| 摘要 |
1,220,849. Heat-treating food in containers. UNILEVER Ltd. 6 June, 1968 [8 June, 1967], No. 27031/68. Heading A2D. A process of preparing sterilized or pasteurized coherent foodstuffs of thick or in particular stiff consistency, such as hotpotch, stews, puddings and cakes, from swellable starting material, such as rice, macaroni, bread, vermicelli, dehydrated fruits, vegetables, dried meat, in containers, is characterized in that the containers are filled up to a certain head space with pieces or powder of the swellable starting material in a dehydrated, non-hydrated or only partly hydrated condition, as well as with a sufficient amount of water for a substantially complete hydration of the starting material and for the formation of the coherent foodstuff on being cooked, with ingredients such as flavours, whereupon the containers thus filled are sealed and the sterilization or pasteurization of their contents takes place at such a temperature and by such a selection of agitation conditions in relation to the head space that the desired sterilization or pasteurization temperature of the product is reached substantially throughout the contents of the containers before these contents lose their fluidity necessary for the quick transport of the heat throughout the container. Preferably the agitation is continued at least up to the moment at which the contents of the containers have become thick or in particular stiff, in such a way that the head space is distributed and stabilizes as small gas bubbles throughout the contents of the containers. The preparation of rice puddings with and without raisins, a semolina pudding, a hotpotch, and a stiff porridge are exemplified. |
