发明授权
- 专利标题: Method for reducing the oil content of potato chips
- 专利标题(中): 降低薯片含油量的方法
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申请号: US11777839申请日: 2007-07-13
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公开(公告)号: US08808779B2公开(公告)日: 2014-08-19
- 发明人: Pravin Maganlal Desai , Annette Stiers Jones , Renu Mathew , Donald Vaughn Neel , Gerald Vogel , Sheila Wright
- 申请人: Pravin Maganlal Desai , Annette Stiers Jones , Renu Mathew , Donald Vaughn Neel , Gerald Vogel , Sheila Wright
- 申请人地址: US TX Plano
- 专利权人: Frito-Lay North America, Inc.
- 当前专利权人: Frito-Lay North America, Inc.
- 当前专利权人地址: US TX Plano
- 代理机构: Carstens & Cahoon, LLP
- 代理商 Shaukat A. Karjeker; Colin P. Cahoon
- 主分类号: A23L1/015
- IPC分类号: A23L1/015 ; A23L1/217
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.
公开/授权文献
- US20090017178A1 Method for Reducing the Oil Content of Potato Chips 公开/授权日:2009-01-15