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    Stabilization of cooked and fully hydrated potato compositions
    3.
    发明授权
    Stabilization of cooked and fully hydrated potato compositions 有权
    煮熟和完全水合的马铃薯组合物的稳定化

    公开(公告)号：US07001633B2

    公开(公告)日：2006-02-21

    申请号：US10439815

    申请日：2003-05-16

    申请人： John H. Pasch ,  Charlotte L. Allen ,  Susan M. Gerulis ,  Scott D. Brooks ,  Linda K. Jackson ,  Michael G. Roman ,  John R. Wisler ,  Zuoxing Zheng ,  Cecily E. Brose ,  Peter Begg

    发明人： John H. Pasch ,  Charlotte L. Allen ,  Susan M. Gerulis ,  Scott D. Brooks ,  Linda K. Jackson ,  Michael G. Roman ,  John R. Wisler ,  Zuoxing Zheng ,  Cecily E. Brose ,  Peter Begg

    IPC分类号： A23B7/155 ,  A23L1/216

    CPC分类号： A23L3/34635 ,  A23L19/13 ,  A23L19/14

    摘要： The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins from pathogenic bacterial contaminants. The stabilized compositions are attained by the incorporation of nisin-containing dairy composition derived from a nisin-producing culture. The invention also relates to methods of stabilizing starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, against the development of toxins, wherein the method comprises incorporating nisin-containing dairy composition derived from a nisin-producing culture to the starchy food product. Since these compositions are cooked and fully hydrated prior to packaging, the ultimate consumer only needs to briefly heat the starchy food product in, for example, a conventional or microwave oven prior to consumption.

    摘要翻译： 本发明提供了淀粉食品，特别是熟化和完全水合的马铃薯组合物，其包括完全水合的土豆泥组合物和完全水合的切割马铃薯组合物，其被稳定以防止来自致病细菌污染物的毒素的发育。 稳定的组合物通过掺入衍生自乳链菌肽生成培养物的乳链菌肽乳制品组合物来实现。 本发明还涉及稳定淀粉食品，特别是煮熟和完全水合的马铃薯组合物的方法，所述马铃薯组合物包括完全水合的土豆泥组合物和完全水合的切割马铃薯组合物，用于发展毒素，其中该方法包括将含有乳链菌肽的乳制品组合物衍生 从产生乳链菌肽的培养物到淀粉食品。 由于这些组合物在包装之前被煮熟并完全水合，所以最终的消费者仅需要在消费前在例如常规或微波炉中短暂地加热淀粉食品。