ES252501A1 - Procedure to convert the potatoes by cooking, kneading and drying in a dry product constituted essentially by potato cells (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure to convert the potatoes by cooking, kneading and drying in a dry product constituted essentially by potato cells (Machine-translation by Google Translate, not legally binding)Info
- Publication number
- ES252501A1 ES252501A1 ES0252501A ES252501A ES252501A1 ES 252501 A1 ES252501 A1 ES 252501A1 ES 0252501 A ES0252501 A ES 0252501A ES 252501 A ES252501 A ES 252501A ES 252501 A1 ES252501 A1 ES 252501A1
- Authority
- ES
- Spain
- Prior art keywords
- potato
- potatoes
- kneading
- drying
- dry product
- 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
- 235000002595 Solanum tuberosum Nutrition 0.000 title abstract 8
- 244000061456 Solanum tuberosum Species 0.000 title abstract 8
- 238000001035 drying Methods 0.000 title abstract 3
- 238000004898 kneading Methods 0.000 title abstract 3
- 238000000034 method Methods 0.000 title abstract 3
- 235000012015 potatoes Nutrition 0.000 title abstract 3
- 238000010411 cooking Methods 0.000 title 1
- 229920002472 Starch Polymers 0.000 abstract 4
- 235000019698 starch Nutrition 0.000 abstract 4
- 239000008107 starch Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
- 235000021268 hot food Nutrition 0.000 abstract 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Process for converting the potatoes by kneading and drying into a dry product consisting essentially of potato cells that conserve the starch content and that can be reconstituted in a potato kneaded by the addition of hot water, characterized by subjecting the potatoes at some stage of the process of conversion, after or in conjunction with the kneading or after drying, to a treatment accompanied by humidity and heat, modifying the intact cells containing starch and the small possible amount of free starch present, that is, the starch given by the broken cells of the potato, in such a way that the resulting dry product is reconstituted by adding water to the boiling point or close to this point, that is, at a temperature between 85ºC and 100º c, obtaining a tasty potato dough directly usable as hot food, endowed with a crumbly structure, floury, loose and deprived of stickiness, viscosity, pastiness and ap elocations. (Machine-translation by Google Translate, not legally binding)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES0252501A ES252501A1 (en) | 1959-10-06 | 1959-10-06 | Procedure to convert the potatoes by cooking, kneading and drying in a dry product constituted essentially by potato cells (Machine-translation by Google Translate, not legally binding) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES0252501A ES252501A1 (en) | 1959-10-06 | 1959-10-06 | Procedure to convert the potatoes by cooking, kneading and drying in a dry product constituted essentially by potato cells (Machine-translation by Google Translate, not legally binding) |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES252501A1 true ES252501A1 (en) | 1960-04-16 |
Family
ID=34487564
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES0252501A Expired ES252501A1 (en) | 1959-10-06 | 1959-10-06 | Procedure to convert the potatoes by cooking, kneading and drying in a dry product constituted essentially by potato cells (Machine-translation by Google Translate, not legally binding) |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES252501A1 (en) |
-
1959
- 1959-10-06 ES ES0252501A patent/ES252501A1/en not_active Expired
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