# US 5,700,508 A · Process for the manufacture of fried potatoes

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- Number: US 5,700,508 A
- Document ID: US5700508A
- Status: Granted
- Kind: A
- Application number: 08/363,877
- Filed: 1994-12-27
- Granted: 1997-12-23
- Earliest claimed: 1993-12-27
- Assignees: Meiji Seika Kaisha, Ltd.
- Inventors: Shinichi Makishima; Keizo Mochizuki
- Web page: https://patentgrep.com/patent/US5700508A

## CPC

- A23L 19/18: Roasted or fried products, e.g. snacks or chips
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)

## Abstract

A process for the manufacture of fried potatoes by using as a raw material potato pieces having a specific gravity of 1.070-1.085 and cut into a thick square pillar or corrugated form. The process includes the steps of cutting a potato having said specific gravity into pieces, dipping the pieces into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes to blanch the same, primary frying the blanched pieces in an edible oil kept at a temperature of 160.degree.-190.degree.C., immediately freezing the fried pieces at a temperature not higher than -20.degree.C., secondary frying the frozen pieces in an edible oil kept at a temperature of 170.degree.-190.degree.C., and drying the fried pieces to obtain final products which have a moisture content of 0.5-5.0% by weight and an oil content of 30-35% by weight.

## Claims

### Claim 1

A process for the manufacture of fried potatoes wherein the fried potatoes can be marketed without a need for refrigeration, which comprises the steps of cutting potatoes into pieces, wherein the potatoes have a specific gravity of 1.070-1.085, blanching the pieces by dipping the same into hot water at a temperature of 60.degree.-70.degree. C. for 5-10 minutes, primary frying the blanched potato pieces in an edible oil at a temperature of 160.degree.-190.degree. C., immediately freezing the fried pieces by exposing the same to a temperature not higher than -20.degree. C., secondary frying the frozen potato pieces in an edible oil at a temperature of 170.degree. to 190.degree. C., and drying the resulting fried pieces to bring their moisture content and oil content to 0.5-5% by weight and 30-35% by weight, respectively.

### Claim 2 (depends on 1)

A process as claimed in claim 1, wherein said potato pieces have a square pillar form of 3.times.3 mm-10.times.50 mm in cross section or a thick corrugated form of 3-10 mm in thickness and 1-10 mm in wave-height.

### Claim 3

A process for the manufacture of fried potatoes wherein the fried potatoes can be marketed without a need for refrigeration, which comprises the steps of cutting into pieces washed and pared potatoes having a specific gravity of 1.070-1.085, blanching the potato pieces by dipping the same into hot water at a temperature of 60.degree.-70.degree. C. for 5.times.10 minutes, primary frying the blanched potato pieces in an edible oil at a temperature of 160.degree.-190.degree. C. to bring their water content to 69-72% by weight, immediately freezing the fried pieces by exposing the same to a temperature not higher than -20.degree. C., secondary frying the frozen pieces in an edible oil at a temperature of 170.degree.-190.degree. C. so as to bring their moisture content to 8-12% by weight, and drying the resulting fried pieces to bring their moisture content and oil content to 0.5-5% by weight and 30-35% by weight, respectively.

### Claim 4 (depends on 3)

A process as claimed in claim 3, wherein said potato pieces have a square pillar form of 3.times.3 mm-10.times.50 mm in cross section or a thick corrugated form of 3-10 mm in thickness and 1-10 mm in wave-height.