EP1087673A1 - Verfahren zur lebensmittelherstellung - Google Patents
Verfahren zur lebensmittelherstellungInfo
- Publication number
- EP1087673A1 EP1087673A1 EP99931693A EP99931693A EP1087673A1 EP 1087673 A1 EP1087673 A1 EP 1087673A1 EP 99931693 A EP99931693 A EP 99931693A EP 99931693 A EP99931693 A EP 99931693A EP 1087673 A1 EP1087673 A1 EP 1087673A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- food
- high pressure
- treatment
- pressure
- subjected
- 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.)
- Withdrawn
Links
Classifications
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
Definitions
- the present invention concerns a method for processing food to inactivate micro-organisms.
- a combination of high pressure and elevated temperatures may be used to inactivate certain microorganisms and reduce and stabilise enzymatic activity in foods .
- High Pressure Processing at moderate temperatures, for example from 0 to 70 °C is known to inactivate common spoiling micro-organisms in food.
- the treatment works in a way that corresponds to pasteurisation, and is also referred to as high pressure stabilisation treatment. Because the temperature is kept low, a food with high quality with regard to taste, texture, nutritional values and health properties can be achieved.
- a method for a high pressure sterilising treatment that sterilisation of food may be performed under lower pressures if carbon dioxide is dissolved in foods before or simultaneously with, a high pressure sterilising treatment. It is also known from a Japanese patent application nr . 4-135470 to sterilise food using high pressure that sterilisation of food may be carried out in a reduced time by the addition of carbon dioxide gas to a food in an apparatus for high pressure treatment.
- HPP treatment of food produces food with high quality with regard to taste, texture, nutritional values and health properties. However some differences in taste and texture, compared with a fresh food, may still be observed after a HPP treatment .
- the object of the present invention is to improve the taste of foods that are processed using high pressure (HPP) . Further objects of the invention include to improve other properties such as aroma, colour and texture that affect the perception of freshness.
- HPP high pressure
- the addition of low quantities of C0 2 , or an amount of carbonic acid corresponding to the gas prior to HPP produces a food with improved perceived taste.
- the carbon dioxide gas is added to the food by way of an over-pressure of up to 100 bar over the product prior to high pressure treatment.
- the reason for this is that the C0 2 interferes with at least one enzyme pathway, for example the Lipoxigenase (LPoX) .
- LPoX Lipoxigenase
- the method provides therfore a means for reducing enzymatic activity. This effect has been shown in panel tests to result in a superior taste with foods such as orange juice, grapefruit juice and apple pieces .
- the primary advantage of the invention is that taste of a HPP treated food is perceived to be better after carbon dioxide treatment. Another advantage is that the appearance and texture of the HPP treated food may also be improved. A further advantage is that the process is relatively simple to include in common HPP food processes, and uses carbon dioxide as an active component, a naturally occurring and relatively cheap substance. A still further advantage is that the process equipment required has a relatively low cost because standard industrial components and measuring systems may be used.
- the enclosed drawing Figure 1 shows a process for the high pressure treatment of orange juice in a schematic block diagram .
- a food product is prepared in a suitable way for HPP. That preparation may include washing, peeling, cutting, slicing, and/or squeezing, and mixing a food with other compounds etc. at a low or elevated temperature.
- the typical steps for a HPP process where a food is exposed to an over pressure of carbon dioxide before the HPP stage are: -a food is peeled, cut, sliced, and/or squeezed and mixed at a low or elevated temperature.
- the food is transferred directly into the high pressure process chamber or is packed in a suitable packaging material prior to being subjected to the pressure processing -the food is processed by high pressure.
- the exact over pressure of carbon dioxide used for a particular food is determined by experiment. For example, a series of food samples are exposed to increasing over pressures of carbon dioxide to find the highest pressure before which, the food after HPP treatment is observed to sparkle. That over pressure has been found to be up to 100 bar .
- the time for which a particular food is exposed to an over pressure of carbon dioxide can vary from seconds up to several hours .
- the exact time for which the over pressure of carbon dioxide is maintained is determined by experiment, to find a time just less than a time after which the food after HPP treatment is seen to sparkle.
- the Figure shows in a schematic block diagram a process for the high pressure treatment of, for example, orange juice in which the food is subjected to an over pressure of carbon dioxide.
- a method for processing orange juice according to the invention is as follows:
- the orange juice is passed through a finisher, for example a type of filter or centrifuge, where an amount of pulp is defined and the orange juice and pulp mixture is de-aerated thereafter in the same vessel if possible.
- a finisher for example a type of filter or centrifuge
- de- aeration may be carried out in a separate vessel. From the de- aerator the orange juice mixture is cooled down close to 0°C and pumped to a tank where it is sprayed and/or stirred in the presence of an over-pressure of carbon dioxide gas.
- a method for processing strawberries according to the invention is as follows :
- the juice and/or pulp is passed through a finisher, for example a type of filter or centrifuge, where an amount of pulp is defined and the juice and pulp mixture is de-aerated thereafter in the same vessel if possible.
- a finisher for example a type of filter or centrifuge
- de- aeration may be carried out in a separate vessel.
- the juice mixture is cooled down close to 0°C and pumped to a tank where it can be mixed with a suitable amount of strawberry pieces, sugar and pectin.
- the mixture is then stirred in the presence of an over-pressure of carbon dioxide gas.
- the process is carried out in the examples of both orange juice and a strawberry mixture for a sufficient time to dissolve enough of the carbon dioxide to obtain the required results, but not sufficient carbon dioxide to make the food sparkling.
- the food is then transferred directly into the high pressure process chamber or is packed in a suitable package material prior to being subjected to the pressure processing, preferably into bottles or bags, and HPP treated as soon as possible .
- a food may be mixed with carbonic acid instead of being stirred in the presence of an over pressure of carbon dioxide.
- Sufficient carbonic acid is added to successive samples of a food and the food then subjected to high pressure treatment.
- the highest quantity of carbonic acid that may be added without causing a food to sparkle after a high pressure treatment is found for a given food.
- the same quantity of carbonic acid, expressed in terms of concentration of carbonic acid and quantity used, is then mixed with production quantities of the food before high pressure stabilisation treatment .
- a vacuum stage it is preferable to use a vacuum stage to remove air from a food before mixing the food with carbon dioxide and subjecting the food to a high pressure stabilisation treatment.
- a vacuum stage it is preferable to process food without a vacuum stage.
Landscapes
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Formation And Processing Of Food Products (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Non-Alcoholic Beverages (AREA)
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
SE9802211 | 1998-06-18 | ||
SE9802211A SE514349C2 (sv) | 1998-06-18 | 1998-06-18 | Förfarande för högtrycksbehandling av livsmedel, användning av förfarandet och livsmedel behandlat med högt tryck |
PCT/SE1999/001045 WO1999065342A1 (en) | 1998-06-18 | 1999-06-14 | Method for processing food |
Publications (1)
Publication Number | Publication Date |
---|---|
EP1087673A1 true EP1087673A1 (de) | 2001-04-04 |
Family
ID=20411789
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP99931693A Withdrawn EP1087673A1 (de) | 1998-06-18 | 1999-06-14 | Verfahren zur lebensmittelherstellung |
Country Status (5)
Country | Link |
---|---|
EP (1) | EP1087673A1 (de) |
AU (1) | AU4813099A (de) |
BR (1) | BR9911266A (de) |
SE (1) | SE514349C2 (de) |
WO (1) | WO1999065342A1 (de) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108371316A (zh) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | 食用菌纳米调味粉的制备方法 |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US6696019B2 (en) * | 1998-06-15 | 2004-02-24 | Bbi Bioseq, Inc. | Rapid cryobaric sterilization and vaccine preparation |
SE525173C2 (sv) * | 2002-09-09 | 2004-12-14 | Tetra Laval Holdings & Finance | Metod att behandla ett flytande livsmedel för ökad hållbarhet |
EP1415550A1 (de) * | 2002-10-31 | 2004-05-06 | LBG Invest & Consulting N.V. | Verfahren und apparat zur inaktivierung von biologischen verunreinigungen in nahrungsmittelprodukten und in tierfutter |
DE102005017407A1 (de) * | 2005-04-15 | 2006-10-19 | Degussa Ag | Verfahren zur Behandlung von natürlichen Ausgangsmaterialien mit Hilfe verdichteter Gase |
US20120021107A1 (en) * | 2010-07-23 | 2012-01-26 | Robert Andrew Knowlton | Method and apparatus for processing produce |
WO2018005081A1 (en) * | 2016-06-28 | 2018-01-04 | General Mills Inc. | Fresh-like fruit with extended shelf life |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO1990002799A1 (en) * | 1988-09-12 | 1990-03-22 | University Of Florida | Inactivation of enzymes in food products with pressurized co¿2? |
FR2650942A1 (en) * | 1989-08-18 | 1991-02-22 | Air Liquide | Process for inactivating food-spoilage enzymes |
JPH04135470A (ja) * | 1990-09-28 | 1992-05-08 | Toppan Printing Co Ltd | 高圧処理装置 |
JP3063279B2 (ja) * | 1990-09-29 | 2000-07-12 | 凸版印刷株式会社 | 高圧殺菌処理方法 |
US5468508A (en) * | 1991-10-17 | 1995-11-21 | The University Of British Columbia | Preservation of fresh fruit juices and fruit juice blends |
ATE181211T1 (de) * | 1994-03-28 | 1999-07-15 | Nestle Sa | Verfahren zur desaktivierung von enzymen und mikroorganismen |
-
1998
- 1998-06-18 SE SE9802211A patent/SE514349C2/sv not_active IP Right Cessation
-
1999
- 1999-06-14 AU AU48130/99A patent/AU4813099A/en not_active Abandoned
- 1999-06-14 WO PCT/SE1999/001045 patent/WO1999065342A1/en not_active Application Discontinuation
- 1999-06-14 EP EP99931693A patent/EP1087673A1/de not_active Withdrawn
- 1999-06-14 BR BR9911266-3A patent/BR9911266A/pt not_active Application Discontinuation
Non-Patent Citations (1)
Title |
---|
See references of WO9965342A1 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108371316A (zh) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | 食用菌纳米调味粉的制备方法 |
CN108371316B (zh) * | 2018-01-24 | 2021-05-11 | 中国农业科学院农产品加工研究所 | 食用菌纳米调味粉的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
BR9911266A (pt) | 2001-03-13 |
SE9802211L (sv) | 1999-12-19 |
SE9802211D0 (sv) | 1998-06-18 |
WO1999065342A1 (en) | 1999-12-23 |
AU4813099A (en) | 2000-01-05 |
SE514349C2 (sv) | 2001-02-12 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PUAI | Public reference made under article 153(3) epc to a published international application that has entered the european phase |
Free format text: ORIGINAL CODE: 0009012 |
|
17P | Request for examination filed |
Effective date: 20001206 |
|
AK | Designated contracting states |
Kind code of ref document: A1 Designated state(s): BE DE ES FR GB IT NL SE |
|
17Q | First examination report despatched |
Effective date: 20030606 |
|
STAA | Information on the status of an ep patent application or granted ep patent |
Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN |
|
18D | Application deemed to be withdrawn |
Effective date: 20031217 |