Intermediate-moisture frozen foods
US4220671A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Mar 26, 1979 |
| Grant date | Sep 2, 1980 |
| Priority date | — |
| Expiry date | Mar 26, 1999 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/60
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
Microbiologically stable sauce or soup concentrates which are usually kept at freezer temperature, but which can be maintained at room temperature and refrigerator temperature for an extended period of time, are prepared by controlling their sugar/fat content. A substantial amount of fructose, dextrose or a combination thereof is preferred for its resistance to crystallization which would cause apparent hardness at low temperatures. The fat content is at least in part unsaturated. The sauce or soup concentrate contains 30% water, 55% sugar, 7% fat, mixed, finely chopped vegetables and minor but effective amounts of stabilizer, salt, spices and flavorings. This product is semi-soft at freezer temperature, and may also contain from about 5 to about 100 p.p.m. of a quinine salt.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.