WO2022008983A1 - Procédé de conservation d'aliments à faible teneur en acide et système associé - Google Patents

Procédé de conservation d'aliments à faible teneur en acide et système associé Download PDF

Info

Publication number
WO2022008983A1
WO2022008983A1 PCT/IB2021/050530 IB2021050530W WO2022008983A1 WO 2022008983 A1 WO2022008983 A1 WO 2022008983A1 IB 2021050530 W IB2021050530 W IB 2021050530W WO 2022008983 A1 WO2022008983 A1 WO 2022008983A1
Authority
WO
WIPO (PCT)
Prior art keywords
degree
food
preservation
low acid
high pressure
Prior art date
Application number
PCT/IB2021/050530
Other languages
English (en)
Inventor
Priya Ranjan Dass
Navnita Dass
Original Assignee
Priya Ranjan Dass
Navnita Dass
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 Priya Ranjan Dass, Navnita Dass filed Critical Priya Ranjan Dass
Priority to CA3185297A priority Critical patent/CA3185297A1/fr
Publication of WO2022008983A1 publication Critical patent/WO2022008983A1/fr

Links

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
    • 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
    • A23L3/0155—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 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • 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
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Definitions

  • the present invention relates to method and system for preservation of low acid food items with a ‘pressure sterilization’ technique. More particularly, the present invention discloses a method for turmeric assisted pressure sterilization (TAPS) of food items in order to achieve the shelf-life of 500 days in the refrigeration (39-41°F) and 30 days at ambient temperature (70 °F) for low-acid food items (pH>4.6) without using any preservatives and keeping food flavor, taste and nutrients intact.
  • TAPS turmeric assisted pressure sterilization
  • the food containers used for TAPS does not need the hermetic (air-tight) seal and are subjected to maximum temperature of 25 °C instead of 121°C for the retort pouches, glass jars and metal cans etc used for thermally sterilized food products.
  • High Pressure Pasteurization machine applies 85000 psi (6000 atmospheric pressure) of pressure for 3 minutes by the cold water to the foods which eliminates almost all bacterial pathogens as well as results in some change in the molecular structure of the foods.
  • HPPa treated foods like Salsa, Hummus, Fruit Juices have the shelf-life of 2 to 3 months in the refrigeration. It was huge jump from 15 days to 1 month for the cold fresh foods in the ‘Fresh’ section.
  • HPPr High Pressure Processing
  • PATS Pressure Assisted Thermal Sterilization
  • Retort packaging uses thermal sterilization which could take the ‘pressure cooking’ up to one hour depending on the volume of food whereas PATS can reduce this time to 5-10 minutes for the same volume of food.
  • TAPS Teurmeric Assisted Pressure sterilization converts HPPr into the high pressure sterilization (HPS).
  • TAPS for different curry flavors namely Tikka Masala Curry (dairy), Mother’s Curry (non-dairy), Coconut curry (non-dairy) etc, 2 grains namely Turmeric Rice, Turmeric Pasta, 2 ‘ready to eat’ Meals namely Turmeric Rice with Chickpeas Curry, Paneer Tikka Masala etc , some proteins namely Paneer (Indian cheese), Nutrigget (using Nutrela soy chunks) and some vegetables namely Green Jackfruit, Cauliflower etc.
  • HPPr of our Curry sauces on 11 th May 2016, launched Turmeric Rice and Meals in the summer of 2018, culminating with the launch of Green Jackfruit, Cauliflower, Turmeric Pasta in May 2020.
  • PATS Pressure Assisted Thermal Sterilization
  • the magic temperature for the thermal sterilization the botulinum cook.
  • the process involves heating a food to a pre-pressurized temperature, subjecting the food to ultra-high pressure, which instantaneously raises the temperature of the food, and then releasing the pressure so that the temperature returns to the original pre-pressurized temperature.
  • the method leverages the adiabatic temperature rise which occurs when the food is hydrostatically pressurized, coupled with the lethality of the pressure, to achieve appropriate sterilization conditions.
  • the disclosure also includes foods which have been sterilized using both ultra-high pressures and high temperatures (Reference 2 - Wilson’s patent) .
  • Wilson sterilization process involves the heating of product to 75 °C - 105 °C prior to applying the ultra-high pressure (Claim 1 a) . So when the pressure is applied to anything, due to compression the temperature goes up, called adiabatic temperature rise. The adiabatic temperature rise goes up to 100 °C - 160 °C as per claims 5 & 6 of Wilson.
  • TAPS Trimeric Assisted Pressure Sterilization
  • the pre-pressurized temperature is 5 C° and adiabatic temperature rise is maximum 25 °C.
  • Wilson Wilson’s process with TAPS which has 3 parts.
  • the first part is the cooking process with the same results like Wilson’s wherein traditionally food namely the Curry sauces, Turmeric Rice, Vegetables, all RTE and cooled them in order to get ready for packaging. Stews, Sauces and Soups in Wilson’s claim would come close to our Curry sauces.
  • the second part is packaging the food in hermetically sealed containers. We package our food in HPP tolerant PET containers or the meal trays or the plastic pouches though they are not hermetically sealed.
  • TAPS is a ‘pressure sterilization’ technique in true sense.
  • the original flavor, taste and nutrients of food remains intact for 500 days in the refrigeration (40 °F) and for 30 days at ambient temperature (70 °F).
  • TAPS has huge significance for HPP food industry in general. Despite 30 years of usage, HPPr has remained confined to the US if you think of 200 HPPa machines in the US out of 300 such machines in the world. Also where US has 10-15 HPPr tolling centers, India has none, Japan, Canada have 1-2 tolling centers.
  • HPP tolling centers which charge 35 cents (Rs 25) per pound of food in the US.
  • the HPP tolling centers in the US is maintained at 40 °F as per FDA/USDA regulation and we as a food vendor are supposed to bring our foods there at 40 °F. So how any food vendor can keep their food at pre-pressurized temperature at 75 °C (167 °F) mentioned in Wilson’s process at HPP tolling center? So PATS (Pressure Assisted Thermal Sterilization) technique though much better than retort packaging, can’t be used by the majority of food vendors.
  • TAPS Teurmeric Assisted Pressure Sterilization
  • TAPS treated food products namely Indian Curry sauces, Turmeric Rice, Meals using Indian Curry sauces, Vegetables like Green Jackfruit, Cauliflower, proteins like Paneer, Nutrigget (Indian Tofu) are the first RTE (ready to eat) food items in the Fresh or Daily section at any grocery stores with 100 days and more shelf-life with original taste, flavor and nutrients.
  • a process for preservation of low acid food items with pH >4.6 comprising steps of preparing a base sauce with onion or tomato including turmeric as an ingredient; pouring of the base sauce in shallow pans and cool at walking cooler to 70 degree F in 2 hours and to 40 degree F in next 4 hours, with constant streamlined reduction in temperature every hour till it is 40 degree F or below; cooling the base sauce for the preparation of the Curry sauces by boiling to minimum 212 degree F for stipulated time of 15 minutes; pouring of the said Curry sauces into shallower pans and allowed to cool at walking cooler to 70 degree F in 2 hours and to 40 degree F in next 4 hours; packing the said cooled sauces into PET containers and sealing said containers with sealing machine so as to make them withstand very high pressure during HPP (high pressure pasteurization); and refrigerating the said food products at 39 - 41 degree F; wherein food product is subject to a pressure between 80000 psi and 90000 psi for 3 minutes by cold water at 40 degree F resulting in adiabatic temperature rise up
  • Fig 1 is the TAPS (Turmeric Assisted Pressure Sterilization) Flowchart explaining the TAPS’s 3 parts - Cooking the food and cooling them, packaging them for HPPr and then HPPa at HPP tolling centers;
  • Fig 2 depicts the vacuum packaged meal tray holding Turmeric rice and the Reiser’s Ross machine used for the vacuum packaging;
  • Fig 3 depicts the sealing machine sealmax CTS-528 with seal film spool and PET round containers with Tikka Masala Curry;
  • Fig 4 depicts various proteins like Paneer, Nutrigget (Indian Tofu) etc and vegetables like Green Jackfruit, Cauliflower etc in the plastic pouches sealed with H-963 bar sealer
  • Fig 5 depicts the HPPa machine with the Vessels which hold the food containers during HPPr at HPP tolling centers;
  • Fig 6 demonstrates the shelf-life report of post-HPP samples of both Mother’s Curry & Tikka Masala Curry at the room or ambient temperature (70 °F) for 30 days (270th day to 300th day) showing all pathogens ⁇ 10, non-presence of Clostridium and Staph and the Organoleptic evaluation showing no abnormalities in visual observation, odor or texture in Tikka Masala Curry to confirm that there are no spores in our food.
  • Mother’s Curry has some deviations on account of imperfect sealing.
  • Fig 7 demonstrates Mr Jacob Cannon’s email, him being the Lab Manager at Certified Laboratories, confirming the absence of spores in our TAPS treated Curry sauces on account of ambient temperature testing in Fig 6.
  • Fig 8 demonstrates the shelf-life report of TAPS treated post HPP samples of both Mother’s Curry & Tikka Masala Curry at 500 th day in the refrigeration (40 °F) showing all pathogens ⁇ 10, non-presence of Clostridium and Staph and the Organoleptic evaluation showing no abnormalities in visual observation, odor or texture to confirm that TAPS eliminates the bacterial spores.
  • Fig 9 demonstrates the shelf-life report of post-HPP samples of Superdips by our fellow food vendor Radical Plants in Michigan for comparison with our post-HPP curry sauces showing only 16 weeks shelf-life in the refrigeration despite being acidic with pH ⁇ 4.6, total plate count hovering around 50000 versus ⁇ 10 for our post-HPP Curry sauces.
  • Fig 10 demonstrates the shelf-life report of both pre-HPP and post-HPP samples of both Mother’s Curry & Tikka Masala Curry at 80th day with TPC (total plate count) of 11 million in pre-HPP Mother’s Curry to demonstrate that our cooking is not ‘thermal sterilization.’
  • Fig 11 demonstrates the Shelf-life report for TAPS treated vacuum packaged Turmeric Rice at ambient temperature (70 °F) at 15 days to 45 days mark by the the Microbest Lab in Michigan to confirm conclusively that TAPS eliminates all spores in our food and Turmeric alone can achieve this result, hence the name Turmeric Assisted Pressure Sterilization.’
  • Fig 12 demonstrates the shelf-life report of various proteins (Paneer, Chickpeas), vegetables (Green Jackfruit, Cauliflower), meals for 4-5 months in the refrigeration (40 °F) by the Microbest Lab showing the pressure sterilization of Paneer.
  • TAPS provides the sterilization with the help of Turmeric and very high pressure used in HPPa at HPP tolling centers, hence no compromise with original taste, flavor and the nutrients.
  • TAPS has 3 parts, see Fig 1 for TAPS flow-chart.
  • the first part is the cooking of various foods namely Curry sauces, Turmeric Rice, various proteins like Paneer and vegetables like Green Jackfruit, Cauliflower etc.
  • the second part of TAPS deals with various packaging options to withstand the very high pressure used during the HPPr.
  • For the Curry sauces we use PET containers (recycle code 1) for its higher impact strength and low OTR (oxygen transmission rate) and MVTR (moisture vapor transmission rate), PET containers are not microwavable.
  • these 16 oz round PET containers are sealed by sealing machine as depicted in Fig 3.
  • Fig 3 For Turmeric rice, we used PP meal trays (SS975W5 by Cryovac, recycle code 5) and they are microwavable. We vacuum packaged these meal trays to hold Turmeric Rice intact during HPPr, see Fig 2.
  • the food products use packing containers, meal trays etc with OTR of 50 to 3500, where OTR being the ‘oxygen transmission rate’.
  • OTR being the ‘oxygen transmission rate’.
  • the plastic pouches are sealed by the Impulse bar sealer H-963, see Fig 4.
  • Most important aspect of all packaging options used for TAPS is they don’t need hermetic (air-tight) seal and they don’t have to withstand 121 °C as needed for containers used in the thermal sterilization.
  • the third and final part of TAPS deals with the high pressure processing (HPPr) at HPP tolling center in which the cold water (40-50 °F) applies very high pressure of 85000-90000 psi for 3 minutes to these food containers or pouches sitting in the HPP vessel, see Fig 5.
  • HPP high pressure processing
  • the cold water 40-50 °F
  • very high pressure 85000-90000 psi for 3 minutes to these food containers or pouches sitting in the HPP vessel, see Fig 5.
  • the embodiment of a sterilization technique needs the confirmation of ‘no spores’ in the food samples.
  • the lab manager at Certified Laboratories in Chicago we opted for the room temperature (70 °F) shelf-life report for 30 days of post-HPP samples for both Curry sauces from 270 th day to 300 th day, please refer to Fig 6.
  • the bacterial spores double themselves almost every 2 hours at the room temperature.
  • the stipulated cooling time for cooked food as per FDA/USDA regulation is 2 hours from 135 °F to 70 °F considered the danger zone and 4 hours from 70 °F to 40 °F.
  • Fig 8 500 th day shelf-life report in the refrigeration (40 °F) for both post-HPP samples. It would be relevant to compare these with the shelf-life report of 16 weeks in the refrigeration for Superdips (refer to Fig 9, an acidic product by our fellow food vendor), apple to apple comparison in terms of everything besides the cooking involved and off course the ingredients specially the spices.
  • our post-HPP Curry samples have all testing parameters ⁇ 10, no Clostridium, no abnormalities in Organoleptic testing. Actually it is better than drinking water which would show TPC of 500- 1000 under the microscope. The reading of ⁇ 10 mean nothing visible under the microscope.
  • pre-HPP means the same samples sent to the lab before high pressure processing.
  • TPC total plate count
  • shelf-life In the refrigerated section at other stores, it is marked for 2 months’ shelf-life. 6 months shelf-life in the refrigeration is a big advantage and we believe that it would have 30 days or more shelf-life at room temperature due to absence of spores which could be useful for the warehouse storage and transportation. It could reduce the significant wastage for dairy items all across the globe.

Landscapes

  • 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)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé de conservation d'aliments à faible teneur en acide ayant un pH ≥ 4,6 comprenant les étapes consistant à préparer une sauce de base avec de l'oignon ou de la tomate comprenant du curcuma en tant qu'ingrédient ; verser la sauce de base dans une poêle peu profonde et laisser refroidir au congélateur-chambre à 70 °F en 2 heures et à 40 °F pendant les 4 heures suivantes, avec une réduction constante et rationalisée de la température chaque heure jusqu'à ce qu'elle soit égale ou inférieure à 40 °F ; refroidir la sauce de base pour la préparation des sauces de Curry par ébullition à 212 °F minimum pendant un temps stipulé de 15 minutes ; verser lesdites sauces de Curry dans des poêles moins profonds et laisser refroidir au congélateur-chambre jusqu'à 70 °F en 2 heures et jusqu'à 40 °F pendant les 4 heures suivant ; conditionner lesdites sauces refroidies dans des contenants en PET et fermer hermétiquement lesdits récipients avec une machine de fermeture hermétique de manière à les rendre résistant à une très haute pression pendant une pasteurisation par haute pression (HPP) ; réfrigérer lesdits produits alimentaires entre 39 et 41 degrés F ; le produit alimentaire étant soumis à une pression comprise entre 80 000 psi et 90 000 psi pendant 3 minutes par de l'eau froide à 40 °F, ce qui entraîne une augmentation de température adiabatique jusqu'à 75 °F maximum ; et la présence de diverses épices, dont du curcuma cuit, ayant une capacité améliorée déclenche la germination de spores super-dormantes qui sont inactivées par la très haute pression pendant le HPP.
PCT/IB2021/050530 2020-07-10 2021-01-25 Procédé de conservation d'aliments à faible teneur en acide et système associé WO2022008983A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CA3185297A CA3185297A1 (fr) 2020-07-10 2021-01-25 Procede de conservation d'aliments a faible teneur en acide et systeme associe

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN202031029297 2020-07-10
IN202031029297 2020-07-10

Publications (1)

Publication Number Publication Date
WO2022008983A1 true WO2022008983A1 (fr) 2022-01-13

Family

ID=79553648

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2021/050530 WO2022008983A1 (fr) 2020-07-10 2021-01-25 Procédé de conservation d'aliments à faible teneur en acide et système associé

Country Status (2)

Country Link
CA (1) CA3185297A1 (fr)
WO (1) WO2022008983A1 (fr)

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180317532A1 (en) * 2016-09-21 2018-11-08 Priya Ranjan Dass High pressure pasteurization of Curry (liquid seasoning) to achieve shelf-life of 100 days and more in the cooler (39-41 F)

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180317532A1 (en) * 2016-09-21 2018-11-08 Priya Ranjan Dass High pressure pasteurization of Curry (liquid seasoning) to achieve shelf-life of 100 days and more in the cooler (39-41 F)

Also Published As

Publication number Publication date
CA3185297A1 (fr) 2022-01-13

Similar Documents

Publication Publication Date Title
Wang et al. Recent advances in food processing using high hydrostatic pressure technology
Deak et al. Thermal treatment
US11154080B2 (en) High pressure frozen sterilization process
MX2012009990A (es) Proceso de conservacion de frutas y verduras.
MX2007015945A (es) Proceso para mejorar la vida en almacenamiento de alimentos refrigerados.
Vaclavik et al. Food preservation
EP3491935A1 (fr) Procédé de préparation d'aliments
Tucker Food biodeterioration and methods of preservation
CN104872587B (zh) 一种剁辣椒及其制备方法
EP2704583B1 (fr) Procédé de conservation de champignons
WO2022008983A1 (fr) Procédé de conservation d'aliments à faible teneur en acide et système associé
Inanoglu et al. Qualities of high pressure and microwave-assisted thermally pasteurized ready-to-eat green beans during refrigerated storage at 2 and 7 C
Alvarenga et al. Impact of unit operations from farm to fork on microbial safety and quality of foods
WO2019199241A1 (fr) Procédé de conservation de durians par pasteurisation
Salazar et al. Fate of Listeria monocytogenes in ready-to-eat refrigerated dips treated with high pressure processing
Deshpande et al. Food additives and preservation: A review
US20070292586A1 (en) Method for Producing Dishes Served in Sauce
Micali et al. Thermal processing in food industries and chemical transformation
Perez-Diaz et al. Microbial growth and the effects of mild acidification and preservatives in refrigerated sweet potato puree
Muhammad Shahbaz et al. Applications of HPP for Microbial Food Safety
Gorris Bacteriocins potential applications in food preservation
Neetoo et al. Emerging methods for post-packaging microbial decontamination of food
Munshi et al. Viability of High-Pressure Technology in the Food Industry
US20190313671A1 (en) Method for Preparing Food
Board Modern Technology on Food Preservation

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21837105

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 3185297

Country of ref document: CA

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 21837105

Country of ref document: EP

Kind code of ref document: A1