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United States Patent 0 Rice Patented Aug

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United States Patent 0 Rice Patented Aug 3,830,949 United States Patent 0 rice Patented Aug. 20, 1974 1 2 the mealiness characteristic for uses in which cohesiveness 3,830,949 is required. PROCESS FOR CONVERTING RETROGRADED The prior art teaches that pressurized steam treatment AMYLOSE CONTAINED WITHIN CELLS OF A of low moisture potato starch results in apparent retro DEHYDRATED POTATO PRODUCT T0 SOLUBLE gradation and decrease in cohesiveness. It is also known AMYLOSE Mounir A. Shatila, Blackfoot, Idaho, assignor to that amylose can be dissolved in water if a su?iciently high American Potato Company, San Francisco, Calif. temperature of about 125° 0-150° C. (257° F.—302° F.) No Drawing. Filed Sept. 1, 1971, Ser. No. 177,089 is used. Int. Cl. A23b 7/02 US. Cl. 426—456 15 Claims SUMMARY ‘OF THE INVENTION The invention is directed to reversing retrogradation of ABSTRACT OF THE DISCLOSURE potato starch in dehydrated potato products by wetting and A mixture consisting essentially of a dehydrated potato heat treating. product and water, having a moisture content of 25-70%, 15 When potato starch is heated in the presence of the is heated to a product temperature of about 220° F.~250° natural water content of the potato, it undergoes gelatini F. to effect a conversion of retrograded amylose, contained zation. Two types of starch are found in potatoes. The within the cells of said dehydrated potato product, to its amylose or straight chain fraction, which is about 22 soluble form followed by prompt reduction of said mois 26% of the total starch, is soluble when freshly gelati ture content to about 7% before said soluble form of the 20 nized, and when liberated, as by cell rupture, imparts a amylose retrogrades so as to preserve the cold water characteristic described as gumminess, stickiness, or pasti absorption and cohesive properties acquired as a result of ness. This normally undesirable characteristic in mashed said conversion. potatoes is reduced in processes producing dehydrated instant mashed potato products by (a) reducing cell break 25 age, (b) tying up soluble amylose with complexing chemi BACKGROUND OF THE INVENTION cals such as monoglycerides, (c) precooking and cooling 'Field of the Invention before ?nal cooking, whereby the amylose is retrograded The invention relates to the treatment of dehydrated to its insoluble form which is not sticky, gummy, or pasty, instant mashed potato products to alter their properties or (d) retrograding the liberated amylose after cooking so that the altered products in dough form exhibit in 30 and before drying by allowing to stand for a period of creased cold water absorption, decreased mealiness, and time at reduced temperatures. The rate of retrogradation increased cohesion. The invention involves heat treatment increases inversely with temperature. All of these tech of the potato products at intermediate moisture to product niques are used in the production of the various forms of temperatures above the boiling point of water. The proper dehydrated instant mashed potatoes where mealiness is a intermediate moisture level is obtained by adding water to most important attribute. Such products consist essentially the dehydrated products or reducing the normal water of dehydrated, previously separated intact potato cells content of cooked and/or raw potatoes by admixing with either singly or in small groups as in potato granules or the dehydrated potato products. The moist treated product in the form of agglomerates or aggregates as in the case of potato Buds or potato ?akes. These products are not may be either directly sheeted and fried to make a potato 40 chip-li'ke snack or promptly dried to a stable moisture satisfactory without binder addition in the production of content of about 12-15% for subsequent frying or com~ potato base snacks where a cohesive dough is required. To pletely dried to about 7% moisture and ground for later make such products more suitable for this use, extensive use in fabricating a potato chip-type snack. cell breakage, such as by extremely ?ne milling, is re quired to liberate suf?cient free starch to serve as the co DESCRIPTION OF THE PRIOR ART 45 hesive agent. An alternative method of making potato The prior art discloses many processes by which cooked base snacks is to add starches, gums, or binders to the de potatoes are made more mealy and less cohesive. In US. hydrated instant mashed potato products in an amount Pat. No. 1,400,176, steamed potato slices are cooled by su?icient to create the required cohesiveness or to obtain cool moist air before drying to prevent adherence. In cohesiveness by the use of extreme high temperature— US. Pat. No. 1,299,493, potato pieces are partly cooked 50 high pressure extrusion usually coupled with extensive in steam and then cooled in water to deprive them of mixing. ’ stickiness. lIn U.S. Pat. No. 2,787,553, potato pieces are The invention consists of two important steps. The ?rst heated in water at 140—l80° F. before cooking to increase is to subject dehydrated potato products containing retro mealiness and decrease pastiness. In U.S. Pat. ‘No. 3,012, graded amylose, after adjusting to a controlled intermedi 897, a cooling step using water at not over 70° F. for at 55 ate moisture content, to a temperature which seemingly least 14 minutes was disclosed between the precooking reverses retrogradation, thereby converting at least part of step of -U.'S. Pat. vNo. 2,787,553 and the ?nal cooking for the retrograded amylose to its original soluble form. The the purpose of increasing mealiness or decreasing pastiness second important‘step is to dry the product to a stable to a still greater degree. In US. Pat. No. 3,085,019, mix moisture content quickly before the amylose fraction tures of potato solids and water are “modi?ed” to produce again retrogrades and becomes insoluble. In the dry state, mashed potatoes “having the friable, mealy, ?utfy texture, the tendency to retrograde is arrested. being free of gumminess, stickiness, pastiness____..” The The moisture content at the time of heat treatment and purpose of this “modi?cation” is to produce products the product temperature required for the desired conversion which have a low Blue Value (low free soluble starch). are both extremely critical. For example, heating a potato All dehydrated instant mashed potato products cur 65 product to 212° F. or below, even at optimum moisture rently being produced, such as potato granules, potato level, would tend to promote retrogradation, (amylose ?akes, and potato Buds, make use of this prior art to pro insolubility) but at 220° F. or above, the reverse is true mote the retrogradation of cooked potato starch, thereby the amylose starch fraction solubility is increased signi? increasing mealiness-—a required characteristic for good cantly. Higher temperatures than 220° F., however, in crease the likelihood of color damage. Although the de mashed potatoes. Our invention uses such dehydrated sired conversion takes place over the wide moisture range products as starting material and converts them to reverse between about 25 and 70% if the critical product tem 3,880,949 3 4 perature is reached, the preferred moisture is 25 to 45%. sample of the same granules which had been ground for Samples adjusted to moisture levels below 25% and then 10 minutes at high speed in a Waring Blendor with the heated, exhibited color damage and the formation of an following results: undesirable “cereal-type” ?avor. Samples above 45% in Blue Cold water moisture, when heated, are dif?cult to sheet and handle. Value absorption When the invention is practiced on a dehydrated instant Index" ratio“ mashed potato product, such as potato granules, the con Commercial potato granules ______________ _. 11.0 3.1:1 verted product when dried and ground, rehydrates quickly Ground potato granules ......... ._ 35. 0 3.321 in 5 parts by weight of cold water to form a mix with the Treated potato granules __________________ ._ 775.0 7. C :1 consistency of sticky mashed potatoes, whereas, the same 10 * Absorbance of 0.5% solution at 640-700 mp><500. _ product before treatment forms a thin slurry-like soup “Parts cold water by weight absorbed by 1 part by weight product. under the same rehydration conditions. The rehydrated The dramatic change in the product resulting from product of our invention has a gummy and sticky texture, the conversion utilizing pressurized steam is further shown whereas, the same product before treatment is friable by cold water viscosity as measured in a Brabender Visco and mealy, even when reconstituted with hot water as in Amylograph using 25 g. product/ 100 ml. of water at making mashed potatoes. 0-4" C. as shown in the following table: In another embodiment, the moist heat converted prod uct can be directly sheeted, cut, and fried at about 350° F. Amylograph viscosity units for 12-20 seconds to form excellent potato chip-like Commercial Converted snacks. Alternatively, the sheeted cut pieces of the con 20 Time in Amylograph potato granules potato granules verted product can be dried to the range of 12-15% 0 0 moisture content to assure microbial stability and stored 0 160 0 300 for subsequent frying to snacks. 0 370 0 420 10 minutes ________________________ __ 0 450 DESCRIPTION OF THE PREFERRED 25 EMBODIMENTS In this embodiment of my invention, the heat treated Example N0. 1 dough can be formed and fried directly into snacks, or the formed pieces can be dried to about 12-15 % moisture Potato granules which are essentially dehydrated intact for subsequent frying. Alternatively, the dough can be cooked potato cells, were mixed with water and salt to pelletized and quickly dried and then ground to produce give a damp mix with 31% moisture and about 2-3% a product which can be reconstituted to produce a snack salt.
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