Method for preparing a long-life pasteurised product,...

A - Human Necessities – 23 – L

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A23L 3/16 (2006.01) A23L 3/00 (2006.01) A23L 3/10 (2006.01)

Patent

CA 2192710

A method for preparing products to be pasteurised, e.g. food products, to ensure a long shelf life without affecting the quality or the nutritional, rheological and organoleptic properties thereof. The method comprises determining the cooking threshold value (Cg) of the product, measuring its pH and rH2, and deducing the corresponding pasteurisation threshold value (P) therefrom, in particular by means of the curve shown in the figure, then measuring the ratio (Aw) between the free water and total water contained in the product, and determining the heating curve of a heat treatment carried out on the product in such a way that the cooking threshold value is reached as the pasteurisation threshold value is also reached and preferably exceeded, while at the same time the product is in a physical and chemical condition which corresponds to the Clostridium botulinum germ inhibition region.

Le procédé de préparation de produits à pasteuriser par exemple alimentaires selon l'invention permet d'assurer une conservation de longue durée de ces produits sans en détériorer les qualités et les caractéristiques nutritionnelles, rhéologiques et organoleptiques. Il consiste à déterminer la valeur cuisatrice (Cg) du produit, à en mesurer le pH et le rH2 et à en déduire la valeur pasteurisatrice (P) correspondante, à l'aide notamment de la courbe de la figure, à mesurer ensuite le rapport Aw de l'eau libre à l'eau totale contenue dans le produit, et à déterminer enfin la courbe de chauffage d'un traitement thermique que l'on applique au produit afin d'obtenir simultanément que lorsque la valeur cuisatrice est atteinte, la valeur pasteurisatrice est au moins atteinte et de préférence dépassée, et que le produit se trouve dans des conditions physico-chimiques correspondant à la zone d'inhibition des germes de Clostridium botulinum.

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