CA1151945A - Low fat content potato chips - Google Patents
Low fat content potato chipsInfo
- Publication number
- CA1151945A CA1151945A CA000355014A CA355014A CA1151945A CA 1151945 A CA1151945 A CA 1151945A CA 000355014 A CA000355014 A CA 000355014A CA 355014 A CA355014 A CA 355014A CA 1151945 A CA1151945 A CA 1151945A
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- Canada
- Prior art keywords
- oil
- potato
- slices
- fat
- potato chips
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
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Abstract
ABSTRACT OF THE DISCLOSURE
A potato chip having a fat content of up to about 20% is prepared by coating the raw potato slice with a layer of edible fat and subjecting the raw coated slice to microwave heating.
A potato chip having a fat content of up to about 20% is prepared by coating the raw potato slice with a layer of edible fat and subjecting the raw coated slice to microwave heating.
Description
9'-~s L0ll ~'~T C0NT~NT P0'1'~T0 Ci~IPS
BAC~CGl~0UND 0]i1 THE IN~ENTION
1, F _ 3 of the Invention This invention relates to potato chips. More particularly, it relates to potatO chips having a low fat content. This invention especially relates to low fat content pOtatO chips prepare~ by microwave heating.
20 Description of the Prior Art In the conventional production of potato chips, raw or blanched potato slices are deep fat fried to yield the ~inal edible potato chip. The effect of frying on the potato slices is to reduce the water content (fresh potatoes contain approximately 85~ moisture) with consequent oil 15 uptake and to produce surface color and crispness. The finished potato chips contain from 30-45~ oil or fat based on the total weight of the potato chip and less than 5~
moisture. (As used herein all percentages are expressed in weight unless stated to the contrary and the term "fat"
20 is to be understood to include both edible fats and oils,) ~ This high fat content is undesirable for many reasons, For example~ it increases the total caloric content of the potato chip making such a produc~ objectionable to persons wishing to lose weight or to avoid weight gain.
25 The deep fat frying process also shortens the shelf stability of the potato chipo Moreover, the frying process is dif-ficult to control and o~ten results in excessively cooked potato chips. A low fat content chip cannot be made with deep fat fryinæ processes and the fat content cannot be 3o controlled as ~at is absorbed throughout the frying operation.
~ ~19~
1 ~ot~to chips havLng a fat content below 30-4~
have been prepared heretofore. UO S. Patent No~ 3,402,049 of Mancuso et. al. discloses a method of producing potato chips having an edible oil or ~at con~ent o~ from about 5 20 to about 307'. Deep ~at frying is not employed by Mancuso et. al. to obtain this lower fat content. The raw potato slices are soaked in an edible fat at a temperature below the gelatinization temperature of potato starch, removed from the ~at, drained and heated in an oven or by 10 forced air drying at temperatures of 225-350F until the desired degree of browning is achieved.
Oil uptake is also reduced in a process dis-closed in British patent 1,034,035 where reductions in oil content of 10-20~ are obtained. Here, the potato slices 15 are removed ~rom the deep fat fryer when their ~ater content is still relatively high (5-20%) and then dried by a heating process without further oil uptake, The heating completes the required water extraction and the necessary degree of browning and may be achieved by a 20 combination of hot air drying followed by microwave heating.
The first drying stage is relatively slow and the second is relatively fast. Oil uptake is reported as 10-20% less than in the conventional ~rying process. Others have reported that microwave drying of partially deep fried 25 potato chips resulted in oil contents of about 32-38~
compared to 38-44% for those which were finish ~ried in the conventional manner (Davis & Smith~ "Microwave Processing of Potato Chips" 72,86-88, Potato ChipPer (Nov. 1965)), Heating or drylng o~ potato chips has been achieved hereto~ore,by a variety o~ procedures. Hot air drying is disclosed in U. S. Patent No. 3,402,049 and r.,~ 45 1 ~ritish Patent 1~03llJO35 (discussed above) as well as in U. S. Patent rTo. 3,o44,880 of Bogyo et. al. while radiant heat drying to remove water from potato chips is disclosed in UO S~ Patent ~lo. 3,353,962 of Smith, Jr.
Microwave heating is a relatively ne~ procedure employed in the production of potato chips. British 1,034,035 discloses microwave drying ~or the removal of some of the water from partially deep fried potato chips.
U. S. 3,365,301 of Lipoma et. al. discloses the use of microwave heating to supplement the cooking of potato slicesO Here, raw potato slices are deep fried to the desired oil content but short of any substantial color change and then the desired moisture content and degree of crispness is obtained by exposure of the partially 15 cooked chips to microwave energy This procedure of partially frying the potato slices and completing the process in a microwave oven,as well as the commercial use of this procedure, is discussed in Talburt and Smith, "Potato Processing", 287-290 (The Avi Publishing Company, 20 Inc. 1967).
The combination of a deep fat fryer and a microwave oven for the cooking of foodstuffs is disclosed in U0 S. Patent No. 2,997,566 to Pierce et. al~ The deep fryer is provided with an external source of heating to 25 heat and meintain the cooking fat at temperature. The microwave energy cooks the ~oodstuff while the cooking fat browns the exterior of the foodstuff to provide the desired surface finishing and sealing. It has been suggested that this combination apparatus may provide very low fat 3o absorption (Copson, "Mlcrowave Heating", 375 (The Avi Publishing Company, Inc. 1962)). Copson also suggests the substitution of a non-toxic, flavorless resin such as a silicone, for the cooking fat or oil in the combination deep fat fryer-microwave oven to provide "fat-free" deep r 3.~ S
-1~
1 ~at f~rying. ~-iow~ver~ the elimination o~ the reservoir o~
liquid coo~ing medium within the microwave oven has not been suggested by either Pierce et. alO or Copson.
Microwave heating is employed as one of the steps 5 in a process of producing dehydrated ~rench fried potatoes disclosed in U. S. Patent No. 3,~81,028 to Capossela, Jr.
et al. Prior to deep fat frying, the potatoes are sub-jected to micro~ave heating which causes a minimal water loss o~ 2.5 - 3.0% but, more importantly, causes a degree 10 o~ gelatinization throughout the potato piece which is critical in producing the dehydrated ~rench fried product.
However, although dehydration is e~fected in the deep frying and a final heating stage,reducing the water content more than 3~ by microwave heating prior to deep ~at frying 15 is said to produce an unduly hard and dry french fry because Or excessive starch gelatinization.
Heretofore, neither low ~at potato chips nor conventional potato chips have been produced by a process which eliminates completely immersion frying of the potato 20 pieces and utilizes a single step o~ heating by microwaves to remove water and produce a crispy product having the uniform color and taste o~ deep ~ried potato chips.
It is an object of this invention to provide potato chips by a process which eliminates deep ~at 25 frying~
It is another object of this invcntion to provide potato chips having a fat content signi~icantly lower than that obtained heretofore by commercial processes.
It is still another object o~ this invention to 30 provide potatO chips by a process which utilizes microwave heating as the sule means o~ reducing the water content o~ the potato piece to the required level and providing the color, crispness and flavor o~ deep ~ried potato chips.
S ~ :
1 SU~IARY OF T~l~ II~J~ !TION
In accordancc with the pr~serlt invention, it has been ~`ound that a low fa~ potato chip can be prepared in a mlcrowave oven without deep fat frying. More 5 particularl;~, -this invenlion is directed to a process of preparin~ a potato product having a low fat content which cornprises:
(a) coatinr~ raw potato slices with a quantity of edible oil, said quantity being sufficient to produce an added fat content of up to about 20~o in the potato product, (b) microwavc heating the coated potato slices for a period of time sufficient to produce a product havin3 substantiall~
the same flavor, color and crispness as deep fat fried potato chi.ps and a fat content of up to about 20~.
This invention is also directed to the po~ato product produced by this process.
In addition, this invention relates to a potato product comprising:
A slice of potato coated with a quantity of edible oil, said quantity of edible oil being sufficient to pro-duce in said product an added fat content of up to about 2520~ ~nd said coated slice havingJ been subjected to micro-wave heating for a sufficient period of time to produce a product having substantially the same flavor, color and crispness as deep fat fried potato chips and an added fat content of up to ahout 20~.
30DESCRIPI'ION OF THE PR]3FERRED EMBODIMENrl'S
The present invenlion rclates to low fat potato chips. The potato product produced by the proc~ss of l -~his inv n;ion has I fat cont~nt o-f 1~ss than about 20~
hich is lower than th~ 3o-l!5~o~ ra~ cor-~tenl oi conventional deep ra~ friecl po~ato chips. It is also significantly lower than those of I~Iancuso et al. as ~ell as those ~Ihich 5 are partially decp fried ancl then dried in a microllave oven to obtain a fat content some 10-20~ less than the conventional product. Not only is the fat content of` the potato chips prepared by the process of the present inven-tion significantly reduced but the caloric content o~ these lO potato chips is also less than the conventional product.
~y coating the raw potato slices with edible oil and sub-jecting the coated slices ~o microwave h~ating for a suf-ficient period of time, a product is obtained which sur-prisingly has the color, and appearance of conventional 15 potato chips as well as the crispness and flavor of the conventional product but with a much lower fat content.
The reason why this process is able to produce a product so surprisingly similar to conventionally produced potato chips is not known. Since hot air oven processing 20 of edible oil coated slices of raw potato yields a poorly textured and poorly flavored product~ it is thought that the combination of e~ible oil coating and microwave heating is essential to product the low fat product of this in.-vention which is so similar to deep fat fried potato chips.
In practicing this invention, potatoes are washed, peeled, sliced and water-washed as heretofore. Optionally, the slices may be soaked in a dilute (e.g., O.l~) aqueous solution of sodium meta bisulfite or tetr~butyl hydroquinone for 15 - 60 minutes, followed by washing with cold water to 30remove residual quantities of the sulIite or the hydroquinotle.
The sulfite has been used heretofore as a bleaching agent while the hydroquinone reacts with the sugar in the potato ! ~ .
1 to avoid -the dark color such sugar of~en produces in the f`inished potato chip.
Tne ~arieties of potatoes preferred for deep f`at fried potato chips, i.e., Kennebec, Nordchip, Oncida, 5 Monona, Tobique and the like, may be employed in this invention. Other varieties whose sugar conten-ts have made them undesirable as "chipping" potatoes may ncnetheless be employed satisfactorily in this invention. These poor "chipping" potatoes have high reducing sugar contents, 10 0-5 - l.O~o glucose and higher. This sugar reacts during frying to form an-undesirable dark brown color in the finished potato chip. As the moisture decreases below about 6-8~o during deep fat frying, the rate of browning is accelerated if reducing sugars are present in the potato 15 and an unsatisfactory product is often produced because of the dark brown color. However, in the microwave heating process of this invention, excessive brownin~ is not obtained even with the high glucose varieties. Thus, such "non-chipping" varieties as Irish Cobblers and the like may be 20 usefully employed in ~racticing this invention.
After the potato slices are water washed, the excess water is removed by, for example, blotting dry with paper towelin~ or draining and exposurc to a stream of warm air. All of the slices are then coated with a layer 25 of edible oil before being sub~ected to microwave heating.
The oil is most easily applied in the form o~ a liquid.
The appl:;cation may be accornplished, f`or example, by dipping the slice in a quantity of edible o:;l or by spraying edibLe oil onto all surf`aces of the pot~to slice. ~dditionally, 30an oil coating may also be applied by soaking the raw potato slices in oil for an e~tended period of, for example~5-30 minutes, followed by draining of the l coated slices to remove excess ~uantities of oil. Coating the slices by dipping or sprayin~ usually prod.uces a potato chip with a lower fat, content than is obtained by the soaking technique and these methods may be pre-5 ferred. However, the soaking technique does proclucea satisfactory product and a potato chip having a f'at content wi~hin the limits described herein can be produced by proper selection o~ the soaking time followed by a period of draining to remove e}~cess oil.
l~hichever procedure is employed, the quantity of oil applied to-the potato slices must be such that after microwave heatin~ to produce a p.otato chip of acceptable qUality~the added fat content of the finished product is less than about 207~. Although a potato chip 15 product can be produced by the process of the present invention with edible oil coatings which produce an added fat content of as low as 15~, the eating qualities of this product are not as satisfactory as those whose added fat content is about 5-lO~. A practical lower limit of the 20 quantity of edible oil with which the potato slices are coated is an amount which will yield a potato product having an added fat content of about 5%. Therefore the product of this invention has an added fat content of at least about 5 up to about 20%, preferably from about 12 25 to about 157~.
The term edible oil as used herein includes edible fats. Specific examples of useful edible oils include olive oil, peanut oil, corn oil~ coconut oil, refined cottonseed oil, soybean oil, sesame oil and the li~e as 3well as mixtures thereof'.
The oil coated raw potato slices are processed - into low fat potato chips by microwave heating. This is _9 1 acco~plished by placing the coated slices in a microwave oven and su~ec~ing them to microwave heating. Microwave ovens ~hich are co1~mercially available for home as well as industrial use may be employed. These ovens oper~te at 5 a frequenc~ oI hundreds and thousands of mer~ahertz. Those operating at 910-915 ~ -z have proven satisfactory in this invention, al~hough units operatinc~ in the 2400-2500 ~z range can also be used. Microwave heating times of about 5-15 minutes, usually about 6-9 minutes normally, 10 product a satisfactory potato chip. The proper period of time can be readily determined by one skilled in this art from several test runs. Such variables as the variety of potato, the ~hickness of the individual potato slices, the nature of the oil employed, and the quantity of the oil 15 coating w~ll effect the time required for the microwave heating to dehydrate the slices and provide the required degree of crispness and light brown color.
~ lthough the practice of this invention usually involves the preparation of potato chips from raw potato 20 slices, it may also be practiced by lyophilized potato slices. ~fter the raw potato slices are prepared and, optional].y, subjected to a sodium meta bisulfite treatment as described hereinbefore~ they are freeze dried to reduce their water content. ~ollowing this, the slices are 25 processed by the practice of the sub~ect invention in a fashion similar to 1;hat described for the raw potato slices.
The product produced by microwave heating of the oil coated potato slices has the appearance of deep fried potato chips and posscsses the taste and cr:Lspness of the 30 more conventional product.
The potato chips prepared by the process of this - invention are a low ~`at, low caloric product. Their fat ~L~C~ 5 1 content is less than about 20~, preferably frorn about 12 to about 157~. The lower limit of added ~at content is about 5~. The caloric level of these potato chips is substantially less than the caloric Icontent of deep fried 5 potato chips. The moisture content of the potato chips of this invention is similar to that of the conventionally prepared proàuct~ i.e., less than about 5~, usually about
BAC~CGl~0UND 0]i1 THE IN~ENTION
1, F _ 3 of the Invention This invention relates to potato chips. More particularly, it relates to potatO chips having a low fat content. This invention especially relates to low fat content pOtatO chips prepare~ by microwave heating.
20 Description of the Prior Art In the conventional production of potato chips, raw or blanched potato slices are deep fat fried to yield the ~inal edible potato chip. The effect of frying on the potato slices is to reduce the water content (fresh potatoes contain approximately 85~ moisture) with consequent oil 15 uptake and to produce surface color and crispness. The finished potato chips contain from 30-45~ oil or fat based on the total weight of the potato chip and less than 5~
moisture. (As used herein all percentages are expressed in weight unless stated to the contrary and the term "fat"
20 is to be understood to include both edible fats and oils,) ~ This high fat content is undesirable for many reasons, For example~ it increases the total caloric content of the potato chip making such a produc~ objectionable to persons wishing to lose weight or to avoid weight gain.
25 The deep fat frying process also shortens the shelf stability of the potato chipo Moreover, the frying process is dif-ficult to control and o~ten results in excessively cooked potato chips. A low fat content chip cannot be made with deep fat fryinæ processes and the fat content cannot be 3o controlled as ~at is absorbed throughout the frying operation.
~ ~19~
1 ~ot~to chips havLng a fat content below 30-4~
have been prepared heretofore. UO S. Patent No~ 3,402,049 of Mancuso et. al. discloses a method of producing potato chips having an edible oil or ~at con~ent o~ from about 5 20 to about 307'. Deep ~at frying is not employed by Mancuso et. al. to obtain this lower fat content. The raw potato slices are soaked in an edible fat at a temperature below the gelatinization temperature of potato starch, removed from the ~at, drained and heated in an oven or by 10 forced air drying at temperatures of 225-350F until the desired degree of browning is achieved.
Oil uptake is also reduced in a process dis-closed in British patent 1,034,035 where reductions in oil content of 10-20~ are obtained. Here, the potato slices 15 are removed ~rom the deep fat fryer when their ~ater content is still relatively high (5-20%) and then dried by a heating process without further oil uptake, The heating completes the required water extraction and the necessary degree of browning and may be achieved by a 20 combination of hot air drying followed by microwave heating.
The first drying stage is relatively slow and the second is relatively fast. Oil uptake is reported as 10-20% less than in the conventional ~rying process. Others have reported that microwave drying of partially deep fried 25 potato chips resulted in oil contents of about 32-38~
compared to 38-44% for those which were finish ~ried in the conventional manner (Davis & Smith~ "Microwave Processing of Potato Chips" 72,86-88, Potato ChipPer (Nov. 1965)), Heating or drylng o~ potato chips has been achieved hereto~ore,by a variety o~ procedures. Hot air drying is disclosed in U. S. Patent No. 3,402,049 and r.,~ 45 1 ~ritish Patent 1~03llJO35 (discussed above) as well as in U. S. Patent rTo. 3,o44,880 of Bogyo et. al. while radiant heat drying to remove water from potato chips is disclosed in UO S~ Patent ~lo. 3,353,962 of Smith, Jr.
Microwave heating is a relatively ne~ procedure employed in the production of potato chips. British 1,034,035 discloses microwave drying ~or the removal of some of the water from partially deep fried potato chips.
U. S. 3,365,301 of Lipoma et. al. discloses the use of microwave heating to supplement the cooking of potato slicesO Here, raw potato slices are deep fried to the desired oil content but short of any substantial color change and then the desired moisture content and degree of crispness is obtained by exposure of the partially 15 cooked chips to microwave energy This procedure of partially frying the potato slices and completing the process in a microwave oven,as well as the commercial use of this procedure, is discussed in Talburt and Smith, "Potato Processing", 287-290 (The Avi Publishing Company, 20 Inc. 1967).
The combination of a deep fat fryer and a microwave oven for the cooking of foodstuffs is disclosed in U0 S. Patent No. 2,997,566 to Pierce et. al~ The deep fryer is provided with an external source of heating to 25 heat and meintain the cooking fat at temperature. The microwave energy cooks the ~oodstuff while the cooking fat browns the exterior of the foodstuff to provide the desired surface finishing and sealing. It has been suggested that this combination apparatus may provide very low fat 3o absorption (Copson, "Mlcrowave Heating", 375 (The Avi Publishing Company, Inc. 1962)). Copson also suggests the substitution of a non-toxic, flavorless resin such as a silicone, for the cooking fat or oil in the combination deep fat fryer-microwave oven to provide "fat-free" deep r 3.~ S
-1~
1 ~at f~rying. ~-iow~ver~ the elimination o~ the reservoir o~
liquid coo~ing medium within the microwave oven has not been suggested by either Pierce et. alO or Copson.
Microwave heating is employed as one of the steps 5 in a process of producing dehydrated ~rench fried potatoes disclosed in U. S. Patent No. 3,~81,028 to Capossela, Jr.
et al. Prior to deep fat frying, the potatoes are sub-jected to micro~ave heating which causes a minimal water loss o~ 2.5 - 3.0% but, more importantly, causes a degree 10 o~ gelatinization throughout the potato piece which is critical in producing the dehydrated ~rench fried product.
However, although dehydration is e~fected in the deep frying and a final heating stage,reducing the water content more than 3~ by microwave heating prior to deep ~at frying 15 is said to produce an unduly hard and dry french fry because Or excessive starch gelatinization.
Heretofore, neither low ~at potato chips nor conventional potato chips have been produced by a process which eliminates completely immersion frying of the potato 20 pieces and utilizes a single step o~ heating by microwaves to remove water and produce a crispy product having the uniform color and taste o~ deep ~ried potato chips.
It is an object of this invention to provide potato chips by a process which eliminates deep ~at 25 frying~
It is another object of this invcntion to provide potato chips having a fat content signi~icantly lower than that obtained heretofore by commercial processes.
It is still another object o~ this invention to 30 provide potatO chips by a process which utilizes microwave heating as the sule means o~ reducing the water content o~ the potato piece to the required level and providing the color, crispness and flavor o~ deep ~ried potato chips.
S ~ :
1 SU~IARY OF T~l~ II~J~ !TION
In accordancc with the pr~serlt invention, it has been ~`ound that a low fa~ potato chip can be prepared in a mlcrowave oven without deep fat frying. More 5 particularl;~, -this invenlion is directed to a process of preparin~ a potato product having a low fat content which cornprises:
(a) coatinr~ raw potato slices with a quantity of edible oil, said quantity being sufficient to produce an added fat content of up to about 20~o in the potato product, (b) microwavc heating the coated potato slices for a period of time sufficient to produce a product havin3 substantiall~
the same flavor, color and crispness as deep fat fried potato chi.ps and a fat content of up to about 20~.
This invention is also directed to the po~ato product produced by this process.
In addition, this invention relates to a potato product comprising:
A slice of potato coated with a quantity of edible oil, said quantity of edible oil being sufficient to pro-duce in said product an added fat content of up to about 2520~ ~nd said coated slice havingJ been subjected to micro-wave heating for a sufficient period of time to produce a product having substantially the same flavor, color and crispness as deep fat fried potato chips and an added fat content of up to ahout 20~.
30DESCRIPI'ION OF THE PR]3FERRED EMBODIMENrl'S
The present invenlion rclates to low fat potato chips. The potato product produced by the proc~ss of l -~his inv n;ion has I fat cont~nt o-f 1~ss than about 20~
hich is lower than th~ 3o-l!5~o~ ra~ cor-~tenl oi conventional deep ra~ friecl po~ato chips. It is also significantly lower than those of I~Iancuso et al. as ~ell as those ~Ihich 5 are partially decp fried ancl then dried in a microllave oven to obtain a fat content some 10-20~ less than the conventional product. Not only is the fat content of` the potato chips prepared by the process of the present inven-tion significantly reduced but the caloric content o~ these lO potato chips is also less than the conventional product.
~y coating the raw potato slices with edible oil and sub-jecting the coated slices ~o microwave h~ating for a suf-ficient period of time, a product is obtained which sur-prisingly has the color, and appearance of conventional 15 potato chips as well as the crispness and flavor of the conventional product but with a much lower fat content.
The reason why this process is able to produce a product so surprisingly similar to conventionally produced potato chips is not known. Since hot air oven processing 20 of edible oil coated slices of raw potato yields a poorly textured and poorly flavored product~ it is thought that the combination of e~ible oil coating and microwave heating is essential to product the low fat product of this in.-vention which is so similar to deep fat fried potato chips.
In practicing this invention, potatoes are washed, peeled, sliced and water-washed as heretofore. Optionally, the slices may be soaked in a dilute (e.g., O.l~) aqueous solution of sodium meta bisulfite or tetr~butyl hydroquinone for 15 - 60 minutes, followed by washing with cold water to 30remove residual quantities of the sulIite or the hydroquinotle.
The sulfite has been used heretofore as a bleaching agent while the hydroquinone reacts with the sugar in the potato ! ~ .
1 to avoid -the dark color such sugar of~en produces in the f`inished potato chip.
Tne ~arieties of potatoes preferred for deep f`at fried potato chips, i.e., Kennebec, Nordchip, Oncida, 5 Monona, Tobique and the like, may be employed in this invention. Other varieties whose sugar conten-ts have made them undesirable as "chipping" potatoes may ncnetheless be employed satisfactorily in this invention. These poor "chipping" potatoes have high reducing sugar contents, 10 0-5 - l.O~o glucose and higher. This sugar reacts during frying to form an-undesirable dark brown color in the finished potato chip. As the moisture decreases below about 6-8~o during deep fat frying, the rate of browning is accelerated if reducing sugars are present in the potato 15 and an unsatisfactory product is often produced because of the dark brown color. However, in the microwave heating process of this invention, excessive brownin~ is not obtained even with the high glucose varieties. Thus, such "non-chipping" varieties as Irish Cobblers and the like may be 20 usefully employed in ~racticing this invention.
After the potato slices are water washed, the excess water is removed by, for example, blotting dry with paper towelin~ or draining and exposurc to a stream of warm air. All of the slices are then coated with a layer 25 of edible oil before being sub~ected to microwave heating.
The oil is most easily applied in the form o~ a liquid.
The appl:;cation may be accornplished, f`or example, by dipping the slice in a quantity of edible o:;l or by spraying edibLe oil onto all surf`aces of the pot~to slice. ~dditionally, 30an oil coating may also be applied by soaking the raw potato slices in oil for an e~tended period of, for example~5-30 minutes, followed by draining of the l coated slices to remove excess ~uantities of oil. Coating the slices by dipping or sprayin~ usually prod.uces a potato chip with a lower fat, content than is obtained by the soaking technique and these methods may be pre-5 ferred. However, the soaking technique does proclucea satisfactory product and a potato chip having a f'at content wi~hin the limits described herein can be produced by proper selection o~ the soaking time followed by a period of draining to remove e}~cess oil.
l~hichever procedure is employed, the quantity of oil applied to-the potato slices must be such that after microwave heatin~ to produce a p.otato chip of acceptable qUality~the added fat content of the finished product is less than about 207~. Although a potato chip 15 product can be produced by the process of the present invention with edible oil coatings which produce an added fat content of as low as 15~, the eating qualities of this product are not as satisfactory as those whose added fat content is about 5-lO~. A practical lower limit of the 20 quantity of edible oil with which the potato slices are coated is an amount which will yield a potato product having an added fat content of about 5%. Therefore the product of this invention has an added fat content of at least about 5 up to about 20%, preferably from about 12 25 to about 157~.
The term edible oil as used herein includes edible fats. Specific examples of useful edible oils include olive oil, peanut oil, corn oil~ coconut oil, refined cottonseed oil, soybean oil, sesame oil and the li~e as 3well as mixtures thereof'.
The oil coated raw potato slices are processed - into low fat potato chips by microwave heating. This is _9 1 acco~plished by placing the coated slices in a microwave oven and su~ec~ing them to microwave heating. Microwave ovens ~hich are co1~mercially available for home as well as industrial use may be employed. These ovens oper~te at 5 a frequenc~ oI hundreds and thousands of mer~ahertz. Those operating at 910-915 ~ -z have proven satisfactory in this invention, al~hough units operatinc~ in the 2400-2500 ~z range can also be used. Microwave heating times of about 5-15 minutes, usually about 6-9 minutes normally, 10 product a satisfactory potato chip. The proper period of time can be readily determined by one skilled in this art from several test runs. Such variables as the variety of potato, the ~hickness of the individual potato slices, the nature of the oil employed, and the quantity of the oil 15 coating w~ll effect the time required for the microwave heating to dehydrate the slices and provide the required degree of crispness and light brown color.
~ lthough the practice of this invention usually involves the preparation of potato chips from raw potato 20 slices, it may also be practiced by lyophilized potato slices. ~fter the raw potato slices are prepared and, optional].y, subjected to a sodium meta bisulfite treatment as described hereinbefore~ they are freeze dried to reduce their water content. ~ollowing this, the slices are 25 processed by the practice of the sub~ect invention in a fashion similar to 1;hat described for the raw potato slices.
The product produced by microwave heating of the oil coated potato slices has the appearance of deep fried potato chips and posscsses the taste and cr:Lspness of the 30 more conventional product.
The potato chips prepared by the process of this - invention are a low ~`at, low caloric product. Their fat ~L~C~ 5 1 content is less than about 20~, preferably frorn about 12 to about 157~. The lower limit of added ~at content is about 5~. The caloric level of these potato chips is substantially less than the caloric Icontent of deep fried 5 potato chips. The moisture content of the potato chips of this invention is similar to that of the conventionally prepared proàuct~ i.e., less than about 5~, usually about
2-3~.
The following examples illustrate embodiments of 10 this invention.
EXAMPLE I
Fresh, raw potatoes were peeled, sliced, water washed and dried. The slices were soaked in Crisco*brand vegetable oil for 15 minutes and then were placed on a 15 glass tray and subjected to microwave heating in a house-hold Toshiba electronic oven for 6 minutes (the slices were turned over after 3 minutes of heating). The product re-moved from the oven had the appearance of deep fried potato chips. These chips had good flavor, texture and 20 organoleptic oil level. The fat content of these potato chips was 15%.
.
3o * Trade Mark 19~S
1 EX~MPLEJ II
A quantit;y of fresh, raw Kennebec potatoes were peeled, Sliced to a thickness of 1.3 mm, water ~ashed ~nd dried. The sliced potatoes were divided into three groups 5 and processed as follows;
Group I - The slices were submerged in Crisco brand vegetable oil and immediately drained i~ a strainer.
The slices were then placed vertically between 2 1/2" pegs on a 1/2" ridged circular sheet composed of polypropylene 10 and placed in a Sharp ~lodel No. 8200, carousel type microwave oven and subjected to microwave heating for 12 minutes.
Group II - The slices were coated with oil in the fashion of the Group I slices and were then placed in a 15 conventional household oven until the slices were light brown in color.
Group III - The slices were not coated with oil but were subject to microwave heating in the fashion of the Group I slices.
The Group I potato chips were superior in appear-ance and in eating quality to the Group II and Group III
products. The Group I chips had a fat content of 12%.
They also had good flavor and texture. The Group II
potato slices yielded a poorly textured and poorly flavored 25 product. The Group III slices which contained no oil produced a yery dry tasting chip with a paper-like texture.
3o * Trade Mark .~ .
. ~ .
The following examples illustrate embodiments of 10 this invention.
EXAMPLE I
Fresh, raw potatoes were peeled, sliced, water washed and dried. The slices were soaked in Crisco*brand vegetable oil for 15 minutes and then were placed on a 15 glass tray and subjected to microwave heating in a house-hold Toshiba electronic oven for 6 minutes (the slices were turned over after 3 minutes of heating). The product re-moved from the oven had the appearance of deep fried potato chips. These chips had good flavor, texture and 20 organoleptic oil level. The fat content of these potato chips was 15%.
.
3o * Trade Mark 19~S
1 EX~MPLEJ II
A quantit;y of fresh, raw Kennebec potatoes were peeled, Sliced to a thickness of 1.3 mm, water ~ashed ~nd dried. The sliced potatoes were divided into three groups 5 and processed as follows;
Group I - The slices were submerged in Crisco brand vegetable oil and immediately drained i~ a strainer.
The slices were then placed vertically between 2 1/2" pegs on a 1/2" ridged circular sheet composed of polypropylene 10 and placed in a Sharp ~lodel No. 8200, carousel type microwave oven and subjected to microwave heating for 12 minutes.
Group II - The slices were coated with oil in the fashion of the Group I slices and were then placed in a 15 conventional household oven until the slices were light brown in color.
Group III - The slices were not coated with oil but were subject to microwave heating in the fashion of the Group I slices.
The Group I potato chips were superior in appear-ance and in eating quality to the Group II and Group III
products. The Group I chips had a fat content of 12%.
They also had good flavor and texture. The Group II
potato slices yielded a poorly textured and poorly flavored 25 product. The Group III slices which contained no oil produced a yery dry tasting chip with a paper-like texture.
3o * Trade Mark .~ .
. ~ .
Claims (9)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process of preparing low caloric potato chips having an added fat content of not more than 20% by weight and which have substantially the same flavor, color and crispness as deep fat fried potato chips but with less fat caloric content, the process employing only single-step microwave heating for the preparation of the product and comprising:
(a) coating raw potato slices with a quantity of edible oil to provide an added fat content of not more than 20% to the potato chips, and (b) completely heating and cooking the coated potato slices in a single-step with microwave heating for a period of time sufficient to produce the potato chip product.
(a) coating raw potato slices with a quantity of edible oil to provide an added fat content of not more than 20% to the potato chips, and (b) completely heating and cooking the coated potato slices in a single-step with microwave heating for a period of time sufficient to produce the potato chip product.
2. A process according to claim 1 wherein the added fat content is at least about 5%.
3. A process according to claim 1 wherein the added fat content is between about 12 to about 15% by weight.
4. A process according to claims 1, 2 or 3, wherein the raw potato slices are coated with edible oil by dipping the slices in the oil, spraying the oil onto the slices or soaking the slices in edible oil followed by draining to remove excess oil.
5. A process according to claim 1 wherein the micro-wave heating is conducted at 910-915 MHz and the period of time is 5-15 minutes.
6. A process according to claim 5, wherein the period of time is 6-9 minutes.
7. A process according to claim 1, 3 or 6, wherein the edible oil is olive oil, peanut oil, corn oil, coconut oil, re-fined cottonseed oil, soybean oil, sesame oil or mixtures thereof.
8. Low caloric potato chips having an added fat con-tent of not more than 20% by weight and which have substantially the same flavor, color and crispness as deep fat fried potato chips but with less fat caloric content when prepared according to the process of claim 1, 2 or 5.
9. Low caloric potato chips having an added fat con-tent of between about 12 to about 15% by weight and which have substantially the same flavor, color and crispness as deep fat fried potato chips but with less fat caloric content when prepared according to the process of claim 3, 5 or 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000355014A CA1151945A (en) | 1980-06-27 | 1980-06-27 | Low fat content potato chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000355014A CA1151945A (en) | 1980-06-27 | 1980-06-27 | Low fat content potato chips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1151945A true CA1151945A (en) | 1983-08-16 |
Family
ID=4117294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000355014A Expired CA1151945A (en) | 1980-06-27 | 1980-06-27 | Low fat content potato chips |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1151945A (en) |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4749579A (en) * | 1986-03-26 | 1988-06-07 | Les Croustilles Yum Yum Inc. | Process for producing low fat content potato chips |
| US4756916A (en) * | 1987-09-30 | 1988-07-12 | Frito-Lay, Inc. | Process for producing low oil potato chips |
| EP0482709A1 (en) * | 1990-10-25 | 1992-04-29 | The Procter & Gamble Company | Low fat snack |
| US5171600A (en) * | 1990-12-19 | 1992-12-15 | The Procter & Gamble Company | Process for making low fat snack |
| US5180601A (en) * | 1991-06-07 | 1993-01-19 | Tgtbt, Ltd. | Process for preparing fat free snack chips |
| US5202139A (en) * | 1991-06-07 | 1993-04-13 | Tgtbt, Ltd. | Process for preparing fat free snack chips |
| US5298707A (en) * | 1991-06-07 | 1994-03-29 | Tgtbt, Ltd. | Apparatus for preparing fat free snack chips |
| US5328704A (en) * | 1992-05-12 | 1994-07-12 | Avron Ritch | Process of making and cooking french fried potatoes |
| WO1996033624A1 (en) * | 1995-04-25 | 1996-10-31 | Jensen Rene | A snack half product capable of being expanded in a microwave oven, a method of making it, a packaged snack half product, a method of making it, and a method of making a snack |
| US5858431A (en) * | 1996-11-25 | 1999-01-12 | International Machinery, Inc. | Method and apparatus for preparing fat free snack chips using hot air impingement, microwaving, and hot air drying |
| US5972397A (en) * | 1997-06-16 | 1999-10-26 | The University Of British Columbia | Method for preparing dried, uncooked potato slices |
| US7695746B2 (en) | 2006-07-19 | 2010-04-13 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| US7867533B2 (en) | 2006-07-19 | 2011-01-11 | Frito-Lay Trading Compnay GmbH | Process for making a healthy snack food |
| US7993693B2 (en) | 2006-07-19 | 2011-08-09 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| WO2014118265A1 (en) * | 2013-01-31 | 2014-08-07 | Carton Brothers | High protein, ready-to-eat snack foods |
| US9521857B2 (en) | 2011-01-31 | 2016-12-20 | Frito-Lay Trading Company Gmbh | De-oiling apparatus and method in manufacture of low oil potato chips |
| SE2030189A1 (en) * | 2020-06-08 | 2021-12-09 | Anders Fredlund | Apparatus and method for coating food snack pieces |
-
1980
- 1980-06-27 CA CA000355014A patent/CA1151945A/en not_active Expired
Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4749579A (en) * | 1986-03-26 | 1988-06-07 | Les Croustilles Yum Yum Inc. | Process for producing low fat content potato chips |
| US4756916A (en) * | 1987-09-30 | 1988-07-12 | Frito-Lay, Inc. | Process for producing low oil potato chips |
| EP0482709A1 (en) * | 1990-10-25 | 1992-04-29 | The Procter & Gamble Company | Low fat snack |
| US5188859A (en) * | 1990-10-25 | 1993-02-23 | The Procter & Gamble Company | Low fat snack |
| US5171600A (en) * | 1990-12-19 | 1992-12-15 | The Procter & Gamble Company | Process for making low fat snack |
| US5180601A (en) * | 1991-06-07 | 1993-01-19 | Tgtbt, Ltd. | Process for preparing fat free snack chips |
| US5202139A (en) * | 1991-06-07 | 1993-04-13 | Tgtbt, Ltd. | Process for preparing fat free snack chips |
| US5298707A (en) * | 1991-06-07 | 1994-03-29 | Tgtbt, Ltd. | Apparatus for preparing fat free snack chips |
| US5392698A (en) * | 1991-06-07 | 1995-02-28 | Tgtbt/Pasco Holdings, Inc. Gen. Partnership | Conveyor belt for carrying uncooked product slices through a cooking operation |
| US5328704A (en) * | 1992-05-12 | 1994-07-12 | Avron Ritch | Process of making and cooking french fried potatoes |
| WO1996033624A1 (en) * | 1995-04-25 | 1996-10-31 | Jensen Rene | A snack half product capable of being expanded in a microwave oven, a method of making it, a packaged snack half product, a method of making it, and a method of making a snack |
| US5858431A (en) * | 1996-11-25 | 1999-01-12 | International Machinery, Inc. | Method and apparatus for preparing fat free snack chips using hot air impingement, microwaving, and hot air drying |
| US5972397A (en) * | 1997-06-16 | 1999-10-26 | The University Of British Columbia | Method for preparing dried, uncooked potato slices |
| US7695746B2 (en) | 2006-07-19 | 2010-04-13 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| US7867533B2 (en) | 2006-07-19 | 2011-01-11 | Frito-Lay Trading Compnay GmbH | Process for making a healthy snack food |
| US7993693B2 (en) | 2006-07-19 | 2011-08-09 | Frito-Lay Trading Company Gmbh | Process for making a healthy snack food |
| US9521857B2 (en) | 2011-01-31 | 2016-12-20 | Frito-Lay Trading Company Gmbh | De-oiling apparatus and method in manufacture of low oil potato chips |
| WO2014118265A1 (en) * | 2013-01-31 | 2014-08-07 | Carton Brothers | High protein, ready-to-eat snack foods |
| SE2030189A1 (en) * | 2020-06-08 | 2021-12-09 | Anders Fredlund | Apparatus and method for coating food snack pieces |
| WO2021251869A1 (en) * | 2020-06-08 | 2021-12-16 | Anders Fredlund | Apparatus and method for coating food snack pieces |
| SE544202C2 (en) * | 2020-06-08 | 2022-03-01 | Anders Fredlund | Apparatus and method for coating food snack pieces |
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