Improved process for producing a liquid potato product
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
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| creator | Derek E. Spors Nigel Kirtley Lora Nicolette Spizzirri Ray Laudano |
| description | 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 |
| format | Patent |
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Spors ; Nigel Kirtley ; Lora Nicolette Spizzirri ; Ray Laudano</creatorcontrib><description>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.</description><language>eng</language><subject>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</subject><creationdate>2021</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210331&DB=EPODOC&CC=GB&NR=2587464A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20210331&DB=EPODOC&CC=GB&NR=2587464A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Derek E. Spors</creatorcontrib><creatorcontrib>Nigel Kirtley</creatorcontrib><creatorcontrib>Lora Nicolette Spizzirri</creatorcontrib><creatorcontrib>Ray Laudano</creatorcontrib><title>Improved process for producing a liquid potato product</title><description>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.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2021</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDzzC0oyi9LTVEAUsmpxcUKaflFIHZKaXJmXrpCokJOZmFpJlA6vySxJB8qU8LDwJqWmFOcyguluRnk3VxDnD10Uwvy41OLCxKTU_NSS-LdnYxMLcxNzEwcjQmrAAAOaS0J</recordid><startdate>20210331</startdate><enddate>20210331</enddate><creator>Derek E. 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Spors</creatorcontrib><creatorcontrib>Nigel Kirtley</creatorcontrib><creatorcontrib>Lora Nicolette Spizzirri</creatorcontrib><creatorcontrib>Ray Laudano</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Derek E. Spors</au><au>Nigel Kirtley</au><au>Lora Nicolette Spizzirri</au><au>Ray Laudano</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Improved process for producing a liquid potato product</title><date>2021-03-31</date><risdate>2021</risdate><abstract>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.</abstract><oa>free_for_read</oa></addata></record> |
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| 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 |
| title | Improved process for producing a liquid potato product |
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