WO2020040628A1 - Procédé pour la déshydratation de substances aqueuses - Google Patents

Procédé pour la déshydratation de substances aqueuses Download PDF

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Publication number
WO2020040628A1
WO2020040628A1 PCT/MX2018/000081 MX2018000081W WO2020040628A1 WO 2020040628 A1 WO2020040628 A1 WO 2020040628A1 MX 2018000081 W MX2018000081 W MX 2018000081W WO 2020040628 A1 WO2020040628 A1 WO 2020040628A1
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WO
WIPO (PCT)
Prior art keywords
aqueous
dehydrated
starch
fraction
food
Prior art date
Application number
PCT/MX2018/000081
Other languages
English (en)
Spanish (es)
Inventor
Katia SAUCEDO FERNÁNDEZ
Raphael OROZCO SÁNCHEZ
Original Assignee
Saucedo Fernandez Katia
Orozco Sanchez Raphael
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 Saucedo Fernandez Katia, Orozco Sanchez Raphael filed Critical Saucedo Fernandez Katia
Publication of WO2020040628A1 publication Critical patent/WO2020040628A1/fr

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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

Definitions

  • 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.
  • the aqueous substance is the aqueous fraction of an aqueous product, such as broth food formulations, such as pozole, often, broths, soups, etc.
  • 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.
  • the pozole 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) (Rodr ⁇ guez, 2010),
  • the pozole can be made with whole grain or with decapitated grain.
  • 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.
  • 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.
  • 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.
  • NOM-051-SCFIISSA1-2010 General labeling specifications for pre-packaged food and non-alcoholic beverages-Commercial and health information.
  • 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.
  • aqueous preparation in the instant food, so there is no technology that recovers an aqueous fraction and it is dehydrated.
  • 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.
  • 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.
  • broth foods such as pozole, often, broth, soup, etc.
  • Figure 1 is a flow chart of the method for dehydration of aqueous substances, in accordance with the present invention.
  • 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.
  • 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.
  • 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.
  • the thick blend layer be of a thickness of 0.3 to 0.5 cm.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • Example 1 Dehydrated method of porole broth with pork.
  • 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;
  • the dehydrated layer was ground to a particle size of 500 m, with a stone mill; and xii) the obtained powder was packed,
  • the solid fractions of the pozole such as vegetables, meats, grains, were dehydrated, separately, by conventional dehydration method.
  • 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).

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  • 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)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Selon l'invention, un procédé pour déshydrater des fractions aqueuses de formulations alimentaires aqueuses consiste à séparer la fraction aqueuse de la fraction solide, de la formulation alimentaire ; chauffer la fraction aqueuse autour de 50° ; ajouter immédiatement et lentement une quantité d'amidon à la fraction aqueuse ; agiter jusqu'à dissolution complète de l'amidon ; chauffer le mélange antérieur entre 90°C et 95°C pendant 10 minutes ou jusqu'à ce que ledit mélange s'épaississe ; laisser refroidir ; répartir de manière homogène le mélange épais sur une surface hydrophobe ; déshydrater, dans un déshydrateur classique jusqu'à obtenir une teneur en eau allant de 5 à 5,2% ; laisser refroidir le papier étoile avec la couche déshydratée ; décoller la couche déshydratée du papier étoile ; moudre la couche déshydratée ; et emballer.
PCT/MX2018/000081 2018-08-20 2018-08-29 Procédé pour la déshydratation de substances aqueuses WO2020040628A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MX2018010040A MX2018010040A (es) 2018-08-20 2018-08-20 Método para la deshidratación de sustancias acuosas.
MXMX/A/2018/010040 2018-08-20

Publications (1)

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WO2020040628A1 true WO2020040628A1 (fr) 2020-02-27

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MX (1) MX2018010040A (fr)
WO (1) WO2020040628A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2021011281A (es) * 2021-09-15 2023-03-16 Katia SAUCEDO FERNANDEZ Metodo para deshidratar sustancias alimenticias acuosas con alto contenido de solidos solubles.

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES441122A1 (es) * 1974-09-25 1977-03-16 Nat Starch Chem Corp Procedimiento para secar alimentos.
US20040185165A1 (en) * 2003-03-21 2004-09-23 Sachindra Nakkarike Manja Bhatta Chicken soup mix composition and a process for preparing the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES441122A1 (es) * 1974-09-25 1977-03-16 Nat Starch Chem Corp Procedimiento para secar alimentos.
US20040185165A1 (en) * 2003-03-21 2004-09-23 Sachindra Nakkarike Manja Bhatta Chicken soup mix composition and a process for preparing the same

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