A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture of potato bits and paste. A hydrocolloid fat substitute, such as a cultured skim milk powder stabilized with additional hydrocolloids, is introduced to the partially blended potato mixture, preferably at a level of 2 to 5% by weight. The potato pieces and hydrocolloid fat substitute are then further blended, and are then extruded into a formed fat substituted potato product. The formed potato product is then dusted with a wheat flour, precaramelized saccharide, annatto, and seasoning powder composition. The dusted formed fat substituted potato product is then prebaked to form a crust on the product, which subsequently may be frozen and packaged for storage, transport and sale. The product may then be baked to produce a fat-free product having good organoleptic properties, a crisp crust, and exterior flavor and texture that are similar to conventional fat-containing chopped and formed potato product.
Potatoes are skin pared, pelletized, steamed, dried and inflated into thin bars, sprayed with seasoning without oil or with a limited quantity of oil and dried such that a snack cake containing little oil and having a crunching feel when chewed is produced.
A process for producing shaped large-piece dried potato products, in which raw potatoes are peeled, cut to a particle size of 0.6 to 2 mm in one dimension and then blanched. Surface water is removed and the particles are then covered with a coating. The coated particles are shaped to form the desired product shape. The shaped product is then dried to a water content below 12% by convection drying at temperatures below 110.degree. C. In a further aspect of the present invention, raw potatoes may first be cut to a particle size larger than finally desired, blanched, cooled, and subsequently cut into the finally desired smaller particle size.
This invention relates to a thickening composition comprising a "co-processed" combination of modified starch and flour. In addition, the invention relates to the process for providing such "ready-for-use" compositions and the improved food products prepared from the co-processed compositions.
The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.
The present invention provides adhesive and binder compositions comprising a potato peel product characterized on a dry solids basis by at least 30% starch, at least 5% protein and at least 2% fibers.
