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US 4,539,212 AGranted
Sterilization and stabilization process for meat analog products
AssigneeThe Procter & Gamble Company
InventorJohn E. Hunter
Life of this patent
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Abstract
Food products containing high levels of meat or textured vegetable protein meat analog are sterilized without development of off-flavors in the meat or meat analog by a process including: (1) adjusting the pH to below about 4.6; (2) maintaining organic acid levels between about 0.4% and about 0.75% (expressed as anhydrous citric acid); (3) high temperature, short time processing of the food products; and (4) hot-fill-and-hold packing of the product in containers.
Claims10
A process for preventing spoilage while maintaining flavor quality in a low-acid food product containing textured vegetable protein, comprising the steps of:
- (a) acidifying the food product to a pH of from about 4.2 to about 4.6 and an organic acid level of about 0.4% to about 0.75%;
- (b) high temperature short-time sterilizing the food product to a F.sub.0 of at least about 0.3;
- (c) then packing the product at a temperature of from about 85.degree. C. (185.degree. F.) to 100.degree. C. (212.degree. F.);
- (d) then hermetically sealing the product;
- and
- (e) then holding the packed, sealed product at a temperature of at least about 85.degree. C. (185.degree. F.) for a time of at least about 3 minutes.
3 more elements
Dependencies are inferred from the claim text.