DE3440515C2 - Use of a dry potato product to make potato dumplings - Google Patents
Use of a dry potato product to make potato dumplingsInfo
- Publication number
- DE3440515C2 DE3440515C2 DE3440515A DE3440515A DE3440515C2 DE 3440515 C2 DE3440515 C2 DE 3440515C2 DE 3440515 A DE3440515 A DE 3440515A DE 3440515 A DE3440515 A DE 3440515A DE 3440515 C2 DE3440515 C2 DE 3440515C2
- Authority
- DE
- Germany
- Prior art keywords
- water
- potato
- particles
- dry product
- dumplings
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Die Erfindung bezieht sich auf ein Kartoffel-Trockenprodukt zur Herstellung von Kartoffelknödeln und auf ein Verfahren zur Herstellung des Kartoffel-Trockenproduktes. Es ist der Zweck der Erfindung, ein Kartoffel-Trockenprodukt zu schaffen, bei dem ein schnelles bzw. gleichmäßiges Eindringen des Wassers bis in die Mitte des für die Zubereitung in das Wasser eingegebenen Trockenproduktes gewährleistet ist. Dies wird dadurch erreicht, daß das Kartoffel-Trockenprodukt aus kleinen ring- oder rohrförmigen Teilchen besteht. Das erfindungsgemäße Verfahren besteht darin, daß ein an sich bekannter Teig aus rohen und/oder zerkleinerten, getrockneten und/oder halbgaren und/oder gekochten Kartoffeln mittels einer Extrudier-Vorrichtung zu einem rohrförmigen bzw. fadenförmigen Strang gepreßt wird, dieser Strang nachfolgend in kurze, 0,5 bis 2 mm bzw. 5 bis 7 mm lange Stücke geschnitten wird, und anschließend die so erhaltenen ringförmigen bzw. fadenförmigen Stücke getrocknet werden.The invention relates to a potato dry product for the production of potato dumplings and to a method for the production of the potato dry product. It is the purpose of the invention to create a dry potato product in which a rapid or even penetration of the water into the middle of the dry product introduced into the water for preparation is guaranteed. This is achieved in that the dry potato product consists of small annular or tubular particles. The method according to the invention consists in that a known dough of raw and / or chopped, dried and / or half-cooked and / or boiled potatoes is pressed into a tubular or thread-like strand by means of an extrusion device, this strand then into short, 0.5 to 2 mm or 5 to 7 mm long pieces is cut, and then the ring-shaped or thread-shaped pieces thus obtained are dried.
Claims (1)
das Wasser in die Mitte des in das Wasser eingegebenen 40
Trockenproduktes eingedrungen sein, bevor die äußeren Schichten des Trockenproduktes aufgrund des Kontaktes mit dem Wasser aufquellen und den Zugang des
Wassers zur Mitte hin verschließen.A loose, even consistency. Such a consistency of the potato dumpling in the sense of a fiber is only achieved if the water improves the structure. In this case, fibrous f moderately able to penetrate the dry product introduced into the water with the product specified in claim 4, it therefore requires a granular structure for the dry product so that the water can penetrate in the desired manner . It must
the water in the middle of the 40 entered into the water
Dry product must have penetrated before the outer layers of the dry product swell due to contact with the water and the access of the
Close the water towards the middle.
DE-PS 19 36 465 beschrieben. Die Teilchen des bekannten Trockenproduktes haben schuppenförmige bzw.
plättchenförmige Gestalt, wodurch aufgrund flächiger
Anlage der Stücke aneinander der Durchfluß des Wassers beeinträchtigt wird. Mit einer Beeinträchtigung ist 50
insbesondere dann zu rechnen, wenn die schuppen- bzw.
plättchenförmigen Teilchen sich quer zur Durchdringungsrichtung des Wassers erstrecken und dichte
Schichten bilden. In einem solchen Fall ist nicht auszuschließen daß die äußeren Schichten des sich bildenden 55
Knödels aufquellen und sich schließen, bevor das Wasser in die Mitte eingedrungen ist.A well-known dry potato product is in the 45
DE-PS 19 36 465 described. The particles of the well-known dry product have flaky or flaky shapes.
platelike shape, which due to flat
Attachment of the pieces to one another impairs the flow of water. Having a disability is 50
to be expected in particular if the dandruff or
Platelet-shaped particles extend transversely to the direction in which the water penetrates and are dense
Form layers. In such a case, it cannot be ruled out that the outer layers of the 55
Dumplings swell and close before the water has penetrated the center.
trudiert wird und die entstandenen Stränge in ge-1 wünschteiLängen geschnitten werden.It is also known (US-PS 31 62 536) to produce dried pasta from starch-containing flours, including potato flour, with a corresponding dough ex- 60
is truded and the resulting strands are cut into 1 desired lengths.
Wassers bis in die Mitte der Knödelmasse zu gewährlei- 65
sten, wird gemäß der Erfindung (Anspruch 1) vorgeschlagen, ein Kartoffeltrockenprodukt in Form von
ring- oder rohrförmigen Teilchen zu verwenden.In order to fulfill the task already mentioned at the beginning, ie a fast and even penetration of the
Water to the middle of the dumpling mass
first, is proposed according to the invention (claim 1), a potato dry product in the form of
to use annular or tubular particles.
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3440515A DE3440515C2 (en) | 1984-11-06 | 1984-11-06 | Use of a dry potato product to make potato dumplings |
AT0316985A AT397188B (en) | 1984-11-06 | 1985-11-04 | METHOD FOR PRODUCING A POTATO DRY PRODUCT FOR PRODUCING POTATO DUMPLES USING AN EXTRUDING DEVICE |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3440515A DE3440515C2 (en) | 1984-11-06 | 1984-11-06 | Use of a dry potato product to make potato dumplings |
Publications (2)
Publication Number | Publication Date |
---|---|
DE3440515A1 DE3440515A1 (en) | 1986-05-07 |
DE3440515C2 true DE3440515C2 (en) | 1986-09-18 |
Family
ID=6249614
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE3440515A Expired DE3440515C2 (en) | 1984-11-06 | 1984-11-06 | Use of a dry potato product to make potato dumplings |
Country Status (2)
Country | Link |
---|---|
AT (1) | AT397188B (en) |
DE (1) | DE3440515C2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4213232A1 (en) * | 1992-04-22 | 1993-10-28 | Georg Gallersdoerfer | Device for producing Bohemian dumplings - uses dough made from flour eggs breadcrumbs, milk and added baking powder |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3162536A (en) * | 1959-10-19 | 1964-12-22 | Buehler Ag Geb | Method for producing alimentary paste foods from starchy flours of low protein content |
DE1936465C3 (en) * | 1969-07-17 | 1973-07-12 | Wilke Gerhard | Process for the production of flake-shaped dry products which swell in hot water |
ZA829130B (en) * | 1981-12-23 | 1983-10-26 | Ranks Hovis Mcdougall Plc | A method of producing snack products |
-
1984
- 1984-11-06 DE DE3440515A patent/DE3440515C2/en not_active Expired
-
1985
- 1985-11-04 AT AT0316985A patent/AT397188B/en not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
DE3440515A1 (en) | 1986-05-07 |
ATA316985A (en) | 1993-07-15 |
AT397188B (en) | 1994-02-25 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
OP8 | Request for examination as to paragraph 44 patent law | ||
D2 | Grant after examination | ||
8364 | No opposition during term of opposition | ||
8327 | Change in the person/name/address of the patent owner |
Owner name: SOCIETE DES PRODUITS NESTLE S.A., VEVEY, CH |
|
8328 | Change in the person/name/address of the agent |
Free format text: MITSCHERLICH, H., DIPL.-ING. GUNSCHMANN, K., DIPL.-ING. KOERBER, W., DIPL.-ING. DR.RER.NAT. SCHMIDT-EVERS, J., DIPL.-ING. MELZER, W., DIPL.-ING., PAT.-ANWAELTE SCHULZ, R., DIPL.-PHYS. DR.RER.NAT., PAT.- U. RECHTSANW., 8000 MUENCHEN |