• 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:
    The present invention refers to a process to increase the viscosity of pasteurized liquids in general, and in particular it is carried out on liquids selected from: gazpachos, fruit smoothies, vegetable creams and juices. The present invention also relates to equipment for carrying out said process. (Machine-translation by Google Translate, not legally binding)
    公开号:ES2800927A1
    申请号:ES201930588
    申请日:2019-06-25
    公开日:2021-01-05
    发明作者:Bernal Pedro Simon
    申请人:Gemina I Mas D S L；
    IPC主号:
    专利说明:

    [0002] PROCEDURE TO INCREASE THE VISCOSITY OF LIQUIDS
    [0004] Technical sector
    [0006] The present invention refers to a method to avoid the decantation phenomenon, known as chemical syneresis, consequently increasing the viscosity of liquids in general; as well as the product obtained by said procedure. In particular, it is carried out on selected foods, including but not limited to: gazpachos, fruit smoothies, vegetable creams and juices that have been previously pasteurized.
    [0008] The present invention also relates to the equipment for carrying out said process, thermally treating the product only once and carrying out the operation under aseptic conditions.
    [0010] State of the art
    [0012] In general, liquid food products require heat treatment; This treatment is carried out in order to generate either the enzymatic deactivation, by means of which, by means of heat, the enzymes that affect pectins are inactivated (they hydrolyze them, the pectins being the "cement" that binds plant cells) or else a reduction in bacterial activity in order to extend the useful life of the food. In the period that elapses from the fruit and vegetable grinding stage at the beginning of the production process, until the product, already liquid, receives heat treatment, Physical changes are generated that modify the structure of the pectins, due to the action of the enzymes, this effect being the reason for a decrease in the consistency and viscosity of the products.
    [0014] The most common liquid food products based on fruits and vegetables are: gazpachos, fruit smoothies, juices and vegetable creams. These foods can be packaged in containers transparent, so that the product is visible to the consumer. The fact that the product is visible can cause some inconvenience since this type of product tends to separate, leaving two phases visible (chemical syneresis), a liquid phase and a solid phase. The loss of the consistency of the product gives rise to a decanted product, giving the image to the consumer that it contains added water.
    [0016] It is a known fact in food technology that an increase in consistency or viscosity slows down the settling of these products, when they are made up of a large amount of fibers, from fruit or vegetables. The traditional way to increase this viscosity has been supplementation or formulation with gums, pectins, and other food additives. Because consumers increasingly want products with fewer additives, it is becoming more important to achieve this increase in viscosity by physical means.
    [0018] Patent application EP2724624 describes a composition that is added to food ingredients having a high water content. The object of this composition described in patent application EP2724624 is to avoid the separation of the liquid phase from the solid phase in the food ingredient.
    [0020] Liquid food products to be able to go on the market in the appropriate sanitary conditions are usually subjected to a heat treatment to pasteurize them and packaged in aseptic conditions.
    [0022] Therefore, in view of what is known in the state of the art, it would be very interesting to develop a physical procedure in which a heat treatment is integrated in a single step and that achieves enzymatic deactivation, an increase in viscosity and a reduction of the microorganisms present in the products, as well as deaeration (elimination of the air contained in the fluid).
    [0023] Description
    [0025] The inventor has found a method to increase the viscosity of a pasteurized product obtaining a product that has a reduced presence of microorganisms and with a sufficient viscosity to avoid syneresis.
    [0027] The process of the invention achieves an enzymatic deactivation of the product, a deaeration and an increase in the viscosity of a pasteurized product where the microbial load present in the products has been reduced, to sterile commercial values.
    [0029] Thanks to this process that describes the present invention, the corresponding enzymatic deactivation prior to pasteurization is no longer necessary, avoiding heat treating the product twice.
    [0031] The procedure starts with a pasteurized liquid (at pasteurization temperature). The times and temperatures at which this pasteurization step is carried out are those known in the state of the art and are a function of the starting product and the microorganisms it contains, as well as the level of microbial reduction that is intended to be achieved to provide the product with the desired useful life.
    [0033] The pasteurized product is transported under aseptic conditions to an instantaneous cooling stage that produces the instantaneous evaporation of the water and increases the viscosity of the final product. . This increase in viscosity is noticeable when the product is consumed, being a more palatable product. This increase in viscosity is very beneficial since it decreases syneresis and decreases the settling of the product, which makes it more attractive to the consumer, especially when it is distributed in transparent containers.
    [0035] Therefore, a first aspect of the present invention refers to a process for increasing the viscosity of a pasteurized liquid comprising fruits or vegetables, comprising the steps of:
    [0036] a) transporting the pasteurized product under aseptic conditions to a vacuum chamber;
    [0037] b) cooling for a time comprised in a range between 0.1 second and 5 seconds, at a temperature comprised between 45 ° C and 20 ° C, the product of step a) in a vacuum chamber that has a pressure lower than that of atmospheric pressure, to obtain water vapor and a product in liquid phase;
    [0038] c) lead the water vapor to a condenser and condense it to transform it into liquid water;
    [0039] d) introducing the liquid water from step c) into the vacuum chamber to obtain a liquid product with a higher viscosity than the initial pasteurized product.
    [0041] In the present invention the term "vacuum" refers to a space filled with gases at a pressure lower than atmospheric. The different degrees of vacuum can be classified according to the value of the gas pressure. The lower the pressure, the higher the degree of vacuum.
    [0043] The product obtained in the present invention is a liquid product with a higher viscosity than the starting product that prevents the product from settling for a longer time than the initial product. Therefore another aspect of the present invention is the product obtained by the procedure described above.
    [0045] Another aspect of the invention relates to the equipment where the procedure described above is carried out.
    [0047] Therefore, a third aspect of the invention refers to equipment that comprises: a steam line for the sterilization of all the equipment, a product line for the pasteurized liquid inlet to an expansion chamber for the pasteurized liquid, the expansion of pasteurized liquid, a gas outlet line connecting the expansion chamber with a condenser, a condenser for the gases collected in the expansion chamber, an inlet line for the condensed liquids that exits the condenser and reaches the chamber expansion, a final product outlet line and a vacuum pump, in addition to the pump that pumps the product to the next stage of cooling or packaging.
    [0049] Brief description of the figures
    [0051] FIG. 1 shows a preferred embodiment of the equipment of the invention.
    [0053] Detailed description of the invention
    [0055] As said, a first aspect of the invention refers to a process for increasing the viscosity of a pasteurized liquid, comprising the steps of:
    [0057] a) transporting the pasteurized product under aseptic conditions to a vacuum chamber;
    [0058] b) cooling for a time comprised in a range between 0.1 second and 5 seconds, at a temperature comprised between 45 ° C and 20 ° C, the product of step a) in a vacuum chamber that has a pressure lower than that of atmospheric pressure to obtain water vapor and a product in liquid phase;
    [0059] c) lead the water vapor to a condenser and condense it to transform it into liquid water;
    [0060] d) introducing the liquid water from step c) into the vacuum chamber to obtain a liquid product with a higher viscosity than the initial pasteurized product.
    [0062] Preferably the liquid comprises liquefied or crushed fruit or vegetables.
    [0064] The inventor by way of theory believes that the evaporation of the constitutive water of the different integral parts of the plant cells has the consequence of their bursting, causing a great framentation of the plant tissues. The increase in the number of fragments presumably contributes to explain an increase in yield strength, which leads to the appreciation of an increase in viscosity.
    [0065] In a preferred embodiment, the pasteurized liquid product prior to the pasteurization stage has been crushed and sieved using traditional means, as well as mixed and subsequently formulated, keeping the temperature throughout the process below 5 ° C, to avoid the activation of pectolytic enzymes present in fruits and vegetables, since if it were not for the low temperature they would catalyze to a greater or lesser degree the degradation of the pectins that hold together the larger cell fragments, such as cellulosic or hemicellulosic fibers. The next step is the pasteurization of the product, which is carried out on a computer. Preferably the heating is carried out by heat exchange. .
    [0067] In a preferred embodiment after step d), the process comprises the steps of:
    [0069] e) pumping the product to a cooling stage;
    [0070] f) cooling using heat exchangers and
    [0071] g) packaging the product.
    [0073] More preferably, the stage of cooling by means of heat exchangers is carried out with the circulation of water from a cooling tower until the product reaches a temperature between 20 ° C and 29 ° C.
    [0075] This cooling might not be necessary in case the cooling in the expansion chamber obtained a temperature lower than the temperature of the tower water.
    [0077] In a preferred stage, stage f) the cooling is carried out by means of heat exchangers with circulation of glycol water to a temperature between 3 ° C and 10 ° C.
    [0079] In a preferred embodiment, step b) is carried out at a pressure of between -0.8 bar and -0.98 bar. In a preferred embodiment, the temperature of step b) is between 30 ° C and 40 ° C.
    [0080] A second aspect of the invention refers to an equipment for increasing the viscosity of a pasteurized liquid product comprising: a steam line (1) for the sterilization of all the equipment, a line (2) for the input product of the pasteurized liquid to an expansion chamber (3) of the pasteurized liquid, the expansion chamber (3) of pasteurized liquid, a gas outlet line (4) that connects the expansion chamber with a condenser (5), a condenser (5) of the gases collected in the expansion chamber (3), an inlet line (10) of the condensed liquids that leaves the condenser (5) and reaches the expansion chamber, an outlet line (6) of the final product with a pump (9) to send it to the next stage of cooling or packaging, a vacuum pump (7) and a back pressure valve (8).
    [0082] Examples
    [0084] The following example is illustrative and is not intended to limit the present invention.
    [0086] Example 1
    [0088] Test carried out with a batch of gazpacho, the main base made from tomato, cucumber, pepper, garlic, salt and oil.
    [0090] Initial viscosity value of the product before submitting it to the process of the invention: 400 Cp.
    [0092] Final value of viscosity of the product, after subjecting it to the process of the invention: 14,000 Cp.
    [0094] Production flow (work rate): 8,000 l / h.
    [0096] Prior to the production of the gazpacho, and to carrying out the process of the invention, the equipment as a whole was sterilized, by means of circulation of culinary grade water vapor, at a temperature of 110 ° C, for 1200 seconds.
    [0097] Once the equipment was sterilized, this condition of sterile equipment was maintained throughout the production process.
    [0099] Before carrying out the process of the invention, the product, gazpacho, was pasteurized: The product entered at a temperature of 20 ° C, a pump propelled the product from an accumulator tank. The product first passed through a heating zone where the product reached its pasteurization temperature, which will be controlled by a probe. This temperature was 90 ° C. At the outlet of the group of heating exchangers, the probe controlled the heating temperature to be applied to the product. This increase in temperature is achieved by means of an indirect hot water heating circuit. Thus, there is a steam-water heat exchanger to heat water that will be used in turn to heat the product to the desired temperature.
    [0101] The desired pasteurization temperature was reached and a valve switched, sending the product to the holding or maintenance area, which is where the product was pasteurized for a certain time.
    [0103] After the pasteurization step, the process of the invention begins, transporting the pasteurized product moved under aseptic conditions from the maintenance or holding section of the pasteurizer to a vacuum chamber.
    [0105] The product was cooled to a temperature of 37 ° C in the vacuum chamber at a pressure of -0.93 bar.
    [0107] The evaporation of the water produced in stage b) was condensed in an indirect condenser cooled by water from the cooling tower, and these gases already condensed were reinjected into the product stream to avoid a concentration of the product.
    [0109] Once the product had left the vacuum chamber, it was sent to an indirect cooling circuit using tower water, with which its temperature was lowered to approximately 25 ° C.
    [0110] Finally, there was a final cooling by means of glycol water, to cool the product to 5 ° C prior to the packaging phase.
    one
    权利要求:
    Claims (9)
    [1]
    1. Procedure to increase the viscosity of a pasteurized liquid, characterized in that it comprises the steps of:
    a) transporting the pasteurized product under aseptic conditions to a vacuum chamber;
    b) cooling for a time comprised in a range between 0.1 second and 5 seconds, at a temperature comprised between 45 ° C and 20 ° C, the product of step a) in a vacuum chamber that has a pressure lower than that of atmospheric pressure to obtain water vapor and a product in liquid phase;
    c) lead the water vapor to a condenser and condense it to transform it into liquid water;
    d) introducing the liquid water from step c) into the vacuum chamber to obtain a liquid product with a higher viscosity than the initial pasteurized product.
    [2]
    2. The process according to claim 1, characterized in that step b) is carried out at a pressure between -0.8 bar and -0.98 bar.
    [3]
    3. The process according to any one of claims 1 to 2, characterized in that the temperature of step b) is between 3 ° C and 40 ° C.
    [4]
    4. The method according to any one of claims 1 to 3, characterized in that it further comprises the steps of:
    e) pumping the product from stage d) to the next cooling stage;
    f) cooling using heat exchangers and
    g) packaging the product.
    [5]
    5. The process according to claim 4, characterized in that step f) is carried out with water circulation from a cooling tower until the product reaches a temperature between 20 ° C and 29 ° C.
    [6]
    6. The process according to claim 4, characterized in that step f) the cooling is carried out by means of heat exchangers with circulation of glycol water to a temperature between 2 ° C and 10 ° C.
    [7]
    The process according to any one of claims 1 to 6 wherein the pasteurized liquid is a liquid comprising liquefied or crushed fruit or vegetables.
    [8]
    8. Product obtained by the process according to any of claims 1 to 7.
    [9]
    9. Equipment to carry out the process described in claims 1 to 7 comprising: a steam line (1) for the sterilization of all the equipment, a product line (2) for the entry of the pasteurized liquid to a chamber of expansion (3) of the pasteurized liquid, the expansion chamber (3) of pasteurized liquid, a gas outlet line (4) that connects the expansion chamber with a condenser, a condenser (5) of the gases collected in the chamber expansion chamber (3), an inlet line (10) of the condensed liquids that leaves the condenser (5) and reaches the expansion chamber, an outlet line (6) of the final product with a pump (9) to send it To the next stage of cooling or packaging, a vacuum pump (7) and back pressure valve (8).
    类似技术:
    公开号 | 公开日 | 专利标题
    Yaldagard et al.2008|The principles of ultra high pressure technology and its application in food processing/preservation: A review of microbiological and quality aspects
    EP2409583B1|2015-04-22|Continuous system and procedure of sterilization and physical stabilization of pumpable fluids by means of ultra-high pressure homogenization
    CN102105066A|2011-06-22|Process for making a shelf-stable milk based beverage concentrate
    Gupta et al.2012|High-pressure processing of fluid foods
    CN108740984A|2018-11-06|A kind of okra capsicum paste and preparation method thereof
    BR112012010950A2|2020-07-21|process for repairing an acidic drink and acidic drink
    ES2800927B2|2021-06-15|PROCEDURE TO INCREASE THE VISCOSITY OF PASTEURIZED LIQUIDS AND EQUIPMENT TO CARRY IT OUT
    Osorio et al.2008|Effect of thermal treatment on enzymatic activity and rheological and sensory properties of strawberry purees
    Barba et al.2020|Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
    Raikos2017|Food matrix: Natural barrier or vehicle for effective delivery of carotenoids from processed foods?
    Terefe et al.2017|High-pressure processing effects on endogenous enzymes in fruits and vegetables
    US20120288610A1|2012-11-15|Method and apparatus for enhanced performance of a conventional continuous hydrostat
    BRPI0806394A2|2011-09-06|microbiologically stable low fat or oil food products and methods for producing a microbiologically stable low fat or oil food product
    KR100794300B1|2008-01-14|Manufacturing method of onion juice and drink water using it
    BR112012010862B1|2018-02-06|Reconstitutable protein-containing particulate composition, process for preparing a particulate composition, process for preparing a soy protein-containing beverage and soy protein-containing beverage
    Unni et al.2011|High pressure processing of foods: present status and future strategies
    Bermejo Prada2015|Hyperbaric storage of foods at room temperature: characterization in strawberry juice
    CN103881890B|2015-03-11|Method for preparing antibacterial olive seasoned vinegar
    BR102017023976A2|2019-06-04|FORMULATION FOR HOSPITAL FEEDING AND USE OF FORMULATION
    JP6672517B1|2020-03-25|Heated and sterilized egg processed food packed in containers
    Rojas et al.2020|Emerging technologies for noncarbonated beverages processing
    CN111602791A|2020-09-01|Potato syrup or salt water can and preparation method thereof
    ES2327197B1|2010-08-05|PROCEDURE FOR THE PREPARATION OF ASPARAGUS JAM AND PRODUCT OBTAINED.
    Rai et al.2021|High-Pressure Processing and Preservation of Foods
    Kalla et al.2017|Emerging Milk Process Technologies: High Hydrostatic Pressure
    同族专利:
    公开号 | 公开日
    ES2800927B2|2021-06-15|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    ES2306779T3|2001-09-19|2008-11-16|Conagra Grocery Products Company|METHOD TO PRODUCE CONCENTRATE TOMATO BY FRACTIONATION AND CONCENTRATION.|
    MX2009007559A|2007-01-26|2009-07-22|Khs Ag|Pasteurizing device, having an integrated heat pump, and method thereof.|
    RU2547591C1|2014-03-05|2015-04-10|Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" |Structured milk products manufacture method|
    EP3378330A1|2017-03-22|2018-09-26|Red Bull GmbH|Pasteurization plant and method for operating a pasteurizing plant|
    法律状态:
    2021-01-05| BA2A| Patent application published|Ref document number: 2800927 Country of ref document: ES Kind code of ref document: A1 Effective date: 20210105 |
    2021-06-15| FG2A| Definitive protection|Ref document number: 2800927 Country of ref document: ES Kind code of ref document: B2 Effective date: 20210615 |
    优先权:
    申请号 | 申请日 | 专利标题
    ES201930588A|ES2800927B2|2019-06-25|2019-06-25|PROCEDURE TO INCREASE THE VISCOSITY OF PASTEURIZED LIQUIDS AND EQUIPMENT TO CARRY IT OUT|ES201930588A| ES2800927B2|2019-06-25|2019-06-25|PROCEDURE TO INCREASE THE VISCOSITY OF PASTEURIZED LIQUIDS AND EQUIPMENT TO CARRY IT OUT|
    [返回顶部]