25-09-2014 дата публикации
Номер: US20140287131A1
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 Fvalue of at least 10. 1. 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 Fvalue of at least 10.2. The process of claim 1 , wherein the time is from about 50 minutes to about 70 minutes.3. 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.4. The process of claim 3 , wherein the thermally inhibited flour comprises from about 5% (wt/wt) to about 7% (wt/wt) of the total weight of the retorted food product.5. The process of claim 1 , wherein the time to achieve a Fvalue of at least 10 is at least 10% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.6. The process of claim 5 , wherein the time to achieve a Fvalue of at least 10 is at least 20% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.7. The process of claim 6 , wherein the time to achieve a Fvalue of at least 10 is at least 30% less than the time to achieve a Fvalue of at least 10 with a flour which was not thermally inhibited.8. The process of claim 1 , wherein the thermally inhibited flour comprises from about 10 wt % to about 100 wt % of the starch and/or flour in the food product.9. The process of claim 8 , wherein the thermally inhibited flour is the only starch or flour in the food product.10. The process of claim 1 , wherein the thermally inhibited flour has replaced an equivalent amount of the same flour which was not thermally inhibited on a 1:1 wt/wt basis in the retorted food product.11. The process of claim 1 , wherein the retorted food product is soup claim 1 , sauce claim 1 , gravy claim 1 , or beverage.12. A process ...
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