US4579743A
Expired / Lapsed
US
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Method for preparing par-fried sliced potato products and product thereof
Assignee: CARDINA BIOLOGICALS Ltd
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Filing: 1985-04-29
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Granted: 1986-04-01
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Expires: 2005-04-29
Abstract
Abstract Par-fried sliced potato products storable under refrigeration are prepared. Initially, surface sugar molecules and starch molecules on the sliced potato are cross-linked. The cross-linked potato is then water blanched and soaked in a solution containing an oxidizing agent, a non-reducing sugar, and an antioxidant preservative. The potatoes are then par-fried. The potatoes are then cryogenically cooled and packaged under a blanketing atmosphere containing an N 2 (or other inert gas)- CO 2 mixture. The inert gas/CO 2 mixture inhibits microbiological growth without causing the formation of carboxylic acids. The product is then stored under refrigeration until ready for use. The products have a shelf life of 8-10 weeks when refrigerated.
Inventors
- 👤 William Hullah
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-27 04:32
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/14; A23B7/144; A23B7/148; A23L; A23L19/00; A23L19/10; A23L19/12; A23L19/18
Claims Analysis
Total Claims: 22
Claim 1
Independent Claim
193 words
A method of preparing a par-fried, sliced potato product suitable for refrigerator storage, comprising the steps of: forming cross linkages between labile hydrogen atoms on primary alcohol moieties of starch and sugar molecules on the surface of a raw potatoe slice to form an edible, pharmacologically acceptable, potato slice having ether or ester cross-linkages on the surface thereof; water-blanching said cross-linked potato slice; dipping said water-blanched potato slice in an aqueous solution, comprising an amount of a pharmaceutically acceptable oxidizing agent effective to oxidize all compound present in a reduced state to an oxidized state, about 0.05-0.3% of a non-reducing sugar, and a preserving amount of an antioxidant, for about 30 sec. to 5 min.; par-frying said dipped potato slice to yield a potato slice having a moisture content of 40-65%; defatting said par-fried potato slice to a fat content of 2-5%; cryogenically cooling said par-fried potato slice to a temperature only slightly above the freezing point of said par-fried potato slice; and then packaging said cryogenically cooled potato slices under an atmosphere comprising 10-35% CO 2 , the remainder being inert gas, said atmosphere having no more than about 1.0% residual oxygen.
Claim 2
Independent Claim
193 words
A method of preparing a par-fried, sliced potato product suitable for refrigerator storage, comprising the steps of: forming cross linkages between labile hydrogen atoms on primary alcohol moieties of starch and sugar molecules on the surface of a raw potatoe slice to form an edible, pharmacologically acceptable, potato slice having ether or ester cross-linkages on the surface thereof; water-blanching said cross-linked potato slice; dipping said water-blanched potato slice in an aqueous solution, comprising an amount of a pharmaceutically acceptable oxidizing agent effective to oxidize all compound present in a reduced state to an oxidized state, about 0.05-0.3% of a non-reducing sugar, and a preserving amount of an antioxidant, for about 30 sec. to 5 min.; par-frying said dipped potato slice to yield a potato slice having a moisture content of 40-65%; defatting said par-fried potato slice to a fat content of 2-5%; cryogenically cooling said par-fried potato slice to a temperature only slightly above the freezing point of said par-fried potato slice; and then packaging said cryogenically cooled potato slices under an atmosphere comprising 10-35% CO 2 , the remainder being inert gas, said atmosphere having no more than about 1.0% residual oxygen.
Claim 3
Dependent Claim
39 words
The method of claim 1, wherein said oxidizing agent is an alkali acid pyrophosphate, alkali bisulfite or alkali salt or ethylenediaminetetraacetic acid and said oxidizing agent is present in said solution in an amount between about 0.05 and 1%.
Claim 4
Dependent Claim
15 words
The method of claim 2, wherein said antioxidant comprises about 0.02-1.0% erythorbic or ascorbic acid.
Claim 5
Dependent Claim
21 words
The method of claim 2, wherein said aqueous solution comprises 0.05-1% of an alkali acid pyrophosphate and 0.05-0.3% a non-reducing disaccharide.
Claim 6
Dependent Claim
20 words
The method of claim 4, wherein said alkali acid pyrophosphate is sodium acid pyrophosphate and said non-reducing disaccharide is dextrose.
Claim 7
Dependent Claim
19 words
The method of claim 5, wherein said water-blanching step is performed at about 75°-100° C. for about 3-6 mins.
Claim 8
Dependent Claim
19 words
The method of claim 6, wherein said par-frying step is performed for about 2-4 mins. at about 300°-375° F.
Claim 9
Dependent Claim
15 words
The method of claim 7, wherein said par-frying step is performed at about 325°-350° F.
Claim 10
Dependent Claim
15 words
The method of claim 8, wherein said par-frying step is performed at about 325° F.
Claim 11
Dependent Claim
20 words
The method of claim 7, wherein said cryogenic freezing step cools said potato slice to about +3° to -1° C.
Claim 12
Dependent Claim
20 words
The method of claim 10, wherein said cryogenic freezing step is performed by liquid N 2 or CO 2 refrigeration.
Claim 13
Dependent Claim
50 words
The method of claim 10, wherein said cross-linking step is performed by treating raw trimmed, sliced and peeled potatoes with an aqueous solution containing about 0.01%-0.5% of a cross-linking agent selected from the group consisting of aliphatic dihalides, ether-forming epoxy halogen compounds, phosphorus-containing organic oxidizing compounds and aliphatic acid anhydrides.
Claim 14
Dependent Claim
35 words
The method of claim 12, wherein said cross-linking agent is selected from the group consisting of propylene dichloride, dichloropentanes, ethylene dibromide, glycol dichlorohydrin, dichlorobutane, epichlorohydrin, epibromohydrin, phosphorus oxychloride metaphosphates, polymetaphosphates, succinic anhydride and adipic anhydride.
Claim 15
Dependent Claim
26 words
The method of claim 13, wherein said cross-linking agent is selected from the group consisting of phosphorus oxychloride, alkali metaphosphates, alkali polymetaphosphates, epichlorohydrin and succinic anhydride.
Claim 16
Dependent Claim
13 words
The method of claim 14, wherein said cross-linking agent is an alkali polymetaphosphate.
Claim 17
Dependent Claim
34 words
The method of claim 15, wherein said aqueous solution comprises about 0.02-4% sodium hexametaphosphate and about 0.05 to 1.0% sodium hydroxide and said potato slice is treated for about 30 sec. to 30 mins.
Claim 18
Dependent Claim
26 words
The method of claim 12, wherein said aqueous solution has a pH of about 5-12 and said potato slice is treated for about 30 sec.-30 mins.
Claim 19
Dependent Claim
8 words
The product of the process of claim 1.
Claim 20
Dependent Claim
8 words
The product of the process of claim 4.
Claim 21
Dependent Claim
8 words
The product of the process of claim 6.
Claim 22
Dependent Claim
8 words
The product of the process of claim 16.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1989-03-31 | 1989-09-30 | 1990-04-01 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1993-03-31 | 1993-09-30 | 1994-04-01 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1997-03-31 | 1997-09-30 | 1998-04-01 | $7700.00 | Window Closed / Lapsed |