Method for producing potato products
AssigneeNovozymes A/S
InventorsLisbeth Kalum, Steffen Ernst
Life of this patent
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Abstract
The present invention relates to methods for increasing the content of resistant starch in a potato product by enzymatic treatment. The invention further relates to potato products having an increased content of resistant starch.
Claims35
Method for increasing the content of resistant starch in a potato product said method comprising the steps of:
- a. providing an aqueous composition comprising a potato pre-product,
- b. adjusting the temperature of the composition of step a) to a temperature suitable for enzymatic treatment of the potato pre-product by debranching enzymes,
- c. treating the composition with one or more debranching enzymes, and d. holding the enzyme treated potato pre-product at a temperature of between −2 and 50° C.
A method in accordance with claim comprising one or more pre- or post-treatment steps selected from the group comprising cutting, mashing, molding, pressing, frying, deep-frying, par-frying, cooking, bleaching, baking and leaching.
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Dependencies are inferred from the claim text.