Deep fried foodstuffs retaining a minimum amount of frying medium and a method for their preparation

Deep Fried Foodstuffs retaining a minimum amount of frying medium and a method for their preparation The improvement in the method that makes the minimization of oil retention possible comprises coating said foodstuffs with natural edible harmless barrier coatings directly or after a pretreatment. Water is eliminated from said foodstuff in this added step by heat, microwaves, vacuum or combinations thereof.

BACKGROUND OF THE INVENTION 
1. Field of the Invention 
This invention relates to deep fried foodstuffs retaining a minimum amount 
of the frying medium used in their preparation and an improved method for 
preparing said deep fried foodstuffs. 
2. Description of the Related Arts 
When foodstuffs are deep fried at high temperatures the water of the 
foodstuff is explosively vaporized creating voids in the foodstuff 
particularly at the periphery. The frying medium fills in these voids 
during the frying period. This results in a product with a large amount of 
materials deemed very bad from a nutritional viewpoint (high caloric, 
arteriosclerotic, and carcinogenic content). It is also costly in terms of 
fat and oil usage. The energy used to remove the water vaporized lowers 
the frying temperature thereby necessitating longer frying times. This 
increases the fuel costs and works against careful temperature control. 
Furthermore the frothing and foaming associated with this loss of water 
increases frying oil medium losses, and the attendant increase in cost. It 
also fills the ambient room air with oil containing the carcinogens 
produced by the high temperatures used in frying. Coatings on food are not 
new. Fried foods are traditionally coated with a batter or are breaded. 
Either of these coatings unfortunately suffers from all of the 
disadvantages of traditional frying processes. 
Prosine in U.S. Pat. No. 4,917,908 describes the use of the synthetic 
polymer polyvinylpyrollidone as a coating to minimize oil uptake in deep 
frying. This is very interesting and potentially very useful as taught in 
the patent. However, there is always the question of unforeseen hazards to 
health when dealing with a synthetic polymer. 
Gold in U.S. Pat. No. 3,424,591 describes a process using a thin coating of 
methyl cellulose. Unfortunately, this retains an excess of water in the 
fried product, making it soggy. 
Morley in U.S. Pat. No. 4,565,702 describes the use of soluble coatings of 
biologically derived materials to mask the flavor of insoluble dietary 
fibers derived from cereal brans. He does not claim the use of these to 
reduce the fat and oil content of deep fried foodstuffs. 
Nonaka et al in U.S. Pat. No. 3,846,572 disclose an environmentally 
unacceptable process involving the use of a dichlorodifluoro hydrocarbon 
freeze followed by a water leach prior to deep frying. 
Olsen et al in U.S. Pat. No. 4,511,583 describe a process for preparing 
battered and breaded foodstuffs using either starch or gelatin films to 
prevent oil absorption. 
Lee et al in U.S. Pat. No. 4,721,625 provide a process for preparing potato 
chips involving partially frying the chips in hot oil. A substantial 
amount of residual oil is removed in an oxygen free atmosphere using steam 
followed by a treating with superheated steam. Obviously an initial 
partial frying is working against the purpose of minimizing oil retention. 
The use of superheated steam would entail considerable expenditure of time 
and energy. The capital and operating expenses would be equally 
burdensome. 
My invention does not offer solutions to each individual problem associated 
with the attempts made by the earlier inventions to minimize undesirable 
oil uptake in deep frying that are compatible with desirable organoleptic 
properties. It does address many of the objections and furthermore allows 
for a wide variety of organoleptic properties attached to the deep fried 
foodstuff because of the nature of my method. By varying the conditions 
used in the pretreatment used in one of the embodiments of this invention 
the product's organoleptic property can be varied. Totally crunchy to 
crunchy on the outside/soft in the inside can be produced depending upon 
the amount of water removed in said pretreatment. 
1. I teach the removal of water in a first step without the use of 
environmentally unsound chemicals that Nonanka et al suggest. Dry cooking 
in a conventional oven, cooking in a microwave oven, by vacuum, by freeze 
drying and combinations of these can be used. 
2. My use of natural polymers with or without a first water removing step 
is obviously preferable to the synthetic ones suggested by Prosine. It is 
difficult to predict unknown and harmful harmful effects associated with 
synthetic synthetic polymers. 
3. The dry pretreatments of my invention overcomes the objections to Gold 
cited by Prosine, regarding the retention of too much water whereby the 
core of the fried foodstuff is soggy. My process, particularly the 
embodiment which incorporates a first step which removes water prior to 
coating does two things. It prevents the voids, into which the frying 
medium enters thus minimizing the fat content of the product. It also 
gives the preparer options as to core water content, frying time and 
temperature depending on how much water is removed in the first step. It 
is permits the preparation of a foodstuffs exhibiting a wide variety of 
organoleptic properties. These operational parameters make it possible to 
minimize frying time, and temperature hence costs. 
4. My invention does not require two additional treatments with steam and 
superheated steam respective to get rid of oil as taught by Lee et al. 
SUMMARY 
The object of this invention is to produce an organleptically acceptable 
deep fried foodstuff and an improved method for preparing said deep fried 
foodstuff. The above and other objects and features of the invention will 
be made apparent from the following descriptions of the invention. 
The food stuffs that can be fried (batter covered, breaded or as is) 
include potatoes, fish, meat, onions, cheese, legumes, and combination 
foods such as dumplings, patties etc. 
Fried foods make up a significant proportion of the nutritional intake of 
the American public, if not the world community. Since it has been highly 
recommended by health authorities to cut down on overall fat intake, my 
invention has much to offer. It will also make palatable and possibly even 
very desirable other "vegetarian" foods which have also been recommended 
by health and nutritional authorities. Thus a further object of this 
invention is a way to cut back on the incidence of several health 
problems: arteriosclerotic, heart disease, cancer of the intestinal tract 
among others. 
It also will cut back on the cost of frying said foods. Less of the frying 
medium will be picked up during frying than is picked up during 
conventional frying processes. Finally it will reduce the dangers of fire 
due to oil and smoke spattered in the frying area as water is expelled 
explosively from the foodstuff. 
SUMMARY 
My invention teaches an improved method for preparing foodstuffs having 
significantly less frying medium retained than conventional deep fried 
foods. It comprises a layer of an edible water swellable naturally 
occurring polymer chosen from the group consisting of proteins, modified 
proteins, carbohydrates, and modified carbohydrates. The proteins 
comprise: collagen, gelatine and casein. The carbohydrates include algin 
(also known as aliginates) the so called water soluble complex 
carbohydrates found in oat bran. The modified proteins include gelatine, 
the modified carbohydrates include carboxymethylcellulose and 
methylcellulose over a core of said foodstuff. It is prepared by coating 
said foodstuff by direct application to said foodstuff of said polymer. In 
a second embodiment said polymer is applied after a preliminary dry 
treatment in which water is removed from the foodstuff. Either of these 
methods reduce the frying medium uptake during deep frying. The methods 
available are thermal baking, microwave cooking, application of vacuum, 
freeze drying and the combination of vacuum with either said baking or 
said microwaving. 
DESCRIPTION OF THE PREFERRED EMBODIMENTS 
In accordance with the invention, peeled raw potatoes were fcut into slices 
6 centimeters in length with the following dimensions: 
1.2.times.1.2.times.6 centimeters. The dispersions of collagen used were 
prepared by soaking strips of pork belly in vinegar, dicing them and then 
dispersing the pieces in water using a Waring type blender. The dispersion 
was diluted to the desired concentration. The collagen was applied by 
dipping in the appropriate collagen dispersion (1-2%) for between 30 
seconds to 30 minutes depending on the factor being evaluated in the 
individual experiments. All samples were deep fried in corn oil. The time 
and temperature depended upon the particular parameter being investigated, 
varying between 300 degrees to 400 degrees Fahrenheit for between 1 minute 
to 5 minutes. The cut up pieces of potato after frying were drained for 
approximately two minutes to remove the adhering oil. To insure complete 
removal of the surface oil, the fried slices were then blotted dry with 
paper toweling to prepare the fried samples for oil retention analysis. 
They were then dried by warm air, and then pulverized by mortar an pestle. 
The ground samples were analyzed for oil content in a Soxhlet Extractor. 
The experiments described followed the above experimental pattern. 
The results presented in table 1 represent an average of 25 experiments 
covering a variety of random experimental conditions (the concentration of 
the collagen dispersion used, the time the potatoes were immersed in the 
collagen dispersion, frying temperature and frying time). As is readily 
seen in TABLE 1, dry pretreatments which remove water (microwaving for 
example) reduces the oil in the fried potatoes about 50%. 
TABLE 1 
______________________________________ 
PRETREATMENT COATING % OIL in FRIES 
______________________________________ 
none none 12 
none yes 10 
boiled for 4' yes 12 
microwaved 4' yes 7 
______________________________________

EXAMPLE 1 
The potato slices were deep fried without any further treatment and used as 
controls. The average oil retained in 8 tries was 12%. 
EXAMPLE 2 
The potato slices were immersed in dilute collagen solutions (2%) for 30 
seconds to 30 minutes, and then dried using a home air dry blower. The 
slices were fried in corn oil at 350 to 400 degrees Fahrenheit for 3 to 4 
minutes. The average amount of oil retained in 5 tries was 10%. 
EXAMPLE 3 
The potato slices were cooked in a microwave oven for 4 minutes. During 
this cooking operation, the strips were rotated every minute so that all 
sides contacted the plate for one minute and the ambient air for three 
minutes. This assured a uniform treatment throughout the individual strip 
and between strips. The strips were immersed in dilute collagen solutions 
(about 2% for 30 seconds to 30 minutes, and then dried using a home air 
blow drier. The strips were fried in corn oil at 350 to 400 degrees 
Fahrenheit for 3 to 4 minutes. The average oil retained in 12 tries was 
7%. 
EXAMPLE 4 
The potato slices were cooked in boiling water for 4 minutes. The strips 
were immersed in dilute collagen solutions (2) for 30 seconds to 30 
minutes, and then dried using a home air blow drier. The strips were fried 
in corn oil at 350 to 400 degrees Fahrenheit for 3 to 4 minutes. The 
average oil retained in 6 tries was 12%. 
It was observed in all of the above and subsequent experiments that the 
coatings diminished the explosive vaporization of the water in the 
potatoes. However, the use of a coating with a prior dry treatment almost 
completely eliminated the frothing, steaming and general ebullition. All 
of which is to the good. It made temperature control of the frying 
operation much easier, and allowed the work area to be kept clean more 
easily. 
EXAMPLE 5 
The potato slices were dipped in dilute collagen (solids less than 1%) and 
removed at a uniform rate. A second sample was treated similarly. The 
collagen dispersion was over 2%. 
TABLE 2 
______________________________________ 
collagen concentration 
oil retained 
______________________________________ 
1% 7.9% 
2% 6.6% 
______________________________________ 
EXAMPLE 6 
Using the above techniques one set of slices were fried directly. A second 
set was fried after being dipped in a 2% dispersion of collagen and held 
therein for 30 minutes containing over 2% solids was air dried and then 
fried. 
TABLE 3 
______________________________________ 
Pretreatment Oil Retention 
______________________________________ 
none 18% 
2% collagen 10% 
______________________________________ 
The ebullition and frothing observed is quite apparent. The amount observed 
is diminished appreciably by the coating. 
In summary: 
1. Coating decreased the uptake of oil during frying. 
2. The heavier the coat the lower the uptake. 
3. A dry pretreatment had an almost synergistic lowering of oil uptake and 
most significantly reduced frothing, and ebullition etc. 
4. A dry pretreatment allowed the potatoes to be completely fried more 
quickly at lower temperatures. Using the maximum dry pretreat time and the 
maximum fry time produced a product crunch throughout. Variations of time 
of pretreat and fry time produced fries of varying textures, including 
more or less conventional textures. In all cases the coatings were 
respectably crunchy. 
EXAMPLE 7 
Place the potato slices in a vacuum tight container for 1-10 minutes, the 
pressure maintained between 200 to 700 Torr. Immerse the vacuum treated 
strips in dilute collagen solutions (about 2%) for 30 seconds to 30 
minutes, Dry, using a home air dry blower. Fry in oil at 350 to 400 
degrees Fahrenheit for 3 to 4 minutes. Evaluate the oil retention as 
described previously. The average of 5 tries should be about 5-8%. 
EXAMPLE 8 
Precook the potato slices under dry conditions for 4 minutes in a thermal 
oven. Place in a vacuum tight container for 1 to 10 minutes the pressure 
being maintained between 200 to 700 Torr. Immerse the vacuum treated 
strips in dilute collagen solutions (from 1% to 2%) for 30 seconds to 30 
minutes. The average oil retention after evaluation as described 
previously should be about 5-8%. 
EXAMPLE 9 
Precook the potato slices under dry conditions for 4 minutes in a microwave 
oven. Place in a vacuum tight container for 1-10 minutes, the pressure 
maintained between 200 to 700 Torr. Immerse the vacuum treated strips in 
dilute collagen solutions (1% to 2%) for 30 seconds to 30 minutes, Dry, 
using a home air blow drier. Fry in corn oil at 350 to 400 degrees 
Fahrenheit for 3 to 4 minutes. Analyze the fried potatoes for oil content 
as described previously. The average oil retention should be about 5-8%. 
EXAMPLE 10 
Freeze dry the potato slices and then immerse the strips in dilute collagen 
solutions (1% to 2%) for 30 seconds to 30 minutes, Dry, using a home air 
blow drier. Fry in oil at 350 to 400 degrees Fahrenheit for 3 to 4 
minutes. Analyze the ground fried potatoes for oil content using the 
previously described method. The average oil retention should be about 
5-8%. 
Although the invention has been described with reference to certain 
embodiments thereof, it will be understood that it is not bound thereto 
and modifications may be made which are within the skill of the art and 
science. Accordingly, it is intended to be bound by the appended claims 
only in which: 
applying at least one time, in a period taking at least 30 seconds, to said 
foodstuff an aqueous dispersion containing at least 0.1% of a water 
swellable, edible and completely harmless polymer of natural origin to 
said foodstuff,