Baked potato products and process for preparing same

Abstract

The invention relates to baked potatoes and, particularly, to convenient forms of baked potatoes having an optimally-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. In one preferred form, the product will be in the form of baked potato pieces with the skin attached, preferably having a moisture content of from about 70 to about 75% and flavor and texture profiles characteristic of optimally baked potatoes. A process and an apparatus for preparing the potatoes and a packaged form are also provided. The process calls for freezing a baked potato and subdividing the potato into discrete pieces of a size of from about 0.5 to about 1.5 inches, preferably by means comprising at least one roller pair comprising a plurality of rotatably mounted blades with cutting edges angularly offset (FIG. 7) or diagonally-opposed, spaced cutting blades (FIG. 7).

Description

CROSS REFERENCE TO RELATED APPLICATIONS[0001]This application is a continuation-in-part of two pending US Provisional patent applications, namely U.S. Patent Application No. 60 / 916,328, filed May 7, 2007 and U.S. Patent Application No. 61 / 030,257, filed Feb. 21, 2008.BACKGROUND OF THE INVENTION[0002]The invention relates to baked potatoes and, particularly, to optimally baked potatoes, especially in a convenient form of baked potatoes having a fully-baked flavor and texture which can be simply prepared for serving in any size portion with a minimum of effort. Processes and apparatus for preparing the potatoes and packaged forms are also provided.[0003]Potatoes have been a staple in the diets of many cultures and are currently taking on favor with regard to frequent recommendations to eat foods high in fiber and complex carbohydrates. See, the Dietary Guidelines for Americans, 2005, released Jan. 12, 2005, by HHS and USDA. These Guidelines point out that “major causes of morbidity an...

AI Technical Summary

Benefits of technology

[0089]In an alternative embodiment, the potatoes 11 are shown in FIG. 7A being conveyed into blocker equipment, generally 30, as identified as roller pairs 130, 230 and 330 in this schematic perspective view. It is an advantage of the invention that this embodiment does not require that potatoes be “profiled” or flattened, but flattening is preferred because it tends to limit the production of fine particles. See, step 22 in FIG. 1 herein and the full description herein to flatten the potatoes to a thickness of about an inch or so.

[0090]Typically the pieces from the process and apparatus of this invention will have a minor dimension of about 1 inch and a major dimension of about 1 inch. Obviously, adjustments of the size of the blades and their spacing can provide other sizes, e.g., from about 0.5 in any one linear dimension up to 1.5 inches in any other. It is an advantage of the present invention, with the target size being a one inch cube, that fines are kept to a minimum, e.g., pieces smaller than about 6 mm, will make up less than about 10% by weight, and preferably less than 5% by weight of the total product.

[0091]Pieces within this general size range will be free flowing when frozen, fork or bite-sized for eating and easily measured in portion-controlled amounts. The size of the pieces will be such that does not destroy the texture of the potato pulp, preferably leaving it with the texture and mouthfeel of baked potato as broken apart with a fork in readiness for eating.

[0092]FIG. 8A shows the blocking or cutting procedure from the side in a schematic side elevation. The apparatus 30 includes at least one roller pair comprising diagonally-opposed, spaced cutting blades 132, 132′ for subdividing the potato into discrete pieces. The arrows indicate the rotation of one roller pair, 130 and 130′. The rollers each have sturdy cutting blades 132, 132′ projecting from the roller surfaces. The blades are preferably diagonally aligned, e.g., at an acute angle such as from about 15° to about 60°, typically within the range of from about 20° to about 40°, e.g., from about 25° to about 35°, with respect to a line passing through the axis 134 of one of the rollers, e.g., 130, and will be diagonally opposed from one roller of the pair to the other. The length of the blades 132, 132′ in the direction of the axis 134 of the rollers will typically be less than about 4 inches, say from about 0.5 to 2 inches, e.g., about 1 inch, and the blades will be spaced circumferentially by about an inch or so, and will be axially offset, from one roller to the other, typically by the axial length of the blades, thereby leaving gaps between blades on a roller. The gaps on the two rollers are preferably complimentary. A blade on one roller will preferably be pressed into a potato on one side while an offset blade will be pressed into the other side will be pressed into the other side of the potato. This type of arrangement has been found to provide clean fracturing of the frozen potatoes into good-sized pieces, similar to what one might obtain by breaking up a hot baked potato with care with a fork for eating. The dimensions and spacing of the blades, as well as the degree to which the potatoes are flattened can be varied to obtain the desired product size of product pieces, 11b.

[0093]Broken, frozen potato pieces 11b fall from the blocker 30 and are collected by means not shown. The collected potato pieces are essentially free flowing and will remain so when properly stored under freezer conditions.

[0094]FIG. 11 shows the cutting procedure from the side in a schematic side elevation, which indicates the rotation of the feed rollers 302, 303 and the cutting blades 304, 304′. FIG. 12 shows this arrangement from yet another perspective, and FIG. 13 shows the detail of a feed roller 302, 303 showing raised projections 308 on cylindrical surface 309 which help provide a positive grip and feed of the potatoes 11f through the blocker 30.

Problems solved by technology

Sensory trials indicate that baked potatoes with 75.7% moisture are under-baked and lacking optimum baked potato flavor.

Baked potatoes that are heated to a final moisture content of 66% are considered over-baked (burnt aroma) and have poor textural properties.

The Maillard Reaction is exceedingly complex and results in the formation of a plethora of important flavor and aroma compounds.

Lipid oxidation notes in potato are generally undesirable when levels become elevated and they are the rate limiting components that dictate shelf life of potato products.

When the temperature of baking increases and the moisture content drops more complex thermal reactions begin to occur.

Too little of these components and the flavor will not be perceptible.

Too much and the potato will have a burnt, overcooked flavor that is objectionable to most consumers.

The Mallard reaction compounds are beginning to appear but they are still undeveloped with respect to target baked potato aroma.

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