Dehydrated mash potato product and process

Details Dehydrated mash potato product and process Dehydrated mash potato product and process

2006-07-11

2006-07-11

Corbin, Arthur L. (Department: 1761)

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

C426S473000, C426S481000, C426S516000, C426S517000, C426S637000

Reexamination Certificate

active

07074450

ABSTRACT:
A method for making a dehydrated mashed potato product by cooking fresh potatoes including defects, ricing the cooked potatoes by urging the same through multiple openings in a ricing barrier to form riced moist potato pieces exiting the ricing barrier separated from potato defects which do not pass through the ricing barrier, reforming (e.g., by extrusion) the riced moist potato pieces by applying pressure to form riced, reformed moist potato pieces, and drying the riced, reformed potato pieces to a moisture content of about 5–10%. A dried mashed potato product comprising dried potato pieces which reconstitute in water at 180° F. under light stirring conditions to a mashed potato product having soft lumps characteristic of fresh mashed potatoes at a concentration of about 10 g to 80 g of soft lumps per 400 g of rehydrated product.

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