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 food pieces of a food material comprising starch, wherein the food pieces have a first moisture content, par cooking the food pieces by flowing heated air over or past the food pieces to provide food pieces having a second moisture content that is lower than the first moisture content and wherein all or substantially all of the starch within the food material is heated to a first temperature at which the starch is at least partially gelatinized, wherein the par cooking of the food pieces does not include par frying the food pieces in oil or fat, and cooling the partially dried and cooked food pieces to storage temperature that is lower than the first temperature.
Claims26
A process for preparing a food product, the process comprising:
- (a) providing or receiving a plurality of food pieces of a food material comprising starch, wherein the food pieces have a first 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;
- (d) par cooking the food pieces by flowing heated air over or past the food pieces to provide partially dried and cooked food pieces having a second moisture content that is lower than the first moisture content and wherein all or substantially all of the starch within the food material is heated to a first temperature at which the starch is at least partially gelatinized, wherein the par cooking of the food pieces does not include par frying the food pieces in oil or fat;
- and
- (e) cooling the partially dried and cooked food pieces to storage temperature that is lower than the first temperature.
A prepared food product comprising a plurality of pieces of a food material comprising starch, the pieces of the food material having a reduced overall moisture content that is less than a natural moisture content of the food material, and wherein all or substantially all of the starch has been heated to a first temperature at which the starch is at least partially gelatinized without par frying the pieces of the food material in oil or fat.
Dependencies are inferred from the claim text.