Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Including step of packaging
Patent
1993-12-16
1995-03-14
Ball, Michael W.
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Including step of packaging
426331, 426640, A23L 33418, A23L 334
Patent
active
053975839
ABSTRACT:
Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.
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Bruno Richard C.
Corinne Huey
Ball Michael W.
Stemmer Daniel J.
Sun-Maid Growers of California, Inc.
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