STORAGE STABLE FOOD COMPOSITIONS

Abstract

Disclosed herein is a method for preparing a ready to use storage stable food composition. The method comprises comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, and under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur. Also disclosed herein are ready to use storage stable food compositions. When the compositions are combined with foods containing phenolic compounds, no browning of the food occurs.

Claims

1-27. (canceled)

28. A method for preparing a ready to use storage stable food composition, the method comprising: comminuting an admixture of a fresh plant material and an oil at a substantially neutral pH and under conditions whereby browning enzymes in the plant material are substantially prevented from reacting; rapidly heating the admixture to a temperature at which the browning enzymes are substantially inactivated, under conditions whereby the admixture loses substantially no weight during heating; and cooling the heated admixture to a temperature at which growth of spoilage organisms does not occur.

29. The method of claim 28, wherein the comminution occurs under anoxic conditions.

30. The method of claim 28, wherein an antioxidant is added to the admixture before comminution.

31. The method of claim 30, wherein the antioxidant is sodium erythorbate, sodium ascorbate, ascorbic acid, vitamin E or a mixture thereof.

32. The method of claim 28, wherein a pH adjusting agent is added to the admixture.

33. The method of claim 32, wherein the pH adjusting agent is added to the admixture in an amount to cause the pH to be between about 6.5 and 7.5.

34. The method of claim 28, wherein the admixture is rapidly heated to a temperature of about 80 C. to about 90 C. for a holding time of between about 30 seconds and about 2 minutes.

35. The method of claim 28, wherein the admixture is rapidly heated to the temperature at which the browning enzymes are substantially inactivated by exposing the admixture to microwave radiation, by exposing the admixture to a hot fluid or by heating the admixture in a heat exchanger.

36. The method of claim 28, wherein the admixture is heated subsequent to comminution.

37. The method of claim 28, wherein the heated admixture is cooled to a temperature of below 0 C.

38. The method of claim 28, wherein the composition is hyperbarically processed after cooling.

39. The method of claim 28, wherein an amount of the oil in the admixture makes a frozen storage stable food composition scoopable.

40. The method of claim 28, wherein the plant material is selected from the group consisting of: a herb, a spice, a fruit, a vegetable and combinations thereof.

41. The method of claim 28, wherein the plant material is herb or spice and is selected from the group consisting of: basil, oregano, sage, marjoram, thyme, rosemary, mint, ginger, chilli, garlic, green peppercorns, coriander and combinations thereof.

42. The method of claim 28, wherein one or more other foods is/are added to the admixture before comminution.

43. The method of claim 28, wherein the ready to use storage stable food composition is a ready to use frozen pesto.

44. A ready to use storage stable food composition, prepared using the method of claim 28.

45. A ready to use storage stable food composition, comprising a comminuted mixture of: a fresh plant material; and an oil; wherein the composition contains substantially no active browning enzymes, has a substantially neutral pH and a water activity greater than 0.91.

46. A ready to use storage stable food composition, comprising a comminuted mixture of: a fresh plant material; and an oil; whereby, when the composition is combined with a food containing phenolic compounds, no browning of the food occurs.

47. A ready to use storage stable food composition, consisting essentially of a comminuted mixture of: between about 5 and about 90 wt % of a fresh plant material; between about 10 and about 95 wt % of an oil; between 0 and about 5 wt % of an antioxidant; between 0 and about 5 wt % of a pH adjusting agent; and between 0 and about 60 wt % of other foods, wherein the composition contains substantially no active browning enzymes, has a substantially neutral pH and a water activity greater than 0.91.

Description

EXAMPLES

[0198] Examples of specific embodiments in accordance with the present invention will now be described.

Example 1

[0199] The following example demonstrates the preparation of a basil pesto product from fresh basil leaves made using a method in accordance with an embodiment of the present invention.

TABLE-US-00001 INGREDIENTS grams Basil 50.0 Parmesan Cheese 6.0 Pine nuts 6.0 Garlic finely sliced 5.0 Salt 1.5 Sodium Erythorbate 1.0 Sodium Bicarbonate 0.5 Olive oil 30.0 100

[0200] The cleaned and trimmed fresh basil leaves were placed into a non-reactive plastic beaker along with the grated Parmesan cheese, pine nuts and the sliced garlic. The salts were added to beaker, with the oil then being poured over the admixture so that it had the opportunity to coat all of the ingredients upon its addition. The admixture was then comminuted in air using a hand-held commercial electric chopper with blade attachment to form a puree.

[0201] The beaker was covered to reduce evaporation and placed in a domestic microwave oven at 1200 W and heated for 40 seconds and then at 360 W for a further 80 seconds. The product was cooled to about 30 C. and then sealed in a film pouch of low O.sub.2 transmission excluding all air and frozen. The colour of the product was bright green, similar to that of the starting fresh basil leaves. The pH of the resultant pesto product was 7.15, the Aw was 0.927, and it had a weight yield of 100%.

[0202] When a portion of the pesto product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. A fresh portion of the pesto product ex the freezer was used to coat freshly drained hot pasta. The pesto remained green and the pasta showed no browning, even several hours after preparation. When the pasta was washed clean of the pesto coating it was evident that the pasta strand had retained its white colour to the centre.

[0203] Ready meal servings of coated pasta were prepared by packing in film and stored in a domestic freezer. After 6 months, 1 year and 2.5 years storage, the packs were reheated to serving temperature. The pesto coating was bright green, had a pungent flavour and taste and the pasta showed no browning.

Example 2

[0204] The following example demonstrates the problems associated with use of traditional basil pesto preparations.

TABLE-US-00002 2(a) 2(b) INGREDIENTS grams grams Basil 50.0 50.0 Parmesan Cheese 6.0 6.0 Pine nuts 6.0 6.0 Garlic finely sliced 5.0 5.0 Salt 1.5 1.5 Pepper 0.2 0.2 Olive oil 31.3 31.3 100 100

[0205] In example 2(a), the cleaned and trimmed basil leaves were placed into a plastic beaker along with the pine nuts, grated Parmesan cheese and the sliced garlic. The other ingredients and then the oil were added to beaker, and the resultant admixture comminuted in air using a hand-held commercial electric chopper with blade attachment to form a puree.

[0206] In example 2(b), the same addition of ingredients was followed, but comminution occurred in the substantial absence of oxygen by directing a flow of nitrogen gas over the admixture.

[0207] The product from example 2(a) was sealed in a film pouch of low O.sub.2 transmission excluding all air and directly frozen without any heating step. Product 2(b) was sealed in a film pouch of low O.sub.2 transmission excluding all air and then heated to 85 C. for 2 minutes in a hot water bath and then finally frozen. The frozen samples were then compared. The colour of product 2(a) was green in the bulk, but with some browning at the edges of the pack, whilst product 2(b) had no browning.

[0208] When a portion of the frozen products 2(a) and 2(b) were placed in a bowl exposed to air at room temperature for several minutes, the colour of product 2(a) began to become olive green to brown on the surface, the depth of this discolouration increasing with time to black. A fresh portion of product 2(a) ex the freezer was used to coat freshly drained hot pasta and the pesto darkened very quickly to a black/olive colour, whilst the pasta darkened as well. When the pasta was washed clean of the pesto coating it was evident that the pasta strand had become brown. However, product 2(b) showed no browning on exposure to air, nor did it brown the pasta. Instead, the pesto remained bright green, even after 2 hours. Product 2(b) is therefore an example of an embodiment of the present invention in which use of an antioxidant is not required.

Example 3

[0209] The following example demonstrates the use of the frozen basil pesto products of Example 2 in bakery applications for the preparation of herb muffins.

TABLE-US-00003 2(a) 2(b) INGREDIENTS grams grams Basil Pesto (example 2(a)) 10.0 0 Basil Pesto (example 2(b)) 0 10.0 Self-raising flour 36.7 36.7 Baking Powder 0.3 0.3 Melted margarine 12.0 12.0 Whole milk 29.0 29.0 Whole Egg 8.0 8.0 Parmesan cheese, grated 4.0 4.0 100 100

[0210] Basil Pestos prepared according to Examples 2(a) (i.e. not of the present invention) and 2(b) (i.e. of the present invention) were removed from the freezer and added to the combined other dry ingredients in a bowl and combined with the wet ingredients without over mixing. About 70 gram portions were placed in a lined muffin time and baked at 180 C. for 25 minutes in a pre-heated domestic oven.

[0211] For the pesto of Example 2(a), the resultant muffin crusts were dark brown and the exposed surface pesto portion dark brown and the crumb had browned. It had a hay like flavour and was somewhat bitter. For the pesto of Example 2(b), the resultant muffin crusts were golden light brown and the exposed surface pesto pieces were bright green and the crumb was bright green where the pesto had been blended and white where it had not. It had a strong pungent basil flavour and aroma and was not bitter at all.

[0212] These muffins were packed in film and stored in the freezer for 1 year, after which they were reheated in a domestic oven to thaw and warm through to about 60 C. They remained bright green and retained their strong basil flavour and aroma. The muffin crumb did not show any browning on storage or reheating.

Example 4

[0213] The following example demonstrates the preparation of a mixed herbs pesto product from fresh thyme, marjoram, rosemary and sage leaves using a method in accordance with an embodiment of the present invention.

TABLE-US-00004 INGREDIENTS grams Thyme 15.0 Marjoram 15.0 Rosemary 5.0 Sage 15.0 Parmesan Cheese 6.0 Pine nuts 6.0 Garlic finely sliced 6.0 Salt 1.0 Ascorbic Acid 0.5 Potassium Bicarbonate 0.5 Olive oil 30.0 100

[0214] The fresh trimmed herb leaves with only tender stems were prepared and, together with the other ingredients, treated as in Example 1. When the product was removed from the frozen pack its colour was bright dark green, similar to that of the starting fresh leaves. When the product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. The aroma was very fresh and intense. A portion of cooked white rice was prepared and coated with the mixed herb pesto and the pesto stayed green, even after an hour in air. No browning of the rice was observed.

Example 5

[0215] The following example demonstrates the preparation of a Thai herb pesto product from fresh coriander, basil, mint leaves with fresh ginger, chilli and garlic using a method in accordance with an embodiment of the present invention.

TABLE-US-00005 INGREDIENTS grams Coriander 15.0 Thai Basil 15.0 Mint 15.0 Red Chilli 5.0 Fresh Ginger 6.0 Peanuts 6.0 Garlic finely sliced 6.0 Fish sauce 1.0 Ascorbic Acid 0.5 Sodium Bicarbonate 0.5 Peanut oil 30.0 100

[0216] The fresh trimmed herb leaves with only tender stems were prepared and the ginger, chilli and garlic was thinly sliced and, together with the other ingredients, treated as in Example 1. When the product was removed from the frozen pack its colour was bright dark green, similar to that of the starting fresh leaves. When the product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. The aroma was very fresh and intense. A portion of cooked wheat noodles was prepared and coated with the mixed herb pesto and the pesto stayed bright green, even after an hour in air. No browning of the noodles was observed.

Example 6

[0217] The following demonstrates the preparation of a basil and avocado pesto product from fresh basil leaves and fresh avocado flesh using a method in accordance with an embodiment of the present invention.

TABLE-US-00006 INGREDIENTS grams Basil 35.0 Avocado 15.0 Pecorino Cheese 6.0 Green Chilli 6.0 Pine nuts 6.0 Garlic finely sliced 6.0 Salt 1.0 Sodium Ascorbate 0.5 Sodium Bicarbonate 0.5 Olive oil 30.0 100

[0218] The fresh trimmed basil leaves with only tender stems were prepared. Avocados were peeled, seeded and the flesh added to the basil leaves in a beaker. The chilli and garlic was thinly sliced and added to the basil and avocado. The resultant admixture with the remaining ingredients was treated as in Example 1.

[0219] When the product was removed from the frozen pack its colour was bright dark green, similar to that of the starting fresh leaves and avocado colour mix. When the product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. The aroma was of very fresh chopped basil and was intense. A portion of cooked sweet potatoes was prepared and coated with the pesto and both the pesto and the sweet potatoes stayed bright green, even after an hour in air. No browning was observed in either the pesto coating or the sweet potatoes.

Example 7

[0220] The following example demonstrates the preparation of a walnut, parsley and marjoram pesto product from fresh parsley and marjoram leaves using a method in accordance with an embodiment of the present invention.

TABLE-US-00007 INGREDIENTS grams Parsley 40.0 Marjoram 10 Parmesan Cheese 6.0 Walnuts 6.0 Garlic finely sliced 5.0 Salt 1.5 Sodium Erythorbate 1.0 Sodium Bicarbonate 0.5 Olive oil 30.0 100

[0221] The cleaned and trimmed parsley and marjoram leaves and soft stems were placed into a plastic beaker along with the grated Parmesan cheese, shelled walnuts and the sliced garlic. The salts and remaining ingredients were added to the beaker and comminuted in air using a hand-held commercial electric chopper with blade attachment to form a puree.

[0222] The beaker was covered to reduce evaporation and placed in a domestic microwave oven at 1200 W and heated for 40 seconds and then at 360 W for a further 80 seconds. The product was cooled to about 30 C. and then sealed in a film pouch of low O.sub.2 transmission excluding all air and frozen. Product colour was bright green, similar to the starting fresh leaves.

[0223] When the product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. A fresh portion of the product ex the freezer was used to coat freshly drained hot pasta and the paste remained green and the pasta showed no browning, even several hours after preparation. When the pasta was washed clean of the pesto coating it was evident that the pasta strand had retained its white colour to the centre.

Example 8

[0224] The following example demonstrates the preparation of a rocket leaf pesto product from fresh rocket leaves made using a method in accordance with an embodiment of the present invention.

TABLE-US-00008 INGREDIENTS grams Rocket leaves 50.0 Parmesan Cheese grated 6.0 Walnuts chopped 6.0 Garlic finely sliced 3.0 Salt 1.0 Sodium Erythorbate 0.5 Sodium Bicarbonate 0.5 Olive oil 10.0 Sunflower Oil 23.0 100

[0225] Cleaned fresh rocket leaves with base stems removed were placed into a plastic beaker along with the other ingredients and comminuted in air using a hand-held commercial electric chopper with blade attachment to form a puree.

[0226] The beaker was covered with film to reduce evaporation and placed in a domestic microwave oven at 1200 W and heated for 40 seconds and then at 360 W for a further 60 seconds. The product was cooled to about 22-30 C. and then sealed in a film pouch of low O.sub.2 transmission excluding all air and frozen. Product colour was bright green, similar to the starting fresh leaves.

[0227] A portion was added to coat a serving of freshly cooked pasta. The bright and deep green colour persisted on the pasta for over 2 hours. The flavour was of typical spicy and peppery taste of fresh rocket.

Example 9

[0228] The following example demonstrates the preparation of a spinach puree product from fresh English spinach leaves made using a method in accordance with an embodiment of the present invention.

TABLE-US-00009 INGREDIENTS grams Fresh Spinach leaves 67.0 Salt 1.2 Sodium Erythorbate 0.5 Sodium Bicarbonate 0.5 Sunflower Oil 31.0 100

[0229] Cleaned fresh bunches of spinach leaves with base stems removed were placed into a plastic beaker along with the other ingredients and comminuted in air using a hand-held commercial electric chopper with blade attachment to form a puree.

[0230] The beaker was covered with film to reduce evaporation and placed in a domestic microwave oven at 1200 W and heated for 40 seconds and then at 360 W for a further 60 seconds. The product was cooled to about 22-30 C. and then sealed in a film pouch of low O.sub.2 transmission excluding all air and frozen. The water activity of the mixture was 0.921, the pH was 7.89 and it was negative for polyphenol oxidase (PPO) activity. Product colour was bright green, similar to the starting fresh leaves. A sample of the processed puree was used to replace the traditional requirement for pre-boiled spinach for use in a fresh pasta recipe. The resultant pasta was bright green compared with the olive green which resulted from using pre-boiled spinach. A sample from the present invention was stored frozen for 3 months where it remained bright green and the cooked pasta had a fresh spinach flavour profile. No browning was observed in the spinach or pasta.

Example 10

[0231] The following example demonstrates the preparation of a broccoli puree product from fresh broccoli florets made using a method in accordance with an embodiment of the present invention.

TABLE-US-00010 INGREDIENTS grams Fresh broccoli florets 67.0 Salt 1.0 Sodium Erythorbate 0.5 Sodium Bicarbonate 0.5 Ground white pepper 0.05 Sunflower Oil 31.0 100

[0232] Cleaned fresh broccoli florets with base stems removed were halved lengthwise and placed into a plastic beaker along with the other ingredients and comminuted in air using a hand-held commercial electric chopper with blade attachment to form a coarse puree.

[0233] The beaker was covered with film to reduce evaporation and placed in a domestic microwave oven at 1200 W and heated for 40 seconds and then at 360 W for a further 120 seconds. The product was cooled to about 22-30 C. and then sealed in a film pouch of low O.sub.2 transmission excluding all air and frozen. Product colour was a coarse emulsion of mix of cream white pieces and bright green floret tips, similar to the starting fresh product. There was not pinking or browning of the broccoli when the mixture was exposed to ambient air for 2 hours. The product was negative for PPO enzyme activity. The taste was typical of lightly steamed fresh broccoli. Traditional risotto rice was prepared from Arborio rice (1 cup) and water (2 cups) simmered for 25 minutes until creamy but al dente and while still hot cup of broccoli pesto was stirred in. After 1 hour left on the bench, the broccoli pesto risotto showed no sign of browning and the rice kernels remained white coated with bright green and white pesto.

Example 11

[0234] The following example demonstrates the preparation of an avocado and coriander puree product from fresh avocado flesh and fresh coriander made using a method in accordance with an embodiment of the present invention.

TABLE-US-00011 INGREDIENTS grams Avocado 57.0 Coriander 23.0 Parmesan Cheese 6.0 Pine nuts 6.0 Garlic finely sliced 5.0 Salt 1.2 Ground White Pepper 0.05 Sodium Erythorbate 0.5 Sodium Bicarbonate 0.5 Olive oil 8.0 Sunflower oil 18 100

[0235] Fresh firm and ripe avocados were peeled, seeded and the flesh diced added to a beaker. Fresh bunches of coriander leaves and stems were washed, spun dry, roughly chopped and added to the avocado. The garlic was thinly sliced and added to the avocado and coriander. The resultant admixture with the remaining ingredients was treated as in Example 1.

[0236] When the product was removed from the frozen pack its colour was bright light green, similar to that of the starting fresh leaves and avocado colour mix. When the product was placed in a bowl exposed to air at room temperature for several hours, the colour remained the same with no evidence of browning. The aroma was of fresh coriander and avocado and intense with no off flavours. The taste was typical of fresh coriander and avocado salsa dip. Avocado and coriander are two plant materials that have notoriously active browning enzyme systems, and the inventors consider that this composition, and its properties, is indicative of the general applicability of the present invention to other plant materials.

[0237] It will be understood to persons skilled in the art of the invention that many modifications may be made without departing from the spirit and scope of the invention.

[0238] It is to be understood that any prior art publication referred to herein does not constitute an admission that the publication forms part of the common general knowledge in the art.

[0239] In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, the word comprise or variations such as comprises or comprising is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention.