Process for making shredded potato products
AssigneeNabisco Brands, Inc.
InventorsMartha Y. Wang, Jane Michnowski, Diane L. Hnat, Robert E. Ross
Life of this patent
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Abstract
Ready-to-eat shredded potato products having a pleasant texture, and a substantially uniform off-white to golden tan color, are obtained by the process of the present invention. A potato dough is formed under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and tackiness which would impede flowability and the continuous production of long continuous shred layers. Individual discrete dough pieces having a moisture content of from about 29% to about 50% by weight are tempered to distribute the water substantially uniformly throughout the dough pieces, the tempered dough pieces are shredded and the shredded dough is cooked.
Claims30
A process for producing a ready-to-eat potato food product comprising:
- (a) combining at least one source of potato starch with water to form discrete dough pieces without forming a dough mass, said pieces having a moisture content of from about 29% to about 50% by weight,
- (b) tempering the pieces to distribute the water substantially throughout the pieces, and
- (c) shredding the tempered pieces by passing them between counterrotating shredding rolls, at least one of which is grooved.
A process for producing a shredded ready-to-eat potato product comprising:
- (a) combining at least one potato starch source with water under low temperature and low shear mixing conditions so as to avoid overgelatinization of the potato starch and to form discrete dough pieces without forming a dough mass, said pieces having a moisture content of about 29% to about 50% by weight,
- (b) tempering the dough pieces of step (a) to distribute the water substantially uniformly throughout the dough pieces,
- (c) shredding the tempered dough pieces by passing them between counterrotating shredding rolls, at least one of which is grooved, and
- (d) cooking the shredded dough.
Dependencies are inferred from the claim text.