U.S. patent application number 12/598960 was filed with the patent office on 2010-10-07 for baked potato products and process for preparing same.
This patent application is currently assigned to NONPAREIL CORPORATION. Invention is credited to Roman J. Bogdanowicz, John C. Kerr, Lynn T. Pajaree, Sylvester L. Woodland.
Application Number | 20100255176 12/598960 |
Document ID | / |
Family ID | 39943997 |
Filed Date | 2010-10-07 |
United States Patent
Application |
20100255176 |
Kind Code |
A1 |
Kerr; John C. ; et
al. |
October 7, 2010 |
BAKED POTATO PRODUCTS AND PROCESS FOR PREPARING SAME
Abstract
The invention relates to baked potatoes and, particularly, to
convenient forms of baked potatoes having an optimally-baked flavor
and texture which can be simply prepared for serving in any size
portion with a minimum of effort. In one preferred form, the
product will be in the form of baked potato pieces with the skin
attached, preferably having a moisture content of from about 70 to
about 75% and flavor and texture profiles characteristic of
optimally baked potatoes. A process and an apparatus for preparing
the potatoes and a packaged form are also provided. The process
calls for freezing a baked potato and subdividing the potato into
discrete pieces of a size of from about 0.5 to about 1.5 inches,
preferably by means comprising at least one roller pair comprising
a plurality of rotatably mounted blades with cutting edges
angularly offset (FIG. 7) or diagonally-opposed, spaced cutting
blades (FIG. 7).
Inventors: |
Kerr; John C.; (Pocatello,
ID) ; Woodland; Sylvester L.; (Blackfoot, ID)
; Bogdanowicz; Roman J.; (Blackfoot, ID) ;
Pajaree; Lynn T.; (Pocatello, ID) |
Correspondence
Address: |
THADDIUS J. CARVIS
102 NORTH KING STREET
LEESBURG
VA
20176
US
|
Assignee: |
NONPAREIL CORPORATION
Pocatello
ID
|
Family ID: |
39943997 |
Appl. No.: |
12/598960 |
Filed: |
May 6, 2008 |
PCT Filed: |
May 6, 2008 |
PCT NO: |
PCT/US2008/062768 |
371 Date: |
April 14, 2010 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
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12115839 |
May 6, 2008 |
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12598960 |
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60916328 |
May 7, 2007 |
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61030257 |
Feb 21, 2008 |
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60916328 |
May 7, 2007 |
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61030257 |
Feb 21, 2008 |
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Current U.S.
Class: |
426/637 ;
426/393; 99/357; 99/537 |
Current CPC
Class: |
A23N 15/00 20130101;
A23N 7/02 20130101; B26D 1/38 20130101; A23B 7/0408 20130101; A23L
19/12 20160801; B26D 7/06 20130101 |
Class at
Publication: |
426/637 ;
426/393; 99/357; 99/537 |
International
Class: |
A23L 1/216 20060101
A23L001/216; A23P 1/00 20060101 A23P001/00; A23L 3/36 20060101
A23L003/36; A47J 37/01 20060101 A47J037/01; A47J 43/04 20060101
A47J043/04 |
Claims
1. A baked potato product comprising discrete pieces of frozen
baked potato including the skin.
2. A frozen baked potato product according to claim 1, which meets
criteria for flavor and texture associated with an optimally-baked
potato.
3. A baked potato product according to claim 1, wherein the product
is a frozen baked potato which meets criteria for flavor and
texture associated with an optimally-baked potato the moisture
content of the potato is within the range of from about 70 to about
75%, and the potato is divided into discrete pieces of a size of
from about 0.5 to about 1.5 inches, wherein potato skin is attached
to baked potato pulp.
4. A baked potato product according to claim 2, wherein the Total
Strecker Aldehydes is within the range of from about 2000 to about
10,000 nanograms (ng), as measured according to Example 5.
5. A baked potato product according to claim 2, wherein the Total
Pyrazines is within the range of from about 1000 to about 10,000
ng, as measured according to Example 5.
6. A baked potato product according to claim 2, wherein the texture
of the pulp exhibits an average rigidity of from about 85 to about
105 and an average mean load of from about 75 to about 110.
7. A baked potato product according to claim 2, wherein the texture
of the peel exhibits an average peak load of from about 800 to
about 1500 grams.
8. A baked potato product according to claim 2, wherein the peel
has been rehydrated and the texture of the peel exhibits an average
peak load of from about 500 to about 750 grams.
9. A baked potato product according to claim 2, wherein the peel
exhibits an average deformation at peak load without rehydration of
from about 12.5 to about 17.5 grams.
10. A baked potato product according to claim 2, wherein the peel
has been rehydrated and the texture of the peel exhibits an average
deformation at peak load of from about 6.0 to about 9.0 grams.
11. A baked potato product according to claim 2, wherein the peel
the texture of the peel exhibits an average work done to hardness
without rehydration of from about 2700 to about 5600 grams.
12. A baked potato product according to claim 2, wherein the peel
has been rehydrated and the texture of the peel exhibits an average
work done to hardness of from about 1600 to about 2600 grams.
13. A baked potato product according to claim 2, wherein the
moisture content of the potato is within the range of from about 70
to about 75%.
14. A baked potato product according to claim 2, wherein the
moisture content of the potato is within the range of from about 70
to about 74%.
15. A baked potato product according to claim 2, wherein the Iodine
Index is within the range of from about 0.2 to about 0.4.
16. A baked potato product according to claim 2, wherein a majority
of potato skin in the product is attached to baked potato pulp.
17. A baked potato product according to claim 2, wherein the potato
is divided into discrete pieces of a size of from about 0.5 to
about 1.5 inches.
18. A process for making a potato product according to claim 1,
which comprises: baking a potato to a moisture content of from 70
to 75 percent; freezing the potato; subdividing the potato into
discrete pieces of a size of from about 0.5 to about 1.5 inches;
packaging the discrete pieces of potato product under frozen
conditions to maintain a flowable characteristic.
19. (canceled)
20. (canceled)
21. An apparatus for making a potato product according to claim 1,
which comprises: means for baking a potato to a moisture content of
from 70 to 74 percent; means for freezing the potato; means for
subdividing the potato into discrete pieces; and means for freezing
the discrete pieces of potato product.
22. (canceled)
23. An apparatus according to claim 21, wherein the potato is
divided into discrete pieces of a size of from about 0.5 to about
1.5 inches.
24. (canceled)
25. (canceled)
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This application is a continuation-in-part of two pending US
Provisional patent applications, namely U.S. Patent Application No.
60/916,328, filed May 7, 2007 and U.S. Patent Application No.
61/030,257, filed Feb. 21, 2008.
BACKGROUND OF THE INVENTION
[0002] The invention relates to baked potatoes and, particularly,
to optimally baked potatoes, especially in a convenient form of
baked potatoes having a fully-baked flavor and texture which can be
simply prepared for serving in any size portion with a minimum of
effort. Processes and apparatus for preparing the potatoes and
packaged forms are also provided.
[0003] Potatoes have been a staple in the diets of many cultures
and are currently taking on favor with regard to frequent
recommendations to eat foods high in fiber and complex
carbohydrates. See, the Dietary Guidelines for Americans, 2005,
released Jan. 12, 2005, by HHS and USDA. These Guidelines point out
that "major causes of morbidity and mortality in the United States
are related to poor diet and a sedentary lifestyle." This is in
accord with The Surgeon General's Report on Nutrition and Health.
Washington, D.C.: US Dept of Health and Human Services; 1988 and
DHHS(PHS) publication No. 88-50210. The Surgeon General's report
states, "For two out of three adult Americans who do not smoke and
do not drink excessively, one personal choice seems to influence
long-term health prospects more than any other: what we eat." (p1)
The report goes on to point out that the type and amount of foods
are implicated in general health.
[0004] Potatoes are the most widely grown tuber crop in the world.
Potatoes are native to Peru, where they were first cultivated by
the Incas; and they remain an important to the culture of the
Andes, where a wide variety is grown with a diversity of colors and
shapes. They were then introduced to Europe and the rest of the
world by returning Europeans. Potatoes now available in North
America include many varieties developed there and in Europe. They
are important nutritionally and are consumed in large quantities
due to their eating qualities.
[0005] Nutritionally, potatoes are best known for their
carbohydrate content (approximately 26 grams in a medium potato).
Starch is the predominant form of carbohydrate found in potatoes. A
small but significant portion of the starch in potatoes is
resistant to enzymatic digestion in the stomach and small intestine
and reaches the large intestine essentially intact. This resistant
starch is considered to have similar physiological effects and
health benefits of fiber.
[0006] From a consumer standpoint, potatoes are often grouped into
two broad categories--boiling potatoes and baking potatoes. This is
not a technical distinction, but a traditional one, with the
principal difference between the two types being that boiling
potatoes hold up better to liquids because of the amount and nature
of starch they contain. Baking potatoes are relatively high in a
starch called amylose. Boiling potatoes have less amylose and
contain more amylopectin, a type of starch that holds the potato
together when boiling or in soup and stews. Amylose is a linear
polymer of glucose linked with mainly .alpha. (1.fwdarw.4) bonds.
Amylopectin is a highly branched polymer of glucose linked in a
linear way with .alpha. (1.fwdarw.4) bonds while branching takes
place with a (1.fwdarw.6) bonds occurring every 24 to 30 glucose
units. The degree of cooking of a particular type of potato can be
judged by a number of factors, including the association of the
types of starch and their degree of crystallinity.
[0007] Boiling potatoes are considered by many as waxy potatoes,
due to their high amylopectin contents. They come in a variety of
shapes and can be long or round. They typically have a thin, smooth
skin and an almost waxy flesh or pulp. They are relatively high in
moisture and sugar, but low in starch. This type of potato can be
mashed but the results tend to be thicker and lumpier than achieved
for baking potatoes. Often thought of as being boiling varieties
are those sold as round white, round red, yellow potato, red
potato, salad potato, la soda, red la rouge, red Pontiac, red
nordland, red bliss, yellow Finnish, ruby crescent, and Australian
crescent.
[0008] Baking potatoes are often thought of as starchy due to their
different starch makeup and the way they respond to baking. In
appearance, they tend to be long and have a coarse, cork-like skin.
They are high in amylose starch, with a dry, mealy texture. But,
the pulp turns light and fluffy when cooked. Russets are generally
preferred and are typically known as Russet Norkotah, Russet
Burbank, Russet Arcadia, Norgold Russet, Russet Goldrush, Long
White (or White Rose or California Long White), and Idaho (which is
loosely used to describe Russets).
[0009] As noted the distinction between baking and boiling potatoes
is traditional, but both types can be baked to provide a
combination of a complex flavor development and skin and pulp
texture. When optimally baked, potatoes are an irresistible food to
some. The optimally-baked potato offers a combination of flavor,
texture and mouthfeel that, while highly desired, is often missed
due to the time and care involved in preparation. Even the aroma
that fills the room when baked potatoes are reaching the most
desired degree of baking is thought by many to be irresistible but
is not always achieved. There has not, heretofore, been a way to
capture all of the pleasures of a baked potato without the long
baking times.
[0010] The optimally baked potato will have its moisture reduced
from about 78 to 81% as the norm for a raw Russet potato to about
72%. The optimally baked potato will have a flavor and aroma based
on compounds generated, principally by the Maillard reaction,
during the baking. Additionally, it will have a dry, fluffy, mealy
texture that still offers resistance to the bite but then quickly
becomes smooth like mashed potatoes in the mouth. During baking,
the peel (also sometimes referred to as a skin) is dried along with
a layer of directly underlying pulp (e.g., extending up to 5 mm,
but generally from 1 to 3 mm). This drying is necessary to the
optimum flavor development and adds a desirable texture to the
final product. However, in some cases the peel and the underlying
pulp can form a tough exterior that is not fully desirable to some
when eaten.
[0011] Baked potatoes should not be under cooked (e.g., moisture
reduced to only about 76%) where the resistance to bite is
excessive and the flavors are not fully developed. And, they should
not be over baked to the point (e.g., to about 66% and below) that
they are too dry and or have a burnt flavor or aroma. Excessive
moisture reduction is evidenced by decreased textural quality and
undesirable flavor development. The textural properties of an
optimally baked potato can be measured by textural methods.
[0012] The baking process also ruptures cell walls holding the
starch, which is initially a crystalline complex of amylose and
amylopectin, and makes the amylose readily extractable. Thus, tests
showing the degree of amylose extraction, like a simple Iodine
Index, can be used as an objective test to gauge the degree of
baking and thus help identify an optimally baked potato.
[0013] To date it has not been possible to provide the eating
advantages of an optimally baked potato in a convenient form useful
for home or institutional reheating. When optimally baked, there
can be problems with skin texture. When baked and left whole, there
can be problems of portion control and packaging. Also, when fully
baked, frozen and reheated, there can be problems with diminished
textural appeal of the peel and/or pulp. When less than fully
baked, there is a significant loss in eating quality due to a lack
of flavor and texture. When fully baked and mashed, there is a loss
of texture.
[0014] There remains a current need for improvements that would
permit the enjoyment of a properly baked potato with simple and
minimal effort for preparation for consumption.
BRIEF DESCRIPTION OF THE INVENTION
[0015] The invention addresses the need for products, processes and
products that would permit the enjoyment of a properly baked potato
with simple and minimal effort for preparation for consumption.
[0016] It is an object of the invention to provide improvements in
baked potatoes providing enhanced consumer convenience.
[0017] It is an object of a preferred aspect of the invention to
provide processing, apparatus and product improvements in baked
potatoes.
[0018] It is another object of several preferred aspects of the
invention to provide processing, apparatus and product improvements
in baked potatoes that permit the enjoyment of an optimally baked
potato with simple and minimal effort for preparation.
[0019] It is yet another object of preferred aspects of the
invention to provide processing, apparatus and product improvements
in baked potatoes that enable easy home and institutional
preparation of an optimally-baked potato in terms of taste and
texture.
[0020] It is yet another object of preferred aspects of the
invention to provide processing, apparatus and product improvements
in baked potatoes that provide the eating pleasure of baked potato
with good taste and a pleasing texture of both skin and potato pulp
with minimal trouble for preparation.
[0021] It is yet another object of preferred aspects of the
invention to provide processing, apparatus and product improvements
in baked potatoes that enable enjoyment of baked potatoes having
good taste and texture which can be packaged with various toppings,
some of which have been considered incompatible with a properly
baked potato prepared for reheating.
[0022] These and other objects are achieved by the invention, in at
least its preferred aspects, which provides improved baked potato
processing, apparatus and products.
[0023] In one aspect, the invention provides a frozen baked potato
which meets criteria for flavor and texture associated with an
optimally-baked potato.
[0024] In another aspect, the invention provides a baked potato
product, comprising: discrete pieces of frozen baked potato
including the peel, preferably wherein the peel has been rehydrated
following baking.
[0025] In a further aspect, the invention provides an apparatus for
preparing a baked potato product, the apparatus comprising: means
for baking a potato to a moisture content of from 70 to 75 percent;
means for freezing the potato; means for subdividing the potato
into discrete pieces, e.g., of a size of from about 0.5 to about
1.5 inches, by means comprising at least one roller pair comprising
a plurality of rotatably mounted blades with cutting edges
angularly offset or diagonally-opposed, spaced cutting blades; and
means for freezing the discrete pieces of potato product.
[0026] In yet another aspect, the invention provides a process for
preparing a baked potato product, the process comprising: baking a
potato to a moisture content of from 70 to 75 percent; freezing the
potato; subdividing the potato into discrete pieces; packaging the
discrete pieces of potato product under frozen conditions to
maintain a flowable characteristic.
[0027] Many preferred features of the invention will be described
below.
BRIEF DESCRIPTION OF THE DRAWINGS
[0028] The invention will be better understood and its advantages
will become more apparent when the following detailed description
is read in light of the accompanying drawings, wherein:
[0029] FIG. 1 is a flow diagram of one process for preparing a
product according to the invention;
[0030] FIG. 2 is a schematic top plan view of a process as
illustrated in FIG. 1;
[0031] FIG. 3 is a schematic perspective view of illustrative
equipment of the baking, skin fracture and water spray steps
identified in FIG. 2;
[0032] FIG. 4 is a schematic side elevation of the equipment shown
in FIG. 3;
[0033] FIG. 5 is a schematic perspective view of illustrative
equipment of the conveying, profiling and freezing steps identified
in FIG. 2;
[0034] FIG. 6 is a schematic side elevation of the of the conveying
and profiling equipment shown in FIG. 5;
[0035] FIG. 7 is a schematic perspective view of hopper, feeder and
blocker equipment as identified in FIG. 2;
[0036] FIG. 7A is a schematic perspective view of alternative
blocking and conveying equipment for fracturing and transferring
baked potatoes after freezing and conveying the resulting fractured
potato pieces;
[0037] FIG. 8 is a schematic perspective view of illustrative
equipment of the blocking steps identified in FIG. 2;
[0038] FIG. 8A is a schematic side elevation of shown in FIG. 7A
for breaking whole frozen potatoes into pieces.
[0039] FIG. 9 is a schematic side elevation of cutting blades for
an apparatus as shown in FIG. 8;
[0040] FIG. 10 is a schematic perspective, detail view of
illustrative equipment of the blocking illustrated in FIG. 8;
[0041] FIG. 11 is a schematic side elevation of the of equipment
shown in FIG. 8;
[0042] FIG. 12 is another schematic perspective of the equipment
shown in FIG. 8;
[0043] FIG. 13 is a schematic perspective, detail view of
illustrative rollers for the equipment shown identified in FIG.
8.
[0044] FIG. 14a is a photograph of potato product prepared
according to the invention.
[0045] FIG. 14b is a photograph of potato and sauce product
prepared according to the invention.
[0046] Graph 3-1 is a Comparison of Load vs. Distance of potatoes
Baked to 75.7%, 72.0%, 66.0% Moisture, And Mashed Potatoes
according to Example 3.
[0047] Graph 4-1 graphs Measurements of Peak Load, Deformation at
Peak Load and Work Done to Hardness according to Example 3.
[0048] Graph 4-2 depicts Peak Load comparison of 20 Potatoes
(Without and With Rehydration) according to Example 4.
[0049] Graph 4-3 shows Deformation at Peak Load Comparison of 20
Potatoes (Without and with Rehydration) according to Example 4.
[0050] Graph 4-4 depicts "Work Done to Hardness" Comparison of 20
Potatoes Without and With Rehydration according to Example 4.
[0051] Graph 5-1 shows baked potato flavor in terms of total
Strecker Aldehydes, as determined according to Example 5.
[0052] Graph 5-2 shows baked potato flavor in terms of total
Pyrazines, as determined according to Example 5.
[0053] Graph 6-1 graphs data on Iodine Index Comparison of Raw
Potatoes and Potatoes Baked to 75.7%, 72.0%, and 66.0% Moisture
according to Example 6.
[0054] Graph 6-2 graphs data on Average Iodine Index of Raw
Potatoes and Potatoes Baked to 75.7, 72.0, and 66.0% Moisture
according to Example 6.
DETAILED DESCRIPTION OF THE INVENTION
[0055] The invention relates to baked potatoes and to processes and
apparatus for their production. The products in their preferred
forms have the taste and texture of baked potatoes properly
prepared in terms of taste and texture. When so prepared, with
these characteristics as objectively defined herein, the products
provide the consumer with the eating quality of home-baked potatoes
optimally with a minimum amount of preparation. In the most
preferred forms, the products of the invention have a desirable
baked potato texture, both of the peel and the pulp, and flavor,
and give off a baked potato aroma when prepared for serving by
microwave heating. In all forms, the products of the invention
provide convenience and simplicity.
[0056] As will be further explained and detailed below, the process
of baking potatoes causes a variety of changes in potatoes. These
changes are necessary to provide the taste that consumers expect
from a baked potato. Experts in potato technology and tasting can
identify an optimally baked potato by texture and aroma, and such
data obtained from such panels is generally highly reproducible. We
note that commercial equipment is capable of preparing perfectly
baked potatoes at near the upper part of the range of from about 70
to about 75%. The term "optimally baked potato" as used herein will
be defined as a baked potato having fully developed flavor and
texture identified by expert tasters using as a standard of
comparison a 6 ounce Russet Norkotah potato baked (starting
moisture of from about 78 to about 81%) to a moisture content of
about 72%, with comparisons to over-baked potatoes of the same
variety baked to about 66% moisture and under-baked potatoes of the
same variety baked to about 76% moisture.
[0057] The expert panel will be able to identify optimally baked
potato as having a flavor and aroma based on compounds generated,
principally by the Maillard reaction, during the baking.
Additionally, the expert panel will be able to identify the
optimally baked potato by its characteristic dry, fluffy, mealy
texture that offers resistance to the bite but then quickly becomes
smooth like mashed potatoes in the mouth. During baking, the peel
(also sometimes referred to as a skin) is dried along with a layer
of directly underlying pulp (e.g., extending up to 5 mm, but
generally from 1 to 3 mm). This drying is necessary to the optimum
flavor development and adds a desirable texture to the final
product. However, in some cases the peel and the underlying pulp
can form a tough exterior that is not fully desirable to some when
eaten.
[0058] The optimally baked potato can also be identified by
objective tests of the type indicated in the examples below, which
quantify textural and flavor parameters. The following objective
criteria will be based on tests as detailed in the examples.
[0059] The potato pulp of an optimally baked potato will typically
exhibit the following characteristics: [0060] Average rigidity of
from about 85 to about 105, e.g., from about 80 to about 110,
grams, where rigidity is measured as described in Example 3, below.
[0061] Average mean load of from about 75 to about 110, e.g., from
about 80 to about 105, where mean load is measured as described in
Example 3, below.
[0062] The potato peel of an optimally baked potato will typically
exhibit the following characteristics: [0063] Average peak load
without rehydration of from about 800 to about 1500, e.g., about
900 to 1300 grams, where peak load is measured as described in
Example 4, below. [0064] Average peak load with rehydration of from
about 500 to about 750, e.g., from about 550 to about 700 grams,
where peak load is measured as described in Example 4, below.
[0065] Average deformation at peak load without rehydration of from
about 12.5 to about 17.5, e.g., from about 13 to about 17, grams,
where deformation at peak load is measured as described in Example
4, below. [0066] Average deformation at peak load with rehydration
of from about 6.0 to about 9.0, e.g., from about 13 to about 17,
grams where deformation at peak load is measured as described in
Example 4, below. [0067] Average work done to hardness without
rehydration of from about 2700 to about 5600, e.g., from about 3000
to about 5000, grams, where work done to hardness is measured as
described in Example 4, below. [0068] Average work done to hardness
with rehydration of from about 1600 to about 2600, e.g., from about
1700 to about 2500 grams, where work done to hardness is measured
as described in Example 4, below.
[0069] The flavor of an optimally baked potato will typically
exhibit the following characteristics: [0070] Total Strecker
Aldehydes of from about 2000 to about 10,000, e.g., from about 4000
to about 8000, nanograms (ng), as measured according to Example 5,
below. [0071] Total Pyrazines of from about 1000 to about 10,000,
e.g., from about 2000 to about 5000, nanograms (ng), as measured
according to Example 5, below.
[0072] The starch in the pulp of an optimally baked potato will
typically exhibit the following characteristic: [0073] Iodine Index
of from about 0.2 to about 0.4, e.g., form about 0.235 to about
0.335, as measured according to Example 6, below.
[0074] Additionally, an optimally baked potato will typically
exhibit the following characteristic: [0075] Moisture content of
from about 70 to about 74%, e.g., from about 71 to about 73%,
preferably about 72%.
[0076] The invention is not known to be limited to potatoes of any
particular variety, but is illustrated herein throughout as using
typical Russet baking potatoes, e.g., Russet Norkotah. The
invention will be applicable to potatoes of other varieties,
including some commonly associated with boiling. The tests
indicated in the examples will yield numerical values for the other
varieties for the objective criteria measured generally
proportional to those of the tests herein. For example, the
contrast between optimally baked and under-baked and over-baked
potatoes will be at about the same ratios as indicated in the
examples, but the absolute numbers will differ with the
varieties.
[0077] Reference to FIG. 1 shows a flow diagram of one process for
preparing a product according to the invention, which is
illustrated further in FIG. 2 as a schematic top plan view. These
drawings illustrate a preferred arrangement for preparing potato
products according to the invention, from start to finish. Incoming
potatoes are scrubbed at a station in conventional manner (not
illustrated), as may be accomplished before or after inspection.
Scrubbing can entail scrubbing with brush rolls (not shown) in
conjunction with water spray being tumbled as they are fed by
gravity. They are then conveyed onto a belt, e.g., of mesh or
stainless steel sheet, where they are leveled 10 for passing though
an oven 12 for baking.
[0078] The potatoes (shown as 11 in FIG. 3) are baked until done to
a degree where the baked potato flavor is well developed and the
texture has a degree of resistance to the bite but quickly reaches
a smooth texture in the mouth upon chewing. These criteria are
generally well recognized by those skilled in the art, but can also
be described in terms of the objective test methods described
below. The typical baking will reduce the moisture content of a
Russet Norkotah potato from a typical range of about 78 to about
81% to within the range of from about 70 to about 75%, e.g., from
about 70 to about 74%, say about 72%, which for this variety is
typical of a perfectly baked potato. Other varieties will vary
proportionally based on their raw and baked moistures. Oven
conditions can be varied depending on the size and moisture of the
potatoes processed, but temperatures of from about 300.degree. to
about 450.degree. F., e.g., about 400.degree. to 425.degree. F.,
and times of about 45 minutes to about 90 minutes, e.g., about 50
to about 75 minutes, are effective for average-sized Russet
Norkotah potatoes weighing about 6 ounces. The person skilled in
the art will be aware of relations between times and temperatures
to achieve the optimum baked potato for a given oven.
[0079] The baked potatoes, without further treatment, would have a
very good flavor and texture for the pulp portion, but the skins
would tend to be a bit too tough following baking. To prepare
products that have a desirable skin as well as a good pulp texture,
which can be prepared for consumption by microwave heating or other
rapid heating, the baked potatoes are specially treated according
to one aspect of the invention. Tests have indicated that
rehydrating the skin can reverse the tough skin problem. It has
been further found that rehydrating the potato skin can be
facilitated by puncturing the skin to permit water to enter
underneath the skin. To accomplish this in the apparatus
illustrated in the drawings, the potatoes are conveyed from the
oven 12 to a skin fracturing mechanism 14, here shown to include a
chute 140 with guides 142 leading to four banks of rotating
elliptical blades 144, which can be sharpened or unsharpened as the
need presents itself for a particular apparatus and potato
combination.
[0080] The blades 144 can rotate, e.g., clockwise to alternately
lift and drop the potatoes 11 onto a successive bank of blades. The
blades 144 are spaced appropriately to slit the potatoes
effectively for rapid and complete hydration (e.g., half inch slits
every inch and a half transverse to the direction of movement of
the potatoes and spaced 11/2 inches in the direction of movement).
This fracturing step of the potato skin is highly advantageous to
achieve uniform, rapid hydration in less time and with less water
than without it. Hydration can improve skin texture over what it
would be without the hydration, but may be optional based on
consumer preferences. While the fracturing is effective, simply
giving the potatoes more time in contact with the water can achieve
a suitable result. Other means, such as dockering pins,
transversely-rotating knives, guillotine-type cutters, lasers,
rollers with projections, belts with large abrasive elements and
the like, can be employed to achieve the fracturing. Alternative
means for hydration can include dipping in a bath, a
non-singulating chute or conveyor with a sheet of water flowing
concurrently or counter currently with the potatoes.
[0081] The potatoes 11 are shown in FIG. 3, as preferred,
singulated as they pass through conforming channels 160 and are
sprayed with water from nozzles 162 positioned, preferably over
each channel, to achieve uniform wetting of the potatoes 11. The
breaking of the potato skin and the water spray with use of the
channels 160 permits hydration to occur more rapidly and with less
water. FIG. 4 is a schematic side elevation of the equipment shown
in FIG. 3 and shows the conveyor 10 from the oven 12 bringing
potatoes to the chute 140 and then to the blades 144 where a
plurality of breaks both along the width and length of the potatoes
is achieved. Other arrangements can be employed to achieve the
desired uniform hydration. The potatoes tend to flip end over end
during movement by the blades 144 and results in providing slits
around all sides of the potatoes.
[0082] From the water sprays and the chutes 160, the potatoes are
conveyed such as by belt 18 which is moved at a rate effective to
provide equilibration with the added moisture. If desired, the
conveyor can lead to an accumulating area where the potatoes are
held with little or no movement. The amount of moisture will
typically increase the moisture content by from about 1 to about 3
percent, in the preferred case bringing the moisture content of the
potatoes up from an optimum of about 72% by weight to about 73 to
75%, e.g., about 74%. Hold times on the belt will typically range
from less than about 1 minute to about 3 minutes, and will
typically be from about 2 to about 2.5 minutes.
[0083] Referring now to FIG. 5, which is a schematic perspective
view of illustrative equipment of the conveying, profiling and
freezing steps referenced in FIG. 2, there are seen baked,
moisture-equilibrated potatoes being conveyed on belt 18 down
feeder chutes 201 to belt 220. The feeder to belt 220 preferably
feeds the individual potatoes down the chutes which are formed by
spaced guide walls 201 to assure proper operation of the next
process operation of profiling (pressing uniformly to a desired
thickness) the potatoes at 22 for subsequent subdividing, e.g.,
breaking, into bite-sized pieces. This step should be performed,
such as with equipment as shown, to facilitate the later
subdivision without mashing the pulp. Desirably, the potato will
fracture but retain a desirable baked potato texture. In some
preferred product forms, the thickness will be about three quarters
of an inch. Other thicknesses, e.g., from about 1/4 to about 11/2
inches can be easily employed if other sized pieces are desired for
a particular product application or customer. FIG. 6 shows a device
222, which is illustrated as a long shoe and can be pressed against
the potatoes as they are conveyed under it.
[0084] FIG. 6 illustrates a preferred apparatus arrangement to
manipulate the shoe 222 to let it move in an arcing path to
uniformly press the potatoes and they pass underneath it on a
continuously moving conveyor 220. The pressing device 22 is shown
to include a frame 224 holding a pivotable wheel 226, which rotates
about 180.degree. back and forth as illustrated by the arrow. A
link pin 227 on the wheel 226 holds an elongated extension 223 of
the shoe to move it up and down with the movement of the wheel 226.
Also, a guide 228 is provided to limit the movement of the shoe in
the line of movement of the potatoes 11 on the conveyor 220. Where
desired, the mechanism for moving a shoe or other press device may
be employed. In some embodiments it is contemplated to use
converging conveyor belts or rollers such as can be used for
flattening dough sheets.
[0085] From the profiling station 20, the flattened potatoes
11.sub.f are moved via conveyor 220 or different conveyor to a
freezer 24. FIG. 5 shows the flattened potato pieces 11.sub.f being
conveyed to a chute 242 to boxes 244. The flattened potatoes
11.sub.f are frozen in any suitable commercial freezer 24. The
potatoes exiting freezer 24 should be frozen to a degree that they
are firm enough for further processing or at least sufficiently
firm to be accumulated in boxes, baskets, bins or the like for
holding at freezer temperatures until needed for further
processing. The flattened potatoes 11.sub.f will be frozen at least
partially in freezer 24, but they need not be fully frozen at this
point. It is, however, important that the potatoes 11.sub.f
maintain their flattened shapes with little or no bending or the
like that would impair feeding of the potatoes 11.sub.f into
equipment for breaking or cutting them into the desired sized
pieces. Storage in boxes or other containers can add flexibility to
the process.
[0086] FIG. 7 is a schematic perspective view of hopper, feeder and
blocker equipment as identified in FIG. 2, and FIG. 8 is a
schematic perspective view of illustrative equipment for the
blocking step. Typically the pieces will have a minor dimension of
at least about 1/4 inch and a major dimension of less than 1 inch.
Pieces within this general size range will be free flowing when
frozen, bite-sized for eating and easily measure in portion
controlled amounts. The size of the pieces will be such that does
not destroy the texture of the potato pulp, preferably leaving it
with the texture and mouthfeel of baked potato as broken apart with
a fork in readiness for eating. In FIG. 7, a box of potatoes 11r,
as prepared and frozen above is dumped onto a chute 282. Equally
within the invention, the frozen flattened potatoes 11.sub.f could
be transferred directly from the freezer 24 for use in this step.
The chute 282 leads to a series of secondary guide chutes 284,
which align the potatoes 11.sub.f with feed chutes 286 for direct
feed into blocker 30, which cuts and/or breaks the potatoes
11.sub.f into the desired sized pieces.
[0087] While shown in FIG. 7, the blocker 30 is best shown in FIG.
8 to be comprised of lower feed rollers 302, upper feed rollers
303, blocking blades 304 and blocking anvil 305. The lower and
upper feed rollers 302, 303 grip the profiled or flattened potatoes
11.sub.f and positively feed them toward rotating blocking blades
304, 304' and blocking anvil 305. Instead of feed rollers, other
feed means such as belts, pistons, cams scrapers, or the like, can
be employed to move the potatoes though the blocking blades or
other means for subdividing the potatoes.
[0088] A plurality of blocking blades 304 are shown aligned along a
central drive shaft (not shown) which supports and positively moves
the blades. The individual blades 304 are preferably many in number
and angularly offset to enable drive with a fairly constant torque
despite the impaction of the blades against the potatoes which are
forced against the anvil to cause fracture into pieces of the
desired size. In one particular embodiment, there are thirteen
blades 304, each having a cutting edge width (in the direction
parallel to the axis of rotation) of just under an inch, angularly
offset progressively by just less than 30.degree.. In this
configuration, blades 304, 304' are spaced and moved to even out
fluctuations in applied torque to the shaft. Other means for
subdividing the potatoes can be employed, e.g., impaling and
cracking means, knives, cleavers, or the like, which achieve the
desired degree of subdivision without adversely affecting the
desired baked potato texture. As can be seen also, probably best
from FIG. 9, adjacent blades 304, 304' are staggered between two
different sizes, the larger one having the cutting edge 306
extending about 1/2 inch more radially than an adjacent smaller
blade 304'. Reference again to the anvil 305 shows grooves 307
alternating therein to accommodate the larger blades 304. This
arrangement of cutting blades 304, 304' having a cutting insert 306
and anvil 305 is shown in greater detail in FIG. 10.
[0089] In an alternative embodiment, the potatoes 11 are shown in
FIG. 7A being conveyed into blocker equipment, generally 30, as
identified as roller pairs 130, 230 and 330 in this schematic
perspective view. It is an advantage of the invention that this
embodiment does not require that potatoes be "profiled" or
flattened, but flattening is preferred because it tends to limit
the production of fine particles. See, step 22 in FIG. 1 herein and
the full description herein to flatten the potatoes to a thickness
of about an inch or so.
[0090] Typically the pieces from the process and apparatus of this
invention will have a minor dimension of about 1 inch and a major
dimension of about 1 inch. Obviously, adjustments of the size of
the blades and their spacing can provide other sizes, e.g., from
about 0.5 in any one linear dimension up to 1.5 inches in any
other. It is an advantage of the present invention, with the target
size being a one inch cube, that fines are kept to a minimum, e.g.,
pieces smaller than about 6 mm, will make up less than about 10% by
weight, and preferably less than 5% by weight of the total
product.
[0091] Pieces within this general size range will be free flowing
when frozen, fork or bite-sized for eating and easily measured in
portion-controlled amounts. The size of the pieces will be such
that does not destroy the texture of the potato pulp, preferably
leaving it with the texture and mouthfeel of baked potato as broken
apart with a fork in readiness for eating.
[0092] FIG. 8A shows the blocking or cutting procedure from the
side in a schematic side elevation. The apparatus 30 includes at
least one roller pair comprising diagonally-opposed, spaced cutting
blades 132, 132' for subdividing the potato into discrete pieces.
The arrows indicate the rotation of one roller pair, 130 and 130'.
The rollers each have sturdy cutting blades 132, 132' projecting
from the roller surfaces. The blades are preferably diagonally
aligned, e.g., at an acute angle such as from about 15.degree. to
about 60.degree., typically within the range of from about
20.degree. to about 40.degree., e.g., from about 25.degree. to
about 35.degree., with respect to a line passing through the axis
134 of one of the rollers, e.g., 130, and will be diagonally
opposed from one roller of the pair to the other. The length of the
blades 132, 132' in the direction of the axis 134 of the rollers
will typically be less than about 4 inches, say from about 0.5 to 2
inches, e.g., about 1 inch, and the blades will be spaced
circumferentially by about an inch or so, and will be axially
offset, from one roller to the other, typically by the axial length
of the blades, thereby leaving gaps between blades on a roller. The
gaps on the two rollers are preferably complimentary. A blade on
one roller will preferably be pressed into a potato on one side
while an offset blade will be pressed into the other side will be
pressed into the other side of the potato. This type of arrangement
has been found to provide clean fracturing of the frozen potatoes
into good-sized pieces, similar to what one might obtain by
breaking up a hot baked potato with care with a fork for eating.
The dimensions and spacing of the blades, as well as the degree to
which the potatoes are flattened can be varied to obtain the
desired product size of product pieces, 11.sub.b.
[0093] Broken, frozen potato pieces 11.sub.b fall from the blocker
30 and are collected by means not shown. The collected potato
pieces are essentially free flowing and will remain so when
properly stored under freezer conditions.
[0094] FIG. 11 shows the cutting procedure from the side in a
schematic side elevation, which indicates the rotation of the feed
rollers 302, 303 and the cutting blades 304, 304'. FIG. 12 shows
this arrangement from yet another perspective, and FIG. 13 shows
the detail of a feed roller 302, 303 showing raised projections 308
on cylindrical surface 309 which help provide a positive grip and
feed of the potatoes 11.sub.f through the blocker 30.
[0095] FIG. 14a is a photograph of potato product prepared
according to the invention. The potato pieces 11.sub.b can be
packaged as such in plastic bags for bulk distribution or in single
of multi-serving packages. If desired, the packages can be
adaptable to microwave heating for final product preparation. It is
an advantage of the invention that sauces or toppings, liquid,
solid or a combination, can be added to the potato pieces in a
package. The sauces or toppings can be easily added as meltable
chunks 311 that become flowable or spreadable upon heating, as
shown in FIG. 14b, which is a photograph of product prepared
according to the invention having potato pieces 11.sub.b and
meltable sauce chunks 311. Typical sauce chunks will comprise
cheese, sour cream, butter, margarine and the like. These chunks
can be of a size suitable for the size of the potato pieces and can
include inclusions such as bacon, broccoli, onions, and the
like.
[0096] The following examples are presented to further illustrate
and explain the invention and are not to be taken as limiting in
any regard. Unless otherwise indicated, all parts and percentages
are by weight based on the product or formulation at the indicated
stage of processing.
Example 1
[0097] This example illustrates the preparation of potato products
according to the invention.
[0098] Russet Norkotah potatoes having an average weight of about 6
ounces were processed according to a process as outlined in FIG. 1.
The potatoes were scrubbed and arranged in a level layer on a mesh
conveyor. The potatoes were passed through an oven maintained at
420.degree. F. for about 55 minutes, during which they were baked
to a moisture content of about 72%. The skins of the baked potatoes
were then fractured by a series of rotating blades as shown in FIG.
3, where the skins were fractured around their circumferences. The
potatoes were then passed down channels while being sprayed with
water for a total hydration time of about 2.25 minutes to increase
the moisture content of the potatoes to about 73.5%. The potatoes
were then conveyed under a profiling apparatus to flatten the
potatoes to a thickness of about 3/4 of an inch. The flattened
potatoes were then passed through a commercial freezer having a
first zone at a temperature of about 0.degree. F. and a second zone
at a temperature of about -40.degree. F. for about 45 minutes,
until the potatoes are substantially fully frozen. The flattened,
frozen potatoes are then collected in plastic-line corrugated
cardboard totes and stored in a freezer until needed for further
processing. The frozen, flattened potatoes were fed to a blocking
device and broken into pieces which set a target potato piece size
of 7/16 inch by 3/4 inch by 3/4 inch, with the actual pieces being
randomly sized with this as being a fair description of average
dimensions. The product is then packaged in polyethylene bags of
the type ordinarily used for packaging frozen vegetables or French
fries.
[0099] The resulting frozen potatoes are prepared for consumption
by heating in a microwave oven.
Example 2
[0100] This example illustrates the preparation of potato products
with a sauce ingredient according to the invention.
[0101] About 18 parts of potato pieces as prepared in Example 1
were simultaneously fed to bags along with 8 parts of frozen chunks
(approximately 10.times.15.times.40 mm) of sauce mix of the
following formulation:
TABLE-US-00001 Ingredient Parts Water 41 Cheddar Cheese 40 Butter
15 Actoloid 2124, Stabilizer and 2 emulsifier Joha S9, phosphate
salt blend for 1 emulsification Sodium chloride 1 Total 100
[0102] The resulting mixture of frozen potatoes and sauce is
prepared for consumption by heating in a microwave oven.
Example 3
[0103] This example reports a textural evaluation of the pulp of
potatoes baked according to the invention with control samples to
illustrate the textural properties of potato pulp when baked in
accord with the invention and compare them to products not
optimally processed.
[0104] Objectives:
[0105] To analyze and differentiate the characteristics of internal
texture or pulp of potatoes baked to 72.0% moisture considered
ideally baked potatoes from raw potatoes, potatoes baked to
different moisture levels, and mashed potatoes.
[0106] Samples Analyzed:
[0107] Raw Potatoes
[0108] Potatoes baked to 75.7% moisture
[0109] Potatoes baked to 72.0% moisture
[0110] Potatoes baked to 66.0% moisture
[0111] Mashed Potatoes
[0112] Sample Preparation:
[0113] Raw and Baked Potatoes [0114] Use Russet Norkotah variety
from the same grower, field, and lot, weight range between 5.75 and
6.25 oz. [0115] Determine specific gravity and solid using Brine
Solution method [0116] Bake potatoes in a forced-air convection
oven set at 325.degree. F. until reaching moisture levels
(calculated by weight) as mentioned above [0117] Cut each potato
crosswise to about 3 centimeter thick. Make sure the surface is as
flat and even as possible [0118] Put a 3 cm thick potato slab on
the base table of the Texture Analyzer [0119] Follow operating
procedure of LFRA Texture Analyzer
[0120] Mashed Potatoes [0121] Use commercial dry potato flakes
[0122] Weigh 50 grams of potato flake [0123] Measure 250 ml of
150.degree. F. water [0124] Gently pour flake into water [0125]
Rehydrate for 5 minutes [0126] Fluff [0127] Weigh 175 grams of
mashed potato and put in a round container (3'' diameter, 2'' high)
[0128] Smooth the top surface to ensure it is as smooth as possible
[0129] Follow operating procedure of LFRA Texture Analyzer
[0130] Analytical Method:
[0131] To be able to objectively differentiate the characteristics
of internal texture among potatoes baked to different moisture
levels, raw potatoes, and mashed potatoes, Texture Analyzer is
used. Texture Analyzer being used for this analysis is Brookfield
Texture Analyzer, Model LFRA TA, 4500 g, 115 v.
[0132] The Texture Analyzer measures the resistance of potatoes to
an applied force. The force is applied through a vertical
compression of a TA44, 4 mm diameter flat end stainless steel
probe, which is driven through a set distance at a set speed into
potato pulp. The resistance is then measured through a load cell in
a unit of gram per every hundredth of a second.
[0133] Parameters for Texture Analyzer are set as follows:
[0134] The trigger point--5 grams (A load measured by a Texture
Analyzer to indicate that the probe is in contact with the sample.
Once the trigger point is reached, the test will begin until it
reaches a defined distance at a defined speed.)
[0135] Test Speed--2 mm/second
[0136] Distance--10 mm. (With a 3 cm thickness of potato slabs, a
probe will travel for 10 mm after reaching a trigger point, within
1 mm after touching a surface, which is close to a center of
potatoes)
[0137] The following calculations are measured: [0138] Rigidity:
Load (gram) on the sample at a specified deformation (set at 10 mm)
[0139] Mean Load: Arithmetic mean (gram) of load between specified
start and stop times (set between 4 mm and 10 mm after the point
where the trigger point is reached)
[0140] Analytical Procedures:
[0141] After the samples are prepared, they are placed on the base
table approximately 5 mm below the end of the probe. After the
parameters are set, the testing starts as the probe travels
vertically at a speed of 2 mm/second. As soon as the trigger point
is reached, the load is measured as the probe penetrates for 10 mm
before retracting to the original position. The graph is plotted
between load and distance. The final measurements of rigidity and
mean loads are also calculated.
[0142] A puncture test is done in 3 different locations of each
potato. A total of 20 potatoes are tested per set of samples.
Therefore, 60 data points are generated for each set of samples to
ensure that sufficient data is generated and collected and thus
provides statistically significant conclusions.
[0143] Results:
[0144] As a probe travels for 10 mm through pulp of potatoes, load
is measured at every hundredth of a second. Data is generated and
the graph between load and distance is plotted. Examples of the
plots are in Graph 3-1 as shown below.
[0145] Rigidity is the load measured at the exact 10 mm. Mean load
is a calculation of load/force measured between 4 mm and 10 mm
after a trigger point is reach. Loads measured before 4 mm are not
used in a calculation due to an increment of load at the initial
penetration that would be misleading for mean load.
[0146] Raw potatoes require extremely high load to puncture
through, being more than ten times that of the cooked samples, and
are not shown in Graph 3-1. The plots are examples of one puncture
test. In order to conduct an analysis that generates significant
and reliable data, we conducted tests with 20 potatoes and 3
different puncture tests per potato for each set of samples.
Therefore, 60 data points are generated per set of samples. Table
3-1 summarizes the rigidity data from these tests.
TABLE-US-00002 TABLE 3-1 Average - Rigidity (gram) Baked Baked
Baked Potatoes, Potatoes, Potatoes, Mashed Raw Potatoes 75.7% 72.0%
66.0% Potatoes Average 2470.07 143.69 94.95 70.86 16.33 Min 1938.00
106.33 65.17 49.83 12.67 Max 2970.17 189.00 116.50 97.50 19.83
[0147] Table 3-2 summarizes the mean load data from these
tests.
TABLE-US-00003 TABLE 3-2 Average - Mean Load (gram) Baked Baked
Baked Potatoes, Potatoes, Potatoes, Mashed Raw Potatoes 75.7% 72.0%
66.0% Potatoes Average 2275.90 129.06 92.54 74.12 14.55 Min 1929.11
97.77 62.92 52.74 12.47 Max 2668.12 170.15 118.84 104.78 16.36
[0148] Conclusions:
[0149] According to Graph 3-1 there are significant differences of
resistance or force required to penetrate through potato pulp among
all samples, especially between raw vs. baked potatoes and baked
potatoes vs. mashed potatoes. Raw potatoes require the most force,
indicating the hardest texture among all samples. As potatoes are
baked, moisture is removed and potato or starch cells are cooked or
gelatinized causing the texture to get softer. The longer potatoes
are baked, the less amount of load required during penetration.
Mashed potatoes require the least amount of force during
penetration.
[0150] Due to natural variation of potatoes, such as shape, cell
structure, and solids distribution, the rate of heat transfer
varies during baking. Therefore, in order to generate reliable
data, we measure not only rigidity, which is the load at the exact
10 mm after a trigger point is reached, but also mean load, which
is an average of all loads measured between 4 mm and 10 mm after
the trigger point is reached. This provides an accurate measurement
of the load required to penetrate through the total distance.
[0151] Differences of both average rigidity and mean load of raw
potatoes, baked potatoes at different moisture levels, and mashed
potatoes are significant.
[0152] We found that all samples of raw potatoes, potatoes baked to
75.7% moisture, and mashed potatoes consistently show significant
differences of load measured for both rigidity and mean load. Only
1 out of 20 samples of potatoes baked to 72.0% moisture shows
slightly lower load required than the rest of the samples. Also 1
out of 20 samples of potatoes baked to 66.0% moisture shows
slightly higher load required than the rest of the samples. The
amount of loads measured of these 2 samples is slightly different
than the rest of the data; therefore, we believe this is
contributed from a variation of total solids or solids distribution
in potatoes even with potatoes that come from the same lot and
field.
[0153] The objective results from texture analysis support our
subjective sensory evaluation that texture of ideally baked
potatoes (baked to 72.0% moisture) is significantly different from
raw potatoes, mashed potatoes, or even potatoes that are under
baked (baked to 75.7% moisture) and over baked (baked to 66.0%
moisture). As potatoes are baked, internal temperature increases to
the point that water starts to evaporate through the intercellular
capillaries. Cell structure of potato starch, comprising of Amylose
(straight chains of glucose units) and Amylopectin (branches of
glucose units) also changes due to thermal reaction. Crystalline
structure of Amylopectin breaks down into smaller chains increasing
the ability to absorb water inside the cell and swell. This process
occurs in under baked potatoes but not to the point that yield
ideal texture we prefer. Our potatoes baked to 72.0% moisture
possess the texture we look for in perfectly baked potatoes. As
potatoes are baked longer, which we call over baked, the cell
structure is completely broken down. The cells are collapsed.
Excessive amount of water is removed, especially from the outer
layer of the tuber. This is very noticeable from soft and mushy
internal texture and hard outer skin.
Example 4
[0154] This example reports a textural evaluation to analyze and
differentiate the characteristics of potato peel after potatoes are
baked to 72.0% moisture without rehydration from those being
rehydrated after baking.
[0155] Samples Analyzed: [0156] Potatoes baked to 72.0% moisture
[0157] Potatoes baked to 72.0% moisture, followed by a rehydration
step
[0158] Sample Preparation:
[0159] Baked Potatoes without Rehydration [0160] Use Russet
Norkotah variety from the same grower, field, and lot, weigh range
between 5.75 and 6.25 oz. [0161] Determine specific gravity and
solid content using Brine Solution method [0162] Bake potatoes in a
forced-air convection oven set at 325 degree Fahrenheit until
reaching 72.0% moisture (calculated by weight) [0163] Put a whole
potato on the base table of the Texture Analyzer within 2 minutes
after baking [0164] Follow operating procedure of LFRA Texture
Analyzer Baked Potatoes with Rehydration [0165] Use Russet Norkotah
variety from the same grower, field, and lot, weigh range between
5.75 and 6.25 oz. [0166] Determine specific gravity and solid using
Brine Solution method [0167] Bake potatoes in a force convection
oven set at 325 degree Fahrenheit until reaching 72.0% moisture
(calculated by weight) [0168] Immediately soak potatoes in 120
degree Fahrenheit water for 1 minute. Alternatively, potatoes may
be showered with cold tap water for a period of 2 to 21/2 minutes
with equivalent results [0169] Leave potatoes on a dry clean towel
to dry out excess water and equilibrate for 1 minute [0170] Put a
whole potato on the base table of the Texture Analyzer within 2
minutes after allowed to equilibrate [0171] Follow operating
procedure of LFRA Texture Analyzer
[0172] Analytical Method:
[0173] To be able to objectively differentiate the characteristics
of potato peel between regular baked potatoes and those being
rehydrated after baking, Texture Analyzer is used. Texture Analyzer
being used for this analysis is Brookfield Texture Analyzer, Model
LFRA TA, 4500 g, 115 v.
[0174] The texture analyzer measures the resistance of potato peel
to an applied force. The force is applied through a vertical
compression of a TA44, 4 mm diameter flat end stainless steel
probe, which is driven through a set distance at a set speed into
potatoes. The resistance is then measured through a load cell in a
unit of gram per every hundredth of a second.
[0175] Parameters for Texture Analyzer are set as follows: [0176]
The trigger point--5 grams (A load measured by a Texture Analyzer
to indicate that the probe is in contact with the sample. Once the
trigger point is reached, the test will begin until it reaches a
defined distance at a defined speed.) [0177] Test Speed--2
mm/second [0178] Distance--20 mm (Due to different thickness of
peel, a probe will travel for 20 mm after reaching a trigger point
in order to ensure that the probe will penetrate through the peel
before 20 mm is reached)
[0179] The following calculations are measured: [0180] Peak Load:
Peak load (gram) recorded at any time during test [0181]
Deformation @ Peak Load: Distance (mm) traveled by probe at the
point where peak load is achieved [0182] Work done to Hardness:
Calculates work done (energy) required to obtain a given
deformation or target value (set to calculate energy used from the
trigger point to the point where the peak load is achieved)
[0183] Analytical Procedures:
[0184] After the samples are prepared, they are placed on the base
table approximately 5 mm below the end of the probe. After the
parameters are set, the testing starts as the probe travels
vertically at a speed of 2 mm/second. As soon as the trigger point
is reached, the load is measured as the probe penetrates for 20 mm
before retracting to the original position. The final measurements
of peak load, deformation at peak load, and work done to hardness
are also calculated.
[0185] Puncture test is done in 3 different locations of each
potato. A total of 20 potatoes are used per set of samples.
Therefore, 60 data points are generated for each set of samples to
ensure that sufficient data is generated and collected and thus
provide a statistically significant conclusion.
[0186] Results:
[0187] As a probe travels and penetrates through the peel, load is
measured at every hundredth of a second. Data is generated and the
graph between load and distance is plotted. Examples of the plots
are in Graph 4-1. The graph shows that it requires extremely higher
load and a lot longer time to break through the peel of regular
baked potatoes than those being rehydrated after baking. The graph
is annotated to show how the peak load, deformation at peak load,
and work done to hardness are measured during a puncture test. Peak
load is the highest load measured during the test. Deformation at
Peak load is the distance of the probe where the peak load is
reached. Work done to hardness is the energy used to break through
the peel, which equals to the area under the graph from the trigger
point to the peak load.
[0188] Plots between load and distance shown in Graph 4-1 are
examples of one puncture test. In order to conduct an analysis that
generates significant and reliable data, we conducted tests with 20
potatoes and 3 different puncture tests per potato for each set of
samples. Therefore, 60 data points are generated per set of
samples. The results are summarized in Table 4-1, below:
TABLE-US-00004 TABLE 4-1 Comparison Of Peak Load Of Baked Potatoes
Without And With Rehydration Average - Peak Load (gram) Baked
potatoes without Baked Potatoes with Rehydration Rehydration
Average 1149.88 614.71 Min 730.17 471.17 Max 1662.17 879.33
[0189] Peak loads for all 20 potatoes are displayed in Graph
4-2.
[0190] In addition to peak load measurement, we also measured the
distance where the peak load is achieved, called deformation at
peak load as displayed in Table 4-2.
TABLE-US-00005 TABLE 4-2 Comparison of Deformation at Peak Load of
Baked Potatoes Without and With Rehydration Average - Deformation
at Peak Load (mm) Baked Potatoes without Baked Potatoes with
Rehydration Rehydration Average 15.10 7.45 Min 10.69 5.11 Max 18.37
11.49
[0191] Graph 4-3 shows plots of average deformation at peak load of
each potato tested in all samples tested.
[0192] The last measurement we use is called Work Done to Hardness,
which is energy required to break through potato peel. This is
summarized in Table 4-3.
TABLE-US-00006 TABLE 4-3 Comparison of Work Done to Hardness of
Baked Potatoes Without and With Rehydration Average - Work Done to
Hardness (gs) Baked Potatoes without Baked Potatoes with
Rehydration Rehydration Average 4152.34 2086.89 Min 2502.52 1478.10
Max 6283.72 3113.26
[0193] Graph 4-4 shows the work done to hardness comparison of 20
potatoes without and with rehydration.
[0194] Conclusions:
[0195] According to Graph 4-1, there are significant differences of
resistance or force required to penetrate through potato peel
between regular baked potatoes and those being rehydrated after
baking. Regular baked potatoes possess very hard and tough skin
after being removed from the oven. As shown in Graph 4-1, it
requires over 1000 grams to penetrate through the peel and takes
about 17 mm to achieve that.
[0196] After potatoes are baked and removed from the oven, potatoes
are immediately soaked in warm water (120 degree Fahrenheit) for 1
minute or showered with cold tap water for 2 to 21/2 minutes.
Potatoes absorb approximately 1-2% of water back during
rehydration. After rehydration, potatoes are set on a clean towel
to let the moisture equilibrate throughout the tuber and also
allowed excess amount of water outside the peel to evaporate. After
1 minute of equilibration, outside peel is dry without excess water
remaining while providing softer texture of peel, compared to
regular baked potatoes. As shown in Graph 4-1, it requires only
slightly over 600 grams to penetrate through the peel and takes
about 6 mm to achieve that.
[0197] Peel of regular baked potatoes are very hard and tough as we
found that it requires almost twice as much force to penetrate
through the peel compared to those being rehydrated afterward. In
addition, the peel of regular baked potatoes is very chewy and
leathery, as we need to chew several times to break it with our
teeth. This is confirmed by our analysis that the peel of regular
baked potatoes is stretched up to 15 mm before it is broken while
it only stretches for 7 mm for those being rehydrated.
[0198] Due to natural variation of potato peel and some skin
defect, peel could be hard but brittle which will result in high
peak load but low deformation. Therefore, we do not only measure
peak load and deformation at peak load but also the total amount of
energy being used from the point where the trigger point is reached
to the point where the peak load is achieved, called work done to
hardness. We found that all samples consistently show significant
differences of load required to break through the peel and distance
where the load is achieved.
[0199] The objective results from texture analysis support our
subjective sensory evaluation that textures of baked potato peel is
significantly different from those being rehydrated after baking.
Amount of water potatoes absorbed during rehydration helps soften
the skin and makes it not only more appealing as far as overall
appearance but also providing a lot less chewy and leathery
texture.
Example 5
[0200] This example reports a flavor evaluation of potatoes baked
according to the invention with control samples to illustrate the
flavor properties of potatoes of the invention and compare them to
products not optimally processed.
[0201] The following samples were received for analysis:
[0202] 1) Raw Potato w/79.2% Moisture
[0203] 2) Baked Potatoes w/75.7% Moisture (Under Baked)
[0204] 3) Baked Potatoes w/72.0% Moisture (Ideal Baked)
[0205] 4) Baked Potatoes w/66.0% Moisture (Over Baked)
Background Information & Analysis Request
[0206] The baked potato samples listed in items 2 through 4 above
were nitrogen-flushed, vacuum sealed and then frozen for transport
and storage prior to analysis. Sensory trials indicate that baked
potatoes with 75.7% moisture are under-baked and lacking optimum
baked potato flavor. Baked potatoes that are heated to a final
moisture content of 66% are considered over-baked (burnt aroma) and
have poor textural properties. Studies have shown baked potatoes
with a final moisture content of 72.0% yield an optimum and
characteristic "baked potato" flavor that consumers desire. Raw
potatoes are essentially devoid of any "baked potato" flavor and
were submitted as a control. The analysis conducted comparative
flavor profile analyses on the samples to quantify the types of
compounds formed in the baking process and their
concentrations.
Analytical Methodology
[0207] Flavor isolates were prepared and analyzed from all samples
in duplicate using previously published generic methodology.sup.1,2
including optimizations specific to this investigation. In these
analyses, the potato samples were equilibrated to room temperature,
cut into uniform cubes approximately 1 cm.sup.2 using a food
processor and mixed to produce composites. Aliquots (100 g) were
then weighed and rapidly sealed into a custom design SS chamber
type purge & trap apparatus. The chambers were heated to
50.degree. C. and purged with nitrogen at a rate of 100 ml/min. for
a total of 60 minutes. The volatile and semi-volatile flavor from
the potatoes were trapped and concentrated on adsorbent cartridges
containing Tenax-TA. The traps were spiked with internal standards
(1.0 .mu.g each of d-8 toluene & d-8 naphthalene) to facilitate
quantification and normalization of the resulting data. The charged
adsorbent traps were then connected to the Short Path Thermal
Desorption system and thermally desorbed directly into the GC-MS
system for final analysis. The thermal desorption conditions were
250.degree. C. for 5 minutes. The resulting P&T-TD-GC-MS
chromatograms were then subjected to a thorough scan-by-scan search
of the data to identify all volatile and semi-volatile flavor
constituents. 1) Thomas G. Hartman et al., "Flavor Characterization
Using Adsorbent Trapping-Thermal Desorption or Direct Thermal
Desorption-Gas Chromatography and Gas Chromatography-Mass
Spectrometry", in Flavor Measurement, Ho & Manley, editors,
Marcel Dekker, Inc. NY 1993.2) Juan P. Salinas & Thomas G.
Hartman, "Lipid-Derived Aroma Compounds in Cooked Potatoes and
Reconstituted Dehydrated Potato Granules", in Lipids in Food
Flavors, Ho & Hartman, editors, American Chemical Society,
Washington D.C. 1994.
[0208] GC-MS chromatograms from the duplicate analyses of each
potato sample show strong differences in chromatographic flavor
profiles among the samples varying in final moisture content. Baked
potato flavor is complex and consists of over 100 individual
chemical compounds. The compounds that are important to "baked
potato" flavor are not originally present in raw potato and are
produced via thermal reactions during the baking process. The most
important thermal reaction in the production of "baked potato"
flavor is called the "Maillard Reaction" or "Non-Enzymatic Browning
Reaction". These are heat-induced reactions that occur between
reducing sugars (such as glucose) and amino acids that are present
as precursors in raw potatoes. The Maillard Reaction is exceedingly
complex and results in the formation of a plethora of important
flavor and aroma compounds. A detailed description of the reaction
is beyond the scope of this report but an excellent overview is
given by Professor Donald S. Mottram in a book chapter titled
"Flavor Compounds Formed during the Maillard Reaction".sup.3. 3)
Donald S. Mottram, "Flavor Compounds Formed during the Maillard
Reaction", in Thermally Generated Flavors, Parliament, Morllo and
McGorrin, editors, American Chemical Society, Washington D.C.
1992.
[0209] Basically, the flavor of all potato products is governed by
two broad classes of compounds, lipid oxidation products and
compounds generated from the Maillard Reaction. Lipid oxidation
compounds arise from autoxidation of unsaturated lipid precursors
present in potato (such as linolenic acid, etc.) and include a
homologous series of aldehydes, ketones, furans and hydrocarbons.
Lipid oxidation notes in potato are generally undesirable when
levels become elevated and they are the rate limiting components
that dictate shelf life of potato products. Lipid oxidation
products are typically low in fresh potato products and since they
are not terribly important to baked potato flavor they will not be
discussed further in this report. On the other hand, the Maillard
reaction is extremely important to flavor development in baked
potato.
[0210] In the early stage of the Maillard reaction an important
class of compound called "Strecker Aldehydes" are produced. These
are simple reaction products of amino acids and reducing sugars.
The most important Strecker Aldehyde in potato is called methional
and this comes from the reaction of the amino acid methionine with
reducing sugars such as glucose. Methional has a strong and
characteristic flavor/aroma of potato. Without methional potato
flavor could not exist. Flavor chemists have a term for this. They
refer to the compound as "character impact". This means methional
is the "character impact" compound of potato flavor. Other
important Strecker Aldehydes that contribute to "baked potato"
flavor include 3-methylbutanal (from isoleucine), 2-methylbutanal
(from leucine) and phenylacetaldehyde (from phenylalanine).
[0211] When the temperature of baking increases and the moisture
content drops more complex thermal reactions begin to occur. Sugars
begin to dehydrate and caramelize, sulfur-containing amino acids
decompose and generate hydrogen sulfide and other volatile sulfides
and ammonia is released by deamidation of protein. These compounds
further react into a more complex series of flavor compounds
present in potato. One important class is called pyrazines.
Pyrazines are compounds that begin to form at temperatures above
when Strecker Aldehydes initiate. Pyrazines are responsible for
toasted, nutty and roasted notes that are critical to baked potato
flavor. Aside from pyrazines other nitrogen and oxygen-containing
heterocyclic compounds such as pyrroles and oxazoles are
produced.
[0212] A certain balance of Strecker Aldehydes and pyrazines are
critical to ideal baked potato flavor. Too little of these
components and the flavor will not be perceptible. Too much and the
potato will have a burnt, overcooked flavor that is objectionable
to most consumers. In the current study the Strecker Aldehydes and
pyrazines (although all detected compounds are listed as well) have
been selected as "indicator compounds" to fingerprint the optimum
or "target" baked potato flavor profile.
[0213] The test results are discussed as follows:
Raw Potato, 79.2% Moisture
[0214] The flavor profile of the raw potatoes with 79.2% moisture
are very low in thermal reaction products such as Strecker
Aldehydes and pyrazines. Total Strecker aldehydes are only 420
.mu.g, only a single pyrazine is detected (12 .mu.g) and methional
is barely present (16 .mu.g). Raw potatoes have an earthy, musty
and uncooked potato aroma character. The earthy, musty notes in the
raw potato come from some lipid oxidation derived unsaturated
aldehydes, ketones and alcohols with C8 chain lengths, the
so-called mushroom aldehydes and mushroom alcohols (cis-2-octenal,
trans-2-octenal, 1-octen-3-ol, etc.). Other contributors to the
earthy aroma include phenolic compounds such as o-methylanisole and
veratrole plus some lipid oxidation derived furans such as
2-pentylfuran that have powerful green, beany odor. The raw
potatoes also have relatively high concentrations of linear
paraffinic and olefinic hydrocarbons that are associated with the
peel although these compounds do not impact odor much. Two
compounds used for sprout control in the potatoes (SproutNip or
chlorpropham and 1,2-dimethylnaphthalene) were also detected.
Chlorpropham does not contribute to potato aroma and
1,2-dimethylnaphthalene has minimal contribution (slight
musty).
Baked Potatoes, 75.7% Moisture (Under Baked)
[0215] The flavor profile of the baked potatoes with 75.7% moisture
are distinctly different than the raw potato. The Mallard reaction
compounds are beginning to appear but they are still undeveloped
with respect to target baked potato aroma. The Strecker Aldehydes
and pyrazines have increased to 2675 and 218 .mu.g, respectively. A
reduction in the paraffinic and olefinic hydrocarbons more
prominent in the raw potatoes is observed as these compounds are
lost to volatilization in the baking process and are not
replenished by thermal reactions.
[0216] Baked Potatoes, 72.0% Moisture (Ideal Baked)
[0217] The flavor profile of the baked potatoes with 72.0% moisture
show a complex pattern of fully developed Maillard reaction
products including the Strecker Aldehydes, pyrazines and other
thermally generated aroma compounds such as dicarbonyls (diacetyl,
2,3-pentanedione), pyrroles, short chain acids, sulfides and
oxygen-containing heterocyclics. The levels of total Strecker
Aldehydes and pyrazines have increased considerably to 6029 and
3385 .mu.g, respectively. Sensory evaluation data indicates this
particular flavor pattern to identify optimum baked potato.
[0218] Baked Potatoes, 66.0% Moisture (Over Baked)
[0219] The flavor profile of the baked potatoes with 66.0% moisture
is extremely complex and indicates a burnt, overcooked flavor
profile. The levels of total Strecker Aldehydes and pyrazines have
increased to very high concentrations of 12199 and 59399 .mu.g,
respectively and these excessive levels contribute to the burnt,
high-toast, overcooked notes associated with this product. In
particular, the concentration of pyrazines has skyrocketed. Looking
at the production of Strecker Aldehydes versus potato moisture
content, it can be seen that the concentration rises linearly
(approximately doubles with each incremental decrease in moisture
content). The pyrazines behaved similarly for moisture contents in
the range 79.2 through 72.0%. However, the pyrazines rise
exponentially in the 66.0% moisture potatoes. This sample also
shows a complex mixture of other advanced thermal reaction products
not observed in the other samples.
[0220] Graph 5-1 shows baked potato flavor in terms of total
Strecker Aldehydes, as determined according to this example.
[0221] Graph 5-2 shows baked potato flavor in terms of total
Pyrazines, as determined according to this example.
Example 6
[0222] This example reports an Iodine Index evaluation of potatoes
baked according to the invention with control samples to illustrate
the Iodine Index properties of the starch in potatoes of the
invention and compare them to products not optimally processed. The
Iodine Index test is used to measure the free starch in a potato.
Russet Norkotah potatoes contain about 20-22% solid and 78-80%
water on average. About 75% of solid contents consist of starch.
Potato starch is composed of Amylose and Amylopectin. Amylose is a
linear polymer of glucose linked with mainly .alpha. (1.fwdarw.4)
bonds. Amylopectin is a highly branched polymer of glucose linked
in a linear way with .alpha. (1.fwdarw.4) bonds while branching
takes place with .alpha.(1.fwdarw.6) bonds occurring every 24 to 30
glucose units.
[0223] Prior to cooking, the Amylopectin is in a co-crystalline
complex with the Amylose. During baking, starch structure changes.
Starch cells swell by absorbing water and increase in volume. The
crystalline structure degrades, that is, it can be said to melt.
The granules are disrupted, and Amylose is released. The longer
this thermal reaction continues, the more the outer shell of the
starch particles, which have highest crystallinity index, continue
to collapse. Thus, more Amylose and Amylopectin inside the outer
shell melt out. Amylose's .alpha. (1.fwdarw.4) bonds promote the
formation of a helix structure or a spiral form, like a coil
spring. When reacting with Iodine-KI reagent, the triiodide ion
fits neatly inside the helix structure of Amylose, resulting in a
blue color polymer. This blue complex absorbs wavelength of light
at 570 nm, so it can be measured by spectrophotometer.
[0224] Therefore, Iodine Index is used to indicate the extent of
the reaction during the baking process. Amylopectin does not react
with Iodine and therefore, does not produce the color, nor does
cellulose or disaccharides.
[0225] Sample Preparation: [0226] Use Russet Norkotah variety from
the same grower, field, and lot, weigh range between 5.75 and 6.25
oz, and solid range between 20.5 and 21.5% [0227] Determine
specific gravity and solids content using Brine Solution method
[0228] Bake potatoes in a forced-air convection oven set at 325
degree Fahrenheit until reaching moisture levels (calculated by
weight) as mentioned above [0229] Cut potatoes crosswise close to
the center of the tuber as possible into 3-4 very thin slices,
approximately 1 mm thick [0230] Remove and discard approximately 1
cm of the outer peel layer, retaining inner portion for samples.
[0231] Cut the sample into square cubes, about 1 mm.sup.2. [0232]
Weigh the sample amount as indicated in the Analytical Method
below
[0233] Analytical Method
[0234] A standard method was used to determine Iodine Index,
commonly known as "Blue Value", of raw and baked potatoes. Iodine
complexes preferentially with Amylose, the linear fraction found in
potato starch. When an excess of standard iodine solution is added,
a stable blue complex is formed. This solution is then measured
spectro-photometrically. The procedures are as follows: [0235]
Weigh out samples of potatoes that would yield 1.0 gram of solid
content [0236] Raw potatoes (% solid content of the raw potatoes
used is 21.5%, equivalent to 78.5% moisture)
[0236] Sample size = 1.0 gram / 1 - 0.785 = 1.0 / 0.215 = 4.6 grams
##EQU00001## [0237] Baked potatoes at 75.7% moisture
[0237] Sample size = 1.0 gram / 1 - 0.757 = 1.0 / 0.243 = 4.1 grams
##EQU00002## [0238] Baked potatoes at 72.0% moisture
[0238] Sample size = 1.0 / 1 - 0.72 = 1.0 / 0.28 = 3.6 grams
##EQU00003## [0239] Baked potatoes at 66.0% moisture
[0239] Sample size = 1.0 / 1 - 0.66 = 1.0 / 0.34 = 2.9 grams
##EQU00004## [0240] Pour sample into a beaker containing 250 ml of
deionized water heated to 50 degree Celsius [0241] Set a beaker
containing samples and a magnetic stir bar on a heated agitator and
set it to stir for 5 minutes [0242] Pour sample solution into
centrifuge tubes and centrifuge at a maximum speed (at 100 setting
on Dynac Centrifuge) for 10 minutes [0243] Transfer 10 mls of clear
solution with a pipette to a 50 ml volumetric flask, containing 1
ml of 0.02 N Iodine solutions. Dilute to 50 mls with deionized
water [0244] Make a blank solution of 1 ml of 0.02 N Iodine
solutions and 49 ml of deionized water in another 50 ml volumetric
flask [0245] Mix the sample well [0246] Set the spectrophotometer
to a wavelength of 570 millimicrons [0247] Use a blank solution as
a reference sample [0248] The reading from each sample solution is
the Iodine Index
[0249] Analytical Procedures:
[0250] We conducted the Iodine Index tests using 20 potatoes per
each set of samples. Three samples were tested for each potato.
This is to ensure that natural variation within a potato and among
potatoes being used is taken into considerations. A total of 60
data points are generated for each set of samples to ensure that
sufficient data is generated and collected and thus provides
statistically significant conclusions.
[0251] Results
[0252] The results of the Iodine. Index tests with 20 potatoes for
each set of samples is summarized in Graph 6-1, with each data
point is an average of 3 samples tested per each potato. As shown
in the graph, raw potatoes have a very low Iodine Index compared to
baked potatoes. As potatoes are baked longer as indicated by more
moisture being removed, the Iodine Index also increases.
[0253] An average of the Iodine Index from all 20 potatoes for each
set of samples is calculated and shown in Graph 6-2.
[0254] Conclusions:
[0255] The results of average and range of Iodine Index are as
follows:
TABLE-US-00007 Average Range Raw Potatoes: 0.006 0.001-0.011 Baked
Potatoes, 75.7% Moisture 0.102 0.071-0.134 72.0% Moisture 0.295
0.221-0.343 66.0% Moisture 0.399 0.348-0.442
[0256] The sample solutions of raw potatoes form yellowish color
after mixing with Iodine-KI solution. This is slightly darker
compared to a reference sample containing no starch. This indicates
that raw potatoes contain a very minimal amount of free starch or
Amylose.
[0257] Under-baked potatoes are potatoes that are baked until
reaching 75.7% moisture, which take approximately 45 to 50 minutes
baking time. Some Amylose is released during baking and more
Amylose-triiodide compounds are formed. Therefore, Starch-Iodide
solution turns yellowish-green to light green in color, and Iodine
Index increases to 0.102.
[0258] As we continued baking potatoes until reaching 72.0%
moisture content, which takes about 60 to 65 minutes, more
crystalline structure breaks down and more Amylose is released.
Sample solutions turn green to dark green in color. Iodine Index
significantly increases to 0.295.
[0259] Over baked potatoes are potatoes that are baked until
reaching 66.0% moisture, which takes about 120 minutes. Highest
amount of Amylose is present in the sample solutions. As potatoes
are baked for a very long period of time, cell wall starts to
collapse and release Amylose and water from inside the cell.
Excessively soft and wet texture is very noticeable. Starch-Iodide
solution turns bluish-green to dark blue in color, and Iodine Index
is as high as 0.399.
[0260] The invention is intended to provide a perfectly-baked
potato texture and flavor, and we conclude that the Iodine Index
values above provide a reliable means to determine if the proper
degree of baking and, therefore, texture and flavor development
have occurred.
[0261] The above description is for the purpose of teaching the
person of ordinary skill in the art how to practice the invention.
It is not intended to detail all of those obvious modifications and
variations, which will become apparent to the skilled worker upon
reading the description. It is intended, however, that all such
obvious modifications and variations be included within the scope
of the invention which is defined by the following claims. The
claims are meant to cover the claimed components and steps in any
sequence which is effective to meet the objectives there intended,
unless the context specifically indicates the contrary.
* * * * *