公开(公告)号：US06403134B1

公开(公告)日：2002-06-11

申请号：US09638335

申请日：2000-08-14

申请人： Dalip K. Nayyar ,  Laura G. Hill ,  K. Rajinder Nauth ,  Jimbay P. Loh ,  Maluwa Behringer ,  Lisa Apel

发明人： Dalip K. Nayyar ,  Laura G. Hill ,  K. Rajinder Nauth ,  Jimbay P. Loh ,  Maluwa Behringer ,  Lisa Apel

IPC分类号： A23B700

CPC分类号： A23B7/08 ,  A23B7/022 ,  A23B7/06 ,  A23B7/154 ,  A23B7/155 ,  A23B7/157

摘要： 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.

摘要翻译： 提供优质的中等水分蔬菜和制备这种蔬菜的方法。 优质中等水分蔬菜通过以下步骤制备：（a）在大于约50°F的温度下用抗微生物输注混合液注入蔬菜约15至约180分钟，其中抗微生物输注混合物包含（1 ）水溶性，主要是较低分子量的低甜度碳水化合物，（2）多元醇，（3）盐，（4）非无机甜味抑制剂，和（5）乳链菌肽乳链菌肽 生产文化; （b）收集蔬菜并除去过量的抗菌输液鸡尾酒; （c）将收集的蔬菜干燥至约0.5至约0.9的水分活度以形成中间水分蔬菜; 和（d）包装中间水分蔬菜。 干燥至约0.5至约0.9的水分活度后，本发明的中间水分蔬菜是稳定的。 例如，具有约0.55至约0.65的水分活性的中等水分蔬菜预期在环境条件下储存稳定约12个月; 水分活度为约0.75至约0.85的中间水分蔬菜预计在制冷条件下搁置约90天。 烹饪时，这些中等水分蔬菜提供与高品质熟冷冻蔬菜相似的外观，质感和味道。