Method for preparing dehydrated products

A - Human Necessities – 23 – L

Patent

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Details

A23L 1/2165 (2006.01) A23B 7/02 (2006.01) A23B 7/022 (2006.01) A23B 7/028 (2006.01) A23B 7/03 (2006.01) A23L 1/10 (2006.01) A23L 1/212 (2006.01) A23L 3/48 (2006.01)

Patent

CA 2369620

A method for preparing dehydrated fruits, vegetables and tubers, particularly potato products. The steps of the method including boiling whole, slices or pieces of the raw edible product for a time sufficient to partially cook the starch and soften the tissue of the edible product; comminuting the cooked product; and drying the comminuted product. The raw edible product is preferably unpeeled or partially peeled. The resulting dehydrated product (500) retains more Vitamin C has a lighter color, a high percent of free amylose, less broken cells and less degradation products than a corresponding product produced by conventional methods.

L'invention concerne un procédé de préparation de fruits, de légumes et de tubercules déshydratés, de pommes de terre plus précisément. Ce procédé consiste à bouillir des morceaux, des tranches ou l'intégralité de la matière première comestible pendant un laps de temps suffisant pour cuire partiellement l'amidon et ramollir le tissu du produit comestible ; à broyer finement le produit cuit et à sécher le produit finement broyé. La matière première comestible est utilisée de préférence sous forme non pelée ou partiellement pelée. Le produit déshydraté obtenu (1) est plus riche en Vitamine C ; (2) présente une couleur plus claire ; (3) présente un pourcentage élevé exempt d'amylose ; (3) des cellules moins cassées et (5) moins de produits de dégradation en comparaison avec un produit correspondant obtenu selon les techniques traditionnelles.

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