发明名称 |
METHOD FOR REDUCING THE OIL CONTENT OF POTATO CHIPS |
摘要 |
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. |
申请公布号 |
CA2836919(A1) |
申请公布日期 |
2012.12.13 |
申请号 |
CA20122836919 |
申请日期 |
2012.06.06 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
DESAI, PRAVIN MAGANIAL;MATHEW, RENU;NEEL, DONALD VAUGHN;VOGEL, GERALD |
分类号 |
A23L19/18;A23L5/10 |
主分类号 |
A23L19/18 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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