Process for producing an ambient stable, starch-containing concentrate
AssigneeThomas J. Lipton, Inc.
InventorsPieter J. Anema, Derek R. Haisman, Rose M. Adams
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Abstract
A process for producing an aqueous concentrate which can be pasteurized and subsequently reconstituted into a lump-free, thick soup, sauce, gravy or dessert, which process involves producing a concentrate in which are incorporated: (i) a proportion of starch sufficient to obtain a product of the desired degree of creaminess, (ii) a proportion of an appropriate osmotic-pressure increasing agent, sufficient to substantially reduce the rate of swelling of starch granules and prevent gelatinization of said starch during pasteurization, and (iii) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92.
Claims8
A process for producing an ambient stable concentrate which on dilution with water or an aqueous liquid forms at a temperature from 65.degree. to 100.degree. C. into a lump-free, thick soup, sauce, gravy or dessert, which process comprises:
- (1) producing a concentrate containing:
- (a) water
- (b) starch,
- (c) a proportion of an appropriate osmotic-pressure increasing agent sufficient to substantially reduce the rate of swelling of the starch and prevent gelatinisation during a pasteurization treatment carried out at 60.degree.-100.degree. C., and
- (d) a proportion of a water-activity depressing agent conducive to a water activity not exceeding 0.92,
- (2) filling the concentrate into containers and sealing the containers, and
- (3) pasteurizing the concentrate in the sealed containers at 60.degree.to 100.degree. C.
Dependencies are inferred from the claim text.