WO2001082710A1 - Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained - Google Patents

Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained Download PDF

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Publication number
WO2001082710A1
WO2001082710A1 PCT/HU2000/000039 HU0000039W WO0182710A1 WO 2001082710 A1 WO2001082710 A1 WO 2001082710A1 HU 0000039 W HU0000039 W HU 0000039W WO 0182710 A1 WO0182710 A1 WO 0182710A1
Authority
WO
WIPO (PCT)
Prior art keywords
crop
agricultural crops
products
water content
vegetables
Prior art date
Application number
PCT/HU2000/000039
Other languages
French (fr)
Inventor
Ildikó HARMATHY
Original Assignee
Harmathy Ildiko
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 Harmathy Ildiko filed Critical Harmathy Ildiko
Priority to PCT/HU2000/000039 priority Critical patent/WO2001082710A1/en
Priority to AU2000245999A priority patent/AU2000245999A1/en
Publication of WO2001082710A1 publication Critical patent/WO2001082710A1/en

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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
    • 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
    • A23L3/405—Fractionated crystallisation
    • 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
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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

Definitions

  • the present invention relates to agricultural crops, particularly to vegetables and fruits which are ready to consume, that are preserved and/or have enriched content.
  • the present invention also relates to the manufacturing of such agricultural crops.
  • EP 241 ,392 describes fruit-syrups produced by freezing the ingredients and by crushing the frozen product afterwards.
  • EP 527,745 describes cryogenic preservation of melon wherein melon pieces are soaked in cooled syrup and the saturated pieces are stored frozen.
  • the aim of the present invention is to provide a product family also including agricultural crops that are ready to consume, but have not been used for direct consumption and that open an entirely novel area of gastronomic point of view.
  • the present invention also relates to producing products that contain not only biological additives usable only in food industry, but other, valuable agents that are very important for the human body, for example proteins, lipids, carbohydrates, vitamins etc.
  • the product is subjected to a diffusion operation in the removed liquid containing the desired additives, and the water content of the impregnated product is decreased to an extent corresponding to the demands of preservation.
  • Particularly suitable for this purpose are the various types of vegetables and fruits, preferably such crops having suitable strong skeleton for conserving at least partly their original solidity and/or consistence after water abstraction and drying.
  • Vegetables which may preferably be used are e.g. carrot and related vegetables, celery, red-beet, Jerusalem artichoke, kohlrabi, different fruits, for example pear, quince, furthermore for example cereals and squash and the like, part of which has not been directly consumable at all up till now. From among the vegetable products of the invention particularly those are preferred, which are enriched with honey, apple-concentrate and/or must- concentrate. These products, if desired, may also contain vitamins.
  • the pieces have the size corresponding to the desired form of the final products.
  • the abstraction of the water content is preferably accomplished by freezing, and then by centrifuging after thawing or by applying vacuum. Depending on the water content of the product, at least 10 % (w/w), preferably 30 % (w/w), more preferably 50-80 % (w/w) is removed.
  • the process of water abstraction is selected so as not to change the biological value of the crop.
  • the dried crop is subjected to diffusion operation.
  • This step is accomplished by storing the crop steadily in the liquid formerly removed.
  • all the additives are added, that are used to improve the organoleptic and biological features of the product.
  • this step could also be accomplished by using the solution of additives in other liquids.
  • organoleptic and biological agents used can vary in a wide range. These agents can simultaneously serve as enrichment agents as well.
  • a product of highly pleasant flavour can be prepared e.g. by the addition of honey, however any other additive can be used which otherwise are also applied as separate foodstuffs.
  • Such additives are, for example, any must, must-concentrate, natural and artificial aromatics, protein products, and the like.
  • the scope of the invention also extends to products which are suitable for administration of necessary therapeutic or nutritional doses for children.
  • the duration and temperature of the diffusion operation can vary within wide ranges, depending mainly on the crop. This takes place usually at a temperature of 20 - 40 °C in 2 - 24 hours.
  • the applied liquid has high dry-matter content, therefore in some cases the liquid obtained by centrifugation is preferably carefully concentrated which is particularly needed when the additives used are in liquid phase or if the applied crop has high water content.
  • the original crop takes up a part of the liquid; the amount of this may depend on the pressure, which, under normal circumstances is atmospheric, however, in case of grains preferably higher pressures may be applied.
  • the product thus prepared (“impregnated”) is treated in a caloric operation, preferably by gentle drying to bring it in a form that corresponds to the food-hygienic recommendations.
  • the water content of the product is decreased carefully below 30 % (w/w).
  • the temperature applied is 40-50 °C at atmospheric pressure, naturally when applying vacuum, this can be lower.
  • the product to be prepared is expected to have high microbial count, preferably after removing 90 % of the water content to be abstracted the product is exposed to higher temperature, preferably at least at 75 °C, for a short period of time so as to decrease the viable count under the recommended value.
  • the product prepared in this way is consumable as such, can be cut into pieces or can be packed or the like after the process.
  • preservatives which can be added during the diffusion step or thereafter.
  • the bio-carrot is abraded, recleaned manually, thoroughly washed and cut.
  • the material obtained (per one kg) is rolled in the liquid of one lemon and then frozen. After thawing, the material is centrifuged thus abstracting 400 g water/kg.
  • the centrifuged liquid is freeze-dried, to the powder obtained (20 g per kg) 300 g acacia honey from the producer and 15 g fresh and filtered apple- juice, are added, thoroughly mixed and the pieces of the centrifuged bio-carrot are soaked in this liquid for 24 hours at room temperature with permanent mixing.
  • After the carrot pieces have taken up the honey they are dried for 12 hours in a hot air draughting closed desiccator and drying is finished with a 1 hour hot air draughting at 75 °C. After cooling the product is immediately packed.
  • the cleaned, cut and frozen bio-red-beet is centrifuged after thawing and 500 g liquid is removed from the material/kg.
  • 500 g liquid is removed from the material/kg.
  • 200 g bio-must concentrate is added, mixed at room temperature for 24 hours and dried, cooled and packed as described in Example 1.
  • the cleaned, cut and frozen celery is centrifuged after thawing and 500 g liquid is removed from the material/kg.
  • the celery pieces are soaked in a liquid containing: acacia honey (300 g), fresh, filtrated apple-juice (15 g), celery-juice obtained by centrifuging (15 g), ascorbic-acid (0,5 g). The mixture is stirred for

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Crystallography & Structural Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to the production of enriched, optionally preserved agricultural crops, preferably vegetables and fruits, and agricultural crops, preferably vegetable products prepared by the present method. In the method of the present invention a significant part of the original water content of the crop is removed, the crop is treated by applying a diffusion operation with a solution containing enriching additives and the water content of the impregnated crop is partly removed.

Description

PROCESS FOR PREPARING ENRICHED OPTIONALLY PROCESSED AGRICULTURAL CROPS, PARTICULARLY VEGETABLES AND FRUITS AND THE PRODUCTS THUS
OBTAINED
Technical field
The present invention relates to agricultural crops, particularly to vegetables and fruits which are ready to consume, that are preserved and/or have enriched content.
The present invention also relates to the manufacturing of such agricultural crops.
Background art Preservation of agricultural crops, manufacturing them to directly consumable products and optionally flavouring or impregnation or the like with agents not existing in the original product have been known for a long time. The easiest of these processes is drying, one possible form of which is desiccation, and in some cases enrichment with agents, for example with sugar which, besides flavouring, also provides the preservation of the product.
Such processes are generally used only in case of products that are directly consumable in their natural condition; while others, otherwise products of valuable and high inner content are used only in processed forms usually added to other foodstuffs. EP 241 ,392 describes fruit-syrups produced by freezing the ingredients and by crushing the frozen product afterwards. EP 527,745 describes cryogenic preservation of melon wherein melon pieces are soaked in cooled syrup and the saturated pieces are stored frozen.
Disclosure of the invention
The aim of the present invention is to provide a product family also including agricultural crops that are ready to consume, but have not been used for direct consumption and that open an entirely novel area of gastronomic point of view. The present invention also relates to producing products that contain not only biological additives usable only in food industry, but other, valuable agents that are very important for the human body, for example proteins, lipids, carbohydrates, vitamins etc.
In manufacturing the products according to the present invention, scientific nourishment principles currently known and, first of all, the requirements of modern nutrition are to be considered. The aim of the method according to the invention is to conserve the biological value of the treated products and to increase this value by using the additives, respectively. Considering the current strong need for bio-products, the method of the present invention to generate such bio-products is of particular preference.
In the method according to the present invention a significant part of the original water content of the agricultural crop is removed then the product is subjected to a diffusion operation in the removed liquid containing the desired additives, and the water content of the impregnated product is decreased to an extent corresponding to the demands of preservation.
Best mode of carrying out the invention The agricultural products provide the basics of the present invention.
Particularly preferred are those products which have not been used for direct consumption; obviously, the novel products can be prepared from crops directly consumed earlier. Particularly suitable for this purpose are the various types of vegetables and fruits, preferably such crops having suitable strong skeleton for conserving at least partly their original solidity and/or consistence after water abstraction and drying. Vegetables which may preferably be used are e.g. carrot and related vegetables, celery, red-beet, Jerusalem artichoke, kohlrabi, different fruits, for example pear, quince, furthermore for example cereals and squash and the like, part of which has not been directly consumable at all up till now. From among the vegetable products of the invention particularly those are preferred, which are enriched with honey, apple-concentrate and/or must- concentrate. These products, if desired, may also contain vitamins.
In the first hydraulic operation, most of the water content of the crop appropriately pre-processed (washed, peeled, cut into pieces) is removed. Preferably, the pieces have the size corresponding to the desired form of the final products. The abstraction of the water content is preferably accomplished by freezing, and then by centrifuging after thawing or by applying vacuum. Depending on the water content of the product, at least 10 % (w/w), preferably 30 % (w/w), more preferably 50-80 % (w/w) is removed. The process of water abstraction is selected so as not to change the biological value of the crop.
In the next step of the process, the dried crop is subjected to diffusion operation. This step is accomplished by storing the crop steadily in the liquid formerly removed. To the abstracted liquid all the additives are added, that are used to improve the organoleptic and biological features of the product. Naturally, this step could also be accomplished by using the solution of additives in other liquids.
The scope of organoleptic and biological agents used can vary in a wide range. These agents can simultaneously serve as enrichment agents as well. A product of highly pleasant flavour can be prepared e.g. by the addition of honey, however any other additive can be used which otherwise are also applied as separate foodstuffs. Such additives are, for example, any must, must-concentrate, natural and artificial aromatics, protein products, and the like.
If desired, together or without the flavouring agent different therapeutic agents, vitamins and the like can be used as well, provided that these do not cause unfavourable effect to the flavour of the final product in an extent which is unsuitable for nutritional purposes. The scope of the invention also extends to products which are suitable for administration of necessary therapeutic or nutritional doses for children. The duration and temperature of the diffusion operation can vary within wide ranges, depending mainly on the crop. This takes place usually at a temperature of 20 - 40 °C in 2 - 24 hours. Preferably, the applied liquid has high dry-matter content, therefore in some cases the liquid obtained by centrifugation is preferably carefully concentrated which is particularly needed when the additives used are in liquid phase or if the applied crop has high water content. In the course of treatment the original crop takes up a part of the liquid; the amount of this may depend on the pressure, which, under normal circumstances is atmospheric, however, in case of grains preferably higher pressures may be applied.
The product thus prepared ("impregnated") is treated in a caloric operation, preferably by gentle drying to bring it in a form that corresponds to the food-hygienic recommendations. Depending on the quality of the additive, which can be a preservative in itself, the water content of the product is decreased carefully below 30 % (w/w). Generally, the temperature applied is 40-50 °C at atmospheric pressure, naturally when applying vacuum, this can be lower. When the product to be prepared is expected to have high microbial count, preferably after removing 90 % of the water content to be abstracted the product is exposed to higher temperature, preferably at least at 75 °C, for a short period of time so as to decrease the viable count under the recommended value. The product prepared in this way is consumable as such, can be cut into pieces or can be packed or the like after the process. In case of special demands, for example very long storage time or higher water content, it is preferred to use preservatives, which can be added during the diffusion step or thereafter. The present invention is described in details hereinafter, without the intention of limiting the scope of the invention by giving the following examples.
Example 1. Bio-carrot with honev
The bio-carrot is abraded, recleaned manually, thoroughly washed and cut. The material obtained (per one kg) is rolled in the liquid of one lemon and then frozen. After thawing, the material is centrifuged thus abstracting 400 g water/kg. The centrifuged liquid is freeze-dried, to the powder obtained (20 g per kg) 300 g acacia honey from the producer and 15 g fresh and filtered apple- juice, are added, thoroughly mixed and the pieces of the centrifuged bio-carrot are soaked in this liquid for 24 hours at room temperature with permanent mixing. After the carrot pieces have taken up the honey they are dried for 12 hours in a hot air draughting closed desiccator and drying is finished with a 1 hour hot air draughting at 75 °C. After cooling the product is immediately packed.
Example 2.
Bio-red-beet enriched with bio-must concentrate
The cleaned, cut and frozen bio-red-beet is centrifuged after thawing and 500 g liquid is removed from the material/kg. To each kg of the centrifuged bio- red-beet pieces 200 g bio-must concentrate is added, mixed at room temperature for 24 hours and dried, cooled and packed as described in Example 1.
Example 3.
Celery with honey and high vitamin-C content
The cleaned, cut and frozen celery is centrifuged after thawing and 500 g liquid is removed from the material/kg. The celery pieces are soaked in a liquid containing: acacia honey (300 g), fresh, filtrated apple-juice (15 g), celery-juice obtained by centrifuging (15 g), ascorbic-acid (0,5 g). The mixture is stirred for
24 hours then dried and packed as described in Example 1.

Claims

1. Method for the production of enriched, and optionally, preserved agricultural crops, particularly vegetables and fruits wherein at least 10 % (w/w) of the original liquid content of the crop is removed, the crop is soaked in a solution containing the enriching additives and if desired, the water content of the impregnated product is partly removed.
2. The method according to claim 1 wherein at least 30 % (w/w) of the original water content of the crop is removed.
3. The method according to claim 1 wherein at least 50 - 80 % (w/w) of the original water content of the crop is removed.
4. The method of any of claims 1 to 3 wherein the water content is removed by freezing, and then by centrifuging after thawing.
5. The method of any of claims 1 to 4 wherein the crop is soaked in a solution containing the additives and partly or fully the removed liquid.
6. The method of any of claims 1 to 5 wherein as enriching additives honey and/or bio-must concentrate are used.
7. The method of any of claims 1 to 6 wherein as enriching additives vitamins are used.
8. The method of any of claims 1 to 7 wherein as agricultural crops bio- products are used.
9. Agricultural crops, particularly vegetables, enriched by diffusion in honey and in given cases in apple-concentrate.
10. Agricultural crops, preferably vegetables enriched by diffusion in must-concentrate.
11. Vegetable products comprising vegetables containing diffused honey, apple-concentrate and vitamins.
PCT/HU2000/000039 2000-05-04 2000-05-04 Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained WO2001082710A1 (en)

Priority Applications (2)

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PCT/HU2000/000039 WO2001082710A1 (en) 2000-05-04 2000-05-04 Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained
AU2000245999A AU2000245999A1 (en) 2000-05-04 2000-05-04 Process for preparing agricultural crops, particularly vegetables and fruits andthe products thus obtained

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009105039A1 (en) * 2008-02-19 2009-08-27 National University Of Singapore Process for treating plant material

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB346574A (en) * 1929-06-15 1931-04-16 Ulrich Brinch Process for maintenance of the vitamins in the preservation of vegetable materials
GB496358A (en) * 1937-06-17 1938-11-29 Gerhard Madaus Process for the production of stable storable raw food
US3894157A (en) * 1973-06-04 1975-07-08 Gen Foods Corp Color stabilization in freeze-dried carrots with ascorbic and erythorbic acids
US4099947A (en) * 1973-01-02 1978-07-11 Struthers Patent Corporation Concentration of comestible liquids
FR2627064A1 (en) * 1988-02-17 1989-08-18 Noel Alain Process and device for manufacturing apple slices containing a reduced moisture content
EP0331281A1 (en) * 1988-02-12 1989-09-06 Nabisco, Inc. Fruit and vegetable dried food product
US4996070A (en) * 1988-02-12 1991-02-26 Del Monte Corporation Natural fruit flavor extracts
EP0446147A2 (en) * 1990-02-13 1991-09-11 Gattefosse S.A. Process for the stabilization and drying of products of biological origin with a depressing system on the base of salt and sugar
JPH0445765A (en) * 1990-06-11 1992-02-14 Shindenshiya:Kk Processed food prepared with edible flower and processing method
US5227183A (en) * 1990-12-24 1993-07-13 Mccormick & Company, Inc. Process for preparing dehydrated aromatic plant products and the resulting products
EP0559125A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for the production of preservative edible supplements for food etc.

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB346574A (en) * 1929-06-15 1931-04-16 Ulrich Brinch Process for maintenance of the vitamins in the preservation of vegetable materials
GB496358A (en) * 1937-06-17 1938-11-29 Gerhard Madaus Process for the production of stable storable raw food
US4099947A (en) * 1973-01-02 1978-07-11 Struthers Patent Corporation Concentration of comestible liquids
US3894157A (en) * 1973-06-04 1975-07-08 Gen Foods Corp Color stabilization in freeze-dried carrots with ascorbic and erythorbic acids
EP0331281A1 (en) * 1988-02-12 1989-09-06 Nabisco, Inc. Fruit and vegetable dried food product
US4996070A (en) * 1988-02-12 1991-02-26 Del Monte Corporation Natural fruit flavor extracts
FR2627064A1 (en) * 1988-02-17 1989-08-18 Noel Alain Process and device for manufacturing apple slices containing a reduced moisture content
EP0446147A2 (en) * 1990-02-13 1991-09-11 Gattefosse S.A. Process for the stabilization and drying of products of biological origin with a depressing system on the base of salt and sugar
JPH0445765A (en) * 1990-06-11 1992-02-14 Shindenshiya:Kk Processed food prepared with edible flower and processing method
US5227183A (en) * 1990-12-24 1993-07-13 Mccormick & Company, Inc. Process for preparing dehydrated aromatic plant products and the resulting products
EP0559125A1 (en) * 1992-03-02 1993-09-08 Kusano, Keigo Process for the production of preservative edible supplements for food etc.

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 016, no. 228 (C - 0944) 27 May 1992 (1992-05-27) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009105039A1 (en) * 2008-02-19 2009-08-27 National University Of Singapore Process for treating plant material

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