The Procter Gamble Company

Belle Cromwell Walsh

Jeffrey John Kester

Joseph J Elsen

Patrick Joseph Corrigan

Herbert Thomas Young

Michael Robert Sevenants

David Thomas Biedermann

Kyle McLennan Taylor

A method for preparing frozen par-fried potato strips comprising about 38% to about 58% moisture which remain fresh tasting after storage at about 0&deg; F. (&minus;17.8&deg; C.). The method comprises peeling, trimming and cutting raw potatoes into strips, blanching, and reducing the moisture content of the potato strips to not less than about 60%. The reduced moisture potato strips are then parfried in oil at a temperature of from about 270&deg; F. (132&deg; C.) to about 335&deg; F. (168.3&deg; C.) for a time sufficient to reduce the moisture content of the potato strips to about 38% to about 58% moisture. Thereafter, the parfried potato strips are frozen. The frozen par-fried potato strips are stable (i.e., free from off-flavor development) when stored at 0&deg; F. (&minus;17.8&deg; C.) to about 20&deg; F. (&minus;6.7&deg; C.) for at least 1 month. When cooked, the finished French fries have improved flavor over conventional oven baked fries.

Process for preparing storage stable par-fries

The present invention relates to frozen hydrated par-fried potato strips comprising about 35% to about 55% moisture which when oven finished have substantially the same internal and surface texture as deep fried French fries. More particularly this invention relates to par-fried potato strips for subsequent finishing in an oven prior to consumption prepared by: (a) parfrying potato strips at an oil temperature of from about 270.degree. F. (132.degree. C.) to about 385.degree. F. (196.degree. C.) for a time sufficient to reduce the moisture content of the par-fries to from about 30% to about 50%, (b) hydrating the surface of said par-fries until the weight thereof is increased by from about 1% to about 12%, and (c) freezing said hydrated par-fries. The frozen, hydrated par-fries comprise from about 35% to about 55% moisture.

Process for preparing frozen par-fried potato strips having deep fried

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Cincinnati, OH, United States of America

Belle Cromwell Walsh