A granular particulate composition, which may be employed to coat an exterior surface of a food, particularly meat, to provide for fluid retention, is prepared by combining individual particles of aggregated solids of intracellular starch, undenatured milk protein and uncoagulated egg albumen, the individual particles being formed by at least one of the milk protein, egg albumen and intracellular starch solids. The granular composition may be prepared by drying an aqueous mixture of egg albumen, milk protein, and intracellular starch under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelatinization of the starch to obtain a mixture dried suitably for being formed into granules and by forming the dried mixture into granules.

A food, e.g. meat, is treated by coating an exterior surface of the food with a granular particulate composition of egg albumen, a milk protein and starch and then heating the coated food to at least a temperature sufficient and for a time sufficient to form the coating into a film. The composition may be prepared by drying a mixture of egg albumen, milk protein, native starch and water under conditions of temperature which substantially avoid coagulation of the albumen, denaturation of the protein and gelation of the starch, and then forming the dried composition into granules.

A process and system for making dehydrated potato products with reduced water usage, and reduced waste water production, are provided. In a first process embodiment potato flakes are fabricated by washing, peeling and slicing raw potatoes to form potato pieces. The potato pieces are then precooked using steam or microwave energy, and vacuum cooled in a process chamber. The vacuum cooled potato pieces are then cooked using steam or microwave energy, and riced to form a potato mash. Following ricing, effluents from the precooking step can be added back to the mash as a flavor enhancer. In addition, the potato mash is dried using a drying apparatus such as a drum drier, to form potato sheets. The potato sheets are then comminuted to form potato flakes having a moisture content of about 6% to 8%. In a second process embodiment potato granules are fabricated by precooking washed, peeled and sliced potato pieces using steam or microwave, cooling the precooked potato slices, and then cooking the cooled potato slices using steam or microwave energy. The cooked potato slices are then conditioned, screened, mixed, partially dried, and finish dried to a moisture content of about 6% to 8%.

Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.

A system and a process for making food products, such as dehydrated potato products, with reduced water usage, and reduced waste water production, are provided. The system includes a precooker, a cooler and a cooker having sealed process chambers in flow communication with one another, and augers for moving the food product through the process chambers. In addition, valves seal the process chambers, and transfer the food product between the process chambers at a controlled rate. The process includes the steps of precooking the food product using steam, cooling the food product using vacuum cooling and conduction cooling in combination, and then cooking the food product using steam. The process also includes the steps of moving the food product at the controlled rate using the valves, and mixing the food product during the precooking, cooling and cooking steps.