Coating for a potato product for finish-frying, a potato product provided therewith and method therefor

1. A coating composition for a low-calorie potato product for finish-frying, such that after finish-frying french fries with a cut size of 10×10 mm or larger as potato products have a dry substance content in the range of 38-43% by weight, relative to the weight of the coating composition, and a crispness in the range of 1.5-2.5 Newton, with the coating composition comprising by weight, relative to the weight of the coating composition:

30-60% modified starch comprising high-amylose starch and phosphorylated starch, wherein the high amylose starch is a starch with an amylose content of at least about 60% by weight of the modified starch, wherein 10-25% of the modified starch comprises acetylated starch, and wherein the content of phosphorylated starch amounts to 75-90% of the modified starch;

20-30% flour;

5-20% dextrin;

2-10% unmodified starch; and

0.01-2% carbonate.

2. The coating composition as claimed in claim 1 , wherein the modified starch content lies in the range of 30-50%.

3. The coating composition as claimed in claim 1 , further comprising a percentage by weight of 0.01-1% of thickener.

4. The coating composition as claimed in claim 3 , wherein the thickener comprises xanthan.

5. The coating composition as claimed in claim 1 , wherein the percentage by weight of bicarbonate lies in the range of 0.01-1%.

6. The coating composition as claimed in claim 1 , further comprising a percentage by weight of 5-10% of mineral salts.

7. A potato product for finish-frying comprising:

a potato cut; and

a coating composition thereon, the coating composition comprising by weight, relative to the weight of the coating composition:

30-60% modified starch comprising high-amylose starch and phosphorylated starch, wherein the high amylose starch is a starch with an amylose content of at least about 60% by weight of the modified starch, wherein 10-25% of the modified starch comprises acetylated starch, and wherein the content of phosphorylated starch amounts to 75-90% of the modified starch;

20-30% flour;

5-20% dextrin;

2-10% unmodified starch; and

0.01-2% carbonate,

wherein after finish-frying, the potato cut has a dry substance content in the range of 38-43% by weight, relative to the weight of the coating composition, and a crispness in the range of 1.5-2.5 Newton.

8. The potato product for finish-frying as claimed in claim 7 , comprising a percentage by weight of the coating composition relative to the end product in the range of 5-18%, obtained from a coating process.

9. The potato product for finish-frying as claimed in claim 7 , wherein the potato cut is french fries.

10. The potato product for finish-frying as claimed in claim 9 , prepared from potato varieties with an underwater weight equal to or lower than 300 g/5 kg.

11. The potato product for finish-frying as claimed in claim 10 , wherein the potato varieties comprise Colomba, Carrera and Evora.

12. A method for providing a low-calorie potato product for finish-frying, comprising of:

providing a potato product from a starting material; and

applying a coating composition to the potato product for finish-frying as claimed in claim 1 .

13. The method as claimed in claim 12 , wherein the coating is applied to the potato product after blanching and before pre-frying and deep-freezing of the potato product.

14. The method as claimed in claim 13 , wherein the coating is applied with a suspension provided with a dry substance content in the range of 30-55 wt %.

15. The method as claimed in claim 12 , further comprising the step of modifying the coating composition on the basis of the origin of the potato product, storage life and/or storage conditions.

16. The method as claimed in claim 12 , further comprising the step of selecting a batch for the purpose of providing a low-calorie potato product for finish-frying, comprising of determining the dry substance content for a batch as a function of frying time.

17. The method as claimed in claim 16 , wherein a batch is assessed as suitable if the directional coefficient for the relation between dry substance content and frying time lies in the range of 4-6 wt % dry substance per minute of frying time at a frying temperature of 180° C.

18. The coating composition according to claim 1 , further comprising a percentage by weight of 0.01-0.5 % of thickener, wherein the percentage by weight of bicarbonate lies in the range of 0.01- 0.1 %, and wherein the percentage by weight of the coating composition relative to the end product is in the range of 11- 15 %.