Method of producing compacted, dehydrated, vegetable products of increased density

Claim 1

A process for making a compacted, dehydrated, vegetable mass characterized by having a density of about 0.7 to 1.2 grams per cc and being capable of rehydration to produce distinct particles of rehydrated vegetable which have substantially the same size and shape characteristics as the particles of vegetables from which said compacted, dehydrated, vegetable mass is prepared and which are acceptable in accordance with hedonic scale testing, which comprises the steps of: a. predrying, without freezing, particles of a vegetable to a moisture content of about 7 to 18 percent by weight, said particles being substantially of a size and shape in which said vegetable occurs naturally or in a subdivided particle form of said vegetable in which the cellular structure of said vegetable is present substantially in the form occurring in the plant from which said vegetable is obtained, b. compressing said predried particles of vegetable at a temperature of about 110°F. to 120°F. and a pressure of about 200 psi to 4000 psi for a sufficient period of time to cause said particles of vegetable to adhere together in a compacted, vegetable mass while maintaining the moisture content of said particles of vegetable and said compacted, vegetable mass at from about 7 to about 18 percent by weight, and c. redrying said compacted vegetable mass to a moisture content of about 1 to 5 percent by weight.