Process for making potato chip having no added fat or globular p

Details Process for making potato chip having no added fat or globular p Process for making potato chip having no added fat or globular p

1993-09-22

1999-09-14

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

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

Heating by electromagnetic wave

426242, 426637, 426808, A23L 1217

Patent

active

059520264

ABSTRACT:
A potato chip having no added fat and process for preparation thereof, wherein a slice of undehydrated fresh potato having no added fat and no coating of globular protein and having a thickness of about 1 to about 3 millimeters is heated in a microwave oven at high intensity, with periodic heating separated by periodic cooling for a period of time sufficient to produce a product having essentially the same flavor, color and crispness as potato slices fried in deep fat. The resulting potato chip has substantially reduced calories as compared with potato chips fried in deep fat or oil, and has essentially the same low fat content as uncooked potatoes. Optionally, the slice may be coated with a non-globular protein coating prior to microwave heating. Such a coating may include salt, non-globular protein, flavorants, spices, and/or vitamin additives, as desired, but preferably does not contain any fat which would increase the fat and calorie content of the finished potato chip.

REFERENCES:
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patent: 4190756 (1980-02-01), Foerstner
patent: 4283425 (1981-08-01), Yuan et al.
patent: 4800090 (1989-01-01), August
patent: 4906483 (1990-03-01), Kloos
patent: 4919965 (1990-04-01), Childers

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