Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flake include an emlulsifier, 40-60% broken cells, 16-27% amylose and 5-10% moisture. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
CROSS REFERENCE TO RELATED APPLICATIONS
This application claims the benefit of U.S. Provisional Application No. 60/022,521 filed Jul. 1, 1996 and U.S. Provisional Application No. 60/020,936 filed Jul. 1, 1996.
The invention relates to an improved compositions comprising mixtures of toasted soybean flakes and potato flakes, for making highly soy protein enriched and soy oil containing mashed potato products having excellent nutritional, taste and texture properties. The toasted soybean flakes are made from full fat, enzyme active, dehulled soybean flakes. Additionally, the invention relates to methods for making said highly soy protein enriched and soy oil containing mashed potato products from said compositions; and to said highly soy protein enriched and soy oil containing mashed potato products per se.
The invention relates to a composition comprising a mixture of full fat, enzyme active, dehulled soybean flakes and potato flakes, for making a soy protein enriched and soy oil containing mashed potato product having excellent nutritional, taste and texture properties. Additionally, the invention relates to method for making said soy protein enriched and soy oil containing mashed potato product from said composition; and to said soy protein enriched and soy oil containing mashed potato product.
An article of commerce comprising an edible substrate having an image disposed thereon, and a method for making edible substrates having a variety of different images.
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, including hydrolyzed starch, from which snack chips can be prepared.
A method for filtering and recovering solids from potato process water that results in a product containing a portion of the solids from the potato process water is presented. In general, the method involves providing a plurality of vessels wherein a step in a manufacturing process takes place in each vessel and wherein at least one step in the manufacturing process produces a potato process water having solids. The potato process water is passed through at least one ultrafilter wherein each ultrafilter produces an ultrafilter (u/f) permeate stream and a u/f concentrate stream. The u/f concentrate stream is collected and reintroduced into at least one vessel in the manufacturing process producing a product containing a portion of the solids from the potato process water. The final characteristics of the product remain essentially unchanged.
