Method for making potato chips
US4743455A · kind A · utility
3Cited by
4References
15Claims
0Family size
Assignees
Inventor
Key dates
| Filing date | Dec 29, 1986 |
| Grant date | May 10, 1988 |
| Priority date | — |
| Expiry date | Dec 29, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L19/18
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A process for blanching deep fat fried potato slices which does not significantly degrade the taste, texture, flavor and/or color of the deep fat fried potato products comprising the steps of contacting raw potato slices with water heated to about 150.degree.-170.degree. F. for about 0.5-3 minutes so as to remove sugar from the potato slices while retaining the structural integrity of substantially all starch cells present in the potato slices, and then cooling the potato slices to less than about 80.degree. F. with microscopic monitoring to assure the integrity of substantially all starch cells present.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.