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
  • A23B7/005—Preserving by heating
• • 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
  • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
  • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
• • 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
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D21/00—Separation of suspended solid particles from liquids by sedimentation
  • B01D21/26—Separation of sediment aided by centrifugal force or centripetal force
  • B01D21/267—Separation of sediment aided by centrifugal force or centripetal force by using a cyclone

Definitions

• the invention concerns the method of producing a functional product of berries made into a puree with crushed seeds and skins and the device for producing the product.
• the invention also applies to the functional product of berries made into a puree with crushed seeds and skins made in this way and enriched with the content of berry seeds and skins, namely, with polyunsaturated fatty acids, fat-soluble vitamins and flavonoids, which remain unavailable under conventional processing conditions.
• the berries mentioned belong to the genus Vaccinium and include red bilberries, high-bush whortleberries, common whortleberries, cranberries, lingonberries (Vaccinium praestans), blueberries.
• Anthocyanins make a special class of natural flavonoids which impart red, purple and blue color to various fruit.
• anthocyanins have become especially important as dietary antioxidants.
• blueberry (Vaccinium myrtillus) anthocyanins have been widely used for improving visual acuity and for treating disturbed circulation.
• Experimental data have been obtained on flavonoids anti-inflammatory properties. Besides, there is information confirming that orally administered anthocyanins are beneficial in treating diabetes and ulcers, in addition they are known for their antiviral and antimicrobic action.
• Pro-anthocyanidins make another class of natural flavonoids which are contained in berry seeds and skins. Recently medical research has been performed on therapeutic application of pro-anthocyanidins which are famous for their antioxidant activity. Besides, there has been information on these compounds antiviral, antibacterial, anticancerogenic, antiinflammatory, antiallergic and vasorelaxant action. They have been shown to prevent lipid peroxidation, platelet aggregation, capillary penetration and fragility and to influence fermentation system. For example, monomeric pro-anthocyanidins (i.e.
• anthocyanins and bi- variate pro-anthocyanidins are used for treating diseases caused by capillary fragility, besides, they are known for their anti-inflammatory effect with animals (Beladi, et al., Ann. N.Y. Acad. Sci., 284; 358 (1977)).
• Pro-anthocyanidins can also ensure antiviral protection.
• Laboratory experiments have shown pro-anthocyanidins of Virginia hazel (Hamamelis virginiana) to neutralize herpes virus (HSV-1). (Erdelmeier, CA, Cinatl, J., Plant Med. June: 62 (3):241-5 (1996) DeBruyne, T., Pieters, L.J. Nat. Prod. July: 62 (7):954-8 (1999)).
• flavonoids are extracted from plants and fruit by various methods.
• the methods of flavonoids extraction and purification include heating the aqueous plant material, its ultrafiltration, this being performed at very high temperature, which can ruin flavonoids.
• ultrafiltration causes low-molecular polyphenol material separation from the end product.
• anthocyanins and pro-anthocyanidins extraction and separation include the use of toxic and environmentally hazardous materials.
• flavonoids extraction and purification can hardly be adapted to the industrial production scale where removal of various chemicals and solutions is very important.
• anthocyanins and pro-anthocyanidins are to be extracted in such a way as to minimize their natural tendency to destruction.
• Flavonoid extracts are used as active ingredients of food additives in the form of tablets or capsules. But the schedule of tablets and capsules intake is to be strictly observed, which sometimes presents difficulties for people.
• PUFA polyunsaturated fatty acids
• PUFA polyunsaturated fatty acids
• Omega-3 is extracted from cod-liver oil but its world reserves have been shrinking considerably of late.
• the technology of Omega-3 extraction and packing does not prevent its partial oxidation, which is conducive to its fast spoilage and loss of its valuable properties. Besides, the process of oxidation brings about the loss of valuable fat- soluble vitamins.
• blueberry pulp juice (dispersion juice) is conventionally produced by pulping machines of various design and employing various size sieves. Previously heated flattened blueberries are fed to the pulping machine where they are pushed through a sieve by centrifugal force leaving their seeds on the sieve. This causes 22- 25% loss of valuable feedstock, mainly in the form of berry skins.
• degassing is started only after an axially symmetrical cone-shaped cavity in the slurry is formed; on achieving the required homogeneity and temperature of the entire product volume the circulation is stopped and the circulation circuit is emptied.
• the slurry flow twisting in the flow apparatus brings about the removal of air contained in berries through the cone-shaped cavity inside the rotating slurry.
• the removal of the air is performed continuously and simultaneously with heating and crushing at about 80°C.
• This method enables the production of the finished functional product - berry puree.
• the method differs in the length of the additional circuit which makes 1/2 - 1/5 the closed hydrodynamic circuit length, due to this the suspension circulating factor in the additional circuit is 2-5 times greater than in the closed one, thus ensuring additional crushing of seeds and skins.
• the feedstock should be held at the sterilization temperature for a predetermined time. This time can make 10-20 minutes.
• the starting sterilization temperature is to be 75-82°C.
• an equipment to produce a functional product from berries in the form of puree with crushed seeds and skins consists of a flow apparatus with an input for loading feedstock, the finished product discharge outlet with a closer, a device for air removal, a pump and a hydrodynamic baffle which form a closed circuit including a centrifugal separator which has an inlet and the first and second outlets and is installed between the hydrodynamic baffle which is connected to the centrifugal separator inlet and the flow apparatus connected with the centrifugal separator through its first outlet, a bypass channel equipped with a closer which connects the centrifugal separator second outlet and the pump sucker bypassing the flow apparatus.
• the centrifugal separator can be a hydrocyclone.
• the equipment implementing the invented method makes it possible to produce a functional product from berries in the form of puree which contains juice and crushed seeds and skins, the availability of polyphenols presented as a ratio of their amounts after and before processing is more than 1.
• the product contains water-soluble substances, their amount expressed in °Bx is 10-20% higher than in the unprocessed berries, while polyunsaturated fatty acids and vitamin E contained in the berry seeds before processing become available to the human organism.
• the equipment implementing the invented method makes it possible to produce a functional product from berries belonging to the group which includes blueberry (Vaccinium myrtillus), red bilberry (Vaccinium vitisidaea) and cranberry (Oxycoccus), which contains berry juice with crushed seeds and skins, the polyunsaturated fatty acids and fat-soluble vitamins contained in the berry seeds before processing becoming available to the human organism;
• the content of water-soluble substances in the product expressed in °Bx is by at least 1% higher (by the product weight) than in the unprocessed berries, among them pectin makes not less than 500 mg/100 g product; mass fraction of total polyphenols is higher at least by 10%> compared to the unprocessed berries, among them anthocyanins make not less than 250 mg/100 g product;
• the product antiradical activity is at least 1.8 times higher than berries antiradical activity before processing;
• the amount of particles with characteristic size of d ⁇ 50 ⁇ makes at least
• the amount of polyunsaturated fatty acids in the functional product produced in accordance with the invention is not less than 0.7 g/100 g product.
• the polyunsaturated fatty acids in the product are represented by a-linolenic acid (18:3) Omega-3.
• Omega-3 content in the functional product produced in accordance with the invention makes at least 0.15 g/100 g product.
• Vitamin E (tocopherol) content in the functional product produced in accordance with the invention makes at least 0.5 g/100 g product.
• ⁇ -carotene content in the functional product produced in accordance with the invention makes at least 0.5 g/100 g product.
• Pectin content in the functional product produced in accordance with the invention is at least two times higher than in the unprocessed berries.
• Pectin content in the functional product produced in accordance with the invention makes at least 600 mg/100 g product.
• Polyphenols in the functional product produced in accordance with the invention are represented by anthocyanins.
• anthocyanins are at least by 15% higher than their availability in the starting material, the anthocyanin content amounting to at least 250 mg/100 g product.
• the antioxidant activity of the product produced in accordance with the invention is not less than 200 units/g.
• the functional product contains not more than 0.5% particles with the characteristic size of d>300 ⁇ and not less than 70%) particles with the size of d ⁇ 50 ⁇ .
• Fig. 1 is a diagrammatic representation of the device according to the invention.
• Fig. 2 is a device according to an embodiment of the invention.
• Fig. 3 is a schematic representation of a hydrocyclone that separates the feedstock into a fraction with crushed seeds and that with uncrushed seeds;
• Fig. 4 is a cross-sectional view of the hydrocyclone of fig. 3.
• Hydrothermodynamic processing technology (hereinafter referred to as HTD- technology) is the technology of heating viscous food liquids using hydrodynamic (HDM) effect: turbulence, cavitation, particles friction against each other and against the walls of the units including those described in US Pat. No. 7,428,797.
• the technology provides bulk heating excluding convective surfaces of viscous materials to be processed. By passing repeatedly through the hydrodynamic zone the material particles are emulsified, effectively mixed and heated turning into pate, puree, dispersion juice, etc with stipulated degree of fragmentation.
• the absence of heat carrier that can overheat the feedstock allows to obtain the desired product avoiding overheating and with a long shelf-life.
• HDM-baffle is a device for applying hydrodynamic effect to the feedstock.
• HDM- baffle can employ devices which are well-known to specialists in hydraulics and which can interrupt the laminar flow or sharply increase the flow initial turbulence.
• Such device can be mechanical, that is, any bluff body or an ultrasonic vibrations generator which is acoustically connected by an acoustic line to the wall of the channel through which the feedstock is pumped; it can be hydraulic (stream), for instance, in the form of an opening in the wall of the channel for pumping the main flow which opens straight into the channel and directs the exciting stream at an angle to the main flow; it can combine both mechanical and hydraulic features.
• Feedstock is fresh or frozen berries, including blueberries, with small-size seeds, their removal being difficult by means of a pulping sieve, centrifuge, etc. Performing comparative analyses, blueberries were crushed to obtain pulp without access of oxygen directly before sampling, which excluded oxidation characteristic of most finished blueberry products.
• Availability or “degree of availability” are identical values, they are determined by biochemical analyses which estimate the amount of certain substances and are performed in certified laboratories according to standard procedures.
• the term "availability" can be illustrated by a walnut kernel which is unavailable for consumption while it is in the shell.
• the use of the original technology for making blueberry puree increases the availability of the blueberry cell content K>1.
• the blueberry seeds and skins are crushed and their content in the form of blueberry cell cytoplasm and seed content get into the food liquid, thus becoming available both for analysis and for human consumption
• K mi/m 2
• mi and m 2 mi/100 g meaning the amount of the ingredient in berry puree and in berries processed into fresh dispersion juice immediately before sampling.
• Functional product Healthy food is getting more and more important in various countries, the core of health food being a functional product (FP).
• FP functional product
• Such products influence favorably human health and are recommended as nutritional therapy or functional additives to a patient's diet. They can also serve as prophylactic agents against aging and loss of health.
• the functional product in this invention is a pureed berry, including blueberry puree, is the product obtained as a result of berries processing (including blueberries) into puree-like, puree-like, cream-like substance or pulp juice with crushed seeds with different moisture content, all pathogenic microflora being destroyed due to pureeurization by HTD technology which ensures the product log shelf-life.
• the method of crushing and pulp, seeds and skins heat processing into a highly dispersed structure makes the product exclusive and preserves all berry healing properties plus unique components of berry seeds.
• Sterilizing effect is a generally used value which is the product of heat treatment temperature by its duration. Under conventional canning technologies in continuous sterilizing production lines the sterilizing effect is achieved in conformity with the following pattern: the higher the heat treatment temperature, the shorter its duration.
• Sterilizing effect for berries with pH 2.8-3.5 is calculated starting from 75°C (sterilizing effect start) up to 95-98°C which is the final sterilizing effect temperature and is determined from research tables. As a rule this highest temperature is called sterilization (pureeurization) temperature.
• Example 1 Making blueberry puree from frozen blueberries.
• a unit of 100 1 volume is loaded with flattened blueberries using a hatch.
• the feedstock consists of seeds, berry skins and juice which has been released at the initial temperature of 0°C (temperature close to defrosting). The air is removed by its forcible ousting through the unit upper part.
• blueberry skin characteristic size becomes comparable to blueberry seed size (about 1 mm).
• valve While the circulation along the closed circuit continues, the valve is opened which feeds the material into the bypass channel, thus ensuring by centrifugal force in the separator the separation of the fraction with uncrushed seeds and its direction through the bypassing channel into the pump sucker, then into the HDM-baffle and then into the bypassing channel, and the fraction with crushed seeds and skins which after the separator moves to the vessel and then along the closed hydrodynamic circuit.
• the length of the closed hydrodynamic circuit is about 5.5 m, the length of the additional circuit is about 1.4 m, that is, about 4 times shorter.
• the multiplicity of uncrushed seeds circulations through the hydrodynamic effect zone is 4 times greater than that of the main flow, which ensures effective crushing.
• the procedure is the same as in example 1.
• the sterilizing temperature is increased to 92°C.
• the product obtained is sterile.
• the additional processing manifests itself in the finished product by brown shades of the puree.
• the procedure is the same as in example 1.
• the air removal from berries starts at 72°C. (The starting temperature of the sterilizing effect is also 72°C).
• the finished product is nonconforming because of a great amount of air bulbs in the puree.
• the starting temperature of the sterilizing effect is selected experimentally and makes 76°C.
• the final sterilizing temperature is 86°C and 88°C.
• the red bilberry puree obtained meets sanitary requirements for canned food with a long shelf-life and has pronounced bactericidal properties.
• the low acid number leveling pH 3.2- 3.4 contributes to the puree preservation for at least 1-2 years, the aseptic packaging being ensured.
• the functional product obtained - the blueberry puree or liquid blueberries - is a dark-blue cream-like mass with crushed seeds similar in color and scent to fresh blueberries.
• Blueberry puree is a product made from natural blueberries by waste-free processing, including repeated circulation through the zone of hydrodynamic effect, accompanied by the bulk heating of preliminarily flattened blueberries, as a result the berries are heated to the sterilizing or pureeurizing temperature and crushed to homogenous state. Due to specially selected mode ("gentle" hydrodynamic processing) berry skins have been crushed to homogenous state, the characteristic size of particles being 20-50 ⁇ , and berry seeds have been broken due to their repeatedly passing through the HTD effect zone. The processing is performed without access of oxygen. The puree preserves blueberry unique properties.
• the hydrolysis has been performed, that is, the conversion of low-molecular carbohydrates into high-molecular ones (molecular chain length is increased).
• the hydrolysis performed in accordance with the invention can be termed as low- temperature or "cold hydrolysis" as it takes place at the temperatures differing by 15-20°C from the conventional one, which contributes considerably to the finished product quality.
• composition of the blueberry puree coincides with that of the natural berries it is made from.
• the functional product obtained having a long shelf-life and the feedstock of blueberries and other berries mentioned above have the same composition as well as the main characteristics (moisture content, acidity, color).
• the amount of digestible pectins is increased 2-3 times, which causes the decrease of indigestible protopectins amount converting them into digestible ones due to hydrolysis, thus bringing about pronounced jelly-like properties of the puree.
• the content of berry seeds is transferred into the puree due to crushing most of them.
• the puree contains polyunsaturated fatty acid Omega-3, vitamin E (tocopherol), ⁇ - carotene, a group of sterols belonging to phyto-estrogen group.
• table 1 testifies to the decrease of fiber amount in the puree from 2.5% to 1.5% compared to berries, that is, by 1%, whereas the total amount of sugar increased by 0.7%, which is indicative of fiber partial conversion into sugar and dextrins.
• Table 1 shows that the seed content unavailable in berries becomes available after applying the claimed HTD technology.
• the amount of polyunsaturated fatty acids makes about 1 % the puree weight. These acids include oleic acid (Omega-9), linoleic acid (Omega-6), linolenic acid (Omega-3).
• the amount of PUFA Omega-3 so valuable for human health is about 300 mg/100 g puree, which makes about 20% recommended daily intake (1.5-1.8 g) of this essential acid.
• Omega-3 is usually extracted from cod liver oil, which substantially reduces the world fish reserves.
• the application of the claimed method and equipment makes it possible to extract this unique PUFA from seeds crushing them in liquid with no oxygen present, thus conserving the earth natural resources.
• Table 3 shows the composition of basic polyphenols in blueberries and blueberry puree, the data being obtained by using Shimadzu chromatograph, depending on the berry maturity (mg/100 g puree). (Samples 1 and 3 are berries harvested at the beginning and the end of the season; sample 2 and 4 are the puree made from these berries)
• table 3 shows that blueberry puree is uniquely rich in anthocyanins, their content being 300-500 mg/100 g puree. It must be just anthocyanins that ensure very high antiradical activity of the blueberry puree compared to other berries and fruit.
• Pectin content increased about 3.9 times compared to cranberries.
• the degree of crushing corresponds to the requirements of Ukrainian State Standards 4082-2001 "Puree-like canned fruit for baby food. Specifications for homogenized products for baby food".
• the amount of particles with d ⁇ 150 ⁇ is to be not less than 70%, d>300 ⁇ - not more than 7%.
• characteristic diameter of particles is 80-100 ⁇ in berry purees produced by the method described in the prototype (table 6) and 20-50 ⁇ in berry purees produced by the claimed method (table 7).
• the functional product of the berry puree has a characteristic spectrum of particles crushing to d ⁇ 150 ⁇ amounting to 97%, among them the particles with d ⁇ 50 making not less than 60%.
• the amount of water-soluble and extracted substances increases by 1- 2% which corresponds to 10-20% based on the puree dry weight.
• About half of this amount consists of pectin substances, the other half - of simple sugars and dextrins obtained by fiber hydrolysis, whereas blueberry or other berry juice made from fresh or frozen berries has a ten times lower viscosity than the viscosity of purees made from these berries using the invention.
• the berry puree is characterized by high degree of greasiness and adhesiveness. In particular, the puree does not flow down from a vertical surface and does not spread on a horizontal surface under attractive force.
• T e ant ox ant propert es o ue err es an o the puree made from them have been estimated according to three characteristics: antiradical activity (using DPPH free radical), anti superoxide activity (inactivation of superoxide antiradical), chelating activity (binding of iron ions Fe 2+ ).
• Blueberry puree is known for its positive prophylactic and therapeutic effect in treating such serious diseases hepatitis, dysbacteriosis (dysbiosis), vascular diseases, including hepatitis eye-lesion, certain types of cancer, genitourinary infections, such as trichomonads, lamblias, etc.
• Blueberry, cranberry and red bilberry samples have been studied for their antibacterial activity. The highest activity has been determined in red bilberry and cranberry samples. The research was conducted first on "pure” culture of bacteria, then on the bacteria of clinical cultures. The latter has been of particular interest as these bacteria acquired immunity to most standard medicines. As distinct from chemicals, berry puree does not oppress prebiotic, or "useful" microflora.
• test-strains have been used: Staphylococcus aureus ATCC 25923, Escherichia coli ATCC 25922, Pseudomonas aeruginosa ATCC 27853, Basillus subtilis ATCC 6633, Proteus vulgaris ATCC 4636, Candida albicans ATCC 885 /653.
• Microbial suspension was made using Densi-La-Meter device (made by PLIVA - Lachema, Czech Republic; 540 nm wave length). The suspension was prepared according to the instruction the device is supplied with and the information letter on the innovations in the health care system # 163-2006 "Standards in Microbial Suspension Preparation", Kiev. Cultures were synchronized for 2 hours at low (4°C) temperature. The microbial load was 107 microbe cells per 1 ml medium. 18-24-hour microorganism culture was used. The tests were performed using Mueller-Hinton agar (PA "Life-Giving Medium", Dagestan, XI, 2013 expiration date).
• Preparation diffusion in agar was performed by "wells" method. Preparation antibacterial activity was determined on two layers of solid medium in Petri dishes. In the lower layer use was made of "hungry" unseeded media (agar-agar, water, salts). The lower layer was a 10 mm thick lining with 3-6 vertically installed stainless steel thin-walled cylinders (8 mm diameter, 10 mm high). The upper layer was poured around cylinders, it consisted of life-giving agar medium, melted and cooled to 40°C into which an appropriate standard of test- strain daily culture was introduced. Preliminarily this layer was carefully mixed to form a homogenous mass. After the mass stiffened, the cylinders were removed with sterile forceps and the holes were filled with the material to be tested considering its volume (0.3 ml).
• the medium volume of the upper laver varied from 14 to 16 ml.
• the dishes were dried for 30-40 minutes at room temperature and then put into a thermostat for 18-24 hours.
• red bilberry and cranberry samples possess antibacterial properties towards various microorganisms and yeast-like fungi, the anti microbial activity being preserved at 10-fold dilution.
• the invention in any embodiment of the inventor's idea can be implemented industrially using simple non-standard equipment.
• the invention is designed for food industry usage for the production of such puree-like products from vegetable raw materials which are enriched with fats based on unsaturated fatty acids, fat-soluble vitamins, polyphenols, including anthocyanins with high antiradical activity in cases the desired product is to meet high requirement concerning its taste and functional properties as well as long shelf-life.

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• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Life Sciences & Earth Sciences (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Nutrition Science (AREA)
• Health & Medical Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• General Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Coloring Foods And Improving Nutritive Qualities (AREA)
• Jellies, Jams, And Syrups (AREA)

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• 2014
  • 2014-02-18 UA UAA201401629A patent/UA110064C2/ru unknown
• 2015
  • 2015-02-18 EP EP15712444.7A patent/EP3164203A1/en not_active Withdrawn
  • 2015-02-18 WO PCT/UA2015/000010 patent/WO2015126350A1/en active Application Filing

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