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WO2003101222A1 - Produit a base de pomme de terre fumee et son procede de production, de conservation et d'aromatisation - Google Patents

Produit a base de pomme de terre fumee et son procede de production, de conservation et d'aromatisation Download PDF

Info

Publication number
WO2003101222A1
WO2003101222A1 PCT/HU2002/000176 HU0200176W WO03101222A1 WO 2003101222 A1 WO2003101222 A1 WO 2003101222A1 HU 0200176 W HU0200176 W HU 0200176W WO 03101222 A1 WO03101222 A1 WO 03101222A1
Authority
WO
WIPO (PCT)
Prior art keywords
potato
weight
smoked
flavour
smoking
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.)
Ceased
Application number
PCT/HU2002/000176
Other languages
English (en)
Inventor
Nándor MECSEK
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.)
KUREMSZKI CSABA
Original Assignee
KUREMSZKI CSABA
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 KUREMSZKI CSABA filed Critical KUREMSZKI CSABA
Priority to EP02807485A priority Critical patent/EP1511396A1/fr
Priority to AU2002356356A priority patent/AU2002356356A1/en
Publication of WO2003101222A1 publication Critical patent/WO2003101222A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces

Definitions

  • the invention relates to a smoked potato product and a procedure for the preservation and flavouring of the potato via smoking. Due to its special flavour and versatile applicability the smoked potato product provides important gastronomical assortment expansion.
  • the Meat-packing Handbook (Mez ⁇ gazdasagi Kiad ⁇ , Budapest, 1978. pages 609- 612) describes the operational steps of a procedure for the preparation of stuffed crude meat the order of which comprises the selection of raw material, cooling of raw material with initial chopping, fine chopping, dehumidifying, smoking and bletting.
  • these preparations have high energy content and do not completely fulfil the demand of the modern eating conditions, those are more fatty and poor in peptide content, consequently their digestion is more disadvantageous relative to the products containing mainly vegetable peptides in high quantity.
  • Soya as a vegetable peptide is disclosed in US Patent No. 4,332,823. According to this description the raw material is completely meat and meat derived products having been completely emulsified and mixed with a salt concentrate; Soya is mixed to the base for supporting its figurable character and the product is then scalded or boiled.
  • the key element of preservation is the smoking according to which the product is placed on a smoker vehicle and smoked at first in a cold smoking chamber and after drying it is smoked at constant temperature and moisture content by the application of a smoke generator.
  • the smoking is carried out at a temperature of 14-20°C beside a relative humidity of 85-90 % for 1-3 days depending on the finished product.
  • a procedure for smoking of hens is disclosed in the Austrian Patent No. 329962. It is known that different types of smoked fishes are marketed in large quantities for a long time past mainly in coastal countries. However the conditions of smoking is basically different relative to the smoking of warm-blooded animals. Moreover different technologies exist dedicated nearly completely to each types of fishes in county-by- country and in countryside the details of which are often hidden by the producers.
  • boiled potato is added to traditional home made products having high fat content, e.g. different liver pastes, sausages and minced collops mixtures. Main target of these additives are for providing increased adsorption of fats and added water and consequently reducing the retraction during boiling. Furthermore adding of boiled potato enables the production of finished product in large quantity resulting in a lower consumption of meat ingredient.
  • Dehydrated meat products are disclosed in UK Patent No. 1310348, e.g. preparation of meat-ball wherein scalded vegetables with undestroyed cellular structure, preferably dehydrated potato are added in a quantity of 5-15 % by weight to the sliced and defatted meat.
  • the main target of feeding of vegetable material is to improve the rehydrating character of dried product.
  • a procedure is disclosed in RU Patent No. 1266503 for the preparation of boiled sausage wherein as an additive for "structural upgrading" the mixture of mashed potato and grits garblings in a ratio of 1:1 is added to the pulverized meat.
  • the target of procedure is to reduce the meat content by 30-40 %.
  • a sausage product is prepared by RU Patent No. 1296083 wherein an emulsion is added to the sliced meat, which contains dehydrated dried vegetable material, e.g. potato and other roots in 8-10 % by weight, and fat in a ratio of 1:0,5 relative to the vegetable material.
  • Hungarian Patent No. 207937 describes the application of potato for the preparation of cold smoked mushroom - sausage products.
  • Hungarian Patent No. 205546 describes a smoking preservation method for egg products comprising boiled quail egg without shell covered by vegetable oil.
  • the aim of the invention is to develop a smoked potato product as an important gastronomical assortment expansion wherein due to its preservation for several weeks in a combination with a flavour intensifying effect and then independent and versatile consumption provides alimentation biological benefits for the complex application of potato not known so far.
  • the smoked potato product of the invention is based upon the recognition that potato with neutral taste is intensively able to adsorb the different tastes, e.g. tastes of smoke, salt, garlic and oils, and a simple smoking procedure provides not only new and more intensive tasty effects but in a combination with salt and oil a beneficial and prolonged preservation of potato being ready made for use can be achieved too.
  • the present invention relates to a smoked potato product being as an important gastronomical assortment expansion wherein the potato basic material being ready made for use is conserved by means of flavour intensifying smoking preservation.
  • the smoked potato product of the invention contains about 1% to about 5 % (w/w) salt and about 2% to about 5% (w/w) oil.
  • flavour intensifying seasonings include garlic, onion pepper, strong paprika, curry, chilly etc.
  • the smoked potato of the invention can be used for obtaining a vegetarian gastronomical product family, e. g. potato mince, potato sausage or potato chitterlings. In these products smoked meats are replaced with smoked potato.
  • the vegetarian products of the invention contain about 1% to about 50% smoked potato, furthermore other additives are used in the food industry.
  • the present invention also relates to a process for procedure of smoked potato product.
  • the peeled potato is cut into slices having a thickness of about 6-10 mm, then salted in about 1-5 % by weight and steamed homogeneously in a water bath at about 80- 100°C for about 5-15 min and smoked smoothly with the smoke of hardwood saw-dust for about 10-30 min at about 50-80°C and treated with edible oil in about 2-5 % by weight and finally vacuum-packed.
  • flavour intensifying seasonings include garlic onion, pepper, strong paprika, curry, chilly etc.
  • smoked potato product and its manufacturing process of the invention can be summarised as follows: it provides a reliable storage of potato for several weeks and parallel maintains permanently the specific flavouring effect;
  • potato being ready made for use having alimentation biological benefits not known so far; it is consumable as an independent basic potato product (main meal) or as a product flavoured with spices, moreover acts as a meat replacing flavour carrier raw material or alternatively as an additive; it provides a long-keeping preservation for the new potato by a simple and cost saving preservation technology without the application of chemicals and preservatives.
  • the peeled potato is cut along its largest diameter into slices having a thickness of 6-10 mm or into billets. It is then salted in 1-5 % by weight and steamed homogeneously in a water bath at 80-100°C for 5-15 min and let to drop down. Subsequently it is smoked with the smoke of hardwood saw-dust at 50-80°C for 10-30 min in a suitable smoking equipment engineered for providing the turning and shaking movement of sliced potato and then covered with edible oil in 2-5 % by weight. After the above treatment the smoked potato is vacuum-packed and stored preferably at 5-8°C.
  • the product prepared according to the above-described method is able to maintain its initial texture without any coloration for 3-5 weeks.
  • Smoked potato product is prepared according to the procedure of example 1 but before the smoking step as a flavouring different seasonings, preferably garlic or onion and/or pepper, strong paprika, curry, etc. are added in 1-5 % by weight.
  • the potato prepared for processing can be considered as a carrier of characteristic smoking flavour and used in 1-50 % by weight as a smoked meat replacing flavour carrier raw material and additive in cases of products of the food industry, e.g. sausages, liver sausages, corned hash; then after processing by the known food processing technologies and in request concentrating by mushroom in 5-20 % by weight a new vegetarian gastronomical product family can be obtained in the form of e.g. potato mince, potato sausage, or potato chitterlings.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

La présente invention concerne un produit à base de pomme de terre fumée contribuant à l'expansion importante des assortiments gastronomiques. Ce produit comprend entre environ 1 et 5 % en poids de sel et entre environ 2 et 5 % en poids d'huile. Dans une variante préférée, ce produit contient comme additifs entre environ 1 et 5 % en poids d'assaisonnements exhausteurs de goût. La pomme de terre brute est conservée au moyen d'un fumage aromatisant spécifique.
PCT/HU2002/000176 2002-05-31 2002-12-28 Produit a base de pomme de terre fumee et son procede de production, de conservation et d'aromatisation Ceased WO2003101222A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP02807485A EP1511396A1 (fr) 2002-05-31 2002-12-28 Produit a base de pomme de terre fumee et son procede de production, de conservation et d'aromatisation
AU2002356356A AU2002356356A1 (en) 2002-05-31 2002-12-28 Smoked potato product and process for producing thereof, conservation and flavouring

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU0201839A HUP0201839A2 (hu) 2002-05-31 2002-05-31 Jelentős gasztronómiai választékbővítést biztosító füstölt burgonya készítmény és eljárás a burgonya füstöléssel való tartósítására és ízesítésére
HUP0201839 2002-05-31

Publications (1)

Publication Number Publication Date
WO2003101222A1 true WO2003101222A1 (fr) 2003-12-11

Family

ID=89980486

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/HU2002/000176 Ceased WO2003101222A1 (fr) 2002-05-31 2002-12-28 Produit a base de pomme de terre fumee et son procede de production, de conservation et d'aromatisation

Country Status (4)

Country Link
EP (1) EP1511396A1 (fr)
AU (1) AU2002356356A1 (fr)
HU (1) HUP0201839A2 (fr)
WO (1) WO2003101222A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20100164A1 (it) * 2010-04-08 2011-10-09 Bella Di Cerignola Soc Coop A R L Procedimento di affumicatura di olive da tavola.

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3480446A (en) * 1965-02-26 1969-11-25 Red Arrow Products Corp Preparation and use of a smoke-flavored edible oil
US3503747A (en) * 1967-02-16 1970-03-31 Elizabeth Marie Young Potato chips
US5324534A (en) * 1992-11-13 1994-06-28 Mccain Foods, Inc. Method of making flavored potato slices
WO1999023894A1 (fr) * 1997-11-12 1999-05-20 California Fire-Roasted, Llc Systeme et procede de preparation de produits alimentaires peles
KR20020035414A (ko) * 2000-11-06 2002-05-11 심영택 군고구마향 훈연 고구마의 제조방법

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3480446A (en) * 1965-02-26 1969-11-25 Red Arrow Products Corp Preparation and use of a smoke-flavored edible oil
US3503747A (en) * 1967-02-16 1970-03-31 Elizabeth Marie Young Potato chips
US5324534A (en) * 1992-11-13 1994-06-28 Mccain Foods, Inc. Method of making flavored potato slices
WO1999023894A1 (fr) * 1997-11-12 1999-05-20 California Fire-Roasted, Llc Systeme et procede de preparation de produits alimentaires peles
KR20020035414A (ko) * 2000-11-06 2002-05-11 심영택 군고구마향 훈연 고구마의 제조방법

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
DATABASE WPI Section Ch Week 200305, Derwent World Patents Index; Class A92, AN 2003-054424, XP002242106 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20100164A1 (it) * 2010-04-08 2011-10-09 Bella Di Cerignola Soc Coop A R L Procedimento di affumicatura di olive da tavola.

Also Published As

Publication number Publication date
HU0201839D0 (fr) 2002-08-28
EP1511396A1 (fr) 2005-03-09
HUP0201839A2 (hu) 2004-03-29
AU2002356356A1 (en) 2003-12-19

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