Method of making reduced oil content fried chip products and...

A - Human Necessities – 23 – L

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A23L 1/217 (2006.01) A23L 1/015 (2006.01) A23L 1/164 (2006.01) C11B 1/10 (2006.01)

Patent

CA 2088053

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.

Méthode permettant de réduire la teneur en huile des croustilles d'aliments, comme les croustilles de pomme de terre et de maïs. La méthode consiste à faire circuler de l'anhydride carbonique liquide au-dessus des croustilles d'aliments pour en extraire l'huile. La teneur en huile peut être réduite de 25 jusqu'à moins de 50 % de sa valeur initiale, tout en conservant une saveur et une texture comparables à celles des croustilles frites classiques qui contiennent de 30 à 40 % d'huile. L'huile récupérée de l'anhydride carbonique liquide utilisé pour l'extraction, dont l'aspect et la qualité sont essentiellement les mêmes que ceux de l'huile de cuisson vierge, peut être réutilisée pour la friture en bain des croustilles.

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