Processed vegetables

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se

Patent

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Details

Other Related Categories

426639, 426640, 426456, A23B 702, A23L 1212

Type

Patent

Status

active

Patent number

044474601

Description

ABSTRACT:
Dehydrated vegetable products having relatively high moisture content and high stability are produced by dehydrating vegetables to the extent where 20-85% of the moisture has been removed; adding to the partially dehydrated vegetables a predetermined volume of a solution containing a known quantity of at least one water activity-controlling solute, the quantity of the solution being such that it is totally absorbed by the vegetables; and the vegetables are then dehydrated to a predetermined final level of moisture and/or water activity. Highly stable vegetable products having salt contents of 3-15%, sugar contents of 0-15% and moisture contents of 6-25%, with a water activity preferably in the range of 0.45-0.85 at 20.degree. C. can be produced.

REFERENCES:
patent: 1434837 (1922-11-01), Newby
patent: 3281251 (1966-10-01), Templeton
patent: 3495989 (1970-02-01), Lewis et al.
patent: 3595681 (1971-07-01), Kaplow et al.
Karel, "CRC Critical Reviews in Food Technology", pp. 364-365, (1973).
Labuza, "Proceedings of the International Meeting on Food Microbiology and Technology", Tabiano B (Parma), Italy, Apr. 20-23, 1978, pp. 95-106.
Gee et al., "Food Technology", Apr. 1977, pp. 58, 60, 62 and 64.
Kimura, "Dehydrated Food Products, Korin Zanshob", May 10, 1966, Korin Shoin.

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