Method of making reduced oil content fried food products
AssigneeLiquid Carbonic Corporation
InventorsPeter T. Kazlas, Richard A. Novak, Raymond J. Robey, Richard E. Wildasin
Life of this patent
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Abstract
A method of making reduced oil content food chip products, such as potato chips and corn chips, includes circulating liquid carbon dioxide, over the food chip products to extract oil. Reduction of oil content to less than 50% of its initial value, including reductions to 25%, may be achieved while retaining flavor and texture comparable to conventional deep fried chips having an oil content of 30% to 40%. The oil which is recovered from the liquid carbon dioxide used for extraction has an appearance and quality which are substantially the same as virgin frying oil and may be reused to deep fry chips.
Claims13
A method of reducing the oil content of oil-containing deep-fried food products comprising the steps of:
- (a) placing the food products into an extraction vessel;
- (b) contacting the food products in the extraction vessel with liquid carbon dioxide at a temperature of from about 0.degree. C. to about 30.degree. C. and at a pressure between the liquid carbon dioxide liquefaction pressure and about 4500 psig to effect extraction of at least 50% of the oil from the food products into the liquid carbon dioxide;
- and
- (c) withdrawing liquid carbon dioxide containing extracted oil from the extraction vessel.
A method of making reduced oil content potato chips or corn chips from an uncooked chip product comprising the steps of:
- (a) deep frying said chip product in oil to produce a fried chip product;
- (b) circulating liquid carbon dioxide at a temperature of from about 0.degree. C. to about 30.degree. C. and at a pressure above the liquid carbon dioxide liquefaction pressure up to about 4500 psig, over said fried chip product to extract oil from said fried chip product into said liquid carbon dioxide until the oil content of said fried chip product has been reduced to a predetermined level of less than about 50% by weight of the initial oil content of said fried chip product to produce reduced oil content potato chips or corn chips;
- and
- (c) separating oil extracted in step (b) from said liquid carbon dioxide.
Dependencies are inferred from the claim text.