Process for preparing french fried potatoes having an extended shelf life at refrigerated temperatures and a reduced reconstitution time

• US 20020127315A1
• Filed: 03/08/2001
• Published: 09/12/2002
• Est. Priority Date: 03/08/2001
• Status: Abandoned Application

• Current Assignee: H.J. Heinz Company (The Kraft Heinz Company)
• Original Assignee: H.J. Heinz Company (The Kraft Heinz Company)
• Inventors: Matthews, James E. Jr., Doan, Craig Howard, Benson, Dwane Bert
• Application Number:
  US09/800,673
• Publication Number:
  US 20020127315A1
• Time in Patent Office: Days
• US Class Current: 426/399
• CPC Class Codes: A23B 7/0053 by direct or indirect contact with heating gases or liquids
• CPC Class Codes: A23B 7/01 by irradiation or electric treatment
• CPC Class Codes: A23B 7/03 Drying raw potatoes
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips
• CPC Class Codes: A23P 20/12 Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering

Abstract

Potato pieces are processed after a primary process by passing the potato products, preferably frozen or chilled, through a pasteurization process. The pasteurization process includes passing the potato products through an impingement oven, a steam tunnel, an ultra violet (UV) light exposure tunnel, radurization equipment, or combinations thereof, for thermal and/or non-thermal pasteurizing, in a clean room, to reduce or eliminate microbial load on the potato pieces.

Claims

1. A method of preparing French fried potato pieces comprising the steps of:

obtaining chilled, par-fried potato pieces; and

surface pasteurizing the potato pieces in a pasteurization apparatus having an exit into a clean room environment.

2. A method in accordance with claim 1, wherein the surface pasteurizing step comprises surface pasteurizing in a pasteurization apparatus selected from the group consisting of an impingement oven, a steam tunnel, an ultra violet light tunnel, and radurization equipment.

3. A method in accordance with claim 1, further comprising:

chilling the potato pieces in a clean room environment after the step of surface pasteurizing the potato pieces in a pasteurization apparatus.

4. A method in accordance with claim 1, further comprising:

aseptically packaging the potato pieces in a clean room environment after the step of surface pasteurizing the potato pieces in a pasteurization apparatus.

5. A method in accordance with claim 1, further comprising:

packaging the potato pieces in a modified atmosphere in a clean room environment after the step of surface pasteurizing the potato pieces in a pasteurization apparatus.

6. A method in accordance with claim 5, wherein the potato pieces packaged in a clean room environment have a shelf life of at least 60 days at refrigerated temperatures.

7. A method of preparing French fried potato pieces comprising the steps of:

obtaining chilled, par-fried potato pieces; and

surface pasteurizing the potato pieces in a pasteurization apparatus having an exit into a clean room environment, the surface pasteurizing providing at least one final microbial count selected from the group consisting of;

less than 1.0-3.0 log CFU/g aerobic plate count;

less than 1.0 to 1.0 log CFU/g coliforms;

less than 1.0 to 1.0 log CFU/g Escherchia coli;

less than 1.0 to 1.0 log CFU/g Staphylococcus aureus;

less than 1.0 to 1.0 log CFU/g molds; and

less than 1.0 to 1.0 log CFU/g yeasts;

wherein the potato pieces are negative for Listeria monocytogenes, Salmonella, Clostridium botulinum, Escherichia coli O157;

H7, and Staphylococcus aureus.