HU211389B - Process for producing of storable liquid food with/tout cooling - Google Patents

Abstract

This invention is concerned with the

Description

The present invention relates to the preparation of liquid foods which can be stored without cooling.

Liquid food means juices, drinks and mixtures thereof, whether or not containing preservatives. Examples include citrus products such as orange juice and citrus flavored drinks, whether or not containing preservatives (such as sodium benzoate or potassium sorbate), fruit preparations, grape, apple or strawberry drinks or juices, vegetable juices and vegetable cocktails. Dairy products, such as milk, are also referred to as liquid foods. Liquid foods include sauces, puddings, flavored creams, syrups and soups. Also included are low-alcohol, non-carbonated products such as citrus-wine coolers.

Containers used include canned cans, bottles, plastic and paperboard.

Although plastic and paper containers are generally less expensive than glass or tin cans, there is a problem in producing plastic or paper containers that provide adequate storage even without cooling.

Liquid food preparations are treated in a variety of ways to eliminate various microbiological infections such as yeasts, molds and bacteria.

If the product contains any of these organisms after treatment, the deterioration process occurs very quickly. Even if microorganisms in fruit juices or other beverages are exterminated after pasteurization, microwave or gamma radiation, there is a risk of recontamination from the atmosphere or empty containers during charging.

One of the commonly used treatment methods is called "hot filling" (hot fi 11). The product is pasteurized at about 91 ° C and then poured into a container at 8288 ° C. The filled containers are sealed, the hot product is sterilized and cooled to ambient temperature. Although the hot filling process is widely used, it has drawbacks. Due to the filling temperature, specially designed and expensive vessels are required. Commonly used, for example, is a six-layer cardboard box, the layers being: a polyethylene layer, a barrier layer, an aluminum foil, another barrier layer, a cardboard layer, and polyethylene. The barrier layers are required because otherwise, due to the high filling temperature, the aluminum foil and the polyethylene will separate from each other. The filling temperature of some products (such as orange juice) is disadvantageous because the elevated temperature initiates an oxidation process which results in a rapid degradation of the flavors. Foaming and splashing may also occur. Perhaps the most serious problem is that during cooling, the container creates a vacuum, which requires a very tight and efficient seal, otherwise air enters the inside of the bowl, which causes microorganisms and causes product degradation. For example, when orange juice is hot-filled into a top-top carton commonly used for milk, the adhesive used to top the milk cartons, which allows the formation of a spout, is unsuitable for overcoming the vacuum effect of hot filling.

The air and the micro-organisms that carry it enter the vessel in the middle or on the side of the top of the roof. Very strong adhesion prevents such channel formation, but makes it difficult or impossible to open the top of the roof and make the spout. The hot fill method, which is widespread, is described, for example, in Comptete Course in Canning, 11th Edition, 122, 126, and 284-290. side.

Problems that occur during the hot fill method can be avoided by the cold fill process. The product is pasteurized at a temperature between 85 'C and 91' C, cooled and poured into non-sterilized containers at ambient temperature. The product thus obtained must be constantly cooled and generally stored for two weeks. The cold filling process may also be used in the presence of a suitable preservative. A preservative (such as sodium benzoate or potassium sorbate) is then added to the product.

Beverages containing preservatives can be stored for 3 to 6 months at room temperature, but fruit juices should be kept refrigerated because preservatives only inhibit the development of microorganisms and do not kill them. If the initial amount of microbes is too high, the preservative will not be able to stop their development and the product will deteriorate. The advantage of such a preservative process is that the product can be filled into any container. The disadvantage, however, is that the preservative in an amount below 500 ppm produces an ineffective, but above this, it produces a pungent taste in the product.

The latest technology is the so-called "aseptic" procedure. This involves filling the pre-disinfected product into a pre-disinfected container under sterile conditions. The product is pasteurized at a maximum temperature of 91 'C for 15 seconds and then cooled to ambient temperature for charging. The packaging material is treated with hydrogen peroxide or steaming before filling. The charger is in an air pressurized room. Examples of aseptically filled products are brick pack products and some storable puddings in plastic packaging. This highly complex technology requires a high investment, its maintenance is expensive and line problems are irreparable. Generator line speeds are generally low.

Although post-pasteurization or post-fill and seal stabilization is used in the brewing industry and for the production of some carbonated beverages containing fruit juice, it is used for glass bottles or tins. A practical method for post-paste wiping when the container is plastic or plastic-coated paper has not been developed.

SUMMARY OF THE INVENTION It is an object of the present invention to solve problems arising from the use of a plastic or plastic-covered paper container by using a post-paste process; It is therefore an object of the present invention to provide liquid food packaged in a top-top container that is designed to facilitate opening and is free of internal vacuum and can be stored without refrigeration.

HU 211 389 Β

The process according to the invention is characterized in that

(a) cold-filled liquid food, non-carbonated, free of pathogenic and thermophilic organisms, is placed in a plastic or plastic-topped container;

b) sealing the container with a closure designed to facilitate opening;

c) heating the foodstuff in the container to a temperature between the pasteurization temperature (about 70 ° C) and the plasticization temperature of the plastic,

d) keeping the food at a pasteurisation temperature for the time required for pasteurization,

e) cooling the food and, if desired, storing it at room temperature.

The process of the present invention is applicable to liquid foods such as the above non-carbonated fruit preparations, such as citrus or citrus flavored products, fruit preparations, vegetable juices and cocktails. Carbonation is to be avoided, otherwise the pressure generated during the process may be too high. Another requirement for liquid foods is that they should be free of pathogenic and thermophilic bacteria. Most juices and beverages have a pH between 2.8 and 4.0 and no higher than a pH of 4.6. Above pH 4.6 there is a risk of pathogenic bacteria. At pH 4.6, the problem is the yeast, mold and bacteria. Above pH 4.6 (for example, milk) it may be necessary to pre-treat at very high temperatures (about 116-121 ° C) for 15-20 seconds, during which time the harmful organisms are killed and the product is cooled to ambient temperature. Pre-treatment at very high temperatures is also recommended for some vegetables, such as tomato-based products, depending on the initial number of thermophilic molds.

The juices and drinks to which this procedure is applicable. at ambient temperature (4.4-23.9 'C) in a container and, if necessary, pretreated as described above. It is then pumped to a filling station where juices and drinks are added to containers.

It may be very useful to install a metering valve between the tank and the filling station. Nitrogen or carbon dioxide gas is introduced through this metering valve at a pressure of up to about 0.0007 kp / cm ² , preferably about 0.007 kp / cm ² . The purpose of the injection is to create a slight overpressure that prevents the bacteria from entering the container during the filling process.

Carbon dioxide is recommended for this purpose. When injected, the product absorbs so little carbon dioxide that it is not a carbonated product.

Many types of containers can be cold-filled at conventional filling stations.

The liquid food temperature must be below 27 ° C, preferably below 21 ° C, so that after filling the pressure is neutral or positive, unlike the hot filling process at about 80 ° C. The maximum temperature that can be used will depend on the conditions, including the pressure of the gas injected, the strength of the container closure, which in some cases allows for a slight vacuum, although, as noted above, vacuum is not desirable. Containers must have a neutral or slightly positive pressure after they are filled and sealed.

The cold-filled vessels are then placed on a three-step control line. These are the pre-heating, storage and cooling steps.

The design of the treatment line may be structurally a continuous chain on which the containers are placed. The containers are spaced so that the water that heats or cools their contents can run down the side of the container.

1. Preheat step

Cold-filled vessels are preferably preheated by spraying water at a temperature of 82-85 ° C onto the containers and allowing the water to drain on the sides of the containers. After a time, depending on the size of the containers, the liquid in them reaches the desired pasteurization temperature. The preferred "pasteurization temperature" is about 75 ° C, which can be achieved in about 13-19 minutes for 1 liter jars. For 2 liter containers it takes about 20-24 minutes to reach this temperature, whereas for 250 ml containers 4-7 minutes is sufficient.

2. Storage Step

The product is maintained at a desired pasteurization temperature for a predetermined period of time to ensure that the microorganisms are killed. The treatment time corresponding to different pasteurization temperatures can be found in the literature. A treatment time of 10 minutes at the preferred temperature of 70 'C is recommended. The temperature should not exceed 79 'C for a treatment time of 4 minutes, otherwise the plastic will soften, causing the polyethylene and the film to separate from the cardboard. Slightly higher temperatures can be used for plastics with higher softening temperatures. At low temperatures the treatment time is significantly longer. At 71 'C, for example, it may be about 25 minutes.

3. Cooling Step

After the required treatment time, the containers enter the cooling section, where they leave at a temperature of about 32-40 ° C. This temperature helps to quickly remove excess moisture from the pots. The cooling water temperature should be between 2 and 16 'C. After that, the pots leave the treatment line and are packaged.

The following examples illustrate the invention.

Example 1

The example illustrates the preparation of 4500 liters of undiluted canned orange juice.

607.5 liters of orange juice with 65% soluble solids were mixed with 3892.5 liters of water for 10 minutes.

HU 211 389 Β

The mixture is fed to the filling station via a pump via a pump. Carbon dioxide gas is injected through the dosing valve at a pressure of 0.007 kp / cm ² . At the filling station, at about 21 ° C, the final product is filled into 1 liter top-top cardboard containers and the containers are sealed with hot glue under pressure. The vessels were heated to 75 ° C for 14 minutes and kept at this temperature for 10 minutes. It is then cooled with 4.4 ° C water for 12 minutes to give a final temperature of 32.2 ° C. The shelf life of the lozenge juice is 3 months up to 6 months. Orange juice made by this process tastes much better than that of the hot fill product.

Example 2

The example illustrates the production of "Ceasar's" mussel cocktail (clam juice)

A mixture of 450 liters of 32-34% soluble tomato concentrate, 252 kg of salt, 27 kg of monosodium glutamate, 315 kg of solid glucose, 13.5 kg of spice and 45 liters of clam broth is prepared. It is pumped into a pasteurizer, where the product is heated to 121 ° C for 10-20 seconds and maintained at this temperature for 4852 seconds. It is then cooled to 21 'C and the

Fill into a container as described in Example 1.

Claims (12)

PATENT CLAIMS A process for the production of liquid food packaged in a top-top container, which is designed to facilitate opening and is free of internal vacuum and can be stored without refrigeration, characterized in that: (a) Coldly packed in a plastic or plastic-coated, topped container with a non-carbonated liquid food, free from pathogenic and thermophilic organisms. b) sealing the container with a closure designed to facilitate opening; c) heating the foodstuff in the container to a temperature between the pasteurization temperature (about 70 ° C) and the plasticization temperature of the plastic, d) keeping the food at a pasteurisation temperature for the time required for pasteurization, e) cooling the food to room temperature and, if desired, storing it at room temperature. 2. The method of claim 1 wherein the liquid food product is a citrus fruit product, a vegetable beverage, or a vegetable cocktail. The process of claim 2, wherein the liquid food is orange juice and pasteurization is performed at 71-79 ° C. 4. The method of claim 2, wherein the liquid food is a mussel cocktail of tomato. Process according to any one of claims 1, 2 or 3, characterized in that the plastic or plastic coating is polyethylene and the pasteurisation is carried out at a temperature of from 71 to 79 ° C. Method according to one of Claims 1, 2 or 3, characterized in that the container is a top-top container with an easy-to-open design and a closure point. Process according to any one of claims 1, 2 or 3, characterized in that the cold filling process is carried out at a temperature below 26.7 'C. The process according to any one of claims 1, 2 or 3, characterized in that the pasteurization is carried out at a temperature of 75 ° C. Process according to any one of claims 1, 2 or 3, characterized in that the pasteurization is carried out at a temperature of 75 ° C and the treatment is continued for 10 minutes. Process according to any one of claims 1, 2 or 3, characterized in that the product is cooled to a temperature in the range 32 ° C to 40.5 ° C after pasteurization. 11. The method of claim 1 wherein the liquid food is adjusted to a pH of from 3.0 to 4.6. 12. The method of claim 1, wherein the liquid food is non-alcoholic or low alcohol food.