DE4300045A1 - Method and device for preserving fresh foodstuffs - Google Patents
Method and device for preserving fresh foodstuffsInfo
- Publication number
- DE4300045A1 DE4300045A1 DE19934300045 DE4300045A DE4300045A1 DE 4300045 A1 DE4300045 A1 DE 4300045A1 DE 19934300045 DE19934300045 DE 19934300045 DE 4300045 A DE4300045 A DE 4300045A DE 4300045 A1 DE4300045 A1 DE 4300045A1
- Authority
- DE
- Germany
- Prior art keywords
- boiler
- preservation
- heating
- heat
- food according
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 238000000034 method Methods 0.000 title claims description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 19
- 238000004321 preservation Methods 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 11
- 230000006641 stabilisation Effects 0.000 claims description 10
- 238000011105 stabilization Methods 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002826 coolant Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 230000002349 favourable effect Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 2
- 238000004925 denaturation Methods 0.000 claims 2
- 230000036425 denaturation Effects 0.000 claims 2
- 230000015572 biosynthetic process Effects 0.000 claims 1
- 238000009529 body temperature measurement Methods 0.000 claims 1
- 238000003505 heat denaturation Methods 0.000 claims 1
- 235000021056 liquid food Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 230000003019 stabilising effect Effects 0.000 abstract 1
- 238000009920 food preservation Methods 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000007596 consolidation process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000156 glass melt Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 230000000737 periodic effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000002123 temporal effect Effects 0.000 description 1
Classifications
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N1/00—Sampling; Preparing specimens for investigation
- G01N1/28—Preparing specimens for investigation including physical details of (bio-)chemical methods covered elsewhere, e.g. G01N33/50, C12Q
- G01N1/30—Staining; Impregnating ; Fixation; Dehydration; Multistep processes for preparing samples of tissue, cell or nucleic acid material and the like for analysis
- G01N1/31—Apparatus therefor
-
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/03—Preservation of milk or milk preparations by heating the materials being loose unpacked
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Biomedical Technology (AREA)
- Zoology (AREA)
- Molecular Biology (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Wood Science & Technology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren und eine Vorrichtung für die Haltbarmachung frischer Lebensmittel wie Fleisch, Milch u. a., ohne Verwendung von chemischen Substanzen oder Strahlen.The invention relates to a method and an apparatus for the Preservation of fresh foods such as meat, milk and the like. a., without the use of chemical substances or radiation.
Lebensmittelkonservierungen sind bereits im vorigen Jahrhundert auch von der Industrie durchgeführt worden. Für das Pasteurisieren wurden Temperaturen unter 100°C genutzt. Nach einem neuen Ver fahren sei die Lebensmittelkonservierung sogar mit Elektroschocks beispielsweise an Fruchtsäften erreichbar (Blick durch die Wirt schaft 29. Dezember 1992, S. 8). Flüssigkeiten wie Glasschmelzen lassen sich durch die Impulsheizung bei Absenkung der Bodentempera tur günstig beeinflussen (Blick durch die Wirtschaft 26. Oktober 1992, S. 8). In DE P 42 39 232.2 wurde über für die Histologie positive Wirkungen der Impulsheizung zur gesteuerten Wärmedena turierung/Stabilisation frischer Probeexzisionen wie auch ganzer Organe bei dem Einsatz vergleichsweise geringer Temperaturen be richtet. Bei Rückfrage war der Einsatz der Impulsheizung in deutschen Molkereien unbekannt.Food preservation was already in the previous century been done by industry. For pasteurizing temperatures below 100 ° C were used. After a new ver drive food preservation even with electric shocks For example, accessible from fruit juices (view through the innkeeper shaft December 29, 1992, p. 8). Liquids such as glass melts can be achieved by means of pulse heating when the floor temperature is lowered favorable influence (view through the economy October 26th 1992, p. 8). DE P 42 39 232.2 was about for histology positive effects of impulse heating for controlled heat medena turation / stabilization of fresh trial excisions as well as whole ones Organs when using comparatively low temperatures judges. When asked, the use of pulse heating was in unknown to German dairies.
Der Erfindung liegt die Aufgabe zugrunde, gesteuerte Impulsheizungen auch für die schonende Konservierung/Stabilisation von Lebens mitteln einzusetzen.The invention has for its object controlled pulse heating also for the gentle conservation / stabilization of life use funds.
Diese Aufgabe wird bei einer gattungsgemäßen Einrichtung durch die kennzeichnenden Merkmale des Patentanspruches 1 gelöst. Die weitere Ausgestaltung der Erfindung ist den Unteransprüchen, der Zeichnung und deren Beschreibung zu entnehmen.This task is performed by a generic device the characterizing features of claim 1 solved. The Another embodiment of the invention is the dependent claims Drawing and their description can be found.
Die mit der Erfindung erzielten Vorteile bestehen insbesondere darin, daß sich in Verwendung der Impulsheizung am/im Kessel bei abgesenkter Bodentemperatur ohne großen Aufwand eine deutlich nachweisbare Aufbesserung der organischen Materialien wie Fleisch, Milch u. a. für den Bedarf mittels Stabilisation bzw. Konservierung ohne Applikationen wie Chemikalien, Strahlen erreichen läßt. Zeitliche Raffung der periodischen Temperaturschwankungen im Kessel im variabel vorgebbaren Temperaturkanal, Beispiel 70-90°C, mit zugehöriger Kühlung ist erforderlich. Es stellen sich dann besonders an lipid- und eiweißreichen Substanzen nach einer solchen Stabilisation/Konservierung folgende Eigenschaften am Sub strat ein:The advantages achieved with the invention are in particular that when using the pulse heating on / in the boiler lowered floor temperature without much effort demonstrable improvement of organic materials such as meat, Milk u. a. for the need by means of stabilization or conservation can achieve radiation without applications such as chemicals. Temporal gathering of the periodic temperature fluctuations in the Boiler in a variable temperature channel, example 70-90 ° C, with associated cooling is required. It turns out then especially on lipid and protein rich substances after one such stabilization / preservation following properties on the sub admitted:
- a) Gleichmäßige Verfestigung auch in größerer Dimension,a) Even consolidation in larger dimensions,
- b) Gleichmaß der weitgehend erhalten gebliebenen Strukturen,b) uniformity of the largely preserved structures,
- c) Helle bzw. leuchtende Farbe der natürlichen oder künstlichen Oberfläche,c) Light or bright color of the natural or artificial Surface,
- d) Wesentlicher Erhalt der Geschmacksstoffe.d) Essential preservation of the flavors.
Es zeigen:Show it:
Fig. 1 eine Vorrichtung für die Haltbarmachung/Stabilisation/ Pasteurisierung verschiedener Nahrungsmittel 1 wie Milch 1, Fleisch 1a in einem geräumigen Kessel 2, die basale Heizung 6 mit Strom zuführung, die Schaltvorrichtung 5 mit Zeituhr für die koordinierte Impulsheizung, die vor allem eingesetzten Tempera turen zwischen 60 und 90°C, Thermoelemente bzw. ein Thermometer 7, eine Wärmedämmungsvorrichtung 4 am Boden des Kessels 2, die periodisch koordiniert gesteuert eingesetzte Kühlung 8, für die vorzugsweise Wasser 14 zu verwenden ist, ein Einlaufstutzen 9 für Wasser (H₂O) und ein Überlaufstutzen 11 für die periodisch einge setzte Kühlung 8, für die ausreichend Zeit zur Verfügung zu stehen hat, so daß sämtliche Anteile der zugleich auch zu ste rilisierenden Nahrungsmittel für die Abkühlung im vorgegebenen "Wärmekanal" erreicht werden. Fig. 1 shows a device for the preservation / stabilization / pasteurization of various foods 1 such as milk 1 , meat 1 a in a spacious boiler 2 , the basal heating 6 with power supply, the switching device 5 with a timer for the coordinated pulse heating, which are mainly used Temperatures between 60 and 90 ° C, thermocouples or a thermometer 7 , a thermal insulation device 4 on the bottom of the boiler 2 , the periodically coordinated controlled cooling 8 , for which preferably water 14 is to be used, an inlet connector 9 for water (H₂O) and an overflow nozzle 11 for the periodically inserted cooling 8 , for which sufficient time has to be available so that all parts of the food to be sterilized at the same time can be achieved for cooling in the predetermined "heat channel".
Fig. 2 fiktiv einen solchen Wärmekanal, der bei variabel gesteu ert eingesetzten Temperaturen im Kessel 2 mit genannten Zusatz vorrichtungen 4, 5, 6, 7, 8, 9, 10 (Ventil), 11 für Zwecke der gesteuerten Stabilisation, Pasteurisierung, Sterilisation u. a. durchaus realisiert werden kann. Fig. 2 fictitiously such a heat channel, the devices used at variably controlled temperatures in the boiler 2 with said additional devices 4 , 5 , 6 , 7 , 8 , 9 , 10 (valve), 11 for purposes of controlled stabilization, pasteurization, sterilization and others can be realized.
Fig. 3 bei starker Vergrößerung die korpuskulären Elemente der Milch, die überwiegend aus Fett und Eiweiß bestehen und im mineralhaltigen Plasma schwimmen. Fig. 3 at high magnification, the corpuscular elements of milk, which mainly consist of fat and protein and swim in the mineral-containing plasma.
Fig. 4 den senkrechten Schnitt durch einen variabel bzw. steuerbar aufheizbaren Kessel 2, das schonend darin zu stabilisierende Substrat/Nahrungsmittel 1, 1a darin, den basal gelegenen Heiz körper 6, seine unten vorhandene Isolierung 4, die auch eine Schaltuhr besitzende Impulsheizung 5 mit Unterbrecher, die damit verbundenen Temperatursensoren bzw. das Thermometer 7, welches zugleich im Kessel 2 von der Kühlung 8 in verschiedener Richtung schwenkbar umgeben ist mit dem steuerbar einlaufenden Kühlmittel 14 wie kaltem Wasser, die am oberen Teil des Thermo meters 7 ablesbaren periodischen, je in Temperaturkanälen vorge gebenen Temperaturschwankungen, beispielsweise zwischen 60 und 90°C, zur schonenden Stabilisation/Konservierung. Fig. 4 shows the vertical section through a variable or controllable heatable boiler 2 , the substrate / food 1 , 1 a to be gently stabilized therein, the basally located heating body 6 , its insulation 4 below, which also has a timer having pulse heating 5 , readable with interrupter, the temperature sensors and associated thermometer 7, which is also surrounded pivotally in the boiler 2 of the cooling 8 in different directions with the controllable incoming coolant 14 such as cold water at the upper part of the thermal meters 7 periodically, depending Temperature fluctuations in temperature channels, for example between 60 and 90 ° C, for gentle stabilization / preservation.
Claims (7)
daß für die Denaturierung durch gesteuerte Wärme (6, 5) zur Stabilisation, Pasteurisierung, Konservierung, Sterilisation verschiedener auch flüssiger Nahrungsmittel/ähnlicher Substanzen (1, 1a) die Impulsheizung (5, 6, 8, 14, 9, 10, 11 u. a.) an einem beschickbaren Kessel (2) eingesetzt wird,
daß hierfür der Kessel (2) für die schonende Denaturierung der Nahrungsmittel (1, 1a) gesteuert periodisch in bestimmten Temperaturbereichen, die in der Regel unter dem Siedepunkt des Wassers liegen, aufgeheizt wird,
daß für solche Wärmekanalbildungen im Kessel (2) auch der Siedepunkt des Wassers mit 100°C in Anspruch genommen werden kann,
daß zugehörig eine Vorrichtung für die Unterbrechung (5) der Wärmezufuhr vor allem am Boden des Kessels (2) vorhanden ist in Minderung der Kesselbodentemperatur (7),
daß am/im Kessel (2) und durch Thermometer (7) bzw. Thermosensoren (7), Schaltuhr u. a. gesteuert koordiniert mit der Heizung (5, 6) eine aktive Kühlung (8, 14) vorhanden ist,
daß als Resultat bei einem solchen Vorgehen im Kessel (2) in Ver wendung der Impulsheizung (5, 6, 8, 14 u. a.) die verschiedenen Nahrungsmittel (1, 1a) gesteuert wiederholt physikalisch von oben und unten begrenzter Temperatur/Wärme zur Stabilisation durchströmt, im Wechsel erreicht und somit für den Verbraucher unter günstigen Bedingungen denaturiert/haltbar gemacht werden.1. Method and device for the preservation of fresh foods such as meat, milk, etc. without the use of chemical substances or radiation, characterized in that
that for the denaturation by controlled heat ( 6 , 5 ) for stabilization, pasteurization, preservation, sterilization of various liquid foods / similar substances ( 1 , 1 a), the impulse heating ( 5 , 6 , 8 , 14 , 9 , 10 , 11 and others ) is used on a loadable boiler ( 2 ),
that the boiler ( 2 ) for the gentle denaturation of the foodstuffs ( 1 , 1 a) is periodically heated in certain temperature ranges, which are generally below the boiling point of the water,
that the boiling point of the water at 100 ° C can also be used for such heat channel formation in the boiler ( 2 ),
that there is a device for interrupting ( 5 ) the supply of heat, especially at the bottom of the boiler ( 2 ), in order to reduce the boiler bottom temperature ( 7 ),
that active / cooling ( 8 , 14 ) is present on / in the boiler ( 2 ) and controlled by thermometers ( 7 ) or thermal sensors ( 7 ), time switch, etc., coordinated with the heater ( 5 , 6 ),
that as a result of such a procedure in the boiler ( 2 ) in the use of impulse heating ( 5 , 6 , 8 , 14 and others) the various foods ( 1 , 1 a) controlled repeatedly flows through physically limited temperature / heat from above and below for stabilization , alternately achieved and thus denatured / made durable for the consumer under favorable conditions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19934300045 DE4300045A1 (en) | 1992-11-21 | 1993-01-04 | Method and device for preserving fresh foodstuffs |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4239232A DE4239232A1 (en) | 1992-11-21 | 1992-11-21 | Thermal denaturing appts. for a histological laboratory - has containers for hot and cold water with temp. control |
| DE19934300045 DE4300045A1 (en) | 1992-11-21 | 1993-01-04 | Method and device for preserving fresh foodstuffs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE4300045A1 true DE4300045A1 (en) | 1994-08-04 |
Family
ID=25920621
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19934300045 Ceased DE4300045A1 (en) | 1992-11-21 | 1993-01-04 | Method and device for preserving fresh foodstuffs |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE4300045A1 (en) |
-
1993
- 1993-01-04 DE DE19934300045 patent/DE4300045A1/en not_active Ceased
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| AF | Is addition to no. |
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