GB2249467A - Process for pasteurizing or sterilizing an aqueous composition - Google Patents

Process for pasteurizing or sterilizing an aqueous composition Download PDF

Info

Publication number
GB2249467A
GB2249467A GB9024319A GB9024319A GB2249467A GB 2249467 A GB2249467 A GB 2249467A GB 9024319 A GB9024319 A GB 9024319A GB 9024319 A GB9024319 A GB 9024319A GB 2249467 A GB2249467 A GB 2249467A
Authority
GB
United Kingdom
Prior art keywords
composition
cellulose ether
methyl cellulose
percent
temperature
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
GB9024319A
Other versions
GB9024319D0 (en
Inventor
Thierry Michel Schwitzguebel
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Dow Europe GmbH
Original Assignee
Dow Europe GmbH
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Dow Europe GmbH filed Critical Dow Europe GmbH
Priority to GB9024319A priority Critical patent/GB2249467A/en
Publication of GB9024319D0 publication Critical patent/GB9024319D0/en
Publication of GB2249467A publication Critical patent/GB2249467A/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A23L3/14—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus with packages moving on the spot

Abstract

A liquid aqueous composition is pasteurized or sterilized. A methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent or a hydroxypropyl methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent and a hydroxypropoxyl substitution of from 0.3 to 37 percent or a mixture of said cellulose others is added to the liquid composition. The cellulose ether is only added to the liquid composition at a temperature above the hydration temperature of said cellulose ether and the composition is then pasteurized or sterilized. The composition may be a source.

Description

Process for pasteurizing or sterilizing a liquid aqueous composition Background of the Invention The present invention relates to a process for pasteurizing or sterilizing a liquid aqueous composition. Pasteurization or sterilization of liquid aqueous compositions, for example flowable food products such as sauces or creams is well known. These compositions typically contain starch such as flour or other thickening agents which swell upon heating the composition and provide the liquid composition with a higher viscosity after the pasteurization or sterilization than prior to it. The viscosity of the composition typically remains at a high level during and after the pasteurization or sterilization process.This property of starch and other thickening agents is very useful in the food industry because it allows to increase the viscosity of liquid food compositions such as sauces, gravies, syrups, soups and creams. However, the same property of starch and similar thickening agents is disadvantageous during the pasteurization or sterilization of liquid compositions. Typically, the composition is put in pasteurization or sterilization equipment, such as cans or other containers, and the composition is pasteurized or sterilized by heating the container while the aqueous composition is agitated, either directly or indirectly by agitating the container, in order to evenly heat the aqueous composition.However, as soon as the temperature of the composition is high enough to swell the starch, the viscosity of the liquid composition increases, the composition is less flowable and the heat transfer in the agitated aqueous composition is decreased.
Accordingly, either a longer pasteurization or longer sterilization period is necessary to guarantee an even heat distribution throughout the entire composition or the composition is unevenly pasteurized or sterilized.
All of this usually has a negative influence on the quality of the resulting product.
Therefore, it would be desirable to provide a new process for pasteurizing or sterilizing a liquid aqueous composition wherein the heat transfer in the liquid composition is improved compared to the heat transfer in known processes of pasteurizing or sterilizing conventional starch based compositions.
It is to be understood that the heat transfer and the time periods required for evenly heating and thereafter cooling the agitated aqueous composition in a new and known process should only be compared when taking the viscosities of the resulting products after pasteurization or sterilization into account.It would be particularly desirable to provide a new pasteurization or sterilization process a) in which pasteurized or sterilized aqueous compositions are obtained which have viscosities being about the same as or higher than those of conventional starch based pasteurized or sterilized compositions and in which the time period to heat and/or cool the composition to the desired temperature is lower or b) in which aqueous compositions are obtained which have a considerably higher viscosity after the pasteurization or sterilization than conventional, starch based compositions and in which the time period to heat and/or cool the composition is about the same as or lower than for conventional starch based compositions.
Summary of the Invention Accordingly, the present invention relates to a process for pasteurizing or sterilizing a liquid aqueous composition, which process is characterized in that a) a methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent or b) a hydroxypropyl methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent and a hydroxypropoxyl substitution of from 0.3 to 37 percent or c) a mixture of cellulose ethers is added to the liquid composition after the temperature of the liquid composition has been raised above the hydration temperature of said cellulose ether and the liquid composition is then pasteurized or sterilized.
It is essential that the above-mentioned cellulose ethers are only added to the liquid composition after its temperature has been raised above the hydration temperature of the cellulose ethers, as will be explained further below. In this case, the viscosity of the liquid composition is not substantially influenced during heating to the pasteurization or sterilization temperature by the addition of the cellulose ether. The liquid aqueous composition can easily be pasteurised or sterilized in a closed container and its viscosity is only substantially increased after having decreased its temperature below the hydration temperature of the cellulose ether By "liquid composition" is meant a composition which is flowable at the pasteurization or sterilization temperature.
Summarv of the Drawings Figures 1 to 6 illustrate the temperature rise versus time in various retorting processes of the present invention compared to known retorting processes.
Detailed DescriDtion of the Invention Useful methyl cellulose ethers have a methoxyl substitution of at least 10, preferably at least 20 and most preferably at least 25 percent and up to 37, preferably up to 35 and most preferably up to 33 percent. The methoxyl substitution has been measured and calculated according to ASTM D 3876. The methyl cellulose ether preferably has a molecular weight of from 10,000 to 500,000, more preferably from 20,000 to 400,000. The molecular weight of the methyl cellulose ether can be expressed as the viscosity of the solution thereof in a solvent therefor. Unless otherwise mentioned, the molecular weight of the methyl cellulose ether is given herein as viscosity of a 2 weight percent solution of the methyl cellulose ether in water, measured according to ASTM D 1347.The viscosity of the methyl cellulose ether generally is from 3 mPa.s to 300,000 mPa.s, preferably from 5 to 20,000 mPa.s, more preferably from 15 to 4,000 mPa.s.
Useful hydroxypropyl methyl cellulose ethers have a methoxyl substitution of at least 10, preferably at least 15 and most preferably at least 19 percent and up to 37, preferably up to 35 and most preferably up to 30 percent and a hydroxypropyl substitution of at least 0.3, preferably at least 1 and most preferably at least 3 percent and up to 37, preferably up to 25 and most preferably up to 12 percent. The methoxyl and hydroxypropyl substitutions have been measured and calculated according to ASTM-D 1347-72 and ASTM D 236372, respectively. All the percentages of substitution are by weight of the finally substituted material. The hydroxypropyl methyl cellulose ether preferably has a number average molecular weight of from 10,000 to 400,000, more preferably from 13,000 to 200,000. The number average molecular weight (Mn) can be determined by osmotic pressure determinations. Unless otherwise mentioned, the molecular weight of the hydroxypropyl methyl cellulose ether is given here as the viscosity of a 2 weight percent solution of the hydroxypropyl methyl cellulose in water as measured according to ASTM 2363.
The viscosity generally is from 3 mPa.s to 300,000 mPa.s, preferably from 15 to 100,000 mPa.s, more preferably from 100 to 10,000 mPa.s.
Most preferably the methyl and hydroxypropyl methyl cellulose ethers are used which have been approved as food additives and which are described in the "Official Journal of the European Communities" August 14, 1978, L223-20 (E 461-Methyl Cellulose) and L223-21 (E 464 Hydroxypropyl Methyl Cellulose). Mixtures of different methyl cellulose ethers or of different hydroxypropyl methyl cellulose ethers or mixtures of methyl cellulose and hydroxypropyl methyl cellulose ethers are also useful.
The above-mentioned methyl cellulose and hydroxypropyl methyl cellulose ethers are well known in the art and may be prepared by known methods. Generally, first cellulose is reacted with an aqueous alkali hydroxide.
The alkali cellulose may be reacted with methyl chloride and propylene oxide for producing a hydroxypropyl methyl cellulose ether or with methyl chloride alone for producing a methyl cellulose ether. The produced cellulose ether can be extracted, dried and ground.
One or more of the above mentioned cellulose ethers are added to a liquid aqueous composition as described below. The cellulose ether is generally added in dry form to the liquid composition. The cellulose ether can be added in the undiluted form or it can be blended with any of the dry components listed further below which are useful for producing the liquid aqueous composition, such as thickening agents containing starch, proteincontaining ingredients, sweeteners or other food additives. Alternatively, the cellulose ether can be dispersed in a liquid system which is not a solvent for the methyl cellulose or hydroxypropyl methyl cellulose ether, such as an oil or fat which is liquid at room temperature, and added as a dispersion to the liquid aqueous composition.
As mentioned above, the methyl cellulose ether and/or hydroxypropyl methyl cellulose ether must be added to the aqueous composition at a temperature which is higher than the hydration temperature of said cellulose ether.
If the cellulose ether was added to an aqueous composition below this temperature, the methyl cellulose or hydroxypropyl methyl cellulose ether would undergo a hydration reaction resulting in a viscosity increase of the aqueous composition. By "hydration" is meant the "dissolution" of the cellulose ether. Below the hydration temperature the polymeric cellulose ether is not truly dissolved in the aqueous medium but swells.
The hydration temperature of the cellulose ether depends upon various factors such as the specific type of methyl cellulose or hydroxypropyl methyl cellulose ether and on the other components of the liquid composition.
Generally, the hydration temperature is below 350C but above room temperature, i.e. usually above 200C. When using a blend of the above-mentioned cellulose ethers, it is advantageous to add such a blend to the aqueous composition at a temperature which is above the hydration temperatures of all cellulose ethers in the blend. Generally, the methyl cellulose or hydroxypropyl methyl cellulose ether or a blend thereof is added to the liquid aqueous composition at a temperature of at least 350C, preferably at least 450C and most preferably at a temperature of from 55 to 700C.
From WO 88/06847 a food thickening composition comprising a blend of a starch and a methyl cellulose ether is known. According to the teaching of WO 88/06847 a food product is thickened with a methyl cellulose ether by adding the methyl cellulose ether to the food product at a temperature ranging from 15 to 250C. The viscosity of the thickened food product is substantially maintained or increased when the food product is heated to a temperature ranging from 40 to 1000C. However, the teaching of WO 88/06847 neither solves nor even addresses the problems of heating highly viscous aqueous compositions.
The amount of the methyl cellulose ether or hydroxypropyl methyl cellulose ether which is advantageously added to the liquid aqueous composition depends upon various parameters, such as the desired viscosity of the aqueous composition after the pasteurization or sterilization process and on the amount of other binders or thickening agents which are optionally present in the aqueous composition.
Preferably from 0.02 to 4 percent, more preferably from 0.10 to 1.0 percent of methyl cellulose or hydroxypropyl methyl cellulose ether is added, based on the total weight of the aqueous composition. If a methyl cellulose ether and a hydroxypropyl methyl cellulose ether is added, the total amount of the cellulose ether is preferably within the stated range. By "aqueous composition" is meant a composition which contains a substantial amount of water molecules. The term "aqueous composition" as defined herein includes, among others, milk, cream and other food or non-food products which contain a substantial amount of water. By a "substantial amount to is meant that at least 50 mol percent, preferably at least 80 mol percent, of the composition consists of water molecules.
The present invention is particularly useful for pasteurizing or sterilizing liquid aqueous food compositions. The composition may contain known food binders or thickening agents containing starch in either its native or modified form, such as flour, rice, starch, potato starch, wheat starch, cornstarch, manioc starch or pre-gelatinized starch; or protein containing ingredients such as milk powder or egg powder; sweetening agents, such as sugar, polysaccharides, glucose or vanilla sugar, fats and/or oils and/or other food additives such as carboxymethyl cellulose, xanthan, galactomannans, vegetable gums, alginates, carrageenans, pectins and/or food approved emulsifiers, for example lecithins, sorbitan monostearate or mono- or diglycerides of fatty acids.Further useful components of the aqueous composition are food flavoring agents, such as vegetables, fruit, meat, fish or extracts thereof such as tomato extract.
It has been found that the above-mentioned methyl cellulose and hydroxypropyl methyl cellulose ethers have unique properties. They do not swell in water or a water based liquid if they are added at a temperature above the hydration temperature of the cellulose ether.
When adding such a cellulose ether to an aqueous composition at a temperature above its hydration temperature, the viscosity of the liquid composition is not substantially increased due to this addition. The liquid aqueous composition can easily be pasteurized or sterilized. The viscosity of the composition is increased after the pasteurization or sterilization process when the temperature of the aqueous composition is allowed to drop below the hydration temperature of the cellulose ether. Upon cooling the aqueous composition, the cellulose ether is hydrated and the desired viscosity increase is achieved. The hydration temperature of the cellulose ether usually is above room temperature.Accordingly, the pasteurized or sterilized composition has an increased viscosity at room temperature which is desired for many canned products, for example for food products such as cold sauces, syrups or creams. When the aqueous composition is reheated to a temperature above said hydration temperature, the hydrated methyl cellulose or hydroxypropyl methyl cellulose ether does not precipitate from the aqueous composition. The viscosity of the reheated aqueous composition remains high. In some cases, as stated in WO 88/06847, upon reheating the aqueous composition containing the hydrated cellulose ether, the methyl cellulose or hydroxypropyl methyl cellulose ether gels which results in an even further viscosity increase of the aqueous composition.
Accordingly, the increased viscosity of the pasteurized or sterilized aqueous composition is maintained or increased when the aqueous composition, such as a soup or sauce, is heated later to the serving temperature.
By the addition of the methyl cellulose or hydroxypropyl methyl cellulose ether the amount of starch products, such as flour or cornstarch, or other thickening agents showing a similar swelling behavior as starch can be drastically reduced or even entirely eliminated while the end product still has the desired viscosity. By eliminating or reducing the amount of starch or similar thickening agents, the thickening effect of the starch during the pasteurization or sterilization process is reduced and, accordingly, the heat flow during the pasteurization or sterilization process is improved resulting in a shorter heating and/or cooling period and/or a more evenly retorted composition.The optimum reduction of the starch containing ingredient depends on various factors such as the amount of the cellulose ether which is added to the composition and the desired viscosity and can be evaluated by a standard test series.
After having blended all components of the liquid aqueous composition, the composition is placed in a container, such as a can, or in an apparatus like a heat exchanger which is known for continuous processing and is pasteurized or sterilized in a known manner, for example by heating the composition to a temperature and during a time period which is useful for obtaining sufficient pasteurization or sterilization of the composition. Typically, the aqueous composition is heated to at least 700C, preferably at least 800C and more preferably at least 1O00C. The liquid aqueous composition may be agitated in a known way in known pasteurization or sterilization equipment. The pasteurized or sterilized product may then be filled in containers, such as cans, and the containers are closed.
Alternatively, the liquid aqueous composition containing the cellulose ether may first be filled in a container such as a can which is then closed and heated. During the heating process, the container comprising the liquid composition is preferably agitated, for example by rotating the container about one of its axEs or by shaking the container. Sterilization or pasteurization processes wherein the containers are agitated are generally known.
The liquid aqueous composition having a relatively low viscosity is flowable in the container and mixing of the aqueous composition takes place when agitating the aqueous composition or the container. Accordingly, the heat, which is for example applied to the outside of the container can be evenly distributed over all parts of the aqueous composition.
After having completed the pasteurization or sterilization process, the aqueous composition is cooled or allowed to cool down to ambient temperature or less whereby the viscosity of the liquid composition increases due to the presence of the methyl cellulose or hydroxypropyl methyl cellulose ether. Preferably, the aqueous composition is quickly cooled in order to retain a high quality of the components of the aqueous composition. The desired viscosity increase of the aqueous composition after pasteurization or sterilization is obtained without facing the difficulties of pasteurizing or sterilizing an aqueous composition having such a high viscosity.Due to the presence of the cellulose ether, the aqueous composition has a relatively low viscosity before and during the pasteurization or sterilization process, has a higher viscosity after the composition has been cooled and this high viscosity is maintained or even increased if the composition is reheated for serving. Corresponding known compositions, which do not contain a methyl cellulose or hydroxypropyl methyl cellulose ether but a corresponding amount of starch or a similar thickening agent to provide the desired thickening effect after pasteurization or sterilization, have a relatively low viscosity prior to pasteurization or sterilization and an increased viscosity during and after pasteurization or sterilization.
The present invention is further illustrated by the following examples which should not be construed to limit the scope of the invention. Unless otherwise mentioned, all parts and percentages are by weight.
Compositions 1 to 4 Four compositions for white sauces were prepared. The four compositions contained a methyl cellulose ether.
The behavior of these compositions during the retorting process was compared with the behavior of a reference composition which only contained flour and starch but no cellulose ether (comparative composition A). The compositions of the white sauces 1 to 4 and of comparative composition A are listed in Table 1 below.
When preparing compositions 1 and 3, all ingredients listed in Table 1 except the methyl cellulose ether were heated to 950C and held at this temperature for 4 minutes. The blend was then cooled to 650C and the undiluted methyl cellulose ether was added at this temperature. The white sauce composition was maintained at this temperature while 425 grams of the composition was filled into a can of the corresponding size (1/2 size can) and the can was sealed. The sealed can was heated in a autoclave in water having a temperature of 1210C at a pressure of 1.1 bar. The can was agitated by end over end rotation at 15 rpm. The can temperature was measured with a thermocouple. The temperatures of the white sauce compositions were measured with a thermocouple located in the geometric center of the can.
When preparing compositions 2 and 4, the same procedure was applied as for compositions 1 and 3 except the methyl cellulose ether was added at 550C.
Examples 1 - 4 In Example 1 two cans were filled with composition 1 and two cans were filled with comparative composition A as described above. The temperatures of the can, of the two samples of composition 1 and of the two samples of comparative composition A were recorded over a time period of at least 40 minutes.
Example 3 was made accordingly, however, two cans were filled with composition 3.
In Example 2 the procedure of Example 1 was repeated, however, the methyl cellulose ether was added to the aqueous composition at a temperature of 550C (instead of at 650C).
In Example 4 the procedure of Example 3 was repeated, however, the methyl cellulose ether was added at 550C (instead of at 650C).
Table 1
Comparative Percent comp. comp. A comp.1 comp.2 comp.3 comp.4 Flour 2.5 1.8 1.8 1.8 1.8 Starch, Nat'l 465 1.0 0.6 0.6 0.6 0.6 Margarine 3.0 3.0 3.0 3.0 3.0 Butter 2.0 2.0 2.0 2.0 2.0 Skim milk powder 5.0 5.0 5.0 5.0 5.0 Salt 0.7 0.7 0.7 0.7 0.7 Celluloe ether 1 -- 0.4 0.4 # Cellulose ether 2 2) -- -- -- 0.7 0.7 Water 85.8 86.5 86.5 86.2 86.2 Viscosity (mPa.s) 1110 4000 4400 960 1420 after retorting 3) 1) Methyl Cellulose ether having a methoxyl substitution of 29-30 percent and a viscosity of 400 mPa.s.
2) Methyl Cellulose ether having a methoxyl substitution of 29-30 percent and a viscosity of 15 mPa.s.
3) Measured with a Brookfield rotoviscosimeter at 50 rpm and 650C.
Figures 1 and 2 illustrate the heat penetration curves measured in Examples 1 and 3. The heat penetration curves are an indication of the sterilization efficiency. Figures 1 and 2 illustrate that an aqueous composition wherein a portion of the starch and/or flour is replaced by a methyl cellulose ether reaches the desired pasteurization or sterilization temperature much quicker than standard compositions containing only flour and/or starch as thickening agents. Figures 1 and 2 also illustrate that an aqueous composition wherein a portion of the starch and/or flour is replaced by a methyl cellulose ether is cooled off more quickly than standard compositions containing only flour and/or starch as thickening agents when the same external cooling is applied. The viscosities of compositions 1 and 3 after retorting are comparable to the viscosity of the retorted comparative composition A.Accordingly, the heating and cooling in the process of the present invention is more efficient than in a known retorting process which results in a better retention of the product quality.
In the art of food retorting, the pasteurization/ sterilization efficiency is indicated by an Fo value (sterilization process equivalent time). The F0 value is an indication of the killing factor for microorganisms. For different food products different Fo values must be reached.
In Examples 2 and 4 the time in minutes to reach a certain F0 value was measured for the compositions 2 and 4 and compared with the time required for the comparative composition A. The results are listed in Table 2.
Table 2 Ex. Composition Time in Min. to reach the following Fo Values *) 1 2.5 5 7.5 10 12.5 2 Comp. 2 13/15 19/20 23/24 27/28 30/32 34/35 Comparative Comp. A 25/25 28/29 33/33 35/- 4 Comp. 4 14/16 20/21 25/26 29/29 32/34 35/37 Comparative Comp. A 26.29 29/33 33/37 36/- 40/- *) Rounded to the next full minute. The two figures (X/X) are caused by the filling of two cans with the same sauce composition and individual measurements of each can.
Time 0 min = Start of heating the filled can.
**) FO-value not reached in the chosen retorting period.
The results in Table 2 illustrate that the compositions containing a methyl cellulose ether can be sterilized in a considerably shorter time period than a standard composition only containing a starch-based thickening agent for obtaining the desired viscosity.
Example 5 One can was filled with composition 1 at 650C exactly in the manner described above in paragraph "Compositions 1 to 4".
A comparative composition B was prepared by blending all the ingredients of composition 1 including the methyl cellulose ether at 250C. The weight ratios of the ingredients were the same as in composition 1. The composition B was heated to 950C for 9 minutes and cooled to 550C. The composition B having a temperature of 550C was filled into a 1/2 - size can.
The filled and sealed cans were then treated as described above The time in minutes to reach a certain F0 value was measured for composition 1 and comparative composition B.
Table 3 Time in minutes to reach the following FO-values* 1 2.5 5 7.5 10 12.5 Comp. 1 12 15 20 24 28 31 Comparative Comp. B 19 24 30 34 38 --** * rounded to the next full minute time 0 minutes = start of heating the filled can -=e FO-value not reached in the chosen retorting period The results in Table 3 illustrate that it is essential to add the cellulose ether at an increased temperature, i.e. above the hydration temperature, to the aqueous composition. When adding the cellulose ether at 250C, i.e. below its hydration temperature, to the aqueous composition, the sterilization process equivalent time F0 is considerably longer.
Figure 3 illustrates the heat penetration curve for the can, for composition 1 (designated as "1" in Figure 3) and for comparative composition B (designated as "B" in Figure 3). Figure 3 illustrates that the heat penetration of the aqueous composition is much better when the cellulose ether is added to the aqueous composition above the hydration temperature rather than below the hydration temperature.
Composition 6 - 11 Six compositions for ravioli sauces were prepared. The six compositions contained a hydroxypropyl methyl cellulose ether. The behavior of these compositions during the retorting process was compared with the behavior of two reference compositions which only contained starch but no cellulose ether (comparative compositions C and D). The compositions of the tomato sauces 6 to 11 and of comparative compositions C and D are listed in Table 4 below.
Table 4
Percent Comparative Comparative Composition Comp.C Comp.D 6 7 8 9 10 11 Tomato 15.0 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Concentrate Sugar 5.0 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Salt 0.5 0.5 0.5 0.5 0.5 0.5 0.5 0.5 Sodium 0.4 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Monoglyceride Starch 3.0 2.5 2.0 1.85 1.85 1.48 2.5 2.0 Cellulose Ether 3 - - 0.8 0.8 0.4 0.4 - 1) Cellulose Ether 4 - - - - - - 0.4 0.2 2) Water 76.1 76.6 76.3 76.45 76.85 77.22 76.2 76.9 Viscosity in mPa.s 1340 960 2920 2480 1930 1200 2920 1850 after retorting 3) 1) Hydroxypropyl methyl cellulose ether having a hydroxypropoxyl substitution of 8.5 percent, a methoxyl substitution of 29 percent and a viscosity of 4,000 mPa.s 2) Hydroxypropyl methyl cellulose ether having a hydroxypropoxyl substitution of 8.5 percent, a methoxyl substitution of 29 percent and a viscosity of 10,000 mPa.s 3) Measured with a Brookfield rotoviscosimeter at 50 rpm and 25 C.
When preparing compositions 6 to 11 and comparative compositions C and D, the tomato concentrate and water were heated to 850C. Sugar, salt, the sodium monoglyceride, starch and the cellulose ether (for compositions 6 to 11 only) were added under agitation and the sauce was reheated to 850C. 425 grams of the tomato sauces 6 to 11 were filled into cans of the corresponding size (1/2 - size cans) and the cans were sealed. The cans were then placed in a water bath in order to maintain a temperature of 850C until the retorting process started. The sealed cans were treated in the same manner as described above with regard to compositions 1 to 4.
Examples 6 to 11 In Examples 6 and 10 the time in minutes to reach a certain Fo value was measured for compositions 6 and 10 respectively and compared with the time required for comparative composition C. In Examples 7, 8, 9 and 11 the time in minutes to reach a certain Fo value was measured for compositions 7, 8, 9 and 11 and compared with the time required for comparative composition D.
The results are listed in Table 5.
Table 5 Time in minutes to reach the Fo values * Example Composition 1 2.5 6 6 31/28 34/37 C 30/26 36/38 7 7 33/34 38/40 D 26/27 32/32 8 8 30/27 36/33 D 30/29 35/34 9 9 31/31 36/37 D 33/31 38/36 10 10 29/26 35/32 C 24 30 11 11 . 30 36 D 28/28 32/32 *) Rounded to the next full minute. The two figures (X/X) are caused by the filling of two cans with the same sauce composition and individual measurements of each can.
The results of Table 5 illustrate that compositions 6 to 11 reach a certain Fo value in about the same sterilization period as comparative compositions C and D although compositions 6 to 11 have a much higher viscosity after retorting than compositions C and D.
For example, the viscosities of compositions 6 and 10 are about twice as high as the viscosity of composition C after retorting and the viscosities of the compositions 7, 8 and 11 are also about twice as high as the viscosity of composition D after retorting.
Accordingly, when taking the viscosities into account, the sterilization efficiency of the process of the present invention is considerably higher than the efficiency of sterilizing known, solely starch-based aqueous compositions.
Figures 4, 5 and 6 illustrate the heat penetration curves measured in Examples 6, 9 and 10. Figures 4 to 6 illustrate that the compositions 6, 9 and 10 reach the desired sterilization temperature in about the same time as the standard, comparative compositions C and D containing only starch as a thickening agent although after the retorting process compositions 6, 9 and 10 have a considerably higher viscosity than comparative compositions C and D. Furthermore, Examples 6, 9 and 10 illustrate that the cooling of compositions 6, 9 and 10 is even quicker than of comparative compositions C and D.

Claims (10)

PATENT CLAIMS:
1. A process for pasteurizing or sterilizing a liquid aqueous composition, characterised in that a) a methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent or b) a hydroxypropyl methyl cellulose ether having a methoxyl substitution of from 10 to 37 percent and a hydroxypropoxyl substitution of from 0.3 to 37 percent or c) a mixture of said cellulose ethers is added to the liquid composition after the temperature of the liquid composition has been raised above the hydration temperature of said cellulose ether and the liquid composition is then pasteurized or sterilized.
2. The process of Claim 1 wherein the methyl cellulose ether has a methoxyl substitution of from 20 to 35 percent, preferably from 25 to 33 percent, and a number average molecular weight of from 10,000 to 500,000, preferably from 20,000 to 400,000.
3. The process of Claim 1 or 2 wherein the hydroxypropyl methyl cellulose ether has a methoxyl substitution of from 15 to 35 percent, preferably from 19 to 30 percent, a hydroxypropoxyl substitution of from 1 to 25 percent, preferably from 3 to 12 percent and a number average molecular weight of from 10,000 to 400,000, preferably from 13,000 to 200,000.
4. The process of any one of Claims 1 to 3 wherein said cellulose ether is added to the liquid composition after its temperature has been raised to at least 400C, preferably to at least 500C.
5. The process of Claim 4 wherein said cellulose ether is added to the liquid composition after its temperature has been raised to 55-700C.
6. The process of any one of Claims 1 to 5 wherein the liquid composition is pasteurized or sterilized by heating it to at least 700C, preferably to at least 800C, after the cellulose ether has been added to the composition.
7. The process of Claim 6 wherein the liquid composition is pasteurized or sterilized by heating it to at least 1000C, after the cellulose ether has been added to the composition.
8. The process of any one of Claims 1 to 7 for pasteurizing or sterilizing a liquid food composition.
9. The process of any one of Claims 1 to 8 for pasteurizing or sterilizing a liquid composition containing starch wherein a portion of the amount of starch required for achieving the desired viscosity of the pasteurized or sterilized composition is replaced by said cellulose ether.
10. The process of any one of Claims I to 9 wherein the pasteurization or sterilization is carried out in a closed container.
GB9024319A 1990-11-08 1990-11-08 Process for pasteurizing or sterilizing an aqueous composition Withdrawn GB2249467A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB9024319A GB2249467A (en) 1990-11-08 1990-11-08 Process for pasteurizing or sterilizing an aqueous composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB9024319A GB2249467A (en) 1990-11-08 1990-11-08 Process for pasteurizing or sterilizing an aqueous composition

Publications (2)

Publication Number Publication Date
GB9024319D0 GB9024319D0 (en) 1990-12-19
GB2249467A true GB2249467A (en) 1992-05-13

Family

ID=10685073

Family Applications (1)

Application Number Title Priority Date Filing Date
GB9024319A Withdrawn GB2249467A (en) 1990-11-08 1990-11-08 Process for pasteurizing or sterilizing an aqueous composition

Country Status (1)

Country Link
GB (1) GB2249467A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0653166A1 (en) * 1993-11-12 1995-05-17 Verenigde Coöperatieve Melkindustrie Coberco B.A. Pourable thick foundation sauce
GB2395413A (en) * 2002-11-21 2004-05-26 Danisco Stabilised fluid composition comprising suspended particulates
WO2006102051A1 (en) * 2005-03-17 2006-09-28 Hercules Incorporated Process of reducing fouling during heat processing of foods and beverages
WO2007113111A1 (en) * 2006-03-31 2007-10-11 Cargill, Incorporated Pasteurisation stable starch compositions

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1302545A (en) * 1969-06-25 1973-01-10

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1302545A (en) * 1969-06-25 1973-01-10

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0653166A1 (en) * 1993-11-12 1995-05-17 Verenigde Coöperatieve Melkindustrie Coberco B.A. Pourable thick foundation sauce
NL9301965A (en) * 1993-11-12 1995-06-01 Ver Coop Melkind Pourable, bound basic sauce.
GB2395413A (en) * 2002-11-21 2004-05-26 Danisco Stabilised fluid composition comprising suspended particulates
WO2006102051A1 (en) * 2005-03-17 2006-09-28 Hercules Incorporated Process of reducing fouling during heat processing of foods and beverages
WO2007113111A1 (en) * 2006-03-31 2007-10-11 Cargill, Incorporated Pasteurisation stable starch compositions

Also Published As

Publication number Publication date
GB9024319D0 (en) 1990-12-19

Similar Documents

Publication Publication Date Title
US9351508B2 (en) Delayed gelling starch compositions
US6488980B1 (en) Stabilized or stabilized, crosslinked waxy potato starch
US5538751A (en) Thickened foodstuff having improved storage stability and process of making
AU716859B2 (en) Stabilized or stabilized, crosslinked waxy potato starch
US10968334B2 (en) Method for modifying starch and method for producing starch blended preparation
AU696688B2 (en) Foods containing thermally-inhibited starches and flours
CN112969372A (en) Soluble powder for food applications
US5569481A (en) Process for producing flake style food
JP4769981B2 (en) Concentrated paste food
GB2249467A (en) Process for pasteurizing or sterilizing an aqueous composition
HUT74670A (en) Food thickener comprising a non-pregelatinised amylose polymer phase dispersed in a second biopolymer
AU2017297512B2 (en) Delayed-gelling, inhibited starches and methods of using them
Rapaille et al. Milk based desserts
JPH11225714A (en) Basil sauce and its production
JP6985564B2 (en) Method for producing physically modified starch
JP2020080701A (en) Food/drink, and method for producing food/drink
CN114513969B (en) Method for producing physically modified starch
JP3118408B2 (en) Manufacturing method of liquid food
JP7081991B2 (en) How to make food
JP2005073525A (en) Soft-boiled state coagulated albumen composition
RU1784173C (en) Process for producing canned meat cream soups
ZA200601869B (en) Dilutable products
EP1229049A2 (en) Stabilized or stabilized, crosslinked waxy potato starch
JPH0129550B2 (en)
JPH04278065A (en) Sterile production of ingredient-containing soup

Legal Events

Date Code Title Description
WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)