IMPROVED PROCESS TO PRODUCE A REDUCE FAT POTATO CHIP

A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, flying the chip, and concurrently dehydrating and...

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Bibliographische Detailangaben
Hauptverfasser:	MILLER, KELLY, SAM, SILVER, MYRON, EDWARD, NEEL, DONALD, VAUGHN, BARBER, KEITH, ALAN, SMART, TAWNYA, LYNN, TURLEY, STALDER, JAMES, WILLIAM, BARRY, DAVID, LAWRENCE
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A novel improved process and apparatus is disclosed for producing low oil potato chip products having less than 30 percent by weight oil based on the total weight of an unseasoned chip. The process requires contacting the chip with a brine solution, flying the chip, and concurrently dehydrating and de-oiling the chip with superheated steam in a single unit operation. L'invention concerne un nouveau procédé amélioré et un appareil associé permettant de produire des chips de pommes de terre à faible teneur en huile ayant moins de 30 % en poids d'huile sur la base d'un poids total d'une chips non assaisonnée. Le procédé consiste à mettre la chips en contact avec une solution de saumure, à la frire et, simultanément, à la déshydrater et à la déshuiler à la vapeur surchauffée en une seule opération.