PL414995A1 - Method for modification of food - Google Patents

Method for modification of food

Info

Publication number
PL414995A1
PL414995A1 PL414995A PL41499515A PL414995A1 PL 414995 A1 PL414995 A1 PL 414995A1 PL 414995 A PL414995 A PL 414995A PL 41499515 A PL41499515 A PL 41499515A PL 414995 A1 PL414995 A1 PL 414995A1
Authority
PL
Poland
Prior art keywords
food
modifying
fluid
introducing
modification
Prior art date
Application number
PL414995A
Other languages
Polish (pl)
Other versions
PL234231B1 (en
Inventor
Wojciech Dzwolak
Dariusz Smoleń
Ewelina Klein
Igor Dzięcielewski
Sylwester Rzoska
Maciej Wierzbicki
Original Assignee
Instytut Wysokich Ciśnień Polskiej Akademii Nauk
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
Application filed by Instytut Wysokich Ciśnień Polskiej Akademii Nauk filed Critical Instytut Wysokich Ciśnień Polskiej Akademii Nauk
Priority to PL414995A priority Critical patent/PL234231B1/en
Priority to PCT/IB2016/057144 priority patent/WO2017090008A1/en
Publication of PL414995A1 publication Critical patent/PL414995A1/en
Publication of PL234231B1 publication Critical patent/PL234231B1/en

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
    • A23L3/015—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
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
    • 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
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/48—Addition of, or treatment with, enzymes
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Abstract

Sposób modyfikowania pokarmu stałego, zawiera etap odwadniania tego pokarmu i etap wprowadzania do niego, co najmniej jednej substancji modyfikującej, w wyniku czasowego zanurzenia odwodnionego pokarmu w płynie modyfikującym zawierającym co najmniej jedną substancję modyfikującą. Sposób ten polega na tym, że w etapie odwadniania pozbawia się modyfikowany pokarm co najmniej 10% wagowych zawartej w nim wody, zaś w etapie wprowadzania substancji modyfikującej pokarm zanurzony w płynie modyfikującym poddaje się działaniu ciśnienia hydrostatycznego w zakresie od 10 do 100000 barów, przez okres nie krótszy niż 5 sekund i nie dłuższy niż 88 godzin. Lepkość płynu modyfikującego wynosi w warunkach normalnych od 5 x 10-5 do 350 paskalosekund.The method of modifying a solid food comprises the step of dehydrating said food and the step of introducing at least one modifying substance into it as a result of temporarily immersing the dehydrated food in a modifying fluid containing at least one modifying substance. This method consists in the fact that in the dehydration stage the modified food is deprived of at least 10% by weight of the water contained in it, while in the stage of introducing the food modifying substance immersed in the modification fluid, it is subjected to hydrostatic pressure in the range from 10 to 100,000 bars, for a period of not less than 5 seconds and not more than 88 hours. The viscosity of the modifying fluid is normally 5 x 10-5 to 350 pascal seconds.

PL414995A 2015-11-27 2015-11-27 Method for modification of food PL234231B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PL414995A PL234231B1 (en) 2015-11-27 2015-11-27 Method for modification of food
PCT/IB2016/057144 WO2017090008A1 (en) 2015-11-27 2016-11-26 Method of food modification

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL414995A PL234231B1 (en) 2015-11-27 2015-11-27 Method for modification of food

Publications (2)

Publication Number Publication Date
PL414995A1 true PL414995A1 (en) 2017-06-05
PL234231B1 PL234231B1 (en) 2020-01-31

Family

ID=57799741

Family Applications (1)

Application Number Title Priority Date Filing Date
PL414995A PL234231B1 (en) 2015-11-27 2015-11-27 Method for modification of food

Country Status (2)

Country Link
PL (1) PL234231B1 (en)
WO (1) WO2017090008A1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4426399A (en) * 1981-01-02 1984-01-17 Protein Foods (U.K.) Limited Preparation of a dehydrated pork rind product
JPS6091964A (en) * 1983-10-25 1985-05-23 Miho Boeki Kk Preparation of cattle meat food of delicate flavor
JPH04207162A (en) * 1990-11-30 1992-07-29 Snow Brand Milk Prod Co Ltd Permeation of solution to plant tissue and production of flavored pickles
JPH06181719A (en) * 1992-12-18 1994-07-05 Yui Kanzumeshiyo:Kk Method for producing processed food of fish or its roe and ham-like fish processed food and fish roe processed food obtained by the production method
EP2353402A1 (en) * 2010-02-05 2011-08-10 Sense for taste Method for altering the flavor of a food product
KR101413066B1 (en) * 2012-10-29 2014-07-01 대한민국 Manufacturing method of colored lyophilization Pear and colored lyophilization Pear

Also Published As

Publication number Publication date
WO2017090008A1 (en) 2017-06-01
PL234231B1 (en) 2020-01-31

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