Production of chips by electromagnetic (e.g. microwave) and...

A - Human Necessities – 23 – L

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A23L 1/217 (2006.01) A23L 1/00 (2006.01) A23L 1/18 (2006.01) A23L 1/212 (2006.01) A23L 1/214 (2006.01) A23L 1/216 (2006.01) A23P 1/14 (2006.01)

Patent

CA 2249188

A process of producing fat free chips cooks the chips and while at elevated temperature and containing sufficient moisture to form the desired pore structure in the chips, subjects the chips to sub-atmospheric pressure to expand the moisture into steam and form small pores within the chip structure to provide a cooked fat free product having a similar texture and taste to that of conventional deep fried chips. The process involves electromagnetic (e.g. microwave) and vacuum treatment.

L'invention concerne un procédé pour préparer des frites sans matière grasse. Les frites sont cuites à haute température et, alors qu'elles contiennent encore suffisamment d'humidité pour y former la structure poreuse souhaitée, elles sont exposées à une pression sous-atmosphérique pour transformer l'humidité en vapeur et former de petites pores dans la structure, ce qui permet d'obtenir un produit cuit sans graisse ayant une texture et un goût similaires à ceux des frites cuites dans une bassine d'huile. Le procédé fait appel de l'énergie électromagnétique (par exemple, des micro-ondes) et au vide.

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