Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Containing antioxidant or antioxidant per se
Patent
1981-10-28
1984-05-08
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Containing antioxidant or antioxidant per se
426639, 426640, 426456, A23B 702, A23L 1212
Patent
active
044474601
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.
Lewis David A.
Lewis Victor M.
Curtin Elizabeth J.
Jones Raymond N.
Zitver Leon
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