Method for forming potato dough from dry potato agglomerates and

Details Method for forming potato dough from dry potato agglomerates and Method for forming potato dough from dry potato agglomerates and

1976-08-30

1981-06-09

Bashore, S. Leon

Food or edible material: processes, compositions, and products

Processes

Preparation of product which is dry in final form

426637, 426455, 426506, 426516, D21C 304, D21C 1118, D21D 200

Patent

active

042725569

ABSTRACT:
A horizontal cylinder having a circular discharge opening at one end and a piston moveable toward and away therefrom. The cylinder has an upwardly open side inlet opening through which dry potato agglomerates and water is introduced. An impervious barrier spanning the discharge opening prohibits egress of water through the discharge opening, and after the dry product and water are introduced through the inlet opening into the chamber, the piston is moved toward the impervious wall to consolidate the dry product and water into a confined volume so as to distribute the water uniformly throughout the dry product and produce a homogeneous potato dough that can be formed into shaped potato pieces, such as french fry shaped pieces. A method for enhancing uniform wetting of the dry product, which includes the steps of introducing into the chamber a minor amount of the water, then introducing the dry product, and then introducing the balance of the water. The method also optimizes formation of the dough by controlling the movement of the piston during consolidation so as to further optimize uniform wetting of the dry potato product.

REFERENCES:
patent: 3021220 (1962-02-01), Going et al.
patent: 3348950 (1967-10-01), Weiss
patent: 3399062 (1968-08-01), Willard, Jr. et al.
patent: 3565636 (1971-02-01), Hutchings et al.
patent: 3605647 (1971-09-01), Beck et al.
patent: 3622355 (1971-11-01), Beck et al.
patent: 3634105 (1972-01-01), Beck
patent: 3771937 (1973-11-01), Harmon et al.

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