WO2000062627A1

WO2000062627A1 - Process for preparing pre-cooked potatoes

Info

Publication number: WO2000062627A1
Application number: PCT/US1999/007500
Authority: WO
Inventors: John Ricks
Original assignee: John Ricks
Priority date: 1999-04-16
Filing date: 1999-04-16
Publication date: 2000-10-26

Abstract

A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed (10). They are next perforated (20) and then coated (30) with an edible oil. The potatoes are cooked (40) by heating the core to between about 195 and 200 °F and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells (50). The rehydrated potato has an extended shelf life with improved appearance, taste, and texture.

Description

PROCESS FOR PREPARING PRE-COOKED POTATOES

TECHNICAL FIELD

This invention relates in general to a process for preparing a potato and, more

particularly, to cooking the potato and rehydrating the cooked potato.

BACKGROUND OF THE INVENTION

Value added and convenient food items such as prepared salad mixes, pre¬

cooked pasta mixes and pre-cooked meats are currently being introduced to the

general public and food service at a fast pace. However, there have not been

significant introductions of refrigerated or shelf stable pre-cooked potato products.

Baked potatoes are a significant component of the American diet. It takes an average

of between 45 minutes and an hour to cook a potato in a conventional oven or a

convection oven to achieve a great tasting baked potato. Individual potatoes may be

cooked faster in a microwave or steam oven. A single potato can be cooked in a

microwave oven or a steam oven in 8 to 30 minutes depending on the size of each

individual potato. However, potatoes cooked in a microwave oven or a steam oven do

not have the same preferred dry fluffy texture and flavor of a baked potato.

SUMMARY OF THE INVENTION

According to principles of the present invention, a process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance,

taste, and texture of the potatoes. Potatoes are cooked then rehydrated. The potatoes

are cooked by heating the core to between about 195 and 200°F and holding for about

15 minutes. The cooked potatoes are rehydrated by soaking in a solution.

According to further principles of the present invention, the potatoes are

pierced before rehydrating. Piercing the potatoes improves rehydration time and

effectiveness.

Other objects, advantages, and capabilities of the present invention will become

more apparent as the description proceeds.

BRIEF DESCRIPTION OF THE DRAWINGS

Figure 1 is a flow chart showing a preferred embodiment of the process of the

present invention.

DETAILED DESCRIPTION OF THE INVENTION

Figure 1 is a flow chart showing a preferred embodiment of the present

invention. First, the potatoes are washed 10 with water and a soft bristled brush.

Washing the potatoes removes all foreign material such as soil. Next the potatoes are

pierced 20 to cause perforations in the potatoes. The perforations are spaced apart on

the surface of the potatoes and extend entirely through the potatoes. The potatoes are

pierced 20 between about 5 to about 50 times. Perforating 20 the potatoes allows moisture to easily and evenly escape during cooking. Alternatively, the potatoes are

pierced 20 after cooking 40 and before rehydrating 50.

The perforated potatoes are next coated 30 with an edible oil. Dipping or

rubbing the potato with an edible oil helps the potato skin or jacket retain moisture

when exposed to high heat. The potato skin or jacket is more flexible after cooking

when treated with an edible oil than it would be if untreated.

The coated potatoes are cooked 40. The potatoes are cooked by raising the core

temperature of the potatoes to between about 195 and 200°F. Raising the core

temperature of the potatoes is accomplished using any cooking process. For example,

the potatoes may be steamed, baked, boiled, or microwaved. Additionally, any

combination of cooking processes may be used to heat the potatoes.

The potatoes are cooked between about 200 degrees and about 450°F.

Preferably, the potatoes are cooked between about 230 and about 260°F in a

convection oven. The preferred method yields potatoes having a more fluffy and

mealy texture and a better color. Additionally, moisture is added to the hot air during

cooking. The moisture helps keep the potato skin or jacket from dehydrating

excessively during the cooking process.

Moisture is driven out of the potato during the cooking process. As a potato is

heated from the outside to the center, the outside area just inside the skin or jacket

tends to become more depleted of water than the rest of the potato. The cells in this

area shrink causing the skin or jacket to have shriveled and unacceptable appearance when cooled. Piercing the potato enhances the appearance and more evenly

distributes the loss of moisture from the potato.

After cooking, the potatoes are rehydrated 50. The potatoes are rehydrated by

soaking in water or exposing to steam. Alternatively, the potatoes are rehydrated with

other soluble solutions. Preferably, the soluble solution contains a combination of

some or all of the following: salt, potassium sorbate, citric acid, ascorbic acid and,

sodium acid pyrophosphate. The potatoes may be rehydrated at any temperature

below about 180°F. Temperatures higher than 180°F tend to cook the potatoes more.

Preferably, the potatoes are rehydrated at between 140 and 160°F. Rehydrating fills

the cells of the potato so that the skin or jacket appearance is that of a potato that has

not been dehydrated in the cooking process. The skin has the feel of a tight natural

looking potato exterior. Potatoes which have been perforated before rehydrating have

an unexpected improvement in the texture and flavor of the potato.

After rehydrating the potatoes, they are cooled 60. The potatoes are cooled

60 to a temperature of between 32 degrees and 50 degrees before packaging.

The potato are packaged in a film bag, a tray over wrapped with film, or a box.

Preferably, the potatoes are packages with a modified atmosphere to improve shelf

life.

The potatoes are next reheated 70 for consumption. They are reheated 70 in a

microwave oven. Alternatively, they are reheated 70 In conventional oven, a

convection oven, or a steam oven. Potatoes cooked using the process of the present invention have an unexpected fluffy light texture and natural flavor after the potatoes

has been reheated 70 in a microwave oven.

EXAMPLES

In each example one half of the potatoes were processed in accordance to the

embodiments of the present invention the other half (control) were processed using

normal cooking procedures.

EXAMPLE 1

Raw potatoes (Russet Burbank) were washed and one half were treated with an

edible oil, the outer skin pierced with a sharp object, and all of the potatoes were

placed in a 425°F convection oven without the introduction of moisture. Potatoes

were heated to a core temperature of 175°F and held at that temperature for about 5

minutes. One half of the potatoes were dipped in an aqueous solution for about 10

minutes to rehydrate the outer skin. The other half (control) were not treated in an

aqueous solution. After cooling, the skin appearance on the potatoes dipped in the

aqueous solution was good, the control potatoes were shriveled. The control when

reheated in the microwave had a lumpy and firm texture. The color was off white and

the flavor was poor. The rehydrated potatoes when reheated in the microwave oven

had a smoother texture and better flavor. EXAMPLE 2

Raw potatoes (Russet Burbank) were washed and one half were treated with an

placed in a 350°F convection oven. Potatoes were cooked to a core temperature of

about 193°F and held at that temperature for about 15 minutes. One half of the

potatoes were then put in an aqueous solution for about 10 minutes the other half

(control) was not rehydrated. After cooling, The outer skin of the potatoes dipped in

the aqueous solution was very good in appearance. The control's appearance was very

poor. The potatoes were microwaved for about 2 minutes. The texture was good

except for the control which was poor, lumpy, and appeared solid. The color was

poor. The flavor was good.

EXAMPLE 3

Raw potatoes (Russet Burbank) were washed and one half were treated with an

placed in a 225°F convection oven. The potatoes were cooked to a core temperature of

about 182°F and held at that temperature for about 45 minutes. One half of the

(control) was not rehydrated. After cooling, the outer skin appearance of the potatoes

dipped in the aqueous solution was very good. The control was poor. Potatoes were

then microwaved for about 2 minutes, the control texture was poor, lumpy, and solid in appearance. The rehydrated potatoes' texture was good. The color was good and

the flavor good.

EXAMPLE 4

Raw potatoes (Russet Burbank) were washed and one half were treated with an

placed in a 250°F convection oven. Potatoes were cooked to a core temperature of

about 197°F and held at that temperature for about 45 minutes. One half of the

dipped in the aqueous solution was excellent. The control was poor. The potatoes

were then microwaved for about 2 minutes. The control was lumpy. The texture of

the rehydrated potatoes was light and fluffy and their appearance was excellent. The

color was excellent and the flavor was excellent.

SUMMARY OF THE EXAMPLES

The following chart is a summary of the examples cited. The results have been

rated numerically as follows: 1-2 (very poor), 3-5 (poor), 6-7 (good), 7-8 (very good),

9-10 (excellent)

Dwell time is the temperature the potatoes were held after the potatoes reached

the core temperature in the preceding column.

Claims

CLAIMSWHAT IS CLAIMED IS:

1. A process for preparing potatoes, the process comprising:

(a) cooking the potatoes; and,

(b) rehydrating the potatoes.

2. The process of claim 1 wherein the potatoes are cooked by

(a) raising the core temperature of the potatoes to between about 195

and about 200 degrees Fahrenheit; and,

(b) holding the core temperature of the potatoes between about 195

and about 200 degrees Fahrenheit for about 15 minutes.

3. The process of claim 1 wherein the potatoes are cooked by baking.

4. The process of claim 3 wherein the potatoes are baked at between about

200 and about 450 degrees Fahrenheit.

5. The process of claim 3 wherein the potatoes are baked at between about

230 and about 260 degrees Fahrenheit.

6. The process of claim 1 wherein the potatoes are cooked by steaming.

7. The process of claim 6 wherein the potatoes are steamed at between

about 200 and about 450 degrees Fahrenheit.

8. The process of claim 6 wherein the potatoes are steamed at between

about 230 and about 260 degrees Fahrenheit.

9. The process of claim 1 wherein the potatoes are cooked by boiling.

10. The process of claim 9 wherein the potatoes are boiled at between about

200 and about 450 degrees Fahrenheit.

11. The process of claim 9 wherein the potatoes are boiled at between about

230 and about 260 degrees Fahrenheit.

12. The process of claim 1 wherein the potatoes are cooked by

microwaving.

13. The process of claim 1 wherein the potatoes are rehydrated by soaking

in a solution.

14. The process of claim 13 wherein the soaking solution is at a temperature less than about 180 degrees Fahrenheit.

15. The process of claim 13 wherein the soaking solution is at a temperature

between about 100 and about 160 degrees Fahrenheit.

16. The process of claim 13 wherein the soaking solution includes water.

17. The process of claim 13 wherein the soaking solution further includes

additives selected from the group consisting of salt, potassium sorbate, citric acid,

ascorbic acid, and sodium acid pyrophosphate.

18. The process of claim 1 further including piercing the potatoes before

soaking.

19. The process of claim 1 further including coating the potatoes with an

edible oil before cooking.

20. The process of claim 1 further including:

(a) cooling the potatoes after rehydrating; and,

(b) reheating the potatoes.