Method for producing nutritionally dense freeze dried food bars

Abstract

A method of producing a nutritionally dense, freeze dried food item usuallyn bar form in which uncooked food ingredients are mixed together and then cooked until about 40% to about 60% of the water content is removed by evaporation. Then the partially dried mixture is formed into the desired shape, then frozen and dehydrated to a moisture level which would produce a shelf-stable product. The freeze dried bars are packaged in impermeable containers. Food bars prepared by this method rehydrate faster and to a greater extent than food bars prepared by processes incorporating a compression step.

We claim: 
     
       1. A method of producing a nutritionally dense freeze dried food bar comprising: a. preparing a mixture of uncooked food ingredients of said bar,   b. cooking and partially drying said mixture of uncooked food ingredients until about 40% to about 60% of the water content is removed by evaporation,   c. forming the mixture into food bars,   d. freezing said food bars,   e. dehydrating said food bars to a moisture content which will produce a shelf-stable product, and   f. packaging said food bars in a moisture and gas impermeable container.   
     
     
       2. The method of producing a nutritionally dense freeze dried food bar according to claim 1 wherein after dehydration the moisture content of said bar is from about 1 percent to about 5 percent by weight. 
     
     
       3. The method of producing a nutritionally dense freeze dried food bar according to claim 2 wherein 45-55 percent of said water content is removed during the cooking step. 
     
     
       4. The method of producing a nutritionally dense freeze dried food bar according to claim 3 wherein said bar is dehydrated to about 2 percent by weight moisture. 
     
     
       5. A method of producing a nutritionally dense freeze dried food bar according to claim 4 wherein said cooked mixture is formed into a bar by stuffing said mixture into a sausage casing. 
     
     
       6. The method of producing a nutritionally dense freeze dried food bar according to claim 4 wherein said cooked mixture is formed into the desired shape by packing in a mold. 
     
     
       7. The method of producing a nutritionally dense freeze dried food bar according to claim 5 wherein said food bar has a density between about 0.40 g/cc and about 0.70 g/cc. 
     
     
       8. The method of producing a nutritionally dense food bar according to claim 7 wherein said food bar has a density which is about 80% to about 110% of the density of a second food bar which has been compressed at pressures above 300 pounds per square inch. 
     
     
       9. The method of producing a nutritionally dense freeze dried food bar according to claim 8 wherein said uncooked food ingredients, comprising the majority of the mass of said food bar are selected from edible meats and vegetables, said meats consisting of chicken, beef, pork, lamb and veal and said vegetables consisting of potatoes, carrots, peas and onions. 
     
     
       10. The method of producing a nutritionally dense freeze dired food bar according to clam 9 wherein said uncooked food ingredients are selected from pork and rice; chicken, potatoes and carrots; ground beef and spaghetti; ground pork and potatoes; and ground beef, peas, carrots and potatoes.