plurality of vegetable substrates with water or a water-containing solution to form enriched vegetable substrates; dusting the water enriched vegetable substrates with a dry crispness enhancing composition configured to be dusted onto the surface of the water enriched vegetable substrates to form dusted vegetable substrates where the dry crispness enhancing composition includes an adhesion component and a texture enhancing component, pre-baking the dusted vegetable substrates in an oven to gelatinize the adhesion component onto the substrate surface while simultaneously cementing the particulates of the texture enhancing component within the adhesion component, and then freezing the product.
A method of producing a non-fried and non-parfried vegetable product with increased crispness comprising the steps of:
A method of producing a non-fried and non-parfried dusted vegetable product comprising the steps of:
A crisp, no added fat, non-parfried, non-fried, vegetable substrate comprising a baked vegetable substrate that, prior to baking, is a water-enriched vegetable substrate and is a portion of a whole vegetable wherein the baked vegetable substrate has a dry crispness enhancing composition on the surface of the vegetable substrate wherein the dry crispness enhancing composition comprises a homogeneous blend of a corn component chosen from the group consisting of a corn grit, a corn meal, or a mixture thereof and an adhesion composition that comprises a pregelatinized potato starch;
Dependencies are inferred from the claim text.