US 4,906,483 A · No-fat, no-cholesterol, salt-free, potato cooking process

Abstract

This invention discloses a cooking process for potato products such as potato chips, french fry-like potatoes that have an ingredient characteristic of no-fat, no-cholesterol and salt-free that is attractive from a dietary perspective. The process includes the steps of microwave cooking sliced potatoes in water for purposes of releasing undesirable potato starch from the potatoes utilizing a transparent color transformation as an indicator of doneness. Once the potatoes have gone the color transformation the hot water is dumped and the potatoes are rinsed in cold water to remove visible potato starch. After rinsing the potatoes are then arranged in a planar fashion on a non-stick cooking sheet and placed in a conventional radiant heat oven for browning and crispening to produce a no-fat, no cholesterol, salt-free potato product. After crispening and browning the potato product is ready for consumption or prepared for packaging, such as by freezing, for later consumption using known packaging methods.

Claims11

Dependent claims

A fat/cholesterol/salt-free cooking process for producing potato products, said process comprising the steps of:

(a) placing a pan containing previously rinsed and sliced potatoes submerged in water into a microwave oven;
(b) microwave cooking said sliced potatoes submerged in water by cooking until said potatoes are visibly transparent;
(c) rinsing said cooked, visibily transparent potatoes at least once to remove visible starch;
and
(d) radiant cooking said rinsed visibly transparent potatoes in a conventional oven until a desired browning color and crispness is achieved to produce a fat/cholesterol/salt-free potato product.

2 more elements

A fat/cholesterol/salt-free cooking process for producing potato products, said process comprising the steps of:

(a) providing potatoes sliced to a desired shape;
(b) placing said sliced potatoes in a pan for rinsing;
(c) rinsing said sliced potatoes at least once with cold tap water;
(d) placing said rinsed potatoes in a pan suitable for microwave cooking;
(e) filling said pan with said rinsed potatoes with water to a level that assures that all said rinsed potatoes are fully submerged;
(f) placing said pan containing said rinsed potatoes fully submerged in water in a microwave oven;
(g) microwave cooking said rinsed potatoes in said pan placed in said microwave oven by cooking until said potatoes are visibly transparent;
(h) removing said pan containing said visibly transparent potatoes from said microwave oven;
(i) dumping hot water from said pan removed from said microwave oven;
(j) cold water rinsing said visibly transparent potatoes at least once to remove visible starch;
(k) arranging said rinsed potatoes in a planar arrangement on a flat, non-stick cooking sheet;
(l) placing said flat cooking sheet with arranged rinsed potatoes in conventional oven for radiant cooking;
(m) radiant cooking said rinsed potatoes in said conventional oven until a desired browning color and crispness is achieved to produce a fat/cholesterol/salt-free potato product;
and
(n) removing said produced fat/cholesterol/salt-free potato product from said conventional oven and prepare for consumption.

12 more elements

Dependencies are inferred from the claim text.

No-fat, no-cholesterol, salt-free, potato cooking process

Life of this patent

No-fat, no-cholesterol, salt-free, potato cooking process

Life of this patent

Abstract

Claims11