Fried food products and methods of making same
AssigneeJimmyAsh LLC
InventorsLaurie J. Keeler, Jamshid Ashourian
Life of this patent
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Abstract
A process for preparing a food product comprises providing or receiving a plurality of food pieces of a food material having an initial moisture content, optionally enzyme treating the food pieces with an effective amount of at least one starch-degrading enzyme to provide enzyme-treated food pieces, optionally blanching the enzyme-treated food pieces to deactivate the starch-degrading enzyme to provide blanched food pieces, and reducing moisture of the food pieces, the enzyme-treated food pieces, or the blanched food pieces via air drying from the initial moisture content to reduced overall moisture content that is lower than the initial moisture content, to provide moisture-reduced food pieces.
Claims21
A prepared food product comprising:
- a plurality of food pieces comprising a food material, the food pieces having a reduced overall moisture content;
- wherein the moisture content of the food pieces was not reduced by oil or fat frying.
A process for preparing a food product, the process comprising:
- (a) providing or receiving a plurality of food pieces of a food material having an initial moisture content;
- (b) optionally enzyme treating the food pieces with an effective amount of at least one starch-degrading enzyme to provide enzyme-treated food pieces;
- (c) optionally blanching the enzyme-treated food pieces to deactivate the starch-degrading enzyme to provide blanched food pieces;
- and
- (d) reducing moisture of the food pieces via air drying from the initial moisture content to a reduced overall moisture content that is lower than the initial moisture content, to provide moisture-reduced food pieces.
Dependencies are inferred from the claim text.