WO2001049136A1 - Pomme de terre farcie, procede et appareil - Google Patents

Pomme de terre farcie, procede et appareil Download PDF

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Publication number
WO2001049136A1
WO2001049136A1 PCT/US2000/005268 US0005268W WO0149136A1 WO 2001049136 A1 WO2001049136 A1 WO 2001049136A1 US 0005268 W US0005268 W US 0005268W WO 0149136 A1 WO0149136 A1 WO 0149136A1
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WO
WIPO (PCT)
Prior art keywords
potato
cavity
cooking
vessel
hollow die
Prior art date
Application number
PCT/US2000/005268
Other languages
English (en)
Original Assignee
Purely Supreme Foods, Llc
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 Purely Supreme Foods, Llc filed Critical Purely Supreme Foods, Llc
Priority to AU36119/00A priority Critical patent/AU3611900A/en
Publication of WO2001049136A1 publication Critical patent/WO2001049136A1/fr

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities

Definitions

  • the present invention relates generally to a food product and, more particularly, to a stuffed potato or other potato, and a corresponding manufacturing method and apparatus.
  • Potatoes are low in calories and contain a variety of vitamins, thus being very useful as a food. Moreover, potatoes may be prepared for eating in many ways. For instance, potatoes may be baked, mashed, or boiled. Many people enjoy cooked potatoes mixed with other food items including butter, cheese, meats and vegetables. The food products industry has long recognized the utility in providing consumers with a prepackaged potato product that includes additional food items such as those listed above.
  • United States Patent Number 4,520,034 issued in 1983 to Ishii et al discloses a pasty mass of processed potatoes surrounding an edible filling of seasoned meat, vegetables, or fruit jam. The pasty mass is encased in a skin made from an edible milk protein.
  • United States Patent Number 4,167,588 issued in 1976 to Willard discloses a method of producing a potato mash encased in a fabricated outer skin made of baked potato solids. The process disclosed by Willard was developed to create a potato product that tastes like a fresh baked potato but only requires a few minutes to prepare for eating. The product taught by Ishii departs from a baked potato product altogether, but instead attempts to emulate European potato products such as the Grammelkn ⁇ del. Neither Willard nor Ishii satisfy a consumer's desire for a real baked potato product.
  • Parisienne potatoes are manufactured by cutting small spheres from the flesh of a potato. Because up to eighty percent of the potato is not used in making Parisiennes, manufacturing costs are high unless more of the potato can be used as a food product. Consequently, a need has developed to utilize the entire potato from which Parisiennes are produced.
  • the present invention is directed to a stuffed potato in which a cavity formed in the potato is filled with an edible material.
  • the cavity is a cylindrical cavity that extends completely through the potato along a lengthwise axis such as might be formed during the manufacture of
  • the potato may be partially cooked to allow the consumer to more quickly prepare the stuffed potato for eating.
  • Fig. 1 is a side view of one embodiment of the stuffed potato product of the present invention.
  • Fig. 2 is a sectional view taken along line 2-2 of Fig. 1.
  • Fig. 3 is a flow diagram of one method for producing a stuffed potato according to the present invention.
  • Fig. 4 is a flow diagram detailing the cooking and cooling steps in Fig. 3.
  • Fig. 5 is a flow diagram of a second method for producing a stuffed potato in which Paris Jardin style potatoes are also made from the potato.
  • Figs 6-8. are isometric views showing a potato coring machine constructed according to another embodiment of the invention.
  • stuffed potato 10 includes a hull 12, a cavity 14, and an edible material 16 in cavity 14.
  • Stuffed potato 10 may be formed with or without the skin.
  • cavity 14 traverses a lengthwise axis L completely through hull 12 to utilize the hull left over when a cylindrical core is removed from a whole potato to make Paris Jardin style spherical potato.
  • Cavity 14 is not limited to this configuration. Cavity 14 may pass fully or only partially through hull 12 at any orientation deemed necessary or desirable for a particular stuffed potato product.
  • Cavity 14 may be cylindrical, as shown, or any other shape suitable for holding edible material 16. For an average sized high quality baking potato, it is expected that cylindrical cavity 14 will typically have a diameter of approximately one inch.
  • Edible material 16 represents generally any suitable filling material including, for example, potato mash, vegetables, meats, seafoods, diary products or a mixture of one or more of these items.
  • hull 12 may be raw or cooked and edible material 16 may be raw or cooked, both hull 12 and edible material 16 will be at least partially cooked to allow a consumer to more quickly prepare stuffed potato 10 for eating.
  • material 16 will be fully cooked and hull 12 about 90% cooked in a typical stuffed potato 10. This configuration of stuffed potato 10 allows the consumer to simultaneously heat edible material 16 and finish cooking hull 12 in a relatively short amount of time.
  • Figs. 3 and 4 The overall preparation and packaging process will be described first with reference to the flow diagram of Fig. 3. The details of the cooking and cooling steps will then be described with reference to Fig. 4.
  • Potatoes entering the processing plant are cleaned with purified water or steam in step 20. All water used in the process, including the water used to make steam, is purified by membrane filtration, ozonation, chlorination, ultraviolet light irradiation, or any other suitable purification technique as indicated by step 20 in Fig. 3. Using purified water minimizes bacterial contamination from the beginning of the manufacturing process. In step 22 any potatoes with defects are removed and the remaining raw potatoes are sized and sorted.
  • a potato hull is formed by forming a cavity in each potato. If desired, each hull is partially or fully cooked in step 26. Next, in step 28, the hull is cooled, and in step 30, the desired material is placed into the cavity partially or completely filling the cavity.
  • the stuffed potatoes may optionally be frozen in step 31.
  • the stuffed potatoes may then packaged in step 32, preferably in a clean room.
  • a clean room is an environmentally controlled area used to prevent bacterial contamination of the food products.
  • An exemplary clean room is pressurized with air that has been irradiated with ultra-violet light during working hours and circulated through the clean room at approximately six air changes per hour. The air is treated with ozone during non-working hours.
  • the temperature in the clean room is kept cool and, preferably, separate rooms adjoining the clean room are provided used for decontaminating supplies and employee sanitation.
  • Individual packages of the stuffed potatoes are evacuated, flushed with an inert gas or combination of inert gases with a preselected mixture of O 2 , CO 2 , and N 2 , and rapidly sealed.
  • the flushing gas is selected to provide optimum levels of O 2 and CO 2 (with a balance of N 2 ) to immediately reduce the respiration rate of the potatoes and edible material.
  • MAP Modified Atmosphere Packaging
  • packaging is desirable to prevent recontaminating the cooked food product.
  • the packaged stuffed potatoes are placed in cold storage and possibly frozen as necessary prior to shipping.
  • step 26a the potato hulls are preheated, typically in a hot water bath, until the internal temperature of the hulls reach approximately 115° F.
  • the preheated hulls are placed into a vessel, which is often called a "retort" in the food processing industry, for further cooking and cooling as indicated by step 26b.
  • the hulls may be loaded into baskets, carried on a single or tiered conveyor or placed on shelves to facilitate even cooking.
  • the particular device used to hold the hulls in the vessel is not important to the invention except to the extent the device should allow the hulls to be arranged in a single layer or other configuration that promotes even cooking.
  • step 26c the vessel is sealed and evacuated to a pressure of about 24" Hg as indicated in step 26c. Evacuating the vessel removes air and water vapor that, if it were allowed to remain in the vessel, can act as a thermal barrier that inhibits even cooking.
  • step 26d steam is introduced into the vessel while the vessel is still under a vacuum. Introducing the steam while the vessel is still under vacuum allows any surface moisture or other residual condensate and any condensate in the steam to vaporize as the temperature starts to rise.
  • the temperature in the vessel is initially set to approximately 130° F. To promote more even cooking, the vessel temperature may then be incrementally raised over time in step 26e.
  • the temperature is raised about 6° F per minute for 12 minutes until the cooking temperature of approximately 200° F. is reached.
  • the vacuum is eliminated and the vessel is pressurized as indicated in step 26f.
  • Some steam may be vented, as necessary, to facilitate heat exchange in the vessel.
  • the hulls are cooked under pressure for a predetermined time to achieve the desired texture. For example, a Burbank hull may be cooked for approximately 5 minutes while a Norkotah hull may take 12 minutes.
  • step 28a the pressure is released and any condensate is drained from the vessel as indicated in step 28a and the hulls are allowed to cool to approximately 100° F.
  • step 28b the pressure in the vessel is again reduced to 24" Hg to cool the potatoes to 33°F- 37°F. Cooling occurs through the process of water vaporization -- any residual moisture in the vessel including moisture left on and/or in the hulls vaporized. Transforming this moisture from the liquid state to its gaseous (or vapor) state requires energy, or heat.
  • the pressure is reduced in the vessel, the temperature at which water vaporizes is reduced. As water in the potatoes changes from a liquid to a gas, it acquires heat from the hulls, thus, cooling the hulls.
  • the vacuum is released and the hulls are unloaded to the clean room (step 30 in Fig. 3).
  • One advantage of cooling the potatoes under a vacuum in step 28b is the destruction of pathogens and inactivation of enzymes through rapid pressure reduction. As the pressure is reduced in the steam-heated vessel, water within bacteria cells will vaporize, causing the cells to rupture. Another advantage is the removal of excess moisture from the product.
  • the removal of water from the food product during cooling reduces the rate of water activity that occurs after packaging. Water activity is the direct migration of water molecules from inside the food product to the outside of the food product. The water molecules bring with them any internally surviving microorganisms and they provide the moisture necessary for the bacterial replication that causes spoilage.
  • the amount of water removed from the food product may be controlled by varying degree of cooling vacuum in the vessel and the length of time the vacuum is maintained. Removing excess moisture from the hulls helps ensure a safe food product with a high solid to water ratio that makes a tastier more tender stuffed potato.
  • Fig. 5 illustrates one method of producing a stuffed potato and a plurality of Parisienne style potatoes from a single potato.
  • each potato is prepared for cooking in steps 36 and 38 using conventional techniques and equipment.
  • an intact cylindrical core of the potato is cut and separated from the potato, steps 40 and 42 to form a cavity in the potato.
  • the hull is cooked (step 44), cooled (step 46), stuffed (step 48), and packaged (step 50).
  • the intact cylindrical core is then formed into one or more spherical or Parisienne potatoes (step 52).
  • a spherical core produces minimal waste as the core is formed into one or more spheres.
  • a four inch long core for example, is generally sufficient to form 4 to 5 Parisienne potatoes.
  • Fig. 6 illustrates an apparatus 56 for removing an intact core of a desired shape from a potato 54 or other similar food product.
  • the coring apparatus 56 includes a press 58, a die 60, a plunger 62, and a base 64.
  • Die 60 which is operatively connected to press 58, is an elongated cylinder with sharpened leading edge 66.
  • die 60 may be any shape corresponding to the desired shape of the intact core to be removed from potato 54.
  • Die 60 moves back and forth at the urging of press 58 to cut and then remove the core from potato 54.
  • Potato 54 is mounted to base 64 where it is held stationary throughout the coring process.
  • potato 54 is mounted to base 54 so that potato 54 and die 60 share a nominal common axis L.
  • Plunger 62 is stationary along axis L between potato 54 and leading edge 66 of die 60. Plunger 62 is shaped to fit within hollow die 60 as die 60 is pushed into and pulled away from potato 54.
  • Press 58 may be powered manually, by compressed air, by electricity, or any other suitable energy source.
  • Die 60 may be a single piece, or it may be include a plurality of telescoping modules. Referring now to Figs. 7 and 8, as press 58 pushes die 60 along axis L toward potato 54 as shown in Fig. 7. At the further urging of press 58, die 60 passes around plunger 62 into and through potato 54. Then, as shown in Fig. 8, as press 58 pulls die 60 out of potato 54, core 68 of potato 54 remains intact within die and is extracted from potato 54. When die 60 passes back around plunger 62, plunger 62 forces core 68 out of die 60 where it may be collected for further processing.

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

Abstract

La présente invention concerne une pomme de terre farcie dans laquelle on remplit une cavité creusée dans cette pomme de terre avec une matière comestible. Dans un mode de réalisation préféré de l'invention, cette cavité est une cavité cylindrique qui traverse complètement la pomme de terre sur l'axe de la longueur comme pour la préparation de pommes de terre parisiennes. La pomme de terre peut être partiellement cuite de façon à permettre au consommateur de préparer plus rapidement cette pomme de terre farcie avant de la consommer.
PCT/US2000/005268 2000-01-06 2000-02-28 Pomme de terre farcie, procede et appareil WO2001049136A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU36119/00A AU3611900A (en) 2000-01-06 2000-02-28 Stuffed potato, method, and apparatus

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US47864800A 2000-01-06 2000-01-06
US09/478,648 2000-01-06

Publications (1)

Publication Number Publication Date
WO2001049136A1 true WO2001049136A1 (fr) 2001-07-12

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AU (1) AU3611900A (fr)
WO (1) WO2001049136A1 (fr)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003043443A1 (fr) * 2001-11-23 2003-05-30 Foodwest Oy Produit de legumes, et procede et dispositif de preparation
WO2003086111A1 (fr) * 2002-04-12 2003-10-23 Forsfood Oy Procede et appareil destines a traiter des legumes
ES2258363A1 (es) * 2003-09-17 2006-08-16 Francisco Jose Lopez Aleman Maquina para vaciar y rellenar productos alimentarios.
BE1018533A3 (nl) * 2007-08-21 2011-03-01 Meggle Ag Grillaardappel.
WO2013074590A1 (fr) * 2011-11-14 2013-05-23 Christensen Stanley Procédé de préparation d'un tubercule
US8617629B2 (en) 2011-11-14 2013-12-31 Stanley Christensen Method of preparing a tuber

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2118976A (en) * 1936-06-13 1938-05-31 Larkin Specialty Mfg Company Fruit coring and filling instrument
US3687688A (en) * 1969-10-27 1972-08-29 Rulon Floyd Stapley Method of making potato products
US4507866A (en) * 1983-04-21 1985-04-02 Paul Rimmeir Device for removing portion of a roll and method of using same
JPS60145065A (ja) * 1984-01-05 1985-07-31 S K Satsukou Sangyo Kk じやがいもを主材とする食品の製法
EP0152218A2 (fr) * 1984-02-03 1985-08-21 Witch Chips Ltd. Procédé de préparation d'une pomme de terre farcie et produit ainsi obtenu
US4653393A (en) * 1986-05-27 1987-03-31 Del Monte Corporation Apparatus for peeling pineapples
FR2596958A1 (fr) * 1986-04-15 1987-10-16 Flodor Sa Procede de fabrication de demi-coques de pommes de terre farcies et demi-coques ainsi obtenues
DE3739206A1 (de) * 1987-11-19 1989-06-01 Pabst Gerhard Kartoffelformstuecke, verfahren zu ihrer herstellung und kuechengeraet zur durchfuehrung des verfahrens
US5275071A (en) * 1989-05-22 1994-01-04 461844 Ontario Limited Method for producing a vegetable product
JPH10271964A (ja) * 1997-03-31 1998-10-13 Hisaka Works Ltd 穀類、豆類、根菜類等の加熱調理方法及び装置

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2118976A (en) * 1936-06-13 1938-05-31 Larkin Specialty Mfg Company Fruit coring and filling instrument
US3687688A (en) * 1969-10-27 1972-08-29 Rulon Floyd Stapley Method of making potato products
US4507866A (en) * 1983-04-21 1985-04-02 Paul Rimmeir Device for removing portion of a roll and method of using same
JPS60145065A (ja) * 1984-01-05 1985-07-31 S K Satsukou Sangyo Kk じやがいもを主材とする食品の製法
EP0152218A2 (fr) * 1984-02-03 1985-08-21 Witch Chips Ltd. Procédé de préparation d'une pomme de terre farcie et produit ainsi obtenu
FR2596958A1 (fr) * 1986-04-15 1987-10-16 Flodor Sa Procede de fabrication de demi-coques de pommes de terre farcies et demi-coques ainsi obtenues
US4653393A (en) * 1986-05-27 1987-03-31 Del Monte Corporation Apparatus for peeling pineapples
DE3739206A1 (de) * 1987-11-19 1989-06-01 Pabst Gerhard Kartoffelformstuecke, verfahren zu ihrer herstellung und kuechengeraet zur durchfuehrung des verfahrens
US5275071A (en) * 1989-05-22 1994-01-04 461844 Ontario Limited Method for producing a vegetable product
JPH10271964A (ja) * 1997-03-31 1998-10-13 Hisaka Works Ltd 穀類、豆類、根菜類等の加熱調理方法及び装置

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 009, no. 306 (C - 317) 3 December 1985 (1985-12-03) *
PATENT ABSTRACTS OF JAPAN vol. 1999, no. 01 29 January 1999 (1999-01-29) *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2003043443A1 (fr) * 2001-11-23 2003-05-30 Foodwest Oy Produit de legumes, et procede et dispositif de preparation
WO2003086111A1 (fr) * 2002-04-12 2003-10-23 Forsfood Oy Procede et appareil destines a traiter des legumes
ES2258363A1 (es) * 2003-09-17 2006-08-16 Francisco Jose Lopez Aleman Maquina para vaciar y rellenar productos alimentarios.
BE1018533A3 (nl) * 2007-08-21 2011-03-01 Meggle Ag Grillaardappel.
WO2013074590A1 (fr) * 2011-11-14 2013-05-23 Christensen Stanley Procédé de préparation d'un tubercule
US8617629B2 (en) 2011-11-14 2013-12-31 Stanley Christensen Method of preparing a tuber
GB2509041A (en) * 2011-11-14 2014-06-18 Stanley Christensen Method of preparing a tuber
US8784919B2 (en) 2011-11-14 2014-07-22 Stanley Christensen Method of preparing a tuber
GB2509041B (en) * 2011-11-14 2015-08-05 Stanley Christensen Method of preparing a tuber

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Publication number Publication date
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