The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Jun. 15, 1999
Filed:
Sep. 22, 1997
Stefan T Martin, Fort Washington, PA (US);
Gerald M Sapers, Warrington, PA (US);
Robert L Miller, Blue Bell, PA (US);
EPL Technologies, Inc., Philadelphia, PA (US);
The United States of America as represented by the Secretary of, , US;
Abstract
A process is disclosed for inhibiting enzymatic browning in raw, peeled potatoes comprising dipping the potatoes in a solution of heated organic acids (45-65.degree. C.), followed by treatment in a weakly basic solution to neutralize the potato surface and treatment with reducing agents, followed by storage in modified atmosphere packaging. The process may comprise two stages, in which sodium erythorbate in solution (approximate pH 7.8) is used both as the neutralizing agent and the reducing agent. Alternatively, the process may comprise three stages, in which a solution of the salt of an organic acid (such as sodium citrate) is used to neutralize the potato surface following the heated acid dip, and a third stage containing the reducing agents sodium erythorbate and erythorbic acid are combined at a final pH of greater than 4.3. Chelating agents or sequestrants may be added to the solutions. The process tends to delay the onset of enzymatic browning and, once browning has begun, limits the extent of enzymatic browning. The novel process causes little or no hardening or separation of the potato surface tissue in the final cooked product, and is potentially an alternative to the present use of sulfites for raw, peeled potatoes.