Production of dehydrated mashed potatoes

Claim 1

IN A PROCESS OF PREPARING A MASS OF PRECOOKED POTATOES INCLUDNG THE STEPS OF COOKING RAW POTATOES AND REDUCING THE MOISTURE CONTENT THEREOF TO A VALUE BELOW ABOUT 50%, THE IMPROVEMENT OF ENHANCING THE PLATABILITY AND TEXTURE AND REDUCING THE FREE STARCH CONTENT THEREOF COMPRISING THE STEPS OF MAINTAINING THE POTATOES OF SAID REDUCED MOISTURE CONTENT AT A TEMPERATURE OF BETWEEN ABOUT 120*F. AND ABOUT 250*F. FOR A TIME OF FORM ABOUT 1 MINUTE TO ABOUT 60 MINUTES, WHILE MAINTAINING IN CONTACT THEREWITH AN ATMOSPHERE HAVING A RELATIVE HUMIDITY OF BETWEEN 15% AND 100%, DRYING THE PRODUCT AND STORING THE SAME, WHEREBY A PRODUCT IS OBTAINED WHICH IS PLATABLE TO HUMANS BY OBJECTIVE AND SUBJECTIVE EVALUATIONS, THE PRODUCT BEING RECONSISTABLE TO SAID PALATABLE PRODUCT BY THE USE OF AN AQUEOUS LIQUID AT A TEMPERATURE OF BETWEEN ABOUT 185*F. AND 212*F., AND WHICH PRODUCT HAS A BLUE VALUE BELOW THAT OF AN OTHERWISE SIMILAR PRODUCT NOT SUBJECTED TO THE HEREINBEFORE RECITED CONDITIONS OF TEMPERATURE AND RELATIVE HUMIDITY.