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Shelf-stable cold-processed food compositions and methods for their preparation

A composition and food technology, applied in food preparation, food science, food preservation, etc., can solve problems such as intolerance to pasteurization, increased product cost, and complicated production

Inactive Publication Date: 2006-10-11
INTERCONTINENTAL GREAT BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Heat treatment can complicate production, reduce nutritional value and increase the cost of the product
Furthermore, especially heat-sensitive food products cannot withstand pasteurization or other effective heat treatments used to stabilize food without losing their desired organoleptic properties

Method used

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  • Shelf-stable cold-processed food compositions and methods for their preparation
  • Shelf-stable cold-processed food compositions and methods for their preparation
  • Shelf-stable cold-processed food compositions and methods for their preparation

Examples

Experimental program
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Effect test

preparation example Construction

[0058] Preparation of shelf-stable food compositions. As mentioned above, acidulants comprising electrodialysis compositions, edible mineral acids or metal acid salts thereof or mixtures thereof can be used for preservation of formulated foods without being subjected to pasteurization. More specifically, in one aspect, these acidifying agents, such as electrodialysis compositions, can be formulated in food products in full or in part instead of water in conventional formulations. The shelf-stable, cold-processed food composition is characterized by having significantly reduced sourness when prepared in accordance with the present invention and includes, but is not limited to, dressings (e.g., salad dressings), mayonnaise, sauces, gravies, spreads , sauces, seasonings, fillings, toppings, marinates (marinates), desserts, and mixtures thereof. In multi-ingredient products, the food composition of the present invention comprises a flowable or spoonable viscous phase which may co...

Embodiment 1

[0080] Example 1: Light Salt Shelf-Stable Ranch Dressing Acidified with Electrodialysis Composition

[0081] A batch of Ranch Dressing (9080 grams, pH 3.04 as produced) was prepared without pasteurization in a pilot scale production facility. Electrodialysis (ED) composition (pH = 1.0), dry preparation (buttermilk powder, sugar, salt, EDTA, sorbic acid, starch, and gum) and eggs were first mixed in a Hobart mixer (standard mixing blade slurry) according to Mix in the proportions described below. Slowly add vegetable oil while mixing to form a coarse emulsion. The spices and vinegar are added last. The resulting mixture was homogenized with a Hydroshear at 180 psi to form a homogenized product without pasteurization during the production of the salad dressing.

[0082] Element weight%

[0083]Electrodialysis composition 41.72

[0084] soybean oil 41.542

[0085] Buttermilk Powder 4.00

[0086] Xanthan gum 0.08

[0087] Starch 1.68

[0088] Sorbic acid 0.20

[00...

Embodiment 2

[0100] Example 2: Light Salt Shelf-Stable Fat-Free Italian Dressing Acidified with Electrodialysis Composition

[0101] A shelf-stable, non-tart, 50% reduced-salt fat-free Italian salad dressing was prepared without pasteurization in a pilot-scale production facility. This salad dressing contains the following ingredients. Electrodialysis (ED) composition (pH = 1.0), tap water, dry formulation (31.2% salt, 31.2% cheese / dairy ingredients, 21.6% flavor / fragrance, 10.7% xanthan gum, 5.3% preservatives) and the wet mix (76.8% corn syrup, 23.2% flavor / fragrance / color) in a Breddo mixer until all dry ingredients are well dispersed (about 5 minutes) without any heat or flavor destruction Handling of particles. Preliminary inoculation test results indicated that the seasoning was stable under ambient storage conditions. The shelf-stable dressing with reduced sourness and saltiness has excellent organoleptic quality and nutritional profile. The pH of the final product was 3.5.

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Abstract

Very low pH, shelf-stable, unpasteurized food compositions with reduced sourness and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and / or addition of edible inorganic acids and / or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions.

Description

[0001] This application is a continuation-in-part of U.S. Patent Application Serial No. 10 / 956,907 (Docket No. 77146), filed October 1, 2004, and application Serial No. 10 / 907, both filed February 23, 2004. U.S. Patent Applications 784,404 and 10 / 784,699 (Docket Nos. 77051 and 77058), and Continuation-in-Part of U.S. Patent Application Serial No. 941,578 (Docket No. 77039), filed September 15, 2004, all of which are incorporated herein Incorporated by reference. technical field [0002] The present application relates to shelf-stable food compositions and methods for their preparation. In particular, the food composition is prepared using an effective amount of an electrodialysis composition and / or an edible mineral acid or acid salt thereof without heat treatment, said amount providing the food composition with a very low pH, It also brings improved storage stability and a pleasant low-acid taste to the composition. Preferably, the food compositions...

Claims

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Application Information

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IPC IPC(8): A23L1/24A23L1/22A23D7/005A23L3/3508A23L5/30A23L15/00A23L21/12A23L23/00A23L27/00A23L27/10A23L27/60A23L29/00
CPCA23D7/0053A23V2002/00A23L3/3508A23L1/2128A23L1/0305A23L1/39A23L1/24B01D61/445A23L1/025A23C19/0904C02F1/4693A23L1/064A23L5/30A23L19/09A23L21/12A23L23/00A23L27/60A23L29/015A23V2200/06A23V2200/18
Inventor J·P·罗T·汉森S·E·凯利-哈里斯Y·-C·A·洪
Owner INTERCONTINENTAL GREAT BRANDS LLC
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