Potato flavor enhancing composition and method of use

• US 4,698,230 A
• Filed: 08/25/1986
• Issued: 10/06/1987
• Est. Priority Date: 04/23/1984
• Status: Expired due to Term

• Current Assignee: Miles J. Willard
• Original Assignee: Miles J. Willard
• Inventors: Willard, Miles J.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US06/899,977
• Time in Patent Office: 407 Days
• Field of Search: 426/533, 426/637, 426/650, 426/550
• US Class Current: 426/533
• CPC Class Codes: A23L 19/15 Unshaped dry products, e.g. powders, flakes, granules or agglomerates
• CPC Class Codes: A23L 19/19 from powdered or mashed potato products A23L19/135 takes precedence
• CPC Class Codes: A23L 27/29 Fruit flavours

Abstract

A non-volatile potato flavor enhancing composition is added to processed potatoes to provide a natural potato flavor. The flavor enhancer comprises a sugar component, an acidic component provided by at least one acid naturally present in the potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potatoes to the extent that a bitter flavor potato component is produced. The flavor enhancer is used for improving the flavor of processed potatoes such as dehydrated mashed potatoes, fabricated potato snacks, has brown potato patties, and the like. The flavor enhancer produces a complete fresh potato flavor profile in the finished product without any of the flavor constitutents being evaporated or altered during subsequent processing, such as heating at elevated temperatures, frying, reconstitution; or during subsequent storage.

Claims

1. A potato flavor enhancing composition comprising a sugar component, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature for a sufficient length of time to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids;

and in which the sugar, acidic, metallic, and bitter flavor components are combined in relative proportions in the flavor enhancing composition such that the resulting composition provides a composite flavor profile that resembles a fresh potato flavor without the flavor of any one of said flavor components being dominant, and with the flavor of each component being noticeable when the resulting flavor enhancing composition is used as a flavoring agent in a potato-based composition.

2. The composition according to claim 1 in which the bitter component is produced by heating the potato solids to a temperature in excess of about 275°

F., and to a moisture content of about 4% or less.

3. The composition according to claim 2 in which the flavor enhancing composition consists essentially of a mixture of said components present in the ranges of about 20% to 80% sugar, about 1% to 10% acidic, about 5% to 50% metallic, and about 1% to 40% bitter, by weight of the total dry solids present in the flavor enhancing composition.

4. The composition according to claim 1 in which the bitter component is produced by heating the potato solids to a temperature in excess of about 250°

F. and to a moisture content of about 5% or less.

5. The composition according to claim 4 in which the flavor enhancing composition consists essentially of a mixture of said components present in the range of about 20% to 60% suqar, about 1% to 10% acidic, about 2% to 20% metallic, and about 20% to 80% bitter, by weight of the total solids present in the flavor enhancing composition.

6. The composition according to claim 1 in which the acidic component includes citric acid and malic acid.

7. The composition according to claim 1 in which the metallic component is provided by a potassium salt, a phosphorus salt, or mixtures thereof.

8. The composition according to claim 1 in which the sugar, acidic and metallic flavor components are essentially non-volatile.

9. The composition according to claim 1 in which a proportionately lower amount of the bitter flavor component is included in the resulting composition as the amount of heating of the dry particulate potato solids increases.

10. The composition according to claim 1 in which the potato solids for the bitter flavor component are selected from the group consisting of dehydrated potato flakes, granules, dice and slices.

11. The composition according to claim 1 including a salt component provided by sodium chloride.

12. The composition according to claim 1 including vanillin.

13. A potato flavor enhancing composition comprising a sugar component which includes sucrose, an acidic component provided by one or more acids naturally present in a potato and including at least an acid selected from the group consisting of citric acid and malic acid, a metallic flavor component provided by at least one salt of a metal naturally present in a potato and including at least a metal salt selected from the group consisting of a potassium salt and a phosphorous salt, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids;

and in which the sugar, acidic, metallic, and bitter flavor components are non-volatile and are combined in relative proportions such that the resulting composition provides a composite flavor profile which resembles a fresh potato flavor without the flavor of any one of said flavor components in the composition being dominant, and with the flavor of each component being noticeable when the resulting flavor enhancing composition is used as a flavoring agent in a potato-based composition.

14. The composition according to claim 13 in which the bitter component is produced by heating potato solids to a temperature in excess of about 275°

F. and to a moisture content of about 4% of less.

15. The composition according to claim 14 in which the flavor enhancing composition consists essentially of a mixture of said components present in the ranges of about 20% to 80% sugar, about 2% to 10% acidic, about 5% to 50% metallic and about 1% to 40% bitter, by weight of the total dry solids present in the flavor enhancing composition.

16. The composition according to claim 13 in which the bitter component is produced by heating the potato solids to a temperature in excess of about 250°

F. and to a moisture content of about 5% or less.

17. The composition according to claim 16 in which the flavor enhancing composition consists essentially of said components present in the range of about 20% to 60% sugar, about 1% to 10% acidic, about 2% to 20% metallic, and bout 20% to 80% bitter, by weight of the total dry solids present in the flavor enhancing composition.

18. The composition according to claim 13 in which a proportionately lower amount of the bitter flavor component is included in the resulting composition as the amount of heating of the dry particulate potato solids increases.

19. The composition according to claim 13 in which the acidic component includes citric acid and malic acid and in which the citric acid is present in the range from about 2.5 parts to about 4 parts for one part of the malic acid.

20. The composition according to claim 13 in which the potato solids for the bitter flavor component are selected from the group consisting of dehydrated potato flakes, granules, dice and slices.

21. The composition according to claim 13 including a salt component provided by sodium chloride.

22. The composition according to claim 13 including vanillin.

23. A potato flavor enhancing composition comprising a sugar component which includes sucrose;

an acidic component selected from the group consisting of citric acid and malic acid;

a metallic flavor component selected from the group consisting of a potassium salt and a phosphorous salt; and

a bitter flavor component provided by dry particulate potato solids which have been heated in air to a temperature in excess of about 250°

F. and to a moisture content of about 5% or less to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids; and

in which the sugar, acidic, metallic, and bitter components are non-volatile and are combined in the flavor enhancing composition in the ranges of about 20% to 80% sugar, about 1% to 10% acidic, about 2% to 50% metallic, and about 1% to 80% bitter, by weight of the total dry solids present in the composition such that the combined components produce a composite flavor profile that resembles a fresh potato flavor without the flavor of any one of said components being dominant and with the flavor of each component being noticeable when the resulting flavor enhancing composition is used as a flavoring agent in a potato-based composition.

24. The composition according to claim 23 in which a proportionately lower amount of the bitter flavor component is included in the resulting composition as the amount of heating of the dry particulate potato solids increases.

25. The composition according to claim 23 in which the acidic component includes citric acid and malic acid and in which the citric acid is present in the range from about 2.5 parts to about 4 parts for one part of the malic acid.

26. The composition according to claim 23 in which the potato solids for the bitter flavor component are selected from the group consisting of dehydrated potato flakes, granules, dice, or slices.

27. A potato flavor enhancing composition consisting essentially of a sugar component, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air to a temperature in excess of 250°

F. and to a moisture content of about 5% or less to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids; and

in which the sugar, acidic, metallic, and bitter flavor components are combined in relative proportions in the flavor enhancing composition such that the resulting composition provides a composite flavor profile resembling a fresh potato flavor without the flavor of any one of the flavor components in the composition being dominant, and with the flavor of each component being noticeable when the resulting flavor enhancing composition is used as a flavoring agent in a potato-based composition.

28. The composition according to claim 27 in which the flavor components are present in the range of about 20% to 80% sugar, about 1% to 10% acidic, about 5% to 50% metallic, and about 1% to 40% bitter, by weight of the total dry solids present in the flavor enhancing composition.

29. The composition according to claim 27 in which the components are present in the range of about 20% to 60% sugar, about 1% to 10% acidic, about 2% to 20% metallic and about 20% to 80% bitter, by weight of the total dry solids present in the flavoring enhancing composition.

30. The composition according to claim 27 in which acidic flavor component is selected from the group consisting of citric acid and malic acid.

31. The composition according to claim 27 in which the metallic flavor component is provided by a potassium salt, a phosphorous salt, or mixtures thereof.

32. The composition according to claim 27 in which the sugar, acidic, and metallic flavor components are essentially non-volatile.

33. The composition according to claim 27 in which the sugar component comprises sucrose.

34. The composition according to claim 27 in which a proportionately lower amount of the bitter flavor component is included in the composition as the amount of heating of the potato solids increases.

35. The composition according to claim 27 including a salt component comprising sodium chloride.

36. The composition according to claim 27 including vanillin.

37. A potato flavor enhancing composition for being added to a potato-based composition to improve its flavor, wherein the potato-based composition can have an initial sugar level that varies from a relatively lower level up to a relatively higher level, the flavor enhancing composition comprising of a sugar component when the flavor enhancer is added in the presence of a relatively lower level of sugar in the potato-based composition, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature for a sufficient length of time to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids;

in which said flavor components are combined in relative proportions in the flavor enhancing composition such that the resulting flavor enhancing composition has a composite flavor profile that resembles a fresh potato flavor without the flavor of any one of said flavor components being dominant, and with the flavor of each component being noticeable when the resulting flavor enhancing composition is used as a flavoring agent in the potato-based composition.

38. The composition according to claim 37 in which the flavor enhancing composition consists essentially of a mixture of said components present in the range of 0% to 80% sugar, about 1% to 10% acidic, about 2% to 50% metallic, and about 1% to 80% bitter, by weight of the total solids.

39. A method for enhancing the flavor of a potato-based composition, wherein the potato-based composition can have an initial sugar level that varies from a relatively lower level up to a relatively higher level, comprising the steps of preparing a potato flavor enhancing composition comprising a sugar component when the flavor enhancer is added in the presence of a relatively lower level of sugar in the potato-based composition, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature for a sufficient length of time to cause browning of the potato solids to the extent that a bitter flavor component is produced by the heated dry particulate potato solids;

and adding the flavor enhancing composition to the potato-based composition so that said flavor components are combined in relative proportions such that the resulting flavor enhancing composition provides a composite flavor profile that resembles a fresh potato flavor without the flavor of any one of said flavor components being dominant, and with the flavor of each component being noticeable in the potato-based composition.

40. The method according to claim 39 in which the flavor enhancing composition consists essentially of a mixture of said components present in the range of about 0% to 80% sugar, about 1% to 10% acidic, about 2% to 20% metallic, and about 1% to 80% bitter, by weight of the total solids present in the flavor enhancing composition.

41. The method according to claim 39 in which the flavor enhancing composition is added to the water of hydration used for reconstituting dehydrated potatoes.

42. A process for improving the flavor of an intermediate potato product, the method comprising:

adding to the intermediate potato product a potato flavor enhancing composition comprising a sugar component, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potato solids to the extent that a bitter potato flavor component is produced by the heated dry particulate potato solids, each of the flavor components being non-volatile and being combined in relative proportions such that subsequent heating or frying of the intermediate potato product to form a finished product produces a composite flavor profile in the finished product that resembles a fresh potato flavor without the flavor of any one of said flavor components being dominant and with the flavor of each component being noticeable in the finished product.

43. The process according to claim 42 in which the components in the flavor enhancing composition are present in the intermediate product in the following ranges:

about 17% to about 4% sugar, about 0.05% to 0.3% acidic, about 0.4% to 1.5% metallic, and about 0.1% to 5% bitter, by weight of the total dry solids present in the intermediate composition.

44. The method according to claim 42 in which the bitter component is produced by heating the potato solids to a temperature in excess of 250°

F. and to a moisture content of about 5% or less.

45. The process according to claim 42 in which the acidic component includes citric acid and malic acid.

46. The method according to claim 42 in which the metallic component includes a potassium salt, a phosphorus salt, or mixtures thereof.

47. The process according to claim 42 in which the acidic component includes citric acid and malic acid;

and in which the metallic component is provided by a potassium salt, a phosphorus salt, or mixtures thereof.

48. The process according to claim 47 in which the bitter component is produced by heating the potato solids to a temperature in excess of 250°

F. and to a moisture content of about 5% or less.

49. The process according to claim 48 in which the sugar component includes sucrose.

50. A process for improving the flavor of an intermediate potato product which can have an initial sugar level that varies from a relatively lower level up to a relatively higher level, the method comprising adding to the intermediate potato product a potato flavor enhancing composition comprising a sugar component when the flavor enhancer is added in the presence of a relatively lower level of sugar in the intermediate potato product, an acidic component provided by at least one acid naturally present in a potato, a metallic flavor component provided by at least one salt of a metal naturally present in a potato, and a bitter flavor component provided by potato solids in dry particulate form which have been heated in air at a sufficiently high temperature and for a sufficient length of time to cause browning of the potato solids to the extent that a bitter potato flavor component is produced by the heated dry particulate potato solids, each of the flavor components being non-volatile and being combined in relative proportions such that subsequent heating or frying of the intermediate potato product to form a finished product produces a composite flavor profile in the finished product that resembles a fresh potato flavor without the flavor of any one of said flavor components being dominant and with the flavor of each component being noticeable in the finished product.

51. The process according to claim 50 in which the components in the flavor enhancing composition are present in the intermediate product in the following ranges:

about 17% to about 4% sugar, about 0.05% to 0.3% acidic, about 0.4% to 1.5% metallic, and about 0.1% to 5% bitter, by weight of the total dry solids present in the intermediate composition.

52. The process according to claim 50 in which the bitter component is produced by heating the potato solids to a temperature in excess of 250°

F. and to a moisture content of about 5% or less.

53. The process according to claim 50 in which the flavor enhancing composition is added to potatoes used to prepare dried mashed potatoes, before the potatoes are dehydrated.

54. The process according to claim 50 in which the flavor enhancing composition is added to a potato snack dough formulation before the dough is fried.

55. The process according to claim 50 in which the flavor enhancing composition is mixed with potato pieces before the pieces are fried.

56. The process according to claim 50 in which the flavor enhancing composition is added to the water of hydration for dehydrated potatoes.

57. The process according to claim 50 in which the flavor enhancing composition is added to fabricated potato shreds which are subsequently dried prior to later rehydration.

58. The process according to claim 50 in which the flavor enhancing composition is added to mashed potatoes which are dried, pulverized, and dry-blended with dry potato pieces.

59. The process according to claim 50 in which the flavor enhancing composition is added to mashed potatoes which are dried, pulverized, and added with water to dried potato pieces.