EDIBLE COMPOSITIONS WITH HIGH MOISTURE CONTENT AND METHODS FOR THEIR PRODUCTION Russian patent published in 2022 - IPC A23L21/10 

FIELD: food industry.

SUBSTANCE: proposed method of producing a food composition includes steps for producing a plant-based material selected from a group consisting of fruit pulp, fruit puree, fruit juice, concentrated fruit puree, concentrated fruit juice, whole fruit pieces, vegetable puree, vegetable pulp, concentrated vegetable puree, concentrated vegetable juice or a combination thereof, and combining the plant-based material with the hydrocolloid. Hydrocolloid is selected from a group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof. Plant-based material and hydrocolloid are then treated by electromagnetic heating generated by microwave energy radiation, sufficient for sterilization of the plant-based material, at power of 1,000 W for six to ten minutes, and the combined composition is transferred into one or more portion packages. Obtained food composition is a mixture containing a material based on fruits and/or vegetables and a hydrocolloid selected from a group consisting of pectin, agar, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof. Food composition is in a sealed package.

EFFECT: said food composition is stable in size, stable for at least 12 months in ambient conditions when stored in a sealed package, has moisture content of more than 50 wt. %, has pH less than 4,5, has water activity of at least 0,5, is industrially sterile, does not contain artificial flavoring agents, has dry substances content of more than 10 wt. % and does not exhibit syneresis.

17 cl, 6 dwg, 9 tbl, 36 ex