High-moisture raisins for use in food processing
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United States of America Patent
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-
Mar 14, 1995
Issued Date -
N/A
app pub date -
Dec 16, 1993
filing date -
Dec 16, 1992
priority date (Note) -
In Force
status (Latency Note)
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Abstract
Raisins are preconditioned for use in food preparations where a high moisture content is required, by exposing the raisins to heated water or steam to elevate the temperature to 130.degree. F. (54.degree. C.) or above, followed by reducing the oxygen content of the atmosphere surrounding the raisins and sealing them in moisture-tight and air-tight packaging while still hot, and storing the raisins in this condition for a sufficient period of time to destroy substantially all spoilage microorganisms present. If held for at least twelve hours and the temperature is at least about 120.degree. F. (49.degree. C.), sugaring is prevented as well. The result is a highly uniform product with pleasing appearance and texture suitable for direct use in baking or other food preparations.
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