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).

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 an...

AI Technical Summary

Benefits of technology

The solution provides a convenient, minimally prepared baked potato product that retains the flavor and texture of home-baked potatoes, with rehydrated skin and intact pulp, offering a consistent and appealing eating experience.

Problems solved by technology

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.

The Maillard Reaction is exceedingly complex and results in the formation of a plethora of important flavor and aroma compounds.

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.

When the temperature of baking increases and the moisture content drops more complex thermal reactions begin to occur.

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.

The Mallard reaction compounds are beginning to appear but they are still undeveloped with respect to target baked potato aroma.

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