Process for preparing a heat-treated vegetable and/or meat matter

Patent metadata

Field	Value
Publication number	US-12564205-B2
Application number	US-202017762438-A
Country	US
Kind code	B2
Filing date	Sep 14, 2020
Priority date	Oct 2, 2019
Publication date	Mar 3, 2026
Grant date	Mar 3, 2026

Abstract

The invention provides process for preparing a heat-treated intermediate vegetable and/or meat matter preparation.

First claim

The invention claimed is:

1 . A process for preparing a heat-treated intermediate vegetable and/or meat matter preparation comprising the steps of:
a) providing comminuted vegetable and/or meat matter, b) admixing 0 to 100 parts by weight of a liquid phase to 100 parts of weight of the comminuted vegetable and/or meat matter of step a), c) subjecting the comminuted vegetable and/or meat matter of step b) to a single heating step having three consecutive phases:
i) Heating the comminuted vegetable and/or meat matter in a Heat Up Phase from 25° C. to 95% of a Holding Temperature, whereby the Holding Temperature is from 135° C. to 180° C., in a Heat Up Time of less than 20 minutes and at least 2 minutes;
ii) Holding the comminuted vegetable and/or meat matter during a Holding Phase for a Holding Time at the Holding Temperature, whereby the Holding phase corresponds to the Holding time and starts when the comminuted vegetable and/or meat matter reaches a temperature of 95% of the Holding Temperature according to step (i), during the Holding phase the comminuted vegetable and/or meat matter at from step (i) is heated from 95% of the Holding Temperature up to the Holding Temperature and whereby thereafter the temperature is decreased again to 95% of the Holding Temperature, and whereby the Holding Time is from 10 seconds to 7 minutes, whereby a pressure during the Holding phase is corresponding to 0.36 to 1.0 MPa gauge and a level of oxygen is at atmospheric oxygen levels,
iii) cooling the comminuted vegetable and/or meat matter after the Holding phase to a Filling Temperature of less than 90° C. in a Cooling Time of less than 20 minutes, to form the heat-treated intermediate vegetable and/or meat matter preparation,
d) optionally, providing the heat-treated intermediate vegetable and/or meat matter preparation at a Filling Temperature, at atmospheric pressure, to prepare a food product; e) optionally, filling the heat-treated intermediate vegetable and/or meat matter preparation into a container at the Filling Temperature, at atmospheric pressure; and wherein in step c) the vegetable and/or meat matter is heated in a tube having a hydraulic diameter of from 0.1 to 10 cm.

2 . The process according to claim 1 whereby step b) comprises admixing 0 to 50 parts by weight of a liquid phase to 100 parts of weight of said comminuted vegetable and/or meat matter.

3 . The process according to claim 1 wherein the vegetable and/or meat matter is heated in a batch or continuous process.

4 . The process according to claim 1 , wherein the vegetable and/or meat matter is heated using ohmic heating, steam injection heating thermal conductive and/or convective heating.

5 . The process according to claim 1 , wherein the comminuted vegetable and/or meat matter is heated in a tube-in-tube-in-tube heat exchanger, a tubular heat exchanger or a scraped surface heat-exchanger.

6 . The process according to any one of the preceding claims , wherein the vegetable is selected from the group consisting of carrot, pepper, sweet potato, celeriac, celery, potato, parsnip, pumpkin, courgette, aubergine, mushrooms (fungi), and mixtures thereof.

7 . The process according to claim 1 wherein the meat matter is selected from the group consisting of chicken, beef, pork, turkey, lamb, fish and mixtures thereof.

8 . The process according to claim 1 wherein at least 50% of the vegetable and/or meat matter is retained by a sieve having a mesh size of 0.1 mm.

9 . The process according to claim 1 , wherein the heat-treated intermediate vegetable and/or meat matter preparation has a chemical change (C**) of more than 1, wherein the chemical change C** is calculated according to C**=10{circumflex over ( )}((T−T ref )/Z)×(t/60), wherein T ref corresponds to a reference temperature of 150° C., T corresponds to the Holding Temperature in ° C., t corresponds to the Holding Time in seconds, and Z corresponds to 22.5° C.

10 . The process of claim 1 , wherein in the single heating step of step (c) the comminuted vegetable and/or meat matter is heated through ohmic or microwave heating.

Assignees

• Conopco Inc

Inventors

• Hoogland Hans
• Balasa Ana

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L19/10

  of tuberous or like starch containing root crops · CPC title

• A23L5/15

  using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat · CPC title

• A23L13/20

  from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L13/60) · CPC title

• A23L5/13

  using water or steam · CPC title