Food or edible material: processes – compositions – and products – Surface coating of a solid food with a liquid – Preserving
Patent
1993-08-09
1994-11-29
Paden, Carolyn
Food or edible material: processes, compositions, and products
Surface coating of a solid food with a liquid
Preserving
426638, 426303, A23L 1223
Patent
active
053688732
ABSTRACT:
The present invention relates to a low moisture vegetable product in a process for producing same. The low moisture vegetable product comprises vegetable product and a solid, amorphous osmotic agent. The resulting product has extended storage life as compared with fresh vegetable products and yet may be rehydrated to produce a product having the flavor, color and taste of fresh vegetable products. The process for producing the low moisture vegetable product comprises immersing the vegetable in a liquid bath containing a osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying. Once excess osmotic agent has been removed, the infused product is dried to form a vegetable product having a water content of from about 2 to 6 percent by weight and which contains an amorphous, solid, osmotic agent.
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Osmotic Dehydration of Fruits by J. D. Ponting, et al.; Oct. 1966 Food Technology pp. 125-128.
Aebi Kurt J.
Aung Thein
Grypa Roman D.
Lee Mary J.
McCormick & Company, Inc.
Paden Carolyn
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