Food composition prepared by a sterilization process

Abstract

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 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° C. to about 175° C.; and cooling said food composition to a final temperature from about 5° C. to 100° C.

1 . A food composition prepared by a method of sterilizing comprising the steps of:
 (a) introducing a food composition to an initial temperature from about 1.5° C. to about 100° C.;   (b) transferring said food composition into an heating unit;   (c) passing an electric current through said composition;   (d) maintaining a power to mass flow rate range through said heating unit from about 125 kJoules/kg to about 750 kJoules/kg;   (e) adjusting a flow rate to maintain said food composition temperature from about 75° C. to about 175° C.; and   (f) cooling said food composition to a final temperature from about 5° C. to   
   
   
       2 . The food composition of  claim 1 , wherein said initial temperature is from about 1.5° C. to about 75° C. 
   
   
       3 . The food composition of  claim 1 , wherein said initial temperature is from about 2.0° C. to about 50° C. 
   
   
       4 . The food composition of  claim 1 , wherein said initial temperature is from about 3.0° C. to about 30° C. 
   
   
       5 . The food composition of  claim 1 , wherein said initial temperature is from about 4.0° C. to about 25° C. 
   
   
       6 . The food composition of  claim 1 , wherein said initial temperature is from about 5.0° C. to about 15° C. 
   
   
       7 . The food composition of  claim 1 , wherein said power to mass flow rate range through said heating unit from about, 125 kJoules/kg to about 750 kJoules/kg. 
   
   
       8 . The food composition of  claim 1 , wherein said power to mass flow rate range through said heating unit from about 200 kJoules/kg to about 600 kJoules/kg. 
   
   
       9 . The food composition of  claim 1 , wherein said power to mass flow rate range through said heating unit from about 300 kJoules/kg to about 500 kJoules/kg. 
   
   
       10 . The food composition of  claim 1 , wherein said power to mass flow rate range through said heating unit from about 350 kJoules/kg to about 460 kJoules/kg. 
   
   
       11 . The food composition of  claim 1 , wherein said flow rate is from about 1 Lpm to about 1000 Lpm. 
   
   
       12 . The food composition of  claim 1 , wherein said composition has a specific gravity from about 0.85 to about 1.25. 
   
   
       13 . The food composition of  claim 1 , further comprising a filler; wherein said filler has an electro-conductivity. 
   
   
       14 . The food composition of  claim 13 , wherein said filler is selected from the group consisting of gravy, gel, jelly, aspic, water, sauce, broth, gas, extracts, brine, soup, steam, and combinations thereof. 
   
   
       15 . The food composition of  claim 1 , wherein said composition further comprises a composite material having a Volume from about 0.001 ml to about 16 ml. 
   
   
       16 . The food composition of  claim 15 , wherein said composite material is selected from the group consisting of solid food pieces, large particles, small particles, particulates and combinations thereof. 
   
   
       17 . The food composition of  claim 15 , wherein said composite material is selected from the group consisting of animal protein, plant protein, farinaceous matter, vegetables, fruits, dough, fat, oils, binding agents, and combinations thereof. 
   
   
       18 . The food composition of  claim 1 , further comprises a component selected from the group consisting of flavorants, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, and combinations thereof. 
   
   
       19 . A food composition prepared by a method of sterilizing comprising the steps of:
 (a) providing a food composition;   (b) passing an electric current through said composition;   (c) maintaining a power to mass flow rate range through an heating unit by adjusting the electric current;   
     wherein said composition has Density of from about 0.85g/ml to about 1.15g/ml; and 
     said composition has a Electro-conductivity from about 0.5 Siemens/m to about 9.0 Siemens/m. 
   
   
       20 . The food composition of  claim 19 , wherein said composition has Density of from about 0.9 g/ml to about 1.10 g/ml. 
   
   
       21 . The food composition of  claim 19 , wherein said composition has Density of from about 0.95 g/ml to about 1.05 g/ml. 
   
   
       22 . The food composition of  claim 19 , wherein said composition has Electro conductivity from about 0.7 Siemens/m to about 7.0 Siemens/m. 
   
   
       23 . The food composition of  claim 19 , wherein said composition has Electro conductivity from about 0.9 Siemens/m to about 5.0 Siemens/m. 
   
   
       24 . The food composition of  claim 19 , wherein said composition has Electro conductivity from about 1.0 Siemens/m to about 2.4 Siemens/m. 
   
   
       25 . The food composition of  claim 19 , wherein said composition has Electro conductivity from about 1.1 Siemens/m to about 2.0 Siemens/m. 
   
   
       26 . The food composition of  claim 19 , wherein said composition has Electro conductivity from about 1.2 Siemens/m to about 1.7 Siemens/m. 
   
   
       27 . The food composition of  claim 19 , further comprising a filler; wherein said filler has an electro-conductivity. 
   
   
       28 . The food composition of  claim 27 , wherein said filler is selected from the group consisting of gravy, gel, jelly, aspic, water, sauce, broth, gas, extracts, brine, soup, steam, and combinations thereof. 
   
   
       29 . The food composition of  claim 19 , wherein said composition further comprises a composite material having a Volume from about 0.001 ml to about 16 ml. 
   
   
       30 . The food composition of  claim 29 , wherein said composite material is selected from the group consisting of solid food pieces, large particles, small particles, particulates and combinations thereof. 
   
   
       31 . The food composition of  claim 29 , wherein said composite material is selected from the group consisting of animal protein, plant protein, farinaceous matter, vegetables, fruits, dough, fat, oils, binding agents, and combinations thereof. 
   
   
       32 . The food composition of  claim 19 , further comprises a component selected from the group consisting of flavorants, seasonings, salts, colorants, time-release compounds, minerals, vitamins, antioxidants, prebiotics, probiotics, aroma modifiers, and combinations thereof. 
   
   
       33 . A food composition prepared by a method of sterilizing comprising the steps of:
 a. providing a food composition;   b. passing an electric current through said composition;   c. maintaining a power to mass flow rate range through an 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 n