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Potato fibres, methods of preparing them and their use

A potato fiber, potato technology, applied in the direction of food preparation, application, food science, etc., to achieve the effect of low ash content, improved quality, and reduced possibility of allergenicity

Inactive Publication Date: 2008-09-17
EMSLAND STARKE GMBH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, potato fibers produced according to EP 0 413 681 B1 do have rather variable indeterminate characteristics, probably due to the production process

Method used

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  • Potato fibres, methods of preparing them and their use
  • Potato fibres, methods of preparing them and their use

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Example 1 (wide noodles ("ribbon noodles"))

[0034] 420g durum wheat flour

[0035] 280g water

[0036] 22g potato fiber

[0037] 8g salt

[0038] 730g

[0039] produce:

[0040] First, put all the ingredients in a bowl and mix together for 2 minutes. The mixture is then kneaded at a higher speed into a compact dough that is no longer moist and no longer sticky. The dough is shaped into a ball, covered with a food film, and allowed to stand for 1 hour. Then, the dough is rolled into thin slices on a slightly floured surface and fed into the macaroni machine. Now cut into lasagna and hang until slightly dry or whitish, neat and then freeze.

[0041] For the produced lasagna, the advantages of the potato fiber of the present invention are obvious. Lasagna maintains a high content of coarse fiber food, which produces health benefits. In addition, the higher water binding capacity of the pasta means that less material must be used.

Embodiment 2

[0042] Example 2 (bread roll)

[0043] 1,010g wheat flour 550 type

[0044] 655g water

[0045] 50g yeast

[0046] 44g potato fiber

[0047] 20g table salt

[0048] 10g monoglycerides and diglycerides of food fatty acids

[0049] 9g sugar

[0050] 730g

[0051] produce:

[0052] Dissolve the yeast in some water. Then, put the dry ingredients in a bowl and mix them with a dough hook for 2 minutes, and then process them into a viscous dough at a medium speed. Let the dough rise for 10 minutes. Form the dough into a blank, let them sit for 20 minutes, and then squeeze out air bubbles. First fermented in a combined steamer at 35°C and 75% air humidity for 30 minutes, and then baked at 180°C and 60% humidity for 13 minutes. Finally, with the lid open, bake at 190°C for 5 minutes.

[0053] The use of the potato fiber of the present invention in the production of dough rolls resulted in a 2.6% reduction in baking loss. In addition, more water is incorporated in the baked product, ...

Embodiment 3

[0054] Example 3 (Hamburg)

[0055] Ingredients for about 11 burgers each weighing 70g:

[0056] 533.5g lean beef (loin)

[0057] 160g pork belly (lard)

[0058] 10g salt

[0059] 0.5g ground black pepper

[0060] 24g potato fiber

[0061] 72g water

[0062] 800g

[0063] preparation:

[0064] Cut the beef and pork belly through the 5mm plate of the pulverizer. Add the mixed spices and salt and mix well. The meat mixture was formed into round hamburger patties and toasted at 150°C in a convectomat.

[0065] When the potato fiber of the present invention is used to make burgers, the fat and water-binding capacity is advantageously improved; when, for example, more than 3% by weight of potato fiber is used, escape of water is no longer observed.

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Abstract

Preparation of potato fibers involves washing potatoes; optionally removing solid impurities and rinsing water adhering to the potatoes; grinding the potatoes into a pulp; separating potato fruit water; removing starch and optionally residual potato fruit water in order to obtain raw fibers; refining the raw fibers; mixing in potato fibers which have previously been dried; and drying the fibers.

Description

Technical field [0001] The invention relates to a method for preparing potato fiber, the potato fiber prepared according to the method, and the use of the potato fiber. Background technique [0002] Many plant fibers are known for human consumption and are likewise used in various industrial applications. Fiber is important for nutrition, as a gelling agent and emulsifier in food technology, and as a structure enhancer or texturiser in industrial and food applications. Fiber is particularly important as a coarse cellulose food, which is indispensable for human digestion. [0003] Firstly, the fibers can be separated from the factory in a targeted manner, but secondly, they can also be prepared by recycling production residues, for example by processing various pomace. Standard commercial fibers, such as fruit fiber, vegetable fiber, or sugar beet fiber, involve various disadvantages, such as expensive raw materials and limited availability and / or expensive production processes, l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/308A23L1/0528A23L1/035A23L1/216A23L1/28A23L5/20A23L7/109A23L13/40A23L13/50A23L13/60A23L19/12A23L19/15A23L19/18A23L29/10A23L29/20A23L29/244
CPCA23V2002/00A23L1/3081A23L1/31436A23L1/2165A23L19/15A23L33/22A23L13/426A23V2250/5116
Inventor 马丁·洛茨马丁·耶恩保罗·邦特罗克格罗尔克·埃根戈尔
Owner EMSLAND STARKE GMBH
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