Food or edible material: processes – compositions – and products – Processes – Heating above ambient temperature
Patent
1996-06-28
1999-06-29
Wortman, Donna C.
Food or edible material: processes, compositions, and products
Processes
Heating above ambient temperature
426520, 426300, 426407, 426412, A23L 310, A23B 5005
Patent
active
059166177
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
This invention relates to a process for heat treating food product. The process is advantageously used for pasteurizing and/or tenderizing proteinaceous food product.
Pasteurizing of proteinaceous food product can be carried out by heating to destroy infectious organisms such as salmonella. Pasteurization may be defined as heat treatment for the purpose of killing or inactivating disease-causing organisms. For example for milk, a minimum exposure for pasteurization is 62.degree. C. for 30 minutes or 72.degree. C. for 15 seconds. The latter exposure is called flash pasteurization. Complete sterilization may require ultra-high pasteurization such as treatment at 94.degree. C. for 3 seconds to 150.degree. C. for 1 second to kill pathogenic bacteria and inactivate enzymes that cause deterioration and to provide for satisfactory storage life.
Minimum food safety processing standards for various commodities have been promulgated and are enforced by the United States Department of Agriculture (USDA). Pasteurization may be defined in accord with the standards mandated by the USDA. The Nutrition Action Health Letter published by the Center For Science In The Public Interest (July/August 1991 Edition, Vol. 18, No. 6, "Name Your (Food) Poison") describes concern with the growing number of cases of food poisoning due to food infections.
Many known processes for pasteurizing food are insufficient to assure safety of some foods from infections or cannot be applied to some food products. The "Name Your (Food) Poison" article reports that dairy products, eggs, poultry, red meat and seafood, in that order are the most common causes of food poisoning. Shell eggs are particularly difficult to pasteurize because of their structure. The article indicates that one of 10,000 eggs is contaminated with salmonella enteritis.
U.S. Pat. No. 4,808,425 to Swartzel et al. teaches a method of "ultrapasteurizing" a liquid whole egg product". The liquid whole egg product is passed as a continuous stream through a pasteurizing apparatus. The liquid whole egg product is heated to a predetermined real temperature by contacting the product with a heated surface. The total thermal treatment received by the whole egg product is prescribed by an equivalent temperature and an equivalent time that are defined to pasteurize the material but insufficient to cause coagulation (loss of functionality) of product.
U.S. Pat. No. 5,290,583 to Reznik et al. relates to an electroheating process for treating liquid egg. The process comprises the steps of electroheating the liquid egg with an AC electric current having a frequency effective to heat the liquid egg without electrolysis at a rate to avoid detrimental coagulation (loss of functionality). The liquid egg is held at a temperature sufficient to achieve pasteurization.
Functionality or functional properties of eggs relate to the volume, structure, texture and keeping quality of baked products produced by the eggs. Functionality is defined herein as the capability of a proteinaceous food product to provide the properties of the product that has not been treated by the process of the present invention. Loss of functionality is determined by observing the loss of quality of the food product. For example, spoilage or cooking is a loss of functionality of meat in a process designed for aging of meat without cooking. Coagulation is a loss of functionality of shell eggs during pasteurization. Cooking and/or loss of taste or texture is a loss of functionality of oysters that are to be eaten uncooked.
The extent to which functional properties of a proteinaceous food product are affected by heating may be determined by testing the performance of the product under conditions in which the damage is readily observed. For example, functionality of eggs can be established by determining the quality of food products that depend upon the quality of coagulation of the egg. Such food products may include custards and pie fillings and loaves or croquettes which depend upon the binding of food
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Brumback Brenda G.
Wortman Donna C.
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