Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1975-02-07
1976-08-17
Hunter, Jeanette M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426269, A23L 1216
Patent
active
039755517
ABSTRACT:
Gelatinized potato pieces containing sufficient generally uniformly dispersed sulfur dioxide to enable the pieces to be protected from microbial contamination even when stored for prolonged periods at ambient temperature. An article of manufacture including ambient temperature, stable, sulfur dioxide-containing gelatinized potato pieces surrounded by a substantially oxygen free environment in a microbe/oxygen impermeable container. The process of treating gelatinized potato pieces to make them microbially stable at ambient temperature during prolonged time periods by dispersing sulfur dioxide through the pieces and protecting them from subsequent contamination. Storage of the pieces in a substantially oxygen free or inert gas environment also enhances flavor stability in the stored products. Products include partially cooked french fry strips which need only to be heated or fried to make ready for consumption, as well as large pieces such as whole potatoes which can be used in such food products as potato salad with no further treatment or heated to make a baked potato.
REFERENCES:
patent: 2506793 (1950-05-01), Kalmar
patent: 2893878 (1959-07-01), Simon
patent: 3063849 (1962-11-01), Nelson
Talburt et al., Potato Processing, Avi. Pub. Co., Westport Conn., 1967, pp. 509-511.
American Potato Company
Hunter Jeanette M.
LandOfFree
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