WO2021171320A2

WO2021171320A2 - The process of production and formulation of barberry sauce

Info

Publication number: WO2021171320A2
Application number: PCT/IR2021/050003
Authority: WO
Inventors: Hedieh MAJEDIFARAHANI
Original assignee: Majedifarahani Hedieh
Priority date: 2020-02-24
Filing date: 2021-01-24
Publication date: 2021-09-02
Also published as: WO2021171320A3

Abstract

Sauces are found in the food basket of many people around the world. It seems necessary to innovate in the production of new sauces from materials with high nutritional value. This invention is a sauce based on barberry, which is produced industrially after removing the microbial load from dried barberry by steam cooking and pasteurization. Creating variety and innovation in taste and aroma to suit different tastes are other advantages of the invention. Given that Iran is almost the only producer of edible barberry in the world that most of its production is marketed in dry form, the existence of conversion industries in this area is necessary to use modern technology and a new production line of a sauce. Barberry sauce with important properties and zinc, iron and... along with a special and unique taste can be healthful for people, which is great health achievement for human society.

Description

Description of the invention

Name of invention: The process of production and formulation of barberry sauce

Technical field of the relevant invention: The field of this invention is in the field of food industry.

Technical problem and expression of the purpose of the invention:

Sauces are an integral part of most people's food baskets and using them in different flavors makes the taste of food doubly enjoyable. At the same time, being healthy and having many properties is very important besides enjoying its taste [1] Barberry sauce based on dried barberry can bring health to people while being enjoyable. Barberry contains vitamin C, vitamin A, vitamin B, thiamine, carotenoids such as beta carotene, lutein, saxanthin, as well as chromium, cobalt, zinc and iron.

However, the use of this valuable substance is limited only in dry form and a small part of it is in the form of jam and syrup. One problem is that barberry is obtained in certain water conditions. Also, the harvest time of barberry is very short and its harvest is difficult due to the presence of branches full of throns. For these reasons, its consumption in fresh form is very limited and many volumes of barberry enter the market in dry form.Also, the problem of drying this traditional material in a traditional and unsanitary way has caused it to not be(suitable to export well) able to export well.

The part that is exported can not be accepted due to the different food styles of other tribes compared to us, who use seasoning in the form of sauce along with their food.

Therefore, in this invention, we tried to present it to the world markets by removing the high obstacles and producing barberry sauce with a pleasant taste and color and in accordance with modern industrial technology.

To produce barberry sauce, we must first remove the microbial load of dried barberry. To do this, we use nanocline disinfectants along with silver ions. This substance penetrates the cell wall and kills germs. Then, in order to obtain the texture of the sauce, we use modified starch and edible gum to create the desired texture of the sauce. Due to the fact that barberry has a very sour taste, in order to become a delicious sauce, we try to modify its sourness by adding salt and sugar to obtain a desirable taste.

The barberry sauce production line of the present invention includes the following devices, respectively:

1- Suitable tank for washing and disinfecting dried barberry

2- Double-walled mixer equipped with a cutter with adjustable speed and under vacuum for crushing

3- Transfer of materials from the mixer to the filter press 4- Juice barberry in pressure filter press

5- Juice barberry in press filter under pressure

6- Concentrating barberry water in a steam cooking tank equipped with a temperature display and a paddle stirrer

7- Transfer to double-walled storage tanks with stirrer to add additives

8- Transfer to pasteurization machine to pasteurize the sauce

9- Transfer to consumer packaging machine

At all stages of production, pH, thermal process, brix, acidity are controlled, which makes the product with high durability to be produced. This sauce can be used along with many foods as a seasoning and placed in the food basket of consumers.

A description of the state of prior knowledge and a history of advances in the alleged invention:

Barberry sauce with high nutritional value is a useful product for people's health. There is still no activity in the world about barberry sauce and this is the first research done in this field. But the history of using barberry as its unique properties has been considered from the distant past. Barberry has been used as a medicine to treat the disease since ancient Egypt, when pharaohs and Egyptian queens used the plant with fennel seeds to treat the plague. Extensive scientific research has been done on barberry today, some of which are described below.

Fighting metabolic syndrome:

Metabolic syndrome is a metabolic disorder that involves a combination of three or more health problems. These problems include abdominal obesity, high blood sugar, high triglyceride levels, high blood pressure or low cholesterol. According to research, the effect of barberry-containing supplements on patients with metabolic syndrome. This study looked at PABs, which are a range of factors that can control oxidative stress. Oxidative stress is an imbalance between the production of free radicals and the body's ability to get rid of them. Therefore, the lower the oxidative stress and PAB, the better. These studies show that barberry supplements can reduce oxidative stress. For people suffering from metabolic syndrome, taking barberry supplements can reduce the oxidative load and this is a key way to fight metabolic syndrome. [2]

Effect of barberry on liver enzymes:

In another study, the effect of barberry on liver enzymes was investigated. Barberry has bioactive compounds with medicinal and therapeutic properties. Due to the changes in liver enzymes following boring activity, in a study aimed at investigating barberry juice on the serum levels of liver enzymes Spart aminotransferase (AST), alkaline phosphatase (ALP) and alanine aminotransferase (ATP), it was shown that the use of supplements Barberry juice can prevent the physiological increase of liver enzymes due to strenuous activity in individuals and play an important role in the optimal changes of liver enzymes. [3]

Association of barberry with the control of type 2 diabetes:

There have also been studies on the consumption of barberry and its effect on blood pressure in people with type 2 diabetes. Barberry juice is rich in polyphenols and has antioxidant properties. In the study,

42 patients with type 2 diabetes were divided into two groups of 21 and 21 of them were given 200 ml of barberry juice daily for eight weeks. And the results showed that barberry juice can have a beneficial effect on blood pressure in people with type 2 diabetes. [4]

Antioxidant properties of barberry:

Today, it is known that some natural and kinetic compounds have antioxidant properties and have become extremely important in the food industry. Many of these compounds play an important role in protecting the liver against destructive agents. In a study performed on rats, barberry syrup was fed to rats in different doses for 4 weeks and serum levels of different enzymes were measured. The results showed that barberry syrup shows high antioxidant properties using FRAP method and the results indicate that barberry syrup has the ability to inhibit free radical DPPH. [5]

Provide a solution to an existing technical problem with an accurate, sufficient and integrated description of the invention:

Iran alone produces 95% of the best seedless barberry. As explained in the previous section, a small part of this production is consumed fresh and most of it enters the market in dry form. By removing the microbial load of dried barberry, which is due to the traditional drying method, it can be used to prepare the sauce proposed in this invention.

The method of producing barberry sauce in the present invention is as follows:

1- Preparation of raw material: Weigh the exact amount of dried barberry and disinfect them in the washing tank with a ratio of 5% by weight of the prepared nanoclean solution containing silver ions.

2- Crushing with a double-walled mixer equipped with a cutter with adjustable speed and under vacuum: then crush the barberries in the mixer to reach the desired size.

3- Dehydration of barberry in pressed pressure filter: Using a press-press device, we dehydrate chopped barberry under high pressure and then transfer the obtained barberry juice to the cooking tank.

4- Concentrating barberry juice in cooking tank and under steam equipped with temperature display: Here we concentrate barberry juice under indirect heat and by controlling the temperature and controlling the brix, we add concentrated product, modified starch and edible gum to the texture. Optimal sauce is obtained. 5- Transfer to double-walled storage tanks equipped with a mixer to add additives: Transfer the sauce to storage tanks and add other additives including sugar, salt and spices to get the right taste.

6- Transfer to pasteurization machine to pasteurize the sauce: At this stage, transfer the sauce to a tube pasteurization machine for pasteurization and pasteurize it at a temperature of 85 ° C. The pasteurization process increases its shelf life

7- Packaging: After pasteurization, the sauce is transferred to a disposable packaging machine. Choosing the type of disposable packaging has maintained the quality of the sauce and due to the high cost of the raw material (dried barberry) can be purchased for the consumer. Another advantage of choosing this type of packaging is portability, even while traveling.

Explain the shapes of maps and diagrams, if any:

Clear and precise statement of the advantages of the invention over previous inventions:

As mentioned, this sauce is prepared for the first time in Iran and the world and has no similarities. Of course, the following items are shown that show the benefits of producing this sauce.

1-The exclusivity of the raw material of this sauce, which is the same as organic and high quality seedless barberry: Iran itself, the exclusivity of the raw material of this sauce, which is the same organic seedless barberry and high quality. Iran alone accounts for 95% of the production of seedless barberry, so providing good quality raw material is a great advantage for the production of this sauce that other countries do not have this possibility.

2-Elimination of microbial contamination of dried barberry: Existence of high contamination occurs during drying for barberry, which makes it practically impossible to export this valuable product, and this is a great loss to the agricultural sector of the country, which in this invention eliminates contamination. Barberry and turning it into a delicious condiment allows maximum use of this substance.

3-lndustrialization of an idea: Preparing a sauce may be done at home, but its production in a completely hygienic way with modern technology and high durability will increase the demand for its consumption. Also, today's urban lifestyle and lack of time have caused the demand for ready-made food products to increase, which in turn makes it profitable for the industrial production of foodstuffs.

4-Creating variety in taste and aroma appropriate to the customer's taste: With the industrial production of barberry sauce, it can be offered in different flavors and aromas and cover the tastes of customers.

5-Unavailability of raw material: As explained, the possibility of using fresh barberry due to special seasonal conditions and that it operates in a specific region (only in the region of South Khorasan) and has no geographical distribution and also its characteristics Barberry tree, which is full of thorny branches, severely limits the possibility of using it fresh. By preparing this special sauce, the presence of this valuable substance can be filled not only in the Iranian market but also in world markets.

Explain an executive method for applying an invention:

There is no activity in the world in the field of production and formulation of barberry sauce and this research is the first research done in this field. Also, for the industrial production of this sauce, a hot sauce production line is needed.

Explicit mention of the industrial application of the invention if the nature of the invention indicates this: In the text of industrial application, the present invention is mentioned explicity.

Sources : l.Sikora,m.,et al.,Sausse and dressings:a review of properties and applications. Crit Rev Food Sci Nutr, 2008.48(1): p.50-77.

2.Ebrahimi-Mamaghani M, Arefhosseini SR, Golzarand M, Aliasgarzadeh A, Vahed-Jabbary M. Department of Nutrition and Biochemistry, Tabriz University of Medical Sciences.Vol 11 No.l May 2009.

3. Eskandari M, Hoshmand Moghadam B, Fathi M, Bakhtiyari A.IJOGI, Vol.22,No.2,pp.l7-25,Apr 2019.

4.Lazavi F, mirmirran P, Sohrab G, Eshkevari N, Fledayati M, Akbarpour S.Research in Medicine. 2016;39 (4):183-188.

5.Abolhasannezhad M,Sharifzadeh G, Ghasemzadeh R, Zarban A. J Birjand Univ Med Sci.2014; 21 (3) :283-291

Claims

Patent application:

Title of invention " The process of production and formulation of barberry sauce "

The first claim:

This invention is a barberry-based sauce and its main ingredient is dried barberry. After removing the contaminants of dried barberry, it is prepared industrially by steam cooking and pasteurization. The color of the sauce is red and its texture is similar to ketchup sauce.

The second claim:

Construction formula:

Third claim:

According to the first claim, the nutritional value of this sauce per 100 grams is as follows.

Fourth claim:

According to the first claim in this sauce, it is necessary to use modified starch and edible gum to prepare the desired texture of the sauce.

Fifth claim:

According to the first claim, the industrial preparation of this sauce is possible when the large microbial loads found in dried barberry are removed by nano-clean disinfectants. Sixth claim:

According to the first claim, the pH of this sauce is less than 3.5 and the pasteurization process seems to be sufficient for it.

Seventh claim:

According to the first claim, there is no standard for this sauce and a new standard must be developed for it. Meanwhile, with the industrial production of this sauce, the problems of how to consume this valuable substance, namely dried barberry, will be eliminated.

Eighth claim:

This sauce is made industrially and can be produced with different spices and various foods in different flavors.

Ninth claim:

This sauce is formulated for the first time and has no similarities in Iran and abroad.

Tenth claim:

According to the first claim, the raw material for the production of this sauce is exclusively in Iran, and in this regard, it is a great advantage for the industrial production of this sauce and its presentation to world markets.