GB566828A - Improvements in or relating to the production of dried potato - Google Patents
Improvements in or relating to the production of dried potatoInfo
- Publication number
- GB566828A GB566828A GB9203/43A GB920343A GB566828A GB 566828 A GB566828 A GB 566828A GB 9203/43 A GB9203/43 A GB 9203/43A GB 920343 A GB920343 A GB 920343A GB 566828 A GB566828 A GB 566828A
- Authority
- GB
- United Kingdom
- Prior art keywords
- drying
- added
- milk
- water
- mashing
- 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
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
In the preparation of dry mashed potato, which can be reconstituted by the addition of hot water, diluted mashed potato is passed through a fine sieve before drying, the cooking, mashing, sieving and drying being effected by means which do not damage the cells. The potatoes are cooked by steam or in water, or milk and water. Dilution is effected, before or after mashing, with the cooking liquor, water or a nutrient liquid such as milk separated milk or whey, the cooked potatoes being preferably extruded into the hot diluent with constant stirring. For spray drying, sufficient liquid is added to bring the weight up to about 1 1/2 -2 times the raw weight of the potatoes. The sludge is then forced through a sieve of 1/30"-1/16" mesh as by means of a brush, metal helix or metal or rubber paddles, or by cake mixer with revolving, preferably spring-loaded, paddles. Alternatively, a basket centrifuge may be employed. Spray-drying may be effected by a centrifugal atomizer, e.g. as described in Specification 365,342, [Group XXIX], or by passing the sludge through a jet and disintegrating by air under pressure. Sulphites, such as sodium sulphite or potassium metabisulphite, may be added between cooking and drying in such amount that the final concentration of sulphur dioxide in the powder does not exceed 100-150 p.p.m. Calcium salts, particularly calcium chloride, may be added up to .2 per cent, or more if milk is used, after mashing and before sieving. Common salt may also be added up to 5 per cent by weight in the dried product before drying. The pH of the reconstituted product should not exceed that of the fresh mashed potato, i.e. about 5.7-6. All apparatus used is made of, or coated with, a material such as stainless steel, to avoid contamination with iron.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9203/43A GB566828A (en) | 1943-06-08 | 1943-06-08 | Improvements in or relating to the production of dried potato |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB9203/43A GB566828A (en) | 1943-06-08 | 1943-06-08 | Improvements in or relating to the production of dried potato |
Publications (1)
Publication Number | Publication Date |
---|---|
GB566828A true GB566828A (en) | 1945-01-16 |
Family
ID=9867395
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB9203/43A Expired GB566828A (en) | 1943-06-08 | 1943-06-08 | Improvements in or relating to the production of dried potato |
Country Status (1)
Country | Link |
---|---|
GB (1) | GB566828A (en) |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2759832A (en) * | 1954-11-15 | 1956-08-21 | Jr James Cording | Drum drying of cooked mashed potatoes |
DE1171250B (en) * | 1958-01-27 | 1964-05-27 | Gen Foods Corp | Process for obtaining dehydrated, non-browning crushed potato mass from raw potatoes |
DE1195149B (en) * | 1960-03-16 | 1965-06-16 | Reckitt Colman Chiswick Overse | Process for making dried potatoes |
DE1245272B (en) * | 1961-09-21 | 1967-07-20 | American Potato Co | Method and device for the production of products from boiled and chopped potatoes |
US3764716A (en) * | 1970-11-16 | 1973-10-09 | American Potato Co | Preparation of dehydrated mashed potatoes |
GB2127270A (en) * | 1982-09-28 | 1984-04-11 | Olusoji Ofi | Manufacture of powdered yam |
-
1943
- 1943-06-08 GB GB9203/43A patent/GB566828A/en not_active Expired
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2759832A (en) * | 1954-11-15 | 1956-08-21 | Jr James Cording | Drum drying of cooked mashed potatoes |
DE1171250B (en) * | 1958-01-27 | 1964-05-27 | Gen Foods Corp | Process for obtaining dehydrated, non-browning crushed potato mass from raw potatoes |
DE1195149B (en) * | 1960-03-16 | 1965-06-16 | Reckitt Colman Chiswick Overse | Process for making dried potatoes |
DE1245272B (en) * | 1961-09-21 | 1967-07-20 | American Potato Co | Method and device for the production of products from boiled and chopped potatoes |
US3764716A (en) * | 1970-11-16 | 1973-10-09 | American Potato Co | Preparation of dehydrated mashed potatoes |
GB2127270A (en) * | 1982-09-28 | 1984-04-11 | Olusoji Ofi | Manufacture of powdered yam |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
GB566828A (en) | Improvements in or relating to the production of dried potato | |
US3764716A (en) | Preparation of dehydrated mashed potatoes | |
US3220857A (en) | Process for preparing dehydrated potatoes | |
US3394012A (en) | Method of preparing a dehydrated sweetpotato product | |
KON et al. | Air classification of bean flour | |
GB562648A (en) | Improvements in the treatment of food | |
Kopelman et al. | Color stability of beet powders | |
GB925886A (en) | Process for dehydrating potatoes | |
CN108606252A (en) | A kind of passion fruit walnut kernel steams cake and preparation method thereof | |
Moharram et al. | Wet Decortcation of Sesame Seeds by New Methods | |
GB294979A (en) | Improvements in and relating to the treatment of starch | |
CN105124410A (en) | Potato fine dried noodles and making method thereof | |
US4064284A (en) | Process for the debranning of wheat | |
GB596847A (en) | Process for producing yeast extract and food preparations made from yeast | |
GB2127270A (en) | Manufacture of powdered yam | |
US2271272A (en) | Process for the manufacture of keepable fish products | |
JPH03232474A (en) | Production of food containing unicellular plant | |
JPS62181762A (en) | Treatment of raw laver | |
SU839472A1 (en) | Method of obtaining bone bouillon | |
GB470753A (en) | Improvements in and relating to jam and marmalade | |
GB686250A (en) | A process for digesting straw or similar vegetable material | |
SU772519A1 (en) | Method of obtaining groats-type product from vegetable raw material | |
GB686520A (en) | Method of improving coffee | |
US664257A (en) | Process of making starch and cattle-food. | |
SU1313408A1 (en) | Method of producing dry-vegetable concentrate |