THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

THERMALLY INHIBITED FLOURS FOR IMPROVED RETORT EFFICIENCY

The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fo value of at least 10. L'invention concerne un procédé consistant à stériliser en autoclave un produit alimentaire co...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: DAR, YADUNANDAN L, DREW, LESLIE
Format: Patent
Sprache:eng ; fre
Schlagworte:
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a Fo value of at least 10. L'invention concerne un procédé consistant à stériliser en autoclave un produit alimentaire comprenant de la farine inhibée thermiquement pendant une durée denviron 15 minutes à environ 80 minutes pour atteindre une valeur Fo dau moins 10.