US4277510A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Process of making potato chips
Assignee: Frito Lay North America Inc
•
Filing: 1980-03-04
•
Granted: 1981-07-07
•
Expires: 2000-03-04
Abstract
Abstract Potato chips of relatively low oil content are prepared by a process which comprises the steps of forming potatoes into slices having a thickness which is suitable for making potato chips, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atomosphere under drying conditions whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content. The potatoes, after peeling, may be treated with hot water or steam to avoid making fried chips with white edges.
Inventors
- 👤 Peter A. Wicklund
- 👤 John T. Ivers
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-11-05 19:37
CPC Classifications
A; A23; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18; Y; Y10; Y10S; Y10S426/00; Y10S426/808
Claims Analysis
Total Claims: 13
Claim 1
Independent Claim
165 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the potatoes with boiling water or steam to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming said potatoes into slices having a moisture content above above 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices by exposing the slices to contact with a heated air stream at a temperature of about 170° F. to 320° F. whereby the average moisture content of the slices is reduced to about 30 to 65 percent by weight, contacting the resultant dried potato slices with steam under conditions whereby any moisture content increase is less than about 10 percent based on the total moisture content of the potato slices just prior to steam treatment, and frying the steam-treated potato slices to provide potato chips of relatively low oil content of up to about 30% by weight.
Claim 2
Dependent Claim
165 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the potatoes with boiling water or steam to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming said potatoes into slices having a moisture content above above 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices by exposing the slices to contact with a heated air stream at a temperature of about 170° F. to 320° F. whereby the average moisture content of the slices is reduced to about 30 to 65 percent by weight, contacting the resultant dried potato slices with steam under conditions whereby any moisture content increase is less than about 10 percent based on the total moisture content of the potato slices just prior to steam treatment, and frying the steam-treated potato slices to provide potato chips of relatively low oil content of up to about 30% by weight.
Claim 3
Dependent Claim
158 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the potatoes with boiling water or steam to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming said poatatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices by exposing the slices to contact with a heated air stream at a temperature of about 170° F. to 320° F. whereby the average moisture content of the slices is reduced to about 30 to 65 percent by weight, contacting the resultant dried potato slices with steam under conditions whereby any moisture content increase is less than about 10 percent based on the total moisture content of the potato slices just prior to steam treatment, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 4
Dependent Claim
158 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the potatoes with boiling water or steam to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming said poatatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices by exposing the slices to contact with a heated air stream at a temperature of about 170° F. to 320° F. whereby the average moisture content of the slices is reduced to about 30 to 65 percent by weight, contacting the resultant dried potato slices with steam under conditions whereby any moisture content increase is less than about 10 percent based on the total moisture content of the potato slices just prior to steam treatment, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 5
Dependent Claim
23 words
A process according to claim 2, wherein said slices, prior to drying, are contacted with an aqueous washing solution to remove surface starch.
Claim 6
Dependent Claim
35 words
A process according to claim 2, wherein said drying is accomplished by exposing the slices to contact with a heated air stream for about 5 to 25 minutes at about 150° F. to 350° F.
Claim 7
Dependent Claim
21 words
A process according to claim 4, wherein the temperature of said heated air stream is about 170° F. to 320° F.
Claim 8
Dependent Claim
41 words
A process according to claim 2 wherein said steam-treatment of said slices is accomplished under conditions whereby any moisture content increase is less than about 10% based on the total moisture content of the potato slices just prior to steam treatment.
Claim 9
Dependent Claim
142 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the peeled potatoes with steam or boiling water to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming the potatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atmosphere under drying conditions at elevated temperature whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 10
Dependent Claim
142 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the peeled potatoes with steam or boiling water to gelatinize surface starch to a width of at least about 1/32 inch on the periphery of said potatoes, forming the potatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atmosphere under drying conditions at elevated temperature whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 11
Dependent Claim
153 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the peeled potatoes with steam or water at about 150°-212° F. to form a gelatinized shell, in the outer periphery of the potatoes to avoid the appearance of white edges on the potatoes after subsequent slicing and drying, forming the potatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atmosphere under drying conditions at elevated temperatures whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 12
Dependent Claim
153 words
A process for preparing potato chips of relatively low oil content which comprises peeling potatoes, contacting the peeled potatoes with steam or water at about 150°-212° F. to form a gelatinized shell, in the outer periphery of the potatoes to avoid the appearance of white edges on the potatoes after subsequent slicing and drying, forming the potatoes into slices having a moisture content above about 70% by weight and a thickness of about 0.03 to 0.1 inch, drying the slices in a mono-layer by exposing both major surfaces of the slices to contact with a gaseous atmosphere under drying conditions at elevated temperatures whereby the average moisture content of the slices is reduced to about 30 to 65% by weight, contacting the resultant dried potato slices with steam under conditions whereby substantial rehydration of the slices is avoided, and frying the steam-treated potato slices to provide potato chips of relatively low oil content.
Claim 13
Dependent Claim
49 words
A process according to claim 1, 2, 7, 5 or 8 wherein the moisture content of the potato slices before drying is about 75 to 90 percent by weight, and during drying the moisture content of the potato slices is reduced to about 40 to 60 percent by weight.
References Cited (Backward Citations)
US1676160A
Cited
US2101506A
Cited
USRE23891E
Cited
US3044880A
Cited
US3230094A
Cited
US3424591A
Cited
US3397993A
Cited
US3835222A
Cited
US3649305A
Cited
US3681084A
Cited
US3946116A
Cited
US4084008A
Cited
USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1984-07-06 | 1985-01-05 | 1985-07-07 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1988-07-06 | 1989-01-05 | 1989-07-07 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1992-07-06 | 1993-01-05 | 1993-07-07 | $7700.00 | Window Closed / Lapsed |