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WO1993002572A1 - Produit naturel a base de pomme de terre et procede de preparation - Google Patents

Produit naturel a base de pomme de terre et procede de preparation Download PDF

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Publication number
WO1993002572A1
WO1993002572A1 PCT/US1992/006657 US9206657W WO9302572A1 WO 1993002572 A1 WO1993002572 A1 WO 1993002572A1 US 9206657 W US9206657 W US 9206657W WO 9302572 A1 WO9302572 A1 WO 9302572A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
pieces
chemicals
preservatives
potatoes
Prior art date
Application number
PCT/US1992/006657
Other languages
English (en)
Inventor
John P. Ricks
Original Assignee
R2Z2, Inc.
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
Application filed by R2Z2, Inc. filed Critical R2Z2, Inc.
Publication of WO1993002572A1 publication Critical patent/WO1993002572A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces

Definitions

  • the present invention seeks to resolve problems incident to the processing of fried foods. More specifically, the fried potatoes and methods of producing the fried potatoes of the present invention constitute an important advance in the food processing field involving a low fat method for processing raw potatoes without the addition of chemicals or preservatives.
  • the strips are treated with steam for a period from about ten to thirty minutes in order to inactivate at least some of the enzymes, in a process referred to as "blanching.”
  • the strips are dried in warm air for up to twenty minutes in order to drive off some of the water, and thereby increase the "solids" content of the strips.
  • the strips are frequently sprayed with a sugar solution in order to enhance browning when fried.
  • the strips are subjected to "par-frying” in partially hydrogenated oil at temperatures up to 400° Fahrenheit for up to 60 seconds.
  • the par-frying process does not result in a fully cooked fry, but does cook the exterior surface so as to prevent rapid spoilage during storage.
  • the chemical disodium dihydrogen pyrophosphate is added to further prevent chemical reactions which will discolor the strips.
  • the treated strips are quick frozen until they are needed. The frozen strips are eventually placed into heated oil for final cooking.
  • the present invention seeks to resolve problems incident to the processing of foods that may be fried. More specifically, the potato products and methods of producing the potato products of the present invention constitute an important advance in the food processing field by processing cut potatoes, such as potato strips, through a drying apparatus in order to remove some moisture and to form a barrier layer over exposed potato surfaces, and thereafter storing the products for frying at a later point in time.
  • the presently preferred method comprises the steps of first washing and peeling potatoes, and then cutting or slicing the potatoes into various pieces having desired shapes and sizes. After spraying the cut pieces with water so as to remove surface starches, they are blanched to terminate any enzymatic action in the cut pieces.
  • the blanching step is characterized by a whitening of the pieces after a period of time.
  • the blanching step of the present invention is followed by the exposure of the slices to a drying apparatus including an infrared heating source.
  • the drying process results in a reduction of water in the pieces and formation of a thin barrier layer on the exterior surfaces of the potato pieces.
  • the pieces are cooled to a holding temperature, and then packaged, preferably in an air-tight and water-tight packaging material, so that they may be stored by refrigeration or freezing.
  • the present invention also comprises a natural potato product processed without chemicals or preservatives.
  • Figure 1 is a flow chart describing the presently preferred steps involved in the method of the present invention.
  • FIG 1 illustrates the potato products and the methods disclosed in the present invention in its preferred embodiment.
  • Potato products are prepared naturally, without preservatives or chemicals, according to the methods described herein. Nevertheless, it will be understood from the disclosure which follows that components or steps disclosed herein may be altered or eliminated in the preparation of the potato products, in accordance with the teachings of the present invention.
  • the method for preparing potato products naturally, without preservatives or chemicals begins with washing and peeling raw potatoes, as depicted by Block 1 of Figure 1. Cleaning and peeling the potatoes removes dirt and other substances which may coat the surface of a potato. Also, the conventional step of cleaning and peeling the potatoes results in the release of both soluble and insoluble components from the cut cells into the wash water. Next, the potatoes are cut into pieces of a desired shape and size, as depicted by Block 2 of Figure 1. For ease of discussion, it will be assumed that the potatoes are cut into strips in the nature of a french fry product, commonly referred to as the 3/8" cut potato. It should be understood, however, that other shapes also fall within the scope of the present invention. As an example, potatoes may be cut into what is commonly called in the art as a shoestring fry potato or a steak fry potato.
  • Raw potatoes contain various active enzymes, some of which act to discolor exposed potato surfaces in air. These enzymes may be inactivated by blanching the potato pieces, depicted in Block 3 of Figure 1. Blanching also softens the texture of the potato pieces. Blanching is advantageously performed by scalding or parboiling the potato pieces in water or steam. Although blanching is performed after peeling and cutting the potatoes in accordance with the preferred method of the invention, it is to be understood that one could perform the blanching step before peeling or after peeling but before cutting the potatoes into pieces.
  • the potatoes are steam blanched.
  • the temperature of the environment in which the potato pieces are steam blanched should be in the range from about 150° to about 210° Fahrenheit. Preferably, the temperature is in the range from about 170 to about 180.
  • the steam blanching step should continue for a time in the range from about three to about fifteen minutes.
  • the potatoes are steam blanched for a time period in the range from about 3 to about 8 minutes. Most preferably, the potatoes are steam blanched for about 6 minutes.
  • the potatoes are inspected visually to determine when they have been sufficiently steam blanched, rather than blanching them for a fixed period of time.
  • the potatoes are next processed through an infrared irradiation drying apparatus in order to form what will be characterized herein as a barrier on the surface of the potatoes.
  • a barrier on the surface of the potatoes As a result of the drying step, some of the moisture from the potato pieces is removed which subsequently increases the percentage of solids in the potato pieces.
  • This step is depicted by Block 4 of Figure 1.
  • the heat-induced barrier on the potato product of the present invention is characterized by an artificially induced natural (that is, without use of chemicals) barrier on the potato product's exterior, formed without significantly heating or otherwise affecting the interior of the potato product. It is preferred that the barrier layer formed during the exposure of the potato product to infrared energy be very thin. It has been found that a barrier so thin as to be virtually unseen is adequate.
  • Reduction of the water content of the potato pieces is also an important aim of the infrared heat treatment.
  • the reduction in the water content of the potato pieces increases the percentage of solids contained in the potato pieces.
  • a higher percentage of solids in a potato piece contributes to a potato piece having a greater quality and better taste since there is more potato present for consumption.
  • Reduction of the water content of potato pieces by the infrared heat treatment is favored for additional reasons. Generally, most degradation reactions are facilitated by the presence of water. The reduction in water content decreases unfavorable reactions which may shorten the refrigerated shelf life of the potato product.
  • the infrared heat treatment increases the percentage of solids contained in the potato pieces while decreasing the frying time of the potato piece if they are ultimately fried.
  • these methods increase the solids by the incorporation of fats into the potato pieces.
  • fat-containing potato products take a longer period of time to fry than do non-fat (or low-fat) potato products.
  • An infrared source is used in connection with drying the potato pieces in accordance with the preferred method of the invention.
  • Suitable, means for supplying infrared radiation in the drying step of the present invention include: glazed ceramic surfaces such as tiles; strip heaters; quartz tubes; clear quartz lamps; metal rods; and "reflective" type devices. Lamps may also be used to generate the infrared energy necessary for the drying stage. It is possible to use a relatively large number of small lamps or a smaller number of larger lamps. It has been found, however, that more small lamps result in more uniform heat distribution. Grids may also be used with the lamps to collimate the lightwaves.
  • One manner in which the pieces could be processed with infrared irradiation would be to provide a drum within which is located a radiant heater.
  • the potato products are fed into the drum which is then rotated.
  • the potato products roll and tumble about so that all surfaces thereof are exposed to the energy emitted by the radiant source.
  • the potato products are placed on a mesh belt.
  • Infrared sources are then provided on both sides of the belt so as to expose all surfaces of the potato products to infrared radiation.
  • the amount of radiant heat striking the potato pieces may be adjusted by changing the distance of the infrared source from the potato product, or by changing the time the potato products are placed under the infrared sources (for example, by modifying the speed or length of the belt) .
  • the mesh belt is used to transport the potato slices from one zone or stage to another.
  • the mesh belts are preferably stainless steel coated with a non-stick material (such as Pa or Teflon) , and designed so as to permit the potato pieces to be evenly heated by the infrared radiation.
  • the potato pieces should be arranged on the mesh belt so as to avoid stacking, since any overlap among potato pieces may result in some potato pieces not being completely surrounded by a barrier. It might, in some applications, be useful to employ a vibrator to shake the potato pieces about so as to effectuate an even heating about substantially the entire surface of the potato pieces. Another approach could be to place reflectors about the mesh belt in order to radiate the potato slices from all angles. Regardless of the type of equipment used, it is preferred that the exposure to radiant heat is continued until the desired barrier is obtained on substantially all exposed potato surfaces.
  • the potato pieces With respect to drying conditions, according to one aspect of the present invention, it has been found preferable to place the potato pieces on the mesh belt with heat lamps being positioned about 8 to 14 inches away from the potato pieces.
  • the radiant heat generated at the heat lamps positioned at this distance is expected to reach temperatures in the range from about 310° to 410° Fahrenheit.
  • the temperature of the outside of the potato pieces is expected to reach temperatures in the range from about 90° to 190° Fahrenheit.
  • the outside of the potato pieces reach a temperature in the range of about 160° to 180° Fahrenheit.
  • the temperature on the inside of the potato pieces is considerably lower. One would expect that the temperature would be in the range from about 70° to 100° Fahrenheit. This difference in temperature between the inside and outside of the potato pieces is beneficial to the quality of the potato pieces, since it is not an object to cook the pieces during the process of the invention.
  • temperatures are believed to result in potato pieces having a suitable reduction in moisture content and a suitable barrier. These temperature ranges are not sufficient to cause any significant cooking of the potatoes, but will result in a suitable product for storage or frying.
  • the determinations of the temperatures employed can be made according to any heat measuring procedures known to those skilled in the art.
  • the prepared potato pieces should generally be exposed to the infrared radiation for a time period in the range from about three to about twenty minutes, or until the potato products have become opaque with a barrier formed therearound. Preferably, exposure is for a time period in the range from about five to about seven minutes.
  • this drying step it has been found to be both novel, and beneficial, to conduct the drying step more than once.
  • the potato products are then exposed to radiant heat a second time for a period comparable to the first exposure.
  • the repetitive exposure of the potato products to the radiant heat is believed to develop a more consistently desirable barrier on the surface of the potato product.
  • the repetitive exposure of the potato product is also believed by the inventor to increase the percentage of solids present in the potato product.
  • the repeated exposure of the potato product to the radiant heat presents a continued evaporation of water from the potato product which correspondingly results in a higher percentage of solids.
  • a potato product having a high percentage of solids has a better flavor because there is more potato to consume, and a shorter fry time.
  • the potatoes are cooled to a holding temperature in the range from about 50° to about 34° Fahrenheit.
  • the fries are cooled down to a lower temperature to control the population of bacteria present in all potato products.
  • the fries are cooled down to about 50° Fahrenheit before packaging.
  • the potato products are dried and cooled to a holding temperature, they are then put into a suitable film bag as indicated by Block 5 in Figure 1.
  • the bag is not 100% impermeable, such that gases may permeate the bag and water may lost as vapor from the bag to further increase the amount of non-fat solids in the potato products. Bags which are impermeable to gases are believed to contribute to an increase in anaerobic activities by bacteria present within the bags. The bag should prevent the potato products from being exposed to dirt and other impurities. Variations in the type of bag used can affect the potato products resulting therefrom. Selection of an appropriate bag can substantially increase the refrigerated shelf life of potato products prepared in accordance with the present invention. Selection of an appropriate bag may also affect the frying time of the potato product if water is lost and an increase in the percentage of solids in the potato product is experienced.
  • One suitable bag material is polyethylene, which is permeable to gases, having a thickness in the range of from about two to about six millimeters, and preferably a thickness in the range of from about 2.5 to about 4 millimeters.
  • the use of a polyethylene bag does not involve the use of chemicals, such as bisulphides which have previously been added to stored foods to increase refrigerated shelf life. Thus, the use of such a bag is both natural, since no additional chemicals are added to the bag, and beneficial to reducing the amount of anaerobic bacteria activity present.
  • bags comprised of polyethylene are preferred, the present invention is not limited to this type of bag. According to yet another aspect of the present invention, the potato products are refrigerated as shown in
  • Refrigeration occurs in the range from about 30° to about 40° Fahrenheit, and preferably, at a temperature range from about 32° to about 35° Fahrenheit.
  • the temperature is most preferably maintained at what is termed the "super-chill temperature,” which is close to freezing, but not quite at a freezing temperature for water.
  • the refrigeration step further prevents any chemical reactions which may degrade the potato products before they are fried.
  • the potato products may be quick frozen and stored for several months in a frozen state as shown in Block 7 in Figure 1. Freezing effectively prevents unwanted chemical reactions from occurring in the potato products. Although freezing may cause some cell structure damage to the potato products, it has been found that the pleasing natural flavor characteristic of potatoes prepared in accordance with the invention is not lost.
  • the potatoes are fried as shown in Block 8 in Figure 1.
  • the potato products are fried by immersion into a suitable oil, utilizing any of several methods readily known to those of ordinary skill in the art. Because of the formation of the barrier about the potato products from previous steps, not only do the potato products absorb a lower quantity of oils during the frying process when compared to traditional par-fried potato products, but the amount of time required for complete frying is decreased.
  • frying the potato products is the preferred cooking method of the present invention, it should be understood that other types of cooking methods, such as baking, may be employed within the scope of the present invention.
  • the potato products prepared according to the methods disclosed in the present invention can be distinguished from potato products prepared according to methods which involved par-frying.
  • Table I compares the percentage of solids (any percentage not referenced constituting water) between potato products prepared by the present invention and by a par-frying process.
  • the table illustrates not only the percentages of solids but the type of solids comprising the potato products.
  • the data presented by Table I is meant to illustrate the concepts set forth by the present invention, and are not meant to limit the scope of the present invention.
  • Raw potato 20% solids or 20% solids or 20% potato 20% potato
  • raw potatoes generally have a solids percentage of about 20%.
  • Most par-frying processes may involve some type of drying, such as wind tunnels which increase the amount of solids present in the potatoes.
  • the solids present in the par-fry method can reach about 25%, and this increase is due only to a decrease in the amount of water contained in the potato; and not an increase in oils.
  • the potato products of the present invention After the irradiation step, the potato products of the present invention have 30% solid content, and 100% of those solids are potato. After a corresponding step utilizing the traditional par-fry method, the solids content is also 30% but only 75% of the solids are potato, the remainder of the solids (25%) being undesired oil.
  • the high solids/low oil composition of the potato pieces of the present invention are much preferred over potatoes prepared using the traditional par-fry method.
  • the potato product of the present invention contains about 40% solids (80% of the solids being potato while 20% of the solids comes from oil) .
  • the potato product of the par-fried method contains about 36% solids (50% of the solids being potato while 50% of the solids comes from oil) .
  • the potato product of the present invention has a higher solids percentage than the traditional par-fry potato product and fewer of those solids are comprised of oil.
  • the slices were then steam blanched at approximately 180° Fahrenheit, between four to eight minutes.
  • the slices were placed on a conveyor belt comprised of metal rods, and exposed to an infrared radiation source for four to eight minutes.
  • the radiation 0 source was positioned about 12 inches away from the slices and generated a temperature of about 350° Fahrenheit.
  • the temperature of the exterior of the slices reached about
  • the slices were then cooled down to 50° Fahrenheit and placed in polyethylene film bags, the bags having a wall thickness of about three millimeters.
  • the slices Q were refrigerated at a temperature of about 35° Fahrenheit.
  • Example 1 was differentiated from french fries prepared according to the conventional french fry preparation 5 methods.
  • the french fry was (1) comprised of 20% solids
  • the french fry prepared according to the conventional french fry preparation methods is characterized by
  • French fries were prepared according to the procedures described in Example 1, but the slices were exposed to an infrared source from a gas-ceramic tile.
  • French fries were prepared according to the procedures described in Example 1, but the slices were exposed to an infrared radiation from an incandescent lamp.
  • French fries were prepared according to the procedures described in Example 1, but the slices were frozen following their exposure to the infrared radiation.
  • French fries were prepared according to the procedures described in Example 1, but the slices were cut as steak fries.
  • French fries were prepared according to the procedures described in Example 1, but the slices were cut as shoestring fries.
  • French fries were prepared according to the procedures described in Example 1, but the slices were baked in an oven for approximately 15 minutes at a temperature of about 425° Fahrenheit in place of frying.
  • Example 8 French fries were prepared according to the procedures described in Example 1, but the drying step was conducted a second time after the initial exposure of the slices to the drying apparatus.
  • the temperature of the slices following the first exposure to the heat lamps was about 117° Fahrenheit after about one minute.
  • the temperature of the slices after the second exposure to the heat lamps was about 119 degrees Fahrenheit after about one minute.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

On décrit un nouveau procédé destiné à la préparation naturelle de la pomme de terre, c'est-à-dire sans agents conservateurs ni produits chimiques. Les pommes de terre sont de préférence préparées sous forme de frites selon le nouveau procédé, qui comprend les étapes suivantes: les pommes de terre sont tout d'abord lavées, épluchées et coupées en morceaux de tailles différentes. Ensuite, les morceaux sont blanchis à la vapeur afin d'interrompre presque toute activité enzymatique dans les morceaux de pomme de terre. Puis ceux-ci sont exposés à une source d'infrarouge pour en réduire la teneur en eau et pour former une couche de protection sur la surface des morceaux. Ceux-ci sont alors refroidis et emballés pour la conservation par réfrigération ou congélation. Finalement, les morceaux de pomme de terre sont retirés de leur lieu de stockage et frits, afin d'être consommés. On décrit également un produit naturel à base de pomme de terre frite préparée selon le procédé naturel décrit ci-dessus.
PCT/US1992/006657 1991-08-09 1992-08-07 Produit naturel a base de pomme de terre et procede de preparation WO1993002572A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US74290991A 1991-08-09 1991-08-09
US742,909 1991-08-09

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WO1993002572A1 true WO1993002572A1 (fr) 1993-02-18

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2063706A1 (es) * 1993-06-16 1995-01-01 Pedron Antonio Domingo Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion.
EP2742808A3 (fr) * 2010-02-25 2014-11-12 Van Remoortel, Naamloze Procédé de préparation de pommes de terre frites précuites, de première et seconde friture et pommes frites obtenues par ledit procédé
US9055758B2 (en) 2013-02-26 2015-06-16 Smart Spuds Inc. Chemical and preservative free peeled potatoes

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3594188A (en) * 1969-04-02 1971-07-20 Us Agriculture Preparation of frozen par-fried potatoes
US4389424A (en) * 1979-06-04 1983-06-21 Dai Nippon Insatsu Kabushiki Kaisha Production of semiprocessed fried potato pieces for preservation at room temperature
US4749579A (en) * 1986-03-26 1988-06-07 Les Croustilles Yum Yum Inc. Process for producing low fat content potato chips

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3594188A (en) * 1969-04-02 1971-07-20 Us Agriculture Preparation of frozen par-fried potatoes
US4389424A (en) * 1979-06-04 1983-06-21 Dai Nippon Insatsu Kabushiki Kaisha Production of semiprocessed fried potato pieces for preservation at room temperature
US4749579A (en) * 1986-03-26 1988-06-07 Les Croustilles Yum Yum Inc. Process for producing low fat content potato chips

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2063706A1 (es) * 1993-06-16 1995-01-01 Pedron Antonio Domingo Procedimiento para la elaboracion de patatas frescas, enteras o troceadas, conservando todas sus propiedades y listas para fritura o coccion.
EP2742808A3 (fr) * 2010-02-25 2014-11-12 Van Remoortel, Naamloze Procédé de préparation de pommes de terre frites précuites, de première et seconde friture et pommes frites obtenues par ledit procédé
US9055758B2 (en) 2013-02-26 2015-06-16 Smart Spuds Inc. Chemical and preservative free peeled potatoes

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