In-package hydration, cooking, and pasteurization

Abstract

This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking; (b) sealing the heat-stable, sealable container; and (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step.

1 . A method for in-package hydration, cooking, and pasteurization of a food product in a single step, said method comprising: 
 (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking;    (b) sealing the heat-stable, sealable container; and    (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step.    
     
     
         2 . The method as defined in  claim 1 , wherein the sealed container is agitated during at least a portion of step (c).  
     
     
         3 . The method as defined in  claim 1 , wherein the low moisture food component is selected from the group consisting of dry pastas, dry rice, dehydrated potatoes, dried cereals, dried grains, dried beans, dried legumes, dried vegetables, and mixtures thereof.  
     
     
         4 . The method as defined in  claim 1 , wherein the aqueous based component is selected from the group consisting of water, aqueous solutions, aqueous emulsions, aqueous dispersions, sauces, gravies, milk, whey, cream, syrups, juices, extracts, and mixtures thereof.  
     
     
         5 . The method as defined in  claim 1 , wherein the effective amount of the aqueous based component is an amount sufficient to cover at least the low moisture food component.  
     
     
         6 . The method as defined in  claim 1 , wherein the ratio of the low moisture food component and the aqueous based component is in the range of about 10:90 to about 70:30.  
     
     
         7 . The method as defined in  claim 1 , wherein at least one of the ingredients selected from the group consisting of preservatives, acidulants, antimicrobials, bactericins, antioxidants, flavorants, colorants, spices, salt, seasonings, sweeteners, stabilizers, and mixtures thereof is added to the container prior to sealing.  
     
     
         8 . The method as defined in  claim 3 , wherein an acidulant is added to the container prior to sealing.  
     
     
         9 . The method as defined in  claim 3 , wherein an antimicrobial agent is added to the container prior to sealing and the antimicrobial agent is selected from the group consisting of nisin, nisin-containing cultured whey or milk, poly-L lysine, lysozyme, natamycin, and combinations thereof.  
     
     
         10 . The method as defined in  claim 3 , wherein a preservative is added to the container prior to sealing and the preservative is selected from the group consisting of sorbic acid, benzoic acid, propionic acid, lactic acid, diacetic acid, and salts thereof as well as combinations thereof.  
     
     
         11 . The method as defined in  claim 1 , wherein an antioxidant is added to the container prior to sealing.  
     
     
         12 . The method as defined in  claim 3 , wherein an antioxidant is added to the container prior to sealing.  
     
     
         13 . The method as defined in  claim 4 , wherein an antioxidant is added to the container prior to sealing.  
     
     
         14 . The method as defined in  claim 1 , wherein the heat-stable, sealable container is a plastic pouch.  
     
     
         15 . The method as defined in  claim 3 , wherein the heat-stable, sealable container is a plastic pouch.  
     
     
         16 . The method as defined in  claim 4 , wherein the heat-stable, sealable container is a plastic pouch.  
     
     
         17 . A method for in-package hydration, cooking, and pasteurization of a food product in a single step, comprising: 
 (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking;    (b) adding at least one of the ingredients selected from the group consisting of acidulants, antimicrobials, antioxidants, flavorants, and mixtures thereof;    (c) sealing the heat-stable, sealable container;    (d) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step;    (e) agitating the sealed container simultaneously with at least a portion of step (d); and    (f) cooling the hydrated, cooked, and pasteurized food product to a proper storage temperature.    
     
     
         18 . The method as defined in  claim 17 , wherein the low moisture food component is selected from the group consisting of dry pastas, dry rice, dehydrated potatoes, dried cereals, dried grains, dried beans, dried legumes, dried vegetables, and mixtures thereof.  
     
     
         19 . The method as defined in  claim 18 , wherein the aqueous based food component is selected from the group consisting water, aqueous solutions, aqueous emulsions, aqueous dispersions, sauces, gravies, milk, whey, cream, syrups, juices, extracts, and mixtures thereof.  
     
     
         20 . The method as defined in  claim 18 , wherein the effective amount of the aqueous based component is an amount sufficient to cover at least the low moisture food component.  
     
     
         21 . The method as defined in  claim 18 , wherein the ratio of the low moisture food component and the aqueous based component is in the range of about 20:80 to about 60:40.  
     
     
         22 . The method as defined in  claim 18 , wherein the heat-stable, sealable container is a plastic pouch.