Partially gelatinizing potato pieces by a microwave heat treatment prior to deep fat frying

Claim 2

A PROCESS FOR FORMING SHELF STABLE, DEHYDRATED, FRENCH FRIED TYPE POTATO CAPABLE OF REHYDRATION WITH WATER COMPRISING THE STEPS OF: A. OBTAINING POTATO PIECES; B. SUBJECTING SAID POTATO PIECES TO MICROWAVE HEATING, PRIOR TO PLACING THEM INTP A DEEP-FAT FRYING MEDIUM, FOR A TIME PERIOD SUFFICIENT TO CAUSE PARTIAL GELATINIZATION OF THE STARCH PRESENT IN THE POTATO PIECES BUT INSUFFICIENT TO CAUSE A WATER LOSS IN EXCESS OF 3% BY WEIGHT; C. THEN PLACING THE POTATO PIECES INTO A DEEP-FAT FRYING MEDIUM AND DEEP-FAT FRYING THEM FOR A PERIOD OF TIME SUFFICIENT TO CAUSE AN ADDITIONAL MOISTURE LOSS OF AT LEAST ABOUT 50%; D. REMOVING THE POTATO PIECES FROM THE DEEP-FAT FRYING MEDIUM; AND E. HEATING THE FRIED POTATO PIECES OF STEP (D) FOR A PERIOD OF TIME SUFFICIENT TO REMOVE THE EXCESS MOISTURE, SAID HEATING RESULTING IN DRIED POTATO PIECES HAVING AN ADDITIONAL MOISTURE REDUCTION OF AT LEAST ABOUT 10%.

Claim 3

The process of claim 1 wherein said potato pieces have a minimum thickness of 1/4 inches.

Claim 4

The process of claim 1 wherein the moisture reduction for microwave heating is less than about 2.5%.

Claim 5

The process of claim 1 wherein the potato pieces are stored in a moisture-impermeable container.

Claim 6

The process of claim 1 wherein the potato pieces are blanched prior to said microwave heating.

Claim 7

The process of claim 1 wherein the potato pieces are soaked in a sodium chloride solution prior to microwave heating.

Claim 8

The process of claim 1 wherein the heating to remove excess moisture is microwave heating.

Claim 9

The process of claim 1 wherein the dried potato pieces are rehydrated by soaking in water.

Claim 10

A process for forming a french fried type potato comprising the steps of: a. obtaining potato pieces which have a minimum thickness of at least 1/4 inches; b. subjecting said potato pieces to microwave heating, prior to placing them into a deep-fat frying medium, for a time period sufficient to cause partial gelatinization of the starch present in the potato pieces but insufficient to cause a water loss in excess of about 3% by weight; c. then placing the potato pieces into a deep-fat frying medium and deep-fat frying them for a period of time sufficient to cause an additional moisture loss of at least about 50%; d. removing the potato pieces from the deep-fat frying medium; and e. heating the fried potato pieces of step (d) for a period of time sufficient to remove excess moisture, said heating resulting in dried potato pieces having an additional moisture reduction of at least about 10%; and f. rehydrating the potato pieces by soaking in water.

Claim 11

A process for forming a french fried type potato comprising the steps of: a. obtaining potato pieces which have a minimum thickness of at least 1/4 inches; b. subjecting said potato pieces to microwave heating, prior to placing them into a deep-fat frying medium, for a time period sufficient to cause partial gelatinization of the starch present in the potato pieces but insufficient to cause a water loss in excess of about 3% by weight; c. then placing the potato pieces into a deep-fat frying medium and deep-fat frying them for a period of time sufficient to cause an additional moisture loss of at least about 50%; d. removing the potato pieces from the deep-fat frying medium; and e. heating the fried potato pieces of step (d) for a period of time sufficient to remove excess moisture, said heating resulting in dried potato pieces having an additional moisture reduction of at least about 10%; and f. rehydrating the potato pieces by soaking in water.

Claim 12

The process of claim 9 wherein said potato pieces are blanched prior to microwave heating.

Claim 13

The process of claim 10 wherein said potato pieces are soaked in a sodium chloride solution prior to microwave heating.