Abstract:
A process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. The potatoes first are washed. They are next perforated and then coated with an edible oil. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are soaked in a solution to rehydrate the potato cells. The rehydrated potato has an extended shelf life with improved appearance, taste, and texture.

Description:
TECHNICAL FIELD 
     This invention relates in general to a process for preparing a potato and, more particularly, to cooking the potato and rehydrating the cooked potato. 
     BACKGROUND OF THE INVENTION 
     Value added and convenient food items such as prepared salad mixes, pre-cooked pasta mixes and pre-cooked meats are currently being introduced to the general public and food service at a fast pace. However, there have not been significant introductions of refrigerated or shelf stable pre-cooked potato products. Baked potatoes are a significant component of the American diet. It takes an average of between 45 minutes and an hour to cook a potato in a conventional oven or a convection oven to achieve a great tasting baked potato. Individual potatoes may be cooked faster in a microwave or steam oven. A single potato can be cooked in a microwave oven or a steam oven in 8 to 30 minutes depending on the size of each individual potato. However, potatoes cooked in a microwave oven or a steam oven do not have the same preferred dry fluffy texture and flavor of a baked potato. 
     SUMMARY OF THE INVENTION 
     According to principles of the present invention, a process for preparing potatoes improves the shelf life of cooked potatoes and improves the appearance, taste, and texture of the potatoes. Potatoes are cooked then rehydrated. The potatoes are cooked by heating the core to between about 195 and 200° F. and holding for about 15 minutes. The cooked potatoes are rehydrated by soaking in a solution. 
     According to further principles of the present invention, the potatoes are pierced before rehydrating. Piercing the potatoes improves rehydration time and effectiveness. 
     Other objects, advantages, and capabilities of the present invention will become more apparent as the description proceeds. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     FIG. 1 is a flow chart showing a preferred embodiment of the process of the present invention. 
    
    
     DETAILED DESCRIPTION OF THE INVENTION 
     FIG. 1 is a flow chart showing a preferred embodiment of the present invention. First, the potatoes are washed  10  with water and a soft bristled brush. Washing the potatoes removes all foreign material such as soil. Next the potatoes are pierced  20  to cause perforations in the potatoes. The perforations are spaced apart on the surface of the potatoes and extend entirely through the potatoes. The potatoes are pierced  20  between about 5 to about 50 times. Perforating  20  the potatoes allows moisture to easily and evenly escape during cooking. Alternatively, the potatoes are pierced  20  after cooking  40  and before rehydrating  50 . 
     The perforated potatoes are next coated  30  with an edible oil. Dipping or rubbing the potato with an edible oil helps the potato skin or jacket retain moisture when exposed to high heat. The potato skin or jacket is more flexible after cooking when treated with an edible oil than it would be if untreated. 
     The coated potatoes are cooked  40 . The potatoes are cooked by raising the core temperature of the potatoes to between about 195 and 200° F. Raising the core temperature of the potatoes is accomplished using any cooking process. For example, the potatoes may be steamed, baked, boiled, or microwaved. Additionally, any combination of cooking processes may be used to heat the potatoes. 
     The potatoes are cooked between about 200 degrees and about 450° F. Preferably, the potatoes are cooked between about 230 and about 260° F. in a convection oven. The preferred method yields potatoes having a more fluffy and mealy texture and a better color. Additionally, moisture is added to the hot air during cooking. The moisture helps keep the potato skin or jacket from dehydrating excessively during the cooking process. 
     Moisture is driven out of the potato during the cooking process. As a potato is heated from the outside to the center, the outside area just inside the skin or jacket tends to become more depleted of water than the rest of the potato. The cells in this area shrink causing the skin or jacket to have shriveled and unacceptable appearance when cooled. Piercing the potato enhances the appearance and more evenly distributes the loss of moisture from the potato. After cooking, the potatoes are rehydrated  50 . The potatoes are rehydrated by soaking in water or exposing to steam. Alternatively, the potatoes are rehydrated with other soluble solutions. Preferably, the soluble solution contains a combination of some or all of the following: salt, potassium sorbate, citric acid, ascorbic acid and, sodium acid pyrophosphate. The potatoes may be rehydrated at any temperature below about 180° F. Temperatures higher than 180° F. tend to cook the potatoes more. Preferably, the potatoes are rehydrated at between 140 and 160 ° F. Rehydrating fills the cells of the potato so that the skin or jacket appearance is that of a potato that has not been dehydrated in the cooking process. The skin has the feel of a tight natural looking potato exterior. Potatoes which have been perforated before rehydrating have an unexpected improvement in the texture and flavor of the potato. 
     After rehydrating the potatoes, they are cooled  60 . The potatoes are cooled to a temperature of between 32 degrees and 50 degrees before packaging. 
     The potatoes are packaged in a film bag, a tray over wrapped with film, or a box. Preferably, the potatoes are packages with a modified atmosphere to improve shelf life. 
     The potatoes are next reheated  70  for consumption. They are reheated  70  in a microwave oven. Alternatively, they are reheated  70  in conventional oven, a convection oven, or a steam oven. Potatoes cooked using the process of the present invention have an unexpected fluffy light texture and natural flavor after the potatoes has been reheated  70  in a microwave oven. 
     EXAMPLES 
     In each example one half of the potatoes were processed in accordance to the embodiments of the present invention the other half (control) were processed using normal cooking procedures. 
     EXAMPLE 1 
     Raw potatoes (Russet Burbank) were washed and one half were treated with an edible oil, the outer skin pierced with a sharp object, and all of the potatoes were placed in a 425° F. convection oven without the introduction of moisture. Potatoes were heated to a core temperature of 175° F. and held at that temperature for about 5 minutes. One half of the potatoes were dipped in an aqueous solution for about 10 minutes to rehydrate the outer skin. The other half (control) were not treated in an aqueous solution. After cooling, the skin appearance on the potatoes dipped in the aqueous solution was good, the control potatoes were shriveled. The control when reheated in the microwave had a lumpy and firm texture. The color was off white and the flavor was poor. The rehydrated potatoes when reheated in the microwave oven had a smoother texture and better flavor. 
     EXAMPLE 2 
     Raw potatoes (Russet Burbank) were washed and one half were treated with an edible oil, the outer skin pierced with a sharp object, and all of the potatoes were placed in a 350° F. convection oven. Potatoes were cooked to a core temperature of about 193 ° F. and held at that temperature for about 15 minutes. One half of the potatoes were then put in an aqueous solution for about 10 minutes the other half (control) was not rehydrated. After cooling, the outer skin of the potatoes dipped in the aqueous solution was very good in appearance. The control&#39;s appearance was very poor. The potatoes were microwaved for about 2 minutes. The texture was good except for the control which was poor, lumpy, and appeared solid. The color was poor. The flavor was good. 
     EXAMPLE 3 
     Raw potatoes (Russet Burbank) were washed and one half were treated with an edible oil, the outer skin pierced with a sharp object, and all of the potatoes were placed in a 225° F. convection oven. The potatoes were cooked to a core temperature of about 182° F. and held at that temperature for about 45 minutes. One half of the potatoes were then put in an aqueous solution for about 10 minutes the other half (control) was not rehydrated. After cooling, the outer skin appearance of the potatoes dipped in the aqueous solution was very good. The control was poor. Potatoes were then microwaved for about 2 minutes, the control texture was poor, lumpy, and solid in appearance. The rehydrated potatoes&#39;texture was good. The color was good and the flavor good. 
     EXAMPLE 4 
     Raw potatoes (Russet Burbank) were washed and one half were treated with an edible oil, the outer skin pierced with a sharp object, and all of the potatoes were placed in a 250° F. convection oven. Potatoes were cooked to a core temperature of about 197° F. and held at that temperature for about 45 minutes. One half of the potatoes were then put in an aqueous solution for about 10 minutes the other half (control) was not rehydrated. After cooling, the outer skin appearance of the potatoes dipped in the aqueous solution was excellent. The control was poor. The potatoes were then microwaved for about 2 minutes. The control was lumpy. The texture of the rehydrated potatoes was light and fluffy and their appearance was excellent. The color was excellent and the flavor was excellent. 
     SUMMARY OF THE EXAMPLES 
     The following chart is a summary of the examples cited. The results have been rated numerically as follows: 1-2 (very poor), 3-5 (poor), 6-7 (good), 7-8 (very good), 9-10 (excellent) 
     
       
         
               
               
               
               
               
               
               
               
               
             
           
               
                   
               
               
                 Sample 
                 Oven 
                 Core 
                 Dwell 
                 Microwave 
                   
                 Outer Skin 
                   
                   
               
               
                 Number 
                 Temperature 
                 Temperature 
                 Time 
                 Time 
                 Texture 
                 Appearance 
                 Color 
                 Flavor 
               
               
                   
               
             
             
               
                 Sample #1 
                 450° F. 
                 175° F. 
                  5 minutes 
                 2 minutes 
                 5 
                 6 
                 4 
                 5 
               
               
                 Control #1 
                 450° F. 
                 175° F. 
                  5 minutes 
                 2 minutes 
                 4 
                 1 
                 4 
                 3 
               
               
                 Sample #2 
                 350° F. 
                 193° F. 
                 15 minutes 
                 2 minutes 
                 6 
                 7 
                 6 
                 6 
               
               
                 Control #2 
                 350° F. 
                 193° F. 
                 15 minutes 
                 2 minutes 
                 2 
                 2 
                 5 
                 3 
               
               
                 Sample #3 
                 225° F. 
                 182° F. 
                 45 minutes 
                 2 minutes 
                 5 
                 7 
                 6 
                 5 
               
               
                 Control #3 
                 225° F. 
                 182° F. 
                 45 minutes 
                 2 minutes 
                 3 
                 4 
                 6 
                 3 
               
               
                 Sample #4 
                 250° F. 
                 197° F. 
                 45 minutes 
                 2 minutes 
                 10  
                 9 
                 9 
                 10  
               
               
                 Control #4 
                 250° F. 
                 197° F. 
                 45 minutes 
                 2 minutes 
                 5 
                 3 
                 7 
                 3 
               
               
                   
               
             
          
         
       
     
     Dwell time is the temperature the potatoes were held after the potatoes reached the core temperature in the preceding column.