Foodstuff processing
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United States of America Patent
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Oct 6, 2015
Grant Date -
Apr 2, 2009
app pub date -
Sep 20, 2006
filing date -
Sep 23, 2005
priority date (Note) -
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status (Latency Note)
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Abstract
A method of processing food elements of plant tissue having a cellular structure with substantial starch content comprising arranging the food elements in an aqueous liquid and applying acoustic energy with a selected frequency energy and time profile to modify the cellular structure of a surface portion of the food elements by removing components from the cellular structure and establishing a pectin based surface portion surrounding a core portion and adapted to act as a barrier in a high temperature subsequent cooking process, the modified cellular structure providing for a relatively low moisture surface portion to be established and maintained and moisture to be substantially retained in the core portion after subsequent cooking processes.
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