US4361589A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Infused dried celery
Assignee: CAG 45 Inc
•
Filing: 1981-06-08
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Granted: 1982-11-30
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Expires: 2001-06-08
Abstract
Abstract A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120° F. (48° C.) to less than 220° F. (105° C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.
Inventors
- 👤 Ronald P. Wauters
- 👤 Ralph E. Kenyon
- 👤 Monoj K. Sarma
- 👤 Larry L. Layton
- 👤 Wade H. Swanson
- 👤 Diane E. Hibler
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-28 21:36
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/08; A23B7/02; A23B7/022
Claims Analysis
Total Claims: 25
Claim 1
Independent Claim
161 words
Process for preparing dried infused celery pieces with extended storage stability which upon rehydration possess the taste, color, texture and appearance of fresh celery: soaking fresh celery pieces in a solution containing a sugar chosen from the group consisting of lactose, glucose, glucose syrup with a DE within the range of 30 to 60 and derivatives thereof, the solution being at a pH of 6.5 to 9 and maintained at a temperature within the range of 120° F. to less than 220° F. and at a soaking concentration and for a period of soaking time to infuse the celery pieces with a level of sugar solids within the range of 55 to 85% by dry weight effective to preserve the fresh or freshly cooked celery texture, color, appearance and taste in said celery pieces without an excessive sweet or bitter taste upon drying then rehydrating said infused celery pieces; then draining the infused celery pieces; and then drying the celery pieces
Claim 2
Dependent Claim
161 words
Process for preparing dried infused celery pieces with extended storage stability which upon rehydration possess the taste, color, texture and appearance of fresh celery: soaking fresh celery pieces in a solution containing a sugar chosen from the group consisting of lactose, glucose, glucose syrup with a DE within the range of 30 to 60 and derivatives thereof, the solution being at a pH of 6.5 to 9 and maintained at a temperature within the range of 120° F. to less than 220° F. and at a soaking concentration and for a period of soaking time to infuse the celery pieces with a level of sugar solids within the range of 55 to 85% by dry weight effective to preserve the fresh or freshly cooked celery texture, color, appearance and taste in said celery pieces without an excessive sweet or bitter taste upon drying then rehydrating said infused celery pieces; then draining the infused celery pieces; and then drying the celery pieces
Claim 3
Dependent Claim
16 words
Process of claim 1 wherein the solution is adjusted to a pH of 7 to 8.5.
Claim 4
Dependent Claim
23 words
Process of claim 2 wherein a sulphite salt is added to the solution to improve the color and color stability of the celery.
Claim 5
Dependent Claim
26 words
Process of claim 3 wherein the sulphite salt is sodium sulphite and is added to the solution at levels of 250 to 2500 parts per million.
Claim 6
Dependent Claim
23 words
Process of claim 1 wherein the soaking is effective to infuse the celery pieces with 60 to 80% sugar solids by dry weight.
Claim 7
Dependent Claim
19 words
Process of claim 5 wherein the solution to celery weight ratio is within the range of 1:1 to 14:1.
Claim 8
Dependent Claim
31 words
Process of claim 1 wherein the solution is maintained at a temperature of 130° F. to 165° F. with the soaking time within the range of 30 minutes to 4 hours.
Claim 9
Dependent Claim
21 words
Process of claim 1 wherein during drying the celery product temperature is maintained at a temperature no greater than 135° F.
Claim 10
Dependent Claim
12 words
Process of claim 8 wherein the celery is dried by freeze drying.
Claim 11
Dependent Claim
12 words
Process of claim 8 wherein the celery is dried by air drying.
Claim 12
Dependent Claim
17 words
Process of claim 1 wherein the soaking is carried out in stages with solutions of increasing concentrations.
Claim 13
Dependent Claim
22 words
Process of claim 1 wherein the concentration of sugar in the solution is within the range of 20% to 75% by weight.
Claim 14
Dependent Claim
22 words
Process of claim 7 wherein the concentration of sugar in the solution is within the range of 30% to 50% by weight.
Claim 15
Dependent Claim
13 words
Process of claim 13 wherein agitation is imparted during soaking to accelerate infusion.
Claim 16
Dependent Claim
16 words
Process of claim 8 wherein the celery is dried to a moisture content less than 10%.
Claim 17
Dependent Claim
31 words
Process of claim 1 wherein the solution is maintained at a temperature of 165° F. to 200° F. with the soaking time within the range of 15 seconds to 30 minutes.
Claim 18
Dependent Claim
11 words
Process of claim 1 wherein the sugar is a corn syrup.
Claim 19
Dependent Claim
19 words
Process of claim 17 wherein the DE of the corn syrup is within the range of 35 to 45.
Claim 20
Dependent Claim
10 words
Process of claim 1 wherein the sugar is a sorbitol.
Claim 21
Dependent Claim
19 words
Process of claim 8 wherein the celery is dried to an intermediate moisture wherein the Aw is below 0.75.
Claim 22
Dependent Claim
22 words
Process of claim 1 wherein the fresh celery pieces have been transversely sliced into pieces no large than about 1/2 inch wide.
Claim 23
Dependent Claim
12 words
Process of claim 1 wherein the celery pieces are blanched during soaking.
Claim 24
Dependent Claim
13 words
Product prepared by the process of claims 1, 3, 7, 8 or 15.
Claim 25
Dependent Claim
13 words
Product prepared by the process of claims 18, 19, 20, 21 or 22.
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USPTO Annuity & Maintenance Windows
| Annuity Stage | Window Opens | Payment Deadline | Surcharge Period Until | Estimated Fee | Status |
|---|---|---|---|---|---|
| 3.5 Years (Year 4) | 1985-11-29 | 1986-05-31 | 1986-11-30 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1989-11-29 | 1990-05-31 | 1990-11-30 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 1993-11-29 | 1994-05-31 | 1994-11-30 | $7700.00 | Window Closed / Lapsed |