No-fat, no-cholesterol, salt-free, potato cooking process

Details No-fat, no-cholesterol, salt-free, potato cooking process No-fat, no-cholesterol, salt-free, potato cooking process

1988-09-29

1990-03-06

Yeung, George

Food or edible material: processes, compositions, and products

Direct application of electrical or wave energy to food...

Heating by electromagnetic wave

426509, 426637, A23B 703, A23L 316

Patent

active

049064835

ABSTRACT:
This invention discloses a cooking process for potato products such as potato chips, french fry-like potatoes that have an ingredient characteristic of no-fat, no-cholesterol and salt-free that is attractive from a dietary perspective. The process includes the steps of microwave cooking sliced potatoes in water for purposes of releasing undesirable potato starch from the potatoes utilizing a transparent color transformation as an indicator of doneness. Once the potatoes have gone the color transformation the hot water is dumped and the potatoes are rinsed in cold water to remove visible potato starch. After rinsing the potatoes are then arranged in a planar fashion on a non-stick cooking sheet and placed in a conventional radiant heat oven for browning and crispening to produce a no-fat, no cholesterol, salt-free potato product. After crispening and browning the potato product is ready for consumption or prepared for packaging, such as by freezing, for later consumption using known packaging methods.

REFERENCES:
patent: 3881028 (1975-04-01), Capossela et al.
patent: 3904429 (1975-09-01), Eastman etal.
patent: 4073952 (1978-02-01), Standing et al.
patent: 4098906 (1978-07-01), Hisaki et al.
patent: 4283425 (1981-08-01), Yuan et al.

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