Process for preparing low oil potato chips

Details Process for preparing low oil potato chips Process for preparing low oil potato chips

1986-11-28

1988-01-26

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Processes

Heat treatment of food material by contact with glyceridic...

A23L 1217

Patent

active

047216255

ABSTRACT:
A process for preparing low fat potato chips comprising frying peeled raw potato chips in oil to produce partially fried potato slices having a moisture content of about 10%-25% by weight, transferring the potatoes directly into a zone in which the potatoes are protected against oxidation, removing the oil from the surfaces of the partially fried potatoes, and drying to a moisture content of 1.5%-3.0%. The product is a shelf stable potato chip having no more than 25% oil, by weight. The equipment used comprises means for transporting partially cooked chips from the fryer, means for blasting the chips with streams of saturated steam that maintain the chips in a dynamic bed, and means for drying said fat-reduced, partially cooked chips to a moisture content of 3% or less by weight.

REFERENCES:
patent: 2611705 (1952-09-01), Hendel
patent: 3210193 (1965-10-01), Martin
patent: 3436229 (1969-04-01), Simpson
patent: 3708311 (1973-01-01), Bolton et al.
patent: 4020189 (1977-04-01), Wright et al.
patent: 4366749 (1983-01-01), Caridis et al.
patent: 4537786 (1985-08-01), Bernard

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