WO2013065067A1 - A process to reduce the processing time and recostitutable time for indian food products including sweets - Google Patents
A process to reduce the processing time and recostitutable time for indian food products including sweets Download PDFInfo
- Publication number
- WO2013065067A1 WO2013065067A1 PCT/IN2012/000582 IN2012000582W WO2013065067A1 WO 2013065067 A1 WO2013065067 A1 WO 2013065067A1 IN 2012000582 W IN2012000582 W IN 2012000582W WO 2013065067 A1 WO2013065067 A1 WO 2013065067A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- time
- product
- dehydration
- thermal
- technologies
- Prior art date
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
- A23L3/40—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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
- A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
- A23G7/0093—Cooling or 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
- 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
Definitions
- Dehydration by Thermal drying process Dehydration by thermal process makes the product leathery and removal of bound moisture is not totally ensured and extended drying at high temperature leads to oil separation from the products as well. These implications have an adverse effect on shelf life of products.
- Dehydration by Freeze drying process Dehydration by vacuum process removes the flavor of the product there by rendering the product deficient on flavor when compared to the natural product.
- the current invention is a process for preparation of packaged food items by combining the thermal and vacuum process with the following objectives: 1. Reducing the processing time from 30 hours to 22 hours effecting a good saving of 8 hours (Freezing & Dehydration)
- the product is transferred to freezing chamber i cold room for 12 hours at a set temperature of -26 0 C; then the product is loaded into freeze dryer to dehydration by vacuum process for 4 hours .
- the product is then transferred to thermal dehydration and processed at 75 ° C for 1 hr and then 3-4 hours at 50 ° C. Thereafter normal procedure is adopted like any other food processing industry.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The Processed food industry is blooming in the present economic scenario. The available technologies are many.However; in order to have intact flavor and nutrients in processed& dehydrated, foods; thermal and Freeze drying technologies are available at present.But Thermal dehydration alone makes the product leathery and freeze drying takes the flavor away. Hence, after having several experiments, a process has been developed where the both technologies are used together to get an excellent product Which rehydrates in 8 minutes after adding boiling water to it.
Description
Prelude:
There is a marked shift in culture and choice of priorities on account of globalization, economic advancement. This has influenced the characteristics of work generally; to cite specific instance womenfolk actually spent 50-60% of their, time in kitchen; but the trend is to minimize their time in kitchen as their time is more valuable in terms of money and the pressure on them for other activities like leisure and children upbringing. A typical middle class and upper middle class house wives allocation of timings is given in the table below:
Time time spent in %
Cooking child care house- keeping leisure
20th century 50-60 30 5-10 5-10 21st century 20 40 5 35
Again from the work culture not only new areas of work like adventure sports and sports have emerged, also concept of work from 10AM to 6PM. is no more valid and 24x7 concept has crept everywhere.
All the above lead to one point regular two meals or three times eating in a day has gone away and people want to eat at times of their choice and prefer to go for more and more varieties and they have no time for cooking i.e. people want to outsource their food preparation. The proximity of the restaurants, their timings, s overcrowding in restaurants, heavy traffic, parking challenges near restaurants and sanitary conditions below their expected levels force the customers to think of alternate solutions. The customers prefer to go for packed nutritious food at any time of their choice .The present day super markets and malls provide excellent facilities matching with any advanced countries for increased shelf life of processed food. Under the present scenario processed food industry is set to have good potential. The industry not only caters to working/House wives, students, but also caters air/rail travelling public and mountaineering and army personnel.
This invention is to address the above challenges and bring out a product with flexibility to answer the needs.
Prior Arts: There are many processed food products available in the market and the products are covered in the following patents. The basis of all the technologies are same i.e preservation of food is marred by bacterial growth which is a natural phenomenon with food with water content. The solution lies in dehydration and standards have been laid for the food preservation industry and measures are taken by health and govt, departments to have a check to protect the public consumers. There are commercial products produced by different manufacturers and all these products are covered by technology under the following patents. A few patents are quoted for reference.
1 US 20100159094A1 2. US 20060110508A1
3. US5089281 A
1 .Dehydration by thermal drying process 2. Dehydration by Freeze drying process
Both these technologies take nearly 30 hours for processing and have the challenges below: Besides the long processing time compared to the new process covered by my invention, there are certain challenges, as detailed below, associated with these technologies that prohibits the final finished product to be almost near original product which is the ultimate aim of the subject,
Dehydration by Thermal drying process: Dehydration by thermal process makes the product leathery and removal of bound moisture is not totally ensured and extended drying at high temperature leads to oil separation from the products as well. These implications have an adverse effect on shelf life of products.
Dehydration by Freeze drying process: Dehydration by vacuum process removes the flavor of the product there by rendering the product deficient on flavor when compared to the natural product.
The products produced using the above two techniques do not satisfy the quality requirements of natural products in terms of Taste / texture/ Flavours ....etc. further the rehydration time does not go well with the expectation of fast present life.
The current invention is a process for preparation of packaged food items by combining the thermal and vacuum process with the following objectives: 1. Reducing the processing time from 30 hours to 22 hours effecting a good saving of 8 hours (Freezing & Dehydration)
2. Reducing efficiency in power consumption both yielding to cost effectiveness (Freezing & Dehydration)
3. Avoiding leathery formation of a product 4. To retain flavours and texure of the product
5. To give a better shelf life
6. Ensuring the free water content in the product is under control (aw <0.5)
7. Provision to add nutrients to give extra richness in diet value
8. Provision to add additives to meet the customized demand. 9. Rehydration time is reduced to 8 minutes for the entire product
Further the technology covers varieties of products based on rice, sweets and chutneys
Freeze drying cum Thermal Drying ( New Process)
1. Biriyani
2. Bisi bela bhath
3. Poha
4. Pongal
5. Tamarind Rice
6. Cheese rice
7. Tomateese
8. Upuma
9. Curd Rice
10. Carrot Halwa(Sweet)
11. Moong dal Halwa( Sweet)
12. Rava Kesari(Sweet)
13. Rice Kheer(Sweet)
14.lnstant Dhal
15.Sambar
16. Coconut Chutney
17. Peanut Chutney
18. Tomato Chutney
19. Tomato Kurma
20. Red Gravy
21. White Gravy
22. Vatha kolambu
Details of Invention:
Whereas the initial process Of selection of raw materials, QA inspection for quality, storage, pre process cleaning/sorting/sifting, washing and soaking, seasoning and cooking remajn the same dp to this point the process covered by this invention differs from the other process hereafter. The flow chart depicts the change clearly. Two flow charts One (Sheet 1-3) represent normal present process and other (4-6) represents process covered under this patent application are attached for clarity .Added operations are shown distinctly in boxes. After mixing nutrients or customized requirements are sprayed over the product in process. The product is transferred to freezing chamber i cold room for 12 hours at a set temperature of -26 0 C; then the product is loaded into freeze dryer to dehydration by vacuum process for 4 hours .The product is then transferred to thermal dehydration and processed at 75 ° C for 1 hr and then 3-4 hours at 50 ° C. Thereafter normal procedure is adopted like any other food processing industry.
Claims
1. A process of freezing for 12 hours in cold room at -26degrees after cooking or prior to dehydration
2. A process of dehydration by vacuum for 4 hours in Freeze drier and then thermal dehydration for lhr at 75 0 C and 3 -4 hrs at 50 0 C in a thermal dehydrator
3. Reduced rehydration time of the products to 8 Minutes for all the products
4. A process by which the extra nutrients and customized requirements are added to the product by spray/mixing to make the product extra nutritional or to meet the specific requirement of customers with challenges.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IN3769/CHE/2011 | 2011-11-03 | ||
IN3769CH2011 | 2011-11-03 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2013065067A1 true WO2013065067A1 (en) | 2013-05-10 |
Family
ID=48191476
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/IN2012/000582 WO2013065067A1 (en) | 2011-11-03 | 2012-09-05 | A process to reduce the processing time and recostitutable time for indian food products including sweets |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2013065067A1 (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5089281A (en) * | 1989-01-27 | 1992-02-18 | Nestec S.A. | Preparation of quick cooking rice |
US20040045313A1 (en) * | 2000-05-18 | 2004-03-11 | Brian Wood | Cooling method for controlled high speed chilling or freezing |
US20050019456A1 (en) * | 2001-12-04 | 2005-01-27 | Issei Iwasaki | Method of producing block-like freeze-dried foods |
-
2012
- 2012-09-05 WO PCT/IN2012/000582 patent/WO2013065067A1/en active Application Filing
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5089281A (en) * | 1989-01-27 | 1992-02-18 | Nestec S.A. | Preparation of quick cooking rice |
US20040045313A1 (en) * | 2000-05-18 | 2004-03-11 | Brian Wood | Cooling method for controlled high speed chilling or freezing |
US20050019456A1 (en) * | 2001-12-04 | 2005-01-27 | Issei Iwasaki | Method of producing block-like freeze-dried foods |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103300392A (en) | Beautifying pineapple chicken string and preparation method thereof | |
CN104286702A (en) | Red date coarse cereal rice crust and preparation method thereof | |
CN101611901A (en) | A kind of convenient soup blend and preparation method | |
CN104286647A (en) | Health flavored porridge and preparation method thereof | |
CN102657325A (en) | Flavored agaricus bisporus puffed food | |
CN103404605A (en) | Five-spice dried bean curd flavoring processing process | |
CN107439943A (en) | A kind of fruit noodles and preparation method thereof | |
CN110179077A (en) | A kind of production method that radish is pickled based on solid state fermentation | |
CN105639224A (en) | Rice quality modifying agent and method for improving rice quality | |
CN102742776A (en) | Preparation method of fruit and vegetable noodles | |
CN103169019A (en) | Quick-frozen instant edible fungus rice and production process | |
CN102726653A (en) | Processing method for frying glutinous rice with lotus leaf juice | |
Prakash | Safety of fermented cereals and legumes | |
WO2013065067A1 (en) | A process to reduce the processing time and recostitutable time for indian food products including sweets | |
CN103828932A (en) | Medlar and ginseng cheese | |
CN104921017B (en) | A kind of instant purple sweet potato milk powder breakfast porridge and its production technology | |
KR20080015182A (en) | Soybean paste sauce and method thereof | |
CN107028161A (en) | A kind of instant noodles seasoning sauce | |
CN104041745B (en) | A kind of processing method of potato rice | |
TWI607712B (en) | Green leaves of Gramineous plants and oligosaccharide containing surfaces | |
KR100338567B1 (en) | Process of sesamo leaf in cabbage roll KIMCHI | |
Zegeye et al. | Development of Maize Based Orange–Fleshed Sweet Potato Flat Bread for Lactating Mothers at Hawassa Zuria Woreda, SNNPRS, Ethiopia | |
CN101427807A (en) | Process for preparing instant full sheep's haslet | |
CN1981589A (en) | Sugar curing tomato and its production | |
CN103110054A (en) | Formula rice based on rice with remained germs |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 12846767 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |
|
122 | Ep: pct application non-entry in european phase |
Ref document number: 12846767 Country of ref document: EP Kind code of ref document: A1 |