US20060251781A1 - Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking - Google Patents

Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking Download PDF

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Publication number
US20060251781A1
US20060251781A1 US11/338,595 US33859506A US2006251781A1 US 20060251781 A1 US20060251781 A1 US 20060251781A1 US 33859506 A US33859506 A US 33859506A US 2006251781 A1 US2006251781 A1 US 2006251781A1
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US
United States
Prior art keywords
food product
fresh food
packaging
preparation
potatoes
Prior art date
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Abandoned
Application number
US11/338,595
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English (en)
Inventor
Rafael Laguna
Maria Quintana
Francisco Juarez
Jose Juarez
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.)
AGROINNOVA SL
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AGROINNOVA SL
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Filing date
Publication date
Application filed by AGROINNOVA SL filed Critical AGROINNOVA SL
Assigned to AGROINNOVA, S.L. reassignment AGROINNOVA, S.L. ASSIGNMENT OF ASSIGNORS INTEREST (SEE DOCUMENT FOR DETAILS). Assignors: JUAREZ MELENDEZ, JOSE MANUEL, MELENDEZ JUAREZ, FRANCISCO JAVIER, MELENDEZ LAGUNA, RAFAEL, JUAREZ QUINTANA, MARIA CONSUELO
Publication of US20060251781A1 publication Critical patent/US20060251781A1/en
Abandoned legal-status Critical Current

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the object of the present invention is a method of preparation and packaging of a fresh food product, in the case in which said food product is grouped within those possessing respiratory activity during the packaging and conservation.
  • Patent application No. 200301048 a method is described based on packaging of a fresh food product in an active modified atmosphere, comprising carrying out the sealing of the container by means of a transparent barrier film, which, together with the container, consists of a material suitable for withstanding high temperatures and pressures, such as those that are going to be reached during the cooking of the food product in a microwave oven.
  • the film fixed by thermosealing on a perimetric flap of the container, presents some longitudinal vents for the exit of steam during the cooking.
  • the food product is washed in ozonised water before being packaged, permitting its conservation without any chemical agents and making the steam cooking possible thanks to the product's own humidity.
  • said container is subjected to a vacuum and an active modified atmosphere of CO 2 and N 2 or CO 2 and Ar is then introduced.
  • Said patent application does not consider the possibility of this method ending without the addition of the active modified atmosphere, in the case that the food product belongs to those which possess respiratory activity during the packaging and conservation, which simplifies the system, reducing its cost and improving the conservation of said food product.
  • the present invention refers to a method of preparation and packaging of a fresh food product with respiratory activity during the packaging and conservation, for its conservation and later steam cooking in a microwave oven, characterised in that it comprises the following operational phases: washing of the food product injecting ozone in the washing water; introduction of the washed food product in a container; thermosealing of the container containing the product with a transparent material, preferably a film, provided with one or more vents for the escape of steam; and the application of a vacuum to the container.
  • Said vacuum is preferably a light vacuum applied with the aim of conditioning the container.
  • the dosing of ozone to the washing water is done in a controlled fashion and in the absence of chemicals.
  • the food product in question possesses a degree of intrinsic humidity of between 60% and 90%, and preferably between 75% and 85%.
  • said fresh food product is raw potatoes unpealed or pealed, which may or may not in turn be cut.
  • FIG. 1 Shows a graph representing the evolution of weight loss in potatoes during the conservation.
  • the X axis represents days of conservation and the Y axis the percentage of weight loss.
  • FIG. 2 Shows four graphs representing the evolution of the organoleptic properties: visual quality, dehydration, aroma and firmness, as a function of the days of conservation of the potatoes Visual quality: 9 excellent-1 unacceptable. Dehydration: 5 nil-1 severe. Aroma: 5 characteristic-1 absent. Firmness: 5 characteristic-1 withering.
  • FIG. 3 Shows a photograph of some potatoes after 21 days of conservation, where some of them show physiological alterations as a consequence of some treatments.
  • the present method is also shown by means of the following examples, which are by way of illustration and are in no way limiting.
  • This example refers to the manufacturing process, which basically consists of the following steps:
  • Potatoes were treated following the method described in example 1 and were conserved for several days under different conditions of temperature and atmosphere.
  • Potatoes were treated following the method described in example 1 and the weight loss undergone by them following a period of 21 days of conservation was analysed.
  • the weight losses are related to dehydration of the potatoes and were practically nil in all cases, varying between 0.05% (MAP 4° C.) and 0.16% (20% CO 2 8° C.) after 21 days of conservation ( FIG. 1 ). No significant differences were observed between the dehydration of potatoes conserved at 4° C. and those conserved at 8° C. The lack of dehydration was reflected in the adequate firmness of the potatoes after the 21 days conservation period.
  • Potatoes were treated following the method described in example 1 and the variations undergone in their organoleptic quality during their conservation was analysed, in particular the visual quality, dehydration, aroma and firmness were studied.
  • the organoleptic assessment was made following cooking of the potatoes in a microwave oven (6 minutes 1000 W), from which it was deduced that the visual quality, aroma, taste and firmness of the potatoes after cooking were good, and no strange alteration was detected in the taste or aroma, not even in samples with high levels of CO 2 .
  • potatoes were treated following the method described in example 1 and the losses due to physiological alterations shown by the potatoes following a period of conservation were analysed.
  • potatoes were treated following the method described in example 1 and a microbiological analysis was conducted following different conservation times under different conditions of temperature and atmosphere, as well as after their steam cooking in a microwave oven.
  • the initial hygienic-sanitary quality of the potatoes on the day of the packaging was very good given that the microbiological limits for these products (day of manufacture ⁇ 10 5 ufc/g) were not exceeded.
  • the microbe counts increased though without exceeding the authorised limit of 10 6 -10 7 ufc after three weeks of conservation (Table 3). No significant differences were observed between the mesophyll counts in the samples packaged with and without injection of gases, in spite of having reached very high levels of CO 2 .
  • the total mesophyll counts were very similar at both temperatures with no apparent differences being observed in the microbiological quality between the two temperatures studied during three weeks of conservation.
  • the improved conditions of packaging include the passively modified atmosphere, in other words, after applying the vacuum to the container with the product and as a consequence of the product's own respiratory activity.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Packages (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Package Specialized In Special Use (AREA)
US11/338,595 2005-01-24 2006-01-24 Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking Abandoned US20060251781A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200500129A ES2264366B1 (es) 2005-01-24 2005-01-24 Procedimiento de preparacion y envasado de un producto alimenticio fresco con capacidad respiratoria para su conservacion y posterior coccion al vapor.
ESP200500129 2005-01-24

Publications (1)

Publication Number Publication Date
US20060251781A1 true US20060251781A1 (en) 2006-11-09

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US11/338,595 Abandoned US20060251781A1 (en) 2005-01-24 2006-01-24 Method of preparation and packaging of a fresh food product with respiratory capacity for its conservation and later steam cooking

Country Status (6)

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US (1) US20060251781A1 (es)
EP (1) EP1683424B1 (es)
JP (1) JP2006204298A (es)
AT (1) ATE464789T1 (es)
DE (1) DE602006013722D1 (es)
ES (2) ES2264366B1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9055758B2 (en) 2013-02-26 2015-06-16 Smart Spuds Inc. Chemical and preservative free peeled potatoes
ES2541077B1 (es) * 2014-01-15 2016-05-13 Fluican, S.L. Procedimiento para el tratamiento en post cosecha de patatas que puedan estar o ser infectadas por la Tecia solanivora
CN106359549A (zh) * 2016-09-18 2017-02-01 广东国方医药科技有限公司 一种中药材铁皮石斛鲜条保鲜处理方法
CN107098074A (zh) * 2017-06-14 2017-08-29 周林斌 一种真空罐
CN111480682B (zh) * 2020-04-27 2022-04-05 中国检验检疫科学研究院 一种熟肉制品控菌保质方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3997677A (en) * 1972-05-09 1976-12-14 Standard Packaging Corporation High temperature resistant hermetically sealed plastic tray packages
US20010012530A1 (en) * 2000-02-01 2001-08-09 Sachiko Hiyoshi Packaged food and container for packaging food
US20020070202A1 (en) * 2000-12-12 2002-06-13 Jensen Lonald H. System and method for preserving stored foods
US6607764B1 (en) * 1997-12-18 2003-08-19 Karl Keller Ventable, microwave-safe food package

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2559648B1 (fr) * 1984-02-16 1988-07-08 Air Liquide Procede de conservation de denrees alimentaires vegetales perissables
CA2023537A1 (en) * 1989-08-23 1991-02-24 Laurence D. Bell Package for perishable fruits and vegetables
FR2814445A1 (fr) * 2000-09-26 2002-03-29 Robert Durand Fruits Et Legume Barquette de pommes de terre pour cuisson au four a micro-ondes
NL1016978C2 (nl) * 2000-12-22 2002-06-25 Robert Jan Colenbrander Inrichting en werkwijze voor het verpakken en bereiden van voedsel en werkwijze voor het vervaardigen van een dergelijke inrichting.
ES2221563B2 (es) * 2003-05-08 2006-01-01 Agroinnova, S.L. Procedimiento de preparacion y envasado de un producto alimenticio fresco para su conservacion y posterior coccion al vapor, y envase correspondiente.

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3997677A (en) * 1972-05-09 1976-12-14 Standard Packaging Corporation High temperature resistant hermetically sealed plastic tray packages
US6607764B1 (en) * 1997-12-18 2003-08-19 Karl Keller Ventable, microwave-safe food package
US20010012530A1 (en) * 2000-02-01 2001-08-09 Sachiko Hiyoshi Packaged food and container for packaging food
US20020070202A1 (en) * 2000-12-12 2002-06-13 Jensen Lonald H. System and method for preserving stored foods

Also Published As

Publication number Publication date
ES2342420T3 (es) 2010-07-06
EP1683424A1 (en) 2006-07-26
JP2006204298A (ja) 2006-08-10
ES2264366B1 (es) 2007-12-01
EP1683424B1 (en) 2010-04-21
DE602006013722D1 (de) 2010-06-02
ATE464789T1 (de) 2010-05-15
ES2264366A1 (es) 2006-12-16

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AS Assignment

Owner name: AGROINNOVA, S.L., SPAIN

Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNORS:MELENDEZ LAGUNA, RAFAEL;JUAREZ QUINTANA, MARIA CONSUELO;MELENDEZ JUAREZ, FRANCISCO JAVIER;AND OTHERS;REEL/FRAME:018055/0646;SIGNING DATES FROM 20060622 TO 20060629

STCB Information on status: application discontinuation

Free format text: ABANDONED -- FAILURE TO RESPOND TO AN OFFICE ACTION