Process of making potato chips
US4277510A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 4, 1980 |
| Grant date | Jul 7, 1981 |
| Priority date | — |
| Expiry date | Mar 4, 2000 |
Classification
- Technology area (CPC Y)Emerging Cross-Sectional Technologies
- CPC primaryY10S426/808
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.