Method of preparing low oil fried potato chips
US4537786A · kind A · utility
Assignee
Inventor
Key dates
| Filing date | Dec 5, 1983 |
| Grant date | Aug 27, 1985 |
| Priority date | — |
| Expiry date | Dec 5, 2003 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
In a process of manufacturing low oil fried potato chips, potato slices are fried in oil or fat at a temperature of from about 280.degree. F. to about 320.degree. F., and removed from the oil or fat when the moisture content of the potato pieces is from about 3% to about 15% by weight. The fried potato slices are then contacted with an oil-removing blast of hot air at a temperature of from about 250.degree. F. to about 350.degree. F. for from about 1 to about 10 minutes until the moisture content of the fried potato product is reduced to about 2% by weight. The low temperature frying and blast of hot air reduces the oil content of the final product.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.