WO1993002572A1

WO1993002572A1 - Natural potato product and method for preparing same

Info

Publication number: WO1993002572A1
Application number: PCT/US1992/006657
Authority: WO
Inventors: John P. Ricks
Original assignee: R2Z2 Inc
Current assignee: R2Z2 Inc
Priority date: 1991-08-09
Filing date: 1992-08-07
Publication date: 1993-02-18
Anticipated expiration: 1994-02-09

Abstract

A novel method is disclosed for preparing potatoes naturally, that is, without preservatives or chemicals. Preferably, potatoes are prepared for use as french fries by following the steps which comprise the novel method. Potatoes are initially washed, peeled and cut into various sizes. Thereafter, the potato pieces are steam blanched to inactivate most enzymatic action from occurring in the potato pieces. Next, the potato pieces are exposed to an infrared source so as to reduce the water content in the pieces and to form a barrier layer on the surface of the potato pieces. The potato pieces are then cooled and packaged for storage by refrigeration or freezing. Finally, the potato pieces are brought out of storage and fried to be served for consumption. A natural fried potato product prepared by the natural method discussed above is also provided for in the present invention.

Description

NATURAL POTATO PRODUCT AND METHOD

FOR PREPARING SAME

BACKGROUND

1. Field of the Invention

The present invention seeks to resolve problems incident to the processing of fried foods. More specifically, the fried potatoes and methods of producing the fried potatoes of the present invention constitute an important advance in the food processing field involving a low fat method for processing raw potatoes without the addition of chemicals or preservatives.

2. Background Art

The use of fried potatoes, such as french fries, is a significant component of many diets. While studies have shown that the consumption of fried foods has a negative effect on one's health, studies have also shown that the general public is unwilling to relinquish its demand for these foods.

Nevertheless, people are becoming increasingly selective about the fried foods they consume. At the same time that the public has requested healthier alternatives to presently available fried foods, the public has been unwilling to give up flavor or quality in taste of the fried food. Generally, even if one fried food is healthier than another fried food, some individuals will eventually return to the fried food which is of a greater quality in terms of taste and flavor. If one type of fried food contains less fat than another fried food, while maintaining acceptable taste, consumers will prefer the lower fat-containing product. Indeed, fried foods which provide healthy alternatives to the public are eagerly sought after. A traditional "fast-food" french fry is prepared using a multiple step process. Typically, potatoes are cut into strips, and then washed in order to remove surface starches. Next, the strips are treated with steam for a period from about ten to thirty minutes in order to inactivate at least some of the enzymes, in a process referred to as "blanching." Next, the strips are dried in warm air for up to twenty minutes in order to drive off some of the water, and thereby increase the "solids" content of the strips. At this point, the strips are frequently sprayed with a sugar solution in order to enhance browning when fried. Then, the strips are subjected to "par-frying" in partially hydrogenated oil at temperatures up to 400° Fahrenheit for up to 60 seconds. The par-frying process does not result in a fully cooked fry, but does cook the exterior surface so as to prevent rapid spoilage during storage. At some point, the chemical disodium dihydrogen pyrophosphate is added to further prevent chemical reactions which will discolor the strips. Finally, the treated strips are quick frozen until they are needed. The frozen strips are eventually placed into heated oil for final cooking.

This traditional method for preparing french fries results in the loss of most of the natural potato flavor and results in significant oil uptake even before the consumer fries them for consumption. Furthermore, the potato takes on yet another fourteen to twenty-five percent fat when fried. This is a very serious concern to those consumers who want to minimize fat in their diets.

Another serious problem faces even those who are less concerned with the fat content of french fries. Fried potato products have been beset by the problem that they are unstable as to texture. Immediately after their removal from the deep-fat fryer, the potato products have a desirable crisp texture, but as they cool they become limp and soggy due to the high levels of fat which they contain. This problem is particularly acute in large restaurant operations: guests who receive the first portions of each batch enjoy french fried products of a desirable crisp texture, whereas others who receive subsequent portions of the batches can only contemplate with dismay the soggy, limp strips on their plates.

One approach to delivering a healthier french fried potato product has been to simply substitute a cooking oil containing unsaturated fats and little or no cholesterol for one containing saturated fats and a high levels of cholesterol. It is assumed by those adopting this approach that a fry prepared in unsaturated fats is less unhealthy. This approach does nothing to decrease the amount of fat contained in the fried potato product, and thus does not fully address the desire for a reduced fat product. Furthermore, a change in oils in this manner has no effect upon the length of time before a french fried potato product loses its crisp texture. Many attempts have been made to develop processing methods which would reduce the fat content of french fries in order to satisfy consumers wanting less fat in their diets, and also so as to lengthen the time that a fried product will remain acceptable for serving. Processes such as mashing the potato before forming it into strips, or cooking the strips in steam prior to packaging have been tried. The failure of those processes to satisfy consumers' tastes may be appreciated by simply observing that despite the problems with the conventional processes, those processes continue to be employed. As previously noted, although the general public will sample products which are branded as healthy, they will not make a permanent change to such products unless their cravings for good taste are also satisfied. Another concern to many consumers is the potential long term dangers through consuming chemical preservatives, such as disodium dihydrogen pyrophosphate. Many consumers would greatly prefer a natural french fry product to which no chemicals have been added. Yet many are unwilling to accept the result of having the chemicals omitted.

Another serious impediment to improvements in the quality of french fry products is the need for a reasonable storage refrigerated shelf life. Many attempts to increase the health qualities of fried potato products have been criticized because the refrigerated shelf life of the fried potato products has been seriously limited. Generally, one can expect that a fried potato product, unless it is frozen, will have a refrigerated shelf life of approximately ten days.

It will be readily appreciated that despite the great deal of attention which has been given to preparation of more suitable french fry products that a need still exists in the art for fried potatoes and methods for preparing them which are processed naturally, without chemicals or preservatives.

A need also exists in the art for fried potatoes and methods for preparing fried potatoes which contain less fat.

Another need exists in the art for fried potatoes and methods for preparing fried potatoes which do not lose their texture or become limp and soggy shortly after the potatoes are fried.

Still another need exists in the art for fried potatoes and method for preparing fried potatoes which have an increased refrigerated shelf life. BRIEF SUMMARY

The present invention seeks to resolve problems incident to the processing of foods that may be fried. More specifically, the potato products and methods of producing the potato products of the present invention constitute an important advance in the food processing field by processing cut potatoes, such as potato strips, through a drying apparatus in order to remove some moisture and to form a barrier layer over exposed potato surfaces, and thereafter storing the products for frying at a later point in time.

The presently preferred method comprises the steps of first washing and peeling potatoes, and then cutting or slicing the potatoes into various pieces having desired shapes and sizes. After spraying the cut pieces with water so as to remove surface starches, they are blanched to terminate any enzymatic action in the cut pieces. The blanching step is characterized by a whitening of the pieces after a period of time.

The blanching step of the present invention is followed by the exposure of the slices to a drying apparatus including an infrared heating source. The drying process results in a reduction of water in the pieces and formation of a thin barrier layer on the exterior surfaces of the potato pieces.

Once dried, the pieces are cooled to a holding temperature, and then packaged, preferably in an air-tight and water-tight packaging material, so that they may be stored by refrigeration or freezing.

The present invention also comprises a natural potato product processed without chemicals or preservatives. BRIEF DESCRIPTION OF THE DRAWINGS

In order that, the manner in which the above-recited and other advantages and objects of the invention may be more easily appreciated, a more particular description of the invention briefly described above will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings. Understanding that these drawings depict only typical embodiments of the invention and are therefore not to be considered limiting of its scope, the invention will be described with additional specificity and detail through the use of the accompanying drawings in which:

Figure 1 is a flow chart describing the presently preferred steps involved in the method of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The present invention can be best understood by reference to the flow chart illustrated in Figure 1.

Figure 1 illustrates the potato products and the methods disclosed in the present invention in its preferred embodiment.

Potato products are prepared naturally, without preservatives or chemicals, according to the methods described herein. Nevertheless, it will be understood from the disclosure which follows that components or steps disclosed herein may be altered or eliminated in the preparation of the potato products, in accordance with the teachings of the present invention.

According to one aspect of the present invention, the method for preparing potato products naturally, without preservatives or chemicals, begins with washing and peeling raw potatoes, as depicted by Block 1 of Figure 1. Cleaning and peeling the potatoes removes dirt and other substances which may coat the surface of a potato. Also, the conventional step of cleaning and peeling the potatoes results in the release of both soluble and insoluble components from the cut cells into the wash water. Next, the potatoes are cut into pieces of a desired shape and size, as depicted by Block 2 of Figure 1. For ease of discussion, it will be assumed that the potatoes are cut into strips in the nature of a french fry product, commonly referred to as the 3/8" cut potato. It should be understood, however, that other shapes also fall within the scope of the present invention. As an example, potatoes may be cut into what is commonly called in the art as a shoestring fry potato or a steak fry potato.

Raw potatoes contain various active enzymes, some of which act to discolor exposed potato surfaces in air. These enzymes may be inactivated by blanching the potato pieces, depicted in Block 3 of Figure 1. Blanching also softens the texture of the potato pieces. Blanching is advantageously performed by scalding or parboiling the potato pieces in water or steam. Although blanching is performed after peeling and cutting the potatoes in accordance with the preferred method of the invention, it is to be understood that one could perform the blanching step before peeling or after peeling but before cutting the potatoes into pieces.

According to the preferred method of the present invention, the potatoes are steam blanched. The temperature of the environment in which the potato pieces are steam blanched should be in the range from about 150° to about 210° Fahrenheit. Preferably, the temperature is in the range from about 170 to about 180. The steam blanching step should continue for a time in the range from about three to about fifteen minutes. Preferably, the potatoes are steam blanched for a time period in the range from about 3 to about 8 minutes. Most preferably, the potatoes are steam blanched for about 6 minutes.

Alternatively, the potatoes are inspected visually to determine when they have been sufficiently steam blanched, rather than blanching them for a fixed period of time.

When this procedure is followed, the potatoes are steam blanched until they turn translucent.

According to another aspect of the present invention, the potatoes are next processed through an infrared irradiation drying apparatus in order to form what will be characterized herein as a barrier on the surface of the potatoes. As a result of the drying step, some of the moisture from the potato pieces is removed which subsequently increases the percentage of solids in the potato pieces. This step is depicted by Block 4 of Figure 1. The heat-induced barrier on the potato product of the present invention is characterized by an artificially induced natural (that is, without use of chemicals) barrier on the potato product's exterior, formed without significantly heating or otherwise affecting the interior of the potato product. It is preferred that the barrier layer formed during the exposure of the potato product to infrared energy be very thin. It has been found that a barrier so thin as to be virtually unseen is adequate.

Reduction of the water content of the potato pieces is also an important aim of the infrared heat treatment.

During the infrared heat treatment, water is driven off by the exposure of the potato pieces to infrared radiation.

The reduction in the water content of the potato pieces increases the percentage of solids contained in the potato pieces. A higher percentage of solids in a potato piece contributes to a potato piece having a greater quality and better taste since there is more potato present for consumption. Reduction of the water content of potato pieces by the infrared heat treatment is favored for additional reasons. Generally, most degradation reactions are facilitated by the presence of water. The reduction in water content decreases unfavorable reactions which may shorten the refrigerated shelf life of the potato product.

Moreover, it is important to note that the infrared heat treatment increases the percentage of solids contained in the potato pieces while decreasing the frying time of the potato piece if they are ultimately fried. Whereas methods are available for increasing the percentage of solids contained in potato pieces, such as par-frying, these methods increase the solids by the incorporation of fats into the potato pieces. Not only is the incorporation of fats into potato pieces looked upon unfavorably for health reasons, fat-containing potato products take a longer period of time to fry than do non-fat (or low-fat) potato products.

During frying, water remaining in the product is driven off and replaced by oil. It is believed that the existence of a barrier in accordance with the present invention reduces the amount of water lost, and hence the amount of oil absorbed by the potato product during the frying process. An infrared source is used in connection with drying the potato pieces in accordance with the preferred method of the invention. Suitable, means for supplying infrared radiation in the drying step of the present invention include: glazed ceramic surfaces such as tiles; strip heaters; quartz tubes; clear quartz lamps; metal rods; and "reflective" type devices. Lamps may also be used to generate the infrared energy necessary for the drying stage. It is possible to use a relatively large number of small lamps or a smaller number of larger lamps. It has been found, however, that more small lamps result in more uniform heat distribution. Grids may also be used with the lamps to collimate the lightwaves.

One manner in which the pieces could be processed with infrared irradiation would be to provide a drum within which is located a radiant heater. The potato products are fed into the drum which is then rotated. As the drum rotates, the potato products roll and tumble about so that all surfaces thereof are exposed to the energy emitted by the radiant source. According to the presently preferred method, the potato products are placed on a mesh belt. Infrared sources are then provided on both sides of the belt so as to expose all surfaces of the potato products to infrared radiation. The amount of radiant heat striking the potato pieces may be adjusted by changing the distance of the infrared source from the potato product, or by changing the time the potato products are placed under the infrared sources (for example, by modifying the speed or length of the belt) . According to this example, the mesh belt is used to transport the potato slices from one zone or stage to another. The mesh belts are preferably stainless steel coated with a non-stick material (such as Pa or Teflon) , and designed so as to permit the potato pieces to be evenly heated by the infrared radiation.

The potato pieces should be arranged on the mesh belt so as to avoid stacking, since any overlap among potato pieces may result in some potato pieces not being completely surrounded by a barrier. It might, in some applications, be useful to employ a vibrator to shake the potato pieces about so as to effectuate an even heating about substantially the entire surface of the potato pieces. Another approach could be to place reflectors about the mesh belt in order to radiate the potato slices from all angles. Regardless of the type of equipment used, it is preferred that the exposure to radiant heat is continued until the desired barrier is obtained on substantially all exposed potato surfaces.

With respect to drying conditions, according to one aspect of the present invention, it has been found preferable to place the potato pieces on the mesh belt with heat lamps being positioned about 8 to 14 inches away from the potato pieces. The radiant heat generated at the heat lamps positioned at this distance is expected to reach temperatures in the range from about 310° to 410° Fahrenheit. At such a temperature with the heat lamps positioned accordingly, the temperature of the outside of the potato pieces is expected to reach temperatures in the range from about 90° to 190° Fahrenheit. Most preferably, the outside of the potato pieces reach a temperature in the range of about 160° to 180° Fahrenheit.

Whereas the outside of the potato pieces is expected to reach temperatures in the range from about 90° to 190° Fahrenheit, the temperature on the inside of the potato pieces is considerably lower. One would expect that the temperature would be in the range from about 70° to 100° Fahrenheit. This difference in temperature between the inside and outside of the potato pieces is beneficial to the quality of the potato pieces, since it is not an object to cook the pieces during the process of the invention.

The foregoing temperatures are believed to result in potato pieces having a suitable reduction in moisture content and a suitable barrier. These temperature ranges are not sufficient to cause any significant cooking of the potatoes, but will result in a suitable product for storage or frying. The determinations of the temperatures employed can be made according to any heat measuring procedures known to those skilled in the art.

The prepared potato pieces should generally be exposed to the infrared radiation for a time period in the range from about three to about twenty minutes, or until the potato products have become opaque with a barrier formed therearound. Preferably, exposure is for a time period in the range from about five to about seven minutes. Some adjustments apparent to one of ordinary skill might need to be made to account for variations in water content from batch to batch of potatoes. Moreover, depending on the wattage, intensity, or source and position of heat from the infrared source, adjustments will need to be made in order to process the potato products such that the type of barrier contemplated by the present invention is formed.

In one embodiment of this drying step, it has been found to be both novel, and beneficial, to conduct the drying step more than once. Preferably, once the potato products have been exposed to the radiant heat for a sufficient amount of time as described previously and allowed to cool, the potato products are then exposed to radiant heat a second time for a period comparable to the first exposure. The repetitive exposure of the potato products to the radiant heat is believed to develop a more consistently desirable barrier on the surface of the potato product.

The repetitive exposure of the potato product is also believed by the inventor to increase the percentage of solids present in the potato product. The repeated exposure of the potato product to the radiant heat presents a continued evaporation of water from the potato product which correspondingly results in a higher percentage of solids. As discussed earlier, a potato product having a high percentage of solids has a better flavor because there is more potato to consume, and a shorter fry time.

According to still another aspect of the present invention, the potatoes are cooled to a holding temperature in the range from about 50° to about 34° Fahrenheit. The fries are cooled down to a lower temperature to control the population of bacteria present in all potato products. Preferably, the fries are cooled down to about 50° Fahrenheit before packaging.

After the potato products are dried and cooled to a holding temperature, they are then put into a suitable film bag as indicated by Block 5 in Figure 1. Preferably, it has been found that the bag is not 100% impermeable, such that gases may permeate the bag and water may lost as vapor from the bag to further increase the amount of non-fat solids in the potato products. Bags which are impermeable to gases are believed to contribute to an increase in anaerobic activities by bacteria present within the bags. The bag should prevent the potato products from being exposed to dirt and other impurities. Variations in the type of bag used can affect the potato products resulting therefrom. Selection of an appropriate bag can substantially increase the refrigerated shelf life of potato products prepared in accordance with the present invention. Selection of an appropriate bag may also affect the frying time of the potato product if water is lost and an increase in the percentage of solids in the potato product is experienced.

One suitable bag material is polyethylene, which is permeable to gases, having a thickness in the range of from about two to about six millimeters, and preferably a thickness in the range of from about 2.5 to about 4 millimeters. The use of a polyethylene bag does not involve the use of chemicals, such as bisulphides which have previously been added to stored foods to increase refrigerated shelf life. Thus, the use of such a bag is both natural, since no additional chemicals are added to the bag, and beneficial to reducing the amount of anaerobic bacteria activity present. Although bags comprised of polyethylene are preferred, the present invention is not limited to this type of bag. According to yet another aspect of the present invention, the potato products are refrigerated as shown in

Block 6 in Figure 1. Refrigeration occurs in the range from about 30° to about 40° Fahrenheit, and preferably, at a temperature range from about 32° to about 35° Fahrenheit.

To those familiar in the art, the temperature is most preferably maintained at what is termed the "super-chill temperature," which is close to freezing, but not quite at a freezing temperature for water. The refrigeration step further prevents any chemical reactions which may degrade the potato products before they are fried.

Alternatively, the potato products may be quick frozen and stored for several months in a frozen state as shown in Block 7 in Figure 1. Freezing effectively prevents unwanted chemical reactions from occurring in the potato products. Although freezing may cause some cell structure damage to the potato products, it has been found that the pleasing natural flavor characteristic of potatoes prepared in accordance with the invention is not lost.

According to a still further aspect of the present invention, the potatoes are fried as shown in Block 8 in Figure 1. Preferably, the potato products are fried by immersion into a suitable oil, utilizing any of several methods readily known to those of ordinary skill in the art. Because of the formation of the barrier about the potato products from previous steps, not only do the potato products absorb a lower quantity of oils during the frying process when compared to traditional par-fried potato products, but the amount of time required for complete frying is decreased. Although frying the potato products is the preferred cooking method of the present invention, it should be understood that other types of cooking methods, such as baking, may be employed within the scope of the present invention. The potato products prepared according to the methods disclosed in the present invention can be distinguished from potato products prepared according to methods which involved par-frying. Reference can be made to Table I which compares the percentage of solids (any percentage not referenced constituting water) between potato products prepared by the present invention and by a par-frying process. The table illustrates not only the percentages of solids but the type of solids comprising the potato products. The data presented by Table I is meant to illustrate the concepts set forth by the present invention, and are not meant to limit the scope of the present invention.

TABLE I

Percent of Solids in Potatoes (Solids May Constitute the Potato and/or Fats Added)

Present Invention Par-frying

Raw potato: 20% solids or 20% solids or 20% potato 20% potato

After drying/ N/A 25% solids or processing: 25% potato

Final drying: 30% solids or 32% solids or 30% potato 8.1% fat and 23% potato

After cooling 40% solids or 36% solids or in restaurant: 8.32% fat and 16% fat and 33.3% potato 21% potato

As it can be seen in Table I, raw potatoes generally have a solids percentage of about 20%. Most par-frying processes may involve some type of drying, such as wind tunnels which increase the amount of solids present in the potatoes. As shown, the solids present in the par-fry method can reach about 25%, and this increase is due only to a decrease in the amount of water contained in the potato; and not an increase in oils.

As discussed above, it is beneficial to increase the percentage of solids present in potatoes because that also has the effect of decreasing the frying time of the potatoes. Although a potato prepared by the traditional par-fry method does experience some increase in solids, the present invention experiences a much greater degree of solids percentage with a lesser amount of oil intake after further steps.

After the irradiation step, the potato products of the present invention have 30% solid content, and 100% of those solids are potato. After a corresponding step utilizing the traditional par-fry method, the solids content is also 30% but only 75% of the solids are potato, the remainder of the solids (25%) being undesired oil. The high solids/low oil composition of the potato pieces of the present invention are much preferred over potatoes prepared using the traditional par-fry method.

After the frying step, the potato product of the present invention contains about 40% solids (80% of the solids being potato while 20% of the solids comes from oil) . The potato product of the par-fried method contains about 36% solids (50% of the solids being potato while 50% of the solids comes from oil) . Thus, after this final step it can be seen the potato product of the present invention has a higher solids percentage than the traditional par-fry potato product and fewer of those solids are comprised of oil. EXAMPLES

Example 1

White potatoes (Idaho) were sliced into strips 3/8" x

₅ 3/8" x 4". The slices were then steam blanched at approximately 180° Fahrenheit, between four to eight minutes. The slices were placed on a conveyor belt comprised of metal rods, and exposed to an infrared radiation source for four to eight minutes. The radiation 0 source was positioned about 12 inches away from the slices and generated a temperature of about 350° Fahrenheit. The temperature of the exterior of the slices reached about

190° degrees Fahrenheit after two minutes' exposure and

200° Fahrenheit after four minutes' exposure. The result 5 of this exposure was the formation of a barrier in accordance with the present invention.

The slices were then cooled down to 50° Fahrenheit and placed in polyethylene film bags, the bags having a wall thickness of about three millimeters. Next, the slices _Q were refrigerated at a temperature of about 35° Fahrenheit.

Finally, the slices were fried, resulting in french fries.

The french fry prepared according to the method of

Example 1 was differentiated from french fries prepared according to the conventional french fry preparation ₅ methods. The french fry was (1) comprised of 20% solids

(100% potato comprised solids) after being exposed to infrared radiation, and 40.0% solids after being fried (80% potato comprised solids; 20% oil comprised solids) ; (2) had a fry time in the range from about 2-2:15 minutes;

(3) maintained a crisp texture for 15 to 30 minutes; (4) had a percentage of fat after frying at 8 to 9%; and (5) had an excellent fresh potato flavor. The french fry prepared according to the conventional french fry preparation methods, on the other hand, is characterized by

(1) a 23% solids content before par-frying, and a 36% solids content after being fried (50% potato comprised solids; 50% oil comprised solids) ; (2) a fry time in the range from about 2:45 to about 3 minutes; (3) maintained a crisp texture for only 5 to 7 minutes; (4) a percentage of oil after frying at 14 to 24%; and (5) only a fair potato flavor.

Example 2

French fries were prepared according to the procedures described in Example 1, but the slices were exposed to an infrared source from a gas-ceramic tile.

Example 3

French fries were prepared according to the procedures described in Example 1, but the slices were exposed to an infrared radiation from an incandescent lamp.

Example 4

French fries were prepared according to the procedures described in Example 1, but the slices were frozen following their exposure to the infrared radiation.

Example 5

French fries were prepared according to the procedures described in Example 1, but the slices were cut as steak fries.

Example 6

French fries were prepared according to the procedures described in Example 1, but the slices were cut as shoestring fries.

Example 7

French fries were prepared according to the procedures described in Example 1, but the slices were baked in an oven for approximately 15 minutes at a temperature of about 425° Fahrenheit in place of frying.

Example 8 French fries were prepared according to the procedures described in Example 1, but the drying step was conducted a second time after the initial exposure of the slices to the drying apparatus. The temperature of the slices following the first exposure to the heat lamps was about 117° Fahrenheit after about one minute. The temperature of the slices after the second exposure to the heat lamps was about 119 degrees Fahrenheit after about one minute.

It will be appreciated from the foregoing that the present invention may be embodied in other specific forms without departing from its spirit or essential characteristics. The described embodiments are to be considered in all respects only as illustrative and not restrictive. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description. All changes which come within the meaning and range of equivalency of the claims are to be embraced within their scope.

What is claimed is:

Claims

CLAIMS 20

1 1. A method for processing potatoes without preservatives or chemicals, the method comprising the steps of: cutting the potatoes into pieces having a desired shape and size; blanching the potato pieces; processing the potato pieces within a drying apparatus so as to reduce moisture contained in the pieces and in order to form a barrier on the exposed 1₀ surfaces of the potato pieces; and packaging the potato pieces in a manner suitable for storage until use.

2. A method for processing potatoes without _₅ preservatives or chemicals as in claim 1, wherein the potato pieces are steam blanched for a time period in the range from about three to about fifteen minutes.

3. A method for processing potatoes without 0 preservatives or chemicals as in claim 1, wherein the potato pieces are steam blanched at a temperature in the range from about one hundred twenty (120°) to about two hundred ten degrees (210°) Fahrenheit.

4. A method for processing potatoes without 5 preservatives or chemicals as in claim 1, wherein the potato pieces are exposed to infrared radiation in order to reduce moisture and form said barrier.

5. A method for processing potatoes without 0 preservatives or chemicals as in claim 4, wherein the potato pieces are exposed to infrared radiation for a time period in the range from about three to about twenty minutes.

5

6. A method for processing potatoes without preservatives or chemicals as in claim 4, wherein the potato pieces are packaged in a film bag to increase the refrigerated shelf life of said pieces.

7. A method for processing potatoes without preservatives or chemicals as in claim 6, wherein the potato pieces are packaged in a film bag comprised of polyethylene.

8. A method for processing potatoes without preservatives or chemicals as in claim 1, wherein the potato pieces are stored by refrigeration.

9. A method for processing potatoes without preservatives or chemicals as in claim 1, wherein the potato pieces are stored by freezing the potato pieces.

10. A method for processing potatoes without preservatives or chemicals as in claim 1, further comprising the step of washing and peeling the potato pieces.

11. A method for processing potatoes without preservatives or chemicals as in claim 1, further comprising the step of cooling the vegetables to a temperature in the range from about thirty-four (34°) to about fifty-five (55°) degrees Fahrenheit prior to packaging.

12. A method for processing potatoes without preservatives or chemicals as in claim 1, further comprising the step of frying the potato pieces for a time period in the range from about two (2) to about two and one-half (2.5) minutes.

13. A method for processing potatoes without preservatives or chemicals as in claim 1, further comprising the step of baking the potato pieces.

14. A method for preparing a potato product without preservatives or chemicals, the method comprising the steps of: washing and peeling potatoes; cutting the potatoes into pieces of various sizes; steam blanching the potato pieces until said pieces become translucent; exposing the potato pieces to infrared radiation for a period of time sufficient to form a barrier on the surface of the potato pieces; cooling the potato pieces after exposure; and packaging the potato pieces for storage.

15. A method for preparing a potato product without preservatives or chemicals as in claim 13, wherein the potato pieces are exposed to infrared radiation for a time period in the range from about three to about twenty minutes.

16. A method for preparing a potato product without preservatives or chemicals as in claim 13, wherein the potatoes are packaged in a film bag comprised of polyethylene.

17. A method for preparing a potato product without preservatives or chemicals as in claim 13, comprising the further step of storing the potato pieces by refrigeration at a temperature in the range from about thirty-three (33°) to about forty (40°) degrees Fahrenheit.

18. A method for preparing a potato product without preservatives or chemicals as in claim 13, comprising the further step of storing the potato pieces in a frozen state.

19. A method for preparing a potato product without preservatives or chemicals as in claim 13, f rther comprising the step of cooling the potato pieces after exposure to infrared radiation to a temperature in the range from about thirty-four (34°) to about fifty-five (55°) degrees Fahrenheit.

20. A potato product prepared by a natural process, without any chemicals or preservatives, the vegetable product comprising: a potato piece blanched and processed in a drying apparatus so as to reduce moisture and form a barrier layer on the surface of the potato piece capable of permitting the potato piece to be stored without first being par-fried.

21. A potato product prepared by a natural process, without preservatives or chemicals, the potato product comprising: a potato cut into various sizes and steam blanched until the potato turns translucent, the potato being exposed to infrared radiation for a period of time sufficient to form a barrier layer on the surface of the potato, the temperature of the outside of the potato being in the range from about 90° to about 190° Fahrenheit.