Annette D Jones

US Patent:

20090017178, Jan 15, 2009

Filed:

Jul 13, 2007

Appl. No.:

11/777839

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
Annette Stiers Jones - Carrollton TX, US
Renu Mathew - Plano TX, US
Donald Vaughn Neel - Highland Village TX, US
Gerald Vogel - Plano TX, US
Sheila Wright - McKinney TX, US

International Classification:

A23L 1/01

US Classification:

426438

Abstract:

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

US Patent:

20110281005, Nov 17, 2011

Filed:

Jun 6, 2011

Appl. No.:

13/153960

Inventors:

Pravin Maganlal Desai - Carrollton TX, US
Annette Stiers Jones - Carrollton TX, US
Renu Mathew - Plano TX, US
Donald Vaughn Neel - Highland Village TX, US
Gerald Vogel - Plano TX, US
Sheila Wright - McKinney TX, US

Assignee:

FRITO-LAY NORTH AMERICA, INC. - Plano TX

International Classification:

A23L 1/217

US Classification:

426438

Abstract:

A method is disclosed which reduces the oil content of a potato chip. The method teaches that a steeper, faster temperature drop upon initial introduction of the potato slice to the fryer, followed by a longer period of exposure to lower temperatures before increasing to standard frying temperatures, reduces oil content of a potato chip. The invention further discloses a pre-treatment method which involves submerging the potatoes in a hot water bath which results in decreased oil content. Additionally, the invention discloses a post-treatment method involving subjecting the potato chip to superheated steam that further reduces oil content. The two pre and post-treatment methods, combined with the primary temperature scheme method for reducing oil content, yield a potato chip with significantly reduced oil content.

Address:

305 Riley Rd, Austin, TX 78746

VIN:

WBANW13578CZ78004

Make:

BMW

Model:

5 SERIES

Year:

2008