Method for making reduced fat potato chips

Details Method for making reduced fat potato chips Method for making reduced fat potato chips

A - Human Necessities

23

L

A23L 1/217 (2006.01) A23L 1/053 (2006.01) A23L 1/216 (2006.01)

Patent

CA 2620368

A method for making potato chips involving a marination step in a brine and acacia gum solution prior to frying. Potato pieces or slices are immersed for a short period of time in a brine solution that comprises soluble acacia gum. This immersion marinates the potato pieces prior to a frying step. The resultant potato chips, after frying, have a reduced fat content but exhibit otherwise very similar characteristics to a potato chip made by prior art frying methods.

Cette invention concerne un procédé de production de croustilles comprenant une étape de macération dans une solution de saumure et de gomme d'acacia avant l'étape de friture. Des morceaux ou des tranches de pommes de terre sont plongées pendant une courte durée dans une solution de saumure comprenant de la gomme d'acacia soluble. Cette immersion macère les morceaux de pommes de terre avant l'étape de friture. Les croustilles ainsi obtenues, après friture, ont une teneur réduite en matière grasse mais présentent néanmoins des caractéristiques très similaires à celles d'une croustille produite par des procédés de friture de l'art antérieur.

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