AP99A - Flakes of starchy material - Google Patents
Flakes of starchy material Download PDFInfo
- Publication number
- AP99A AP99A APAP/P/1988/000105A AP8800105A AP99A AP 99 A AP99 A AP 99A AP 8800105 A AP8800105 A AP 8800105A AP 99 A AP99 A AP 99A
- Authority
- AP
- ARIPO
- Prior art keywords
- flakes
- puree
- drum
- starchy material
- film
- Prior art date
Links
- 239000000463 material Substances 0.000 title claims description 17
- 238000000034 method Methods 0.000 claims description 24
- 239000012634 fragment Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 6
- 240000008790 Musa x paradisiaca Species 0.000 claims description 6
- 235000015266 Plantago major Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 2
- 235000002723 Dioscorea alata Nutrition 0.000 description 15
- 235000007056 Dioscorea composita Nutrition 0.000 description 15
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 15
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 15
- 244000281702 Dioscorea villosa Species 0.000 description 15
- 235000004879 dioscorea Nutrition 0.000 description 15
- 239000000203 mixture Substances 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 2
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 2
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 2
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 241000544661 Dioscorea rotundata Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 238000001033 granulometry Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Flakes consisting
Description
This invention relates to flakes of starchy material consisting of fragments of a film obtained by drying a puree of the cooked starchy material on a drum.
The invention also relates to a process for the pro5 duction of flakes of starchy material, in which tubers, fruit and/or roots of a starchy plant are cleaned, trimmed, peeled, cut up, cooked, reduced to puree, the resulting t
puree is dried on a drum, a film of the dried puree is removed from the drum and reduced to fragments.
The yam plays an important part in the feeding of native populations of Africa in particular. In the popular dish known locally as foutou or iyan, the yam is eaten fresh after having been cooked and pounded for a considerable length of time.
However, the yam is a seasonal plant of which the tissues and the starch degrade quickly in storage. It is for this reason that another popular dish known locally as amala, which is a yam flour reconstituted in boiling water, enables these tubers to be eaten for a longer part of the year. Now, the traditional small-scale process for producing this flour does not effectively utilize the tuber and involves high losses of starting material texture of the reconstituted product is
It is for this reason that various researchers have 25 attempted, and described their efforts, to adapt recent processes for the production of potato flakes to the production of yam flakes with a view to enabling dishes similar to foutou to be prepared rapidly or instantaneously by reconstitution with hot water and, optionally, pounding using a 30 pestle or kneading by hand. This attempted adaptation has come up against problems of sticking encountered either during production, particularly at the drying stage, or
BAD ORIGINAL
In addition, the too gummy.
AP000099 during reconstitution.
However, a recent product which enables these problems to be overcome while assuring easy reconstitution is described in European patent EP 141 977. This patent proposes a dry starchy cake, particularly of yam, plantain and/or cassava, in a water-permeable bag. The bag is filled to approximately three quarters of its volume with granules of dry, compacted starchy flakes. To reconstitute the cake, the bag is immersed in cold water, brought to the boil, left to simmer for fifteen minutes and the cake subsequently removed from the bag. The reconstituted cake assumes the shape of the expanded bag. It has a smooth appearance both to look at and to cut, its consistency is elastic, i.e. flexible and soft like that of traditional foutou.
Nevertheless, the process for producing this dry starchy cake in a water-permeable bag described in EP 141 977 is relatively complicated. This is because, compared with a process for the production of flakes by drying a puree starchy material on a drum, it comprises an essential additional step of compacting the flakes, an additional granulation step and filling of water-per me ab 1 e bags.
The object of the present invention is to provide flakes of a starchy material, particularly yam, plantain and/or cassava, which may also readily be constituted in the iZrm of a product similar to traditional foutou, but which are considerably easier to produce than the dry starchy cake mentioned above.
To this end, the flakes of starchy material according to the present invention are characterized in that they consist of fragments of a film weighing from 1.0 to 1.7 g/dm?, of which 80¾ are between 0.3 and 3 mm in size, and have a bulk density of 350 to 550 g/1.
Similarly, the process for producing the starchy flakes according to the invention is characterized in that the puree is dried on a drum so that the film of dried puree weighs
BAD ORIGINAL from i.O to 1.7 g/dm2 and the film removed from the drum is reduced to fragments or flakes of which 80% are between 0.3 and 3 mm in size and which have a bulk density of 350 to 550 g/1.
The starchy material mentioned is preferably yam. Out of the yam season, it may be replaced with advantage by plantain and/or cassava.
It has been found that flakes having the characteristics described above provide for the particularly easy preparation of a product similar to traditional foutou. The flakes may be reconstituted in particular by mixing with lukewarm water in a quantity of one volume flakes to one volume water. Accordingly, reconstitution does not involve the slightest problem of dosage, irrespective of the container used. In addition, an elastic texture similar to that of traditional foutou may readily be obtained simply by kneading the mixture of flakes and lukewarm water with the palm of the hand for example.
The process for producing these flakes is much simpler to carry out than the process for producing the dry starchy cake mentioned above and does not suffer from the drawbacks caused by sticky texture encountered in the prior art. It may be assumed that these drawbacks are overcome by virtue of the relatively heavy «eight of the film produced on the drying drum. This relatively heavy weight and a precise, but easy-to-obtain granulometry together with a bulk density which is also relatively high are thus the essential elements which, surprisingly, are sufficient to achieve the objective on which the invention is based.
Accordingly, the flakes according to the present invention consist of fragments of a film of starchy puree dried on a drum having a weight of 1.0 to 1.7 g/dm2. Most of the flakes are between 0.3 and 3 mm in size and have a bulk density of 350 to 550 g/1. If these characteristics are not observed, i.e. if the weight of the film is below 1.0 g/dm2
APO00099
BAD ORIGINAL or above 1.7 g/dm2 and/or if too high a percentage of the flakes are smaller than 0.3 mm or larger than 3 mm in size and/or if the bulk density of the flakes is below 350 g/1 or above 550 g/1, the flakes cannot be reconstituted as easily and there is a risk of sticky texture problems arising.
The starting material used to carry out the process according to the invention preferably consists of fresh yam tubers of any origin. These fresh tubers generally have a relatively high dry matter content of around 32 to 35%. Extreme values of as low as around 28% or as high as around 42% may be encountered. The process according to the invention may readily be carried out with any of these tubers, including those which have the lowest dry matter content and which are the most difficult to treat by traditional methods.
The process according to the invention may also be carried out using plantain and/or cassava roots which, on their own or in admixture, form a recommended and adequate substitute for yam out of the yam season.
The steps of cleaning, trimming, peeling and cutting up are well known to the person skilled in the art and do not present any particular problems. However, peeling with steam is preferred to peeling with lye . It is also preferred, optionally after the tubers, fruits or roots have been precut into pieces the size of a large potato for example, to peel them and then cut them into slices 1 to 2 cm thick.
After they have been peeled and cut up, the tubers, fruits or roots may be cooked in boiling water or in steam for example. In one preferred embodiment of the process, the tubers, fruits or roots are cooked with steam at atmospheric pressure for 25 to 50 minutes. This cooking step may be carried out continuously, for example in a perforated conveyor belt cooker on which the slices are arranged in a relatively thin layer, for example between 5 and 20 cm thick, in order to ensure uniformity of the steam treatment.
The cooked tubers, fruits or roots may be reduced to puree, for example in a traditional puree press, in which the cooked pieces are pressed through a plate formed with holes approximately 5 to 10 mm in diameter or slots approx5 imately 8 mm long having a total open area of approximately 40 to 60%.
The puree may then be dried on a drum by disposing it in the sump of a traditional two-drum dryer or in the distribution trough of a traditional single-drum dryer equipped with several satellites. It is recommended to use a singledrum dryer equipped with four or'five satellites which facilitate the deposition of a sufficiently thick film of puree on the drum. In one preferred embodiment of the process according to the invention, which is particularly suitable for imparting the desired properties to the film and to the flakes, the puree is dried on a drum rotating at a speed of 2 to 6 revolutions per minute and heated by steam at 3 · bar to a residual moisture content of 4 to 15%
The dry film detached from the drum by a scraper blade may then be reduced to fragments or flakes in a hammer mill equipped with a sufficiently fine grille or by breaking it up into pieces which are passed through a grille by means of rotating brushes for example. Thus, in one preferred embodiment of the process according to the invention, the ,'Ilm is reduced into fragments or flakes by passage through a 0.5 to 3 mm mesh grille.
The product and the process according to the invention are illustrated by the following Examples in which the percentages are percentages by weight.
EXAMPLE 1
A mixture of yam varieties of the Dioscorea rotundata species from the Ivory Coast is used as the starting material. The mixture consists of fresh tubers of the Kponan (20%),
Sopere Assawa (50%), Krengle (15%) and Gnan (15%) varieties.
The tubers are cleaned, trimmed, cut up into pieces the
APO00099 size of a large potato, steam-peeled and cut into slices 1 to 1.2 cm thick.
The slices are cooked for 40 minutes in steam at atmospheric pressure at 100°C in a perforated conveyor belt cooker on which the slices are arranged in a layer approximately 13 cm thick. The cooked slices are reduced to puree in a puree press. 0.05% Na2^2°5 and 0.1% acidic sodium pyrophosphate are added to the resulting puree which has a dry matter content of approximately 33%.
The puree is dried on a drum 1.25 m in diameter and
5.5 m wide rotating at 2 r.p.m. 'The drum is heated from inside with steam under a pressure of 4 bar. It is equipped with five satellites distributed at intervals of 30° and has an effective drying surface of 17 m2 between the distribution trough for the puree and the blade which detaches the film of dried puree. This film weighs 1.5 g/dm2 and has a residual moisture content of 6 to 7%.
The film is reduced to flakes by breaking up and passing the fragments through a 2 mm mesh sieve by means of rotating brushes. Flakes are obtained of which more than 80% are between 0.3 and 2.0 mm in size and which have a bulk density of 448 g/1.
To reconstitute the flakes, 1 volume of lukewarm water (35°C) is added to xJie same volume of flakes while mixing with a fork so that all the flakes are thoroughly covered with water. The whole is left standing for 1 minute. A paste is obtained to which the smooth appearance and elastic texture of traditional foutou is readily imparted by kneading with the palm of the hand.
EXAMPLE 2
The procedure is as described in Example 1 with the following differences:
The starting material consists of fresh yam tubers of the Kponan variety (instead of a mixture of varieties) from the Ivory Coast which have a dry matter content of approxi7 mately 35%.
The slices are cooked in steam at atmospheric pressure for 30 minutes at 98°C (as opposed to 40 minutes at 100°C).
The puree is dried on the drum rotating at 3.8 revolu5 tions per minute (as opposed to 2 revolutions per minute) and heated with steam at 8 bar (as opposed to 4 bar).
The film detached from the drum weighs 1.7 g/dm2. It is reduced to flakes by breaking up and passing the fragments through a 1.0 mm mesh sieve (as opposed to 2.0 mm).
Flakes are obtained of which more than 80% are between
0.3 and 1.0 mm in size. They ha've a bulk density of 500 g/1 and may also be readily reconstituted in the same way as described in Example 1.
EXAMPLE 3
The procedure is as described in Example 1 with the following differences:
The starting material consists of fresh yam tubers of the Krengle variety (instead of a mixture of varieties) from the Ivory Coast which have a dry matter content of approxi20 mately 35%.
The puree is dried on the drum equipped with four satellites (as opposed to five) rotating at 2.5 r.p.m. (as opposed to 2 r.p.m.) and heated with steam at 5.5 bar (as opposed to 4 bar).
The film detached from the drum weighs 1.1 g/dm2. It is reduced to flakes by breaking up and by passing the fragments through a 1.0 mm mesh sieve (as opposed to 2.0 mm).
Flakes are obtained of which more than 80% are between 0.3 and 1.0 mm in size. They have a bulk density of 388 g/1 and may also be readily reconstituted in the same way as described in Example 1.
Claims (10)
1. Flakes of starchy material consisting of fragments of a film obtained by drying on a drum of a puree of cooked starchy material, characterized in that they consist of fragments of a film weighing 1.0 to 1.7 g/dm2, of which 80% are between 0.3 and 3 mm in size, and have a bulk density of 350 to 550 g/1.
2. Flakes of starchy material as claimed in claim 1, characterized in that they may be reconstituted by mixing with lukewarm water in a quantity of one volume flakes to one volume water.
3. Flakes of starchy material as claimed in claim 1 or 2, characterized in that the starchy material is yam.
4. Flakes of starchy material as claimed in claim 1 or 2, characterized in that the starchy material is plantain and/or cassava .
5. A process for the production of starchy flakes in which tubers, fruit and/or roots of a starchy plant a-® cleaned, trimmed, peeled, cut up, cooked, reduced to puree, the resulting puree dried on a drum, a film of the dried puree is detached from the drum and then reduced to fragments, characterized in that the puree is dried on a drum so that the film of dried puree weighs from 1.0 to 1.7 g/dm2 and the film detached from the drum is reduced to fragments or .lakes, of which 80% are between 0.3 and 3 mm in size and which have a bulk density of 350 to 550 g/1.
6. A process as claimed in claim 5, characterized in that, after they have been peeled and cut up, the tubers, fruit and/or roots are cooked for 25 to 50 minutes in steam at atmospheric pressure.
7. A process as claimed in claim 5, characterized in that the puree is dried on a drum rotating at 2 to 6 revolutions per minute and heated by steam at 3 to 10 bar to a residual moisture content of 4 to 15%.
8. A process as claimed in claim 5, characterized in that the film is reduced to fragments or flakes by passing it through a 0.5 to 3 mm mesh grille.
9. A process as claimed in any of claims 5 to 8, characterized in that the starchy material is yam.
10. A process as claimed in any of claims 5 to 8, characterized in that the starchy material is plantain and/or cassava.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP87201995A EP0312651A1 (en) | 1987-10-19 | 1987-10-19 | Starchy food flakes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| AP99A true AP99A (en) | 1990-09-28 |
| AP8800105A0 AP8800105A0 (en) | 1990-09-28 |
Family
ID=8197686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| APAP/P/1988/000105A AP99A (en) | 1987-10-19 | 1988-10-10 | Flakes of starchy material |
Country Status (5)
| Country | Link |
|---|---|
| EP (1) | EP0312651A1 (en) |
| AP (1) | AP99A (en) |
| FR (1) | FR2621786B1 (en) |
| MA (1) | MA21406A1 (en) |
| OA (1) | OA08962A (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT409061B (en) * | 1996-11-04 | 2002-05-27 | Emmerich Dipl Ing Dr Berghofer | Process for producing dried preparations from Jerusalem artichoke tubers and/or chicory roots and the dried preparations obtained by the process |
| FR2788941B1 (en) * | 1999-01-28 | 2001-06-01 | Antoine Koyazounda | FOOD FOR HUMAN FEEDS BASED ON MANIOC STARCH, VEGETABLES OR FRUITS WITH A DIETETIC CONTRIBUTION |
| DE10355945A1 (en) * | 2003-11-29 | 2005-06-30 | Antwi-Afriyie Marfo | Instant foods |
| US7619188B2 (en) | 2005-05-17 | 2009-11-17 | Bendall Innovations, Inc. | Apparatus and method for cooking dehydrated powdered food |
| WO2023014234A1 (en) * | 2021-08-05 | 2023-02-09 | Etienne Parfait PEK PEK | Enriched dry starch intended for preventing and controlling micronutrient deficiencies and nutritional anaemia in infants and young children, and method for producing same |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1222000B (en) * | 1959-12-02 | 1966-07-28 | Corn Products Co | Process and device for the production of a dust-free flake starch by compression |
| DE1917550A1 (en) * | 1968-04-02 | 1969-10-23 | Quaker Oats Co | Instant grain products |
| DE2457647A1 (en) * | 1974-12-06 | 1976-06-10 | Heinr Auer Muehlenwerke Kgaa | METHOD OF MANUFACTURING INSTANT NUTRITION IN FLAKE FORM |
| DE3338887C1 (en) * | 1983-10-27 | 1985-05-09 | Gerhard Dr. 6900 Heidelberg Wilke | By placing it in hot water, it is immediately possible to convert the starch-based dry product into ready-to-eat condition for the preparation of dumplings |
| EP0141977A1 (en) * | 1983-11-04 | 1985-05-22 | Societe Des Produits Nestle S.A. | Starch bread |
| DD224617A1 (en) * | 1984-05-25 | 1985-07-10 | Akad Wissenschaften Ddr | METHOD FOR PRODUCING A STORAGE DRY PRODUCT FROM YAMS ROOT |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1408717A (en) * | 1964-02-03 | 1965-08-20 | Sediac Soc Pour L Etude Et Le | Process for manufacturing a dry food product composed of precooked cassava and fruit pulps |
| FR1395654A (en) * | 1964-02-18 | 1965-04-16 | Sediac Soc Pour L Etude Et Le | Process for the manufacture of a precooked tropical food product based on yam or cassava roots, or plantain |
-
1987
- 1987-10-19 EP EP87201995A patent/EP0312651A1/en not_active Withdrawn
-
1988
- 1988-10-10 AP APAP/P/1988/000105A patent/AP99A/en active
- 1988-10-14 MA MA21646A patent/MA21406A1/en unknown
- 1988-10-18 FR FR888813707A patent/FR2621786B1/en not_active Expired - Fee Related
- 1988-10-19 OA OA59453A patent/OA08962A/en unknown
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1222000B (en) * | 1959-12-02 | 1966-07-28 | Corn Products Co | Process and device for the production of a dust-free flake starch by compression |
| DE1917550A1 (en) * | 1968-04-02 | 1969-10-23 | Quaker Oats Co | Instant grain products |
| DE2457647A1 (en) * | 1974-12-06 | 1976-06-10 | Heinr Auer Muehlenwerke Kgaa | METHOD OF MANUFACTURING INSTANT NUTRITION IN FLAKE FORM |
| DE3338887C1 (en) * | 1983-10-27 | 1985-05-09 | Gerhard Dr. 6900 Heidelberg Wilke | By placing it in hot water, it is immediately possible to convert the starch-based dry product into ready-to-eat condition for the preparation of dumplings |
| EP0141977A1 (en) * | 1983-11-04 | 1985-05-22 | Societe Des Produits Nestle S.A. | Starch bread |
| DD224617A1 (en) * | 1984-05-25 | 1985-07-10 | Akad Wissenschaften Ddr | METHOD FOR PRODUCING A STORAGE DRY PRODUCT FROM YAMS ROOT |
Also Published As
| Publication number | Publication date |
|---|---|
| OA08962A (en) | 1990-11-30 |
| FR2621786A1 (en) | 1989-04-21 |
| EP0312651A1 (en) | 1989-04-26 |
| MA21406A1 (en) | 1989-07-01 |
| AP8800105A0 (en) | 1990-09-28 |
| FR2621786B1 (en) | 1991-03-15 |
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