Patent Application
20210345630
This disclosure relates to the formulation and manufacturing of portable, packaged, shelf-stable, ready-to-eat, commercial food products comprising water, acid or acid/salt mixtures, and one or more of: a high β-glucan cereal, non-citrus fruit, vegetable, and, optionally, one or more mucilage-containing seed. In particular, the cereals, non-citrus fruits and vegetables in this packaged food system substantially retain their flavor, color, texture, structure, and visual appearance, and remain flowable and do not congeal or spoil during storage for long periods of time.
Consumers demand shelf-stable, healthy, on-the-go snacks, particularly those involving one or more of three nutritious ingredients: fruits, vegetables, and cereals. While packaged dried fruits, vegetables, cereals, and mixtures thereof are readily available, it is difficult to make long-lasting packaged wet food systems with these desirable ingredients that substantially retain their structural distinctiveness, texture, color, flavor, and appearance when stored for long periods of time. It is also difficult to make such a product that is ready to eat when the package is opened without further processing. One reason is that each of these nutritious ingredients, which are desired by consumers, has distinctly different processing requirements for commercial sterilization. A process suitable for one ingredient may negatively impact another; therefore, making it difficult to process them together in a liquid medium and deposit them into one packaged and ready-to-eat product such as “fruit and oats”, “fruit and vegetable”, “oats and vegetable”, “oats, fruit, and vegetable” or the like.
Another challenge is that cereals, especially those containing relatively high levels of β-glucan (e.g., oats and barley), are notoriously difficult to use in a wet food process because they become unstable or quickly congeal into unappetizing clumps after processing. In fact, it is difficult to make a commercially processed and packaged porridge or oatmeal product that only contains oats and water, or oats and milk, and that remains shelf-stable. Low acid cereals, such as oats, require significantly high thermal processing, e.g., F18/250≥6, to reach commercial sterility. Excessive processing leads to loss of product texture, resulting in hydrated oats with an overly gummy texture that forms congealed globs or clumps, which negatively impact flavor, texture, and visual appearance. This renders the cereal unappetizing to consumers.
Of the few packaged wet oat products available on the market today, most are not ready to eat when opened and typically require additional preparation steps to make the product appealing to the consumer. These extra steps require, for instance, a consumer to mix the opened oats and water product (which is provided in an unappetizing brick-like form) with additional water and/or milk, and then stir the mixture, and is then followed by cooking or microwaving the oats to obtain a food product having flavor, texture, and visual appearance that a consumer would desire. Obviously, these additional steps also are less desirable for a consumer looking for a snack “on the go” who just wants to open the packaging and eat the product.
The difficulty of processing hydrated oat products is the result of the relatively high levels of β-glucan present in the oats, which is typically about 3-8% of the oats by weight. β-glucan is readily soluble in water. As a result, the presence of β-glucan in oats makes oats difficult to control because the soluble β-glucan causes thickening of the oats during and after processing. Such problems with regard to thickening can render the finished product excessively gummy, viscous, and/or formed into one or many clumps of congealed oats. This problem is exacerbated when the oats are finely ground (which allows for a higher surface area for absorption of water) and/or when the amount of oats in the packaged food product are higher than about 2% by weight.
While cereals with lower concentrations of β-glucan, e.g., rice, are easier to process, it is the difficult-to-process high β-glucan cereals such as oats and barley that are of higher interest to consumers because of their increased health benefits. Indeed, β-glucan is linked to specific physiological responses in humans, namely, lowering total and low-density lipoproteins (LDL) cholesterol and raising high-density lipoproteins (HDL) level. β-glucan can regulate glucose and insulin levels, as well as body weight. In addition to the benefits provided by β-glucan, oats are also considered to be a gluten-free cereal, making it nutritionally desirable for gluten-sensitive consumers.
Attempts have been made to reduce thermal processing of hydrated oat products for managing β-glucan, but have largely turned up unworkable. For example, it is known that the duration and/or temperature of thermal processing of packaged food products can be systematically reduced by reducing the pH of the products using acids. While an acid may reduce the pH of a hydrated oat product, the acid usually imparts a flavor (i.e., sourness) that is incompatible with the characteristic flavor of oats desired by consumers. Further, there is almost an infinite number of potential combinations of acids, oat systems, and thermal processing variables that make it difficult to find a specific thermal process for oats and acids suitable to make an appealing, shelf stable, ready-to-eat, packaged oatmeal or porridge.
Attempts have also been made to reduce the viscosity of β-glucan in a hydrated oat mixture using enzymes, but the listing of an enzyme in an ingredient legend of a consumer product is often perceived as an unnatural or undesireable ingredient by consumers, thereby negatively influencing the purchasing intent of the consumer. As a result, there is commercial need for enzyme-free processes and products.
While commercial processing of high β-glucan cereals is a known problem, combining high β-glucan cereals like oats with fruit is even more difficult because of different thermal processing requirements of oats, which are low acid, and fruits, which are naturally acidic. Applying thermal processing requirements for low acid oats (F18/250≥6) in a fruit-oat system would make the fruit pieces soft and mushy. Within days or weeks after processing, the fruit pieces would lose their distinctive structure, texture, and integrity. This loss results from manufacturing processes for shelf stable or refrigerated products containing fruit, e.g., apples, peaches, and the like, which require milder processing conditions (typically F16/200<0.1) to maintain the flavor, texture, and color of the fruit. However, applying thermal processing requirements typically used for fruits (F16/200<0.1) would not be sufficient to sterilize the hydrated oats. Also, as discussed above, due to the presence of β-glucan, oats start gelling with moisture from the fruit and packing medium. The absorption of moisture from the fruit by β-glucan also leads to faster depletion of structure, texture, color, and integrity of the fruit pieces.
Similarly, it is difficult to combine vegetables and fruit in a liquid medium to create a packaged and shelf-stable product because thermal processing requirements for fruits and vegetables are different. Vegetables are low acid, in contrast to fruits which are naturally acidic; therefore, if vegetables and fruits are processed by thermal processing techniques used for low acid foods (F18/250≥6), they lose their flavor, texture, and color. This renders the finished product soft, lacking desirable vegetable and fruit flavors, textures, and colors. While the flavor, texture, and color of shelf-stable mixtures of pieces of vegetable and fruit are degraded by excessive thermal processing, this degradation of quality is exacerbated because of the current, prevalent use of plastic, see-through packaging that is preferred by consumers for its visual appearance and portability, and by manufacturers for its lower costs. The use of plastic, see-through packaging instead of traditional metal can or container, results in slower heat transfer through the plastic packaging during thermal processing, and hence significantly more thermal energy and time is expended, causing the delicate ingredients of the food products to further degrade.
Accordingly, there is a specific need for creating packaged snacks containing water or a liquid medium, and one or more of a high β-glucan cereal, fruit, or vegetable, where the cereal, fruit, or vegetable substantially retain their structural distinctiveness, texture, color, flavor, and appearance when stored for long periods of time, and, are at the same time, appetizingly ready to eat without any further processing steps when the package is opened by a consumer.
Finding solutions for these problems is further complicated because packaged wet food systems and commercial sterilization processes are complex, often having unpredictable results coming from the physiochemical interactions between ingredients necessary to create the right shelf-stable combination of flavor, texture, color, and visual appearance desired by consumers. Therefore, a lot of experimentation would be needed to test various ingredient combinations that are viable not only from a technical and consumer need perspective, but that are also Generally Recognized As Safe (GRAS) under applicable food regulations.
It has been discovered after considerable experimentation that certain new and unique formulations involving certain acids not traditionally used with shelf-stable, ready-to-eat, formulations of fruits, vegetables, or cereal, when used with novel variations in the traditional commercial processing of these foods, can serve as a common solution to the problems discussed above. However, these solutions have been found to be applicable only to non-citrus fruits, vegetables, and high β-glucan cereals, where the β-glucan content in the cereal is at least 2 g per 100 g dry weight of cereal (i.e., 2% by dry weight), and at least 60% of the β-glucan in the cereal is water soluble. More specifically, it has been found that using an acid or acid/salt mixture with an effective pKa ranging from about 1.9-2.2 (wherein the acid/salt is preferably sodium bisulfate, or the acid/salt mixture is one or more of acids/salts selected from a group consisting of sulfuric acid, phosphoric acid, sodium bisulfate, potassium acid sulfate, monosodium phosphate, or monopotassium phosphate, or, alternatively, salts or esters of gluconic acid, preferably glucono delta-lactone (GDL), along with innovative variations in commercial processing including: (i) pre-thermal processing step(s) of: (a) partially hydrating and acidifying the cereal, and/or (b) adding mucilaginous seeds having high mucilage content (especially chia seeds or basil seeds), or (ii) combining vegetables and fruit in packaged wet food systems that equilibrate in situ within 24 hours (or less) after commercial processing, can be used to develop portable, convenient, nutritious, shelf-stable, ready-to-eat, packaged food products such as, but not limited to, the following:
Additional aspects, features, and advantages of the invention, as to its operation, will be understood and will become more readily apparent when the invention is considered in light of the following description of illustrative embodiments made in conjunction with the accompanying figures, wherein:
Illustrative and alternative embodiments and operational details of packaged food products comprising vegetables, non-citrus fruit, high β-glucan cereal (i.e., oats or barley), and/or mucilaginous seeds (i.e., chia seeds or basil seeds), or any combination thereof, treated with, or exposed to, sodium bisulfate or other acid solution disclosed with this invention, as well as processes for preparing such packaged food products, are discussed in further detail in this disclosure with reference to the figures.
“Basil seed” refers to seeds obtained from the sweet basil plant Ocimum basilicum. The basil seed is tiny, black, and ellipsoidal, and has mucilage adhered to the seed within the outer pericarp of the seed. Mucilage of a basil seed ranges from about 7-22 g per 100 g of dry basil seed (i.e., about 7-22% by dry weight of basil seed), depending upon the genus. Basil seed mucilage acts as a reservoir to hold loosely bound water at a high water potential. A single basil seed can absorb up to about 30 times its dry weight in water.
“Barley” refers to a type of high β-glucan cereal grain obtained from the grass Hordeum vulgare. Barley is high in carbohydrates, dietary fiber, and antioxidants; is a source of protein; and is low-fat and cholesterol-free.
“Chia seed” refers to seeds obtained from the plant Salvia hispanica L. The chia seed is small and oval shaped with brown, gray, black, or white color, and has mucilage localized in the cellular structures of the first three layers of the seed coat. The mucilage of chia seed ranges from about 9-10 g per 100 g of dry chia seed (i.e., about 9-10% by dry weight of chia seed). Chia seed mucilage acts as a reservoir to hold loosely bound water at a high water potential. A chia seed can absorb up to about 12 times its dry weight in water.
“Commercial processing” refers to any type of thermal or non-thermal treatment used to sterilize food products before (or after) packaging and distribution in commerce. The thermal and non-thermal treatments include, but are not limited to, retort processing for pasteurization or sterilization, aseptic processing, microwave assisted thermal sterilization (MATS), high-pressure processing and ultra-high-pressure processing (HPP/UHP), and high-intensity light pulse (HILP). Commercial processing expressly excludes home-made, chef recipes, and the like that are primarily intended to be used or sold for immediate or near-term consumption at homes and restaurants, and where the prepared food would start to spoil or become unsafe to consume after (a) about 2 months or longer if stored at ambient temperature, or (b) about 4 months or longer if stored under refrigerated conditions.
“Container” refers to a receptacle made from a food-safe material suitable for commercial processing such, as for example, at least one of metal, glass, and/or plastic. Container types can include, but are not limited to, a cup, a can, ajar, a flexible bag or pouch with an opening sealed with a lid, top, or a flexible film cover, or the like. The flexible film is also made from a food-grade plastic or other acceptable food-grade material.
“High β-glucan cereal” or “High β-glucan cereal grain” refers to the edible components of the grain of cultivated grass, composed of the endosperm, germ, and bran, which are rich in the water-soluble fiber, β-glucan. Such high β-glucan cereals and grains are, for example, barley, and oats. Among high β-glucan cereals, barley contains about 2-20 g of β-glucan per 100 g dry weight of barley (i.e., about 2-20% by dry weight) with up to about 60% of the β-glucan being water-soluble fraction, while oats contains about 3-8 g of β-glucan per 100 g dry weight of the oats (i.e., about 3-8% by dry weight) with up to about 80% of the β-glucan being water-soluble.
“Hydrate” or “Hydrated” refers to causing a food ingredient, e.g., mucilaginous seed or high β-glucan cereal grain, to absorb water, or a food ingredient that has absorbed water at some amount up to the food ingredient's maximum water absorption capacity. By way of example, and not a limitation, a mucilaginous seed or high β-glucan cereal grain can be partially hydrated at any amount less than its maximum absorptive capacity, or fully hydrated up to about its maximum physical absorptive capacity.
“Mucilaginous seed” refers to an edible embryonic plant(s) or seed(s) enclosed in a protective outer covering having mucilage. Mucilage is a biopolymer that is a viscous, soluble fiber containing protein and polysaccharides, such as, for example, xylose, arabinose, rhamnose, galactose, and glucose. Mucilage plays a role in the storage of water and thickening of membranes of the seed and forms a gelatinous substance when it is hydrated. A hydrated mucilaginous seed has a hull enclosed in a sack of gelatinous matrix. Examples of mucilaginous seeds include, but are not limited to, chia seeds and basil seeds. Without being limited to any theory or mode of operation, hydrated mucilaginous seeds can be used as a hydrocolloid in the packaged wet food systems of this invention.
“Non-dairy milk” refers to any milk obtained or derived from plants. Examples of non-dairy milk include, but are not limited to, almond milk, coconut milk, or rice milk.
“Non-citrus fruit” refers to any fruit that is not a citrus fruit. For reference, a citrus fruit is produced by flowering trees and shrubs in the genus of the rue family, Rutaceae, and includes, for example, lemons, limes, oranges, and the like. By way of example, and not a limitation, non-citrus fruits include, but are not limited to, apples, apricots, bananas, blackberries, blueberries, cherries, cranberries, dragon fruit, grapes, gooseberries, kiwi, mangos, nectarines, peaches, pears, pineapple, plum, raspberries, strawberries, and the like. The non-citrus fruit will be previously harvested, cleaned, and prepared, and can be fresh, drained, canned, or thawed (frozen).
“Oats” refers to a type of high β-glucan cereal grain obtain from the grass Avena sativa. Oats have water-soluble β-glucan in the outer layers of the endosperm of the oats. As used in the invention, oats can include, but are not limited to, unprocessed oats, whole grain oats, rolled oats (old fashion or traditional), instant oats, steel cut oats, groats, ground oats, bumped (cracked) oats, or comminuted oats. Rolled oats are whole groats (husk removed) are flattened to a certain thickness. Steel cut oats are whole groats (husk removed) cut into pieces.
“Oat taste” refers to the distinct taste of prepared oats, as determined by a majority (>50%) vote of a panel of at least 30 reasonable consumers after an independently administered taste test.
“Oat texture” refers to the distinct texture of prepared oats, as determined by a majority (>50%) vote of a panel of at least 30 reasonable consumers after an independently administered taste test.
“Packaged food product” refers to a commercially processed, shelf-stable, and ready-to-eat food product that has been placed and sealed in a container in a sterile environment, and is ready to be transported, stored, and distributed in commerce. In the context of this invention, the packaged food product includes a wet food system (i.e., any product containing water, syrup, juice or other liquids that are distinctly perceived or felt as moist). Packaged food products may also be referred to as a packaged wet food systems.
“Ready-to-eat” or “ready-to-eat food” refers to a commercially processed food, for which it is reasonably foreseeable that a consumer will eat the food after opening a container of the food, without need to further process the food, such as, adding ingredients, mixing, heating, or cooking the food.
“Shelf stable” or “shelf stable food” generally refers to a food that is commercially processed and that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated, but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life. In the context of this invention, a food is considered shelf stable if it can last without spoilage (a) about 2 months or longer if stored at ambient temperature, or (b) about 4 months or longer if stored under refrigerated conditions.
“Sodium bisulfate” refers to the sodium salt of the bisulfate anion with the molecular formula NaHSO4. Sodium bisulfate is an acid salt formed by partial neutralization of sulfuric acid by an equivalent of sodium base, typically either in the form of sodium hydroxide or sodium chloride. Sodium bisulfate is a dry granular product, i.e., white to off-white odorless granules, that can be safely shipped and stored. Sodium bisulfate is hygroscopic and is readily soluble in water. Sodium bisulfate has a pH of approximately 1 in a 5% aqueous solution. Sodium bisulfate has an acidity, i.e., pKa, of approximately 1.99. Sodium bisulfate is also referred to as bisulfate of soda, sodium acid sulfate, monosodium hydrogen sulfate, sodium hydrogen sulfate, sodium hydrosulfate, and sulfuric acid mono sodium salt.
“Spice” refers to any aromatic vegetable substance in the whole, broken, or ground form, except for those substances that have been traditionally regarded as foods, such as onions, garlic and celery; whose significant function in food is seasoning rather than nutritional; that is true to name; and from which no portion of any volatile oil or other flavoring principle has been removed. Spice can include any one of the following: allspice, anise, basil, bay leaves, caraway seed, Cardamon, celery seed, chervil, cinnamon, cloves, coriander, cumin seed, dill seed, fennel seed, fenugreek, ginger, horseradish, mace, marjoram, mustard flour, nutmeg, oregano, paprika, parsley, pepper, black; pepper, white; pepper, red; rosemary, saffron, sage, savory, star aniseed, tarragon, thyme, and turmeric.
“Sweetener” refers to any natural or artificial substance used to sweeten food or drink including sugar. Examples of artificial sweeteners include, but are not limited to, acesulfame potassium, aspartame, saccharin, and sucralose. Examples of natural sweeteners include, but are not limited to, agave nectar, date sugar, fruit juice, honey, maple syrup, and molasses. Other sweeteners include, for example, corn syrup, high fructose corn syrup, refined sugar, Stevia extract, and polyols (sugar alcohols).
“Texture” or “food texture” refers to the rheological and structural (geometrical and surface) attributes of a food product that are perceptible by sensory experiences originated from receptors of humans during the eating process of the food. Texture and structure are internally linked properties of food products. Food texture largely correlates with the oral sensory perception of humans while eating, primarily in the form of biting, chewing, etc., that involves deformation, flow, fracturing, and breaking of food. Texture is interpreted by the brain from oral sensation of the food's responses and resistances against such deformations. Texture provides sensory “mouth feel” which, for example, can be described in terms such as, but not limited to, hard, soft, liquid, solid, rough smooth, creamy, crumbly, crispy, lumpy, gritty, etc. These terms relate directly to the density, viscosity, surface tension, and other physical properties of a food product, which relate to its physical structures and mechanical properties. Texture is a key quality parameter used to assess preference and acceptability of a food product by consumers, who use texture to determine the quality and/or freshness of a food product, especially fruits and/or vegetables. Texture directly affects repeat purchase of a food product by consumers, and, consequently, the market value of the food product.
“Thermal processing” refers to a process by which a commercial packaged food product, such as a mixture of food ingredients, are heated at temperatures of at least 175 degrees F. The process can be identified by a measurable sterilization value that can kill C. botulinum in low acid. In thermal processing, the objective is to increase the temperature of the food to reduce the target agent (typically microorganisms or their spores) to an acceptable level. Blanching, pasteurization (i.e., elimination of vegetative pathogenic microorganisms) with subsequent refrigeration, and sterilization (i.e., reduction of heat-resistant spores to acceptable levels resulting in long shelf-life, such as two years at room temperature) can be used depending on the severity of heating. The quicker the cold point of food reaches the desired process temperature and the quicker it is cooled to ambient temperature, the shorter the overall process, and, consequently, the better the quality retention of flavor, texture, color, nutrients, and visual appearance in the food product.
“Visual appearance” refers to the impression created by a food product that is sensed by the eye of a consumer. Many individual factors contribute to the total perception of the appearance of a food product, e.g., shape, color, opacity, translucency, gloss, and the consistency of any one or more of these factors. The total perception correlates with all the visual sensations experienced when a food product is viewed on the shelf and presented, prior to it being consumed. The visual appearance of a food product plays a significant role in a consumer's willingness to accept a food product.
According to the invention, packaged food product formulations and processes are provided and include specific ingredients in combinations, e.g., vegetable, vegetable with non-citrus fruit, high β-glucan cereals (e.g., oat or barley), and/or mucilaginous seeds (e.g., chia seeds or basil seeds), or any combination thereof (as disclosed in this application), as well as sodium bisulfate (or other disclosed acid) used in the processes to manufacture the packaged food products of this invention.
There are benefits of using sodium bisulfate according to this invention. Without being limited to any theory or mode of operation, sodium bisulfate in specific formulations of packaged food products: (i) improves manufacturing processes by assisting in reduction of time and temperature used in commercial processing, (ii) creates packaged food products having extended shelf life, (iii) serves as a flavor enhancer for packaged food products, (iv) is economical, e.g., inexpensive, and is Generally Recognized as Safe (GRAS) for human consumption by food regulatory authorities (e.g., U.S. Food and Drug Administration). Sodium bisulfate is preferred in the operation and use of the invention; however, any acid or acid solution having an effective pKa value from about 1.9-2.2 is also operable with the theory of the invention. By way of example, and not a limitation, any acid or soluble acid salt selected from sulfuric acid, phosphoric acid, sodium bisulfate, potassium acid sulfate, monosodium phosphate, or monopotassium phosphate, or, alternatively, salts or esters of gluconic acid preferably GDL, either alone or in combination, is effective with the concept of the invention. For example, the acid or acid solution could be a combination of sodium bisulfate with any one or more of sulfuric acid, phosphoric acid, ascorbic acid, potassium acid sulfate, monosodium phosphate, monopotassium phosphate, or gluconic acid.
There are also benefits of using mucilaginous seeds according to the invention. Highly-hydrophilic mucilaginous seeds, when hydrated, provide a hydrocolloid that facilitates flowability of specific formulations of packaged food products.
In summary, and as disclosed in further detail, the invention includes formulations of packaged food products (see, e.g., Examples 1-20), as well as processes for preparing the formulations of packaged food products (see, e.g.,
A. Sodium Bisulfate in Soaking Solution to Control β-Glucan of High β-Glucan Cereals, and to Retain Flavor, Texture, Color, and Visual Appearance of the Packaged Food Products after Commercial Processing
It has been determined that sodium bisulfate has physiochemical and reactive qualities that make it an optimal reactant and acidulant when used in a soaking solution for treating high β-glucan cereal grains (e.g., oats or barley) before commercial processing, preferably in connection with the step of soaking high β-glucan cereal grains 112/114, 210/214, 310/314 to hydrate and acidify them according to processes of the invention (see
Without being limited to any theory or mode of operation, sodium bisulfate can (i) chemically modify β-glucan present on the surface of high β-glucan cereal grain by hydrolysis, (ii) promote solubilization of β-glucan present in the cereal grain, and (iii) remove excess β-glucan from the cereal grain. β-glucan is a water soluble, structural (non-starch) polysaccharide composed of d-glucose with β-(1→3) and β-(1→4) glycosidic linkages in high β-glucan cereal grain, e.g., oats, shown as follows:
Hydrolysis of β-glucan with sodium bisulfate decreases the viscosity of hydrated high β-glucan cereal grain, along with solubilization and removal of the β-glucan from the cereal grain. This contributes to the reduction and viscosity control of β-glucan, which consequently prevents high β-glucan cereal grain from congealing into globs or clumps after the treated cereal grain undergo commercial processing.
Sodium bisulfate can also be used to acidify high β-glucan cereal grain to a desired pH, e.g., about 4.6 or less, without imparting a sour taste. Referring to
Acidification of hydrated high β-glucan cereal grain with sodium bisulfate improves conditions used for commercial processing. Indeed, the favorable pH reduction permits use of commercial processing conditions that are milder than those conditions used in traditional commercial processing. These mild conditions facilitate preservation of flavor, texture, color, and visual appearance of the hydrated and acidified high β-glucan cereal grain, as well as any fruit and/or vegetables (if present) in the packaged food products.
B. Sodium Bisulfate as an Additive to Retain Flavor, Texture, Color, and Visual Appearance of the Ingredients of Packaged Food Products after Commercial Processing
The physiochemical and reactive qualities of sodium bisulfate make it an optimal food additive, e.g., an acidulant, in packaged wet food systems of this invention.
Sodium bisulfate is a preferred additive for packaged food products containing fruit and/or vegetable because it can be used to acidify the components of the wet food system in the packaged food product. The pH of the wet food system reaches equilibrium in the container within about 24 hours (or less) after commercial processing. Sodium bisulfate is generally preferred in the various aspects of the compositions and processes of the invention. However, an acid or acid mixture having an effective pKa value ranging from about 1.9-2.2 that is Generally Recognized As Safe (GRAS) for human consumption could also be used. More specifically, an acid or acid mixture selected from the following list also meets the mode of operation of the processes of the invention: sulfuric acid, phosphoric acid, sodium bisulfate, potassium acid sulfate, monosodium phosphate, or monopotassium phosphate, or, alternatively, gluconic acid. Conversely, certain food grade acids, such as lactic acid, propionic acid, etc., do not work with the mode of operation of the invention because these acids diminish flavor, texture, color, and visual appearance of non-citrus fruit and/or vegetable combined with and/or suspended in solutions of the wet food systems of the invention, which, optionally, could include hydrated high β-glucan cereal grain (e.g., oats or barley).
Sodium bisulfate can be used to reduce the pH of non-citrus fruit and/or vegetable in the packaged food product, which as previously discussed, facilitates improved treatment conditions over those used in traditional commercial processing that acidifies vegetables by acid blanching or soaking in acid solutions (i.e., citric or lactic acid) before processing. The improved conditions mitigate known problems caused traditional commercial processing, such as, for example, loss of flavor, texture, color, and visual appearance, resulting from longer processing times. Furthermore, sodium bisulfate, optionally at lower amounts, can be combined with an organic acid (i.e., ascorbic acid) found naturally in a 100% fruit or juice medium to reduce the harshness of commercial processing conditions on the components of packaged food products. For example, juice contributes its natural acidity, sweetness, and flavor (fruit and/or vegetable), which helps balance any tartness in the packaged food product. Moreover, acidification of low acid vegetable or fruit pieces can also be achieved by blanching the pieces in acid solutions of the invention, and, then, combining the blanched pieces with other naturally acidic fruit pieces prior to filling them into a container, and then topping them with a packing medium with 100% juice (fruit and/or vegetable) and acid, e.g., sodium bisulfate, or acid solution of the invention.
Sodium bisulfate used as a food additive does not impart significant sourness or tartness (e.g., sodium bisulfate is less tart/sour than citric acid) to the components in the package food products. This benefit avoids disruption of the gustatory perception of other components in a wet food system, e.g., non-citrus fruit, vegetable, chia seeds, high β-glucan cereal, and juice, which occurs with the use of other acids, such as, citric acid.
C. Mucilaginous Seeds Provide Hydrocolloids that Modulate β-Glucan of the Hydrated and Acidified High β-Glucan Cereal Grain in Packaged Food Products
Another feature of the invention is the use of mucilaginous seeds (e.g., chia seeds or basil seeds) as a hydrocolloid in certain packaged food products. In aspects of the invention (see, e.g.,
Since mucilaginous seeds are more hydrophilic than cereal grain and can absorb water from the cereal grain, as well as any excess water in a wet food system of a packaged food product, mucilaginous seeds make the hydrated and acidified high β-glucan cereal grain less sticky, preventing coagulation of the cereal grain, and maintaining their viscosity, e.g., flowability, in the wet food system of the packaged food product. This prevents the hydrated and acidified high β-glucan cereal grain from forming an overly gummy texture, and thickening and congealing into one or more globs or clumps.
Mucilaginous seeds can be used in the invention to create packaged food products having high β-glucan cereal grain, or packaged food products having high β-glucan cereal grain mixed with non-citrus fruits, vegetables, or non-citrus fruits and vegetables (see, e.g.,
Another benefit of mucilaginous seeds is their health-promoting characteristics, such as, for example, omega-3 fatty acids, iron, and calcium.
II. Processes Using Sodium Bisulfate as a Soaking Solution in Manufacturing Packaged Food Products with Hydrated and Acidified High β-Glucan Cereal Grain, Hydrated and Acidified Mucilaginous Seeds, and/or Non-Citrus Fruit and/or Vegetables
Referring generally to
Embodiments of the processes of the invention illustrated in
Formulations of packaged food products made according to the foregoing processes include certain combinations of hydrated and acidified high β-glucan cereal grain with components such as, mucilaginous seeds (e.g., chia seeds or basil seeds) used as a hydrocolloid to disperse the hydrated and acidified cereal grain in a ready-to-eat products that can be shelf stable, whether unrefrigerated or refrigerated, for longer periods of time that are currently possible. The invention also includes the addition of other ingredients such as, distinct pieces of edible non-citrus fruit or vegetable, including non-citrus fruit or vegetable that has not been dried or dehydrated. Novel formulations are provided for packaged food products (see, e.g., Examples 1-9) that have flavor, color, texture, structure, and visual appearance preferred by customers.
A. Soaking High β-Glucan Cereal Grain in an Acid Solution to Hydrate and Acidify the Cereal Grain to Optimize Soluble β-Glucan Activity in Wet Food Systems of Packaged Food Products
Referring to
The invention operates not only with cut or finely ground oats that can be used to make a drinkable oats product (with a generally lower percentage of oats by weight in the packaged food product), but also with coarser or even uncut (i.e., whole grain) oats that provide a higher concentration of oats in the packaged food product that may have an oatmeal or porridge consistency. It is known that coarser oats and/or higher concentration of oats in packaged food products are significantly more difficult to work with because the soluble β-glucan coagulates in commercial packaged products, particularly after long term refrigeration or non-refrigerated storage. This invention overcomes the foregoing issues and allows for use of high concentrations of oats (or barley), which can be whole, coarse, or cut, in packaged food products.
This invention overcomes the foregoing issues and allows for use of high concentrations of oats (or barley), which can be whole, coarse, or cut, in packaged food products. Oats of a wide range of sizes can be used with this invention. Generally, the applicable size is about 0.003-0.26 inches, though the preferred range is about 0.005-0.2 inches. For rolled oats (groats), the preferred thickness range is about 0.005-0.1 inches. For steel cut oats, the preferred lengths include about 0.05-0.2 inches.
Referring to
During the soaking step 112/114, 210/214, 310/314 (see
Referring to
In non-limiting, exemplary embodiments of the invention, the oat-to-soaking solution ratio used in the oat soaking step 112/114, 210/214, 310/314 can range from 1 part oats: 2-12 parts soaking solution, 1 part oats: 4-8 parts soaking solution, or the oat-to-soaking solution ratio can be 1:8, 1:7, 1:6, 1:5, or 1:4. In other embodiments, an alternative high β-glucan cereal grain, i.e., barley (see, e.g.,
During the step of soaking oats 112/114, 210/214, 310/314, the mixture of oats and soaking solution can be at a temperature selected for a time sufficient for the physiochemical reaction between the acid in the soaking solution (e.g., sodium bisulfate) and β-glucan (e.g., hydrolysis and solubilization), as well as hydration and acidification of oats. The soak time takes into consideration the indirect relationship between soak temperature and time. For example, the soaking solution can be provided at ambient temperature, but would require a longer soak time in comparison to a heated soaking solution, which would require less soak time. For efficient commercial processing, it is preferred that the soaking solution used for the soak is provided at a temperature in a range from about 120-205 degrees F., or preferably about 185 degrees F. in a specific embodiment. Alternative soaking solution temperatures can be used without limiting the mode of operation of this invention.
The soak time for the oats can range from about 1-30 minutes, about 5-10 minutes, or about 6-7 minutes. This time period can be selected for individual or combined conditions including, but not limited to, the temperature of the soaking solution, the nature or type of the oats or other high β-glucan cereal grain, the target moisture of the oats or other alternative cereal grain, and the nature, type, and concentration of the acid or acids mixed in the soaking solution.
Referring to
Referring again to
In alternative embodiments (see, e.g.,
In embodiments show in
In an embodiment, a consumable liquid sensitive to low pH levels, e.g., dairy milk, can be added to the hydrated and acidified oats after the rinse step. Other suitable liquids include non-dairy milk, or fruit and/or vegetable juice or juice concentrates.
Referring to
B. Soaking Mucilaginous Seeds to Hydrate the Seeds for Use as a Hydrocolloid with High β-Glucan Cereal Grain in Wet Food Systems of the Packaged Food Products
Referring to
In an embodiment, the mucilaginous seeds 102, 202, 302 are chia seeds, or, alternatively, basil seeds, either of which form a hydrocolloid useful for the packaged food systems of this invention. Without being limited to any theory or mode of operation, mucilaginous seeds can be selected for characteristics useful for modifying the rheology of a wet food system, namely, flow behavior, i.e., viscosity, while maintaining the structure and texture of components of the wet food system in the packaged food product. Such characteristics include the ability of the mucilaginous seeds to absorb free water up to at least 10 times the dry weight of the mucilaginous seeds.
Without being limited to any theory or mode of operation, and in the context of this invention, edible biopolymers may be used in place of the mucilaginous seeds as long as the edible biopolymer has about 5-25% dry weight of mucilage or other gelatinous substance that forms a hydrocolloid or phycocolloid, and the mucilage or other gelatinous substance readily absorbs free water up to at least 10 times the dry weight of the edible biopolymer. For example, other edible biopolymers can include powders formed from dried and ground agar-agar (algae), aloe vera, basella alba, basil seed, cactus, chia seed, Dioscorea opposita, fig, flax seed, Irish moss, kelp, licorice root, mullein, oats, okra, plantain, psyllium seed husk, or seaweed.
In non-limiting, exemplary embodiments, the mucilaginous seed-to-water ratio can be 1 part seeds:10 to 50 parts water, 1 part seeds:15 to 40 parts water, or 1 part seed:20 parts water, or the mucilaginous seeds can be soaked in water in a range from about 2.5 to about 7.5% of the slurry 104, 204, 304. In an embodiment, the mucilaginous seed-to-water ratio for hydrating mucilaginous seeds (e.g., chia seeds) to be mixed with hydrated, acidified oats is 1:20. In an alternative embodiment, see, e.g.,
In non-limiting, exemplary embodiments, the temperature of the slurry of water and mucilaginous seeds 104, 204, 304 can be maintained in a range of about 80-205 degrees F. In an embodiment, the temperature of the slurry of water and mucilaginous seeds 104, 204, 304 is about 170 degrees F. Other temperatures can be used for the slurry of water and mucilaginous seeds 104, 204, 304 without departing from the mode of operability of this invention, but such temperatures could increase or decrease the soak time for the mucilaginous seeds.
In non-limiting, exemplary embodiments shown in
Referring now to
Referring again to
In non-limiting, exemplary embodiments, the step of hydrating mucilaginous seeds can include the step of adding 252, 352 dry particulates (e.g., pepper, onion, or other dry particulate matter) to the slurry of water and hydrated mucilaginous seeds, either before, during, or after the step of hydrating and acidifying the mucilaginous seeds. In this alternative step, the dry particulate matter can be hydrated and acidified to the target pH of about 4.6 or less, while also imparting flavor to the acidified, hydrated mucilaginous seeds.
Upon completion of the step of soaking mucilaginous seeds to hydrate and acidify the mucilaginous seeds, the excessive soaking solution can be drained from the mucilaginous seeds, in an embodiment.
C. Uniformly Mixing Acidified and Hydrated Mucilaginous Seeds with the Acidified and Hydrated High β-Glucan Cereal Grain
Referring to
The uniform mixture of hydrated and acidified high β-glucan cereal grain, e.g., oats, with the hydrated and acidified mucilaginous seeds (e.g., chia seeds) has a pH of about 4.6 or less.
D. Portioning Uniform Mixture of Acidified and Hydrated Mucilaginous Seeds with the Acidified and Hydrated High β-Glucan Cereal Grain
Referring to
Referring again to
In exemplary, non-limiting embodiments, the uniform mixture can be added at about 5-85% by weight, about 10-70% by weight, or 33.5% by weight of the total contents loaded into the container. Conversely, the uniform mixture can be added at about 15-95% by weight, about 30-90% by weight, or about 66.5% by weight of the total contents loaded into a container. In an embodiment, the portion of the uniform mixture, with or without non-citrus fruits and/or vegetables, can be agitated after being loaded into the container.
In the various embodiments of the processes, as well as the packaged food products of this invention, non-citrus fruit and/or vegetables are included. The non-citrus fruit and/or vegetables can be whole, sliced, diced, cubed, comminuted into smaller sizes, or pulverized or pureed in any embodiment. The non-citrus fruit or vegetable can be blanched. These non-citrus fruits are suitable for other embodiments of the packaged food products of this invention.
Referring to
Vegetables suitable for use as components added during the processing steps to obtain the packaged food products of this invention can include, without limitation, green vegetables, orange vegetables, root vegetables, starchy vegetables, and other vegetables. The vegetables will be previously harvested, cleaned, and prepared, and can be fresh, drained, canned, or thawed (frozen). Green vegetables for use in the process include, without limitation, asparagus, broccoli, cucumbers, celery, grape tomatoes, green beans, green peppers, onions, peas, snap peas, snow peas, zucchini, and the like. Other vegetables include carrot, corn, green beans, or sweet potato. In further embodiments, whole, sliced, diced, cubed, comminuted, pulverized or pureed mushrooms, such as, for example, Button, Cremini, Portobello, Porcini, Shiitake, and the like, could be added to the hydrated and acidified high β-glucan cereal grain (with or without mucilaginous seed) in a preferred embodiment, in connection with the same modes of operability of this invention. These vegetables are suitable for other embodiments of the packaged food products of this invention.
In embodiments of the invention, the packaged food product can include a single type of non-citrus fruit, a plurality of types of non-citrus fruits, a single type of vegetable, a plurality of types of vegetables, or any combination thereof, in the uniform mixture containing hydrated and acidified high β-glucan cereal grains, and/or hydrated and acidified mucilaginous seed. Alternatively, the packaged food product can include a combination of vegetable and non-citrus fruit at a ratio of fruit to vegetable of 1:1, 1:2, 1:3, or 1:4.
E. Sealing Portioned, Uniformed Mixture of Acidified and Hydrated Mucilaginous Seeds with the Acidified and Hydrated High B-Glucan Cereal Grain into Containers for Commercial Processing
Referring to
F. Commercial Processing of the Packaged Food Products
Referring generally to
The non-limiting, exemplary embodiments of the foregoing processes of this invention illustrated in
G. Alternative Process Using Sodium Bisulfate as Soaking Solution in Manufacturing Packaged Food Products with Hydrated and Acidified High β-Glucan Cereal Grain, with or without Non-Citrus Fruit and/or Vegetables
Referring now specifically to
Referring to
This modification illustrated in
H. Another Alternative Process Using Sodium Bisulfate as Soaking Solution in Manufacturing Packaged Food Products with Hydrated and Acidified High β-Glucan Cereal Grain with Vegetables
Referring now specifically to
Generally, this embodiment illustrated in
In this embodiment shown in
Referring again to
In an optional embodiment, fresh water can be added 640 at ambient (or cooler) temperature to cool the mixture 638 of beans and/or vegetables upon completion of the soak time before excess soaking solution is drained from the mixture. Referring to
Referring to
Referring to
Referring to
Referring to
In exemplary, non-limiting embodiments, the uniform mixture can be portioned at about 5-90% by weight, about 10-70% by weight, 50% by weight, or 33.5% by weight of the total contents loaded into the container with the balance of the weight percentage of the packaged food product comprising the topping sauce 648. In an embodiment, the portion of the uniform mixture can be agitated after being loaded into the container 652 with the topping sauce 648.
Referring to
III. Packaged Food Products Comprising High β-Glucan Cereal Grain with or without Mucilaginous Seeds
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises hydrated oats acidified to a pH of 4.6 or less with sodium bisulfate, according to an embodiment of the processes of this invention (see, II, G). Formulations of this packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, formulations of the packaged food product can be within the applicable range or the preferred range as follows in Example 1.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises hydrated oats and chia seeds acidified to a pH of 3.9 or less with sodium bisulfate, according to the processes of this invention (see, II, A-F). In this embodiment, formulations of the packaged food product can be within the preferred range as follows in Example 2.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises hydrated oats and chia seeds acidified (to a pH of 3.9 or less) with sodium bisulfate, according to the processes of this invention (see, II, A-F) and includes non-dairy milk. In this embodiment, formulations of the packaged food product can be within the preferred range as follows in Example 3.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises hydrated oats and chia seeds acidified (to a pH of 3.9 or less) with sodium bisulfate, according to the processes of this invention (see, II, A-F) and includes juice, juice concentrate, and water. In this embodiment, formulations of the packaged food product can be within the preferred range as follows in Example 4.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises non-citrus fruit combined with hydrated oats and chia seeds acidified (to a pH of 3.9 or less) with sodium bisulfate, according to the processes of this invention (see, II, A-F). The packaged food product can also include other components (e.g., any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), seeds, nuts, and/or non-dairy or dairy milk. The range of sodium bisulfate can be adjusted depending on the non-citrus fruit type, oats, and how easy or difficult it is to acidify the non-citrus fruit and the oats. In these embodiments, formulations of the packaged food product can be within the applicable range and the preferred range as follows in Examples 5-8.
In another non-limiting, exemplary embodiment of this invention, a packaged food product comprising non-citrus fruit combined with hydrated oats and chia seeds acidified (to a pH of 3.9 or less) with sodium bisulfate can be formulated within the preferred range as follows in Example 6.
In another non-limiting, exemplary embodiment of this invention, a packaged food product comprising apple combined with hydrated oats and chia seeds acidified (to a pH of 3.5 or less) with sodium bisulfate and other components can be formulated within the preferred range as follows in Example 7.
In another non-limiting, exemplary embodiment of this invention, a packaged food product comprising apple combined with hydrated oats and chia seeds acidified (to a pH of 3.5 or less) with sodium bisulfate, almond butter, whey protein, and other components can be formulated within the preferred range as follows in Example 8.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and can comprise vegetable combined with hydrated and acidified high β-glucan cereal grain (i.e., barley) combined with sodium bisulfate and, optionally, with hydrated and acidified mucilaginous seeds, according to the processes of this invention (see, II, H). The packaged food product can comprise a vegetable (e.g., carrots, peas, potatoes, garbanzo beans, or combination thereof) in a range of about 20-60 wt % (with a target of about 40 wt %+/−5 wt %), barley in a range of about 1-15 wt % (with a target of about 6 wt %+/− about 2 wt %), and sodium bisulfate in a range of about 0.1-2 wt % (with a target of about 0.7 wt %+/− about 0.2 wt %). Optionally, the packaged food product can also include mucilaginous seeds in a range of about 0.1-8 wt % (with a target of about 1 wt %+/− about 0.3 wt %) and other components (e.g., one or any combination of salt, flavors, spices, juices, sweeteners, vinegars, purees, color, oil, non-dairy milk, or ascorbic acid, or any combination thereof). The packaged food product can have a pH in a range of about 2-4.6, and a pH of about 3.5 in a specific embodiment.
In another non-limiting, exemplary embodiment of this invention, a packaged food product is provided and can comprise acidified high β-glucan cereal grain (i.e., barley) combined with sodium bisulfate, according to the processes of this invention (see, II, H) with the exception of an added vegetable (which can be added as an optional ingredient). The packaged food product can also include other components (e.g., one or any combination of salt, flavors, spices, juices, sweeteners, vinegars, purees, color, oil, non-dairy milk, or ascorbic acid, or any combination thereof). The packaged food product can be formulated within the preferred range as follows in Example 9.
Manufactured according to the embodiments of the processes of this invention (see, II, A-H), the packaged food products are ready-to-eat and can be a shelf stable, non-refrigerated food product (i.e., once opened needs to be refrigerated if not fully consumed) or, alternatively, a refrigerated food product. The packaged food product can also be blended with a food produced by bacterial fermentation of dairy milk (e.g., yogurt, kefir). The packaged food product can be formulated to be drinkable, such as, a smoothie or other blended drink product that includes dairy milk, non-dairy milk, or juice.
IV. Processes Using Sodium Bisulfate as an Additive Used in Manufacturing Packaged Food Products Having Vegetable with or without Non-Citrus Fruit
Referring generally to
A. Acidified Topping Solution
Referring to
The acid or acid solution is selected from those disclosed in this application and is used at a concentration that provides the topping solution 414, 514 with a pre-topping pH in a range of about 1.55 to about 1.65 (+/−1), with a target pH of about 1.65 in an embodiment. In a non-limiting embodiment, the acid is sodium bisulfate. Sodium bisulfate can be solubilized in the hot water 412 at a concentration in a range of about 0.25 to about 1%, or about 0.35 to about 0.5%. In an embodiment, the topping solution has sodium bisulfate at about 0.15-2% by weight or about 0.35-1.3% by weight. The acid concentration is selected so that the pH of the packaged food product 422, 522 reaches a pH of about 3-5, about 4.4-4.6, about 4.5, or about 4.6 or less, within about 24 hours or less after commercial processing.
B. Add Vegetable, or Predominantly Vegetable and Non-Citrus Fruit to Container
Referring to
Examples 10-20 provide non-limiting, exemplary embodiments of formulations of packaged food products comprising vegetable, or predominantly vegetable and non-citrus fruit.
C. Add Acidified Topping Solution to Vegetable or Predominantly Vegetable and Non-Citrus Fruit Previously Loaded into Containers
Referring to
D. Sealing Mixture of Acidified Topping Solution and Vegetable, or Predominantly Vegetable and Non-Citrus Fruit, Loaded into Containers and Commercially Processing the Packaged Food Product
Referring to
Referring again to
The non-limiting, exemplary embodiments of the foregoing processes of this invention illustrated in
V. Packaged Food Products Having Vegetables, or Predominantly Vegetables with Non-Citrus Fruit Having Sodium Bisulfate as an Additive
Referring again to
A. Vegetable-Based Packaged Food Products
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises corn acidified by sodium bisulfate to a pH of 4.6 or less, according to the embodiment of the processes of this invention (see, IV, A-D). The formulation of this packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 10.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises carrot acidified by sodium bisulfate to a pH of 4.6 or less, according to the embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 11.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises sweet potato acidified by sodium bisulfate to a pH of 4.6 or less, according to the embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 12.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises green beans acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 13.
B. Vegetable and Non-Citrus Fruit-Based Packaged Food Products
In non-limiting, exemplary embodiments of this invention, a packaged food product is provided and comprises corn and peaches acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 14.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises carrot and pear acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 15.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises sweet potato and apple acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range and the preferred range as follows in Example 16.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises green bean and pineapple acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 17.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises corn and mango acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy milk or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 18.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises carrot and pineapple acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 19.
In a non-limiting, exemplary embodiment of this invention, a packaged food product is provided and comprises peas and apple acidified by sodium bisulfate to a pH of 4.6 or less, according to an embodiment of the processes of this invention (see, IV, A-D). The formulation of the packaged food product can include other components such as, for example, any one or combination of water, fruit juice or juice concentrate (e.g., white grape juice), ascorbic acid, sugar, sweetener(s), salt, flavor(s), spice(s), other juice(s), color(s), other seeds, nuts, and/or non-dairy milk or dairy milk. In this embodiment, the packaged food product can be formulated within the applicable range or the preferred range as follows in Example 20.
While this invention has been described in conjunction with specific embodiments, it is evident that many alternatives, modifications, permutations, and variations will become apparent to those skilled in the art, in light of the foregoing description. Accordingly, it is intended that the present invention embraces all such alternatives, modifications, and variations as fall within the scope of the claims below.
This application claims the priority and benefit of U.S. Provisional Patent Application Ser. No. 62/568,222, titled “Food Product and Processes for Its Preparation,” filed on Oct. 4, 2017, and of U.S. Provisional Patent Application Ser. No. 62/689,521, titled “Food Products and Processes,” filed on Jun. 25, 2018, the entireties of which are incorporated herein by reference.
| Filing Document | Filing Date | Country | Kind |
|---|---|---|---|
| PCT/US2018/054169 | 10/3/2018 | WO | 00 |
| Number | Date | Country | |
|---|---|---|---|
| 62689521 | Jun 2018 | US | |
| 62568222 | Oct 2017 | US |
