专利2.docx
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专利2.docx
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专利2
(11of13)
UnitedStatesPatent
4,683,141
Lewis, etal.
July28,1987
Dehydratedvegetables
Abstract
Dehydratedvegetableproductshavingrelativelyhighmoisturecontentandhighstabilityareproducedbydehydratingvegetablestotheextentwhere20-85%ofthemoisturehasbeenremoved;脱水蔬菜产品具有较高的水分含量,当脱水蔬菜20-85%的水分被除去时,其稳定性很高。
addingtothepartiallydehydratedvegetablesapredeterminedvolumeofasolutioncontainingaknownquantityofatleastonewateractivity-controllingsolute,thequantityofthesolutionbeingsuchthatitistotallyabsorbedbythevegetables,andthevegetablesarethendehydratedtoapredeterminedfinallevelofmoistureand/orwateractivity.Highlystablevegetableproductshavingsaltcontentsof3-15%sugarcontentsof0-15%andmoisturecontentsof6-25%,withawateractivitypreferablyintherangeof0.45-0.85at20.degree.C.canbeproduced.
Inventors:
Lewis;VictorM.(RushcuttersBay,AU),Lewis;DavidA.(RushcuttersBay,AU)
Assignee:
ByronAgriculturalCompany,Pty,Limited(RushcuttersBay,AU)
[*]Notice:
TheportionofthetermofthispatentsubsequenttoMay8,2001hasbeendisclaimed.
Appl.No.:
06/837,319
Filed:
March2,1986
RelatedU.S.PatentDocuments
ApplicationNumber
FilingDate
PatentNumber
IssueDate
607033
May.,1984
315723
Oct.,1981
4447460
165294
Jul.,1980
ForeignApplicationPriorityData
Jul11,1979[AU]
PD9542
CurrentU.S.Class:
426/639;426/640
CurrentInternationalClass:
A23B7/02 (20060101);A23B7/14 (20060101);A23B7/157 (20060101);A23B7/154 (20060101);A23B7/022 (20060101);A23L001/212 ();A23L003/34 ()
FieldofSearch:
426/640,639,331,321,541,629,637,456,442,460
ReferencesCited[ReferencedBy]
U.S.PatentDocuments
1434837
November1922
Newby
3281521
October1966
Templeton
3495989
February1970
Lewisetal.
3595681
July1971
Kaplowetal.
3623893
November1971
Mauge
4361589
November1982
Wautersetal.
4447460
May1984
Lewisetal.
ForeignPatentDocuments
265084
Oct.,1963
AU
884194
Nov.,1980
BE
159848
Oct.,1933
JP
136564
Nov.,1963
NZ
154026
Oct.,1967
NZ
696048
Aug.,1953
GB
946330
Jan.,1964
GB
1004522
Sep.,1965
GB
1228175
Apr.,1971
GB
1466479
Mar.,1977
GB
OtherReferences
Jay,JamesM.,ModernFoodMicrobiology,2nded.;D.VanNostrandCo.N.Y.;.COPYRGT.1978;pp.237-252..
Karel,"CRCCriticalReviewsinFoodTechnology",pp.364-365(1973)..
Lubuza,"ProceedingsoftheInternationalMeetingonFoodMicrobiologyandTechnology",TabianoB.(Parma)Italy,Apr.20-23,1978,pp.95-106..
Geeetal,"FoodTechnology",Apr.1977,pp.58,60,62and64..
Kimura,"DehydratedFoodProducts,KorinZanshob"May10,1966,KorinShoin..
PrimaryExaminer:
Tanenholtz;AlvinE.
AssistantExaminer:
Weimar;ElizabethC.
Attorney,AgentorFirm:
Zitver;Leon
ParentCaseText
ThisapplicationisacontinuationofapplicationSer.No.607,033,filedMay4,1984,nowabandoned,whichisacontinuation-in-partofapplication,Ser.No.315,723,filedOct.28,1981,nowU.S.Pat.No.4,447,460whichinturnisacontinuation-in-partofapplication,Ser.No.165,294,filedJuly2,1980,nowabandoned.Thedisclosuresofboththeseapplicationsareherebyincorporatedbyreference.
Claims
Weclaim:
1.Adehydratedvegetableproductcontaining3-15%sodiumchloride,notmorethanabout17%sugarand6-25%waterandhavingawateractivitylevelof0.45to0.85at20.degree.C.,saidproductcontainingnootheradditivesotherthanflavorings,coloringsubstances,seasonings,preservatives,salts,nutritionalsupplementsandanti-oxidants.
2.Adehydratedvegetableproductasclaimedinclaim1containingnotmorethan15%sugar.
3.Aprocessfordehydratingavegetabletoadesiredmoisturecontentandawateractivitylevelat20.degree.C.offrom0.45to0.85,comprisingthestepsof
(a)partiallydehydratingsaidvegetable,allowingatleast10%residualmoisturetoremain;
(b)addingtoandmixingwiththepartiallydehydratedvegetableapredeterminedvolume,notexceeding34.6%byweightofthecombinedweightsofthevegetableandsolution,ofanaqueoussolutioncontainingaknownquantityofatleastonewateractivitycontrollingsoluteselectedfromthegroupconsistingofsodiumchlorideandmixturesofsodiumchlorideandasugar,saidsolutioncontainingnoothersolutesotherthanflavorings,coloringsubstances,seasonings,preservatives,salts,nutritionalsupplementsandanti-oxidants,thequantityofsaidsolutionbeingsuchthatitistotallyabsorbedbysaidpartiallydehydratedvegetable,andtheabsorptionbeingcarriedoutabove10.degree.C.;and
(c)dehydratingsaidvegetabletoapredeterminedmoisturecontentandsaidwateractivitylevelinafinaldehydrationstep,theamountofsodiumchlorideinsaidsolutionbeingsuchthatthesodiumchloridecontentinthefinaldehydratedvegetableis3-15%byweight.
4.Aprocessaccordingtoclaim3whereinthevegetableispartiallydehydratedinstep(a)totheextentwheretheresidualmoistureis10to45%.
5.Aprocessaccordingtoclaim4whereinthepartialdehydrationstep(a)isterminatedwhenrapiddehydrationofthevegetableisoccurringorhasjustoccurred.
6.Aprocessaccordingtoclaim4whereinthevegetableisblanchedinwaterorsteampriortothepartialdehydrationstep(a).
7.Aprocessaccordingtoclaim4whereinsaidsolutionofatleastonewateractivitycontrollingsolutealsocontainsatleastoneadditiveselectedfromthegroupconsistingofflavorings,coloringsubstances,seasonings,preservatives,nutritionalsupplementsandanti-oxidants.
8.Aprocessaccordingtoclaim4whereinsaidsolutionisaddedatatemperatureofabout10.degree.C.toabout55.degree.C.
9.Aprocessaccordingtoclaim4whereinsaidvegetableissubjectedtoatemperingperiodoffrom5to30minutessubsequenttotheabsorptionofsaidsolutionandpriortosaidfinaldehydration.
Description
BACKGROUNDOFTHEINVENTION
Thepresentinventionrelatestoadehydratedvegetableproducthavingpre-determinedquantitiesofsolutesaccuratelyincorporatedintovegetablestherebyproducingadehydratedvegetableproductwithrelativelyhighmoisturecontentandhighstability.Ingeneralthedehydratedproductsareproducedhavingwateractivitiesbetween0.35and0.85at20.degree.C.
Asisrecognizedintheart,wateractivityisasignificantfactorincontrollingmicrobialgrowth.Adiscussionofwateractivityanditssignificanceinthisrespectmaybefound,forinstance,inPotter,"FoodScience",secondedition,1973,TheAVIPublishingCo.,Westport,Conn.,atpages147and289through293.
Thedehydratedvegetablesaccordingtothepresentinventionarestableandhaveamorerapidrehydrationtime,improvedcolor,flavorandtexture,highermoisturecontentandlowerproductioncostthandehydratedvegetablesproducedbyknownprocesses.
Theterm"vegetables"asusedhereindenotesalltypesofvegetablesincludingtheleaves,roots,bulbsandstemsthereof,andfruit.
Theexpression"wateractivitycontrollingsolute"includesbutisnotlimitedtosalts(forexamplesodiumchloride),sugars(forexamplesucrose,dextrose,sugarderivativesandthelike),solubleproteinhydrolysates,andmixturesthereof.Theuseofprohibitedfoodadditivesisnotcontemplated.
Ofrecentyearstherehasbeenaconsiderableincreaseindemandfordriedpackagedconveniencefoodssuchassoups,risottosandcasseroles.Thesepackagedfoodsnormallycontaindehydratedvegetablesofvarioustypes,whichdesirablyshouldrapidlyrehydrate.Forpacksofgoodquality,itisnotunusualformanufacturerstousefreeze-driedvegetables.Thesehowever,arequiteexpensive,largelyasaresultofthehighcostofcapitalequipmentandhighenergyusageassociatedwiththeirprocessing.Theyalsomustbemaintainedatalowmoisturecontent,andifco-packedwithcereals,pasta,etc.,theseothermajoringredientsmustbereducedinmoisturetobecompatiblewiththedehydratedvegetables.Inadditionbecauseoftheirneedtobemaintainedatalowmoisturecontent,sophisticatedpackagingmaterialsmustbeusedfortheirstorageanddistribution.Asimilarsituationexistswithconventionallyhot-airdriedvegetables,butthesesufferadditionallyfromslowrehydrationtimeandpoorflavorandtexture.
Inthenormalair-dryingofvegetables,approximately75%ofthemoistureisremovedduringthefirst25%ofthedryingtime.Inthefinal75%ofthedryingtime,amere20%oftheoriginalmoistureisremoved.Inthefinal75%ofthedryingtimemostoftheflavor,textureandcolorlossoccurs.Moreover,becauseofhighenergyinputandslowthroughputthroughcapitalintensiveequipmentsuchprocesseshaveprovedtobeexpensive.Withmostcommonvegetables,maximummoisturecontentafterdehydrationisapproximately5%butgoodcommercialpracticeisforthemoisturecontenttobeconsiderablylowerandthisofcourseprolongsthetimeofprocessingofvegetablestreatedinthismanner.
Byintroducingsolutes(asdefinedhereinbefore)intovegetables,thewateractivityofthedriedproductcanbesubstantiallyreducedsothatshelf-stable"intermediatemoisture"driedproductscanbeprepared.Theseproducts,whenboiledwithwater,orwhenboilingwaterispouredontothem,rehydratemorerapidlybecausetheystartoffata
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