Fiber particle size reduction in fiber-containing food slurries

Patent metadata

Field	Value
Publication number	US-8962056-B2
Application number	US-201013580447-A
Country	US
Kind code	B2
Filing date	Feb 26, 2010
Priority date	Feb 26, 2010
Publication date	Feb 24, 2015
Grant date	Feb 24, 2015

Abstract

Techniques are described to increase product viscosity in fiber-containing food slurries having a given amount of food solids. The techniques employ one or more PSR operations as the last unit operation prior to filling to reduce particle size within the food slurry and increase product viscosity. In one or more implementations, the PSR operation may comprise an aseptic cold PSR operation such as aseptic cold homogenization. In embodiments, the PSR operation may further be controlled to reduce variability in the viscosity of the finished product.

First claim

What is claimed is:

1. A process for manufacturing a tomato-based food slurry, the process comprising:
receiving a tomato-based food slurry having a ratio of food fiber to soluble solids of from about 0.05 to about 2;
deaerating the tomato-based food slurry;
after deaerating the tomato-based food slurry, hot homogenizing the tomato-based food slurry under pressure;
after hot homogenizing the tomato-based food slurry, pasteurizing the tomato-based food slurry by heating the tomato-based food slurry to a temperature of about 150° F. to about 300° F.;
after pasteurizing the tomato-based food slurry, cooling the tomato-based food slurry;
after cooling the tomato-based food slurry, cold homogenizing the tomato-based food slurry under pressure and at a temperature of about 35° F. to about 130 ° F.; and
filling the tomato-based food slurry into a container.

2. The process of claim 1 , wherein hot homogenizing includes homogenizing under pressure from about 500 psig to about 95,000 psig.

3. The process of claim 1 , wherein hot homogenizing includes homogenizing under pressure from about 500 psig to about 5,000 psig.

4. The process of claim 1 , wherein hot homogenizing includes homogenizing under pressure of about 3,000 psig.

5. The process of claim 1 , wherein pasteurizing includes a hold period of at least about 10 minutes.

6. The process of claim 1 , wherein cooling the tomato-based food slurry includes cooling the tomato-based food slurry to a temperature of about 35° F. to about 130° F.

7. The process of claim 1 , wherein cooling the tomato-based food slurry includes cooling the tomato-based food slurry to a temperature of about 100° F.

8. The process of claim 1 , wherein cold homogenizing includes homogenizing under pressure from about 3,000 psig to about 3,600 psig.

9. The process of claim 1 , wherein the cold homogenization of the tomato-based food slurry is aseptic cold homogenization.

10. The process of claim 1 , wherein after cold homogenizing the tomato-based food slurry, the tomato-based food slurry is pumped via a high shear pump to increase viscosity of the tomato based food slurry prior to filling.

11. A process for manufacturing a tomato-based food slurry, the process comprising: hot homogenizing a tomato based food slurry under pressure and at a temperature from about 150° F. to about 200° F.; pasteurizing the tomato-based food slurry by heating the tomato-based food slurry to a temperature of about 150° F. to about 300° F., the tomato-based food slurry having a ratio of food fiber to soluble solids of from about 0.05 to about 2; after pasteurizing the tomato-based food slurry, cooling the tomato-based food slurry; after cooling the tomato-based food slurry, cold homogenizing the tomato-based food slurry under pressure and at a temperature of about 35° F. to about 130° F.; and filling the tomato-based food slurry into a container.

12. The process of claim 11 , wherein cooling the tomato-based food slurry includes cooling the tomato-based food slurry to a temperature of about 35° F. to about 130° F.

13. The process of claim 11 , wherein cold homogenizing includes homogenizing under pressure from about 3,000 psig to about 15,000 psig.

14. The process of claim 11 , further comprising pumping the tomato-based food slurry in a filling line after cold homogenizing and before filling into the containers, wherein the filling line is less than about 100 feet.

15. A process for manufacturing a tomato-based food slurry, the process comprising:
receiving a tomato-based food slurry having a ratio of food fiber to soluble solids of from about 0.05 to about 2;
hot homogenizing the tomato-based food slurry under pressure and at a temperature from about 150° F. to about 200° F.;
after hot homogenizing the tomato-based food slurry, pasteurizing the tomato-based food slurry by heating the tomato-based food slurry to a temperature of about 150° F. to about 300° F.;
after pasteurizing the tomato-based food slurry, cooling the tomato-based food slurry;
after cooling the tomato-based food slurry, cold homogenizing the tomato-based food slurry under pressure and at a temperature of about 35° F. to about 130° F.;
after cold homogenizing the tomato-based food slurry, measuring the viscosity of the tomato-based food slurry with an inline viscosity meter to determine whether the viscosity of the tomato-based food slurry is within a range of a predetermined viscosity;
after measuring the viscosity of the tomato-based food slurry with the inline viscosity meter, adjusting the pressure for cold homogenization to maintain the viscosity of the tomato-based food slurry within the range of the predetermined viscosity; and
after measuring the viscosity of the tomato-based food slurry with the inline viscosity meter, filling the tomato-based food slurry into a container.

16. The process of claim 15 , wherein the inline viscosity meter includes at least one of an inline Bostwick meter or an inline viscometer.

17. The process of claim 15 , wherein adjusting the pressure for cold homogenization to maintain the viscosity of the tomato-based food slurry within the range of the predetermined viscosity includes adjusting the pressure for cold homogenization under control of an electronic controller implementing an algorithm to maintain the viscosity of the tomato-based food slurry within the range of the predetermined viscosity.

18. The process of claim 17 , wherein the algorithm correlates viscosity of the tomato-based food slurry following cold homogenization with tomato-based food slurry homogenization pressure.

19. The process of claim 1 , further including automatically adjusting a pressure of the cold homogenizing step according to a feedback control loop.

Assignees

• Succar Jorge K
• Costales Jerry J
• Khatib Khaled
• Mancuso Jennifer R
• Conagra Foods Rdm Inc

Inventors

• Succar Jorge K
• Costales Jerry J
• Khatib Khaled
• Mancuso Jennifer R

Classifications

• A23L33/21

  Addition of substantially indigestible substances, e.g. dietary fibres · CPC title

• A23L19/09

  Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks (A23L19/01, A23L19/10, A23L27/63 and A23L21/00 take precedence) · CPC title

• A23L23/00

  Soups; Sauces (soya sauce A23L27/50; salad dressings, mayonnaise or ketchup A23L27/60); Preparation or treatment thereof · CPC title

• A23L2/02 Primary

  containing fruit or vegetable juices · CPC title

• A23L27/63

  Ketchup · CPC title