WO1995028846A1 - Process for preserving perishable foods - Google Patents

Process for preserving perishable foods Download PDF

Info

Publication number
WO1995028846A1
WO1995028846A1 PCT/GB1995/000962 GB9500962W WO9528846A1 WO 1995028846 A1 WO1995028846 A1 WO 1995028846A1 GB 9500962 W GB9500962 W GB 9500962W WO 9528846 A1 WO9528846 A1 WO 9528846A1
Authority
WO
WIPO (PCT)
Prior art keywords
food
pieces
apple
apples
heated
Prior art date
Application number
PCT/GB1995/000962
Other languages
French (fr)
Inventor
Thomas William Ronald Davison
Original Assignee
Davison Canners Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Davison Canners Limited filed Critical Davison Canners Limited
Priority to AU23149/95A priority Critical patent/AU2314995A/en
Publication of WO1995028846A1 publication Critical patent/WO1995028846A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light

Definitions

  • This invention relates to a process for preserving perishable foods.
  • Foods such as fresh fruit and fresh v ra "-stables decay naturally once harvested, i.e. they are perishable. This de ,. - y can be delayed, i.e. the food can be "preserved", by known methods such as the use of chemical preservatives such as sodium metabisulphate and citric acid, or by irradiation of gamma waves, as shown in US 4764385.
  • chemical preservatives such as sodium metabisulphate and citric acid
  • gamma waves as shown in US 4764385.
  • recent environmental consciousness is turning against chemical preservatives, and consumers are not happy to have their food irradiated with radioactive radiation.
  • the object of this invention is to obviate or mitigate these disadvantages.
  • Food such as apple slices prepared by the process of the present invention has been found to stay “fresh", that is to preserve their original taste, for at least 4 weeks although stored only in a refrigerator. This substantially extends their “shelf life” whilst negating the need for freezing (and subsequently defrosting) the food.
  • the Ultra-Violet light does not penetrate the food as gamma radiation does, but treats only the surfaces.
  • the processed food is preferably packaged and stored in refrigerated accommodation at a temperature of about 1-3 degrees Centigrade.
  • the packaging is preferably bags which, upon filling, are sealed. After being processed and prior to being packaged, the food can be subjected to metal detection to remove any metallic foreign matter.
  • the cooling and irradiation steps can be carried out wholly or substantially simultaneously. In this way, the process can be shortened and the rate of production increased.
  • the fresh food is cut into pieces or comminuted (eg into a pulp), i.e. 'prepared', prior to the process of the present invention.
  • the heating, cooling and irradiation temperatures and times will vary according to the size and nature of the fresh or prepared food. Larger sized pieces or items will usually require longer times.
  • foods such as apples, potatoes etc. are peeled prior to cutting them into pieces or comminuting them.
  • the heat treatment preferably comprises subjecting the cut food pieces for between 1 to 5 minutes in a medium of air or water at a temperature of between 90 to 105 degrees Centigrade
  • the cooling process preferably comprises subjecting the heated food pieces for between 1 to 5 minutes in a medium of air or water at a temperature of between 1 to 10 degrees Centigrade.
  • a food being a fresh fruit or fresh vegetable or product made wholly or substantially therefrom whenever prepared by a process hereinbefore described.
  • Such foods may be the fruit or vegetables themselves, or e.g. sauces, purees and preparations for e.g. pies, conserves and jams.
  • the food is preferably a hard fruit such as apples, pears or a root vegetable such as potatoes, carrots, parsnips and turnips, or products made therefrom such as apple sauce.
  • the foregoing is not exhaustive.
  • the process of the present invention is particularly suitable for preparing fresh apple pieces comprising the steps of coring whole apples and cutting them into pieces of required shape, treating the cut apple pieces by subjecting them to a heat treatment for a selected time period to blanch them, cooling the heat-treated apple pieces for a determined time period whilst simultaneously irradiating the cooled apple pieces with ultra-violet light.
  • the process of the present invention is also particularly suitable for preparing an apple sauce product comprising the steps of coring whole apples, comminuting the apples, treating the comminuted apples to a heat treatment for a selected period to cook them, cooling the heated apples for a determined time period, and irradiating the cooled apples with ultra-violet light.
  • Fig. 1 is a chart of a process for preparing fresh apple pieces according to one embodiment of the invention.
  • Fig. 2 is a chart of a process for preparing an apple sauce according to a second embodiment.
  • Figure 1 shows the prior steps of peeling and coring whole apples and cutting them into substantially 10mm diced pieces to prepare them for a process for preparing fresh apple pieces.
  • the cut apple pieces are subjected to a heat treatment in water at a temperature of about 98° Centigrade for one minute.
  • the heat-treated apple pieces are then passed over a series of moving belts, each faster than the previous one to "tumble” them, whilst being sprayed with water to cool them over a period of about 2.5 minutes to about 8°C.
  • the tumbled apples are meanwhile irradiated by a number of short wave ultra-violet lights (eg. Sylcania G - 30W lights). Over the last two belts, the cooling is stopped, but the ultra-violet irradiation is continued for about 30 seconds.
  • the apple pieces After being processed and passed under the ultra-violet light, the apple pieces are subjected to metal detection to remove any metallic foreign matter.
  • the processed pieces are then packaged and stored in refrigerated accommodation, i.e. a room, at a temperature about 1-3 degrees Centigrade.
  • the packaging is bags which, upon filling, are sealed.
  • the processed pieces may alternatively be vacuum-packed. While the above preparation process is primarily for cooking apples, the process can equally be used for eating apples for consumption rather than further processing.
  • Fig. 2 is a chart for preparing an apple sauce product, e.g. a pie filling.
  • Fresh apples are peeled, cored and then comminuted by a pump to prepare them for the process of the present invention.
  • the prepared apples are cooked by a heat treatment of about 136°C for three minutes.
  • the cooked apple product is then sieved (e.g. for a smooth or smoother sauce).
  • the apple product is then cooled in about 3 minutes to ambient temperature in a water-lined tank, and then pumped into u-v-transparent tubing for irradiation for 30 seconds to one minute by ultra ⁇ violet light therearound.
  • the apple sauce produced is then packaged into any suitable container, e.g. a carton, ready for use.

Abstract

A process for delaying natural decay of the foods of fresh fruit, fresh vegetables and products made wholly or substantially therefrom wherein the food is heated to deactivate enzymes therein, foollowed by cooling prior to or simultaneously with irradiation of ultra-violet light is described. The process is particularly suitable for preparing apple pieces or an apple sauce product.

Description

PROCESS FOR PRESERVING PERISHABLE FOODS
This invention relates to a process for preserving perishable foods.
Foods such as fresh fruit and fresh vra "-stables decay naturally once harvested, i.e. they are perishable. This de ,. - y can be delayed, i.e. the food can be "preserved", by known methods such as the use of chemical preservatives such as sodium metabisulphate and citric acid, or by irradiation of gamma waves, as shown in US 4764385. However, recent environmental consciousness is turning against chemical preservatives, and consumers are not happy to have their food irradiated with radioactive radiation.
The object of this invention is to obviate or mitigate these disadvantages.
According to one aspect of the present invention therefore, there is provided a process for delaying natural decay of the foods of fresh fruit, fresh vegetables and products made wholly or substantially therefrom wherein the food is heated to deactivate enzymes therein, followed by cooling prior to or simultaneously with irradiation of Ultra-Violet light.
Food such as apple slices prepared by the process of the present invention has been found to stay "fresh", that is to preserve their original taste, for at least 4 weeks although stored only in a refrigerator. This substantially extends their "shelf life" whilst negating the need for freezing (and subsequently defrosting) the food. The Ultra-Violet light does not penetrate the food as gamma radiation does, but treats only the surfaces.
The processed food is preferably packaged and stored in refrigerated accommodation at a temperature of about 1-3 degrees Centigrade. The packaging is preferably bags which, upon filling, are sealed. After being processed and prior to being packaged, the food can be subjected to metal detection to remove any metallic foreign matter.
Depending on the nature of the fresh food or product being produced therefrom, the cooling and irradiation steps can be carried out wholly or substantially simultaneously. In this way, the process can be shortened and the rate of production increased.
Where desired or necessary, the fresh food is cut into pieces or comminuted (eg into a pulp), i.e. 'prepared', prior to the process of the present invention. The heating, cooling and irradiation temperatures and times will vary according to the size and nature of the fresh or prepared food. Larger sized pieces or items will usually require longer times.
Preferably, foods such as apples, potatoes etc. are peeled prior to cutting them into pieces or comminuting them.
For e.g. cut apple or potato pieces, the heat treatment preferably comprises subjecting the cut food pieces for between 1 to 5 minutes in a medium of air or water at a temperature of between 90 to 105 degrees Centigrade, and the cooling process preferably comprises subjecting the heated food pieces for between 1 to 5 minutes in a medium of air or water at a temperature of between 1 to 10 degrees Centigrade.
According to a second aspect of the present invention, there is provided a food being a fresh fruit or fresh vegetable or product made wholly or substantially therefrom whenever prepared by a process hereinbefore described. Such foods may be the fruit or vegetables themselves, or e.g. sauces, purees and preparations for e.g. pies, conserves and jams. The food is preferably a hard fruit such as apples, pears or a root vegetable such as potatoes, carrots, parsnips and turnips, or products made therefrom such as apple sauce. The foregoing is not exhaustive.
The process of the present invention is particularly suitable for preparing fresh apple pieces comprising the steps of coring whole apples and cutting them into pieces of required shape, treating the cut apple pieces by subjecting them to a heat treatment for a selected time period to blanch them, cooling the heat-treated apple pieces for a determined time period whilst simultaneously irradiating the cooled apple pieces with ultra-violet light.
The process of the present invention is also particularly suitable for preparing an apple sauce product comprising the steps of coring whole apples, comminuting the apples, treating the comminuted apples to a heat treatment for a selected period to cook them, cooling the heated apples for a determined time period, and irradiating the cooled apples with ultra-violet light.
Embodiments of the present invention will now be described, by way of example, with reference to the accompanying Figures in which:-
Fig. 1 is a chart of a process for preparing fresh apple pieces according to one embodiment of the invention; and
Fig. 2 is a chart of a process for preparing an apple sauce according to a second embodiment.
Referring to the Figures, Figure 1 shows the prior steps of peeling and coring whole apples and cutting them into substantially 10mm diced pieces to prepare them for a process for preparing fresh apple pieces. In the process, the cut apple pieces are subjected to a heat treatment in water at a temperature of about 98° Centigrade for one minute.
The heat-treated apple pieces are then passed over a series of moving belts, each faster than the previous one to "tumble" them, whilst being sprayed with water to cool them over a period of about 2.5 minutes to about 8°C. The tumbled apples are meanwhile irradiated by a number of short wave ultra-violet lights ( eg. Sylcania G - 30W lights). Over the last two belts, the cooling is stopped, but the ultra-violet irradiation is continued for about 30 seconds.
After being processed and passed under the ultra-violet light, the apple pieces are subjected to metal detection to remove any metallic foreign matter. The processed pieces are then packaged and stored in refrigerated accommodation, i.e. a room, at a temperature about 1-3 degrees Centigrade. The packaging is bags which, upon filling, are sealed. The processed pieces may alternatively be vacuum-packed. While the above preparation process is primarily for cooking apples, the process can equally be used for eating apples for consumption rather than further processing.
Fig. 2 is a chart for preparing an apple sauce product, e.g. a pie filling. Fresh apples are peeled, cored and then comminuted by a pump to prepare them for the process of the present invention. In the process, the prepared apples are cooked by a heat treatment of about 136°C for three minutes. Optionally, the cooked apple product is then sieved (e.g. for a smooth or smoother sauce). The apple product is then cooled in about 3 minutes to ambient temperature in a water-lined tank, and then pumped into u-v-transparent tubing for irradiation for 30 seconds to one minute by ultra¬ violet light therearound. The apple sauce produced is then packaged into any suitable container, e.g. a carton, ready for use.
Variations and modifications can be made without departing from the scope of the invention as described in the following Claims.

Claims

1. A process for delaying natural decay of the foods of fresh fruit, fresh vegetables and products made wholly or substantially therefrom wherein the food is heated to deactivate enzymes therein, followed by cooling prior to or simultaneously with irradiation of ultra-violet light.
2. A process as claimed in Claim 1 wherein the cooling and irradiation of ultra-violet light is wholly or substantially simultaneous.
3. A process as claimed in Claims 1 or Claim 2 wherein the food is subsequently stored in a cooled but non-freezing environment.
4. A process as claimed in any one of Claims 1 to 3 wherein the food is cut into pieces prior to being heated.
5. A process as claimed in Claim 4 wherein the cut food pieces are heated for between 1 to 5 minutes in a medium of air or water at a temperature of between 90 to 105 degrees Centigrade, and the heated food pieces are cooled for between 1 to 5 minutes in a medium of air or water at a temperature of between 1 to 10 degrees Centigrade.
6. A process as claimed in any one of Claims 1 to 3 wherein the food is comminuted prior to being heated.
7. A food being a fresh fruit or fresh vegetable or product made wholly or substantially therefrom whenever prepared by a process as defined in any one of the preceding Claims.
8. A food as claimed in Claim 7 wherein the food is a hard fruit or root vegetable or a product made wholly or substantially therefrom.
9. A food as claimed in Claim 8 wherein the fruit is an apple or the vegetable is a potato.
10. A process for preparing apple pieces comprising the steps of coring whole apples and cutting them into pieces of required shape, treating the cut apple pieces by subjecting them to a heat treatment for a selected time period to blanch them, cooling the heat-treated apple pieces for a determined time period whilst simultaneously irradiating the cooled apple pieces with ultra-violet light.
11. A process for preparing an apple sauce product comprising the steps of coring whole apples, comminuting the apples, treating the comminuted apples to a heat treatment for a selected period to cook them, cooling the heated apples for a determined time period, and irradiating the cooled apples with ultra-violet light.
12. A process for preparing fresh apple pieces as hereinbefore described with reference to Fig. 1.
13. A process for preparing an apple sauce product as hereinbefore described with reference to Fig. 2.
PCT/GB1995/000962 1994-04-26 1995-04-26 Process for preserving perishable foods WO1995028846A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU23149/95A AU2314995A (en) 1994-04-26 1995-04-26 Process for preserving perishable foods

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB9408197.3 1994-04-26
GB9408197A GB9408197D0 (en) 1994-04-26 1994-04-26 Process for preparing fresh apple pieces

Publications (1)

Publication Number Publication Date
WO1995028846A1 true WO1995028846A1 (en) 1995-11-02

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Country Status (3)

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AU (1) AU2314995A (en)
GB (1) GB9408197D0 (en)
WO (1) WO1995028846A1 (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010062866A (en) * 1999-12-17 2001-07-09 박관화 A method for blanching of vegetables using phospholipase or galactolipase as an indicator enzyme
GB2365749A (en) * 2000-06-16 2002-02-27 Barfoots Of Botley Ltd Packaging UV-irradiated food
WO2003092392A1 (en) * 2002-04-30 2003-11-13 Lionel Evans Ultraviolet radiation treatment of unwanted microorganisms
GB2388764A (en) * 2002-05-07 2003-11-26 Paul Bernard David Newman Treatment of vegetable foodstuffs with UV radiation
EP1420651A1 (en) * 2001-08-30 2004-05-26 The Horticulture and Food Research Institute of New Zealand Limited Preservation of produce
WO2010044687A1 (en) * 2008-10-13 2010-04-22 Jurgen Spolka Z.O.O. Method for preserving food products, in particular vegetable and soft fruit pieces
EP2194793A2 (en) * 2007-09-10 2010-06-16 Vego Project Ltd. Method of treatment of fresh produce
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
AU2013202239B2 (en) * 2001-08-30 2015-01-29 The New Zealand Institute For Plant And Food Research Limited Preservation of produce
FR3101756A1 (en) * 2019-10-11 2021-04-16 Nathalie CHAGNARD Process for preparing a can of apples and / or pears

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1754434A (en) * 1926-10-22 1930-04-15 Perino Josef Process of manufacturing alpha vegetable alimentary extract
US2401131A (en) * 1941-04-11 1946-05-28 Bensel Brice Corp Method of preserving food products
US2930706A (en) * 1959-02-27 1960-03-29 Inst Divi Thomae Foundation Preparation and packing of citrus fruit products
FR73800E (en) * 1958-04-18 1961-01-13 Process for preparing and preserving cooked pulses, allowing their immediate consumption
FR1315925A (en) * 1961-12-15 1963-01-25 Advanced process for preserving vegetables and fruits
US4255459A (en) * 1978-02-10 1981-03-10 Glen Donald H G Blanching, pasteurizing and sterilizing process and apparatus suitable therefor
EP0164285A1 (en) * 1984-05-25 1985-12-11 Michel Bonningue Process for preserving raw and perishable vegetable food products
US5026562A (en) * 1990-04-04 1991-06-25 The Pillsbury Company Method of freezing and ice glazing broccoli

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1754434A (en) * 1926-10-22 1930-04-15 Perino Josef Process of manufacturing alpha vegetable alimentary extract
US2401131A (en) * 1941-04-11 1946-05-28 Bensel Brice Corp Method of preserving food products
FR73800E (en) * 1958-04-18 1961-01-13 Process for preparing and preserving cooked pulses, allowing their immediate consumption
US2930706A (en) * 1959-02-27 1960-03-29 Inst Divi Thomae Foundation Preparation and packing of citrus fruit products
FR1315925A (en) * 1961-12-15 1963-01-25 Advanced process for preserving vegetables and fruits
US4255459A (en) * 1978-02-10 1981-03-10 Glen Donald H G Blanching, pasteurizing and sterilizing process and apparatus suitable therefor
EP0164285A1 (en) * 1984-05-25 1985-12-11 Michel Bonningue Process for preserving raw and perishable vegetable food products
US5026562A (en) * 1990-04-04 1991-06-25 The Pillsbury Company Method of freezing and ice glazing broccoli

Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010062866A (en) * 1999-12-17 2001-07-09 박관화 A method for blanching of vegetables using phospholipase or galactolipase as an indicator enzyme
GB2365749A (en) * 2000-06-16 2002-02-27 Barfoots Of Botley Ltd Packaging UV-irradiated food
GB2365749B (en) * 2000-06-16 2004-09-01 Barfoots Of Botley Ltd Fresh food packaging
AU2013202239B2 (en) * 2001-08-30 2015-01-29 The New Zealand Institute For Plant And Food Research Limited Preservation of produce
US7601376B2 (en) 2001-08-30 2009-10-13 The Horticulture And Food Research Institute Of New Zealand Limited Preservation of produce
EP1420651A1 (en) * 2001-08-30 2004-05-26 The Horticulture and Food Research Institute of New Zealand Limited Preservation of produce
EP1420651A4 (en) * 2001-08-30 2005-12-14 Horticulture & Food Res Inst Preservation of produce
US7217358B2 (en) 2002-04-30 2007-05-15 Lionel Evans Ultraviolet radiation treatment of unwanted microorganisms
AU2003222532B2 (en) * 2002-04-30 2008-06-26 Step Sciences Limited Ultraviolet radiation treatment of unwanted microorganisms
WO2003092392A1 (en) * 2002-04-30 2003-11-13 Lionel Evans Ultraviolet radiation treatment of unwanted microorganisms
GB2388764B (en) * 2002-05-07 2006-02-08 Paul Bernard David Newman Treatment of vegetable foodstuffs
US7452561B2 (en) * 2002-05-07 2008-11-18 Paul Bernard Newman Treatment of vegetable foodstuffs
GB2388764A (en) * 2002-05-07 2003-11-26 Paul Bernard David Newman Treatment of vegetable foodstuffs with UV radiation
EP2194793A2 (en) * 2007-09-10 2010-06-16 Vego Project Ltd. Method of treatment of fresh produce
EP2194793A4 (en) * 2007-09-10 2011-03-02 Vego Project Ltd Method of treatment of fresh produce
WO2010044687A1 (en) * 2008-10-13 2010-04-22 Jurgen Spolka Z.O.O. Method for preserving food products, in particular vegetable and soft fruit pieces
US20140272042A1 (en) * 2013-03-15 2014-09-18 Thomas D. Gillette Systems and methods for packaging food products
FR3101756A1 (en) * 2019-10-11 2021-04-16 Nathalie CHAGNARD Process for preparing a can of apples and / or pears

Also Published As

Publication number Publication date
AU2314995A (en) 1995-11-16
GB9408197D0 (en) 1994-06-15

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