Process for maintaining freshness of vegetable pieces

Abstract

A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

1 . A process for preparing, protecting and packaging vegetable pieces comprising:
 blanching the vegetable pieces for a predetermined period of time at a temperature effective to inhibit enzyme action detrimental to organoleptic properties, and to have an antimicrobial effect;   acidifying the vegetable pieces in an acid media for a period of time sufficient to have a further antimicrobial effect without unacceptably affecting organoleptic properties;   freezing the vegetable pieces to a temperature of below 5° F. using an IQF technique;   sealing the frozen vegetable pieces in containers;   thawing the vegetable pieces; and   subjecting the vegetables to an HPP process;   wherein the process enables freshness of the vegetable pieces to be maintained in the sealed containers at refrigerated temperatures for 75 to 90 days.   
     
     
         2 . The process of  claim 1  wherein the vegetable pieces are acidified during or after blanching. 
     
     
         3 . The process of  claim 2  wherein acidifying the vegetable pieces comprises immersing the vegetable pieces in acid media. 
     
     
         4 . The process of  claim 3  wherein the vegetable pieces comprise diced vegetable pieces, each having a minimum dimensions greater than about ⅛ inch, and a maximum dimension of less than ⅞ inch. 
     
     
         5 . The process of  claim 3  wherein the vegetable pieces comprise diced potato pieces having dimensions of about ¼ inch×⅜ inch×⅜ inch, and other vegetable pieces having dimensions of about ⅜ inch×⅜ inch×⅜ inch, and wherein the vegetables increase in weight by about 1% to about 12% as a result of absorption of acid media during acidification. 
     
     
         6 . The process of  claim 5  wherein acidifying the vegetable pieces comprises exposing the vegetable pieces to acid media having a pH of between 2.0 and 3.0 comprising about 2% citric acid and about 3% sugar in distilled water for a time period of between 1 and 20 minutes. 
     
     
         7 . The process of  claim 6  wherein acidifying the vegetable pieces comprises exposing potato pieces to acid media having a pH of between 2.0 and 3.0 comprising about 2% citric acid and about 3% sugar in distilled water media for a time period of about 8 minutes, and exposing other vegetable pieces to acid media having a pH of between 2.0 and 3.0 comprising about 2% citric acid and about 3% sugar in distilled water for a time period of about 4.5 minutes. 
     
     
         8 . The process of  claim 1  wherein acidifying the vegetable pieces comprises reducing the pH of the vegetable pieces to less than 5. 
     
     
         9 . The process of  claim 1  wherein freezing the vegetable pieces comprising reducing the temperature of the vegetable pieces to about 0° F. 
     
     
         10 . The process of  claim 1  wherein the vegetable pieces include potato pieces, and the potato pieces are not exposed to ambient air for more than 10 minutes prior to blanching. 
     
     
         11 . A process for preparing and packaging diced potato pieces having dimensions of about ¼ inch×⅜ inch×⅜ inch, and other diced vegetable pieces having dimensions of about ⅜ inch×⅜ inch×⅜ inch, comprising:
 steam blanching raw, washed potato pieces by exposing the raw potato pieces to steam at a temperature of 200 to 212° F. for 4 to 6 minutes, with the steam blanching of the raw potato pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and to having an antimicrobial effect; 
 steam blanching other raw, washed vegetable pieces by exposing them to steam at a temperature of about 210° F. for a period of 40 to 50 seconds, with the steam blanching of the other vegetable pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and having an antimicrobial effect; 
 thereafter acidifying the blanched potato pieces with acid media comprising about 1% citric acid in water for a period of 5 to 11 minutes to reduce the pH of the blanched potato pieces to less than about 5, and acidifying the other blanched vegetable pieces with acid media comprising about 1% citric acid and 3% dextrose in water for a period of 1 to 8 minutes to reduce the pH of the other vegetable pieces to less than about 5; 
 reducing the temperature of the blanched, acidified vegetable pieces to about 0° F. using an IQF process to preserve them for later use; 
 thereafter hermetically sealing the blanched, acidified, frozen vegetable pieces in flexible pouches under vacuum with a nitrogen atmosphere; 
 thereafter thawing the blanched, acidified vegetable pieces in the pouches; 
 thereafter pressurizing the thawed vegetable pieces to an HPP process at about 86,500 psi for about 3 minutes at a temperature of about 41° F.; 
 thereafter inserting each of the pouches containing thawed vegetable pieces into a cup; and 
 thereafter providing a lid on the cup to provide an enclosed environment for the pouches containing thawed vegetable pieces. 
 
     
     
         12 . The process of  claim 11  wherein the blanched vegetable pieces have a pH of between 5 and 6 prior to acidification, and between 4.4 and 4.6 after acidification. 
     
     
         13 . A packaged food product comprising packaged vegetables pieces, wherein the product has a refrigerated shelf life of at least 75 days, and wherein the vegetable pieces have been prepared by:
 steam blanching raw, washed potato pieces by exposing the raw potato pieces to steam, the steam blanching of the raw potato pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and the steam blanching having an antimicrobial effect;   steam blanching other raw, washed vegetable pieces by exposing them to steam, the steam blanching of the other vegetable pieces being effective to inhibit enzyme action detrimental to organoleptic properties, the steam blanching also having an antimicrobial effect;   thereafter acidifying the blanched potato pieces with citric acid media to reduce the pH of the blanched potato pieces to less than about 5; and acidifying the other blanched vegetable pieces with citric acid media to reduce the pH of the other vegetable pieces to less than about 5;   reducing the temperature of the blanched, acidified vegetable pieces to about 0° F. using an IQF process to preserve them for later use;   thereafter hermetically sealing the blanched, acidified, frozen vegetable pieces in flexible pouches under vacuum with a nitrogen atmosphere;   thereafter thawing the blanched, acidified vegetable pieces in the pouches; and   thereafter pressurizing the thawed vegetable pieces to about 86,500 psi for about 3 minutes at a temperature of about 41° F. in an HPP process.   
     
     
         14 . The packaged food product of  claim 13  wherein the other vegetable pieces comprise one or more of green bell peppers, onions, and red bell peppers. 
     
     
         15 . The packaged food product of  claim 14  wherein the packaged food product further comprises a cup containing the packaged vegetable pieces, and additional, separately packaged food items. 
     
     
         16 . The packaged food product of  claim 15  wherein the additional, separately packaged food items include one or more of meat, cheese and mushrooms. 
     
     
         17 . The packaged food product of  claim 16  wherein the meat comprises one or more of ham, bacon and sausage, and wherein the cheese comprises one or more of sharp cheddar and Swiss cheese. 
     
     
         18 . The packaged food product of  claim 17  wherein the cup is of sufficient size to accommodate the liquid components of an egg, and wherein the packaged food product further comprises a removable lid on the cup, a shrink label on the cup, and instructions for making an egg-based entrée by adding the liquid components of an egg to the cup, combining the vegetable components and additional, separately packaged food items with the egg in the cup, and heating the combination in a microwave oven. 
     
     
         19 . The packaged food product of  claim 18  wherein the vegetable pieces include diced potato pieces having dimensions of about ¼ inch×⅜ inch×⅜ inch, and include diced pepper and onion pieces having dimensions of about ⅜ inch×⅜ inch×⅜ inch. 
     
     
         20 . The packaged food product of  claim 13  wherein the blanched, acidified vegetable pieces include, in addition to the vegetable pieces, citric acid, sugar and water, but are substantially free of other ingredients.