Patent ID: 6207215
Filing Date: 2001-03-27
Classification: A23B,A23L

Abstract:
A non-dairy food product having a pH equal to or greater than 4.6 prepared by a method of sterilizing the food product comprising the steps of:a) heating a non-dairy food product having a pH equal to or greater than 4.6 to a temperature of greater than about 75.degree. C. and less than 105.degree. C. prior to sterilization;b) placing the non-dairy food product in a pressure chamber;c) subjecting the non-dairy food product to an ultra-high pressure of generally between 50,000 psi and 250,000 psi for a period of time wherein the elevated temperature and ultra-high pressure provide for an instantaneous adiabatic temperature increase through out the entire non-dairy food product, the adiabatic temperature increase resulting in a 10+ log spore kill to achieve commercial sterility;d) releasing the pressure in order to return the non-dairy food product to its pre-pressurized temperature; ande) cooling the non-dairy food product to a desired end temperature.