Patent ID: 8795758
Filing Date: 2014-08-05
Classification: A23L,A23P

Abstract:
1. A process for preparing a dried vegetable product comprising: a) optionally, washing and peeling of a vegetable; b) optionally, comminuting a vegetable; c) subjecting a vegetable to a hypertonic heat shock by contacting the vegetable with a hypertonic heat shock solution comprising about 5 wt % to about 35 wt % of at least one edible salt, said hypertonic heat shock solution having an osmolality of from 1250 to 10,000 mOsmol/kg; d) coating the hypertonicaliy heat shocked vegetable with an aqueous coating mix; e) drying the coated hypertonically heat shocked vegetable to an Aw of from 0.1 to 0.45; and wherein said process to prepare said dried vegetable product is substantially free from polyols selected from the group consisting of glycerol, sorbitol, and mixtures thereof.