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) A23L 1/052 (2006.01) A23L 1/48 (2006.01) A23L 3/16 (2006.01)

Patent

CA 2226402

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 MWw 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.

Méthode de conditionnement de légumes ou de produits alimentaires contenant de l'amidon à texture ferme et à longue durée de conservation. La méthode consiste à incorporer des légumes ou des aliments contenant de l'amidon dans une sauce et à traiter le mélange à la chaleur sous pression. La sauce, dont l'activité de l'eau est supérieure à 0,92, comprend, en plus d'ingrédients habituels comme des épices, des saveurs et d'autres constituants, de 0,1 à 24 % de polysaccharides en poids ayant une masse moléculaire moyenne variant de 3 600 à 250 000. Ces polysaccharides comprennent des hydrolysates d'amidon, par exemple de la maltodextrine, et d'autres polysaccharides, par exemple des alginates et de la carboxymethylcellulose. L'utilisation de la sauce faisant l'objet de la présente invention permet de diminuer la durée ou la température du conditionnement.

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