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1. 发明申请

WO1994015481A2 PROCESS AND APPARATUS FOR PREPARING FAT FREE SNACK CHIPS 审中-公开
标题翻译：用于制备免费SNACK CHIPS的工艺和设备
公开(公告)号：WO1994015481A2
公开(公告)日：1994-07-21
申请号：PCT/US1994000186
申请日：1994-01-06
申请人： TGTBT, LTD.
发明人： TGTBT, LTD. , SPRECHER, Peter , WIEDERSATZ, John , GAON, David
IPC分类号： A23L00/00
CPC分类号： H05B6/782 , A23L5/15 , A23L7/117 , A23L19/18 , Y10S99/14
摘要： A method and apparatus for preparing essentially fat free chips such as potato chips and the like having an appearance and taste similar to conventional chips without the use of deep fat frying processes. The method of the present invention includes the steps of exposing sliced raw potatoes (12) and the like to a high intensity microwave field that rapidly converts moisture within the slice (12) into steam. These exposed slices (12) are then dried by longer exposure to a lower energy microwave field. The apparatus of the present invention includes a meander waveguide (14) with a microwave absorptive terminator (62) at an end of the waveguide (14). Apertures (18) are provided along portions of the waveguide (14) for transporting the potato slices (12) and the like through the waveguide (14). A belt link type conveyor belt (20) having an open lattice structure is employed to convey raw product slices (12) through the meander waveguide (14). Generally each conveyor belt link (70) has a product slice supporting surface configured to define a hump (76) so as to impart a potato chip-like shape to the raw product slices (12) during the high intensity microwave exposure step. The crisp chip type food product produced by this method and apparatus has not had any fat added to the chip and is therefore low in calories though having the conventional texture and taste associated with deep fat dried chip foods.
摘要翻译：一种用于制备基本上无脂肪的薯片的方法和装置，例如马铃薯片等，其具有与常规芯片相似的外观和味道，而不使用深层油炸方法。本发明的方法包括将切片的生土豆（12）等暴露于将切片（12）内的水分迅速转化为蒸汽的高强度微波场的步骤。然后通过较长时间暴露于较低能量的微波场将这些暴露的切片（12）干燥。本发明的装置包括在波导（14）的一端具有微波吸收终止器（62）的曲折波导（14）。沿着波导（14）的部分设置孔径（18），用于通过波导（14）输送马铃薯切片（12）等。采用具有开口晶格结构的带式连接式输送带（20），以通过曲折波导（14）输送原始产品切片（12）。通常，每个传送带连接件（70）具有产品切片支撑表面，该产品切片支撑表面被配置为限定一个凸起（76），以便在高强度微波曝光步骤期间将原料产品切片（12）赋予马铃薯片状形状。通过该方法和装置生产的脆片式食品不会将任何脂肪添加到芯片中，因此具有与深度干燥的切片食品相关的常规纹理和味道，因此卡路里低。

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