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AssigneeKraft Foods Holdings, Inc.
InventorsJohn H. Pasch, Charlotte L. Allen, Susan M. Gerulis, Scott D. Brooks, Linda K. Jackson, Michael G. Roman, John R. Wisler, Zuoxing Zheng, Cecily E. Brose, Peter Begg
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The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product. Since these compositions are cooked and fully hydrated prior to packaging, the ultimate consumer only needs to briefly heat the starchy food product in, for example, a conventional or microwave oven prior to consumption.
A stabilized, fully hydrated starchy food product comprising a cooked and fully hydrated starchy foodstuff and nisin-containing dairy composition, wherein the stabilized, fully hydrated starchy food product contains sufficient nisin-containing dairy composition to provide at least about 200 IU nisin/g, wherein the stabilized, fully hydrated starchy food product has a refrigerated shelf life of at least about 3 months, and wherein the starch foodstuff is selected from the group consisting of mashed potatoes, sliced potatoes, and cut potatoes pieces.
A method of inhibiting the growth of pathogenic microorganisms in a starchy food product containing a cooked and fully hydrated starchy foodstuff, said method comprising the steps of
A stabilized, fully hydrated mashed potato product comprising cooked and fully hydrated mashed potatoes and nisin-containing dairy composition, wherein the stabilized, fully hydrated mashed potato product contains sufficient nisin-containing dairy composition to provide at least about 200 IU nisin/g and wherein the stabilized, fully hydrated mashed potato product has a refrigerated shelf life of at least about 3 months.
Dependencies are inferred from the claim text.