Shelf stable, high moisture food and process
First Claim
Patent Images
1. In a process of stabilizing a food against microbiological decomposition wherein the food comprises foodstuff and a stabilizing mixture, the improvement comprising:
- (a.) forming a foodstuff having a moisture content of from 51 to 65 percent by weight moisture, and a water activity of 0.91 to 0.95;
(b.) admixing;
I. a stabilizing mixture consisting essentially of a sufficient amount of an acidic compound selected from the group consisting of acid, acid salt, and mixtures thereof to lower the pH to 4.0 to 6.8, and 2 to 19 percent polyhydric alcohol being at least one selected from the group consisting of propylene glycol and 1,3-butanediol;
the amounts of acidic compound and polyhydric alcohol being selected according to the sole FIGURE of the Drawing; and
II. the foodstuff to form an admixture;
(c.) cooking and shaping said admixture at a temperature of 60°
to 120°
C. to form a stabilized food.
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Abstract
A high moisture content food of water activity 0.91 to 0.95 is rendered shelf stable by the addition thereto of a stabilizing composition comprising sufficient acid to reduce the pH to a range of 4.0 to 6.8 and a sufficient amount of propylene glycol, 1,3-butanediol or mixtures thereof.
20 Citations
20 Claims
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1. In a process of stabilizing a food against microbiological decomposition wherein the food comprises foodstuff and a stabilizing mixture, the improvement comprising:
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(a.) forming a foodstuff having a moisture content of from 51 to 65 percent by weight moisture, and a water activity of 0.91 to 0.95; (b.) admixing; I. a stabilizing mixture consisting essentially of a sufficient amount of an acidic compound selected from the group consisting of acid, acid salt, and mixtures thereof to lower the pH to 4.0 to 6.8, and 2 to 19 percent polyhydric alcohol being at least one selected from the group consisting of propylene glycol and 1,3-butanediol;
the amounts of acidic compound and polyhydric alcohol being selected according to the sole FIGURE of the Drawing; andII. the foodstuff to form an admixture; (c.) cooking and shaping said admixture at a temperature of 60°
to 120°
C. to form a stabilized food. - View Dependent Claims (2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18)
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19. In a process of stabilizing a food against microbiological decomposition, the improvement comprising:
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(a.) adjusting the water activity of the food to from 0.91 to about 0.95; (b.) adjusting the moisture content of the food to 51 percent to about 65 percent; (c.) admixing the food with a stabilizing composition comprising about 2 percent to about 19 percent of at least one polyhydric alcohol and at least one acid, acid salt or mixtures thereof; (d.) determining the maximum amount of moisture, or minimum amount of polyhydric alcohol component by assigning a value to the amount of moisture (%M) or to the amount of polyhydric alcohol (%G) thereby leaving a value unassinged; (e.) solving an equation for the unassigned value wherein the equation is selected from the group consisting of; (1) for a product pH of 6.0 to 6.8;
space="preserve" listing-type="equation">(%M)-1.25(%G)≦
28.75;(2) for a product pH of 5.5 to 6.8;
space="preserve" listing-type="equation">(%M)-1.975(%G)≦
28.75;(3) for a product pH range of 5.0 to 5.5;
space="preserve" listing-type="equation">(%M)-2.08(%G)≦
32.12;(4) for a product pH range of 4.5 to 5.0;
space="preserve" listing-type="equation">(%M)-3.00(%G)≦
33.5.
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20. A microbiologically stabilized shelf-stable food product containing 51-65 percent by weight moisture and having a water activity of 0.91-0.95, comprising foodstuff and a microbiologically stabilizing mixture of a sufficient amount of acid, acid salt, or mixtures thereof to adjust the food to a pH of 4.0-6.8 and 2-19 percent by weight of the food of at least one polyhydric alcohol selected from the group consisting of propylene glycol and 1,3-butanediol wherein the moisture content, the pH and the polyhydric alcohol are selected according to the sole FIGURE of the drawing.
Specification