METHOD FOR PREPARING DEHYDRATED PRODUCTS

• Main Authors: ACHANTA, SRINIVAS, EVANS, JOEL F, MISHKIN, MARTIN ALFRED, WOOTEN, JOAN CAROL, STOJANOVIC, MARKO, LI, JIANJUN, LEE, KWAN YOUNG, WEBB, MICHAEL DEAN, VILLAGRAN, MARIA DOLORES, BOYLE, EILEEN MARIE, PATTON, DONALD RAY
• Format: Patent
• Language: English; French
• Published: 20.09.2011
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

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.