EP4274425A2 - Procédés et appareil permettant de conserver un arôme dans des produits alimentaires et des produits alimentaires à longue conservation - Google Patents

Procédés et appareil permettant de conserver un arôme dans des produits alimentaires et des produits alimentaires à longue conservation

Info

Publication number
EP4274425A2
EP4274425A2 EP22737190.3A EP22737190A EP4274425A2 EP 4274425 A2 EP4274425 A2 EP 4274425A2 EP 22737190 A EP22737190 A EP 22737190A EP 4274425 A2 EP4274425 A2 EP 4274425A2
Authority
EP
European Patent Office
Prior art keywords
fruit juice
juice concentrate
vessel
air
fruit
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.)
Pending
Application number
EP22737190.3A
Other languages
German (de)
English (en)
Inventor
Matthew J. RUBIN
Adam Ambrecht
Jessica Claire HALSTEAD
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
True Essence Foods Inc
Original Assignee
Trade Secret Chocolates Inc
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
Priority claimed from US17/168,304 external-priority patent/US11758918B2/en
Application filed by Trade Secret Chocolates Inc filed Critical Trade Secret Chocolates Inc
Publication of EP4274425A2 publication Critical patent/EP4274425A2/fr
Pending legal-status Critical Current

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5805—Opening or contents-removing devices added or incorporated during package manufacture for tearing a side strip parallel and next to the edge, e.g. by means of a line of weakness
    • 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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/385—Concentrates of non-alcoholic beverages
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/54—Cards, coupons, or other inserts or accessories
    • B65D75/56—Handles or other suspension means
    • B65D75/566—Hand holes or suspension apertures
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5816—Opening or contents-removing devices added or incorporated during package manufacture for tearing a corner or other small portion next to the edge, e.g. a U-shaped portion
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5861—Spouts
    • B65D75/5872—Non-integral spouts
    • B65D75/5877—Non-integral spouts connected to a planar surface of the package wall
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/52—Details
    • B65D75/58—Opening or contents-removing devices added or incorporated during package manufacture
    • B65D75/5861—Spouts
    • B65D75/5872—Non-integral spouts
    • B65D75/5883—Non-integral spouts connected to the package at the sealed junction of two package walls

Definitions

  • the vessel is put in pneumatic communication with an absorbent media, such that the juice is in indirect contact with the absorbent media through a gaseous (typically air) medium; thereby avoiding cross contamination of both the juice supply and the sieve elements.
  • the absorbent media and recirculating process air under the present system and method are typically within 10°C, and more typically within 5°C of the juice process temperature during processing. This prevents condensation of volatile compounds on the external surfaces of the absorbent media through secondary unintentional physical absorption mechanisms (for example clay affinity in molecular sieves).
  • a bay or chamber in the present disclosure may be used to describe an enclosure that contains absorbent media and connected via pneumatic lines.
  • Bays and chambers may be thermally isolated and connected only through pneumatic tubing that may be regulated through one or more valves or diverters or may be mechanically connected where they share physical walls between hermetically isolated spaces. This process may then continue through the various bays, and the system may be scaled (e.g., having two, five, ten, etc. bays/absorption chambers) to maintain saturation and/or recharge rates while keeping vessel volume air at a sufficiently low water content and in quasi-continuous pneumatic isolation from the surrounding environment.
  • the absorption system and/or media may be manually recharged.
  • one or more media bays may be available, and/or one or more media trays may be removable/replaceable.
  • an operator may halt airflow through vessel(s), temporarily breach the hermetic seal with the environment, remove one or more media trays, place said one or more media trays in an oven to recharge the media, and then replace said one or more recharged media trays into the system.
  • More than one media tray may be used to maintain quasi-continuous drying conditions.
  • one or more air filtration elements may be used to prevent dust and/or debris from exiting absorption bay and returning to vessel volume and mixing with food or juice contents.
  • such an air filter element may be typically less than ten (10) micrometers, more typically less than five (5) micrometers, and still more typically less than one (1) micrometer for particle size filtration.
  • airflow rate sensors may also be used to determine the flow rate of the process air.
  • a moisture meter may be placed on the incoming and outgoing process air streams (e.g., in lines) and a sensor may be used to measure the flow rate of the air. The mass of moisture typically may then be calculated by multiplying the airflow rate by the difference of the water content between the inflow and outflow. If the data is totalized over time, then a specific mass of moisture may be determined and removed by the system.
  • atmospheric pressure process air (approximately 760 torr) returning to the vessel from the dryer unit may be at a dew point of -40°C at a temperature of 37°C, which may correspond to approximately 0.0896 grams of water per cubic meter.
  • a dew point of 10°C and a process air temperature of 37°C, which corresponds to approximately 8.57 grams of water per cubic meter may result during active drying of a semi-dry food product as measured by the process air returning to the dryer unit.
  • a typical flow rate through a 340 L vessel between 0.142 to 1.42 cubic meters per minute.
  • fruit preservatives produced according to such embodiments and having a water activity from 0.50 to 0.60 may be maintained at ambient temperature (e.g., 20°C to 25°C, such as 23 °C) for a reasonable time until consumed, and fruit preservatives produced according to such embodiments and having a water activity above 0.60 may be maintained at 4°C (e.g, under refrigerated conditions) for a reasonable time until consumed.
  • a non-crystallizing blueberry juice concentrate with a water activity of 0.58 may be produced from a blend of 20% of 70° Brix apple juice concentrate and 80% of 70° Brix blueberry juice concentrate. Blends of concentrates of different Brix level may be adjusted mathematically to achieve equivalent Brix levels ratios by adjusting dilution to a common Brix number.
  • a non-crystallizing juice concentrate may be achieved by introducing, to the juice concentrate, three or more types of sugars selected from the group consisting of sucrose, maltose, glucose, and fructose, wherein the three most abundant sugars have a relative abundance of at least 5%, at least 10%, at least 15% of the total.
  • a fruit juice concentrate produced by the disclosed methods is biostatic, meaning that it is resistant to the growth or multiplication of organisms, such as microorganisms.
  • two vessels may be used to continuously recirculate and dry a food product, such as fruit juice, by holding a first volume of food product in a first vessel that has a vessel airspace, wherein the first vessel and vessel air space are maintained substantially atmospherically isolated from the surrounding environment, and wherein a humidity sensor is in atmospheric communication with the first vessel airspace, and a second vessel fluidically connected and maintained in atmospheric isolation to the first vessel, wherein the second vessel is in atmospheric communication with a absorbent media, and where fluid from the first vessel is transferred to the second vessel where it is partially dried through the interaction with the second vessel headspace and then transferred back to the first vessel where it may reach an equilibrium with the first vessel airspace.
  • a food product such as fruit juice
  • fluid may be continuously dried and monitored in either a batch or continuous flow process until the desired water activity is reached at which time the food product may be discharged.
  • Intermediate compositions maybe extracted during this process, having water content from 25 to 75 percent, water activities from 0.60 to 0.95 and less than 70° Brix while retaining the original levels of sugars, oils, essences, vitamins, and the like.
  • the first vessel of this embodiment may further contain a mixing paddle to help maintain an even mixture of dried product, and product may be motivated between first and second vessel via fluidic tubing using a series of pumps and check valves, flow control orifices, and / or the like.
  • liquid enters the vessel and is collected in a trough. Once the trough has filled, liquid will pour over the trough and sheet down the sidewalls toward a sump.
  • the trough may fill to a level defined by a lip until it flows over the lip forming a sheet of liquid across the vessel wall.
  • a secondary outlet tube may serve as a trough drain and density separator, where the lower density and higher moisture concentrate may spill over the trough lip, while the higher density liquid may drain from the trough bottom.
  • the trough also may be slanted to further promote flow around the vessel lip to the trough drain.
  • a fruit or vegetable may be dried in whole form, without disturbing the cuticle.
  • This method may be utilized in the applications of drying leafy green vegetables, herbs, and/or spices.
  • dehydration rates may be limited by cellular membrane and cuticle transport; however, in some embodiments, industrially significant production rates may be achieved for high surface area products without disturbing the basic structure.
  • the disclosed methods may be applied to dry fruit and/or vegetables.
  • a sachet comprises a first multilayered sheet of a predetermined geometric shape sealed to a second identically-shaped sheet to yield a deformable fluid-tight sachet defining an internal volume and an outer edge separating the internal volume from its external environment.
  • each of the first and second sheets comprises an inner food contact layer, an outer later, at least one binding layer, and a vapor barrier layer as described elsewhere herein.
  • each of the first and second sheets comprises an inner food contact layer, an outer later, at least one binding layer disposed between the inner and outer layers, and a vapor barrier layer as described elsewhere herein, where each layer in each sheet is the same or different from the corresponding layer in the other sheet.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Package Specialized In Special Use (AREA)
  • Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
  • Drying Of Solid Materials (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne une multicouche, flexible, et généralement une poche plate permettant de transporter et distribuer un concentré de jus de fruit, comprenant un premier élément allongé, généralement rectangulaire scellé à une seconde partie allongée, généralement rectangulaire pour produire un matériau déformable, généralement rectangulaire, un sachet étanche aux fluides définissant un volume interne et séparant le volume interne d'un environnement externe, le sachet définissant en outre une extrémité supérieure, et une extrémité inférieure disposée de manière opposée, et des premier et second côtés s'étendant entre ceux-ci. Le concentré de jus de fruit est contenu dans le volume interne. Une encoche de déchirure est formée à travers au moins un côté. Le concentré de jus de fruit présente une activité d'eau inférieure à 0,60.
EP22737190.3A 2021-01-07 2022-01-07 Procédés et appareil permettant de conserver un arôme dans des produits alimentaires et des produits alimentaires à longue conservation Pending EP4274425A2 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US202163134759P 2021-01-07 2021-01-07
US17/168,304 US11758918B2 (en) 2017-05-26 2021-02-05 Methods and apparatus for processing chocolate
PCT/US2022/011655 WO2022150614A2 (fr) 2021-01-07 2022-01-07 Procédés et appareil permettant de conserver un arôme dans des produits alimentaires et des produits alimentaires à longue conservation

Publications (1)

Publication Number Publication Date
EP4274425A2 true EP4274425A2 (fr) 2023-11-15

Family

ID=82358810

Family Applications (1)

Application Number Title Priority Date Filing Date
EP22737190.3A Pending EP4274425A2 (fr) 2021-01-07 2022-01-07 Procédés et appareil permettant de conserver un arôme dans des produits alimentaires et des produits alimentaires à longue conservation

Country Status (7)

Country Link
EP (1) EP4274425A2 (fr)
JP (1) JP2024502604A (fr)
CN (1) CN116981366A (fr)
AU (1) AU2022205368A1 (fr)
CA (1) CA3204362A1 (fr)
MX (1) MX2023008116A (fr)
WO (1) WO2022150614A2 (fr)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040065056A1 (en) * 2002-10-02 2004-04-08 Michael Wilford Patch for flexible container
BRPI0801053A2 (pt) * 2008-02-11 2009-11-17 Pascoal Sante Caruso processo de produção e conservação de alimentos com validade de até quatro anos
EP2352390A1 (fr) * 2008-11-04 2011-08-10 Natural Bits Food Design Ltd. Produits semi-solides à base de miel
US8336743B2 (en) * 2009-07-14 2012-12-25 Scholle Corporation Tap
CN105026283A (zh) * 2013-01-18 2015-11-04 比密斯公司 用于易碎性薄材料的撕开式小袋
WO2017089506A1 (fr) * 2015-11-27 2017-06-01 Tetra Laval Holdings & Finance S.A. Procédé de fabrication d'un matériau d'emballage stratifié, matériau d'emballage stratifié et récipients d'emballage en étant constitués

Also Published As

Publication number Publication date
JP2024502604A (ja) 2024-01-22
CA3204362A1 (fr) 2022-07-14
AU2022205368A1 (en) 2023-08-24
CN116981366A (zh) 2023-10-31
WO2022150614A3 (fr) 2022-08-25
WO2022150614A2 (fr) 2022-07-14
MX2023008116A (es) 2023-09-18

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