Method for reducing the oil content of potato chips
    11.
    发明授权
    Method for reducing the oil content of potato chips 有权
    降低薯片含油量的方法

    公开(公告)号:US08808779B2

    公开(公告)日:2014-08-19

    申请号:US11777839

    申请日:2007-07-13

    IPC分类号: A23L1/015 A23L1/217

    CPC分类号: A23L1/0151 A23L5/21 A23L19/18

    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.

    摘要翻译: 公开了减少马铃薯片的油含量的方法。 该方法教导了在马铃薯切片首次引入油炸锅之后,随后在升高至标准煎炸温度之前暴露于较低温度下较长时间的温度降低,从而降低了薯片的油含量。 本发明还公开了一种预处理方法,其包括将马铃薯浸入热水浴中,导致油含量降低。 此外,本发明公开了一种后处理方法,其包括使马铃薯片经过进一步降低油含量的过热蒸汽。 两种前处理方法和后处理方法结合降低含油量的主要温度方案,产生了显着降低油含量的马铃薯片。

    Fabricated food product made from fresh potato mash

    公开(公告)号:US08632835B2

    公开(公告)日:2014-01-21

    申请号:US13452396

    申请日:2012-04-20

    IPC分类号: A23L1/216

    摘要: A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

    Toasted flavor additive
    13.
    发明授权
    Toasted flavor additive 失效
    烤香料添加剂

    公开(公告)号:US07820219B2

    公开(公告)日:2010-10-26

    申请号:US11761801

    申请日:2007-06-12

    IPC分类号: A23L1/226 A21D13/00

    摘要: A novel toasted flavor additive for enhancing the toasted flavor and appearance of food products. In accordance with one embodiment of the present invention, toasted corn flavor additive (“TCF”) is made by the steps of cooking whole corn kernels in a solution of lime and water; steeping the corn; draining and washing the corn; grinding, sheeting and cutting the corn into pieces; toasting the pieces until significant browning has occurred beyond the level normally associated with consumed masa products; and grinding the toasted pieces into a powder that can be administered as toasted corn flavor additive.

    摘要翻译: 一种用于提高烘烤味道和食品外观的新颖风味添加剂。 根据本发明的一个实施方案,通过在石灰和水的溶液中烹饪整个玉米粒子的步骤制备烤玉米风味添加剂(“TCF”); 浸泡玉米; 排干和洗涤玉米; 研磨,成片并将玉米切成碎片; 烘烤片,直到显着的褐变发生超过通常与消费的masa产品相关的水平; 并将烘烤的碎片研磨成可以作为玉米风味添加剂施用的粉末。

    Treated surfaces for high speed dough processing
    14.
    发明授权
    Treated surfaces for high speed dough processing 有权
    处理表面用于高速面团加工

    公开(公告)号:US07771765B2

    公开(公告)日:2010-08-10

    申请号:US10914358

    申请日:2004-08-09

    IPC分类号: A47J36/02

    摘要: A novel method for controlling adhesion of food product to process surfaces by manipulating fryer oil composition and treating process surfaces. Adding various chemical species to fryer oil allows control of interfacial tension between food product and process surface. Process surfaces may be abraded to reduce surface area in contact with food product thereby reducing undesirable product adhesion.

    摘要翻译: 一种通过操纵油炸油组合物和处理工艺表面来控制食品与加工表面粘合的新方法。 向油炸锅中加入各种化学物质可以控制食品与工艺表面之间的界面张力。 可能磨损工艺表面以减少与食品接触的表面积,从而减少不期望的产品附着力。