Food or edible material: processes – compositions – and products – Direct application of electrical or wave energy to food... – Heating by electromagnetic wave
Reexamination Certificate
1998-04-13
2001-01-30
Corbin, Arthur L. (Department: 1761)
Food or edible material: processes, compositions, and products
Direct application of electrical or wave energy to food...
Heating by electromagnetic wave
C426S506000, C426S511000, C426S523000, C426S637000
Reexamination Certificate
active
06180145
ABSTRACT:
TECHNICAL FIELD
This invention relates in general to a process for preparing a potato and, more particularly, to cooking the potato and rehydrating the cooked potato.
BACKGROUND OF THE INVENTION
Value added and convenient food items such as prepared salad mixes, pre-cooked pasta mixes and pre-cooked meats are currently being introduced to the general public and food service at a fast pace. However, there have not been significant introductions of refrigerated or shelf stable pre-cooked potato products. Baked potatoes are a significant component of the American diet. It takes an average of between 45 minutes and an hour to cook a potato in a conventional oven or a convection oven to achieve a great tasting baked potato. Individual potatoes may be cooked faster in a microwave or steam oven. A single potato can be cooked in a microwave oven or a steam oven in 8 to 30 minutes depending on the size of each individual potato. However, potatoes cooked in a microwave oven or a steam oven do not have the same preferred dry fluffy texture and flavor of a baked potato.
SUMMARY OF THE INVENTION
According to principles of the present invention, a process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. Potatoes are cooked then rehydrated. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are rehydrated by soaking in a solution.
According to further principles of the present invention, the potatoes are pierced before rehydrating. Piercing the potatoes improves rehydration time and effectiveness.
Other objects, advantages, and capabilities of the present invention will become more apparent as the description proceeds.
REFERENCES:
patent: 2130533 (1938-09-01), Barton
patent: 3009816 (1961-11-01), Hendel
patent: 4906483 (1990-03-01), Klous
patent: 5221548 (1993-06-01), Walton
patent: 486136 (1976-07-01), None
patent: 2197175 (1988-05-01), None
patent: 3-133356 (1991-06-01), None
Corbin Arthur L.
Hopkins, Roden, Crockett, Hansen & Hoopes
T & M Potato, LLC
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