FR2259543A1 - Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores - Google Patents

Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores

Info

Publication number
FR2259543A1
FR2259543A1 FR7403573A FR7403573A FR2259543A1 FR 2259543 A1 FR2259543 A1 FR 2259543A1 FR 7403573 A FR7403573 A FR 7403573A FR 7403573 A FR7403573 A FR 7403573A FR 2259543 A1 FR2259543 A1 FR 2259543A1
Authority
FR
France
Prior art keywords
cpd
potatoes
amt
pref
org
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.)
Granted
Application number
FR7403573A
Other languages
French (fr)
Other versions
FR2259543B1 (en
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.)
Lesieur Cotelle SA
Original Assignee
Lesieur Cotelle SA
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 Lesieur Cotelle SA filed Critical Lesieur Cotelle SA
Priority to FR7403573A priority Critical patent/FR2259543A1/en
Priority to BE1006409A priority patent/BE824527A/en
Priority to ES434254A priority patent/ES434254A1/en
Priority to DE19752503542 priority patent/DE2503542A1/en
Publication of FR2259543A1 publication Critical patent/FR2259543A1/en
Application granted granted Critical
Publication of FR2259543B1 publication Critical patent/FR2259543B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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

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)
  • Soy Sauces And Products Related Thereto (AREA)

Abstract

Peeled and cut potatoes are treated in aq. bath contg. anti-oxidant, pref. sodium metabisulphite in amt 1-2 g/l organoleptic agent, pref. NaCl in amt 10-10g/l and a water-soluble cpd which gives off a gas creating micropores in the potatoes when heated, pref. an org. acid or polyacid or salt thereof, mineral or org. carbonate, non-toxic org. N cpd. or non-toxic F cpd, in amt 1-50 g/l, then is heated to 110-150 degrees C at press 2-3 kg/cm2 after being introduced into sterilisable packaging which is impervious to air and H2O and is sealed under vacuum. Potatoes can be pre-treated by blanching at 70-110 degrees C and washing with H2O at ambient temp. Micropores enable H2O vapour to escape during cooking, preventing destruction of surfaces of potatoes and 'sparking' of oil or fat during frying.
FR7403573A 1974-02-04 1974-02-04 Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores Granted FR2259543A1 (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
FR7403573A FR2259543A1 (en) 1974-02-04 1974-02-04 Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores
BE1006409A BE824527A (en) 1974-02-04 1975-01-20 IMPROVEMENTS TO THE MANUFACTURING PROCESSES OF PRE-TREATED POTATOES, WITH LONG CONSERVATION, READY TO BE SAUTÉ OR FRIES, AND PRODUCTS OBTAINED BY THESE PROCESSES
ES434254A ES434254A1 (en) 1974-02-04 1975-01-29 Procedure for the manufacture of potatoes previously treated, available to be sauced or fried, which can be preserved during prolonged periods. (Machine-translation by Google Translate, not legally binding)
DE19752503542 DE2503542A1 (en) 1974-02-04 1975-01-29 IMPROVED PROCESS FOR MANUFACTURING PRE-TREATED POTATOES WITH LONGER SHELF LIFE AND PRODUCTS OBTAINED BY THIS PROCESS

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7403573A FR2259543A1 (en) 1974-02-04 1974-02-04 Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores

Publications (2)

Publication Number Publication Date
FR2259543A1 true FR2259543A1 (en) 1975-08-29
FR2259543B1 FR2259543B1 (en) 1978-08-11

Family

ID=9134409

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7403573A Granted FR2259543A1 (en) 1974-02-04 1974-02-04 Preserving ready-to-cook potatoes - by treating with cpd. capable of generating micropores

Country Status (4)

Country Link
BE (1) BE824527A (en)
DE (1) DE2503542A1 (en)
ES (1) ES434254A1 (en)
FR (1) FR2259543A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0820699A2 (en) * 1996-07-26 1998-01-28 Agrico Coöperatieve Handelsvereniging voor Akkerbouwgewassen b.a. Method for preserving tubers
FR2814445A1 (en) 2000-09-26 2002-03-29 Robert Durand Fruits Et Legume Tray for packaging and microwave cooking of potatoes is made from inert plastic with welded film lid
WO2010132713A3 (en) * 2009-05-14 2011-01-06 J. R. Simplot Company New alternatives to french fries

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2033194B1 (en) * 1990-11-08 1994-01-16 Moreno Perea Francisca FRESH POTATO PROCESSING PROCEDURE.
ES2063706B1 (en) * 1993-06-16 1995-07-16 Pedron Antonio Domingo PROCEDURE FOR THE ELABORATION OF FRESH, WHOLE OR CHOPPED POTATOES, PRESERVING ALL THEIR PROPERTIES AND READY FOR FRYING OR COOKING.
ES2113326B1 (en) * 1996-10-16 1998-12-16 Azti Inst Tecnologico Pesquero CONSERVATION PROCEDURE OF FRESH PEELED POTATO.

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0820699A2 (en) * 1996-07-26 1998-01-28 Agrico Coöperatieve Handelsvereniging voor Akkerbouwgewassen b.a. Method for preserving tubers
EP0820699A3 (en) * 1996-07-26 1998-04-29 Agrico Coöperatieve Handelsvereniging voor Akkerbouwgewassen b.a. Method for preserving tubers
FR2814445A1 (en) 2000-09-26 2002-03-29 Robert Durand Fruits Et Legume Tray for packaging and microwave cooking of potatoes is made from inert plastic with welded film lid
WO2010132713A3 (en) * 2009-05-14 2011-01-06 J. R. Simplot Company New alternatives to french fries

Also Published As

Publication number Publication date
FR2259543B1 (en) 1978-08-11
DE2503542A1 (en) 1975-08-07
ES434254A1 (en) 1976-12-16
BE824527A (en) 1975-07-22

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Legal Events

Date Code Title Description
CD Change of name or company name
TP Transmission of property
ST Notification of lapse