Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Plant material is basic ingredient other than extract,...
Patent
1979-03-05
1980-07-22
Kellogg, Arthur D.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Plant material is basic ingredient other than extract,...
426508, 426509, 426584, 426534, A23L 322
Patent
active
042140137
ABSTRACT:
A continuous cooking or sterilizing process employs apparatus wherein particulate foods are cooked under pressure in and by the cooking sauce with which the food is eventually packed in containers. The sauce is externally heated in a heat exchanger to the sterilizing temperature, and the food and sauce are cooled under pressure by injecting cooled sterile sauce into the hot mixture of cooked product and sauce before the mixture is released to atmosphere. By cooking the product directly in the sauce, product flavor is enhanced and upon cooling, the absorbed sauce is cooled below the flash temperature preventing damage to the cellular portions of the food particles on pressure release. Thus during the canning operation, only a relatively short reheat of the sealed containers and possibly the product is necessary to resterilize the outer portions of the food particles, the cooking sauce, and the interior of the containers. Part of the cooking sauce which is discharged to atmosphere with the cooked product, is drained off, cooled and injected into the product at a rotary discharge valve, to bring the sauce temperature slightly below its flash temperature. In another embodiment, useful for processes wherein it is desirable or permissable for the canning sauce to be diluted, cool sterile water is injected into an empty pocket of the discharge valve for the pressure cooling step. In both cases, the product and cooking sauce is sufficiently cooled, by the time the filled valve pockets are discharged to atmosphere, that no detrimental flashing of the liquid sauces will occur.
REFERENCES:
patent: Re26474 (1968-10-01), Altman
patent: 1581934 (1926-04-01), Larsen
patent: 2057366 (1936-10-01), Chapman
patent: 3386833 (1968-06-01), Johnson
FMC Corporation
Kellogg Arthur D.
Verhoeven J. F.
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