| 摘要 |
1,251,358. Preserving food; food compositions. GENERAL FOODS CORP. 20 Nov., 1968 [20 Nov., 1967; 22 Nov., 1967; 10 Sept., 1968], No. 4400/71. Divided out of 1,251,357. Headings A2B and A2D. A food composition comprises a substantially solid part of meat or vegetable or fruit or a mixture thereof and a substantially liquid part, in which the solid part has a moisture content of less than 50% by weight and both parts have a water-soluble solids content sufficient to provide stabilization against microbiological spoilage, the respective parts having each an A w of from 0.6 to 0.9 and an A w difference between the parts of less than 0.1. The A w or water activity is a measure of the active water available for the growth of microorganisms and is defined as the relative humidity of the air in equilibrium with the foodstuff divided by 100. In one example, a beef stew with gravy, the solid part is prepared by separately immersion cooking peas, carrots, potatoes and cubed chuck beef in aqueous infusion solutions containing glycerine, sodium chloride, propylene glycol and potassium sorbate, the infusion solution for the beef also including unspecified seasonings. The liquid part, i.e. the gravy, is prepared by warming and blending a mixture of corn syrup solids, coconut oil, water, glycerol, salt and other seasonings, propylene glycol, pregelatinized potato starch, beef flavour, potassium sorbate, and mono- and diglycerides. In other examples, a chicken a la king preparation and a ham in cream sauce are similarly prepared. |
