Hydrocolloid stabilized dehydrated food foam

A hydrocolloid, food technology, applied in the field of food combination food, to achieve the effect of shortening the dehydration time

Inactive Publication Date: 2013-12-18
CORNELL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no evidence that this method is effective in preserving the natural color or nutritional quality of fruit or vegetable raw materials

Method used

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  • Hydrocolloid stabilized dehydrated food foam
  • Hydrocolloid stabilized dehydrated food foam
  • Hydrocolloid stabilized dehydrated food foam

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Example 1 - Preparation of Vegetable or Fruit Puree Foam

[0104] A method for preparing the vegetable (such as broccoli, carrot, etc.) or fruit (such as tomato, strawberry, etc.) puree foam of the present invention will be described below.

[0105] Weighing: Each component is taken out from the warehouse and weighed accurately to ensure that the deviation from the target weight specified in the formula is not greater than 1%.

[0106] Mixing / Aerating: This operation consists of three steps:

[0107] (1) First gently mix the gelatin with cold water (municipal tap water, <10°C) for 1 minute and keep for 5 minutes to fully absorb the water. The mixture was then heated to 60°C to completely dissolve the gelatin in solution.

[0108](2) Mix the remaining ingredients (each pureed vegetable or fruit, seasoning and cheese powder) with a mixer to form a uniform slurry.

[0109] (3) After adding the gelatin solution to the puree mixture, aerate the mixture with a mixer at hig...

Embodiment 2

[0113] Example 2 – Sweet Potato Recipe (Whipping Cream)

[0114] The sweet potato foam food of the present invention is prepared using the following ingredients, materials and steps:

[0115] Ingredients: 3 / 4 cup Heavy Cream; 1 / 4 cup mashed sweet potato; 1 / 2 cup (50 grams) caster sugar and 1 / 8 teaspoon vanilla extract.

[0116] Materials: electronic scale; KitchenAid stand mixer w / whisk attachment; refrigerator.

[0117] Operation steps: (1) Weigh out all ingredients. (2) Combine and place in the bowl of a KitchenAid mixer. (3) Beat at high speed until soft peaks form (~5 minutes). (4) Refrigerate for later use.

[0118] Notes: (1) Once freeze-dried, the resulting food tissue melts well in the mouth. (2) Refrigerate the bowl of the whisk for faster frothing.

Embodiment 3

[0119] Example 3 - Sweet Potato Formulation (Nitrous Gelatin)

[0120] The sweet potato foam food of the present invention is prepared using the following ingredients, materials and steps:

[0121] Ingredients: 2 tsp / 9 g Knox Original Gelatin (powdered gelatin); 1 / 2 cup water; 1 / 4 cup mashed sweet potato; and 1 / 4 tsp McCormick Pumpkin Pie Spice.

[0122] Materials: electronic scale; medium bowl; small saucepan; stovetop; refrigerator; iSi pint-sized stainless steel cream whisk;

[0123] Steps: (1) Combine sweet potato mash and pumpkin spice in a medium bowl. (2) In a small saucepan combine the gelatin and water. (3) Heat the pan under medium-high heating conditions and keep stirring. (4) Simmer the mixture for a while or until all the gelatin is incorporated. (5) Add the hot homogeneous gelatin / water mixture to the puree and spices. (6) Whip / stir the contents of the bowl until blended. (7) Add the contents of the bowl to the container of the iSi Whisk and screw on the li...

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PUM

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Abstract

The present invention relates to a dehydrated and aerated food product. The dehydrated and aerated food product includes a plant puree mixture and a hydrocolloid. The plant puree mixture and hydrocolloid combine to form a dehydrated and aerated plant puree foam having a hydro colloid-based aeration network dispersed throughout the plant puree mixture. The present invention also relates to methods of making and using the dehydrated and aerated food product, and combination food products that include the dehydrated and aerated food product.

Description

[0001] Cross References to Related Applications [0002] This application claims priority to US Provisional Patent Application Serial No. 61 / 442,894, filed February 15, 2011, the entire disclosure of which is incorporated herein by reference. technical field [0003] In particular, the present invention relates to dehydrated and aerated foods, methods of making and using the dehydrated and aerated foods, and composite foods containing the dehydrated and aerated foods. Background technique [0004] Dehydration, such as freeze drying or vacuum oven drying, has been used to preserve plant-based ingredients (such as fruits and vegetables) and meats used in food. Examples of such foods include dried fruit chips, freeze-dried corn, dried jambalaya and jerky. While food juices and purees can also be freeze-dried, the process breaks the bonds that hold the food together, resulting in a powder. [0005] Some existing vegetable food chips or snacks on the market are designed to have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/05A23L3/40A23B7/02A23L19/00A23L29/20
CPCA23B7/024A23B7/154A23P30/40A23L29/20A23L19/09
Inventor 马克·尼斯贝特大卫·卡利南克拉里·奥切拉莱娜·哈拉比赵东君梅亚甘·M·麦基弗
Owner CORNELL UNIVERSITY
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