CH663325A5 - METHOD FOR THE PRODUCTION OF POTATO DRY GRANULES SWELLABLE IN HOT WATER AND ITS USE FOR CHEESE. - Google Patents

Description

The invention relates to a process for the production of potato dry granules which are swellable in hot water for the preparation of dumplings by introducing water-permeable bags filled with the granules and possibly other dry products into hot or boiling water, from raw and / or semi-cooked and / or boiled potatoes or potato starch, and optionally water or smaller amounts of other starch-based starting materials and the ingredients specified below, a dough mixture is made, a granulate is formed therefrom and this is dried.

Dry potato mixtures, which are formed into dumplings and boiled after a short rehydration and swelling time, have long been known. These dry potato mixtures essentially consist of ground dry potatoes, starches and spices. It is also known to facilitate the preparation of dumplings or dumplings by pouring the dry granules into cooking bags, so that the consumer only has to put the dumplings in boiling water when preparing them.

From DE-PS 1 936 465 a method is known in which a flake-shaped dry product based on potatoes is produced which, after being introduced into a water-permeable bag and subsequently boiled in hot water, results in a potato dumpling. In this process, a dough is made from raw and / or semi-cooked and / or cooked potatoes, which is passed through a rolling mill, so that a moist film is formed, which is broken down into flakes and then dried. When the flakes are dried with hot air, a horn-like compressed surface with a scale structure is created. This is important because too rapid absorption of water by the dry product would result in the outer layer of the dumplings contained in the bag sticking together. Furthermore, it is known from this prior publication to process the flake product produced in this way again into a dough, to produce granules or cubes from the dough and then to inflate them to a porous product by puffing. After preparation, the dumplings or dumplings produced by this known method have a homogeneous dough structure, as is known from cooked potato dumplings or dumplings half-and-half. The flakes with the horn-like compacted surface are no longer recognizable as individual particles after preparation, i.e. The flakes have been converted into a compact, homogeneous mass during the swelling and cooking process.

The invention has for its object to provide a potato dry granules, which after preparation results in a dumpling that has the character of a dumpling made from raw grated potatoes.

This object is achieved by pressing the dough mixture by means of an extruder at a pressure of 30 to 120 bar, the temperature of the dough mixture in the extruder not exceeding 100 ° C., cutting the extruder strand formed into granules and drying the granules, until the residual moisture is about 10%. If these granules are filled into a suitable cooking bag, the requirements placed on such a product are met. The swelling process of the granules must not take place so quickly, since otherwise the outer layers of the dumplings packed in the bag form too quickly a dense casing that would prevent the particles lying inside from getting enough water for the swelling process. Although the granulate particles must have swelled completely after the preparation, they must not pass into a homogeneous dumpling dough, but must remain recognizable and tangible as individual particles in the dumplings, as is the case with a homemade dumpling with the corresponding raw proportions of potatoes.

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663 325

Raw potatoes, blanched potatoes, cooked potatoes, raw dry potatoes, blanched dry potatoes, dry potato puree and starches, in particular potato starch, are suitable as starting materials for the process according to the invention. In addition, it is possible to use a smaller proportion, ie up to 25% by weight, but preferably up to 15% by weight, of other starch-based starting materials. But the potato taste should not be significantly affected.

These potato-based mixtures are preferably adjusted to a water content of 30 to 50% and in particular 40%.

According to a preferred embodiment, spices and / or aromas and / or colorants, and / or emulsifiers and / or fat and protein substances can be added to the starting mixture in small concentrations, preferably less than 5%.

To extrude the mixture, it is preferred to use a pasta press, as is usually used in the production of pasta. The pasta press can be heated during extrusion. Such pasta presses have a cylindrical chamber with an outer casing for such heating, a screw conveyor running in the chamber, which presses the potato mixture against a die plate.

In an embodiment of the invention, the granulate is produced by cutting the extruded extruded strand, which can be done in particular with a rotating cutting device. The openings in the die plate of the extruder are preferably elongated rectangles. The dimensions of these rectangles are preferably 0.8 mm × 8 mm. A resulting strand of 0.8 x 8 mm is cut to a length of 1.5 mm in an embodiment of the invention. This preferably results in granulate particles of 5 to 10 mm in length and approximately 1 mm in diameter.

In an embodiment of the invention, the potato mixture can be gelatinized, the extruder being heated to about 90 ° C. However, the temperature of the dough mixture in the extruder must never exceed 100 ° C, because otherwise the gelatinized dough will expand when it exits the die of the extruder, which would have negative effects on the sensory properties of the end product.

According to a preferred embodiment of the invention, the compressed granules obtained are dried in a fluidized bed, since the granulate particles are very sticky after leaving the extruder and adhere very easily to one another. The drying temperature is preferably 60 to 80 ° C, i.e. it is dried relatively slowly in order to avoid stress cracks in the granulate. If the surface of the granulate particles has dried, the drying can be continued on a belt dryer according to a further embodiment of the invention. This is possible because the predrying in the fluidized bed means that there is no longer any risk of the particles sticking together.

The pressing in the extruder gives the potato granules according to the invention a texture and a swelling behavior, so that the raw character is obtained after the dumpling has been prepared. The potato granules according to the invention can also be used in combination with other potato dry

kenprodukte or ingredients, such as are known for potato-based dumplings, preferably in amounts up to about equal parts, are used as a filling for cooking bag dumplings.

The potato granules according to the invention as such or in a mixture with the ingredients customary for dumplings are excellently suitable for further commercial processing into bag dumplings, in which they are filled in a filling line into water-permeable tubular bags and the bags are sealed and 6 bag dumplings are each filled in a plastic bag and sealed and is placed in the usual printed cardboard packaging.

The invention is explained in more detail using the following exemplary embodiments.

Example 1:

A mixture of the following components is produced:

61 kg mashed potatoes 34 kg blanched dry potatoes 1.5 kg table salt 0.5 kg spice mix 0.5 kg lecithin 2.5 kg potato starch.

A dough with 40% water content is produced from the above components. The mixture is kneaded in a continuous paddle mixer for about 10 minutes and then fed to the extruder. The press pressure is 60 bar at an extruder temperature of 40: C.

A granulate with the dimensions 1.5 x 0.8 x 8 mm is produced and dried at 60 C to a final water content of 8%.

The potato dry granules obtained in this way are mixed in a ratio of 1: 1 with dried raw potato strips, which have approximately the same dimensions, and filled into a cooking bag.

The potato dumplings obtained after preparation give a sensory impression that is similar to that of a raw toilet. The individual particles of the potato granules are still clearly recognizable after preparation.

Example 2:

A mixture of the following components is produced:

50 kg raw potatoes 30 kg mashed potatoes 15 kg potato starch 1 kg table salt 0.5 kg spice mixture.

The mixture obtained is pressed at 40 ° C. under a pressure of 60 bar and cut into granule particles of 1.5 × 0.8 × 8 mm. The particles are dried at 60 C until they have a final water content of 8%.

The result is a potato dumpling that has a less raw character than the potato dumpling according to Example 1.

Example 3:

Potato granules according to Example 1 are mixed with the same amount of bread roll cut into cubes and poured into a cooking bag. A so-called Egerländer dumpling with a good taste and consistency is obtained.

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Claims (14)

663 325 PATENT CLAIMS 1. Process for the production of potato dry granules swellable in hot water for the preparation of dumplings by introducing water-permeable bags filled with the granules and possibly other dry products into hot or boiling water, using raw and / or semi-cooked and / or boiled potatoes or potato starch , and optionally water or smaller amounts of other starch-based raw materials and spices and / or flavors and / or colorants and / or emulsifiers and / or fat and protein substances, a dough mixture is produced, a granulate is formed therefrom and this is dried, characterized in that that the dough mixture is pressed by means of an extruder at a pressure of 30 to 120 bar, the temperature of the dough mixture in the extruder not exceeding 100 ° C., the extruder strand formed is cut into granules and the granules are dried until the residual moisture content is approximately 10%. 2. The method according to claim 1, characterized in that the initial dough mixture is adjusted to a water content of 30 to 50%. 3. The method according to claim 2, characterized in that the water content is 40%. 4. The method according to any one of claims 1 to 3, characterized in that a pasta press is used as the extruder. 5. The method according to claim 4, characterized in that the pasta press is heated. 6. The method according to any one of claims 1 to 5, characterized in that the cutting is carried out with a rotating cutting device. 7. The method according to any one of claims 4 to 6, characterized in that the openings in the die plate of the extruder are elongated rectangles and that the cutting length is smaller than the longer side of the rectangles. 8. The method according to claim 7, characterized in that the granulate particles are extruded and cut to a length of 5 to 10 mm and a diameter of about 1 mm. 9. The method according to any one of claims 1 to 8, characterized in that the extruder is heated to 90 ° C. 10. The method according to any one of claims 1 to 9, characterized in that the drying of the compressed granules takes place in a fluidized bed. 11. The method according to claim 10, characterized in that the drying at a temperature of 60 to 80 ° C is carried out. 12. The method according to claim 10 or 11, characterized in that an after-drying takes place on a belt dryer. 13. Use of dry potato granules, produced according to one of claims 1 to 12, for the commercial preparation of dumplings, by filling the granules, optionally together with up to about equal parts of additional components in water-permeable bags for introduction into hot or boiling water. 14. Use according to claim 13, characterized in that the additional components are raw, semi-cooked or boiled dry potatoes, bread or dried fruits and / or spices.