Process for seasoning low-fat snacks
View Patent ↗A method for preparing a low-fat snack food fries the snack food, removes some of the oil accumulated by the frying, re-applies oil onto the surface of the snack food and then applying a seasoning or flavoring that adheres to the snack food via the surface coating of oil.
1. A method for preparing seasoned low-fat snacks comprising:
frying the snack food in a first oil;
centrifuging the snack food for between 2.5 and 3.0 minutes at between 400° F. and 440° F.;
depositing a second oil on the snack food; and
applying a seasoning on the snack food.
2. The method of claim 1 wherein frying the snack food in a first oil comprises:
depositing the snack food in the first oil, the first oil having a temperature of between 290° F. and 305° F.; and
removing the snack food from the first oil after about 9 to 10 minutes.
3. The method of claim 2 wherein the first temperature is between 295° F. and 305° F.
4. The method of claim 2 wherein the second temperature is about 295° F.
5. The method of claim 1 wherein frying the snack food in a first oil comprises:
depositing the snack food in the first oil, the first oil having a first temperature of between 290° F. and 305° F.; and
removing the snack food from the first oil when the first oil has a second temperature of between 290° F. and 300° F.
6. The method of claim 5 wherein the first temperature is about 300° F.
7. The method of claim 1 wherein frying the snack food in a first oil comprises:
depositing the snack food in the first oil, the first oil having a temperature of between 290° F. and 305° F.; and
removing the snack food from the first oil when the snack food comprises 27% and 31% first oil by weight.
8. The method of claim 7 wherein removing the snack food from the first oil when the snack food comprises 27% and 31% first oil by weight comprises removing the snack food from the first oil when the snack food comprises about 29% first oil by weight.
9. The method of claim 1 wherein the first oil comprises oleic acid.
10. The method of claim 1 wherein the first oil is sunflower oil or safflower oil.
11. The method of claim 1 wherein the first oil and the second oil are the same.
12. The method of claim 1 wherein centrifuging the snack food comprises centrifuging the snack food for about 2.7 minutes.
13. The method of claim 1 wherein centrifuging the snack food comprises centrifuging the snack food at between 415° F. and 425° F.
14. The method of claim 1 wherein centrifuging the snack food comprises centrifuging the snack food at about 420° F.
15. The method of claim 1 wherein centrifuging the snack food for between 2.5 and 3.0 minutes at between 400° F. and 440° F. further comprises centrifuging the snack food until the snack food comprises about 20.5% to 24.5% first oil by weight.
16. The method of claim 1 wherein depositing a second oil on the snack food comprises spraying the second oil on the snack food.
17. The method of claim 1 wherein depositing a second oil on the snack food comprises increasing a percentage, by weight, of the first oil and the second oil in the snack food by 1.4% to 1.6%.
18. The method of claim 17 wherein the percentage is increased by about 1.5%.
19. The method of claim 1 wherein depositing a second oil on the snack food comprises spraying the second oil on the snack food.
20. The method of claim 1 wherein the snack food comprises potato.