Improved process for producing a liquid potato product

• Main Authors: Derek E. Spors, Nigel Kirtley, Lora Nicolette Spizzirri, Ray Laudano
• Format: Patent
• Language: English
• Published: 29.06.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

A method of making a liquid potato product comprises (a) providing an initial potato feed comprising a potato component, (b) shearing at least a portion of the potato component at a temperature <67°C to form a sheared potato product comprising an average particle size on a volume basis in the range 50-300 mm, and (c) heating the sheared potato product to at least 55°C to form the liquid potato product. The method may include the step of at least partially gelatinising the potato feed between steps (a) and (b). The sheared potato product may have a D90 particle size of 120-300 mm. Water and/or oil may be added to the potato feed prior to shearing. A liquid potato product comprising an average particle size on a volume basis in the range 50-300 mm and having defined rheological and/or shear profiles, and a food product formed from the liquid potato product, are also claimed.