U.S. patent application number 10/651669 was filed with the patent office on 2004-02-26 for french fry formulations containing rice flour.
This patent application is currently assigned to PENFORD FOOD INGREDIENTS CO.. Invention is credited to Kunerth, Wallace H., Rogols, Saul, Woerman, John Harold.
Application Number | 20040037935 10/651669 |
Document ID | / |
Family ID | 25431361 |
Filed Date | 2004-02-26 |
United States Patent
Application |
20040037935 |
Kind Code |
A1 |
Rogols, Saul ; et
al. |
February 26, 2004 |
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.
Inventors: |
Rogols, Saul; (Golden,
CO) ; Woerman, John Harold; (Higlands Ranch, CO)
; Kunerth, Wallace H.; (Kildeer, IL) |
Correspondence
Address: |
MARSHALL, GERSTEIN & BORUN LLP
6300 SEARS TOWER
233 S. WACKER DRIVE
CHICAGO
IL
60606
US
|
Assignee: |
PENFORD FOOD INGREDIENTS
CO.
Cedar Rapids
IA
|
Family ID: |
25431361 |
Appl. No.: |
10/651669 |
Filed: |
August 29, 2003 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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10651669 |
Aug 29, 2003 |
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09434749 |
Nov 5, 1999 |
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09434749 |
Nov 5, 1999 |
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08912086 |
Aug 15, 1997 |
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6022569 |
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Current U.S.
Class: |
426/549 |
Current CPC
Class: |
A23P 20/12 20160801;
A23L 19/18 20160801 |
Class at
Publication: |
426/549 |
International
Class: |
A21D 010/00 |
Claims
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.
Description
BACKGROUND OF THE INVENTION
[0001] The present invention relates generally to coated potato
products and formulations for coating potato products such as
frozen french fries.
[0002] Methods for preparing and applying coatings to the outer
surfaces of frozen potato products are well known in the art.
Murray et al. U.S. Pat. No. 3,597,227 disclose a process in which
raw potato strips are coated in a hot aqueous solution of modified
gelatinized amylose derived from corn or potato starch. The process
is said to produce a finished product which has superior strength
and rigidity. Van Patten et al., U.S. Pat. No. 3,751,268 disclose
the coating of blanched potato pieces with an ungelatinized
unmodified high amylose starch having an amylose content of at
least 50 percent. The coated potato strips are deep fat fried
during which the starch in the coating is gelatinized.
[0003] El-Hag et al. U.S. Pat. No. 4,317,842 discloses the process
of dipping blanched potato strips in an aqueous ungelatinized
starch slurry to coat the strips, which are next soaked in hot oil
to gelatinize the starch in the coating. The strips are then
parfried and frozen. The strips may be reheated for consumption by
heating in an oven rather than by deep fat frying.
[0004] Lenchin et al., WO 85/01188 disclose batters comprising the
flour of high amylose corn hybrids for producing microwaveable
pre-fried foodstuffs. The use of flours of high amylose corn
hybrids is said to provide pre-fried foodstuffs with improved
crispness after microwave cooking which otherwise tends to make
such products soggy.
[0005] Sloan et al., U.S. Pat. Nos. 5,059,435 and 5,141,759
disclose a process for preparing frozen coated potatoes wherein raw
potatoes are washed, cut, blanched and partially dehydrated. The
cut potatoes are then coated with an aqueous starch slurry
comprising 15 to 35% by weight modified ungelatinized potato
starch, 2 to 10% by weight modified ungelatinized corn starch, 2 to
10% by weight rice flour and other optional ingredients. The coated
potato strips are parfried in oil and then frozen. The frozen
strips are prepared for consumption by either finish frying in hot
oil, or heating in an oven. The starch coating is said to enhance
the holding quality of the ready to consume product and to improve
the acceptability of the finished product by increasing the
crispness of the outer surface, and helping to maintain the
tenderness of the interior of the cut potato. In particular, the
potato starch and corn starch are each said to contribute crispness
to the coating, and because they are not gelatinized prior to the
parfrying step they decrease clumping of the strips during
processing. The rice flour is said to provide a desirable
tenderness in the finished product.
[0006] The Sloan patents teach the use of potato starches which
have been modified through known chemical cross-linking processes
in order to minimize sticking or clumping of the strips during
processing, and coat the potato strips evenly. The Sloan patents
disclose as preferred an ungelatinized chemically modified potato
starch (K-1010, Penford Corporation, Richland, Wash.) which is
crosslinked with phosphorus oxychloride (POCl.sub.3) at an
effective level of 980 ppm. (This starch is characterized by a
Brabender Amylograph viscosity of 50-100 BU ("Brabender units")
when measured at a 9% starch solids concentration for 15 minutes at
95.degree. C.) A chemically modified ungelatinized cornstarch said
to be preferred for use in conjunction with the above modified
potato starch is said to be Flojel.RTM. 60 (National Starch and
Chemical Corp., Bridgewater, N.J.) which is said to contribute
crispness to the coating and to produce an optimal result when
present in the coating slurry at a concentration of between two and
ten percent by weight.
[0007] Also of interest to the present application is the
disclosure of co-owned U.S. 5,648,110 which discloses use of potato
starches with selected crosslinking levels as preferred components
of starch enrobing slurries. Specifically, the patent discloses
that potato strips coated with an aqueous starch enrobing slurry
having an as is solids content comprising not less than about 50%
by weight of ungelatinized crosslinked potato starch characterized
by a viscosity of from 200 to 1100 Brabender Units (BU) when
measured at 9% solids concentration after 15 minutes at 95.degree.
C. (which corresponds to a crosslinking level of from 550 to 900
ppm using POCl.sub.3) and from 10 to 25% by weight rice flour
provide improved crispness and texture properties. Also of
potential interest to the present application is co-owned and
copending U.S. patent application Ser. No. 08/822,031 filed Mar.
24, 1997 which is a continuation-in-part of U.S. 5,648,110 and
discloses the use of not less than about 50% by weight of
ungelatinized crosslinked potato starch characterized by a
viscosity of from 200 to 1100 Brabender Units and up to 45% by
weight rice flour provided improved crispness properties. Also of
potential interest to the present application is co-owned and
copending U.S. patent application Ser. No. 08/791,182, the
disclosure of which is hereby incorporated by reference which is
directed to starch enrobing slurries having a solids content
comprising not less than 20% by weight ungelatinized crosslinked
tapioca starch characterized by a crosslinking level of from 300 to
1000 ppm. The application teaches the incorporation of rice flour
as a component of the enrobing slurries at solids contents
preferably ranging from 10% to 25%.
[0008] Despite the many advances in the french fry coating art
there nevertheless remains a need for improved enrobing slurries
characterized by improved crispness, holding and flavor
properties.
SUMMARY OF THE INVENTION
[0009] The present invention provides improved aqueous starch
enrobing slurries which provide improved flavor, crispness and
other physical properties to coated potato products such as french
fries. As one aspect of the present invention, starch enrobing
slurries have been found that provide various improved properties
to the resulting french fries which they are used to encoat.
Specifically it has been found that unexpected crispness can be
obtained in a french fry coating composition by utilizing an a
queous starch enrobing slurry having an as is solids content
comprising ungelatinized starch and not less than 50% or more
preferably 60% or 70% rice flour. It has been found that the use of
such slurries comprising elevated levels of rice flour in
combination with ungelatinized starches provides surprisingly
improved properties to the coated french fries. The ungelatinized
starch may be selected from any of the wide variety of starches
known to the art including modified, unmodified and derivatized
starches including potato starch, corn starch, tapioca starch,
wheat starch. According to one aspect of the invention tapioca
starch is particularly preferred for use as the ungelatinized
starch. According to another aspect of the invention, unmodified or
slightly modified potato starch having a crosslinking level of less
than 400 ppm based on crosslinking with POCl.sub.3 is particularly
preferred as the ungelatinized starch.
[0010] The ungelatinized starches useful for practice with the
invention may be crosslinked but need not be. While the starches
can be crosslinked according to any of a variety of methods known
to the art, starches crosslinked with an agent selected from the
group consisting of phosphorus oxychloride, sodium
trimetaphosphate/tetrametaphosphate, adipic anhydride and
epichlorohydrin are particularly preferred. Contrary to the
teachings of the prior art, enrobing slurries incorporating
modified potato starches having greater than about 400 ppm
crosslinking based on crosslinking with POCl.sub.3 generally
require an additional crisping agent such as a dextrin or the like.
Surprisingly, enrobing slurries incorporating ungelatinized potato
starches which are unmodified or are modified but have a
crosslinking level of less than 400 ppm do not generally require
use of additional crisping agents. Thus, the invention further
provides 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% rice flour.
[0011] The invention further provides processes for preparing a
frozen potato product with a film-like coating on the outer surface
and the products so produced, which comprises: cutting the raw
potatoes; blanching the potatoes; partially drying the potatoes;
coating the potatoes with the aqueous starch slurries of the
invention; followed by parfrying the potatoes in hot oil; and
freezing the potatoes.
[0012] The invention further provides 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% rice
flour and methods of producing such a dry batter mix comprising
blending ungelatinized starch and not less than 50% rice flour. For
the purposes of this invention "as is solids content" refers to a
solids content for a starch assuming a water concentration of about
12% by weight.
DETAILED DESCRIPTION
[0013] Processes for the production of frozen french fries are well
known and include the basic steps of preparing raw potatoes by
washing, peeling and cutting into appropriately shaped pieces. The
resulting potato strips are then blanched according to conventional
methods in order to inactivate enzymes in the potato and to leach
sugars from the surface of the potato strip. According to one
preferred method, the blanched potato strips are treated in a brine
solution comprising components such as sodium chloride, dextrose
and other ingredients known to the art. After these steps, the
potato strips are then subjected to a drying step to reduce the
moisture present in the strips.
[0014] The strips are then coated with the aqueous starch enrobing
slurry of the invention having an as is solids content comprising
ungelatinized starch and rice flour. After blending of the solid
ingredients with a desired amount of water to produce the french
fry batter, the batter may be applied to coat the cut potato strips
at a batter pickup of from about 8% to about 30% with a pickup of
from 18% to about 22% being preferred and a coating pickup of about
20% being particularly preferred, (based on coated potato strips
weight).
[0015] After coating with the coating composition, the potato
strips are drained and parfried at a temperature of from about
360.degree. F. to about 390.degree. F. for a time period of from 40
seconds to about 90 seconds. Parfrying serves to gelatinize the
starch of the potato strips and of the coating and removes moisture
from the inside of the potato strip.
[0016] The potato strips are then frozen, packaged and preferably
stored at a temperature below 0.degree. F. until they are prepared
for final consumption. In order to prepare the potato strips for
consumption, they are cooked either by finish frying or by baking
in an oven. After such preparation, potato strips prepared
according to the invention are characterized by a crisp outer
layer, a moist tender interior and improved flavor qualities.
[0017] Minor amounts of modified pregelled potato starches may be
used in the compositions of the invention to provide viscosity
control and suspension of the solids in the batter. Specifically,
preferred aqueous slurries may have an as is solids content of up
to about 5% by weight of an unmodified pregelled potato starch for
viscosity control. One preferred modified pregelled potato starch
for such use is available commercially as PenPlus.RTM. 40 (213 ppm
crosslinked) (Penwest Foods Co., Englewood, Colo.) which can be
incorporated into the batter composition at preferred solids
concentrations of 1% to 5% by weight.
[0018] The modified starches used in practice of the invention may
be crosslinked with any of a variety of agents according to methods
well known to the art but are preferably crosslinked with
phosphorus oxychloride under alkaline conditions. Sodium
trimetaphosphate is useful for crosslinking but reacts more slowly
than does phosphorus oxychloride and accordingly substantially more
reagent is required to achieve the same level of crosslinking as
would be achieved with phosphorus oxychloride. Adipic anhydride is
also useful as a crosslinking agent but reacts even more slowly
than does sodium trimetaphosphate. Less preferably, epichlorohydrin
may also be used at equivalent levels of crosslinking.
[0019] Different starches having different levels o f crosslinking,
and thus exhibiting different viscosities, may be used together in
practice of the invention. For example, one modified starch having
a crosslinking level of 400 ppm and characterized by a relatively
high viscosity may be used in conjunction with another modified
starch having a crosslinking level of 1000 ppm and characterized by
a relatively low viscosity to yield a blend of modified starches
characterized by a crosslinking level and having a viscosity
intermediate between those of the two components. It is noted that
United States Food and Drug Administration regulations prohibit the
use in food products of starches having greater than 1000 ppm
POCl.sub.3 crosslinking (based on dry weight of starch solids.)
Thus, other starches which are crosslinked at concentrations too
high or too low and thus are characterized by viscosities
inappropriate for use alone in practice of the invention can be
used in conjunction with other starches provided that the overall
starch component is characterized by a viscosity within the desired
range.
[0020] The method for determining the viscosity of ungelatinized
starches for use according to the invention utilizes a Brabender
Amylograph viscometer according to conventional methods known to
the art as set out below. Specifically, 45.0 grams of "dry basis"
starch (to yield 13.5% solids) is placed in a beaker to which
distilled water is added to make up 450 grams and is mixed
thoroughly with a magnetic stirring bar. The pH of the mixture is
adjusted to 7.0 with dilute (approximately 0.5%) NaOH or dilute
(approx. 0.5%) HCl. The pH should be determined over a period of 5
to 10 minutes and should be measured both before and after the
viscometer run. The starch slurry is then added to the viscometer
bowl and the beaker rinsed with distilled water to give a total
starch and water weight of 500 grams. The Brabender Amylograph is
then run on program 2 comprising a starting temperature of
25.degree. C., a heating rate of 1.5.degree. C./minute to
95.degree. C., running at 95.degree. C. for 15 minutes wherein the
measurement is taken at the conclusion of 15 minutes in Brabender
units (BU), and cooling at 1.5.degree. C./minute to 50.degree.
C.
[0021] Rice flours suitable for use with the invention include long
grain, medium grain, short grain or waxy rice with long grain rice
flour being preferred. Long grain rice provides the best results
for crispness, because of its higher amylose content in the starch.
Nevertheless, medium grain, short grain and waxy rice flours work
well according to the present invention. This is surprisingly the
case with waxy rice flour which in applications such as that of U.S
Pat. No. 5,648,110 was said to produce french fries having a hard
crunch immediately after flying but which became soft and chewy
within ten minutes of frying.
[0022] A variety of other flours and starches may optionally be
used in producing the coating formulations of the invention
including but not limited to potato starch, potato flour, wheat
flour, wheat starch, oat flour, oat starch, corn flour and corn
starch. Such starches may be crosslinked and/or substituted such as
by acetylation or other means.
[0023] Optional minor ingredients for use in providing the coating
compositions of the invention include maltodextrins, dextrins,
microcrystalline cellulose, and hydrocolloids including
hydroxypropyl methyl cellulose, and gums including xanthan gum,
guar gum and the like which are used to provide improved structure
and keeping qualities to the coated french fry products.
Maltodextrins are preferably used at solids concentrations of up to
6%. Maltodextrins useful with the invention may be derived from any
type of starch including tapioca, potato and corn starch and
include those characterized by having a DE in the range from 2 to 7
with maltodextrins having a DE of about 5 being preferred.
[0024] Dextrins obtained from a variety of sources may also be used
according to the invention. Suitable tapioca dextrins that may be
used according to the invention include those commercially
available as Crisp Coat.RTM. and Crisp Coat UC.RTM. (National
Starch and Chemical Co.) which comprise tapioca dextrin alone or in
combination with high amylose corn starch. Preferred gum blends
comprise approximately 10% gum by weight and are preferably
incorporated into the compositions of the invention at solids
concentrations of less than 0.1% gum by weight.
[0025] Leavening agents in the form of baking powders may also be
incorporated into the compositions of the invention in order to
open up the structure of the coating batters upon cooking and
release moisture from the french fry products without blowing off
the coating layer. Suitable baking powders include sodium
bicarbonate plus one or more leavening acids such as those in the
group consisting of sodium aluminum phosphate (SALP), sodium
aluminum sulfate (SAS), sodium acid pyrophosphate (SAPP), dicalcium
phosphate (DCP), and anhydrous monocalcium phosphate (AMCP). The
combination of sodium bicarbonate and SAPP is preferred. Such
leavening agents are preferably added at sodium bicarbonate
concentrations of about 0.9 parts soda to 1.1 parts SAPP.
[0026] Additional ingredients include protein components such as
sodium caseinate, nonfat dry milk, soy, whey, dried egg whites.
Such proteins interact with the carbohydrates in the coating
compositions to increase film strength, provide structure, improve
crispness and prolong holding of crispness. Other ingredients
include carbohydrate components such as methyl cellulose,
hydroxypropyl methyl cellulose, microcrystalline cellulose and the
like. Still other optional ingredients may also be incorporated
into the coating formulations of the invention including salt,
flavorings, seasonings and coloring agents such as whey or
dextrose.
[0027] The french fry coating composition is prepared by dry
blending of the various solid ingredients. Water is then slowly
added to the dry ingredients in an amount selected to provide an
appropriate viscosity to the coating batter. It has been found that
aqueous slurries containing from about 150 parts to about 300 parts
by weight water to 100 parts by weight of the solid ingredients are
characterized by a preferred viscosity for coating of the potato
strips. The ungelatinized starches do not substantially contribute
to the viscosity of the solution.
[0028] The crispness of the batter coated french fries is
determined by several factors including the cook-out of the starch,
the moisture balance between the batter coating surface and inside
of the fries, the thickness of the coating layer, and the
interaction of ingredients in the coating formulation. The coating
forms a discontinuous film which lets the moisture from the inside
of the fries escape or vent out, but will not absorb significant
amounts of moisture into the coating layer. Controlling moisture
migration is important to maintaining the crispness of the fries
under a heat lamp. The coating should preferably be somewhat
brittle, which gives a clean bite with minimum toughness. There is
a fine balance between all the ingredients in the batter formula to
achieve crispness and keeping quality with the method used to
process the potato strips contributing to the crispness of the
french fries. It is further contemplated that the improved
properties provided by the solids making up the starch enrobing
slurries of the invention may also be provided when the solids
ingredients making up the slurries are applied to potato products
in a non-slurry form such as by dusting.
[0029] Other aspects and advantages of the present invention will
be understood upon consideration of the following illustrative and
comparative examples.
EXAMPLE 1
[0030] According to this example, different levels of three
different types of rice flour, long grain, short/medium grain and
waxy, were substituted for a crosslinked potato starch (780 ppm
crosslinking) in a representative enrobing composition with the
results shown in Table 1 below.
[0031] Specifically, Russet-Burbank potatoes were peeled, cut into
9/32 inch strips and immersed and blanched in hot water for 4 to 8
minutes at 165-180.degree. F. After blanching, the potato strips
were immersed for 30 seconds in an aqueous solution comprising 0.5%
SAPP 28 and 1.5% salt which was held at a temperature of
160-170.degree. F. After removal, the strips were drained and then
dried in a conventional dryer at 190.degree. F., for a sufficient
length of time to effectuate a 12 to 20 percent water loss.
[0032] Starch slurries were then prepared comprising the
ingredients listed in Table 1 including water. The water is added
to the dry ingredients and well mixed using a wire whisk. The
potato strips were then dipped in the starch slurries. The potato
strips were then drained to remove excess slurry and to achieve a
slurry coating pickup about 18-22%, preferably 20%. The strips were
then parfried in soy oil for 40 seconds at 385.degree. F. The
potato strips were then frozen in a blast freezer for 30 minutes,
transferred into plastic bags and kept in a freezer overnight at
approximately -30.degree. F. The frozen samples were reconstituted
by frying at 360.degree. F. for 2.5 minutes. The resulting french
fries were then placed under heat lamps, and evaluated for color,
bite, crispness, taste and holding time.
[0033] The resulting products were then tested to evaluate their
properties including the degree of crispness (1 being the poorest
and 6 being the best), and the time period for which they
maintained their crispness with the results reported in Table 1.
Also presented are scores of roughness (1 being the poorest, i.e.,
very tough and 6 being the best, i.e. not tough); color with 0
being lighter and higher numbers being darker; and oil content in %
by weight. The results show that even in the absence of dextrin as
a crisping agent that crispness generally improved as the level of
rice flour increased up to 75% by weight. Such results are
unexpected in the absence of a dextrin component to promote
crispness.
1TABLE 1 1A 1B 1C 1D 1E 1F % % % % % % INGREDIENTS Rice Flour 0 15
30 45 60 75 Crosslinked Potato Starch (780 ppm) 82.2 67.2 52.2 37.2
22.2 7.5 Crosslinked Potato Starch (980 ppm) 10 10 10 10 10 10
Crosslinked Potato Starch (250 ppm) 1.1 1.1 1.1 1.1 1.1 1.1
Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5 SAPP #28 0.8
0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100
100 100 100 EVALUATIONS Long Grain Rice Flour CRISPINESS 5 min. 4.5
5.5 5 5 4.5 4.5 10 min. 3.8 4.8 4.5 4.5 4 3.8 15 min. 3.5 4 4 4 3.5
3 20 min. 3 3.5 3.5 3 3 2.5 ROUGHNESS 4 4 4 4 4 4 COLOR 0 0 0 0.5
0.5 1 OIL 7.4 7.3 7.6 8 7.7 7.7 Short/Medium Grain Rice Flour
CRISPINESS 5 min. 4 4 4.5 5 5 5 10 min.** 3.5 3.5 4 4.5 5 5 15 min.
3 3 3.5 4 4 4 20 min. 2 2 3 3 3.5 3.5 ROUGHNESS 4 4 4 4 4 4 COLOR 0
0 0 0 0.2 0.5 OIL 6.96 7.06 7.18 7.61 7.2 7.31 Waxy Rice Flour
CRISPINESS 5 min. 4.5 4.5 4.5 4.5 5 5 10 min. 4 4 4 4 5 5 15 min.
3.5 3.5 3.5 3.5 4.5 4.5 20 min. 3 3 3 3 4 4 ROUGHNESS 4 4 4 4 4 4
COLOR OIL 7.07 6.35 6.35 7.7 7.81 7.27 **Very soft centers after 10
min.
EXAMPLE 2
[0034] According to this example, the general method of Example 1
was repeated in which different levels of three different types of
rice flour, long grain, short/medium grain and waxy, were
substituted for crosslinked tapioca starch (650 ppm crosslinking)
in a representative enrobing composition. The results reported in
Table 2 below show that optimum crispness and other properties were
achieved at rice flour levels of 30 to 60% in the absence of a
dextrin crispening component with long grain rice flour providing
the best results.
2TABLE 2 2A 2B 2C 2D 2E 2F % % % % % % INGREDIENTS Rice Flour 0 15
30 45 60 75 Crosslinked Tapioca Starch (650 ppm) 82.2 67.2 52.2
37.2 22.2 7.5 Crosslinked Potato Starch (980 ppm) 10 10 10 10 10 10
Crosslinked Potato Starch (250 ppm) 1.1 1.1 1.1 1.1 1.1 1.1
Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5 SAPP #28 0.8
0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100
100 100 100 EVALUATIONS Long Grain Rice Flour CRISPINESS 5 min. 4.8
5 5 5.5 5.5 5 10 min. 4.5 4.5 5 5.5 5.5 5 15 min. 4 4 4.5 5.5 5.5 5
20 min. 3.5 3.5 4 5.5 5.5 5 ROUGHNESS 4 4 4 4 4 3 COLOR 0 0 0.2 0.5
0.5 1 OIL 5.64 6.1 7.8 7.48 8.11 8.63 Short/Medium Grain Rice Flour
CRISPINESS 5 min. 4.8 4.8 5.5 5.5 5.5 5 10 min. 4.5 4.5 5.5 5.5 5.5
5 15 min. 4 4 5.5 5.5 5.5 4.5 20 min. 3.5 3.5 5 5 5 4 ROUGHNESS 4 4
4 4 4 4 COLOR 0.5 0.5 0.5 0.5 0.5 0.5 OIL 6.92 6.19 7.58 7.21 7.87
6.77 Waxy Rice Flour CRISPINESS 5 min. 5 5 5.5 5.5 5.5 5 10 min.
4.8 4.8 5.5 5.5 5.5 5 15 min. 4 4.5 5.5 5.5 5.5 4.5 20 min. 3.5 4 5
5 5 4 ROUGHNESS 4 4 4 4 4 4 COLOR 0.5 0.5 0.5 1 1.5 1.5 OIL 7.11
7.97 7.72 9.73 8.15 8.09
EXAMPLE 3
[0035] According to this example, the general method of Example 1
was repeated in which different levels of three different types o f
rice flour, long grain, short/medium grain and waxy, were
substituted for crosslinked corn starch (650 ppm crosslinking) in a
representative enrobing composition. The results shown in Table 3
below show that optimum crispness and other properties were
achieved at rice flour levels of 30 to 60% in the absence of a
dextrin crispening component with long grain rice flour providing
the best results.
3TABLE 3 3A 3B 3C 3D 3E 3F % % % % % % INGREDIENTS Rice Flour 0 15
30 45 60 75 Crosslinked Corn Starch (650 ppm) 82.2 67.2 52.2 37.2
22.2 7.5 Crosslinked Potato Starch (980 ppm) 10 10 10 10 10 10
Crosslinked Potato Starch (250 ppm) 1.1 1.1 1.1 1.1 1.1 1.1
Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5 SAPP #28 0.8
0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100
100 100 100 EVALUATIONS Long Grain Rice Flour CRISPINESS 5 min. 5.5
5.5 5 5.5 5.5 5.5 10 min. 5.2 5.2 5 5.5 5.5 4.8 15 min. 4.5 4.5 4.5
5 5 4.5 20 min. 4 4 4 4.5 4.5 4 ROUGHNESS 4 4 4 4 4 4 COLOR 0.5 0.5
0.5 0.5 0.8 0.8 OIL 6.44 6.92 6.77 7.64 7.59 7.75 Short/Medium
Grain Rice Flour CRISPINESS 5 min. 5 5 5 5.5 5.5 5 10 min. 4.5 4.5
4.5 5.5 5.5 4.5 15 min. 4 4 4 5 5 4 20 min. 3.5 3.5 3.5 4.5 4.5 3.5
ROUGHNESS 4 4 4 4 4 4 COLOR 0 0 0 0 0.2 0.2 OIL 6.84 7.41 6.91 6.62
7.04 7.13 Waxy Rice Flour CRISPINESS ** ** 5 min. 5 5.5 5.5 5.5 5.5
5 10 min. 5 5.5 5.5 5.5 5 5 15 min. 4.5 5 5.5 5.5 5 4.5 20 min. 4 5
5.5 5.5 5 4 ROUGHNESS 4 4 4 4 4 4 COLOR 0 0 0 0 0.2 0.5 OIL 6.82
7.8 7.55 8.78 8.59 7.61 **Note: Compared to tapioca variations,
these two respective variations exhibited a very "light" crunchy
texture.
EXAMPLE 4
[0036] According to this example, the method of Example 1 was
repeated with the results shown in Table 4 below. Those results are
generally poorer than those achieved in Example 1.
4TABLE 4 4A 4B 4C 4D 4E 4F % % % % % % INGREDIENTS Rice Flour 0 15
30 45 60 75 Crosslinked Potato 82.2 67.2 52.2 37.2 22.2 7.5 Starch
(780 ppm) Crosslinked Potato 10 10 10 10 10 10 Starch (980 ppm)
Crosslinked Potato 1.1 1.1 1.1 1.1 1.1 1.1 Starch (250 ppm)
Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5 SAPP #28 0.8
0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100
100 100 100 EVALUATIONS Long Grain Rice Flour CRISPINESS 5 min. 4
4.5 4.5 4.5 5 4.5 10 min. 3.5 4 4.5 4.5 4.5 4 15 min. 3 3.5 4 4 4
3.5 20 min. 2 3 3 3 3 2 ROUGHNESS 4 4 4 4 4 4 COLOR 0 0 0 0 0 0 OIL
6.5 6.5 5.8 5.6 7 6 Short/Medium Grain Rice Flour CRISPINESS 5 min.
4 5 5 5 5 4.5 10 min. 3 4 4.5 4.5 4 3 15 min. 2 3 3.5 3.5 3.5 2 20
min. 1 2 3 3 2 2 ROUGHNESS COLOR OIL 6.1 6.2 5.6 7.6 6.7 7.1 Waxy
Rice Flour CRISPINESS 5 min. 4.5 5.5 5.5 5.5 5.5 5 10 min. 3.5 4 4
4 4.5 4 15 min. 3 3.5 3.5 3.5 4 3 20 min. 2 2 3 3 3 1 ROUGHNESS
COLOR OIL 7.3 7.1 7.3 6.5 7.1 7.4
EXAMPLE 5
[0037] According to this example, the general method of Example 1
was repeated with slurries comprising long grain rice flour and
varying amounts of tapioca dextrin and either highly crosslinked
potato starch (780 ppm) (Table 5); a slightly crosslinked potato
starch (245 ppm) (Table 6); or an unmnodified potato starch (Table
7). The results shown in Tables 5, 6 and 7 below show the utility
provided by using a potato starch having a crosslinking level less
than 300 ppm and in particular using unmodified potato starch with
rice flour at solids concentrations above 35%.
5TABLE 5 5A 5B 5C 5D 5E 5F % % % % % % INGREDIENTS Rice Flour Long
Grain 0 0 0 45 45 45 Crosslinked Potato Starch 80.2 78.2 76.2 35.2
33.2 31.2 (780 ppm) 0280 Dextrin 2 4 6 2 4 6 Crosslinked Potato
Starch 10 10 10 10 10 10 (980 ppm) Crosslinked Potato Starch 1.1
1.1 1.1 1.1 1.1 1.1 (250 ppm) Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3
Salt 5 5 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6
0.6 0.6 0.6 Total 100 100 100 100 100 100 EVALUATIONS CRISPINESS 5
min. 4.5 4.5 4.5 5 5 5 10 min. 4 4 4 4.5 4.5 4.5 15 min. 3.5 4 4 4
4.5 4.5 20 min. 3 3 3.5 3.5 4.5 4.5 ROUGHNESS 4 4 4 4 4 4 COLOR 0 0
0 0 0.5 0.5 OIL 7.4 7.1 7.3 7.7 7.1 7.4
[0038]
6TABLE 6 6A 6B 6C 6D 6E 6F 6G 6H 6I % % % % % % % % % INGREDIENTS
Rice Flour Long Grain 0 0 0 45 45 45 45 45 45 Crosslinked Potato
80.2 78.2 76.2 35.2 33.2 31.2 35.2 33.2 31.2 Starch (245 ppm) 0280
Dextrin 2 4 6 2 4 6 0 0 0 Tapioca Dextrin 0 0 0 0 0 0 2 4 6 (Crisp
Coat .RTM. UC) Crosslinked Potato 10 10 10 10 10 10 10 10 10 Starch
(980 ppm) Crosslinked Potato 1.1 1.1 1.1 1.1 1.1 1.1 1.1 1.1 1.1
Starch (250 ppm) Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3
Salt 5 5 5 5 5 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8
Soda 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100 100 100
100 100 100 100 EVALUATIONS CRISPINESS 5 min. 4 4.5 4.5 5 5.5 5.5
5.5 5.5 5.5 10 min. 3.5 3.5 4 4 5 5.5 5 5 5.5 15 min. 3 3 3.5 3.5 4
5.5 4 4 5 20 min. 2 2 2.5 2.5 3 5 4 4 5 ROUGHNESS 4 4 4 4 4 4 4 4 4
COLOR 0 0 0 0 0.2 0.2 0.2 1 1 OIL 6.2 5.8 6.2 6.8 6.8 7.1 6.6 6.8
6.9
[0039]
7TABLE 7 7A 7B 7C 7D 7E 7F 7G 7H 7I % % % % % % % % % INGREDIENTS
Rice Flour Long Grain 45 45 45 45 45 45 45 45 45 Unmod. Pot. St.
35.2 33.2 31.2 29.2 27.2 25.2 14.6 13.6 12.6 Tapioca Dextrin 2 4 6
8 10 12 8 10 12 (Crisp Coat .RTM. UC) Crosslinked Potato 0 0 0 0 0
0 14.6 13.6 12.6 Starch (245 ppm) Crosslinked Potato 10 10 10 10 10
10 10 10 10 Starch (980 ppm) Crosslinked Potato 1.1 1.1 1.1 1.1 1.1
1.1 1.1 1.1 1.1 Starch (250 ppm) Methocel K4M 0.3 0.3 0.3 0.3 0.3
0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8
0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Total 100
100 100 100 100 100 100 100 100 EVALUATIONS CRISPINESS 5 min. 5.5
5.5 5.5 5.5 5.5 5.5 5 5 5.5 10 min. 5 5 5.5 5.5 5.5 5.5 5 5 5.5 15
min. 4.5 4.5 5 5 5 5.5 4.5 4.5 5.5 20 min. 4 4 4 4.5 5 5.5 4.5 4.5
5.5 ROUGHNESS 4 4 4 4 4 4 4 4 4 COLOR 0 0 0 0 0 0 0 0 0 OIL 6.4 6.1
6.8 6.8 7.1 6.1 6.5 7.2 7.8
EXAMPLE 6
[0040] According to this example, the general method of Example 1
was repeated utilizing an unmodified potato starch in combination
with long grain rice flour and varying amounts of tapioca dextrin
and slightly crosslinked (200 ppm) potato starch. The results
reported in Table 8 further show that unmodified potato starch in
combination with levels of rice flour greater than 35% provide
improved crispness results.
8TABLE 8 8A 8B 8C 8D 8E 8F 8G 8H 8I % % % % % % % % % INGREDIENTS
Rice Flour Long Grain 45 45 45 45 45 45 52 53 60.6 Unmod. Pot. St.
35.2 33.2 31.2 29.2 27.2 25.2 7.6 5.6 0 Tapioca Dextrin 2 4 6 8 10
12 8 10 9 (Crisp Coat .RTM. UC) Crosslinked Potato 0 0 0 0 0 0 14.6
13.6 12.6 Starch (200 ppm) Crosslinked Potato 10 10 10 10 10 10 10
10 10 Starch (980 ppm) Crosslinked Potato 1.1 1.1 1.1 1.1 1.1 1.1
1.1 1.1 1.1 Starch (250 ppm) Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3
0.3 0.3 0.3 Salt 5 5 5 5 5 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8 0.8
0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100
100 100 100 100 100 100 100 EVALUATIONS CRISPINESS 5 min. 5.8 5 5.8
5 5.8 5.5 5.5 6 6 10 min. 5.5 5 5.5 5 5.8 5.5 5.5 6 6 15 min. 5 4.5
5.5 4.5 5.8 5 5.5 6 6 20 min. 4 4 5.5 4.5 5.8 4 5 5.5 5.5 ROUGHNESS
4 4 4 4 3 3 3 3 3 COLOR 1 1 1 0.5 1.5 1.5 1.5 2 2 OIL 7.97 7.38
7.79 8.06 8.69 8.92 6.02 6.1 6.06 XL Level 0 0 0 0 0 0 200 200
200
EXAMPLE 7
[0041] According to this example, the general method of Example 1
was repeated utilizing very high levels of long grain, short grain
or waxy rice flour in combination with a slightly crosslinked (200
ppm) potato starch. The results reported in Table 9 below show that
excellent crispness scores were obtained with the slightly
crosslinked potato starch and small amounts of dextrin. In
addition, the results showing excellent crispness results for the
waxy rice flour are unexpected since waxy rice flour is not known
for its ability to function in batter coatings to enhance crispness
characteristics. Also unexpected were the low oil uptake levels
resembling those in the long grain rice.
9TABLE 9 9A 9B 9C 9D % % % % INGREDIENTS Rice Flour 70 70 70 80
Tapioca Dextrin 9 6 3 3 (Crisp Coat .RTM. UC) Crosslinked Potato
Starch (200 ppm) 13.2 16.2 19.2 9.2 PenPlus 40 1.1 1.1 1.1 1.1
Methocel K4M 0.3 0.3 0.3 0.3 Salt 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8
Soda 0.6 .6 0.6 0.6 Total 100 100 100 100 EVALUATION Long Grain
Rice Flour CRISPNESS 5 min. 6 6 5.3 6 10 min. 6 6 5 6 15 min. 5 5 4
5.5 20 min. 4.5 4.5 3.5 5 ROUGHNESS 3 3 3 4 COLOR 1.5 1.5 1.5 1.5
OIL 7.3 7.4 7.7 8 Short/Medium Grain Rice Flour CRISPNESS 5 min.
5.5 5.5 5.5 5.5 10 min. 5.5 5.5 5.5 5.5 15 min. 5.5 5.2 5.2 5.5 20
min. 5 5.2 5.2 5.5 ROUGHNESS 2.5 2.5 2.5 2.5 COLOR 1 1 1 1 OIL 7.9
7.5 7 6.9 Waxy Rice Flour CRISPNESS 5 min. 6+ 6+ 6+ 6+ 10 min. 6+
6+ 6 6+ 15 min. 5.5 5.5 5.2 5.5 20 min. 5 5 0 5.5 ROUGHNESS 2.5 2.5
2.5 2.5 COLOR 1 1 1 1 OIL 7 8.3 8.7 8.8
EXAMPLE 8
[0042] According to this example, the general method of Example 7
was repeated utilizing very high levels of long grain, short/medium
grain or waxy rice flour in combination with a highly crosslinked
(980 ppm) potato starch. The results reported in Table 10 below
when compared to those in Table 9 show that when highly crosslinked
potato starch is used in the presence of elevated levels of rice
flour crispness decreases and oil uptake increases compared with
use of the slightly crosslinked (200 ppm) potato starch.
10TABLE 10 10A 10B 10C 10D 10E 10F 10G 10H % % % % % % % %
INGREDIENTS Long Grain Rice Flour 70 70 70 80 70 70 70 80 Short
Grain/Medium Rice Flour Waxy Rice Flour Tapioca Dextrin 9 6 3 3 9 6
3 3 (Crisp Coat .RTM. UC) Crosslinked Potato Starch 13.2 16.2 19.2
9.2 (850 ppm) Crosslinked Tapioca Starch 13.2 16.2 19.2 9.2 (100
ppm) Crosslinked Potato Starch 1.1 1.1 1.1 1.1 1.1 1.1 1.1 1.1 (250
ppm) Methocel K4M 0.3 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Salt 5 5 5 5 5 5
5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6
0.6 0.6 0.6 0.6 Total 100 100 100 100 100 100 100 100 EVALUATION
CRISPNESS 5 min. 6 6 6 6 6 6 6 6 10 min. 5.5 5.5 5 5 5 6 6 5.5 15
min. 5 5 5 4 4.5 5 5 5.5 20 min. 4 4 4 4 4.5 5 4.5 4.5 ROUGHNESS 3
3 3 3 3 3 3 3 COLOR 0.8 0.8 0.8 0.8 1.5 1.5 1.5 1.5 OIL 8.4 8.9 9.2
9 7.6 8.6 8.2 8.5
[0043]
11TABLE 10 10I 10J 10K 10L 10M 10N 10O 10P % % % % % % % %
INGREDIENTS Long Grain Rice Flour Short/Medium Grain Rice Flour 70
70 70 80 Waxy Rice Flour 70 70 70 80 Crisp Coat UC 9 6 3 3 9 6 3 3
XC4-9000 YB39-92 13.2 16.2 19.2 9.2 13.2 16.2 19.2 9.2 PenPlus 40
1.1 1.1 1.1 1.1 1.1 1.1 1.1 1.1 Methocel K4M 0.3 0.3 0.3 0.3 0.3
0.3 0.3 0.3 Salt 5 5 5 5 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 0.8 0.8
0.8 0.8 Soda 0.6 0.6 0.6 0.6 0.6 0.6 0.6 0.6 Total 100 100 100 100
100 100 100 100 EVALUATION CRISPNESS 5 min. 6+ 6+ 6+ 5.5 6+ 6+ 6+ 6
10 min. 6 6 6 5 5.5 5 5 5 15 min. 5 5 5 4.5 5.5 4 4 5 20 min. 5 5 4
4 5 4 4 4 ROUGHNESS 2.5 2.5 2.5 2.5 3 3 2.5 2.5 COLOR 1 1 1 1 1 1
1.5 1.5 OIL 6.2 6.8 6.5 6.8 8.4 8.6 9 8.7 Note: "6+" equals a firm,
noisy bite with a tender interior; crispy and breaks cleanly after
30 minutes.
EXAMPLE 9
[0044] According to this example, the general method of Example 1
was carried out wherein very high levels of various rice flours
were combined with crosslinked tapioca starch (200 ppm) and a
tapioca dextrin containing crisping agent (Crisp Coat.RTM. UC). The
results reported in Table 11 below show excellent crispness results
obtained by use of elevated levels of rice flour in combination
with the tapioca starch.
12TABLE 11 11A 11B 11C 11D % % % % INGREDIENTS Rice Flour 70 70 70
80 Tapioca Dextrin 9 6 3 3 (Crisp Coat .RTM. UC) Crosslinked
Tapioca Starch 13.2 16.2 19.2 9.2 (200 ppm) Crosslinked Potato
Starch (250 ppm) 1.1 1.1 1.1 1.1 Methocel K4M 0.3 0.3 0.3 0.3 Salt
5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6 Total 100 100
10 100 EVALUATION Long Grain Rice Flour CRISPNESS 5 min. 6+ 6+ 6+
6+ 10 min. 6+ 6+ 6+ 6+ 15 min. 5.5 5.5 5.5 5.5 20 min. 5 5 5.5 5
ROUGHNESS 3 3 3 3 COLOR 1.5 1.5 1.5 1.5 OIL 8.3 9 9 8.4
Short/Medium Grain Rice Flour CRISPNESS 5 min. 6+ 6+ 6+ 6 10 min.
6+ 6+ 6 6 15 min. 6+ 6+ 5 5 20 min. 5.5 5.5 5 4 ROUGHNESS 2.5 2.5
2.5 2.5 COLOR 1.5 1.5 1 1 OIL 7.5 7.7 7.8 8 Waxy Rice Flour
CRISPNESS 5 min. 6+ 6+ lost 6+ 10 min. 6+ 6+ lost 6 15 min. 6+ 5.5
lost 6 20 min. 6+ 5 lost 6 ROUGHNESS 3 3 lost 2 COLOR 1.5 1.5 lost
1.5 OIL 9.1 8.6 lost 8.6
EXAMPLE 10
[0045] According to this example, the general method of Example 1
was carried out utilizing a lightly crosslinked potato starch (200
ppm) in combination with long grain rice flour treated with varying
degrees of oxidation (from 0.2% to 0.8% chlorine, based on weight
of chlorine, such as in sodium hypochlorite, to weight of
dry.starch with the chlorination reaction run substantially to
completion) as measured by a negative orthotolidine end point. The
results reported in Table 12 show that oxidation of rice flour with
increasing levels of chlorine provides improvements in crispness
properties. There was no detectable chlorine odor in the batter or
finished fries when the rice flour was treated with 0.2% or 0.4%
chlorine. At 0.6% chlorine there was detectable chlorine odor in
the batter (but not in the finished fries) while at 0.8% there was
a strong chlorine odor in both the batter and finished fries.
13TABLE 12 12A 12B 12C 12D % % % % INGREDIENTS Long Grain Rice
Flour_% 70 70 70 70 Chlorine Oxidized 20% Dextrin (Lykaby) 9 6 3 0
Crosslinked Potato Starch (200 ppm) 13.2 16.2 19.2 22.2 Crosslinked
Potato Starch (250 ppm) 1.1 1.1 1.1 1.1 Methocel K4M 0.3 0.3 0.3
0.3 Salt 5 5 5 5 SAPP #28 0.8 0.8 0.8 0.8 Soda 0.6 0.6 0.6 0.6
Total 100 100 100 100 EVALUATION 0.2% Chlorine CRISPNESS 5 min. 6+
6+ 6+ 6+ 10 min. 5.5 5.5 5.5 5.5 15 min. 5.5 5.5 5.5 5 20 min. 5.5
5.5 5.5 5 ROUGHNESS 2 3.5 3.5 3.5 COLOR 2 2 2 2 OIL 9 8.4 8.3 7.1
0.4% Chlorine CRISPNESS 5 min. 6+ 6+ 6+ 6+ 10 min. 6+ 6+ 6+ 6+ 15
min. 6+ 6+ 5 5 20 min. 6+ 6 4 4 ROUGHNESS 2 2 2 2 COLOR 2 2 2 2 OIL
8.5 8.5 8.3 8.5 0.6% Chlorine CRISPNESS 5 min. 6+ 6+ 6+ 5.5 10 min.
6+ 6+ 6+ 5 15 min. 5 5 4 4 20 min. 4 4 2 2 ROUGHNESS 2 2 2 2 COLOR
1.5 1.5 1.5 1.5 OIL 7.7 7.4 7.3 7.3 0.8% Chlorine CRISPNESS 5 min.
6+ 6+ 6+ na 10 min. 5.5 5.5 5 na 15 min. 4.5 4 4 na 20 min. 3 2 2
na ROUGHNESS 2 2 2 na COLOR 2 2 2 na OIL 7.7 7.4 6.5 na
[0046] Numerous modifications and variations in the practice of the
invention are expected to occur to those skilled in the art upon
consideration of the presently preferred embodiments thereof.
Consequently, the only limitations which should be placed upon the
scope of the invention are those which appear in the appended
claims.
* * * * *