Patent ID: 6086935
Filing Date: 2000-07-11
Classification: A23B

Abstract:
A continuous process for reducing the microbial level in a particulate cereal or legume food product, the process comprising:conveying the particulate food product through a conduit, the conduit having a temperature which is effective for indirectly heating the particulate food product to a temperature of at least about 170.degree. F., the particulate food product being conveyed through the conduit at a rate which is effective for heating the particulate food product to a temperature of at least about 170.degree. F. as the particulate food product exits the conduit;injecting steam into the particulate food product as it is being conveyed through the conduit to provide a moisture content on the surface of the particles of food product, the steam being injected in an amount which is effective for providing an atmosphere in the conduit with a relative humidity of at least about 80%;mixing the particulate food product as it is being exposed to the indirect heat, while the particulate food product is being conveyed through the conduit and while the steam is being injected into the particulate food product, the mixing being at a rate which is effective to increase the temperature of substantially of all of the particulate food product to at least 170.degree. F. and the mixing being at a rate which is effective to increase the surface moisture of the particles of food,the indirect heat, the steam, the surface moisture on the particles and the particles having a time of exposure to the indirect heat and steam all of which are effective to reduce the microbial content of the particulate food at least about log 2, but not substantially adversely affect the functionality of the food.