Process for preparing fat free frozen french fry style potatoes

• US 5,393,544 A
• Filed: 12/20/1993
• Issued: 02/28/1995
• Est. Priority Date: 05/13/1992
• Status: Expired due to Term

• Current Assignee: Lakeside Foods Incorporated
• Original Assignee: David J. Yanda, Scott C. Hannah
• Inventors: Yanda, David J., Hannah, Scott C.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US08/171,341
• Time in Patent Office: 435 Days
• Field of Search: 426/241, 426/243, 426/250, 426/262, 426/268, 426/637, 426/456, 426/464, 426/509, 426/510, 426/482, 426/483, 426/518
• US Class Current: 426/250
• CPC Class Codes: A23L 19/18 Roasted or fried products, e.g. snacks or chips

Abstract

The process for preparing fat-free frozen french fry style potatoes utilizes the steps of: preheating raw peeled potatoes; cutting the preheated and peeled potatoes; blanching the preheated, peeled and cut potatoes to remove excess sugars, to gelatinize starch, to remove the gelatinized starch, and to inactivate the enzymes during subsequent handling, freezing, and holding periods; drying the preheated, peeled, cut, and blanched potatoes; then freezing the reheated, peeled, cut, blanched and dried potatoes; and for convenient handling, packing the frozen potatoes in selected containers which are kept within frozen storage volumes until used in preparing a meal.

Claims

1. A process for producing fat-free frozen french fry style potatoes, comprising:

a) peeling potatoes;

b) preheating the peeled potatoes prior to cutting for a period of time sufficient to reduce shattering and slivering of the potatoes during cutting;

c) cutting the preheated peeled potatoes into potato pieces;

d) blanching the cut potato pieces in a fat-free medium;

e) introducing an edible coloring agent to the cut potato pieces to impart a fried appearance to the potato pieces upon subsequent fat-free cooking;

f) drying the blanched cut potato pieces, wherein after coloring and drying the potato pieces have a solids content of from 30 to 36 percent by weight;

g) freezing the dried potato pieces to produce frozen fat-free potato pieces;

h) mechanically grading the potato pieces, after cutting and prior to packaging, to remove broken bits and slivers that would burn during subsequent fat-free cooking; and

i) packaging the dried, graded, frozen potato pieces, whereby the packaged potatoes are suitable for subsequent fat-free and substantially fat-free cooking to produce french fry style potatoes having an acceptable color and texture.

2. The process of claim 1, further comprising the step of selecting raw potatoes having a specific gravity of from 1.08 to 1.09 prior to peeling the potatoes.

3. The process of claim 2, wherein the blanched, cut potato pieces are dried to a solids content of from 30 to 34 percent by weight.

4. The process of claim 1, wherein the step (a) of peeling the potatoes comprises a first preheating step to loosen the potato skin followed by removal of the loosened skin, and the step (b) of preheating the peeled potatoes comprises a second preheating step.

5. The process of claim 4, wherein the second preheating step is carried out at 140°

F. for 10 minutes.

6. The process of claim 1, wherein the step of blanching the cut potato pieces comprises a first blanching substep in a first fat-free medium, followed by introduction to a second fat-free medium for a second blanching substep, wherein the coloring agent is introduced to the cut potato pieces during the second blanching substep.

7. The process of claim 6, wherein the first blanching substep is carried out in a stream of hot water or steam to gelatinize starch within the potato pieces, remove excess sugars, and inactivate enzymes, and the second blanching substep is carried out in a hot water bath containing the coloring agent.

8. The process of claim 1, wherein the coloring agent is selected from the group consisting of annatto, caramel, dextrose, and mixtures thereof.

9. The process of claim 1, further comprising the step of cooking the frozen potato pieces to produce fat-free or low fat french fry style potatoes.

10. A process for producing fat-free frozen french fry style potatoes, comprising:

a) selecting raw potatoes having a specific gravity of from 1.08 to 1.09;

b) peeling the selected potatoes;

c) preheating the peeled potatoes prior to cutting for a period of time sufficient to reduce shattering and slivering of the potatoes during cutting;

a) cutting the preheated peeled potatoes into potato pieces;

e) blanching the cut potato pieces in a fat-free medium;

f) drying the blanched cut potato pieces to a solids content of from 30 to 36 percent by weight;

g) freezing the dried potato pieces to produce frozen fat-free potato pieces;

h) mechanically grading the potato pieces, after cutting, and prior to packaging, to remove broken bits and slivers that would bum during subsequent fat-free cooking; and

i) packaging the dried, graded, frozen potato pieces, whereby the packaged potatoes are suitable for subsequent fat-free and substantially fat-free cooking to produce french fry style potatoes having an acceptable appearance and texture.

11. A process for producing fat-free frozen french fry style potatoes, comprising:

a) peeling potatoes;

b) preheating the peeled potatoes prior to cutting for a period of time sufficient to reduce shattering and slivering of the potatoes during cutting;

c) cutting the preheated peeled potatoes into potato pieces;

d) blanching the cut potato pieces in a fat-free medium;

e) drying the blanched cut potato pieces to a solids content of from 30 to 36 percent by weight;

f) freezing the dried potato pieces to produce frozen fat-free potato pieces;

g) mechanically grading the potato pieces, after cutting and prior to packaging, to remove broken bits and slivers that would burn during subsequent fat-free cooking; and

h) packaging the dried, graded, frozen potato pieces, whereby the packaged potatoes are suitable for subsequent fat-free and substantially fat-free cooking to produce french fry style potatoes having an acceptable appearance and texture.