Laurie E Kerschner

US Patent:

53688775, Nov 29, 1994

Filed:

Nov 4, 1992

Appl. No.:

7/971420

Inventors:

Victor T. Huang - Moundsview MN
Laurie E. Kerschner - Minnetonka MN
Lorri D. Cullen - Minneapolis MN

Assignee:

Pillsbury Company - Minneapolis MN

International Classification:

A23L 139

US Classification:

426589

Abstract:

A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0. 92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0. 1%-24% polysaccharides by weight having a MW. sub. w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.

US Patent:

54417570, Aug 15, 1995

Filed:

Dec 5, 1994

Appl. No.:

8/350383

Inventors:

Victor T. Huang - Moundsview MN
Laurie E. Kerschner - Minnetonka MN
Lorri D. Cullen - Minneapolis MN

Assignee:

The Pillsbury Co. - Minneapolis MN

International Classification:

A23L 139

US Classification:

426589

Abstract:

A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0. 1%-24% polysaccharides having a MW. sub. w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.

US Patent:

52041352, Apr 20, 1993

Filed:

Jan 16, 1992

Appl. No.:

7/821208

Inventors:

Victor T. Huang - Moundsview MN
Laurie E. Kerschner - Minnetonka MN
Lorri D. Cullen - Minneapolis MN

Assignee:

The Pillsbury Co. - Minneapolis MN

International Classification:

A23L 139

US Classification:

426589

Abstract:

A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0. 1%-24% polysaccharides having a MW. sub. W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.

US Patent:

54056381, Apr 11, 1995

Filed:

Sep 10, 1992

Appl. No.:

7/943274

Inventors:

Victor T. Huang - Moundsview MN
Laurie E. Kerschner - Minnetonka MN
Lorri D. Cullen - Minneapolis MN

Assignee:

Pillsbury Company - Minneapolis MN

International Classification:

A23L 139

US Classification:

426589

Abstract:

A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0. 1%-24% polysaccharides having a MW. sub. w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.