WO2019057260A1 - Method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives - Google Patents

Method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives Download PDF

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Publication number
WO2019057260A1
WO2019057260A1 PCT/DO2018/000001 DO2018000001W WO2019057260A1 WO 2019057260 A1 WO2019057260 A1 WO 2019057260A1 DO 2018000001 W DO2018000001 W DO 2018000001W WO 2019057260 A1 WO2019057260 A1 WO 2019057260A1
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WO
WIPO (PCT)
Prior art keywords
food
cooked
raw
preservatives
types
Prior art date
Application number
PCT/DO2018/000001
Other languages
Spanish (es)
French (fr)
Inventor
Maurizio CAMPANALE
Mauro RUBATTO
Domingo ZANGRANDO
Semir BOUBIR
Ahmed GUDA
Original Assignee
Campanale Maurizio
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 Campanale Maurizio filed Critical Campanale Maurizio
Publication of WO2019057260A1 publication Critical patent/WO2019057260A1/en

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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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • 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
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • 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
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages

Definitions

  • the present invention relates to a process for extending the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives, which guarantees the following advantages: Prolongation of shelf-life of the product. Preservation of high quality organoleptic characteristics. Reduction of the risk of bacterial proliferation due to thermal factors. Healthy product as it is stabilized under the microbiological profile.
  • the preservation of food products can be achieved using a variety of approaches, for example freezing, cooling, cooking, baking, pasteurization, drying, packaging, vacuum.
  • additives such as preservatives can be added, and some can adversely affect the taste and texture of many food products, and chemical preservatives can be harmful to health.
  • biocontrol In the patent ES 2 304 950 T3 of publication date 2008-1 1 -01, whose applicant is GENERAL MILLS MARKETING, Inc., a conservation procedure is shown by biocontrol, which presents as a drawback the fact that the biocontrol agent has To be selected among safe microorganisms for human consumption, in addition, biocontrol agents must be useful for the inhibition of the proliferation of certain microorganisms harmful to health. Improper use of temperatures can cause the growth of potentially pathogenic or toxin-producing bacteria.
  • the object of the present invention is a method to lengthen the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives, by using machinery, which by working in a coordinated manner eliminate bacteria and other microorganisms harmful to health, obtaining high quality food products, which can be stored at controlled temperatures between -18 ° C for the duration of 18 months or in a refrigerator at + 5 ° C for up to 75 days.
  • the stages of the procedure are the following:
  • the raw or pre-cooked food is introduced in a suitable cover for cooking, then the product is subjected to vacuum in order to ensure maximum biological safety by eliminating the proliferation of bacteria and toxins.
  • the food is placed in a steam oven with 100% saturation, at the maximum temperature of 80 ° C for the duration of an hour and a half up to four hours, depending on the type of food.
  • a steam oven with 100% saturation, at the maximum temperature of 80 ° C for the duration of an hour and a half up to four hours, depending on the type of food.
  • most of the microbial load is destroyed, ensuring the nutritional and organoleptic characteristics of the product over time.
  • the third and last stage is the reduction with cryogenic system to a maximum of -80 ° C for a variable duration, depending on the type and size of the food. In this stage, residual bacterial proliferation is prevented.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mechanical Engineering (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

The invention relates to a method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives, employing machines which, operating in a coordinated manner, eliminate bacteria and other microorganisms that are harmful to the health, thereby producing high-quality foodstuffs that can be stored at controlled temperatures of between -18°C for a period of 18 months and +5°C in a refrigerator for a period of up to 75 days.

Description

PROCEDIMIENTO PARA LA CONSERVACION DE TODO TIPO DE ALIMENTOS, CRUDOS Y PRE-COCIDOS, SIN USO DE PRESERVANTES  PROCEDURE FOR THE CONSERVATION OF ALL KINDS OF FOOD, RAW AND PRE-COOKED, WITHOUT USE OF PRESERVERS
O ADITIVOS.  OR ADDITIVES.
ANTECEDENTES DE LA INVENCION. CAMPO DE LA INVENCION: BACKGROUND OF THE INVENTION. FIELD OF THE INVENTION:
La presente invención se relaciona con un procedimiento para alargar la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos, que garantiza las siguientes ventajas: Prolongación de la shelf-life del producto. Preservación de las características organolépticas de alta calidad. Reducción del riesgo de proliferación bacteriana debida a factores térmicos. Producto saludable ya que resulta estabilizado bajo el perfil microbiológico. The present invention relates to a process for extending the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives, which guarantees the following advantages: Prolongation of shelf-life of the product. Preservation of high quality organoleptic characteristics. Reduction of the risk of bacterial proliferation due to thermal factors. Healthy product as it is stabilized under the microbiological profile.
DESCRIPCION DEL ARTE PREVIO: DESCRIPTION OF PREVIOUS ART:
La conservación de productos alimenticios puede ser conseguida usando una diversidad de aproximaciones, por ejemplo congelación, refrigeración, cocción, horneado, pasteurización, secado, envasado, a vacío. The preservation of food products can be achieved using a variety of approaches, for example freezing, cooling, cooking, baking, pasteurization, drying, packaging, vacuum.
Además de ellos, pueden ser agregados aditivos como preservantes, y algunos pueden afectar adversamente al sabor y la textura de muchos productos alimenticios, y preservantes químicos pueden ser perjudiciales para la salud. In addition to them, additives such as preservatives can be added, and some can adversely affect the taste and texture of many food products, and chemical preservatives can be harmful to health.
En la patente ES 2 289 884 B1 de fecha de publicación 2009-01 -01 , cuyo solicitante es RAMOS CELMA ANGEL, se muestra un procedimiento para la conservación de todo tipo de alimentos, especialmente pescados, que comprende el lavado del alimento con agua ozonizada para eliminar las bacterias y otros microorganismos que intervienen en su descomposición. Este procedimiento presenta como inconveniente el uso de agua ozonizada i que tiene que ser renovada periódicamente al fin de compensar la disminución de los niveles de ozono por su descomposición en el tiempo. In the patent ES 2 289 884 B1 of publication date 2009-01 -01, whose applicant is RAMOS CELMA ANGEL, a procedure is shown for the conservation of all types of food, especially fish, which comprises washing the food with ozonated water to eliminate bacteria and other microorganisms that are involved in its decomposition. This procedure has the disadvantage of using ozonated water i It has to be renewed periodically in order to compensate for the decrease in ozone levels due to its decomposition over time.
En la patente ES 2 304 950 T3 de fecha de publicación 2008-1 1 -01 , cuyo solicitante es GENERAL MILLS MARKETING, Inc., se muestra un procedimiento de conservación mediante biocontrol, que presenta como inconveniente el hecho que el agente de biocontrol tiene que ser seleccionado entre microorganismos seguros para el consumo humano, además los agentes biocontrolantes deben ser útiles para la inhibición de la proliferación de ciertos microorganismos perjudiciales para la salud. El uso inadecuado de temperaturas puede causar el crecimiento de bacterias potencialmente patógenas o productoras de toxinas. In the patent ES 2 304 950 T3 of publication date 2008-1 1 -01, whose applicant is GENERAL MILLS MARKETING, Inc., a conservation procedure is shown by biocontrol, which presents as a drawback the fact that the biocontrol agent has To be selected among safe microorganisms for human consumption, in addition, biocontrol agents must be useful for the inhibition of the proliferation of certain microorganisms harmful to health. Improper use of temperatures can cause the growth of potentially pathogenic or toxin-producing bacteria.
En la patente ES 2 454 649 T3 de fecha de publicación 2014-04-1 1 , cuyo solicitante es HORIZON SCIENCE PTY LTD., se muestra un procedimiento de conservación natural y con agentes antimicrobianos. En particular la invención se refiere a preservantes extractos de caña de azúcar. En sentido general se le puede señalar como inconveniente que este procedimiento no es específico para preservar alimentos, porque incluye la conservación de productos cosméticos, fármacos y productos de higiene oral. In the patent ES 2 454 649 T3 of publication date 2014-04-1 1, whose applicant is HORIZON SCIENCE PTY LTD., A natural preservation procedure and with antimicrobial agents is shown. In particular, the invention relates to preservatives extracts of sugarcane. In general, it can be pointed out as an inconvenience that this procedure is not specific to preserving food, because it includes the preservation of cosmetic products, drugs and oral hygiene products.
DESCRIPCION DE LA INVENCION: El objeto de la presente invención es un procedimiento para alargar la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos, mediante utilización de maquinarias, que trabajando de manera coordinada eliminan las bacterias y otros microorganismos perjudiciales para la salud, obteniendo productos alimenticios de alta calidad, que pueden ser almacenados en temperaturas controladas entre -18°C para la duración de 18 meses o en nevera a +5°C hasta la duración de 75 días. DESCRIPTION OF THE INVENTION: The object of the present invention is a method to lengthen the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives, by using machinery, which by working in a coordinated manner eliminate bacteria and other microorganisms harmful to health, obtaining high quality food products, which can be stored at controlled temperatures between -18 ° C for the duration of 18 months or in a refrigerator at + 5 ° C for up to 75 days.
Procedimiento para la conservación de todo tipo de alimentos, crudos y pre- cocidos, sin uso de preservantes o aditivos donde se envasa el alimento al vacío, se somete a un proceso de calentamiento en un horno a vapor presurizado y saturado, terminado el proceso con un enfriamiento criogénico rápido. Procedure for the preservation of all types of food, raw and pre- cooked, without the use of preservatives or additives where the food is vacuum packed, it is subjected to a heating process in a steam oven. Pressurized and saturated, finished the process with a rapid cryogenic cooling.
Las etapas del procedimiento son las siguientes: The stages of the procedure are the following:
El alimento crudo o pre-cocido se introduce en una funda adecuada para cocinar, después el producto se somete a vacío con el fin de garantizar al máximo la seguridad biológica eliminando la proliferación de bacterias y toxinas. The raw or pre-cooked food is introduced in a suitable cover for cooking, then the product is subjected to vacuum in order to ensure maximum biological safety by eliminating the proliferation of bacteria and toxins.
Sucesivamente, el alimento se coloca en un horno a vapor con saturación al 100%, a la temperatura máxima de 80°C para la duración de una hora y media hasta cuatro horas, dependiendo el tipo de alimento. En esta etapa, es destruida la mayor parte de carga microbiana asegurando las características nutricionales y organolépticas del producto en el tiempo. Successively, the food is placed in a steam oven with 100% saturation, at the maximum temperature of 80 ° C for the duration of an hour and a half up to four hours, depending on the type of food. In this stage, most of the microbial load is destroyed, ensuring the nutritional and organoleptic characteristics of the product over time.
La tercera y última etapa es la reducción con sistema criogénico a un máximo de -80°C para una duración variable, dependiendo del tipo y tamaño del alimento. En esta etapa, se impide la proliferación bacteriana residual. The third and last stage is the reduction with cryogenic system to a maximum of -80 ° C for a variable duration, depending on the type and size of the food. In this stage, residual bacterial proliferation is prevented.

Claims

Procedimiento para la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos caracterizado por envasar el alimento al vacío, se somete a un proceso de calentamiento en un horno a vapor presurizado y saturado, terminado el proceso con un enfriamiento criogénico rápido. Procedure for the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives characterized by packing the food under vacuum, is subjected to a heating process in a pressurized and saturated steam oven, finishing the process with rapid cryogenic cooling
Procedimiento para la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos según reivindicación 1 caracterizado porque el alimento crudo o pre-cocido se introduce en una funda adecuada para cocinar y se somete a vacío con el fin de garantizar al máximo la seguridad biológica eliminando la proliferación de bacterias y toxinas. Procedure for the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives according to claim 1, characterized in that the raw or pre-cooked food is introduced in a suitable cover for cooking and subjected to vacuum in order to ensure the maximum biological safety by eliminating the proliferation of bacteria and toxins.
Procedimiento para la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos según reivindicación 1 caracterizado porque el alimento se coloca en un horno a vapor con saturación al 100%, a la temperatura máxima de 80°C para la duración de una hora y media hasta cuatro horas, dependiendo el tipo de alimento.  Procedure for the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives according to claim 1, characterized in that the food is placed in a steam oven with 100% saturation, at a maximum temperature of 80 ° C for the duration of an hour and a half to four hours, depending on the type of food.
Procedimiento para la conservación de todo tipo de alimentos, crudos y pre-cocidos, sin uso de preservantes o aditivos según reivindicación 1 caracterizado porque enfriamiento rápido se realiza mediante sistema criogénico a -80°C para una duración variable, dependiendo del tipo y tamaño del alimento.  Procedure for the preservation of all types of food, raw and pre-cooked, without the use of preservatives or additives according to claim 1, characterized in that rapid cooling is carried out by cryogenic system at -80 ° C for a variable duration, depending on the type and size of the product. food.
PCT/DO2018/000001 2017-09-25 2018-01-15 Method for preserving all types of foodstuffs, raw and pre-cooked, without the use of preservatives or additives WO2019057260A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DOP2017-0221 2017-09-25
DO2017000221A DOP2017000221A (en) 2017-09-25 2017-09-25 PROCEDURE FOR THE CONSERVATION OF ALL KINDS OF FOOD, CRUDE AND PRE-COOKED, WITHOUT USE OF PRESERVANTS OR ADDITIVES.

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WO2019057260A1 true WO2019057260A1 (en) 2019-03-28

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1010042B (en) * 2020-02-10 2021-08-13 Ολυμπιας Αβεε-Ανωνυμος Βιομηχανικη Εμπορικη Εταιρεια Preparation consisting of entire greek-origin frozen pasteurized double-shelled mussels of organic and conventional cultivation - production method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2155755A (en) * 1984-03-21 1985-10-02 Taiyo Fishery Co Ltd Process for producing frozen frogfish liver and product therefrom
EP0242183A1 (en) * 1986-04-16 1987-10-21 Ridwan Limited Process for treating and packing mussels or other bivalve seafood
EP0721743A1 (en) * 1995-01-12 1996-07-17 John Charles Turner Improved process for preparing a shellfish product and product obtained
KR20050101361A (en) * 2004-04-19 2005-10-24 주식회사 호호식품 Method of sterilization dried laver
JP2013172654A (en) * 2012-02-23 2013-09-05 Yamaguchi Aburaya Fukutaro Co Ltd Method for producing processed fish food stuffed with seasoned cod roe and processed fish food stuffed with seasoned cod roe produced by the method

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2155755A (en) * 1984-03-21 1985-10-02 Taiyo Fishery Co Ltd Process for producing frozen frogfish liver and product therefrom
EP0242183A1 (en) * 1986-04-16 1987-10-21 Ridwan Limited Process for treating and packing mussels or other bivalve seafood
EP0721743A1 (en) * 1995-01-12 1996-07-17 John Charles Turner Improved process for preparing a shellfish product and product obtained
KR20050101361A (en) * 2004-04-19 2005-10-24 주식회사 호호식품 Method of sterilization dried laver
JP2013172654A (en) * 2012-02-23 2013-09-05 Yamaguchi Aburaya Fukutaro Co Ltd Method for producing processed fish food stuffed with seasoned cod roe and processed fish food stuffed with seasoned cod roe produced by the method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GR1010042B (en) * 2020-02-10 2021-08-13 Ολυμπιας Αβεε-Ανωνυμος Βιομηχανικη Εμπορικη Εταιρεια Preparation consisting of entire greek-origin frozen pasteurized double-shelled mussels of organic and conventional cultivation - production method thereof

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