| 摘要 |
1316474 Dehydrated potato product A E STALEY MFG CO 29 Oct 1970 [4 Nov 1969] 51385/70 Headings A2B and A2D [Also in Division C3] A binding composition which may be mixed with dehydrated potato and water to give an extrudable dough for making French fries comprises an edible amylose starch component and a temporary binder which is an edible cold water dispersible starch component and/or a water dispersible edible vegetable gum wherein the amylose starch component comprises more than 25% by weight of amylose and constitutes 50-90% by weight of the binding composition and the cold water dispersible starch component and/or water dispersible edible vegetable gum is 10-50% by weight of the binding composition. A dry potato product for mixing with water for making French fried potatoes from finely divided dehydrated potatoes comprises (A) from 50-92% by wt. of dehydrated potato particles smaller than 5 mesh, (B) 4-45% by wt. of an edible amylose starch component containing more than 25% by weight of amylose, (C) from 1-25% by wt. of the temporary binder and (D) less than 15% by wt. of taste and texture-modifying components, for example salt. The potato product is formed into the desired shape and the formed shapes fried until brown in frying oil at a temperature in excess of 250‹F. |
