Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means – Preparing solid product in final form by heating
Patent
1989-08-21
1992-03-10
Yeung, George
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
Preparing solid product in final form by heating
426521, 426523, A23B 400
Patent
active
050948644
ABSTRACT:
A process for preparing a dish of cooked foodstuff product, which process comprises the steps of (a) measuring the pH of the product, (b) determining the oxidoreduction potential E of the product, (c) calculating the rH.sub.2 value of the product using Nernst formula: rH.sub.2 =2pH+33.33E, (d) determining whether the cooked dish is reductive, neutral or oxidative where the pH and rH.sub.2 have been determined by reference to the position of the cooked dish relative to a curve rH.sub.2 =f(pH) of the drawing, (e) determining a pasteurization value from the results of step (d) to determine a cooking temperature range that is below a 100.degree. C. for the product by varying at least one of the pH of the product while maintaining the pH above 4.5 and the ratio of free water to total water of the product while maintaining the cooking temperature range in excess of the minimum lethal temperature necessary to destroy streptococci D and subjecting the product to a heat treatment for a time selected to attain but not exceed the cooking value and to at least attain the pasteurization value, and thereafter lowering the temperature of the product to cool the product to a temperature above 0.degree. C.
REFERENCES:
patent: 4212894 (1980-07-01), Franzen et al.
Alcaraz Gerard M.
Pinon Daniel J.
Union pour le Commerce, le Financement et les Etudes (U.C.F.E.)
Yeung George
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