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 |
ZA201000440(B) |
申请公布日期 |
2010.10.27 |
申请号 |
ZA20100000440 |
申请日期 |
2010.01.20 |
申请人 |
FRITO-LAY NORTH AMERICA, INC. |
发明人 |
DESAI, PRAVIN MAGANLAL;JONES, ANNETTE STIERS;MATHEW, RENU;NEEL, DONALD VAUGHIN;VOGEL, GERALD;WRIGHT, SHELIA |
分类号 |
A23L5/10;A23L;A23L5/20;A23L19/18 |
主分类号 |
A23L5/10 |
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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