Bibliographic Details
| Title: |
Shelf-stable cold-processed food compositions and methods for their preparation |
| Document Number: |
20050220969 |
| Publication Date: |
October 6, 2005 |
| Appl. No: |
11/100487 |
| Application Filed: |
April 07, 2005 |
| Abstract: |
Very low pH, shelf-stable, unpasteurized food compositions with reduced sourness and methods of making same are provided. These food compositions are prepared without receiving a pasteurization or other heat treatment by acidifying a foodstuff with a membrane acidic electrodialyzed composition (ED), and/or addition of edible inorganic acids and/or or their metal acid salts, to provide very low pH values, such as pH 3.5 or lower, particularly 3.2 or lower, wherein the total organic acid content is 0.22 moles per 1000 grams of food composition or less, effective to enhance shelf-stability yet without introducing an objectionable sour taste or otherwise adversely effecting organoleptic properties of the resulting food compositions. |
| Inventors: |
Loh, Jimbay P. (Green Oaks, IL, US); Hansen, Tim (LaGrange, IL, US); Kelly-Harris, Sandra E. (Hazel Crest, IL, US); Hong, Yeong-Ching A. (Kildeer, IL, US) |
| Claim: |
1. A method for preparing a very low pH, shelf-stable, unpasteurized food composition with reduced sourness comprising preparing the food composition with an acidulant selected from the group consisting of a membrane acidic electrodialyzed (ED) composition, an edible inorganic acid, an edible metal acid salt of an inorganic acid, and a mixture thereof in an amount effective for providing a food composition with a final pH of 3.5 or less, in the absence of a pasteurization treatment, and wherein the food composition has a total organic acid content of 0.22 moles per 1000 grams of food composition or less. |
| Claim: |
2. The method of claim 1 wherein the provided food composition has a final pH of 3.2 or less. |
| Claim: |
3. The method of claim 1 wherein the food composition is maintained in a temperature range of less than about 165° F. throughout said preparing thereof. |
| Claim: |
4. The method of claim 1 wherein the food composition is maintained in a temperature range of less than about 120° .F throughout said preparing thereof. |
| Claim: |
5. The method of clam 1 wherein the food composition has an Aw of 0.75 or greater. |
| Claim: |
6. The method of clam 1 wherein the food composition has an Aw of 0.85 or greater. |
| Claim: |
7. The method of clam 1 wherein the food composition has a total organic acid content of 0.12 moles per 1000 grams of food composition or less. |
| Claim: |
8. The method of clam 1 wherein the food composition has a total organic acid content of 0.06 moles per 1000 grams of food composition or less. |
| Claim: |
9. The method of claim 1 wherein the food composition has sodium content of 0.5 moles per 1000 grams of food composition or less. |
| Claim: |
10. The method of claim 1 wherein the food composition has sodium content of 0.3 moles per 1000 grams of food composition or less. |
| Claim: |
11. The method of claim 1 wherein the food composition has sodium content of 0.1 moles per 1000 grams of food composition or less. |
| Claim: |
12. The method of claim 1 wherein the food composition further contains antimycotic agent in an amount effective to inhibit yeast and mold growth. |
| Claim: |
13. The method of claim 12 wherein the antimycotic agent used in the food composition comprises sorbic acid and/or its salt thereof. |
| Claim: |
14. The method of claim 13 wherein the food composition comprises sorbic acid and/or its salt thereof at a level of 0.05% or greater. |
| Claim: |
15. The method of claim 1 wherein the food composition is selected from the group consisting of salad dressings, soups, mayonnaise, sauces, gravies, spreads, dips, salads, fillings, toppings, desserts, and mixtures thereof. |
| Claim: |
16. The method of claim 1 wherein the inorganic acid is selected from the group consisting of hydrochloric acid, sulfuric acid, sodium bisulfate, potassium bisulfate, and mixtures thereof. |
| Claim: |
17. A shelf-stable, high moisture, reduced sourness food composition prepared by a method comprising preparing a foodstuff with an acidulant selected from the group consisting of a membrane acidic electrodialyzed composition, an edible inorganic acid, an edible metal salt of an inorganic acid, and a mixture thereof in an amount effective for providing a food composition with a final pH of 3.5 or less, in the absence of a pasteurization treatment, and wherein the food composition has a total organic acid content of 0.22 moles per 1000 grams of food composition or less. |
| Claim: |
18. The food composition of claim 17, wherein the foodstuff composition comprises a salad dressing. |
| Claim: |
19. The food composition of claim 18, wherein the salad dressing further includes colorants, flavors, nutrients, antioxidants, herbs, spices, fruits, vegetables, nuts and/or other food additives. |
| Claim: |
20. The food composition of claim 17, wherein the food composition is selected from the group consisting of salad dressings, soups, mayonnaise, sauces, gravies, spreads, dips, salads, fillings, toppings, desserts, and mixtures thereof. |
| Claim: |
21. The food composition of claim 17, wherein the food composition has a consistency selected from the group consisting of pourable, spreadable, spoonable, and cuttable, or a combination thereof. |
| Claim: |
22. The food composition of claim 17, wherein the food composition comprises a reduce-fat foodstuff. |
| Claim: |
23. The food composition of claim 17, wherein the food composition contains total sweeteners in amount less than 3% sucrose sweetness equivalent. |
| Current U.S. Class: |
426614/000 |
| Accession Number: |
edspap.20050220969 |
| Database: |
USPTO Patent Applications |
