DE1156632B - Method of preserving potatoes - Google Patents

Description

Method of Preserving Potatoes The invention relates to a Process for preserving potatoes, in which raw, peeled, whole or divided Potatoes are pre-cooked, partially dried and frozen. With a well-known This type of process is carried out by pre-cooking, which is done with steam at between 99 and 121 ° C takes about 3 minutes, the enzymes are inactivated and the oxidation is interrupted. Partial drying is carried out up to a water content of 63 to 68% and freezing by brief treatment at -29 to -34 ° C.

In another known method, the potatoes are up to Pre-dried to a moisture content between 12 and 66% and then frozen. This procedure leads to undesirable results because the potato pieces are difficult are to swell up again, where they partially become pulp and disintegrate or a Appearance as with puffed corn occurs, so that empty shells in the shape of the original Potato pieces remain, the contents of which have been lost during the treatment is.

It has been found that after pre-cooking between 2 and 30 minutes at a temperature between 60 and 100 ° C the dehydration is only carried out so far It can be ensured that all parts of the potato have a moisture content of over 40 own up to 68%. When the outer layer of the pre-dried potato pieces less than the critical minimum content of about 40% water, the pieces only very slowly swell up again; the outer parts remain even after They are tough to swell and there are other disadvantages. Color and taste are often impaired as well as the smell not pleasant. On the other hand, if part of the After pre-drying, potatoes have a moisture content higher than 68% the cell walls and tissue apparently damaged during freezing. These Parts become soft and watery when they swell and can even turn into a mushy Transform liquid.

In order to obtain a product that is as uniform as possible, the inside the moisture content within the limits of 40 to 68% should preferably be measured in such a way that that the difference between the innermost and the outermost layers of the pieces is no more than about 8 to 12%. Goods treated in this way When frozen, consists of firm pieces of potato with undamaged cell tissue between the cell walls, the starch granules in the cells at least partially swollen or gelled and the natural enzymes are so inactivated that no discoloration occurs during storage. The food can easily be recovered returned to its original state, swollen and boiled, whereby the moisture content of the potato pieces nowhere above about 68% and below 40% water. The food is regardless of the type of raw material of relatively uniform texture and good in color and taste.

For the use of potatoes pretreated in this way for the preparation of meals is the presence of starch or cornstarch in aqueous suspension essential for maintaining dimensional stability. The starch can be obtained from wheat, corn, Potatoes, rice or the like.

Accordingly, the invention consists in that - as described above - Frozen potatoes or potato pieces thawed again, continue to cook and preserved in a closed container with an aqueous starch solution will. The starch content can be between 1 and 30/0 or higher, with the upper The limit depends on the desired thickness of the liquid or sauce.

Advantageously, in a method according to a further feature of the invention, thawing and further cooking with the aqueous starch solution in a closed container. Examples of implementation are given below of the method according to the invention and their results are given.

Example 1 Partially pre-dried, frozen potatoes in pieces of 12 x 25 x 25 mm with a moisture content of about 68% outside and about 44% inside were put in a can and covered with a solution or suspension of starch from corn or potatoes or wheat flour covered. Starch or flour and water were heated to approximately 82 ° C before adding. The cans were capped and sterilized at about 119 ° C for approximately 75 minutes, then refrigerated, opened, and decanted. The results obtained are as follows: Weight Starch type Percent scab structure, quality Strength on water 1 easily acceptable Corn ....... 2 none excellent 3 none excellent 4 none excellent 1 easily acceptable Potato ... 2 none excellent 3 none excellent 4 none excellent Wheat flour 3 none excellent Water alone - considerably soft, not suitable Canned foods in the same manner that were opened after 1 year exhibited essentially the same properties. Example 2 In this example one embodiment of the method for obtaining non-scabbing frozen foods is shown.

Frozen potato cubes with a side length of 12 mm, not attached to any Body had more than 680% and less than about 40% moisture content partially swollen again by soaking them in 88 ° C water for 20 minutes let. After draining, a white sauce was added to the potatoes - 1 part Potatoes to 2 parts sauce - which consisted of the following ingredients 1 cup melted Butter, l1 / 4 cup wheat flour.

4 teaspoons salt, 1/2 teaspoon white pepper, 33/41 skimmed, warm milk.

The mixture of potatoes and milk sauce was placed in a boiling bag filled, frozen, and pouch and contents for 14 minutes before serving heated in boiling water, after which the potatoes were swollen and cooked through.

The ready-to-eat potatoes remained firm and showed no scabbing.

Freezing prepared meals according to Example 2 can be slow or be done quickly.

Claims (3)

PATENT CLAIMS: 1. Process for preserving potatoes, at the raw, peeled, whole or cut potatoes, pre-cooked, partially dried and are frozen, characterized in that the frozen potatoes or Potato pieces thawed again, further cooked and placed in a closed container can be preserved with an aqueous starch solution. 2. The method according to claim 1, characterized in that thawing and further cooking with the aqueous starch solution takes place in a closed container. 3. The method according to claim 1, characterized in that that the starch solution with which the preservation takes place in the closed container, contains at least 10% starch. References contemplated: United States Patent Specification No. 2,597 066.