Cold process method for making an oven stable pectin base food paste and the paste made by such method
AssigneeThe J. M. Smucker Company
InventorsJames A. Jindra, John P. Hansen
Life of this patent
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Abstract
A cold process method for forming a pumpable, bake stable, pectin based food paste involving providing a liquid component containing solubilized pectin and a food ingredient, providing a dry component containing a gelling agent for the pectin, dry acid and buffer salt, selecting the particle size of the acid and salt to delay gelling by a desired time, rapidly blending the dry component into the liquid component for a time less than the desired time; and, transporting the blended components to a container where it gels into the food paste.
Claims148
A cold process method for forming a pumpable, bake stable, pectin based food paste, said method comprising:
- (a) providing a liquid component containing solubilized pectin and a food ingredient, said liquid component having a temperature of less than 130° F. and a solids content of over 55%;
- (b) providing a low free water component containing a gelling agent for said pectin, dry acid and a buffer salt;
- (c) rapidly blending said dry component into said liquid component while preventing gelling of said pectin to form a blended, low viscosity gelled formulation;
- (d) transporting said blended low viscosity ungelled formulation to a storage package where it gels into said bake stable food spread.
A bake stable food paste with total solids in the general range of 60%-75%, a water actiyity in the general range of 0.50-0.80 and a pH in the general range of 3.0-5.0, said paste containing pectin gelled after rapid mixing of the constituent of the paste in a time less than 60 seconds and subject to temperatures not exceeding 130° F. during production of the paste.
A bake stable food paste with total solids in the general range of 60%-75%, a water activity in the general range of 0.50-0.80 and a pH in the general range of 3.0-5.0, said paste containing pectin gelled after rapid mixing of the constituent of the paste in a time less than 60 seconds and subject to temperatures not exceeding 120° F. during production of the paste.
A cold process method for forming a pumpable, bake stable, pectin based food paste, said method comprising:
- (a) providing a liquid component containing solubilized pectin and a food ingredient;
- (b) providing a dry component containing a gelling agent for said pectin, dry acid and buffer salt;
- (c) selecting the particle size of said acid and salt to delay gelling by a desired time;
- (d) rapidly blending said dry component into said liquid component for a time less than a desired time;
- and,
- (e) transporting said blended components to a vessel where it gels into said food paste after said desired time.
A cold process method for forming a pumpable, bake stable, pectin based food paste, said method comprising:
- (a) providing a first liquid component containing solubilized pectin and a food ingredient, said liquid component having a temperature of less than 130° F. and a low solids content less than 75%;
- (b) providing a high solids second liquid component containing a gelling agent for said pectin, and acid with a solids content of over 80%;
- (c) rapidly blending said liquid components while preventing gelling of said pectin to form a blended, low viscosity gelled formulation;
- (d) transporting said blended low viscosity ungelled formulation to a vessel where it gels into said bake stable food spread.
A cold process method for forming a pumpable, bake stable, pectin based food paste, said method comprising:
- (a) providing a liquid component containing solubilized pectin and a food ingredient;
- (b) providing a second component containing a gelling agent for said pectin;
- (c) rapidly blending said dry component into said liquid component for a time less than a desired time;
- and,
- (d) transporting said blended components to a vessel where it gels into said food paste after said desired time.
Dependencies are inferred from the claim text.