WO2023043303A1 - Method for dehydrating aqueous food substances with a high content of soluble solids - Google Patents
Method for dehydrating aqueous food substances with a high content of soluble solids Download PDFInfo
- Publication number
- WO2023043303A1 WO2023043303A1 PCT/MX2021/050058 MX2021050058W WO2023043303A1 WO 2023043303 A1 WO2023043303 A1 WO 2023043303A1 MX 2021050058 W MX2021050058 W MX 2021050058W WO 2023043303 A1 WO2023043303 A1 WO 2023043303A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- aqueous
- fraction
- dehydrated
- food
- layer
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 60
- 238000000034 method Methods 0.000 title claims abstract description 54
- 239000007787 solid Substances 0.000 title claims abstract description 32
- 239000000126 substance Substances 0.000 title description 10
- 239000000203 mixture Substances 0.000 claims abstract description 51
- 239000012223 aqueous fraction Substances 0.000 claims abstract description 37
- 230000018044 dehydration Effects 0.000 claims abstract description 19
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 19
- 239000002245 particle Substances 0.000 claims abstract description 9
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 235000010633 broth Nutrition 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 238000004090 dissolution Methods 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 229910052751 metal Inorganic materials 0.000 claims description 2
- 239000002184 metal Substances 0.000 claims description 2
- 235000014102 seafood Nutrition 0.000 claims description 2
- 229910001220 stainless steel Inorganic materials 0.000 abstract description 3
- 239000010935 stainless steel Substances 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 description 10
- 235000019698 starch Nutrition 0.000 description 10
- 239000008107 starch Substances 0.000 description 10
- 235000013311 vegetables Nutrition 0.000 description 10
- 241000234282 Allium Species 0.000 description 7
- 235000013339 cereals Nutrition 0.000 description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 description 6
- 239000008158 vegetable oil Substances 0.000 description 6
- 229930195730 Aflatoxin Natural products 0.000 description 4
- 239000005409 aflatoxin Substances 0.000 description 4
- 239000008346 aqueous phase Substances 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 230000005661 hydrophobic surface Effects 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 208000035204 infantile sudden cardiac failure Diseases 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011076 safety test Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- 244000215068 Acacia senegal Species 0.000 description 1
- 235000006491 Acacia senegal Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 238000002965 ELISA Methods 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 241000091577 Mexicana Species 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000000205 acacia gum Substances 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000013011 aqueous formulation Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 210000003323 beak Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000020996 boneless meat Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013575 mashed potatoes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008247 solid mixture Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 231100000027 toxicology Toxicity 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
Definitions
- the present invention is related to the technical fields of Biotechnology and Food, because it provides a method for the dehydration of aqueous food substances that contain a high content of soluble solids; and also provides a dehydrated aqueous substance obtained by said method.
- the aqueous substance is the aqueous fraction of a brothy food product such as: pozole, menudo, broths, soups, etc.
- the pozole can be made with a whole grain or with a headless grain.
- the whole grain has a lower price, since to decapitate the nixtamal (cooked grain), it takes more time.
- the use of deheaded corn represents a considerable reduction in time and fuel during flowering, in addition to producing a softer and more palatable pozole compared to the pozole made with the unheaded grain .
- the powder can be used in the preparation of vegetable curries as a flavoring and a nutraceutical. As can be seen in this process, the dehydration is directed to a food paste, but not to an aqueous fraction.
- the patent document MX/a/2013/013631 describes a process for preparing a dehydrated food composition, said method comprises: A) mixing a vegetable component and oil to produce a vegetable-oil mixture, the vegetable component and the oil together represent, at least 70% by weight of the vegetable-oil mixture, the vegetable component containing at least 5% by weight of vegetables belonging to the genus Allium, and the vegetable component being selected from vegetable parts, vegetable puree , vegetable juice and combinations thereof; B) heat the vegetable-oil mixture to a temperature of at least 70°C; C) if the vegetable-oil mixture is not a puree, mash the vegetable-oil mixture before, during and/or after heating to produce a purée; D) mixing the mash with a starch component to produce a thickened mash, the starch component being selected from native starch, modified starch, and combinations thereof; E) drying the thickened puree in a drum to form a dehydrated food composition, which comprises 0.
- patent document US 1974509299 describes a process for drying food, which comprises shredding the food; mix it with a quantity of 20 to 96% starch, with respect to the weight of the total mixture; and drum dry the mixture to a moisture level of 10%, at a temperature of 143 to 177 °C.
- This method suggests the use of starch to facilitate the dehydration of solid products (food), which does not make it suitable for dehydrating only aqueous fractions, since high amounts of starch are used and it is subjected to high temperatures for dehydration, temperatures that they destroy the nutrients, resulting in an unattractive product for a healthy diet.
- this method is not for dehydrating aqueous fractions either, but rather it is for dehydrating all the fractions of a food substance that can comprise an aqueous fraction, since although it is true that there is a separation of the aqueous phase, but then it is they mix the solid phase (meat) with the aqueous phase (extract) again.
- various powdered ingredients are added to make its organoleptic properties more attractive, which indicates that said preparation method does not preserve said food organoleptic properties.
- aqueous substance may be the aqueous fraction of a brothy food product; for example: pozole, menudo, broth, soup, to name a few examples.
- Fig. 1 is a flowchart of the method for dehydration of aqueous food substances, according to the present invention.
- the object of the present invention is an improved method for dehydrating aqueous fractions that contain high contents of soluble solids of interest; for example, aqueous fractions of foods that contain: nutrients, fibers, flavorings, flavorings, colorings, minerals, vitamins, among others.
- aqueous fractions of foods that contain: nutrients, fibers, flavorings, flavorings, colorings, minerals, vitamins, among others.
- Some examples of these aqueous fractions are the aqueous fractions that are part of brothy foods, such as those commonly known as: pozole, meat broths, watery soups, "menudo", "tummy", seafood broths, atoles, "champurrados". ", and any other aqueous formulation, whose aqueous fraction can be dehydrated with this method.
- the method can start from an already prepared brothy or aqueous food product, or from the preparation of said food product; What if it is important to mention that said brothy food must be rich in soluble solids.
- the method for dehydrating aqueous fractions of brothy foods comprises the following stages: i) separating the aqueous fraction from the solid fraction of the brothy food; ii) heating the aqueous fraction to around 50°C; iii) enrich the aqueous fraction with a sufficient quantity of at least one ground soluble solid with a particle size not greater than 3.2 mm; where the soluble solid is slowly added to the aqueous fraction; iv) stir the above mixture until the soluble solid is completely dissolved; v) heat the previous mixture from 90 to 95°C, for 10 min or until said mixture thickens; vi) allow to cool to at least 60°C; vi) distribute homogeneously, in the form of a layer, the thick mixture on a stainless surface for dehydration and resistant to heat; viii) dehydrate the layer of the thick mixture in a conventional dehydrator, at 71°C, for 8 h, until obtaining a humidity of 5 to 5.2%; ix) allow the dehydrated layer
- One embodiment of the method of the present invention is when the sufficient amount of the soluble solid is such as to provide the aqueous feed fraction with a total soluble solids content of 30 to 40%.
- the soluble solid can be selected from the following group: cooked meat, cooked corn (previously nixtamalized) and a combination between them.
- One modality of the method in accordance with this invention is when the complete dissolution of stage iv) of the soluble solid is at 1750 rpm, from 15 to 20 min, in an industrial blender.
- the aqueous food fraction can be selected from the following group: broths, bouillon, extracts, and juices; it being preferred that said aqueous food fraction is pozole broth.
- the stainless dehydration surface is a stainless metal tray, on which the thick mixture layer is distributed; where the layer of thick mixture has a thickness of preferably 0.3 to 0.5 cm.
- Yet another embodiment of the method as described in this invention is when the dehydrated layer of the thick mixture is ground to a particle size of 500 microns with a stone mill. Therefore, the present invention also has as an object a dehydrated aqueous food fraction of brothy food products, obtained by the method proposed by the present invention and which has been widely described.
- the fraction obtained can be rehydrated at the time of consumption. Therefore , the dehydrated aqueous fraction can form 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 long distances because it is light , non - perishable , etc. . , and when it is going to be consumed it is enough to rehydrate it with hot or lukewarm water .
- the present invention therefore, also has as its object an instant preparation food product, which comprises a sufficient quantity of the dehydrated aqueous food fraction, proposed by the present invention.
- the sufficient amount of the dehydrated food fraction can be around 18 g for a volume of 400 mL.
- Said instant food product can be an instant pozole, for example.
- Example 1 Method of dehydration of pozole broth with pork.
- the dehydration method starts from when the pozole has been cooked in a conventional way; Therefore, 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) cooked and ground pork and cooked and ground corn, which had a particle size of no more than 3.2 mm, were slowly added immediately; iv) it was stirred at 1750 rpm, for 17 min, until the cooked and ground pork meat and the cooked and ground corn were completely dissolved, with an industrial blender, until it had the consistency of atole; v) the previous mixture was heated to 93°C for 10 min, which was when the mixture thickened; vi) allowed to cool to 60°C; vi) a 0.4 cm thick layer of the thick mixture was distributed homogeneously on a stainless steel dehydration tray; viii) the layer of the thick mixture was dehydrated in a conventional dehydrator, at 71°C, for
- Example 1 or 2.
- the solid fractions of the pozole such as vegetables, meats, grains, were dehydrated, separately, by conventional dehydration methods.
- the microbiological safety test began on the same February 10, 2021, but ended on different dates, depending on the microorganism quantified.
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)
- Meat, Egg Or Seafood Products (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
Disclosed is a method for dehydrating aqueous fractions of soup-like foods, which comprises: separating the aqueous fraction from the solid fraction of the soup-like food; heating the aqueous fraction to 50ºC; enriching the aqueous fraction with at least one ground soluble solid; stirring the mixture to dissolve the soluble solid; heating the mixture to 90-95ºC until it thickens; leaving to cool to at least 60ºC; spreading a layer of the thick mixture on a stainless steel dehydration surface; dehydrating the layer of the thick mixture; leaving the dehydrated layer to cool to 20-25ºC; detaching the dehydrated layer from the stainless steel dehydration surface; and grinding the dehydrated layer. Also disclosed are the dehydrated aqueous fraction of soup-like food products, which is obtained using the method of the invention and has a particle size of 500 µ; and an instant food product comprising the dehydrated aqueous food fraction.
Description
MÉTODO PARA DESHIDRATAR SUSTANCIAS ALIMENTICIAS ACUOSAS METHOD FOR DRYING AQUEOUS FOOD SUBSTANCES
CON ALTO CONTENIDO DE SÓLIDOS SOLUBLES WITH HIGH CONTENT OF SOLUBLE SOLIDS
CAMPO TÉCNICO DE LA INVENCIÓN TECHNICAL FIELD OF THE INVENTION
La presente invención se relaciona con los campos técnicos de la Biotecnología y Alimenticia, debido a gue proporciona un método para la deshidratación de sustancias alimenticias acuosas gue contienen un alto contenido de sólidos solubles; y también proporciona una sustancia acuosa deshidratada obtenida mediante dicho método. Donde la sustancia acuosa es la fracción acuosa de un producto alimenticio caldoso como, por ejemplo: pozole, menudo, caldos, sopas, etc. The present invention is related to the technical fields of Biotechnology and Food, because it provides a method for the dehydration of aqueous food substances that contain a high content of soluble solids; and also provides a dehydrated aqueous substance obtained by said method. Where the aqueous substance is the aqueous fraction of a brothy food product such as: pozole, menudo, broths, soups, etc.
ANTECEDENTES DE LA INVENCIÓN BACKGROUND OF THE INVENTION
Actualmente, un alimento acuoso reguiere de mucho tiempo para su preparación; y una vez preparado se debe consumir lo antes posible, para evitar su descomposición, donde su vida de anaguel es de muy pocos dias sin refrigeración; por lo gue estos productos acuosos son difíciles de mantenerlos en anaguel por mayor tiempo, debido a su volumen y muy corta vida de anaguel; además, su traslado a grandes distancias es también difícil y costoso. Currently, a watery food requires a long time for its preparation; and once prepared, it should be consumed as soon as possible, to avoid its decomposition, where its anaguel life is very few days without refrigeration; Therefore, these aqueous products are difficult to keep in anagael for a longer time, due to their volume and very short anagael life; in addition, its transfer over long distances is also difficult and expensive.
En el caso del pozole, actualmente se identifican dos procesos para su elaboración: el tradicional y el comercial. El primero se realiza en aproximadamente 25 h, e involucra la nixtamalización (pre-cocimiento en agua con hidróxido de calcio [Ca(OH)2] (cal) (0.5 a 2.0 g cal/100 g maiz) , el reposo (± 16 h) , el "descabezado" (eliminación manual del pedicelo o pico) gue se hace "grano por grano", y finalmente el "floreado" (ebullición final del nixtamal
en el que este se hincha y explota hasta adquirir una forma similar a la de una roseta ) (Rodríguez , 2010 ) . El pozole puede elaborarse con grano entero o con grano descabezado . El grano entero tiene un menor precio , ya que para descabezar el nixtamal ( grano cocido ) , demanda más tiempo . El uso del maí z descabezado representa una reducción considerable de tiempo y de combustible durante el floreado, además de producir un pozole más suave y agradable al paladar respecto al pozole elaborado con el grano sin descabezar . In the case of pozole, two processes for its elaboration are currently identified: the traditional and the commercial. The first is done in approximately 25 h, and involves nixtamalization (pre-cooking in water with calcium hydroxide [Ca(OH) 2 ] (cal) (0.5 to 2.0 g cal/100 g corn), resting (± 16 h) , the "decabezado" (manual removal of the pedicel or beak) which is done "grain by grain", and finally the "floreado" (final boiling of the nixtamal in which it swells and explodes until it acquires a shape similar to that of a rosette) (Rodríguez, 2010). The pozole can be made with a whole grain or with a headless grain. The whole grain has a lower price, since to decapitate the nixtamal (cooked grain), it takes more time. The use of deheaded corn represents a considerable reduction in time and fuel during flowering, in addition to producing a softer and more palatable pozole compared to the pozole made with the unheaded grain .
Se han reali zado metodologías para la deshidratación de formulas alimenticias , pero están dirigidas a deshidratar las partes sólidas de dichas fórmulas alimenticias , tal es el caso del documento de patente W02004084653 que divulga un método para la preparación de una formulación deshidratada que contiene cebolla, papa, almidón de maí z y goma de acacia . Donde dicho método comprende : pelar la cebolla fresca ; trocear la cebolla en un molino de frutas ; macerar los trozos de cebolla en un molino coloidal hasta obtener una consistencia pastosa ; mezclar con el puré de papa, el almidón de maí z y la goma de acacia ; deshidratar la mezcla hasta una humedad del 5 al 8 % en un tambor de desecado usando una presión de 1 . 5 a 2 Kg/cm2 ; y pulveri zar el material deshidratado para obtener un polvo con tamaño de partículas de 120 a 200 micrones . El polvo puede ser usado en la preparación de verduras al curry como un sabori zante y un nutracéutico . Como se puede ver en este proceso , la deshidratación va dirigida a una pasta alimenticia, pero no a una fracción acuosa . Methodologies for the dehydration of food formulas have been carried out, but they are aimed at dehydrating the solid parts of said food formulas, such is the case of patent document W02004084653 that discloses a method for the preparation of a dehydrated formulation containing onion, potato , corn starch and gum acacia . Where said method comprises: peeling the fresh onion; chop the onion in a fruit mill; macerate the onion pieces in a colloidal mill until obtaining a pasty consistency; mix with the mashed potatoes, the corn starch and the acacia gum; dehydrate the mixture to 5 to 8% moisture in a drum dryer using a pressure of 1 . 5 to 2 Kg/cm 2 ; and pulverize the dehydrated material to obtain a powder with a particle size of 120 to 200 microns. The powder can be used in the preparation of vegetable curries as a flavoring and a nutraceutical. As can be seen in this process, the dehydration is directed to a food paste, but not to an aqueous fraction.
El documento de patente WO2020/ 040628 (Al ) , ya describe un método para deshidratar fracciones acuosas de formulaciones
alimenticias acuosas previamente preparadas o no, el cual comprende: separar la fracción acuosa de la fracción sólida, de la formulación alimenticia; calentar la fracción acuosa alrededor de 50°C; inmediatamente agregar lentamente una cantidad de almidón a la fracción acuosa; agitar hasta que se disuelva por completo el almidón; calentar la mezcla anterior de 90 a 95°C, durante 10 min o hasta que dicha mezcla espese; dejar enfriar a, al menos, 60°C; distribuir homogéneamente la mezcla espesa sobre una superficie hidrofóbica; deshidratar, en un deshidratador convencional, a 71°C, durante 8 h, hasta obtener una humedad de 5 a 5.2%; dejar enfriar la superficie hidrofóbica con la capa deshidratada, hasta 20 a 25°C; desprender la capa deshidratada de la superficie hidrofóbica; moler la capa deshidratada; y envasar. Con este método se obtiene un rendimiento de sólidos solubles de alrededor un 9%, lo cual es muy bajo, resultando incosteable por los recursos invertidos en la deshidratación de la fase acuosa; además de comprender ingredientes no muy saludables, como por ejemplo la fécula de maiz que es un producto procesado. The patent document WO2020/040628 (Al) already describes a method for dehydrating aqueous fractions of formulations aqueous food preparations previously prepared or not, which comprises: separating the aqueous fraction from the solid fraction, of the food formulation; heat the aqueous fraction to around 50°C; immediately slowly add a quantity of starch to the aqueous fraction; shake until the starch is completely dissolved; heat the previous mixture from 90 to 95°C, for 10 min or until said mixture thickens; allow to cool to at least 60°C; homogeneously distribute the thick mixture on a hydrophobic surface; dehydrate, in a conventional dehydrator, at 71°C, for 8 h, until obtaining a humidity of 5 to 5.2%; let the hydrophobic surface with the dehydrated layer cool down to 20 to 25°C; detaching the dehydrated layer from the hydrophobic surface; grinding the dehydrated layer; and pack. With this method, a yield of soluble solids of around 9% is obtained, which is very low, resulting in unaffordable due to the resources invested in the dehydration of the aqueous phase; In addition to understanding not very healthy ingredients, such as corn starch, which is a processed product.
El documento de patente MX/a/2013/013631 describe un proceso para preparar una composición alimenticia deshidratada, dicho método comprende: A) mezclar un componente vegetal y aceite para producir una mezcla vegetal-aceite, el componente vegetal y el aceite juntos representan, por lo menos, un 70% en peso de la mezcla de vegetal-aceite, el componente vegetal que contiene por lo menos 5% en peso de vegetales que pertenecen al género Allium, y el componente vegetal que es seleccionado de piezas vegetales, puré vegetal, jugo vegetal y combinaciones de los mismos; B) calentar la mezcla vegetal-aceite a una temperatura de por lo menos 70°C; C) si la mezcla vegetal-aceite no es un puré,
triturar la mezcla vegetal-aceite antes , durante y/o después de calentar para producir un puré ; D) mezclar el puré con un componente de almidón para producir un puré espesado , el componente de almidón que es seleccionado de almidón nativo , almidón modi ficado y combinaciones de los mismos ; E ) secar en un tambor el puré espesado para formar una composición alimenticia deshidratada, la cual comprende 0 . 1-50% de aceite en peso de la composición alimenticia deshidratada total y que tienen una Aw máxima de 0 . 45 . La finalidad de este proceso es obtener una composición alimenticia deshidratada, por lo que no se hace una separación de la fase acuosa, sino que más bien se hace puré toda la mezcla sólida (vegetal-aceite ) , y finalmente se deshidrata, y no hay una segunda molienda después del deshidratado . Si bien es cierto que incluye una etapa de agregar almidón, para espesar más a la mezcla, pero son productos espesantes procesados , los cuales no son muy benéficos para la salud . The patent document MX/a/2013/013631 describes a process for preparing a dehydrated food composition, said method comprises: A) mixing a vegetable component and oil to produce a vegetable-oil mixture, the vegetable component and the oil together represent, at least 70% by weight of the vegetable-oil mixture, the vegetable component containing at least 5% by weight of vegetables belonging to the genus Allium, and the vegetable component being selected from vegetable parts, vegetable puree , vegetable juice and combinations thereof; B) heat the vegetable-oil mixture to a temperature of at least 70°C; C) if the vegetable-oil mixture is not a puree, mash the vegetable-oil mixture before, during and/or after heating to produce a purée; D) mixing the mash with a starch component to produce a thickened mash, the starch component being selected from native starch, modified starch, and combinations thereof; E) drying the thickened puree in a drum to form a dehydrated food composition, which comprises 0. 1-50% oil by weight of the total dehydrated food composition and having a maximum Aw of 0 . Four. Five . The purpose of this process is to obtain a dehydrated food composition, so there is no separation of the aqueous phase, but rather the entire solid mixture (vegetable-oil) is pureed, and finally dehydrated, and there is no a second grinding after dehydration. Although it is true that it includes a stage of adding starch, to thicken the mixture more, but they are processed thickening products, which are not very beneficial for health.
Por su parte , el documento de patente US 1974509299 (A) describe un procedimiento para secar alimentos , el cual comprende desmenuzar el alimento ; mezclarlo con una cantidad de 20 a 96% de almidón, con respecto al peso de la mezcla total ; y secar en tambor la mezcla hasta un nivel de humedad de un 10% , a una temperatura de 143 a 177 ° C . Este método sugiere el uso de almidón para facilitar la deshidratación de productos sólidos ( alimentos ) , el cual no lo hace apto para deshidratar solamente fracciones acuosas , ya que se usan altas cantidades de almidón y se somete a altas temperaturas para la deshidratación, temperaturas que destruyen los nutrientes , resultando un producto poco atractivo para una sana alimentación . For its part, patent document US 1974509299 (A) describes a process for drying food, which comprises shredding the food; mix it with a quantity of 20 to 96% starch, with respect to the weight of the total mixture; and drum dry the mixture to a moisture level of 10%, at a temperature of 143 to 177 °C. This method suggests the use of starch to facilitate the dehydration of solid products (food), which does not make it suitable for dehydrating only aqueous fractions, since high amounts of starch are used and it is subjected to high temperatures for dehydration, temperatures that they destroy the nutrients, resulting in an unattractive product for a healthy diet.
El documento de patente US2003393391 se refiere a un proceso
mejorado para la preparación de una mezcla de sopa de pollo lista para usar, comprendiendo dicho proceso las etapas de:The patent document US2003393391 refers to a process improved for the preparation of a ready-to-use chicken soup mix, said process comprising the steps of:
(i) obtener 72.0-76.0% en peso de trozos de pollo con hueso;(i) obtain 72.0-76.0% by weight of bone-in chicken pieces;
(ii) cocinar los trozos de pollo junto con 1.75-2.0% en peso de jengibre picado, 1.75 a 2.0% en peso de ajo y 3.0-6.0% en peso de cebolla, en agua durante un intervalo de 30 a 45 min; (iii) separar y recoger el extracto de la masa cocida;(ii) cook the chicken pieces together with 1.75-2.0% by weight of minced ginger, 1.75 to 2.0% by weight of garlic and 3.0-6.0% by weight of onion, in water for an interval of 30 to 45 min; (iii) separating and collecting the extract from the massecuite;
(iv) retirar los huesos de la carne cocida para obtener una mezcla cocida de carne sin hueso, jengibre, ajo y cebolla;(iv) removing the bones from the cooked meat to obtain a cooked mixture of boneless meat, ginger, garlic and onion;
(v) picar la mezcla de carne del paso (iv) ; (vi) añadir el extracto obtenido en el paso (iii) y 8.0-11.0% en peso de almidón a la mezcla de carne picada del paso (v) y mezclarlos para obtener una suspensión; (vii) triturar la lechada del paso (vi) ; (viii) secar la suspensión molida de la etapa (vii) para obtener una masa seca; y (ix) pulverizar la masa seca del paso (viii) y mezclarla con 3.0-5.0% en peso de leche en polvo, 3.0-4.0% en peso de sal, 0.02-0.05% en peso de MSG, 0.15-0.25% por peso de ácido ascórbico, 0.30-0.40% en peso de pimienta en polvo, y 0.20-0.50% en peso de azúcar para obtener la mezcla de sopa. Como se puede ver, este método tampoco es para deshidratar fracciones acuosas, sino que es para deshidratar todas las fracciones de una sustancia alimenticia que puede comprender una fracción acuosa, ya que si bien es cierto hay una separación de la fase acuosa, pero luego se vuelven a mezclar la fase sólida (carne) con la fase acuosa (extracto) . Además, una vez deshidrata la sustancia alimenticia, se le agregar varios ingredientes en polvo para hacer más atractivas sus propiedades organolépticas, lo cual indica que con dicho método de preparación no se conservan dichas propiedades organolépticas de los alimentos. (v) mincing the meat mixture from step (iv); (vi) adding the extract obtained in step (iii) and 8.0-11.0% by weight of starch to the minced meat mixture from step (v) and mixing them to obtain a suspension; (vii) grinding the slurry from step (vi); (viii) drying the milled slurry from step (vii) to obtain a dry mass; and (ix) pulverize the dry mass from step (viii) and mix it with 3.0-5.0% by weight of milk powder, 3.0-4.0% by weight of salt, 0.02-0.05% by weight of MSG, 0.15-0.25% per weight of ascorbic acid, 0.30-0.40% by weight of pepper powder, and 0.20-0.50% by weight of sugar to obtain the soup mix. As can be seen, this method is not for dehydrating aqueous fractions either, but rather it is for dehydrating all the fractions of a food substance that can comprise an aqueous fraction, since although it is true that there is a separation of the aqueous phase, but then it is they mix the solid phase (meat) with the aqueous phase (extract) again. In addition, once the food substance is dehydrated, various powdered ingredients are added to make its organoleptic properties more attractive, which indicates that said preparation method does not preserve said food organoleptic properties.
Por lo tanto, para superar los inconvenientes antes
mencionados, se desarrolló un método para la deshidratación de sustancias alimenticias acuosas con alto contenido de sólidos solubles; donde la sustancia acuosa puede ser la fracción acuosa de un producto alimenticio caldoso; por ejemplo: pozole, menudo, caldo, sopa, por citar algunos e emplos . Therefore, to overcome the drawbacks before mentioned, a method for the dehydration of aqueous food substances with a high content of soluble solids was developed; where the aqueous substance may be the aqueous fraction of a brothy food product; for example: pozole, menudo, broth, soup, to name a few examples.
Los detalles característicos de la presente invención se muestran en la descripción de algunas de sus realizaciones preferentes de dicho método, que con la ayuda de los ejemplos y la figura que se acompaña, en la qué: The characteristic details of the present invention are shown in the description of some of its preferred embodiments of said method, which with the help of the examples and the accompanying figure, in which:
La figura 1 es un diagrama de flujo del método para la deshidratación de sustancias alimenticias acuosas, de acuerdo con la presente invención. Fig. 1 is a flowchart of the method for dehydration of aqueous food substances, according to the present invention.
DESCRIPCIÓN DE LA INVENCIÓN DESCRIPTION OF THE INVENTION
En una primera instancia, la presente invención tiene como objeto un método mejorado para deshidratar fracciones acuosas que contienen altos contenidos de sólidos solubles de interés; por ejemplo, fracciones acuosas de alimentos que contienen: nutrientes, fibras, saborizantes, aromatizantes, colorantes, minerales, vitamina, entre otros. Algunos ejemplos de estas fracciones acuosas son las fracciones acuosas que forman parte de los alimentos caldosos, tales como los denominados comúnmente como: pozole, caldos de carnes, sopas aguadas, "menudo", "pancita", caldos de mariscos, atoles, "champurrados", y cualquier otra formulación acuosa, cuya fracción acuosa pueda ser deshidratada con este método. In a first instance, the object of the present invention is an improved method for dehydrating aqueous fractions that contain high contents of soluble solids of interest; for example, aqueous fractions of foods that contain: nutrients, fibers, flavorings, flavorings, colorings, minerals, vitamins, among others. Some examples of these aqueous fractions are the aqueous fractions that are part of brothy foods, such as those commonly known as: pozole, meat broths, watery soups, "menudo", "tummy", seafood broths, atoles, "champurrados". ", and any other aqueous formulation, whose aqueous fraction can be dehydrated with this method.
Es por ello que el método para deshidratar facciones acuosas
de la presente invención, sigue las siguientes etapas: That is why the method to dehydrate aqueous factions of the present invention, follows the following steps:
El método puede iniciar a partir de un producto alimenticio caldoso o acuoso ya preparado, o desde la preparación de dicho producto alimenticio; lo que si es importante mencionar que dicho alimento caldoso debe ser rico en sólidos solubles . The method can start from an already prepared brothy or aqueous food product, or from the preparation of said food product; What if it is important to mention that said brothy food must be rich in soluble solids.
Es por ello que el método para deshidratar fracciones acuosas de alimentos caldosos, comprende las siguientes etapas: i) separar la fracción acuosa de la fracción sólida, del alimento caldoso; ii) calentar la fracción acuosa alrededor de 50°C; iii) enriquecer la fracción acuosa con una cantidad suficiente de, al menos, un sólido soluble molido con tamaño de partículas no mayor a 3.2 mm; donde el sólido soluble se agrega lentamente a la fracción acuosa; iv) agitar la mezcla anterior hasta que se disuelva por completo el sólido soluble; v) calentar la mezcla anterior de 90 a 95°C, durante 10 min o hasta que dicha mezcla espese; vi) dejar enfriar a, al menos, 60°C; vil) distribuir homogéneamente, a manera de una capa, la mezcla espesa sobre una superficie inoxidable de deshidratación y resistente al calor; viii) deshidratar, la capa de la mezcla espesa en un deshidratador convencional, a 71°C, durante 8 h, hasta obtener una humedad de 5 a 5.2%; ix) dejar enfriar la capa deshidratada hasta 20 a 25°C; x) desprender la capa deshidratada de la superficie inoxidable de deshidratación;
xi) moler la capa deshidratada; y xii) envasar. That is why the method for dehydrating aqueous fractions of brothy foods comprises the following stages: i) separating the aqueous fraction from the solid fraction of the brothy food; ii) heating the aqueous fraction to around 50°C; iii) enrich the aqueous fraction with a sufficient quantity of at least one ground soluble solid with a particle size not greater than 3.2 mm; where the soluble solid is slowly added to the aqueous fraction; iv) stir the above mixture until the soluble solid is completely dissolved; v) heat the previous mixture from 90 to 95°C, for 10 min or until said mixture thickens; vi) allow to cool to at least 60°C; vi) distribute homogeneously, in the form of a layer, the thick mixture on a stainless surface for dehydration and resistant to heat; viii) dehydrate the layer of the thick mixture in a conventional dehydrator, at 71°C, for 8 h, until obtaining a humidity of 5 to 5.2%; ix) allow the dehydrated layer to cool to 20 to 25°C; x) detaching the dehydrated layer from the stainless dewatering surface; xi) grinding the dehydrated layer; and xii) packaging.
Una realización del método de la presente invención es cuando la cantidad suficiente del sólido soluble es aquella que proporcione a la fracción alimenticia acuosa un contenido total de sólidos solubles de 30 a 40%. One embodiment of the method of the present invention is when the sufficient amount of the soluble solid is such as to provide the aqueous feed fraction with a total soluble solids content of 30 to 40%.
El sólido soluble puede ser seleccionado del siguiente grupo: carne cocida, maiz cocido (previamente nixtamalizado) y una combinación entre ellos. The soluble solid can be selected from the following group: cooked meat, cooked corn (previously nixtamalized) and a combination between them.
Una modalidad del método de conformidad con esta invención, es cuando la disolución completa de la etapa iv) del sólido soluble, es a 1750 rpm, de 15 a 20 min, en una licuadora industrial . One modality of the method in accordance with this invention is when the complete dissolution of stage iv) of the soluble solid is at 1750 rpm, from 15 to 20 min, in an industrial blender.
La fracción alimenticia acuosa puede ser seleccionada del siguiente grupo: caldos, consomés, extractos, y jugos; prefiriéndose que dicha fracción alimenticia acuosa sea caldo de pozole. The aqueous food fraction can be selected from the following group: broths, bouillon, extracts, and juices; it being preferred that said aqueous food fraction is pozole broth.
En una realización más del método en cuestión, es que la superficie inoxidable de deshidratación es una charola metálica inoxidable, sobre la cual se distribuye la capa de la mezcla espesa; donde la capa de mezcla espesa tiene un grosor preferente de 0.3 a 0.5 cm. In one more embodiment of the method in question, the stainless dehydration surface is a stainless metal tray, on which the thick mixture layer is distributed; where the layer of thick mixture has a thickness of preferably 0.3 to 0.5 cm.
Otra modalidad más del método tal y como se describe en esta invención, es cuando la capa deshidratada de la mezcla espesa, se muele hasta obtener un tamaño de partícula de 500 micrones, con un molino de piedra.
Por lo tanto , la presente invención también tiene como obj eto una fracción alimenticia acuosa deshidratada, de productos alimenticios caldosos , obtenida por el método propuesto por la presente invención y que ampliamente ha sido descrito . Yet another embodiment of the method as described in this invention is when the dehydrated layer of the thick mixture is ground to a particle size of 500 microns with a stone mill. Therefore, the present invention also has as an object a dehydrated aqueous food fraction of brothy food products, obtained by the method proposed by the present invention and which has been widely described.
De esta manera se logra obtener la fracción acuosa de un producto alimenticio , en condición deshidratada, lográndose mantener sus características organolépticas intactas y dándole mayor vida de anaquel ; además de que el rendimiento de fracción alimenticia acuosa es de alrededor de un 30% , rendimiento que resulta ser mucho mayor en comparación con lo métodos tradicionales de obtención de fracciones acuosas alimenticias . In this way it is possible to obtain the aqueous fraction of a food product, in a dehydrated condition, managing to keep its organoleptic characteristics intact and giving it a longer shelf life; In addition to the fact that the yield of the aqueous food fraction is around 30%, a yield that turns out to be much higher compared to the traditional methods of obtaining aqueous food fractions.
La fracción obtenida puede ser rehidratada al momento de consumirse . Por lo tanto , la fracción acuosa deshidratada puede formar parte de un alimento deshidratado , donde sus fracciones sólidas son deshidratadas de manera convencional . Por ej emplo , en el caso del pozole , con esta metodología se logra obtener pozole deshidratado el cual puede tener una vida de anaquel en promedio de 6 a 8 meses ; puede ser transportado a grandes distancias por ser ligero , no perecedero , etc . , y cuando se va a consumir basta con rehidratarlo con agua caliente o tibia . The fraction obtained can be rehydrated at the time of consumption. Therefore , the dehydrated aqueous fraction can form 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 long distances because it is light , non - perishable , etc. . , and when it is going to be consumed it is enough to rehydrate it with hot or lukewarm water .
La presente invención, por lo tanto , también tiene como obj eto a un producto alimenticio de preparación instantánea, el cual comprende una cantidad suficiente de la fracción alimenticia acuosa deshidratada, propuesta por la presente invención . La cantidad suficiente de la fracción alimenticia deshidratada puede ser de alrededor de 18 g para un volumen de 400 mL . Dicho producto alimenticio de preparación instantánea puede ser un pozole instantáneo , por ej emplo .
EJEMPLOS The present invention, therefore, also has as its object an instant preparation food product, which comprises a sufficient quantity of the dehydrated aqueous food fraction, proposed by the present invention. The sufficient amount of the dehydrated food fraction can be around 18 g for a volume of 400 mL. Said instant food product can be an instant pozole, for example. EXAMPLES
Los siguientes ejemplos ilustran algunas realizaciones de la presente invención, los cuales no deben ser considerados como una limitante para los alcances de la presente invención . The following examples illustrate some embodiments of the present invention, which should not be considered as limiting the scope of the present invention.
Ejemplo 1. Método de deshidratación de caldo de pozole con carne de cerdo. Example 1. Method of dehydration of pozole broth with pork.
En este ejemplo, el método de deshidratación inicia a partir de cuando el pozole ha sido cocinado por una manera convencional; por lo que las etapas son las siguientes: i) se separó el caldo de pozole de la carne, granos y otros sólidos presentes en el pozole; ii) se calentó el caldo de pozole a 50°C; iii) inmediatamente se agregó lentamente carne cocida y molida de cerdo y el maiz cocido y molido, que tenían un tamaño de partículas no mayor a 3.2 mm; iv) se agitó a 1750 rpm, durante 17 min hasta que se disolvió por completo la carne cocida y molida de cerdo y el maiz cocido y molido, con una licuadora industrial, hasta que tuvo una consistencia de atole ; v) se calentó la mezcla anterior de 93°C, durante 10 min que fue cuando la mezcla se espesó; vi) se dejó enfriar 60°C; vil) se distribuyó homogéneamente una capa de 0.4 cm de grosor la mezcla espesa sobre una charola metálica inoxidable de deshidratación; viii) se deshidrató, la capa de la mezcla espesa en un deshidratador convencional, a 71°C, durante 8 h,
hasta obtener una humedad de 5%; ix) se dejó enfriar la capa deshidratada, hasta 23°C; x) se desprendió la capa deshidratada de la charola inoxidable ; xi) se molió la capa deshidratada a un tamaño de partícula de 500 p, con un molino de piedra; y xii) se envasó el polvo obtenido. In this example, the dehydration method starts from when the pozole has been cooked in a conventional way; Therefore, 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) cooked and ground pork and cooked and ground corn, which had a particle size of no more than 3.2 mm, were slowly added immediately; iv) it was stirred at 1750 rpm, for 17 min, until the cooked and ground pork meat and the cooked and ground corn were completely dissolved, with an industrial blender, until it had the consistency of atole; v) the previous mixture was heated to 93°C for 10 min, which was when the mixture thickened; vi) allowed to cool to 60°C; vi) a 0.4 cm thick layer of the thick mixture was distributed homogeneously on a stainless steel dehydration tray; viii) the layer of the thick mixture was dehydrated in a conventional dehydrator, at 71°C, for 8 h, until obtaining a humidity of 5%; ix) the dehydrated layer was allowed to cool down to 23°C; x) the dehydrated layer of the stainless tray was detached; xi) the dehydrated layer was ground to a particle size of 500 p, with a stone mill; and xii) the powder obtained was packaged.
E j emp 1 o 2. Preparación instantánea de un pozole con carne de cerdo . Example 1 or 2. Instant preparation of a pozole with pork.
Por otro lado, las fracciones sólidas del pozole, tales como verduras, carnes, granos, fueron deshidratadas, por separado, por método convencionales de deshidratación . On the other hand, the solid fractions of the pozole, such as vegetables, meats, grains, were dehydrated, separately, by conventional dehydration methods.
Después se procedió a mezclar la fracción sólida deshidratada con la fracción acuosa obtenida con el método del ejemplo 1, y formar asi un alimento de preparación instantánea, con el simple hecho de agregar agua caliente para su rehidratación . Then we proceeded to mix the dehydrated solid fraction with the aqueous fraction obtained with the method of example 1, and thus form an instant preparation food, with the simple fact of adding hot water for rehydration.
Las características de sabor, olor, color, textura, nutritivas, entre otras se mantuvieron como cuando el pozole es recién preparado, gracias al polvo de la fracción acuosa deshidratada . The flavor, smell, color, texture, nutritional characteristics, among others, were maintained as when the pozole is freshly prepared, thanks to the powder of the dehydrated aqueous fraction.
Ejemplo 3. Prueba de inocuidad microbiológica del pozole instantáneo obtenido. Example 3. Microbiological safety test of the obtained instant pozole.
Con la finalidad de observar la inocuidad microbiológica del pozole instantáneo obtenido en el ejemplo 2, el 10 de febrero de 2021, se sometió a un análisis de inocuidad a una muestra de 58 g de pozole instantáneo. El análisis fue realizado en
el Laboratorio BECAR ubicado en Industria Vinícola 24, El Colli Urbano, Zapopan, Jalisco, México. El Laboratorio BECAR es acreditado por la Entidad EMA Entidad Mexicana de Acreditación . In order to observe the microbiological safety of the instant pozole obtained in example 2, on February 10, 2021, a sample of 58 g of instant pozole was subjected to a safety analysis. The analysis was carried out in the BECAR Laboratory located at Industria Vinícola 24, El Colli Urbano, Zapopan, Jalisco, Mexico. The BECAR Laboratory is accredited by the Entity EMA Entidad Mexicana de Acreditación.
Se cuantificó el número de: mesofilicos aerobios con el método de analítico NOM-092-SSA1-1994 ; coliformes totales con el método analítico NOM-113-SSA1-1994 ; Escherichia coli con el método analítico BAM Cap. 4 Numeral 1 Ap . G (Sep 2002) ; mohos con el método NOM-111-SSA1-1994 ; levaduras con el método NOM-111-SSA1-1994 ; Salmonella spp . , con el método analítico NOM-210-SSA1-2014 Apéndice A Normativo. La prueba de inocuidad microbiológica inició el mismo 10 de febrero de 2021, pero terminó en diferentes fechas, según el microorganismo cuantif icado . The number of: aerobic mesophilic was quantified with the analytical method NOM-092-SSA1-1994 ; total coliforms with the analytical method NOM-113-SSA1-1994; Escherichia coli with the analytical method BAM Cap. 4 Numeral 1 App. G (Sep 2002) ; molds with the NOM-111-SSA1-1994 method; yeasts with the NOM-111-SSA1-1994 method; Salmonella spp. , with the analytical method NOM-210-SSA1-2014 Appendix A Regulatory. The microbiological safety test began on the same February 10, 2021, but ended on different dates, depending on the microorganism quantified.
Los resultados obtenidos se pueden ver en la tabla 1, donde se puede observar que el pozole instantáneo cumple con los parrámetros de inocuida en cuanto a la microbiología de acuerdo a las distintas Normas que las regulan. The results obtained can be seen in table 1, where it can be observed that the instant pozole complies with the safety parameters in terms of microbiology according to the different Regulations that regulate them.
Tabla 1. Microbiología del pozole instantáneo obtenido en el ejemplo 2, en una dilución de 1/10.
Table 1. Microbiology of the instant pozole obtained in example 2, in a 1/10 dilution.
También se cuantificó la toxicologia de aflatoxinas totales con el método Interno ME-IN-02 Aflatoxinas Totales R-
BIOPHARM - ELISA. Esta prueba inició el 12 de febrero del 2021 y terminó el 13 de febrero del mismo año. The toxicology of total aflatoxins was also quantified with the Internal method ME-IN-02 Total Aflatoxins R- BIOPHARM-ELISA. This test began on February 12, 2021 and ended on February 13 of the same year.
El resultado obtenido de aflatoxinas totales fue de <2.00 pg/Kg (ppb) . Lo cual señala que dicho contenido de aflatoxinas totales está dentro de la Norma establecida. The result obtained for total aflatoxins was <2.00 pg/Kg (ppb). Which indicates that said content of total aflatoxins is within the established Standard.
Por lo tanto, los productos de preparación instantánea obtenidos por el método de la presente invención cumplen con las siguientes Normas mexicanas: Therefore, the instant preparation products obtained by the method of the present invention comply with the following Mexican Standards:
• NOM-051-SCFIISSA1-2010, Especificaciones generales de etiquetado para alimentos y bebidas no alcohólicas pre-envasados-Información comercial y sanitaria. • NOM-051-SCFIISSA1-2010, General labeling specifications for pre-packaged food and non-alcoholic beverages-Commercial and health information.
• NORMA Oficial Mexicana NOM-030-SCFI-2006, Información comercial-Declaración de cantidad en la etiqueta- Especif icaciones . • Official Mexican STANDARD NOM-030-SCFI-2006, Commercial information- Quantity declaration on the label- Specifications.
• NORMA Oficial Mexicana NOM-251-SSA1-2009, Pnlcticas de higiene para el proceso de alimentos, bebidas o suplementos alimenticios. • Official Mexican STANDARD NOM-251-SSA1-2009, Hygiene practices for the processing of food, beverages or food supplements.
• NOM-050-SCFI-2004 Información comercial-Etiquetado general de productos. • NOM-050-SCFI-2004 Commercial information-General labeling of products.
Asi como también, cumple con la normatividad internacional, donde las normas que pudieran aplicar son las siguientes: As well as, it complies with international regulations, where the rules that may apply are the following:
• Norma General del Codex para el Etiquetado de Alimentos Pre-envasados (CODEX STAN 1-1985, Rev. 1-199) . • Codex General Standard for the Labeling of Prepackaged Foods (CODEX STAN 1-1985, Rev. 1-199) .
• Código Internacional Recomendado de Prácticas para el Envasado y Transporte de Frutas y Hortalizas Frescas (CAC/RCP 44-1995) . • Recommended International Code of Practice for the Packaging and Transport of Fresh Fruits and Vegetables (CAC/RCP 44-1995) .
Norma General para los Aditivos Alimentarios Codex Stan 192-1995.
• Norma para el Maíz Codex Standard 153-1985. General Standard for Food Additives Codex Stan 192-1995. • Standard for Maize Codex Standard 153-1985.
CITAS BIBLIOGRÁFICAS BIBLIOGRAPHICAL CITATIONS
Rodríguez C., F. (2010) , "De chile, mole y pozole", RevistaRodríguez C., F. (2010) , "From chile, mole and pozole", Magazine
Claridades Agropecuarias, 205, pp . 43-47.
Agricultural Clarities, 205, pp. 43-47.
Claims
REIVINDICACIONES Un método para deshidratar fracciones acuosas de alimentos caldosos, caracterizado en que comprende: i) separar la fracción acuosa de la fracción sólida, del alimento caldoso; ii) calentar la fracción acuosa a 50°C; iii) enriquecer a la fracción acuosa con una cantidad suficiente de, al menos, un sólido soluble molido con tamaño de partículas no mayor a 3.2 mm; donde el sólido soluble se agrega lentamente a la fracción acuosa; iv) agitar la mezcla anterior hasta que se disuelva por completo el sólido soluble; v) calentar la mezcla anterior de 90 a 95°C, durante 10 min o hasta que dicha mezcla espese; vi) dejar enfriar a, al menos, 60°C; vil) distribuir homogéneamente una capa de la mezcla espesa sobre una superficie inoxidable de deshidratación; viii) deshidratar la capa de la mezcla espesa, en un deshidratador convencional, a 71°C, durante 8 h, hasta obtener una humedad de 5 a 5.2%; ix) dejar enfriar la capa deshidratada, hasta 20 a 25 ° C ; x) desprender la capa deshidratada de la superficie inoxidable de deshidratación; xi) moler la capa deshidratada; y xii) envasar. El método de la reivindicación anterior, donde la cantidad suficiente del sólido soluble es aquella que
proporcione a la fracción alimenticia acuosa un contenido total de sólidos solubles de 30 a 40%. El método de las reivindicaciones anteriores, donde el sólido soluble es seleccionado del siguiente grupo: carne cocida, maiz cocido (previamente nixtamalizado) , y una combinación entre ellos. El método de conformidad con la reivindicación 1, donde la disolución completa de la etapa iv) del sólido soluble, es a 1750 rpm, de 15 a 20 min, en una licuadora industrial . El método de la reivindicación 1, donde el producto alimenticio acuoso es: pozole, caldo de carne, "Pancita", "menudo", consomé de carnes, sopas acuosas, caldo de mariscos, y atoles. El método tal y como se reclama en la reivindicación 1, donde la fracción acuosa se selecciona del siguiente grupo: caldos, consomés, extractos, y jugos. El método de la reivindicación precedente, donde la fracción acuosa es caldo de pozole. El método de la reivindicación 1, donde la superficie inoxidable de deshidratación, es una charola metálica inoxidable sobre el cual se distribuye una capa de la mezcla espesa. El método según la reivindicación anterior, donde el grosor de la capa de la mezcla espesa es de 0.3 a 0.5 cm.
- 17-CLAIMS A method for dehydrating aqueous fractions of brothy foods, characterized in that it comprises: i) separating the aqueous fraction from the solid fraction of the brothy food; ii) heating the aqueous fraction to 50°C; iii) enrich the aqueous fraction with a sufficient quantity of at least one ground soluble solid with a particle size not greater than 3.2 mm; where the soluble solid is slowly added to the aqueous fraction; iv) stir the above mixture until the soluble solid is completely dissolved; v) heat the previous mixture from 90 to 95°C, for 10 min or until said mixture thickens; vi) allow to cool to at least 60°C; vi) homogeneously distribute a layer of the thick mixture on a stainless dehydration surface; viii) dehydrate the thick mixture layer, in a conventional dehydrator, at 71°C, for 8 h, until obtaining a humidity of 5 to 5.2%; ix) let the dehydrated layer cool down to 20 to 25 ° C; x) detaching the dehydrated layer from the stainless dewatering surface; xi) grinding the dehydrated layer; and xii) packaging. The method of the previous claim, where the sufficient amount of soluble solid is that which provide the aqueous feed fraction with a total soluble solids content of 30 to 40%. The method of the previous claims, where the soluble solid is selected from the following group: cooked meat, cooked corn (previously nixtamalized), and a combination between them. The method according to claim 1, where the complete dissolution of stage iv) of the soluble solid is at 1750 rpm, from 15 to 20 min, in an industrial blender. The method of claim 1, where the aqueous food product is: pozole, meat broth, "Pancita", "menudo", meat broth, aqueous soups, seafood broth, and atoles. The method as claimed in claim 1, where the aqueous fraction is selected from the following group: broths, bouillon, extracts, and juices. The method of the preceding claim, where the aqueous fraction is pozole broth. The method of claim 1, where the stainless dehydration surface is a stainless metal tray on which a layer of the thick mixture is distributed. The method according to the previous claim, where the thickness of the layer of the thick mixture is from 0.3 to 0.5 cm. - 17-
10 . El método tal y como se reclama en la reivindicación 1 , donde la capa deshidratada se muele hasta obtener un tamaño de partícula de 500 p, con un molino de piedra . 10 . The method as claimed in claim 1, where the dehydrated layer is ground to a particle size of 500 p, with a stone mill.
11 . Una fracción acuosa deshidratada, de productos alimenticios caldosos , obtenida por el método de conformidad con cualquiera de las reivindicaciones anteriores ; donde dicha fracción deshidratada tiene un tamaño de partículas de 500 p . eleven . A dehydrated aqueous fraction of brothy food products, obtained by the method according to any of the preceding claims; where said dehydrated fraction has a particle size of 500 p.
12 . Un producto alimenticio de preparación instantánea, el cual comprende una cantidad suficiente de la fracción alimenticia acuosa deshidratada, de conformidad con la reivindicación anterior . 12 . An instant preparation food product, which comprises a sufficient amount of the dehydrated aqueous food fraction, in accordance with the preceding claim.
13 . El producto alimenticio de la reivindicación anterior, donde la cantidad suficiente de la fracción alimenticia acuosa deshidratada es de un 4 . 3% . 13 . The food product of the preceding claim, wherein the sufficient amount of the dehydrated aqueous food fraction is 4. 3% .
14 . El producto alimenticio de la reivindicación 12 , donde dicho producto es pozole instantáneo .
14 . The food product of claim 12, wherein said product is instant pozole.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
MXMX/A/2021/011281 | 2021-09-15 | ||
MX2021011281A MX2021011281A (en) | 2021-09-15 | 2021-09-15 | Method for drying aqueous food substances with a high content of soluble solids. |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2023043303A1 true WO2023043303A1 (en) | 2023-03-23 |
Family
ID=85603304
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/MX2021/050058 WO2023043303A1 (en) | 2021-09-15 | 2021-10-19 | Method for dehydrating aqueous food substances with a high content of soluble solids |
Country Status (2)
Country | Link |
---|---|
MX (1) | MX2021011281A (en) |
WO (1) | WO2023043303A1 (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040185165A1 (en) * | 2003-03-21 | 2004-09-23 | Sachindra Nakkarike Manja Bhatta | Chicken soup mix composition and a process for preparing the same |
MX2018010040A (en) * | 2018-08-20 | 2020-02-21 | SAUCEDO FERNANDEZ Katia | Method for the dehydration of aqueous substances. |
-
2021
- 2021-09-15 MX MX2021011281A patent/MX2021011281A/en unknown
- 2021-10-19 WO PCT/MX2021/050058 patent/WO2023043303A1/en unknown
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040185165A1 (en) * | 2003-03-21 | 2004-09-23 | Sachindra Nakkarike Manja Bhatta | Chicken soup mix composition and a process for preparing the same |
MX2018010040A (en) * | 2018-08-20 | 2020-02-21 | SAUCEDO FERNANDEZ Katia | Method for the dehydration of aqueous substances. |
Also Published As
Publication number | Publication date |
---|---|
MX2021011281A (en) | 2023-03-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
RU2333691C1 (en) | Fish culinary product for feeding of school-aged children and method of its cooking | |
US7255889B2 (en) | Chicken soup mix composition and a process for preparing the same | |
CN101485481A (en) | Bottom flavoring of wild mushroom chaffy dish and preparation method thereof | |
CN110301623A (en) | A kind of instant tomato paste product and preparation method thereof rich in lycopene | |
JP6831487B1 (en) | Natto with enhanced stringiness | |
KR20080057446A (en) | Seasoning having rock salt and the manufacturing methed | |
JP2002051753A (en) | Green soup food containing water young leaf-derived material | |
WO2023043303A1 (en) | Method for dehydrating aqueous food substances with a high content of soluble solids | |
KR20130060696A (en) | Producing method of water boiled with cattle bone | |
KR20190069066A (en) | Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block | |
JPH1028561A (en) | Food raw material and its utilization | |
WO2020040628A1 (en) | Method for dehydrating aqueous substances | |
CN104770630A (en) | Freeze-dried honey powder comprising shredded coconut stuffing and sesame and preparation method thereof | |
KR20200109210A (en) | Hypernutritive HMR, instant noodle soup with enhanced antioxidant activity | |
JP2014054268A (en) | Pasty processed food | |
KR20190069065A (en) | Composition for Kimchi Sauce Block with Enriched Protein and Calcium, and Manufacturing Method of Kimchi Sauce Block | |
RU2185067C1 (en) | Method for producing meat-and-plant canned food | |
RU2771945C1 (en) | Meat mash for children's functional nutrition | |
RU2511449C1 (en) | Method for production of preserves "rabbit with stewed cabbages and steamed sauce" | |
RU2732033C1 (en) | Functional purpose meat paste preparation method | |
KR20030059790A (en) | Bean sprout soup pack | |
KR101994401B1 (en) | Manufacturing method for soybean paste fermentation salt using traditional soybean paste and soybean paste fermentation salt using method | |
JP7238455B2 (en) | FOOD, FLAVORS AND METHODS FOR PRODUCING FOOD, AND METHODS FOR ADDING FLAVOR TO FOOD | |
JP5461901B2 (en) | processed food | |
RU2305958C1 (en) | Method for producing of special canned food "hungarian segedsky goulash" (versions) |
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: 21957645 Country of ref document: EP Kind code of ref document: A1 |
|
NENP | Non-entry into the national phase |
Ref country code: DE |