EP1511396A1 - Smoked potato product and process for producing thereof, conservation and flavouring - Google Patents

Smoked potato product and process for producing thereof, conservation and flavouring

Info

Publication number
EP1511396A1
EP1511396A1 EP02807485A EP02807485A EP1511396A1 EP 1511396 A1 EP1511396 A1 EP 1511396A1 EP 02807485 A EP02807485 A EP 02807485A EP 02807485 A EP02807485 A EP 02807485A EP 1511396 A1 EP1511396 A1 EP 1511396A1
Authority
EP
European Patent Office
Prior art keywords
potato
weight
smoked
flavour
smoking
Prior art date
Legal status (The legal status 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 status listed.)
Withdrawn
Application number
EP02807485A
Other languages
German (de)
French (fr)
Inventor
Nándor MECSEK
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kuremszki Csaba
Original Assignee
Kuremszki Csaba
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 Kuremszki Csaba filed Critical Kuremszki Csaba
Publication of EP1511396A1 publication Critical patent/EP1511396A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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 invention relates to a smoked potato product and a procedure for the preservation and flavouring of the potato via smoking. Due to its special flavour and versatile applicability the smoked potato product provides important gastronomical assortment expansion.
  • the Meat-packing Handbook (Mez ⁇ gazdasagi Kiad ⁇ , Budapest, 1978. pages 609- 612) describes the operational steps of a procedure for the preparation of stuffed crude meat the order of which comprises the selection of raw material, cooling of raw material with initial chopping, fine chopping, dehumidifying, smoking and bletting.
  • these preparations have high energy content and do not completely fulfil the demand of the modern eating conditions, those are more fatty and poor in peptide content, consequently their digestion is more disadvantageous relative to the products containing mainly vegetable peptides in high quantity.
  • Soya as a vegetable peptide is disclosed in US Patent No. 4,332,823. According to this description the raw material is completely meat and meat derived products having been completely emulsified and mixed with a salt concentrate; Soya is mixed to the base for supporting its figurable character and the product is then scalded or boiled.
  • the key element of preservation is the smoking according to which the product is placed on a smoker vehicle and smoked at first in a cold smoking chamber and after drying it is smoked at constant temperature and moisture content by the application of a smoke generator.
  • the smoking is carried out at a temperature of 14-20°C beside a relative humidity of 85-90 % for 1-3 days depending on the finished product.
  • a procedure for smoking of hens is disclosed in the Austrian Patent No. 329962. It is known that different types of smoked fishes are marketed in large quantities for a long time past mainly in coastal countries. However the conditions of smoking is basically different relative to the smoking of warm-blooded animals. Moreover different technologies exist dedicated nearly completely to each types of fishes in county-by- country and in countryside the details of which are often hidden by the producers.
  • boiled potato is added to traditional home made products having high fat content, e.g. different liver pastes, sausages and minced collops mixtures. Main target of these additives are for providing increased adsorption of fats and added water and consequently reducing the retraction during boiling. Furthermore adding of boiled potato enables the production of finished product in large quantity resulting in a lower consumption of meat ingredient.
  • Dehydrated meat products are disclosed in UK Patent No. 1310348, e.g. preparation of meat-ball wherein scalded vegetables with undestroyed cellular structure, preferably dehydrated potato are added in a quantity of 5-15 % by weight to the sliced and defatted meat.
  • the main target of feeding of vegetable material is to improve the rehydrating character of dried product.
  • a procedure is disclosed in RU Patent No. 1266503 for the preparation of boiled sausage wherein as an additive for "structural upgrading" the mixture of mashed potato and grits garblings in a ratio of 1:1 is added to the pulverized meat.
  • the target of procedure is to reduce the meat content by 30-40 %.
  • a sausage product is prepared by RU Patent No. 1296083 wherein an emulsion is added to the sliced meat, which contains dehydrated dried vegetable material, e.g. potato and other roots in 8-10 % by weight, and fat in a ratio of 1:0,5 relative to the vegetable material.
  • Hungarian Patent No. 207937 describes the application of potato for the preparation of cold smoked mushroom - sausage products.
  • Hungarian Patent No. 205546 describes a smoking preservation method for egg products comprising boiled quail egg without shell covered by vegetable oil.
  • the aim of the invention is to develop a smoked potato product as an important gastronomical assortment expansion wherein due to its preservation for several weeks in a combination with a flavour intensifying effect and then independent and versatile consumption provides alimentation biological benefits for the complex application of potato not known so far.
  • the smoked potato product of the invention is based upon the recognition that potato with neutral taste is intensively able to adsorb the different tastes, e.g. tastes of smoke, salt, garlic and oils, and a simple smoking procedure provides not only new and more intensive tasty effects but in a combination with salt and oil a beneficial and prolonged preservation of potato being ready made for use can be achieved too.
  • the present invention relates to a smoked potato product being as an important gastronomical assortment expansion wherein the potato basic material being ready made for use is conserved by means of flavour intensifying smoking preservation.
  • the smoked potato product of the invention contains about 1% to about 5 % (w/w) salt and about 2% to about 5% (w/w) oil.
  • flavour intensifying seasonings include garlic, onion pepper, strong paprika, curry, chilly etc.
  • the smoked potato of the invention can be used for obtaining a vegetarian gastronomical product family, e. g. potato mince, potato sausage or potato chitterlings. In these products smoked meats are replaced with smoked potato.
  • the vegetarian products of the invention contain about 1% to about 50% smoked potato, furthermore other additives are used in the food industry.
  • the present invention also relates to a process for procedure of smoked potato product.
  • the peeled potato is cut into slices having a thickness of about 6-10 mm, then salted in about 1-5 % by weight and steamed homogeneously in a water bath at about 80- 100°C for about 5-15 min and smoked smoothly with the smoke of hardwood saw-dust for about 10-30 min at about 50-80°C and treated with edible oil in about 2-5 % by weight and finally vacuum-packed.
  • flavour intensifying seasonings include garlic onion, pepper, strong paprika, curry, chilly etc.
  • smoked potato product and its manufacturing process of the invention can be summarised as follows: it provides a reliable storage of potato for several weeks and parallel maintains permanently the specific flavouring effect;
  • potato being ready made for use having alimentation biological benefits not known so far; it is consumable as an independent basic potato product (main meal) or as a product flavoured with spices, moreover acts as a meat replacing flavour carrier raw material or alternatively as an additive; it provides a long-keeping preservation for the new potato by a simple and cost saving preservation technology without the application of chemicals and preservatives.
  • the peeled potato is cut along its largest diameter into slices having a thickness of 6-10 mm or into billets. It is then salted in 1-5 % by weight and steamed homogeneously in a water bath at 80-100°C for 5-15 min and let to drop down. Subsequently it is smoked with the smoke of hardwood saw-dust at 50-80°C for 10-30 min in a suitable smoking equipment engineered for providing the turning and shaking movement of sliced potato and then covered with edible oil in 2-5 % by weight. After the above treatment the smoked potato is vacuum-packed and stored preferably at 5-8°C.
  • the product prepared according to the above-described method is able to maintain its initial texture without any coloration for 3-5 weeks.
  • Smoked potato product is prepared according to the procedure of example 1 but before the smoking step as a flavouring different seasonings, preferably garlic or onion and/or pepper, strong paprika, curry, etc. are added in 1-5 % by weight.
  • the potato prepared for processing can be considered as a carrier of characteristic smoking flavour and used in 1-50 % by weight as a smoked meat replacing flavour carrier raw material and additive in cases of products of the food industry, e.g. sausages, liver sausages, corned hash; then after processing by the known food processing technologies and in request concentrating by mushroom in 5-20 % by weight a new vegetarian gastronomical product family can be obtained in the form of e.g. potato mince, potato sausage, or potato chitterlings.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to a smoked potato product being as an important gastronomical assortment expansion comprising of salt in about 1-5% by weight and oil in about 2-5% by weight, furthermore in a preferred case flavour intensifying seasonings as additives in about 1-5% by weight. The potato raw material is preserved by specific flavouring smoking.

Description

Smoked potato product and process for producing thereof, conservation and flavouring
Field of the invention:
The invention relates to a smoked potato product and a procedure for the preservation and flavouring of the potato via smoking. Due to its special flavour and versatile applicability the smoked potato product provides important gastronomical assortment expansion.
Background of the invention:
Preservation of meats, eggs, vegetables and fruits is an important part of our food industry, consequently the development and research of it is a high priority task of all periods.
Well known and well-tried preservation methods of the food industry are as follows: salting, pickling, heat treatment, smoking, lyophilization (freeze-drying) and preservation by radiation. Lyophilization and preservation by radiation still have not been spread characteristically in the food industry yet.
The above listed preservation methods have an abundant literature. The prior art is represented and summarised in excellent mariner by different preservation and meatpacking handbooks.
Preservation of meat and meat based foods depends on the trend of the number of pathogen micro-organisms being responsible for the deterioration and on the rate of their proliferation. Life supporting parameters and conditions needed for the fastest proliferation of micro-organisms, e.g. presence of water, temperature, pressure, etc. are well known today.
Experts discovered recently that skim-milk cheese and soft cheese manufactured by acidification and seeding can be utilised in the meat-packing as bio-preservatives and stock upgrading solution, since the milk peptide additive obtained without freeze-drying can easily be built into the construction skeleton of the interstitial peptide having been degraded by means of boiling and becomes an important peptide source in combination with it.
The Meat-packing Handbook (Mezόgazdasagi Kiadό, Budapest, 1978. pages 609- 612) describes the operational steps of a procedure for the preparation of stuffed crude meat the order of which comprises the selection of raw material, cooling of raw material with initial chopping, fine chopping, dehumidifying, smoking and bletting. However these preparations have high energy content and do not completely fulfil the demand of the modern eating conditions, those are more fatty and poor in peptide content, consequently their digestion is more disadvantageous relative to the products containing mainly vegetable peptides in high quantity.
The application of Soya as a vegetable peptide is disclosed in US Patent No. 4,332,823. According to this description the raw material is completely meat and meat derived products having been completely emulsified and mixed with a salt concentrate; Soya is mixed to the base for supporting its figurable character and the product is then scalded or boiled.
In cases of different meat derived products the key element of preservation is the smoking according to which the product is placed on a smoker vehicle and smoked at first in a cold smoking chamber and after drying it is smoked at constant temperature and moisture content by the application of a smoke generator. The smoking is carried out at a temperature of 14-20°C beside a relative humidity of 85-90 % for 1-3 days depending on the finished product.
A procedure for smoking of hens is disclosed in the Austrian Patent No. 329962. It is known that different types of smoked fishes are marketed in large quantities for a long time past mainly in coastal countries. However the conditions of smoking is basically different relative to the smoking of warm-blooded animals. Moreover different technologies exist dedicated nearly completely to each types of fishes in county-by- country and in countryside the details of which are often hidden by the producers.
Adding of different vegetables to meat products in boiled forms having low energy, fibrous stuff and starch content are well known. Very often boiled potato is added to traditional home made products having high fat content, e.g. different liver pastes, sausages and minced collops mixtures. Main target of these additives are for providing increased adsorption of fats and added water and consequently reducing the retraction during boiling. Furthermore adding of boiled potato enables the production of finished product in large quantity resulting in a lower consumption of meat ingredient.
Dehydrated meat products are disclosed in UK Patent No. 1310348, e.g. preparation of meat-ball wherein scalded vegetables with undestroyed cellular structure, preferably dehydrated potato are added in a quantity of 5-15 % by weight to the sliced and defatted meat. The main target of feeding of vegetable material is to improve the rehydrating character of dried product.
In UK Patent No. 1022170 a similar application of carbohydrates, e.g. boiled and mashed potato for the preparation of meat products is disclosed.
A procedure is disclosed in RU Patent No. 1266503 for the preparation of boiled sausage wherein as an additive for "structural upgrading" the mixture of mashed potato and grits garblings in a ratio of 1:1 is added to the pulverized meat. The target of procedure is to reduce the meat content by 30-40 %.
A sausage product is prepared by RU Patent No. 1296083 wherein an emulsion is added to the sliced meat, which contains dehydrated dried vegetable material, e.g. potato and other roots in 8-10 % by weight, and fat in a ratio of 1:0,5 relative to the vegetable material. Hungarian Patent No. 207937 describes the application of potato for the preparation of cold smoked mushroom - sausage products.
Hungarian Patent No. 205546 describes a smoking preservation method for egg products comprising boiled quail egg without shell covered by vegetable oil.
According to the prior art the solutions described in the above literature and patents the potato is exclusively used as an additive and binder in cases of preserved food products. The specific flavour preservation of potato being ready made for use within several weeks and then its versatile consumption independently or as a complete replacement of smoked meat is not known so far.
Object and detailed description of the invention:
The aim of the invention is to develop a smoked potato product as an important gastronomical assortment expansion wherein due to its preservation for several weeks in a combination with a flavour intensifying effect and then independent and versatile consumption provides alimentation biological benefits for the complex application of potato not known so far.
The smoked potato product of the invention is based upon the recognition that potato with neutral taste is intensively able to adsorb the different tastes, e.g. tastes of smoke, salt, garlic and oils, and a simple smoking procedure provides not only new and more intensive tasty effects but in a combination with salt and oil a beneficial and prolonged preservation of potato being ready made for use can be achieved too.
The present invention relates to a smoked potato product being as an important gastronomical assortment expansion wherein the potato basic material being ready made for use is conserved by means of flavour intensifying smoking preservation. The smoked potato product of the invention contains about 1% to about 5 % (w/w) salt and about 2% to about 5% (w/w) oil.
Another preferred embodiment of the present invention relates to a smoked potato product containing about 1% to about 5% (w/w) different flavour intensifying seasonings as additives as well. Preferred flavour intensifying seasonings include garlic, onion pepper, strong paprika, curry, chilly etc.
The smoked potato of the invention can be used for obtaining a vegetarian gastronomical product family, e. g. potato mince, potato sausage or potato chitterlings. In these products smoked meats are replaced with smoked potato. The vegetarian products of the invention contain about 1% to about 50% smoked potato, furthermore other additives are used in the food industry.
The present invention also relates to a process for procedure of smoked potato product. The peeled potato is cut into slices having a thickness of about 6-10 mm, then salted in about 1-5 % by weight and steamed homogeneously in a water bath at about 80- 100°C for about 5-15 min and smoked smoothly with the smoke of hardwood saw-dust for about 10-30 min at about 50-80°C and treated with edible oil in about 2-5 % by weight and finally vacuum-packed.
In a preferred embodiment before the smoking the product is flavoured by flavour intensifying seasonings as additives. The flavour intensifying seasonings include garlic onion, pepper, strong paprika, curry, chilly etc.
Advantages of smoked potato product and its manufacturing process of the invention can be summarised as follows: it provides a reliable storage of potato for several weeks and parallel maintains permanently the specific flavouring effect;
- it provides an important gastronomical assortment expansion by the new product prepared from the potato being ready made for use by means of flavour intensifying smoking preservation;
- it provides a complex utilisation of potato being ready made for use having alimentation biological benefits not known so far; it is consumable as an independent basic potato product (main meal) or as a product flavoured with spices, moreover acts as a meat replacing flavour carrier raw material or alternatively as an additive; it provides a long-keeping preservation for the new potato by a simple and cost saving preservation technology without the application of chemicals and preservatives.
The product and process of the invention is described in the following examples.
Example 1
The peeled potato is cut along its largest diameter into slices having a thickness of 6-10 mm or into billets. It is then salted in 1-5 % by weight and steamed homogeneously in a water bath at 80-100°C for 5-15 min and let to drop down. Subsequently it is smoked with the smoke of hardwood saw-dust at 50-80°C for 10-30 min in a suitable smoking equipment engineered for providing the turning and shaking movement of sliced potato and then covered with edible oil in 2-5 % by weight. After the above treatment the smoked potato is vacuum-packed and stored preferably at 5-8°C. The product prepared according to the above-described method is able to maintain its initial texture without any coloration for 3-5 weeks.
Example 2
Smoked potato product is prepared according to the procedure of example 1 but before the smoking step as a flavouring different seasonings, preferably garlic or onion and/or pepper, strong paprika, curry, etc. are added in 1-5 % by weight.
Example 3
The potato prepared for processing can be considered as a carrier of characteristic smoking flavour and used in 1-50 % by weight as a smoked meat replacing flavour carrier raw material and additive in cases of products of the food industry, e.g. sausages, liver sausages, corned hash; then after processing by the known food processing technologies and in request concentrating by mushroom in 5-20 % by weight a new vegetarian gastronomical product family can be obtained in the form of e.g. potato mince, potato sausage, or potato chitterlings.

Claims

Claims
1.) Smoked potato product being as an important gastronomical assortment expansion wherein the potato basic material being ready made for use by means of flavour intensifying smoking preservation comprises salt in 1-5 % by weight and oil in 2-5 % by weight, furthermore in request different flavour intensifying seasonings as additives in 1-5 % by weight.
2.) Procedure of claim 1 wherein as a carrier of the characteristic smoking flavour of products of the food industry it can be used in 1-50 % by weight as a smoked meat replacing flavour carrier raw material and additive for obtaining a vegetarian gastronomical product family, e.g. potato mince, potato sausage, or potato chitterlings.
3.) Procedure for the preservation and flavouring by smoking of potato being ready made for use wherein peeled potato is cut into slices having a thickness of 6-10 mm then salted in 1-5 % by weight and steamed homogeneously in a water bath at 80-100 °C for 5-15 min and subsequently in request is flavoured by flavour intensifying additives preferably by garlic or onion and/or pepper, chili, curry, etc. and then smoked smoothly with the smoke of hardwood saw-dust for 10-30 min at 50-80 °C and treated with edible oil in 2-5 % by weight then vacuum-packed.
EP02807485A 2002-05-31 2002-12-28 Smoked potato product and process for producing thereof, conservation and flavouring Withdrawn EP1511396A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
HU0201839A HUP0201839A2 (en) 2002-05-31 2002-05-31 Smoked potato produce and process for producing thereof, conservation and flavouring
HU0201839 2002-05-31
PCT/HU2002/000176 WO2003101222A1 (en) 2002-05-31 2002-12-28 Smoked potato product and process for producing thereof, conservation and flavouring

Publications (1)

Publication Number Publication Date
EP1511396A1 true EP1511396A1 (en) 2005-03-09

Family

ID=89980486

Family Applications (1)

Application Number Title Priority Date Filing Date
EP02807485A Withdrawn EP1511396A1 (en) 2002-05-31 2002-12-28 Smoked potato product and process for producing thereof, conservation and flavouring

Country Status (4)

Country Link
EP (1) EP1511396A1 (en)
AU (1) AU2002356356A1 (en)
HU (1) HUP0201839A2 (en)
WO (1) WO2003101222A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1399403B1 (en) * 2010-04-08 2013-04-16 Bella Di Cerignola Soc Coop A R L SMOKING PROCEDURE OF TABLE OLIVES.

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3480446A (en) * 1965-02-26 1969-11-25 Red Arrow Products Corp Preparation and use of a smoke-flavored edible oil
US3503747A (en) * 1967-02-16 1970-03-31 Elizabeth Marie Young Potato chips
US5324534A (en) * 1992-11-13 1994-06-28 Mccain Foods, Inc. Method of making flavored potato slices
WO1999023894A1 (en) * 1997-11-12 1999-05-20 California Fire-Roasted, Llc System and method for preparing skinned food products
KR200218082Y1 (en) * 2000-11-06 2001-03-15 심영택 Vinyl Bag for enveloping agricultural Products

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO03101222A1 *

Also Published As

Publication number Publication date
HU0201839D0 (en) 2002-08-28
WO2003101222A1 (en) 2003-12-11
HUP0201839A2 (en) 2004-03-29
AU2002356356A1 (en) 2003-12-19

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