Process for producing low fat content potato chips

Claim 2

A process for producing potato chips salted in depth and having a fat content lower than 32% by weight, said process comprising the steps of: (a) preparing potato slices; (b) washing said potato slices in an aqueous solution of sodium chloride to salt said slices in depth by osmosis; (c) drying the salted potato slices; (d) preheating the dried potato slices with infrared radiations; and (e) frying the preheated potato slices by immersion in a bath of an edible oil or fat heated at an appropriate temperature to fry the same.

Claim 3

The process of claim 1, wherein the drying step (c) and preheating step (d) are carried out simultaneously.

Claim 4

The process of claim 2, wherein steps (c) and (d) are carried out by blowing ambient air onto the potato slices by means of at least one fan and by directing toward said potato slices infrared radiations from at least one infrared radiator positioned near a conveyor on which said potato slices are moved, said preheating being carried out in such a manner as to withdraw from about 5 to 7% by weight of water from the potato slices.

Claim 5

The process of claim 1, wherein the drying step (c) and the preheating step (d) are carried out successively.

Claim 6

The process of claim 4, wherein the drying step (c) is carried out with ambient air.

Claim 7

The process of claim 1, wherein the potato slices have a thickness ranging between 0.050 and 0.070 inch.

Claim 8

The process of claim 6, wherein the potato slices have a thickness of about 0.060 inch.

Claim 9

The process of claim 1, wherein the potato slices are prepared from potatoes having a specific weight greater or equal to 1.070.

Claim 10

The process of claim 1, wherein, in step (b), the aqueous solution of sodium chloride contains from 1 to 10% by weight of sodium chloride.

Claim 11

The process of claim 9, wherein, in step (b), the aqueous solution of sodium chloride contains about 4% by weight of sodium chloride.

Claim 12

The process of claim 1, wherein, in step (b), the potato slices are brought in contact with the aqueous solution of sodium chloride for a period of time ranging between 30 and 60 seconds, said aqueous solution being at a temperature between 40° and 80° F.

Claim 13

The process of claim 1, wherein, in step (e), the bath of edible oil or fat is heated at a temperature ranging between 370° and 390° F.

Claim 14

The process of claim 1, wherein, in step (e), the bath of edible oil or fat is heated at a temperature of about 385° F. and the immersion is carried out for a period of time of about 120 seconds.

Claim 15

A process for preparing potato chips containing from 26 to 32% by weight of fat and from 1.6 to 2.2% by weight of salt distributed in depth in said chips, comprising the steps of: (a) preparing potato slices having a thickness of about 0.060 inch; (b) simultaneously salting in depth by osmosis and washing said slices by means of an aqueous solution containing about 4% by weight of sodium chloride, during a period of about 30 to 60 seconds at a temperature ranging between 40° to 80° F.; (c) simultaneously drying and preheating the salted slices with ambient air blown onto the chips by means of at least one fan and by means of infrared radiations generated by at least one infrared radiator positioned near and above a conveyor on which the potato slices are moving, and (d) frying the dried preheated chips by immersion in a bath of an edible oil or fat heated at about 385° F., said frying step being carried out from about 120 seconds.

Claim 16

A process for preparing potato chips containing from 26 to 32% by weight of fat and from 1.6 to 2.2% by weight of salt distributed in depth in said chips, comprising the steps of: (a) preparing potato slices having a thickness of about 0.060 inch; (b) simultaneously salting in depth by osmosis and washing said slices by means of an aqueous solution containing about 4% by weight of sodium chloride, during a period of about 30 to 60 seconds at a temperature ranging between 40° to 80° F.; (c) simultaneously drying and preheating the salted slices with ambient air blown onto the chips by means of at least one fan and by means of infrared radiations generated by at least one infrared radiator positioned near and above a conveyor on which the potato slices are moving, and (d) frying the dried preheated chips by immersion in a bath of an edible oil or fat heated at about 385° F., said frying step being carried out from about 120 seconds.