US3658559A - Process of preserving potatoes in closed packages - Google Patents

Process of preserving potatoes in closed packages Download PDF

Info

Publication number
US3658559A
US3658559A US878418A US3658559DA US3658559A US 3658559 A US3658559 A US 3658559A US 878418 A US878418 A US 878418A US 3658559D A US3658559D A US 3658559DA US 3658559 A US3658559 A US 3658559A
Authority
US
United States
Prior art keywords
potatoes
cooking
packing
potato
heat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
US878418A
Other languages
English (en)
Inventor
Franz Mohwinkel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Plasco Ltd
Original Assignee
Plasco Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Plasco Ltd filed Critical Plasco Ltd
Application granted granted Critical
Publication of US3658559A publication Critical patent/US3658559A/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Images

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/02—Packaging agricultural or horticultural products
    • B65B25/04—Packaging fruit or vegetables
    • B65B25/041—Packaging fruit or vegetables combined with their conservation
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
    • B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
    • B65D81/2007—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum
    • B65D81/2023—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas under vacuum in a flexible container

Definitions

  • the present invention relates to the art of preserving and sterilizing foods and, more particularly, to a novel process for preserving foodstuffs such as potatoes in closed packages using pressure cookers (autoclaves) or cooking receptacles, and to the packaged goods thus preserved.
  • the object of this invention is to remove the present disadvantages and to provide an improved process of producing preserved potatoes which hardly differ in taste from fresh boiled potatoes and which, even in the wrapped state, afford an attractive appearance.
  • a further object of this invention is to provide a process of producing well preserved potatoes which are readily usable without further cooking, but only warming up.
  • Yet another object of this invention is to provide a process of producing a product which keeps for a relatively long period of time and which is neither leached out nor deteriorated in appearance and particularly color and taste compared to the natural product.
  • a further object of this invention is to produce a potatoproduct which is available to the user in packages, the quality of which he or she can judge by eye.
  • peeled raw potatoes are vacuum-packed in plastics containers with the treating temperature of about+ 100 C. or somewhat higher, while the absolute pressure in the cooking autoclaves or cooking receptacles is kept considerably higher than the absolute internal pressure of the container by supplying the latter, during the preserving treatment with steam, with so much compressed air that, at a temperamre of about 100 C., the total pressure in the steam space considerably exceeds the corresponding partial pressure of the steam of l atms., or the total pressure in the cooking receptacle considerably exceeds the steam pressure corresponding to this temperature.
  • the potatoes are vacuum-packed in plasticfoil containers without any addition of liquid and are cooked and cooled under an external pressure exceeding the internal pressure of the closed containers and controlled independently of the temperature.
  • temperatures of this level for cooking the potatoes since these temperatures are usually used in the common canning and bottling preserving methods wherein the potatoes are treated with liquid, and furthermore, the internationally accepted standard for the sterilisation effect is based on a cooking temperature of 12 l C.
  • the height of temperature leveland the length of period of time are in reciprocal relationship, i.e., under generally uniform conditions, practically uniform results are obtained if cooking is undertaken for about 2 hours at C. or about 25 minutes at 121 C.
  • the external pressure surrounding the filled packages is controlled and thus adjusted independently of the temperature during the cooking process and the subsequent cooling, so that it considerably exceeds the internal pressure in the package containers.
  • the external pressure is set at one atmosphere higher, namely at about 3 atms. absolute pressure.
  • FIG. 1 is a side view of a package corresponding to the process according to the invention
  • FIG. 2 is a cross-sectional view of the package according to FIG. 1;
  • FIG. 3 is a plan view of FIG. 2;
  • FIG. 4 is a plan view ofFIG. 1;
  • FIG. 5 is a cross-sectional view of 'a modifiedembodiment of the type of package used with the process according to the invention; i
  • FIG. 6 is a plan view of the embodiment of FIG. 5;
  • FIG. 7 is a cross-sectional view of an embodiment used for comparison; 1 J FIG. is a plan view of the embodiment according to FIG. 7; v
  • FIG. 9 is a side view of another'form of comparison
  • FIG. 10 is a cross-sectional view of the embodiment according to FIG. 9.
  • FIG. 11 is a cross-sectional view of the form of a large package in the case of the process accordingto the invention.
  • FIGS. 1 to 4 illustrate the most favourable form of package according to the invention.
  • Each potato la or piece of potato lb is in direct contact with the packing material 2 which is surrounded by the external heating medium 3, consisting of steam or water.
  • the external heating medium 3 consisting of steam or water.
  • the majority of the individual potatoes or pieces, if they are diced, have two side faces directly on thepacking material so that in cross-section about a third of the surface of the packed produce 10 and 1b is able to absorb the heat supplied by way of the heating medium 3 and the packing foil 2.
  • this heat only needs to cover a relatively short path in order to reach the parts furthest away from the outer edge of the package, namelythe core 4 of the packed produce,
  • each potato 1a or piece of potato lb is not heated from two sides but from one side, since the side faces of each piece In and lb (in diced form) is in contact with the a core 5 which is here located between the individual pieces of produce adjoining the packing foil on each side is about twice as long as with the embodiment in FIGS. 1 to 4, but as has been found, can still be achieved in suitable times so that at least with ordinary types of potatoes, this embodiment of the process according to the invention illustrated in FIGS. 5 and 6 leads to very favorable results.
  • FIGS. 7 and 8 illustrate containers which have such a poor conduction of heat that a suitable sterilization of the inner potatoes 10 or pieces of potatoes 1d is not possible without a severe decrease in quality.
  • the heat transferred from the heating medium 3 to the packing foil 2, and from there to the potatoes 1a or pieces of potato lb in dirct contact with the packing must flow not only through one individual piece of potato 1a or lb, but must also pass from there to an inner potato lc or piece of potato 1d, which is not in direct contact with the packing material and likewise diffuse through this portion.
  • the time required for this is so long, or the supply of heat so high that the quality of the potatoes necessary for the present purpose can no longer be main tained.
  • the external heating medium 3 can only directly heat surfaces of the packing material 2 which are small in comparison with the entire surface of the packed potatoes and pieces of potato 1a lb lc+ 1d and the heat is only directly transferred from the packing material 2 to the few potatoes In or pieces of potatoes 1b lying on the outer edge 'of the large package.
  • the path of heat inwardly fromthe outsideoutlined by the arrow in FIG. 10 clearly showsthat a sufficient sterilisation of the inner core zone is not possible without the outer lying potatoes 1a or pieces of potato 1b being severely burnt.
  • FIG. 10 illustrates the shortpath which the heat takes during the cooking process for the fully uniform heating of the packed produce for potatoes packed according to the invention.
  • Products preserved accordingto the process of my invention are able to' be stored over periods as long as 6 months or a six months with virtually no impairment of the wholesomeness of the potatoes.
  • thermoplastic synthetic organic polymer such as the product commercially marketed by Messrs. Wolff Walsrode AG, Federal Republic of Germany, under the commercial designation COMBITHEN S PA 3/l0 K 3060 SIEGEL- RANDBEUT EL.
  • a process for cooking and preserving potatoes ina closed and sealed package of plastic material comprising: vacuumpacking peeled, raw and sliced or diced potatoes in said package without adding any liquid so that there is no water or other liquid in the closed and sealed package other than the natural juices within the potatoes therein, cooking and then cooling said packaged potatoes at an external pressure exceeding the internal pressure in the package, and wherein during. the vacuum-packing step each piece of potato in said 4.
  • cooking by steaming is performed with a cooking temperature of about C. at an internal pressure in the packages of about 3 atms. absolute pressure for a cooking period of about 2 hours.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Mechanical Engineering (AREA)
  • Agronomy & Crop Science (AREA)
  • Chemical & Material Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
US878418A 1969-06-28 1969-11-20 Process of preserving potatoes in closed packages Expired - Lifetime US3658559A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19691932900 DE1932900A1 (de) 1969-06-28 1969-06-28 Verfahren zum Garen von pflanzlichem Gut in geschlossenen Packungen

Publications (1)

Publication Number Publication Date
US3658559A true US3658559A (en) 1972-04-25

Family

ID=5738291

Family Applications (1)

Application Number Title Priority Date Filing Date
US878418A Expired - Lifetime US3658559A (en) 1969-06-28 1969-11-20 Process of preserving potatoes in closed packages

Country Status (5)

Country Link
US (1) US3658559A (fr)
BE (1) BE744732A (fr)
DE (1) DE1932900A1 (fr)
FR (1) FR2030015A1 (fr)
GB (1) GB1268560A (fr)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4135003A (en) * 1968-03-09 1979-01-16 Washington Nu Process, Inc. Process of preserving vegetable produce, such as potatoes, in closed packages
US4670275A (en) * 1984-09-13 1987-06-02 Dna Plant Technology Corporation Prolonging the shelf life of fresh root vegetables
US4808420A (en) * 1984-09-13 1989-02-28 Dna Plant Technology Corporation Fresh root vegetables with prolonged shelf life
US4855153A (en) * 1984-09-13 1989-08-08 Dna Plant Technology Corporation Prolonging the shelf life of fresh root vegetables
US5665411A (en) * 1995-03-20 1997-09-09 Bassetti; Robert P. Method of packaging and microwaving sweet potato
US5679392A (en) * 1995-06-07 1997-10-21 Schegan; John Heat treatment of raw molluscan shellfish
US5773064A (en) * 1996-03-22 1998-06-30 Tesvich; John Heat treatment of raw molluscan shellfish including a banding process
US5922383A (en) * 1997-04-23 1999-07-13 M.A. Gedney Co. Method for brine free long term storage of pickles
US5976601A (en) * 1998-06-12 1999-11-02 Tesvich; John Mild heat treatment of oysters in their natural shell
WO2005070220A1 (fr) * 2004-01-23 2005-08-04 Novozymes A/S Procedes de production d'un produit legumier
US20070087086A1 (en) * 2003-12-02 2007-04-19 Novozymes A/S Method for producing potato products
WO2008155462A1 (fr) * 2007-06-21 2008-12-24 Novisol Oy Produit alimentaire concentré conditionné et son procédé de préparation
US20100015309A1 (en) * 2008-07-16 2010-01-21 Cryovac, Inc. New post-packaging pasteurization process
US20120198792A1 (en) * 2004-10-01 2012-08-09 Long Life S.R.L. Process for good packaging, namely food stuffs, packagings and kits for their realization
US20160000099A1 (en) * 2014-06-02 2016-01-07 Wm. Bolthouse Farms, Inc. Monolayer food product and methods

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2121752A (en) * 1982-06-11 1984-01-04 Routemay Limited Packaged sterilised crustacea
GB2148693A (en) * 1983-10-27 1985-06-05 Metal Box Plc Foodstuff preparation

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2231791A (en) * 1940-07-31 1941-02-11 Bensel Brice Corp Process for preserving food
US2597067A (en) * 1949-09-13 1952-05-20 Arthur M Chase Process for preparing and preserving potatoes
US2609301A (en) * 1949-04-05 1952-09-02 Frederick W Lindsey Food package
CA579098A (fr) * 1959-07-07 Hercules Powder Company Preservation de produits alimentaires
GB816313A (en) * 1956-07-14 1959-07-08 Kornelis Van De Kerke Method for preserving foodstuffs by heating
US3175914A (en) * 1963-01-09 1965-03-30 Vahlsing Inc Method of treating potato solids
US3190759A (en) * 1959-10-14 1965-06-22 Kalle Ag Process for making sterilized sausage packages
US3215539A (en) * 1962-08-09 1965-11-02 Jerome J Landy Method of sterilizing food in sealed containers
US3355304A (en) * 1964-05-27 1967-11-28 Pillsbury Co Two-stage cooking and dehydrating process for potatoes and like vegetables
US3501318A (en) * 1967-12-26 1970-03-17 Fmc Corp Method and apparatus for processing products in flexible containers

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA579098A (fr) * 1959-07-07 Hercules Powder Company Preservation de produits alimentaires
US2231791A (en) * 1940-07-31 1941-02-11 Bensel Brice Corp Process for preserving food
US2609301A (en) * 1949-04-05 1952-09-02 Frederick W Lindsey Food package
US2597067A (en) * 1949-09-13 1952-05-20 Arthur M Chase Process for preparing and preserving potatoes
GB816313A (en) * 1956-07-14 1959-07-08 Kornelis Van De Kerke Method for preserving foodstuffs by heating
US3190759A (en) * 1959-10-14 1965-06-22 Kalle Ag Process for making sterilized sausage packages
US3215539A (en) * 1962-08-09 1965-11-02 Jerome J Landy Method of sterilizing food in sealed containers
US3175914A (en) * 1963-01-09 1965-03-30 Vahlsing Inc Method of treating potato solids
US3355304A (en) * 1964-05-27 1967-11-28 Pillsbury Co Two-stage cooking and dehydrating process for potatoes and like vegetables
US3501318A (en) * 1967-12-26 1970-03-17 Fmc Corp Method and apparatus for processing products in flexible containers

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
AVI Publication, Potato Processing Dec. 5, 1968 p. 588 *
National Potato U. Conference, May 1962 p. 32. *

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4135003A (en) * 1968-03-09 1979-01-16 Washington Nu Process, Inc. Process of preserving vegetable produce, such as potatoes, in closed packages
US4670275A (en) * 1984-09-13 1987-06-02 Dna Plant Technology Corporation Prolonging the shelf life of fresh root vegetables
US4808420A (en) * 1984-09-13 1989-02-28 Dna Plant Technology Corporation Fresh root vegetables with prolonged shelf life
US4855153A (en) * 1984-09-13 1989-08-08 Dna Plant Technology Corporation Prolonging the shelf life of fresh root vegetables
US5665411A (en) * 1995-03-20 1997-09-09 Bassetti; Robert P. Method of packaging and microwaving sweet potato
US5679392A (en) * 1995-06-07 1997-10-21 Schegan; John Heat treatment of raw molluscan shellfish
US5773064A (en) * 1996-03-22 1998-06-30 Tesvich; John Heat treatment of raw molluscan shellfish including a banding process
US5922383A (en) * 1997-04-23 1999-07-13 M.A. Gedney Co. Method for brine free long term storage of pickles
US5976601A (en) * 1998-06-12 1999-11-02 Tesvich; John Mild heat treatment of oysters in their natural shell
US20070087086A1 (en) * 2003-12-02 2007-04-19 Novozymes A/S Method for producing potato products
WO2005070220A1 (fr) * 2004-01-23 2005-08-04 Novozymes A/S Procedes de production d'un produit legumier
US20090142445A1 (en) * 2004-01-23 2009-06-04 Novozymes A/S Methods for producing a vegetable product
US20120198792A1 (en) * 2004-10-01 2012-08-09 Long Life S.R.L. Process for good packaging, namely food stuffs, packagings and kits for their realization
WO2008155462A1 (fr) * 2007-06-21 2008-12-24 Novisol Oy Produit alimentaire concentré conditionné et son procédé de préparation
US20100015309A1 (en) * 2008-07-16 2010-01-21 Cryovac, Inc. New post-packaging pasteurization process
US20160000099A1 (en) * 2014-06-02 2016-01-07 Wm. Bolthouse Farms, Inc. Monolayer food product and methods

Also Published As

Publication number Publication date
GB1268560A (en) 1972-03-29
DE1932900A1 (de) 1971-01-07
FR2030015A1 (fr) 1970-10-30
BE744732A (fr) 1970-07-01

Similar Documents

Publication Publication Date Title
US3658559A (en) Process of preserving potatoes in closed packages
US4522015A (en) Phased aseptic sterilization and packaging process and system
GB2038611A (en) Hermetically packaged foods
KR20180072653A (ko) 가공식품의 제조방법 및 이에 의해 제조된 가공식품
EP2704583B1 (fr) Procédé de conservation de champignons
WO2003013279A2 (fr) Produit a base de fruits de mer et procede associe
US4135003A (en) Process of preserving vegetable produce, such as potatoes, in closed packages
US20060034980A1 (en) Packaged pasteurized fresh fruits and a method for production
CN113428438A (zh) 一种即食食品的杀菌保鲜方法及其应用
USRE29137E (en) Process of preserving potatoes in closed packages
US5229154A (en) Process for preserving mashed potatoes in sealed containers
JP2003169620A (ja) いも類及び野菜類の調理方法
CN102475106A (zh) 一种新型罐头
RU2297769C1 (ru) Способ обработки и приготовления мясосодержащего продукта в упаковке
JP3517316B2 (ja) 常温保存可能な魚介類入りドレッシングの製造方法
JP3562536B2 (ja) 常温保存可能な調理済食品の製造方法
JP2754799B2 (ja) 常温流通米飯の製造方法
JPS59154946A (ja) 調味食品の製法
USRE27646E (en) Process for preserving citrus fruit food products
RU2323603C1 (ru) Способ обработки и приготовления мясосодержащего продукта в упаковке
JPH0337905B2 (fr)
JP2662845B2 (ja) 魚節の加工方法
CN1457650A (zh) 罐头加工技术及产品
CA2666088A1 (fr) Procede de traitement thermique et de traitement de matieres biologiques
JPS6214754A (ja) 米飯類の保存処理法とその製品