FR2634626A1 - PROCESS FOR PRODUCING AN EDIBLE PLATE OF POTATO PASTE - Google Patents

Abstract

The invention relates to a method for obtaining an edible plate of potato dough, which starts with pre-cooked and dehydrated potato flour, modified potato starch, potato starch natural and if necessary other equivalent kinds of wheat starch, mas, etc., process in which these raw materials are subjected to a dry mixing phase, then to a water addition phase in order to obtain a degree of humidity of the dough between 25 and 40%, then at an extrusion phase after at a plate phase, at the same time or subsequently at a cutting phase and at the end at successive phases of drying, packaging and storage and the process is completed by a final phase which is independent in time of the preceding phases and consists of a thermal action at temperatures between 170 and 210 degree (s) C.

Description

The object of the invention is to provide a method for producing a plate.

  edible potato dough that comes in disc or other form

  and which always keeps the same dimensions until the opera-

  final cooking in boiling oil, or any

  other means of heat transfer.

  Another object of the invention is to supply the manufacturers of amusements with plates of ready-to-fry potato dough which allow them to be stored between the reception of the product and the final operation, before

  packaging, for a period of more than two years.

  Another object of the invention is to homogenize

  the quality of a product consisting in offering the consumer

  a product always having the same appearance, the same dimensions and the same taste, whatever the variations in the quality of the potatoes at different times of the year, and to completely eliminate the defects caused

  by biological alterations and by the attack of micro-

organisms and insects.

  A fourth object of the invention is to provide the sector with a means of regulating its commercial campaign which does not depend on fluctuations in agrarian production

  potatoes during the year.

  Fried potatoes or potato chips as they are known on the market are produced from a washing, peeling and cutting process for frying, which are carried out continuously, to say that in the end we industrialized the domestic process

commonly used.

  Thus, this method departs completely from the initial definition of the object of the invention in which

  part of a potato dough that is processed to obtain

nir a stable paste in plate.

  Obtaining products from a paste does not

  not in itself a novelty: there are products on the market obtained by extrusion from a dough, which are then continuously fried; as example of products of this kind, one can quote the classics "churros" (fritters of fried dough), but however these products must

  be fried immediately after the dough has been prepared.

  There are other products which are not intended

  born as an aperitif and which are obtained from a flour dough: these are doughs obtained by extrusion of the vermicelli, spaghetti, macaroni, etc. kind, or layers of doughs such as cannelloni, lasagna, etc. In this case too, the process differs from the process of the invention, on the one hand because there is no final frying operation and on the other hand, because the flours used are raw because, as as will be seen later, in the present case, the raw materials have been cooked to

in advance.

  The invention consists of a process for producing from a dough made from apple flour

  treated earth with incorporated starches

  coming from the potato and additives such as salt,

  a plate that can be cut into el-shaped portions

  lipse, or oval to imitate the shape of a potato, or other shape, and these portions can be stored for more than two years, -without losing their nutritional qualities, taste or taste. appearance before finally being treated by heating in oil

  whose temperature varies between 170 and 230 C.

  The main difficulty in producing conventionally fried potatoes is the supply

  in raw material of adequate quality.

  On the one hand, not all varieties of potato are suitable for frying, and not all soils or climates where potatoes are grown can give the adequate quality for frying, since this mainly requires a low content

  in reducing sugars and a high dry matter content.

  On the other hand, it turns out that in some regions there is no harvest from October to April and that the manufacturers of fried potatoes must have

  use of stored potatoes.

  The storage of potatoes intended for

  frying requires decisive conditions for the quality

  quality of the finished product, conditions which have not been completely fulfilled. To avoid spoilage of potatoes due to attack by bacteria and fungi, bactericidal and fungicidal treatments and low storage temperature are used. This is normally sufficient for the potato for consumption to remain in good condition until the arrival of the new harvest, but the low temperature causes the potatoes to

  concentration of reducing sugars which render them useless

  sands for frying because of the browning they produce. To avoid the formation of reducing sugars, the only known system is conditioning at a higher temperature, from 18 to 20 C, but in this case the possibilities of microbiological attacks increase and germination

is accelerated.

  Faced with this dilemma, we normally adopt a solution

  compromise that does not completely avoid any of these

  disadvantages and it is well known that in winter and spring

  time the classic fried potatoes are always more or less affected by a darkening of color,

  spots and hollows due to attack by microorganisms.

  Another disadvantage of the method of direct use of the potato tuber is the difference in size which requires prior classification, leaving

  aside the marginal fractions, in order to avoid difficulties

  tees which occur at the time of automatic packaging, differences in weight, unevenness in apparent volume and loss of packaging material due to imprisonment

  of parts in hermetic welds.

  All the aforementioned drawbacks are eliminated by

  the present invention, thanks to which the

  industrial fryer a plate of potato dough which has homogeneous dimensions, a constant organoleptic quality, which does not undergo the fluctuations of the seasons and which can be kept for a guaranteed minimum of two

  years before the final frying operation takes place.

  Another additional benefit is that the product

  according to the invention absorbs less oil during frying.

  The classic fried potatoes (chips) have

  an oil content that varies from 35 to 45%, while the pro-

  duit according to the invention contains, once fried, from 20 to

  % oil, which represents a dietary advantage.

  From the freshly harvested potatoes we choose the most suitable varieties

  for frying. These potatoes are subjected to the operations

  conventional rations for washing, peeling, removing impurities

  squeezed, cut into pieces, boiled in water, heaped up, dehydrated

  tation of the liquid or other base and final sieving.

  The potatoes thus treated have a degree of humidity which varies between 5 and 10%, when they are hydrated again, they convert into a paste which retains the organoleptic properties of fresh potatoes

cooked.

  These cooked and dehydrated potatoes are mixed, as will be seen below, with potato starch which has been subjected to a phosphate treatment,

  cooking and dehydrating.

  Thanks to the balance between natural starch and treated starch, the porosity and texture of the

final product.

  With these basic raw materials the ideal formulation would be: 60% potato flour cooked in advance

and dehydrated (40% -80%).

  % modified potato starch (5-25%).

  % natural potato starch (15-40%).

  This formula is not limiting and it is possible to replace, for example, part of the potato flour with cereal flours cooked in advance and part of the potato starch, both natural and modified, by equivalent kinds of wheat, corn and other starches. Another example of the formula would be:% potato flour cooked in advance

and dehydrated.

  % of wheat flour cooked in advance.

  % modified potato starch.

  % / natural potato starch.

% natural cornstarch.

  A quantity of salt is added to these basic ingredients

  appropriate (1.5 - 4%) and, optionally, products that

  customize taste, seasonings, condiments, aromas and vitamin concentrates as required

market preferences.

  In accordance with the above, the method according to the invention comprises the following operations:

- Dry mixing of ingredients.

  - Addition of water to obtain a degree of humidity

dough from 25 to 40%.

- Extrusion operation.

  - Plate formation operation.

- Drying.

- Packaging.

- Storage.

- Final thermal operation.

  The mixing operation is carried out with a mixer with two helicopters in a hopper at the end of which is a safety screen which serves to retain the bodies

  foreigners and a transport device to the device ad-

  water adder. The water is supplied by spraying the flour countercurrently in a blade threshing machine

or hammers.

  The extrusion device is formed by an element which continuously pushes the wet dough towards a variable-pitch die, the pitch of which depends on the compression that

  requires the dough to become homogeneously compact.

  The heat produced by compression must be dissipated by an appropriate cooling system which allows the dough to be kept at a temperature between 30 and 60 C in order to avoid an excess of gelatinization and a corresponding increase in the viscosity of the dough, which in turn would produce more heat by friction. The dough comes out of the extrusion device in the form of a plate 1 to 3 mm thick and is led to a

  rolling mill train which reduces the thickness to 0.5 to 1 mm.

  G On the same train the plate is cut into pieces of oval or other shape and the paste which remains from the cut is introduced again into the extrusion device, from

  so there is no loss of raw material.

  Drying takes place using air, the temperature and humidity of which are controlled until

  obtains a final humidity level between 10 and 15%.

  We collect the product in packaging that protects it from atmospheric changes and humidity,

  we store it and distribute it for processing.

final tion.

  The characteristic final transformation is frying, which is carried out in boiling oil at

  -210cC until a lower humidity level remains

less than 3%.

  When frying the product undergoes an increase

  tion of volume of the order of 10 to 20% and a plate of golden color and a crisp texture is obtained which has

  the clean taste of fried potatoes.

  22. No further development is considered necessary

  this description thoroughly so that a technician understands

  the scope of the invention and the advantages which flow therefrom.

  The materials, shape, dimensions and arrangement of the elements may vary without modification

  of the intrinsic nature of the invention.

  - The terms in which the description was

  written must always be taken in a broad and non-limiting sense.

Claims (11)

RESELL ICATIOiS   1. Process for obtaining an edible plate of potato dough from fresh harvested potatoes which have been duly washed, from which the impurities have been removed, which have been cut into pieces, cooked to water, collected, dehydrated and mixed with natural potato starch and potato starch subjected to a phosphate treatment, cooking and dehydration, where we can also incorporate wheat starch, corn and other products and / or add the appropriate proportion of salt, as well as products that potentiate the taste, condiments, flavors and vitamin concentrates, among others, process   which is essentially characterized by the fact that it   takes the following phases: A first mixing phase   dry ingredients, after which an addi-   tion of water in order to obtain a degree of humidity of the dough   between 25 and 40%, an extrusion operation is carried out   then a plate operation and then a cutting operation, and the process is completed by drying, packaging, storage and by a phase   final thermal action on the product.   2. Method according to claim 1, characterized in that the mixing is carried out with a mixer with two helicoids in a hopper at the end of which is   find a safety screen to retain foreign bodies   gers and a transport device to the additional device water neur.   3. Method according to claim 1, characterized   by the fact that the water supply phase takes place in pulp   checking the flour against the current in a threshing machine with blades or hammers.   4. Method according to claim 1, characterized in that the extrusion phase is carried out continuously, in an extrusion device which pushes the wet dough towards a die with variable pitch, the pitch of which depends on the compression that requires the dough to become homogeneously compact.   5. Method according to claims 1 and 4,   characterized in that the dough is stored at a temperature between 30 and 600 C in order to avoid an excess of gelatinization and a corresponding increase in the viscosity of the dough and in that means are provided for this purpose adequate cooling suitable for dissi-   per heat produced by compression.   6. Method according to claims 1 and 4,   characterized by the fact that the dough leaves the extrusion device in the form of a plate 1 to 3 mm thick and   is led to a rolling mill train which reduces the thickness   up to values between 0.5 and 1 mm.   7. Method according to claim 6, characterized   by the fact that in parallel with the setting-up operation   that and on the same rolling mill, the dough sheet is cut in the shape of ovals and other shapes and that the dough that   rest of the cup is introduced again into the arrangement   extrusion to be able to use it until the end.   8. Method according to claim 1, characterized in that the drying phase is carried out by means of air, the temperature and humidity of which are controlled until a final degree of humidity of between and 15%.   9. Method according to claim 1, characterized in that the final thermal action phase consists of frying at a temperature between 170 and 210 C in oil, until there remains a degree d humidity below 3%, at the same time as the dough undergoes in turn   an increase in volume of between 10 and 20%.   10. Method according to the preceding claims,   characterized by the fact that 80%, preferably 60% of pre-cooked and dehydrated potato flour, 5 to 25%, and preferably% of modified potato starch are used as raw material, and 15 to 40%, and -of   preferably 25% natural potato starch.   11. Method according to claims 1 to 9,   characterized by the fact that raw material is used   % cuddly potato flour in advance and dehydrated   teas, 20% pre-cooked wheat flour, 15% modified potato starch, 15% potato starch   natural and 15% natural cornstarch.