Verfahren zur Herstellung von Nahrungsmittelkonserven stärkehaltiger Nahrungsmittel

1,168,711. Sterilising food. UNILEVER Ltd. 17 April, 1967 [19 April, 1966], No. 17478/67. Heading A2D. A process of preparing a sterilised food product having a hydrated starchy product in the form of separate grains or strands as the only or main ingredient comprising filling containers with the starchy product in a substantially non-hydrated state with other ingredients, if used, and with a quantity of water just sufficient to substantially completely hydrate the starchy product when cooked, thereby leaving a head space in each container permitting substantial mixing of its contents, sealing the containers, agitating the filled and sealed containers under heating conditions until the sterilisation temperature has been substantially reached so that adequate mixing is effected in the containers and the desired sterilisation temperature is reached throughout the containers before the liquidity of the contents of the containers is lost by the complete hydration of the starchy product. The container is preferably agitated during all steps (e.g. cooling) subsequent to the contents reaching the sterilisation temperature. The container may be agitated by rolling it, rotating it end over end, or causing it to move in a circular path while confined within a rotating enclosure. The starch-containing material may be immersed in hot oil (e.g. groundnut oil) prior to being introduced into the containers. The starch-containing material may be rice, barley or wheat grains, macaroni, spaghetti or noodles. The food product introduced into the container may comprise in addition to the starch-containing material, pieces of meat or fish, onion, spices, fat and tomato sauce.