PREMIUM QUALITY INTERMEDIATE MOISTURE VEGETABLES

Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (a) infusing vegetables with an antimicrobial infusion cocktail at a temperature of greater than about 50°F for about 15 to ab...

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Bibliographische Detailangaben
Hauptverfasser:	NAUTH, K. RAJINDER, NAYYAR, DALIP K, APEL, LISA, HILL, LAURA G, LOH, JIMBAY P, BEHRINGER, MALUWA
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	Premium quality intermediate moisture vegetables and methods for preparing such vegetables are provided. The premium quality intermediate moisture vegetables are prepared by (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. 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. De légumes semi-humides de qualité supérieure et des méthodes pour préparer lesdits légumes sont fournis. Les légumes semi-humides de qualité supérieure sont préparés en (a) infusant les légumes avec un mélange d'infusions antimicrobiennes à une température supérieure à 10 degrés Celsius environ pendant 15 à 180 minutes environ, où le mélange d'infusions antimicrobiennes comprend une solution aqueuse contenant (1) un hydrate de carbone faible en glucides, soluble dans l'eau et majoritairement de faible poids moléculaire, (2) un alcool polyhydrique, (3) du sel , (4) un agent dépressif sucrant non inorganique, et (5) du petit-lait contenant de la nisine dérivée d'une culture produisant de la nisine; (b) en collectant les légumes et en supprimant l'excès d'infusions antimicrobiennes; (c) en séchant les légumes récoltés avec une activité de l'eau d'environ 0,5 à 0,9 pour obtenir des légumes semi-humides; et (d) en emballant les légumes se