Patent ID: 9717269
Date: 2017-08-01
CPC Classifications: A23L,A23V

Claim:
1. A process of making a retorted food product to increase the retort efficiency comprising: a portion of a base flour that has not been thermally inhibited; a portion of the base flour that is thermally inhibited; a) substituting between about 25% and about 75% by weight of the portion of the base flour that has not been thermally inhibited with the portion of the portion of base flour that is thermally inhibited in a food product; wherein the food product comprises: a) at least 5 wt% less of the portion of the base flour that is thermally inhibited than the portion of the base flour that is not thermally inhibited; b) retorting the food product for a time of from between about 15 minutes to about 80 minutes to make a retorted food product having a F said retorted test food product comprise: the base flour; and no thermally inhibited flour.