| 摘要 |
A fried potato product is produced from raw white potatoes by preparing an extrudable, moist mixture consisting essentially of potato cells which are intact, potato cells which have been ruptured and the starch contained therein, and a thermal gelling binder, effecting solvation between the binder and the mixture by maintaining the binder and the mixture at a temperature not exceeding 90 DEG F., shaping the resultant product and deep fat or French frying the shaped product. The mixture may include dehydrated potato particles which have been rehydrated in the presence of the binder. A prepared mixture adapted to be stored dry and subsequently deep-fat fried, consists essentially of 5-35% crushed dehydrated potatoes, 95-65% ground potato flakes and 1-8%, based on the total weight of potato solids, of an edible thermal p gelling binder distributed throughout the mixture, between 20% and 30% of the potato solids thus having ruptured cells; the ruptured cell content may be obtained by mixing, by extended cooking, by employing small cut up pieces of potato such as undersized pieces normally removed from standard French fried production or by adding dry ungelatinised potato starch. The mixture may include also seasoning (salt), cheese or onion flavourings, added starch (preferably potato starch), monoglycerides and non-fat dry milk solids. If desired, the shaped product may be partially fried, subjected to cold storage and again fried or baked when required for use. Thermal gelling binders: cellulose ethers, including methyl cellulose ethers, and the propylene glycol ether of hydroxymethyl cellulose; and pectinates, caseinates, alginates and wheat gluten when a dehydrated mix is employed. Potato products: French fried potatoes, potato patties, croquettes, chips, shoe-strings and other crisp snack items, and special forms of product such as round or elongated French fried potatoes and croquettes shaped as a baked potato. Examples directed to the production of the fried potato products are given. Specification 985,809 is referred to. |
