Process for making dehydrated potato products
AssigneeServices Alimentaires, S.A.
InventorsRoderick G. Beck, Clayton D. Pratt, Pamela R. Bartausky
Life of this patent
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Abstract
A process for making dehydrated potato products from potato flakes so that they can be sulfite-free by mixing the potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level, lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes, reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls, and drying the resulting potato product. The dehydrated potato product can be reconstituted without using a boiling liquid to make a dough for french fries or to make a mashed potato product.
Claims29
A process for making a dehydrated potato product from potato flakes, comprising:
- mixing potato flakes with a sufficient amount of water to increase their moisture content to a predetermined level;
- lowering the temperature of the moistened potato flakes to a temperature and for a period of time sufficient for retrogradation of free soluble starch contained in the potato flakes;
- reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls;
- and then
- drying the resulting potato product for a period of time sufficient to remove a desired amount of the moisture contained therein.
A process for making a dehydrated potato product from potato flakes that can be reconstituted to make a dough for french fries, comprising:
- mixing potato flakes with a sufficient amount of water to increase their moisture content to between about 40% to about 50% moisture;
- lowering the temperature of the moistened potato flakes below 32.degree. F. for at least about 10 minutes;
- thawing the potato flakes to a temperature sufficient to melt ice crystals formed from lowering the temperature below 32.degree. F.;
- mixing the thawed potato flakes with at least one binder and reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls;
- and then
- drying the resulting potato product to a moisture content of about 6% to about 8% by weight moisture.
A process for making a dehydrated potato product from potato flakes that can be reconstituted to make mashed potatoes, comprising:
- mixing potato flakes with a sufficient amount of water to increase their moisture content to between about 35% to about 45% moisture;
- lowering the temperature of the moistened potato flakes below 45.degree. F. for at least about 10 minutes and, when the temperature is lowered below freezing, thawing the moistened potato flakes to a temperature sufficient to melt ice crystals formed from lowering the temperature below freezing;
- mixing the thawed potato flakes with at least one flavoring;
- reducing the size of the potato flakes in a manner to minimize breakage of potato cell walls;
- and then
- drying the resulting potato product to a moisture content of about 6% to about 8% by weight moisture.
Dependencies are inferred from the claim text.