Firming process to enhance texture of thermally processed IQF fruits and vegetables

摘要

Thermally processed fruits and vegetables are softer in texture than fresh. It is challenging to obtain acceptable texture from thermally processed IQF fruits and vegetables. The soaking method of the invention enhances the texture of high quality IQF fruits and vegetables before thermal processing resulting in a processed, shelf-stable fruit or vegetable product with significantly improved texture. When compared to other traditional firming methods using calcium salts added directly to the pack medium or finished product, or using a food enzyme, such as pectinmethylesterase (PME), the soaking method yields fruit and vegetable products with significantly better post-cook textures. Using this method will also enable manufacturers of shelf-stable fruit and vegetable products to use IQF ingredients in continuous year-round production.

主权项

1. A process for enhancing texture of a thermally processed fruit or vegetables comprising:
providing an isotonic soak solution at a presoak temperature ranging from about 50.degree. F to about 150.degree. F.; soaking frozen fruit or vegetable in the isotonic soak solution for about 18 hours to about 48 hours wherein the isotonic soak solution is maintained during soaking the fruit or vegetables at a temperature ranging from about 32.degree. F. to about 52.degree. F. thereby preventing the fruit or vegetables from freezing into a mass block during the soak; draining the isotonic soak solution from the fruit or vegetable; combining preweighed serving quantities of the fruit or vegetable with a topping in separate containers; hermetically sealing each container of the fruit or vegetable combined with the topping; and heating the sealed container of fruit or vegetable and topping to achieve commercial sterility and then cooling the fruit or vegetable to less than about 100.degree. F.