Method for finish-frying doughnuts

Abstract

The invention provides a method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 1 to 5 minutes, wherein more than 75% of the surface of the doughnuts is contacted with the superheated steam. The invention further provides doughnuts obtainable with said method.

1 . Method for finish-frying doughnuts in superheated steam having a flow rate in the range of from 1 to 20 m/s, at a temperature in the range of from 150-250° C. and for a period of time in the range of from 10 seconds to 20 minutes, wherein more than 75% of the surface of the doughnuts is contacted with the superheated steam. 
   
   
       2 . Method according to  claim 1 , wherein the doughnuts are not pre-fried. 
   
   
       3 . Method according to  claim 2 , wherein oil is applied onto the doughnuts before they are finish-fried. 
   
   
       4 . Method according to  claim 3 , wherein a spray of oil is applied onto the doughnuts before they are finish-fried. 
   
   
       5 . Method according to  claim 2 , wherein the doughnuts are subjected to a parfry treatment before they are finish-fried. 
   
   
       6 . Method according to  claim 1 , wherein more than 90% of the surface of the doughnuts is contacted with the superheated steam. 
   
   
       7 . Method according to  claim 6 , wherein more than 95% of the surface of the doughnuts is contacted with the superheated steam. 
   
   
       8 . Method according to  claim 7 , wherein the complete or essentially complete surface of the doughnuts is contacted with the superheated steam. 
   
   
       9 . Method according to  claim 1 , wherein the part of the surface of the doughnuts that is contacted with the superheated steam is contacted with the steam for more than 75% of the period of time. 
   
   
       10 . Method according to  claim 9 , wherein the part of the surface of the doughnuts that is contacted with the superheated steam is contacted with the steam for more than 90% of the period of time. 
   
   
       11 . Method according to  claim 9 , wherein the part of the surface of the doughnuts that is contacted with the superheated steam is contacted with the steam for the complete or essentially complete period of time. 
   
   
       12 . Method according to  claim 1 , which is carried out on a sieve belt. 
   
   
       13 . Method according to  claim 1 , wherein the doughnuts have a moisture content of less than 80%. 
   
   
       14 . Method according to  claim 1 , wherein the flow rate of the superheated steam is in the range of from 5 to 15 m/s. 
   
   
       15 . Method according to  claim 1 , wherein the temperature is in the range of from 175 to 220° C. 
   
   
       16 . Method according to  claim 1 , wherein the period of time is in the range of from 3 to 6 minutes. 
   
   
       17 . Method according to  claim 1 , which is carried out at a pressure in the range of from 0.1 to 10 bara. 
   
   
       18 . Method according to  claim 1 , which is carried out in a gas comprising at least 50 volume % of superheated steam, based on total gas. 
   
   
       19 . Method according to  claim 1 , wherein the doughnuts have a fat content in the range of from 0 to 15%. 
   
   
       20 . Doughnuts obtainable with a method according to  claim 1 .