Savory vegetable preparation and process for its production
AssigneeBestfoods
InventorKarl Scharf
Life of this patent
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Abstract
The invention relates to a process for producing a savory vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling. According to the process, coarsely chopped vegetables are boiled in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., preferably 68-70.degree. Bx. The base mass thus produced is admixed with structure-giving constituents in small pieces and, if appropriate, again briefly heated to form a preparation of 70-74.degree. Bx which still comprises the structure-giving constituents in piece form. Then, with addition of seasoning and flavoring components and edible acids and/or their salts, a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5 is achieved.
Claims15
A process for producing a savoury vegetable preparation which is storable at room temperature and is suitable as a topping and/or filling, comprising boiling coarsely chopped vegetables in an aqueous polydextrose solution to form a substantially homogeneous base mass having a Brix of 65-72.degree., admixing the base mass thus produced with structure-giving constituents in small pieces and, then adding seasoning and flavouring components and edible acids and/or their salts to obtain a final Brix of 73-80.degree. Bx, an a.sub.w of <0.85 and a pH of .ltoreq.5.5.
A room-temperature storable, savoury vegetable preparation suitable as a topping and/or filling, consisting of a substantially homogeneous base mass of cooked vegetables and polydextrose which comprises structure-giving food constituents in small pieces, has a Brix of 73-80.degree. Bx, an a.sub.w <0.85 and a pH .ltoreq.5.5.
Dependencies are inferred from the claim text.