# US 11,297,859 B2 · Vegetable noodles and methods for making the same

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- Number: US 11,297,859 B2
- Document ID: US11297859B2
- Status: Granted
- Kind: B2
- Application number: 17/320,560
- Filed: 2021-05-14
- Published: 2021-11-18
- Granted: 2022-04-12
- Earliest claimed: 2020-05-14
- Assignees: Lakeside Organics of Hadley, LLC
- Applicants: Lakeside Organics of Hadley, LLC
- Inventors: Joseph J. Czajkowski
- Web page: https://patentgrep.com/patent/US11297859B2

## CPC

- A23L 19/03: {consisting of whole pieces or fragments without mashing the original pieces}
- A23L 19/09: {Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence)}
- A23B 2/42: while they are progressively transported through the apparatus
- A23B 2/754: containing carboxyl groups
- A23B 2/788: Inorganic compounds
- A23B 7/005: Preserving by heating
- A23B 7/0053: {by direct or indirect contact with heating gases or liquids}
- A23B 7/02: Dehydrating; Subsequent reconstitution (dried cooked potatoes A23L19/12)
- A23B 7/024: Freeze-drying {, i.e. cryodesiccation or lyophilisation}
- A23B 7/154: Organic compounds; Microorganisms; Enzymes
- A23B 7/157: Inorganic compounds
- A23L 7/109: Types of pasta, e.g. macaroni or noodles
- A23L 7/111: {Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package}
- A23L 19/105: {Sweet potatoes}
- A23L 19/12: of potatoes
- A23P 10/00: Shaping or working of foodstuffs characterised by the products
- A23V 2002/00: Food compositions, function of food ingredients or processes for food or foodstuffs
- A23L: FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF (preservation thereof A23B)
- A23B: PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23P: SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23V: INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION

## Abstract

The present disclosure features dried vegetable noodles having an increased shelf life and methods of making dehydrated vegetable noodles. The noodles are dry, shelf stable cut vegetable noodles (cut from whole produce, not extruded) and are lower in carbohydrate calories and higher in nutritional value than traditional grain-based noodles. The process results in a food safe, extended shelf stable singularized noodle that is nutritious, convenient and versatile.

## Claims

### Claim 1

A method of making a dehydrated vegetable noodle, the method consisting of:
contacting a vegetable with a solution comprising a first antimicrobial agent, wherein the antimicrobial agent comprises hypochlorite solution, ozone, hydrogen peroxide, peroxyacetic acid or combination thereof;
cutting the vegetable to form noodle shaped vegetable material;
contacting the vegetable with a second antimicrobial agent, wherein the first antimicrobial agent and the second antimicrobial agent are different;
spinning the noodle shaped vegetable material, wherein the spinning removes excess liquid and moisture from the noodle shaped vegetable material, thereby forming a vegetable noodle;
performing a first heat step comprising heating the vegetable noodle at a first temperature sufficient to remove at least 86% of moisture from the noodle, wherein the first temperature is between about 110° F. and about 130° F.;
performing a second heat step comprising heating the vegetable noodle at a second temperature sufficient to kill a microorganism, wherein the second temperature is between about 130° F. and about 160° F.; and
singularizing the noodles, providing a shelf stable, dehydrated vegetable noodle having a shelf life of at least 6 months.

### Claim 2 (depends on 1)

The method of claim 1, wherein the second antimicrobial agent comprises hypochlorite solution, ozone, hydrogen peroxide, peroxyacetic acid or combination thereof.

### Claim 3 (depends on 1)

The method of claim 1, wherein the concentration of the first antimicrobial agent in the solution is between about 100 ppm and about 600 ppm.

### Claim 4 (depends on 1)

The method of claim 1, wherein the spinning is at about 400 rpm to about 1200 rpm.

### Claim 5 (depends on 1)

The method of claim 1, wherein the vegetable is zucchini, potato, sweet potato, spaghetti squash, summer squash, winter squash, butternut squash, parsnip, turnip, rutabaga, cucumber, carrot, bullseye beet, golden beet, red beet celeriac, kohlrabi, pumpkin, daikon, eggplant, radish, breadfruit, apple, durian, jack-fruit, mango, melon, papaya, pineapple or combination thereof.

### Claim 6 (depends on 1)

The method of claim 1, wherein the microorganism is a gram positive bacteria, a gram negative bacteria, mold, or yeast.

### Claim 7 (depends on 1)

The method of claim 1, wherein the concentration of the first antimicrobial agent in the solution is less than 600 ppm.