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US 10,517,431 B2Granted
Fried food product with reduced oil content
AssigneeFrito-Lay North America, Inc.
InventorsKeith Alan Barber, Justin French, Girish Ganjyal, Christopher James Koh, Scott L. Sullivan
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Abstract
A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.
Claims9
A system for producing fried food pieces comprising:
- an immersion fryer using hot oil, wherein said hot oil comprises an initial par-fry oil temperature and a final par-fry oil temperature, that receives food pieces and produces par-fried food pieces;
- a takeout means that removes said par-fried food pieces from said immersion fryer;
- a submerger upstream from the takeout means;
- and
- at least one submerged hot oil curtain inside the hot oil, where the at least one submerged hot oil curtain is a narrow region of oil located only in close proximity to said takeout means, wherein the at least one submerged hot oil curtain covers said par-fried food products in oil at an initial finish-fry oil temperature, wherein said initial finish-fry oil temperature is greater than said final par-fry oil temperature, and wherein said at least one submerged hot oil curtain is provided by at least one hot oil dispenser located no lower than the submerger so that the submerged hot oil curtain cascades downwardly from a position above a product bed as it passes under the submerger of said immersion fryer.
2 more elements
Dependencies are inferred from the claim text.