Title of Invention | A PROCESS FOR THE PREPARATION OF DEHYDRATED PUFFED POTATO CUBES |
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Abstract | This invention relats to a process for the preparation of dehydrated puffed potato cubes comprising the steps of peeling cleaned raw potatoes and subjecting the same to the steps of dicing followed by blanching and treatment with chemicals such as herein described and partial dehydration followed by a high temperature short time dehydration-cum-puffing treatment to obtain the puffed potato cubes, subjecting the puffed potato cubes to a step of further dehydration and oven toasting to obtain dehydrated puffed potato cubes. |
Full Text | -1A- This invention relates to a process for the preparation of dehydrated potato cubes. This invention further relates to a process for the preparation of dehydrated puffed potato cubes. Ready to cal puffed potato cube is basically a crispy putted and dehydrated product developed form diced potato consisting of a crispy shell and completely hollow core. It can have a salty or a combination of sweet and salty taste which can be consumed directly or added with spice and flavour as desired. It can also be added to various soups and other dishes where crispness is desired. It does not need any oil treatment if not specially desired and thus, is a low fat hygienic snack food. The natural colour of the product is creamy or light brown. However, if any particular colour is desired, the colouring agent can be added. It is there fore an object of this invention to propose a process for the preparation of dehydrated puffed potato cubes which is extra crisp and ready for consumption. It is a further object of the present invention to propose a process for the preparation of dehydrated puffed potato cubes with a safe storage moisture content. According to this invention it involves a process for the preparation of dehydrate puffed potato cubes comprising the steps of peeling c1eaned raw potatoes and subjecting the same to the steps of dicing followed by blanching and treatment with chemicals such as herein described and partial dehydration followed by a high temperature short time dehydration-cum-puffing treatment to abstain the puffed potato cubes, -2- subjecting the puffed potato cubes to a step of further dehydration and oven toasting to obtain dehydrated puffed potato cubes. in accordance with this invention, cleaned raw potato is first peeled and then subjected to stepwise unit operations such as dicing, blanching, partial dehydration followed by high temperature short time dehydration treatment. Puffed potato cubes, thus obtained, are subjected to further dehydration at a comparatively low temperature to a safe storage moisture content and subsequently oven toasted to render crispness. Cleaned potatoes, preferably freshly harvested, are peeled either mechanically or chemically. The peeled potatoes are then diced with suitable device into a desired size and shape preferably between 0.5 and 1.5 cm. The diced potato cubes are subjected to either hot water blanching, steam blanching or individual quick blanching. For hot water blanching, the potato cubes are soaked in hot water at a temperature between 70-100oC for a duration of 1-15 minutes, added with the desired chemicals such as sodium meta—bi—sulphite (0. 1-0.3%) , sodium-bi-sulphite (0.1 — 0. 5%), and calcium chloride (0.5-2.5%) of the solution. For steam blanching, open steaming of the potato cubes is done in chamber for 60-120 seconds. Depending upon steam pressure used and steaming chamber design, steaming time is varied. For individual quick blanching under fluidized or whirling bed, either steam or mixture of hot air and steam is used depending upon the requirement of tempera- ture, varying between 70-90oC for 60-160 seconds. Potato cubes, after subjected in either steam or individual quiet blanching are added with a solution of above mentioned chemicals for a duration -3- of 1-5 minutes. The blanched potato cubes thus obtained are dehydrated by hot air for 30-300 minutes at 50-90oC with an air velocity of 0.5-2.5 m/s to decrease the moisture content to 25-65% (wet basis), the partially dried potato cubes are subjected to high temperature short time (HTST) dehydration-cum-puffing in a fluidized bed or modified fluidized bed (whirling bed) chamber with hot air temperature 150-280oC for 20-150 seconds with a superficial hot air velocity ranging between 2-10 m/s. The partially dehydrated puffed potato cubes are then further dried with hot air either in fixed bed or fluidized bed at a temperature between 50—70oC with air velocity ranging between 1-b m/s for 40-80 minutes up to a safe storage moisture content between 6-10% (wet basis). The puffed and dehydrated potato cubes are then subjected to toasting either in oven or some other device at 90-150oC for 5-30 minutes to impart crispness. The final moisture content of the product is about 3-5% (wet basis), bulk density of 150-180 kg/m and the volume expansion is about 1.0-1.5 times to that of fresh potato cubes. The product thus obtained is cooled to atmospheric temperature and packed with a suitable packaging material. The invention will now be explained in greater detail with refe- rence to the accompanying drawing of a flow chart of the process showing the steps of cleaning raw potatoes, peeling, dicing, blanching, partial dehydration, short time dehydration, drying, toasting and cooling to obtain the dehydrated puffed potato cubes. WE CLAIM: 1. A process for the preparation of dehydrated puffed potato cubes comprising the steps of peeling cleaned raw potatoes and subjecting the same to the steps of dicing followed by blanching and treatment with chemicals such as herein described and partial dehydration followed by a high temperature short time dehydration-cum-puffing treatment to obtain the puffed potato cubes, subjecting the puffed potato cubes to a step of further dehydration and oven toasting to obtain dehydrated puffed potato cubes. 2. The process as claimed in claim 1 wherein said step of dicing yields diced potato cubes of a size preferably between 0.5 and 1.5 cm. 3. The process as claimed in claim 1 wherein clean, raw, preferably freshly harvested potatoes, of selected variety having low moisture and sugar content and high starch content are used, 4. The process as claimed in claim 1 wherein said step of blanching may he hot water- blanching, steam blanching or individual quick blanching with chemicals. 5. The process as claimed in claim 4 wherein for the step of hot water blanching, the potato cubes are soaked in hot water containing the desired chemicals at a temperature in the range of 70 to 100oC for 1 to 15 minutes. 6. The process as claimed in claim 4 where in the step of steam blanching comprises steaming the potato cubes for A0-120 seconds followed by adding the cubes to a solution of the desired chemicals. -5- 7. The process as claimed in claim 4 wherein the step of individual quick blanching is carried out under fluidized or whirling bed in the presence of steam or a mixture of hot air and steam. B. The process as claimed in claim 7 wherein the step of individual quid, blanching is carried out at a temperature in the range of 70-90oC and for 60-160 seconds, followed by a treatment with the desired chemicals for a duration of 1-5 minutes. 9. The process as claimed in claim 1 wherein for the said step of treatment with chemicals, a mixture of sodium metabisulphite in a proportion of 0.1 to 0.5%. by weight, sodium bisulphite in a proportion of 0.1 to 0.5% by weight and calcium chloride in a proportion of 0.5 to 2.5% by weight of the solution is used. 10. The process as claimed in claim 1 wherein the blanched potato cubes are partially dehydrated by hot air for 30 to 300 minutes at 50-90oC with an air velocity of 0.5-2.5 m/s to decrease the moisture content to 25-65% (wet basis). 11. The process as claimed in claim 1 wherein the step of high temperature short time (HTST) dehydration-cum-puffing comprises subjecting the partially dried potato cubes to a hot air treat- ment at 150-280oC for 20-150 seconds with a superficial hot air velocity ranging between 2—10 m/s in a fluidized bed or modified fluidized bed (whirling bed) chamber. 12. The process as claimed in claim 1 wherein said puffed potato cubes are subjected to further dehydration by drying with hot air either in fixed bed or fluidized bed at a temperature between 50- 70oC with air velocity ranging between 1-5 m/s for 40-80 minutes. 13. The process as claimed in claim 1 wherein the step of -6- toasting comprises toasting either in oven or some other device at 90-150oC for 5-30 minutes. 14. A process for the preparation of dehydrated puffed potato cubes substantially as herein described and illustrated. This invention relats to a process for the preparation of dehydrated puffed potato cubes comprising the steps of peeling cleaned raw potatoes and subjecting the same to the steps of dicing followed by blanching and treatment with chemicals such as herein described and partial dehydration followed by a high temperature short time dehydration-cum-puffing treatment to obtain the puffed potato cubes, subjecting the puffed potato cubes to a step of further dehydration and oven toasting to obtain dehydrated puffed potato cubes. |
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00567-cal-2000 correspondence.pdf
00567-cal-2000 description(complete).pdf
00567-cal-2000 letters patent.pdf
Patent Number | 205521 | |||||||||
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Indian Patent Application Number | 567/CAL/2000 | |||||||||
PG Journal Number | 14/2007 | |||||||||
Publication Date | 06-Apr-2007 | |||||||||
Grant Date | 05-Apr-2007 | |||||||||
Date of Filing | 09-Oct-2000 | |||||||||
Name of Patentee | INDIAN INSTITUTE OF TECHNOLOGY | |||||||||
Applicant Address | AN INSTITUTE OF KHARAGPUR 721 302 | |||||||||
Inventors:
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PCT International Classification Number | A 23L 1/2165 | |||||||||
PCT International Application Number | N/A | |||||||||
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PCT Conventions:
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