[특허]Inulin infused vegetable and method of preparation

Inulin infused vegetable and method of preparation 원문보기

IPC분류정보
국가/구분	United States(US) Patent 등록
국제특허분류(IPC7판)	A23L-001/212
출원번호	UP-0410534 (2006-04-25)
등록번호	US-7566467 (2009-08-05)
발명자 / 주소	Froseth, Barrie R. Creedon, Sean W.
출원인 / 주소	General Mills, Inc.
대리인 / 주소	O'Toole, John A.
인용정보	피인용 횟수 : 0 인용 특허 : 24

초록 ▼

Dried foods infused with inulin are provided, especially whole vegetable pieces. Such products are characterized as food pieces having a water activity ranging from about 0.15 to 0.5. The foods can comprise about 1% to 30% inulin. The inulin has a D.P ranging from about 2-9. The products are shelf stable and provide high levels of fiber. Methods of preparing dried inulin infused vegetable products are described comprising the steps of providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food piece; and drying the inulin infused food piece to a finish water activity ranging from about 0.4 to 0.55.

대표청구항 ▼

What is claimed is: 1. A dried infused vegetable food product, comprising: a food body including, at least in part, a vegetable component; a vegetable infused inulin content ranging from about 1% to about 35% wherein the inulin has a degree of polymerization ranging from about 2-9; a moisture content ranging from about 5% to about 25%; and, an Aw ranging from about 0.25 to 0.75. 2. The food product of claim 1 wherein at least a portion of the inulin is oligofructose. 3. The food product of claim 2 additionally comprising about 1% to 30% infused humectant selected from the group consisting of glycerin, poly glycerol ester, and mixtures thereof. 4. The food product of claim 3 wherein the starch content is less than 5%. 5. The food product of claim 4 wherein the inulin has a degree of polymerization ranging from about 5 to 9. 6. The food product of claim 1 wherein the food product has an Aw ranging from about 0.4 to 0.55. 7. The food product of claim 6 in admixture with a second food. 8. A method for preparing an infused food piece, comprising the steps of: providing a quantity of un-comminuted food pieces having a moisture content ranging from about 40% to about 95%, wherein at least a portion of the food pieces is a vegetable; infusing the food pieces with an inulin wherein the inulin has a degree of polymerization ranging from about 2-9 to form an at least partially inulin infused food pieces. 9. The method of claim 8 wherein the infusing step is practiced with an inulin containing syrup. 10. The method of claim 9 wherein the weight ratio of inulin containing syrup to food pieces ranges from about 20:1 to about 1:1. 11. The method of claim 10 wherein the infusing step includes admixing the inulin containing syrup with the food pieces to form a mixture of food pieces and the inulin containing syrup. 12. The method of claim 11 wherein the infusing step includes the sub-step of holding the mixture of inulin containing syrup and food pieces for sufficient time to allow osmotic equilibrium to form the inulin infused food product and a spent inulin syrup. 13. The method of claim 12 additionally comprising the step of separating the inulin infused food product from the spent inulin syrup. 14. The method of claim 11 additionally comprising the step of drying the inulin infused food pieces to a finish water activity ranging from about 0.15 to 0.75 to provide dried inulin bearing food pieces. 15. The method of claim 14 wherein at least a portion of the drying step is practiced using vacuum drying. 16. The method of claim 14 wherein at least a portion of the drying step is practiced by osmotic drying. 17. The method of claim 14 wherein the infusing step includes a sub-step of treating the mixture for microbial control. 18. The method of claim 17 wherein the infusing step includes the sub-step of holding the mixture of inulin containing syrup and food pieces for sufficient time to allow osmotic equilibrium. 19. The method of claim 18 wherein the microbial control treating step comprises heating the mixture to a temperature of≧40° C. 20. The method of claim 19 wherein the inulin syrup comprises (1) fructo oligo sacharides at a concentration of about 30% to 100% (dry weight basis) of the syrup, (2) about 1% to 50% glycerin; and (3) about 10% to 20% moisture. 21. The method of claim 10 wherein at least a portion of the inulin is oligofructose. 22. The method of claim 21 wherein the infusing step is performed with an infusion solution that includes salt.

이 특허에 인용된 특허 (24)

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O\Mahony John S. (Amherst NY) Kahn Marvin L. (Williamsville NY) Adapa Satya N. (Derby NY), Fruit infusion using a syrup which has been subjected to enzyme treatment and concentrated.
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Wauters Ronald P. (Dover DE) Kenyon Ralph E. (Belle Mead NY) Sarma Monoj K. (Dover DE) Layton Larry L. (Dover DE) Swanson Wade H. (Denair CA) Hibler Diane E. (Ripon CA), Infused dried celery.
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Froseth,Barrie R.; Creedon,Sean W., Inulin infused fruit and method of preparation.
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Barnard Stewart Silver, Liquid food products.
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Wettlaufer Dale E., Method and apparatus for infusing fruit.
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Nafisi-Movaghar Karim (Walnut Creek CA), Method of making dried fruits.
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Dalip K. Nayyar ; Laura G. Hill ; K. Rajinder Nauth ; Jimbay P. Loh ; Maluwa Behringer ; Lisa Apel, Premium quality intermediate moisture vegetables and method of making.
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Waitman Reuben H. (Pearl River NY) Frank Bettie M. (West Orange NJ), Process for preparing a dried grape product.
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Fogel Harvey P. (Richland MI), Process for preparing a fruit and cereal product.
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Ismail Amr A. (Machias ME), Process for producing a semi-moist fruit product and the products therefrom.
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Morimoto Keisuke (Congers NY) Lugay Joaquin C. (Mahopac NY), Process for the infusion of dried fruits.
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Costanzo Luigi (Tremestieri Etneo CT) Calcavecchia Biagio (Caronia-Me ITX), Process for the preparation of yogurt based freeze-dried foodstuffs having a solid shape, and products obtained by said.
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Burri Josef (Epalinges) Nicod Pierre (Bottens), Process for the production of dried fruits.
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Bruno Richard C. (Lodi CA) Freeto Teresa M. (Fresno CA) Garcia Tony R. (Fresno CA), Softness and flavor retention in raisins.
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Agarwala, Om P., Sugar and acid infused fruit products and process therefor.
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O'Mahony, John S.; Kahn, Marvin L.; Adapa, Satya N., Sugar infusion of fruit.
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Rhodes, Ken, System and method for making enhanced cheese.
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IPC	Description
A	생활필수품
A62	인명구조; 소방(사다리 E06C)
A62B	인명구조용의 기구, 장치 또는 방법(특히 의료용에 사용되는 밸브 A61M 39/00; 특히 물에서 쓰이는 인명구조 장치 또는 방법 B63C 9/00; 잠수장비 B63C 11/00; 특히 항공기에 쓰는 것, 예. 낙하산, 투출좌석 B64D; 특히 광산에서 쓰이는 구조장치 E21F 11/00)
A62B-1/08	.. 윈치 또는 풀리에 제동기구가 있는 것

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Inulin infused vegetable and method of preparation 원문보기

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Inulin infused vegetable and method of preparation 원문보기

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