Method for reducing the oil content of potato chips

A - Human Necessities – 23 – L

Patent

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A23L 1/217 (2006.01)

Patent

CA 2693018

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

L'invention concerne un procédé qui réduit la teneur en huile d'une chips de pomme de terre. Le procédé enseigne qu'une chute de température plus abrupte, plus rapide lors de l'introduction initiale de la tranche de pomme de terre dans la friteuse, suivie par une plus longue période d'exposition à des températures plus basses avant d'augmenter jusqu'à des températures de friture standard, réduit la teneur en huile d'une chips de pomme de terre. L'invention divulgue en outre un procédé de prétraitement qui implique l'immersion des pommes de terre dans un bain d'eau chaude qui conduit à une diminution de la teneur en huile. En outre, l'invention divulgue un procédé de post-traitement consistant à soumettre la chips de pomme de terre à une vapeur d'eau surchauffée, ce qui réduit davantage la teneur en huile. Les deux procédés de pré- et post-traitement, combinés au procédé de schéma de température primaire pour réduire la teneur en huile, donnent une chips de pomme de terre ayant une teneur en huile significativement réduite.

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