| 摘要 |
<p>PotatoMagic Ptsj Ltd 59 Yule str Dulwich Hill 22o N5W AU5TKALIA A.C.N. I 10029288 Web www.potatomagic.com Tel Int 61 +12501987 Austo+i 2501987 Patent Application ref : Kraft 1 Abstract Potato processing has in the past been restricted to low sheer processing to avoid the undesirable "glue" that the material becomes when over worked. This over processing ruptures the starch cells in potato and the qualities of the desired product are lost and the material ruined and discarded. The present invention overworks the material in an innovative step that further over works the potato to rupture the starch to the maximum extent possible. The resultant glue material is chilled and allowed to retrograde. These process produce a gel product that has all the nutritional benefits of cooked potato and more. The retrograde process has made the starch resistant starch and the product low GI. These are desirable qualities in modern potato food products. Confidential Page 1 12/11/2013</p> |
