Liquified potato product and process
A liquid potato-derived product may be produced from whole raw potatoes and may be utilized to produce various healthy food products, such as dips and sauces. This liquid potato product may be produced from raw potatoes by pretreating the potatoes, gelatinizing the pretreated potatoes, and then liquefying the gelatinized potatoes under sufficient shear.
1 . A method of making a liquid potato product, the method comprising:
(a) providing an initial potato feed comprising one or more potatoes, wherein said initial potato feed has an initial moisture content;
(b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed having a second moisture content, wherein said second moisture content is less than 10 percent lower than said initial moisture content; and
(c) shearing at least a portion of said gelatinous potato feed in the presence of an added oil over a time period of at least 1 minute to thereby form said liquid potato product, wherein said shearing provides an amount of mechanical work to said gelatinous potato feed so as to increase the temperature of said gelatinous potato feed to at least 67° C.,
wherein said added oil is present during said shearing in sufficient quantities so that said liquid potato product comprises at least 4 weight percent of said added oil,
wherein said liquid potato product exhibits a first shear stress value at a shear rate of 22.4 1/s after storage for 24 hours at 12.5° C. and a second shear stress value at a shear rate of 22.4 1/s after storage for 72 hours at 12.5° C., wherein said second shear stress value is greater than said first shear stress value.
2 . The method according to claim 1 , wherein said at least partially gelatinizing comprises blanching said initial potato feed, wherein said blanching comprises: (i) heating said initial potato feed to thereby form a cooked potato feed and (ii) contacting said cooked potato feed with an aqueous solution to thereby form said gelatinous potato feed.
3 . The method according to claim 1 , wherein said shearing occurs at a temperature of at least 10° C. and less than 125° C. and over a time period of 1 to 60 minutes.
4 . The method according to claim 1 , wherein said added oil comprises vegetable oil, peanut oil, sunflower oil, canola oil, coconut oil, palm oil, corn oil, avocado oil, walnut oil, soybean oil, sesame oil, or combinations thereof, wherein said added oil is added in sufficient quantities so that said liquid potato product comprises 8 to 75 weight percent of said added oil.
5 . The method according to claim 1 , wherein said liquid potato product comprises 1 to 75 weight percent of added water and 5 to 90 weight percent of said one or more potatoes.
6 . The method according to claim 1 , wherein said liquid potato product exhibits two or more of the following rheological properties as measured at 12.5° C.:
i. Y 1-5 ≠Y 5-10 ≠Y 10-15 ≠Y 15-20 ;
ii. Y 10 is at least 50 percent greater than Y 10-15 and/or Y 15-20 ;
iii. Y 1-5 is at least 50 percent greater than Y 5-10 , Y 10-15 , and/or Y 15-20 ; and
iv. Y 5-10 is at least 50 percent greater than Y 10-15 and/or Y 15-20 ,
wherein “Y” is shear stress in dynes per centimeter squared (dynes/cm 2 ) and subscript values used with “Y” are shear rates or shear rate ranges per second (1/s) at which the shear stress “Y” is measured,
wherein said rheological properties are measured after storing said liquid potato product under one or more of the following time and temperature conditions:
a. 24 hours at 6° C.,
b. 48 hours at 6° C., and
c. 72 hours at 6° C.
7 . The method according to claim 6 , wherein said rheological properties are measured after storing said liquid potato product for 72 hours at 6° C.
8 . The method according to claim 1 , wherein said liquid potato product exhibits one of the following shear stress profiles at 12.5° C. after storing said liquid potato product for 72 hours at 6° C.:
i. a shear stress of at least 15 dynes/cm 2 at a shear rate of 5 1/s, a shear stress of at least 25 dynes/cm 2 at a shear rate of 10 1/s, a shear stress of at least 35 dynes/cm 2 at a shear rate of 15 1/s, and/or a shear stress of at least 40 dynes/cm 2 at a shear rate of 20 1/s, when said liquid potato product comprises less than 10 weight percent of at least one complex carbohydrate material, other than said one or more potatoes; or
ii. a shear stress of at least 150 dynes/cm 2 at a shear rate of 5 1/s, a shear stress of at least 200 dynes/cm 2 at a shear rate of 10 1/s, a shear stress of at least 225 dynes/cm 2 at a shear rate of 15 1/s, and/or a shear stress of at least 250 dynes/cm 2 at a shear rate of 20 1/s, when said liquid potato product comprises at least 10 weight percent of at least one complex carbohydrate material, other than said one or more potatoes.
9 . A method of making a liquid potato product, the method comprising:
(a) providing an initial potato feed comprising one or more potatoes, wherein said initial potato feed has an initial moisture content;
(b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed having a second moisture content, wherein said second moisture content is less than 10 percent lower than said initial moisture content; and
(c) shearing at least a portion of said gelatinous potato feed in the presence of an added oil over a time period of at least 1 minute to thereby form said liquid potato product, wherein said shearing provides an amount of mechanical work to said gelatinous potato feed so as to increase the temperature of said gelatinous potato feed to at least 67° C.,
wherein said added oil is present during said shearing in sufficient quantities so that said liquid potato product comprises at least 4 weight percent of said added oil,
wherein said liquid potato product exhibits two or more of the following rheological properties as measured at 12.5° C.:
i. Y 1-5 is at least 50 percent greater than Y 5-10 , Y 10-15 , and/or Y 15-20 ;
ii. Y 1-5 is greater than Y 10-20 , Y 20-30 , and/or Y 30-40 ; and
iii. Y 1-10 is at least 25 percent greater than Y 10-20 , Y 20-30 , and/or Y 30-40 ;
wherein “Y” is shear stress in dynes per centimeter squared (dynes/cm 2 ) and subscript values used with “Y” are shear rates or shear rate ranges per second (1/s) at which the shear stress “Y” is measured,
wherein said rheological properties are measured after storing said liquid potato product under one or more of the following time and temperature conditions:
a. 24 hours at 6° C.,
b. 48 hours at 6° C., and
c. 72 hours at 6° C.,
wherein said liquid potato product exhibits a first shear stress value at a shear rate of 22.4 1/s after storage at 24 hours at 6° C. and a second shear stress value at a shear rate of 22.4 1/s after storage at 72 hours at 6° C., wherein said second shear stress value is greater than said first shear stress value.
10 . The method according to claim 9 , wherein said liquid potato product exhibits all three of said rheological properties.
11 . The method according to claim 9 , wherein said rheological properties are measured after storing said liquid potato product for 72 hours at 6° C.
12 . The method according to claim 9 , wherein said liquid potato product exhibits one of the following shear stress profiles at 12.5° C. after storing said liquid potato product for 72 hours at 6° C.:
i. a shear stress of at least 15 dynes/cm 2 at a shear rate of 5 1/s, a shear stress of at least 25 dynes/cm 2 at a shear rate of 10 1/s, a shear stress of at least 35 dynes/cm 2 at a shear rate of 15 1/s, and/or a shear stress of at least 40 dynes/cm 2 at a shear rate of 20 1/s, when said liquid potato product comprises less than 10 weight percent of at least one complex carbohydrate material, other than said one or more potatoes; or
ii. a shear stress of at least 150 dynes/cm 2 at a shear rate of 5 1/s, a shear stress of at least 200 dynes/cm 2 at a shear rate of 10 1/s, a shear stress of at least 225 dynes/cm 2 at a shear rate of 15 1/s, and/or a shear stress of at least 250 dynes/cm 2 at a shear rate of 20 1/s, when said liquid potato product comprises at least 10 weight percent of at least one complex carbohydrate material, other than said one or more potatoes.
13 . The method according to claim 9 , wherein said at least partially gelatinizing comprises blanching said initial potato feed, wherein said blanching comprises: (i) heating said initial potato feed to thereby form a cooked potato feed and (ii) contacting said cooked potato feed with an aqueous solution to thereby form said gelatinous potato feed.
14 . The method according to claim 9 , wherein said shearing occurs at a temperature of at least 10° C. and less than 125° C. and over a time period of 1 to 60 minutes.
15 . The method according to claim 9 , wherein said liquid potato product comprises:
(a) 1 to 75 weight percent of added water,
(b) 5 to 90 weight percent of said one or more potatoes, and
(c) 8 to 75 weight percent of said added oil.
16 . The method according to claim 1 , wherein said liquid potato product comprises:
(a) at least 10 weight percent of added water,
(b) less than 75 weight percent of said one or more potatoes, and
(c) at least 6 weight percent of said added oil.
17 . The method according to claim 9 , wherein said liquid potato product comprises:
(a) at least 10 weight percent of added water,
(b) less than 75 weight percent of said one or more potatoes, and
(c) at least 6 weight percent of said added oil.
18 . The method according to claim 1 , wherein said shearing occurs for 5 to 10 minutes and until said gelatinous potato feed has reached a temperature in the range of 77° C. to 82° C.
19 . The method according to claim 9 , wherein said shearing occurs for 5 to 10 minutes and until said gelatinous potato feed has reached a temperature in the range of 77° C. to 82° C.
20 . A method of making an imitation dairy product, the method comprising:
(a) providing an initial potato feed comprising one or more potatoes, wherein said initial potato feed has an initial moisture content;
(b) at least partially gelatinizing said initial potato feed to thereby form a gelatinous potato feed having a second moisture content, wherein said second moisture content is less than 10 percent lower than said initial moisture content;
(c) shearing at least a portion of said gelatinous potato feed in the presence of an added oil over a time period of at least 1 minute to thereby form a liquid potato product, wherein said shearing provides an amount of mechanical work to said gelatinous potato feed so as to increase the temperature of said gelatinous potato feed to at least 67° C., wherein said liquid potato product exhibits a first shear stress value at a shear rate of 22.4 1/s after storage for 24 hours at 12.5° C. and a second shear stress value at a shear rate of 22.4 1/s after storage for 72 hours at 12.5° C., wherein said second shear stress value is greater than said first shear stress value, wherein said added oil is present during said shearing in sufficient quantities so that said liquid potato product comprises at least 4 weight percent of said added oil; and
(d) forming said imitation dairy product from at least a portion of said liquid potato product.
21 . The method according to claim 1 , wherein said liquid potato product exhibits a dynamic viscosity in the range of 70 cP to 250,000 cP at a shear rate of 4 1/s and a temperature between 12.5° C. to 95° C.
22 . The method according to claim 9 , wherein said liquid potato product exhibits a dynamic viscosity in the range of 70 cP to 250,000 cP at a shear rate of 4 1/s and a temperature between 12.5° C. to 95° C.
23 . The method according to claim 20 , wherein said liquid potato product exhibits a dynamic viscosity in the range of 70 cP to 250,000 cP at a shear rate of 4 1/s and a temperature between 12.5° C. to 95° C.