Method to preserve foodstuffs

FIELD: foodstuffs preservation.

SUBSTANCE: in compliance with proposed method, foodstuffs kept inside container in humid state, said container being furnished with exhaust vent holes and said foodstuffs being microwave-heated for a limited time interval. Heating is performed unless live steam is formed inside the container, which is discharged via aforesaid exhaust vent hole. Then to partially compensate pressure drop inside the container, gas is injected therein after heating. Note here that gas is injected with the help of cannula that serves to puncture of the container walls.

EFFECT: long-term storage of foodstuffs in humid state.

28 cl, 13 dwg

 

The present invention relates to a method of securing, in particular, pasteurization of food products in which the food products in the wet state in a container that serves as the transport and trading of packaging, with an exhaust vent for a limited period of time are heated by the microwaves, but at least up until the container is not formed hot steam and will not be released through the exhaust vent.

For further use in the transportation and sale of exhaust vent of the container must be closed, even if it is very small, so as to avoid contamination of food by bacteria, and to prevent, if necessary, leakage of fluid from the container.

The method of the aforementioned kind are known, for example, from the publication WO 2004/045985 A1. In the known method uses a container with an elastic bottom and flexible packaging film, in which the exhaust vents installed valve. The valve opens when heated automatically under the effect of resulting in the container of high pressure and releases steam. Soon after heating valve with the beginning of the cooling, and thus pressure drop, again automatically zakryvaetsa resulting in further cooling and condensation of the steam occurs further strong pressure drop, almost reaching into the container to vacuum. Elastic bottom and elastic packing tape under the action of vacuum drawn inward and tightly cover the food products in the container.

A similar effect is described in WO 00/A, and in the publication WO 03/A even be used for heavy and durable wrap food in a particularly flexible packaging film.

From EP 1076012 A1 is known a method of cooking food products in which they are using microwaves for a limited period of time warms up moist in the container with a partially flexible packaging film and a pressure reducing valve, at least as long until the container is not formed pairs and will not be released through the pressure reducing valve. This known method is primarily intended and suitable in order to put food on sale in a container of raw fresh and to bring them up to full readiness in the same container in a microwave oven is already at the final consumer directly before use. The result of cooking in a microwave oven under the action of steam and high pressure food just a few minutes solely gently brought from the raw state to the state of full readiness, while maintaining in the bol the high degree of its nutrients, its texture, its color, and even its specific taste.

However, creating a vacuum in the container, as described above, in the framework of this application, it is not entirely favorable. It is freshly prepared foods as a result of bending of the packaging film at known conditions would have been crushed, and they might even be squeezed out the liquid. Made this method very attractive appearance food products could be under threat. Yes, and the container itself as such deformed up to blandness. The subject of EP 1076012 A1 solves this problem by a special form of execution of the pressure reducing valve. Last during the heating undergoes changes so that after heating it is not may or at least may not immediately be closed again. This prevents the generation in the vacuum container. The destruction of the valve in the method according to EP 1076012 A1 is not a problem, because in this case the food products are intended for use directly after their preparation. Yes, and the container is designed for single use, and further need for it. At the same time to achieve the preservation of food using their heating already at a stage of manufacture prior to transportation and the implementation of the method according to EP 1076012 A1 of the and resulting destruction of the pressure reducing valve would be unsuitable.

For at least a partial solution to the problem of vacuum in the method according to EP 1359097 A1 it is proposed to limit the action of the microwaves in the pasteurization so that the emerging low pressure would not be sufficient for the destruction or total deformation of the container. However, in practice, this means that for effective pasteurization at a lower temperature will require at least an order of magnitude more time than with the method according to EP 1076012 A1, resulting in the advantages achieved with the method of preparation according to EP 076 012 A1 and due to the small time bring up to full readiness, can be considered again completely lost.

In addition, the known solutions, in which the exhaust air vent valve after heating specially closes, for example, by using labels. After closing, in principle, one could wait until the container and the food is not cooled sufficiently, and through exhaust vents will not happen equalization. However, it would take considerable time and would adversely affect the efficiency of production rate. During the equalization of pressure in the container together with the air could penetrate the bacteria and have an adverse impact on ahranot the food. Equalization of pressure in the sterile atmosphere of a protective gas would require at least a significant hardware costs.

You can ensure that food products from the end user before use, warmed up and in order to do this, again, a container was used and the same microwave. Because food in the preceding heating at least partly have already been prepared, in this case, as a rule, it's just enough to warm up. In this regard we can speak also about regeneration in contrast to the preparation of the crude product before it is ready. However, in the container can cause problems with high blood pressure. While there automatically opening the valve, he can take the grazing pressure on yourself. As soon as the exhaust vent on the achievement of safety will be covered, for example, using labels, automatic bleed pressure, if necessary, to occur no longer. Respectively from the end user will often need to it before heating, for example, were bored in the container or re-opened closed exhaust vent, for example, removing the affixed label. However, already known labels, which under the action of heat off themselves and because of this the car is almost again open the exhaust vent.

Finally, in the publication EP 1359097 A1 in connection with the prior art mentioned, and other ways, among which meets the heating of the containers without exhaust vents using back pressure, which, however, are not rational and require the use of complex and expensive equipment.

The basis of the invention is to provide a method of securing, in particular, pasteurization of food products, the above-mentioned kind, in which the advantages of the method of preparation, are known from EP 1076012 A1, implemented already at the production stage and, thus, before transportation and admission to the sale.

This task according to the invention is solved by the characteristics specified in the claims. In accordance with this invention consists in that for at least partial compensation of the pressure drop in the container it at the end of the heating gas is injected.

The injection gas may be produced simply and quickly within a few seconds and at a pressure of several bar, for example, through a cannula. For this cannula, if necessary, can be introduced through the exhaust vent. However, preferably the cannula pierce a wall of the container, and the container is flushed with gas, displacing the vapor through you is ainoe vent. Thermally favorable is a preliminary cooling of the injected gas.

In addition, it is preferable that as the injected gas used gas depleted in oxygen or do not contain it at all, and with it, in addition to a pair of container was washed also present in him oxygen, providing a particularly harmful impact on the safety of food products. Especially good preservation is achieved by using as the injected gas is an inert gas, such as nitrogen or a gas with an antibacterial effect, as, for example, carbon dioxide CO2or a mixture of both of these gases.

Sealing the opening formed in the wall of the container as a result of its puncture for injection of gas, if needed, can be done in the easiest way, for example, by depositing on the wall of the container labels.

Applying the labels could be sealing and exhaust vent, if it is not the valve that automatically opens when excessive pressure and also automatically closed again after the fall of this excess pressure. However, even in this case, for example, for absolutely reliable shutoff valve, preferably close and label it. If the automatic opening of the packaging required for the Bros pressure during regeneration, you can use the label backward under the action of heat.

However, compared to the label, lagging when heated, the valve has the advantage that it is during storage, transportation and/or sale of food products makes it possible, for example, their outgassing. However, after the usual pasteurization enzymatic activity of food as the cause of gas, usually expressed very weakly.

If necessary to seal both holes, it is preferable to use the same label. In this case, both the holes should be not too far from each other.

For use within the invention are suitable, in particular, the valves described in EP 1076012 A1 or EP 1359097 A1, which, however, should not collapse under the action of thermal stresses, particularly when heated. These valves are appropriate, and due to the constancy of the shape of the valve body and constant aerodynamic resistance, not changing under the influence of the occurring loads.

A specific and more or less constant aerodynamic resistance is important to the process of preservation was predictable in a narrow range of tolerances and repeatable. When using at least one simple exhaust ventilation open the I without function of the valve it must have a certain, as constant as possible the section.

In the framework of the method according to the invention it is possible and preferable to use fresh foods in their raw form. In this case, bringing them to full readiness and to ensure they have adequate security when heated in the container, the temperature should be raised to 100°C in pairs and 80°C in the core of the food. In the case of microwaves used according to the invention, this is achieved depending on product weight for 1-7 minutes.

So that the container can be guaranteed used to do this, he must be able to withstand the heating temperature up to 150°C and/or elevated pressure up to 1.5 bar.

To high temperature and/or pressure could be achieved when heated, lively cross-section of the exhaust ventilation openings should not be too large. The resulting pairs are to a certain extent, to accumulate in the container. This is achieved, for example, when the value of the living of the cross-section of the exhaust vent of the order of 1-20 mm2preferably 3-7 mm2.

Containers known from EP 1076012 A1, meet the above requirements and therefore can also be used within the scope of this invention. Their packaging film has a thickness of 40-200 μm. You may also use the use of containers in the form of packets, entirely made of plastic films or containers in the form of a solid plastic plates with hard cover. The latter can be made of unplasticized plastic films or injection molding and having a thickness of 600-3000 mm. Weight can range from 10 g to separate portions to 5000 g in the form of rocketry for large consumers.

Food before placing in the container can be fully or partially pre-cooked and/or sbalansirovany.

Thanks to the injection of gas, depleted harmful to the safety of food with oxygen, the latter, as already mentioned, at least in part can be removed from the container. Further contributing to this reduction in oxygen may be provided at the expense of food packaging in containers with already reduced pressure or in an oxygen-depleted atmosphere of protective gas.

As it is in itself customary containers with food products who have passed in order to ensure the integrity of the process according to the invention, for further storage, transportation and realization are consistent cooling at temperatures cooling 1-8°C.

In accordance with another preferred embodiment of the invention, the heating occurs when the passer is the situation of the container through a microwave tunnel or microwave chamber.

For microwave tunnel, preferably directly, should the site for injection in which the injection gas is also in the process of passing. On the site for injection, preferably immediately after the injection of the gas, there is the application of a label (or labels), although it is, in principle, could be provided in a private area.

For transportation of the container through a microwave tunnel and the area for the injection has been successfully applied transport device. To streamline the way the containers can pass through the microwave tunnel and/or the site for injection in parallel in several rows.

Below the invention is explained in more detail based on the examples of carrying out the invention with reference to the drawings, in which

figa depicts a container suitable for use in the framework of the method according to the invention, with the valve as the exhaust vents and food before processing them to ensure their safety;

fig.1b - valve in accordance with figa, enlarged;

figa container in accordance with figa during heating using microwaves designed with two sides;

fig.2b - valve in accordance with figa, enlarged;

figure 3 is the same valve as in figure 1 Il is 2, after re-cooling and condensation of steam caused by heating, in accordance with the prior art;

figure 4 - the injection of gas into the container through the cannula after heating in accordance with figure 2;

figa - preferred form of the tip of the cannula in the enlarged image;

figure 5 is closing the holes pierced by the cannula in accordance with figure 4, using labels;

6 is a container, as in the previous Fig., food cooked with security, according to the invention;

7 - other container suitable for use in the framework of the method according to the invention, with a simple exhaust vent and food in the phase corresponding to figure 4, and the gas is injected through an exhaust vent through the cannula;

Fig container, as at 7, after removing the cannula and closing the exhaust vents using labels;

Fig.9 container with food in accordance with Fig, with, however, using the cannula was made a puncture near the exhaust vent, and the label for sealing a punctured holes correspondingly increased;

figure 10 - automatic device for implementing the method according to the invention.

1 shows a plastic container as plates with edge 11 around the circumference, that is also circumferentially welded packaging film 12. In the case of packaging film it may be, if necessary, of the multilayer plastic film with a thickness in the range of 40-220 mm. In the packaging film 12 provided with forced ventilation hole 20 formed by the valve 21 automatically opens when excessive pressure and automatically closed again when the fall of the excess pressure, as is in principle known from EP 1359097. In the container 10 are foods 30, with some of its own humidity and which is, for example, are still fresh in their raw form.

On fig.1b shows the valve 21 in an enlarged view. It is made of plastic and has a constant shape of the housing 22, which has a few holes 23. Holes 23 are sealed with an elastic membrane 24, held in position by spacers 25. The sealing action of the membrane 24 is supported by the sealing grease, located primarily in the groove 26.

On figa shows the container 10 during heating using microwaves M to ensure the safety of food products 30, and from the moisture contained in the food product 30, formed of pairs D, created in the container 10 overpressure P>. Under the influence of this increased pressure P>the valve 21 is opened, that is what couples D may extend from the container 10. Moreover, under the action of high pressure P>packaging film 12 is blown up.

On fig.2b shows the valve 21 to figa open with elastically bended membrane 24.

If the container 10 on figa after heating to provide himself with the beginning of the re-cooling, with the weakening of activity form a pair and re-drop the pressure valve 21, sooner or later, closes again, and after this as a result of further cooling and, primarily, in the resulting condensation of the remaining vapor in the container 10 will experience significant depression P<, as it is known from the aforementioned prior art, figure 3 shows the container 10 with the packaging film 12, caved under the action of the underpressure P<.

The present invention counteracts the creation of this vacuum due to injection into the gas container 10 G. figure 4 this is done through the cannula 40, through which the packaging material 12 (as the thinnest wall of the container) just pierced. Preferably the container 10 when the displacement of a pair of D through the valve 21 also washed gas G. the Gas G is injected, for example, at an elevated pressure of about 1-5 bar, preferably 3 bar. In this case, it is sufficient to wash the container for 1-20 seconds, preferably about 8 sec.

As gas main is entrusted is a mixture of nitrogen with carbon dioxide CO 2in the volume ratio of 80:20 to 70:30, and the gas G is preferably still and pre-cooled to a temperature below 12°C.

To vacuum P<container 10 could not be created even at the time, the injection gas G should happen relatively quickly, however, possible within 150 seconds after heating is discontinued.

On figa shown the preferred form of the tip of the cannula 40 in the enlarged view. Here actually the point made in the form of a tetrahedron with sharp edges, polished to facilitate puncture. Over the sanded area radially around the circumference there are four outlets for gas G. In this form is achieved particularly uniform and effective washing of the gas container.

Figure 5 shows the container 10 after the injection gas G, and the cannula 40 is again extracted from the container 10. Now in the container applies pressure approximately equal to atmospheric, as shown by the flat shape of the packaging film. High blood pressure, in any case is created in the container 10 in the injection gas G, could be grazed through the valve 21 and/or through the opening 13 done by the cannula 40 in the packaging film 12. After pressure equalization valve 21 can again be closed.

A valve 21 could tightly closed, the valve that is provided is on fig.1b, the above-mentioned sealing grease should not at least completely washed out by passing hot steam through the valve 21 during heating. For this purpose, it is preferable that the sealing grease was a silicone oil and/or had a viscosity (at 20°C) order 1000-20000 SDRs and/or attended in the amount of 4-8 mg

For full re-closing the container 10 hole 13 a puncture in the packaging film 12, as also shown in figure 5, is additionally sealed by the application of the label 50.

For printing the label 50 is depicted in figure 5 stamp 60, taking the label 50 is in the position represented in figure 4, for example, from the device, giving the label (figne shown), and secure it using the suction Cup until the coating on the container 10.

Stamp 60 is folded, which has the advantage that the container 10 after removal of the cannula 40 (in this case a straight line) do not need to move for applying labels 50. Therefore, applying the label 50 may immediately after removal of the cannula 40 and is guaranteed even if the container is transported, for example, by means of belt conveyor transport device, and the conveyor stops. Needless to say, as alternatives or additions to the cannula 40 can be is move is not linear.

Labeling 50 must be performed immediately after removal of the cannula 40, so that bacteria from the outside could not enter the container 10. The valid time interval between the injection gas and the application of the label 50 is 60 seconds.

Figure 6 shows the container 10 with food 30 who have undergone the treatment according to the invention, which ensures their safety, in the atmosphere of gas G at atmospheric pressure, with the pasted label 50. In this way the container can perform the role of packaging for transportation and the implementation and further subjected to conventional sequential cooling at temperatures in the range of 1-8°C.

7 to 9 depict an alternative form of execution of the invention with the container 10, which instead of a valve equipped with a more simple exhaust vent 20 in the packaging film 12. However, the exhaust vent 20 is similar to the valve 21 of the housing 27 constant form with a certain hole 28 and therefore with a particular aerodynamic drag, which in the case of loads when heated, and if that changes, at least not significant. After the injection gas G hole 28 should specifically be closed, which again may be implemented using labels.

In the example on Piggs G is injected into the container 10 through the cannula 40 directly through the opening 28, making additional holes from the puncture does not appear. In this case, for closing the container sufficiently applied on the hole 28 of a single label 51. The disadvantage of this option is that the container 10 can also be effectively cleaned gas.

However, a puncture in the container 10 can also be done not very far from the exhaust vents 20 or 28. In this case, the flushing may be more effective, and the container 10, if necessary, can be sealed at the expense of a few more labels 52, as shown in Fig.9.

Figure 10 also shows a device for automatically implementing the method according to the invention by means of the transport device 70 with the belt conveyor 71, passing through the microwave tunnel 80, and section 90 for injection. With the help of belt conveyor 71 through a microwave tunnel 80, and section 90 for injection may, as shown in Fig., be transported containers 10. In a microwave tunnel 80 is above the heating container 10 and contained food using microwaves, and section 90 of the injection is carried out above the injection gas, and applying the label (or labels). The device of figure 10 may be constructed in such a way that h is through the microwave tunnel 80 and section 90 for injection transporting multiple containers 10 together in several rows.

The REFERENCE LIST of ITEMS

10 container

11 the edge of the container

12 packaging film

13 the opening of the puncture

20 exhaust vent

21 valve

22 the valve body

23 the holes in the valve body

24 membrane

25 spacer

26 the groove for sealing lubricant

27 building a stable form.

28 is a hole in the hull stable form.

30 food

40 cannula

41 outlets

50 label

51 label

52 label

60 stamp

70 transport device

71 belt conveyor

80 microwave tunnel

90 plot for injection

D pairs

G gas

P>high blood pressure

P<low blood pressure

1. Way of security, in which the food products in the wet state in a container that serves as the transport and trading of packaging, with an exhaust vent for a limited period of time is heated by means of microwaves, however, at least up until the container is not formed hot steam and will not be released through the exhaust vent, wherein for at least partial compensation of the pressure drop in the container it upon completion of the heating of the injected gas, and the gas injected through the cannula, through which pierce one is from the walls of the container.

2. The method according to claim 1, characterized in that as gas use gas not containing oxygen and/or nitrogen and/or carbon dioxide CO2however , preferably a mixture of nitrogen with carbon dioxide CO2in the volume ratio of 80:20 to 70:30.

3. The method according to claim 1 or 2, characterized in that the gas is injected at high pressure 1-5 bar, preferably 3 bar.

4. The method according to claim 1, wherein the injected gas is pre-cooled to a temperature of 12°C.

5. The method according to claim 1, characterized in that the gas injected during 150 s after the termination of heating.

6. The method according to claim 1, characterized in that the gas injected in the course of 1-20, preferably 8 C.

7. The method according to claim 1, characterized in that the container is washed gas, displacing the vapor through the exhaust vent.

8. The method according to claim 1, characterized in that the container wall, peelable using a cannula, if necessary use a multilayer plastic film with a thickness in the range of 40-220 mm.

9. The method according to claim 1 or 8, characterized in that the opening of the puncture in the wall of the container after removal of the cannula seal.

10. The method according to claim 9, characterized in that the sealing of the holes from the puncture is performed by the drawing on the wall of the container labels.

11. The method according to claim 1, characterized in that the vent ger is mesirut after gas injection.

12. The method according to claim 11, characterized in that the exhaust vent is used as a valve that automatically opens when excessive pressure and will automatically re-closed after the fall of the excess pressure.

13. The method according to item 12, characterized in that use valve with grease as the sealing means, whereby the lubricant is preferably silicone oil with a viscosity at 20°C order 1000-20000 JV and/or in the number of 4-8 mg

14. The method according to claim 10, characterized in that the sealing of the exhaust ventilation openings is carried out by printing the label.

15. The method according to claim 10 or 14, characterized in that for sealing openings from puncture and exhaust vents use the same label.

16. The method according to claim 10, characterized in that the labeling is carried out for a maximum of 60 seconds after completion of injection of the gas.

17. The method according to claim 1, characterized in that when heated in the container temperature at least 100°C. in a pair and/or 80°C in the core food create within a maximum of 7 minutes

18. The method according to claim 1, characterized in that the heating is carried out at the passage of the container through a microwave tunnel or microwave chamber.

19. The method according to claim 1, characterized in that the gas injection is carried out at preharden and container through the site for injection.

20. The method according to claim 10 or 14, characterized in that the application of the label or labels are also produced during the passage of the container through the site for injection.

21. The method according to p or 19, characterized in that the container is transported through the microwave tunnel and the area for the injection by means of the transport device.

22. The method according to item 21, wherein the use of a transport device designed for the simultaneous transport of multiple containers simultaneously in several rows.

23. The method according to claim 1, characterized in that the food product is Packed in a container of fresh, raw.

24. The method according to claim 1, characterized in that the food product is Packed in a container at a reduced pressure and/or protective gas atmosphere with a low oxygen content.

25. The method according to claim 1, characterized in that the container after the injection gas is subjected to successive cooling in the temperature range cooling 1-8°C.

26. The method according to claim 1, characterized in that the container uses, which when heated able to withstand temperatures up to 150°C.

27. The method according to claim 1, characterized in that the container uses, which when heated able to withstand high absolute pressure up to 1.5 bar.

28. The method according to claim 1, characterized in that the container uses to extract ventiljats the injecting hole, which even at loads during the heating has a certain constant flow resistance, and preferably live cross-section of about 1-20 mm2more preferably 3-7 mm2.



 

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EFFECT: method ensures the process duration reduction, saving heating energy and the end product quality enhancement.

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method involves preliminary heating of fruits in jars with 80°C hot water. Then the water is replaced with 95°C syrup. Then one performs two-stage heating of tangerine compote in 80 and 100°C water for 3 and 12-18 minutes respectively. Then one performs cooling in an atmospheric air flow at a rate of 2-3 m/s during 6 minutes with continuation of cooling in an air flow at a rate of 5-6 m/s with application of a 65-70°C water film on the jar surface during 8 minutes. During the whole process of heat treatment the jar is turned upside down with a frequency equal to 0.1 s-1.

EFFECT: invention allows to enhance quality of the ready products and reduce the process duration combined with simultaneous saving of thermal energy and water.

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