WO1985003204A1 - Procede de preparation de puree de pommes de terre sechees - Google Patents

Procede de preparation de puree de pommes de terre sechees Download PDF

Info

Publication number
WO1985003204A1
WO1985003204A1 PCT/SE1985/000015 SE8500015W WO8503204A1 WO 1985003204 A1 WO1985003204 A1 WO 1985003204A1 SE 8500015 W SE8500015 W SE 8500015W WO 8503204 A1 WO8503204 A1 WO 8503204A1
Authority
WO
WIPO (PCT)
Prior art keywords
temperature
potatoes
drying
wet
process according
Prior art date
Application number
PCT/SE1985/000015
Other languages
English (en)
Inventor
Sven-Gunnar Henrik Grufstedt
Ha^okan Gunnar GRUFSTEDT
Original Assignee
Grufstedt Sven Gunnar Henrik
Grufstedt Haokan Gunnar
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Grufstedt Sven Gunnar Henrik, Grufstedt Haokan Gunnar filed Critical Grufstedt Sven Gunnar Henrik
Publication of WO1985003204A1 publication Critical patent/WO1985003204A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates

Definitions

  • the present invention relates to a process for pre ⁇ paring dried potato mash.
  • Dried potato mash in the form of powder or flakes is widely used in large scale households as well as in private households for simple and quick preparation of potato mash ready for consumption.
  • Dried potato mash has up to now been produced essen- tially in accordance with two known methods.
  • One of those is the so-called add-back-process, the end product of which is referred to as potato mash powder, and the other one is the so-called roller drying process, the end prod ⁇ uct of which is r&f&rred to as potato mash flakes.
  • the so-called add-back-process the potatoes are boiled and then mashed. The mashed potatoes are then mixed with potato mash powder which has already been dried. The mixture thus obtained is then dried in two to four steps for reaching a moisture content of 6-8 % in the end product which consists of a fine powder.
  • the drying operation which is performed in several steps, is carried out at a relatively high temperature level. Drying temperatures amounting to 180-190°C are thus usual.
  • the mixing process requires 2,6-2,7 kg of already dried powder for 1 kg new ⁇ ly boiled mashed potatoes.
  • the quantity end product ob ⁇ tained will maximally be about 0,2 kg powder per 1 kg mashed potatoes. This means that only 5,5 % finished product is obtained from the wet mixture supplied to the drying system.
  • the powder is thus allowed to cir ⁇ culate within the drying system at the average a very great number of times. Theoretically more than 10 % of the original add-back-powder remains in the system after 25 cycles.
  • the end product is referred to as potato mash powder.
  • the so-called roller drying process the potatoes are boiled and then mashed.
  • the mashed potatoes are dried on a roller drier, resulting in an end product in the form of flakes having a water content of 6-8 % .
  • the drying operation is carried out at a rela ⁇ tively high temperature level, usually at a temperature corresponding to the temperature of saturated steam at a pressure of 7 bar, i.e. at about 170°C.
  • the roller- drying process is a so-called direct process in which the product after boiling is exerted to heat treatment only once.
  • the end product is referred to as potato mash flakes.
  • the emulsifier added in order to decrease the ability of glueness, and different kinds of antioxidizing agents which are added in order to protect the product as well during the drying process as later during storing, and which may consist of one or several of SOg, BHA, BHT and a herb extract referred to as AR.
  • the measure first to be taken when the process ac ⁇ cording to the invention shall be carried out is to have the quantity of potatoes which shall be treated, washed, inspected, stripped and trimmed, i.e. have the potatoes treated by cutting away parts on separate potatoes that may be defective, said operation being carried out in a conventional manner.
  • the quantity of potatoes thus stripp ⁇ ed and trimmed is then disintegrated into slices or strips by using a conventional cutting machine.
  • the slices or strips are then washed in water in order to remove the starch which has been detached on the surfaces during the cutting operation.
  • the sliced or stripped and washed potatoes are then blanched, i.e. are subjected to heat treatment in water or steam, at a temperature of 65-90°C during 10-20 minutes.
  • the blanching is usually carried out at a temperature of 75-80°C during a time of 15 min ⁇ utes.
  • the potatoes are cool- ed to a temperature below 30°C.
  • the cooling operation can be carried out by means of water or by using a combina ⁇ tion of air and water, the cooling time amounting to 10- 20 minutes. Cooling of the potatoes to 22-25 C and a cooling time of about 15 minutes are values that are commonly used.
  • the potatoes are transferred to a steam boiler in which the potatoes are ready-cooked in saturated air under atmos ⁇ pheric pressure.
  • the time required for the ready-boiling varies depending on variety of potatoes, dry content, season and the dimensions of the slices or strips into which the potatoes have been disintegrated. As an ex ⁇ ample it may be mentioned that Bintje potatoes have been ready-boiled by using a boiling time between 18-30 minutes.
  • the steps of treatment described so far correspond to the steps of treatment used also in the initial ly de ⁇ scribed processes for producing potato mash powder and potato mash flakes.
  • the process according to the inven ⁇ tion differs, however, from the processes previously known in this area by the combination of steps which will be described in more detail in the following.
  • the potatoes are disintegrated by being strained through a screen device.
  • the straining op- eration may thus be carried out by pressing the potatoes by means e.g. of a rotating cylinder through a wire mesh of plastics or from steel wire or through a perforated plate in which the dimensions of the screen plate open ⁇ ings range to 2-5 mm, the total area of the screen plate openings amounting to about 20-40 % of the total area of the screen surface.
  • a screen device having a screen surface of perforated plate including screen plate openings hav ⁇ ing a diameter of 2,5 mm and a total opening area of about 30 % of the total screen surface has proved to give a good result.
  • the potatoes which have been ready-boiled and strained in the manner described above shall then be subjected to a drying operation, and in order to fa- cilitate and promote this operation the strained po ⁇ tatoes shall, according to the invention, directly in connection with the straining operation be spread on a drying bed in a porous layer having a thickness of the magnitude of 15-50 mm, preferably a layer having a thickness of 25-35 mm.
  • a belt drier including an endless, driven conveyor belt, the upper surface of which forming said drying bed.
  • the end of the conveyor belt is preferably disposed directly under the straining machine, so that the strained potatoes are transferred to the upper surface of the drier belt by falling freely a distance that is as short as possible.
  • the short fall which preferably should not exceed 150 mm, is also important in order to obtain a porous and loose layer of strained potatoes on the belt.
  • the spread potato layer is then dried for reaching a moisture content of 6-8 % under the influence of a wet stream of air which is moveable with respect to the layer, the temperature of said stream of air being care- fully controlled to have a dry input temperature below ⁇ °C and a wet input temperature below 85°C.
  • the drier preferably consists of a drier belt, wherein the belt may consist of perforated steel plate or a wire mesh made of plastics or of steel. From the aspect of cleaning and maintenance it is pre ⁇ ferred to use belts of perforated steel plate.
  • the drying operation is carried out by blowing heated wet air alternately from the under side and from above through the belt and the stuff to be dried.
  • the drier belt may also consist of a non-perforated steel belt, the drying operation being carried out by blowing heated, wet air along the belt, above as well as under the belt.
  • the temperature of the air to be blown under the belt should be 5-20°C higher than the temperature of the air to be blown on the up ⁇ per side of the belt.
  • a careful control of the dry temperature as well as the wet temperature of the drying air is an import ⁇ ant feature of the present invention.
  • An appropriate control of the dry and wet temperatures of the drying air is thus one of the conditions necessary to obtain a favourable end product.
  • a basic condition thus is that neither the dry nor the wet temperature of the drying air should be allowed to amount to such a value that the cells are damaged re ⁇ sulting in leakage of free starch.
  • the temperatures have thus been maximized so that the dry temperature is kept below 110°C and the wet temperature is kept below 35°C.
  • the tempera ⁇ tures of the wet drying air are controlled so that the dry temperature is kept between 90°C and 110°C during the first half of the drying operation, and is then allowed to drop to 70°C during the second half.
  • the wet temperature should be kept between 60°C and 80°C during the first half of the drying oper ⁇ ation, and is then allowed to drop to 50°C during the second half. It has been found possible to obtain a favourable result also by controlling the drying air temperature so that the dry temperature is kept at 100°C - 105°C during the entire drying operation, and the wet tempera ⁇ ture is kept at 80°C during about 60 % of the initial drying operation, and is then allowed to drop to about 70°C.
  • the thickness of the layer of potatoes was about 35 mm and the time of drying 18-20 minutes.
  • the drying operation is carried through in such a way, that the moisture content after having finished the drying operation amounts to 6-8 % , and the time of drying required in order to obtain this result varies between 15 and 30 minutes.
  • the temperature of the drying air in several dif ⁇ ferent ways without departing from the invention. It is preferred, however, to control the dry temperature as well as the wet temperature so that said temperatures are kept somewhat lower at the end than at the start of the drying operation, which i.a. also involves ad ⁇ vantages from the aspect of energy saving.
  • the dry product leaves the drier it consists of a porpous cake which rather easily may be disinte ⁇ grated.
  • the disintegrating operation is advantageously carried out in a so called finger mill or between two rolls, or in a combination of both.
  • the piece size of the disintegrated product should be between 2-5 mm.
  • the process according to the invention is parti ⁇ cularly advantageous thanks to the fact that the ech- anical as well as the termal action to which the product is subjected during the process is mild, which results in that no cells or a ve y small number of cells are da ⁇ maged so that it causes leakage of free starch.
  • the re ⁇ latively low dry temperature combined with the high wet temperature results in that the product is surrounded by a mixture of steam and air, which in turn results in a low susceptabi 1 i ty to oxidation during the drying ope ⁇ ration.
  • an advantage is obtained in that colour, taste and smell are affected to a considerably lower extent than is the case in the processes previous ⁇ ly known.
  • the mild treatment to which the product thus is subjected in the process according to the invention further results in the elimination of the need of emul- sifier (MSG).
  • MSG emul- sifier
  • the need of anti-oxidation additives also decreases. It is probably enough to add an
  • the preparation of a portion of potato mash ready for consumption by using dried potato mash produced ac ⁇ cording to the invention is suitably effected by making the measured quantity of water and milk added with a knob of butter or margarine together with condiment (salt and pepper) boil in a saucepan.
  • the measured quantity of dry product is added to the boiling liquid which is then kept boiling during additionally about 2 minutes, after which the saucepan is removed from the source of heat. Ater 3-5 minutes the liquid has been ab ⁇ sorbed by the product and the potato mash thus obtained is ready to be served.
  • Still another advantage of the process according to the invention thus is, that the product can be re ⁇ stored in boiling water, which means a high serving temperature. In spite of the fact that the product is restored in boiling water it does not become gluey. With respect to taste, colour and consistency, potato mash prepared by using the product obtained according to the invention becomes very similar to "home-cooked" potato mash.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Les pommes de terre sont prétraitées par lavage, épluchage et coupe, avant d'être désagrégées en tranches ou bandes lavées dans de l'eau afin de retirer l'amidon libre des surfaces de coupe. Les tranches ou bandes sont ensuites blanchies à une température de l'ordre de 65 à 90oC, puis refroidies pour atteindre une température inférieure à 30oC, avant d'être bouillies dans de l'eau ou de la vapeur à pression atmosphérique. Les pommes de terre bouillies prêtes à consommer sont ensuite passées en étant comprimées à travers un dispositif de tamisage doté d'ouvertures mesurant de 2 à 5 mm, formant ensemble environ 20-40% de la zone de tamisage totale. Les pommes de terre passées sont ensuite, en liaison directe avec l'opération de passage, réparties sur la surface supérieure d'un séchoir à bande en une couche poreuse d'une épaisseur de 15 à 50 mm. La couche de pommes de terre est ensuite séchée jusqu'à ce qu'elle arrive à une teneur en humidité de 6 à 8% sous l'influence d'un écoulement d'air humide déplaçable par rapport à la couche, et possédant une température d'entrée sèche inférieure à 110oC et une température d'entrée humide inférieure à 85oC. La couche séchée est ensuite désagrégée en particules d'une taille de 2 à 5 mm.
PCT/SE1985/000015 1984-01-18 1985-01-17 Procede de preparation de puree de pommes de terre sechees WO1985003204A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8400222A SE440178B (sv) 1984-01-18 1984-01-18 Forfarande for framstellning av torkat potatismos
SE8400222-9 1984-01-18

Publications (1)

Publication Number Publication Date
WO1985003204A1 true WO1985003204A1 (fr) 1985-08-01

Family

ID=20354341

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1985/000015 WO1985003204A1 (fr) 1984-01-18 1985-01-17 Procede de preparation de puree de pommes de terre sechees

Country Status (4)

Country Link
EP (1) EP0194264A1 (fr)
AU (1) AU3835185A (fr)
SE (1) SE440178B (fr)
WO (1) WO1985003204A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7026006B1 (en) 2003-10-09 2006-04-11 Basic American, Inc. Dehydrated mash potato process
US7074450B1 (en) 2002-09-17 2006-07-11 Basic American, Inc. Dehydrated mash potato product and process
ES2752747A1 (es) * 2018-10-05 2020-04-06 Fouproterr Espana S L U Proceso para la preparacion de harina de patata deshidratada y harina de patata deshidratada obtenida a partir de dicho proceso
WO2020211643A1 (fr) * 2019-04-17 2020-10-22 天津科技大学 Nouveau procédé de préparation de farine complète de pomme de terre et son utilisation

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109511925A (zh) * 2018-10-30 2019-03-26 四川峨边五旺有限责任公司 一种风味土豆泥及其制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE306001B (fr) * 1961-02-07 1968-11-11 Canadian Patents Dev
DE1792174A1 (de) * 1967-07-31 1971-10-14 Eckardt Kg Pfanni Werk Otto Kartoffelbreientwaesserung
SU736942A1 (ru) * 1977-08-03 1980-05-30 Всесоюзный Научно-Исследовательский Институт По Производству Продуктов Питания Из Картофеля Способ получени сухого картофельного пюре
WO1982002652A1 (fr) * 1981-02-09 1982-08-19 Holmqvist Sixten Procede de preparation d'une puree concentree, surgelee

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SE306001B (fr) * 1961-02-07 1968-11-11 Canadian Patents Dev
DE1792174A1 (de) * 1967-07-31 1971-10-14 Eckardt Kg Pfanni Werk Otto Kartoffelbreientwaesserung
SU736942A1 (ru) * 1977-08-03 1980-05-30 Всесоюзный Научно-Исследовательский Институт По Производству Продуктов Питания Из Картофеля Способ получени сухого картофельного пюре
WO1982002652A1 (fr) * 1981-02-09 1982-08-19 Holmqvist Sixten Procede de preparation d'une puree concentree, surgelee

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Derwent's abstract No 1981-18863D & SU,A,736 942 (POTATO FEED RES) 30 May 1980 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US7074450B1 (en) 2002-09-17 2006-07-11 Basic American, Inc. Dehydrated mash potato product and process
US7026006B1 (en) 2003-10-09 2006-04-11 Basic American, Inc. Dehydrated mash potato process
US8017173B1 (en) 2003-10-09 2011-09-13 Basic American, Inc. Dehydrated mash potato product and process
US8216626B1 (en) 2003-10-09 2012-07-10 Basic American, Inc. Dehydrated mash potato product and process
US8304011B1 (en) 2003-10-09 2012-11-06 Basic American, Inc. Dehydrated mash potato product and process
ES2752747A1 (es) * 2018-10-05 2020-04-06 Fouproterr Espana S L U Proceso para la preparacion de harina de patata deshidratada y harina de patata deshidratada obtenida a partir de dicho proceso
WO2020070356A1 (fr) * 2018-10-05 2020-04-09 Fouproterr España, S.L.U. Procédé pour la préparation de farine de pomme de terre déshydratée et produit obtenu
WO2020211643A1 (fr) * 2019-04-17 2020-10-22 天津科技大学 Nouveau procédé de préparation de farine complète de pomme de terre et son utilisation

Also Published As

Publication number Publication date
SE8400222D0 (sv) 1984-01-18
SE440178B (sv) 1985-07-22
EP0194264A1 (fr) 1986-09-17
AU3835185A (en) 1985-08-09

Similar Documents

Publication Publication Date Title
US4594260A (en) Process for producing nixtamalized corn flour
CN101642216A (zh) 一种油炸卤豆腐干及其生产方法
US4857357A (en) Soya food product and process
US3275458A (en) Dehydrated mashed potato and process for making same
WO1985003204A1 (fr) Procede de preparation de puree de pommes de terre sechees
US2650881A (en) Process for the manufacture of a compounded fruit product
US4859482A (en) Method for producing a product from oil seed
US2556579A (en) Process for the treatment of citrus peel
US4737370A (en) Method of preparing and reconstituting a dried starch rich food product and product thereof
EP0086185B1 (fr) Procédé de préparation de purée de pommes de terre concentrée et congelée
CA1247929A (fr) Produits de soja
JP3925522B2 (ja) 粉末顆粒緑茶の製造方法
US2630391A (en) Drying of vegetables
US987560A (en) Process of making flour of maize.
SU1346118A1 (ru) Способ получени пористого пищевого продукта из сухого картофельного пюре в виде хлопьев
JPH0673436B2 (ja) 圧扁フレーク状肉片の製造法
JPS60118168A (ja) ナツメヤシ粉の製法
JPS63301777A (ja) さつま揚げ
SU926000A1 (ru) Способ получени масла из сем н сои
US3301686A (en) Method of making fish product
JPH08275757A (ja) モロヘイヤ入り茶の製造方法
SU1183042A1 (ru) Способ производства зеленого ча
JP3414276B2 (ja) 豆腐加工食品の製造法
JPS6091959A (ja) コ−ヒ−風味を有する食品増量剤の製造方法
JP3222362B2 (ja) ファイバー状こんにゃく粒状物及びその製造方法

Legal Events

Date Code Title Description
AK Designated states

Designated state(s): AU DK FI HU JP NO SU US

Kind code of ref document: A1

Designated state(s): AU DK FI HU JP NO SU US

AL Designated countries for regional patents

Designated state(s): AT BE CH DE FR GB LU NL SE

Kind code of ref document: A1

Designated state(s): AT BE CH DE FR GB LU NL SE