CA1050807A - Process for preparing a starchy foodstuff - Google Patents
Process for preparing a starchy foodstuffInfo
- Publication number
- CA1050807A CA1050807A CA240,661A CA240661A CA1050807A CA 1050807 A CA1050807 A CA 1050807A CA 240661 A CA240661 A CA 240661A CA 1050807 A CA1050807 A CA 1050807A
- Authority
- CA
- Canada
- Prior art keywords
- starchy
- base
- foodstuff
- shaped
- tapioca starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
Abstract
ABSTRACT
This invention relates to a novel process for preparing a shaped starchy foodstuff which is preferably fried. This is accomplished by hydrating a dry starchy foodstuff base where an effective amount of a raw or pre-gelatinized modified tapioca starch is added to bind the starchy foodstuff. Then the hydrated starchy foodstuff with tapioca starch is shaped.
When frying is the next desired step the shaped starchy foodstuff is placed in the fryer while the food-stuff is as cool as practical, without being frozen, to minimize weight loss and oil pickup.
Subsequent to either the frying or shaping step the starchy foodstuff is preferably frozen.
This invention relates to a novel process for preparing a shaped starchy foodstuff which is preferably fried. This is accomplished by hydrating a dry starchy foodstuff base where an effective amount of a raw or pre-gelatinized modified tapioca starch is added to bind the starchy foodstuff. Then the hydrated starchy foodstuff with tapioca starch is shaped.
When frying is the next desired step the shaped starchy foodstuff is placed in the fryer while the food-stuff is as cool as practical, without being frozen, to minimize weight loss and oil pickup.
Subsequent to either the frying or shaping step the starchy foodstuff is preferably frozen.
Description
16:1 ~B61~
The prior ark has long sought methods of pro-ducing starchy foodstuffs which the consumer could prepare directly from the freezer. The commercial prodllction of such foodstuPfs generally involves hydrating and mixing a starchy base, shaping into a specific shape and then optionally precooking then freezing and packaging. Many problems were faced in several of these steps.
Using fresh vegetables as the starchy foodstuff base seemed to result in a product which had a less than optimum flavor. In the prior art as in the instant inven-tion it has been found that using dehydrated vegetables produces a product with a decided flavor advantage.
However, in using dry starchy foodstuff bases such as dehydrated vegetables, the serious limitation that once hydrated they would not bind sufficiently to hold a specific shape was encountered. The prior art attempted to solve this problem by using thermal gelling binders with dehy drated vegetables, as in U.5. Patent 3,399,062. Generally this combination still did not bind together sufficiently to be used in high speed patty making machines or the like where strong binding properties in the product were neces-sary. Also using gums as binders generally resulted in a sticky gummy product with a slimy texture. Thus, the taste and texture of the resultant were considered inadequate.
The prior art also attempted to use starch binders as in U.S. Patent 2,785,981 but generally the product obtained could not keep a shape, was very sticky, wet and gummy and was difEicult to handle. These binders wexe unsuitable where strong binding properties were needed.
Not only would most of the common starch binders not have sufficient binding properties to enable one to make patties but upon introduction of the patty into the fryer the :~(3 5~8~37 patties would fall apartu Many of these starches also had drawbacks as to the resultant texture and Elavor, resulting sometimes in a grainy texture and other times in a sticky, wet or slimy texture.
When the additional step of pre-cooking by deep fat frying is desired for the starchy foodstuf the result of this step is characterized by substantial product loss and oil pickup. This greatly increases the costs and decreases the quality of the product and thereby limits it.
The present invention is intended to sa~isfy the need for a process of making a product based on a dry starchy foodstuf which can hold its form in shaping pro-cesses, and produce a product with desirable texture and taste which can be handled relatively easily.
The present invention also provides a process for ' minimizing solids loss and oil pickup which occur in deep fat frying.
The objects of this invention are accomplished by hydrating a dry starchy foodstuff base, where an effective ~ -20 amount of a raw or pregelatinized modiied tapioca starch -~
is added to bind the starchy foodstuf when shaped. The tapioca starch which is added is either pregelatinized and then modified to cleave the granules sufficiently to pro-duce a shorter less stringy textured starch or is a raw tapioca starch which is partially gelatinized before the shaping step through subjecting the raw tapioca starch to temperatures over the ~elatinization temperature range of tapioca starch (125~F-145F~ for a period of time effective to partially gelatinize the tapioca starch. The starchy foodstuff base is then shaped within the temperature range of about 32F to about 150F and preferably within about 32F to ab~ut 50F.
The optional frying step is carried out by placing the shaped starchy foodstuff into the fryer with the food-stuff as cool as practical without being frozen and prePer-ably within the temperature range of about 32F to 50F.
Then either after the shaping or frying step the foodstuff can be subsequently frozen, stored, and packaged for latter use.
The objects, aspects, features and advantages of the instant invention will become manifest during the following description of the invention.
The process of this invention comprehends working a dry starchy foodstuff base which has been hydrated. This ~
dry starchy foodstuff base includes such items as dehydrated ; --potato shreds, dehydrated potato flakes, rice, macaron:i r etc. The dry staxchy foodstuff base is not thus limited hy these examples but include such categories as dehydrated v getahles and alimentary pastes. The moisture level of the starchy foodstuff base prior to hydration with water is preferably less than 10% and after preferably from about 65~ to 85~. The temperature of hydration used is not critical and has no significant effect on the resultant product. The only diference being the lower the tempera-ture the more time will have to be allowed for the parti-cles to rehydrate~ The tapioca starch is added to the starchy foodstuff base in an amount effective to bind the hydrated starchy foodstuff in the shaping step. The tapioca starch used i~ either a raw tapioca or a pregela-tinized modified tapioca~
The raw tapioca starch is added before the shaping step and is then subjected to temperatures over the gela-tinization range (125F - 145F) of tapioca starch Eor a period of time effective to partially gelatinize the tapioca starch. The raw tapioca starch is ef~ectively employed at levels of about 5% to 20% by weight and prefer-ably about 9 to 11~ by weight (the total weight being the final weight of the shaped starchy foodstuff). If hydration temperatures above the gelatinization range of tapioca starch are employed, it is then preferable to add the raw tapioca starch after hydration so the raw tapioca starch is not subjected to gelatinization temperatures for a pro--longed period of time. If the raw tapioca starch is subjected to gelatinization temperatures for a prolonged period of time it becomes completely gelatinized thus making the product sticky and gummy. This partial gelatini~
zation imparts the tapioca starch with the binding properties necessary to bind the hydrated starchy base without the sticky wet or gummy characteristics common to other starch binders such as pregelatinized (completely gelatinized) tapioca starch, corn starch, potato starch and others.
Pregelatinized tapioca starch which has been modified to cleave the granules su~ficiently to produce a shorter, les~ stringy textured starch may also be used.
The modification of the pregelatinized tapioca starch results in the same desirable binding characteristics as present in partially gelatinized tapioca starch. These tapioca starches are the only starch binders known to applicants which bind the starch foodstuff sufficiently to be used in shaping processes which require strong binding properties and which do not impart a sticky, wet, or gummy characteristics to the foodstuff making their handling ~... - . ~ . .
, ': ' ':, ~
1~807 difficult and the resultant texture undesirable. The pregelatinized modified tapioca starch does not requi.re any gelatinization as in the raw tapioca starc:h and it is not necessary to subject it to temperatures over the ge:La~iniza-tion range, although it can be without any adverse effect.
The pregelatinized modified tapioca starch is added either before hydration or preferably after hydration where it is mixed into the hydrated starchy foodstuff base along with any flavoring ingredients desired. The pregelatinized ~:
modified tapioca starch is effectively employed at levels of about 1% to 15% by weight, preferably between about 2%
to 10% by weight and optimumly at about 3% to 4% by weight (the total weight being the weight of the shaped starchy ~oodstuff).
The minimum particle size of the dry starchy foodstuEi base is where about 80% of the particles are greater than 40 mesh (U.S. Standard) size so as to exclude 10urs and similar sized particles. Inclusive in the term particles are granules, shreds, flakes, noodles, pieces, etc. The maximum particle si~e is only limited by practical-ity and the shape and size of the product being formed.
The most preferred size is when the dry starchy oodstuff base is in shred ~orm. In this form the optimum binding characteristics are obseryed along with a desirable texture.
The first step o the process is hydrating the dry starchy foodstuf base. When raw tapioca starch is used as the binder it is added after hydration if hydration ;~
temperatures over the gelatinization range (125F - 145F) of tapioca starch are employed. The mixture is then subjected to temperatures greater than about 125F for a period o time efecti~e to partially gelatinize the tapioca starch. ~his preerably involves adding the raw .~ , ~ , .
.
~ iO8~7 ~
tapioca starch to the hydrated starchy foodstuff base while it is still over 125F due to the hydration temperatures, then cooling the mixture to prevent complete gelatinization.
If hydration temperatures below the gelatinization range of raw tapioca starch are employed or are below about 125F
then the raw tapioca s-tarch can be added either before or after hydration, and subsequent to hydration the tapioca starch is subjected to temperatures greater than about 125F for a period of time effective to partially gelatinize 10 ~che tapioca starch. -~
When pregelatinized modified tapioca starch is used as the binder, it can be added either before or after the hydration step with the temperature of hydration not being critical as it was with raw tapioca starch. The additional flavorings, spices or ingredients can be option-ally added, preferably after the hydrating step, to enhance or change the character of the resultant foodstuff. Examples of such ingredients are onions~ eggs, butter, cheeses, tomatoes, sour cream, etc.
After hydration, the hydrated starchy foodstuff base with tapioca starch and any additional ingredients desired to be mixed into it is then shaped. This shaping can take several forms as commonly known in the prior art ~patty making, extruding, sheeting, etc.)~ Because the mixture has su~ficient binders the mixture is easily shaped within the temperature range of about 32F to 150F and ^~
handles and ~inds sufficiently, overcoming the limitations that hinaered prior art. Preferably the shaping is carried out while the hydrated starchy foodstuff is within the temperature range from about 32F to 50F as the binding properties of the tapioca starches are maximized in this ranye.
~: ' - ' .: , ~~~
After this step the shaped mixture can be option-ally pre-cooked and, if pre-cooked it is usually deep fat fried. The vital point of this step is to introduce the shaped starchy foodstuff into the deep fat fryer while the shaped starchy foodstuff is as cool as practical without being frozen and preferably is within the tempera-ture range of about 32F to about 50~F. This may involve an additional cooling step before introduction into the fryer to adjust the temperature of the shaped starchy foodstuff. As shown in Tables I and II the cooler the temperature of the shaped starchy foodstuff upon introduction into the fryer, the less weight loss and oil pickup occurs. This is especially important as it is critical in obtaining an eficient process to minimize weight loss and oil pickup.
The following preferred steps are common to the prior art and in an embodiment of this invention can be eliminated, substituted, or switched around w~th other common steps.
Either after the optional frying step, or after the shaping step, the product is cartoned, then frozen, and subsequently cased. The product can then be distributed and when used by the consumer can be prepared directly from the freezer by frying, baking, broiling or grilling. In this process, a product which has an extremely easy prepara-tion by the consumer, which also has variety, can be formed into individual servings, requires minimal clean-up and which is resistant to shipplng damage r is produced.
EXAMP~E I
Fifteen pounds of dehydrated po~ato shreds having a moisture content of about ~.5% and an average particle size of 3/2" x 3~16" x 1~16" are mixed with 70 pounds of boiling water and allowed to stand for 30 minutes to insure .
. .:
' ~
8~7 ~: :
rehydration of the potato shreds. Then the flavorings and 10 pounds of raw tapioca starch axe added and mixed thoroughly into the hydrated potato shreds while the hydrated potato shreds are above about 125~. ;
The mixture is then shaped into round 2 ounce patties through use of a high speed patty making machine ;
and the patties are then cooled to within the temperature range of about 32F to about 50F and then fried in oil at a temperature of 375F for 50 seconds or until the desired ~-~
amount of browning of the patties, is achieved.
The fried patties are then packaged and subse-quently frozen for storage.
EXAMæLE II
22.5 pounds of dehydrated potato flakes, having a moisture content of about 5% and a particle size where less than 20% of the flakes are less than 40 mesh and less than 10% greater than 4 mesh (U.S. Standard) are mixed with 1 pound of pregelatinized modified tapioca starch and 55 pounds of boiling water. Then any additional flavoring desired is added and subsequently the resultant mixture is shaped into round 2 ounce patties by a high speed patty making machine. The patties are then frozen and packaged and stored for later use.
When the consumer prepares the frozen patties, the patties can be taken directl~ from the ~reezer and ~ ;
either grilled, fried, baked or broiled for approximateLy 15 minutes or until ~rowned.
The xesultant flavor and texture is surprisingly good and with a potato texture and flavor not previously ~; -expected ~rom frozen potato patties~
EXAMPLE III
Fifteen pounds of dehydrated potato shreds having a moisture content of about 2.5% and an average size of ~ :, about 3/2" x 3/16" x 1/16'i are mixed with 70 pounds of boiling water and allowed to stand for 30 minutes to insure rehydration of the potato shreds. Then flavorings and 4 pounds of pregelatinized modified tapioca starch are added and mixed thoroughly into the hydrated potato shreds.
The mixture is then shaped into round 2 ounce patties through use of a high speed patty making machine and the patties are then cooled to within the temperature range of about 32F to about 50F and then fried in oil at "`' , a temperature of 375F for 50 seconds or until the desired ~ ';, amount of browning of the patties.
The fried patties are then packaged and subse- ~ , quently fro~en for storage. ' EXAMPLE IV
The temperature of the patties before introduction into the fryer is varied to determine its effects on weight ~ ' loss and oil pickup. ~ , The patties were prepared according to Example III and were fried in oil at a temperature of 375F for 50 20 seconds or until browned.
TABLE I
Patty Temperature % Net W,e_ght Loss ,.
60F 6.0 70F 5 9 ;
90F 8.0 lOQF 8.9 g _ ~ .
~. .
,,. ,, ; ,. . . , ~
~7 ; ~; ~
TABLE II ::
Patty Temperature % Fat Uptake 43F 3.6 55F 3.2 70F 3.
75F 4.00 94F 4.20 100F 5.05 .
The results as shown in Table I and II clearly show that the higher the patty temperature before intro-duction into the fryer the greater the weight loss and oil :~
pickup. Therefore when frying is the next des.ired step one ~.
can obtain a more efficient process through lowering the patty temperature to as cool as practical without freezing the patty before its introduction into the fryer.
~ , ~
: : , .... - . .
The prior ark has long sought methods of pro-ducing starchy foodstuffs which the consumer could prepare directly from the freezer. The commercial prodllction of such foodstuPfs generally involves hydrating and mixing a starchy base, shaping into a specific shape and then optionally precooking then freezing and packaging. Many problems were faced in several of these steps.
Using fresh vegetables as the starchy foodstuff base seemed to result in a product which had a less than optimum flavor. In the prior art as in the instant inven-tion it has been found that using dehydrated vegetables produces a product with a decided flavor advantage.
However, in using dry starchy foodstuff bases such as dehydrated vegetables, the serious limitation that once hydrated they would not bind sufficiently to hold a specific shape was encountered. The prior art attempted to solve this problem by using thermal gelling binders with dehy drated vegetables, as in U.5. Patent 3,399,062. Generally this combination still did not bind together sufficiently to be used in high speed patty making machines or the like where strong binding properties in the product were neces-sary. Also using gums as binders generally resulted in a sticky gummy product with a slimy texture. Thus, the taste and texture of the resultant were considered inadequate.
The prior art also attempted to use starch binders as in U.S. Patent 2,785,981 but generally the product obtained could not keep a shape, was very sticky, wet and gummy and was difEicult to handle. These binders wexe unsuitable where strong binding properties were needed.
Not only would most of the common starch binders not have sufficient binding properties to enable one to make patties but upon introduction of the patty into the fryer the :~(3 5~8~37 patties would fall apartu Many of these starches also had drawbacks as to the resultant texture and Elavor, resulting sometimes in a grainy texture and other times in a sticky, wet or slimy texture.
When the additional step of pre-cooking by deep fat frying is desired for the starchy foodstuf the result of this step is characterized by substantial product loss and oil pickup. This greatly increases the costs and decreases the quality of the product and thereby limits it.
The present invention is intended to sa~isfy the need for a process of making a product based on a dry starchy foodstuf which can hold its form in shaping pro-cesses, and produce a product with desirable texture and taste which can be handled relatively easily.
The present invention also provides a process for ' minimizing solids loss and oil pickup which occur in deep fat frying.
The objects of this invention are accomplished by hydrating a dry starchy foodstuff base, where an effective ~ -20 amount of a raw or pregelatinized modiied tapioca starch -~
is added to bind the starchy foodstuf when shaped. The tapioca starch which is added is either pregelatinized and then modified to cleave the granules sufficiently to pro-duce a shorter less stringy textured starch or is a raw tapioca starch which is partially gelatinized before the shaping step through subjecting the raw tapioca starch to temperatures over the ~elatinization temperature range of tapioca starch (125~F-145F~ for a period of time effective to partially gelatinize the tapioca starch. The starchy foodstuff base is then shaped within the temperature range of about 32F to about 150F and preferably within about 32F to ab~ut 50F.
The optional frying step is carried out by placing the shaped starchy foodstuff into the fryer with the food-stuff as cool as practical without being frozen and prePer-ably within the temperature range of about 32F to 50F.
Then either after the shaping or frying step the foodstuff can be subsequently frozen, stored, and packaged for latter use.
The objects, aspects, features and advantages of the instant invention will become manifest during the following description of the invention.
The process of this invention comprehends working a dry starchy foodstuff base which has been hydrated. This ~
dry starchy foodstuff base includes such items as dehydrated ; --potato shreds, dehydrated potato flakes, rice, macaron:i r etc. The dry staxchy foodstuff base is not thus limited hy these examples but include such categories as dehydrated v getahles and alimentary pastes. The moisture level of the starchy foodstuff base prior to hydration with water is preferably less than 10% and after preferably from about 65~ to 85~. The temperature of hydration used is not critical and has no significant effect on the resultant product. The only diference being the lower the tempera-ture the more time will have to be allowed for the parti-cles to rehydrate~ The tapioca starch is added to the starchy foodstuff base in an amount effective to bind the hydrated starchy foodstuff in the shaping step. The tapioca starch used i~ either a raw tapioca or a pregela-tinized modified tapioca~
The raw tapioca starch is added before the shaping step and is then subjected to temperatures over the gela-tinization range (125F - 145F) of tapioca starch Eor a period of time effective to partially gelatinize the tapioca starch. The raw tapioca starch is ef~ectively employed at levels of about 5% to 20% by weight and prefer-ably about 9 to 11~ by weight (the total weight being the final weight of the shaped starchy foodstuff). If hydration temperatures above the gelatinization range of tapioca starch are employed, it is then preferable to add the raw tapioca starch after hydration so the raw tapioca starch is not subjected to gelatinization temperatures for a pro--longed period of time. If the raw tapioca starch is subjected to gelatinization temperatures for a prolonged period of time it becomes completely gelatinized thus making the product sticky and gummy. This partial gelatini~
zation imparts the tapioca starch with the binding properties necessary to bind the hydrated starchy base without the sticky wet or gummy characteristics common to other starch binders such as pregelatinized (completely gelatinized) tapioca starch, corn starch, potato starch and others.
Pregelatinized tapioca starch which has been modified to cleave the granules su~ficiently to produce a shorter, les~ stringy textured starch may also be used.
The modification of the pregelatinized tapioca starch results in the same desirable binding characteristics as present in partially gelatinized tapioca starch. These tapioca starches are the only starch binders known to applicants which bind the starch foodstuff sufficiently to be used in shaping processes which require strong binding properties and which do not impart a sticky, wet, or gummy characteristics to the foodstuff making their handling ~... - . ~ . .
, ': ' ':, ~
1~807 difficult and the resultant texture undesirable. The pregelatinized modified tapioca starch does not requi.re any gelatinization as in the raw tapioca starc:h and it is not necessary to subject it to temperatures over the ge:La~iniza-tion range, although it can be without any adverse effect.
The pregelatinized modified tapioca starch is added either before hydration or preferably after hydration where it is mixed into the hydrated starchy foodstuff base along with any flavoring ingredients desired. The pregelatinized ~:
modified tapioca starch is effectively employed at levels of about 1% to 15% by weight, preferably between about 2%
to 10% by weight and optimumly at about 3% to 4% by weight (the total weight being the weight of the shaped starchy ~oodstuff).
The minimum particle size of the dry starchy foodstuEi base is where about 80% of the particles are greater than 40 mesh (U.S. Standard) size so as to exclude 10urs and similar sized particles. Inclusive in the term particles are granules, shreds, flakes, noodles, pieces, etc. The maximum particle si~e is only limited by practical-ity and the shape and size of the product being formed.
The most preferred size is when the dry starchy oodstuff base is in shred ~orm. In this form the optimum binding characteristics are obseryed along with a desirable texture.
The first step o the process is hydrating the dry starchy foodstuf base. When raw tapioca starch is used as the binder it is added after hydration if hydration ;~
temperatures over the gelatinization range (125F - 145F) of tapioca starch are employed. The mixture is then subjected to temperatures greater than about 125F for a period o time efecti~e to partially gelatinize the tapioca starch. ~his preerably involves adding the raw .~ , ~ , .
.
~ iO8~7 ~
tapioca starch to the hydrated starchy foodstuff base while it is still over 125F due to the hydration temperatures, then cooling the mixture to prevent complete gelatinization.
If hydration temperatures below the gelatinization range of raw tapioca starch are employed or are below about 125F
then the raw tapioca s-tarch can be added either before or after hydration, and subsequent to hydration the tapioca starch is subjected to temperatures greater than about 125F for a period of time effective to partially gelatinize 10 ~che tapioca starch. -~
When pregelatinized modified tapioca starch is used as the binder, it can be added either before or after the hydration step with the temperature of hydration not being critical as it was with raw tapioca starch. The additional flavorings, spices or ingredients can be option-ally added, preferably after the hydrating step, to enhance or change the character of the resultant foodstuff. Examples of such ingredients are onions~ eggs, butter, cheeses, tomatoes, sour cream, etc.
After hydration, the hydrated starchy foodstuff base with tapioca starch and any additional ingredients desired to be mixed into it is then shaped. This shaping can take several forms as commonly known in the prior art ~patty making, extruding, sheeting, etc.)~ Because the mixture has su~ficient binders the mixture is easily shaped within the temperature range of about 32F to 150F and ^~
handles and ~inds sufficiently, overcoming the limitations that hinaered prior art. Preferably the shaping is carried out while the hydrated starchy foodstuff is within the temperature range from about 32F to 50F as the binding properties of the tapioca starches are maximized in this ranye.
~: ' - ' .: , ~~~
After this step the shaped mixture can be option-ally pre-cooked and, if pre-cooked it is usually deep fat fried. The vital point of this step is to introduce the shaped starchy foodstuff into the deep fat fryer while the shaped starchy foodstuff is as cool as practical without being frozen and preferably is within the tempera-ture range of about 32F to about 50~F. This may involve an additional cooling step before introduction into the fryer to adjust the temperature of the shaped starchy foodstuff. As shown in Tables I and II the cooler the temperature of the shaped starchy foodstuff upon introduction into the fryer, the less weight loss and oil pickup occurs. This is especially important as it is critical in obtaining an eficient process to minimize weight loss and oil pickup.
The following preferred steps are common to the prior art and in an embodiment of this invention can be eliminated, substituted, or switched around w~th other common steps.
Either after the optional frying step, or after the shaping step, the product is cartoned, then frozen, and subsequently cased. The product can then be distributed and when used by the consumer can be prepared directly from the freezer by frying, baking, broiling or grilling. In this process, a product which has an extremely easy prepara-tion by the consumer, which also has variety, can be formed into individual servings, requires minimal clean-up and which is resistant to shipplng damage r is produced.
EXAMP~E I
Fifteen pounds of dehydrated po~ato shreds having a moisture content of about ~.5% and an average particle size of 3/2" x 3~16" x 1~16" are mixed with 70 pounds of boiling water and allowed to stand for 30 minutes to insure .
. .:
' ~
8~7 ~: :
rehydration of the potato shreds. Then the flavorings and 10 pounds of raw tapioca starch axe added and mixed thoroughly into the hydrated potato shreds while the hydrated potato shreds are above about 125~. ;
The mixture is then shaped into round 2 ounce patties through use of a high speed patty making machine ;
and the patties are then cooled to within the temperature range of about 32F to about 50F and then fried in oil at a temperature of 375F for 50 seconds or until the desired ~-~
amount of browning of the patties, is achieved.
The fried patties are then packaged and subse-quently frozen for storage.
EXAMæLE II
22.5 pounds of dehydrated potato flakes, having a moisture content of about 5% and a particle size where less than 20% of the flakes are less than 40 mesh and less than 10% greater than 4 mesh (U.S. Standard) are mixed with 1 pound of pregelatinized modified tapioca starch and 55 pounds of boiling water. Then any additional flavoring desired is added and subsequently the resultant mixture is shaped into round 2 ounce patties by a high speed patty making machine. The patties are then frozen and packaged and stored for later use.
When the consumer prepares the frozen patties, the patties can be taken directl~ from the ~reezer and ~ ;
either grilled, fried, baked or broiled for approximateLy 15 minutes or until ~rowned.
The xesultant flavor and texture is surprisingly good and with a potato texture and flavor not previously ~; -expected ~rom frozen potato patties~
EXAMPLE III
Fifteen pounds of dehydrated potato shreds having a moisture content of about 2.5% and an average size of ~ :, about 3/2" x 3/16" x 1/16'i are mixed with 70 pounds of boiling water and allowed to stand for 30 minutes to insure rehydration of the potato shreds. Then flavorings and 4 pounds of pregelatinized modified tapioca starch are added and mixed thoroughly into the hydrated potato shreds.
The mixture is then shaped into round 2 ounce patties through use of a high speed patty making machine and the patties are then cooled to within the temperature range of about 32F to about 50F and then fried in oil at "`' , a temperature of 375F for 50 seconds or until the desired ~ ';, amount of browning of the patties.
The fried patties are then packaged and subse- ~ , quently fro~en for storage. ' EXAMPLE IV
The temperature of the patties before introduction into the fryer is varied to determine its effects on weight ~ ' loss and oil pickup. ~ , The patties were prepared according to Example III and were fried in oil at a temperature of 375F for 50 20 seconds or until browned.
TABLE I
Patty Temperature % Net W,e_ght Loss ,.
60F 6.0 70F 5 9 ;
90F 8.0 lOQF 8.9 g _ ~ .
~. .
,,. ,, ; ,. . . , ~
~7 ; ~; ~
TABLE II ::
Patty Temperature % Fat Uptake 43F 3.6 55F 3.2 70F 3.
75F 4.00 94F 4.20 100F 5.05 .
The results as shown in Table I and II clearly show that the higher the patty temperature before intro-duction into the fryer the greater the weight loss and oil :~
pickup. Therefore when frying is the next des.ired step one ~.
can obtain a more efficient process through lowering the patty temperature to as cool as practical without freezing the patty before its introduction into the fryer.
~ , ~
: : , .... - . .
Claims (26)
1. Process for preparing a shaped starch foodstuff comprising:
a) hydrating a dry starchy foodstuff base, wherein about 80% of the particles of said dry starch foodstuff base have a size greater than 40 mesh U.S. Standard;
b) mixing an amount of raw tapioca starch into said hydrated starchy foodstuff base effective to bind the hydrated starchy foodstuff base after the raw tapioca starch is par-tially gelatinized and after the hydrated foodstuff is shaped, said amount of raw tapioca starch is within the range of about 5% to 20% by weight;
c) subjecting said hydrated starchy foodstuff base with said raw tapioca to temperatures of at least about 125°F.
for a period of time effective to partially gelatinize said raw tapioca starch; and d) shaping said hydrated starchy foodstuff base with said partially gelatinized tapioca starch.
a) hydrating a dry starchy foodstuff base, wherein about 80% of the particles of said dry starch foodstuff base have a size greater than 40 mesh U.S. Standard;
b) mixing an amount of raw tapioca starch into said hydrated starchy foodstuff base effective to bind the hydrated starchy foodstuff base after the raw tapioca starch is par-tially gelatinized and after the hydrated foodstuff is shaped, said amount of raw tapioca starch is within the range of about 5% to 20% by weight;
c) subjecting said hydrated starchy foodstuff base with said raw tapioca to temperatures of at least about 125°F.
for a period of time effective to partially gelatinize said raw tapioca starch; and d) shaping said hydrated starchy foodstuff base with said partially gelatinized tapioca starch.
2. The process of Claim 1 further comprising freezing said shaped starchy base.
3. The process of Claim 1 further comprising frying said starchy base.
4. The process of Claim 3 further comprising cooling said shaped starchy foodstuff base to a temperature range as cool as practical without freezing the starchy foodstuff base prior to frying.
5. The process of Claim 4 wherein said temperature range is from about 32°F. to about 50°F.
6. The process of Claim 5 further comprising freezing said fried starchy base.
7. The process of Claim 1 wherein said dry starchy food-stuff base is a dehydrated potato.
8. The process of Claim 7 wherein said dehydrated potato is a shredded dehydrated potato.
9. The process of Claim 1 wherein said amount of raw tapioca starch is within the range of about 9% to 11%.
10. A shaped starch foodstuff comprising a hydrated starchy food base and from about 1% to about 20% by weight of the foodstuff of partially hydrated topioca starch, said hydrated starchy food base prepared from particles of dry starch foodstuff base material whereof 80% of the particles have a size greater than 40 mesh U.S. Standard and said par-tially hydrated tapioca starch uniformly blended with said hydrated starchy food base to bind the starchy base and thereby retain the shaped form of the starchy foodstuff.
11. Process for preparing a shaped starchy foodstuff con-sisting essentially of a starchy foodstuff base and a pre-gelatinized modified tapioca starch comprising:
a) hydrating a dry starchy foodstuff base to a moisture content from about 65% to 85%, wherein about 80% of the particles of said dry starchy foodstuff base have a size greater than 40 mesh U.S. Standard, and wherein said dry starchy foodstuff base is a dehyrated potato;
b) mixing into the starchy foodstuff base an amount of pregelatinized modified tapioca starch within the range of about 1% to 15% by weight of the mixture; and c) then shaping said mixture into a patty.
a) hydrating a dry starchy foodstuff base to a moisture content from about 65% to 85%, wherein about 80% of the particles of said dry starchy foodstuff base have a size greater than 40 mesh U.S. Standard, and wherein said dry starchy foodstuff base is a dehyrated potato;
b) mixing into the starchy foodstuff base an amount of pregelatinized modified tapioca starch within the range of about 1% to 15% by weight of the mixture; and c) then shaping said mixture into a patty.
12. The process of Claim 11 further comprising freezing said shaped starchy base.
13. The process of Claim 11 further comprising frying said shaped starchy base.
14. The process of Claim 13 further comprising:
cooling said shaped starchy foodstuff base to a temperature range as cool as practical without freezing the starchy foodstuff base prior to frying.
cooling said shaped starchy foodstuff base to a temperature range as cool as practical without freezing the starchy foodstuff base prior to frying.
15. The process of Claim 14 wherein said temperature range is from about 32°F. to about 50°F.
16. The process of Claim 15 further comprising freezing said fried starchy base.
17. The process of Claim 11 wherein said dehydrated potato is a shredded dehydrated potato.
18. The process of Claim 11 wherein said amount of pregelatinized modified tapioca starch is within the range of about 2% to 10%.
19. Process of preparing a shaped starchy foodstuff con-sisting essentially of a starchy foodstuff base and a partially gelatinized tapioca starch comprising:
a) mixing a dry starchy foodstuff base with an amount of raw tapioca starch within the range of about 5% to 20% by weight of the mixture after hydration, wherein about 80%
of the particles of said dry starchy foodstuff base having a size greater than 40 mesh U.S. Standard, and wherein said dry starchy foodstuff base is a dehydrated potato;
b) hydrating said mixture at temperatures less than about 125°F., said starchy foodstuff base after hydration having a moisture content from about 65% to 85%;
c) subjecting said mixture to temperatures of at least about 125°F. for a period of time effective to partially gelatinize said raw tapioca starch to the extent effective to bind said mixture while imparting said mixture with substan-tially non-sticky and non-gummy characterists which permit ease of handling and shaping of the mixture into a patty; and d) then shaping said mixture into a patty.
a) mixing a dry starchy foodstuff base with an amount of raw tapioca starch within the range of about 5% to 20% by weight of the mixture after hydration, wherein about 80%
of the particles of said dry starchy foodstuff base having a size greater than 40 mesh U.S. Standard, and wherein said dry starchy foodstuff base is a dehydrated potato;
b) hydrating said mixture at temperatures less than about 125°F., said starchy foodstuff base after hydration having a moisture content from about 65% to 85%;
c) subjecting said mixture to temperatures of at least about 125°F. for a period of time effective to partially gelatinize said raw tapioca starch to the extent effective to bind said mixture while imparting said mixture with substan-tially non-sticky and non-gummy characterists which permit ease of handling and shaping of the mixture into a patty; and d) then shaping said mixture into a patty.
20. The process of Claim 19 further comprising freezing said shaped starchy base.
21. The process of Claim 19 further comprising frying said shaped starchy base.
22. The process of Claim 21 further comprising:
cooling said shaped starchy foodstuff base to a temperature range as cool as practical without freezing the starchy foodstuff base prior to frying.
cooling said shaped starchy foodstuff base to a temperature range as cool as practical without freezing the starchy foodstuff base prior to frying.
23. The process of Claim 22 wherein said temperature range is from about 32°F. to about 50°F.
24. The process of Claim 23 further comprising freezing said fried starchy base.
25. The process of Claim 19 wherein said dehydrated potato is a shredded dehyrated potato.
26. The process of Claim 19 wherein said amount of raw tapioca starch is within the range of about 9% to 11%.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US54831775A | 1975-02-10 | 1975-02-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1050807A true CA1050807A (en) | 1979-03-20 |
Family
ID=24188313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA240,661A Expired CA1050807A (en) | 1975-02-10 | 1975-11-27 | Process for preparing a starchy foodstuff |
Country Status (3)
| Country | Link |
|---|---|
| CA (1) | CA1050807A (en) |
| DE (1) | DE2603141A1 (en) |
| GB (1) | GB1482065A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4608262A (en) * | 1985-01-03 | 1986-08-26 | J. R. Simplot Company | Method of making frozen potato patties and the products formed thereby |
-
1975
- 1975-11-27 CA CA240,661A patent/CA1050807A/en not_active Expired
-
1976
- 1976-01-28 DE DE19762603141 patent/DE2603141A1/en not_active Withdrawn
- 1976-02-10 GB GB5227/76A patent/GB1482065A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| GB1482065A (en) | 1977-08-03 |
| DE2603141A1 (en) | 1976-08-19 |
| AU1027176A (en) | 1977-07-21 |
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