DE602932C - Process for the production of dry potato products - Google Patents

Process for the production of dry potato products

Info

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
Application number
DEP65526D
Other languages
German (de)
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DEP65526D priority Critical patent/DE602932C/en
Application granted granted Critical
Publication of DE602932C publication Critical patent/DE602932C/en
Expired legal-status Critical Current

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)

PATRNTANSPRUCH: Verfahren zur Herstellung von Kartoffeltrockenprodukten, bei dem die rohe Kartoffelmasse durch Abpressen auf einen Trockengehalt von 3o bis 6o Prozent gebracht unct nach Erhitzen über den Verkleisterungspunkt getrocknet wird, da--durch gekennzeichnet, daß die Masse nach dem Abpresben auf roo bis 14o° erhitzt -wird.-PATRNT CLAIM: Process for the production of dry potato products, in which the raw potato mass is pressed to a dry content of 3o to 60 percent brought and dried after heating above the gelatinization point is, as - characterized in that the mass after pressing to roo to 14o ° heated -is.-
DEP65526D 1932-06-17 1932-06-17 Process for the production of dry potato products Expired DE602932C (en)

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)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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