DE602932C - Process for the production of dry potato products - Google Patents
Process for the production of dry potato productsInfo
- Publication number
- DE602932C DE602932C DEP65526D DEP0065526D DE602932C DE 602932 C DE602932 C DE 602932C DE P65526 D DEP65526 D DE P65526D DE P0065526 D DEP0065526 D DE P0065526D DE 602932 C DE602932 C DE 602932C
- Authority
- DE
- Germany
- Prior art keywords
- production
- potato
- dry
- potato products
- dry potato
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/03—Drying raw 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Description
Verfahren zur Herstellung von Kartoffeltrockenprodukten Gegenstand der Erfindung ist ein Verfahren zur Herstellung von Kartoffeltrockenprodukten aus rohen Kartoffeln, die sich dazu eignen, daß aus ihnen rasch und bequem sowohl ein brauchbares, wohlschmeckendes und die reine Farbe des fleischigen Teiles der Kartoffel beibehaltendes Püree hergestellt werden kann als auch andere Speisen, wie Kartoffelklöße, Kartoffelpuffer o. dgl., Kartoffelkuchen bzw. Kartoffeltorte.Process for the production of dry potato products. Subject The invention is a process for the production of potato dry products from raw potatoes, which are suitable for making both a quick and easy one useful, tasty and the pure color of the fleshy part of the potato preservative puree can be made as well as other dishes, such as potato dumplings, Potato pancakes or the like, potato cake or potato tart.
Es ist bekannt, rohe Kartoffeln durch Abpressen auf einen Trockengehalt von 3o bis 6o Prozent zu bringen und das Preßgut nach Erhitzen über den Verkleisteru!#gspünkt -zu trocknen. Aus dem so gewonnenen Produkt lassen sich jedoch keine brauchbaren, wohlschmeckenden Kartoffelspeisen herstellen, sondern nur ein kleisterartiger Brei, der sich rasch dunkel färbt. Wenn man jedoch die rohe Kartoffelmasse nach dem Abpressen auf ioo,abis- -z4o° C --=erhitzt, gelangt man zu Kartoffeltrock@enprodukten; die sich nicht mehr verfärben, unbegrenzt haltbar sind und eine rasche und bequeme Zubereitung der Speisen ermöglichen.It is known to bring raw potatoes by pressing on a dry content of 3o to 6o percent and # gspünkt -to tr oc knen the pressing material by heating above the Verkleisteru!. The product obtained in this way cannot be used to make usable, tasty potato dishes, but only a paste-like pulp that quickly turns dark. If, however, the raw potato mass is heated to 100, abis- -z40 ° C - = after pressing, you get dry potato products; which no longer discolour, have an unlimited shelf life and enable food to be prepared quickly and conveniently.
Bei dem Erhitzen der Masse hängt die Wahl der Temperaturen innerhalb der obenerwähnten Grenzen und die anzuwendende _ Dauer der Erhitzung vo`n#er'Beschaffenheit der Kartoffeln ab. Diese Beschäffenleit ist -le anntlich nicht bloß von der Art der Kartoffeln, sondern auch von deren Alter abhängig. Überdies hat sich gezeigt, daß innerhalb der erwähnten Temperaturgrenzen die Länge der erforderlichen Erhitzungsdauer umgekehrt proportional der Höhe der angewendeten Temperatur ist. Während bei Temperaturen von nicht viel über ioo° die Erhitzung 3o bis 50 Minuten dauern muß, braucht 'sie bei Anwendung von ungefähr 13o° nur i bis 2 Minuten dauern.The heating of the mass, the choice of temperatures depends within the above mentioned limits and the anzuwe nd end _ duration of heating vo`n from # er'Beschaffenheit of potatoes. This process of employment depends not only on the type of potatoes, but also on their age. Moreover, it has been shown that, within the temperature limits mentioned, the length of the required heating time is inversely proportional to the level of the temperature used. While not much has to take up to 50 minutes at temperatures above ioo ° heating 3o 'needs with the use of about 13o ° nu r i take up to 2 minutes.
Ausführungsbeispiel Geschälte, rohe Kartoffeln werden zu-fadenförmigen oder kornförmigen Stückchen von ungefähr 2 mm Durchmesser oder Korngröße zerkleinert. Aus dem so entstandenen Brei wird mit wenigem, etwas schweflige Säure enthaltendem Wasser die freigelegte Stärke ausgewaschen. Hierbei geht ein Teil des Kartoffelfruchtwassers mit hinweg. Weitere Teile des Fruchtwassers werden dann noch durch Auspressen des Breis aus ihm so weit entfernt, daß er einen Trockensubstanzgehalt von ungefähr 4o bis 45 Gewichtsprozenten erlangt. Alsdann wird er in einem geschlossenen Behälter (z. B. durch Oberflächenbeheizung oder durch Einführen von Dampf, wie es zum Erhitzen breiförmiger Massen bekannt ist) bis auf ungefähr z25° C erhitzt und diese Temperatur ungefähr io Minuten aufrechterhalten. Schließlich wird der Brei getrocknet und zermahlen.Embodiment Peeled, raw potatoes become thread-like or crushed granular pieces of about 2 mm in diameter or grain size. The resulting pulp is made with a little bit of sulphurous acid Water washed out the exposed starch. Part of the potato fruit water goes here with away. Other parts of the amniotic fluid are then squeezed out Mash so far removed from it that it has a dry matter content of approximately Obtained from 4o to 45 percent by weight. Then he is in a closed container (e.g. by surface heating or by introducing steam as it is used for heating pasty masses is known) heated to about z25 ° C and this temperature Maintained for about 10 minutes. Finally, the pulp is dried and ground.
Das obenerwähnte Entfernen der freigelegten Stärkekörner aus dem Brei kann unterlassen werden, jedoch muß dann eine ungefähr io° höhere Temperatur angewendet werden als sonst.The above-mentioned removal of the exposed starch granules from the slurry can be omitted, but then an approximately 10 ° higher temperature must be used than usual.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEP65526D DE602932C (en) | 1932-06-17 | 1932-06-17 | Process for the production of dry potato products |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DEP65526D DE602932C (en) | 1932-06-17 | 1932-06-17 | Process for the production of dry potato products |
Publications (1)
Publication Number | Publication Date |
---|---|
DE602932C true DE602932C (en) | 1934-09-19 |
Family
ID=7390613
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DEP65526D Expired DE602932C (en) | 1932-06-17 | 1932-06-17 | Process for the production of dry potato products |
Country Status (1)
Country | Link |
---|---|
DE (1) | DE602932C (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1218864B (en) * | 1960-08-05 | 1966-06-08 | Heinrich Auer Muehlenwerke K G | Process for the production of quickly rehydratable dry products from vegetable foods |
-
1932
- 1932-06-17 DE DEP65526D patent/DE602932C/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE1218864B (en) * | 1960-08-05 | 1966-06-08 | Heinrich Auer Muehlenwerke K G | Process for the production of quickly rehydratable dry products from vegetable foods |
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