Process for the co-manufacture of ingredients for use in foods and beverages using potatoes as starting material

A process for the manufacture of at least one ingredient having a food and/or beverage application using potatoes as starting material, said process comprising the steps of:

• a) cutting washed raw potatoes and dipping the so-cut potatoes in an anti-oxidant solution;
• b) mechanically disintegrating the cut and dipped potatoes obtained in step a) to obtain a starch-containing juice and fibers, separating the fibers from the tarch-containing juice, and processing the starch-containing juice to extract the juice from the starch, said starch being in a non-gelatinized form;
• c) subjecting the so-extracted juice to a slow evaporation with or without simultaneous addition of extra enzymes to produce small proteins and free amino acids from proteins contained in the juice;
• d) heating the juice obtained in step c) to precipitate soluble proteins and to destroy enzymes contained in it, and separating by filtration the precipitated proteins from the juice to obtain a protein isolate and a filtered juice;
• e) optionally further heating a portion of the filtered juice obtained in step d) to a temperature high enough to cause a Maillard browning reaction;
• f) adjusting the pH of the juice(s) obtained in step d) and/or in optional step e) and, when a portion of the juice has been subjected to the heating in step e), blending said portion of the juice with the remainder of the juice obtained in step d) in a preselected ratio;
• and
• g) recovering at least one of the following products:
• (iv) the fiber obtained in step b), which is edible;
• (v) the non-gelatinized starch produced in step b);
• (vi) the protein isolate obtained in step d), which is edible;
• and
• (iv) to (v) the juice obtained in step f) which:
• when all the filtered juice obtained in step d) has been subjected to the further heating of step e), is useful to make a caffeine-free coffee substitute;
• when none of the filtered juice obtained in step d) has been subjected to the further heating of step e), is useful as a hydrolyzed vegetable protein substitute;
• and
• when a portion only of the filtered juice obtained in step d) has been subjected to the further heating of step e) and said portion has been blended with the remainder of the juice obtained in step d), is useful to make a fermentable wort to produce a malt-free beer.