| 摘要 |
A non-volatile potato flavor enhancing composition is added to processed potatoes to provide a natural potato flavor. The flavor enhancer comprises a sugar component, an acidic component provided by at least one acid naturally present in the potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potatoes to the extent that a bitter flavor potato component is produced. The preferred sugar is sucros; the preferred acid component is a combination of citric and malic acids; and the preferred metallic component is potassium chloride, although a phosphorus salt also can be used. Salt such as sodium chloride is an optional flavor constituent in the flavor enhancer. The amount of sugar in the flavor enhancer can vary depending upon the amount of sugars naturally present in the potatoes to which the flavor enhancer is added. The flavor enhancer is used for improving the flavor of processed potatoes such as dehydrated mashed potatoes, fabricated potato snacks, hash brown potato patties, and the like. The flavor enhancer can be added to the water of hydration used for reconstituting dehydrated potato pieces. The flavor enhancer produces a complete fresh potato flavor profile in the finished product without any of the flavor constituents being evaporated or altered during subsequent processing, such as heating at elevated temperatures, frying, reconstitution; or during subsequent storage. |
