WO2015015018A1 - Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes - Google Patents

Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes Download PDF

Info

Publication number
WO2015015018A1
WO2015015018A1 PCT/ES2013/070574 ES2013070574W WO2015015018A1 WO 2015015018 A1 WO2015015018 A1 WO 2015015018A1 ES 2013070574 W ES2013070574 W ES 2013070574W WO 2015015018 A1 WO2015015018 A1 WO 2015015018A1
Authority
WO
WIPO (PCT)
Prior art keywords
seeds
microwave oven
procedure
obtaining
snacks
Prior art date
Application number
PCT/ES2013/070574
Other languages
English (en)
Spanish (es)
Inventor
José Antonio BARRAGÁN ESPINAR
Juan Carlos BARRAGÁN ESPINAR
Original Assignee
Tostaderos Sol De Alba, S.A
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 Tostaderos Sol De Alba, S.A filed Critical Tostaderos Sol De Alba, S.A
Priority to PCT/ES2013/070574 priority Critical patent/WO2015015018A1/fr
Priority to ARP140102863A priority patent/AR097164A1/es
Publication of WO2015015018A1 publication Critical patent/WO2015015018A1/fr

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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Definitions

  • the present invention falls within the technical sector of food, more specifically in the sector of food processing, in particular in the sector of snacks, nuts and / or snacks.
  • the present invention relates to a new process for making dried fruits in microwaves that do not require frying, by optimizing techniques and processes that allow to achieve an optimal rheology of the final product, without undergoing traditional roasting, storage and treatment. in flexible containers and trays.
  • the present invention also relates to the grain of dried fruit obtained by said process, as well as to the snack obtained from a subsequent thermal process in the microwave.
  • Oilseeds and dried fruits not thermally processed have a long shelf life, however, after heat treatment in industrial convection ovens to which they are subjected, degradation processes are accelerated, substantially shortening the life of the final product in the market for periods of less than one month, this being a very important limitation for the export of the product to distant geographical areas. This fact significantly reduces the market potential of this type of products.
  • the present invention is based on the development of a range of oilseeds and nuts suitable for roasting in microwaves, which in addition to improving their useful life and organoleptic characteristics, allows products without frying to be offered throughout its manufacturing process . In this way, it is possible to obtain products with high added value, which represent a quantum leap in terms of innovation in the snack sector.
  • microwave waves are formed by an oscillating electric field that attracts water molecules in one direction, forcing them to orient themselves, but a moment later it changes direction and forces them to turn and orient themselves in the opposite direction.
  • Microwave waves change direction so fast that they force water to oscillate 4.9 billion times every second, however, the rest of the molecules are not affected.
  • movement is heat for it, when a substance is hot it is because its molecules are moving and the more they move, the hotter it is and the less they move, it is colder.
  • the movement of the water molecules is translated into heat, a heat that is transmitted to the rest of the molecules because, they collide with them, thus heating the entire product.
  • 2.4GHz radiation used in microwave ovens is used to cause excitation of the O-H bond.
  • This bond is mainly present in water and the ease of excitation is greater if hydrogen is relatively "free” without hydrogen bridges, as in ice and also in some hydrocarbons.
  • the moisture content of the seed is high, greater than that of the equilibrium moisture for a given environment, the seed will release moisture to the environment; if on the contrary it is lower, then it will absorb moisture from the air. It is shown that when the air RH exceeds 75%, the moisture content of the seeds increases rapidly; On the other hand, in dry climates where the RH does not exceed that limit, its changes have little effect on the moisture content of the seeds.
  • Ambient temperature The moisture content of the seed increases when the ambient temperature increases, as long as the RH remains stable. However, it should be noted that, when the air temperature warms, the seeds will decrease their equilibrium moisture.
  • the inventors of the present invention have identified some patent documents that refer to procedures involving processing stages of nuts in microwave ovens, such as for example the patent ES216261 1 which refers To a snack to cook in the microwave.
  • this invention relates to a food product as an appetizer and in General as "snack.”
  • the food product object of this Spanish patent consists of a set of raw ingredients: pellet, hydrogenated vegetable fat, salt and optionally aroma, suitable for cooking in a microwave oven, where it is packaged in a microwave-resistant paper bag, said cooking causing a modification of the initial texture of the pellet and the increase in the volume of the food product.
  • the pellet in this invention is a processed product that has a high composition of wheat flour or potato starch to obtain a better expansion of the product in the microwave.
  • This patent does not use dried fruit grains directly, but rather pre-processed products called pellets that are mixtures of different flours with vegetable fat.
  • ES2034249 patent describes an improved, stable, refrigerated or frozen cooked food, which substantially retains its flavor after microwave heating.
  • the improvement is achieved by incorporating into the cooked food an effective amount of a chemically modified starch, with the exception of modified starches that are only crosslinked.
  • the chemically modified starch is preferably an acetylated, hydroxypropylated, succinylated, propylated or combination starch (food acceptable).
  • the modified starch is incorporated in an amount sufficient to decrease the deterioration of the cooked food taste, after microwave heating, preferably 5-30% cooked.
  • Starches are derived from potato, corn, wheat, rice and combinations.
  • ES2307378 refers to a microwave popcorn composition, which essentially comprises popcorn corn, vegetable fat, olive oil, salt and olive oil aroma, and which is suitable for Preparation in a microwave oven properly packaged in a microwave-resistant paper bag with an aluminum reinforcement.
  • a dosage of the corn is carried out in the bag, followed by a dosage of the rest of the previously mixed ingredients in a homogeneous manner under control at a temperature of 50 to 55 e C.
  • baked goods are complex compositions that even involve intermediate processing treatments, such as pellets or products mixed with starches or vegetable oils.
  • W9300371 GB patent refers to a process for the production of nuts of reduced fat content.
  • the present invention relates to a process for producing nuts (of oil reduction) of a volume preferably increased and controlled by the use of microwave heating.
  • the term "dried fruit” refers here to whole nuggets or their edible halves of nuts such as hazelnuts, peanuts, almonds, Brazil nuts, pecans, walnuts and the like.
  • the process described to produce nuts consists of pressing the nuts to remove a proportion of the oil inside, exposing the nuts to moisturize them to a desired degree, drying the hydrated nuts to dry them to a desired degree, and roasting them then optionally, in at least part of the drying and / or roasting when carried out is carried out using microwave radiation.
  • the nuts are dehydrated by steam, especially at a pressure of 0.5 to 5.0 bar for 0.5 to 5.0 minutes at a temperature of 90 e C to 150 e C.
  • the nuts produced by the process of this invention have good properties of sensory and are essentially free from contamination of bacteria, yeasts and molds.
  • Patent document CN101301098-A refers to a method for drying nuts in a microwave 100-130 e C for 5-10 minutes by controlling the frequency at 2450 MHz, the power at 35-80 kW and the irradiation rate at 1 -5 m / minutes.
  • the claimed method is useful for nuts such as nuts, almonds, peanuts, legumes, pistachios and melon seeds using microwaves.
  • the essential technical advantage of this patent is that the nuts are in the form of a full grain obtaining a natural color and shine, excellent flavor, to be fried later. Through this method, the lipoxidase that contains the grain of dried fruit is kept dry and passivated so that oxidation of the fat is avoided. Nuts can be preserved for a long period of time in a sterile way.
  • CN1 101797-A patent refers to a shellless peanut cooking system in the microwave.
  • the following patent refers to a mechanical system comprising a preheater, a microwave type heater and a refrigerator arranged in a line that extends through a conveyor belt with a feeder.
  • the high temperature water from the steam released by peanuts heated in the microwave and in the Preheater is recovered and subsequently removed with a hot air pump dehumidifier to obtain the fruit prepared for later use.
  • the present invention provides an alternative to the processes known in the state of the art by focusing on finding out what characteristics it is necessary to adapt to achieve a successful microwave roasting in the product under study, observing that the physical characteristics must be modified -chemistry thereof through a synergy between the inherent properties of the product and the action of vehicularized wall brackets in specifically designed brines, which allows to achieve compatibility between oilseed and microwave heat treatment.
  • the present invention provides an effective and simple method of making nuts in a microwave oven that does not require frying, by optimizing techniques and processes that allow to achieve an optimal rheology of the final product, without undergoing to traditional roasting treatments, stored and treated in flexible containers and trays
  • the present invention is directed to the development of a new range of products suitable for microwaves, which can be consumed in situ after their treatment in a microwave oven by the final consumer, therefore, the attributes of freshness, aroma and Characteristic palatability of these products, are optimal at the time of consumption, since by eliminating the convection heat treatment that accelerates the processes of fouling, avoiding undesirable organoleptic changes characteristic of rancidity and rheology.
  • the inventors of the present invention have found the balance between the composition of the dried fruit, the composition and mode of incorporation of the brine, the drying, the type of packaging and the times, power, height and quantity as well as the product distribution in the microwave oven.
  • the products developed are oil seeds and nuts pre-treated with different wall supports, suitable for roasting in microwaves.
  • the application of the technologies that allow the development of these new products supposes a key technical and strategic advance for the sector of the dried fruit, as well as the design and development of new formats of specific packages for this type of matrices destined to microwave oven .
  • the parameters that define it are characterized: treatment power, exposure time and distance or orientation to the heat source.
  • Working power The amount of electrical energy per unit of time that is transformed into electromagnetic energy by the microwave chamber magnetron, defines in the first instance, the type of product that is obtained after the treatment: low, medium or high cooking.
  • the final product is presented in itself, as an innovation in the dry fruit market and consequently, in the perception by the consumer of a product of high added value, both for the handling of this type of products that implies its hot consumption , as per the non-perception of the own entanglement of the thermally treated matrix in a preliminary way. This allows the final consumer to improve the organoleptic perception of the product and without degradation attributes.
  • an essential aspect thereof is a process for manufacturing dried fruit snacks ready to be baked in a microwave oven comprising the following essential steps: a) FORMULATION OF SALMUERA: Depending on the typology of the raw material With which one works, the formulation of the brine to be used varies, as well as the amount of it added to the product.
  • the ingredients to be used are selected from the group consisting of one or more of the following elements: wheat flour, monosodium glutamate, common salt, water and titanium dioxide.
  • agitation times and temperatures reached for the preparation of the brine depend equally on the type of seed to be developed, with the temperature ranges between 30 ⁇ -90 ⁇ and the agitation time ranges between 2 and 10 minutes and more specifically between 5 and 8 minutes.
  • DESECATION It is carried out in convection ovens under the following time-temperature and distance conditions:
  • the type of packaging to be used for the development of the present invention is classified into two distinct categories:
  • Flexible packaging bags with a vertical and two horizontal welding, in the form of a pad or any other usually produced by industrial packaging machines, with materials of a single layer of plastic or paper, or complex sheets of one or more layers of materials plastics and / or paper of various kinds, never metallized or aluminum, to achieve properties of impermeability to water and eventually to oxygen, as well as eventually being able to insulate from light, and allow the use of inert gases inside to improve product preservation
  • the trays can be of plastic or paper material, never of any metal such as aluminum or similar, and can allow a heat-sealed lid of plastic material and / or paper, never metallized or of aluminum, to achieve water impermeability properties and eventually to oxygen, as well as eventually to be able to isolate from light, and allow the use of inert gases inside to improve the conservation of the product.
  • the brine mixture is made consisting of a mixture of the following elements in the following quantities:
  • the optimized brine is mixed with the raw material in order to achieve the adhesion of the aforementioned ingredients to the surface of the pipe, also providing the necessary hydration for microwave use. 20 ml of the brine / 1 OOg of raw pipe are added.
  • the drying process is then carried out in a convection oven so that the heat transmission is as uniform as possible under the following time-temperature and distance conditions:
  • the packaging stage is then carried out.
  • 100g of product with previous brine and desiccated are packed in flexible thermoformed and peelable paper container for its central area, with dimensions of 17.5cm X 16cm.
  • the size of the package is key to obtain optimal results, to avoid obtaining raw and slightly uniform samples.
  • the product storage stage is carried out without the need for a protective atmosphere, it is stored at room temperature for 12 months, thus quantitatively increasing the useful life of the present innovation in relation to the traditional product.
  • the final heat treatment in a microwave oven is carried out in the following way:
  • the container is opened by its central closure, being introduced in the microwave in a horizontal position.
  • the product is treated at a power of 600W for 2 minutes and 30 seconds.
  • Example 2 Peanut making with packaged skin and treated in plastic trays
  • the brine mixture is made consisting of a mixture of the following elements in the following quantities:
  • the optimized brine is mixed with the raw material in order to achieve the adherence of the ingredients mentioned to the peanut surface, also providing the necessary hydration for microwave use. . 20 ml of the brine / 1 OOg of peanut with raw skin are added. The drying process is then carried out in a convection oven so that the heat transmission is as uniform as possible under the following time-temperature and distance conditions:
  • This stage of the process is to eliminate excess moisture that may cause microbiological alternations of the raw material throughout its storage and conservation. However, it is necessary to achieve the optimum balance of a w , so that the excitability of the water molecules is sufficient to heat the product without burning it in the microwave treatment.
  • the packaging stage is then carried out.
  • 100g of product with previous brine and desiccated are packed in thermoformed plastic trays with dimensions of 14.5cm X 12cm and heat sealed at the top by a specific film.
  • the size of the package is key to obtain optimal results, to avoid obtaining raw and slightly uniform samples.
  • the packaged product without the need for a protective atmosphere is stored at room temperature for 12 months, thus quantitatively increasing the useful life of the present innovation in relation to the traditional product.
  • the final heat treatment in a microwave oven is carried out as follows: The upper film is completely removed, the plastic tray being introduced into the microwave in a horizontal position. The product is treated at a power of 600W for 2 minutes and 30 seconds.
  • seed for the purpose of the present invention, "seed”, “oilseed raw material”, “oilseeds”, “pre-treated oilseeds” or “pretreated seeds”, “oilseeds”, “dry fruit” , "nut kernels”, “oleaginous nuts” or “oleaginous fruits”, indistinctly to those products consisting of seeds or raw fruits capable of being raw material of the object of the present invention, used as the starting point of the material final obtained after Process of the present invention, whether or not subjected to processes of incorporation of vehiculizers through brines.
  • flexible package is understood as the generally bag-type package with a vertical and two horizontal welding, in the form of a pad or any other of those usually produced by industrial packaging machines, with single-layer materials of plastic or paper material, or arranged in complex sheets of one or several layers of plastic materials and / or paper of various kinds, never metallized or aluminum, to achieve impermeability properties to water and eventually to oxygen, as well as eventually to be able to isolate the product from light, and allow the use of inert gases inside it to improve the conservation of the product.
  • "tray” means a container of the horizontal tray type made of plastic or paper material, never made of metals such as aluminum or the like, which may be provided with a heat-sealed lid of plastic material and / or paper, never metallized or aluminum, to achieve properties of impermeability to water and eventually to oxygen, as well as eventually to be able to isolate the product from light, and allow the use of inert gases inside to improve product conservation .
  • the present invention relates to a process for obtaining snacks in a microwave oven from seeds or oleaginous fruits comprising the following steps:
  • the oilseed raw material of stage a) is selected from the group consisting of peanuts, sunflower seeds, corn, soybeans, cashews, pumpkin seeds, almonds and hazelnuts and the aqueous mixture of stages b) no Contains preservatives
  • step c) is carried out in a temperature range between 30 ° C-90 ° C and in a stirring time range between 2 and 10 and preferably between 5 and 8 minutes.
  • the product obtained from step d) has a humidity of less than 2% for microbiological stabilization.
  • the process for obtaining snacks in a microwave oven from seeds or oleaginous fruits according to the present invention is characterized in that it has an additional final stage which consists in thermally treating the product obtained.
  • the heat treatment consists of roasting in a microwave oven.
  • the present invention also relates to a product obtained by the above-described process capable of keeping its organoleptic and rheological properties intact for up to 1 year after packaging.
  • the present invention relates to the product obtained by the process described in the present invention, which comprises the following steps: a) - selecting the oleaginous raw material in grain,

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)

Abstract

Procédé de préparation de fruits secs en vue de leur grillage final dans un four à micro-ondes et produit correspondant obtenu. Les étapes principales de ce procédé sont les suivantes : a) sélection des graines, b) préparation d'une saumure qui contient au moins un des ingrédients suivants: farine de blé, glutamate monosodique, sel, eau, dioxyde de titane, arômes et aromatisants, c) macération des grains dans la saumure sous agitation, d) séchage des graines macérées dans un four classique jusqu'à ce qu'elles présentent une humidité < 2% pour les stabiliser du point de vue microbiologique, et e) emballer l'apéritif résultant dans un emballage souple ou une barquette. L'étape finale est le grillage au four à micro-ondes. L'étape c) a pour but aussi bien de faire adhérer les composants de la saumure à la surface des fruits secs que d'apporter l'hydratation nécessaire pour leur introduction dans le four à micro-ondes. Ce procédé permet d'étendre la durée de vie utile du produit jusqu'à 12 mois.
PCT/ES2013/070574 2013-08-01 2013-08-01 Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes WO2015015018A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/ES2013/070574 WO2015015018A1 (fr) 2013-08-01 2013-08-01 Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes
ARP140102863A AR097164A1 (es) 2013-08-01 2014-07-31 Proceso de elaboración de snacks en horno microondas

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/ES2013/070574 WO2015015018A1 (fr) 2013-08-01 2013-08-01 Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes

Publications (1)

Publication Number Publication Date
WO2015015018A1 true WO2015015018A1 (fr) 2015-02-05

Family

ID=52431041

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/ES2013/070574 WO2015015018A1 (fr) 2013-08-01 2013-08-01 Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes

Country Status (2)

Country Link
AR (1) AR097164A1 (fr)
WO (1) WO2015015018A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2123814A5 (en) * 1971-01-27 1972-09-15 Lefebvre Frere Soeur Ets Peanut salting and roasting process - whilst retained in shells
FR2586531A1 (fr) * 1985-08-27 1987-03-06 Porter Sarl Procede pour l'obtention de noix de pecan ou de fruits secs analogues, sales et aromatises de facon homogene, sans depot a leur surface et fruits secs ainsi obtenus.
WO1993016609A1 (fr) * 1992-02-25 1993-09-02 Jacobs Suchard Ag Procede de preparation de noix a teneur reduite en matiere grasse

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2123814A5 (en) * 1971-01-27 1972-09-15 Lefebvre Frere Soeur Ets Peanut salting and roasting process - whilst retained in shells
FR2586531A1 (fr) * 1985-08-27 1987-03-06 Porter Sarl Procede pour l'obtention de noix de pecan ou de fruits secs analogues, sales et aromatises de facon homogene, sans depot a leur surface et fruits secs ainsi obtenus.
WO1993016609A1 (fr) * 1992-02-25 1993-09-02 Jacobs Suchard Ag Procede de preparation de noix a teneur reduite en matiere grasse

Also Published As

Publication number Publication date
AR097164A1 (es) 2016-02-24

Similar Documents

Publication Publication Date Title
Mishra et al. Popping and puffing of cereal grains: a review
Rastogi Recent trends and developments in infrared heating in food processing
Kutlu et al. Impact of different microwave treatments on food texture
Vadivambal et al. Changes in quality of microwave-treated agricultural products—a review
EP3199034B1 (fr) Méthode pour la production d&#39;un produit alimentaire instantané à base du riz
US20130266699A1 (en) Mircowavable food containers for high pressure process food preservation and reconstitution
Rastogi Infrared heating of fluid foods
Tyagi et al. Infrared heating in food processing: An overview
ES2571486B1 (es) Proceso de preparación de frutos secos para su tueste final en horno microondas
JP2007215408A (ja) 食品の加工処理方法
WO2015015018A1 (fr) Procédé de préparation de fruits secs en vue de leur grillage au four à micro-ondes
Rastogi Infrared heating of foods and its combination with electron beam processing
KR100944509B1 (ko) 단시간 조리 쌀의 제조 방법 및 장치
EP3491936B1 (fr) Aliment instantané
JP5639878B2 (ja) 加熱殺菌済具材入り粘性食品及びその製造方法
KR101581626B1 (ko) 쇠고기미역죽 제조방법
Das et al. Infrared in food preservation and processing
Debnath et al. Infrared Heating for Food Preservation
İlter et al. An overview of high-temperature food processes
Principato et al. Microwave heating in food processing
Puneet et al. Infrared Radiation: Principles and Applications in Food Processing
WO2007102739A1 (fr) Méthode de préparation d&#39;un aliment instantané sec comprenant au moins deux composants, et aliment instantané sec préparé par le biais de ladite méthode
Llave et al. Infrared radiation
ES2941279B2 (es) Procedimiento de encapsulación de aromas y sabores en granos de arroz y producto obtenido para cocinado inmediato sin líquido de cocción adicional
Aguiló-Aguayo et al. Introduction to emerging thermal food processes

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: 13890836

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: P201690003

Country of ref document: ES

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 13890836

Country of ref document: EP

Kind code of ref document: A1