Nonpareil Corporation

John C Kerr

Pajaree T Lynn

Roderick G Beck

Sylvester L Woodland

Roman J Bogdanowicz

Pamela Bartausky

Clayton Pratt

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.) or diagonally-opposed, spaced cutting blades (FIG.).

Baked potato products and process for preparing same

Potatoes are processed to develop baked and fried flavors and aromas. The are baked to create a number of characteristic baked flavors and textures. When fried, a whole other group of flavors and textures is achieved. To avoid damage to the discrete potato pieces that are prepared in processing and are desired in the final product, the process entails baking potatoes; pressing the potatoes to a predetermined thickness; freezing the potatoes; breaking the potatoes into discrete pieces; drying the discrete pieces to form a skin thereon and preferably lightly brown the surfaces; and freezing and packaging the pieces. Oven heating will be sufficient to provide a browning effect to a light golden to golden brown color and form a skin on the exterior surface of exposed potato pulp, both important to the preparation of the best product.

Friable, baked potato pieces and process

A method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cooled to a chilled temperature which modifies the starch content of the potato so that the potato can be easily processed to smaller sizes, shapes or dimensions. When processed to a smaller size, shape or dimension, the potato material is contacted with a lubricating substance devoid of water which reduces or prevents the potato pieces from sticking together and improves the composition of the dehydrated potato pieces. The process of the present invention improves the flavor, texture and composition of the potatoes, both during the processing steps and at later rehydration. The process of the present invention also merely modifies the starch content of the potatoes without having to remove the starch and/or add the starch back in at a later time. As a result, product yields are increased.

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Pocatello, ID, United States of America

John C Kerr