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Shelf-stable acidified food compositions and methods for their preparation

A storage-stable and composition technology, applied in the field of acidifying high-moisture food compositions, can solve problems such as increasing production cost, reducing nutritional value, and complicating production

Inactive Publication Date: 2007-03-07
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 production costs
Furthermore, especially heat-sensitive foods cannot withstand pasteurization or other heat treatments used to stabilize food compositions without sacrificing their desirable organoleptic properties, such as taste, mouthfeel, texture, colour, taste or tastelessness, etc.

Method used

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  • Shelf-stable acidified food compositions and methods for their preparation
  • Shelf-stable acidified food compositions and methods for their preparation
  • Shelf-stable acidified food compositions and methods for their preparation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

Example 1: Strongly acidic ovalbumin as acidulant

[0067] An aqueous mixture containing 200 g of pasteurized dried egg white (National Egg Products Co., Social Circle, GA), 340 g of deionized water, and 34.5 g of 6.25N food-grade hydrochloric acid was placed in a Champ HP3 high-performance blender (Springfield, MO). Homogenized and then lyophilized to form strong acidic protein powder (aEWP). The acidifying capacity of the aEWP powder at pH 4.0 is 0.46 mol / liter per gram.

[0068] Mayonnaise dressing was prepared according to the following recipe using aEWP powder as the primary acidulant in place of vinegar in the dressing. Prepare the aqueous phase of the dressing by mixing water, egg yolks, sucrose and salt in a laboratory mixer. Slowly add oil to the water phase with mixing / shearing. Finally the control sample and vinegar were added. For samples containing aEWP, aEWP was first dissolved in about half the amount of water in the formulation. The resulting paste was subs...

Embodiment 2

[0071] Example 2: Process for producing acidic water using bipolar membrane electrodialysis

[0072] An acidic aqueous electrodialysis composition was prepared using electrodialysis as described above in Figure 3 equipped with a cationic monopolar-anionic monopolar-bipolar-cationic monopolar membrane configuration. The bipolar membrane is between cationic membranes and / or anionic membranes. A salt solution (about 12.5% ​​NaCl) is used between cationic and anionic monopolar membranes isolated from process streams (ie, acidic and alkaline water streams) and partially desalted after electrodialysis treatment. Use a potential of less than 5V / cell, 800A / m 2 The electric current treats 8 liters of demineralized city water for the acidic feedwater stream and 8 liters of distilled water for the alkaline feedwater stream for approximately 60 minutes until the pH of the acidic feedwater stream is below 1.0. Table 2 below gives the ion distribution of the feed aqueous solution (water b...

Embodiment 3

Example 3: Strongly acidic soybean flour as an acidulant

[0075] An aqueous mixture containing 200 g of defatted soybean flour (Archer-Daniels-Midland Co., Decatur, IL), 800 g of deionized water, and 37.6 g of 6.25N food-grade hydrochloric acid was homogenized in a Champ HP3 high-performance mixer (Springfield, MO), It is then lyophilized to form strongly acidic defatted soy flour (aDSF). The acidifying capacity of the aDSF powder at pH 4.0 is 0.29 mol / liter per gram.

[0076] According to the recipe in Table 3, DSF powder was used as the main acidulant to prepare a storage-stable topping. Also use the electrodialysis composition obtained by the method described in Example 2 as the second acidifying agent to achieve the final target pH value of 4.2 or lower. The amount of electrodialysis composition added was 13.1%. Prepare the topping by first mixing water, corn syrup solids, milk protein, starch, and aDSF at approximately 140°F, followed by adding pre-melted oils and emul...

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PUM

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Abstract

Low pH, high moisture, shelf stable food composition with reduced sourness and methods of making them are provided. The food composition is acidified with a low sourness acidulent having an acidifying power of at least about 0.005 mole / liter per gram of the acidulant at pH 4.0 in amount effective for providing a food composition having an Aw of about 0.90 or greater with a final pH of 5.0 or less, and particularly 4.2 or less. The low pH food composition particularly may contain total organic acids content of 0.22 moles per 1,000 grams of food composition or less, which aids in avoiding undue sourness. New or improved low pH, high-moisture shelf stable food components and products with reduced sourness, and their methods of preparation, are also provided, including in one aspect an improved electrodialysis method and system for preparing ED compositions useful for food preparation.

Description

[0001] This application claims priority to US Patent Application No. 11 / 208,738, filed August 23, 2005, which is incorporated by reference. [0002] The present invention relates to storage stable food compositions and methods for their preparation. In particular, food compositions are prepared using acidified dairy proteins, electrodialysis compositions and / or mineral acids in amounts effective to provide low pH, high Moisture food composition. More particularly, the food compositions of the present invention are high-moisture, shelf-stable products that are substantially acidified to extremely low pH values ​​in the absence of organic acids that impart an undesired acidic irritancy ( acidic bite), off-flavors and / or other undesirable organoleptic properties. Background technique [0003] Food manufacturers produce finished food products which ideally have both pleasing organoleptic properties and are very shelf stable. Generally, food preservation has traditionally been d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/03A23L5/30A23L7/10A23L11/00A23L23/00A23L27/60A23L29/00A23L35/00
CPCA23L1/1041A23C2210/30A21D2/145A23C19/076A23L3/3508A23C21/10A23J3/18A23L3/3454A23L1/2006A23C9/1544A23C19/105A23L1/24A23J3/16A23J3/04A23G2200/12A23V2002/00A23G3/346A23C1/16A21D2/02A23J3/08A23L3/358B01D61/445A23C9/1542A23C3/085A23L7/198A23L11/07A23L27/60A23V2250/54252A23V2250/5062A23V2250/507A23V2250/5086A23V2250/054A23V2250/2136A23V2200/10A23V2250/5428A23V2250/02A23V2200/18A23V2200/06
Inventor A·S·查J·P·罗C·P·克劳利
Owner INTERCONTINENTAL GREAT BRANDS LLC
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