公开(公告)号：US20100080868A1

公开(公告)日：2010-04-01

申请号：US12238789

申请日：2008-09-26

申请人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

发明人： Thomas George Crosby ,  Pravin Maganlal Desai ,  Ponnattu Kurian Joseph ,  Renu Matthew ,  Michael Grant Topor ,  Gerald James Vogel ,  Gregory Thomas West

IPC分类号： A23P1/12 ,  A23L1/216

CPC分类号： A23B7/02 ,  A23L19/13 ,  A23L19/15

摘要： A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing.

摘要翻译： 一种脱水马铃薯产品的生产方法和含有脱水马铃薯产品的产品。 该方法包括将未煮熟的整个土豆浸泡以形成浆料。 然后任选地将所得浆液倾析以除去多余的液体。 然后将浆料煮熟以形成马铃薯糊。 然后将马铃薯糊状物冷却，这提供了逆行淀粉的机会以及降低糊状物的内聚性。 然后将醪液脱水形成脱水马铃薯产品。 在各种加工阶段，可以加入添加剂以调节最终食品的质地，粘合性，味道，颜色和形状保持性。 添加剂可以在其更容易被吸收的浆料阶段期间掺入。 此外，还可以加入减少不期望的膨化的添加剂。