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US 11,478,003 B2Granted
Process for producing a liquid potato product
AssigneeMcCain Foods Limited
InventorsNigel Kirtley, Ray Laudano, Derek E. Spors, Lora Nicolette Spizzirri
Life of this patent
Estimating the term…
Abstract
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, shearing the gelatinized potatoes under specific milling temperatures and conditions to produce a sheared potato product with desirable particle sizes, and then cooking the sheared potato product to form the liquid potato product.
Claims19
A method of making a food product, the method consisting essentially of:
- (a) providing an initial potato feed comprising a potato component having an initial moisture content;
- (b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed;
- (c) shearing at least a portion of said gelatinous potato feed at a temperature of less than 67° C. to thereby form a sheared potato product comprising an average particle size on a volume basis in the range of 50 to 300 μm as measured by a Microtrac Bluewave Particle Size Analyser;
- (d) heating said sheared potato product to at least 55° C. to thereby form a liquid potato product exhibiting a non-Newtonian fluid rheological profile;
- and
- (e) forming said food product comprising a liquid component or a semi-solid component,
- wherein said liquid component or said semi-solid component comprises said liquid potato product,
- wherein said food product comprises a dip, a sauce, a dressing, a soup, an imitation dairy product, a spread, a beverage, or a confectionary.
5 more elements
A method of making a food product, the method consisting essentially of:
- (a) providing an initial potato feed comprising a potato component having an initial moisture content;
- (b) optionally pretreating said initial potato feed with one or more pretreatment techniques to form a pretreated potato feed, wherein said pretreatment techniques comprise washing, peeling, mashing, heating, cubing, dicing, blanching, or a combination thereof,
- (c) at least partially gelatinizing said initial potato feed or said pretreated potato feed to thereby form a gelatinous potato feed;
- (d) optionally chelating said initial potato feed or said gelatinous potato feed to form a chelated potato feed;
- (e) optionally freezing said pretreated potato feed, said gelatinous potato feed, or said chelated potato feed to form a frozen potato feed and thawing said frozen potato feed to form a thawed potato feed;
- (f) optionally pre-milling said initial potato feed, said pretreated potato feed, said gelatinous potato feed, said chelated potato feed, or said thawed potato feed to form a pre-milled potato feed;
- (g) optionally adding one or more components to said initial potato feed, said pretreated potato feed, said gelatinous potato feed, said chelated potato feed, said pre-milled potato feed, or said thawed potato feed;
- (h) shearing at least a portion of said gelatinous potato feed, said chelated potato feed, said pre-milled potato feed, or thawed potato feed in the presence of at least one oil at a temperature of less than 67° C. to thereby form a sheared potato product comprising an average particle size on a volume basis in the range of 50 to 300 μm as measured by a Microtrac Bluewave Particle Size Analyser;
- (i) optionally adding one or more ingredients to said sheared potato product;
- (j) heating said sheared potato product to at least 55° C. to thereby form a liquid potato product exhibiting a non-Newtonian fluid rheological profile, wherein said heating occurs at a temperature in the range 55 to 100° C., wherein said liquid potato product comprises at least 5 weight percent of said oil;
- and
- (k) forming said food product comprising at least 50 weight percent of said liquid potato product from step (j), wherein said food product comprises a dip, a sauce, a dressing, a soup, an imitation dairy product, a spread, a beverage, or a confectionary.
9 more elements
A method of making a food product, the method comprising:
- (a) providing an initial potato feed comprising a potato component having an initial moisture content;
- (b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed;
- (c) shearing at least a portion of said gelatinous potato feed in the presence of at least one oil at a temperature of less than 67° C. to thereby form a sheared potato product comprising an average particle size on a volume basis in the range of 50 to 300 μm as measured by a Microtrac Bluewave Particle Size Analyser;
- (d) heating said sheared potato product to at least 55° C. to thereby form a liquid potato product exhibiting a non-Newtonian fluid rheological profile, wherein said heating occurs at a temperature in the range 55 to 100° C., wherein said liquid potato product comprises at least 5 weight percent of said oil;
- and
- (e) forming said food product comprising at least 50 weight percent of said liquid potato product, wherein said food product comprises a dip, a sauce, a dressing, a soup, an imitation dairy product, a spread, a beverage, or a confectionary.
3 more elements
A method of making a food product, the method consisting essentially of:
- (a) providing an initial potato feed comprising a potato component having an initial moisture content;
- (b) optionally pretreating said initial potato feed with one or more pretreatment techniques to form a pretreated potato feed, wherein said pretreatment techniques comprise washing, peeling, mashing, heating, cubing, dicing, blanching, or a combination thereof,
- (c) at least partially gelatinizing said initial potato feed or said pretreated potato feed to thereby form a gelatinous potato feed;
- (d) optionally chelating said initial potato feed or said gelatinous potato feed to form a chelated potato feed;
- (e) optionally freezing said pretreated potato feed, said gelatinous potato feed, or said chelated potato feed to form a frozen potato feed and thawing said frozen potato feed to form a thawed potato feed;
- (f) optionally pre-milling said initial potato feed, said pretreated potato feed, said gelatinous potato feed, said chelated potato feed, or said thawed potato feed to form a pre-milled potato feed;
- (g) optionally adding one or more components to said initial potato feed, said pretreated potato feed, said gelatinous potato feed, said chelated potato feed, said pre-milled potato feed, or said thawed potato feed;
- (h) shearing at least a portion of said gelatinous potato feed, said chelated potato feed, said pre-milled potato feed, or thawed potato feed at a temperature of less than 67° C. to thereby form a sheared potato product comprising an average particle size on a volume basis in the range of 50 to 300 μm as measured by a Microtrac Bluewave Particle Size Analyser;
- (i) optionally adding one or more ingredients to said sheared potato product;
- (j) heating said sheared potato product to at least 55° C. to thereby form a liquid potato product exhibiting a non-Newtonian fluid rheological profile, wherein said heating occurs at a temperature in the range 55 to 100° C. and
- (k) forming said food product comprising at least 50 weight percent of said liquid potato product from step (j), wherein said food product comprises a dip, a sauce, a dressing, a soup, an imitation dairy product, a spread, a beverage, or a confectionary.
8 more elements
Dependencies are inferred from the claim text.