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Food composition prepared by a sterilization processFood composition prepared by a sterilization process description/claimsThe Patent Description & Claims data below is from USPTO Patent Application 20070243299, Food composition prepared by a sterilization process. Brief Patent Description - Full Patent Description - Patent Application Claims
CROSS REFERENCE TO RELATED APPLICATIONS [0001]This application claims the benefit of U.S. Provisional No. 60/792,561, filed Apr. 17, 2006. FIELD OF THE INVENTION [0002]The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: introducing a food composition to an initial temperature from about 1.5.degree. C. to about 100.degree. C.; transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75.degree. C. to about 175.degree. C.; and cooling said food composition to a final temperature from about 5.degree. C. to 100.degree. C. BACKGROUND OF THE INVENTION [0003]A conventional method of sterilization of low acid foods involves heat sufficient to penetrate through the package to the slowest heating point or cold spot of the packaged food product. Once the cold spot of the package reaches the target for a prescribe length of time, sterility is achieved. Heat sufficient for penetration is delivered using but not limited to a retort process which produces and contains steam saturated air, steam water spray, steam and hot water immersion. Some disadvantages of the retort food sterilization process results in high heat exposure to product at the product package interface, and lower heat expose at the cold spot of the package, therefore creating a non-uniformity of heat distribution which prevents sterilization of heterogeneous mixtures and foods having large particles. With conventional heating, the larger the particle, the more time is required to heat its center to the sterilization temperature. Because of this disadvantage, the complete thermal processing (sterilization) of all of the particles in a food which include large particles, small particles, heterogeneous material, and homogenous materials is not present. [0004]While much effort has been made to produce a food composition that is aseptically sterilized, the need still remains for a food composition containing large particles, small particles, heterogeneous materials, and homogeneous materials that is sterilized by a rapid and immediate product heating that heats from the inside-out, while still preserving food properties. [0005]Ohmic heating is a food processing method in which an alternating electrical current is passed through a food sample. This results in heat generation to a food ample. The process utilizes different physical properties of a composition or particles to uniformly heat the composition or particle. This results in internal energy generation in foods. Ohmic heating reduces heat exposure by dramatically reducing the time it takes to bring a food product up to sterilization temperature. In addition to heating rapidly, ohmic heating heats particles large or small as quickly as fluids provided they have similar electro-conductivity properties. In some cases, particles heat even more rapidly. Ohmic heating allows more even heating of the entire system and the opportunity to formulate products with larger particles. [0006]It is therefore an object of the present invention to provide a food composition prepared by a method of sterilization, preferably ohmic heating, in which all of the solid food pieces in the food composition including large particles, small particles, particulates, heterogeneous material, and homogenous material as well as filler are commercially sterilized. SUMMARY OF THE INVENTION [0007]The present invention relates to a food composition prepared by a method of sterilizing. More specifically to a sterilizing process designed to be used in an aseptic process that comprises the steps of: introducing a food composition to an initial temperature from about 1.5.degree. C. to about 100.degree. C.; transferring said food composition into a heating unit; passing an electric current through said composition; maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg; adjusting a flow rate to maintain said food composition temperature exiting the heating unit from about 75.degree. C. to about 175.degree. C.; and cooling said food composition to a final temperature from about 5.degree. C. to 100.degree. C. [0008]The present invention further relates to a food composition prepared by a method of sterilizing comprising the steps of: providing a food composition; passing an electric current through said composition; maintaining a power to mass flow rate range through a heating unit by adjusting the electric current; and wherein said composition has Density of from about 0.85 g/ml to about 1.15 g/ml; and said composition has a Electro-conductivity from about 0.5 Siemens/m to about 9.0 Siemens/m. [0009]The present invention further relates to a food composition prepared by a method of sterilizing comprising the steps of: providing a food composition; passing an electric current through said composition; maintaining a power to mass flow rate range through a heating unit by adjusting the electric current; and wherein said composition further comprises a filler having a Electro-conductivity from about 0.5 Siemens/m to about 9.0 Siemens/m and a Consistency Value (K) from about 0.01 to about 1000 Pa-s.sup.n. BRIEF DESCRIPTION OF THE DRAWINGS [0010]FIG. 1 is a block diagram of the overall method of sterilizing a food composition; [0011]FIG. 2 is a block diagram of the mixing system of FIG. 1; [0012]FIG. 3 is a block diagram of the meat forming system of FIG. 1; [0013]FIG. 4 is a block diagram of the sterilization system of FIG. 1; [0014]FIG. 5 is a block diagram of the recirculation system of FIG. 1; [0015]FIG. 6 is a block diagram of the package system of FIG. 1 [0016]FIG. 7 is a block diagram of the aseptic filling system of FIG. 1. [0017]FIG. 8 is a cut away diagram of an electro-conductivity measuring device. [0018]FIG. 9 is an electrical schematic diagram of the electro-conductivity measuring device. DETAILED DESCRIPTION OF THE INVENTION Continue reading about Food composition prepared by a sterilization process... Full patent description for Food composition prepared by a sterilization process Brief Patent Description - Full Patent Description - Patent Application Claims Click on the above for other options relating to this Food composition prepared by a sterilization process patent application. Patent Applications in related categories: 20090297680 - Method for homogeneously heating products - Homogenisation of the temperature profile in food, pharmaceutical and/or cosmetic products is achieved with the present method when heating in a high frequency alternating electromagnetic field. The present invention relates to a method for the homogeneous heating of products in which the products are heated in an alternating electromagnetic field, in ... ###  How KEYWORD MONITOR works... a FREE service from FreshPatents1. Sign up (takes 30 seconds). 2. Fill in the keywords to be monitored. 3. Each week you receive an email with patent applications related to your keywords. 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