DESAI, PRAVIN MAGANLAL,JONES, ANNETTE STIERS,MATHEW, RENU,NEEL, DONALD VAUGHIN,VOGEL, GERALD,WRIGHT, SHELIA
申请号：
CA2693018
公开号：
CA2693018C
申请日:
2008.07.02
申请国别(地区):
CA
年份:
2016
代理人:
摘要：
A method is disclosed which reduces the oil content of a potato chip. Themethod teaches that a steeper, fastertemperature drop upon initial introduction of the potato slice to the fryer,followed by a longer period of exposure to lower temperaturesbefore increasing to standard frying temperatures, reduces oil content of apotato chip. The invention further discloses apre-treatment method which involves submerging the potatoes in a hot waterbath which results in decreased oil content. Additionally, theinvention discloses a post-treatment method involving subjecting the potatochip to superheated steam that further reduces oilcontent. The two pre and post-treatment methods, combined with the primarytemperature scheme method for reducing oil content,yield a potato chip with significantly reduced oil content.
