# US 5,707,671 A · Method for preparing rehydratable vegetable pieces > Agents: this data is available as JSON from the patentgrep API and MCP server — see https://patentgrep.com/llms.txt - Number: US 5,707,671 A - Document ID: US5707671A - Status: Granted - Kind: A - Application number: 08/686,264 - Filed: 1996-07-25 - Granted: 1998-01-13 - Earliest claimed: 1996-07-25 - Assignees: Nonpareil Corporation - Inventors: Roderick G. Beck; John C. Kerr; Clayton Pratt; Pamela Bartausky - Web page: https://patentgrep.com/patent/US5707671A ## CPC - A23L 19/14: {Original non-roasted or non-fried potato pieces} - A23L 19/03: {consisting of whole pieces or fragments without mashing the original pieces} - A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B) ## Abstract A method of processing potatoes or vegetables to dehydrated hash browns or other forms is disclosed where cooked and cooled potato slices are subjected to a second cooking time to improve flavor, texture and composition. The potato slices are further cooled to a chilled temperature which modifies the starch content of the potato so that the potato can be easily processed to smaller sizes, shapes or dimensions. When processed to a smaller size, shape or dimension, the potato material is contacted with a lubricating substance devoid of water which reduces or prevents the potato pieces from sticking together and improves the composition of the dehydrated potato pieces. The process of the present invention improves the flavor, texture and composition of the potatoes, both during the processing steps and at later rehydration. The process of the present invention also merely modifies the starch content of the potatoes without having to remove the starch and/or add the starch back in at a later time. As a result, product yields are increased. ## Claims ### Claim 1 A method of producing dehydrated potatoes for later rehydration comprising: slicing raw, washed potatoes into multiple slices; precooking said slices of potato to a temperature not exceeding about 165.degree. F. for a period of time not exceeding twenty-five minutes; cooling said precooked slices of potato to stop the precooking process; cooking said cooled, precooked slices for a second time for a period of time sufficient to modify the starch in said slices and to increase the softness of said slices while maintaining sufficient rigidity in said slices to enable cutting of said slices; cooling said twice-cooked slices of potato to a temperature of at least 45.degree. F.; further processing said cooled slices to dimensionally smaller pieces; and drying said potato pieces. ### Claim 2 (depends on 1) The method according to claim 1 wherein said raw, washed potatoes are peeled prior to slicing. ### Claim 3 (depends on 1) The method according to claim 1 wherein said potato slices, following said second cooking and cooling steps, are cooled to at least 60.degree. F. and then chilled to at least 45.degree. F. prior to processing said potato slices to dimensionally smaller pieces. ### Claim 4 (depends on 3) The method according to claim 3 wherein said potato pieces are dried to a moisture content of between about 5% and about 8%. ### Claim 5 (depends on 4) The method according to claim 4 further comprising adding substantially dry seasoning material to said dried potato pieces. ### Claim 6 (depends on 3) The method according to claim 3 wherein said potato slices are cooked for the second time for a period of between five minutes and fifteen minutes. ### Claim 7 (depends on 6) The method according to claim 6 wherein said second cooking step is conducted at a temperature of between 190.degree. F. and 200.degree. F. ### Claim 8 (depends on 7) The method according to claim 7 wherein said second cooking step is accomplished by subjecting said potato slices to heated water. ### Claim 9 (depends on 7) The method according to claim 7 wherein said second cooking step is accomplished by subjecting said potato slices to heated steam. ### Claim 10 (depends on 6) The method according to claim 6 wherein said potato slices, following the precooking step, are cooled to a temperature of between 60.degree. F. and 80.degree. F. ### Claim 11 (depends on 10) The method according to claim 10 wherein said potato slices are cooled following said precooking step for a period of between ten minutes and twenty-five minutes. ### Claim 12 (depends on 10) The method according to claim 10 wherein said potato slices, following said second cooking step, are chilled to at least 45.degree. F. by contacting said potato slices with chilled water having a temperature of between 34.degree. F. and 38.degree. F. ### Claim 13 (depends on 12) The method according to claim 12 wherein said potato slices are precooked for a period of between ten minutes and twenty-five minutes. ### Claim 14 (depends on 13) The method according to claim 13 wherein said potato slices are precooked at a temperature from between about 150.degree. F. and about 160.degree. F. ### Claim 15 (depends on 13) The method according to claim 13 wherein said potato slices are cooled by contacting said potato slices with cooled air having a temperature of between about 40.degree. F. and about 90.degree. F. ### Claim 16 (depends on 13) The method according to claim 13 wherein said potato slices are cooled by contacting said potato slices with cooled water. ### Claim 17 (depends on 13) The method according to claim 13 wherein said potato pieces are dried by application of microwave thereto. ### Claim 18 (depends on 3) The method according to claim 3 wherein said potato pieces are dried in a heated oven. ### Claim 19 (depends on 3) The method according to claim 3 wherein said potato pieces are dried by application of microwave thereto. ### Claim 20 A method of producing dehydrated hash brown potatoes for later rehydration comprising: peeling a raw, potato; slicing said raw, peeled potato into multiple slices; precooking said slices of said potato to a temperature not exceeding about 165.degree. F. for a period of time not exceeding twenty-five minutes; cooling said precooked slices of potato; cooking said cooled, precooked slices for a second time for a period of less than fifteen minutes to modify the texture of said cooled, precooked slices of potato; cooling said cooked slices of potato to a temperature between about 60.degree. F. and about 90.degree.; gradually lowering the temperature of said cooled slices of potato to a temperature of at least about 45.degree. F.; further processing said chilled slices of potato to dimensionally smaller pieces; and drying said potato pieces to a moisture content of between about 5% and 8% moisture.