• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    Procedure and pasteurization apparatus. The present invention relates to an apparatus and method of food pasteurization, preferably nuts and particularly almonds. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2710077A1
    申请号:ES201731226
    申请日:2017-10-17
    公开日:2019-04-22
    发明作者:Lillo Israel Fuentes
    申请人:Incus Tech S L；
    IPC主号:
    专利说明:

    [0001]
    [0002] Pasteurization procedure and apparatus
    [0003]
    [0004] FIELD OF THE INVENTION
    [0005]
    [0006] The present invention relates to an apparatus and method of pasteurization of foods, preferably nuts and particularly almonds.
    [0007]
    [0008] STATE OF THE ART
    [0009]
    [0010] The health and safety of consumers is a priority in today's markets, so the industry together with the departments of agriculture of different countries develop programs of pasteurization of food. The purpose of these programs is to provide security to consumers of food products and to free them from potential levels of risk, for example from getting sick by consuming bacteria present in these foods. Always solutions to these risks must respect the qualities that the consumer expects from each of the food products.
    [0011]
    [0012] Examples of these health problems are the outbreaks of Salmonella in 2001 and 2004, which occurred in the USA. due to the consumption of almonds. Thereafter, the almonds that are marketed in the United States must be pasteurized, regardless of whether they are conventionally or ecologically grown.
    [0013]
    [0014] There are different methods that allow to destroy the possible bacteria present in food. These are among others: roasting in oil, dry roasting and blanching; steam processing and processing with propylene oxide (PPO). The treatment with PPO is a surface treatment where the propylene oxide dissipates quickly after the treatment. It is very effective in reducing potential contamination, and does not alter the nutritional and sensory characteristics of food. This process can not be used in the case of organic foods.
    [0015]
    [0016] There are patent documents describing food pasteurization procedures, such as, for example, the Spanish patent with publication number ES2382352 entitled, procedure for pasteurization and surface sterilization of food portions. In this process in a first stage is preheated food products and the treatment is carried out in a humid atmosphere without air, pasteurization being carried out at temperatures between 55 ° C and 99 ° C for a reduced pressure or a sterilization at a temperature between 100 ° C and 140 ° C for a higher sterilization pressure. The steam inlet is made through a single lower point, making it difficult to control it during the entire procedure.
    [0017]
    [0018] Another example is the international patent application with publication number WO2004 / 105518, which describes a method and apparatus for pasteurizing shell-in-shell almonds where the shell and raw almonds move through a saturated steam for a four-second interval to raise the temperature of the outside of the surface of the almond to a temperature above 71 ° C. Subsequently, the pasteurized almonds are dried by a stream of dry air, for two seconds before packaging the product. The apparatus where the procedure is carried out includes a kind of internal staircase through which the almonds flow and which has as its object that most of the surfaces are exposed to the steam flow. In the process and apparatus of this application there is only one point of entry of water vapor, so it is difficult for the entire surface of all the almonds to reach the same temperature conditions.
    [0019]
    [0020] It is very important in the processes of pasteurization of the food to control the temperature and humidity conditions throughout the procedure, if the product absorbs too much water, it may lose its organoleptic quality and have storage problems due to the development of new pathogens due to the presence of water. A subsequent drying process that is extreme can also harm the product.
    [0021]
    [0022] As a consequence, there is a need for an apparatus and a pasteurization process capable of controlling the physical conditions throughout the process.
    [0023]
    [0024] DESCRIPTION OF THE INVENTION
    [0025]
    [0026] The present process of pasteurization eliminates possible pathogens such as E. coli or Salmonella, Listeria, viruses, as well as insects, molds and yeasts of food products, preferably nuts or seeds. It is a continuous procedure.
    [0027]
    [0028] In the present invention, the parameters of the method are permanently controlled in a manner that the minimum amount of steam necessary to carry out the pasteurization is used, and thus it is possible to preserve the organoleptic properties. The procedure to be fully automated reduces the risks of contamination, also does not consume much ene ^ and is simple to use.
    [0029]
    [0030] Therefore, the present invention relates to a process of pasteurization of food products comprising the steps of:
    [0031] a) introducing the food product through an input element, which receives the product from a continuous weigher, to an elongated body;
    [0032] b) record and control the weight per unit of time that enters the product;
    [0033] c) transporting the food product through the elongated body by means of a transport means driven by a motor;
    [0034] d) injecting saturated steam into a first injection zone of the elongated body by means of an injection system formed by a first set of injection points;
    [0035] e) injecting saturated steam into a second injection zone of the elongate body by means of a second injection system formed by a second set of injection points; f) injecting saturated steam into a third injection zone of the elongate body by means of a third injection system formed by a third set of injection points;
    [0036] g) record and control the temperature at the entrance and exit of the elongate body and record and control the temperature and the amount of steam injected in the injection zones and record and control the speed of the transport medium, so that the interior temperature of the elongated body throughout the route this included between 85 ° C and 100 ° C;
    [0037] h) collect the pasteurized product.
    [0038]
    [0039] In the present invention, steam-saturated steam is understood whose temperature is equal to the temperature of boiling at the existing pressure.
    [0040]
    [0041] In the present invention, pasteurization is understood as a treatment applied to a food that serves to reduce most of the microorganisms of public health significance to a level that does not pose a risk to public health under normal conditions of storage and distribution.
    [0042]
    [0043] The input element receives the product from a continuous weigher to ensure that there are no fluctuations in the inflow of the food product.
    [0044] In the present invention, in addition to the weight per hour that enters the product, both the temperature along the elongated body and the speed of the means of transport are controlled, in order to be able to automatically regulate the speed of the means of transport if the interior temperature of the elongated body does not reach a temperature between 85 ° C and 100 ° C for the time necessary for the pasteurization to occur. The amounts of steam that are injected after the control stage can vary as a function of keeping the temperature inside the tube completely stable.
    [0045]
    [0046] A second aspect of the invention relates to the pasteurization apparatus comprising an elongated body where the food product is pasteurized which has: a feeding element, a means of transporting the food product inside the elongated body driven by a motor, minus three injection systems, a recording and control system in the areas of the injection.
    [0047]
    [0048] BRIEF DESCRIPTION OF THE DRAWINGS
    [0049]
    [0050] To better understand what has been exposed, some drawings are accompanied in which, schematically and only at the moment of non-limiting example, a practical case of realization is represented.
    [0051]
    [0052] Figure 1 shows a perspective view of the pasteurizer apparatus.
    [0053]
    [0054] DETAILED DESCRIPTION OF THE INVENTION
    [0055]
    [0056] In a particular embodiment of the present invention the pathogens are reduced by four logarithmic units. More particularly, there is a reduction of the pathogens of five logarithmic units.
    [0057]
    [0058] As said, a second aspect of the invention refers to a pasteurization apparatus comprising an elongated body (1) where the food product that is presented is pasteurized: a feeding element (2), a means of transporting the food product in the inside of the elongated body driven by a motor (3), at least three injection systems (4), a recording and control system in the injection areas.
    [0059]
    [0060] Preferably the food product is a dried fruit or seed. In a particular way The dried fruit are almonds.
    [0061]
    [0062] Preferably the elongated body in a cylindrical body (1). Preferably the feeding element is a hopper (2). Preferably, the transport element is a sinfin driven by a motor (3).
    [0063]
    [0064] Preferably, the injection system is constituted in a tube (4.1) positioned parallel to the height of the cylinder. Preferably on both sides of the tube couples of steam injectors (4.2) emerge facing each other and at a distance comprised between 100 ° and 140 °.
    [0065]
    [0066] In particular, the number of injection systems are 4. In particular, all the injection systems are the same.
    [0067]
    [0068] Particularly of the cylindrical body emerges a water inlet tube with a ball valve for washing the interior preferably located in the product exit area. In particular, the cylindrical body has a drain for the evacuation of water and solids.
    权利要求:
    Claims (4)
    [1]
    Method of pasteurization of food products comprising the steps of: a) introducing the food product through an input element, which receives the product from a continuous weigher, to an elongated body;
    b) record and control the weight per unit of time that enters the product;
    c) transporting the food product through the elongated body by means of a transport means driven by a motor;
    d) injecting saturated steam into a first injection zone of the elongated body by means of an injection system formed by a first set of injection points;
    e) injecting saturated steam into a second injection zone of the elongate body by means of a second injection system formed by a second set of injection points; f) injecting saturated steam into a third injection zone of the elongate body by means of a third injection system formed by a third set of injection points;
    g) record and control the temperature at the entrance and exit of the elongate body and record and control the temperature and the amount of steam injected in the injection zones and record and control the speed of the transport medium, so that the interior temperature of the elongated body throughout the route this included between 85 ° C and 100 ° C;
    h) collect the pasteurized product.
    [2]
    2. Procedure where the food product is a nut or a seed.
    [3]
    3. Pasteurization apparatus characterized in that it comprises an elongated body (1) where the food product that is presented is pasteurized: a feeding element (2), a means of transporting the food product inside the elongated body driven by a motor (3) ), at least three injection systems (4), a recording and control system in the injection areas.
    [4]
    4. Pasteurization apparatus according to claim 3, characterized in that the injection system is constituted in a tube (4.1) positioned parallel to the height of the cylinder, on both sides of the tube emerge couples of steam injectors (4.2) that are located faced and at a distance between 100 ° and 140 °.
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    同族专利:
    公开号 | 公开日
    EP3698645A4|2021-07-28|
    ES2710077B2|2020-03-05|
    WO2019077186A1|2019-04-25|
    US20200288734A1|2020-09-17|
    EP3698645A1|2020-08-26|
    AU2018351749A1|2020-04-23|
    JP2020537532A|2020-12-24|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    WO2011073454A1|2009-12-18|2011-06-23|Jose Borrell S.A.|Conditioning/moisturising device for processing almond grains|
    US20160235109A1|2013-09-27|2016-08-18|Stalam S.P.A.|Apparatus and Method for Drying and/or Treating Loose Food Products|
    FI109964B|1998-11-02|2002-11-15|Lp Tutkimuskeskus Oy|Method and apparatus for the treatment of cereal grains|
    WO2004105518A1|2003-05-22|2004-12-09|Hilltop Ranch, Inc.|Apparatus and process for almond pasteurization|
    KR101481774B1|2007-07-02|2015-01-12|뷔흘러 바르트 아게|Process for surface pasteurization and sterilization of food pieces|
    FR2930448B1|2008-04-23|2010-06-04|E T I A Evaluation Technologiq|DEVICE FOR CONTINUOUS THERMAL DEBACTERIZATION OF PRODUCTS IN THE FORM OF DIVIDED SOLIDS|
    CN107921155A|2015-08-26|2018-04-17|株式会社佐竹|Retorted device|
    CN205305913U|2015-11-17|2016-06-15|代县金九州农产品实业有限公司|Sterilization pot with cooling function|
    法律状态:
    2019-04-22| BA2A| Patent application published|Ref document number: 2710077 Country of ref document: ES Kind code of ref document: A1 Effective date: 20190422 |
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    优先权:
    申请号 | 申请日 | 专利标题
    ES201731226A|ES2710077B2|2017-10-17|2017-10-17|Pasteurization procedure and apparatus|ES201731226A| ES2710077B2|2017-10-17|2017-10-17|Pasteurization procedure and apparatus|
    EP18868210.8A| EP3698645A4|2017-10-17|2018-10-17|Method and apparatus for pasteurisation|
    JP2020522737A| JP2020537532A|2017-10-17|2018-10-17|Sterilization method and equipment|
    US16/756,719| US20200288734A1|2017-10-17|2018-10-17|Pasteurization procedure and apparatus|
    PCT/ES2018/070674| WO2019077186A1|2017-10-17|2018-10-17|Method and apparatus for pasteurisation|
    AU2018351749A| AU2018351749A1|2017-10-17|2018-10-17|Method and apparatus for pasteurisation|
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