Title:
【発明の名称】食品加工用の高湿レーズン
Document Type and Number:
Japanese Patent JP2744850
Kind Code:
B2
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 DEG F. (54 DEG 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 DEG F. (49 DEG 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.
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Inventors:
Bruno Richard C.
Huey Colin
Huey Colin
Application Number:
JP51452794A
Publication Date:
April 28, 1998
Filing Date:
December 16, 1993
Export Citation:
Assignee:
Sun-Maid Glowers of California
International Classes:
A23B7/00; A23B7/005; A23B7/148; (IPC1-7): A23B7/00
Attorney, Agent or Firm:
Shoichi Hase (2 outside)