US 5,397,583 A · High-moisture raisins for use in food processing

Abstract

Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.

Claims16

Dependent claims

A method for preconditioning raisins for use in the preparation of raisin-containing food preparations, said method comprising:

(a) exposing said raisins to heated water or steam to heat said raisins to an elevated temperature of at least about 130.degree. F.;
b) while said raisins are at said elevated temperature, placing said raisins in packaging which is substantially impermeable to moisture and to air, in an atmosphere of less than about 5% oxygen, and sealing said raisins in said packaging;
and
(c) storing said raisins thus sealed in said packaging for a period at least about twelve hours at a temperature of at least about 120.degree. F., said period including a segment of said period at a temperature of at least about 130.degree. F. for a sufficient period of time to substantially destroy all microorganisms therein wherein said stored raisins have a moisture content between about 20% to about 36% by weight.

1 more element

Dependencies are inferred from the claim text.

High-moisture raisins for use in food processing

Life of this patent

High-moisture raisins for use in food processing

Life of this patent

Abstract

Claims16