In-package hydration, cooking, and pasteurization

a technology of in-package hydration and pasteurization, which is applied in the field of food processing, can solve the problems of consuming unnecessary energy, requiring the use of multiple containers and process steps, and high-quality processed foods that typically involve multiple time-consuming and labor-intensive processes, so as to reduce the number of containers and/or process steps, reduce the total heat treatment received, and reduce the cost of products

Inactive Publication Date: 2006-12-21
KRAFT FOODS GRP BRANDS LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0008] The present invention provides a method which allows the combination of the multiple steps of hydration, cooking, and pasteurization in a single step that occurs within a food product's sealed and final container. The present invention reduces the number of containers and / or process steps, which can be translated into consumer friendly and lower cost products. In contrast to separate process steps using conventional processes, the present invention, by combining heating steps (e.g. cooking and pasteurization), also minimizes the total heat treatment received by the finished food products, thus improve the organoleptic and nutritional quality. Further advantages of the present method are the reduction of liquid and solid waste, the utilization of less energy in the manufacture of these high quality processed food products, and reduced risk of contamination since transfer of the food product from one process to the next is eliminated.

Problems solved by technology

The manufacture of these high quality processed foods typically involves multiple time consuming and labor intensive processes.
As a result, such conventional processes require the use of multiple containers and process steps and utilize unnecessary energy.
These previous methods only teach in-package pasteurization.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] In-package cooked / acidified shelf stable plain pasta. Dry shell pasta (about 60 g) was placed in a heat stable polyester pouch (about 5 by about 6.5 inches; SealPAK from KAPAK Corp., Minneapolis, Minn.). A sodium acid sulfate aqueous solution (0.7%; about 86 g) was added to the pasta in the pouch. Most of the air was evacuated from the pouch and the pouch was sealed. The pouch was mixed slightly and then placed in a boiling water bath. The pouch was agitated frequently in the water bath until the liquid was absorbed by the pasta (about 20 minutes). The pouch was removed from the boiling water and immediately cooled in cold water until the product reached room temperature. This process yielded fully cooked acidified shelf stable pasta at a pH of about 3.8; the product had excellent properties and was microbiologically stable for at least six months under ambient conditions.

example 2

[0021] In-package cooked / acidified shelf stable macaroni and cheese. An acidified sauce mixture of 45% of 0.7% aqueous sodium acid sulfate, and 55% of acidified cheese flavor sauce was prepared. The acidified cheese flavor sauce consisted of about 1.5% cheese powder, about 4.5% starch and gums, about 11% bulking agents (i.e., corn syrup solid and maltodextrin), about 9% butterfat, about 1.6% salt, about 0.18% TiO2, about 0.45% emulsifiers, about 0.15% colors, about 0.3% flavors. The pH of the sauce mixture was about 3.85. Dry shell pasta (about 46 g) and acidified sauce mixture (150 g) was placed in a heat stable plastic pouch, as used in Example 1. Most of the air in the package was evacuated and the pouch was sealed. The pouch was mixed slightly and then placed in a boiling water bath. The pouch was agitated frequently in the water bath in the first phase of the cooking process. The pouch containing the pasta was removed from the boiling water bath after about 22 minutes and immed...

example 3

[0022] Refrigeration stable in-package cooked plain pasta. A nisin-containing cultured sugar solution was prepared to contain about 500 lU / ml of nisin equivalent activity (e.g., 1.0% Danisco Guardian CS1-50 in water). Dried shelf stable pasta (about 56 g) and the nisin-containing solution (about 81 g) were placed in a heat-stable, sealable plastic pouch. Most of the air in the pouch was evacuated and the pouch was sealed. The pouch was mixed slightly and then placed in the boiling water bath. The pouch was agitated frequently in the water bath. The pouch containing the pasta was removed from the boiling water bath after about 20 minutes, when all the liquid was absorbed by the pasta. The heat treated pouch was cooled in cold water until it reached a refrigerated temperature of about 40° F. This process yielded fully cooked refrigeration stable pasta that contains about 450 lU / g of nisin equivalent activity and has a pH of about 5.2; the product had excellent sensory properties and n...

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PUM

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Abstract

This invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a food product into one simplified process. In one embodiment, this invention relates to a method for in-package hydration, cooking and pasteurization of a food product in a single step comprising (a) combining at least one low moisture food component and an aqueous based component in a heat-stable, sealable container wherein an effective amount of the aqueous based component is present to allow proper hydration and cooking; (b) sealing the heat-stable, sealable container; and (c) treating the sealed container at a temperature and time effective to hydrate, cook, and pasteurize the low moisture food product in a single step.

Description

FIELD OF THE INVENTION [0001] This invention generally relates to food processing. More specifically, this invention relates to a method for combining the multiple steps of hydration, cooking, and pasteurization of a low moisture food product in a single process step. The food products which can be treated using the methods of this invention include, for example, dry pasta, dry rice, dehydrated potato, and the like, as well as mixtures thereof. BACKGROUND OF THE INVENTION [0002]“Ready to eat” and “ready to heat” food products are high in consumer demand. The manufacture of these high quality processed foods typically involves multiple time consuming and labor intensive processes. Specifically, separate processes of hydration, cooking, and pasteurization are involved in the manufacture of these high quality processed food products and are performed separately from each other. As a result, such conventional processes require the use of multiple containers and process steps and utilize...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): B65B55/00
CPCA23L1/0008A23L3/10A23L1/01A23L5/55A23L5/10
Inventor HONG, YEONG-CHING ALBERTZHENG, ZUOXINGLOH, JIMBAYHILL, LAURA GAILPASCH, JOHN HOWARDBELL, JAMES
Owner KRAFT FOODS GRP BRANDS LLC
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