Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Patent
1986-12-29
1988-05-10
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
426438, 426441, A23L 1217
Patent
active
047434554
ABSTRACT:
A process for blanching deep fat fried potato slices which does not significantly degrade the taste, texture, flavor and/or color of the deep fat fried potato products comprising the steps of contacting raw potato slices with water heated to about 150.degree.-170.degree. F. for about 0.5-3 minutes so as to remove sugar from the potato slices while retaining the structural integrity of substantially all starch cells present in the potato slices, and then cooling the potato slices to less than about 80.degree. F. with microscopic monitoring to assure the integrity of substantially all starch cells present.
REFERENCES:
patent: 3044880 (1962-07-01), Bogyo et al.
patent: 3597239 (1971-08-01), Vahlsing
patent: 3729323 (1973-04-01), Nonaka et al.
patent: 3934046 (1976-01-01), Weaver et al.
Corbin Arthur L.
Frank Gregory J.
McCombs William H.
Nichols David A.
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