WO2020070356A1 - Procédé pour la préparation de farine de pomme de terre déshydratée et produit obtenu - Google Patents

Procédé pour la préparation de farine de pomme de terre déshydratée et produit obtenu

Info

Publication number
WO2020070356A1
WO2020070356A1 PCT/ES2019/070619 ES2019070619W WO2020070356A1 WO 2020070356 A1 WO2020070356 A1 WO 2020070356A1 ES 2019070619 W ES2019070619 W ES 2019070619W WO 2020070356 A1 WO2020070356 A1 WO 2020070356A1
Authority
WO
WIPO (PCT)
Prior art keywords
potatoes
temperature
potato
less
potato flour
Prior art date
Application number
PCT/ES2019/070619
Other languages
English (en)
Spanish (es)
Inventor
Jose Manuel Melendez Juarez
Original Assignee
Fouproterr España, S.L.U.
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 Fouproterr España, S.L.U. filed Critical Fouproterr España, S.L.U.
Publication of WO2020070356A1 publication Critical patent/WO2020070356A1/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 the field of the food industry, and more particularly to a new process for dehydrating potatoes and obtaining dehydrated potato flour.
  • the dehydrated potato flour obtained from said process and its use in food is also an object of the invention.
  • Potato flour is a flour highly appreciated today for not containing gluten. Therefore, it is highly recommended for people with celiac disease or gluten intolerance, and it is also a flour very rich in iron and carbohydrates. Due to its pleasant flavor, it is widely used for the preparation of various preparations such as in the formulation of bread doughs, as a thickener for stews, etc.
  • the present invention arises from the need to develop a new process to obtain this type of flour based on dehydrated potatoes.
  • the following documents of the state of the art should be mentioned:
  • Chinese patent application CN 103960622 which refers to a process for preparing dehydrated potato flour comprising washing, peeling and cutting the potatoes, washing them again with water at a temperature equal to or below 30 ° C, blanching the potatoes at a temperature equal to or greater than 95 ° C, dehydrate the potatoes in an oven at a temperature between 50 and 60 ° C and prepare the flour by grinding.
  • the Chinese patent application CN 102697005 refers to a process for preparing sweet potato flour comprising the steps of cleaning and cutting sweet potatoes, blanching at a temperature of 90 to 95 ° C for 10 minutes, dehydrating at 120 ° C for 10 to 15 minutes and grind and sift the sweet potato.
  • the Chinese patent application CN 106616633 refers to a process for obtaining sweet potato flour comprising the steps of washing, peeling and cutting sweet potatoes, blanching at a temperature of 90 to 100 ° C, draining and dehydrating in an oven at one temperature from 110 to 120 ° C for 20 to 30 minutes until obtaining a moisture content of less than 8 or 10% and crushing and sieving the dehydrated sweet potatoes.
  • the present invention refers to a new process for the production of dehydrated potato flours with very good organoleptic characteristics and a nutritional composition far superior to that of the rest of potato flours.
  • an optimal combination of the process conditions has been achieved that allows minimizing the reduction of the nutritional properties of the raw potato, managing to maintain a very high percentage of protein in the final product.
  • the claimed process allows reducing the percentage of protein reduction, keeping it in a range between 1 and 2.6%.
  • the present invention relates to a process for the preparation of dehydrated potato flour from potatoes comprising:
  • the flour by grinding, preferably in a hammer mill and sieving.
  • the final product will have an average particle size greater than 500 ⁇ m and less than 3 mm.
  • the process described above allows obtaining a product of high nutritional quality with the least possible processing and without the use of chemical preservatives and antioxidants.
  • One of the advantages of the process object of the invention over other processes of the state of the art is that it is carried out by subjecting the washed potato without peeling to heat treatment. In this way, all the nutrients present in the skin of the potatoes are exploited, especially fiber and minerals.
  • the process will comprise a previous step of cleaning the potatoes by washing, preferably with water, as well as the elimination of possible impurities such as sprouts or the black spots usually present on the potatoes after harvesting.
  • the dehydrated potato flour obtained from the process described above is also an object of the invention, which is characterized by presenting an optimal humidity value (between 9 and 15% by weight, measured according to ISO R- 1442 at a working temperature of 120 ° C) and of average particle size (greater than 500 pm and less than 3 mm).
  • the object of the invention is the use of the dehydrated potato flour claimed in food.
  • Figure 1 shows a series of photographs corresponding to the selection of potato varieties used in a particular embodiment of the process object of the invention, as will be described in the "Preferred description of the invention" section.
  • Figure 1 shows a series of photographs corresponding to the selection of potato varieties used in a particular embodiment of the process object of the invention, as will be described in the "Preferred description of the invention” section.
  • Figure 1A shows the Andean Sunside potato variety
  • Figure 1 B shows the Lily Rose potato variety
  • Figure 1C shows the Vitelotte potato variety
  • Figure 1 D shows the Prunelle potato variety.
  • Figure 2 shows the potatoes cut into 8 mm thick strips and placed homogeneously in the trays where the dehydration process is subjected to a temperature of 75 ° C.
  • Figure 3 shows the Andean Sunside (left) and Prunelle (right) variety potatoes after undergoing the blanching process.
  • the potatoes to be used as raw material in the process of obtaining the dehydrated potato flours it is possible to carry out an initial selection of the potatoes to be used as raw material in the process of obtaining the dehydrated potato flours.
  • This selection can be made to choose those potato varieties with the best nutritional properties, in order to obtain flours with nutritional values well above the rest of potato flours available today.
  • the potato varieties selected were Andean Sunside, Lily Rose, Vitelotte and Prunelle.
  • “yellow” varieties of meat were selected, which are rich in carotenoids, vitamin B6 (> 40 mg / 100 g), vitamin C (> 30 mg / 100 g), potassium (> 1200 mg / 100 g ) and copper (> 0.2 mg / 100 g), as well as “purple / violet" varieties of meat, rich in anthocyanins, vitamin B6 (> 100 mg / 100 g), vitamin C (> 35 mg / 100 g) , potassium (> 1,300 mg / 100 g), iron (> 3 mg / 100 g), magnesium (> 65 mg / 100 g) and copper (> 0.2 mg / 100 g).
  • the process was carried out starting with cutting the potatoes, without peeling, until 8 mm thick strips were obtained, this being an adequate value to increase the contact surface of the potatoes and facilitate the dehydration process.
  • the potatoes were then subjected to a blanching process at a temperature between 95 and 100 ° C, for 2, 2.5, 3 and 3.5 minutes.
  • the potatoes were immersed in water at a temperature of between 8 and 12 ° C, for a time of between 13 and 16 minutes.
  • the potatoes were arranged homogeneously in trays, placing them in an oven at a temperature of 75 ° C for 5.5 h.
  • the flour was prepared by crushing the potatoes in a hammer mill and a grain size classification of the final product was carried out by screening, selecting an average particle size of less than 3 mm. After subjecting the potatoes to different blanching times (2, 2.5, 3 and 3.5 minutes), no significant differences were visually observed at the organoleptic level. All potato varieties were in good condition, maintaining color and showing no evidence of oxidation.
  • the claimed process in addition to making it possible to obtain a flour with a nutritional composition very similar to that of raw potato and superior to that of potato flours on the market, manages to reduce the process time , avoiding browning or oxidation of the final product and achieving higher organoleptic properties than those obtained at lower and higher temperatures, as described to date in the state of the art.

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

La présente invention concerne un procédé pour préparer de la farine de pomme de terre déshydratée qui consiste à: (a) couper les pommes de terre jusqu'à l'obtention de bandes d'une épaisseur comprise entre 5 et mm; (b) blanchir les pommes de terre sans les éplucher à une température comprise entre 95 et 100°C pendant moins de 5 minutes, plonger ensuite les pommes de terre dans de l'eau à une température inférieure ou égale à 12°C pendant 10 à 20 minutes; (e) égoutter les pommes de terre et les placer dans un four à une température comprise entre 70 et 80°C pendant 5 à 7 heures; et préparer la farine de pomme de terre par broyage et tamisage jusqu'à l'obtention d'une granulométrie moyenne supérieure à 500 µm et inferieure à 3 mm. L'objet de l'invention est ainsi une farine de pomme de terre déshydratée obtenue au moyen dudit procédé.
PCT/ES2019/070619 2018-10-05 2019-09-19 Procédé pour la préparation de farine de pomme de terre déshydratée et produit obtenu WO2020070356A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES201830962A ES2752747B2 (es) 2018-10-05 2018-10-05 Harina de patata deshidratada y proceso para su preparacion
ESP201830962 2018-10-05

Publications (1)

Publication Number Publication Date
WO2020070356A1 true WO2020070356A1 (fr) 2020-04-09

Family

ID=70048926

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2019/070619 WO2020070356A1 (fr) 2018-10-05 2019-09-19 Procédé pour la préparation de farine de pomme de terre déshydratée et produit obtenu

Country Status (2)

Country Link
ES (1) ES2752747B2 (fr)
WO (1) WO2020070356A1 (fr)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985003204A1 (fr) * 1984-01-18 1985-08-01 Grufstedt Sven Gunnar Henrik Procede de preparation de puree de pommes de terre sechees
CN102697005A (zh) * 2012-06-14 2012-10-03 江苏绿茵生物科技有限公司 一种紫甘薯粉的制备方法
CN103960622A (zh) * 2013-01-25 2014-08-06 程长青 一种纯天然低温烘焙熟的土豆粉及其制作方法
CN104905180A (zh) * 2015-04-30 2015-09-16 山西薯宴食品有限公司 一种土豆主粮化的土豆面条类专用粉
CN106616633A (zh) * 2015-10-29 2017-05-10 尤世元 一种紫甘薯胶囊的制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1985003204A1 (fr) * 1984-01-18 1985-08-01 Grufstedt Sven Gunnar Henrik Procede de preparation de puree de pommes de terre sechees
CN102697005A (zh) * 2012-06-14 2012-10-03 江苏绿茵生物科技有限公司 一种紫甘薯粉的制备方法
CN103960622A (zh) * 2013-01-25 2014-08-06 程长青 一种纯天然低温烘焙熟的土豆粉及其制作方法
CN104905180A (zh) * 2015-04-30 2015-09-16 山西薯宴食品有限公司 一种土豆主粮化的土豆面条类专用粉
CN106616633A (zh) * 2015-10-29 2017-05-10 尤世元 一种紫甘薯胶囊的制备方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
AHMED M.: "Peeling, drying temperatures, and sulphite-treatment affect physicochemical properties and nutritional quality of sweet potato flour", FOOD CHEMISTRY, vol. 121, 2010, pages 112 - 118, XP055699435, Retrieved from the Internet <URL:https:www.sciencedirect.com/science/article/pii/S0308814609014186> [retrieved on 20191127] *

Also Published As

Publication number Publication date
ES2752747A1 (es) 2020-04-06
ES2752747A8 (es) 2020-11-18
ES2752747B2 (es) 2020-12-18

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