BE1025009B1 - Method for packaging and storing raisins. - Google Patents

Abstract

Method for packing and storing raisins (2), characterized in that it consists of the following steps: - adding a percentage of water of no more than 27% to the raisins; - vacuum packaging the aqueous raisins in an airtight plastic packaging (5); pasteurizing the packaged aqueous raisins at a temperature of 90 ° C for at least one and a half hours; - cooling the pasteurized package for at least two hours; - storing the pasteurized packaging in a cool storage room.

Description

(30) Priority data:

(73) Holder (s):

BROEDERS VERMEULEN private limited liability company

9150, KRUIBEKE (BASEL)

Belgium (72) Inventor (s):

VERMEULEN Bert Freddy K.

9150 KRUIBEKE

Belgium (54) Method of packaging and storing raisins.

(57) A method of packing and storing raisins (2), characterized in that it consists of the following steps: - adding a percentage of water of not more than 27% to the raisins; - vacuum-packaging the aqueous raisins in an airtight plastic packaging (5); pasteurizing the packaged aqueous raisins at a temperature of 90 ° C for at least an hour and a half; - cooling the pasteurized packaging for at least two hours; - storing the pasteurized packaging in a cool storage area.

BELGIAN INVENTION PATENT

FPS Economy, K.M.O., Self-employed & Energy

Publication number: 1025009 Filing number: BE2017 / 5113

Intellectual Property Office International classification: A23L 3/02 A23L 3/10 A23B 7 / 01A23B 7/02 B65D 81/20 A23L 19/00 B65D 81/34 Date of issue: 25/09/2018

The Minister of Economy,

Having regard to the Paris Convention of 20 March 1883 for the Protection of Industrial Property;

Having regard to the Law of March 28, 1984 on inventive patents, Article 22, for patent applications filed before September 22, 2014;

Having regard to Title 1 'Patents of Invention' of Book XI of the Economic Law Code, Article XI.24, for patent applications filed as of September 22, 2014;

Having regard to the Royal Decree of 2 December 1986 on the filing, granting and maintenance of inventive patents, Article 28;

Having regard to the application for an invention patent received by the Intellectual Property Office on 24/02/2017.

Whereas for patent applications that fall within the scope of Title 1, Book XI, of the Code of Economic Law (hereinafter WER), in accordance with Article XI.19, § 4, second paragraph, of the WER, the granted patent will be limited. to the patent claims for which the novelty search report was prepared, when the patent application is the subject of a novelty search report indicating a lack of unity of invention as referred to in paragraph 1, and when the applicant does not limit his filing and does not file a divisional application in accordance with the search report.

Decision:

Article 1

VERMEULEN BROTHERS private limited liability company, Rupelmondestraat 179, 9150 KRUIBEKE (BAZEL) Belgium;

represented by

VAN VARENBERG Patrick, Arenbergstraat 13, 2000, ANTWERP;

a Belgian invention patent with a term of 20 years, subject to payment of the annual taxes as referred to in Article XI.48, § 1 of the Economic Law Code, for: Method for packaging and storage of raisins.

INVENTOR (S):

VERMEULEN Bert Freddy K „Ruppelmondestraat 187, 9150, KRUIBEKE;

PRIORITY :

BREAKDOWN:

Split from basic application: Filing date of the basic application:

Article 2. - This patent is granted without prior investigation into the patentability of the invention, without warranty of the merit of the invention, nor of the accuracy of its description and at the risk of the applicant (s).

Brussels, 25/09/2018,

With special authorization:

BE2017 / 5113

Method for packing and storing raisins.

The present invention relates to a method of packaging and storing raisins.

More specifically, the invention is intended for the packaging and storage of raisins that are processed in foodstuffs.

Raisins are known to be added to foods such as raisin bread, raisin cakes, mixed salads, and yogurt.

Traditionally, raisins are used for this purpose, which are supplied as dry raisins from production countries. After drying, these raisins were packed in boxes, in which they are crushed together.

A drawback of this packaging method is that the raisins dry out further.

Another disadvantage of these raisins is that they are difficult to process because they first have to be separated from each other to be able to divide them into a dough, for example.

Another drawback of these raisins is that they are dry, and therefore absorb moisture from the surrounding dough in bread or cakes, for example, which adversely affects the taste of the end product and the end product dries faster.

BE2017 / 5113

To remedy this, raisins are sometimes pre-soaked by soaking them in water for quite some time, after which they are moist and juicier to incorporate into the final product.

A drawback of this pre-soak in water is that the water absorption is not accurately controlled and the moisture level of the raisins during processing is not constant, and therefore the taste of the end product is also not constant. The pre-soaked raisins have a limited shelf life of about six weeks because they begin to ferment.

The present invention aims to solve the above-mentioned and other drawbacks by providing a method which allows to pack and store the raisins in a condition which is optimal for further processing in foodstuffs and for a longer storage time. .

To this end, the invention relates to a method for packing and storing raisins, consisting of the following steps:

- adding a percentage of water of no more than 27% to dried raisins;

- vacuum packaging the aqueous raisins in an airtight plastic packaging;

- pasteurizing the packaged aqueous raisins at a temperature of 90 ° C for at least one and a half hours;

- cooling the pasteurized packaging for at least two hours;

BE2017 / 5113

- storing the pasteurized packaging in a cool storage area.

An advantage of this method is that the raisins in the package already have an optimal water content for processing in foodstuffs, without having to be pre-soaked in water after unpacking from the package.

Another advantage of this method is that the raisins do not stick together and no longer need to be detached after opening the package.

An additional advantage of this method is that the packaged raisins can be stored for at least a year under cool conditions without sacrificing quality when opening the packaging.

Preferably, the fixed percentage of water added to the raisins is 25%, being 1 liter of water per 4 kg of raisins.

An advantage of this water content is that at this water content the raisins no longer draw moisture from the surrounding dough and that their shape is more regular and shows a pleasant bite and good taste characteristics in foods.

Preferably, the airtight packaging partly consists of a transparent plastic, so that the contents of the

BE2017 / 5113 packaging is visible and can be checked without opening the packaging.

Preferably, the airtight package is made of polyethylene or polypropylene and consists of a lower tubular portion welded to an upper transparent portion along the edges by thermal fusion.

An advantage of such a packaging is that it is dimensionally stable and lends itself to stacking in a storage space or during transport.

With the insight to better demonstrate the features of the invention, an exemplary embodiment of the method of packing and storing raisins according to the invention is described below, by way of example without any limitation, with reference to the accompanying drawings, in which:

figure 1 shows schematically and in perspective a package with raisins according to the invention; figure 2 schematically represents the method for packaging and storing the raisins according to the invention;

Figure 3 shows a baked foodstuff in which the raisins come into contact with the surrounding dough.

In figure 1 a package 1 filled with raisins 2 is shown, obtained with the method of the invention and consisting of a bottom tub-shaped part 3 which along

BE2017 / 5113 the edges 4 are welded to an upper transparent part 5 by thermal fusion.

Figure 2 schematically shows the successive steps of the method according to the invention, in the form of a flow diagram 6, starting with the addition of water 7, vacuum packaging 8 of the raisins, followed by pasteurisation 9 at 90 ° C for at least 1.5 h in its package, until cooling 10 and storing the pasteurized packages 11.

In Figure 3, the use of the raisins packaged and stored according to the invention is illustrated as an addition to dough in the form of raisin bread 12, in which the raisins 13 are surrounded by dough 14, but no longer extract moisture from the surrounding dough.

The method of packaging and storing raisins according to the invention is very simple and as follows.

Raisins are dried after harvesting, after which a controlled amount of water is added of 1 liter of water per 4 kg of dried raisins.

The amount of water should be chosen correctly. If the amount of water is too low, the raisins will still stick together and must still be distributed after taking them out of the packaging. If the amount of water is too high, the raisins will get too wet. With the right amount, the raisins take a regular shape, do not stick together and can be processed into a dough where

BE2017 / 5113 they no longer absorb moisture from the surrounding dough after baking and thus provide a better taste and bite in the baking.

The mixture of raisins and water is now poured into a tub-shaped bottom, and covered by a foil which is thermally welded to the bottom and closed after the package has been drawn under vacuum, after which the package is airtight.

The airtight package is now pasteurized by heating it to 90 ° C for at least an hour and a half and preferably for 100 minutes.

The package is then cooled for at least two hours, after which it is ready for storage in a refrigerated warehouse from where it can be shipped to the end user.

After opening the package, the end user can add the raisins to foods such as raisin bread without further treatment, for example. The raisins remain juicy in the baked raisin bread without extracting moisture from the surrounding dough, which

the taste and the bite of it foodstuffs good will come. The current invention is by no means limited to the if example described and in the figures displayed embodiment, however a such method them for it

packaging and storage of raisins can be realized according to different variants without outside the framework of

BE2017 / 5113 the invention as set forth in the claims.

next one

BE2017 / 5113

Claims (8)

Conclusions. 1. - Method for packing and storing raisins (2), characterized in that it consists of the following steps: - adding a percentage of water of no more than 27% to the raisins; - vacuum packaging the aqueous raisins in an airtight plastic packaging (5); - pasteurizing the packaged aqueous raisins at a temperature of 90 ° C for at least one and a half hours; - cooling the pasteurized packaging for at least two hours; - storing the pasteurized packaging in a cool storage area. Method according to claim 1, characterized in that the percentage of water added to the raisins is 25%, being 1 liter of water per 4 kg of raisins. Method according to claim 1, characterized in that the airtight packaging (5} consists partly of a transparent plastic. Method according to claim 3, characterized in that the airtight packaging (5) is made of polyethylene or polypropylene. BE2017 / 5113 Method according to claim 3, characterized in that the airtight package (5) consists of a bottom tub-shaped part (3) which is welded along the edges to an upper transparent part (4) by thermal 5 amalgamation. Use of raisins (2), packaged and stored according to the method described in claim 1, characterized in that the raisins are added to the dough of a baking 10 after they have been removed from their packaging (5) without further processing. BE2017 / 5113 BE2017 / 5113 BE2017 / 5113 Method for packing and storing raisins. Method of packing and storing raisins 5 (2), characterized in that it consists of the following steps: - adding a percentage of water of no more than 27% to the raisins; - vacuum-packing the aqueous raisins in one 10 airtight plastic packaging (5); - pasteurizing the packaged aqueous raisins at a temperature of 90 ° C for at least one and a half hours; - cooling the pasteurized packaging 15 for at least two hours; - storing the pasteurized packaging in a cool storage area.