公开(公告)号：US08632835B2

公开(公告)日：2014-01-21

申请号：US13452396

申请日：2012-04-20

申请人： Ponnattu Kurian Joseph ,  Renu Mathew ,  Sheyla Rivera Ramsay

发明人： Ponnattu Kurian Joseph ,  Renu Mathew ,  Sheyla Rivera Ramsay

IPC分类号： A23L1/216

CPC分类号： A23L1/2161 ,  A23L19/13 ,  A23L19/19

摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

公开(公告)号：US20120207892A1

公开(公告)日：2012-08-16

申请号：US13452396

申请日：2012-04-20

申请人： Ponnattu Kurian JOSEPH ,  Renu MATHEW ,  Donald Vaughn NEEL ,  Sheyla Rivera RAMSAY

发明人： Ponnattu Kurian JOSEPH ,  Renu MATHEW ,  Donald Vaughn NEEL ,  Sheyla Rivera RAMSAY

IPC分类号： A23L1/216 ,  A23P1/12 ,  A23L1/217 ,  A23L3/3463 ,  A23L3/44

CPC分类号： A23L1/2161 ,  A23L19/13 ,  A23L19/19

摘要： A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

摘要翻译： 一种用于提供具有大量新鲜马铃薯的强面团的组合物和方法。 将新鲜的土豆制成醪液并离心以将水含量降低至约70重量％。 这种土豆泥可以占最终面团重量的50％以上。 该面团可用于制成片状或挤出产品。 与完全由脱水或部分脱水的马铃薯衍生物制成的产品相比，这种面团产生改进的，更自然的风味产品。 该方法包括将马铃薯细切成马铃薯泥或糊状物; 从马铃薯浆中倾倒多余的水分; 将马铃薯浆加热至不超过约190华氏度的温度; 将浆料冷却至140华氏度以下; 并且向浆料和其它成分的混合物施加少量的工作输入以形成可成形的面团。