Food or edible material: processes – compositions – and products – Preserving or modifying color by use of diverse additive
Patent
1985-04-29
1986-04-01
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Preserving or modifying color by use of diverse additive
426393, 426441, 426524, 426637, A23L 1217
Patent
active
045797439
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.sub.2 (or other inert gas)- CO.sub.2 mixture. The inert gas/CO.sub.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.
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Potato Processing by Ara Smith and W. F. Talburt-AVI Publishing Co. 1967, pp. 415-431, "Frozen French Fries and Other Frozen Potato Products".
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Potatoes: Production, Storing, Processing by Ara Smith, AVI Publishing Co. 1977, pp. 491-511, "Pre-Peeled Potatoes".
Cardinal Biologicals, Ltd.
Corbin Arthur L.
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