Method of producing firm shelf stable food products

Details Method of producing firm shelf stable food products Method of producing firm shelf stable food products

A - Human Necessities

23

L

A23L 1/39 (2006.01) A23C 19/09 (2006.01) A23L 1/01 (2006.01) A23L 1/22 (2006.01) A23L 1/48 (2006.01)

Patent

CA 2087410

A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.

L'invention porte sur une méthode pour préparer un produit alimentaire à base de légumes ou d'amidon. La méthode consiste à ajouter une sauce à des aliments à base de légumes ou d'amidon, et de traiter thermiquement, sous pression, le mélange obtenu. La sauce a une activité de l'eau supérieure à 0,92 et comprend, en plus des ingrédients habituels sous forme d'épices, d'aromatisants et d'autres composés, 0,1-24 % en poids de polysaccharides, avec une masse molaire d'environ 3600 à 250000. Ces polysaccharides comprennent des hydrolysats d'amidon, comme la maltodextrine, et d'autres polysaccharides, comme des alginates et de la carboxyméthylcellulose. De plus, la sauce de la présente invention a comme effet de réduire la durée ou la température de traitement.

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