Method for the reduction of microbial level in cereal and legume

Details Method for the reduction of microbial level in cereal and legume Method for the reduction of microbial level in cereal and legume

1998-05-19

2000-07-11

Yeung, George C.

Food or edible material: processes, compositions, and products

Processes

Treatment with aqueous material, e.g., hydration, etc.

426519, 426521, 426634, A23B 900, A23L 300

Patent

active

060869356

ABSTRACT:
A particulate food product is indirectly heated to at least about 170.degree. after steam is directly injected onto the particulate food product to provide a moist environment and surface moisture on the particulate food product. The indirect heating is continued for a time and temperature to reduce the microbial contamination of the particulate cereal and/or legume products by an amount of at least log 2 without the loss of the functional properties.

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