WO2020021351A1 - Method for canning fruit and berries - Google Patents

Method for canning fruit and berries Download PDF

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Publication number
WO2020021351A1
WO2020021351A1 PCT/IB2019/054378 IB2019054378W WO2020021351A1 WO 2020021351 A1 WO2020021351 A1 WO 2020021351A1 IB 2019054378 W IB2019054378 W IB 2019054378W WO 2020021351 A1 WO2020021351 A1 WO 2020021351A1
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Prior art keywords
berries
fruit
fruits
container
lid
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PCT/IB2019/054378
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French (fr)
Russian (ru)
Inventor
Ваграм ПОГОСЯН
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Ваграм ПОГОСЯН
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Publication of WO2020021351A1 publication Critical patent/WO2020021351A1/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
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals 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
    • 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

Definitions

  • IPC A23L1 / 00; A23L3 / 00
  • the invention relates to the food industry, in particular to the preservation of fruits and berries.
  • the method of preservation by heat treatment allows you to get a wide range of juices, preserves, jams, etc., pasteurization and sterilization of which is carried out under the influence of temperatures up to 120 ° C, as a result of which fruits and berries lose their original physical and organoleptic characteristics with the simultaneous loss of natural vitamins.
  • canning is often accompanied by the use of sugar, which is undesirable.
  • the method of preservation by cooling fruits and berries does not allow for their long-term storage.
  • a method of quickly freezing fruits and berries requires powerful and expensive refrigeration equipment, which limits the possibility of mass production and transportation.
  • products extracted from refrigeration equipment require its rapid use, since after thawing, microorganisms actively develop, leading to damage to the product.
  • Closest to the claimed solution is a method of preserving fruits and berries according to which fruits and berries are sorted, processed and packed in a container, a bactericidal solution of nisin, lactic acid, a preservation solution containing extracellular metabolites of lactic acid bacteria are added, closed with a lid, and then subjected to heat treatment at a temperature 65–75 ° ⁇ for 8–15 min. (RU 2157635, A23L 1/212, A23L 3/3463, 2000).
  • This method allows long-term storage of products, however, the disadvantage of this method is heat treatment.
  • the objective of the invention is to increase the shelf life of canned fruits and berries, ensuring the safety of all characteristics inherent in fresh fruits.
  • the essence of the invention is that in the method of preserving fruits and berries, according to which fruits or berries are sorted, processed, packed in a container where a preservative solution is added and covered with a lid, according to the invention, the natural juice of this fruit or any combination of natural juices of other fruits and / or berries, after closing the lid, the container is placed in a bag of a three-layer vacuum film, the latter is passed through the machine by packing in a carbon dioxide gas mixture and nitrogen gas, then the package is sealed, the pressure of the gas in the package must be below atmospheric, then the package is subjected to radiation sterilization dose of 20 kGy 6-.
  • Fruits and berries for canning were sorted into four groups, each of which was subjected to appropriate pre-processing.
  • the first group apricot, peach and prunes are cut longitudinally into two equal parts and the seeds are removed.
  • the second group an apple and a pear are cut longitudinally into two equal parts and the cuttings and central parts containing seeds are removed.
  • the third group cherries, cherries, grapes and all types of berries are separated from cuttings or stalks, exposing the fruit pulp at the junction with a green base.
  • the fourth group watermelon and melon are barked and divided into pieces.
  • one-time proportionate plastic utensils are taken, where natural juice of the corresponding fruit is poured with a height of 7-10 mm, each half of which is placed in the dishes with the cut down into the juice or first placed fruit, then completely cover with juice and close the lid. In this case, the fruit should be immersed in the juice completely.
  • each container with the exception of PET bottles, is placed in a bag of a three-layer vacuum film and the latter is passed through a packing machine in a gas mixture of nitrogen and carbon dioxide and sealed.
  • the pressure of the gas mixture inside the package should be slightly lower than atmospheric.
  • the vacuum film adheres to plastic containers on all sides, providing visual control of the tightness of the package.
  • PET bottles are passed through a radiation (gamma, hard X-ray, accelerated electron beam, etc.) sterilization unit, exposing them to a dose of 6–20 kGy.
  • a radiation gamma, hard X-ray, accelerated electron beam, etc.
  • the method allows you to save fruits and berries in natural fresh form for a period of at least one year.
  • the absence of high-temperature processing in the technological chain allows preserving all the vitamins in the fruits.
  • the method is also applicable for the conservation of subtropical fruits.
  • the method allows not only its own natural juice of a particular fruit, but also any combination of natural fruit and / or berry juices to be used as a preservation medium to produce new aromatic bouquets in products.

Landscapes

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

Abstract

A method for canning fruit and berries, according to which the fruit or berries are sorted, processed, placed into a container, to which a preservative solution is added, and the container is closed with a lid. According to the invention, the preservative solution used is the natural juice of the given fruit or any combination of natural juices of other fruit and/or berries. After being closed with a lid, the container is put into a pack consisting of a three-ply vacuum film and is passed through a machine for packaging in a gaseous mixture of carbon dioxide and nitrogen. The pack is subsequently sealed; as this takes place, the pressure of the gaseous mixture in the packaging should be lower than atmospheric pressure, after which the packaging is subjected to irradiation sterilization with a dose of 6-20 kGy. The shelf life of canned fruit and berries is increased while all of the characteristics typical of fresh fruit are kept.

Description

МПК: A23L1/00; A23L3/00  IPC: A23L1 / 00; A23L3 / 00
Способ консервирования фруктов и ягод The method of preserving fruits and berries
Область техники Technical field
Изобретение относится к пищевой промышленности, в частности к консервированию фруктов и ягод. The invention relates to the food industry, in particular to the preservation of fruits and berries.
Уровень техники State of the art
Известны различные способы промышленного консервирования фруктов и ягод (см. http://www.foodtech.com.ru/articles/archive2/osnovnie-metodi-promishlennogo- konservirovaniya.html 07.06.2012), из которых наиболее распространенными являются консервирование термической обработкой, сушкой, охлаждением, замораживанием.  There are various methods of industrial preservation of fruits and berries (see http://www.foodtech.com.ru/articles/archive2/osnovnie-metodi-promishlennogo- konservirovaniya.html 07/07/2012), of which the most common are heat treatment preservation, drying, cooling, freezing.
Способ консервирования термической обработкой позволяет получить широкий ассортимент соков, варенья, джемов и т. д., пастеризация и стерилизация которых осуществляется под воздействием температуры до 120°С, вследствие чего фрукты и ягоды теряют свои первоначальные физические и органолептические характеристики с одновременной потерей природных витаминов. Кроме того, такое консервирование зачастую сопровождается применением сахара, что нежелательно.  The method of preservation by heat treatment allows you to get a wide range of juices, preserves, jams, etc., pasteurization and sterilization of which is carried out under the influence of temperatures up to 120 ° C, as a result of which fruits and berries lose their original physical and organoleptic characteristics with the simultaneous loss of natural vitamins. In addition, such canning is often accompanied by the use of sugar, which is undesirable.
Способ консервирования охлаждением фруктов и ягод не позволяет обеспечить их длительное хранение. The method of preservation by cooling fruits and berries does not allow for their long-term storage.
Способ быстрого замораживания фруктов и ягод требует наличия мощного и дорогостоящего холодильного оборудования, что ограничивает возможность массового производства и транспортировки. Кроме того продукция, извлеченная из холодильного оборудования, требует его быстрого употребления, поскольку после размораживания происходит активное развитие микроорганизмов, приводящих к порче изделия. A method of quickly freezing fruits and berries requires powerful and expensive refrigeration equipment, which limits the possibility of mass production and transportation. In addition, products extracted from refrigeration equipment require its rapid use, since after thawing, microorganisms actively develop, leading to damage to the product.
Наиболее близким к заявляемому решению является способ консервирования фруктов и ягод согласно которому фрукты и ягоды сортируют, обрабатывают и укладывают в тару, добавляют бактерицидный раствор низин, молочную кислоту, консервирующий раствор, содержащий внеклеточные метаболиты молочнокислых бактерий, закрывают крышкой, после чего подвергают термообработке при температуре 65— 75°С в течение 8—15 мин. (RU 2157635, A23L 1/212, A23L 3/3463, 2000 г.). Данный способ позволяет длительное хранение продукции, однако недостатком данного способа является термообработка. Closest to the claimed solution is a method of preserving fruits and berries according to which fruits and berries are sorted, processed and packed in a container, a bactericidal solution of nisin, lactic acid, a preservation solution containing extracellular metabolites of lactic acid bacteria are added, closed with a lid, and then subjected to heat treatment at a temperature 65–75 ° С for 8–15 min. (RU 2157635, A23L 1/212, A23L 3/3463, 2000). This method allows long-term storage of products, however, the disadvantage of this method is heat treatment.
Раскрытие изобретения Disclosure of invention
Задачей изобретения является увеличение сроков хранения консервированных фруктов и ягод с обеспечением сохранности всех характеристик, свойственных свежим плодам. The objective of the invention is to increase the shelf life of canned fruits and berries, ensuring the safety of all characteristics inherent in fresh fruits.
Сущностью изобретения является то, что в способе консервирования фруктов и ягод, согласно которому фрукты или ягоды сортируют, обрабатывают, укладывают в тару, куда добавляют консервирующий раствор и закрывают крышкой, согласно изобретению в качестве консервирующего раствора используют натуральный сок данного плода или любую комбинацию из натуральных соков других фруктов и/или ягод, после закрытия крышкой тару помещают в пакет из трехслойной вакуумной пленки, последний пропускают через машину по упаковке в газовой смеси из углекислого газа и азота, далее пакет запаивают, при этом давление газовой смеси в упаковке должно быть ниже атмосферного, после этого упаковку подвергают лучевой стерилизации дозой 6— 20 кГр. The essence of the invention is that in the method of preserving fruits and berries, according to which fruits or berries are sorted, processed, packed in a container where a preservative solution is added and covered with a lid, according to the invention, the natural juice of this fruit or any combination of natural juices of other fruits and / or berries, after closing the lid, the container is placed in a bag of a three-layer vacuum film, the latter is passed through the machine by packing in a carbon dioxide gas mixture and nitrogen gas, then the package is sealed, the pressure of the gas in the package must be below atmospheric, then the package is subjected to radiation sterilization dose of 20 kGy 6-.
Пример конкретного исполнения. An example of a specific implementation.
Фрукты и ягоды для консервирования были сортированы в четыре группы, каждая из которых была подвергнута соответствующей предварительной обработке. Fruits and berries for canning were sorted into four groups, each of which was subjected to appropriate pre-processing.
Первая группа: абрикос, персик и чернослив продольно разрезают на две равные доли и удаляют косточки. The first group: apricot, peach and prunes are cut longitudinally into two equal parts and the seeds are removed.
Вторая группа: яблоко и грушу продольно разрезают на две равные доли и удаляют черенки и центральные части, содержащие косточки. The second group: an apple and a pear are cut longitudinally into two equal parts and the cuttings and central parts containing seeds are removed.
Третья группа: вишню, черешню, виноград и все виды ягод отделяют от черенков или плодоножек, обнажая мякоть плодов на стыке с зеленым основанием. The third group: cherries, cherries, grapes and all types of berries are separated from cuttings or stalks, exposing the fruit pulp at the junction with a green base.
Четвертая группа: арбуз и дыню окоривают и делят на куски. The fourth group: watermelon and melon are barked and divided into pieces.
Для первой и второй групп фруктов берут одноразовую соразмерную пластиковую посуду, куда высотой 7— 10 мм наливают натуральный сок соответствующего фрукта, каждую половинку которого кладут в посуду срезом вниз в сок или сначала размещают фрукт, затем полностью покрывают соком и закрывают крышкой. При этом фрукт должен быть погружен в сок полностью. For the first and second groups of fruits, one-time proportionate plastic utensils are taken, where natural juice of the corresponding fruit is poured with a height of 7-10 mm, each half of which is placed in the dishes with the cut down into the juice or first placed fruit, then completely cover with juice and close the lid. In this case, the fruit should be immersed in the juice completely.
Для фруктов и ягод третьей группы берут ПЭТ бутылки с горлышком подходящего размера, куда укладывают плоды и заливают соответствующим натуральным соком доверху и закрывают колпачком с последующей запайкой. For fruits and berries of the third group, they take PET bottles with a neck of a suitable size, where the fruits are laid and filled with the corresponding natural juice to the top and closed with a cap followed by sealing.
Для четвертой группы плодов берут одноразовую пластиковую посуду, куда их укладывают и заливают до полного погружения, затем закрывают посуду крышкой. For the fourth group of fruits, they take disposable plastic dishes, where they are laid and filled until completely immersed, then the dishes are covered with a lid.
После этого каждую тару, за исключением ПЭТ бутылок, помещают в пакет из трехслойной вакуумной пленки и последний пропускают через машину для упаковки в газовой смеси из азота и углекислого газа и запаивают. При этом давление газовой смеси внутри упаковки должно быть несколько ниже атмосферного. В результате этого вакуумная пленка со всех сторон прилипает к пластиковой таре, обеспечивая визуальный контроль герметичности упаковки. After that, each container, with the exception of PET bottles, is placed in a bag of a three-layer vacuum film and the latter is passed through a packing machine in a gas mixture of nitrogen and carbon dioxide and sealed. In this case, the pressure of the gas mixture inside the package should be slightly lower than atmospheric. As a result of this, the vacuum film adheres to plastic containers on all sides, providing visual control of the tightness of the package.
После этого упаковки и ПЭТ бутылки пропускают через установку лучевой (гамма, жесткое рентгеновское, пучки ускоренных электронов п т. д.) стерилизации, подвергая их облучению дозой 6— 20 кГр. After this packaging, PET bottles are passed through a radiation (gamma, hard X-ray, accelerated electron beam, etc.) sterilization unit, exposing them to a dose of 6–20 kGy.
Способ позволяет сохранить фрукты и ягоды в натуральном свежем виде сроком не менее одного года. The method allows you to save fruits and berries in natural fresh form for a period of at least one year.
Отсутствие в технологической цепочке высокотемпературной обработки позволяет сохранить в плодах все витамины. Способ применим также и для консервирования субтропических плодов. The absence of high-temperature processing in the technological chain allows preserving all the vitamins in the fruits. The method is also applicable for the conservation of subtropical fruits.
Способ позволяет в качестве среды для консервирования использовать не только собственный натуральный сок конкретного плода, но и любую комбинацию из натуральных соков фруктов и/или ягод с получением в продукции новых ароматических букетов. The method allows not only its own natural juice of a particular fruit, but also any combination of natural fruit and / or berry juices to be used as a preservation medium to produce new aromatic bouquets in products.

Claims

Формула изобретения  Claim
Способ консервирования фруктов и ягод, согласно которому фрукты или ягоды сортируют, обрабатывают, укладывают в тару, куда добавляют консервирующий раствор и закрывают крышкой, отличающийся тем , что в качестве консервирующего раствора используют натуральный сок данного плода или любую комбинацию из натуральных соков других фруктов и/или ягод, после закрытия крышкой тару помещают в пакет из трехслойной вакуумной пленки, последний пропускают через машину по упаковке в газовой смеси из углекислого газа и азота, далее пакет запаивают, при этом давление газовой смеси в упаковке должно быть ниже атмосферного, после этого упаковку подвергают лучевой стерилизации дозой 6— 20 кГр. A method of preserving fruits and berries, according to which fruits or berries are sorted, processed, packed in a container, to which a preservative solution is added and closed with a lid, characterized in that natural juice of this fruit or any combination of natural juices of other fruits and / or or berries, after closing the lid, the container is placed in a package of a three-layer vacuum film, the latter is passed through the machine by packing in a gas mixture of carbon dioxide and nitrogen, then the package is sealed, that the pressure of the gas mixture in the package must be below atmospheric, then the package is subjected to radiation sterilization dose of 20 kGy 6-.
PCT/IB2019/054378 2018-07-27 2019-05-27 Method for canning fruit and berries WO2020021351A1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113105040A (en) * 2021-04-02 2021-07-13 武汉工控工业技术研究院有限公司 Aseptic treatment and long-term preservation technology for natural water body

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU977293A1 (en) * 1979-02-06 1982-11-30 Центральная Экспериментально-Исследовательская Конструкторско-Технологическая Лаборатория Химизации Сельского Хозяйства Мсх Ссср Container for storing food
RU2297769C1 (en) * 2005-09-12 2007-04-27 Общество с ограниченной ответственностью "ПромАльянсГрупп" Method for processing and preparing of meat-containing packaged product
RU2347505C1 (en) * 2007-08-13 2009-02-27 Татьяна Александровна Исригова Method of preserving fruits and berries

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU977293A1 (en) * 1979-02-06 1982-11-30 Центральная Экспериментально-Исследовательская Конструкторско-Технологическая Лаборатория Химизации Сельского Хозяйства Мсх Ссср Container for storing food
RU2297769C1 (en) * 2005-09-12 2007-04-27 Общество с ограниченной ответственностью "ПромАльянсГрупп" Method for processing and preparing of meat-containing packaged product
RU2347505C1 (en) * 2007-08-13 2009-02-27 Татьяна Александровна Исригова Method of preserving fruits and berries

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113105040A (en) * 2021-04-02 2021-07-13 武汉工控工业技术研究院有限公司 Aseptic treatment and long-term preservation technology for natural water body

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