• 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:
    Industrial method of cooking, sterilization, preservation, transfer and dispensing of food in a single pressure container, transportable and reusable, in which the following operations take place: the introduction of the ingredients of the food, the heating of the contained product to temperature of cooking and/or desired sterilization, cooling of the product, positive internal pressurization with inert gas and the conservation, transfer and controlled dispensing of the product under aseptic conditions. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2785309A1
    申请号:ES202030269
    申请日:2020-04-02
    公开日:2020-10-06
    发明作者:Durán Jesús Miguel Pagán
    申请人:Innovacion Y Tecnologia Para La Sostenibilidad S L；
    IPC主号:
    专利说明:

    [0002] Unique multi-functional container food processing industrial method
    [0004] TECHNICAL SECTOR
    [0006] The present invention is part of the food industry in the field of methods of preparation, heat treatment, preservation, transportation and dispensing of prepared foods.
    [0008] BACKGROUND OF THE INVENTION
    [0010] In recent years the food industry and in particular, the prepared dishes sector has experienced a growing demand from consumers due to changes in the societies of the developed world, such as the incorporation of women into the world of work, little time for housework, among others.
    [0012] Prepared dishes cover a wide variety, so their production processes, although they have common stages, are very particular depending on the dish in question and the way it is sold.
    [0014] As a general rule, in the production of long-term preservation cooked food dishes for direct consumption, a double requirement must be met:
    [0015] - The non-toxicity and long-term preservation of the product must be ensured, while, on the other hand,
    [0016] - The physical-chemical and organoleptic properties of the cooked food product are as close as possible to those of a similar dish, recently prepared [Bastetti, G. and Veronesi, S. 1992].
    [0017] The Center for Disease Control and Prevention (CDC) in the United States has estimated that 48 million cases of foodborne illness occur in that country each year and approximately 128,000 cases require hospitalization and 3,000 cases end in the death of the sick person [Scallan et al., 2011]. For all this, the strict monitoring of Good Manufacturing Practices and the hygienic conditions of factories of ready-to-eat foods should not be neglected at any time.
    [0019] In order to allow long-term preservation of food products, various processes are currently well known, such as sterilization, pasteurization, freezing, ionization by irradiation or lyophilization.
    [0021] Traditional sterilization is an intense preservation procedure that deteriorates the organoleptic characteristics of the treated food products, and affects in particular their taste and appearance. A treatment is performed time-temperature in order to destroy any microorganism that may exist in the food.
    [0023] Generally, the conservation procedures have the common disadvantage of not allowing to simultaneously ensure total microbiological quality and optimal organoleptic qualities and characteristics, and finally that they can be put into practice through competitive investments [Pinon, 1992].
    [0025] The agri-food industry, and more especially the prepared dishes sector, follow the same pattern in terms of production, distribution, marketing and consumption processes. The common process for any type of them consists of mixing ingredients, cooking of said mixture, packaging, sterilization or pasteurization, conservation, distribution and marketing. These conventional processes have disadvantages such as the need for high manufacturing energy costs, the need to use plastic, metal or glass containers and organoleptic attributes deteriorated by the process (i.e. excess heat treatment).
    [0027] On the other hand, these prepared dishes, once acquired in commercial premises, are kept refrigerated or at room temperature as appropriate and prior to their consumption, they may or may not require to be finished cooking, heated or consumed directly.
    [0029] It is not known on an industrial scale the production of prepared dishes where the container is the same reusable device where it is cooked, sterilized, homogenized, transferred and dispensed the food or prepared dish contained within which can be liquid, viscous or particulate.
    [0031] There are numerous protected inventions of different types of machines such as autoclaves, pressure cookers, equipment for vacuum cooking, among others whose function is the thermal processing of foods such as document ES2147590, just to mention an autoclave for continuous cooking and the sterilization of food products in general; document ES1057342U for vacuum cooking of food, among others. These equipments allow the cooking and / or sterilization of food, but they do not perform the function of aseptic container, transport and dispenser for the cooked / sterilized food. In addition, it requires the use of plastic, metal or glass containers with the consequent decrease in the sustainability of this food marketing system from an environmental point of view.
    [0033] There are other systems for heat exchange in food such as those protected in documents EP0010911, FR2113723, JP61036688 and WO9718023. They feature rotary heat exchangers with many technical elements such as the rotary tank, hollow exchange elements, scrapers, among others, however, none of them has the capacity to contain, transport and aseptically dispense cooked / sterilized food. inside.
    [0034] Also known are aseptic steel tanks for transporting particulate fruits and aseptic foods, as well as flexible aseptic bags, or aluminized cardboard containers, such as Tetrapark or Combiblock, among others. These containers are used to transport products that have been previously cooked, sterilized, and cooled in other independent or physically separated equipment such as deaerators, tubular or plate exchangers, scraped surface, or aseptic process tanks, but never in the same device. capable of performing all these functions as described by the current invention.
    [0036] As can be seen in the state of the art, no system has been found for food processing where the process container is used to cook or sterilize, cool, homogenize the content and its transport to the place of consumption of the product, performing also the function analogous to a traditional container. This invention uses electrical energy as a heating medium, both in the sterilization phase of the container, and in the cooking phase.
    [0038] The present invention brings together in the same system and device the cooking, sterilization, conservation, transfer and dispensing of food in a single pressure container, multifunctional, transportable and reusable, where the food cooked and stored inside the equipment is kept in aseptic conditions during the use of the equipment and in refrigeration during the dispensing of the food.
    [0040] Once the total content of the equipment has been emptied, it is washed, disinfected and sterilized by steam to be used again in the same process. This invention allows the elimination of packaging from the production system allowing the marketing of prepared dishes at a much lower energy cost and through a much more environmentally sustainable production system.
    [0042] 1- Bastetti, G. and Veronesi, S. 1992. A method for making ready-to-eat long-term cooked pasta products. Spanish Patent and Trademark Office ES2024693.
    [0043] 2- Scallan, E., Hoekstra, R. M., Angulo, F. J., Tauxe, R. V., Widdowson, M. A., Roy, S. L., et al. [2011). Foodborne illness acquired in the United States d Major pathogens. Emerging Infectious Diseases 17, 7-15.
    [0044] 3- Pinon, D. 1992. Procedure for the preparation of food products for long-term preservation. Spanish Patent and Trademark Office ES2026137
    [0045] 4- Catelli, C. and Notari, R. 2000. Autoclave for continuous cooking and sterilization of food products in general. Spanish Patent and Trademark Office ES2147590T3.
    [0046] EXPLANATION OF THE INVENTION
    [0048] This invention describes a method of thermal food processing, which allows cooking / sterilization, heating and cooling of food products, both low and high acid, as well as liquid, particulate and viscous products.
    [0049] This method uses a single container where all the food processes take place. This container, in addition, allows preserving, transporting and dispensing the pressurized food with inert gas, to guarantee aseptic conditions and prevent the entry of contamination to the food contained inside the container.
    [0051] This container is designed for multiple use as a returnable container, and has the ability to be connected to an automated cleaning facility for reuse.
    [0053] Once the product is processed, it remains inside the container, ready to be transported to the point of consumption of the food.
    [0055] At the point of consumption, the container itself performs the function of dispensing in discrete units for sale to the final consumer, with the particularity that the product inside the container remains in aseptic conditions throughout the process.
    [0057] More in detail, the container required by this invention has the following characteristics:
    [0058] - A cylindrical body closed at both ends, which is designed to work under pressure and contains the food to be processed.
    [0060] - A product inlet mouth enabled at one end of the container, which has an orifice with a lid through which the different components of the recipe are loaded: solid, liquid, particulate, viscous, dehydrated, among others. To facilitate loading, a conical accessory can be attached to the inlet mouth itself.
    [0062] - Closing system by means of a beam that presses the lid through two screws, leaning on the tank itself. The forces exerted between the cover and the tank through the beam generate a hermetic seal through a gasket that rests on the surface of the tank, the gasket is located on the inside of the cover.
    [0064] - A system for heating the product contained in the container by means of an internal heating element installed in the lid that has the product inlet hole and that provides the necessary energy to heat the product, using electrical resistances placed inside the heating element or any other heating medium.
    [0066] - A non-drip valve activated for the dosage / dispensing of the product contained in the container for controlled dispensing. The Valve has an actuator that holds the valve, which only opens for dispensing when the actuator is activated.
    [0068] The device used as a container or container for cooked food, for transporting and dispensing food, has the particularity of being returnable with a useful life of more than 30 years due to its robust design and manufacturing materials.
    [0070] For the dispensing of the product, the outlet valve is activated by systems that are not individual specific protection objectives of this patent, such as load cells coupled to the opening and closing of this valve.
    [0071] In the same way, the device can also be coupled with an electronic purse system that is not individual specific protection objective of this patent to collect the product associated with the amount dispensed and determined by the load cell and that returns the exact amount of money if necessary, allowing retail by weight.
    [0073] PREFERRED EMBODIMENT OF THE INVENTION.
    [0075] Next, with reference to the figures, a preferred embodiment of the integral food processing method that constitutes the object of this invention is described.
    [0076] Once the product to be treated has been selected, it is introduced into the container (1), through the loading hole located at its upper end.
    [0077] Once the loading is completed, the loading hole is closed by a closing lid (5) that has a heating system (8) attached by means of electrical resistances that are introduced inside the container.
    [0078] Next, the passage of electric current through the internal resistances of the heating element is activated, it is generated by a heat that is transmitted to the product that is in contact with the heating element.
    [0079] Temperature control is carried out by measuring the temperature on the wall through infrared or by electronic sensor. This temperature is programmed depending on the acidity of the product to be treated and its cooking needs (type of food, particle size, among others), with the purpose of cooking and at the same time sterilizing the product.
    [0081] Once the temperature is controlled, it is maintained during the time of maintaining the heat treatment sufficient to allow cooking and sterilization of the food contained inside the container, depending on the product in question.
    [0083] After sterilization, there is the option of injecting sterile inert gas into the container to prevent air from entering the container by condensing the steam.
    [0084] Once the cooking and sterilization of the product is finished, the container and its content are cooled through showers of water or a stream of cold air on the outer surface of the container.
    [0085] Once the device and its contents have cooled, they are stored either at room temperature or refrigerated as required by the dish prepared inside.
    [0087] After storage, the container with the food prepared inside is sent to the service stores by serving. At the point of consumption itself, the internal heating element can be connected to electrical current to heat the internal product to the desired temperature for consumption.
    权利要求:
    Claims (5)
    [1]
    1. Food processing method that allows to perform the functions of cooking, sterilization, conservation, transfer and dispensing of food in a single transportable and reusable pressure container, characterized by the following stages:
    - Introduction of the food ingredients through an existing hole in the pressure vessel.
    - Heating of the product inside the container to the desired cooking and / or sterilization temperature by means of thermal transmission from a heating element coupled to the lid itself that closes the filling hole of the pressure container. - Subsequent cooling of the product by means of the contact of the outer surface of the container with a cooling medium
    - Preservation of the food inside the pressure vessel, which is its own container until the moment of consumption.
    [2]
    2. Food processing method according to claim 1, characterized in that the food is preserved at room temperature by keeping the container in aseptic conditions.
    [3]
    3. Food processing method according to claim 1, wherein the pressure container containing the food is a standard drum available on the market to contain beer.
    [4]
    4. Food processing method according to claim 1 characterized by dispensing the food in a controlled and dosed manner through a shut-off valve located on the closing lid of the container itself.
    [5]
    5. Food processing method according to claim 1, characterized in that it is coupled with a dispensed dose collection system to a load cell that activates the opening or closing of the dispensing valve depending on the weight of the dispensed product and the amount of money entered into the collection system.
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    同族专利:
    公开号 | 公开日
    ES2785309B2|2021-04-28|
    WO2021198549A1|2021-10-07|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    FR2684535A1|1991-12-10|1993-06-11|Bensacq Jean|Household utensil for cooking food by steam at low temperature in vacuo|
    WO2005094641A1|2004-04-01|2005-10-13|International Cooking Concepts, S.A.|Food vacuum cooking device|
    法律状态:
    2020-10-06| BA2A| Patent application published|Ref document number: 2785309 Country of ref document: ES Kind code of ref document: A1 Effective date: 20201006 |
    2021-04-28| FG2A| Definitive protection|Ref document number: 2785309 Country of ref document: ES Kind code of ref document: B2 Effective date: 20210428 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES202030269A|ES2785309B2|2020-04-02|2020-04-02|Industrial method of food processing in a unique multi-functional container|ES202030269A| ES2785309B2|2020-04-02|2020-04-02|Industrial method of food processing in a unique multi-functional container|
    PCT/ES2021/070224| WO2021198549A1|2020-04-02|2021-03-31|Industrial method for processing foods in a single multifunctional container and associated container|
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