CA1050816A - Pasta-snack products from dehydrated potatoes - Google Patents
Pasta-snack products from dehydrated potatoesInfo
- Publication number
- CA1050816A CA1050816A CA211,553A CA211553A CA1050816A CA 1050816 A CA1050816 A CA 1050816A CA 211553 A CA211553 A CA 211553A CA 1050816 A CA1050816 A CA 1050816A
- Authority
- CA
- Canada
- Prior art keywords
- product
- dough
- starch
- temperature
- piecelets
- 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
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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
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A23L19/19—Roasted or fried products, e.g. snacks or chips from powdered or mashed potato products
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- 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)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
- Formation And Processing Of Food Products (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
The specification described a method of preparing a simulated pasta snack product, or a half-product therefor, which includes the steps of (a) forming a dough from a dry mix of a dehydrated potato product wherein the starch cells are substantially unbroken, ungelatinised starch and sodium chloride or a further non-toxic ionic salt; (b) passing the dough through an extruder to effect partial gelatinisation of the starch and to produce an extruded semi-translucent product; (c) cutting the extruded product into piecelets immediately or shortly after extrusion;
and drying the piecelets at a temperature of up to 60°C to.
a moisture content of 9 - 13% to form a half-product which may, if desired, be cooked to produce a simulated pasta snack product. The resulting product has a higher density and a less expended structure then previously known snack products of this general type.
The specification described a method of preparing a simulated pasta snack product, or a half-product therefor, which includes the steps of (a) forming a dough from a dry mix of a dehydrated potato product wherein the starch cells are substantially unbroken, ungelatinised starch and sodium chloride or a further non-toxic ionic salt; (b) passing the dough through an extruder to effect partial gelatinisation of the starch and to produce an extruded semi-translucent product; (c) cutting the extruded product into piecelets immediately or shortly after extrusion;
and drying the piecelets at a temperature of up to 60°C to.
a moisture content of 9 - 13% to form a half-product which may, if desired, be cooked to produce a simulated pasta snack product. The resulting product has a higher density and a less expended structure then previously known snack products of this general type.
Description
The present invention relates to a method of producing a novel food product, and more particularly a simulated pasta snack product, as wel:L as a half-: product therefor~
In recent years, a wide variety of expanded snack products kased mainly on potato or cereal products, have appeared on the ~arket and many different methods have been prop~sed for the manufacture of snack products of this typeO In assence, the majority of such methods involve the basic steps of forming a dough of suitable composition, extruding the dough and cutting the ext-ruded dough into piecelets (generally after a drying operation) to form a so-called "half-product"O Th;s half product can be cooked immediately to effect expan-: 15 sion of the product and thereby form a crispy expanded snack food product or it can be stored andlor transpor~
ted (provided appropriate precautions are taken against moisture absorption~ if it i.s not desired to effect ; immediate expansionO
The prior processes broadly outlined above generally result in a very crisp snack product of a relat vely low density~ A disadvantage with such proc~
esses is that it is often quite difficult to prepare
In recent years, a wide variety of expanded snack products kased mainly on potato or cereal products, have appeared on the ~arket and many different methods have been prop~sed for the manufacture of snack products of this typeO In assence, the majority of such methods involve the basic steps of forming a dough of suitable composition, extruding the dough and cutting the ext-ruded dough into piecelets (generally after a drying operation) to form a so-called "half-product"O Th;s half product can be cooked immediately to effect expan-: 15 sion of the product and thereby form a crispy expanded snack food product or it can be stored andlor transpor~
ted (provided appropriate precautions are taken against moisture absorption~ if it i.s not desired to effect ; immediate expansionO
The prior processes broadly outlined above generally result in a very crisp snack product of a relat vely low density~ A disadvantage with such proc~
esses is that it is often quite difficult to prepare
- 2 ~
~ 6 a product having a particular desired shape or con-figuration since the shape or configuration produced may be lost when cutt~ng due to the physical characteristics of the extrudate. This may be a de~isive factor in detenmining the acceptability of the product by the consumer, We believe that this lack of definition in the shape or configuration of the flnal product may be due to such factors as the constitution of the initial dough, its extrusion and subsequent treatment.
As a result of considerable re,search in this field we have discovered a method o producing a new snack product which has desirable taste and texture characteristics and which resembles conventional pasta products in shape or configurationO The new products lS are therefore described herein for convenience as sim-ulated pasta snack productsO By means of our new method, products having a well-defined shape or configuration can be readily obtainedO The new method is in broad principle hased upon the process generally outlined above but involves the use of a pasta~ type press tog~
ether with the selection of various process parameters including for example the constitution of the dough, the tempera~ure and pressure in the _ 3 ll;l S~L6 extruder, ~he point at which the ex~ru~ed dough is cut and the drying con-ditions for the cut piecele~s. We have found that by the use of these selected parameters (as hereinafter described) a snack product of d0sirable taste and texture characteristics can be produced.
This invention relates to a method of preparing a half-product for a simulated pasta snack product, which includes the steps of (a) forming a dough having a moisture content of 25~5% by admixi.ng with water a dry mix of 20-80% of a dehydrated potato product wherein the starch cells contained in said product are substantially unbroken; 20-80% of ungelantinised starch;
2-20% of pregelatinized starch; and less than 3.5% of sodium chloride; (b) passing the said dough through an extruder under conditions of pressure and temperature to effect partial gelatinisation of the starch contained in the dough and to produce an extruded semi-translucent product, the temperature of the dough during extrusion not exceeding 90C, (c) cutting the extruded product into piecelets of a pre-determined shape or configuration immediately or shortly after extrusion; and (d) drying the cut piecelets at a temperature ot up to 60C to a moisutre content of 9-13% to form a half-produc~. If desired the half product can be cooked to prepare a simulated pasta snack product.
The snack products produced by the above-described method accord-ing to the invention generally have a : .
~ ~ 5~
"crunchier" structure and a higher denslty than the snack products produced by prior processes of the type generally referred to aboveO Furthermore, as indicated above, the product can be produced in a wide variety of shapes thus making available products of Lncreased appeal to the consumern The above-described method can be carried ou~
using conventional plant and it therefore has the imp-ortant economic advantage that it does not require any extensive outlay on specialised equipment for carrying out the method.
The dehydrated pot~to product employed in the preparation of the dough in the above method is generally a conventional dehydrated product prepared from cooked potatoes and con~aining up to about 12% of waterO The product may be in the form of for example mashed potato powder or flakes but potato granules are preerred.
The potato product is preferably employed in ap amount of 35 to 65 % of the dry mix.
As used herein in relation to the composition of the dough mix the term l'ungelat~n.ised starcht' reers to ungelati~ised s~arch which has been isolated from such natural sources as ce~.als or tubers , eOgO
. - 5 ~
~ 6 potatoes, rice, wheat, maize, rye~ oats etc. Ungelatinised potato starch is particularly preferred. The ungelatinised starch is preferably employed in an amount of 35 to 65% of the dry mix.
Pregelatinised starch (aften called in the art "water soluble starch") is advantageously employed in the dough mix, particularly when the said potato product comprises potato granules. Such pregelatinised starch may be derived rom such natural sources as tubers or cereals, e.g. potatoes, rice, wheat, maize, rye, oats etc.
Pregelatinised potato starch is particularly preferred. The pregelatinised starch is preferably employed in an amount of 2 to 20% preferably 4 to 15% o the dry mix.
We have found that the incorporation of sodium chloride or other non-toxic ionic salt such as potassium `~
chloride, po~assium bromide sodium acetate or sodium citrate in the dry mix in an amount of less than 3.5% and preEerably, more than: 0.5%, has an important and desirable effect on the texture of the final product and the choice of the specified quantities of the ionic salt represents ~ important feature of the present invention. Sodium chloride can be employed if a savoury product is desired while 9 on the other hand~ if a sweetened product is desired, we may use a d;fferent non-toxic ionic salt which does nok impair the sweetening e~fect of sweetening agents present. The quantity of .
ionic salt in the dough mix can also 'be used to control the uptake of oil when ~he half-product, is fried in oil to effect cookingO
The dough mix is formulated with water to form a dough of the desired consistency, The dough preferably has a moisture content of up to 45% and not less than ~ , 25% at a temperature of, for example, 20 ~ 30C
The dough is then passed through an extruder where it is subjected to temperature and pressure con-ditions such that partial gelatinisation of the starch occursO The occurence of this partial gelatinisation is indicated by the semi-translucent appearence of the extrudateO We have found that up to 30% o~ ungelati-rised material originally present in the dough may be . : , 1~ gelatinised in the extruder by the application of suit-able temperatures and pressures, The temperature to which the dough is subjected in the extruder i9 prefer- :
ably below 75C, a temperature range of 50 ~ 75C being . Pspecially preferred. The temperature of the dough - 2n upon extrusion should preferably be maintained below .; .
90C in order to avoid excessive expansion. ~ pressure of 70 160 Kg/cm 9 advantageously 90 ~ 115 Kg/cm 9 iS
. generally employed in the extruder~
. .
~ ~'7 ~
. .
The extruder employed in the method according to the invention may conveniently be a conventional screw-type pasta pressO Standard pasta dies can be employed in the extrusion head to give the extrudate the desired shape or configuration, eOgr~ squares~ tubes,sticks~
spirals, spins, grills etcO
The dough extrudate is preferAbly cut into piecelets ir~mediately ater leaving the extrusion and while it is still in a plastic state. However, in some cases it may be desirable to delay cutting the extrud-ate until it has travelled a distance of up to 50cms for example from the hea~ in order to ensure it is in a suitable form for cutting into well-defined shapesO
Thus, for example, with some extrudates, e.g. those in the form of tubes,if cutting is effected too near the head, the ends of the cut pieces may be pinched kogether as a result of the cu~ting process whlch could be undesixable frorn the p~i~t ~f view of product appear-ence. The cutting of the extxudate can be effected in conventional rnanner, e.gO by means of a long goods cutter or similar device~
The cut piecelets are then dried under carefully controlled conditions. The drying temperature should not exceed 60C to avoid the formation of a hard coat-ing on the surface of the piecelets, the drying temp~
erature preferably being in the range of 30 ~ 50Co ~ -The drying is generally effected over a period of 5 - 20 hours, advantageously 6 - 10 hours, conveniently in a drum drier~ The above drying times can however be reduced by the use of electric ox microwave heatingO ~ :
The drying is preferably effected at a relative humidity of at least 50% (in order to avoid the formation of a : 10 hard coating on the surface of the piecelets) and ;
not more than 80%~ , ` `
:
The half-product prepared by drying the extrudate is in the form of hardg brittle piecelets which, if ~`
~: desired, can be stored for prolonged periods in sealed 15 . containersO
The half product can for ex~mple be cooked by means of a frying or puffing operation in order to produce a cooked product. To produce an expanded snack :
product ~he frying operation may be caxried out advan- .
'. ~20 tageously by quick frying the piecelets in edible oil9 e.g.
vegatable oil at a temperature of 175 to 220C, preferably 185 to 205C, the oll content in the final product preferably ` being less than 20%.
.~ The puffing operation may advantageously comprise : ' ' .
' . . . ~ :. .
~s~
a salt, hot air or gun puffing operationO As an alternative to the above frying or puffing operations, the half~product can be cooked by boiling in water.
After cooking, the half-product can bs salted S or otherwise flavoured prior to packaging.
However, in order to ensure the flavour or nutxient value of the final product~ various additional ingredients can also be added to the initial doughO
Examples of such ingredients include flavour enhancing agents such as monosodium glutamate, antioxidants such as butylated hydroxy anisole, butylated hydroxy toluene and propyl gallate~ homogenising agents, sweetening agents such as sugars, saccharin and sorbitol, and nutrients su~h as protein materials, especially soy protein, minerals and vitamins.
i ~ ~ 8 1 ~
The following Example illustrates the present invention.
Exame~e The following ingrediènts were intimately mixed according to the formula below:
Potato Granules........,.......... ,~4.918 percen~
Potato Starch....................,.......... 44.918 percent Pregelatinised Potato Starch................. 7.007 percent Salt...................,.......... ,. 3.009 percent Monosodium Glutamate............ ..... 0.148 percent The ingredients were mixed for 8 minutes in a vertical mixer and the moisture content of the mix was 13 p.c. The dry mix was introduced into a standard pasta press where the molsture content was adjusted to 35~37 p.c. and fur~her intirnate mixing took place prior to extrusion. After mixing, the material was compressed by an auger-type screw, extruded through a die and face cut into short lengths. The compression barrel had a hot water jacket which reached a~erage temperatures of 55-65C and the mix was compressed to pressures of 90-115 ..
Kg~cm .
~A standard pasta die was used which produced spiral shape pieces approximately 28 mm in length, lOo 3 mm at the maximum diameter and with wall thickness of between 1.0 - 1.5 mm. The extrudate had a semi-translucent appearance and was malleable.
. .
1~1Sa l~3~6 After extrusion, the pellets were slowly dried in a continuous drum drier operating at low temperature.
The temperatures in the drums varied bet:ween 37 and 56C
with prevailing relative humidities of 60W80 percent in a total drying cycle of approximately 6.5 hours.
The inal moisture content of the half-product was 10.5-13.0 percent. The texture of the product was hard and brittle. The drying cycle resulted in-a certain shrinkage of the pellets to dimensions of 24-26 mm in length and 9.0 - 9.5 mm maximum diameter. The pellets were fairly stable and were stor~ble in sealed containers for a prolonged period.
The half-product was fried in vegetable oil at a temperature of 205C for about 14 seconds. The puffed material showed an expansion on diameter of 1.4-1.6 times and the uptake of oil was 14-18 percent on a total weight basis. Finally, the puffed product was either salted or coated with flavouring~ The resulting prodwct was a high quality snack with a well defined shape and golden-brown colour, .
~ 6 a product having a particular desired shape or con-figuration since the shape or configuration produced may be lost when cutt~ng due to the physical characteristics of the extrudate. This may be a de~isive factor in detenmining the acceptability of the product by the consumer, We believe that this lack of definition in the shape or configuration of the flnal product may be due to such factors as the constitution of the initial dough, its extrusion and subsequent treatment.
As a result of considerable re,search in this field we have discovered a method o producing a new snack product which has desirable taste and texture characteristics and which resembles conventional pasta products in shape or configurationO The new products lS are therefore described herein for convenience as sim-ulated pasta snack productsO By means of our new method, products having a well-defined shape or configuration can be readily obtainedO The new method is in broad principle hased upon the process generally outlined above but involves the use of a pasta~ type press tog~
ether with the selection of various process parameters including for example the constitution of the dough, the tempera~ure and pressure in the _ 3 ll;l S~L6 extruder, ~he point at which the ex~ru~ed dough is cut and the drying con-ditions for the cut piecele~s. We have found that by the use of these selected parameters (as hereinafter described) a snack product of d0sirable taste and texture characteristics can be produced.
This invention relates to a method of preparing a half-product for a simulated pasta snack product, which includes the steps of (a) forming a dough having a moisture content of 25~5% by admixi.ng with water a dry mix of 20-80% of a dehydrated potato product wherein the starch cells contained in said product are substantially unbroken; 20-80% of ungelantinised starch;
2-20% of pregelatinized starch; and less than 3.5% of sodium chloride; (b) passing the said dough through an extruder under conditions of pressure and temperature to effect partial gelatinisation of the starch contained in the dough and to produce an extruded semi-translucent product, the temperature of the dough during extrusion not exceeding 90C, (c) cutting the extruded product into piecelets of a pre-determined shape or configuration immediately or shortly after extrusion; and (d) drying the cut piecelets at a temperature ot up to 60C to a moisutre content of 9-13% to form a half-produc~. If desired the half product can be cooked to prepare a simulated pasta snack product.
The snack products produced by the above-described method accord-ing to the invention generally have a : .
~ ~ 5~
"crunchier" structure and a higher denslty than the snack products produced by prior processes of the type generally referred to aboveO Furthermore, as indicated above, the product can be produced in a wide variety of shapes thus making available products of Lncreased appeal to the consumern The above-described method can be carried ou~
using conventional plant and it therefore has the imp-ortant economic advantage that it does not require any extensive outlay on specialised equipment for carrying out the method.
The dehydrated pot~to product employed in the preparation of the dough in the above method is generally a conventional dehydrated product prepared from cooked potatoes and con~aining up to about 12% of waterO The product may be in the form of for example mashed potato powder or flakes but potato granules are preerred.
The potato product is preferably employed in ap amount of 35 to 65 % of the dry mix.
As used herein in relation to the composition of the dough mix the term l'ungelat~n.ised starcht' reers to ungelati~ised s~arch which has been isolated from such natural sources as ce~.als or tubers , eOgO
. - 5 ~
~ 6 potatoes, rice, wheat, maize, rye~ oats etc. Ungelatinised potato starch is particularly preferred. The ungelatinised starch is preferably employed in an amount of 35 to 65% of the dry mix.
Pregelatinised starch (aften called in the art "water soluble starch") is advantageously employed in the dough mix, particularly when the said potato product comprises potato granules. Such pregelatinised starch may be derived rom such natural sources as tubers or cereals, e.g. potatoes, rice, wheat, maize, rye, oats etc.
Pregelatinised potato starch is particularly preferred. The pregelatinised starch is preferably employed in an amount of 2 to 20% preferably 4 to 15% o the dry mix.
We have found that the incorporation of sodium chloride or other non-toxic ionic salt such as potassium `~
chloride, po~assium bromide sodium acetate or sodium citrate in the dry mix in an amount of less than 3.5% and preEerably, more than: 0.5%, has an important and desirable effect on the texture of the final product and the choice of the specified quantities of the ionic salt represents ~ important feature of the present invention. Sodium chloride can be employed if a savoury product is desired while 9 on the other hand~ if a sweetened product is desired, we may use a d;fferent non-toxic ionic salt which does nok impair the sweetening e~fect of sweetening agents present. The quantity of .
ionic salt in the dough mix can also 'be used to control the uptake of oil when ~he half-product, is fried in oil to effect cookingO
The dough mix is formulated with water to form a dough of the desired consistency, The dough preferably has a moisture content of up to 45% and not less than ~ , 25% at a temperature of, for example, 20 ~ 30C
The dough is then passed through an extruder where it is subjected to temperature and pressure con-ditions such that partial gelatinisation of the starch occursO The occurence of this partial gelatinisation is indicated by the semi-translucent appearence of the extrudateO We have found that up to 30% o~ ungelati-rised material originally present in the dough may be . : , 1~ gelatinised in the extruder by the application of suit-able temperatures and pressures, The temperature to which the dough is subjected in the extruder i9 prefer- :
ably below 75C, a temperature range of 50 ~ 75C being . Pspecially preferred. The temperature of the dough - 2n upon extrusion should preferably be maintained below .; .
90C in order to avoid excessive expansion. ~ pressure of 70 160 Kg/cm 9 advantageously 90 ~ 115 Kg/cm 9 iS
. generally employed in the extruder~
. .
~ ~'7 ~
. .
The extruder employed in the method according to the invention may conveniently be a conventional screw-type pasta pressO Standard pasta dies can be employed in the extrusion head to give the extrudate the desired shape or configuration, eOgr~ squares~ tubes,sticks~
spirals, spins, grills etcO
The dough extrudate is preferAbly cut into piecelets ir~mediately ater leaving the extrusion and while it is still in a plastic state. However, in some cases it may be desirable to delay cutting the extrud-ate until it has travelled a distance of up to 50cms for example from the hea~ in order to ensure it is in a suitable form for cutting into well-defined shapesO
Thus, for example, with some extrudates, e.g. those in the form of tubes,if cutting is effected too near the head, the ends of the cut pieces may be pinched kogether as a result of the cu~ting process whlch could be undesixable frorn the p~i~t ~f view of product appear-ence. The cutting of the extxudate can be effected in conventional rnanner, e.gO by means of a long goods cutter or similar device~
The cut piecelets are then dried under carefully controlled conditions. The drying temperature should not exceed 60C to avoid the formation of a hard coat-ing on the surface of the piecelets, the drying temp~
erature preferably being in the range of 30 ~ 50Co ~ -The drying is generally effected over a period of 5 - 20 hours, advantageously 6 - 10 hours, conveniently in a drum drier~ The above drying times can however be reduced by the use of electric ox microwave heatingO ~ :
The drying is preferably effected at a relative humidity of at least 50% (in order to avoid the formation of a : 10 hard coating on the surface of the piecelets) and ;
not more than 80%~ , ` `
:
The half-product prepared by drying the extrudate is in the form of hardg brittle piecelets which, if ~`
~: desired, can be stored for prolonged periods in sealed 15 . containersO
The half product can for ex~mple be cooked by means of a frying or puffing operation in order to produce a cooked product. To produce an expanded snack :
product ~he frying operation may be caxried out advan- .
'. ~20 tageously by quick frying the piecelets in edible oil9 e.g.
vegatable oil at a temperature of 175 to 220C, preferably 185 to 205C, the oll content in the final product preferably ` being less than 20%.
.~ The puffing operation may advantageously comprise : ' ' .
' . . . ~ :. .
~s~
a salt, hot air or gun puffing operationO As an alternative to the above frying or puffing operations, the half~product can be cooked by boiling in water.
After cooking, the half-product can bs salted S or otherwise flavoured prior to packaging.
However, in order to ensure the flavour or nutxient value of the final product~ various additional ingredients can also be added to the initial doughO
Examples of such ingredients include flavour enhancing agents such as monosodium glutamate, antioxidants such as butylated hydroxy anisole, butylated hydroxy toluene and propyl gallate~ homogenising agents, sweetening agents such as sugars, saccharin and sorbitol, and nutrients su~h as protein materials, especially soy protein, minerals and vitamins.
i ~ ~ 8 1 ~
The following Example illustrates the present invention.
Exame~e The following ingrediènts were intimately mixed according to the formula below:
Potato Granules........,.......... ,~4.918 percen~
Potato Starch....................,.......... 44.918 percent Pregelatinised Potato Starch................. 7.007 percent Salt...................,.......... ,. 3.009 percent Monosodium Glutamate............ ..... 0.148 percent The ingredients were mixed for 8 minutes in a vertical mixer and the moisture content of the mix was 13 p.c. The dry mix was introduced into a standard pasta press where the molsture content was adjusted to 35~37 p.c. and fur~her intirnate mixing took place prior to extrusion. After mixing, the material was compressed by an auger-type screw, extruded through a die and face cut into short lengths. The compression barrel had a hot water jacket which reached a~erage temperatures of 55-65C and the mix was compressed to pressures of 90-115 ..
Kg~cm .
~A standard pasta die was used which produced spiral shape pieces approximately 28 mm in length, lOo 3 mm at the maximum diameter and with wall thickness of between 1.0 - 1.5 mm. The extrudate had a semi-translucent appearance and was malleable.
. .
1~1Sa l~3~6 After extrusion, the pellets were slowly dried in a continuous drum drier operating at low temperature.
The temperatures in the drums varied bet:ween 37 and 56C
with prevailing relative humidities of 60W80 percent in a total drying cycle of approximately 6.5 hours.
The inal moisture content of the half-product was 10.5-13.0 percent. The texture of the product was hard and brittle. The drying cycle resulted in-a certain shrinkage of the pellets to dimensions of 24-26 mm in length and 9.0 - 9.5 mm maximum diameter. The pellets were fairly stable and were stor~ble in sealed containers for a prolonged period.
The half-product was fried in vegetable oil at a temperature of 205C for about 14 seconds. The puffed material showed an expansion on diameter of 1.4-1.6 times and the uptake of oil was 14-18 percent on a total weight basis. Finally, the puffed product was either salted or coated with flavouring~ The resulting prodwct was a high quality snack with a well defined shape and golden-brown colour, .
Claims (35)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A method of preparing a half-product for a simulated pasta snack product, which includes the steps of (a) forming a dough having a moisture content of 24-45% by admixing with water a dry mix of 20-80% of a dehydrated potato product wherein the starch cells contained in said product are substantially unbroken; 20-80% of ungelatinised starch; 2-20% of pregeleatin-ized starch; and less than 3.5% of sodium chloride; (b) passing the said dough through an extruder under conditions of pressure and temperature to effect partial gelatinisation of the starch contained in the dough and to produce an extruded semi-translucent product, the temperature of the dough during extrusion not exceeding 90°C, (c) cutting the extruded product into piecelets of a pre-determined shape or configuration immediately or shortly after extrusion; and (d) drying the cut piecelets at a temperature of up to 60°C to a moisture content of 9-13% to form a half-product.
2. A method as claimed in claim 1 wherein said half-product is cooked to prepare a simulated pasta snack product.
3. A method as claimed in claim 1 wherein the said potato product comprises potato granules.
4. A method as claimed in claim 1 wherein the said potato product comprises potato powder or potato flakes.
5. A method as claimed in any of claims 1, 3 and 4 wherein the said potato product is employed in an amount of 35 to 65% of the said dry mix.
6. A method as claimed in claim 1 wherein the said ungelatinised starch comprises ungelatinised potato starch.
7. A method as claimed in claim 6 wherein the said ungelatinised starch is employed in an amount of 35 to 65% of the said dry mix.
8. A method as claimed in claim 1 wherein the said pregelatinised starch comprises pregelatinised potato starch.
9. A method as claimed in claim 1 wherein the said pregelatinised starch is employed in an amount of 4 to 15% of the said dry mix.
10. A method as claimed in claim 1 wherein the said dry mix contains at least 0.5% of sodium chloride.
11. A method as claimed in claim 1 wherein the pressure and temperature of the dough in the extruder are such as to effect gelatinisation of up to 30% of the ungelatinised starch initially present in the dough.
12. A method as claimed in claim 1 wherein the temperature to which the dough is subjected in the extruder does not exceed 75°C.
13. A method as claimed in claim 12 wherein the temperature to which the dough is subjected in the extruder is 50-75°C.
14. A method as claimed in claim 1 wherein the pressure to which the dough is subjected in the extruder is 70-160 Kg/cm2.
15. A method as claimed in claim 14 wherein the pressure to which the dough is subjected in the extruder is 90-115 Kg/cm2.
16. A method as claimed in claim 1 wherein the extruded product is cut into piecelets at a distance of less than 50 cms from the point of extrusion.
17. A method as claimed in claim 1, wherein the cut piecelets are dried at a temperature of 30-60°C.
18. A method as claimed in any of claims 1, 7 and 9 wherein the cut piecelets are dried at a temperature of 30-50°C.
19. A method as claimed in claim 1 wherein the cut piecelets are dried over a period of 5-20 hours.
20. A method as claimed in claim 20 wherein the cut piecelets are dried over a period of 6-10 hours.
21. A method as claimed in claim 1 wherein the cut piecelets are dried at a relative humidity of 50-80%.
22. A method as claimed in claim 1 wherein the said half-product is subjected to a frying or puffing operation to produce a cooked and expanded product.
23. A method as claimed in claim 22 wherein the said frying operation comprises frying in edible oil at a temperature of 175 to 220°C.
24. A method as claimed in claim 23 wherein the said frying operation comprises frying in vegetable oil.
25. A method as claimed in claim 23 or claim 24 wherein the said drying operation comprises frying at a temperature of 185° to 205°C.
26. A method as claimed in claim 23 wherein the final product has an oil content of less than 20%.
27. A method as claimed in claim 22 wherein the said puffing operation comprises a salt, hot air or gas puffing operation.
28. A method as claimed in claim 1 wherein the said half-product is subjected to a boiling operation in water to produce a cooked product.
29. A method as claimed in claim 1 wherein the cooked half-product is subsequently salted and/or treated with a flavouring agent.
30. A method as claimed in claim 1 wherein the said dough contains one or more flavouring agents, flavour enhancing agents, nutrients, sweetners or antioxidants.
31. A method as claimed in claim 30 wherein the said dough contains one or more protein materials, minerals or vitamins.
32. A method as claimed in claim 31 wherein the said dough contains a soy protein material.
33. A method as claimed in claim 1 wherein the final product is in the form of squares, tubes, sticks, spirals, spins, grills.
34. A modification of the method claimed in claim 1 wherein the said sodium chloride is replaced by further non-toxic ionic salt.
35. A method as claimed in claim 34 wherein the said further salt is potassium chloride, potassium bromide, sodium acetate or sodium citrate.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB48463/73A GB1484455A (en) | 1973-10-17 | 1973-10-17 | Method of producing a simulated pasta snack product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1050816A true CA1050816A (en) | 1979-03-20 |
Family
ID=10448691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA211,553A Expired CA1050816A (en) | 1973-10-17 | 1974-10-16 | Pasta-snack products from dehydrated potatoes |
Country Status (15)
| Country | Link |
|---|---|
| AT (1) | AT342960B (en) |
| BE (1) | BE821144A (en) |
| CA (1) | CA1050816A (en) |
| CH (1) | CH611778A5 (en) |
| DE (1) | DE2449283C2 (en) |
| ES (1) | ES431068A1 (en) |
| FR (1) | FR2247985B1 (en) |
| GB (1) | GB1484455A (en) |
| IE (1) | IE40065B1 (en) |
| IT (1) | IT1026023B (en) |
| LU (1) | LU71123A1 (en) |
| NL (1) | NL159000B (en) |
| NO (1) | NO141302C (en) |
| SE (1) | SE411996B (en) |
| ZA (1) | ZA746595B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480240A (en) * | 2018-11-14 | 2019-03-19 | 武汉商学院 | Roast potato extract, preparation method and application |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2074436B (en) * | 1980-04-26 | 1983-10-05 | Howard A N | Cereal snackfoods and compositions and methods for making the same |
| DE3340354C1 (en) * | 1983-11-08 | 1985-05-02 | Pfanni-Werke Otto Eckart KG, 8000 München | Process for the production of dry potato granules swellable in hot water and use thereof for dumplings |
| DE3503831A1 (en) * | 1985-02-05 | 1986-08-07 | Pfanni-Werke Otto Eckart KG, 8000 München | Instant dried potato granules and process for the production thereof |
| EP0340277B1 (en) * | 1987-11-04 | 1992-06-17 | Heinz Schaaf Ohg | Process for preparing snacks or similar products |
| DE4112082C1 (en) * | 1991-04-12 | 1992-12-10 | Pfanni-Werke Otto Eckart Kg, 8000 Muenchen, De |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1216668B (en) * | 1957-11-05 | 1966-05-12 | H S Whiteside & Company Ltd | Process for the production of puff products based on starch |
| DE1189367B (en) * | 1960-07-14 | 1965-03-18 | Geert Torenbeek | Process for making a baked crispy food |
| US3150978A (en) * | 1963-01-24 | 1964-09-29 | Gen Foods Corp | Process for making a puffable half product |
| US3220852A (en) * | 1963-02-04 | 1965-11-30 | Nibbit Products Ass Ltd | Process for producing an expanded foodstuff and an intermediate therefor |
| US3297450A (en) * | 1966-04-20 | 1967-01-10 | Nat Dairy Prod Corp | Method of producing potato chips |
| US3502479A (en) * | 1966-06-20 | 1970-03-24 | Lipton Inc Thomas J | Process of making a snack product |
| CA902423A (en) * | 1968-09-18 | 1972-06-13 | Frito-Lay | Potato products and process for making same |
| CA982870A (en) * | 1969-01-08 | 1976-02-03 | Miles J. Willard | Potato snack product |
| DE1914310C3 (en) * | 1969-03-20 | 1974-10-24 | Nabisco, Inc., New York, N.Y. (V.St.A.) | Process for the manufacture of potato-based snack products |
-
1973
- 1973-10-17 GB GB48463/73A patent/GB1484455A/en not_active Expired
-
1974
- 1974-10-16 AT AT830574A patent/AT342960B/en not_active IP Right Cessation
- 1974-10-16 BE BE149597A patent/BE821144A/en not_active IP Right Cessation
- 1974-10-16 IT IT53564/74A patent/IT1026023B/en active
- 1974-10-16 NL NL7413594.A patent/NL159000B/en not_active IP Right Cessation
- 1974-10-16 NO NO743740A patent/NO141302C/en unknown
- 1974-10-16 CH CH1388274A patent/CH611778A5/en not_active IP Right Cessation
- 1974-10-16 DE DE2449283A patent/DE2449283C2/en not_active Expired
- 1974-10-16 ES ES431068A patent/ES431068A1/en not_active Expired
- 1974-10-16 LU LU71123A patent/LU71123A1/xx unknown
- 1974-10-16 IE IE2135/74A patent/IE40065B1/en unknown
- 1974-10-16 SE SE7413061A patent/SE411996B/en not_active IP Right Cessation
- 1974-10-16 ZA ZA00746595A patent/ZA746595B/en unknown
- 1974-10-16 CA CA211,553A patent/CA1050816A/en not_active Expired
- 1974-10-17 FR FR7434993A patent/FR2247985B1/fr not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480240A (en) * | 2018-11-14 | 2019-03-19 | 武汉商学院 | Roast potato extract, preparation method and application |
| CN109480240B (en) * | 2018-11-14 | 2022-03-01 | 武汉商学院 | Roasted potato extract, preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| IE40065B1 (en) | 1979-02-28 |
| LU71123A1 (en) | 1976-08-19 |
| NO141302B (en) | 1979-11-05 |
| GB1484455A (en) | 1977-09-01 |
| AT342960B (en) | 1978-05-10 |
| SE7413061L (en) | 1975-04-18 |
| NO141302C (en) | 1980-02-13 |
| FR2247985B1 (en) | 1979-06-08 |
| IE40065L (en) | 1975-04-17 |
| DE2449283C2 (en) | 1983-07-21 |
| ATA830574A (en) | 1977-08-15 |
| ES431068A1 (en) | 1976-10-16 |
| IT1026023B (en) | 1978-09-20 |
| ZA746595B (en) | 1976-06-30 |
| FR2247985A1 (en) | 1975-05-16 |
| NL159000B (en) | 1979-01-15 |
| CH611778A5 (en) | 1979-06-29 |
| SE411996B (en) | 1980-02-18 |
| NO743740L (en) | 1975-05-12 |
| DE2449283A1 (en) | 1975-04-30 |
| NL7413594A (en) | 1975-04-21 |
| BE821144A (en) | 1975-04-16 |
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