Method for preparing a rehydratable potato product

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...

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426388, 426457, 426464, A23L 12165

Patent

active

047708930

ABSTRACT:
For cream potatoes looking and tasting practically the same as home-made, a creamable dried potato product comprises a major proportion of dried potato flakes or granules processed in the usual manner as basic component and a minor proportion of potato granules as additive component, wherein both components are mixed dry and the additive component is prepared from potato pieces which are partly cooked, then dried and reduced to a particle size of between 0.25 mm and 2.5 mm, wherein the cooking rate of these potato pieces corresponds to the area defined by the definite integral 0 to TdT=100.degree. C. min. to 600.degree. C. min, when plotting the temperature in .degree.C., measured at the thermal centers of the potato pieces against the heating time in minutes.

REFERENCES:
patent: 3009817 (1961-11-01), Hendel et al.
patent: 3085019 (1963-04-01), Kueneman
patent: 3136643 (1964-06-01), Reeves et al.
patent: 3457088 (1969-07-01), Beck
patent: 3458325 (1969-07-01), Beck
patent: 3535128 (1970-10-01), Willard
patent: 3764716 (1973-10-01), Rainwater et al.
patent: 4110478 (1978-08-01), Ooraiku

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