in preserving vegetables and other foods against bacterial growth with acid , the ph , rather than the total amount of acid used , is the important factor . it has been found that certain vegetables are substantially unbuffered , and consequently , their ph may be lowered to a bacteriostatic level with a relatively small amount of acid . such acidified vegetables can conveniently be employed in a cake or bread mix , without upsetting the chemical leavening system . these preparations obviate the inconvenience of fresh vegetables and the expense and undesirable properties of frozen or canned vegetables . to produce a preparation in accordance with this invention , a variety of vegetables may be used . generally , any vegetable that is not naturally ph buffered to a significant extent may be employed . the absence of a natural buffering system in vegetables , such as carrots , zucchini , water chestnuts , bamboo , pumpkins and the like , permits their acidity and the acidity of the finished preparation to be significantly altered by the addition of very small quantities of acid . the amount of acid added to produce a sweetened , shelf - stable preparation of such vegetables is small enough to permit the use of the preparation in a chemically - balanced , acid - leavened batter mix . the present invention may be illustrated with reference to a preparation of carrots for use with an acid - balanced batter mix to produce carrot cake or carrot bread . whole carrots are ground by conventional means to a sufficiently small size to provide the finished baked product with a desirable appearance and are then placed in a large cooking vessel . the whole carrots may be fresh or frozen . after the ground carrots have been placed in the vessel , a sweetening agent is added . the amount of sweetening agent added will depend on the charcteristics of the agent used and the sweetness desired for the final product . various sweeteners can be used , including sucrose , fructose , regular or high fructose corn syrups , used singularly , in combination and / or combined with artificial sweeteners such as saccharin or aspartame . in general , however , sucrose is the preferred agent as its use in the formulation results in the desirable end product in terms of color and structure . in addition , minimizing the water content of the preparation can enhance its shelf life . a preservative , such as potassium sorbate , is also added to the preparation in the cooking vessel in a preserving amount . potassium sorbate , in the presence of an acid , tends to form sorbic acid , which acts as a mold inhibitor or fungistatic agent . to this mixture is added a small amount of acid sufficient to render the preparation shelf - stable without interfering with the acid balance of the batter mix . any suitable food grade acidulent may be used , such as acetic , citric , fumaric , malic , succinic , phosphoric or hydrochloric acid ; as well as glucono delta lactone , vinegar , lemon , lime or other fruit juices , or fruit juice concentrates . to ensure a shelf stable preparation , the ph of the preparation is adjusted low enough to inhibit bacterial growth , that is , the ph is substantially bacteriostatic . for commercial purposes , the ph is preferably not above about 4 . 6 . the total acid used to achieve a minimum 4 . 6 ph is so low that it does not disrupt the acid balance of chemically - leavened batter mixes , since such disruption results in a commercially unsatisfactory product . while a lower value of the ph will vary for different dough mixes , it is generally preferred to keep the ph of the preparation at or above about 4 . 0 . a preferred ph range for products of the present invention is from about 4 . 2 to about 4 . 6 . when all of the ingredients of the preparation have been placed in the vessel , they are cooked at an appropriate temperature for a period of time sufficient to pasteurize the preparation . the ingredients must also be agitated during cooking to produce a homogeneous mass for addition to a dough mix . the invention and method of making the invention is further illustrated by the following example . one thousand pounds of frozen carrots were ground to an average particle size of 3 / 8 &# 34 ; and were placed in a large steam kettle . one thousand pounds of white sugar were added to the carrots in the steam kettle . four pounds of potassium sorbate were added to the mixture in the vessel to serve as a mold inhibitor . two and one - fourth gallons of citric acid were placed in the mixture of carrots , sugar and preservative . the citric acid was prepared by diluting 3 . 6364 pounds of anhydrous citric acid in one gallon of water . as the ingredients described above were added to the vessel , an agitator means was kept in motion and heat was added to the mixture until a temperature of 170 ° f . was reached . the temperature of the mixture was maintained at 170 ° f . for approximately 5 minutes . after cooking and formation of a homogeneous preparation , the agitation was halted . the preparation was then removed from the vessel and placed in 30 gallon plastic drums with a plastic liner , which was tied off and the drum closed . the preparation in such sealed containers may be transported and stored at ambient temperatures without refrigeration for approximately 26 weeks after production . a baker may add a preparation prepared in the manner described in the example , to a pre - mixed batter composition which is chemically leavened and acid - balanced . since only a small quantity of acid is required to alter the ph of the preparation , there is not enough acid present in the preparation to disturb the acid balance of the baking mix . use of this preparation enables the baker to provide a finished product of uniform quality containing suitably spiced and sweetened vegetables by simply combining the desired amount of prepared vegetables with a batter mix and baking the combined ingredients .
the present invention relates to batters and methods for preparation of batters comprising an acid - balanced , chemically - leavened baking mix and vegetable preparations . the vegetable preparations comprise a substantially unbuffered vegetable , a sweetener , a preservative , and an edible acid .