SE468194B - PROCEDURE BEFORE ASTADCOMING A DISC EDIBLE POTATO DAY - Google Patents

Description

15 20 25 468 194 immediately after the dough has been prepared.

Other non-snack products are also "derived" from nüöl doughs; these are the so-called sprinkled doughs such as spaghetti, cannelloni, lasagne, noodles, etc.

These processes also differ from the invention in that there is no final frying of the product and because the varieties used for them are uncooked while the raw materials used in the pine to be described are pre-cooked.

DESCRIPTION OF THE INVENTION In general, it can be stated that the invention consists in a process which is based on an edible dough, which consists of treated potato starch and also includes potato starch and other additives such as salt and which forms a punchable disc in elliptical or oval portions - in the cases where nen imitates the form of a potato or in various forms in other cases - which pprtions can be stored for periods of more than two years without losing their nutritional value, aroma or appearance and which are finally heat-treated in alja at tampara fi urar mallan 1700 aan 2300 JUSTIFICATION OF THE INVENTION The main difficulty in the production of KOHVBHÉJ-.Onêll 'Fried potatoes lies in the supply of raw materials of suitable quality.

Not all potato varieties are suitable for frying, nor are all types of potatoes or potato-producing countries suitable for growing potatoes for frying purposes, as they require a low content of reducing sugar and a high content of dry pulp. On the other hand ¥ it is e.g. on the Spanish peninsula no potato crops ¥ robbery October to April and the producer of potatoes For ¥ ritering must there + ör receive their raw material ¥ robbery stored potatoes.

Storage of potatoes For deep frying must take into account the quality of the fermented product and these requirements have so far not been fully met.

To prevent potato destruction and infestation by bacteria and fungi '+ 1- øW / r '10 15 20 25 30' 3 459 194 potatoes are treated with bacterioids and fungicides and stored at low temperatures. This is usually enough for potatoes intended for human consumption to be preserved in good condition until the new harvest arrives, but the low temperature leads to a concentration of the reducing sugar in the potatoes, which makes it unsuitable for frying as they produce a brown color.

To Prevent the Formation of Reducing Sugar There is today only one system, namely storage at higher temperatures, between 180 and 200, but in this situation microbiological infestations and potato sprouts are promoted; For this reason, nen can apply any intermediate compromise, which does not completely eliminate any of these problems and it is a well known fact that conventional potatoes during winter and spring are always more or less affected by darker parts, stains and cavities caused by microorganisms.

Another disadvantage of the direct treatment of potato tubers is the many different sizes, which makes it necessary to pre-classify them, which results in a reduced interest. For potatoes of marginal size. To prevent difficulties during the automatic packaging. , weight differences, unevenness in volume and Losses of Packaging Material Caused by parts Captured at the Packaging.

BENEFITS OF THE INVENTION All the above problems and harmful effects are eliminated by the present invention, which provides the manufacturer with a slice of potato dough of homogeneous quality and at a price which is not dependent on seasonal variations and a guaranteed minimum storage time of two years before it is fried. F size, constant organoleptic An additional advantage is the fact that less oil is absorbed during the frying process.

The conventional fried potato (chipset) has an oil content of between 35 and 45%, while the product obtained according to the present invention contains 20-30% less oil after frying with a corresponding dietary advantage. 10 15 20 25 - 30 468 4 DESCRIPTION OF THE PROCEDURE The starting point is marked by fresh, freshly picked potatoes of the most suitable quality for frying. These potatoes are then washed and peeled, freed from impurities, sliced, boiled in water, kneaded, dehydrated on a fluidized bed or otherwise and finally filtered.

Treated in this way, down a 5-10% moisture when it is rehydrated, the potatoes are transferred to a dough which corresponds to the organoleptic properties of the freshly cooked potatoes.

This boiled dehydrated potato is then mixed, as will be shown later, with potato starch, which has previously undergone a phosphatization treatment, then boiled and dehydrated.

Porosity and surface condition of the finished product are controlled by the balance between the original and the treated starches. An ideal fornel with these raw materials would be 50% pre-cooked, dehydrated potato flour (40-80%) 15% modified potato starch (5-25% (25% original starch C15-40%).

This is not a limiting formula. Some of the potato nut can e.g. be replaced by pre-boiled spinach and part of the potato starch, whether original or modified, may be replaced by equivalent types of wheat, barley or other starches.

Another example of formula may be: 40% pre-cooked dehydrated potato starch 20% pre-cooked wheat oil _ 15% modified potato starch 15% pure potato starch 15% pure barley starch A suitable amount of salt (1.5-4%) should be added to these basic ingredients and Furthermore, aroma-enhancing substances, dressings aroma and vitamin concentrates can be added to it as required by market trends.

In accordance with the above, the process consists of the following operations: 10 15 20 25 _ 30 468 194 -Water additive To achieve a dough Moisture of 25-40% -Mixing of dry ingredients -Extruding -Disk rolling -Punching 4: Drying -Packaging -Final protective treatment The mixing takes place by means of a two-screw mixer inside a funnel. When the dough leaves the funnel, it is filtered to ensure that foreign bodies are removed and it is then transported to the water additive.

The addition of water takes place by spraying upstream of the nüölet by means of a knife or harbor punch.

The extrusion press has a continuous element, which transfers the moist dough to an endless belt with variable speed, the speed of which is regulated according to the compression required for the homogeneous compression of the dough.

The heat generated during compression must be dissipated by means of a suitable cooling system, which allows the dough to be kept at a temperature between 300 and 600 C To prevent excessive gel formation and the consequent increase in the viscosity of the dough, which in turn produces more friendliness by Friction . The dough leaves the extruder in the form of a disk, 1-3 nm thick, and before forming a rolling mill, which reduces the thickness to 0.5-1 nm.

The disc is punched into ovals or other shapes while the Probe is in the rolling mill and the excess dough is fed back into the extruder to prevent losses. lorking takes place with controlled air and Humidity in order to give a final humidity of 10-152.

The product is then introduced into containers which protect it from changes in ambient humidity. It is then stored and distributed for its final processing.

This typical final treatment consists of fermentation in hot oil at a temperature of 1700 to 2100 hot of less than 3%.

During the deep-frying process, the product undergoes an expansion of about 1 D 2 O 2%, resulting in a golden slice of crispy structure, the taste of which corresponds to irritated potatoes. In few No further description is considered necessary for an expert In order for him to understand the invention of Attention and Benefits.

Material, shape, size and arrangement of the elements can be varied within the scope of the invention.

The themes used above should be taken in a broad and non-restrictive context.

\IN

Claims (8)

10 15 _ 20 25 7 468 '194 ~ PATENTKRAV A process for obtaining an edible slice of potato dough, wherein fresh, freshly picked and washed potatoes are sliced, boiled in water, kneaded and dehydrated, characterized in that they are mixed with potato starch, preferably natural potato starch and potato starch, a phosphatization treatment, that wheat, barley or other grain starches possibly. add as well as salt in appropriate amounts and flavor enhancers, dressings, flavor and vitamin concentrates to obtain a dry mixture of ingredients, add water to achieve a dough moisture content between 25% and 40%, perform extrusion like a rolling operation following punching, and the process is completed with drying, packaging and storage steps and with a step in which the product is subjected to heat treatment. A method of obtaining a slice of edible potato dough according to claim 1, wherein it is possible that a mixing process is carried out by means of a two-screw mixer inside a funnel and that screening is performed when the dough leaves the funnel to remove foreign bodies, after which the dough is transported to the water supplier. 3. A method of obtaining a slice of edible potato dough according to claim 1, characterized in that water is added by spraying upstream of the flour in a knife or hammer pestle. A process for obtaining a slice of edible potato dough according to claim 1, characterized in that a continuous. extrusion process is performed in an extruder which transfers the dough on an endless belt at variable speed, this speed being controlled in accordance with the compression required for homogeneous compression of the dough. \ 5. A method for obtaining a slice of edible potato dough according to claims 1 and 4, characterized in that the dough is kept at a temperature of between 30 ° and 60 ° C to prevent excessive gel formation and consequent dough viscosity and that suitable cooling means are provided to achieve this and dissipate the heat generated by the compression. d Method for obtaining a slice of edible potato dough according to claims 1 and 4, characterized in that the dough leaves the extruder in slice form with a thickness between 1 and 3 mm and then transferred to a rolling mill to further reduce the thickness 015-1 m : A method of obtaining a slice of edible potato dough according to claim 1, characterized in that punching takes place in the rolling mill and in parallel with the rolling operation and that punching takes place to an oval or other shape and that excess dough is suitably returned to the extruder to prevention of material spills. A method of obtaining a slice of edible potato dough according to claim 1, characterized in that a drying takes place by means of heat and humidity controlled air to obtain a final moisture content of between 10 and 15%. : w “