NL2022736B1

NL2022736B1 - Potato-based puff pastry

Info

Publication number: NL2022736B1
Application number: NL2022736A
Authority: NL
Inventors: Donders Bart; De Been Erik
Original assignee: Lambweston / Meijer V O F
Priority date: 2019-03-13
Filing date: 2019-03-13
Publication date: 2020-09-18
Also published as: WO2020182915A1

Abstract

The present invention relates to a dry mix for the preparation of a potato-based puff pastry, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of ﬂakes or granules and constitutes more than 50% of the dry mix, preferably at least 95%. The invention further relates to a puff pastry dough prepared from the dry mix and to the use thereof in the preparation of a food product such as palmiers, fruit turnovers, apple beignets, sausage rolls, savory sticks, cheese rolls, pie’s pasties, tompouces, coffee buns (croissants).

Description

POTATO-BASED PUFF PASTRY The present invention relates to a puff pastry that is based on potato. The invention further relates to a dry mix for preparing puff pastry dough, to food products prepared from the puff pastry and to a method for preparing the food products.

Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough (or vice versa), making a dough ball which is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.

Most doughs and also the dough used for making puff pastry have viscoelastic properties. This is often the result of gluten which gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture. Gluten comprise proteins, such as prolamins and glutelins, that are stored together with starch in the endosperm of various grass- related grains. It is found in wheat, barley, rye, oat, related species and hybrids, such as spelt.

A small part of the general population is hypersensitive to gluten, which can trigger coeliac disease and other gluten-related disorders. These people cannot eat food products prepared from gluten-containing doughs and batters. It is therefore desirable to have alternatives that have the same or similar mouth-feel and the same cooking characteristics.

It is therefore an object of the present invention to provide an alternative type of puff pastry that can be used for the preparation of food products that are also suitable for use in a gluten-free diet.

In the research that led to the present invention it was found that it is possible to prepare a versatile puff pastry based on potato, that can be mechanically processed and is extendable. Potato is gluten-free and can thus be part of the diet of gluten-intolerant people.

The present invention thus relates to a dry mix for the preparation of a potato-based puff pastry dough, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. A dry mix has a much longer shelf-life than wet preparations. The puff pastry dough obtained after adding a liquid to the dry mix can be turned into an actual puff pastry by adding a fat, such as butter, and repeatedly rolling out and folding the dough to obtain layers.

Dehydrated potato is prepared according to well known processes. In summary, raw potato pieces are steam cooked, mashed, dried and comminuted into flakes or granules. Both forms can be used in the dry mix of the invention. Dehydrated potato flakes or granules thus comprise all the ingredients already present in the raw potato and optionally in addition a processing aid, such as an emulsifier. Freshly harvested, potato contains about 80 percent water and about 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. In addition, the potato contains protein and is low in fat. Potatoes are rich in several micronutrients, especially vitamin C. They also contain iron, vitamins B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants. The dehydrated potato used in the present invention is suitably made from raw potato and contains all its constituents. Suitably, the dehydrated potato constitutes more than 50% of the dry mix. In a preferred embodiment the potato content of the dehydrated potato is at least 95%. In an even more preferred embodiment the dehydrated potato is made from fresh potato. The advantage there of is that it still comprises an amount of native starch. The combination of native and heat treated starch in the potato flakes contributes to the viscosity and elasticity of the puff pastry dough, In addition, it provides the puff pastry with a good moisture balance.

The dry mix of the invention further comprises a starch. The starch is added to the mix in addition to the starch that originates from the dehydrated potato. In a preferred embodiment, the starch is at least partially, preferably completely formed by potato starch. The starch can either be native starch or modified starch or combinations thereof.

As a further ingredient the dry mix comprises a protein. The protein is added to the mix in addition to the protein that originates from the dehydrated potato. Preferably the protein is a potato protein, in particular a native potato protein. Native potato proteins can be divided into the following three classes: (1) the patatin family, highly homologous acidic 43 kDa glycoproteins (40- 50 wt, % of the potato proteins), (it) basic 5-25 kDa protease inhibitors (30-40 wt. % of the potato proteins) and (iii) other proteins, mostly high molecular weight (HMW) proteins (10-20 wt, % of the potato proteins).

The protein that is added to the mix has preferably not been heat-treated and is thus not inactivated. This is different from the protein present in the dehydrated potato flakes or granules. These proteins underwent a heat treatment during production of the flakes. The added protein is thus preferably a native protein with functionality in dough and baking properties.

The native potato proteins are mainly formed by patatin, protease inhibitors and HMW proteins. These proteins are in particular useful in the dry mix of the invention and are thus a preferred ingredient. It is found that the addition of potato proteins provides the puff pastry dough of the invention with the ability to be mechanically processed, makes it extendable and contributes to the viscoelastic properties of the puff pastry dough of the invention.

The dry mix of the invention also comprises amylopectin. The amylopectin is added to the mix in addition to the amylopectin that originates from the dehydrated potato. The source of amylopectin is preferably an amylopectin-rich potato starch. An amylopectin-rich potato starch comprises at least 70%, preferably at least 85%, more preferably 100% amylopectin. The amylopectin is involved in the moisture control of the puff pastry dough.

The dry mix of the invention preferably also comprises a sugar but this ingredient is optional.

The sugar is added to the mix in addition to the sugar that originates from the dehydrated potato.

Suitably, the sugar is dextrose monohydrate, and preferably it is potato dextrose monohydrate.

Alternatively, the dextrose originates from a source other than potato, such as corn orrice.

The sugar is added for obtaining a nice golden-brown color after baking or frying and confers crispiness to the end product.

In addition to the above ingredients, the dry mix may further comprise one or more additional ingredients selected from salt, flavorings, coloring agents, seasoning, spices, eggs, yeast.

The dry mix of the present invention preferably comprises at least 90%, preferably 92%, more preferably 95% potato ingredients.

This will for example be the case when the mix also contains salt which is inherently not potato-based and dextrose from another source, such as corn or rice.

Even more preferably, at least 98% of the ingredients originate from potato.

This will for example be the case when the mix also contains salt which is inherently not potato-based.

Most preferably, the dry mix is completely potato-based.

The advantage of an almost completely potato- based product is that it will not contain traces of gluten.

Furthermore, the fried or baked product will be crispy on the outside and soft, like puree, on the inside leading to an attractive mouth-feel.

In one embodiment the dry mix of the invention comprises: 40-70%, in particular 50-60% dehydrated potato; 15-40%, in particular 20-35% starch; 3-12%, in particular 5-10% protein; 1-10%, in particular 2-6% amylopectin; optionally 1-5%, in particular 2-4% sugar; and optionally 0.5-3.5%, in particular 1-3% salt.

In one particular embodiment, the dry mix comprises: about 57% dehydrated potato; about 28% potato starch; about 7% potato protein; about 3% amylopectin-rich potato starch; about 3% monohydrate potato dextrose; and about 2% salt.

According to a further aspect thereof the invention relates to puff pastry doughs prepared from the dry mix.

The puff pastry dough is prodaced by mixing the dry mix with a liquid.

The liquid used in the puff pastry dough can be any liquid but is preferably selected from water, oil, fat, in particular baking fat, butter, egg or combinations thereof.

The various liquids can confer different characteristics to the end product.

The puff pastry is prepared from the dough by the addition of a fat. Common types of fat used include butter, vegetable shortenings, margarine, zero trans & low trans fat types and lard. Butter is most commonly used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter.

According to a further aspect thereof, the invention relates to a puff pastry dough, comprising the dry mix and a liquid, wherein for 100% dry mix 80-120%, in particular 100% liquid is added.

The invention further relates to puff pastry, comprising a puff pastry dough and a laminating fat folded into the puff pastry dough. The laminating fat is suitably selected from butter, margarine, zero trans & low trans fat types, etc.

Puff pastry can be processed in various ways, such as by kneading, rolling and shaping. Puff pastry according to the invention are suitable for the production of all products for which normal puff pastry is used, such as palmiers, fruit turnovers, apple beignets, sausage rolls, savory sticks, cheese rolls, pie’s pasties, tompouces, coffee buns, croissants, millefeuilles.

According to the further aspect thereof, the invention relates to food products prepared from the puff pastry described above.

The food products can have a sweet or savory taste depending on the additional ingredients that are added to the dry mix or to the puff pastry. Food products may themselves be filled with sweet or savory fillings, such as apple, raisins, cane sugar, pecan nuts, almond paste, cheese, custard pudding.

The food products are in general crispy and comprise multiple layers. Products made trom naturel puff pastry have a potato taste. In other products the taste can be adapted by the addition of sweet and savory additives. The product can be colored with natural food colors, such as saffron water, tomato juice, beet juice, carrot juice etc.

According to the invention various commercial forms can be envisaged. One suitable commercial product is the dry mix which has a long shelf-life and can according to ones need be combined with a desired liquid and other ingredients. Other products made with the dry mix, sach as the prepared puff pastry and semi-finished and finished products are also part of this invention.

The puff pastry and the semi-finished products may for example also be provided in frozen form. The same applies to the finished product.

The present invention also relates to a method for preparing a food product, comprising the steps of: a) shaping the puff pastry of the invention into a semi-finished food product; and b) cooking the semi-finished food product to obtain the finished food product.

The puff pastry can be shaped with a variety of shaping techniques, in particular kneading, forming, rolling out, filling, depositing in a baking mold, die-cutting, sheet-forming, molding.

The end product, i.e. the finished food product can be obtained by means of various 5 cooking methods, such as baking, frying, deep-frying, etc. Suitably, the cooking is performed in | an oven, such as an impingement oven or a convectional oven, in a frying pan, an air-fryer, a waffle iron, deep-fryer, hot plate, etc.

The present invention will be further illustrated in the Examples that follow and that are not intended to limit the invention in any way. In the Examples reference is made to the following figures: Figure 1: Savory sticks with sprinkled sea salt and sesame seeds; and Figure 2: Sweet palmiers with cane sugar and cinnamon.

EXAMPLES EXAMPLE 1 Preparation of the dry mix For the preparation of the dry mix the following ingredients were mixed in dry form: 57% dehydrated potato; 28% potato starch; 7% potato protein; 3% amylopectin-rich potato starch; 3% monohydrate potato dextrose; and 2% salt.

This dry mix is used as the starting material for the preparation of various products.

EXAMPLE 2 Preparation of puff pastry A puff pastry dough is prepared by starting to mix 250 g cold water (15°C) ina Hobart mixer with the butterfly kneading hook and slowly adding 250 g of the dry mix prepared in Example 1 and mixing for 2 min at a medium speed till a rough dough is obtained.

250 g Butter is cut into small cubes of 15x 15mm, added to the rough dough and kneaded into the dough with a dough hook in 1 min. The dough is gathered in the bow! using one hand, then turned onto the work surface. The dough is then squashed into a flat sausage, without kneading. Wrapped in cling film the dough is chilled in the fridge for 15 minutes.

The work surface and the pastry are lightly floured with native potato starch.

The pastry is then rolled it in one direction until it is about tcm thick and three times as long as it is wide, or about 60x 15cm.

The top and bottom edges are kept as square as possible.

The bottom of the pastry is then folded up till the middle, then the top is also folded down to the middle, and the pastry is subsequently folded in the middle to place the dough pieces right on top of each other, making a block about 15x15cm.

The corners should be nice and square.

The dough is then turned so that its open edge is facing to the right, like a book.

The edges of the pastry are then pressed together with the rolling pin.

The pastry is then rolled out and folded again, which is repeated three times in all to make a smooth dough, with buttery streaks IO here and there.

Between the rolling sessions the dough wrapped in cling film has to rest for 15 min in the fridge.

The finished pastry is chilled for at least an hour, or ideally overnight, before using.

To prepare savory sticks and sweet palmiers the pastry is rolled out to about the thickness of 2mm, shaped, filled, glazed, decorated and baked at 220°C for about 20 minutes.

The resulting product applications are shown in Figures 1 and 2.

Claims

CONCLUSIONS

A dry mix for the preparation of a potato-based puff pastry dough comprising dehydrated potato, added starch, added protein and optionally added amylopectin and an added sugar.

A dry mix according to claim 1, wherein the dehydrated potato is in the form of flakes or granules.

A dry mix according to claim 1 or 2, wherein the dehydrated potato makes up more than 50% of the dry mix.

A dry mix according to any one of claims 1 to 3, wherein the potato content of the dehydrated potato is at least 95%.

Dry mix according to any one of claims 1 to 4, wherein the added starch is formed at least partially, preferably completely. by potato starch.

Dry mixture according to any one of claims 1 to 5, wherein the added protein comprises a potato protein, in particular a natural potato protein,

Dry mix according to claim 6, wherein the natural potato protein comprises patatin and / or protease inhibitors and / or high molecular weight proteins (HMW).

A dry mix according to any of claims 1-7, wherein the added amylopectin comprises amylopectin-rich potato starch.

Dry mix according to any one of claims 1-8, wherein the sugar is dextrose monohydrate, in particular potato dextrose monohydrate.

Dry mix according to any of claims 1-9, further comprising one or more added ingredients selected from salt, flavors, colors, herbs, spices, eggs.

Dry mix according to any one of claims 1-10, comprising: 40-70%, in particular 50-60% dehydrated potato; 15-40%, in particular 20-35% starch; 3-12%, in particular 5-10% protein; 1-10%, in particular 2-6% amylopectin; optionally 1-5%, especially 2-4% sugar; and optionally 0.5-3.5%, especially 1-3% salt,

A dry mix according to claim 11, comprising: about 57% dehydrated potato; about 28% potato starch; about 7% potato protein;

about 3% amylopectin-rich potato starch; about 3% potato dextrose monohydrate; and about 2% salt.

A dry mix according to any one of claims 1-12, wherein at least 90%, preferably at least 92%, more preferably at least 95%, most preferably at least 98% of the ingredients are from potato.

Puff pastry dough, comprising the dry mixture according to any one of claims 1-13 and a liquid, in which for 100% dry mixture 80-120%, in particular 100% liquid has been added.

The puff pastry dough of claim 14, wherein the liquid is selected from water, oil, shortening, butter, eggs or combinations thereof.

A puff pastry comprising a puff pastry dough according to claim 14 or 15 and a laminating fat folded into the puff pastry dough.

Puff pastry according to claim 16, wherein the laminating fat is selected from butter, margarine, fats with no trans fats or a low trans fat content, etc.

Puff pastry according to claim 16 or 17, for use in the production of palmiers, fruit flaps, apple fritters, sausage rolls, savory sticks, cheese rolls, pie patties, tompouces, coffee rolls, croissants, millefeuilles.

A food product made from a puff pastry according to any one of claims 16 or 17.

Food product according to claim 19, wherein the food product is selected from palmiers, fruit flaps, apple fritters, sausage rolls, savory sticks, cheese rolls, pie pasties, tompouces, coffee rolls, croissants, millefeuilles.

A method for preparing a food product according to claim 19 or 20, comprising a) forming the puff pastry according to claim 16 or 17 into a semi-finished food product; and b) cooking the semi-finished food product to obtain the finished food product.

The method of claim 21, wherein shaping the puff pastry comprises kneading, shaping, rolling out, filling, depositing into a mold, punching, sheet shaping and pouring.

The method of claim 22, wherein the cooking includes baking, roasting and deep frying.

A method according to any one of claims 22-23, wherein the cooking is carried out in an oven, in particular in a hot air oven or a convection oven, a frying pan, an air fryer, a waffle iron, a deep fryer, a hot plate.