GB569914A - Process for the production of food preparations from potatoes and similar farinaceoustubers - Google Patents

Abstract

Crisp ready-to-eat food preparations are made by treating peeled and cut potatoes or similar farinaceous vegetables with steam at a pressure of 1-1.5 atmospheres for about 5 minutes, or boiling water for about 10 minutes, to gelatinise part of the starch and burst some of the starch cells without completely cooking them, mashing, converting at atmospheric pressure and at a temperature below 100 DEG C. into a form suitable for rapid and uniform drying, subjecting them to a short intense baking treatment, e.g., for about 10 minutes at a temperature between 200 DEG and 220 DEG C., and finally drying at a temperature well below 100 DEG C., e.g., for 15-30 minutes at 50 DEG -60 DEG C., to a low moisture content. Where the potatoes are cut into large pieces, e.g., halves, the treatment with steam or boiling water may be preceded by a dry heat treatment at a temperature above 200 DEG C., e.g. at 215 DEG C. for about 45 minutes, and this treatment may be assisted by spraying with a very dilute solution, e.g., .02-.05 per cent. of a mineral acid, such as hydrochloric acid, or an organic acid, such as lactic acid. The mashed material may be formed into rods, p filaments, tubes, sheets, flakes, or discs as by extrusion, pressing, or rolling or into granules by pressing through a jolted perforated screen. Flavouring or other ingredients, such as salt, cheese, treacle, meat-extract or spices and aerating agents, such as carbonates, may be incorporated in the mash prior to shaping or the shaped material may be coated with flavouring material. According to the first Provisional Specification, the initial dry heat treatment is effected at about 400 DEG C. for about 45 minutes and the intense baking treatment at 400 DEG -450 DEG C. for a few minutes.