US4832969A
Expired / Lapsed
US
⏱️ 0.0 years remaining
Dried green vegetable and method of preparation
Assignee: General Mills Inc
•
Filing: 1987-12-16
•
Granted: 1989-05-23
•
Expires: 2007-12-16
Abstract
Abstract Disclosed are dried green vegetables, especially broccoli florets and pea-pods, characterized by superior color retention compared to conventionally dried vegetables of equivalent water activity stored at comparable temperatures. The present products also exhibit excellent rehydration rates and superior texture and appearance upon rehydration. In its method aspect, the invention resides in improved infusion techniques, including infusion of particularly defined alkaline buffer systems and tocopherol into the vegetable pieces. The instant dried vegetables find particular suitability for use in shelf stable packaged dry mixes for oriental or stir fry meals, dry mixes for cold pasta salads and casseroles.
Inventors
- 👤 Theodore S. Lioutas
Bibliographic Details
Application Number
—
Jurisdiction
US
Data Source
google_patents
Last Synchronized
2026-10-31 17:09
CPC Classifications
A; A23; A23B; A23B7/00; A23B7/14; A23B7/153; A23B7/157; A23B7/02; A23B7/022; A23B7/06; A23B7/154
Claims Analysis
Total Claims: 92
Claim 1
Independent Claim
85 words
A dried, green vegetable food product exhibiting superior color retention upon storage and crispness upon rehydration, comprising: infused dried broccoli pieces having substantially native levels of vegetable solids 1. a water activity ("Aw") of about 0.3 to 0.85, 2. a six month color retention rate (Δe 6 ) of Δe.sub.6 ≦4+8.5 Aw and a twelve month color retention rate (Δe 12 ) of: Δe.sub.12 ≦4+18.5 Aw and; a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the broccoli pieces.
Claim 2
Dependent Claim
85 words
A dried, green vegetable food product exhibiting superior color retention upon storage and crispness upon rehydration, comprising: infused dried broccoli pieces having substantially native levels of vegetable solids 1. a water activity ("Aw") of about 0.3 to 0.85, 2. a six month color retention rate (Δe 6 ) of Δe.sub.6 ≦4+8.5 Aw and a twelve month color retention rate (Δe 12 ) of: Δe.sub.12 ≦4+18.5 Aw and; a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the broccoli pieces.
Claim 3
Dependent Claim
90 words
The food product of claim 1 wherein the broccoli pieces comprise florets wherein the broccoli pieces are infused prior to drying with water activity controlling/stabilizing water-soluble solutes therein in amounts sufficient to effect a reduction in moisture content to less than 60% by weight and wherein the broccoli pieces are additionally infused with a buffering system to effect an interstitial moisture pH value ranging from about 7 to 9 in amounts sufficient to provide a buffer capacity of about 0.05 to 0.35 milliequivalents of HCl per gram of vegetable solids.
Claim 4
Dependent Claim
37 words
The food product of claim 2 wherein the broccoli florets have a six month color retention (Δe 6 ) rate of: Δe.sub.6 ≦3+8.0 Aw and a twelve month color retention (Δe 12 ) of: Δe.sub.12 ≦3+17.6 Aw.
Claim 5
Dependent Claim
16 words
The food product of claim 3 wherein the water activity ranges from about 0.3 to 0.7.
Claim 6
Dependent Claim
19 words
The food product of claim 4 wherein the broccoli florets additionally comprise about 50 to 200 ppm atomic magnesium.
Claim 7
Dependent Claim
37 words
The food product of claim 5 wherein the broccoli florets comprise: about 15 to 30% by weight of a sugar alcohol; about 0.1 to 30% by weight sugar(s); and about 0.5 to 3.5% by weight sodium chloride.
Claim 8
Dependent Claim
18 words
The food product of claim 6 additionally comprising about 0.5% to 1% by weight of a bittering agent.
Claim 9
Dependent Claim
24 words
The food product of claim 7 wherein the bittering agent is selected from the group consisting of potassium chloride, magnesium chloride, and mixtures thereof.
Claim 10
Dependent Claim
47 words
The food product of claim 8 wherein the broccoli florets additionally comprise: about 200 to 600 ppm of an anti-oxidant selected from the group consisting of tocopherol, BHA, BHT and mixtures thereof; and, about 0.5 to 0.2% of a surfactant having a high hydrophobic-lypophobic balance ("HLB") number.
Claim 11
Dependent Claim
77 words
The food product of claim 9 wherein the broccoli florets comprise: about 17 to 25% by weight of a sugar alcohol; about 1 to 25% sugar; about 2 to 3% salt; about 70 to 150 ppm atomic magnesium; about 0.5 to 0.75% of a bittering agent; about 300 to 500 ppm tocopherol; about 0.07 to 0.15% surfactant; and sufficient amounts of the buffering system to provide a buffer capacity of about 0.15 to 0.25 milliequivalents of HCl.
Claim 12
Dependent Claim
16 words
The food product of claim 10 wherein the bittering agent compriss potassium chloride and magnesium chloride.
Claim 13
Dependent Claim
35 words
The food product of claim 11 wherein the florets have a six month color retention (Δe 6 ) of: Δe.sub.6 ≦2+7.5 Aw and a 12 month color retention (Δe 12 ) of: Δe.sub.12 ≦2+16.8 Aw.
Claim 14
Dependent Claim
19 words
The food product of claim 12 having a total vegetable solids content of about 14% to 45% by weight.
Claim 15
Dependent Claim
14 words
The food product of claim 11 wherein the buffer system comprises a bicarbonate buffer.
Claim 16
Dependent Claim
15 words
The food product of claim 11 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 17
Dependent Claim
14 words
The food product of claim 6 wherein the buffer system comprises a bicarbonate buffer.
Claim 18
Dependent Claim
15 words
The food product of claim 6 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 19
Dependent Claim
14 words
The food product of claim 2 wherein the buffer system comprises a bicarbonate buffer.
Claim 20
Dependent Claim
15 words
The food product of claim 2 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 21
Independent Claim
117 words
A method for preparing dried green vegetables of improved color retention and crispness upon rehydration, comprising the steps in sequence of: A. Blanching raw green vegetable pieces in a hot aqueous fluid for a time sufficient for enzyme inactivation, said bath having a pH ranging from about 7 to 9 to yield blanched vegetable pieces; B. Infusing the blanched vegetable pieces with an infusion solution comprising 1. about 5% to 30% by weight of the infusion solution of a sugar alcohol, 2. about 0% to 50% by weight of the infusion solution of sugar(s), 3. about 0.1% to 3.0% of the infusion solution of a buffer having a pH in distilled water of about 6 to 9,
Claim 22
Independent Claim
117 words
A method for preparing dried green vegetables of improved color retention and crispness upon rehydration, comprising the steps in sequence of: A. Blanching raw green vegetable pieces in a hot aqueous fluid for a time sufficient for enzyme inactivation, said bath having a pH ranging from about 7 to 9 to yield blanched vegetable pieces; B. Infusing the blanched vegetable pieces with an infusion solution comprising 1. about 5% to 30% by weight of the infusion solution of a sugar alcohol, 2. about 0% to 50% by weight of the infusion solution of sugar(s), 3. about 0.1% to 3.0% of the infusion solution of a buffer having a pH in distilled water of about 6 to 9,
Claim 23
Dependent Claim
78 words
about 0.1% to 1% by weight of the infusion solution of a water soluble bittering agent, the balance of the infusion solution of water, for a time sufficient and a pressure to reduce the moisture content to less than about 60% to form infused vegetable pieces; and C. Drying the infused vegetable pieces at a temperature of less than about 135° F. to a water activity ranging from about 0.3 to 0.85 to form dried infused vegetable pieces.
Claim 24
Dependent Claim
78 words
about 0.1% to 1% by weight of the infusion solution of a water soluble bittering agent, the balance of the infusion solution of water, for a time sufficient and a pressure to reduce the moisture content to less than about 60% to form infused vegetable pieces; and C. Drying the infused vegetable pieces at a temperature of less than about 135° F. to a water activity ranging from about 0.3 to 0.85 to form dried infused vegetable pieces.
Claim 25
Dependent Claim
136 words
The method of claim 20 wherein in step B, the aqueous infusion step is practiced by providing sufficient amounts of the infusion solution to form a bath and immersing the vegetable pieces within the bath and wherein the infusion solution comprises 10% to 20% by weight of the infusion solution of a sugar alcohol; 0.1% to 40% by weight of the infusion solution of a sugar(s), about 0.5% to 2.5% by weight of the buffer, about 0.3% to 0.7% by weight of a bittering agent, about 0.1% to 1.5% by weight of an anti-oxidant selected from the group consisting of tocopherol, BHA, BHT, and mixtures thereof, and, about 0.1% to 1.5% of a surfactant having a high hydrophobic-lypophobic number and, wherein the weight ratio of infusion bath to vegetable pieces is at least 2.5 to 1.
Claim 26
Dependent Claim
13 words
The method of claim 21 wherein the buffer system comprises a bicarbonate buffer.
Claim 27
Dependent Claim
14 words
The method of claim 21 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 28
Dependent Claim
10 words
The food product prepared by the process of claim 21.
Claim 29
Dependent Claim
10 words
The method of claim 21 wherein the sugar comprises maltose.
Claim 30
Dependent Claim
10 words
The food product prepared by the process of claim 25.
Claim 31
Dependent Claim
13 words
The method of claim 25 wherein the buffer system comprises a bicarbonate buffer.
Claim 32
Dependent Claim
14 words
The method of claim 25 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 33
Dependent Claim
56 words
The method of claim 21 wherein the aqueous infusion solution is in a weight ratio of infusion solution to pieces of at least about 2.5:1 and wherein the infusion bath additionally comprises sufficient amounts of a water soluble magnesium salt to provide the infusion bath with about 0.01% to 0.1% of the bath of atomic magnesium.
Claim 34
Dependent Claim
10 words
The food product prepared by the process of claim 29.
Claim 35
Dependent Claim
13 words
The method of claim 29 wherein the buffer system comprises a bicarbonate buffer.
Claim 36
Dependent Claim
14 words
The method of claim 29 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 37
Dependent Claim
51 words
The method of claim 29 wherein the aqueous infusion solution comprises about 0.9% to 2% by weight of the infusion solution of the buffer, and wherein in step B the infused vegetables have been infused for a time and a pressure sufficient to reduce the moisture content to less than 57%.
Claim 38
Dependent Claim
10 words
The food product prepared by the process of claim 33.
Claim 39
Dependent Claim
42 words
The method of claim 33 wherein the infusion solution additionally comprises: about 0.1% to 20% by weight salt, and wherein step B is practiced with the infusion solution having a temperature ranging from about 32° to 130° F. (0° to 54° C.).
Claim 40
Dependent Claim
10 words
The food product prepared by the process of claim 35.
Claim 41
Dependent Claim
40 words
The method of claim 35 wherein the weight ratio of infusion solution to pieces is at least 5:1 and wherein the infusion solution comprises about 0.5% to 1.0% by weight of a surfactant having a high hydrophobic-lypophobic balance ("HLB") number.
Claim 42
Dependent Claim
10 words
The food product prepared by the process of claim 37.
Claim 43
Dependent Claim
39 words
The method of claim 37 wherein the vegetable pieces are selected from the group consisting of broccoli florets or stems, edible pea-pods, celery, brussel sprouts, cucumbers, turnips, spinach, asparagus, and mixtures thereof and wherein the sugar alcohol is glycerol.
Claim 44
Dependent Claim
10 words
The food product prepared by the process of claim 39.
Claim 45
Dependent Claim
21 words
The method of claim 39 wherein the infusion step is practiced at a pressure ranging from about 100 to 200 Torr.
Claim 46
Dependent Claim
10 words
The food product prepared by the process of claim 41.
Claim 47
Dependent Claim
12 words
The method of claim 39 wherein the vegetable pieces are broccoli florets.
Claim 48
Dependent Claim
12 words
The method of claim 39 wherein the vegetable pieces are edible pea-pods.
Claim 49
Dependent Claim
12 words
The method of claim 39 wherein the vegetable pieces are celery pieces.
Claim 50
Dependent Claim
12 words
The method of claim 39 wherein the vegetable pieces are brussels sprouts.
Claim 51
Dependent Claim
14 words
The method of claim 39 wherein the vegetable pieces additionally comprise yellow vegetable pieces.
Claim 52
Dependent Claim
13 words
The method of claim 33 wherein the buffer system comprises a bicarbonate buffer.
Claim 53
Dependent Claim
14 words
The method of claim 33 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 54
Dependent Claim
10 words
The food product prepared by the process of claim 20.
Claim 55
Dependent Claim
14 words
The food product of claim 20 wherein the buffer system comprises a bicarbonate buffer.
Claim 56
Dependent Claim
15 words
The food product of claim 20 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 57
Dependent Claim
83 words
A dried, vegetable food product exhibiting superior color retention when stored and crispness upon rehydration, comprising: dried infused pea-pod pieces having substantially native levels of vegetable solids 1. a water activity ("Aw") of about 0.3 to 0.85; 2. a six-month color retention rate (Δe 6 ) of Δe.sub.6 ≦4.5+8.80 Aw; and, a twelve month color retention rate (Δe 12 ) of: Δe.sub.12 ≦4.5+18.70 Aw and; a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the pea-pod pieces.
Claim 58
Dependent Claim
83 words
A dried, vegetable food product exhibiting superior color retention when stored and crispness upon rehydration, comprising: dried infused pea-pod pieces having substantially native levels of vegetable solids 1. a water activity ("Aw") of about 0.3 to 0.85; 2. a six-month color retention rate (Δe 6 ) of Δe.sub.6 ≦4.5+8.80 Aw; and, a twelve month color retention rate (Δe 12 ) of: Δe.sub.12 ≦4.5+18.70 Aw and; a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the pea-pod pieces.
Claim 59
Dependent Claim
83 words
The food product of claim 53 wherein the pea-pods are infused prior to drying with water activity controlling/stabilizing water-soluble solutes therein in amounts sufficient to effect a reduction in moisture content to less than 60% by weight and wherein the pea-pod pieces are additionally infused with a buffering system to effect an interstitial moisture pH value ranging from about 7 to 9 in amounts sufficient to provide a buffer capacity of about 0.05 to 0.35 milliequivalents of HCl per gram of vegetable solids.
Claim 60
Dependent Claim
10 words
The food product prepared by the process of claim 54.
Claim 61
Dependent Claim
51 words
The food product of claim 54 wherein the pea-pod pieces are infused with a buffering system to effect an interstitial moisture pH value ranging from about 7 to 9 and in amounts sufficient to provide a buffer capacity of about 0.1 to 0.35 milliequivalents of HCl per gram of vegetable solids.
Claim 62
Dependent Claim
36 words
The food product of claim 56 wherein the pea-pods pieces have a six month color retention (Δe 6 ) of: Δe.sub.6 ≦3.5+8.2 Aw; and, a twelve month color retention (Δe 12 ) of: Δe.sub.12 ≦3.5+17.85 Aw.
Claim 63
Dependent Claim
16 words
The food product of claim 57 wherein the water activity ranges from about 0.3 to 0.7.
Claim 64
Dependent Claim
36 words
The food product of claim 58 wherein the pea-pods pieces have a six month color retention (Δe 6 ) of: Δe.sub.6 ≦3+7.65 Aw; and, a twelve month color retention (Δe 12 ) of: Δe.sub.12 ≦3+17.0 Aw.
Claim 65
Dependent Claim
36 words
The food product of claim 59 wherein the pea-pods pieces comprise: about 10% to 30% by weight sugar alcohol; about 10% to 40% sugar; about 1% to 4.5% salt; and about 0.5% to 1% bittering agent.
Claim 66
Dependent Claim
19 words
The food product of claim 60 wherein the pea-pods pieces additionally comprise about 50 to 200 ppm atomic magnesium.
Claim 67
Dependent Claim
14 words
The food product of claim 61 wherein the buffer system comprises a bicarbonate buffer.
Claim 68
Dependent Claim
31 words
The food product of claim 60 wherein the pea-pods additionally comprise about 200 to 600 ppm of an antioxidant selected from the group consisting of tocopherol, BHA, BHT, and mixtures thereof.
Claim 69
Dependent Claim
14 words
The food product of claim 56 wherein the buffer system comprises a bicarbonate buffer.
Claim 70
Dependent Claim
14 words
The food product of claim 54 wherein the buffer system comprises a bicarbonate buffer.
Claim 71
Dependent Claim
15 words
The food product of claim 54 wherein the buffer system comprises an ammonium bicarbonate/ammonia buffer.
Claim 72
Dependent Claim
10 words
The food product prepared by the process of claim 53.
Claim 73
Dependent Claim
125 words
A food product of superior color retention, and crispness upon rehydration comprising pieces of at least one dried, infused green vegetable variety, having a substantially native level of vegetable solids, having a water activity ranging from about 0.3 to 0.85 said vegetable pieces being infused with water activity controlling water soluble solutes in an amount sufficient to effect a moisture reduction to a moisture content of less than about 60%, and sufficient amounts of a buffer system having a pH in distilled water ranging from about 7 to 9 to provide the vegetables with about 0.05 to 0.35 milliequivalents of HCl per gram of vegetable solids, and a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the vegetable pieces.
Claim 74
Dependent Claim
125 words
A food product of superior color retention, and crispness upon rehydration comprising pieces of at least one dried, infused green vegetable variety, having a substantially native level of vegetable solids, having a water activity ranging from about 0.3 to 0.85 said vegetable pieces being infused with water activity controlling water soluble solutes in an amount sufficient to effect a moisture reduction to a moisture content of less than about 60%, and sufficient amounts of a buffer system having a pH in distilled water ranging from about 7 to 9 to provide the vegetables with about 0.05 to 0.35 milliequivalents of HCl per gram of vegetable solids, and a dark, sealed, substantially oxygen impermeable package having an anaerobic atmosphere within which are disposed the vegetable pieces.
Claim 75
Dependent Claim
34 words
The food product of claim 68 wherein the vegetable comprises: about 10% to 35% by weight moisture about 10% to 60% by weight water activity controlling solutes, and about 14% to 45% vegetable solids.
Claim 76
Dependent Claim
16 words
The food product of claim 69 wherein the water activity ranges from about 0.3 to 0.7.
Claim 77
Dependent Claim
59 words
The food product of claim 70 wherein the vegetable pieces additionally comprise about 200 to 800 ppm of an anti-oxidant selected from the group consisting of tocopherol, BHA, BHT, and mixtures thereof; and about 0.05% to 0.2% of a surfactant having a high hydrophobic-lypophobic balance ("HLB") number and about 0.15 to 0.25 milliequivalents of HCl of the buffer system.
Claim 78
Dependent Claim
15 words
The food product of claim 71 additionally comprising about 50 to 200 ppm atomic magnesium.
Claim 79
Dependent Claim
13 words
The food product of claim 72 comprising a plurality of green vegetable varieties.
Claim 80
Dependent Claim
16 words
The food product of claim 73 wherein at least one vegetable variety is a yellow vegetable.
Claim 81
Dependent Claim
35 words
The food product of claim 74 wherein the green vegetables are selected from the group consisting of broccoli florets or stems, edible pea-pods, celery, brussel sprouts, cucumbers, turnips, spinach, asparagus, green peppers and mixtures thereof.
Claim 82
Dependent Claim
14 words
The food product of claim 71 wherein the buffer system comprises a bicarbonate buffer.
Claim 83
Dependent Claim
37 words
The food product of claim 70 wherein the vegetable pieces are infused with sufficient amounts of the buffer system to provide a buffer capacity of about 0.10 to 0.30 milliequivalents of HCl per gram of vegetable solids.
Claim 84
Dependent Claim
12 words
The food product of claim 77 wherein the vegetable is broccoli florets.
Claim 85
Dependent Claim
27 words
The food product of claim 78 wherein the vegetable comprises about 15% to 30% by weight of a sugar alcohol, about 0.5% to 3.5% by weight sugar.
Claim 86
Dependent Claim
31 words
The food product of claim 79 wherein the vegetable additionally comprises about 200 to 800 ppm of an antioxidant selected from the group consisting of tocopherol, BHA, BHT, and mixtures thereof.
Claim 87
Dependent Claim
23 words
The food product of claim 80 additionally comprising about 0.05% to 0.2% by weight of a surfactant having a high hydrophobic-lypophobic balance number.
Claim 88
Dependent Claim
14 words
The food product of claim 81 wherein the buffer system comprises a bicarbonate buffer.
Claim 89
Dependent Claim
18 words
The food product of claim 81 additionally comprising about 0.5% to 1% by weight of a bittering agent.
Claim 90
Dependent Claim
12 words
The food product of claim 77 wherein the vegetable is edible pea-pods.
Claim 91
Dependent Claim
11 words
The method of claim 63 wherein the sugar alcohol is glycerol.
Claim 92
Dependent Claim
14 words
The food product of claim 69 wherein the buffer system comprises a bicarbonate buffer.
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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) | 1992-05-22 | 1992-11-21 | 1993-05-23 | $2000.00 | Window Closed / Lapsed |
| 7.5 Years (Year 8) | 1996-05-22 | 1996-11-21 | 1997-05-23 | $3760.00 | Window Closed / Lapsed |
| 11.5 Years (Year 12) | 2000-05-22 | 2000-11-21 | 2001-05-23 | $7700.00 | Window Closed / Lapsed |