GB888689A - Potato-base foodstuffs and process for production - Google Patents
Potato-base foodstuffs and process for productionInfo
- Publication number
- GB888689A GB888689A GB34460/58A GB3446058A GB888689A GB 888689 A GB888689 A GB 888689A GB 34460/58 A GB34460/58 A GB 34460/58A GB 3446058 A GB3446058 A GB 3446058A GB 888689 A GB888689 A GB 888689A
- Authority
- GB
- United Kingdom
- Prior art keywords
- dough
- potato
- water
- dried
- immersed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 229920001592 potato starch Polymers 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 238000009835 boiling Methods 0.000 abstract 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract 1
- 239000001110 calcium chloride Substances 0.000 abstract 1
- -1 calcium chloride Chemical class 0.000 abstract 1
- 229910001628 calcium chloride Inorganic materials 0.000 abstract 1
- 159000000007 calcium salts Chemical class 0.000 abstract 1
- 239000006185 dispersion Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 abstract 1
- 235000010413 sodium alginate Nutrition 0.000 abstract 1
- 239000000661 sodium alginate Substances 0.000 abstract 1
- 229940005550 sodium alginate Drugs 0.000 abstract 1
- 239000001488 sodium phosphate Substances 0.000 abstract 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 abstract 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 abstract 1
- 235000019801 trisodium phosphate Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L19/13—Mashed potato products
Landscapes
- 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
A potato-base foodstuff is prepared by mixing potato flour with powdered potato starch, adding water to form a dough, immersing the dough in boiling water, e.g. for 45 minutes, or ten minutes in a pressure cooker, and then drying the dough. The dried product may be sliced, and the slices dried and immersed in boiling fat to form expanded and puffed pieces. Preferably, 1 part by weight of potato flour, e.g. comprising dried mashed potatoes having a 4 to 5% moisture content, is mixed with 2 parts of potato starch sufficiently fine to pass a 100-mesh sieve and the dough formed using water, or alternatively, an aqueous sodium alginate solution containing, if desired, a small amount of trisodium phosphate to prevent dispersion of the dough when immersed in the boiling water; the latter may contain 1 to 3% by weight of a calcium salt, e.g. calcium chloride, to assist this function. The dough is preferably extruded and cut into suitable lengths before being boiled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB34460/58A GB888689A (en) | 1958-10-28 | 1958-10-28 | Potato-base foodstuffs and process for production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB34460/58A GB888689A (en) | 1958-10-28 | 1958-10-28 | Potato-base foodstuffs and process for production |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB888689A true GB888689A (en) | 1962-01-31 |
Family
ID=10365920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB34460/58A Expired GB888689A (en) | 1958-10-28 | 1958-10-28 | Potato-base foodstuffs and process for production |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB888689A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170157A (en) * | 1980-04-26 | 1982-10-20 | Nooman Hawaado Aran | Light food of grains, composition and production thereof |
-
1958
- 1958-10-28 GB GB34460/58A patent/GB888689A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170157A (en) * | 1980-04-26 | 1982-10-20 | Nooman Hawaado Aran | Light food of grains, composition and production thereof |
| JPS637734B2 (en) * | 1980-04-26 | 1988-02-18 | Nooman Hawaado Aran |
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