RU2813657C2 - Improved method for obtaining liquid potato product - Google Patents

Abstract

FIELD: food production.

SUBSTANCE: invention relates to potato-based products that can be used to produce food products. A method for producing a liquid potato product is proposed, comprising: (a) providing potato raw materials containing processed sliced potatoes; (b) shearing at least a part of this potato raw material with the addition of water and oil at a temperature less than 67°C providing a sheared potato product having an average volume particle size in the range of 50 to 300 microns as measured on a Microtrac Bluewave particle size analyser; and (c) heating sheared potato product to at least 55°C to obtain liquid potato product in the form of a viscous flowable liquid. A method is proposed for producing a liquid potato product, comprising the following: (a) providing a potato raw material containing processed sliced potatoes having an initial moisture content; (b) at least partially gelatinizing potato raw material to provide gelatinized potato raw material; (c) shear processing at least a part of gelatinized potato raw material with the addition of water and oil at a temperature of less than 67°C providing a sheared potato product having an average volume particle size in the range of 50 to 300 microns as measured on a Microtrac Bluewave particle size analyser; and (d) heating sheared potato product to at least 55°C to obtain a liquid potato product in the form of a viscous flowable liquid. A liquid potato product is also provided for obtaining a food product in the form of a viscous flowable liquid, wherein liquid potato product based on processed sliced potatoes with the addition of water and oil subjected to shear stress has an average particle size in volumetric terms in the range from 50 to 300 mcm at measured on a Microtrac Bluewave Particle Size Analyzer and exhibits two or more of the specified rheological properties measured at 12.5°C, wherein rheological properties are measured 30 minutes after receipt of the liquid potato product, and a food product containing this liquid potato product is proposed.

EFFECT: production of liquid potato products that can be used to produce various healthy food products, such as gravies and sauces.

18 cl, 6 dwg, 3 tbl, 4 ex

Description

RELATED APPLICATIONS

[1] This application claims benefit under 35 USC § 119(e) to provisional patent application Serial No. 62/859542, entitled “LIQUIFIED POTATO PRODUCT AND PROCESS,” filed June 10, 2019, and also under U.S. Patent Application No. 16/894116, entitled “IMPROVED PROCESS FOR PRODUCING A LIQUID POTATO PRODUCT,” filed June 5, 2020, the entire contents of which are incorporated herein by reference.

BACKGROUND OF THE ART

1. Technical field

[2] The present invention relates generally to potato-based products that can be used to produce various food products. More generally, the present application relates generally to the production of liquid and semi-solid potato products that can be used to formulate a variety of health food products.

2. Description of the technical field

[3] Increasing attention is being paid to the production of healthy food products, mainly derived from vegetables, and other organic plant-based products. For example, various food manufacturers produce gravies, sauces and other food products using nuts or cauliflower as a base component. However, these existing food products may have one or more disadvantages such as unpleasant taste, poor texture, risk of allergy, high cost of production and unhealthy formulation in general. Thus, there remains a need to identify and efficiently obtain healthy food products from plant-based raw materials.

SUMMARY OF THE INVENTION

[4] One or more embodiments generally relate to a process for producing a liquid potato product. In general, the proposed method includes: (a) providing potato raw material containing a potato component; (b) shear grinding at least a portion of the potato raw material at a temperature of less than 67°C to produce a shear grinded potato product having an average volume particle size in the range of 50 to 300 microns as measured on a Microtrac Bluewave particle size analyzer; and (c) heating the sheared potato product to at least 55°C to obtain a liquid potato product.

[5] One or more embodiments generally relate to the production of a food product. In general, the proposed method includes: (a) providing raw potato raw materials containing a potato component having an initial moisture content; (b) at least partially gelatinizing the original potato raw material to obtain gelatinized potato raw material; (c) shear grinding at least a portion of the gelatinized potato raw material at a temperature of less than 67°C to obtain a shear grind potato product having an average volume particle size in the range of 50 to 300 microns as measured on a Microtrac Bluewave particle size analyzer; and (d) heating the sheared potato product to at least 55°C to produce a liquid potato product.

[6] One or more embodiments generally relate to a liquid potato product for producing a food product. In general, the proposed liquid potato product has: an average particle size in the range of 50 to 300 microns when measured on a Microtrac Bluewave particle size analyzer and exhibits two or more of the following rheological properties when measured at 12.5 °C:

i. Y _1-5 ≠ Y _5-10 ≠ Y _10-15 ≠ Y _15-20 ;

ii. Y ₅ is at least 50 percent greater than Y ₁ ;

iii. Y _1-5 is at least 50 percent greater than Y _5-10 , Y _10-15 and/or Y _15-20 ; And

iv. Y _5-10 is at least 50 percent greater than Y _10-15 and/or Y _15-20 ;

Additionally, "Y" refers to shear stress in dynes per square centimeter (dynes/ ^cm2 ), and the subscript values used for "Y" represent shear rates or shear rate ranges per second ( ¹ /s), at which measure the shear stress “Y”. In addition, rheological properties are measured 30 minutes after receiving the liquid potato product.

BRIEF DESCRIPTION OF GRAPHIC MATERIALS

[7] Embodiments of the present invention are described herein with reference to the following graphical figures:

[8] In FIG. 1 illustrates an exemplary Liquid P production system that can be used to at least partially convert one or more potato-containing raw materials into Liquid P and food products containing Liquid P;

[9] In FIG. 2 shows a photograph taken using a microscope for the sample obtained in example 1;

[10] In FIG. 3 shows a photograph taken using a microscope for the sample obtained in example 2;

[11] In FIG. 4 is a diagram showing the rheological properties of the sample from Example 2 on day 0, day 1 and day 2;

[12] In FIG. 5 is a graph comparing the rheological profiles on day 0 of the liquid potato product obtained in Example 1 with the hot milled product and conventional products obtained in Comparative Examples 3 and 4; And

[13] In FIG. 6 is a graph comparing the rheological profiles on day 0 of the liquid potato product obtained in Example 2 with the hot milled product and the conventional products obtained in Comparative Examples 3 and 4.

DETAILED DESCRIPTION

[14] The present invention generally relates to the production of Liquid P, which is a liquid product at least partially derived from potatoes, and to the use of Liquid P to produce various food products. Some embodiments of the present invention may include a potato liquefaction system for converting potatoes and other root vegetables into a valuable liquid product, such as Liquid P. As described in more detail below, the system described herein has been found to be capable of producing a specific liquid potato product, those. liquid P, which can be used to produce various types of food products exhibiting one or more of the desired characteristics;

[15] In this context, the term "liquid P" may be used interchangeably with "liquid potato product", both referring to a substance containing at least 5 weight percent potato and having a dynamic viscosity in the range of 70 to 250,000 cP at shear rate 4 ¹ /s and at temperatures from 12.5 °C to 95 °C.

[16] As described in more detail below, the present document provides a method for producing a liquid potato product, i.e. liquid P.

[17] In general, the proposed production method uses raw potato raw materials containing raw chopped or diced potato components. Such potato raw materials may optionally be pre-treated by blanching to eliminate enzymatic activity and at least partially gelatinize the potato raw materials. Additionally, in various embodiments, the potato raw material may also be chemically treated with chelating agents to eliminate the possibility of subsequent non-enzymatic browning. However, for the production method described herein, blanching, pre-gelatinization and/or chelation of the potato starting material may not be necessary.

[18] Additionally, in various embodiments, the potato raw material can then be mixed with water and, in some cases, at least one oil, in a specific ratio. This mixture of potatoes, water and optional oil can be pre-ground at a temperature of from about 1 to 40 °C to obtain a coarse paste in which the potato particles and oil, if present, are easily kept in suspension by stirring. Typically, if the potato raw material contains small enough potato particles, the pre-grinding step can be skipped and eliminated from the process. Alternatively, in various embodiments, if the process is carried out in a batch mode, there may be no need to maintain the potato particles in suspension since all of the material is collectively transferred to the next step.

[19] The potato mixture containing potatoes, water and optional oil can then be processed in a high shear grinder such as an Urschel Comitrol or Tetra Laval 250 high pressure homogenizer where the potato particles are broken down into smaller particles typically ranging in size from 1.5 to 500 µm when measured on a Microtrac Bluewave particle size analyzer.

[20] The advantage of using the high shear grinding devices described herein is that each component of the potato mixture can pass through the high shear region only once and in a relatively short time. This can provide very efficient use of mechanical energy for comminution, which may result in only a slight increase in temperature (usually only a few degrees Celsius) of the ground product. With this cold grinding process, it is possible to maintain the grinding temperature well below the gelatinization temperature of potato starch, which is expected to start at 55°C and end at 67°C. Consequently, the resulting crushed product does not undergo spontaneous thickening after grinding.

[21] In this context, the terms "comminution" and "shear grinding" can be used interchangeably, and both terms refer to mechanical processing that causes a certain rate of fluid shear that changes the original microstructure. For example, shear grinding and comminution may involve grinding of particles.

[22] After grinding the potato mixture, it can then be mixed with other ingredients such as tomato particles, spices, beans, root vegetables, etc., and then heated to a temperature that thickens the potato starch. Typically this can occur once the starch gelatinization temperature has been reached (i.e. greater than 67°C).

[23] In FIG. 1 illustrates an exemplary liquid P production system 10 that can be used to at least partially convert one or more potato-containing feedstocks into liquid P and food products containing fluid P. It should be understood that the liquid P production system 10 depicted in fig. 1 is just one example of a system in which the present invention may be implemented. Thus, the present invention may find application in many other systems where efficient and effective production of liquid potato products is required. As described below, the system 10 shown in FIG. 1, can be used to implement the Cold Milling Liquid Potato (CMLP) process. The exemplary system 10 shown in FIG. 1 is described in more detail below.

[24] As shown in FIG. 1, the system may be fed with potato raw material 12. Typically, in various embodiments, potato raw material 12 may comprise diced potatoes that are cut into pieces having an average width of at least 0.1, 0.15, 0 .2 or 0.25 inches (0.25, 0.38, 0.51 or 0.64 cm) and/or less than 0.75, 0.6 or 0.5 inches (1.90, 1.52 or 1.27 cm). Additionally, in various embodiments, the diced potatoes in potato feedstock 12 may be peeled and/or unpeeled.

[25] In various embodiments, potato raw material 12 may contain, consist essentially of, or consist of potatoes. Generally, in various embodiments, the potato may consist of any variety of Solanum tuberosum. Exemplary potato varieties may include, for example, Shepody potatoes, Bintje potatoes, American Blue potatoes, Royal potatoes, Innate potatoes, Maris Piper potatoes, Focus potatoes, Yukon Gold potatoes, Lady Balfour potatoes, Kennebec potatoes, Colette potatoes, Chieftain potatoes, Innovator potatoes , Russet Burbank potatoes, purple potatoes, Russet potatoes, Bamberg potatoes, or combinations thereof.

[26] Although the following description is based on the use of potato (i.e., Solanum tuberosum) as the main component of potato raw material 12, it is contemplated that potatoes may be partially or completely replaced by other forms of starchy root vegetables, such as sweet potatoes ( i.e. Ipomoea batatas). Thus, in any of the following embodiments, it is provided that the potato component can be obtained from sweet potatoes (ie, Ipomoea batatas) rather than from potatoes (ie, Solanum tuberosum).

[27] In various embodiments, potato feedstock 12 may comprise at least 25, 50, 75, 80, 85, 90, 95, or 99 weight percent of one or more potato species, relative to the total weight of the feed stream.

[28] The potatoes in the potato raw material 12 may come from any conventional potato source. For example, the source of the potatoes may be, for example, a loading bin, a storage bin, a railroad car, a delivery van, or any other device that can hold or provide storage for potatoes and other types of vegetables.

[29] In some embodiments, potato feedstock 12 may contain one or more other types of root vegetables, such as parsnips, celery root, sweet potatoes, onions, red beets, carrots, or combinations thereof. In this context, the term "root vegetable" refers to the edible underground part of the plant, other than the potato, which has a higher fiber content compared to peeled potatoes.

[30] In various embodiments, the potato raw material 12 may contain at least 1, 5, 10, 15, 20, or 25 weight percent and/or less than 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, 40, 35 or 30 percent by weight of one or more root vegetables relative to the total weight of potato raw materials.

[31] Returning to FIG. 1, the potato raw material 12 may be sent to an optional pre-treatment system 14 for further processing prior to any subsequent grinding and cooking steps. In the pre-treatment unit 14, the potato raw materials 12 may be subjected to one or more types of processing, including, for example, washing, peeling, pureeing, steam bathing, microwave heating, radio frequency heating, magnetic heating, pulsed electric field heating, slicing into cubes, chopping or combinations thereof.

[32] In the optional pre-treatment system 14, the potato raw material 12 may be processed by any known method or technology to at least partially gelatinize at least a portion of the potato in the potato raw material. In various embodiments, the optional pre-treatment system 14 may comprise any system or device in which the process of blanching and/or gelatinization of potato raw materials 14 can be carried out, such as a microwave device, a hot water bath, an autoclave, or any other device known in the art. .

[33] Typically, the blanching and gelatinization process may include any heat treatment that can cause at least partial gelatinization of the potatoes in the potato raw material 12. Such technologies may include, for example, microwave treatment, boiling, steaming, blanching, or combinations thereof.

[34] It should be noted that in various embodiments, the gelatinization process does not include a pureeing step. Thus, in such embodiments, the gelatinized potato raw material is not considered “mashed.”

[35] Typically, in various embodiments, the blanching process may include: (i) contacting the potato raw material 12 with hot water and/or steam and (ii) subsequently contacting the heated potato raw material with an aqueous solution to produce a gelatinized raw material 22 In some embodiments, the aqueous solution may contain one or more chelating agents and/or pH modifying agents, such as citric acid, EDTA, sodium hydrogen pyrophosphate, a phosphate compound, or a combination thereof.

[36] In some embodiments, the first stage of the blanching process may include contacting the potato raw material 12 with heated water for a period of time of at least 1, 2, 3, 4 or 5 minutes and/or less than 30, 25, 20 , 15 or 10 minutes. In such embodiments, said aqueous heat treatment may be conducted at approximately atmospheric pressure and at a temperature of at least 50°C, 55°C, 60°C, 65°C, 70°C, 75°C, or 80°C. Additionally or alternatively, in various embodiments, the aqueous heat treatment can be conducted at temperatures less than 150°C, 125°C, 100°C, 95°C, 90°C, 85°C, 80°C, 75°C, 70° C, 65 °C, 60 °C or 55 °C.

[37] In some embodiments, the first stage of the blanching process may include contacting the potato raw material 12 with steam under pressure for a period of time of at least 1, 2, 3, 4 or 5 minutes and/or less than 30, 25, 20, 15 or 10 minutes. In such embodiments, the steam treatment may be conducted at a pressure of at least 10, 25, 50, 75, 100, or 125 psig. (68.9, 172.4, 344.7, 517.1, 689.5 or 861.8 kPa g) and/or less than 300, 250, 200, 175 or 160 psig. (2068.4, 1723.7, 1379.0, 1206.6 or 1103.2 kPa g) and at a temperature of at least 100 °C, 125 °C or 150 °C and/or less than 300 °C, 250 °C, 200 °C or 185 °C.

[38] In some embodiments, the second stage of the blanching process can be conducted at a temperature of at least 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40°C, 45°C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C, 75 °C or 80 °C and/or less than 150 °C, 125 °C, 100 °C, 95 °C, 90 °C , 85°C, 80°C, 75°C, 70°C, 65°C or 60°C. Additionally or alternatively, in various embodiments, the second stage of the blanching process can be conducted for a period of time of less than 10, 5, 4, 3, 2 or 1 minute.

[39] In some embodiments, the blanching process removes very little water and/or solids from the potato raw material 12. Unlike known blanching technologies that result in partial dehydration of the potato raw material, the blanching technology of the present disclosure can help retain more water, moisture and solids naturally present in potatoes. For example, in various embodiments, the moisture content (by weight) of the at least partially gelatinized potato raw material 16 may be less than 50, 45, 40, 35, 30, 25, 20, 15, 10, 9, 8, 7, 6 , 5, 4 or 3 percent less than the moisture content of the potato raw material 12. In other words, the moisture content of the gelatinized potato raw material 16 may be at least 50, 55, 60, 65, 70, 75, 80, 85, 90, 91, 92, 93, 94, 95, 96 or 97 percent relative to the moisture content of potato raw materials 12.

[40] The potato raw material 12 can then be pre-treated in various ways in the pre-treatment system 14 to improve the characteristics of the potato raw material. As noted above, such processing may include a blanching step. Depending on time and temperature, blanching conditions can ensure at least partial gelatinization of the starch in the potato, as well as denaturation of any enzymes. From an economic point of view, it may be advisable to subject the potato raw material 12 to minimal blanching, since some blanching techniques may cause loss of potato solids and therefore reduce yield. Additionally, as described above, pretreatment may also include immersion in an aqueous solution of a chelating agent (eg, citric acid or sodium hydrogen pyrophosphate) to prevent non-enzymatic browning. Typically, blanching and chelating conditions may depend on the particle size of the incoming potato raw material 12.

[41] Alternatively, in various embodiments, any or all of the pretreatment processes described above may be eliminated because subsequent processing and/or other ingredients in the finished product may render such pretreatment processes unnecessary. It is also possible that the entire pre-treatment process can be carried out completely separately from the rest of the process, and the resulting pre-treated potatoes 16 can be frozen and stored for later use. In such a case, the frozen pre-processed potatoes can be thawed before being supplied to the pre-shredding stage after the pre-shredding system 18.

[42] After exiting the optional pre-treatment system 14, the pre-processed potato raw material 16 (or potato raw material 12 if not using a pre-treatment system) can be fed to the optional pre-shredding system 18. In the pre-shredding system 18, the pre-processed potato raw material 16 and/or the original potato raw material 12 can be pre-shredded using a coarse cutting device such as a rotary bowl cutter (e.g., a Karl Schnell F-type mixer) or a linear dicing machine, at temperatures from approximately 1 to 40 °C. The purpose of the pre-grinding system 18 is to facilitate the production of a homogeneous raw material slurry 20 before being submitted to the high shear grinder 26. However, in some embodiments, the pre-shredding system 18 may be omitted if the potato raw material is already fine enough to form a mush.

[43] After pre-grinding, the potato raw material 20 may then be fed to a mixing/storage tank 22 where water, at least one optional oil, and other ingredients may be added to the potato raw material 20 prior to high shear grinding. Additionally or alternatively, in various embodiments, water, at least one optional oil, and other ingredients may be added during the pre-grinding step of the pre-grinding system 18. In such embodiments, the mixing/storage tank 22 may be optional.

[44] If the oil ingredient is added at any of these stages, the subsequent high shear grinding process may also reduce the oil droplet size and may be less prone to segregation than if added after high shear processing. Exemplary oils may include, for example, vegetable oil, peanut oil, sunflower oil, canola oil, coconut oil, palm oil, corn oil, avocado oil, walnut oil, soybean oil, sesame oil, or combinations thereof. These oils and water may be useful for modifying the viscosity of Liquid P and may also improve certain flavor and texture properties of the finished Liquid P.

[45] Examples of other ingredients that may be added at this stage include, for example, roots, optional flavors, optional additives, and/or other types of vegetables (ie, non-root vegetables) and/or fruits.

[46] Examples of flavoring agents may include, for example, spices, meat, cheese, herbs, or combinations thereof. Examples of additives that may be added may include, for example, protein supplements (eg, whey protein, chickpeas, soy, or combinations thereof), additional dietary fiber, vitamins, minerals, or combinations thereof. Other vegetables and fruits that may be added at this stage may include, for example, Capsicum peppers (including bell peppers and hot peppers), onions, spinach, cabbage, mushrooms, mangoes, artichokes, beans, corn, olives, tomatoes, or their combinations.

[47] After leaving the mixing/storage tank 22, at least a portion of the potato raw material 24 may be introduced into the high shear grinding device 26. In the high shear grinder 26, the potato raw material 24 may be passed through a high shear zone of the grinder once, where it is subjected to high lateral and angular shear forces, thereby substantially reducing the particle size of the potato mush in a highly effective manner. In various embodiments, although dependent on the flow rate and energy supplied to the high shear grinding device 26, there is generally no significant increase in temperature during the grinding process. In such embodiments, grinding in the high shear grinder 26 may occur at a sufficiently low temperature to avoid gelatinization of the potato starch, which is expected to begin at 55°C and end at 67°C. Thus, the resulting crushed potato raw material 28 can be very liquid-like and pumpable.

[48] In various embodiments, the particle size of the crushed potato material exiting the high shear grinder 26 may range from 1.5 to 500 microns. For example, the crushed potato raw material 28 exiting the high shear grinder 26 may have an average particle size by volume of at least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 µm and/or no more than 500, 400, 300, 290, 280, 270, 260, 250, 240, 230, 220, 210, 220, 190, 180 or 170 µm when measured on a Microtrac Bluewave Particle Size Analyzer.

[49] In various embodiments, the shear-milled potato mixture may have a D10 particle size of at least 1, 2, 3, 4, or 5 microns and/or less than 100, 90, 80, 70, 60, 50. 40, 30, 20 or 10 µm when measured on a Microtrac Bluewave Particle Size Analyzer. In this context, "D10 particle size" means that 10 percent of the measured particles (by volume) are smaller than the specified size.

[50] In various embodiments, the shear-milled potato mixture may have a D50 particle size of at least 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75 microns and/or less 300, 290, 280, 270, 260, 250, 240, 230, 220, 210, 200, 190, 180 or 170 µm when measured on a Microtrac Bluewave Particle Size Analyzer. In this context, “D50 particle size” means that 50 percent of the measured particles (by volume) are smaller than the specified size. For example, a D50 particle size range of 25 µm means that 50 percent of the measured particles (by volume) have a diameter of 25 µm or less. Particle size D50 can also refer to the median particle size of measured particles.

[51] In various embodiments, the shear milled potato mixture may have a D90 particle size of at least 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 110, 120, 130, 140, 150, 160, 170, 180, 190, 200, 210 or 220 µm and/or less than 300, 290, 280, or 270 µm as measured on a Microtrac Bluewave Particle Size Analyzer. In this context, "D90 particle size" means that 90 percent of the measured particles (by volume) are smaller than the specified size. For example, a D90 particle size range of 300 µm means that 90 percent of measured particles (by volume) are 300 µm or less.

[52] The particle size ranges described herein can be determined by microscopic photography using a Lugol's staining solution and/or on a Microtrac Bluewave Particle Size Analyzer (in Bluewave mode). A photograph taken under a microscope such as that shown in FIG. 2 and 3, or a single sample of material can be analyzed on a Microtrac Bluewave Particle Size Analyzer. The Microtrac Bluewave Particle Size Analyzer uses laser diffraction to approximate the equivalent sphere size distribution of particles in a sample and therefore provides a range of volumetric particle size distributions.

[53] If the desired particle size cannot be achieved in one pass through the high shear grinder 26, the crushed potato stream 28 can be returned to the mixing/storage tank 22 for recycling in the high shear grinder 26 until the desired particle size is achieved. particle size.

[54] The high shear grinding device 26 may include any shear device known in the art that can provide the high shear force required to produce chopped potato stream 28. Examples of shear devices may include, for example, an Urschel Comitrol high pressure homogenizer or Tetra Laval 250. Other common types of high shear devices that may be used may include, for example, ball mills or hammer mills. Some high shear grinding devices, such as the HPH, may require the potato pulp 24 to be pumpable. Thus, in such embodiments, water may be added to the pre-shredded potato raw material 24 to ensure that the potato raw material is sufficiently pumpable. Alternatively, in various embodiments, when using other high shear grinding devices such as Urschel Comitrol, the pre-shredded potato raw material 24 can be fed into the high shear grinding device 26 by gravity through the inlet hopper and therefore into in such cases, the specified raw material does not necessarily have to be suitable for pumping; rather, the feedstock only needs to be fluid enough to be fed into the grinding chamber. In such embodiments, adding water may not be necessary at this stage due to the naturally high water content of potatoes.

[55] In various embodiments, the shearing step of the high shear grinding device 26 can be performed at a temperature of at least 10°C, 15°C, 20°C, 25°C, 30°C, 35°C, 40 °C or 45 °C. Additionally or alternatively, in various embodiments, the shearing step of the high shear grinder 26 may be performed at temperatures less than 67°C, 66°C, 65°C, 64°C, 63°C, 62°C, 61° C, 60 °C, 59 °C, 58 °C, 57 °C, 56 °C, 55 °C, 54 °C, 53 °C, 52 °C, 51 °C or 50 °C. It should be noted that the specified temperature ranges include and compensate for any heat generated by shear processing conditions.

[56] In various embodiments, the shearing step in the high shear grinding device 26 can be performed for a period of time of at least 0.1, 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 seconds and/or less than 500, 400, 360, 300, 240, 180, 120, 60, 55, 50, 45, 40, 35, 30, 25, 20 or 15 seconds. Thus, because the potato raw material is in the high shear grinder 28 for a relatively short time (a few seconds), the CMLP process is substantially faster than the hot grinding process in a high shear mixer, which typically takes a few minutes.

[57] Additionally or alternatively, in various embodiments, the shearing step of the high shear grinding device 26 can be performed at a pressure of at least 0, 1, 5, 10, or 14 psig. (0, 6.9, 34.5, 68.9 or 96.5 kPa g) and/or less than 4000, 3000, 2000, 1000, 900, 800, 700, 600, 500, 400, 300, 200, 100, 50, 25, 20 or 15 psig (27579, 20684, 13790, 6895, 6205, 5516, 4826, 4137, 3447, 2758, 2068, 1379, 689, 345, 172, 138 or 103 kPa g).

[58] Returning again to FIG. 1, the resulting shear crushed potato raw material 28 can be sent to a mixing/storage tank 30 where additional ingredients and additives can be added. Examples of other ingredients that may be added at this stage include, for example, roots, optional flavors, optional additives, and/or other types of vegetables (ie, non-root vegetables) and/or fruits. It should be noted that other root vegetables may be added at this stage, provided that the vegetables in question are of a sufficiently fine particle size (e.g., finely diced or presented in pulp form).

[59] The resulting shear crushed potato raw material 28 may form a suitable base material to which other ingredients may be added. Potato raw materials 28 subject to shear grinding can be stored in the mixing/storage tank 30 for a period of time; however, from a processing and food safety standpoint, it may be impractical to store potato raw materials 28 that are shear milled but not cooked for an extended period of time. Typically, shear-milled potato feedstock 28 has a low viscosity, making it much easier to pump and mix than potato feedstock that has already been gelatinized by a hot milling process (i.e., a milling process performed at or above the starch gelatinization temperature). ). Thus, transportation of potato raw materials 28 subjected to shear grinding may be easier compared to potato raw materials processed by hot grinding methods.

[60] Next, as shown in FIG. 1, the shear crushed potato raw material 32 may be fed to the cooking unit 34 where it may be subjected to temperature to raise the temperature of the potato raw material to at least 55°C, 60°C, 65°C, 67°C, or 70 °C to produce liquid P. In various embodiments, it may be desirable to heat the shear-milled potato raw material 32 to a temperature that ensures complete gelatinization of the starch. It has been shown that at least 13 days can elapse between the high shear grinding and the cooking step that gelatinizes the starch without noticeably adversely affecting the texture development of the final liquid P. However, from a processing and food safety perspective, it may be impractical to store a potato product that has been shear crushed, but not cooked, for a specified period of time.

[61] In various embodiments, the cooking step is conducted at a temperature of at least 55°C, 60°C, 65°C, 70°C, or 75°C and/or less than 300°C, 200°C, or 100°C and at atmospheric pressure.

[62] In some embodiments, the final texture and rheological properties of Liquid P may not develop until 24 hours after the heat treatment and may continue to develop for several days thereafter. It has been found that low shear viscosity can develop as a function of time along with pronounced hysteresis (below a shear rate of 10 ¹ /s), while high shear viscosity can decrease.

[63] Various characteristics and properties of liquid P are described below. It should be noted that while all of the following characteristics and properties may be listed individually, it is provided that each of the following characteristics and/or properties of Liquid P is not mutually exclusive and may be combined and presented in any combination, provided that this combination is not contradictory. It should be noted that all weight percentages related to Liquid P compositions are expressed relative to the total weight of the Liquid P composition unless otherwise noted.

[64] In various embodiments, liquid P contains at least 5, 10, 15, 20, 25, 30, 35, or 40 percent by weight and/or less than 99, 95, 90, 85, 80, 75, 70, 65, 60, 55, or 50 percent by weight of the potato component originally derived from potatoes in the potato raw material, relative to the total weight of the liquid P composition.

[65] In various embodiments, Liquid P may contain up to 90 percent by weight of one or more additional complex carbohydrate materials other than potato. In some embodiments, the complex carbohydrate supplementary materials used to make Liquid P may have a higher fiber content than the potatoes used to produce Liquid P. Examples of complex carbohydrate supplemental materials suitable for use in Liquid P include root vegetables , such as parsnips, celery root, sweet potatoes, onions, red beets, carrots or combinations thereof. For example, in various embodiments, liquid P contains at least 1, 2, 5, 10, 15, or 20 weight percent and/or less than 60, 55, 50, 45, 40, 35, 30, 25, 20, 15, or 10 percent by weight of one or more root vegetables originally present in the potato raw material, relative to the total weight of the Liquid P composition. In some embodiments, Liquid P has a potato to root vegetable weight ratio of at least 0.1:1, 0.5:1, 1: 1, 1.5:1 or 2:1 and/or less than 10:1, 9:1, 8:1, 7:1, 6:1, 5:1, 4:1 or 3:1.

[66] In various embodiments, at least one oil is added in sufficient quantity such that liquid P contains at least 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 percent by weight and/or less 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, or 25 weight percent oil based on the total weight of the Liquid P composition. In some embodiments, Liquid P has a potato to oil weight ratio of at least 0.1: 1, 0.5:1, 1:1, 2:1, 3:1, 4:1, 5:1, 6:1 or 7:1 and/or less than 100:1, 75:1, 50:1 , 40:1, 30:1 or 20:1.

[67] In various embodiments, water is added in sufficient quantity such that liquid P contains at least 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 percent by weight and/or less than 75, 70, 65, 60, 55, 50, 45, 40, 35, 30, or 25 percent by weight of added water, based on the total weight of the Liquid P composition. It should be noted that added water refers to the water added during the preparation of Liquid P and does not include moisture originally present in potatoes.

[68] In various embodiments, flavorings, additives, other non-root vegetables, and/or fruits are added in sufficient quantities such that liquid P contains at least 1, 2, 3, 4, 5, 6, 7, 8 , 9, 10, 15 or 20 percent by weight and/or less than 75, 70, 65, 60, 55, 50, 45, 40, 35, 30 or 25 percent by weight of flavorings, additives, other non-root vegetables, and/ or fruit relative to the total weight of the Liquid P composition. Alternatively, in some embodiments, Liquid P may contain no added water, added oil, additives, and/or flavorings.

[69] Due to the special shear processing method described herein, Liquid P can be in the form of a viscous flowable liquid that has a shiny and smooth appearance.

[70] Liquid P described herein can exhibit a desired rheological profile without the need for thickeners such as starches, gums, flours, etc., which may be considered undesirable additives by many consumers. For example, Liquid P may contain less than 1, 0.5, 0.1, 0.05, or 0.01 weight percent of at least one thickener based on the total weight of the Liquid P composition.

[71] It has been found that the thickening effect of a cold-milled liquid potato product is different from a conventionally mashed potato product or from a hot-milled liquid potato product, particularly in the lower shear range (i.e., at shear rate less than 10 ¹ / s). It has also been discovered that substantially less potatoes can be used to produce the cold ground liquid P described herein. Thus, it has both an economic and potentially nutritional (due to the exclusion of carbohydrates) advantage.

[72] In various embodiments, the resulting liquid P may have a viscosity at 12.5°C or 25°C of at least 100, 250, 500, 1000, 1500, 2000, 2500, 3000, 3500, 4000, 4500, or 5000 cP and/or less than 250,000, 200,000, 150,000, 100,000, 90,000, 80,000, 70,000, 60,000, 50,000, 40,000, 30,000, 25,000 or 20,000 cP.

[73] Without being limited by theory, it is believed that the shear conditions used to produce fluid P contribute to its distinct rheological profile. In one or more embodiments, the fluid P is a non-Newtonian fluid having a nonlinear relationship between shear stress and shear rate.

[74] In various embodiments, fluid P may exhibit a shear stress at 12.5 °C of at least 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 75, 100, 125, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375, 400, 425 or 450 dynes/ ^cm2 at a shear rate of 0, 5, 10, 15 or 20 per second (“ ¹ /s”). Additionally or alternatively, in various embodiments, fluid P may exhibit a shear stress at 12.5°C of at least 900, 800, 700, 600, 500, 450, 400, 350, 300, 250, 200, 150, 125, 100 , 75 or 50 dynes/ ^cm2 at a shear rate of 0, 5, 10, 15 or 20 ¹ /s. It should be noted that the above rheological measurements may be applicable to Liquid P immediately after it is received (e.g., when tested 30 minutes after it is received) or after it has been stored for 24 hours (“1 day”), 48 hours (“2 days”). day") or 72 hours ("day 3") at 6 °C.

[75] It has been discovered that the presence of complex carbohydrate-based material, such as fiber and other roots, in the Liquid P composition can affect the rheological properties of the composition. As used herein, "complex carbohydrate-based material" includes a higher complex carbohydrate content compared to peeled potatoes. As stated above, the complex carbohydrate material may include other root vegetables (ie, root vegetables that are not potatoes). In various embodiments, Liquid P may contain up to 90 percent by weight of one or more additional complex carbohydrates other than potato.

[76] In various embodiments, Liquid P may exhibit one of the following shear stress profiles at 12.5°C immediately after receiving Liquid P (e.g., 30 minutes after receiving it) and/or after storing Liquid P for 24 hours ( “1 day”), 48 hours (“2 day”) or 72 hours (“3 day”) at 6 °C:

i. shear stress of at least 15, 20, 25, 30, 35, 40, 45, 50, 75, 100, 125 or 150 dynes/ ^cm2 at a shear rate of 5 ¹ /s, shear stress of at least 25, 30, 35 , 40, 45, 50, 75, 100, 125 or 150 dynes/ ^cm2 at a shear rate of 10 ¹ /s, shear stress at least 35, 40, 45, 50, 75, 100, 125 or 150 dynes/ ^cm2 at a shear rate of 15 ¹ /s, and/or a shear stress of at least 40, 45, 50, 75, 100, 125, 150, 175, 200, 225, 250, 275, 300, 325, 350, 375 or 400 dynes /cm ² at a shear rate of 20 ¹ /s, if the liquid P does not contain complex carbohydrate-based materials, such as other root vegetables, and not including the potato component, or less than 10, 8, 6, 4, 2 or 1 weight percent of materials per based on complex carbohydrates, such as other root vegetables and not including the potato component; or

ii. shear stress of at least 150, 175, 200, 225 or 250 dynes/cm ² at a shear rate of 5 ¹ /s, shear stress of at least 200, 225, 250, 275, 300, 325, 350, 375 or 400 dynes/ cm ² at a shear rate of 10 ¹ /s, a shear stress of at least 225, 250, 275, 300, 325, 350, 375 or 400 dynes/cm ² at a shear rate of 15 ¹ /s, and/or a shear stress of at least 250, 275, 300, 325, 350, 375 or 400 dynes/ ^cm2 at a shear rate of 20 ¹ /s, if the fluid P contains at least 10, 12, 14, 16, 18, 20 or 25 percent by weight of at least one complex carbohydrate-based material such as other root vegetables and not including the potato component.

[77] In various embodiments, fluid P may exhibit at least 1, 2, 3, 4, 5, or 6 of the following rheological properties:

i. Y _1-5 ≠ Y _5-10 ≠ Y _10-15 ≠ Y _15-20 ;

ii. Y ₅ is at least 50, 100, 150, 200, 250 or 300 percent greater than Y ₁ ;

iii. Y ₁₀ is at least 50, 100, 150, 200, 250 or 300 percent greater than Y _10-15 and/or Y _15-20 ;

iv. Y _1-5 is at least 50, 100, 150, 200, 250 or 300 percent greater than Y _5-10 , Y _10-15 and/or Y _15-20 ;

v. Y _5-10 is at least 50, 100, 150, 200, 250 or 300 percent greater than Y _10-15 and/or Y _15-20 ;

vi. Y _1-5 is greater than Y _10-20 , Y _20-30 and/or Y _30-40 ; and/or

vii. Υ _1-10 is at least 25, 50, 75, 100, 125 or 150 percent greater than Y _10-20 , Y _20-30 and/or Y _30-40 .

[78] In this context, "Y" represents the shear stress in dynes per square centimeter (dynes/ ^cm2 ), and the subscript values used for "Y" represent shear rates or shear rate ranges per second ( ¹ /s ), at which the shear stress “Y” is measured. For example, “Y ₁ ”, “Y ₅ ”, “Y ₁₀ ”, “Y ₁₅ ”, “Y ₂₀ ”, “Y ₃₀ ” and “Y ₄₀ ” refer to the values of the shear stress (dynes/cm ² ) of the fluid P at 12.5 °C at shear rates of 1, 5, 10, 15, 20, 30 and 40 ¹ /s, respectively. In addition, in this context, “Y _1-5 ”, “Y _5-10 ”, “Y _10-15 ”, “Y _15-20 ”, “Υ _1-10 ”, “Y _10-20 ”, “Y _20-30 " and "Y _30-40 " refers to the change in shear stress values between Y ₁ and Y ₅ , Y ₅ and Y ₁₀ , Y ₁₀ and Y ₁₅ , Y ₁₅ and Y ₂₀ , Y ₁ and Y ₁₀ , Y ₁₀ and Y ₂₀ , Y ₂₀ and Y ₃₀ , and Y ₃₀ and Y ₄₀ , respectively.

[79] It should be noted that the above rheological measurements can be applied to Liquid P immediately after it is received (e.g. 30 minutes after it is received) or after it has been stored for 24 hours (1 day), 48 hours (2 day) or 72 hours (day 3) at 6 °C. In addition, the rheological properties described above can be measured at 12.5 °C.

[80] If this document claims to measure rheological properties and more than one storage criterion (for example, “the specified rheological properties were measured after storage of the specified liquid potato product for 24 hours, 48 hours or 72 hours at 6 °C”), then the violation copyright on claimed rheological properties may arise if the product in respect of which copyright infringement occurs exhibits the stated rheological property under any of the specified storage criteria (for example, after storage for 24 hours at 6 °C). In other words, to determine whether copyright infringement has occurred with respect to the above hypothetical claim, rheological testing must be performed at each of the specified storage criteria (e.g., after storage for 24 hours at 6 °C, after storage for 48 hours at 6 °C C and after storage for 72 hours at 6 °C).

[81] The resulting liquid P can be used to produce various food products. Exemplary food products for which Liquid P may be used include, for example, gravies, sauces, dressings, soups, imitation daily foods, spreads, confectioneries, beverages, and any other food product containing liquid and/or semi-solid components. In some embodiments, the food product includes gravy.

[82] In various embodiments, food products made with Liquid P may contain at least 1, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, or 70 by weight percent of liquid P relative to the total weight of the food product. Additionally or alternatively, in various embodiments, foods made with Liquid P may contain less than 99, 95, 90, 85, 80, 75, 70, 65, 60, 55, 50, 45, or 40 weight percent Liquid P, relative to total mass of food product.

[83] The present invention may be further illustrated by the following exemplary embodiments, it being understood that the given examples are included for illustrative purposes only and are not intended to limit the scope of the invention unless specifically stated otherwise.

EXAMPLES

[84] Four different methods of crushing potato products to a pumpable liquid were compared: two CMLP processes (one using Urschel Comitrol, the other using HPH), a hot potato liquid potato method (i.e. high shear at increasing the shear grinding temperature above 67 °C) and the conventional low shear method. All four methods used the same composition, described below in Table 1.

TABLE 1 Ingredient Mass percentage Innovator Potatoes (diced) 25 Sunflower oil 10 Water 65

Example 1. CMLP method (Urschel Comitrol)

[85] Thawed potatoes, cut into ¾ cubes, which had been previously blanched and treated with a citric acid chelating solution, were pre-shredded on an Urschel Comitrol 1700 equipped with a Dio Cut cutting impeller and a 3K 030 300U head, at a rotation speed of 3600 rpm. The result was a coarsely granulated raw mashed potato. The granulated mashed potatoes were then mixed with water and oil in the ratios shown in Table 1.

[86] The potato-water-oil slurry was then crushed under high shear by passing it once through an Urschel Comitrol 1700 equipped with a Veri Cut HD 73027 cutting impeller and 218084 head at a rotation speed of 9390 rpm. The inlet temperature was 18°C and the outlet temperature was 19°C. The resulting liquid cold-ground potato product was measured on a grinding meter which showed an average particle size of 75 µm with a largest particle size of 130 µm. These particle sizes were later confirmed by microscopy. Then the resulting material was stored in the refrigerator.

[87] In FIG. Figure 2 shows a microscope photograph taken using an Olympus BX53 compound microscope in bright-field mode with LED-powered Köhler illumination (non-polarized). Potato product samples were diluted with distilled water and stained with Lugol's solution. Image capture and particle size measurements were performed using appropriate Olympus cellScan software.

[88] After 13 days of cold storage, the cold-milled liquid potato product was cooked at 70°C and then allowed to cool to room temperature. The part was then transferred to the sampling chamber of a rheometer (Brookfield DV3TRVTJ with Small Sample Adapter Kit, using an SC4-28 spindle and a TC-650 AP water bath controller) where it was placed in a temperature controlled water bath (set at 12.5° WITH). The rheometer spindle was then installed into the product.

[89] When the sample temperature reached 12.5 °C, the rheometer was turned on according to the recorded program. During the execution of the program, the spindle rotated at a certain rotation speed, which, together with the wall-to-wall distance between the spindle and the chamber, provided a certain shear rate in the sample. In this way, the corresponding torque can be measured, which is directly converted into actual shear stress (dynes/ ^cm2 ). The program was carried out in stages using a series of rotation rates at 30 second intervals to create a range of shear rates spanning from 0 to 67.2 ¹ /s. Upon reaching the maximum shear rate of 67.2 ¹ /s, the program returned the spindle speed back to zero in 30-second intervals. The result was two sets of data - one "up" and one "down", which were plotted together as a single curve, from which the hysteresis effect could then be observed.

Example 2: CMLP (High Pressure Homogenization (HPH)) Method

[90] Thawed potatoes, cut into ¾ cubes, which had been previously blanched and treated with a citric acid chelating solution, were pre-cut using a Karl Schnell F-series mixer). The result was a coarsely granulated original mashed potato. The granulated mashed potatoes were then mixed with water and oil in the ratios shown in Table 1.

[91] The potato-water-oil slurry was then ground to a high shear state by passing through a Tetra Laval high-pressure homogenizer at 1800 psig once. (12410 kPa g). The inlet temperature was 20°C and the outlet temperature was 20°C. The resulting liquid cold-milled potato product was measured using microscopy, which showed an average particle size of 200 µm with a particle size range of 3 to 300 µm. Then the resulting material was stored in the refrigerator.

[92] In FIG. Figure 3 shows a microscope photograph taken using an Olympus BX53 compound microscope in bright-field mode with LED-powered Köhler illumination (non-polarized). Potato product samples were diluted with distilled water and stained with Lugol's solution. Image capture and particle size measurements were performed using appropriate Olympus cellScan software.

[93] After five days, the cold-milled liquid potato product was cooked at 70°C and then allowed to cool to room temperature. The part was then transferred to the sampling chamber of a rheometer (Brookfield DV3TRVTJ with Small Sample Adapter Kit, using an SC4-28 spindle and a TC-650 AP water bath controller) where it was placed in a temperature controlled water bath (set at 12.5° WITH). The rheometer spindle was then installed into the product.

[94] When the sample temperature reached 12.5 °C, the rheometer was turned on according to the recorded program. During the execution of the program, the spindle rotated at a certain rotation speed, which, together with the wall-to-wall distance between the spindle and the chamber, provided a certain shear rate in the sample. In this way, the corresponding torque can be measured, which is directly converted into actual shear stress (dynes/ ^cm2 ). The program was carried out in stages using a series of rotation rates at 30 second intervals to create a range of shear rates spanning from 0 to 67.2 ¹ /s. Upon reaching the maximum shear rate of 67.2 ¹ /s, the program returned the spindle speed back to zero in 30-second intervals. The result was two sets of data - one "up" and one "down", which were plotted together as a single curve, from which the hysteresis effect could then be observed.

[95] Table 2 below shows the rheological profiles of the experimental sample on day 0, day 1 and day 2.

TABLE 2 Step Shear rate ( ¹ /s) Liquid P
0 day at 12.5 °C Liquid P
1 day at 12.5 °C Liquid P
Day 2 at 12.5 °C 1 0 0 0 0 2 0 105 64.4 54.6 3 0.28 200.2 198.8 109.2 4 0.7 245 249.2 137.2 5 1.4 271.6 295.4 163.8 6 2.8 313.6 324.8 175 7 5.6 383.6 336 179.2 8 11.2 488.6 343 186.2 9 22.4 649.6 387.8 215.6 10 33.6 744.8 435.4 231 eleven 44.8 831.6 441 242.2 12 56 931 466.2 250.6 13 67.2 1098 453.6 259 14 0 0 0 0 15 56 907.2 415.8 235.2 16 44.8 786.8 357 204.4 17 33.6 666.4 294 175 18 22.4 537.6 242.2 147 19 11.2 366.8 201.6 110.6 20 5.6 275.8 184.8 92.4 21 2.8 224 172.2 79.8 22 1.4 187.6 159.6 64.4 23 0.7 169.4 141.4 54.6 24 0.28 151.2 105 37.8

[96] In FIG. Figure 4 is a diagram showing the rheological properties of the experimental sample on day 0, day 1 and day 2.

COMPARATIVE EXAMPLES 3 AND 4: HOT-MILLED LIQUID POTATO PRODUCT AND LOW SHEAR POTATO PRODUCT

[97] Thawed potatoes, cut into ¾ cubes, which had previously been blanched and treated with a citric acid chelating solution, were mixed with oil and water according to the recipe presented in Table 1, and poured into a Vitamix mixer (Vitamix 5200 model VM0103, 11.5 A , 110V variable speed). It was at this point that the conventional low shear method and the hot mash method described herein began to differ.

[98] For the conventional method, run the Vitamix on low speed (3-4 on the indicator) for 2-3 minutes until a thick, smooth puree is obtained. The shear treatment was gentle enough that there was no noticeable increase in temperature. The product was then heated in a microwave reactor with stirring until a temperature of 165-170 °F (74-77 °C) was reached.

[99] For the method of producing liquid potatoes by hot grinding, turn on the Vitamix at high speed (10 on the indicator) for 5-10 minutes until a characteristic change in appearance, when the product became glossy with a pronounced shine, and the drive power of the motor increased noticeably. Due to the amount of mechanical work applied to the products, by the end of the shearing the temperature had risen to approximately 170-180 °F (77-82 °C).

[100] For both methods, the finished product was left for 30 minutes at room temperature and then the portion was transferred to the sampling chamber of a rheometer (Brookfield DV3TRVTJ with small sample adapter kit, using an SC4-28 spindle and a TC-650 AP water bath controller), where it was placed in a temperature-controlled water bath (set at 12.5 °C). The rheometer spindle was then installed into the product. Such a product is a “day 0” product.

[101] When the sample temperature reached 12.5 °C, the rheometer was turned on according to the recorded program. During the execution of the program, the spindle rotated at a certain rotation speed, which, together with the wall-to-wall distance between the spindle and the chamber, provided a certain shear rate in the sample. In this way, the corresponding torque can be measured, which is directly converted into actual shear stress (dynes/ ^cm2 ). The program was carried out in stages using a series of rotation rates at 30 second intervals to create a range of shear rates spanning from 0 to 67.2 ¹ /s. Upon reaching the maximum shear rate of 67.2 ¹ /s, the program returned the spindle speed back to zero in 30-second intervals. This resulted in two sets of data, one up and one down, which were plotted together as a single curve, from which the hysteresis effect could then be observed.

[102] Table 3 below shows the rheological profiles of samples from examples 1-4 on day 0 at 12.5 °C.

TABLE 3 Step Shear rate ( ¹ /s) Example 1 Example 2 Comparative Example 3 (Hot Grinding) Comparative Example 4 (Normal) 1 0 0 0 0 0 2 0 42 105 4.2 2.8 3 0.28 137.2 200.2 19.6 7 4 0.7 183.4 245 26.6 9.8 5 1.4 218.4 271.6 35 11.2 6 2.8 247.8 313.6 46.2 18.2 7 5.6 313.6 383.6 61.6 33.6 8 11.2 428.4 488.6 86.8 46.2 9 22.4 575.4 649.6 127.4 64.4 10 33.6 716.8 744.8 159.6 78.4 eleven 44.8 847 831.6 187.6 89.6 12 56 968.8 931 212.8 99.4 13 67.2 1007 1098 235.2 109.2 14 0 0 0 0 0 15 56 905.8 907.2 207.2 98 16 44.8 833 786.8 177.8 84 17 33.6 744.8 666.4 147 70 18 22.4 606.2 537.6 113.4 54.6 19 11.2 415.8 366.8 74.2 36.4 20 5.6 299.6 275.8 49 25.2 21 2.8 221.2 224 35 16.8 22 1.4 175 187.6 25.2 12.6 23 0.7 148.4 169.4 21 8.4 24 0.28 124.6 151.2 15.4 8.4

[103] In addition, the rheology of the products at day 0 for each of the four methods can be directly compared using a plot of shear rate ( ¹ /s) versus shear stress (dynes/cm ² ). In fig. 5 is a graph comparing the rheological profiles on day 0 of the liquid potato product obtained in Example 1 with the hot mill product and conventional products obtained in Comparative Examples 3 and 4.

[104] In FIG. 6 is a graph comparing the rheological profiles on day 0 of the liquid potato product obtained in Example 2 with the hot milled product and the conventional products obtained in Comparative Examples 3 and 4.

[105] As shown in FIG. 5 and 6, both the cold milled products of Examples 1 and 2 were significantly thicker (more viscous) than the hot milled product and the conventional product of Comparative Examples 3 and 4.

DEFINITIONS

[106] It should be understood that the following is not an exhaustive list of defined terms. In the foregoing description, other definitions may be provided, such as when used to accompany a particular term in context.

[107] As used herein, singular terms mean one or more.

[108] As used herein, the term “and/or” when used in a list of two or more elements means that any of the listed elements can be used alone, or any combination of two or more of the listed elements can be used. For example, if a composition is described as containing components A, B and/or C, then the composition may contain only A; B only; only C; A and B in combination; A and C in combination, B and C in combination; or A, B and C in combination.

[109] As used herein, the terms “comprising,” “comprises,” and “comprise” are non-limiting transition terms used to transition from the entity specified before the term to one or more elements specified after the term, wherein the element or elements The elements listed after a given transition term are not necessarily the only elements that make up the object.

[110] As used herein, the terms “having,” “has,” and “have” have the same non-limiting meaning as “comprising,” “contains,” and “contain” as set forth above.

[111] As used herein, the terms “including,” “include,” and “included” have the same non-limiting meaning as “comprising,” “contains,” and “contain” as set forth above.

NUMERIC RANGES

[112] Numerical ranges are used herein to quantify certain parameters related to the present invention. It should be understood that where numerical ranges are stated, such ranges are to be construed as providing a literal basis for the limitations of claims that state only the lower end of the range, as well as the limitations of claims that state only the upper end of the range. For example, the disclosed numerical range of 10 to 100 provides the literal basis for a claim that states “more than 10” (no upper limit) and a claim that states “less than 100” (no lower limit).

THE CLAIMS ARE NOT LIMITED TO THE IMPLEMENTATION OPTIONS DESCRIBED

[113] The preferred forms of the present invention described above are to be used for illustrative purposes only and should not be used in a limiting sense to interpret the scope of the present invention. Modifications to the illustrative embodiments presented above may be readily accomplished by one skilled in the art without departing from the spirit of the present invention.

[114] Accordingly, the present inventors declare their intention to rely on the doctrine of equivalents to determine and evaluate the reasonably fair scope of the present invention as it relates to any device not substantially beyond the literal scope of the invention, which is further set forth in the following claims. .

Claims (49)

1. A method for producing a liquid potato product, including: (a) providing potato raw material containing processed sliced potatoes; (b) shearing at least a portion of said potato raw material with the addition of water and oil at a temperature of less than 67° C. to provide a sheared potato product having a volumetric average particle size in the range of 50 to 300 μm as measured at Microtrac Bluewave particle size analyzer; And (c) heating said sheared potato product to at least 55° C. to obtain said liquid potato product in the form of a viscous flowable liquid. 2. The method according to claim 1, characterized in that shear processing is carried out at a temperature of less than 55°C. 3. The method of claim 1, wherein the shearing is carried out at a pressure of less than 3000 psi (20684 kPa). 4. The method of claim 1, wherein said sheared potato product has a D90 particle size by volume of 120 to 300 µm as measured on a Microtrac Bluewave particle size analyzer. 5. The method of claim 1, wherein said heating heats said sheared potato product to at least 67°C. 6. The method according to claim 1, additionally including blanching the specified initial potato raw material before the specified shear treatment. 7. The method according to claim 1, characterized in that said liquid potato product exhibits two or more of the following rheological properties measured at 12.5°C: i) Y _1-5 ≠ Y _5-10 ≠ Y _10-15 ≠ Y _15-20 ; ii) Y ₁₀ is at least 50 percent greater than Y _10-15 and/or Y _15-20 ; iii) Y _1-5 is at least 50 percent greater than Y _5-10 , Y _10-15 and/or Y _15-20 ; and/or iii) Y _5-10 is at least 50 percent greater than Y _10-15 and/or Y _15-20 , where Y is the shear stress in dynes per square centimeter (dynes/ ^cm2 ), and the subscript values used for Y are the shear rates or ranges of shear rates per second ( ¹ /s) at which the shear stress Y is measured, wherein said rheological properties are measured 30 minutes after receipt of said liquid potato product. 8. The method of claim 1, wherein said liquid potato product exhibits one of the following shear stress profiles at 12.5°C measured 30 minutes after receipt of said liquid potato product: i) shear stress of at least 15 dynes/ ^cm2 at a shear rate of 5 ¹ /s, shear stress of at least 25 dynes/ ^cm2 at a shear rate of 10 ¹ /s, shear stress of at least 35 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 40 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains less than 10 percent by weight of at least one complex carbohydrate material other than said potato component; or ii) a shear stress of at least 150 dynes/ ^cm2 at a shear rate of 5 ¹ /s, a shear stress of at least 200 dynes/ ^cm2 at a shear rate of 10 ¹ /s, a shear stress of at least 225 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 250 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains at least 10 percent by weight of at least one complex carbohydrate-based material other than the specified potato component. 9. A method for producing a liquid potato product, including: (a) providing potato raw materials containing processed sliced potatoes having the original moisture content; (b) at least partially gelatinizing said potato raw material to provide gelatinized potato raw material; (c) shearing at least a portion of said gelatinized potato raw material with the addition of water and oil at a temperature of less than 67°C to provide a sheared potato product having an average volume particle size in the range of 50 to 300 μm as measured at Microtrac Bluewave particle size analyzer; And (d) heating said sheared potato product to at least 55° C. to obtain a liquid potato product in the form of a viscous flowable liquid. 10. The method of claim 9, wherein the shearing is carried out at a temperature of less than 55°C and a pressure of less than 3000 psi (20684 kPa). 11. The method of claim 9, wherein said sheared potato product has a D90 particle size by volume of between 120 and 300 microns as measured on a Microtrac Bluewave particle size analyzer. 12. The method of claim 9, wherein said heating heats said sheared potato product to at least 67°C. 13. The method of claim 9, wherein said liquid potato product exhibits two or more of the following rheological properties measured at 12.5°C: i) Y _1-5 ≠ Y _5-10 ≠ Y _10-15 ≠ Y _15-20 ; ii) Y ₁₀ is at least 50 percent greater than Y _10-15 and/or Y _15-20 ; iii) Y _1-5 is at least 50 percent greater than Y _5-10 , Y _10-15 and/or Y _15-20 ; and/or iii) Y _5-10 is at least 50 percent greater than Y _10-15 and/or Y _15-20 , where Y is the shear stress in dynes per square centimeter (dynes/ ^cm2 ), and the subscript values used for Y are the shear rates or ranges of shear rates per second ( ¹ /s) at which the shear stress Y is measured, wherein said rheological properties are measured 30 minutes after receipt of said liquid potato product. 14. The method of claim 9, wherein said liquid potato product exhibits one of the following shear stress profiles at 12.5°C measured 30 minutes after receipt of said liquid potato product: i) shear stress of at least 15 dynes/ ^cm2 at a shear rate of 5 ¹ /s, shear stress of at least 25 dynes/ ^cm2 at a shear rate of 10 ¹ /s, shear stress of at least 35 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 40 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains less than 10 percent by weight of at least one complex carbohydrate material other than said potato component; or ii) a shear stress of at least 150 dynes/ ^cm2 at a shear rate of 5 ¹ /s, a shear stress of at least 200 dynes/ ^cm2 at a shear rate of 10 ¹ /s, a shear stress of at least 225 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 250 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains at least 10 percent by weight of at least one complex carbohydrate-based material other than the specified potato component. 15. A liquid potato product for obtaining a food product in the form of a viscous flowable liquid, wherein said liquid potato product based on processed sliced potatoes with the addition of water and oil subjected to shear stress has an average particle size by volume in the range of 50 to 300 μm at measured on a Microtrac Bluewave Particle Size Analyzer and exhibits two or more of the following rheological properties measured at 12.5°C: i) Y _1-5 ≠ Y _5-10 ≠ Y _10-15 ≠ Y _15-20 ; ii) Y ₅ is at least 50 percent greater than Y ₁ ; iii) Y _1-5 is at least 50 percent greater than Y _5-10 , Y _10-15 and/or Y _15-20 ; and/or iii) Y _5-10 is at least 50 percent greater than Y _10-15 and/or Y _15-20 ; where Y is the shear stress in dynes per square centimeter (dynes/ ^cm2 ), and the subscript values used for Y are the shear rates or ranges of shear rates per second ( ¹ /s) at which the shear stress Y is measured, wherein said rheological properties are measured 30 minutes after receipt of said liquid potato product. 16. The liquid potato product according to claim 15, wherein said liquid potato product exhibits all four of the specified rheological properties. 17. The liquid potato product of claim 15, wherein said liquid potato product exhibits one of the following shear stress profiles at 12.5°C measured 30 minutes after receipt of said liquid potato product: i) shear stress of at least 15 dynes/ ^cm2 at a shear rate of 5 ¹ /s, shear stress of at least 25 dynes/ ^cm2 at a shear rate of 10 ¹ /s, shear stress of at least 35 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 40 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains less than 10 percent by weight of at least one complex carbohydrate material other than said potato component; or ii) a shear stress of at least 150 dynes/ ^cm2 at a shear rate of 5 ¹ /s, a shear stress of at least 200 dynes/ ^cm2 at a shear rate of 10 ¹ /s, a shear stress of at least 225 dynes/ ^cm2 at a shear rate shear stress of 15 ¹ /s and/or a shear stress of at least 250 dynes/cm ² at a shear rate of 20 ¹ /s, if said liquid potato product contains at least 10 percent by weight of at least one complex carbohydrate-based material other than the specified potato component. 18. A food product containing a liquid potato product according to claim 15.