WO2005067739A1 - Ready to serve soup and process for preparation thereof - Google Patents
Ready to serve soup and process for preparation thereof Download PDFInfo
- Publication number
- WO2005067739A1 WO2005067739A1 PCT/IB2003/006063 IB0306063W WO2005067739A1 WO 2005067739 A1 WO2005067739 A1 WO 2005067739A1 IB 0306063 W IB0306063 W IB 0306063W WO 2005067739 A1 WO2005067739 A1 WO 2005067739A1
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- WO
- WIPO (PCT)
- Prior art keywords
- soup
- retort
- container
- vegetables
- boiled
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/06—Blanching
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L3/003—Control or safety devices for sterilisation or pasteurisation systems
Definitions
- the present invention relates to a shelf stable ready-to-serve soup optionally having vegetable pieces or meat chunks or lettuce and a process for preparing the same
- the present invention particularly relates to shelf stable ready-to-serve tomato soup packed in containers such as easy to open flip top aluminium containers or tin cans oi glass jars or flexible pouches and process to prepare the same
- the product thus obtained is ready to serve and can be used during travel, by defense personnel or during emergency ration with high nutrients and as similar to any convenience based specialty products BACKGROUND AND PRIIOR ART OF THE INVENTION
- Fo value represents the value of energy accumulated by a food product during the whole cycle of sterilization. Fo value in short represents the number of minutes the food is actually exposed at the reference sterilization temperature of 121.11°C. It is commonly known that 1 Fo is the equivalent of energy accumulated in the food product if the same is exposed to a cycle of 1 minute at 121.1 1°C with saturated steam. Therefore, 20 Fo is the equivalent of energy accumulated in the food product if the same is exposed to a cycle of 20 minutes at 121.11°C with saturated steam. OBJECTS OF THE INVENTION
- the main object of the present invention is to provide process for preparing a shelf stable ready-to-serve soup optionally having vegetable pieces / meat chunks or lettuce.
- Another object of the present invention is to provide a ready-to-serve (no necessity of adding pepper also) tomato soup with mixed vegetables.
- Yet another object of the present invention is to provide a ready-to-serve tomato soup with mixed vegetables, which has enhanced organoleptic property and nutritional content.
- the present invention relates to a method for preparing a shelf stable, ready-to-use soup having improved organoleptic properties and nutritional content, said method comprising the steps of boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; filling the boiled soup thus obtained into a container and sealing thereof, and sterilizing the sealed container containing the soup in a retort at Fo value in the range of 6-10 and cooling the same to obtain the desired soup.
- the present invention relates to a method for preparing a shelf stable, ready- to-use soup having improved organoleptic and nutritional properties, said method comprising the steps of: a) boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; b) filling the boiled soup of step (a) into a container and sealing thereof; and c) sterilizing the sealed container of step (b), with steam in a retort at Fo value in the range of 6 to 10 and cooling the same and obtain the desired soup.
- the soup is prepared from vegetables and the vegetables are selected from the group consisting of tomato, potato, cauliflower, green peas, carrot, spring onion etc.
- the soup is prepared from tomatoes.
- the vegetables are boiled for a time period in the range of 5 - 15 minutes.
- any rigid container like easy to open flip top aluminium or tin cans or glass jars or flexible pouches can be used.
- any method of heating in any type of heating system using any other medium of heating can be used to achieve the said sterilization value (Fo value of 6-10).
- step (c) 6 - 8 sealed containers fixed with temperature sensors are simultaneously loaded in the retort.
- the Fo value is kept in the range of 7 to 9.
- preservatives and flavouring agents are optionally incorporated.
- preservatives are selected from monosodium glutamate (MSG) and ascorbic acid and the flavouring agents are selected from chilli, pepper, oleoresins, salt etc.
- soup thus obtained is free from thermophillic spore forms, mesophilic aerobes, yeasts, moulds and coliforms for at least 6 months and the soup is storable for six months having similar sensory attributes more than 7.5.
- step (b) the pH value of soup maintained at about 4.0.
- the present invention provides a shelf stable ready-to-serve tomato soup with mixed vegetables as detailed below.
- Tomato soup is prepared with standard recipe (pH of 4.00) with or without preservatives using any standard protocol. Vegetables (potato, cauliflower, green peas, carrot, spring onion etc.,) are cleaned to remove any extraneous and washed thoroughly.
- Cleaned vegetables are cut into 10mm dices and blanched for 5 minutes in boiling water About 50g of these vegetable mixture is filled into container and 300g of boiling tomato soup is added A pinch of chilli and pepper oleoresins are added to enhance the flavour
- the containers are sealed Since, the size of the containers is of lower capacity no need to exhaust, but care should be taken to fill the boiling soup
- the sealed containers are loaded into retort and about six to eight containers are fixed with temperature sensors, retort is closed and the processing is started Fo value of 6 to 10 is set on the control system and steam is let in The temperature and pressure are automatically controlled Once, the set sterilization value is attained, heating stops and cooling starts, automatically Once the retort reaches 50°C, the processing stops and system gives an audiovisual alarm
- the process history is printed out and filed for records, the cold water is drained off and containers removed from the retort and stored
- the above system relates to a patent reference of 1 196/DEL/99
- the product is analyzed for
- the novelty of the present product is shelf stable, ready-to-serve soup with mixed vegetables to enhance organoleptic property and nutritional content of the product
- the product is improved with spice (Chilli & pepper) oleoresins, which enhances the flavour of the soup
- Figure 1 shows the flow chart illustrating the process for preparing tomato soup with vegetable chunks
- Figure 2 shows the profilogram of the tomato soup thus obtained
- Example 1 About 50 kg of tomato soup was prepared using standard recipe The pH of the soup was 4 00 Vegetables (potato, cauliflower, carrot) were cleaned to remove any extraneous and washed thoroughly Cleaned vegetables were cut into 10mm dices and blanched for 5 minutes in boiling water About 50g of these vegetable mixture was filled into easy open type flip open aluminium cans (99 x 55 mm; 500 g capacity) and 250g of boiling tomato soup was added. A pinch of chilli and pepper oleoresns was added to enhance the flavour. The containers were sealed. Since, the size of the containers was of lower capacity no need to exhaust, but care was taken to fill the boiling soup.
- the sealed containers were loaded into retort and five containers were fixed with temperature sensors.
- the retort was closed and the containers were processed at a Fo value of 7.
- the temperature and pressure were automatically controlled. After, the set sterilization value was reached, heating was stopped and cooling started automatically. Once the retort reached 50°C, the processing stopped and system gave an audiovisual alarm.
- the process history was printed out and filed for records, the cold water was drained off and containers removed from the retort and stored.
- the product was analyzed for microbial and sensory analysis following standard protocols. The results are indicated below.
- Example 2 About 50 kg of tomato soup was prepared using standard recipe. The pH of the soup was 4.00.
- Vegetables (potato, cauliflower, carrot, green peas and spring onions) were cleaned to remove any extraneous and washed thoroughly. Cleaned vegetables were cut into 10mm dices and blanched for 5 minutes in boiling water. About 50g of these vegetable mixture was filled into easy open type flip open aluminium cans (99 x 55 mm; 500 g capacity) and 250g of boiling tomato soup was added. A pinch of chilli and pepper oleoresns was added to enhance the flavour. The containers were sealed. Since, the size of the containers was of lower capacity no need to exhaust, but care was taken to fill the boiling soup. The sealed containers were loaded into retort and five containers were fixed with temperature sensors. The retort was closed and the containers were processed at a Fo value of 8.7.
- Example 3 The temperature and pressure were automatically controlled. After, the set sterilization value was reached, heating was stopped and cooling started automatically. Once the retort reached 50°C, the processing stopped and system gave an audiovisual alarm. The process history was printed out and filed for records, the cold water was drained off and containers removed from the retort and stored. The product was analyzed for microbial and sensory analysis following standard protocols. The results are indicated herebelow.
- Example 3 The temperature and pressure were automatically controlled. After, the set sterilization value was reached, heating was stopped and cooling started automatically. Once the retort reached 50°C, the processing stopped and system gave an audiovisual alarm. The process history was printed out and filed for records, the cold water was drained off and containers removed from the retort and stored. The product was analyzed for microbial and sensory analysis following standard protocols. The results are indicated herebelow. Example 3
- thermophilic spore forms both aerobic and anaerobic Mesophilic aerobes, coliforms and for yeasts and molds on Potato Dextrose Agar.
- Table 1 Illustrates the amount of different bacteria present in the final soup
- Table 1 Illustrates the amount of different bacteria present in the soup which are processed under different conditions and after different time period of storage
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a method for preparing a shelf stable, ready-to-use soup having improved organoleptic properties and nutritional content, said method comprising the steps of boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; filling the boiled soup thus obtained into a container and sealing thereof, and sterilizing the sealed container containing the soup in a retort at Fo value in the range of 6-10 and cooling the same to obtain the desired soup.
Description
READY-TO-SERVE SOUP AND PROCESS FOR PREPARATION THEREOF
FIELD OF THE INVENTION
The present invention relates to a shelf stable ready-to-serve soup optionally having vegetable pieces or meat chunks or lettuce and a process for preparing the same The present invention particularly relates to shelf stable ready-to-serve tomato soup packed in containers such as easy to open flip top aluminium containers or tin cans oi glass jars or flexible pouches and process to prepare the same The product thus obtained is ready to serve and can be used during travel, by defense personnel or during emergency ration with high nutrients and as similar to any convenience based specialty products BACKGROUND AND PRIIOR ART OF THE INVENTION
Reference may be made to UK patent GB845937, wherein a powdered soup product and a method of making the same aie descnbed The process is for the preparation of a dry precooked soup mix, which disperses readily in hot or cold water Reference may also be made to the commercial soup powders available in the market by different companies like M/s Knorr, Germany.
Refeience may be made to US patent No US3676154, wherein a process for shelf stable tomato soup concentrate is described The piocess is for preparation of a soup concenttate, which can be diluted to required consistency by adding hot or cold water Reference may also be made to the commercial soup concentrates available in the market by different companies like M/s MTR, India
Reference may be made to a patent PL325703, wherein a process for deep frozen tomato soup and a method for making the same are described The process is for the preparation of frozen soup, which can be prepared to required consistency by adding hot water Reference may be made to a freeze dried soup product along with vegetable chunks, available in the international market prepared by M/s Healthy Choice (http://www.Healthychoice.com) The pioduct can be prepared to required consistency by adding hot The diawbacks of the above piocesses are the prepaiation lequired at the customer end, as it is not ready-to-serve A lot of energy is spent in making the liquid soup into powder foim and a lot of energy is spent in freezing the liquid soup Additionally, additives like milk powder and stabilizers like starch aie added It does not contain vegetable chunks as compared to the present invention, which enhances the organoleptic property and
nutritional content of the product. Also, the prior art product requires freezing conditions to store the product, which adds to the cost.
The Applicants would like to mention here that the term "Fo value" being used in the specification represents the value of energy accumulated by a food product during the whole cycle of sterilization. Fo value in short represents the number of minutes the food is actually exposed at the reference sterilization temperature of 121.11°C. It is commonly known that 1 Fo is the equivalent of energy accumulated in the food product if the same is exposed to a cycle of 1 minute at 121.1 1°C with saturated steam. Therefore, 20 Fo is the equivalent of energy accumulated in the food product if the same is exposed to a cycle of 20 minutes at 121.11°C with saturated steam. OBJECTS OF THE INVENTION
The main object of the present invention is to provide process for preparing a shelf stable ready-to-serve soup optionally having vegetable pieces / meat chunks or lettuce. Another object of the present invention is to provide a ready-to-serve (no necessity of adding pepper also) tomato soup with mixed vegetables.
Yet another object of the present invention is to provide a ready-to-serve tomato soup with mixed vegetables, which has enhanced organoleptic property and nutritional content. SUMMARY OF THE INVENTION The present invention relates to a method for preparing a shelf stable, ready-to-use soup having improved organoleptic properties and nutritional content, said method comprising the steps of boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; filling the boiled soup thus obtained into a container and sealing thereof, and sterilizing the sealed container containing the soup in a retort at Fo value in the range of 6-10 and cooling the same to obtain the desired soup. DETAILED DESCRIPTION OF THE INVENTION
Accordingly, the present invention relates to a method for preparing a shelf stable, ready- to-use soup having improved organoleptic and nutritional properties, said method comprising the steps of: a) boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce; b) filling the boiled soup of step (a) into a container and sealing thereof; and c) sterilizing the sealed container of step (b), with steam in a retort at Fo value in the range of 6 to 10 and cooling the same and obtain the desired soup.
In an embodiment of the present invention, the soup is prepared from vegetables and the vegetables are selected from the group consisting of tomato, potato, cauliflower, green peas, carrot, spring onion etc.
In another embodiment of the present invention, the soup is prepared from tomatoes. In yet another embodiment of the present invention, wherein in step (a) the vegetables are boiled for a time period in the range of 5 - 15 minutes.
In still another embodiment of the present invention, any rigid container like easy to open flip top aluminium or tin cans or glass jars or flexible pouches can be used.
In still another embodiment of the present invention, wherein the container is made of aluminium.
In still another embodiment of the present invention, any method of heating in any type of heating system using any other medium of heating can be used to achieve the said sterilization value (Fo value of 6-10).
In still another embodiment of the present invention wherein in step (c), 6 - 8 sealed containers fixed with temperature sensors are simultaneously loaded in the retort.
In still another embodiment of the present invention wherein in the retort, the Fo value is kept in the range of 7 to 9.
In still another embodiment of the present invention wherein in step (a), preservatives and flavouring agents are optionally incorporated. In yet another embodiment of the present invention wherein the preservatives are selected from monosodium glutamate (MSG) and ascorbic acid and the flavouring agents are selected from chilli, pepper, oleoresins, salt etc.
In still another embodiment of the present invention wherein in step (c) soup thus obtained is free from thermophillic spore forms, mesophilic aerobes, yeasts, moulds and coliforms for at least 6 months and the soup is storable for six months having similar sensory attributes more than 7.5.
In still another embodiment of the present invention wherein in step (b) the pH value of soup maintained at about 4.0.
Accordingly, the present invention provides a shelf stable ready-to-serve tomato soup with mixed vegetables as detailed below.
Tomato soup is prepared with standard recipe (pH of 4.00) with or without preservatives using any standard protocol. Vegetables (potato, cauliflower, green peas, carrot, spring onion etc.,) are cleaned to remove any extraneous and washed thoroughly. Cleaned
vegetables are cut into 10mm dices and blanched for 5 minutes in boiling water About 50g of these vegetable mixture is filled into container and 300g of boiling tomato soup is added A pinch of chilli and pepper oleoresins are added to enhance the flavour The containers are sealed Since, the size of the containers is of lower capacity no need to exhaust, but care should be taken to fill the boiling soup The sealed containers are loaded into retort and about six to eight containers are fixed with temperature sensors, retort is closed and the processing is started Fo value of 6 to 10 is set on the control system and steam is let in The temperature and pressure are automatically controlled Once, the set sterilization value is attained, heating stops and cooling starts, automatically Once the retort reaches 50°C, the processing stops and system gives an audiovisual alarm The process history is printed out and filed for records, the cold water is drained off and containers removed from the retort and stored The above system relates to a patent reference of 1 196/DEL/99 The product is analyzed for microbial and sensory analysis following standard protocols In yet another embodiment of the present invention, the soup thus obtained can be taken either as such or can be heated without opening the package or can be boiled after opening the packet and without adding water
The novelty of the present product is shelf stable, ready-to-serve soup with mixed vegetables to enhance organoleptic property and nutritional content of the product The product is improved with spice (Chilli & pepper) oleoresins, which enhances the flavour of the soup
The invention is illustrated in the following examples which are given by way of illustration and should not be considered to construe the scope of the invention in any manner BRIEF DESCRIPTION OF ACCOMPANYING DRAWINGS
Figure 1 shows the flow chart illustrating the process for preparing tomato soup with vegetable chunks
Figure 2 shows the profilogram of the tomato soup thus obtained Example 1 About 50 kg of tomato soup was prepared using standard recipe The pH of the soup was 4 00 Vegetables (potato, cauliflower, carrot) were cleaned to remove any extraneous and washed thoroughly Cleaned vegetables were cut into 10mm dices and blanched for 5 minutes in boiling water About 50g of these vegetable mixture was filled into easy open
type flip open aluminium cans (99 x 55 mm; 500 g capacity) and 250g of boiling tomato soup was added. A pinch of chilli and pepper oleoresns was added to enhance the flavour. The containers were sealed. Since, the size of the containers was of lower capacity no need to exhaust, but care was taken to fill the boiling soup. The sealed containers were loaded into retort and five containers were fixed with temperature sensors. The retort was closed and the containers were processed at a Fo value of 7. The temperature and pressure were automatically controlled. After, the set sterilization value was reached, heating was stopped and cooling started automatically. Once the retort reached 50°C, the processing stopped and system gave an audiovisual alarm. The process history was printed out and filed for records, the cold water was drained off and containers removed from the retort and stored. The product was analyzed for microbial and sensory analysis following standard protocols. The results are indicated below. Example 2 About 50 kg of tomato soup was prepared using standard recipe. The pH of the soup was 4.00. Vegetables (potato, cauliflower, carrot, green peas and spring onions) were cleaned to remove any extraneous and washed thoroughly. Cleaned vegetables were cut into 10mm dices and blanched for 5 minutes in boiling water. About 50g of these vegetable mixture was filled into easy open type flip open aluminium cans (99 x 55 mm; 500 g capacity) and 250g of boiling tomato soup was added. A pinch of chilli and pepper oleoresns was added to enhance the flavour. The containers were sealed. Since, the size of the containers was of lower capacity no need to exhaust, but care was taken to fill the boiling soup. The sealed containers were loaded into retort and five containers were fixed with temperature sensors. The retort was closed and the containers were processed at a Fo value of 8.7. The temperature and pressure were automatically controlled. After, the set sterilization value was reached, heating was stopped and cooling started automatically. Once the retort reached 50°C, the processing stopped and system gave an audiovisual alarm. The process history was printed out and filed for records, the cold water was drained off and containers removed from the retort and stored. The product was analyzed for microbial and sensory analysis following standard protocols. The results are indicated herebelow. Example 3
Microbial analysis
Nature of Samples: Convenience products (pH>4.6), thermally processed in hermetically sealed rigid aluminum containers.
Classification: Low acidified foods. Procedure:
1. Incubation Test (for determination of Commercial Sterility.) : Samples incubated for a period of 3 days at 25°C
2. Sub-culture: Incubated samples were examined for the presence of thermophilic spore forms (both aerobic and anaerobic) Mesophilic aerobes, coliforms and for yeasts and molds on Potato Dextrose Agar.
For more details on the procedure, please refer "Compendium of methods for the microbiological examination of foods: American Public Health Association. (1992) Carl Vanderzant and Don F. Splittstoesser Eds. Washington D.C.p. 1037-1049" and Standard prescribed from NCA, USA (cfu/mL)
Table 1 : Illustrates the amount of different bacteria present in the final soup
Table 1 : Illustrates the amount of different bacteria present in the soup which are processed under different conditions and after different time period of storage
Sensory analysis
Sensory evaluation of canned soup was carried out by trained panel using Quantitative Descriptive Analysis technique. The canned soup was compared to fresh soup
(unprocessed) to which fresh vegetables (cauliflower, carrot and potato) diced and blanched, were added prior to sensory evaluation. The results of sensory analysis indicated that the canned soup was more brownish in colour and had more of cooked tomato aroma notes as compared to unprocessed soup, which had more desirable fresh tomato aroma notes. Doneness of vegetables was more in the canned soup. Sourness and spicy aroma notes were perceived to be higher in the canned soup than in the unprocessed soup. Although overall quality of canned soup was rated 7.7, it was slightly less than that of the unprocessed soup (8.7). The profilogram is indicated in figure 2. Storage studies
Microbiological studies indicated that the products were safe after a storage period of 180 days (6 months). The sensory analysis data is indicated below in the form of table 3 in comparison with unprocessed, canned and stored products
Table 3: Mean scores of major sensory attributes
The results of sensory analysis indicated that the sensory quality of freshly canned sample and that of stored sample did not differ significantly (p < 0.05). It was observed that although there was a marginal increase in the metallic after taste, they were well below the threshold values. No other pff- flavour or defective notes were detected in the stored samples. The overall quality remained close to that of the freshly canned sample. Therefore, canned samples stored for 6 months had acceptable sensory quality without showing any significant increase in undesirable quality attributes.
Claims
Claims:
I A method for preparing shelf stable, ready-to-use soup having improved oiganoleptic and nutritional properties, said method comprising the steps of a) boiling the soup and optionally mixing the same with cleaned and boiled vegetable pieces/meat chunks/lettuce, b) filling the boiled soup of step (a) into a container and sealing thereof, and c) sterilizing the sealed container of step (b), with steam in a retort at Fo value m the range of 6 to 10 and cooling the same and obtain the desired soup 2 A method as claimed in claim 1, wherein the soup is prepared from vegetables
3 A method as claimed in claim 1, wherein the soup is prepared from tomato
4 A method as claimed in claim 1, wherein the vegetables added to the soup are selected from the group consisting of potato, cauliflower, green peas, carrot and spring onion 5 A method as claimed in claim 1, wherein m step (a) the vegetables are boiled for a time period in the range of 5 - 15 minutes
6 A method as claimed in claim 1 , wherein the container is selected from an easy to open flip top aluminium or tin cans or glass jars or flexible pouches
7 A method as claimed in claim 1, wherein the container is made of aluminium 8 A method as claimed in claim 1, wherein in step (c), 6 - 8 sealed containers fixed with temperature sensors are simultaneously loaded in the retort
9 A method as claimed in claim 1, wherein in the retort, the Fo value is kept in the range of 7 to 9
10 A method as claimed in claim 1, wherein in step (a), pieservatives and flavouring agents are optionally incorporated
I I A method as claimed in claim 10, wherein the preservatives are selected fiom monosodium glutamate (MSG) and ascorbic acid and the flavouring agents aie selected from chilli, pepper, oleoresins and salt
12 A method as claimed in claim 1, wherein in step (c) the soup thus obtained is free from thermophillic spore forms, mesophilic aerobes, yeasts, moulds and coliforms for at least six months
13 A method as claimed in claim 1, wherein in step (b) the pH value of tomato soup is 4 0
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2003298457A AU2003298457A1 (en) | 2003-12-18 | 2003-12-18 | Ready to serve soup and process for preparation thereof |
| CNA2003801110047A CN1909804A (en) | 2003-12-18 | 2003-12-18 | Instant soup and its preparing method |
| PCT/IB2003/006063 WO2005067739A1 (en) | 2003-12-18 | 2003-12-18 | Ready to serve soup and process for preparation thereof |
| EP03796204A EP1708580A1 (en) | 2003-12-18 | 2003-12-18 | Ready to serve soup and process for preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/IB2003/006063 WO2005067739A1 (en) | 2003-12-18 | 2003-12-18 | Ready to serve soup and process for preparation thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2005067739A1 true WO2005067739A1 (en) | 2005-07-28 |
Family
ID=34778754
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2003/006063 WO2005067739A1 (en) | 2003-12-18 | 2003-12-18 | Ready to serve soup and process for preparation thereof |
Country Status (4)
| Country | Link |
|---|---|
| EP (1) | EP1708580A1 (en) |
| CN (1) | CN1909804A (en) |
| AU (1) | AU2003298457A1 (en) |
| WO (1) | WO2005067739A1 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860477A (en) * | 2012-10-25 | 2013-01-09 | 原野 | Instant seasoning gravy for noodles |
| WO2017204605A2 (en) * | 2016-05-26 | 2017-11-30 | 씨제이제일제당(주) | Method for preparing processed food using separated packaging and mild heat sterilization |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4990347A (en) * | 1989-03-10 | 1991-02-05 | The Pillsbury Co. | Heat processing of viscous food materials in rotating cans |
-
2003
- 2003-12-18 EP EP03796204A patent/EP1708580A1/en not_active Withdrawn
- 2003-12-18 CN CNA2003801110047A patent/CN1909804A/en active Pending
- 2003-12-18 AU AU2003298457A patent/AU2003298457A1/en not_active Abandoned
- 2003-12-18 WO PCT/IB2003/006063 patent/WO2005067739A1/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4990347A (en) * | 1989-03-10 | 1991-02-05 | The Pillsbury Co. | Heat processing of viscous food materials in rotating cans |
Non-Patent Citations (3)
| Title |
|---|
| BENNETT R W ET AL: "Serological reactivity and in vivo toxicity of Staphylococcus aureus enterotoxins A and D in selected canned foods.", JOURNAL OF FOOD SCIENCE, USA, vol. 52, no. 2, 1987, pages 416 - 418, XP002299431 * |
| BRODY A L: "Food canning in the 21st century.", FOOD TECHNOLOGY 56 (3) 75-78 BRODY INC., DULUTH, GA, USA, 2002, XP002299430 * |
| ROSETT T R ET AL: "Fat, protein, and mineral components of added ingredients affect flavor qualities of tomato soups.", JOURNAL OF FOOD SCIENCE, USA, vol. 62, no. 1, 1997, pages 190 - 193, XP002299432 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1909804A (en) | 2007-02-07 |
| AU2003298457A1 (en) | 2005-08-03 |
| EP1708580A1 (en) | 2006-10-11 |
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