Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact...
Patent
1995-01-20
1996-01-23
Corbin, Arthur L.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
426438, 426441, 426637, A23L 1217
Patent
active
054863694
ABSTRACT:
Shelf-stable, intermediate-moisture potatoes are produced by blanching strips of raw potatoes in a heated infusion solution containing sugar and sodium chloride, draining and cooling the infused potato strips and drying the infused potato strips such that the strips have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the strips in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. where the solution contains at least 5% sodium chloride and at least 12% sucrose.
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Coleman Edward C.
Mason Charles R.
Nayyar Dalip K.
Corbin Arthur L.
Kraft Foods Inc.
Marcoux Thomas A.
Savoie Thomas R.
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