JPS645471A - Composition for increasing taste of potato and its use - Google Patents

Composition for increasing taste of potato and its use

Info

Publication number
JPS645471A
JPS645471A JP62162194A JP16219487A JPS645471A JP S645471 A JPS645471 A JP S645471A JP 62162194 A JP62162194 A JP 62162194A JP 16219487 A JP16219487 A JP 16219487A JP S645471 A JPS645471 A JP S645471A
Authority
JP
Japan
Prior art keywords
potato
flavor
obtd
bitter taste
component
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
JP62162194A
Other languages
Japanese (ja)
Inventor
Jiyamison Uiraado Mairuzu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CA000539812A external-priority patent/CA1325132C/en
Application filed by Individual filed Critical Individual
Publication of JPS645471A publication Critical patent/JPS645471A/en
Pending legal-status Critical Current

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: To obtain a potato flavor intensifying compsn. capable of imparting natural potato taste by compounding the bitter taste component obtd. by heating a dry potato solid, sugar, acid and metallic flavor component. CONSTITUTION: The dehydrated potato solid is heated at, for example, at least about 250 deg.F down to about 5% or lower moisture to induce the rapid dehydration and browning of potato pieces, by which the broiled or baked potato as the bitter taste component is obtd. This bitter taste component is then compounded with the sugar components such as sucrose and fructose, acidic components such as citric acid and malic acid, and metallic components such as potassium salt and phosphorus salt, which are intrinsically nonvolatile and exist in natural potato at such ratios at which the balance with the flavor of the finish products is obtd. The resulted potato flavor intensifying compsn. is added to compds. for snack dough, potato pieces, hydrate water for dehydrated potato, etc.
JP62162194A 1984-04-23 1987-06-29 Composition for increasing taste of potato and its use Pending JPS645471A (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US60273884A 1984-04-23 1984-04-23
CA000539812A CA1325132C (en) 1984-04-23 1987-06-16 Potato flavor enhancing composition and method
EP87108783A EP0295320B1 (en) 1984-04-23 1987-06-19 Potato flavor enhancing composition

Publications (1)

Publication Number Publication Date
JPS645471A true JPS645471A (en) 1989-01-10

Family

ID=27167727

Family Applications (1)

Application Number Title Priority Date Filing Date
JP62162194A Pending JPS645471A (en) 1984-04-23 1987-06-29 Composition for increasing taste of potato and its use

Country Status (2)

Country Link
JP (1) JPS645471A (en)
AT (1) ATE73619T1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008029242A (en) * 2006-07-27 2008-02-14 House Foods Corp Method for producing cooked food

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008029242A (en) * 2006-07-27 2008-02-14 House Foods Corp Method for producing cooked food

Also Published As

Publication number Publication date
ATE73619T1 (en) 1992-04-15

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