Back to results
US 8,945,648 B2Granted
Fried food product with reduced oil content
AssigneeFrito-Lay North America, Inc.
InventorsJustin French, Girish Ganjyal, Christopher James Koh
Life of this patent
Estimating the term…
Abstract
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
Claims9
A method for making fried food products comprising the steps of:
- providing a plurality of food pieces;
- par-frying said food pieces by immersion in hot oil, wherein said hot oil comprises an initial par-fry oil temperature and a final par-fry oil temperature, to produce par-fried food pieces;
- removing said par-fried food pieces from said hot oil;
- and
- finish frying said par-fried food pieces by contact with hot oil at an initial finish-fry oil temperature, wherein said initial finish-fry oil temperature is higher than said final par-fry oil temperature, to produce said fried food pieces, wherein said par-fried food pieces are maintained at a temperature above 270° F. during said removing, and then through to said finish frying step,
- wherein said par-frying step comprises par-frying said food pieces to an intermediate moisture content of between 1.5% and about 15% by weight, wherein said finish frying step comprises finish frying said par-fried food pieces to a final moisture content of less than 2% by weight and less than said intermediate moisture content, and wherein said finish frying step is an immersion frying step with a residence time of less than about 10 seconds.
3 more elements
A method for making fried food products comprising the steps of:
- providing a plurality of food pieces;
- par-frying said food pieces by immersion in hot oil, wherein said hot oil comprises an initial par-fry oil temperature and a final par-fry oil temperature, to produce par-fried food pieces;
- finish frying said par-fried food pieces by contact with hot oil at an initial finish-fry oil temperature, wherein said initial finish-fry oil temperature is higher than said final par-fry oil temperature, to produce said fried food pieces, wherein said par-fried food pieces are maintained at a temperature above 270° F. between said par-frying and said finish frying steps;
- wherein said par-frying step comprises par-frying said food pieces to an intermediate moisture content of between 1.5% and about 15% by weight, wherein said finish frying step comprises finish frying said par-fried food pieces to a final moisture content of less than 2% by weight and less than said intermediate moisture content, and wherein said finish frying step comprises a residence time of less than about 10 seconds.
1 more element
Dependencies are inferred from the claim text.