Food or edible material: processes – compositions – and products – Inhibiting chemical or physical change of food by contact... – Biocidal or disinfecting chemical agent
Reexamination Certificate
2000-08-14
2002-06-11
Pratt, Helen (Department: 1761)
Food or edible material: processes, compositions, and products
Inhibiting chemical or physical change of food by contact...
Biocidal or disinfecting chemical agent
C426S042000, C426S043000, C426S615000, C426S639000, C426S640000
Reexamination Certificate
active
06403134
ABSTRACT:
FIELD OF THE INVENTION
This invention relates to premium quality intermediate moisture vegetables and methods for preparing such vegetables. More specifically, this invention relates to premium quality intermediate moisture vegetables prepared using an infusion cocktail comprising an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture. This invention also relates to premium quality intermediate moisture vegetables prepared using an infusion cocktail comprising an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, and (4) a non-inorganic sweetness depressant agent. After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.
BACKGROUND OF THE INVENTION
Dried packaged convenience foods or mixes, such as, for example, soups, casseroles, salads, and the like, are popular. Such foods or mixes frequently contain various types of dehydrated vegetables (generally with water activities of less than about 0.5) along with other food components. Unfortunately, such dehydrated vegetables, when cooked, tend to rehydrate slowly, require long cooking times, and generally do not resemble fresh vegetables in terms of color, appearance, texture, and/or nutrition.
Numerous attempts have been made to prepare dehydrated vegetables having improved properties. U.S. Pat. No. 3,623,893 (Nov. 30, 1971) used super-atmospheric pressures (i.e., 200 to 4000 psi) to infuse foods, including vegetables, with an aqueous infusion cocktail containing propylene glycol, potassium sorbate, glycerol, and salt. Of course, the use of such high pressures would involve high capital expense if such a system were used commercially.
U.S. Pat. No. 3,745,027 (Jul. 10, 1073) provided a method for cooking vegetables in an infusion mixture containing, for example, glycerol, salt, propylene glycol, potassium sorbate, and water. For example, diced carrots cooked for 15 minutes in the infusion mixture and then soaked for 6 hours in the infusion mixture were reported to have “acceptable eating qualities and microorganic stability.”
U.S. Pat. No. 4,832,969 (May 23, 1989) provides improved dried green vegetables using an infusion cocktail containing a polyhydric alcohol, a sugar, an alkaline buffering system or agent (i.e., sufficient to obtain a cocktail pH of about 6 to 8), an inorganic bittering agent (e.g., KCl and/or MgCl
2
), a surfactant, salt, and an anti-oxidant (e.g., vitamin E, tocopherol, BHA, BHT, or mixtures thereof). After treatment with the infusion cocktail, the vegetable pieces are dried to a water activity of about 0.3 to 0.85 at a temperature of less than about 135° F. The resulting dried green vegetables are reported to have superior color retention for extended time periods even at room temperature storage, superior texture upon rehydration, and excellent rehydration rates.
U.S. Pat. No. 4,946,693 (Aug. 7,1990) provides a process for preparing intermediate moisture vegetables. In this process, vegetables are blanched or cooked, preferably using a microwave oven, and then partially dried (i.e., water content of 45 to 55 percent). The dried vegetables are then dry mixed with salt (and optionally sodium glutamate if the vegetables are not cooked using a microwave oven); an anti-mycotic agent can also be added.
U.S. Pat. No. 5,110,609 (May 5, 1992) provides a method for producing intermediate moisture vegetables wherein the vegetables are partially dehydrated to a moisture content of 26 to 60 percent and then stored in an oxygen free atmosphere.
U.S. Pat. No. 5,925,395 (Jul. 20, 1999) provides a method for preserving vegetables whereby the vegetables are treated with a preservative solution containing water, calcium ions, and optionally ascorbic acid or erythorbic acid. The resulting vegetables are then stored at a non-freezing temperature less than 20° C. If stored at ambient temperatures, microbial contamination is possible.
Although these methods can provide improved intermediate moisture vegetables, there remains a need for even further improvements. The present method provides such improvements. Indeed, the present method allows the preparation of intermediate moisture vegetables which are shelf stable and which have significantly improved organoleptic properties. In taste tests, the present intermediate moisture vegetables were often ranked as good as or even better than the original vegetables.
SUMMARY OF THE INVENTION
This invention relates to premium quality intermediate moisture vegetables and methods for preparing such vegetables. More specifically, this invention relates to premium quality intermediate moisture vegetables prepared using an infusion cocktail comprising an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture. Preferably, the infusion cocktail also contains an anti-mycotic agent, a release agent, and calcium lactate.
Although it is preferred that the infusion cocktail contain the nisin-containing whey derived from a nisin-containing culture, infusion cocktails without such nisin-containing whey can also be used in the present invention. Such infusion cocktails comprise an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, and (4) a non-inorganic sweetness depressant agent. Preferably, such infusion cocktails also contain an anti-mycotic agent, a release agent, and calcium lactate.
After drying to a water activity of about 0.5 to about 0.9, the intermediate moisture vegetables of the present invention are shelf stable. For example, such intermediate moisture vegetables having a water activity of about 0.55 to about 0.65 are expected to be shelf stable for about twelve months under ambient conditions; intermediate moisture vegetables having a water activity of about 0.75 to about 0.85 are expected to be shelf stable for about 90 days under refrigeration conditions. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked frozen vegetables.
The present premium quality intermediate moisture vegetables are prepared by a method comprising (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50° F. for about 15 to about 180 minutes, wherein the antimicrobial infusion cocktail comprises an aqueous solution of (1) a water-soluble, predominantly lower molecular weight, low sweetness carbohydrate, (2) a polyhydric alcohol, (3) salt, (4) a non-inorganic sweetness depressant agent, and (5) nisin-containing whey derived from a nisin-producing culture; (b) collecting the vegetables and removing excess antimicrobial infusion cocktail; (c) drying the collected vegetables to a water activity of about 0.5 to about 0.9 to form the intermediate moisture vegetables; and (d) packaging the intermediate moisture vegetables. Preferably, the vegetables subjected to the present process are instantly quick-frozen or freshly prepared. The shelf life of the intermediate moisture vegetables can be adjusted or modified using the
Apel Lisa
Behringer Maluwa
Hill Laura G.
Loh Jimbay P.
Nauth K. Rajinder
Fitch Even Tabin & Flannery
Kraft Foods Holdings, Inc.
Pratt Helen
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