ES2752747A1 - PROCESS FOR THE PREPARATION OF DEHYDRATED POTATO FLOUR AND DEHYDRATED POTATO FLOUR OBTAINED FROM SUCH PROCESS (Machine-translation by Google Translate, not legally binding) - Google Patents
PROCESS FOR THE PREPARATION OF DEHYDRATED POTATO FLOUR AND DEHYDRATED POTATO FLOUR OBTAINED FROM SUCH PROCESS (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2752747A1 ES2752747A1 ES201830962A ES201830962A ES2752747A1 ES 2752747 A1 ES2752747 A1 ES 2752747A1 ES 201830962 A ES201830962 A ES 201830962A ES 201830962 A ES201830962 A ES 201830962A ES 2752747 A1 ES2752747 A1 ES 2752747A1
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- 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
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Abstract
Description
DESCRIPCIÓNDESCRIPTION
PROCESO PARA LA PREPARACIÓN DE HARINA DE PATATA DESHIDRATADA Y PROCESS FOR THE PREPARATION OF DEHYDRATED POTATO FLOUR AND
HARINA DE PATATA DESHIDRATADA OBTENIDA A PARTIR DE DICHO DEHYDRATED POTATO FLOUR OBTAINED FROM SUCH
PROCESOPROCESS
SECTOR DE LA TÉCNICATECHNICAL SECTOR
La presente invención se refiere al campo de la industria alimentaria, y más en particular a un nuevo proceso para deshidratar patatas y obtener harina de patata deshidratada. Es asimismo objeto de la invención la harina de patata deshidratada obtenida a partir de dicho proceso y su uso en alimentación.The present invention relates to the field of the food industry, and more particularly to a new process for dehydrating potatoes and obtaining dehydrated potato flour. The dehydrated potato flour obtained from said process and its use in food is also an object of the invention.
ANTECEDENTES DE LA INVENCIÓNBACKGROUND OF THE INVENTION
La harina de patata es una harina muy apreciada en la actualidad por no contener gluten. Por ello, es muy recomendada para personas celíacas o intolerantes al gluten, siendo además una harina muy rica en hierro e hidratos de carbono. Debido a su agradable sabor, es muy utilizada para la preparación de diversas elaboraciones como por ejemplo en la formulación de masas de pan, como espesante de guisos, etc.Potato flour is a flour highly appreciated today for not containing gluten. Therefore, it is highly recommended for people with celiac disease or gluten intolerance, and it is also a flour very rich in iron and carbohydrates. Due to its pleasant flavor, it is widely used for the preparation of various preparations such as in the formulation of bread doughs, as a thickener for stews, etc.
La presente invención surge de la necesidad de desarrollar un nuevo proceso para la obtención de este tipo de harina a base de patatas deshidratadas. Como antecedentes más próximos a la presente invención cabe mencionar los siguientes documentos del estado de la técnica:The present invention arises from the need to develop a new process to obtain this type of flour based on dehydrated potatoes. As background closest to the present invention, the following documents of the state of the art should be mentioned:
La solicitud de patente en China CN103960622, la cual se refiere a un proceso para preparar harina de patata deshidratada que comprende lavar, pelar y trocear las patatas, lavarlas de nuevo con agua a una temperatura igual o inferior a 30°C, escaldar las patatas a una temperatura igual o superior a 95°C, deshidratar las patatas en un horno a una temperatura de entre 50 y 60°C y preparar la harina mediante molienda.Chinese patent application CN103960622, which refers to a process for preparing dehydrated potato flour comprising washing, peeling and cutting the potatoes, washing them again with water at a temperature equal to or below 30 ° C, blanching the potatoes at a temperature equal to or greater than 95 ° C, dehydrate the potatoes in an oven at a temperature between 50 and 60 ° C and prepare the flour by grinding.
Asimismo, la solicitud de patente en China CN102697005 se refiere a un proceso para preparar harina de batata que comprende las etapas de limpiar y cortar las batatas, escaldar a una temperatura de 90 a 95°C durante 10 minutos, deshidratar a 120°C durante un tiempo de 10 a 15 minutos y moler y tamizar la batata. Also, Chinese patent application CN102697005 refers to a process for preparing sweet potato flour comprising the steps of cleaning and cutting sweet potatoes, blanching at a temperature of 90 to 95 ° C for 10 minutes, dehydrating at 120 ° C for a time of 10 to 15 minutes and grind and sift the sweet potato.
La solicitud de patente en China CN106616633 se refiere a un proceso para obtener harina de batata que comprende las etapas de lavar, pelar y cortar las batatas, escaldar a una temperatura de 90 a 100°C, escurrir y deshidratar en un horno a una temperatura de 110 a 120°C de 20 a 30 minutos hasta obtener un contenido de humedad inferior a un 8 o un 10% y triturar y tamizar las batatas deshidratadas.Chinese patent application CN106616633 refers to a process for obtaining sweet potato flour comprising the steps of washing, peeling and cutting sweet potatoes, blanching at a temperature of 90 to 100 ° C, draining and dehydrating in an oven at a temperature from 110 to 120 ° C for 20 to 30 minutes until obtaining a moisture content of less than 8 or 10% and crushing and sieving the dehydrated sweet potatoes.
La principal problemática que se ha encontrado a la hora de tratar las patatas es su pardeamiento enzimático como consecuencia de la polifenoloxidasa (PPO), también conocida como catecol oxidasa. Se ha observado que, con objeto de controlar la transformación enzimática de las patatas, los tratamientos que se describen en el estado de la técnica requieren el empleo de bajas temperaturas (de unos 50°C), lo que presenta la desventaja del elevado tiempo necesario para el secado de las patatas, de unas 6 h, tiempo que provoca la alteración del sabor del producto final. Otros métodos alternativos emplean elevadas temperaturas, de unos 100°C, que si bien permiten reducir el tiempo de secado también provocan la alternación del sabor de la harina y una pérdida considerable de nutrientes.The main problem that has been found when treating potatoes is their enzymatic browning as a consequence of polyphenoloxidase (PPO), also known as catechol oxidase. In order to control the enzymatic transformation of potatoes, it has been observed that the treatments described in the state of the art require the use of low temperatures (about 50 ° C), which has the disadvantage of the long time required for the drying of the potatoes, about 6 h, time that causes the alteration of the flavor of the final product. Other alternative methods use high temperatures of around 100 ° C, which, although they reduce the drying time, also cause the flavor of the flour to alternate and a considerable loss of nutrients.
La presente invención se refiere a un nuevo proceso para la elaboración de harinas de patata deshidratada con muy buenas características organolépticas y una composición nutricional muy superior al del resto de harinas de patata. Para ello, se ha logrado una combinación óptima de las condiciones del proceso que permiten minimizar la reducción de las propiedades nutricionales de la patata cruda, logrando mantener un porcentaje muy elevado de proteína en el producto final. En particular, el proceso reivindicado permite disminuir el porcentaje de reducción de proteína, manteniéndolo en un rango comprendido entre un 1 y un 2.6%.The present invention refers to a new process for the production of dehydrated potato flours with very good organoleptic characteristics and a nutritional composition far superior to that of the rest of potato flours. For this, an optimal combination of the process conditions has been achieved that allows minimizing the reduction of the nutritional properties of the raw potato, managing to maintain a very high percentage of protein in the final product. In particular, the claimed process allows reducing the percentage of protein reduction, keeping it in a range between 1 and 2.6%.
DESCRIPCIÓN DE LA INVENCIÓNDESCRIPTION OF THE INVENTION
La presente invención se refiere a un proceso para la preparación de harina de patata deshidratada a partir de patatas que comprende:The present invention relates to a process for the preparation of dehydrated potato flour from potatoes comprising:
a) cortar las patatas, sin pelar, preferentemente hasta obtener tiras de patata con un tamaño comprendido entre 5 y 10 mm y más preferentemente entre 7 y 9 mm de espesor. Se ha demostrado que este tamaño es especialmente ventajoso para que la superficie de contacto sea la adecuada para optimizar el proceso posterior de secado; a) cut the potatoes, without peeling, preferably until obtaining potato strips with a size between 5 and 10 mm and more preferably between 7 and 9 mm thick. This size has been shown to be especially advantageous for the contact surface to be adequate to optimize the subsequent drying process;
b) escaldar las patatas a una temperatura comprendida entre 95 y 100°C durante un tiempo inferior a 5 minutos, y preferentemente entre 2 y 3.5 minutos, sumergiendo a continuación las patatas en agua a una temperatura inferior o igual a 12°C, y preferentemente de entre 8 y 12°C, durante un tiempo comprendido entre 10 y 20 minutos y más preferentemente entre 12 y 16 minutos;b) blanching the potatoes at a temperature between 95 and 100 ° C for less than 5 minutes, and preferably between 2 and 3.5 minutes, then immersing the potatoes in water at a temperature less than or equal to 12 ° C, and preferably between 8 and 12 ° C, for a time between 10 and 20 minutes and more preferably between 12 and 16 minutes;
c) escurrir las patatas y disponerlas de forma homogénea en bandejas e introducirlas en un horno donde son sometidas a un proceso de deshidratación a una temperatura comprendida entre 70 y 80°C y más preferentemente entre 73 y 77°C durante un tiempo comprendido entre 5 y 7 horas, y más preferentemente de 5.5 horas; yc) drain the potatoes and arrange them homogeneously in trays and put them in an oven where they are subjected to a dehydration process at a temperature between 70 and 80 ° C and more preferably between 73 and 77 ° C for a time between 5 and 7 hours, and more preferably 5.5 hours; and
d) preparar la harina mediante trituración, preferentemente en un molino de martillos y cribado con tamiz. De manera preferente, el producto final tendrá un tamaño medio de partícula superior a 500 pm e inferior a 3 mm.d) prepare the flour by grinding, preferably in a hammer mill and sieving. Preferably, the final product will have an average particle size greater than 500 µm and less than 3 mm.
El proceso anteriormente descrito permite obtener un producto de alta calidad nutricional con el menor procesamiento posible y sin el uso de conservantes químicos y antioxidantes.The process described above allows obtaining a product of high nutritional quality with the least possible processing and without the use of chemical preservatives and antioxidants.
Una de las ventajas del proceso objeto de la invención frente a otros procesos del estado de la técnica es que se realiza sometiendo al tratamiento térmico a la patata lavada sin pelar. De este modo, se aprovechan todos los nutrientes presentes en la piel de las patatas y, en especial, la fibra y los minerales.One of the advantages of the process object of the invention over other processes of the state of the art is that it is carried out by subjecting the washed potato without peeling to heat treatment. In this way, all the nutrients present in the skin of the potatoes are exploited, especially fiber and minerals.
En cuanto a la temperatura del proceso, se ha demostrado que la combinación de temperaturas reivindicadas permite obtener una harina con las características nutricionales y organolépticas deseadas, muy superiores a los valores nutricionales de las harinas de patata disponibles comercialmente en la actualidad.Regarding the temperature of the process, it has been shown that the combination of claimed temperatures allows obtaining a flour with the desired nutritional and organoleptic characteristics, far superior to the nutritional values of currently available potato flours.
En una realización particular de la invención el proceso comprenderá una etapa previa de limpieza de las patatas mediante lavado, preferentemente con agua, así como de eliminación de posibles impurezas como brotes o las manchas negras presentes habitualmente en las patatas tras su recolección.In a particular embodiment of the invention, the process will comprise a previous step of cleaning the potatoes by washing, preferably with water, as well as the elimination of possible impurities such as sprouts or the black spots usually present on the potatoes after harvesting.
Mediante el proceso de deshidratado reivindicado se consigue reducir el contenido de agua de las patatas en un porcentaje comprendido entre un 70 y un 80% de peso, siendo éste el contenido habitual de agua en las patatas. Por tanto, se trata de un proceso especialmente eficaz para obtener patatas deshidratadas.By means of the claimed dehydration process, the content of Potato water in a percentage between 70 and 80% by weight, this being the usual water content in potatoes. Therefore, it is an especially effective process to obtain dehydrated potatoes.
Es asimismo objeto de la invención la harina de patata deshidratada obtenida a partir del proceso anteriormente descrito, la cual se caracteriza por presentar un valor óptimo de humedad (entre un 9 y un 15% en peso, medida de acuerdo a la norma ISO R-1442 a una temperatura de trabajo de 120°C) y de tamaño medio de partícula (superior a 500 gm e inferior a 3 mm).The dehydrated potato flour obtained from the process described above is also an object of the invention, which is characterized by presenting an optimal humidity value (between 9 and 15% by weight, measured according to ISO R- 1442 at a working temperature of 120 ° C) and with an average particle size (greater than 500 gm and less than 3 mm).
Finalmente es objeto de la invención el uso de la harina de patata deshidratada reivindicada en alimentación.Finally, the object of the invention is the use of the dehydrated potato flour claimed in food.
BREVE DESCRIPCIÓN DE LAS FIGURASBRIEF DESCRIPTION OF THE FIGURES
La Figura 1 muestra una serie de fotografías correspondientes a la selección de variedades de patatas empleadas en una realización particular del proceso objeto de la invención, tal y como se describirá en el apartado de “Descripción preferente de la invención”. En particular:Figure 1 shows a series of photographs corresponding to the selection of potato varieties used in a particular embodiment of the process object of the invention, as will be described in the "Preferred description of the invention" section. In particular:
- La Figura 1A muestra la variedad de patata Andean Sunside\ - Figure 1A shows the Andean Sunside potato variety \
- La Figura 1B muestra la variedad de patata Lily Rose\ - Figure 1B shows the Lily Rose potato variety \
- La Figura 1C muestra la variedad de patata Vitelotte\ - Figure 1C shows the Vitelotte potato variety \
- La Figura 1D muestra la variedad de patata Prunelle. - Figure 1D shows the Prunelle potato variety .
La Figura 2 muestra las patatas cortadas en tiras de 8 mm de espesor y situadas homogéneamente en las bandejas donde son sometidas el proceso de deshidratado a una temperatura de 75°C.Figure 2 shows the potatoes cut into 8 mm thick strips and placed homogeneously in the trays where the dehydration process is subjected to a temperature of 75 ° C.
La Figura 3 muestra las patatas de variedades Andean Sunside (izquierda) y Prunelle (derecha) tras ser sometidas al proceso de escaldado.Figure 3 shows the Andean Sunside (left) and Prunelle (right) variety potatoes after undergoing the blanching process.
REALIZACIÓN PREFERENTE DE LA INVENCIÓNPREFERRED EMBODIMENT OF THE INVENTION
En realizaciones particulares de la invención es posible llevar a cabo una selección inicial de las patatas que van a ser empleadas como materia prima en el proceso de obtención de las harinas de patata deshidratada. Esta selección puede realizarse para elegir aquellas variedades de patata con mejores propiedades nutricionales, con objeto de obtener harinas con unos valores nutricionales muy por encima del resto de harinas de patata disponibles en la actualidad. En particular, las variedades de patata seleccionadas fueron las Andean Sunside, LilyRose, Vitelotte y Prunelle. In particular embodiments of the invention, it is possible to carry out an initial selection of the potatoes to be used as raw material in the process of obtaining the dehydrated potato flours. This selection can be made to choose those potato varieties with the best nutritional properties, in order to obtain flours with nutritional values well above the rest of potato flours available today. In particular, the potato varieties selected were Andean Sunside, LilyRose, Vitelotte and Prunelle.
De este modo, se seleccionaron variedades de carne “amarilla”, las cuales son ricas en carotenoides, vitamina B6 (>40 mg/100 g), vitamina C (>30 mg/100 g), potasio (>1200 mg/100 g) y cobre (>0,2 mg/100 g), así como variedades de carne “morada/violeta”, ricas en antocianinas, vitamina B6 (>100 mg/100 g), vitamina C (>35 mg/100 g), potasio (>1300 mg/100 g), hierro (>3 mg/100 g), magnesio (>65 mg/100 g) y cobre (>0,2 mg/100 g).Thus, "yellow" varieties of meat were selected, which are rich in carotenoids, vitamin B6 (> 40 mg / 100 g), vitamin C (> 30 mg / 100 g), potassium (> 1200 mg / 100 g ) and copper (> 0.2 mg / 100 g), as well as "purple / violet" varieties of meat, rich in anthocyanins, vitamin B6 (> 100 mg / 100 g), vitamin C (> 35 mg / 100 g) , potassium (> 1,300 mg / 100 g), iron (> 3 mg / 100 g), magnesium (> 65 mg / 100 g) and copper (> 0.2 mg / 100 g).
En ambos casos el porcentaje de proteína se encuentra comprendido entre un 9 y un 12% en peso del total, siendo éste un factor diferencial respecto al resto de procesos disponibles en la actualidad para la obtención de harinas de patata deshidratada, en los que los valores nutricionales del producto final no son una característica esencial a tener en cuenta.In both cases the percentage of protein is between 9 and 12% by weight of the total, this being a differential factor with respect to the rest of the processes currently available for obtaining dehydrated potato flour, in which the values Nutritional end product are not an essential feature to consider.
En una realización particular de la invención el proceso se llevó a cabo comenzando con el corte de las patatas, sin pelar, hasta obtener tiras de 8 mm de espesor, siendo éste un valor adecuado para aumentar la superficie de contacto de las patatas y facilitar el proceso de deshidratación.In a particular embodiment of the invention, the process was carried out starting with cutting the potatoes, without peeling, until 8 mm thick strips were obtained, this being an adequate value to increase the contact surface of the potatoes and facilitate the dehydration process.
A continuación, las patatas fueron sometidas a un proceso de escaldado a una temperatura comprendida entre 95 y 100°C, durante 2, 2.5, 3 y 3.5 minutos.The potatoes were then subjected to a blanching process at a temperature between 95 and 100 ° C, for 2, 2.5, 3 and 3.5 minutes.
Tras el tratamiento térmico, las patatas se sumergieron en agua a una temperatura de entre 8 y 12°C, durante un tiempo de entre 13 y 16 minutos.After the heat treatment, the potatoes were immersed in water at a temperature of between 8 and 12 ° C, for a time of between 13 and 16 minutes.
Posteriormente, las patatas se dispusieron de manera homogénea en bandejas, introduciéndolas en un horno a una temperatura de 75°C durante 5.5 h.Subsequently, the potatoes were arranged homogeneously in trays, placing them in an oven at a temperature of 75 ° C for 5.5 h.
A continuación, se procedió a la preparación de las harinas mediante la trituración de las patatas en un molino de martillos y se efectuó una clasificación granulométrica del producto final mediante cribado, seleccionando un tamaño medio de partícula inferior a 3 mm. Subsequently, the flour was prepared by crushing the potatoes in a hammer mill and a grain size classification of the final product was carried out by screening, selecting an average particle size of less than 3 mm.
Tras someter a las patatas a distintos tiempos de escaldado (de 2, 2.5, 3 y 3.5 minutos), no se observaron visualmente diferencias significativas a nivel organoléptico.After subjecting the potatoes to different blanching times (2, 2.5, 3 and 3.5 minutes), no significant differences were visually observed at the organoleptic level.
Todas las variedades de patatas presentaron un buen estado, manteniendo el color y sin presentar evidencias de oxidación.All potato varieties were in good condition, maintaining color and showing no evidence of oxidation.
La medición del porcentaje en peso de agua perdido durante el proceso de deshidratación permitió demostrar la eficacia del proceso, lográndose eliminar en torno a un 70-80% del peso de agua de las patatas.The measurement of the percentage by weight of water lost during the dehydration process allowed to demonstrate the efficiency of the process, managing to eliminate around 70-80% of the weight of water from the potatoes.
Tras la obtención de la harina se realizó un test sensorial de consumo con 100 personas en el que se valoró el aspecto, textura, sabor y satisfacción general de los consumidores, obteniéndose hasta un 80.4% de aceptación.After obtaining the flour, a sensory consumption test was carried out with 100 people in which the appearance, texture, taste and general satisfaction of the consumers were assessed, obtaining up to 80.4% acceptance.
Por lo tanto, se ha demostrado que el proceso reivindicado, además de permitir obtener una harina con una composición nutricional muy parecida a la de la patata cruda y superior a la de las harinas de patata existentes en el mercado, consigue reducir el tiempo del proceso, evitando el pardeamiento u oxidación del producto final y logrando unas propiedades organolépticas superiores a las obtenidas a temperaturas inferiores y superiores, según han sido descritas hasta la fecha en el estado de la técnica. Therefore, it has been shown that the claimed process, in addition to making it possible to obtain a flour with a nutritional composition very similar to that of raw potatoes and superior to that of potato flours on the market, reduces the process time , avoiding browning or oxidation of the final product and achieving higher organoleptic properties than those obtained at lower and higher temperatures, as described to date in the state of the art.
Claims (4)
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ES201830962A ES2752747B2 (en) | 2018-10-05 | 2018-10-05 | DEHYDRATED POTATO FLOUR AND PROCESS FOR ITS PREPARATION |
PCT/ES2019/070619 WO2020070356A1 (en) | 2018-10-05 | 2019-09-19 | Process for preparing dehydrated potato flour and product obtained |
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ES201830962A ES2752747B2 (en) | 2018-10-05 | 2018-10-05 | DEHYDRATED POTATO FLOUR AND PROCESS FOR ITS PREPARATION |
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Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1985003204A1 (en) * | 1984-01-18 | 1985-08-01 | Grufstedt Sven Gunnar Henrik | Process for preparing dried potato mash |
CN102697005A (en) * | 2012-06-14 | 2012-10-03 | 江苏绿茵生物科技有限公司 | Preparation method of purple sweet potato powder |
CN103960622A (en) * | 2013-01-25 | 2014-08-06 | 程长青 | Pure nature low temperature baked cooked potato powder and production method thereof |
CN104905180A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | Special potato noodle type powder for using potatoes as staple food |
CN106616633A (en) * | 2015-10-29 | 2017-05-10 | 尤世元 | Purple sweet potato capsule preparation method |
-
2018
- 2018-10-05 ES ES201830962A patent/ES2752747B2/en active Active
-
2019
- 2019-09-19 WO PCT/ES2019/070619 patent/WO2020070356A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1985003204A1 (en) * | 1984-01-18 | 1985-08-01 | Grufstedt Sven Gunnar Henrik | Process for preparing dried potato mash |
CN102697005A (en) * | 2012-06-14 | 2012-10-03 | 江苏绿茵生物科技有限公司 | Preparation method of purple sweet potato powder |
CN103960622A (en) * | 2013-01-25 | 2014-08-06 | 程长青 | Pure nature low temperature baked cooked potato powder and production method thereof |
CN104905180A (en) * | 2015-04-30 | 2015-09-16 | 山西薯宴食品有限公司 | Special potato noodle type powder for using potatoes as staple food |
CN106616633A (en) * | 2015-10-29 | 2017-05-10 | 尤世元 | Purple sweet potato capsule preparation method |
Non-Patent Citations (1)
Title |
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AHMED M. "Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour". Food Chemistry , (2010), Vol. 121 , Páginas 112?118 [en línea][recuperado el 27/11/2019]. Recuperado de Internet (URL:https://www.sciencedirect.com/science/article/pii/S0308814609014186), (DOI: 10.1016/j.foodchem.2009.12.015) * |
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ES2752747B2 (en) | 2020-12-18 |
ES2752747A8 (en) | 2020-11-18 |
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