CA1055774A - Potato puree in form of flakes and method to produce same - Google Patents
Potato puree in form of flakes and method to produce sameInfo
- Publication number
- CA1055774A CA1055774A CA229,012A CA229012A CA1055774A CA 1055774 A CA1055774 A CA 1055774A CA 229012 A CA229012 A CA 229012A CA 1055774 A CA1055774 A CA 1055774A
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- Prior art keywords
- puree
- weight
- potato
- solids
- potatoes
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
ABSTRACT OF THE DISCLOSURE
A novel potato puree in flake form (so-called instant mashed potatoes) which may be reconstituted with boiling water is provided. An essential ingredient is a protein which is water soluble in its undenatured state, added to the puree paste prior to its drying.
A novel potato puree in flake form (so-called instant mashed potatoes) which may be reconstituted with boiling water is provided. An essential ingredient is a protein which is water soluble in its undenatured state, added to the puree paste prior to its drying.
Description
~ S57~ :
This inyention relates to the preparation of potato puree in dried form which, when reconstituted, proYides potato puree (i.e. the so-called instant mashed potatoes~, Potato puree în dried form has, for years, been gaining polularity among housewives and in restaurants, particularly due to its advantages, as a "convenience food" in preparing potato puree, Housewives like such product because of the time savings involved; restaurants like it because of the fact that large quantities of potato puree may be easily handled with fewer personnel, At the present time there are two main types of this product on the market, namely potato powder or granules and potato flakes. The latter are more favoured since, in their reconstituted form, due to their fluffy consis-tency, they are almost identical to a freshly prepared potato puree.
Potato flakes have the disadvantage that they cannot be reconstitu-ted with milk and/or water at boiling temperature (as can be done with potato granules), since such high temperatures result in an excessive destruction of potato cells, This in turn results in a pasty, sticky mass which can no longer stand up to a comparison with a freshly prepared potato puree. Potato flakes must be prepared into puree using temperatures of 70 to 75~C. In the case of restaurants, this temperature is too low and therefore can lead to the situation where the puree is almost cold by the time it can be consumed.
That is the reason that restaurants and cantines often prefer potato granules which may be reconstituted at the boiling temperature of milk and/or water.
In the household kitchen too~ there is an advanta~e in preparing puree from potato flakes at boiling temperature, since it is much easier to boil the liquid needed than to set the temperature to 70 - 75C. as is necessary in the case of potato flakes presently on the market.
Since puree from potato granules or potato flakes is usually prepared by using a mixture consisting of water and milk at a ratio of 2 requiring a supply of fresh milk, it is desirable to add milk solids in suitable concentration to the potato granules or potato flakes so that, for reconstitution, only water is needed. It is furthermore desirable to -- 1 -- .
~L~5577~L
produce a potato flake which can be reconstituted ~t the boiling tempera-ture of water into puree of acceptable consistency.
This problem has been l~own for some time and the patent litera-ture provides numerous methods suggesting a solution for this problem.
German Publication No, 2,138,874 teaches, for instance, the addition of fat, skim milk solids, salt and emulsifiers in order to obtain potato flakes which can be prepared into a puree of good consistency. United States Patent No. 3,447,934 provides a disclosure of the use of emulsifiers consis-ting of a mixture of monoglycerides and the salt of a lactic acid ester.
United States Patent No. 2,980,543 likewise suggests solving the problem by using emulsifiers, if necessary, with the addition of fats. United States Patent No. 3,056,683 shows the use of emulsifiers, if necessary in conjunc-tion with fat and methyl cellulose in order to improve the consistency.
Further suggestions are described in British Patents Nos. 1,318,750 and 1,293,527. Further attempts to solve this problem are known from United States Patents Nos. 3,417,483; 3,418,142; 3,355,304; 3,063,849; 3,016,303 and 3~219,464.
None of the above mentioned proposed solutions was able to achieve satisfactory results and commercial importance, so that the potato flakes presently on the market still cannot be reconstituted at the boiling tempera-ture of water into a good consistency. The problem therefore still also exists of producing a potato flake which already includes the necessary milk constituents as well as one which may be reconstituted using boiling water and-/or milk in the preparation of the puree.
By one broad aspect of this invention, a process is provided for the preparation of potato puree in dried flake form including the steps of washing, peeling, slicing, precooking, cooling and cooking, the process including the steps which comprise: forming a puree of the cooked potatoes, homogeneously dispersing therein an aqueous suspension of a protein which is L~ nat~ve~
3~ ~ water soluble in its J~a~Y.ed state having a solid content of 9 - 45% by weight; and drying such mixture,
This inyention relates to the preparation of potato puree in dried form which, when reconstituted, proYides potato puree (i.e. the so-called instant mashed potatoes~, Potato puree în dried form has, for years, been gaining polularity among housewives and in restaurants, particularly due to its advantages, as a "convenience food" in preparing potato puree, Housewives like such product because of the time savings involved; restaurants like it because of the fact that large quantities of potato puree may be easily handled with fewer personnel, At the present time there are two main types of this product on the market, namely potato powder or granules and potato flakes. The latter are more favoured since, in their reconstituted form, due to their fluffy consis-tency, they are almost identical to a freshly prepared potato puree.
Potato flakes have the disadvantage that they cannot be reconstitu-ted with milk and/or water at boiling temperature (as can be done with potato granules), since such high temperatures result in an excessive destruction of potato cells, This in turn results in a pasty, sticky mass which can no longer stand up to a comparison with a freshly prepared potato puree. Potato flakes must be prepared into puree using temperatures of 70 to 75~C. In the case of restaurants, this temperature is too low and therefore can lead to the situation where the puree is almost cold by the time it can be consumed.
That is the reason that restaurants and cantines often prefer potato granules which may be reconstituted at the boiling temperature of milk and/or water.
In the household kitchen too~ there is an advanta~e in preparing puree from potato flakes at boiling temperature, since it is much easier to boil the liquid needed than to set the temperature to 70 - 75C. as is necessary in the case of potato flakes presently on the market.
Since puree from potato granules or potato flakes is usually prepared by using a mixture consisting of water and milk at a ratio of 2 requiring a supply of fresh milk, it is desirable to add milk solids in suitable concentration to the potato granules or potato flakes so that, for reconstitution, only water is needed. It is furthermore desirable to -- 1 -- .
~L~5577~L
produce a potato flake which can be reconstituted ~t the boiling tempera-ture of water into puree of acceptable consistency.
This problem has been l~own for some time and the patent litera-ture provides numerous methods suggesting a solution for this problem.
German Publication No, 2,138,874 teaches, for instance, the addition of fat, skim milk solids, salt and emulsifiers in order to obtain potato flakes which can be prepared into a puree of good consistency. United States Patent No. 3,447,934 provides a disclosure of the use of emulsifiers consis-ting of a mixture of monoglycerides and the salt of a lactic acid ester.
United States Patent No. 2,980,543 likewise suggests solving the problem by using emulsifiers, if necessary, with the addition of fats. United States Patent No. 3,056,683 shows the use of emulsifiers, if necessary in conjunc-tion with fat and methyl cellulose in order to improve the consistency.
Further suggestions are described in British Patents Nos. 1,318,750 and 1,293,527. Further attempts to solve this problem are known from United States Patents Nos. 3,417,483; 3,418,142; 3,355,304; 3,063,849; 3,016,303 and 3~219,464.
None of the above mentioned proposed solutions was able to achieve satisfactory results and commercial importance, so that the potato flakes presently on the market still cannot be reconstituted at the boiling tempera-ture of water into a good consistency. The problem therefore still also exists of producing a potato flake which already includes the necessary milk constituents as well as one which may be reconstituted using boiling water and-/or milk in the preparation of the puree.
By one broad aspect of this invention, a process is provided for the preparation of potato puree in dried flake form including the steps of washing, peeling, slicing, precooking, cooling and cooking, the process including the steps which comprise: forming a puree of the cooked potatoes, homogeneously dispersing therein an aqueous suspension of a protein which is L~ nat~ve~
3~ ~ water soluble in its J~a~Y.ed state having a solid content of 9 - 45% by weight; and drying such mixture,
- 2 -- 105~
Examples of suitable proteins are egg albumin, the albumin -and globulin fractions from milk as well as water soluble vegetable proteins, for example, those from soy beans or wheat. The usual effec-tive range of concentration of the protein is from 2% and 12%, prefer-ably from 4% and 8%, based on the weight of dry pOtato solids. Apart from the protein, emulsifiers, for example, monog~ycerides and/or stearoyl lactylates may be used in quantities known from the present status of technique; in particular, however, they may be used in quantities of 1.5% to 5%, based on the weight of dry potato solids.
Lactalbumins and - globulins are derived from whey and are also called whey proteins. Whey proteins are produced either by precipitation from whey, drying and milling to the finest grade, or by ultra filtration of whey, drying of the albumin fractions and subsequent milling to the finest grade. Whey proteins of both types can however also be added in liquid form as a concentrate.
The lactose present in considerable amounts in commerciai whey proteins can result in undesired bronzing reactions of the type of the Maillard reaction during the drying process on the drum drier. It is therefore beneficial to use lactose-poor whey proteins.
It has furthermore been found that a puree which has been pre-pared using whey proteins, shows less undesired discoloration while in a ;~
hot water bath, if 0.05 to 0.2% Cystein, based on the weigl,t of dry -potato solids, had been added.
The puree may advantageously be prepared following a process whereby the potatoes are washed, peeled and sliced in a conventional -~
manner. Thereafter, the potato slices are exposed to a temperature treatment~ preEerably in water, at a temperature ranging from 45C. to 60C., preferally 55C., for a period of 10 to 60 minutes, preferably 20 minutes. The potato slices are then precooked at a temperature of from 65C. to 85C., preferably 70C., for a period of from 5 to 30 min-utes, preferably 10 minutes. The potatoes are subsequently cooled down ;~
in conventional manner and are cooked until done by means o steam under
Examples of suitable proteins are egg albumin, the albumin -and globulin fractions from milk as well as water soluble vegetable proteins, for example, those from soy beans or wheat. The usual effec-tive range of concentration of the protein is from 2% and 12%, prefer-ably from 4% and 8%, based on the weight of dry pOtato solids. Apart from the protein, emulsifiers, for example, monog~ycerides and/or stearoyl lactylates may be used in quantities known from the present status of technique; in particular, however, they may be used in quantities of 1.5% to 5%, based on the weight of dry potato solids.
Lactalbumins and - globulins are derived from whey and are also called whey proteins. Whey proteins are produced either by precipitation from whey, drying and milling to the finest grade, or by ultra filtration of whey, drying of the albumin fractions and subsequent milling to the finest grade. Whey proteins of both types can however also be added in liquid form as a concentrate.
The lactose present in considerable amounts in commerciai whey proteins can result in undesired bronzing reactions of the type of the Maillard reaction during the drying process on the drum drier. It is therefore beneficial to use lactose-poor whey proteins.
It has furthermore been found that a puree which has been pre-pared using whey proteins, shows less undesired discoloration while in a ;~
hot water bath, if 0.05 to 0.2% Cystein, based on the weigl,t of dry -potato solids, had been added.
The puree may advantageously be prepared following a process whereby the potatoes are washed, peeled and sliced in a conventional -~
manner. Thereafter, the potato slices are exposed to a temperature treatment~ preEerably in water, at a temperature ranging from 45C. to 60C., preferally 55C., for a period of 10 to 60 minutes, preferably 20 minutes. The potato slices are then precooked at a temperature of from 65C. to 85C., preferably 70C., for a period of from 5 to 30 min-utes, preferably 10 minutes. The potatoes are subsequently cooled down ;~
in conventional manner and are cooked until done by means o steam under
- 3 - ;
~ ~3155774 atmospheric pressu~e and are mashed to a puxee, According to the process of an aspect of this invention, th~ above-mentioned proteins (namely, albumins~
as well as preferably cystein, emulsifiers and, if necessary, milk solids and spices are added~ Then the puree is dried on a roll drier in the usual manner~ The beneficial effect of the addition of protein (e.g~ albumin~
prior to drying however is also achieved if the puree is prepared by any other known process and then is treated by the addition of the protein in accordance with the process of an aspect of this invention.
It is not exactly known which reactions individually are responsi-ble for the improvement in quality, It has, however, surprisingly been found that there is a definite difference in the consistency of an industrially prepared puree prepared from flakes to which, prior to drying, proteins which A n~tlv~
are water soluble in their und~tured state such as, for example, egg albumin, the albumin- and globulin fractions from milk as well as water solu-ble vegetable proteins from vegetables and cereals has been added compared to potato flakes which have been produced in accordance with the process of the prior art by reconstituting at boiling temperature. Moreover, the addition of other proteins such as, for example, casein, has no positive influence on the puree. It is believed that the addition of protein which, in their ~ndc-n(tt~
a3$i~ state are water soluble alters the starch molecules of a potato puree in such a manner that detrimental characteristics are no longer evident.
Only by means of the additives in accordance with the process of an aspect of the present invention is it possible to reconstitute potato flakes using liquids at boiling temperature to obtain a puree of appetizing, fluffy~consis-tency.
It has been found that it is desirable to add 2% to 12% proteins, preferably 4% to 8%, ~ased on the weight of dry potato solids, in order to achieve the effect described in the process of an aspect of the invention.
The effect of an improved consistency due to the addition of proteins depends also on their homogeneous dispersion in the puree.
~ ~3155774 atmospheric pressu~e and are mashed to a puxee, According to the process of an aspect of this invention, th~ above-mentioned proteins (namely, albumins~
as well as preferably cystein, emulsifiers and, if necessary, milk solids and spices are added~ Then the puree is dried on a roll drier in the usual manner~ The beneficial effect of the addition of protein (e.g~ albumin~
prior to drying however is also achieved if the puree is prepared by any other known process and then is treated by the addition of the protein in accordance with the process of an aspect of this invention.
It is not exactly known which reactions individually are responsi-ble for the improvement in quality, It has, however, surprisingly been found that there is a definite difference in the consistency of an industrially prepared puree prepared from flakes to which, prior to drying, proteins which A n~tlv~
are water soluble in their und~tured state such as, for example, egg albumin, the albumin- and globulin fractions from milk as well as water solu-ble vegetable proteins from vegetables and cereals has been added compared to potato flakes which have been produced in accordance with the process of the prior art by reconstituting at boiling temperature. Moreover, the addition of other proteins such as, for example, casein, has no positive influence on the puree. It is believed that the addition of protein which, in their ~ndc-n(tt~
a3$i~ state are water soluble alters the starch molecules of a potato puree in such a manner that detrimental characteristics are no longer evident.
Only by means of the additives in accordance with the process of an aspect of the present invention is it possible to reconstitute potato flakes using liquids at boiling temperature to obtain a puree of appetizing, fluffy~consis-tency.
It has been found that it is desirable to add 2% to 12% proteins, preferably 4% to 8%, ~ased on the weight of dry potato solids, in order to achieve the effect described in the process of an aspect of the invention.
The effect of an improved consistency due to the addition of proteins depends also on their homogeneous dispersion in the puree.
- 4 -- . .-; ....... . , . ~, :
\
~5577~
Therefore, the additives used in accordance wlth the process of an aspect of this invention are preferably added to the puree in the form of an aqueous suspension having a solid content of from 9 to 45%, appropriately above 2Q~ and preferably 40%, immediately after pureeing, by directly spraying into the puree by means of two channel nozzles and by homogeneously mixing by means of carefully operating mixing devices. If whey proteins are used which still contain certain lactose particles, it can sometimes be beneficial to spray the aqueous protein suspension into the sump of the third or fourth downstream application roll respectively of a conventional roll drier comprising five application rolls. In this manner, the occurrence of browning react;ons which usually occur between reducing sugars and amino acids at higher temperatures and low moisture contents is, to a large degree, obviated.
Surprisingly, the consistency improving effect of such protein additions is maintained even if whole milk or skim milk are also added to the puree, either in their native condition or in dried form, so that the resulting product merely may be reconstituted with hot water.
If milk is added to the puree in any form, but preferably, however, as an aqueous concentrate having a solid content of-approximately 40%, it is best to do this by spraying it into the sump of the fourth downstream appli-cation roll of a conventional roll drier comprising five application rolls, in order to keep the thermal influence on the milk as low as possible, and to minimize, or even to obviate, the browning reactions usually occurring between the lactose and amino acids.
The invention in certain of its aspects is described in a more detailed form in the following Examples: -All percentages are percentages by weight based on the solid content of the dry potatoes. The evaluations have been deter~ined in accordance with the Evaluation Standards set by the Research Institute for the Preservation of Food Stuff in Karlsruhe, the park 9 describing an exce~
llent product, and the mark I describing a product unfit for human consumption.
,. .. . . .
10~5'77~
EXAMPL_ 1 Potatoes, type Maritta, having a starch content of 16.5~, were washed, peeled, sliced to a thickness of 10 - 15 mm, precooked for 20 minutes at 70C., cooled down for 30 minutes with tap water having a temperature of 12C., cooked with steam for 30 minutes under atmospheric pressure and mashed. 0.6~ of monoglyceride emulsifier was mixed in and the puree was dried on a drum drier having five application rolls, once without any additives, and once after the additives listed in Table I had been added.
The flakes thus obtained were reconstitution by means of a mix-ture consisting of water and milk in a ratio of 2:1 at boiling tempera-ture into a puree and evaluated by means of a sensor. The results are listed in Table I (the tests identified by a letter being comparative tests, while those identified by number being within the scope of aspects of this invention).
TABLE I
Test No. Type of Quantity of Additional Concentration Evalu- ~-Protein Protein Added Emulsifier o~ Emulsiier ation ~ Type A - - ~ ~ 3 B - - Monogly- 2 4 ceride C - - " 4 4 - D - - - - - - " 10 3 ... ._ .
1Whey pro- 12 " 1 6 - ~`
tein 2 Ultra fil- 8 " 1 7 tered 3 Whey pro- 12 " 1 6 tein 4 Precipitated 4 " 1 6 Whey pro- 8 " 3 7 tein 6 Curd-Ultra 12 " 1 4 filtered 7 Egg-albumin 8 " 1 7 8 Egg albumin 4 " 1 8 9 Egg-albumin 2 " 1 7 Soy protein 8 " 1 7 --- 6 -- `
1~55774 TABLE I (continued) Test No. Type of Quantity of Additional Concentration Evalu-Protein Protein Added Emulsifier of Emulsifier ation % Type 11 Soy protein 4 Monogly- 1 6 ceride 12 Soy protein 2 " 1 5 13 Wheat 9 " 1 5 14 Wheat 4.5 " 1 5 Potatoes of the type Maritta, having a starch content of 16.5%
were washed, sliced to a thickness of 10 - 15 mm, precooked for 20 min-utes at 70C., cooked down for 30 minutes using tap water having a tem-perature of 12C., and were then cooked with steam for 30 minutes under atmospheric pressure and mashed to a puree.
0.6% of monoglyceride emulsifier was added and the puree was dried on a drum drier having five application rolls; once without any additives, and once mixed with the additives listed in Table II. Milk was added to the puree in form of concentrates having a solid content of 40%.
The flakes produced without additives were reconstitu~ed with a mixture consisting of water and milk, and the flakes containing addi tives were reconstituted with water only, at boiling te~-.perature, and the puree was evaluated by means of a sensor. The results were as shol;~n in Table II (the tests identified by a letter being comparative tests while those identified by number being within the scope of aspects of this invention).
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TABLE II
Test Protein Protein Additional Additional Additional Milk Addi- Eva~u-~o. Type Added % Emulsifier Emulsifier Milk Type tion ation Type Concen-trate ~ _ F - - Monogly- l Skim 18 4 ceride 15 Whey pro- 4 " 1 Skim 9 6 tein ultra-filtered 16 - - " l Whole 26 4 17 Whey pro- 4 " 1 Whole 13 6 tein ultra-filtered 18 Whey pro-2.6 " 1 Whole 20 7 tein ultra-filtered 19 Egg albumin 4 " 1 ~hole 13 7 20 Soy protein 4 " 1 Skim 9 7 21 Wheat pro- 4 " 1 Skim 9 6 tein In accordance with the processes described in E~amples 1 and 2, a puree was prepared from potatoes of the type Mar~tta, having a stareh content of 16.5%. To the puree were added in total 1.6% monoglyceride emulsifier and 10% of whey protein which was obtained by precipitation, as well as the quantities of cystein quoted in Table III. Th& puree was then-dried- on-a drum drier. The-whey-protein used-had-a lactose-cont-ent-of 18%.
The puree obtained by reconstitution of potato flakes with boiling water was kept for four hours at a temperature of 92C. in a water bath. The color of the puree was evaluated by means of a sensor immediately after reconstitution~ after two hours, and after four hours.
The results are listed in Table III.
.
1(~5577~
TABLE III
Test Cystein Evaluation of After 2 Hrs. After 4 Hrs.
No. Addition Colour After at 92C. at 92C
Reconstitution 22 _ 7 5 4 23 0.05 7 6 5 24 0.1 7 6 5 0.2 7 7 6 , Example 1 was repeated with potatoes of the type Satura, having a starch content of 17.2%. The results were essentially the same as in Example 1.
Example 1 was repeated with potatoes type Kobra, having a starch content of 16.5%. The results of Example 1 were confirmed.
.
Example 2 was repeated with potatoes type Bint~e, having a starch content of 13%. The results of Example 2 were confirmed.
Exa~ple 2 was repeated with potatoes type Desiree, having a starch content of 15.1%. The results were essentially the same as in Example 2.
Potatoes of the type Maritta, having a starch content of 16.5%
were washed, peeled and sliced to a thickness of 10 - 15 mm, treated for 20 minutes at 55C., precooked for 10 minutes at 70C., cooled down for a ~ in~tZ~
period of 30 ~ e~ with tap water having a temperature of 12C. The potatoes were then cooked with steam under atmospheric pressure for 30 minutes. 0.6% monoglyceride emulsifier ~as added, and the puree was dried on a drum drier having five application rolls. After reconstitu-tion using a mixture consisting of milk and water at a ratio of 2:1at boiling temperature, the potato flakes thus produced resulted in a distinctively better quality of puree than the one obtained from flakes _ g _ l~SS~
produced in accordance with Example 1 without any addltives.
A puree was prepared in accordance with the process described in Example 8, from potatoes of the type Maritta, having a starch content of 16.5%. The puree was mixed with a total of 1.6% monoglyceride emulsi-fier and the additives listed in Table IV and was dried on a drum drier having five application rolls. The flakes thus obtained were mixed with boiling water to a puree and the same was compared to the comparison sample of Example 1. The results are shown in Table IV (in which the test identified by the letter is a comparative test, and in which those identified by number are tests within aspects of this invention).
TABLE IV
Test Additive Concentration Evaluation No. %
.. , -, 26 Whey protein ultrafiltered 4 7 Egg albumin 4 27 Whey protein ultrafiltered 4 6 Soy protein 2 28 Egg albumin 4 6 Wheat protein 4 29 Egg albumin 2 6 Gelatine 4 Egg albumin 4 7 Soy protein 2 :: ,
\
~5577~
Therefore, the additives used in accordance wlth the process of an aspect of this invention are preferably added to the puree in the form of an aqueous suspension having a solid content of from 9 to 45%, appropriately above 2Q~ and preferably 40%, immediately after pureeing, by directly spraying into the puree by means of two channel nozzles and by homogeneously mixing by means of carefully operating mixing devices. If whey proteins are used which still contain certain lactose particles, it can sometimes be beneficial to spray the aqueous protein suspension into the sump of the third or fourth downstream application roll respectively of a conventional roll drier comprising five application rolls. In this manner, the occurrence of browning react;ons which usually occur between reducing sugars and amino acids at higher temperatures and low moisture contents is, to a large degree, obviated.
Surprisingly, the consistency improving effect of such protein additions is maintained even if whole milk or skim milk are also added to the puree, either in their native condition or in dried form, so that the resulting product merely may be reconstituted with hot water.
If milk is added to the puree in any form, but preferably, however, as an aqueous concentrate having a solid content of-approximately 40%, it is best to do this by spraying it into the sump of the fourth downstream appli-cation roll of a conventional roll drier comprising five application rolls, in order to keep the thermal influence on the milk as low as possible, and to minimize, or even to obviate, the browning reactions usually occurring between the lactose and amino acids.
The invention in certain of its aspects is described in a more detailed form in the following Examples: -All percentages are percentages by weight based on the solid content of the dry potatoes. The evaluations have been deter~ined in accordance with the Evaluation Standards set by the Research Institute for the Preservation of Food Stuff in Karlsruhe, the park 9 describing an exce~
llent product, and the mark I describing a product unfit for human consumption.
,. .. . . .
10~5'77~
EXAMPL_ 1 Potatoes, type Maritta, having a starch content of 16.5~, were washed, peeled, sliced to a thickness of 10 - 15 mm, precooked for 20 minutes at 70C., cooled down for 30 minutes with tap water having a temperature of 12C., cooked with steam for 30 minutes under atmospheric pressure and mashed. 0.6~ of monoglyceride emulsifier was mixed in and the puree was dried on a drum drier having five application rolls, once without any additives, and once after the additives listed in Table I had been added.
The flakes thus obtained were reconstitution by means of a mix-ture consisting of water and milk in a ratio of 2:1 at boiling tempera-ture into a puree and evaluated by means of a sensor. The results are listed in Table I (the tests identified by a letter being comparative tests, while those identified by number being within the scope of aspects of this invention).
TABLE I
Test No. Type of Quantity of Additional Concentration Evalu- ~-Protein Protein Added Emulsifier o~ Emulsiier ation ~ Type A - - ~ ~ 3 B - - Monogly- 2 4 ceride C - - " 4 4 - D - - - - - - " 10 3 ... ._ .
1Whey pro- 12 " 1 6 - ~`
tein 2 Ultra fil- 8 " 1 7 tered 3 Whey pro- 12 " 1 6 tein 4 Precipitated 4 " 1 6 Whey pro- 8 " 3 7 tein 6 Curd-Ultra 12 " 1 4 filtered 7 Egg-albumin 8 " 1 7 8 Egg albumin 4 " 1 8 9 Egg-albumin 2 " 1 7 Soy protein 8 " 1 7 --- 6 -- `
1~55774 TABLE I (continued) Test No. Type of Quantity of Additional Concentration Evalu-Protein Protein Added Emulsifier of Emulsifier ation % Type 11 Soy protein 4 Monogly- 1 6 ceride 12 Soy protein 2 " 1 5 13 Wheat 9 " 1 5 14 Wheat 4.5 " 1 5 Potatoes of the type Maritta, having a starch content of 16.5%
were washed, sliced to a thickness of 10 - 15 mm, precooked for 20 min-utes at 70C., cooked down for 30 minutes using tap water having a tem-perature of 12C., and were then cooked with steam for 30 minutes under atmospheric pressure and mashed to a puree.
0.6% of monoglyceride emulsifier was added and the puree was dried on a drum drier having five application rolls; once without any additives, and once mixed with the additives listed in Table II. Milk was added to the puree in form of concentrates having a solid content of 40%.
The flakes produced without additives were reconstitu~ed with a mixture consisting of water and milk, and the flakes containing addi tives were reconstituted with water only, at boiling te~-.perature, and the puree was evaluated by means of a sensor. The results were as shol;~n in Table II (the tests identified by a letter being comparative tests while those identified by number being within the scope of aspects of this invention).
~5~'77~
TABLE II
Test Protein Protein Additional Additional Additional Milk Addi- Eva~u-~o. Type Added % Emulsifier Emulsifier Milk Type tion ation Type Concen-trate ~ _ F - - Monogly- l Skim 18 4 ceride 15 Whey pro- 4 " 1 Skim 9 6 tein ultra-filtered 16 - - " l Whole 26 4 17 Whey pro- 4 " 1 Whole 13 6 tein ultra-filtered 18 Whey pro-2.6 " 1 Whole 20 7 tein ultra-filtered 19 Egg albumin 4 " 1 ~hole 13 7 20 Soy protein 4 " 1 Skim 9 7 21 Wheat pro- 4 " 1 Skim 9 6 tein In accordance with the processes described in E~amples 1 and 2, a puree was prepared from potatoes of the type Mar~tta, having a stareh content of 16.5%. To the puree were added in total 1.6% monoglyceride emulsifier and 10% of whey protein which was obtained by precipitation, as well as the quantities of cystein quoted in Table III. Th& puree was then-dried- on-a drum drier. The-whey-protein used-had-a lactose-cont-ent-of 18%.
The puree obtained by reconstitution of potato flakes with boiling water was kept for four hours at a temperature of 92C. in a water bath. The color of the puree was evaluated by means of a sensor immediately after reconstitution~ after two hours, and after four hours.
The results are listed in Table III.
.
1(~5577~
TABLE III
Test Cystein Evaluation of After 2 Hrs. After 4 Hrs.
No. Addition Colour After at 92C. at 92C
Reconstitution 22 _ 7 5 4 23 0.05 7 6 5 24 0.1 7 6 5 0.2 7 7 6 , Example 1 was repeated with potatoes of the type Satura, having a starch content of 17.2%. The results were essentially the same as in Example 1.
Example 1 was repeated with potatoes type Kobra, having a starch content of 16.5%. The results of Example 1 were confirmed.
.
Example 2 was repeated with potatoes type Bint~e, having a starch content of 13%. The results of Example 2 were confirmed.
Exa~ple 2 was repeated with potatoes type Desiree, having a starch content of 15.1%. The results were essentially the same as in Example 2.
Potatoes of the type Maritta, having a starch content of 16.5%
were washed, peeled and sliced to a thickness of 10 - 15 mm, treated for 20 minutes at 55C., precooked for 10 minutes at 70C., cooled down for a ~ in~tZ~
period of 30 ~ e~ with tap water having a temperature of 12C. The potatoes were then cooked with steam under atmospheric pressure for 30 minutes. 0.6% monoglyceride emulsifier ~as added, and the puree was dried on a drum drier having five application rolls. After reconstitu-tion using a mixture consisting of milk and water at a ratio of 2:1at boiling temperature, the potato flakes thus produced resulted in a distinctively better quality of puree than the one obtained from flakes _ g _ l~SS~
produced in accordance with Example 1 without any addltives.
A puree was prepared in accordance with the process described in Example 8, from potatoes of the type Maritta, having a starch content of 16.5%. The puree was mixed with a total of 1.6% monoglyceride emulsi-fier and the additives listed in Table IV and was dried on a drum drier having five application rolls. The flakes thus obtained were mixed with boiling water to a puree and the same was compared to the comparison sample of Example 1. The results are shown in Table IV (in which the test identified by the letter is a comparative test, and in which those identified by number are tests within aspects of this invention).
TABLE IV
Test Additive Concentration Evaluation No. %
.. , -, 26 Whey protein ultrafiltered 4 7 Egg albumin 4 27 Whey protein ultrafiltered 4 6 Soy protein 2 28 Egg albumin 4 6 Wheat protein 4 29 Egg albumin 2 6 Gelatine 4 Egg albumin 4 7 Soy protein 2 :: ,
Claims (15)
1. A process for producing dried potato flakes which can be reconstituted with boiling water including the steps of washing, peeling, slicing, precooking, cooling and cooking potatoes, the steps which comprise forming a puree of cooked potatoes:
Spraying into the puree an aqueous suspension of at least one of (a) whey protein having a low lactose content and (b) egg albumen in an amount of 2 to 12% by weight based on dried potato solids, the suspension having a solids content of 9 to 45% by weight;
uniformly distributing the suspension in the puree; and drying the puree.
Spraying into the puree an aqueous suspension of at least one of (a) whey protein having a low lactose content and (b) egg albumen in an amount of 2 to 12% by weight based on dried potato solids, the suspension having a solids content of 9 to 45% by weight;
uniformly distributing the suspension in the puree; and drying the puree.
2. A process according to Claim 1, wherein at least one of an emulsifier, cysteine, full milk or skim milk is added to the puree.
3. A process according to Claim 2, wherein the milk is added to the puree by spraying an aqueous suspension of the milk having a solid content of 9 to 45% by weight into the puree before drying.
4. A process according to Claim 3, wherein the milk is added to the puree by spraying the aqueous suspension in the sump of the fourth application roller of a conventional roller drier having five application rollers, the count being made in the direction of rotation of the drying roller.
5. A process according to Claim 2, wherein the emulsifier is a monoglyceride, used in an amount of 1.5 - 5% based on the weight of dry potato solids.
6. A process according to Claim 2, wherein cysteine is used in an amount of 0.05 - 0.2% by weight based on the weight of dry potato solids.
7. A process according to Claims 1, 2 or 3, wherein the suspension has a solids content of 20 - 45% by weight, based on the weight of dry potato solids.
8. A process according to Claims 1, 2 or 3, wherein the suspension has a solids content of 40% by weight based on the weight of dry potato solids.
9. The process of Claims 1, 2 or 3 including the preliminary step of treating the potatoes, at a temperature of 45 - 60°C. for 15 - 60 minutes.
10. The process of Claims 1, 2 or 3 including the preliminary step of treating the potatoes at a temperature of 55°C. for 20 minutes.
11. The process of Claims 1, 2 or 3 wherein the potatoes have a starch content of 13 to 20% and are precooked for a period of 5 - 20 minutes at a temperature of 65°C. - 85°C.
12. The process of Claims 1, 2 or 3 wherein the potatoes have a starch content of 15 - 17% and are precooked for a period of 10 minutes at 70°C.
13. Dried potato flakes prepared from a puree of cooked potato and from 2 - 12% by weight of normally water soluble protein selected from the group consisting of whey protein having a low lactose content and egg albumen when prepared by the process of Claim 1 or an obvious chemical equivalent thereof.
14. Dried potato flakes prepared from a puree as claimed in Claim 13 containing 1.5 - 5% by weight of a monoglyceride based on the weight of dry potato solids when prepared by the process of claim 5 or an obvious chemical equivalent thereof.
15. Dried potato flakes prepared from a puree as claimed in Claim 13 containing 0.05 - 0.2% by weight based on the weight of dry potato solids when prepared by the process of claim 6 or an obvious chemical equivalent thereof.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2428546A DE2428546C3 (en) | 1974-06-14 | 1974-06-14 | Process for the preparation of a boiling-point reconstitutable, improved mashed potatoes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1055774A true CA1055774A (en) | 1979-06-05 |
Family
ID=5918025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA229,012A Expired CA1055774A (en) | 1974-06-14 | 1975-06-10 | Potato puree in form of flakes and method to produce same |
Country Status (9)
| Country | Link |
|---|---|
| AT (1) | AT345083B (en) |
| BE (1) | BE829749A (en) |
| CA (1) | CA1055774A (en) |
| DD (1) | DD120349A5 (en) |
| DE (1) | DE2428546C3 (en) |
| FR (1) | FR2274238A1 (en) |
| GB (1) | GB1473036A (en) |
| IT (1) | IT1038903B (en) |
| NL (1) | NL186794C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2604341B1 (en) * | 1986-09-26 | 1989-01-06 | Nestle Sa | POTATO PELLET AGGLOMERATES |
| FR2851888B1 (en) * | 2003-03-04 | 2006-08-25 | Ceprodi Cie Europ De Produits | HYPERPROTEINED AND HYPERCALORIC CRYPED PASTE FOR THE MANUFACTURE OF PRODUCTS, IN PARTICULAR FRITS, MIMICALLY PRODUCING POTATO PRODUCTS, AND PROCESS FOR PRODUCING THE SAME |
| DE602006012209D1 (en) * | 2006-12-11 | 2010-03-25 | Nestec Sa | Product for mashed potato with coarse-grained structure |
| DE202012104218U1 (en) | 2012-11-02 | 2014-02-06 | Emsland-Stärke GmbH | Vegetable food product |
| CN110214910A (en) * | 2019-07-19 | 2019-09-10 | 上海来伊份股份有限公司 | A kind of albumen potato chips and preparation method thereof |
-
1974
- 1974-06-14 DE DE2428546A patent/DE2428546C3/en not_active Expired
-
1975
- 1975-05-30 BE BE156924A patent/BE829749A/en unknown
- 1975-06-04 NL NLAANVRAGE7506595,A patent/NL186794C/en not_active IP Right Cessation
- 1975-06-06 GB GB2441375A patent/GB1473036A/en not_active Expired
- 1975-06-10 CA CA229,012A patent/CA1055774A/en not_active Expired
- 1975-06-12 DD DD186605A patent/DD120349A5/xx unknown
- 1975-06-13 IT IT24333/75A patent/IT1038903B/en active
- 1975-06-13 FR FR7518673A patent/FR2274238A1/en active Granted
- 1975-06-13 AT AT454075A patent/AT345083B/en active
Also Published As
| Publication number | Publication date |
|---|---|
| ATA454075A (en) | 1977-12-15 |
| DD120349A5 (en) | 1976-06-12 |
| NL186794C (en) | 1991-03-01 |
| GB1473036A (en) | 1977-05-11 |
| IT1038903B (en) | 1979-11-30 |
| BE829749A (en) | 1975-09-15 |
| FR2274238A1 (en) | 1976-01-09 |
| NL186794B (en) | 1990-10-01 |
| FR2274238B1 (en) | 1981-08-28 |
| DE2428546A1 (en) | 1975-12-18 |
| AT345083B (en) | 1978-08-25 |
| DE2428546B2 (en) | 1977-07-07 |
| NL7506595A (en) | 1975-12-16 |
| DE2428546C3 (en) | 1978-03-02 |
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