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System for production of aseptic food product sterilised by ohmic heating with later addition of saltwater

An ohmic heating and food technology, applied in ohmic resistance heating, electric heating devices, food preservation, etc., can solve the problems of small size, large components, and decreased sensory quality.

Inactive Publication Date: 2008-01-30
CAMPBELL SOUP COMPANY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0006] The disadvantage of this solution is that, in order to ensure the sterilization of all components including the largest sized ones, it is necessary to set the initial heating temperature of the mixture to a higher value suitable for large sized ones, but not for small sized ones too big
This leads to a decrease in the organoleptic quality of the food so prepared

Method used

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  • System for production of aseptic food product sterilised by ohmic heating with later addition of saltwater
  • System for production of aseptic food product sterilised by ohmic heating with later addition of saltwater

Examples

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Embodiment Construction

[0032] Figure 1 shows a schematic view of a first exemplary device embodying the invention.

[0033] The plant comprises two parallel lines, a first line 100 for preparing and sterilizing the concentrated phase, and a second line 200 for preparing and sterilizing the aqueous phase. The final station 300 mixes and packs the two phases thus sterilized and prepared.

[0034] The first sterilization line 100 comprises a feed hopper 3 consisting of a container incorporating an agitator. The feed hopper 3 is supplied with vegetable pieces, meat pieces, water, one or more thickeners, flavors and seasonings.

[0035] The salinity of the mixture is checked and adjusted as described below. Specifically, the salt content is less than the final amount to be achieved, and is mainly adapted according to the state of ohmic heating to be achieved. Similarly, the water content is adjusted so that good homogeneity can be ensured to concentrate the mixture to transport solid pieces (meat, veg...

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PUM

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Abstract

A method of sterilizing a food composition formed from a heterogeneous mixture of at least one liquid phase and solid particles including a step of preparing a concentrated liquid / particles phase with a reduced amount of salt, a sterilization step including a phase of ohmic heating and a phase of holding the concentrated phase, a step of cooling the sterile concentrated phase, and a packaging step, wherein the concentrated phase is mixed after the heating phase with an aqueous phase including sterile salted water for formulation of the heterogeneous mixture of at least one liquid phase and solid particles.

Description

technical field [0001] The present invention relates to the field of preparation of food ingredients, especially soups, and to devices for carrying out this method. Background technique [0002] Sterilizing a multi-phase food product (such as soup) comprising a liquid phase and particles, creates non-uniform heating problems associated with the presence of both liquid and solid phases. [0003] The method described in document EP B1 0 323 654 for heating a food product comprising a liquid phase and particles is known. [0004] This patent relates to a method of thermally treating a continuous flow mixture comprising a liquid containing solid particles, wherein the mixture is heated to a certain desired temperature in one or more heat exchangers. The mixture is held at this temperature for a certain period of time in a holding unit and then cooled to the desired final temperature in one or more heat exchangers. For the heat treatment of mixtures containing solid particles o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/00A23L3/18A23L3/358A23L1/39A23L23/00
CPCH05B3/60A23L3/005
Inventor 纪尧姆·多克
Owner CAMPBELL SOUP COMPANY