• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
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  • 引用文献
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  • 优先权
    • 专利摘要:
    Procedure for the pasteurization and/or sterilization of food and installation for the implementation thereof. The procedure consists of carrying out the cooking and the pasteurization process in a single operation subjecting the food, previously vacuum packed, to pressures of up to 5 bar of steam pressure, and vacuum pressures of up to 1 bar of vacuum, alternatively with treatment times between 30 minutes and 180 minutes. This new design takes advantage of the vacuum packaging of the food so that the food is cooked in its own juice, not losing moisture or starches in its cooking, conserving the organoleptic qualities and achieving cooking and pasteurizing at lower temperatures compared to traditional procedures. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2662702A1
    申请号:ES201630939
    申请日:2016-10-06
    公开日:2018-04-09
    发明作者:Félix LORENTE GARCÍA
    申请人:Energesa S L；Energesa SL；
    IPC主号:
    专利说明:

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    PROCEDURE FOR PASTEURIZATION AND / OR STERILIZATION OF FOODS AND INSTALLATION FOR COMMISSIONING OF THE SAME
    DESCRIPTION
    OBJECT OF THE INVENTION
    The present invention relates to a process for the pasteurization of foods, specifically for the combination of the cooking and pasteurization process in vacuum packed foods at variable pressures in just one process.
    The object of the invention is to provide a pasteurization process in which the treated foods do not suffer significant physical / chemical alterations that affect their sensory properties, color, smell, aromas and taste, as well as their nutrients.
    The invention also relates to the installation whereby it is possible to carry out this process by means of a single food treatment chamber. This installation can not only be applied to pasteurization procedures, but also to food sterilization processes.
    BACKGROUND OF THE INVENTION
    In the field of agri-food, a sector in Spain with a wide offer, both of products (preserved, fresh, in prepared dishes etc ...) and of companies that produce and market this type of products, competitiveness is very high, so it is vital to be able to excel in this sector the identification of the most strategic consumption points and the capture of new trends to be able to define new differentiation policies.
    Currently, a demand for products in prepared dishes that is defined in two ways (which can be complementary) is clearly detected in this sector:
    Development of novel products: more variety, novelty and improvement of quality and
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    organoleptic characteristics; formats and packaging that simplify storage, and use in the kitchen; less shrinkage is obtained; conservation and preparation techniques help reduce energy costs, space and working time; they are healthier products and with greater sanitary guarantees.
    Development of new technologies for food preservation: all these techniques are aimed at allowing a reduction in storage, transportation, preparation costs; warehouse simplification, and longer product life.
    That is why all the efforts of the sector respond to this demand with pre-cooked products that minimize as much as possible the thermal process applied to its cooking and preservation, without affecting the organoleptic quality of the product.
    To this end, there are two independent and usual processes in this area, which are vacuum cooking and pasteurization.
    In the case of vacuum cooking, the process involves cooking food (vacuum packed in bags) in a water bath, at temperatures never exceeding 100 ° C and for relatively long periods of time (hours or tens of hours ), making food preserve much more its flavors and juices that would degrade or evaporate with higher temperatures. In return, it is necessary to pack the food in an airtight plastic bag, ensuring that neither water nor liquid enters, causing the force of the pressure to cause a much faster cooking, bringing the flavor inside the food pieces. The advantage of this method is that the resulting food is much more aromatic and juicy, since the aromas and juices do not evaporate, and being empty, causes the boiling point of the water to decrease considerably (around 60 ° C ) moderating the loss of juices, increasing the tenderness in food (especially meats and fish), and does not have an excessive energy cost (the electricity necessary to maintain the steady state temperature of a thermally insulated water bath is minimal). In addition to all of the above, the shelf life of the final product in the refrigerated line is 6-21 days, depending on the type of product and the preparation conditions.
    For its part, the pasteurization process consists of a thermal process normally carried out on food (almost always liquid) with the aim of reducing the presence of
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    pathogens they may contain. The pasteurization temperature is usually below 100 ° C for 20 seconds and packaged foods between 62 ° C and 68 ° C for longer periods of time, about 30 minutes. With the application of this technique you can increase the shelf life of food several days. The intensity at which the pasteurization treatment is developed is determined by the resistance to significantly eradicate the population of microorganisms in the food until it becomes harmless.
    Currently, two types of pasteurization processes are mostly used in the food sector:
    - HTST (High Temperature / Short Time) called "lightning pasteurization", is a process in which the product is subjected to high temperatures (135 ° C) in microseconds in several pulses and is usually used in low bulk liquids such as milk, fruit juices or beer. The advantage of this type of process is that the process does not alter "too much" the food processing chain, and is ideal for continuous processes.
    - UHT (Ultra High Temperature), it is also a continuous flow process and the temperature used is higher than in the first process, it can be around 138-150 ° C for a period of two seconds. It is ideal for slightly dense, slightly acidic liquid foods, such as fruit juices and vegetable juices.
    Not surprisingly, not all foods respond equally to treatment. Some factors may affect the effectiveness of the process. The most representative is the acidity of the product, which determines the survival of the pathogen. In pasteurization should work with low pH. Below a pH of 4.5 the bacteria cannot grow, hence the treatment can be smoother and the organoleptic characteristics are not so affected, however in foods with a higher pH a treatment with a temperature is necessary higher, as is the case with milk, vegetables, meat or fish. It is observed that the heat capacity and heat penetration capacity can also affect the performance of the process, so those who need more energy to increase their temperature (such as vegetables, meat or fish) need a more severe process than those that increase Quickly the temperature. Finally, it should also be noted that the physical form and surface of the food also influences to ensure the success of the treatment, specifically it is observed that spherical or
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    irregular shapes (pieces of fruit, meat, etc ...) lead to more difficulties when it comes to
    to be able to pasteurize them correctly, because of the time of penetration of the heat in them can vary, since the penetration of the heat can be more irregular and therefore it is necessary to increase the time of exposure to the heat to be able to assure the microbiological stability of the food .
    These processes, to date, are carried out at constant pressure.
    In both cases, (vacuum cooking / constant pressure pasteurization), food during said treatment undergoes alterations in both physical and chemical characteristics.
    We can enumerate and classify the fundamental changes that a fresh food undergoes when passing a thermal process:
    Physical changes. They are those that cause the sensory properties of food to change.
    - Color: varies according to each food and according to the culinary process to which it has been subjected
    - Smell, aromas and flavor: the development of flavor depends on a combination of products, the degradation of sugars and proteins. Cooking also releases certain volatile substances, especially related to taste, both from food and from the medium used for cooking.
    - Taste: it reinforces the taste of food and substances that have been used for cooking. A special contribution in the flavor is given by the fat used for cooking
    - Volume and weight: loss of volume due to loss of water and / or fat
    - Consistency: Heat produces changes in the structure of proteins, vegetables and other foods; as a result they will be more tender, juicy and more digestible
    Chemical changes. They are those originated on nutrients
    - Fats: formation of some derivatives with an unpleasant effect on taste and smell.
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    Variation in nutritional value by gaining fat in its content and thus increase its energy value
    - Minerals: they are also generally stable against most culinary treatments, but the losses caused by the solubility of the water used must be highlighted
    - Vitamins: they are sensitive to thermal processes, and in general culinary processes produce a loss of these nutrients. Water-soluble, such as B and C, can be lost during cooking, depending on the method used. The fat-soluble ones such as A, D, E and K also suffer losses due to heat and oxidation caused by air in contact with food.
    Consequently, the trend that is currently observed in the industry is the claim to have new methods of cooking and pasteurization in food without them being minimally affected both physically and chemically. If we add to this the complication of the fact that there are currently two independent steps in the production process, one for cooking and a subsequent pasteurization step, which causes the production chain to be lengthened and the final product to become more expensive; The idea of being able to simplify the production process (cooking and pasteurization) in a single step in the production process is established as a technical challenge in this patent, with the idea that in addition the food that undergoes this process can maintain most of its qualities organoleptic, which with the traditional processes lost partially or totally.
    DESCRIPTION OF THE INVENTION
    The procedure that is recommended resolves in a fully satisfactory way the problem described above, in each and every one of the aspects mentioned.
    For this, the procedure is based on pasteurization with variable pressure.
    With this new process the pressure parameter is added, which will be variable during the cooking and sterilization process, which has a significant influence on the rest of the cooking / sterilization parameters of the products, such as working temperature, time of work, diminishing them considerably, since with these changes of
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    Pressure favors various processes that will be described throughout the present specification.
    More specifically, it is based on a chamber that allows loads of vacuum-packed food bags to be introduced into a portable tray system. After loading the camera, it will be sealed.
    In said chamber, the product is subjected to a series of negative or positive pressure cycles, understanding as positive pressure pasteurization processes with pressures between 1 and 5 bars of pressure with steam or water pressure, and understanding as negative process pressure of total or partial vacuum (up to 1 bar of vacuum), the number of processes, their combination and the estimated time for each of these processes between 5 and 90 minutes, depending on interest for each of the formulations. With this, it is possible to cook and pasteurize the food at the same time in the same process, being able to have the food temperatures between 50 ° C to 100 ° C, and reaching a total time of the procedure that is recommended between 30 minutes and 180 minutes These pressure cycles will also take advantage of the vacuum packaging of the food so that it is cooked in its own juice and does not lose moisture in its cooking.
    For the realization of the cycles, the chamber pressure will be modified in order to reach the desired temperatures and pressures during the estimated period of time. Once the cooking / pasteurization cycles are finished, the chamber will be emptied with the food already packaged cooked and pasteurized.
    Thus, the installation provided for the implementation of the process of the invention consists of a single chamber for the treatment of vacuum packed food, in which a circuit for the application of vacuum within said chamber is defined, by means of a condenser and a vacuum pump associated therewith, a steam application circuit through the corresponding steam boiler, and a cooling water application circuit, the temperature of which is controlled by a heat exchanger, with the corresponding cooling tower.
    The chamber will have internally a series of sprinklers and nozzles for the application of steam, cooling water and vacuum, as well as means for draining water that condenses or flows through its breast.
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    From this installation, and the process described, a series of advantages are derived, among which the following are worth mentioning:
    • Increase in the porosity of foods, thus facilitating their juices to enter and exit from them, favoring their cooking, resulting in tastier products.
    • Reduction of heat applied to food: the heat provided diffuses more effectively in food and causes penetration curves much more effective than compared to traditional sterilization methods.
    • Lower boiling temperatures that cause the water to go to steam at a much lower temperature, causing the product to cook with less heat applied, and the product water, being vacuum packed, does not evaporate from the food , spreading throughout the bag, causing the cooked product to have a homogeneous appearance, flavor and color.
    • Optimization of the cooking process. The temperatures and cooking / pasteurization times can be further optimized so that they are clearly lower than the current ones, without thereby affecting Food Safety, unifying in a single process the cooking and pasteurization operations, thus avoiding processes of re-contamination in subsequent packaging processes.
    • Conservation of the nutritional value of food: since their cooking times and temperature are lower, they will retain almost all of their organoleptic qualities and all their nutrients, from fresh produce. Another factor to consider and monitor, which is essential in food is to maintain the amount of starches in food during cooking because it is one of its most critical components when cooking. It is known that the starch in atmospheric pressure foods begins to dissolve around 82-85 ° C, with that temperature or a higher temperature being the cooking temperature of the food, and at higher temperatures the food begins to exponentially lose the amount of starch, and secondary degradation reactions of these starches begin to be expelled from food. With the new method that we propose the temperature of cooking and pasteurization of the food will never be equal to or greater than
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    temperature so that the processes of loss of starches are significant and therefore reactions of degradation of sugars in solution will be avoided by achieving a cooking and pasteurization of the food in a single process, without loss of starches, and avoiding reactions of degradation of sugars. Obtaining with it a product whose conservation can be both at room temperature and fresh (5 ° C).
    DESCRIPTION OF THE DRAWINGS
    To complement the description that will then be made and in order to help a better understanding of the features of the invention, in accordance with a preferred example of practical realization thereof, an set of said description is attached as an integral part of said description. planes, where, for illustrative and non-limiting purposes, the following has been represented:
    Figure 1 shows a schematic representation of an installation for the implementation of a food pasteurization process carried out in accordance with the object of the present invention.
    Figure 2.- Finally, it shows a flow diagram in schematic blocks of the different operational steps that define the present process.
    PREFERRED EMBODIMENT OF THE INVENTION
    In view of the figures outlined, and in particular of Figure 2, it can be seen how the procedure that is recommended is applicable to numerous types of foods and formats, such as meat, fish or vegetables (2 of Figure 2), as well as others ingredients (3 of Figure 2) and a series of packages (1 of Figure 2), which can be of plastic, glass or metal, in which they are deposited, and that said raw products are vacuum packed (4 of Figure 2) to be inserted (5 Figure 2) into the chamber (6 Figure 1) defined in the installation of the invention, the one shown in Figure 1.
    Once the chamber (6 of Figure 1) is fed with the raw and vacuum-packed products, they are subjected to several process cycles at different pressures and
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    temperatures, which can be both negative and positive, being treated by the application of vacuum, and / or water vapor or water. More specifically, the process will establish between 1 cycle at 5 cycles of negative pressure (up to 1 bar of vacuum) or positive (up to 5 bar pressure), with steam or water pressure, according to each food, in order to be able to cook and pasteurize the food at the same time, being able to reach temperatures between 50 ° C to 100 ° C, in time intervals between 30 minutes and 180 minutes.
    Likewise, the design of the installation is so versatile that it could be used for the pasteurization of food by traditional means, being able to reach temperatures of up to 130 ° C, at pressures inside the chamber of up to 5 bars of pressure, as well as pressures of Up to 1 vacuum bar. This design so versatile that in a single operation you can combine several cooking / pasteurization processes, vacuum treatment, either by “traditional” conditions or by combination of several of them, being able to optimize the amounts of heat applied to food in order to avoid an exaggerated application of heat that causes degradation of their organoleptic qualities. This pressure cycles will take advantage of the vacuum packaging of the food so that it is cooked in its own juice and does not lose moisture in its cooking. Once the process is finished, it is only necessary to unload (7 of Figure 2) the treated product, and keep (8 of Figure 2) this at an ambient temperature or of the order of 5 °.
    As can be seen in Figure 1, in order to carry out this process, a sealed chamber (6 of Figure 1), with its corresponding access gate (6 'of Figure) is counted 1), with pressure (7 of Figure 1) and temperature (8 of Figure 1) probes to control at all times the work cycles within said chamber, chamber (6 of Figure 1) in which a series of showers (9 of Figure 1) associated with a water circuit (10 of Figure 1), connected to a cooling tower (11 of Figure 1), and whose temperature is regulated by the selective passage of the same through an exchanger of heat (12 of Figure 1), associated with a steam boiler (13 of Figure 1), from which a steam circuit (14 of Figure 1) starts which is selectively introduced into the chamber (6 of Figure 1) through the corresponding diffusers (15 of Figure 1).
    Finally, the chamber is assisted by a third circuit, specifically a vacuum circuit (16 of Figure 1), by which negative pressures are applied to the chamber (6 of Figure 1)
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    by means of access (17 of Figure 1), vacuum circuit (16 of Figure 1) that is connected to a condenser (18 of Figure 1) and a vacuum pump (19 of Figure 1) associated with a water tank ( 20 of Figure 1). The condensed or irrigated water inside the chamber (6 of Figure 1) can be evacuated by means of the corresponding drainage pipes 5 (21 of Figure 1), also establishing an inlet and an outlet of compressed air
    (21-22 both of Figure 1).
    权利要求:
    Claims (1)
    [1]
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    1a.- Procedure for pasteurization and / or sterilization of food, characterized in that it establishes the following operational phases:
    • Raw food, whether meat, fish, vegetables or a mixture of these and / or other ingredients such as oils, sauces, and / or raw species, is vacuum packed.
    • The vacuum-packed product is subjected to a pasteurization process under variable pressure, (positive pressures of up to 5 bars of pressure and negative pressures of up to 1 bar of vacuum) defining several treatment cycles at different pressures and temperatures, being able to reach temperatures between 50 ° C and 100 ° C, in time intervals between 30 minutes and 180 minutes, with a higher or lower temperature being necessary depending on the heat diffusion coefficient and the shape of the food, among other variables.
    • Preservation of the treated product both at room temperature and fresh (5 ° C).
    2a.- Installation for the pasteurization and / or sterilization of food, characterized in that it is constituted from a sealed chamber (6 of Figure 1), with its corresponding access gate (6 'of Figure 1), in which they are established pressure probes (7 of Figure 1) and temperature (8 of Figure 1) to control at all times the work cycles within said chamber, chamber (6 of Figure 1) that includes a series of showers (9 of Figure 1) associated to a water circuit (10 of Figure 1), connected to a cooling tower (11 of Figure 1), and whose temperature is regulated by the selective passage of it through a heat exchanger (12 of Figure 1 ), associated with a steam boiler (13 of Figure 1), from which a steam circuit (14 of Figure 1) starts which is selectively introduced into the chamber (6 of Figure 1) through the corresponding diffusers (15 of Figure 1), with the particularity that the camera includes a v circuit Acio (16 of Figure 1), whereby negative pressures are applied to the chamber (6 of Figure 1), associated with a vacuum pump (19 of Figure 1) and connected to a condenser (18 of Figure 1) , the chamber (6 of Figure 1) also being provided with drainage means (21 of Figure 1), as well as with an inlet and outlet of compressed air (21-22 both of Figure 1).
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    同族专利:
    公开号 | 公开日
    EP3305097A1|2018-04-11|
    ES2662702B1|2019-02-08|
    引用文献:
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    US5593714A|1994-12-06|1997-01-14|Hirsch; Gerald P.|Method of pressure preservation of food products|
    ES2267339B1|2004-03-01|2008-02-16|Industrias Alimentarias De Navarra, S.A.|PROCEDURE FOR THE CONSERVATION OF VEGETABLES AND / OR PREPARED BASED ON VEGETABLES THROUGH A HIGH PRESSURE STEAM TREATMENT, AS WELL AS THE PRODUCT OBTAINED.|
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