CONCENTRATING ROOT CROPS OR TUBERS WITH FREEZING Russian patent published in 2020 - IPC A23J1/16 A23J3/14 A23L19/10 A23L27/00 

FIELD: food industry.

SUBSTANCE: group of inventions relates to the food industry. Potato juice (Solanum tuberosum) processing method is implemented as follows. Preliminary treatment of potato juice with removal of potato lipids to less than 28 g/kg of dry weight. Juice is cooled to -0.3 to -16 °C to form ice crystals. Ice crystals are separated from said potato juice to obtain concentrated potato juice. There are presented versions of concentrated potato juice, potato depleted juice and potato amino acid powder, use of concentrated potato juice, potato juice depleted in protein or an amino acid powder of potatoes as a taste ingredient and/or taste enhancer for food products.

EFFECT: group of inventions enables to obtain a product where the protein is less damaged, having a higher quality and higher purity than in the known similar protein products, product has a low level of triglycoalkaloids, during processing practically no Maillard reaction products are formed in the product, plaque formation and corrosion on the equipment is minimized compared to other methods, essentially no colour and is characterized by low content of phenolic acids, the product does not contain allergens and is practically not produced from genetically modified organisms.

43 cl, 15 tbl, 10 dwg, 15 ex