VERFAHREN ZUR HERSTELLUNG EINES NIEDERVISKOSEN BREIARTIGEN NAHRUNGSMITTELS

• Main Authors: FUCHS, ULRIKE, ZAHNER, PETER, SCHROEDER, VOLKER
• Format: Patent
• Language: German
• Published: 15.06.2006
• Edition: 7
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

In a process to convert food ingredients into puree form containing more than 45 per cent by weight water, the ingredients are surrendered or forced through a combined mincing/cooker/extruding first-stage assembly. The cooking action takes place either before, during or after the mincing process. Liberated fluid is drained from the extruder and is subsequently admixed to the puree after a further process. In the second-stage process, the minced and cooked ingredients are surrendered to a further extrusion process in which they are subjected to temperature treatment under ultra-high temperature conditions or Pasteurisation. The heat-treated substance is then de-gassed and fed directly to a packing station under aseptic conditions. The primary incoming ingredients are diced, grated or ground.