Claims
- 1. A method for forming a reconstituted potato product suitable for shaping into bodies for french frying, comprising: providing dry agglomerates formed of dehydrated potato particles and including a binder, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.2-0.35 grams of water per gram of product per second at 130.degree. F; reconstituting said agglomerates in the absence of agitation physical, by combining them with sufficient water to produce a dough-like mass suitable for shaping into bodies for french frying; and thereafter shaping said dough-like mass into said bodies.
- 2. A method in accordance with claim 1 wherein sufficient water comprises from 1.5-2.5 parts of water per part of dry agglomerates.
- 3. A dough-like mass suitable for shaping into bodies for french fries prepared in accordance with the process of claim 1.
- 4. Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density in the range of 0.25-0.50 grams per milliliter, a bulk porosity in the range of 0.6-0.9, and an initial moisture absorption rate during reconstitution of 0.20 to 0.35 grams of water per gram of product per second when measured at 130.degree. F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like mass suitable for shaping into bodies for french frying.
- 5. Dry agglomerates of dehydrated potato particles in accordance with claim 4 wherein said substantially uniform reconstitution occurs during an elapsed time period of from about 20 seconds to about 15 minutes.
- 6. Dry agglomerates of dehydrated potato particles including a binder, said agglomerates being capable of substantially uniform reconstitution in the absence of physical agitation, by addition of sufficient liquid to occupy the void volume within a volume of said agglomerates, said agglomerates having a bulk density of 0.36 grams per milliliter, a bulk porosity of 0.71, and an initial moisture absorption rate during reconstitution in grams of water per gram of product per second, of 0.20 at 70.degree. F and 0.31 at 130.degree. F, said binder being distributed throughout said agglomerate to cause adhesion between sufficient of said potato particles when reconstituted to produce a dough-like means suitable for shaping into bodies for french frying.
- 7. Agglomerates of dehydrated potato particles in accordance with claim 4 that are especially suitable for reconstitution with 11/2 to 21/2 parts by weight of liquid to 1 part by weight of particles.
- 8. Agglomerates of dehydrated potato particles in accordance with claim 4 wherein said binder comprises up to about 3% by total weight of said particles.
- 9. Agglomerates in accordance with claim 4 disposed in a consolidated mass having a minimum depth of one-fourth inch.
BACKGROUND OF THE INVENTION
This application is a continuation of application Ser. No. 880,919, filed Nov. 18, 1969, which was a continuation-in-part application of the copending U.S. Pat. application bearing Ser. No. 814,519, filed Apr. 7, 1969, and entitled "Agglomerated Dehydrated Potato Product and Process" and now U.S. Pat. No. 3,622,355.
US Referenced Citations (5)
Continuations (1)
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880919 |
Nov 1969 |
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Continuation in Parts (1)
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814519 |
Apr 1969 |
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