Potato Dough

Abstract

The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granules and constitutes more than 50% of the dry mix, preferably at least 95%. The invention further relates to a batter and a dough prepared from the dry mix and for use in the preparation of a food product such as churros, fritters, waffles, donuts, beignets, empanadas, quesadillas, pancakes, crpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, flammkuchen, muffins, scones, filled pockets, filled sticks, finger food, dumplings.

Claims

1. Dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, added starch, added potato protein and optionally amylopectin and a sugar.

2. The dry mix as claimed in claim 1, wherein the dehydrated potato is in the form of flakes or granules.

3. The dry mix as claimed in claim 1, wherein the dehydrated potato constitutes more than 50% of the dry mix.

4. The dry mix as claimed in claim 1, wherein the potato content of the dehydrated potato is at least 95%.

5. The dry mix as claimed in claim 1, wherein the starch is at least partially, preferably completely formed by potato starch.

6. The dry mix as claimed in claim 1, wherein the potato protein is a native potato protein.

7. The dry mix as claimed in claim 6, wherein the native potato protein comprises patatin and/or protease inhibitors and/or high molecular weight (HMW) proteins.

8. The dry mix as claimed in claim 1, wherein the amylopectin comprises amylopectin-rich potato starch.

9. The dry mix as claimed in claim 1, wherein the sugar is dextrose monohydrate, in particular potato dextrose monohydrate.

10. The dry mix as claimed in claim 1, further comprising one or more additional ingredients selected from salt, flavorings, coloring agents, seasoning, spices, eggs.

11. The dry mix as claimed in claim 1, comprising: 40-70% dehydrated potato; 15-40%, starch; 3-12% protein; 1-10% amylopectin; optionally 1-5% sugar; and optionally 0.5-3.5% salt.

12. The dry mix as claimed in claim 11, comprising: about 57% dehydrated potato; about 28% potato starch; about 7% potato protein; about 3% amylopectin-rich potato starch; about 3% monohydrate potato dextrose; and about 2% salt.

13. The dry mix as claimed in claim 1, wherein at least 90%, of the ingredients originates from potato.

14. Batter preparation for producing baked or fried food products, comprising the dry mix as claimed in claim 1 and a liquid, wherein for 100% dry mix 180-220% liquid is added.

15. Batter preparation as claimed in claim 14, wherein the liquid is selected from water, oil, baking fat, butter, eggs or combinations thereof.

16. Use of the batter preparation as claimed in claim 14, in the production of churros, fritters, waffles, donuts, beignets, filled stick.

17. Dough preparation for producing baked or fried food products, comprising the dry mix as claimed in claim 1 and a liquid, wherein for 100% dry mix 110-150% liquid is added.

18. Dough preparation as claimed in claim 17, wherein the liquid is selected from water, oil, fat, in particular baking fat, butter, eggs or combinations thereof.

19. Use of the dough preparation as claimed in claim 17, for use in the production of empanadas, quesadillas, pancakes, crpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, filled sticks, waffles, donuts, beignets.

20. Food product prepared from a batter preparation or a dough preparation comprising the dry mix as claimed in claim 1 and a liquid.

21. Food product as claimed in claim 20, wherein the food product is selected from churros, fritters, waffles, donuts, beignets, empanadas, quesadillas, pancakes, crpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, flammkuchen, muffins, scones, filled pockets, filled sticks, finger food, dumplings.

22. Method for preparing a food product as claimed in claim 21, comprising a) shaping the batter preparation or the dough preparation into a semi-finished food product; and b) cooking the semi-finished food product to obtain the finished food product.

23. The method as claimed in claim 22, wherein shaping the batter preparation comprises kneading, forming, rolling out, extruding, filling, depositing in a baking mold, die-cutting, sheet-forming, molding, piping.

24. The method as claimed in claim 23, wherein cooking comprises baking, frying, deep-frying.

25. The method as claimed in claim 22, wherein the cooking is performed in an oven, a frying pan, an airfryer, a waffle iron, a deep-fryer, hot plate.

Description

[0046] The present invention will be further illustrated in the Examples that follow and that are not intended to limit the invention in any way. In the Examples reference is made to the following figures:

[0047] FIG. 1: Churros prepared from a batter of the invention.

[0048] FIG. 2: Donut prepared from a batter of the invention.

[0049] FIG. 3: Flatbread prepared from a dough of the invention.

[0050] FIG. 4: Filled balls of the invention.

EXAMPLES

Example 1

Preparation of the Dry Mix

[0051] For the preparation of the dry mix the following ingredients were mixed in dry form:

[0052] 57% dehydrated potato;

[0053] 28% potato starch;

[0054] 7% potato protein;

[0055] 3% amylopectin-rich potato starch;

[0056] 3% monohydrate potato dextrose; and

[0057] 2% salt.

[0058] This dry mix is used as the starting material for the preparation of various products.

Example 2

Preparation of Churros

[0059] Three eggs and 600 g water were mixed in a mixer. Subsequently, 350 g of the dry mix prepared in Example 1 was added bit by bit. After the batter was formed 50 g melted butter was added. A churrera was used to shape the churros which were then deep-fried for a few minutes. The resulting churros are shown in FIG. 1.

Example 3

Preparation of Donuts

[0060] Three eggs and 600 g water were mixed in a mixer. Subsequently, 350 g of the dry mix prepared in Example 1 was added bit by bit. After the batter was formed 50 g melted butter was added. A piping bag with a round nozzle was used to deposit the batter in a silicone donut mold. Initially, only half of the mold is filled. After adding an optional filling to the batter in the mold, the other half of the mold is filled with the remaining batter. After freezing the donuts are deep-fried for a few minutes. FIG. 2 shows the finished donut.

Example 4

Preparation of a Flatbread

[0061] Water (530 g) was added to the mixing bowl of a mixer. 420 g of the dry mix was added bit by bit while the mixer was operating. After formation of the dough, 50 g melted butter was added to and distributed through the dough in the mixing bowl. Subsequently, the dough was kneaded by hand and rolled out to form dough slabs with a thickness of 5 mm. After optionally freezing the slabs they are baked on a crpe maker. FIG. 3 shows the baked product.

[0062] For a filled version of the flatbread the first slab was baked and then the filling was put on the baked slab. A second slab of dough was then put on top and the so obtained sandwich was turned around to bake the second dough slab until golden brown.

Example 5

Preparation of Filled Balls

[0063] Four eggs and 825 g water were a mixed in a mixer. Subsequently, 750 g of the dry mix was added. After formation of the dough 75 g melted butter was added. The thus obtained dough was rolled out to a thickness of 4-5 mm. Circles were cut out of the dough. A frozen ball of filling was put on the dough circles and a second circle was put on top. After forming the balls by hand, the filled balls were deep-fried for a few minutes. FIG. 4 shows the resulting product.