Fabricated food product made from fresh potato mash

Abstract

A composition and method for providing a strong dough having a substantial quantity of fresh potatoes. Fresh potatoes are made into a mash and centrifuged to reduce the water content to about 70% by weight. Such potato mash can comprise over 50% by weight of the final dough. This dough can be used to make sheeted or extruded products. Such dough results in improved, more naturally-flavored products compared to products made entirely from dehydrated or partially-dehydrated potato derivatives. The method comprises finely slicing potatoes to form a potato slurry or mash; decanting excess water from the potato slurry; heating the potato slurry to a temperature no greater than about 190 degrees Fahrenheit; cooling the slurry to under 140 degrees Fahrenheit; and imparting a low amount of work input to a mixture of the slurry and other ingredients to form a shapeable dough.

Description

BACKGROUND [0001] 1. Technical Field [0002] The present invention relates to a fabricated food product made in significant part from fresh potato mash. More specifically, this invention relates to making dough that has improved strength and produces dehydrated and / or fried product with a light texture having improved, more natural flavor. Particular formulations are well-suited for creating fabricated, extruded snack products. [0003] 2. Description of Related Art [0004] In the food industry, potato-based products are normally made from dough mixes incorporating potato derivatives such as potato flakes, potato flour, potato granules, and / or potato starch. Potato-based products made in such fashion can deliver numerous shapes and attributes, but unfortunately most of the potato flavor is lost in the process of producing the ingredients. In general, potato dough made from potato derivative products tends to be weak and does not maintain adequate strength for sheeting or extruding when ...

AI Technical Summary

Benefits of technology

[0016] Such dough also gives the final product an improved, more natural flavor and lighter texture when compared to prior art products made entirely from dehydrated or partially-dehydrated potato derivatives due to a novel method of preparation. The method comprises chemically treating peeled potatoes; slicing the potatoes into potato particles, thereby forming a fresh potato mash; decanting excess water from the potato mash such that the moisture content of said potato mash is reduced to less than about 70% by weight in a preferred embodiment; cooking the potato mash below a temperature up to about 190 degrees Fahrenheit; and, cooling the potato mash to a temperature under about 140 degrees Fahrenheit. Then the potato mash is mixed with a dry mix of potato solids and other minor ingredients. After mixing, the mixture is then stuffed into a dough pump which feeds the dough into a low-shear die (or dies), thereby forming a potato extrudate having a minimal amount of work input.

Problems solved by technology

Past attempts to make such a potato dough have failed due to high moisture content of fresh potato mash.

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