Process for producing potato chips

Abstract

Fried chips comprising potato solids are made by blanching pieces of raw potatoes containing in excess of 0.2 percent reducing sugar to gel starch contained therein, drying said pieces to a moisture content of about 25 to 60 percent, forming a dough comprising at least about 60 percent by weight of potato solids from said pieces, mixing said dough with yeast and allowing said mixture to ferment for a time sufficient to lower the sugar content below about .[.0.27.]. .Iadd.0.2 .Iaddend.percent by weight of original raw potatoes, forming said dough into chips, drying said chips to a moisture content of from 6-20 percent by weight and frying said chips.

We claim: 
     
       1. A process for producing potato chips which comprises: 1. blanching pieces of raw potato containing in excess of 0.2 percent by weight of reducing sugar which are subject to enzymatic darkening and which have a moisture content of at least 70 percent by weight in water or steam at a temperature of from about 180° to 212° F. for a time sufficient to gelatinize starch contained therein and to prevent enzymatic darkening;   2. drying said potato pieces to a moisture content of from 25-60 percent by weight;   2. .Badd..[.3..]..Baddend. forming a dough containing yeast from said pieces, the total solids in said dough comprising at least 60 percent by weight of potato solids, and allowing said dough to ferment for a time sufficient to lower the reducing sugar content to below about 0.2 percent by weight of original raw potatoes;   4. forming said dough into chips;   5. drying said chips to a moisture content of from 6-20 percent by weight; and   6. frying said chips.   
     
     
       2. The process of claim 1 wherein said dough contains from about 0.1 to 1.0 percent by weight of yeast based on the total solids content. 
     
     
       3. The process of claim 2 wherein up to 40 percent by weight of the potato solids content of said dough is replaced with another starch containing material. 
     
     
       4. The process of claim 3 wherein said other starch containing material is rice flour. 
     
     
       5. The process of claim 2 wherein said dough is extruded into a ribbon, the surfaces of said ribbon are air dried and shaped bodies are cut from said ribbon. 
     
     
       6. The process of claim 2 wherein said shaped bodies are dried to a moisture content of from 8 to 16 percent by weight. 
     
     
       7. A process for the production of a fried potato product from potatoes containing in excess of 0.2 percent by weight of reducing sugars which comprises forming a .Iadd.potato .Iaddend.dough comprising said potatoes .Iadd., water .Iaddend.and yeast, said yeast being present in an amount sufficient to ferment said reducing sugars, allowing said dough to ferment for a time sufficient to lower the reducing sugar content .Iadd.to .Iaddend.below about 0.2 percent by weight .[.of.]. .Iadd.based on .Iaddend.said potatoes, forming the dough into shaped bodies and frying said shaped bodies. 
     
     
       8. A process for producing potato chips which comprises: 1. blanching pieces of raw potatoes containing in excess of 0.2 percent by weight of reducing sugar which are subject to enzymatic darkening and which have a moisture content of at least 70 percent by weight in water or steam at a temperature of from about 180° F. to 212° F. for a time sufficient to gelatinize starch conained therein and to prevent enzymatic darkening;   2. drying said potato pieces to a moisture content of from 25-60 percent by weight;   
     
     
       3. forming a dough from said potato pieces, the total solids in said dough comprising at least about 60 percent by weight of potato solids; 4. mixing said dough with yeast and allowing the mixture to ferment for a time sufficent to lower the sugar content below about 0.2 percent by weight of original raw potatoes;   5. raising the temperature of said dough to within the range of 175° to 215° F. and forming said dough into chips;   6. drying said chips to a moisture content of from 6-20 percent by weight; and   7. frying said chips in deep fat.   
     
     
       9. The process of claim 8 wherein from about 0.1 to 1.0 percent by weight of yeast based on the total solids content is added to aid dough. .Iadd. 10. A process of claim 7 in which the dough is formed into shaped bodies which are fried to provide potato chips..Iaddend..Iadd. 11. A process of claim 10 in which the total solids in said dough comprises at least about 60 percent by weight of potato solids..Iaddend. .Iadd. 12. A process for the production of a potato product from potatoes containing in excess of 0.2 percent by weight of reducing sugars which comprises fermenting a potato dough comprising potato solids from said potatoes, water and yeast in an amount sufficient to ferment said reducing sugars, said fermenting being continued for a time sufficient to lower the reducing sugar content to below about 0.2 percent by weight based on said potatoes, and forming the dough into shaped bodies for frying..Iaddend..Iadd. 13. A process of claim 12 in which the dough is formed into shaped bodies which upon frying are potato chips..Iaddend..Iadd. 14. A process of claim 13 in which the total solids insaid dough comprises at least about 60 percent by weight of potato solids..Iaddend..Iadd. 15. A process for the production of a fried potato product from potatoes containing in excess of 0.2 percent by weight of reducing sugars which comprises fermenting a potato dough comprising potato solids from aid potatoes, water and yeast in an amount sufficient to ferment said reducing sugars, said fermenting being continued for a time sufficient to lower the reducing sugar content to below about 0.2 percent by weight based on said potatoes, forming the dough into shaped bodies and frying said shaped bodies..Iaddend..Iadd. 16. A process of claim 15 in which the dough is formed into shaped bodies which are fried to provide potato chips..Iaddend..Iadd. 17. A process of claim 16 in which the total solids in said dough comprises at least about 60 percent by weight of potato solids..Iaddend..Iadd. 18. A process for the production of a potato product from potatoes containing in excess of 0.2 percent by weight of reducing sugars which comprises forming a potato dough comprising potato solids from said potatoes, water and yeast in an amount sufficient to ferment said reducing sugars, fermenting said dough for a time sufficient to lower the reducing sugar content to below about 0.2 percent by weight based on said potatoes, and forming the dough into shaped bodies for frying..Iaddend..Iadd. 19. A process of claim 18 in which the dough is formed into shaped bodies which upon frying are potato chips..Iaddend..Iadd. 20. A process of claim 19 in which the total solids in said dough comprises at lest about 60 percent by weight of potato solids..Iaddend.