Method for producing nutritionally dense freeze dried food bars

Details Method for producing nutritionally dense freeze dried food bars Method for producing nutritionally dense freeze dried food bars

1984-04-16

1986-06-03

Terapane, John F.

Food or edible material: processes, compositions, and products

Processes

Freeze drying or freeze concentrating

34 5, 426444, 426465, 426105, 426513, 426640, A23C 106

Patent

active

H00000701

ABSTRACT:
A method of producing a nutritionally dense, freeze dried food item usually n bar form in which uncooked food ingredients are mixed together and then cooked until about 40% to about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step.

REFERENCES:
patent: 2765236 (1956-10-01), Blaine
patent: 3264121 (1966-08-01), Tuomy et al.
patent: 4096283 (1978-06-01), Rahman
Tappel et al. "Freeze-Dried Meat" Food Tech. Nov., 1957 pp. 599-603.

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