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1. 发明授权

US4419375A Process for forming a potato patty 失效
标题翻译：形成马铃薯馅饼的方法
公开(公告)号：US4419375A
公开(公告)日：1983-12-06
申请号：US339328
申请日：1982-01-15
申请人： Miles J. Willard , William J. Englar
发明人： Miles J. Willard , William J. Englar
IPC分类号： A23L19/12 , A23L1/216
CPC分类号： A23L19/12 , Y10S426/808
摘要： A potato patty is made from cooked or blanched shredded potatoes and a natural potato binder. The binder is made from cooked or blanched potatoes in which the gelatinized starch naturally present in the potatoes is extensively retrograded either by holding the potatoes at a temperature of about 50.degree. F. for at least about 16 hours, or at lower temperatures for proportionately shorter holding times, or by freezing the potatoes. The potatoes used in preparing the binder are subdivided, preferably comminuted to a fine particle size either before or after the starch is retrograded. Between about 10 to about 50 parts of binder are mixed with about 100 parts of the potato shreds, by weight, and a potato patty is formed from the mixture, preferably in a high-speed commercial former. Retrogradation of the amylose component of the starch naturally present in the potato binder reduces the solubility of the starch to minimize adhesiveness of the binder sufficiently that the binder can be mixed uniformly and completely with the shreds during forming without damaging the shreds. This provides a cohesive potato patty that can be deep-fat fried, without separating in the fryer. The previously retrograded amylose in the binder re-solubilizes at the moment of frying to form a thin exterior film on the patty that inhibits penetration of fat. The fried patty can be frozen and later reheated or fried by conventional means. When reheated in a household pop-up toaster, oil drip in the toaster is minimized.
摘要翻译：一个马铃薯馅饼是由熟的或漂白的切碎的土豆和天然马铃薯粘合剂制成的。粘合剂由熟的或漂白的土豆制成，其中天然存在于马铃薯中的糊化淀粉通过在约50°F的温度下保持土豆至少约16小时或在较低温度下相对较短地广泛地退化持有时间或冻结土豆。在制备粘合剂中使用的土豆被细分，优选在淀粉退化之前或之后粉碎成细粒度。将约10至约50份粘合剂与约100份重量的马铃薯碎片混合，并且混合物形成马铃薯饼，优选在高速商业前体中形成。天然存在于马铃薯粘土中的淀粉的直链淀粉组分的降解降低了淀粉的溶解度，以使粘合剂的粘合性最小化，使得粘结剂可以在成形期间与碎片均匀且完全地混合而不破坏碎片。这提供了一个可以油炸油炸，没有在油炸锅分离的粘性马铃薯馅饼。粘结剂中先前已回收的直链淀粉在煎炸时重新溶解，以形成一个薄薄的外部薄膜，可以抑制脂肪渗透。油炸的馅饼可以冷冻，然后通过常规方法再加热或油炸。在家用弹性烤面包机中再加热时，烤面包机上的油滴最小化。

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