Oven-baked french fries having extended hold time

Abstract

Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp. (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30%. The par-fries can be finished in a conventional oven in less than about 10 minutes. The time required to finish the par-fries in a forced air convection oven is less than about 5 minutes. The coated par-fried potato strips have a bulk moisture of about 30% to about 55%, and a total fat of about 6% to about 25%.

What is claimed is:  
     
       1. Par-fried potato strips comprising from about 30% to about 55% bulk moisture, from about 6% to about 25% fat; said par-fried potato strips having a surface starch-based coating, the starch-based coating comprising a low water solubility starch fraction. 
     
     
       2. Par-fried potato strips of  claim 1  having from about 38% to about 52%o bulk moisture. 
     
     
       3. Par-fried strips of  claim 1  having from about 44% to about 50% bulk moisture. 
     
     
       4. Par-fried potato strips of  claim 1  wherein the starch-based coating comprises a low water solubility starch fraction selected from the group consisting of native starch, heat treated starch, genetically modified starch, fractionated starch, chemically modified starch and mixtures thereof. 
     
     
       5. Par-fried potato strips of  claim 4  wherein the low water solubility starch is selected from the group consisting of potato starch, tapioca starch, wheat starch, rice starch, corn starch, and mixtures thereof; and wherein the low water solubility starch fraction further comprises at least 30% amylose. 
     
     
       6. Par-fried potato strips of  claim 4  wherein the starch-based coating further comprises gums, leavening, flour, emulsifiers, starches other than low water solubility starches, dextrin, or mixtures thereof. 
     
     
       7. Par-fried potato strips of  claim 4  wherein the starch-based coating comprises from about 15% to about 50% solids, and wherein at least 40% of the solids consist of a low water solubility starch fraction having a water solubility index of less than 30%. 
     
     
       8. Par-fried potato strips of  claim 7  having from about 8% to about 22% fat and wherein at least 60% of the solids in the starch-based coating consist of a low water solubility starch fraction having a water solubility index of less than 30%. 
     
     
       9. Par-fried potato strips of  claim 8  wherein the fat is a non-digestible fat. 
     
     
       10. Par-fried potato strips of  claim 8  further comprising vitamins, flavorings, colorants, salt and mixtures thereof. 
     
     
       11. French fried potato strips, comprising: 
       (a) from bout 28% to about 50% bulk moisture;  
       (b) from about 8.0% to about 25% total fat;  
       (c) a force texture value or an area texture value of at least about 170 after a hold time of at least about 10 minutes; and  
       (d) a starch-based coating comprising a low water solubility starch fraction; the French fries being prepared in an oven in less than or equal to about 10 minutes.  
     
     
       12. French fried potato strips according to  claim 11  wherein the starch-based coating comprises a low water solubility starch fraction having a water solubility index of less than about 20%. 
     
     
       13. French fried potato strips according to  claim 11  wherein the French fries are prepared in a conventional oven. 
     
     
       14. French fried potato strips according to  claim 11  wherein the French fries are prepared in a forced air convection oven and wherein the French fried potato strips are prepared in less than or equal to about 5 minutes. 
     
     
       15. French fried potato strips produced from par-fries comprising a starch-based coating that comprises, prior to par-frying, from about 15% to about 50% solids, wherein at least 40% of the solids consist of a low water solubility starch fraction having a water solubility index of less than 30%. 
     
     
       16. French fried potato strips of  claim 14  wherein the starch is selected from the group consisting of potato starch, wheat starch, tapioca starch, rice starch, corn starch, and mixtures thereof. 
     
     
       17. French fried potato strips of  claim 15  having a force texture value or an area texture value of at least about 170 after a hold time of at least about 14 minutes. 
     
     
       18. French fried potato strips of  claim 17  wherein the fat is a non-digestible fat. 
     
     
       19. French fried potato strips of  claim 17  wherein the low water solubility starch fraction is selected from the group consisting of a native starch, genetically modified starch, chemically modified starch, fractionated starch and mixtures thereof. 
     
     
       20. French fried potato strips of  claim 17  further comprising flavoring, colorants, vitamins, salt or mixtures thereof.