초록 ▼

An improvement to existing meals-ready-to-eat (MRE) rotational retort processes reduces the time that the food is exposed to heat. This is achieved by adding a pulsed electric field process (PEF) to the MRE process to aid in inactivating microorganisms in the food. The food may then be exposed to he

An improvement to existing meals-ready-to-eat (MRE) rotational retort processes reduces the time that the food is exposed to heat. This is achieved by adding a pulsed electric field process (PEF) to the MRE process to aid in inactivating microorganisms in the food. The food may then be exposed to heat only long enough to obtain the desired sensory characteristics. Because the PEF inactivates the microorganisms in the food, the food does not have to be exposed to high temperatures for a prolonged time. As a result, the food is sterilized without losing the desired sensory characteristics or nutritional value. Moreover, the process may easily be incorporated into existing MRE production processes.

대표청구항 ▼

[ I claim:] [1.] A method for making a cooked, room temperature, shelf-stable solid or semi-solid ready to eat meal, the method comprising the steps of:providing the food that will comprise said solid or semi-solid ready to eat meal;exposing said food to a pulsed electric field sufficient to inactiv

[ I claim:] [1.] A method for making a cooked, room temperature, shelf-stable solid or semi-solid ready to eat meal, the method comprising the steps of:providing the food that will comprise said solid or semi-solid ready to eat meal;exposing said food to a pulsed electric field sufficient to inactivate microorganisms in said food to sterilize said food and impart room temperature shelf-stability to said food;packaging said food in a retort pouch, either before or after the step of exposing, andtreating the pulsed electric field treated sterilized packaged food to a rotational retort process to heat the food under conditions that are sufficient to produce the cooked ready to eat meal, the heating being performed without adversely affecting the sensory characteristics and so that a reduction of nutritional value of the food is minimized.