Thermally inhibited flours for improved retort efficiency

Patent metadata

Field	Value
Publication number	US-9717269-B2
Application number	US-201514674326-A
Country	US
Kind code	B2
Filing date	Mar 31, 2015
Priority date	Mar 25, 2013
Publication date	Aug 1, 2017
Grant date	Aug 1, 2017

Abstract

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 F 0 value of at least 10.

First claim

The invention claimed is:

1. A process of making a retorted food product to increase the retort efficiency comprising:
a portion of a base flour that has not been thermally inhibited;
a portion of the base flour that is thermally inhibited;
a) substituting between about 25% and about 75% by weight of the portion of the base flour that has not been thermally inhibited with the portion of the portion of base flour that is thermally inhibited in a food product;
wherein the food product comprises:
a) at least 5 wt% less of the portion of the base flour that is thermally inhibited than the portion of the base flour that is not thermally inhibited;
b) retorting the food product for a time of from between about 15 minutes to about 80 minutes to make a retorted food product having a F 0 value of at least 10 and a viscosity of a retorted test food product, thereby increasing the efficiency of the retort process; and
said retorted test food product comprise:
the base flour; and
no thermally inhibited flour.

2. The process of claim 1 , wherein the amount of the portion of the base flour that is thermally inhibited flour used in the retorted food product is at least 10%, by weight, less than the amount of the portion of the base flour that has not been thermally inhibited.

3. The process of claim 2 , wherein the amount of the portion of the base flour that is thermally inhibited flour used in the retorted food product is at least 15%, by weight less, than the amount of the portion of the base flour that has not been thermally inhibited.

4. The process of claim 1 , wherein the food product is retorted from between about 50 minutes to about 70 minutes.

5. The process of claim 1 , wherein the thermally inhibited flour comprises from about 0.1 wt% to about 20 wt% of the total weight of the retorted food product.

6. The process of claim 5 , wherein the thermally inhibited flour comprises from about 5% wt% to about 7% wt% of the total weight of the retorted food product.

7. The process of claim 1 , wherein the retorting time of the retorted food product is at least 20% less than the time required to achieve the F 0 value of at least 10 and the viscosity of the retorted test food product.

8. The process of claim 7 , wherein the retorting time of the retorted food product is at least 30% less than the time required to achieve the F 0 value of at least 10 and the viscosity of the retorted test food product.

9. The process of claim 1 wherein the substituting of the portion of the base flour that has not been thermally inhibited with the portion of the base flour that is thermally inhibited, in a food product, is between about 40% and about 60%, by weight.

Assignees

• Drew Leslie
• Dar Yadunandan L
• Corn Products Dev Inc

Inventors

• Drew Leslie
• Dar Yadunandan L

Classifications

• A23L29/225 Primary

  Farinaceous thickening agents other than isolated starch or derivatives · CPC title

• A23L29/212

  Starch; Modified starch; Starch derivatives, e.g. esters or ethers (containing starch hydrolysates, e.g. dextrin, A23L29/30) · CPC title

• A23L23/00

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

• A23V2002/00

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

• A23L7/198

  Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts · CPC title