• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Process for the preparation of dehydrated potato flour and dehydrated potato flour obtained from said process. The present invention relates to a process for preparing dehydrated potato flour comprising: (a) cutting the potatoes until obtaining strips between 5 and 10 mm thick; (b) blanching the unpeeled potatoes at a temperature of between 95 and 100ºC for a time of less than 5 minutes, then immersing the potatoes in water at a temperature of less than or equal to 12ºC for a time of between 10 and 20 minutes; (e) drain the potatoes and put them in an oven at a temperature of between 70 and 80ºC for 5 to 7 hours; and preparing the potato flour by crushing and screening until obtaining an average particle size greater than 500 μm and less than 3 mm. The dehydrated potato flour obtained from said process is also an object of the invention. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2752747A1
    申请号:ES201830962
    申请日:2018-10-05
    公开日:2020-04-06
    发明作者:Juarez Jose Manuel Melendez
    申请人:Fouproterr Espana SLU；
    IPC主号:
    专利说明:

    [0001]
    [0002] PROCESS FOR THE PREPARATION OF DEHYDRATED POTATO FLOUR AND
    [0003]
    [0004] TECHNICAL SECTOR
    [0005] The present invention relates to the field of the food industry, and more particularly to a new process for dehydrating potatoes and obtaining dehydrated potato flour. The dehydrated potato flour obtained from said process and its use in food is also an object of the invention.
    [0006]
    [0007] BACKGROUND OF THE INVENTION
    [0008] Potato flour is a flour highly appreciated today for not containing gluten. Therefore, it is highly recommended for people with celiac disease or gluten intolerance, and it is also a flour very rich in iron and carbohydrates. Due to its pleasant flavor, it is widely used for the preparation of various preparations such as in the formulation of bread doughs, as a thickener for stews, etc.
    [0009]
    [0010] The present invention arises from the need to develop a new process to obtain this type of flour based on dehydrated potatoes. As background closest to the present invention, the following documents of the state of the art should be mentioned:
    [0011]
    [0012] Chinese patent application CN103960622, which refers to a process for preparing dehydrated potato flour comprising washing, peeling and cutting the potatoes, washing them again with water at a temperature equal to or below 30 ° C, blanching the potatoes at a temperature equal to or greater than 95 ° C, dehydrate the potatoes in an oven at a temperature between 50 and 60 ° C and prepare the flour by grinding.
    [0013]
    [0014] Also, Chinese patent application CN102697005 refers to a process for preparing sweet potato flour comprising the steps of cleaning and cutting sweet potatoes, blanching at a temperature of 90 to 95 ° C for 10 minutes, dehydrating at 120 ° C for a time of 10 to 15 minutes and grind and sift the sweet potato.
    [0015] Chinese patent application CN106616633 refers to a process for obtaining sweet potato flour comprising the steps of washing, peeling and cutting sweet potatoes, blanching at a temperature of 90 to 100 ° C, draining and dehydrating in an oven at a temperature from 110 to 120 ° C for 20 to 30 minutes until obtaining a moisture content of less than 8 or 10% and crushing and sieving the dehydrated sweet potatoes.
    [0016]
    [0017] The main problem that has been found when treating potatoes is their enzymatic browning as a consequence of polyphenoloxidase (PPO), also known as catechol oxidase. In order to control the enzymatic transformation of potatoes, it has been observed that the treatments described in the state of the art require the use of low temperatures (about 50 ° C), which has the disadvantage of the long time required for the drying of the potatoes, about 6 h, time that causes the alteration of the flavor of the final product. Other alternative methods use high temperatures of around 100 ° C, which, although they reduce the drying time, also cause the flavor of the flour to alternate and a considerable loss of nutrients.
    [0018]
    [0019] The present invention refers to a new process for the production of dehydrated potato flours with very good organoleptic characteristics and a nutritional composition far superior to that of the rest of potato flours. For this, an optimal combination of the process conditions has been achieved that allows minimizing the reduction of the nutritional properties of the raw potato, managing to maintain a very high percentage of protein in the final product. In particular, the claimed process allows reducing the percentage of protein reduction, keeping it in a range between 1 and 2.6%.
    [0020]
    [0021] DESCRIPTION OF THE INVENTION
    [0022] The present invention relates to a process for the preparation of dehydrated potato flour from potatoes comprising:
    [0023] a) cut the potatoes, without peeling, preferably until obtaining potato strips with a size between 5 and 10 mm and more preferably between 7 and 9 mm thick. This size has been shown to be especially advantageous for the contact surface to be adequate to optimize the subsequent drying process;
    [0024] b) blanching the potatoes at a temperature between 95 and 100 ° C for less than 5 minutes, and preferably between 2 and 3.5 minutes, then immersing the potatoes in water at a temperature less than or equal to 12 ° C, and preferably between 8 and 12 ° C, for a time between 10 and 20 minutes and more preferably between 12 and 16 minutes;
    [0025] c) drain the potatoes and arrange them homogeneously in trays and put them in an oven where they are subjected to a dehydration process at a temperature between 70 and 80 ° C and more preferably between 73 and 77 ° C for a time between 5 and 7 hours, and more preferably 5.5 hours; and
    [0026] d) prepare the flour by grinding, preferably in a hammer mill and sieving. Preferably, the final product will have an average particle size greater than 500 µm and less than 3 mm.
    [0027]
    [0028] The process described above allows obtaining a product of high nutritional quality with the least possible processing and without the use of chemical preservatives and antioxidants.
    [0029]
    [0030] One of the advantages of the process object of the invention over other processes of the state of the art is that it is carried out by subjecting the washed potato without peeling to heat treatment. In this way, all the nutrients present in the skin of the potatoes are exploited, especially fiber and minerals.
    [0031]
    [0032] Regarding the temperature of the process, it has been shown that the combination of claimed temperatures allows obtaining a flour with the desired nutritional and organoleptic characteristics, far superior to the nutritional values of currently available potato flours.
    [0033]
    [0034] In a particular embodiment of the invention, the process will comprise a previous step of cleaning the potatoes by washing, preferably with water, as well as the elimination of possible impurities such as sprouts or the black spots usually present on the potatoes after harvesting.
    [0035]
    [0036] By means of the claimed dehydration process, the content of Potato water in a percentage between 70 and 80% by weight, this being the usual water content in potatoes. Therefore, it is an especially effective process to obtain dehydrated potatoes.
    [0037]
    [0038] The dehydrated potato flour obtained from the process described above is also an object of the invention, which is characterized by presenting an optimal humidity value (between 9 and 15% by weight, measured according to ISO R- 1442 at a working temperature of 120 ° C) and with an average particle size (greater than 500 gm and less than 3 mm).
    [0039]
    [0040] Finally, the object of the invention is the use of the dehydrated potato flour claimed in food.
    [0041]
    [0042] BRIEF DESCRIPTION OF THE FIGURES
    [0043] Figure 1 shows a series of photographs corresponding to the selection of potato varieties used in a particular embodiment of the process object of the invention, as will be described in the "Preferred description of the invention" section. In particular:
    [0044] - Figure 1A shows the Andean Sunside potato variety
    [0045] - Figure 1B shows the Lily Rose potato variety
    [0046] - Figure 1C shows the Vitelotte potato variety
    [0047] - Figure 1D shows the Prunelle potato variety .
    [0048]
    [0049] Figure 2 shows the potatoes cut into 8 mm thick strips and placed homogeneously in the trays where the dehydration process is subjected to a temperature of 75 ° C.
    [0050]
    [0051] Figure 3 shows the Andean Sunside (left) and Prunelle (right) variety potatoes after undergoing the blanching process.
    [0052]
    [0053] PREFERRED EMBODIMENT OF THE INVENTION
    [0054] In particular embodiments of the invention, it is possible to carry out an initial selection of the potatoes to be used as raw material in the process of obtaining the dehydrated potato flours. This selection can be made to choose those potato varieties with the best nutritional properties, in order to obtain flours with nutritional values well above the rest of potato flours available today. In particular, the potato varieties selected were Andean Sunside, LilyRose, Vitelotte and Prunelle.
    [0055]
    [0056] Thus, "yellow" varieties of meat were selected, which are rich in carotenoids, vitamin B6 (> 40 mg / 100 g), vitamin C (> 30 mg / 100 g), potassium (> 1200 mg / 100 g ) and copper (> 0.2 mg / 100 g), as well as "purple / violet" varieties of meat, rich in anthocyanins, vitamin B6 (> 100 mg / 100 g), vitamin C (> 35 mg / 100 g) , potassium (> 1,300 mg / 100 g), iron (> 3 mg / 100 g), magnesium (> 65 mg / 100 g) and copper (> 0.2 mg / 100 g).
    [0057]
    [0058] In both cases the percentage of protein is between 9 and 12% by weight of the total, this being a differential factor with respect to the rest of the processes currently available for obtaining dehydrated potato flour, in which the values Nutritional end product are not an essential feature to consider.
    [0059]
    [0060] In a particular embodiment of the invention, the process was carried out starting with cutting the potatoes, without peeling, until 8 mm thick strips were obtained, this being an adequate value to increase the contact surface of the potatoes and facilitate the dehydration process.
    [0061]
    [0062] The potatoes were then subjected to a blanching process at a temperature between 95 and 100 ° C, for 2, 2.5, 3 and 3.5 minutes.
    [0063]
    [0064] After the heat treatment, the potatoes were immersed in water at a temperature of between 8 and 12 ° C, for a time of between 13 and 16 minutes.
    [0065]
    [0066] Subsequently, the potatoes were arranged homogeneously in trays, placing them in an oven at a temperature of 75 ° C for 5.5 h.
    [0067]
    [0068] Subsequently, the flour was prepared by crushing the potatoes in a hammer mill and a grain size classification of the final product was carried out by screening, selecting an average particle size of less than 3 mm.
    [0069] After subjecting the potatoes to different blanching times (2, 2.5, 3 and 3.5 minutes), no significant differences were visually observed at the organoleptic level.
    [0070]
    [0071] All potato varieties were in good condition, maintaining color and showing no evidence of oxidation.
    [0072]
    [0073] The measurement of the percentage by weight of water lost during the dehydration process allowed to demonstrate the efficiency of the process, managing to eliminate around 70-80% of the weight of water from the potatoes.
    [0074]
    [0075] After obtaining the flour, a sensory consumption test was carried out with 100 people in which the appearance, texture, taste and general satisfaction of the consumers were assessed, obtaining up to 80.4% acceptance.
    [0076]
    [0077] Therefore, it has been shown that the claimed process, in addition to making it possible to obtain a flour with a nutritional composition very similar to that of raw potatoes and superior to that of potato flours on the market, reduces the process time , avoiding browning or oxidation of the final product and achieving higher organoleptic properties than those obtained at lower and higher temperatures, as described to date in the state of the art.
    权利要求:
    Claims (4)
    [1]
    1. Process for the preparation of dehydrated potato flour from potatoes comprising:
    a) cut the potatoes, without peeling, until obtaining potato strips with a size between 5 and 10 mm thick;
    b) blanching the unpeeled potatoes at a temperature between 95 and 100 ° C for less than 5 minutes, then immersing the potatoes in water at a temperature less than or equal to 12 ° C for a time between 10 and 20 minutes;
    c) drain the potatoes and arrange them homogeneously in trays that are then placed in an oven where they are subjected to a dehydration process at a temperature between 70 and 80 ° C for a period of between 5 and 7 hours; and
    d) preparing the potato flour by crushing and screening the potatoes until obtaining an average particle size greater than 500 gm and less than 3 mm.
    [2]
    2. Process according to claim 1, where the potatoes are cut until potato strips with a size between 7 and 9 mm thick are obtained.
    [3]
    3. Process according to claim 1 or 2, characterized in that it comprises a previous step of preparing the potatoes by washing and cleaning impurities.
    [4]
    4. Dehydrated potato flour obtained according to a process according to any one of claims 1 to 3, characterized in that it has a moisture value of between 9 and 15% by weight and an average particle size greater than 500 gm and less than 3 mm.
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    同族专利:
    公开号 | 公开日
    WO2020070356A1|2020-04-09|
    ES2752747B2|2020-12-18|
    ES2752747A8|2020-11-18|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO1985003204A1|1984-01-18|1985-08-01|Grufstedt Sven Gunnar Henrik|Process for preparing dried potato mash|
    CN102697005A|2012-06-14|2012-10-03|江苏绿茵生物科技有限公司|Preparation method of purple sweet potato powder|
    CN103960622A|2013-01-25|2014-08-06|程长青|Pure nature low temperature baked cooked potato powder and production method thereof|
    CN104905180A|2015-04-30|2015-09-16|山西薯宴食品有限公司|Special potato noodle type powder for using potatoes as staple food|
    CN106616633A|2015-10-29|2017-05-10|尤世元|Purple sweet potato capsule preparation method|
    法律状态:
    2019-02-07| PC2A| Transfer of patent|Owner name: FOUPROTERR ESPANA, S.L.U. Effective date: 20190201 |
    2020-04-06| BA2A| Patent application published|Ref document number: 2752747 Country of ref document: ES Kind code of ref document: A1 Effective date: 20200406 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201830962A|ES2752747B2|2018-10-05|2018-10-05|DEHYDRATED POTATO FLOUR AND PROCESS FOR ITS PREPARATION|ES201830962A| ES2752747B2|2018-10-05|2018-10-05|DEHYDRATED POTATO FLOUR AND PROCESS FOR ITS PREPARATION|
    PCT/ES2019/070619| WO2020070356A1|2018-10-05|2019-09-19|Process for preparing dehydrated potato flour and product obtained|
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