PROCESS FOR PRODUCING FRIED POTATOES HAVING IMPROVED TEXTURE AND OIL CONTENT

Title:

PROCESS FOR PRODUCING FRIED POTATOES HAVING IMPROVED TEXTURE AND OIL CONTENT

Document Type and Number:

WIPO Patent Application WO/2003/065824

Kind Code:

A1

Abstract:

It is intended to lower the oil content in fried potatoes and obtain fried potatoes having a highly crisp surface texture and a light and dry inside texture. Before frying in oil, potatoes are blanched using an aqueous solution containing reduced dextrin and then fried. Thus, the oil content in the fried potatoes can be lowered and fried potatoes having a highly crisp surface texture and a light and dry inside texture can be obtained.

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Inventors:

YAMADA AKIHIRO (JP)
YAKU SHUNJI (JP)

Application Number:

PCT/JP2003/001186

Publication Date:

August 14, 2003

Filing Date:

February 05, 2003

Export Citation:

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Assignee:

TOWA CHEMICAL IND (JP)
YAMADA AKIHIRO (JP)
YAKU SHUNJI (JP)

International Classes:

A23L1/00; A23L19/18; (IPC1-7): A23L1/217

Domestic Patent References:

WO1998018347A1

1998-05-07

Foreign References:

EP0916268A2	1999-05-19
JPH03168062A	1991-07-19

Attorney, Agent or Firm:

Ota, Keiichi (1-12 Toranomon 1-chom, Minato-ku Tokyo, JP)

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