WO2013051000A1 - Procédé s'appliquant au conditionnement sous atmosphère modifiée (cam) de légumes ou de fruits marinés sans saumure et produit obtenu - Google Patents

Procédé s'appliquant au conditionnement sous atmosphère modifiée (cam) de légumes ou de fruits marinés sans saumure et produit obtenu Download PDF

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Publication number
WO2013051000A1
WO2013051000A1 PCT/IL2012/050397 IL2012050397W WO2013051000A1 WO 2013051000 A1 WO2013051000 A1 WO 2013051000A1 IL 2012050397 W IL2012050397 W IL 2012050397W WO 2013051000 A1 WO2013051000 A1 WO 2013051000A1
Authority
WO
WIPO (PCT)
Prior art keywords
foodstuff
pickled
brine
modified atmosphere
package
Prior art date
Application number
PCT/IL2012/050397
Other languages
English (en)
Inventor
Zori ARIEL
Amazia HADAR
Tzvia BEN AHARON
Shlomo ANIXTER
Original Assignee
RAICH, Ayelet
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 RAICH, Ayelet filed Critical RAICH, Ayelet
Publication of WO2013051000A1 publication Critical patent/WO2013051000A1/fr

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Classifications

    • 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
    • A23B7/06—Blanching
    • 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
    • A23B7/153—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

Definitions

  • MAP Atmosphere Packaging
  • the invention relates to the processing and packaging of foodstuff such as vegetables and fruits, and more specifically to a process that enables the packaging of such pickled foodstuff in a brineless package.
  • brine is important to enable long shelf life for such products that contain pickled vegetables or fruits, and in proper packages such shelf life can last for years.
  • shelf life is limited to very few months, typically three months.
  • freezing is also a possibility for use with various foodstuff, it is not appropriate or generally useful with such pickled foodstuff due to its effect on product quality.
  • Figure 1 - is a flowchart of the process for preparing and packaging brineless pickled foodstuff according to an embodiment.
  • a process for modified atmosphere packaging (MAP) of brineless pickled foodstuff, such as vegetables or fruits, having an acidity pH of five or lower comprises several steps to ensure shelf life of at least one year without a need to refrigerate the product between the time of manufacturing and first consumption by the end user.
  • the process involves contacting the foodstuff with an initial brine for storage until manufacturing. Subsequently performing a thermal treatment of the foodstuff to eradicate bacteria and then contacting the foodstuff with an equalizing brine that may further contain one or more herbs for the purpose of enhancing the flavor of the foodstuff.
  • At packaging the foodstuff is drained and placed in an appropriate package. As may be necessary decorative herbs and oil are added and thereafter the package sealed in this MAP technique.
  • Foodstuff a vegetable, pieces of a vegetable, a fruit, pieces of a fruit, a foodstuff having an acidity pH of five or less, pieces of a foodstuff having an acidity pH of five or less.
  • foodstuff may include olives, cucumbers, tomatoes, corn, and the like.
  • Bath water saturated or nearly saturated with salt, typically sodium chloride (NaCl), which is used in the pickling process for preservation of foodstuff.
  • Thermal treatment - a process of treating foodstuff for the purpose of at least reducing bacterial activity, so as to reduce the adverse effect on the quality of the foodstuff over time by the activity of the bacteria.
  • Decorative edible herb an herb added to a foodstuff merely for the purpose of decoration and not for the purpose of altering or otherwise improving the flavor or taste of a foodstuff.
  • Modified atmosphere an atmosphere within a packaging wherein foodstuff is contained that is different from the gaseous composition of regular air which is 02 21%; C02 0.038%; N2 78%.
  • Modified atmosphere packaging (MAP) a technique used for prolonging the shelf life period of generally fresh of minimally or partially processed foodstuff.
  • “Blanching” - is a process that comprises of placing a foodstuff into boiling or near boiling water for a short period of time, typically a temperature range of 80-90oC. In some cases, an optional step of plunging the foodstuff into iced water or under running cold water which halts the cooking process is also performed.
  • Fig. 1 depicts an exemplary and non-limiting flowchart 100 of the process for preparing and packaging brineless pickled foodstuff.
  • SI 10 the selected foodstuff is and put in contact with an initial brine.
  • Such storage may be for short periods of times, ranging from a few days or weeks to prolonged periods as may be applicable.
  • a way to store the foodstuff for longer periods of time thereby allowing to maintain manufacturing facilities operable throughout the year as crop levels decrease or increase.
  • Placing in contact in this context is to be understood, without limitation, as putting the foodstuff in the initial brine or as adding brine to the foodstuff.
  • a thermal treatment of the pickled foodstuff is performed so as to address biological issues resulting for example from the presence of bacteria and its adverse effect on the quality and safety of the pickled foodstuff.
  • the thermal treatment may include, but is not limited to, microwaving of the pickled foodstuff, blanching of the pickled foodstuff, or treating the pickled foodstuff by steam. Typically it is desirable to reach around 80-85oC in order to achieve the desired sterilization effect.
  • the thermal treatment heating and cooling profile may change from one type of pickled foodstuff to another and is to be considered as an integral part of the disclosed invention.
  • the pickled foodstuff is placed again in contact with an equalizing brine that optionally also contains one or more herbs. Placing in contact in this context is to be understood, without limitation, as putting the pickled foodstuff in the equalizing brine or as adding equalizing brine to the pickled foodstuff. This stage is intended to provide the pickled foodstuff with the necessary flavoring that is suitable for the specific pickled foodstuff being processed. In one embodiment of the invention in addition to the one or more herbs or instead of the one or more herbs, artificial flavors maybe added.
  • the pickled foodstuff is placed in contact with the equalizing brine for a period long enough to allow for the flavors to affect the pickled foodstuff's taste. Typically such periods can be from a day to a few weeks. Subsequently, in SI 0 the pickled foodstuff is drained from the equalizing brine.
  • SI 70 one or more decorative edible herbs and/or edible oils are added to the package. It should be understood that as no brine is used in this package the adding of herbs at this time is not going to have an effect on the flavor of the foodstuff's flavor. Therefore flavoring of the foodstuff had to be done in S140. Hence the herbs added at this stage of the process contribute primarily to the appearance of the packaged pickled foodstuff.
  • the decorative edible herbs are heat treated to ensure that there is minimal development of bacteria within the desired shelf life period of the food article product.
  • a modified atmosphere is created within the package.
  • a modified atmosphere comprises for example a mixture of carbon dioxide (C02) and nitrogen (N2) at ratios appropriate for the pickled foodstuff packaged.
  • C02 carbon dioxide
  • N2 nitrogen
  • the initial ratio is such that less C02 is put in the mixture which will change due to the natural phenomena of the pickled foodstuff.
  • C02 and N2 oxygen (02) is also added to the gaseous mixture.
  • fermented pitted olives are used.
  • the olives are placed in an initial brine comprised of water and salt and stored therein for a period of at least three months.
  • the fermented olives may now be drained from the initial brine, pitted, and then passed through a blanching thermal treatment to ensure reduction or eradication of bacteria from the pickled foodstuff.
  • the pitted pickled olives are now placed in an equalizing brine that also contains dill and garlic for a period of at least one week and up to four weeks. Thereafter the pitted pickled olives are drained and placed in a desired package to which olive oil and one or more spices are added, the spices added this time only for the purpose of decoration.
  • the atmosphere in the package is changed to contain a mixture of C02 and N2 and the package is now sealed using MAP.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Un procédé de conditionnement sous atmosphère modifiée (CAM) d'aliments marinés sans saumure, tels que des légumes ou des fruits, ayant une acidité (pH) inférieure ou égale à cinq, comprend plusieurs étapes consistant à garantir une durée de vie d'au moins un an sans avoir à réfrigérer le produit entre le moment de sa fabrication et sa première consommation par l'utilisateur final. Le procédé consiste à mettre en contact l'aliment avec une saumure initiale pour le stocker avant fabrication. Effectuer ultérieurement un traitement thermique de l'aliment afin d'éradiquer les bactéries et mettre ensuite en contact l'aliment avec une saumure d'égalisation qui peut également contenir une ou plusieurs herbes en vue de renforcer l'arôme de l'aliment. Au moment du conditionnement, l'aliment est retiré et placé dans un emballage approprié. Si nécessaire, des herbes décoratives et de l'huile sont ajoutées, puis l'emballage est fermé hermétiquement selon la technique CAM.
PCT/IL2012/050397 2011-10-06 2012-10-03 Procédé s'appliquant au conditionnement sous atmosphère modifiée (cam) de légumes ou de fruits marinés sans saumure et produit obtenu WO2013051000A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161544188P 2011-10-06 2011-10-06
US61/544,188 2011-10-06

Publications (1)

Publication Number Publication Date
WO2013051000A1 true WO2013051000A1 (fr) 2013-04-11

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Family Applications (1)

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PCT/IL2012/050397 WO2013051000A1 (fr) 2011-10-06 2012-10-03 Procédé s'appliquant au conditionnement sous atmosphère modifiée (cam) de légumes ou de fruits marinés sans saumure et produit obtenu

Country Status (1)

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WO (1) WO2013051000A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3932674A (en) * 1974-11-29 1976-01-13 The United States Of America Controlled bulk vegetable fermentation
US5151286A (en) * 1990-03-15 1992-09-29 Campbell Soup Company Process for packaging acidified vegetable
US5922383A (en) * 1997-04-23 1999-07-13 M.A. Gedney Co. Method for brine free long term storage of pickles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3932674A (en) * 1974-11-29 1976-01-13 The United States Of America Controlled bulk vegetable fermentation
US5151286A (en) * 1990-03-15 1992-09-29 Campbell Soup Company Process for packaging acidified vegetable
US5922383A (en) * 1997-04-23 1999-07-13 M.A. Gedney Co. Method for brine free long term storage of pickles

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
"Brineless Ripe Olives.", PACIFIC RURAL PRESS, vol. 90, no. 23, 4 December 1915 (1915-12-04), Retrieved from the Internet <URL:http://cdnc.ucr.edu/cdnc/cgi-bin/cdnc?a=d&d=PRP19151204.2.15&cl=CL2.1915.12&srpos=0&dliv=none&st=1&e=---en-logical-20--1-----all--->> [retrieved on 20130109] *
LITTLE, LW ET AL.: "Characterization and treatment of brine wastewaters from the cucumber pickle industry.", REP WATER RESOUR RES INST UNIV N C, no. 99, 31 May 1976 (1976-05-31), pages 1 - 122, Retrieved from the Internet <URL:http://infohouse.p2ric.org/ref/02/01092/01092.pdf> [retrieved on 20130109] *
ROSE, V.: "Brining pickles by the quart or gallon.", BACKWOODS HOME MAGAZINE, 31 October 2008 (2008-10-31), Retrieved from the Internet <URL:http://www.backwoodshome.com/articles2/rose113.html> [retrieved on 20130109] *

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