Infused dried celery
AssigneeGeneral Foods Corporation
InventorsRonald P. Wauters, Ralph E. Kenyon, Monoj K. Sarma, Larry L. Layton, Wade H. Swanson, Diane E. Hibler
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Abstract
A dried infused celery which has extended storage stability and which upon rehydration possesses the taste, color, texture and appearance of fresh celery is prepared by soaking fresh celery pieces in a solution containing either lactose, glucose, a glucose syrup with a DE of 30 to 60 or derivatives thereof, the solution having a pH of 6.5 to 9 and maintained at a temperature of 120.degree. F. (48.degree. C.) to less than 220.degree. F. (105.degree. C.) and at a soaking concentration and period of time to infuse the celery pieces with from 55 to 85% sugar solids, followed by draining then drying the infused celery pieces.
Claims24
Process for preparing dried infused celery pieces with extended storage stability which upon rehydration possess the taste, color, texture and appearance of fresh celery:
- soaking fresh celery pieces in a solution containing a sugar chosen from the group consisting of lactose, glucose, glucose syrup with a DE within the range of 30 to 60 and derivatives thereof, the solution being at a pH of 6.5 to 9 and maintained at a temperature within the range of 120.degree. F. to less than 220.degree. F. and at a soaking concentration and for a period of soaking time to infuse the celery pieces with a level of sugar solids within the range of 55 to 85% by dry weight effective to preserve the fresh or freshly cooked celery texture, color, appearance and taste in said celery pieces without an excessive sweet or bitter taste upon drying then rehydrating said infused celery pieces;
- then draining the infused celery pieces;
- and
- then drying the celery pieces
Dependencies are inferred from the claim text.