DD246249A1 - METHOD FOR IMPROVING THE STERILIZATION OF FOODSTUFFS - Google Patents

Abstract

The invention relates to a method for improving the sterilization of foodstuffs in a sealed container containing starch-containing thickening agents. According to the invention, the starch-containing thickening agents are introduced onto the bottom of the intended container and subsequently impregnated and superimposed with a dietary fat in liquid or molten form. After the addition of the preservative, the sterilization process takes place. Grain-like and / or modified starches or flours are used as starch-containing thickeners. For consumption, a simple stirring of the sterilized container contents and a warming to temperatures between 50 and 100C takes place.

Description

Field of application of the invention

The invention relates to a method for improving the sterilization of food in a sealed container, in which a starch-containing thickening agent is introduced in such a way that it remains in the unswollen grain state at the bottom of the container during the sterilization process and for consumption by simply mixing with the remaining can contents , optionally after further addition of liquid and heating allowed to produce a lump-free thickened product.

Characteristic of the known technical solutions -

Special starch derivatives were developed for thickening in sterile canned food. In order to prevent extensive destruction of the swelling starch grains during the sterilization process (also in conjunction with the action of weakly acidic pH conditions), and the associated viscosity breakdown, generally chemically crosslinked starches, such as distarch phosphates (US-PS 2328537 and US-PS No. 2801 242), Distärkeadipate (US Pat. No. 2,461,139), distarch glycerol (US Pat. No. 2,935,510). The gelatinized starch present in the sterilized product undergoes alterations upon settling to the gel or through retrogradation during long-term storage, thereby losing its binding and thickening properties. Therefore, cross-linked starches are always stabilized by introduction of hydrophilic substituents against formation and retrogradation (acetylation, phosphating, succinylation, hydroxypropylation) (US Pat. No. 4,000,128, CA-PS 789003).

The production costs for such products, provided they meet the hygienic requirements, are relatively high. The degree of modification must be readjusted to practically any product to be sterilized (heating temperature and time, pH, storage conditions). Despite the delayed in comparison to native starches thickening the heat transfer during sterilization is hindered by the forming medium very strong. In particular, in multi-concentrated canned foods, which are products that are to dilute before consumption to a multiple of their volume (weight) with water or aqueous liquids and should show creamy consistency, the amounts of thickener to be used are correspondingly high. The viscosity then increases during sterilization so strong that the heat transfer and thus the sterilization effect can no longer be guaranteed or burning would be expected. Basically, only these chemically substituted special starches are suitable for sterilized preserves, while flours and native starches are out of the question.

Object of the invention

The object of the invention is to introduce starch-containing thickener in sterile canned food on the one hand in a form that prevents the gelatinization during the sterilization process and the associated disadvantages and on the other in the küchenmaß ready to eat preparation in the form of a heating process, optionally after dilution, for desired thickness of the food leads.

Explanation of the essence of the invention

The object of the invention is to produce preservatives containing thickener in such a way that sufficiently large amounts of the thickening agent can be introduced without causing problems due to excessive viscosity, gelation or retrogradation during storage. These preserves should then have the desired thickness in the kitchen-ready preparation (heating) without subsequent addition of thickening agents.

The object is achieved by the starch-containing thickening agent placed on the bottom of the container provided and then impregnated with food fat in liquid or molten form and covered. Thereafter, the preservative is layered on it and sterilized the preserve. Grain-shaped and / or modified starch and flours are used as starch-containing thickeners.

Surprisingly, it has been found that by impregnation and coating of a starch-containing thickening agent with a liquid or melted dietary fat and subsequent addition of the preservative (broth, meat, vegetables ect.) The thickener remains even after the heat sterilization in unswollen form. This results in neither viscosity problems nor the dangers of retrogradation and thus the loss of thickening during storage. It is crucial, however, that after simply stirring the contents of the container, given otherwise after addition of further liquid, and heating to temperatures between 50 and 100 ^° C., the swelling capacity of the thickening agent is achieved and

in the case of the ready-to-cook preparation without further addition to thickener, the desired consistency is achieved. The heating process for kitchen-ready preparation does not represent an additional expense, but would also be mandatory in the case of a traditional or with a special starch thickened product.

The method according to the invention is particularly advantageous when multi-concentrated canned products, i.

Products that are to be diluted for consumption to a multiple with water to be prepared. In this case, the high amount of thickening agent necessary to achieve the desired consistency after dilution can be introduced into the preserve without problems. This would be impossible in the traditional way.

A significant advantage is further that any thickener containing any granular starch can be used and eliminates the need for the use of special in-production special starches for sterilized canned foods.

It is also capable of the type of thickener (flour, cereal or root starch, modified starch) the character

of the product accordingly. ,

Moreover, the amount of fat needed to coat the thickening agent proves to be advantageous in the ready-to-consume preparation since, in conjunction with the swelling starch, it improves the consistency of the sauce or dill.

The invention will be illustrated by the following examples:

embodiments Example 1 . Double concentrated preserves

50 g of rye starch (TS) are placed in a 900 ml can and 30 ml of molten lard are added so that the starch is covered with a layer about 2 mm thick. Then 400 g of stewed goulash meat are added and filled with .300 ml meat broth. After closing the can, it is left in the autoclave at 121 ° C for 70 minutes. After cooling (the next day), the can is opened and the contents are poured into a 2I cooking vessel. The starch located at the bottom of the can is completely in grain form. To the contents of the can, 900 ml of water are added, briefly mixed with a spoon and the product briefly heated to boiling. The resulting Goulaschgericht is characterized by a creamy, viscous sauce that shows no fat heel. After dilution, the starch concentration, based on the liquid, is 4%.

Example 2 Simply concentrated preserves

In the same way as in Example 1, wheat flour, rye flour, potato starch, phosphate-crosslinked potato starch and acetylated rye starch are used in variable concentrations with weights between 10 and 30 g per can, with no dilution in the preparation compared to Example 1.

The contents of the can, after sterilization and storage, are merely stirred and heated. Depending on the type of thickener, the. desired thickness between 55 ° C (acetylated rye starch) and cooking temperature (crosslinked potato starch) without lump formation is observed.

Claims (3)

Invention claim: A method for improving the sterilization of food in a sealed container containing starchy thickener, characterized in that the starch-containing thickener placed on the bottom of the container provided, then impregnated with a dietary fat in liquid or molten form and are covered and then the Preservation is layered on it and the sterilization process takes place. 2. The method according to item 1, characterized in that are used as starch-containing thickening granular and / or modified starch and flours. 3. The method according to item 1 and 2, characterized in that the sterilized container contents by simply stirring, optionally after the addition of further liquid, and heating to temperatures between 50 and 100 ° Cin the   ready to eat form is brought.