JP2016519954A - Potato chips - Google Patents

Abstract

Disclose potato chips that contain more oil near the outer surface than the inside and have a unique RVA profile. The sensory characteristics of the potato chips of the present invention are comparable to known and commercially available potato chips.

Description

  The present invention relates to an improved method and system for the production of french fries chips.

  Conventional potato chips products are made by slicing raw potatoes that have been peeled, washing the slices with water to remove the surface starch, and using hot oil until the water content is about 1% to 2% by weight. It is cooked by the basic process of frying potato slices. The fried slice is then salted or seasoned and packaged.

  Raw potato slices usually contain 75% to 85% moisture by weight depending on the type of potato and the environmental growth conditions. When the potato slices are fried with hot oil, this water will boil. The result is destruction of the cell wall, creating holes and spaces that allow the potato slices to absorb a significant amount of oil.

  The oil content in potato chips is important for a number of reasons. Most important is the contribution to the overall desired sensory properties of the potato chips. If the oil content is too high, the chips become greasy and therefore not preferred by the consumer. On the other hand, it is possible to reduce the amount of oil in the chips, but the taste is lost and the texture becomes worse. Also, some nutrition guidelines indicate that it is desirable to maintain a diet low in oil and fat.

  In the prior art, many attempts have been made to control the oil content of potato chips. However, previous attempts have resulted in expensive utilization techniques that require longer than the desired deoiling residence time, or desired sensory characteristics such as flavor and texture that are familiar to consumers of conventional potato chips Could not be maintained.

  Therefore, there is a need for a process that allows an expert to control the oil content of french fries and to produce a new end product that maintains the desired sensory properties similar to conventional potato chips.

  The proposed invention provides a method and system for manufacturing french fries chips. In one embodiment, the washed potato slices are par-fried by being immersed in hot oil at a first temperature, and then fried by contacting the hot oil at a second temperature, which is higher. In a preferred embodiment, the final frying process is accomplished by a second dip frying process.

  The french fries chips produced in accordance with the present invention have a lower oil content than conventional french fries chips, but maintain the desired look, flavor and texture quality of conventional french fries chips.

  Other aspects, embodiments and features of the present application will become apparent from the following detailed description of the invention when considered in conjunction with the accompanying drawings. The accompanying drawings are schematic and are not intended to be drawn to scale. In the drawings, each identical or substantially similar component that is illustrated in various figures is represented by a single numeral or symbol. For clarity, not all components are necessarily numbered in all drawings. All components of each embodiment of the present invention are not shown unless they are necessary for those skilled in the art to understand the present invention. All patent applications and patents incorporated herein by reference are incorporated by reference in their entirety. In case of conflict, the present specification, including definitions, will control.

  The novel features believed characteristic of the invention are set forth in the appended claims. However, the present invention itself may best be understood by referring to the following detailed description of exemplary embodiments, taken in conjunction with the accompanying drawings, as well as preferred modes of use, as well as objects and advantages thereof. it can.

1 is a schematic diagram of one embodiment of a method and system used to manufacture the potato chips of the present invention. FIG. FIG. 6 is a schematic diagram of another embodiment of a method and system used to manufacture the potato chips of the present invention. FIG. 6 is a schematic diagram of another embodiment of a method and system used to manufacture the potato chips of the present invention. FIG. 6 is a graph showing RVA profiles of various potato chips samples.

  An object of the present invention is a method and system for manufacturing french fries chips. The potato chips of the present invention in one embodiment have a lower oil content than known and commercially available potato chips. In general, when a potato slice is fried in hot oil, moisture evaporates from the food as a vapor, and the slice absorbs a portion of the oil that is fried in itself. The embodiments described below are directed to french fries slices that have a specific range of thicknesses and that have been washed prior to frying. Such fried potato slices are referred to in the art as “potato chips” and are thicker, unwashed potato slices, referred to in the art as “kettle chips” or kettle fried chips. Can be distinguished from The present invention, in one embodiment, is designed to reduce the overall oil content of the finished potato slice, but not completely remove it.

  FIG. 1 shows a preferred system that can be used to manufacture the potato chips of the present invention. All potatoes stored in the hopper 2 are distributed to a slicing device 4 that drops potato slices into a water washer 6. To produce potato chips, the potatoes will be between 0.040 inch and 0.080 inch (0.102 cm to 0.203 cm) with a target value of 0.053 inch (0.135 cm). Sliced to produce potato slices with such thickness. In a preferred embodiment, the slice thickness range for potato chips is 0.040 inches to 0.063 inches (0.102 centimeters to 0.160 centimeters). Potato slices with a thickness exceeding this range are used in “kettle chips” and other thicker potato products in the art, and those skilled in the art do not refer to these as “potato chips”.

  In a preferred embodiment, the frying oil in the fryer is about 320 ° F to about 380 ° F (about 160.0 ° C to about 193.3 ° C), more preferably about 335 ° F to about 370 ° F (about 168 ° F). At an initial temperature between 3 ° C. and about 187.8 ° C.). Any conventional frying medium can be used, including frying media having at least one of digestible oil and non-digestible oil, according to various embodiments of the present invention. In one embodiment, the fryer is a continuous single flow, or multi-zone, using devices such as paddle wheels 14A, 14B and immersion conveyor belt 16 to control the flow of potato slices (not shown) through the fryer 10. It is a flyer.

  In one embodiment of the present invention, the potato slices are removed from the fryer, preferably by a perforated endless belt conveyor 18 (sometimes referred to as a take-out conveyor) after being perfried to an intermediate moisture content. If hot oil is not added to the frying oil, or if the oil is not heated during frying, the frying oil is about 290 ° F to about 330 ° F (about 143.3 ° C) where the perforated endless belt conveyor 18 contacts the frying oil. To a final perflying temperature of between about 300 ° F. and about 320 ° F. (about 148.9 ° C. to about 160.0 ° C.). The term final perfringing oil temperature, as used herein, refers to the oil temperature at the location of the removal means of the first immersion frying process. For continuous frying processes, the takeout means typically includes a takeout conveyor 18 as shown in FIG. 1, and for batch processing, the takeout means will typically be a perforated basket or a takeout conveyor. In any case, the final perfringing oil temperature refers to the temperature of the oil at the location of the potato slice removed from the oil by the extraction means.

  In one embodiment, the potato slice has an oil content between about 30% to about 45% by weight and an intermediate moisture content greater than 2% by weight, or in another embodiment greater than 3% by weight. It is discharged from the fryer. In one embodiment, the intermediate moisture content is between about 1.5 wt% and about 15 wt%, and in another embodiment between about 3 wt% and about 10 wt%, or a combination of the above ranges. . In a preferred embodiment, the perfried potato slices have an intermediate moisture content between about 2% and 10%, most preferably between about 3% and 6% by weight. Preferably, the final moisture content of the potato slice is less than about 10% by weight of the potato slice, more preferably less than about 5% by weight, and less than or equal to the intermediate moisture content of the potato slice.

  As shown in FIG. 1, the perfried slices are then subjected to a final hot oil frying step, which in a preferred embodiment is accomplished by transferring them to a second immersion frying tank 22. Transfer between the first dip frying process and the second dip frying process can be realized by using the take-out conveyor 18 and, if necessary, the transfer conveyor 20. In the most preferred embodiment, the transfer conveyor 20 operates at a higher speed than the take-out conveyor 18 and thus reduces the thickness of the potato chips layer or substantially monolayers the potato chips on the transfer conveyor. The second dip tank 22 may include a dip belt 24, and the finished potato chips can flow over the front lip 30 or be removed by another take-out conveyor (not shown).

  FIG. 2 illustrates another embodiment of a hot oil final frying method and system that includes at least one hot oil curtain disposed on a takeout conveyor. The hot oil curtain 46 refers to oil that flows from the oil dispenser 44 on the takeout conveyor 18 through the potato slices on the takeout conveyor and the takeout conveyor. Preferably, the hot oil curtain 46 extends substantially across the width of the takeout conveyor. The oil from the hot oil curtain 46 can be collected in its own container separated from the hot oil used in the dip fly and below the take-out conveyor, or it can flow into the hot oil used in the dip fly. The oil used for the hot oil curtain is supplied from the oil supply source 40 into the oil dispenser 44 on the take-out conveyor 18 via the heat exchanger 42 as necessary. In one embodiment, the oil source 40 is a source of fresh or reclaimed oil, but in another embodiment, the oil source 40 is the same oil used in the immersion fryer 10. In one embodiment, the temperature of the hot oil curtain is higher than the final perfringing oil temperature of the first dip frying process.

  In yet another embodiment shown in FIG. 3, the product fried by immersion with hot oil can be subjected to a final hot oil frying process by providing a hot oil curtain immersed in the frying oil 10. An example of an immersed hot oil curtain is illustrated by the shaded area 56 in FIG. In the embodiment shown in FIG. 3, the immersed hot oil curtain 56 may be provided by at least one hot oil dispenser 54 disposed on the product layer 50 as it passes under the immersion device 16. In a preferred embodiment, the soaked hot oil curtain 56 is replenished by at least one oil dispenser 54 disposed under the product layer 50 as it moves from the soaking device 16 to the takeout conveyor 18. The oil dispenser 54 can be refueled by a source 40 of fresh oil heated by the heat exchanger 42, but all or part of it can also be supplied with reclaimed oil from the fryer. .

  Since it is required to reduce the final frying time of the hot oil in order to realize the advantages of the present invention, the immersed hot oil curtain has a narrow band of oil or oil between the dipping device 16 and the take-out conveyor 18. A narrow region can be represented. Since the recirculation system drain 62 is located near the product outlet end of the fryer, hot oil is limited to the area within the fryer near the oil dispenser 54. The recirculation system uses at least one pump 58 and heat exchanger 60 to circulate oil to the product inlet end of the fryer. This maintains a well-defined area of hot oil adjacent to the dipping device 16 and take-out conveyor 18 that make up the immersed hot oil curtain 56.

  Applicants have identified that the vapor pressure of moisture in the potato slices varies with product temperature and moisture content. In order to maintain the vapor pressure in the potato chips above 14.7 psia (or about the same pressure as atmospheric pressure), the product temperature is about 270 ° at a moisture content in the range of 1% to 2%. It has been discovered that it must be higher than F-310 ° F. (about 132.2 ° C. to 154.4 ° C.). Therefore, the Applicant has theorized that the product temperature should be at least this high due to water vapor in the potato chips that resists oil absorption via capillary action. In practice, the product temperature will probably need to be higher than these to resist gravity and capillary forces that can favor oil absorption, and to expel oil from the space in the potato chips. If water vapor is used, it will certainly need to be higher. Also, the oil temperature must be higher than the desired product temperature in order to achieve the high efficiency required commercially for heat transfer between the oil and the product. In fact, the Applicant compared to a product fried to the final moisture content in a single frying process when oil at a temperature of 340 ° F. (171.1 ° C.) was used in the final frying process. And found that no oil was removed or absorbed in the final product. In contrast, the final frying oil temperature of 290 ° F (143.3 ° C) absorbs more oil in the final product, and the final frying oil temperature of 390 ° F (198.9 ° C) is the final product. Less oil is absorbed.

  In one embodiment, the oil temperature in the second dip frying step is at least about 350 ° F. (about 176.7 ° C.), and in a preferred embodiment is at least about 385 ° F. (about 196.1 ° C.). In a preferred embodiment, the oil temperature in the second dip frying process is higher than 340 ° F. (171.1 ° C.) and lower than 415 ° F. (212.8 ° C.). In another embodiment, the difference between the final perfringing oil temperature in the first frying process and the initial frying oil temperature in the final frying process is at least 30 ° F. (16.7 ° C.). In a preferred embodiment, the difference is at least 50 ° F. (27.8 ° C.).

  In one embodiment, the potato slices are subjected to a first frying process by immersing in a first temperature oil, followed by a second frying process by immersing and frying in hot oil at a second temperature higher than the first temperature. . In a known process for continuous dipping frying of potato slices, the initial oil temperature is 350 ° F. to 360 ° F. (176.7 ° C. to 182.2 ° C.) and the final oil temperature is about 250 ° F. 320 ° F. (about 121.1 ° C. to 160.0 ° C.) and residence time is about 190 seconds. If hot oil is not added to the system, the oil is cooled as the food pieces are fried. The potato slice ends the frying process with a moisture content of about 1.4% by weight. In one embodiment of the inventive process described herein, potato slices are dip-fried at about the same initial oil temperature in the same continuous frying equipment, but the residence time is reduced to about 80-180 seconds. Alternatively, in a preferred embodiment, the residence time is reduced to about 80 seconds to 130 seconds. Thereafter, as described above, the slices are removed from the hot oil, preferably as a product layer on a take-out conveyor, and the slices are subjected to a final fry by being transferred to a second dip frying process.

  In a preferred embodiment, the second dip frying process is a short time, high temperature dip frying process. In this embodiment, the take-out conveyor from the first step can transport the perfried potato slices into a second oil maintained at a temperature higher than the oil temperature used in the first dip frying step. . A plurality of conveyors or different transfer means may be used between these frying steps. In order to bring the moisture content of the potato slices to a final moisture content of less than 2% by weight, the residence time in the second immersion fryer for the perfried potato slices is preferably less than about 10 seconds, more preferably about Less than 5 seconds. The final fried potato slice can be removed from the second oil by any convenient means such as flowing over a claw at the end of the second take-out conveyor, perforated basket, or fryer.

Applicants have discovered that the process of the present invention has several surprising advantages over known frying methods.
First, the deep-fried product manufactured by this invention can reduce oil content compared with the foodstuff in which the known immersion frying process was given. In general, the methods described herein will eventually reduce the oil content to be the same as a traditional french fries slice or, in another embodiment, a lower final oil content than a traditional french fries slice. Can be used to control. In one embodiment, potato slices produced by the method of the present invention have an oil content of about 30%, whereas potato slices produced using only a conventional dip frying process have an oil content of about 35%. It will be. The fried products of the present invention also had the same flavor, color and texture characteristics as fried products produced by known frying methods, and the results were surprising. Even though the present invention is not limited by theory, the Applicant believes that the hot oil final frying process controls the oil content in several ways.

  The viscosity of frying oil generally decreases with increasing temperature. The present applicant believes that the oil used in the final frying process of the present invention is heated to a higher temperature so that the oil is more efficiently discharged from the slice on the takeout conveyor.

  The hot oil can also cause a sharp rise in the chip temperature that causes most of the moisture remaining in the potato slices to be converted to steam and expelled from the slice. Applicants believe that this rapid change to steam also drains some of the oil absorbed by the slices during the dip frying. In fact, Applicants have analyzed the position of oil in and on the surface of potato chips fried according to conventional methods, and compared this with that fried according to the method of the present invention described herein, A significant difference was found in terms of the location of the oil, which is believed to be an advantage over conventional potato chips. Applicants range from commercially available samples and samples fried in laboratory conditions according to known methods to samples produced according to the methods of the invention described herein. The potato chips were tested. It has been discovered that the potato chips of the present invention contain more oil near the outer surface than in the interior compared to known conventional slices.

  In order to analyze the position of the oil, the Applicant performed a CT (Computed Tomography) scan on a sample of known potato chips and a sample of the potato chips of the present invention. CT scan preparation was done by first selecting the sample source for each sample. Commercially available samples are sold under the trademarks LAY'S (R) Classic, Walkers, Walkers Light, low fat type RUFFLES (R), and LAY'S (R) Light Potato chips are included. The commercially available low fat type potato chips analyzed here are the fried potato slices conventionally removed and removed from the hot oil frying process, and then the oil is mechanically removed from the chips (generally fast on them) (By applying air or steam). In order to achieve a total oil content per mass ranging from approximately the same value as LAY'S® Classic to approximately the same value as the above-mentioned commercially available low fat type potato chips, the potato chips of the present invention Includes samples fried under various conditions.

  A relatively flat potato chip was selected from each sample and crushed into square square pieces approximately 2 centimeters on each side. Next, a 2 cm square piece was adhered to the sample holder and placed in a CT scanner to obtain an image color-coded by density. The CT scanner is SkyScan 1172, a computed tomography X-ray scanner, and SkyScan 1172 software was used to generate raw images. The scanner settings were 2K medium camera pixels, pixel size 5 micrometers to 7 micrometers, rotational separation 0.3 °, average 7 frames, random motion 5. The raw image was also reconstructed using NRecon software. Image analysis was performed using CTAn, CTVol software, and Microsoft Excel. When the image is color coded by density, the oil and potato starch are displayed in different colors and the CT scanner software can specify the total volume and the percentage amount of each component. The data for each slice was divided into three regions each consisting of (2 centimeters) × (2 centimeters) × (1/3 slice thickness). That is, the two outer third regions each include one of the two four square centimeter outer surfaces of the sample piece, and the inner one third region is the four square centimeter outer surface of the sample piece. It was divided so that none of these were included. The data was then analyzed by a computer algorithm to determine how much oil was contained in each of the divided slices. For each sample, more oil was detected in the outer one third region than the inner one third region. However, the potato slices of the present invention contained surprisingly more oil in the outer third region than the inner third region.

  The oil distribution between the inside and outside of the potato slice is the average of the oil content in the outer one third region minus the oil content in the middle one third region. It can be quantified by dividing by the average oil content in the outer third region. As used herein, the term “surface oil differential” for potato chips is ((average oil content in the outer third region) − (oil in the inner third region). Content)) / (average of oil content in the outer third region). All oil contents used to calculate the surface oil difference are measured as a percentage of the total oil amount specified using the CT scan procedures and methods described above. That is, one of the samples of the present invention contains 40.5% of the total oil content in one of the outer third regions, and the other one of the outer third regions. It contained 46% of the total oil content and contained 13.5% of the total oil content in the inner third region. For all samples tested, the surface oil differential ranged from about 0.15 to about 0.7. The low oil series sold under the trademark Walkers Wright, low fat type RUFFLES (R), and LAY'S (R) Wright showed a surface oil differential of 0.15-0.25. . The surface oil difference of LAY'S (R) Classic was 0.45. Each of the four samples of the inventive potato chips described herein exhibited a surface oil differential over a range of 0.52 to 0.69 above 0.5. Accordingly, the potato chips of the present invention herein have a surface oil difference of 0.5 or more in one embodiment, and a surface oil difference of between 0.5 and 0.7 in another embodiment.

  Applicants also note that the potato slices that result in the potato chips of the present invention are also different from the known potato chips for potatoes and starches in the final product due to a different thermal history than the conventional or known potato slices. It was theorized that it could show characteristics. In fact, Applicants have found that the potato starch of the present invention exhibits a unique RVA (Rapid Visco Analyzer) curve compared to known or commercially available potato chips. In order to analyze this starch characteristic, the present applicant prepared a sample of potato chips for RVA analysis as follows. That is, the sample of potato chips was chopped into fine particles, and the residual fried oil was extracted from each sample using a Buch Soxhlet extractor B-811. With regard to the degreasing of potato chips samples, potato starch analysis has attracted attention by substantially eliminating the effect on RVA results due to the difference in oil content between samples.

  Next, 3 grams of the defatted potato chips sample and 25 grams of moisture are mixed in an RVA container and immediately inserted into the RVA machine. The starting temperature of the RVA analysis was 30 ° C. The RVA paddle rotates at 960 rpm for the first 10 seconds of analysis and then rotates at 160 rpm for the remaining time. Maintain the temperature at 30 ° C for the first 3 minutes of analysis, then increase to 95 ° C over the next 7 minutes, maintain 95 ° C for the next 4 minutes and 50 ° C over the next 4 minutes And maintain at 50 ° C. for the last minute of the test. The total analysis time is 19 minutes. The sample preparation and RVA analysis protocol described above is referred to herein as the “RVA protocol” and for claims relating to potato chips having specific RVA characteristics, such RVA characteristics are measured using the RVA protocol. Intended.

  The resulting RVA curve is shown in FIG. Curves 402 and 404 for the potato chips of the present invention include first peaks 412 and 410 and second peaks 416 and 414, respectively. When plotting the (second peak / first peak) value on the y-axis and the (first peak) value on the x-axis, the potato chips of the present invention show a graph area free of data points for the other samples tested. Occupy. In particular, for all samples of the present invention analyzed by the applicant, the (second peak / first peak) value of the RVA curve is between 0.25 and 0.45, and the first peak of the RVA curve The value of was between 6000 and 8100. Data points for all other samples tested were outside these ranges. Thus, in one embodiment, the potato chips of the present invention comprise a first RVA peak and a second RVA peak, wherein the value of (second RVA peak / first RVA peak) is between 0.25 and 0.45; The value of the first RVA peak is between 6000-8100.

  The difference in oil location and RVA between the known slices and the slices of the present invention is in light of the results of the analysis performed on the known potato chips and the potato chips of the present invention by an experienced researcher on sensory characteristics And is particularly surprising. Sensory characterization analysts specially trained to define and explain the differences between reference potato chips and test potato chips are two commercially available LAY'S (35% and 38% oils) ( Registered potato chips samples, two commercially available low-oil potato chips produced by a post-fry mechanical removal method, 35% and 36% produced according to known frying methods in process laboratories. Reference to several different potato chips samples for potato chips samples containing the potato chips of the present invention containing 35%, 33% and 28% oil, along with two conventional potato chips samples of oil It was asked to evaluate in comparison with. Sensory scientists rated the inventive samples of 33% and 35% oil as slightly and very slightly different from the baseline samples, respectively. The potato chips sample of the present invention with 28% oil content was evaluated to be critically different, but with less difference compared to any of the commercially available low oil samples. However, the main factor for the difference in the 28% oil sample was the odor of the oil. The evaluation of the texture obtained for all the samples of the present invention was not inferior to the reference sample. The fact that samples of the invention containing slightly less oil are recognized to be very slightly or slightly different is that more oil is present on the surface compared to the oil found near the center of these chips. Can be explained by the fact that Oil near the surface can be immediately perceived when eating chips. However, the potato chips of the present invention containing very little oil would also have been recognized to be slightly or very slightly different from the reference unless the oil odor was shown to be different. .

  Applicants have found that when a typical potato slice is fried using a conventional dip frying method, the foaming of the potato slice inside the fryer is substantially slower after a residence time of about 80 seconds to 130 seconds in oil. Observed that. This point is called a bubble end point. The bubble endpoint varies according to the characteristics of the potato slice and the oil temperature, but is visually perceptible by those skilled in the art regardless of the conditions. Applicant believes that at this point, the residual moisture inside the potato slice is no longer converted to an efficient vapor, and the oil begins to be absorbed into the potato slice after the bubble end point. As described hereinabove, in one embodiment, Applicant removes the potato slice from the first frying process before or immediately after the bubble endpoint, removes residual moisture, and provides the oil content of the final product. In order to reduce this, it is proposed to subject the potato slices to a short, high temperature final frying process. In one embodiment, the potato slice is removed from the first frying process within about 10 seconds of the bubble endpoint (before and after). The potato slice is removed from the first frying step in another embodiment in less than about 50 seconds after the bubble endpoint, and in a preferred embodiment in less than about 30 seconds after the bubble endpoint. Applicants have subsequently discovered that when the potato slices are transferred to the final hot oil frying process, the potato slices rapidly foam so that the residual moisture in the slices changes to steam. Also, since the food pieces are kept at a high temperature during the second frying process, the water vapor that is present in the potato chips for a longer period of time maintains the state of steam and absorbs the oil that is thought to occur during cooling. Will resist.

  Second, the device used to carry out the method of the present invention can be easily retrofitted to existing fly equipment. A retrofitable device reduces the cost of capital for carrying out the method of the invention. Perhaps more importantly, the method of the present invention can dramatically increase the capacity and throughput of existing fly equipment. As mentioned above, the potato chips immersion fly time can be reduced from about 190 seconds to 80 seconds to 130 seconds (preferably about 100 seconds to 120 seconds). With this reduction in frying time, existing fryer capable of producing 6000 pounds per hour (2722 kilograms) of fried food pieces can be fried to 10,000 pounds per hour (4536 kilograms) when modified in accordance with the present invention. It becomes possible to produce food pieces. The quality of the oil is consistently high by reducing the time the food is in the frying oil and increasing the fryer's throughput, which can result in lower utilization and higher fresh oil replenishment rates. Will. Finally, the potato chips of the present invention produced in a larger capacity show the same texture and flavor characteristics as the standard and commercially available potato chips, but when analyzed analytically, different oil positions, And different RVA curves for potato starch.

  It should be noted that a method and system is described herein that can be used to produce potato chips that have a controlled oil content but maintain the desired properties of conventional fried food pieces. It will be clear to the contractor. While the invention has been described herein by way of a preferred embodiment, it will be apparent that other adaptations and modifications may be made without departing from the spirit and scope thereof. The terms and expressions used herein are for purposes of illustration and are not intended to be limiting. Accordingly, there is no intention to exclude equivalents, but rather to include all equivalents that can be used without departing from the spirit and scope of the invention.

  In short, the invention has been illustrated and described with reference to particularly preferred embodiments, but it will be apparent to those skilled in the art that various changes can be made in form and detail without departing from the spirit and scope of the invention. Will be understood.

Claims (8)

  Potato chips, comprising potato slices having a thickness between 0.040 inches and 0.080 inches (0.102 centimeters to 0.203 centimeters), the potato slices being washed, and the potato chips Potato chips that are fried until the moisture content is less than about 2% by weight to produce chips, the potato chips having a surface oil difference of 0.5 or more.   2. The potato chips of claim 1, wherein the thickness is between 0.040 inches to 0.063 inches (0.102 centimeters to 0.160 centimeters).   The potato chips according to claim 1, wherein the surface oil difference is between 0.5 and 0.7.   2. The potato chips according to claim 1, wherein the potato chips further have a first RVA peak and a second RVA peak, and a value of (second RVA peak / first RVA peak) is 0.25 to 0.45. Potato chips with a first RVA peak value between 6000-8100.   Potato chips, comprising potato slices having a thickness between 0.040 inches and 0.080 inches (0.102 centimeters to 0.203 centimeters), the potato slices being washed, and the potato chips Fried until the moisture content is less than about 2% by weight to produce chips, the potato chips having a first RVA peak and a second RVA peak, (second RVA peak / first RVA peak) Potato chips with values between 0.25 and 0.45 and first RVA peak values between 6000 and 8100.   6. The potato chips of claim 5, wherein the thickness is between 0.040 inches to 0.063 inches (0.102 centimeters to 0.160 centimeters).   6. The potato chips according to claim 5, wherein the potato chips further have a surface oil difference of 0.5 or more.   The potato chips according to claim 7, wherein the surface oil difference is between 0.5 and 0.7.

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