ES340022A1 - Potato Dehydration Process and Product. - Google Patents

Potato Dehydration Process and Product.

Info

Publication number
ES340022A1
ES340022A1 ES340022A ES340022A ES340022A1 ES 340022 A1 ES340022 A1 ES 340022A1 ES 340022 A ES340022 A ES 340022A ES 340022 A ES340022 A ES 340022A ES 340022 A1 ES340022 A1 ES 340022A1
Authority
ES
Spain
Prior art keywords
starch
dough
gelatinised
potato
pieces
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
ES340022A
Other languages
Spanish (es)
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.)
American Potato Co
Original Assignee
American Potato Co
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 American Potato Co filed Critical American Potato Co
Publication of ES340022A1 publication Critical patent/ES340022A1/en
Expired legal-status Critical Current

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

Abstract

A process for producing a permeable dehydrated potato piece rapidly reconstitutable without loss of piece identity comprises (a) producing an aqueous dough having a 17-30% by wt. solids content, the solids content comprising not less than 80% by wt. undamaged separated potato cells, extra cellular starch including some gelatinised starch and comprising added raw starch (e.g. corn starch) in an amount not less than 6% by wt. of the total solids, and any desired additives (b) heating the dough to above 170 F. to gelantinise the raw starch, (c) forming the dough into pieces (e.g. by extrusion) before or after step (b), (d) predrying said pieces substantially out of contact with one another to remove surface moisture to prevent them adhering to one another, and (e) finally drying at a rate to prevent case hardening, to a moisture content of about 7% by wt. The dough may comprise potato granules or flakes. The gelatinised starch may be produced in the production of the separated potato cells as a result of some of the cells breaking during a cooking step to give gelatinised starch. The additives may be antioxidants, sulphite salts, calcium salts and sugar. The starch may be gelatinised using steam. The pieces may be air dried.
ES340022A 1966-05-03 1967-04-29 Potato Dehydration Process and Product. Expired ES340022A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US54719566A 1966-05-03 1966-05-03

Publications (1)

Publication Number Publication Date
ES340022A1 true ES340022A1 (en) 1968-05-16

Family

ID=24183707

Family Applications (1)

Application Number Title Priority Date Filing Date
ES340022A Expired ES340022A1 (en) 1966-05-03 1967-04-29 Potato Dehydration Process and Product.

Country Status (9)

Country Link
JP (1) JPS4927341B1 (en)
CH (1) CH495116A (en)
DE (1) DE1692581C3 (en)
ES (1) ES340022A1 (en)
FR (1) FR1528111A (en)
GB (1) GB1190624A (en)
NL (1) NL162548C (en)
NO (1) NO126712B (en)
SE (1) SE324697B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3812274A (en) * 1971-04-23 1974-05-21 Us Agriculture Process for preparing shaped potato products containing solely freshly cooked and mashed potato tissue
ID26093A (en) * 1999-01-12 2000-11-23 Toyota Motor Co Ltd PROCESS FOR DRYING MATERIALS CONTAINING PATI

Also Published As

Publication number Publication date
GB1190624A (en) 1970-05-06
DE1692581C3 (en) 1980-08-14
NL162548B (en) 1980-01-15
CH495116A (en) 1970-08-31
JPS4927341B1 (en) 1974-07-17
DE1692581A1 (en) 1971-08-05
NO126712B (en) 1973-03-19
FR1528111A (en) 1968-06-07
SE324697B (en) 1970-06-08
NL162548C (en) 1980-06-16
DE1692581B2 (en) 1979-12-06
NL6706253A (en) 1967-11-06

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