Frito-lay North America, Inc.

Recot Inc.

Donald Vaughn Neel

Wilfred Marcellien Bourg, Jr

Pravin Maganlal Desai

Jennifer Bell Raymond

Michael Grant Topor

Ajay Rajeshwar Bhaskar

Kevin C Cogan

Joseph William Kelly

Renu Mathew

Brian Peter Jacoby

Michael L Dickerson

Gerald Vogel

Annette Stiers Jones

Jennifer Elizabeth Hander

Darrell Lee Taylor

Sheyla Rivera Ramsay

Mary Parsons

Nolvia Elizabeth Zelaya Montes

Sheila Wright

David B Emerson

Wilfred M Bourg, Jr

Pravin Maganial Desai

Ponnattu Kurlan Joseph

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.

Method for reducing the oil content of potato chips

A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Oil stripping fryer unit

The present invention discloses formulations for sheeted, baked sweet potato chips that have a light, crispy texture similar to a white potato chip. The ingredients are combined with water and oil to make a dough, which is then sheeted and cut into pieces. The pieces are baked to produce sweet potato snack chips.

Sweet potato flake process

An improved method for maintaining a designed functional shape in fabricated, expanded snack products by utilizing discrete, solid lipid particles. These lipids must be solid at room temperature with a melting point above 100&#xb0; F. such that they remain discrete and solid when mixed with the dough and are subsequently sheeted or extruded. During the toasting, frying, or baking step, the solid lipid particles melt and soften and disrupt the starch matrix, thus allowing steam to escape and preventing undesirable defects such as excessive blistering, pillowing, and other shape defects that prevent the intended functionality. The addition of solid lipid particles, however, prevents steam accumulation only in the localized area where a solid lipid particle exists. Thus, by changing the level of solid lipid particles in the dough, the degree of shape deformities can be controlled.

Method for maintaining designed functional shape

Apparatus and method for slicing potatoes and washing or coating the potato slices wherein the slices exit a slicing mechanism and are directed between inner and outer spray rings that generate a pressurized water mist which washes the slices. The nozzles in the inner spray ring face the nozzles in the outer ring so that the pressurized water mist is formed in a predetermined area located between the rings. The high pressure water mist removes surface starch from the slices, and vibrating sieve arrangements disposed downstream of the slicing apparatus cooperate with a series of spray bars to further clean the slices. The apparatus of the invention is also used in a method of coating potato slices with a treating material.

Apparatus and method for slicing potatoes and washing or coating potato

Growing community of inventors

Highland Village, TX, United States of America

Donald Vaughn Neel