Dec 30, AmericaNewsHour -- The Vegetable, Potato and Fruit Products Market in Mexico report analyses the Market size, volume and growth rate based on the recent developments in the industry at a global scale. This exhaustive study covers an overview of various aspects of the Market including geographical outlook, recent Market trends and growth opportunities during the forecast period. Along with this, an in-depth analysis of each section of the report is also provided in the report that consist of the strategies adopted by the key players, challenges and threats as well as advancements in the industry. This is likely to impel the growth of Vegetable, Potato and Fruit Products Market in Mexico over the period
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- Mashed Potato Machine manufacturers & suppliers
- US5229154A - Process for preserving mashed potatoes in sealed containers - Google Patents
- Fresh and minimally processed vegetables
- Food Dehydration Technology
- Potato Equipment
- Potatoes, avocados, vegetables, fruits, grains. It all starts here.
- J.R. Simplot
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Mashed Potato Machine manufacturers & suppliersVIDEO ON THE TOPIC: Products made from potatoes for better profits - Value addition
This invention generally relates to a method of preparing and preserving fresh, refrigerated mashed potatoes in sealed containers, and more particularly to a method or process of preparing fresh mashed potatoes for storage in sealed containers for extended periods of time under refrigerated conditions. Since the introduction of the potato to western civilization in the mid 's, the traditional method of preparing potatoes for human consumption has been for the consumer to purchase them as fresh, unpeeled produce, which are then washed, peeled, cut and cooked for consumption.
This process tales anywhere from 30 to 60 minutes and has always been considered a rather time consuming chore. As a result, commercially prepared potato products are immensely popular with the consuming public, since these time consuming tasks are performed at a processing plant, thus saving the consumer considerable time and effort.
This has resulted in explosive growth in the frozen potato product industry. However, while frozen potato products are easily preserved for extended periods of time, they are generally considered to be of inferior quality and taste when compared to fresh, refrigerated potato products.
The problem has been, and always will be, that the atmosphere in which we live is highly contaminated with microbial organisms, such as yeast and bacteria. This is not a significant problem for frozen potato products, since at the lower freezing temperatures growth of microbial organisms is effectively inhibited.
With fresh, refrigerated potato products, there have been two basic methods of reducing spoilage during extended refrigerated storage, these have been: first, to eliminate or drastically reduce the number of organisms present with the food product before storage; second, to eliminate the atmospheric conditions which permit growth. One past method to reduce the number of organisms present has been the addition of additives, most commonly sodium bisulfite, as a source of sulfur dioxide to retard nonenzymatic browning.
A second method to reduce the number of organisms present has been the addition of monoglyceride emulsifier, which functions as an anti oxidant, and sodium acid pyrophosphate, which reacts with trace amounts of iron to prevent after-cooking discoloration. However, the federal government and many states have enacted legislation or established regulations which drastically limit the permissive use of these additives, and as a result their effectiveness will be more limited.
Blanching or raising the temperature of the vegetable product, has been found to reduce microorganisms found on the surface of whole or cut potato products. The second solution is to eliminate the atmospheric conditions under which these organisms can grow and multiply. It has been known for a long time that preserving refrigerated food products in an inert atmosphere within an hermetically sealed container extends refrigeration shelf life for fresh food products.
Such a method of preserving food products is disclosed in U. It is also known that it is possible to extend the refrigerated shelf life by depositing precooked potato pieces, from which micro organisms have been eliminated by the process of cooking, into packaging containers which have been flushed with mixtures of nitrogen and carbon dioxide, and sealed. Such a method is disclosed in Ruggerone, U. And, cooking potatoes within the packaging to provide for an expulsion of the air within the package, as the product cools within the sealed packages, is disclosed in Mohwinkel, U.
To date, reasonable success has been achieved in processing for extended refrigerated shelf life whole and cut potato pieces. The reason for this is that these products are particulate solids and successful effort has been directed toward the surface environments of the products with little attention directed toward the interior product cores which are presumably wholesome and not significantly at risk for contamination with microbial organisms.
Mashed potatoes, on the other hand, present an entirely different and unique set of problems. It has been known for years that in order to produce mashed potatoes, the potatoes must first be cooked, preferably at boiling water temperature, for approximately 30 to 35 minutes. The conventional teachings are quite clear that the potatoes should, under no circumstances be overcooked because overcooking will result in the release of free starch which will retrograde, upon cooling, to a sticky gel, which in turn will result in pasty or sticky mashed potatoes that are too viscous to commercially process easily and of an unacceptable texture, or mouth feel, for wide acceptance by the consuming public.
Again, using the conventional process, after the potatoes have been cooked, but not overcooked, the potatoes are then ground to break up the multicellular structure of the potatoes without breaking the individual cells apart, then mixed with either fresh milk or reconstituted milk, salt, and some sort of a fat, either butter or margarine, for flavoring. This addition of flavorings and moisturizers gives rise to another problem which is contaminated entrained air being present within the mashed potatoes.
Removal of the entrained air is very difficult, if not impossible, and as a result commercially produced mashed potatoes, to date, have always suffered from an unacceptably short refrigerated shelf life. Accordingly, it is an object of this invention to provide a process for preparing fresh mashed potatoes which have an extended refrigerated shelf life in the range of 6 to 8 weeks. The second object of this invention is to provide a process for producing fresh, refrigerated mashed potatoes of a pleasing texture, quality and color for an extended shelf life.
A third object is to reduce the viscosity of the mashed potatoes and mashed potato mixture to the point that it is possible to pump them in a closed system during processing so that entrainment of air is minimized and pasteurization and refrigeration are feasible to reduce microbial contamination and extend shelf life.
A fourth object is reduce the sticky or pasty texture at the time of consumption which is so prevalent in commercially processed mashed potatoes today. These objects are achieved by use of a method of preparing mashed potatoes from whole peeled potatoes wherein peeled and washed potatoes or potato pieces are first overcooked for between 35 to 40 minutes at the boiling temperature for water.
The exact time for overcooking is dependent upon the size of the potatoes, their total solids content and variety. The criteria for the amount of overcooking is that the potatoes must be overcooked to the point where the starch paste formed during cooking will no longer retrograde to form a gel when later cooled.
The blend is then mixed to a homogenized mixture which is pumped into a plate and frame, or swept surface, heat exchanger, in an environment where it is no longer exposed to atmosphere. In the preferred embodiment, whole potatoes are first peeled using any of the commercially feasible peeling processes which include steam peeling, abrasion peeling, lye peeling or infrared dry-caustic peeling. They are then washed.
Thereafter, they are introduced by means of a screw conveyor into a direct steam injection cooker. The criteria for the amount of overcooling is that they should be overcooked to the point where the swollen starch granules and free amylose molecules will no longer function as binding agents and retrograde into high viscosity gelatin upon later cooling. This is opposite to the conventional teachings which caution against overcooking so as to minimize cell breakage and the release of free starches, namely amylose and amylopectin.
There are two basic types of starch leucoblast granules present in the potato cytoplasm, namely amylose and amylopectin. Amylose is a linear chain of glucose molecules and amylopectin is a branched chain of glucose molecules. These two different types of starches exhibit different characteristics when heated in water and then recooled. Amylose becomes cloudy when heated with water and is capable of forming a gel.
Amylopectin remains clear when heated with water, and does not gel. As the mixture of these starches from the potato are heated they absorb water molecules and swell enormously and soften, forming first a gel and then a paste. It is this gelatinization and pasting that is the significant problem in the preparation of commercially processed mashed potatoes.
Since there are so many variables with regard to the length of time that is required to overcook the potatoes, the exact amount of time has to be empirically determined. The mashed potato mixture is next introduced into the suction of a pump and from this point on in my process the mashed potato mixture is worked on in a closed system, wherein it is no longer exposed to contamination from the open atmosphere until the packaging step.
The potato mixture is pumped through the pump into a plate and frame heat exchanger wherein it is pasteurized. The nitrogen functions during final container packaging as a preservative, a brightening agent, and also serves to reduce the viscosity and stickiness of the mashed potato mixture. I have found that mashed potato mixtures so processed have a normal refrigerated shelf life of between six to eight weeks. While there is shown and described the present preferred embodiment of the invention, it is to be distinctly understood that this invention is not limited thereto but may be variously embodied to practice within the scope of the following claims.
Effective date : Year of fee payment : 4. Year of fee payment : 7. Year of fee payment : 8. A new method for fresh, refrigerated mashed potatoes is disclosed. The method features overcooking potatoes until they do not gel after cooling, with later grinding, blending, pasteurizing, chilling, injecting with an inert gas, packaging and refrigerated storing.
The blending, pasteurizing, chilling and injecting steps are performed in a closed system wherein the potato mixture is not exposed to the open atmosphere in order to minimize contamination and maximize shelf life. Technical Field This invention generally relates to a method of preparing and preserving fresh, refrigerated mashed potatoes in sealed containers, and more particularly to a method or process of preparing fresh mashed potatoes for storage in sealed containers for extended periods of time under refrigerated conditions.
Background Art Since the introduction of the potato to western civilization in the mid 's, the traditional method of preparing potatoes for human consumption has been for the consumer to purchase them as fresh, unpeeled produce, which are then washed, peeled, cut and cooked for consumption. I claim: 1. A method of preparing and packaging mashed potatoes from whole peeled potatoes comprising the steps of: a overcooking whole peeled potatoes in an aqueous environment at the boiling temperature for water, said overcooking being for a time and temperature beyond the conventional point where cooking is conventionally stopped in the processing of mashed potatoes to prevent retrogradation of starch pastes upon cooling of the potatoes and to the point where swollen starch granules and free amylose molecules in the overcooked potatoes will no longer function as binding agents and retrograde into a high viscosity gel upon later cooling;.
The method of claim 2, wherein the chilling of the mashed potatoes after pasteurization is accomplished within ten minutes of the completion of pasteurization.
The method of claim 1 wherein said step of injecting comprises injecting an inert gas into the chilled mashed potatoes at a rate of at least 0. USA en. WOA1 en. Process for converting retrograded amylose contained within cells of a dehydrated potato product to soluble amylose. Decreasing the retrograded starch level and increasing the rehydration rate of dehydrated potato granules.
USB2 en. Baldwin et al. Use of edible coatings to preserve quality of lightly and slightly processed products. RUC1 en. USA1 en. CAC en. Robinson et al. AUB2 en. McDonald et al. Method for processing marrow squashes and custard squashes into half-finished product.
SUA1 en. Method of thermally processing low-acid foodstuffs in hermetically sealed containers and the containers having the foodstuffs therein.
This invention generally relates to a method of preparing and preserving fresh, refrigerated mashed potatoes in sealed containers, and more particularly to a method or process of preparing fresh mashed potatoes for storage in sealed containers for extended periods of time under refrigerated conditions. Since the introduction of the potato to western civilization in the mid 's, the traditional method of preparing potatoes for human consumption has been for the consumer to purchase them as fresh, unpeeled produce, which are then washed, peeled, cut and cooked for consumption. This process tales anywhere from 30 to 60 minutes and has always been considered a rather time consuming chore. As a result, commercially prepared potato products are immensely popular with the consuming public, since these time consuming tasks are performed at a processing plant, thus saving the consumer considerable time and effort. This has resulted in explosive growth in the frozen potato product industry.
US5229154A - Process for preserving mashed potatoes in sealed containers - Google Patents
Potatoes Canada is your gateway to opportunity in Canada's potato world. A variety of Piler and Conveyor models and features are available to satisfy the grower's needs. Stack the potatoes on the rack. Keep warm for up to 4 hours, stirring once an hour. Continue cutting the potatoes and placing them into the grocery bag until you have cut every potato.
Fresh and minimally processed vegetables
You'll want to add this plant-forward craveable dip to your menu this fall. Having unpaid student meal debt is common these days, both for students and school districts. Learn how Simplot Food Group is committing to lend a hand. When the clock strikes midnight in a couple of weeks, millions of Americans will resolve to eat better and try to consume more fruits and vegetables.
Revised October Potatoes Solanum tuberosum are the fourth most important food crop in the world and the leading vegetable crop in the United States. NASS Potatoes were first cultivated around B. At that time, potatoes served a wide variety of uses, such as healing broken bones and measuring time. Nearly 4, varieties can be found in the Andes. The Spanish brought potatoes to Europe in the 16th century.
Food Dehydration Technology
Texture is a critical quality attribute to all fruits and vegetables, whether it is to assess ripeness or functional performance in their processed forms. Evaluating the texture of fruits and vegetables, whether fresh or after post-harvest treatments and processing, shows there is a clear link between the anticipated texture of these food products and their quality:. These are all now commonly associated as the norm for the acceptable state, feel and taste of these foods.
Food processing is the transformation of raw ingredients into food, or of food into other forms. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, and increasing food consistency. In addition, it increases yearly availability of many foods, enables transportation of delicate perishable foods across long distances and makes many kinds of foods safe to eat by de-activating spoilage and pathogenic micro-organisms. Processed foods are usually less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. The extremely varied modern diet is only truly possible on a wide scale because of food processing. Food Dehydration is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. The dehydration process has to check various parameters like heat-mass transfer, atmospheric pressure, equipments suitable for drying etc. Food processing techniques have to take measures on to maintain food safety and control risks and hazards associated with food processing. The book includes dehydration process of Onion, roasting of coffee beans, development process of Guava squash, preparation of fried potato chips, processing of rice, butter and margaraine, canning of chilies Plums, processing and preservation of jack fruit, characteristics of sweetened dahi, cereal grains, instant chutneys from pudina and gongura, starch isolated from potato tubers, coating of cashew kernel baby bits, ripening changes in mango fruits, mechanical and thermal properties of maize, storage of basmati rice under carbon dioxide-rich atmosphere, effect of different varieties of soya bean on quality of paneer, analysis of menthol content in pan masala samples, preparation of dehydrated potato cubes, quality evaluation of raw dried mango slices khatai and mango powder amchur, packaging and storage of biscuits containing finger millet flour, storage effect on microbial safety of potato flour, processing and quality evaluation of ready-to-eat watermelon nectars etc. The book is highly recommended to new entrepreneurs, existing units who wants to get more information of processing of fruits and vegetables.
Most leafy vegetables that do not require harvesting by mechanical device are cooled immediately after harvest to remove field heat, sorted to remove debris, washed to remove dirt, and bundled or packed for shipping and retail. In most cases vegetables are bundled as whole plants, since cutting will injure the cells and liberate ethylene, which promotes senescence and shortens shelf life. Low-temperature storage is essential in the handling of quality leafy vegetables. On the other hand, storing below refrigerated temperature may lead to chilling injury of certain vegetables and to rapid loss of quality. In developing countries where refrigeration is not available, postharvest losses of fresh vegetables can be as much as half the total harvest. For roots and legumes , the harvesting of which is normally done by machines, some sorting and grading are performed either in the field or at collection stations. Bulk handling of these vegetables is common, and few additional steps of preparation are performed before distribution.
Potatoes, avocados, vegetables, fruits, grains. It all starts here.
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Postharvest Technology of Fruits and Vegetables: General concepts and principles. Harvesting Postharvest Handling and Physiology.