French fry formulations containing rice flour

Abstract

The present invention provides an aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour and the coated potato products produced thereby.

What is claimed is:  
     
         1 . An aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising: 
 ungelatinized starch and not less than 50% by weight rice flour.    
     
     
         2 . The starch enrobing slurry of    claim 1    having an as is solids content comprising not less than 60% by weight rice flour.  
     
     
         3 . The starch enrobing slurry of    claim 1    having an as is solids content comprising not less than 75% by weight rice flour.  
     
     
         4 . The starch enrobing slurry of    claim 1    wherein the ungelatinized starch is selected from the group consisting of potato, corn and tapioca starches.  
     
     
         5 . The starch enrobing slurry of    claim 1    wherein the ungelatinized starch is tapioca starch.  
     
     
         6 . A process for preparing a frozen potato product with a film-like coating on the outer surface which comprises: 
 cutting the raw potatoes;    blanching the potatoes;    partially drying the potatoes;    coating the potatoes with an aqueous slurry, the slurry having an as is solids content comprising ungelatinized starch and not less than 50% by weight rice flour.    
     
     
         7 . The process of    claim 6    wherein the starch enrobing slurry has an as is solids content comprising not less than 60% by weight rice flour.  
     
     
         8 . The process of    claim 6    wherein the starch enrobing slurry has an as is solids content comprising not less than 75% by weight rice flour.  
     
     
         9 . The process of    claim 6    wherein the ungelatinized starch is selected from the group consisting of potato, corn and tapioca starches.  
     
     
         10 . The process of    claim 6    wherein the ungelatinized starch is tapioca starch.  
     
     
         11 . A dry batter mix for coating the outer surface of a potato product having an as is solids content comprising: 
 ungelatinized starch and not less than 50% by weight rice flour.    
     
     
         12 . The dry batter mix of    claim 11    having an as is solids content comprising not less than 60% by weight rice flour.  
     
     
         13 . The dry batter mix of    claim 11    having an as is solids content comprising not less than 75% by weight rice flour.  
     
     
         14 . The dry batter mix of    claim 11    wherein the ungelatinized starch is selected from the group consisting of potato, corn and tapioca starches.  
     
     
         15 . The dry batter mix of    claim 11    claim wherein the ungelatinized starch is tapioca starch.  
     
     
         16 . A method of producing a dry batter mix for coating the outer surface comprising: 
 blending ungelatinized starch and not less than 50% by weight rice flour.    
     
     
         17 . A coated potato product which is the product of    claim 1   .  
     
     
         18 . An aqueous starch enrobing slurry for coating the outer surface of a potato product having an as is solids content comprising: 
 ungelatinized, modified or unmodified potato starch having a crosslinking level of less than 400 ppm starch and not less than 35% by weight rice flour.    
     
     
         19 . The aqueous starch slurry of    claim 18    wherein the ungelatinized potato starch is unmodified.  
     
     
         20 . A process for preparing a frozen potato product with a film-like coating on the outer surface which comprises: 
 cutting the raw potatoes;    blanching the potatoes;    partially drying the potatoes;    coating the potatoes with an aqueous slurry, the slurry having an as is solids content comprising ungelatinized, modified or unmodified potato starch having a crosslinking level of less than 400 ppm starch and not less than 35% by weight rice flour.    
     
     
         21 . The process of    claim 20    wherein the ungelatinized potato starch is unmodified.  
     
     
         22 . A dry batter mix for coating the outer surface of a potato product having an as is solids content comprising: 
 ungelatinized modified or unmodified potato starch having a crosslinking level of less than 400 ppm starch and not less than 35% by weight rice flour.    
     
     
         23 . The dry batter mix of    claim 22    wherein the ungelatinized potato starch is unmodified.  
     
     
         24 . A method of producing a dry batter mix for coating the outer surface comprising: 
 blending ungelatinized, modified or unmodified potato starch having a crosslinking level of less than 400 ppm starch and not less than 35% by weight rice flour.    
     
     
         25 . The method of    claim 24    wherein the ungelatinized potato starch is unmodified.  
     
     
         26 . A coated potato product which is the product of    claim 20   .