Water absorbers and separation mechanisms for application to high moisture foodstuffs

Patent metadata

Field	Value
Publication number	US-12059013-B2
Application number	US-202015930746-A
Country	US
Kind code	B2
Filing date	May 13, 2020
Priority date	May 13, 2019
Publication date	Aug 13, 2024
Grant date	Aug 13, 2024

Abstract

A frozen food product is described to include frozen foodstuffs combined with a polysaccharide, protein, or other water absorber, individually or in combination, separated from the food stuff through one or more mechanisms including but not limited to, suspension of the polysaccharide, protein, or other water absorber in oil, encapsulation of the polysaccharide, protein, or other water absorber, or a dry mixture of the polysaccharide, protein, or other water absorber and seasoning applied to frozen foodstuffs. As the frozen foodstuffs are cooked, water expressed from the foodstuffs activates or hydrates the polysaccharide, protein, or other water absorber.

First claim

The invention claimed is:

1. A frozen food product, the frozen food product comprising:
a vegetable formed into an elongated noodle shape in an amount from about 70% to about 99% by weight of the frozen food product, the vegetable being in a frozen state; and
a slurry including a polysaccharide suspended in an oil and applied to the vegetable, the slurry present in an amount from about 1% to about 17% by weight of the frozen food product, the polysaccharide in at least one of a dehydrated state or an inactivated state in the oil, the polysaccharide included in an amount from about 0.08% to about 0.22% by weight of the frozen food product, the oil present in an amount from about 1% to about 2.5% by weight of the frozen food product to physically separate the polysaccharide from water contained by the vegetable in the frozen state, wherein the polysaccharide contacts water expressed from the vegetable during thawing of the vegetable, and wherein the water is at least one of bound by or adhered to the polysaccharide when the vegetable is in an unfrozen state.

2. The frozen food product of claim 1 , wherein the vegetable has a water content of at least 85% by weight.

3. The frozen food product of claim 1 , wherein the vegetable includes zucchini.

4. The frozen food product of claim 3 , wherein the zucchini is in an amount from about 93% to about 99% by weight of the frozen food product.

5. The frozen food product of claim 1 , wherein the polysaccharide includes xanthan gum.

6. The frozen food product of claim 1 , further including seasoning.

7. The frozen food product of claim 6 , wherein the seasoning includes salt in an amount from about 0.5% to about 0.9% by weight of the frozen food product and pepper in an amount from about 0.03% to about 0.11% by weight of the frozen food product.

8. The frozen food product of claim 1 , wherein the polysaccharide is included in an amount from about 0.1% to about 0.2% by weight of the frozen food product, and wherein the oil is included in an amount from about 1% to about 1.8% by weight of the frozen food product.

9. The frozen food product of claim 1 , further including a sauce in an amount from about 10% to about 30% by weight of the frozen food product.

10. The frozen food product of claim 9 , wherein the sauce includes a water content from about 8.5% to about 12.5% by weight of the sauce.

11. The frozen food product of claim 10 , wherein the vegetables are included in an amount from about 68% to about 88% by weight of the frozen food product, the slurry included in an amount from about 1% to about 4% by weight of the frozen food product.

12. A pre-packaged frozen food product, the frozen food product comprising:
a vegetable formed into an elongated noodle shape in an amount from about 70% to about 99% by weight of the frozen food product, the vegetable being in a frozen state;
a slurry including a water absorber suspended in an oil, the slurry present in an amount from about 1% to about 17% by weight of the frozen food product, wherein the water absorber includes a polysaccharide suspended in the oil in at least one of a dehydrated state or an inactivated state in the oil, the polysaccharide included in an amount from about 2% to about 4% by weight of the slurry, the oil present in an amount from about 50% to about 70% by weight of the slurry to physically separate the polysaccharide from water contained by the vegetable in the frozen state, wherein the polysaccharide contacts water expressed from the vegetable during thawing of the vegetable, and wherein the water is at least one of bound by or adhered to the polysaccharide when the vegetable is in an unfrozen state; and
a sealed package containing the vegetable and the slurry.

13. The pre-packaged frozen food product of claim 12 , wherein the vegetable has a water content of at least 85% by weight.

14. The pre-packaged frozen food product of claim 12 , wherein the vegetable includes zucchini.

15. The pre-packaged frozen food product of claim 14 , wherein the zucchini is in an amount from about 93% to about 99% by weight of the frozen food product.

16. The pre-packaged frozen food product of claim 12 , wherein the polysaccharide includes xanthan gum.

17. The pre-packaged frozen food product of claim 12 , wherein the slurry further includes seasoning.

18. The pre-packaged frozen food product of claim 17 , wherein the seasoning includes salt in an amount from about 25% to about 35% by weight of the slurry and pepper in an amount from about 5.5% to about 7.5% by weight of the slurry.

19. The pre-packaged frozen food product of claim 12 , wherein the polysaccharide includes xanthan gum in an amount from about 2.5% to about 3.5% by weight of the slurry, and wherein the oil is included in an amount from about 56% to about 64% by weight of the slurry.

20. A pre-packaged frozen food product, the frozen food product comprising:
a vegetable formed into an elongated noodle shape in an amount from about 70% to, the vegetable being in a frozen state;
a polysaccharide a slurry including suspended in an oil in at least one of a dehydrated state or an inactivated state in the oil the slurry present in an amount from about 1% to about 17% by weight of the frozen food product, the oil physically separating the polysaccharide from water contained by the vegetable in the frozen state, wherein the polysaccharide contacts water expressed from the vegetable during thawing of the vegetable, and wherein the water is at least one of bound by or adhered to the polysaccharide when the vegetable is in an unfrozen state; and
a sealed package containing the vegetable and the polysaccharide suspended in the oil.

21. The pre-packaged frozen food product of claim 20 , wherein the vegetable has a water content of at least 85% by weight.

22. A method of preparing a frozen food product, comprising:
forming a vegetable having a water content of at least 85% by weight into elongated noodles;
introducing a polysaccharide and an oil to a mixing vessel;
mixing the polysaccharide and the oil prior to introduction to the elongated noodles to form a slurry having the polysaccharide suspended in the oil in at least one of a dehydrated state or an inactivated state in the oil;
introducing the elongated noodles to an interior of a sealable package;
spraying the slurry onto the elongated noodles within the interior of the sealable package; and
freezing the slurry-sprayed elongated noodles, wherein the oil physically separates the polysaccharide from water contained by the elongated noodles in the frozen state, wherein the polysaccharide contacts water expressed from the vegetable during thawing of the vegetable, and wherein the water is at least one of bound by or adhered to the polysaccharide when the vegetable is in an unfrozen state, wherein the elongated noodles are included in an amount from about 68 to about 99% by weight of the frozen food product, and wherein the slurry is included in an amount from about 1% to about 17% by weight of the frozen food product.

23. The method of claim 22 , further comprising:
introducing seasoning to the mixing vessel, wherein the slurry includes the polysaccharide, the oil, and the seasoning.

24. The method of claim 23 , wherein the seasoning includes salt in an amount from about 25% to about 35% by weight of the slurry and pepper in an amount from about 5.5% to about 7.5% by weight of the slurry.

25. The method of claim 22 , wh

Assignees

• Conagra Foods Rdm Inc

Inventors

• Puno Christopher B
• Mcguire Sharon F
• Schlenker Amanda R

Classifications

• A23B2/80

  Freezing; Subsequent thawing; Cooling · CPC title

• A23B2/85 Primary

  with addition of {or treatment with} chemicals · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23P20/105

  Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol · CPC title

• A23P20/18

  by spray-coating, fluidised-bed coating or coating by casting (combined with breading A23P20/12) · CPC title