WO2020040628A1

WO2020040628A1 - Method for dehydrating aqueous substances

Info

Publication number: WO2020040628A1
Application number: PCT/MX2018/000081
Authority: WO
Inventors: Katia SAUCEDO FERNÁNDEZ; Raphael OROZCO SÁNCHEZ
Original assignee: Saucedo Fernandez Katia; Orozco Sanchez Raphael
Priority date: 2018-08-20
Filing date: 2018-08-29
Publication date: 2020-02-27
Also published as: MX2018010040A

Abstract

The invention relates to a method for dehydrating aqueous fractions of aqueous food formulations, which comprises: separating the aqueous fraction from the solid fraction of the food formulation; heating the aqueous fraction to approximately 50°C; immediately adding a quantity of starch slowly to the aqueous fraction; agitating until the starch is completely dissolved; heating the mixture from 90 to 95°C for 10 minutes or until the mixture thickens; leaving to cool; uniformly distributing the thick mixture on a hydrophobic surface; dehydrating in a conventional dehydrator until obtaining 5 to 5.2% moisture; leaving a piece of parchment paper with the dehydrated layer to cool; detaching the dehydrated layer from the parchment paper; grinding the dehydrated layer; and packaging.

Description

Watery Substances

TECHNICAL FIELD OF THE INVENTION

The present invention relates to the technical fields of Biotechnology and Food, because it provides a method for the dehydration of aqueous substances; and also provides a dehydrated aqueous substance obtained with said method. Where the aqueous substance is the aqueous fraction of an aqueous product, such as broth food formulations, such as pozole, often, broths, soups, etc.

BACKGROUND OF THE INVENTION

Currently, an aqueous food requires a lot of time for its preparation; and once prepared it should be consumed as soon as possible, to avoid its decomposition, where its shelf life is very few days without refrigeration; therefore, these aqueous products are difficult to keep on a shelf for a longer time, due to their volume and very short shelf life; In addition, moving over long distances is also difficult and expensive.

In the case of the pozole, two processes are currently identified for its elaboration: the traditional and the commercial. The first is done in approximately 25 h, and involves nixtamalization (pre-cooking in water with calcium hydroxide [Ca (0H) ₂ ) (lime) (0.5 to 2.0 g lime / 100 g corn), resting ( ± 16 h), the "headless" (manual removal of the pedicel or beak) that is made "grain by grain", and finally the "flowered" (final boiling of the nixtamal in which it is inflated and explodes until it acquires a form similar to that of a rosette) (Rodríguez, 2010), The pozole can be made with whole grain or with decapitated grain. Whole grain has a lower price. But to decapitate the nixtamal (cooked grain), it demands more time from the housewife. The use of decapitated corn represents a considerable reduction of time and fuel during flowering, in addition to producing a softer and palatable pozole compared to the pozole made with uncapped grain.

There are small or medium-sized industries that produce a pre-cooked and packaged grain that they sell to the public in different stores, with which the final stage of the process (flowering) takes place in 3 to 4 hours. The main phases of this commercial process are nixtamalization, decapitation and bleaching. The nixtamalization is done with a reduced amount of lime (0.3 to 0.5 g / 100 g of corn) and sodium hydroxide in varying amounts (depending on the company and the experience of the operator), which facilitates the release of the pedicel. Once the alkaline thermal cooking is finished, the nixtamal is deposited in the "descaler" equipment, which consists of a tank provided with a transverse axis with vanes that rotate to rub the nixtamal against the mesh (wall) of the tank, so that the pedicel and the pericarp of the nixtamal are detached and separated with the help of a continuous flow of water. When removing the pedicel, at the base of the grain there is a hole through which the water freely penetrates, which accelerates the gelatinization of the starches of the endosperm. Some companies, after the decapitation, make a process called pre-cooking that consists of boiling the decapitated corn with phosphoric acid, for a short time. In order to protect citizens, NOMs were created, defined as technical regulations that contain the information, requirements, specifications, procedures and methodologies that the goods, services or measuring instruments that are marketed in the country must comply with. NOMs are mandatory.

Any product or service that does not comply with the specifications established in the NOMs with which it is related, cannot be marketed in Mexico, There are also Mexican Standards (NMX), which have a different mission: to establish minimum quality requirements for the purpose of Provide more guidance to the consumer.

Some Mexican standards that could apply to the product are the following:

NOM-051-SCFIISSA1-2010, General labeling specifications for pre-packaged food and non-alcoholic beverages-Commercial and health information.

Official Mexican Standard NOM-030-SCFI-2006, Commercial information-Declaration of quantity on the label- Specifications,

Official Mexican Standard NOM-251-SSA1-2009, Hygiene practices for the process of food, beverages or nutritional supplements.

NOM-050-SCFI-2004 Commercial information-General product labeling.

With regard to international regulations, the standards that may apply are the following:

• General Codex Standard for Food Labeling Pre-packaged (CODEX STAN 1-1985, Rev. 1-199).

• Recommended International Code of Practice for the Packaging and Transportation of Fresh Fruits and Vegetables (CAC / RCP 44-1995).

• General Standard for Food Additives Codex Stan 192-1995.

• Codex Standard Corn Standard 153-1985.

Methodologies have been carried out for the dehydration of food formulas, but they are aimed at dehydrating the solid parts of said food formulas, such is the case of patent document W02004084653 which discloses a method for the preparation of a dehydrated formulation containing onion, potato, Corn starch and acacia gum. Where said method comprises: peel the fresh onion; chop the onion in a fruit mill; macerate the onion pieces in a colloid mill until a doughy consistency is obtained; mix with mashed potatoes, corn starch and acacia gum; dehydrate the mixture to a humidity of 5 to 8% in a drying drum using a pressure of 1.5 to 2 kg / cm ² ; and pulverize the dehydrated material to obtain a powder with particle size of 120 to 200 microns. The powder can be used in the preparation of curried vegetables as a flavoring and a nutraceutical. As can be seen in this process, dehydration, dehydration is directed at a food paste, but not at an aqueous fraction.

JP2008125429 patent document refers to an instant food that is prepared in 4 in after hot water is added. Said product is prepared by the following steps: forming noodles with powder of a product called "Konnyaku" and a type of starch impregnate noodles with a low sugar starch syrup; dehydrate; treat with an edible emulsifier to prevent adhesion; dehydrate; and pack. In this case there is also no aqueous preparation in the instant food, so there is no technology that recovers an aqueous fraction and it is dehydrated.

For its part, document W02005063053 describes a mixture of dehydrated soup containing processed legume flour and its preparation process. Where said procedure consists of dehydration separately of the ingredients of said soup: legumes and additives co o, onion, vegetables, carrot, cabbage, etc. As in previous patent documents, only solid fractions of food formulations are dehydrated.

Therefore, to overcome the aforementioned drawbacks, a method for dehydration of aqueous substances was developed; where the aqueous substance may be the aqueous fraction of an aqueous product; for example, broth foods, such as pozole, often, broth, soup, etc., to name a few examples. One of the embodiments of said method is described below with the help of the accompanying figure, in which:

Figure 1 is a flow chart of the method for dehydration of aqueous substances, in accordance with the present invention.

DESCRIPTION OF THE INVENTION

In a first instance, the present invention has as object of a method to dehydrate aqueous fractions containing solids of interest; for example: nutrients, flavorings, flavorings, dyes, minerals, vitamin, among others. Some examples of these aqueous fractions are the aqueous fractions that are part of aqueous or aqueous food formulations, such as those commonly referred to as: pozole, meat broths, watery soups, "often", "pancita", seafood broths, atoles, "champurrados", and any other aqueous formulation, whose aqueous fraction can be dehydrated with this method.

That is why the method for dehydrating aqueous features of the present invention follows the following steps:

Prepare an aqueous or broth food formulation, this step is optional, since said method can be started from a ready-made meat food formulation. The preparation of the broth food formulation is how any food formulation is traditionally carried out.

A preferred embodiment of the method of the invention is when the aqueous food formulation is: any type of pozole, meat broth, meat soup, aqueous soups, seafood broth, among others.

The aqueous fraction is separated from the solid fraction, from the broth food formulation, since the fraction to be dehydrated is the aqueous fraction, the separation mode can be done with a strainer, filter, mesh, or any other useful object in the separation of the two fractions. The size of the filter will depend on the size of the particles of the solid fraction to be separated. A preferred embodiment of the method in question is when the aqueous fraction is: pozole broth, meat broth, meat broth, soup broth and seafood broth; where it is even more preferred that the aqueous fraction be well broth .. e,

The separated aqueous fraction is heated, about 50 ° C. To immediately slowly add an amount of starch to said aqueous fraction. Where the function of starch is to agglutinate the liquid fraction, to facilitate its dehydration. The previous mixture is stirred until the starch is completely dissolved and has the consistency of atole. Where one embodiment is when the complete dissolution of the starch is around 1750 rp, for 15 to 20 min, in an industrial blender.

The starch can be of any type, be in a powder presentation, such as: corn starch, rice starch, potato starch, cornstarch, to name a few examples; preferring cornstarch.

A further embodiment of the method of the present invention is when the concentration of the aqueous fraction is in an amount of 97% and the starch in 3%.

The above mixture is heated from 90 to 95 ° C, about 10 min or until said mixture thickens; allowing to cool to at least 60 ° C; to then distribute the thick mixture homogeneously on a hydrophobic surface; being a hydrophobic surface modality, a tray covered with waxed star paper, placing the waxed side of the paper up, to facilitate the detachment of the layer of the thick aqueous fraction mixture when it is dehydrated. It is preferred that the thick blend layer be of a thickness of 0.3 to 0.5 cm.

Then, the thick mixture distributed on the hydrophobic surfaces is dehydrated, with the help of a conventional dehydrator, around 71 ° C, for approximately 8 h, until a humidity of 5 to 5.2% is obtained.

The star paper is allowed to cool with the dehydrated aqueous fraction layer, up to 20 to 25 ° C; then proceed to release said dehydrated layer of the star paper.

The dehydrated layer is ground to powder; being a preferred embodiment, grind the dehydrated layer to a particle size of about 500 microns, with a stone mill.

Finally, the dehydrated aqueous fraction can be packaged in powder form, by any conventional means, always trying to maintain its safety, in order to avoid any type of contamination.

Therefore, a further object of the present invention is to provide a dehydrated aqueous fraction, of aqueous formulations containing solids of interest, obtained by means of the method of the present invention. Where these solids are for example: nutrients, flavorings, flavorings, dyes, minerals, vitamin, among others. Some examples of these aqueous fractions are the aqueous fractions that are part of aqueous or aqueous food formulations, such as or commonly referred to as: pozole, meat broths, watery soups, "often", "pancita", seafood broths, atoles , "champurrados", and any other aqueous formulation, whose aqueous fraction can be dehydrated with this method

In this way it is possible to obtain the aqueous fraction of a food formulation, in a dehydrated condition, managing to keep its organoleptic characteristics intact and giving it a longer shelf life.

The fraction obtained can be rehydrated at the time of consumption. Therefore, the dehydrated aqueous fraction can be part of a dehydrated food, where its solid fractions are dehydrated in a conventional manner. For example, in the case of pozole, with this methodology it is possible to obtain dehydrated pozole which can have an average shelf life of 6 to 8 months; It can be transported over long distances because it is light, not perishable, etc., and when it is going to be consumed, it is enough to rehydrate it with warm or warm water.

EXAMPLES

The following examples illustrate some embodiments of the present invention, which should not be considered as a limitation on the scope of the present invention.

Example 1. Dehydrated method of porole broth with pork.

In this example, the dehydration method starts from when the pozole has been cooked in a conventional manner; so the stages are as follows: i) the pozole broth was separated from the meat, grains and other solids present in the pozole;

ii) the pozole broth was heated to 50 ° C;

iii) corn starch was added slowly by 3%;

iv) it was stirred at 1750 rpm, for 17 min until the corn starch was completely dissolved, with an industrial blender, until it had an atole consistency;

v) the previous mixture was heated at 93 ° C for 10 min which was when the mixture thickened;

vi) 60 “Cvil” was allowed to cool) the thick mixture was homogeneously distributed on trays coated with waxed star paper {waxed side up and stars down), forming a 0.4 cm thick layer;

viii) was dehydrated, in a conventional dehydrator, at 71

° C, for 8 h, until a humidity of 5% is obtained; ix) the star paper was allowed to cool with the dehydrated layer, at 23 ° C;

x) the dehydrated layer of the star paper was removed;

xi) the dehydrated layer was ground to a particle size of 500 m, with a stone mill; and xii) the obtained powder was packed,

Example 2. Instant preparation of nn possessed with pork,

On the other hand, the solid fractions of the pozole, such as vegetables, meats, grains, were dehydrated, separately, by conventional dehydration method.

After proceeding to mix the dehydrated solid fraction -Ileon the powder of the aqueous fraction obtained with the method of example 1, and thus form an instant food preparation, with the simple fact of adding hot water for rehydration.

The characteristics of flavor, smell, color, texture, nutritious, among others, remained as when the pozole is freshly prepared, thanks to the powder of the dehydrated aqueous fraction.

Example 3. Characteristics of instantaneous poiole.

Characterization of the pozole broth To assess some organoleptic parameters of a food broth treated with corn starch, pork pozole broth was used and 3% corn starch was added and the parameters were recorded before and after mixing. The results are shown in Table 1.

Table 1. Organoleptic parameters of a broth of pork pozole, with and without corn starch, prior to dehydration.

Shelf life evaluation

Having approved the pozole and its complementary ame root and broth), this one underwent

two tests of dehydration, for the determination of shelf life; where one test was at a dehydration at room temperature of 20-25 ° C and the second test was an accelerated dehydration at 35 ° C. Evaluations were made every 15 days for 3 months. The parameters to be measured were those shown in the following Tables 2, 3 and 4.

According to the results obtained during the evaluation of the shelf life of the pozole (meat, grain and broth) the following comments are made:

In the physicochemical analyzes evaluated under conditions of ambient temperature (20-25 ° C) and accelerated (35 ° C), the pH behaves stable, its variations are minimal since their differences are less than lüpH, in the case of the peroxide index If there were greater differences in the recorded data but when evaluating them sensorially, no notable or perceptible variation is observed at rancid, the% humidity also presents variations which are also reflected in the microbiological results which manifest in some samples microbial growth although It is not very high, this is normal to happen because as the humidity increases in the product, it has a higher risk for microbial activity to increase; and in some cases this may also be the cause of improper handling of the product since the heat treatment it receives is at the beginning of the process and its greatest handling is when the product is already dry. Table 2. Physicochemical results of dehydrated pozole

(meat, corn and broth).

Sensory, it remained very stable in both conditions, its taste, appearance and aroma did not change, in the case of color only increased a tone in both conditions. With the aforementioned we can conclude that in spite of the microbial load that the product presents and in the absence of a specific norm for this product, what is recommended in these cases is based on NOM-251-SSA1-2009, Hygiene Practices for the Process of Food, Beverages or Food Supplements. With these results and in the case of a dehydrated product we can estimate 6 to 8 months under appropriate storage conditions. Table 3, Microbiological results of dehydrated pozole

(meat, corn and broth).

BMA = Aerobic mesophilic bacteria Therefore, it should be noted that solid fractions of an accusing food, such as vegetables, meats, grains, seeds, etc., can be dehydrated by conventional dehydration method, and can be mixed with the powder of the aqueous fraction obtained with the method proposed by the present invention, and thus forming an instant food preparation, simply by adding water for rehydration. Table 4. Organoleptic / Sensory results of dehydrated pozole (meat, corn and broth).

Table 4. Continued

M = Samples

Claims

1. A method for dehydrating aqueous fractions of previously prepared aqueous food formulations, characterized in that it comprises: i} separating the aqueous fraction from the solid fraction, from the food formulation;

ii) heat the aqueous fraction around 50 ° C; iii) immediately slowly add an amount of starch to the aqueous fraction;

iv) stir until the starch is completely dissolved;

v) heating the above mixture from 90 to 95 ° C, for 10 min or until said mixture thickens;

vi) allow to cool to, at lightning, 60 ° C;

vii) homogeneously distribute the thick mixture on a hydrophobic surface;

viii) dehydrate, in a conventional dehydrator, at 71 ° C, for 8 h, until a humidity of 5 to 5.2% is obtained;

ix) allow the star paper to cool with the dehydrated layer, up to 20 to 25 ° C;

x) peel off the dehydrated layer of the star paper; xi) grind the dehydrated layer; Y

xii) pack.

previous claim where

Aqueous food formulation is: pozole, meat broth, meat consommé, aqueous soups, and seafood broth

The method as and as claimed in claim 1 where the aqueous fraction is selected from the following group: broths, consommés, extracts, and juices.

4. The method of the preceding claim, wherein the aqueous fraction is pozole broth.

5. The method according to claim 1, wherein the amount of starch is 3%. 6. The method according to claims 1 and 5, wherein the starch is corn starch.

7. The method according to claim 1, wherein the complete dissolution of the starch is at 1750 rp, 15 to 20 min, in an industrial blender.

8. The method of claim 1, wherein the hydrophobic surface is a tray coated with waxed star paper, placing the waxed side up, on which a 0.3 to 0.5 cm thick layer of the thick mixture is distributed .

The method as claimed in claim 1, wherein the dehydrated layer is milled to a particle size of 500 microns, with a stone mill.

10. A dehydrated aqueous fraction, of aqueous food formulations, obtained by the method according to any of the preceding claims.

11. An instant food product, the which comprises an amount of the dehydrated aqueous fraction, according to the preceding claim.

12. The food product of the preceding claim, wherein said product is pozole.