Method of reducing processing time for retorted food products

Details Method of reducing processing time for retorted food products Method of reducing processing time for retorted food products

1992-09-10

1995-04-11

Hunter, Jeanette

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Soup, sauce, gravy or base

426399, 426401, 426578, 426658, A23L 139

Patent

active

054056381

ABSTRACT:
A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.

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Messina & Pape, "Ingredient Cuts Heat Process Time," Food Engineering, pp. 48-51, Apr. 1966.

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