Process for preparing dehydrated vegetable products

Details Process for preparing dehydrated vegetable products Process for preparing dehydrated vegetable products

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.

REFERENCES:
patent: 2432222 (1947-12-01), Zenzes
patent: 3556814 (1971-01-01), Whitman
patent: 3801714 (1974-04-01), Shipman
patent: 4361589 (1982-11-01), Wauters
patent: 4447460 (1984-05-01), Lewis
patent: 4777055 (1988-10-01), Laiw
patent: 4832969 (1989-05-01), Lioutas
patent: 4889730 (1989-12-01), Roberts
patent: 4948609 (1990-08-01), Nafisi-Movaghar
Osmotic Dehydration of Fruits by J. D. Ponting, et al.; Oct. 1966 Food Technology pp. 125-128.

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