WO2020182915A1 - Pâte feuilletée à base de pomme de terre - Google Patents

Pâte feuilletée à base de pomme de terre Download PDF

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Publication number
WO2020182915A1
WO2020182915A1 PCT/EP2020/056564 EP2020056564W WO2020182915A1 WO 2020182915 A1 WO2020182915 A1 WO 2020182915A1 EP 2020056564 W EP2020056564 W EP 2020056564W WO 2020182915 A1 WO2020182915 A1 WO 2020182915A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
dry mix
puff pastry
added
starch
Prior art date
Application number
PCT/EP2020/056564
Other languages
English (en)
Inventor
Bart Donders
Erik De Been
Original Assignee
Lamb-Weston / Meijer V.O.F.
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 Lamb-Weston / Meijer V.O.F. filed Critical Lamb-Weston / Meijer V.O.F.
Publication of WO2020182915A1 publication Critical patent/WO2020182915A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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 puff pastry that is based on potato.
  • the invention further relates to a dry mix for preparing puff pastry dough, to food products prepared from the puff pastry and to a method for preparing the food products.
  • Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat.
  • the butter is put inside the dough (or vice versa), making a dough ball which is repeatedly folded and rolled out before baking.
  • the gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process.
  • a small part of the general population is hypersensitive to gluten, which can trigger coeliac disease and other gluten-related disorders. These people cannot eat food products prepared from gluten-containing doughs and batters. It is therefore desirable to have alternatives that have the same or similar mouth-feel and the same cooking characteristics.
  • the present invention thus relates to a dry mix for the preparation of a potato-based puff pastry dough, comprising dehydrated potato, added starch, added protein and optionally added amylopectin and added sugar.
  • the added starch, protein, amylopectin and sugar are added to the mix in addition to starch, protein, amylopectin and sugar originating from the dehydrated potato.
  • the extra starch, protein, amylopectin and sugar that are added to the mix are added as such.
  • the composition of the above ingredients are called herein“dry mix”. When this dry mix is mixed with a liquid a so-called“pre -dough” is formed.
  • the puff pastry is the starting material for various types of food products.
  • a dry mix has a much longer shelf-life than wet preparations.
  • the puff pastry pre dough obtained after adding a liquid to the dry mix can be turned into an actual puff pastry by adding a fat, such as butter, and repeatedly rolling out and folding the dough to obtain layers.
  • Dehydrated potato is prepared according to well-known processes. In summary, raw potato pieces are steam cooked, mashed, dried and comminuted into flakes or granules. Both forms can be used in the dry mix of the invention. Dehydrated potato flakes or granules thus comprise all the ingredients already present in the raw potato and optionally in addition a processing aid, such as an emulsifier.
  • a processing aid such as an emulsifier.
  • Freshly harvested, potato contains about 80 percent water and about 20 percent dry matter. About 60 to 80 percent of the dry matter is starch. In addition, the potato contains protein and is low in fat. Potatoes are rich in several micronutrients, especially vitamin C.
  • the dehydrated potato used in the present invention is suitably made from raw potato and contains all its constituents.
  • the dehydrated potato constitutes more than 50% of the dry mix. This means that when combining the various ingredients of the mix 50% thereof is formed by dehydrated potato.
  • the potato flakes for use in the dry mix of the invention have the following composition: 75-80% starch, consisting of 20-30% amylose and 70-80% amylopectin, 8-10% water, 6-10% protein, 1-3% sugar and 0.1-1% fat.
  • Dehydrated potato can be prepared from different potato varieties that have differing contents of the components.
  • the average nutritional value of fresh raw potato is however considered to comprise: 77% water, 18% starch of which 20-30% is amylose and 70-80% is amylopectin, 2% protein, 1% sugar and 0.1% fat.
  • the composition of the potato flakes is about 78% starch, about 9% water, about 8% protein, about 1% sugar and about 0.5% fat.
  • the potato content of the dehydrated potato is at least 95%.
  • the dehydrated potato is made from fresh potato.
  • the advantage there of is that it still comprises an amount of native starch.
  • the combination of native and heat treated starch in the potato flakes contributes to the viscosity and elasticity of the puff pastry dough. In addition, it provides the puff pastry with a good moisture balance.
  • the dry mix of the invention further comprises a starch.
  • the starch is added to the mix in addition to the starch that originates from the dehydrated potato.
  • the added starch is at least partially, preferably completely formed by potato starch.
  • the added starch can either be native starch or modified starch or combinations thereof.
  • the dry mix comprises an added protein.
  • the protein is added to the mix in addition to the protein that originates from the dehydrated potato.
  • the added protein is a potato protein, in particular a native potato protein.
  • Native potato proteins can be divided into the following three classes: (i) the patatin family, highly homologous acidic 43 kDa glycoproteins (40-50 wt. % of the potato proteins), (ii) basic 5-25 kDa protease inhibitors (30-40 wt. % of the potato proteins) and (iii) other proteins, mostly high molecular weight (HMW) proteins (10-20 wt. % of the potato proteins). HMW proteins are proteins with a molecular weight of >200 kDa.
  • the protein that is added to the mix has preferably not been heat-treated and is thus not inactivated. This is different from the protein present in the dehydrated potato flakes or granules. These proteins underwent a heat treatment during production of the flakes.
  • the added protein is thus preferably a native protein with functionality in dough and baking properties.
  • the added native potato proteins are mainly formed by patatin, protease inhibitors and HMW proteins. These proteins are in particular useful in the dry mix of the invention and are thus a preferred ingredient. It is found that the addition of potato proteins provides the puff pastry pre dough and the puff pastry of the invention with the ability to be mechanically processed, makes it extendable and contributes to the viscoelastic properties of the puff pastry pre-dough and puff pastry of the invention.
  • the dry mix of the invention also comprises amylopectin.
  • the amylopectin is added to the mix in addition to the amylopectin that originates from the dehydrated potato.
  • the source of added amylopectin is preferably an amylopectin-rich potato starch.
  • An amylopectin-rich potato starch comprises more than 70%, preferably at least 85%, more preferably 100% amylopectin. When a certain percentage of amylopectin is added to the mix this percentage is based on the actual amylopectin.
  • amylopectin source is an amylopectin-rich starch that comprises less than 100% amylopectin a higher amount of starch is added to obtain the desired percentage of added amylopectin.
  • the amylopectin is involved in the moisture control of the puff pastry dough.
  • Amylopectin-rich starch can be obtained from potatoes that are genetically modified to produce a higher content of amylopectin, or potatoes that have a spontaneous or induced mutation that leads to higher content of amylopectin or the amylose may be removed from the starch leaving a higher amylopectin content.
  • the dry mix of the invention preferably also comprises an added sugar but this ingredient is optional.
  • the sugar is added to the mix in addition to the sugar that originates from the dehydrated potato.
  • the sugar is dextrose monohydrate, and preferably it is potato dextrose monohydrate.
  • the dextrose originates from a source other than potato, such as corn or rice.
  • the sugar is added for obtaining a nice golden-brown color after baking or frying and confers crispiness to the end product.
  • the dry mix may further comprise one or more additional ingredients selected from salt, flavorings, coloring agents, seasoning, spices, eggs, yeast.
  • the dry mix of the present invention preferably comprises at least 90%, preferably 92%, more preferably 95% potato ingredients. This will for example be the case when the mix also contains salt which is inherently not potato-based and dextrose from another source, such as corn or rice. Even more preferably, at least 98% of the ingredients originate from potato. This will for example be the case when the mix also contains salt which is inherently not potato-based. Most preferably, the dry mix is completely potato-based. The advantage of an almost completely potato- based product is that it will not contain traces of gluten. Furthermore, the fried or baked product will be crispy on the outside and soft, like puree, on the inside leading to an attractive mouth-feel.
  • the dry mix comprises:
  • composition of the dry mix of the invention lists the separate components that are blended to make up the dry mix. It is in fact the recipe for preparing the dry mix.
  • dehydrated potato also comprises starch, protein, amylopectin and sugar. After mixing the above listed ingredients the composition has a content of the components starch, protein, amylopectin and sugar that is different from the added amounts listed above.
  • the composition of the mix after blending the ingredients thus comprises:
  • starch comprising, in particular consisting of 15-30%, in particular 17-27% amylose and 70-85%, in particular 73-83% amylopectin;
  • the dry mix consists of the above listed components, in particular: about 70% starch, which comprises, and in particular consists of 17-27% amylose and 73-83% amylopectin;
  • the invention relates to puff pastry pre-doughs prepared from the dry mix.
  • the puff pastry pre -dough is produced by mixing the dry mix with a liquid.
  • the pre-dough suitably comprises 0-10%, in particular 2-5% coconut oil, more in particular about 3% coconut oil. Depending on the temperature coconut oil is either liquid or solid.
  • Another useful ingredient is glutinous rice, which can be added in an amount of 5-15%, in particular 8-12%, more in particular about 10%. Glutinous rice provides the dough improved extensibility, better recovery after rolling and better sheetablility.
  • 0.1-2%, in particular 0.5-1.5% HPMC (hydroxypropyl methylcellulose) can be added to the pre-dough. This ingredient also improves the recovery and sheetablility and further enhances resistance to extension and facilitates film forming.
  • the liquid used in the puff pastry pre -dough can be any liquid but is preferably selected from water, oil, fat, in particular baking fat, butter, egg or combinations thereof.
  • the various liquids can confer different characteristics to the end product.
  • the term“liquid” as used herein thus also refers to solids that can be liquefied, such as fats and butter, or to semi-solids, such as eggs.
  • the puff pastry is prepared from the pre-dough by the addition of a fat.
  • a fat Common types of fat used include butter, vegetable shortenings, margarine, zero trans & low trans-fat types and lard. Butter is most commonly used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter.
  • Low trans-fat types are fats that comprise less than 1.5g trans- unsaturated fatty acids per lOOg end product.
  • the invention relates to a puff pastry pre-dough, comprising the dry mix and a liquid, wherein for 100% dry mix 80-120%, in particular 100% liquid is added.
  • the invention further relates to puff pastry, comprising a puff pastry pre -dough and a laminating fat folded into the puff pastry pre -dough.
  • the laminating fat is suitably selected from butter, margarine, zero trans & low trans-fat types, etc.
  • Puff pastry can be processed in various ways, such as by kneading, rolling and shaping.
  • Puff pastry according to the invention are suitable for the production of all products for which normal puff pastry is used, such as palmiers, fruit turnovers, apple battys, sausage rolls, savory sticks, cheese rolls, pie’s pasties, tompouces, coffee buns, croissants, mille-feuille’s.
  • the invention relates to food products prepared from the puff pastry described above.
  • the food products can have a sweet or savory taste depending on the additional ingredients that are added to the dry mix or to the puff pastry.
  • Food products may themselves be filled with sweet or savory fillings, such as apple, raisins, cane sugar, pecan nuts, almond paste, cheese, custard pudding.
  • the food products are in general crispy and comprise multiple layers. Products made fromintensive puff pastry have a potato taste. In other products the taste can be adapted by the addition of sweet and savory additives.
  • the product can be colored with natural food colors, such as saffron water, tomato juice, beet juice, carrot juice etc.
  • One suitable commercial product is the dry mix which has a long shelf-life and can according to ones need be combined with a desired liquid and other ingredients.
  • Other products made with the dry mix such as the prepared puff pastry and semi-finished and finished products are also part of this invention.
  • the puff pastry and the semi-finished products may for example also be provided in frozen form. The same applies to the finished product.
  • the present invention also relates to a method for preparing a food product, comprising the steps of:
  • the puff pastry can be shaped with a variety of shaping techniques, in particular kneading, forming, rolling out, filling, depositing in a baking mold, die-cutting, sheet-forming, molding.
  • the end product i.e. the finished food product can be obtained by means of various cooking methods, such as baking, frying, deep-frying, etc.
  • the cooking is performed in an oven, such as an impingement oven or a convectional oven, in a frying pan, an air-fryer, a waffle iron, deep-fryer, hot plate, etc.
  • FIG 1 Savory sticks with sprinkled sea salt and sesame seeds
  • This dry mix is used as the starting material for the preparation of various products.
  • a puff pastry dough is prepared by starting to mix 250 g cold water (15°C) in a Hobart mixer with the butterfly kneading hook and slowly adding 250 g of the dry mix prepared in Example 1 and mixing for 2 min at a medium speed till a rough dough is obtained.
  • 250 g Butter is cut into small cubes of 15x15mm, added to the rough dough and kneaded into the dough with a dough hook in 1 min.
  • the dough is gathered in the bowl using one hand, then turned onto the work surface.
  • the dough is then squashed into a flat sausage, without kneading. Wrapped in cling film the dough is chilled in the fridge for 15 minutes.
  • the work surface and the pastry are lightly floured with native potato starch.
  • the pastry is then rolled it in one direction until it is about 1cm thick and three times as long as it is wide, or about 60x15cm.
  • the top and bottom edges are kept as square as possible.
  • the bottom of the pastry is then folded up till the middle, then the top is also folded down to the middle, and the pastry is subsequently folded in the middle to place the dough pieces right on top of each other, making a block about 15x15cm.
  • the corners should be nice and square.
  • the dough is then turned so that its open edge is facing to the right, like a book.
  • the edges of the pastry are then pressed together with the rolling pin.
  • the pastry is then rolled out and folded again, which is repeated three times in all to make a smooth dough, with buttery streaks here and there.
  • the finished pastry is chilled for at least an hour, or ideally overnight, before using.
  • the pastry is rolled out to about the thickness of 2mm, shaped, filled, glazed, decorated and baked at 220°C for about 20 minutes.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un mélange sec pour la préparation d'une pâte feuilletée à base de pommes de terre, lequel comprend de la pomme de terre déshydratée, de l'amidon, des protéines et éventuellement de l'amylopectine et un sucre. La pomme de terre déshydratée se présente sous la forme de flocons ou de granulés et constitue plus de 50 % du mélange sec, de préférence au moins 95 %. L'invention concerne également une pâte feuilletée préparée à partir du mélange sec et son utilisation dans la préparation d'un produit alimentaire tel que des palmiers, des chaussons aux fruits, des beignets aux pommes, des roulés aux saucisses, des bâtonnets salés, des roulés au fromage, des pâtés en croûte, des tompouces, des brioches au café (croissants).
PCT/EP2020/056564 2019-03-13 2020-03-11 Pâte feuilletée à base de pomme de terre WO2020182915A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2022736A NL2022736B1 (en) 2019-03-13 2019-03-13 Potato-based puff pastry
NL2022736 2019-03-13

Publications (1)

Publication Number Publication Date
WO2020182915A1 true WO2020182915A1 (fr) 2020-09-17

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PCT/EP2020/056564 WO2020182915A1 (fr) 2019-03-13 2020-03-11 Pâte feuilletée à base de pomme de terre

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WO (1) WO2020182915A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114651852A (zh) * 2022-03-31 2022-06-24 上海交通大学重庆研究院 一种彩色马铃薯无油低糖麦芬蛋糕及其制备方法

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3886291A (en) * 1971-08-23 1975-05-27 Miles J Willard Expanded fried potato snack product
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
WO1998000036A1 (fr) * 1996-07-01 1998-01-08 The Procter & Gamble Company Flocons de pomme de terre deshydrates
US5780084A (en) * 1995-06-08 1998-07-14 M.G. Braibanti S.P.A. Process for preparing layered and puffed pastry products
GB2347840A (en) * 1999-03-15 2000-09-20 United Biscuits Ltd Snack food comprising high amylopectin potato flakes and/or granules
US20110268859A1 (en) * 2001-11-08 2011-11-03 Maria Dolores Martinez-Serna Villagran Doughs Containing Dehydrated Potato Products
WO2019053225A1 (fr) * 2017-09-14 2019-03-21 Lambweston / Meijer V.O.F. Pâte de pommes de terre

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3886291A (en) * 1971-08-23 1975-05-27 Miles J Willard Expanded fried potato snack product
US4622226A (en) * 1985-04-29 1986-11-11 Frito Lay, Inc. Modified puff pastry and process for preparing the same
US5780084A (en) * 1995-06-08 1998-07-14 M.G. Braibanti S.P.A. Process for preparing layered and puffed pastry products
WO1998000036A1 (fr) * 1996-07-01 1998-01-08 The Procter & Gamble Company Flocons de pomme de terre deshydrates
GB2347840A (en) * 1999-03-15 2000-09-20 United Biscuits Ltd Snack food comprising high amylopectin potato flakes and/or granules
US20110268859A1 (en) * 2001-11-08 2011-11-03 Maria Dolores Martinez-Serna Villagran Doughs Containing Dehydrated Potato Products
WO2019053225A1 (fr) * 2017-09-14 2019-03-21 Lambweston / Meijer V.O.F. Pâte de pommes de terre

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114651852A (zh) * 2022-03-31 2022-06-24 上海交通大学重庆研究院 一种彩色马铃薯无油低糖麦芬蛋糕及其制备方法

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