OA13314A - Application of the freeze-drying and atomization technique to juices or liquids obtained from agricultural products, forestiers, fruits and vegetables. - Google Patents

Description

013314 -4.-

DESCRIPTION

The present invention is an application of the freeze-drying or atomization technique of juices or liquids obtained from agro-forestry products, natural plants and flowers: (cereals, seeds, bark, roots, leaves, mahogany apple, tamarind or tamarindus indica, coffee seeds, diar "black pepper") of fruits: (carica papaya, mango or mangifera indica, zingiger officinale, mad, avocado, psidium guajava) vegetables: (tomato, honeysuckle or hibiscus sabdariffa) intended to be lyophilized (granules) or atomized (powders).

We know that so far the juices and liquids from cereals, vegetables, etc. 10 locally produced and used in the manufacture of beverages or foods do not provide sharp guarantees as to solubility or dispersion.

Traditional powder production techniques do not allow very long storage and are not subject to atomization or lyophilization until now and are therefore subject to degradation by microorganisms. The search for a solution to this problem made it possible to identify the following documents relating to the object of the invention.

We can cite, among other things, the n = 442 info chemistry magazine of October 2002 in which powder production workshops are described. The publication of the Food Research and Development Center (Canada June 2005) 20 Studies conducted by ENDA TM on tropical medicinal plants, called the medicinal plants of the Sahel, were consulted.

In the patent literature, the following documents may be mentioned: POWDER FOR THE PRODUCTION OF POWDERED CONDENSED RESINSD E 1020040164970: METHOD FOR THE PRODUCTION OF PELLETS

US2005255183 GRANULATIONAPPARATUS

D E 60115277D METHOD AND SYSTEM FOR DRYING MATERIAL

The examination of these documents known to the inventor has not made it possible to find new solutions for the production of juices derived from cereals, fruits, vegetables, horticultural or forestry crops (seeds, bark or bark). , roots, leaves, plants and flowers).

The present invention makes it possible to produce juices or liquids from trees, shrubs, medicinal plants, flowers, prepared is ready to be lyophilized or atomized.

The lyophilization (granules) and atomization (powders) of the agro-tropical forest products below obtained by virtue of the invention constitute a revolution in the matter of novelty, utility and improvement of the promotional quality of agro-forestry and market garden products. It meets the international requirements and standards of the WTO World Trade Organization.The powder or pellet manufacturing technique includes for each 45 product preliminary operations (selection, analysis, dosing, pressing andpassage in a juice concentrator before being put into operation). in a lyophilizer or atomizer.

Application 1

Coffee and diar (black pepper)

Production of powdered coffee beans and diar (non chilli)

The technique comprises several phases. 5 select the best seeds that mature before grilling separately and make a new selection

Make the dosage between 70 and 85% of coffee and between 15 and 30% of aroma of diar (black pepper) then, all and put in a mill to obtain a powder. This powder is poured into a vat containing water boiled to 100 degrees after 15 minutes, this mixture of coffee is filtered and the residue is discarded. The liquid resulting from this last phase is poured either into a lyophilizer or into an atomizer. The final product can be bagged according to appropriate gradings for each market for marketing.

The diar seeds can be processed differently by simply pressing and filtering instead of being roasted. They then give a fragrant aroma that can be used in. 15 other drinks or products.

Application 2

Papaya, lack, carousole, guava, avocado melon, apple acaiou).

Powder production based on tropical fruits (papaya, mango, carossole, mahogany apple, etc.). 2o The technique of making the powder from these various fruits comprises (3) phases.

A selection phase, a peeling phase, a pressing phase in a juice concentrator.

The liquid resulting from this last phase is poured either into a lyophilizer or into an atomizer.

Application 3

Tomato

Production of powder from tomato

The powder production technique comprises two (2) phases which are: A selection, rinsing, pressing phase in a juice concentrator to have a compact juice.

The liquid obtained is then poured either into an atomizer or into a lyophilizer to obtain a final product which is in powder or granules. 013314

Application 4

Chalices of sorrel

Production of powder with sorrel calyx,

The production phases include the following operations: Selection, rinsing, peeling, maceration or decoction or infusion to extract the flavored juice. The liquid thus obtained, will be put in a lyophilizer or atomizer.

It can also be done by natural drying or dehydration of chalices.

Put these chalices in a juice concentrator. The concentrated juice obtained is poured into a lyophilizer or an atomizer. The final product obtained is put into a bag of grammage according to the needs of the market.

Application 5

Tamarin, mad, ditakh 15 Production of powder from tamarind, mad, from ditchSelection productsDecoction or infusion;

Soak them in water for 1 to 3 hours depending on the products and the quantity to have a concentrated liquid. 2o The concentrated juice obtained is poured into a lyophilizer or an atomizer,

The final product obtained is put in a bag of grammage according to the needs of the market.

Application 6

Gingers 25 Selection of products: rinsing, peeling.

Make a maceration or a decoction or an infusion to extract the flavored juice. The liquid obtained will be put in a lyophilizer or atomizer

Application 7

Tea, mint, lemongrass, eucalyptus 30 Selection and rinsing of products

Macerate with an infusion to extract the aroma and the soluble principles. Thus, the liquid will be put in a lyophilizer or atomizer. 013314 10 15 20 25

Application 8 Bark, roots, leaves, branches and flowers

Make a maceration or a decoction or an infusion of bark, roots, leaves, branches and flowers soak in water for 1 to 4 hours depending on products and quantity to extract the soluble elements.

The resulting liquid will be lyophilized or atomized.

Application 9

Mil, but, bean (cowpea) etc.

Production of powdered millet, maize, bean (cowpea)

The technique used includes the following phases

The selection of grains

Grinding in a mill to obtain flour

The mixture of flour and water at normal temperature is placed in tanks containing boiling water at 100 ° and maintained for 35 minutes to 1 hour depending on the products and the quantity. The addition to the resulting slurry of palm oil at a percentage of 11 to 20%, egg yolks 5%, milk 20% and 10% fruit.

The final product is lyophilized or atomized. It can be used as a weaning food for babies.

The technology used for all the powders whatever the materials used include selectors, presses, mills, concentrators and lyophilisers and atomizers.

Application 10

Soup soup

The technique used includes the following phases: Selection of vegetables, meat and spice introduce the whole into a mill.Introduction of all in tanks containing boiling water maintain it until the obtaining of a concentrated soup that will be poured in a lyophilizer or atomizer. The addition of sugar is possible in some of the above applications according to the needs of the manufacturer. Freeze-dried or atomized products may be stored for a long time, and may be degraded.

In addition, their storage and transport become easier because they will have lost 9110 of their initial weight which represented the water. It should be noted that all the products of the present invention will be selected and tested in laboratories in order to comply with international standards.

Our intervention will be to present a Uni product in the form of powder or granulate thus offering advantages such as hygiene, conservation, handling, storage or use.

Freeze-dried or atomized products lose nothing of their initial nutritional value. 30 35

Claims (2)

013314 REVEiNDICATiON 1 Application of the freeze-drying technique or atomisation of juice or liquid obtained from agricultural and forestry products (seeds, bark, roots, leaves, etc.) of fruits (carioca payaye, mangifera indica mango, zingiger officinale, mad, avocado, psidium guayava, hibiscus sabdafarifa) vegetable-based (tomato, tamarind or tamarindus indica). 2 Application of the lyophilization or atomization technique according to claim 1 characterized in that juices and liquids from agricultural products, fruits or legumes are obtained through the use of selector, presses, mills concentrators Application of the technique of lyophilization or atomization according to claims 1-2 characterized in that the juices or liquids are placed in a lyophilizer or an atomizer 4 Application of the lyophilization or atomization technique according to claim 3 characterized in that that it is usable for the coffee and the diar "black pepper" the papaya, the mango, the carassole, the guava, the melon, the mahogany apple, the tomato, the scales of sorrel, the tamarind, the made, ditakh, ginger, tea, mint, lemongrass, eucalyptus, bark, roots, leaves, branches and flowers, millet seeds, beans (cowpea) vegetable application 5 Application of the freeze-drying or atomization technique according to claim 4, characterized in that the lyophilized or atomized juices or liquids are packaged in pouches of various weights.