Food or edible material: processes – compositions – and products – Processes – Heat treatment of food material by contact with glyceridic...
Patent
1992-01-13
1997-07-01
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Processes
Heat treatment of food material by contact with glyceridic...
99326, 99330, 99331, A23L 1217
Patent
active
056436262
ABSTRACT:
Potato chips having hardbite texture and flavor characteristics of kettle-fried potato chips are produced in an apparatus comprising a fry kettle with cooking oil circulation and heat transfer means. Production efficiency is greatly increased over conventional batch preparation of kettle-style chips; batch size is significantly increased and total fry time is advantageously decreased. In certain embodiments the batchwise preparation process includes the step of selecting texture-setting potato slice dehydration rate conditions for at least a segment of the frying time, which ends before the moisture content of the slices is reduced to about 45% by weight or less. Selecting appropriate dehydration rate conditions enables the production of potato chips of a variety of textural characteristics over varying cooking oil time/temperature profiles. After introducing a batch of potato slices into a kettle of frying oil, the potato slices are fried during the texture-setting time segment while controlling the frying to achieve the selected dehydration rate conditions. After the texture-setting time segment, the moisture content of the slices is further reduced by continuing to fry the slices in the oil to achieve a moisture content in the slices of about 2% by weight or less. Temperature may be controlled via a programmable control system.
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Dalson Constantine Trifon
Henson William Douglas
Slay Brenda Dee
Slovak William Roman
Corbin Arthur L.
Recot Inc.
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