Process for maintaining freshness of vegetable pieces

Patent metadata

Field	Value
Publication number	US-11930833-B2
Application number	US-201816010229-A
Country	US
Kind code	B2
Filing date	Jun 15, 2018
Priority date	Feb 14, 2017
Publication date	Mar 19, 2024
Grant date	Mar 19, 2024

Abstract

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

First claim

The invention claimed is:

1. A process for preparing packaged diced vegetable pieces, the vegetable pieces comprising potato pieces and other vegetable pieces, the process comprising:
immersion blanching raw potato pieces having a pH of between about 5 and about 6 in an acidic media so that the pH of the potato pieces after acidification is about 4.0 to about 4.8;
steam blanching other raw vegetable pieces which have a pH of between about 5 and about 6;
acidifying the other vegetable pieces after blanching in an acidic media so that the pH of the other vegetable pieces after acidification is 4.0 to 4.8;
freezing the blanched, acidified vegetable pieces using an IQF process;
thereafter hermetically sealing the blanched, acidified, frozen vegetable pieces in flexible pouches under vacuum with a nitrogen atmosphere;
thereafter thawing the blanched, acidified, frozen vegetable pieces in the sealed pouches in the nitrogen atmosphere; and
thereafter subjecting the thawed vegetable pieces in the sealed pouches in the nitrogen atmosphere to high pressure processing;
wherein the process enables freshness of the potato and vegetable pieces to be maintained in the sealed pouches at refrigerated temperatures for at least 75 days.

2. The process of claim 1 wherein the pH of the potato pieces after acidification is about 4.4 to about 4.6.

3. The process of claim 1 further comprising inserting each of the sealed pouches containing thawed vegetable pieces into a microwavable cup;
providing a lid on the microwavable cup to provide an enclosed environment for the sealed pouches containing the thawed vegetable pieces; and
refrigerating the microwavable cup containing the sealed pouches with the thawed vegetable pieces.

4. The process of claim 1 wherein the high pressure processing comprises subjecting the thawed vegetable pieces in the pouches in the nitrogen atmosphere to high pressure processing at about 86,500 psi for about 3 minutes at a temperature of about 41° F.

5. The process of claim 1 wherein the other vegetable pieces are acidified with acid media having a pH of between 2.0 and 3.0 comprising about 1% to about 20% citric acid in water.

6. The process of claim 1 wherein the blanched, acidified potato pieces include, in addition to the potato pieces themselves, citric acid and water, but are substantially free of other ingredients.

7. The process of claim 1 wherein acidifying the other vegetable pieces comprises conveying the other vegetable pieces through an acidification vessel by a conveyor.

8. The process of claim 1 , wherein each vegetable piece has a minimum dimension greater than about ⅛ inch and a maximum dimension of less than ⅞ inch.

9. A process for preparing diced potato pieces for packaging comprising:
immersion blanching raw potato pieces having a pH of about 5 to about 6 in a 0.1 to 5% acid media for 1 to 20 minutes so that the pH of the potato pieces after acidification is about 4.0 to about 4.8;
sealing the acidified potato pieces in pouches in a nitrogen atmosphere; and
subjecting the sealed pouches containing the acidified potato pieces to high pressure processing to achieve a shelf life of at least 75 days at refrigerated temperatures.

10. The process of claim 1 , wherein the acidifying the other vegetable pieces comprises immersing the other vegetable pieces in the acidic media in a two-step continuous process, wherein:
in a first acidification step, the other vegetable pieces are carried through an acidification vessel by a conveyor; and
in a second acidification step, the other vegetable pieces are conveyed through an acidification flume to a delivery location while immersed in the acidic media.

11. The process of claim 10 , wherein in the first acidification step, the dwell time in the vessel is about 2 minutes, and in the second acidification step, the duration of the other vegetable pieces in the flume is about 1 to about 3 minutes.

12. The process of claim 10 , wherein the delivery location in the second acidification step comprises a conveyer shaker configured to remove any access acidic media from the other vegetable pieces prior to the subsequent freezing using the IQF process.

Assignees

• Kraft Foods Group Brands Llc

Inventors

• Bandoh Kwaku
• Brown Rachel Catherine

Classifications

• A23B2/708

  in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O · CPC title

• A23B2/742

  Organic compounds containing oxygen · CPC title

• A23B2/103

  using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas · CPC title

• A23B2/754

  containing carboxyl groups · CPC title

• A23L19/12 Primary

  of potatoes · CPC title