Method of preparing low oil fried potato chips
AssigneeFrito-Lay, Inc.
InventorDonald C. Bernard
Life of this patent
Estimating the term…
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.
Claims10
A process for producing low oil content fried potato chips comprising;
- frying potato slices in edible oil at a temperature of from about 280.degree. F. to about 320.degree. F., removing said potato slices from said edible oil when said potato slices have a moisture content of from about 3% to about 15% by weight, orienting said potato slices on-edge and contacting the fried potato slices for from about 1 to about 10 minutes with an oil-removing forced stream of air within about 10 seconds after said potato slices are fried and while said potato slices are oriented on-edge, said air being preheated to a temperature of from about 250.degree. F. to about 350.degree. F.
A process for producing a fried potato chip with a relatively low oil content, using the steps of slicing potatoes, washing the slices, and frying the slices in edible oil, with the improvments comprising;
- utilizing a lower than normal frying temperature of about 280.degree. F.-320.degree. F. for the frying step, terminating the frying step when the potato slices have a moisture content of 3% to 15% by weight, orienting the potato slices on edge on a porous structure and subjecting the fried chips to a post-fry oil blow-off, while said potato slices are oriented on edge, utilizing an oil-removing forced stream of hot air at a temperature of about 250.degree. F. to 350.degree. F. until the moisture content of the chips is reduced to about 2% by weight and the oil content is reduced to about 18% to 25% by weight.
Dependencies are inferred from the claim text.