Patent ID: 6746704
Filing Date: 2004-06-08
Classification: A23L

Abstract:
In a process for producing a fried starch-containing foodstuff, which comprises:blanching a starch-containing foodstuff at a temperature greater than 55Â° C. in order to obtain a gelatinized starch-containing foodstuff; drying the gelatinized starch-containing foodstuff to obtain a dried foodstuff; partially frying the dried foodstuff to obtain a partially fried foodstuff; cooling the partially fried foodstuff to obtain a cooled partially dried foodstuff; and optionally finish-frying the cooled partially fried foodstuff; the improvement which comprises: subjecting the gelatinized starch-containing foodstuff to steam treatment at a pressure of at least 5 bars followed by a surface treatment comprising a pressure drop of at least 2.5 bars at elevated temperature, between the blanching and partially frying steps, said pressure drop being sufficient to physically modify the surface structure of the gelatinized starch-containing foodstuff and being applied at a water content of the starch-containing foodstuff of at least 35%.