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WO1986001686A1 - Vegetaux a teneur moyenne en eau - Google Patents

Vegetaux a teneur moyenne en eau Download PDF

Info

Publication number
WO1986001686A1
WO1986001686A1 PCT/AU1985/000209 AU8500209W WO8601686A1 WO 1986001686 A1 WO1986001686 A1 WO 1986001686A1 AU 8500209 W AU8500209 W AU 8500209W WO 8601686 A1 WO8601686 A1 WO 8601686A1
Authority
WO
WIPO (PCT)
Prior art keywords
oxygen
fruit
plant product
moisture content
container
Prior art date
Application number
PCT/AU1985/000209
Other languages
English (en)
Inventor
Victor Marcus Lewis
David Adrian Lewis
Original Assignee
Victor Marcus Lewis
David Adrian Lewis
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Victor Marcus Lewis, David Adrian Lewis filed Critical Victor Marcus Lewis
Priority to GB8608884A priority Critical patent/GB2176991B/en
Publication of WO1986001686A1 publication Critical patent/WO1986001686A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Definitions

  • the .present invention relates to a process of producing fruits and vegetables of intermediate moisture content, hereinafter referred to as a plant_ roduct.
  • vegetables as used herein denotes all types of produce normally regarded as vegetables including leaves, roots, bulbs, stems and immature and mature fructifications thereof.
  • the term also includes non-edible plant material.
  • fruits refers to the sweet fleshy fructifications of plants normally referred to as fruits.
  • Dehydrated vegetables have long been products of commerce. They may be produced by hot air drying, freeze drying, puff or explosion drying, osmotic drying or other methods. Irrespective of the method used for drying, the distribution* and use in commerce of dehydrated vegetables has been restricted to products which are usually hard and brittle having moisture levels between about 2% and 8% and with water activities usually below 0.5. If moisture levels or water activities rise above these levels, the products are regarded as unstable with relatively rapid and undesirable deterioration in colour, flavour and aroma. If the water activity rises above 0.6, the products are susceptible to microbial action.
  • Vegetables at these low moisture contents suffer from the following disadvantages: 1. They are slow to rehydrate;
  • vegetables can be dried in the initial stages of the process to a moisture content of 10 to 15% in a relatively short space of time. The final stages of drying whereby the moisture content is taken down to the mentioned levels of 2% to 8% is slow and costly, and it is during these last stages of dehydration that most deteriorative changes occur.
  • the applicants have discovered that in the range of water activities between 0.5 and 0.85, the partially dehydrated vegetables in general have excellent colour and are for the most part still pliable, rehydrate very rapidly and when rehydrated have excellent flavour, texture and aroma.
  • Plant products can be prepared at higher water activities than 0.85, packed in an oxygen free at oshere, and held refrigerated for substantial lengths of time without spoilage and with excellent retention of quality. While such products require refrigeration for storage, they have the advantage of providing a long shelf-life product which is light in weight for transport, is not bulky, does not bruise or break, is of high quality and reconstitutes rapidly.
  • the invention provides a process for producing a plant product of intermediate moisture content which is microbiologically stable at water activities within the range of 0.5 to 0.85 and is free from agents used to prevent microbial spoilage (preservatives) which comprises the steps of partially dehydrating fruit or vegetables until the moisture content is reduced to 10% to 45% and there after holding the resultant product in an oxygen free or substantially oxygen free atmosphere.
  • the product is packed in a container of low oxygen permeability, all or substantially all of the free oxygen gas is removed therefrom and optionally replaced with an oxygen-free inert gas or alternatively said product is stored under vacuum.
  • the oxygen free packaging enables the manufacture of intermediate moisture products with moisture contents of 10 - 45%, and with water activity levels between 0.5 to 0.85, with good shelf-life at ambient temperatures and excellent retention of colour and quality. By additionally using refrigerated storage, useful shelf-life can be obtained for a plant product held in oxygen free or substantially oxygen free atmosphere at water activity levels above 0.85.
  • the oxygen gas is evacuated from a package of the plant product with the aid of pumps and in another form of the invention the oxygen gas is removed from the package with the aid of oxygen absorbers placed within the package.
  • the invention according to another aspect comprises a plant product of intermediate moisture content which is bacteriologically stable at water activities within the range of 0.5 to 0.85 and which is free from artificial preservatives said plant product being held in an atmosphere which is oxygen free or substantially oxygen free.
  • the product For storage, the product should be packed in oxygen impermeable containers such as cans or glass jars, or in flexible packaging materials with low oxygen permeability such as aluminium foil laminates or clear laminates made with polyvinylidene chloride or similar materials.
  • the oxygen should be removed from the container and replaced with an oxygen free inert gas such as nitrogen or a mixture of such gases, and/or oxygen absorbers such as finely powdered iron in suitably prepared pouches should be included in the packages.
  • High speed equipment for inert gas packaging is commonly available as is equipment for vacuum packaging.
  • the operation of inserting oxygen absorbing pouches can be mechanised.
  • Other oxygen absorbing systems are described in the technical liturature (Lewis, Rambottom and Craine US Patent No. 3,419,400; Buckner, N. German Patent No. 81.48,240) and these may be used depending on their cost and efficiency.
  • the fruits or vegetables are trimmed and cut as required to be suitable for dehydration. They are then dehydrated in any conventional manner, with or without prior blanching in steam, water or by other means, to a stage where the water activity lies between 0.5 and 0.85 for vegetables or 0.70 - 0.85 for fruits.
  • They may optionally be treated before, during or after dehydration with sufficient levels, of sulfur dioxide or sulfites and/or other additives to inhibit discolouration during storage.
  • the fruit or vegetables may be flavoured or seasoned or treated with vitamins, minerals, colouring substances etc. as may be required.
  • they are packaged and maintained in an atmosphere which is free or substantially free from oxygen.
  • An oxygen free atmosphere can additionally or alternately be maintained in the pa.ckage by the absorption of oxygen within the package by the use of oxygen absorbers of different types such as iron powders, glucose-glucose oxidase systems etc.
  • Orange fleshed sweet potatoes were peeled, and cut into slices 3mm thick. These were blanced in steam of 2 mins, then washed with a water spray and placed on trays in a dehydrator.
  • the sweet potatoes were dried to moisture contents of 18.3%, 14.8% and 10.7% at which moisture contents the water activities were 0.82, 0.77 and 0.61 respectively.
  • Potatoes were peeled and cut into strips 3mm x 3mm. These strips were blanced in boiling water for three minutes, washed to remove surface starch, and placed in the dehydrator. When the moisture content was about 40%, the potato shreds were removed from the dehydrator and tumbled with a solution of sodium sulphite, such that the final sulphur dioxide content of the dried potatoes was about 250 ppm. The potatoes were returned to the dehydrator and were dried to a moisture content of 15.6%. The water activity of the potatoes at this moisture content was 0.85. The shreds were a good pale colour, and were not brittle. The were packed in nitrogen in foil pouches and stored at ambient temperatures.
  • Carr-ots were peeled and shredded into strips of 3mm x 3mm section. These were blanched in steam for four minutes and dried in a through-bed dryer at 70°C. Samples were removed at moisture contents of 29.7%, 13.6% and 10.0%. The water activities of these samples were 0.82, 0.65 and 0.50 respectively.
  • the samples were packaged in clear, laminated film made from layers of polyvinylidene chloride, nylon and polyethylene, and sealed after the addition of a small sachet of oxygen absorber. ("Ageless”, manufactured by Mitsubishi Gas and Chemical Co., Tokyo, Japan.)
  • Red bell peppers were cored and cut into dice of approximately 7mm. They were dried at 70° in a forced air through bed dehydrator to a moisture content of 20%. At this moisture content they had a water activity of 0.67.
  • the pepper dice had a bright red colour, had a pliable texture, and when cooked resembled fresh cooked peppers in colour, texture and flavour.
  • the dried dice were packaged in low oxygen transmission laminated film together with oxygen absorber pouches.
  • Peaches of th Golden Queen variety were peeled and pitted and cut into wedges, approximately 1cm in depth at the thickest point. They were dipped for 5 mins in 1% sodium sulphite solution and dried at 70 - 80oc in a through bed dehydrator until the moisture content was 23.4%. The water activity of the peaches at this moisture content was 0.83. The sulphur dioxide content was 640 ppm.
  • the dried peach pieces were packed in low oxygen transmission film with oxygen absorbers. After 2 months storage at 40OC, they showed no signs of spoilage, and were still a bright golden orange in colour. Fruit kept at ambient temperature had excellent texture, flavour, aroma and colour after 8 months. .
  • Apples of the Jonathon variety were peeled, cored and cut into wedges each one twelfth of the fruit.
  • the wedges were dipped for 5 mins in a 0.1% sodium sulphite solution, drained and dehydrated at 70oc until they were reduced to a moisture content of 42.7% and a water activity of 0.93.
  • the sulphur dioxide content was 485 ppm.
  • the apple pieces were packed in low oxygen transmission film together with an oxygen absorber and stored refrigerated at below 5 ⁇ C.
  • Apples of the Granny Smith variety were peeled, cored and cut into slices 3mm in thickness. After slicing, the apples were dipped in a 1% solution of sodium sulphite for one minute, and then drained. The apple slices were dried in a through bed dehydrator at 70°C. The sliced apples were dried to a moisture content of 37.7%, at which they had a water activity of 0.79. The sulphur dioxide content was 410 ppm.
  • Pears of the Packham variety were peeled, cored and cut into wedges, each representing about one eighth of the whole fruit.
  • the fruit pieces were dipped for .1 min in a 1% solution of sodium sulphite, were drained, and dried in a through bed dehydrator at 70°C to a moisture content of 43.4% and a water activity of 0.82.
  • the final sulphur dioxide content was 960 ppm.
  • the pears had a pale colour and a fresh flavour and aroma.
  • the pear segments were packaged in low oxygen transmission film with proprietary oxygen absorbers.
  • the dried fruit showed no apparent spoilage or deterioration in colour or flavour after 10 months storage at ambient temperatures. In some cases eg. grapes, the use of sulphur dioxide is not necessary.
  • Grapes of the Thompson Seedless variety were dipped in 2.5% potasium carbonate solution to render the skin more permeable, and dried at 70°C to a water activity of 0.85. The moisture content was 35.5%.
  • the grapes were packed in nitrogen in a foil laminate pouch. After four months storage at room temperature, the grapes were in excellent condition.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

Un procédé permet d'obtenir un produit végétal, terme désignant tous les types de produits normalement considérés comme étant des produits végétaux, tels que des feuilles, des racines, des bulbes, des tiges, des fructifications matures ou immatures, les fructifications douces et charnues des plantes normalement appelées fruits et des matières végétales non comestibles. Le produit végétal a une teneur moyenne en eau qui est microbiologiquement stable à des niveaux d'activité de l'eau dans une plage de 0,5 à 0,85 et est dépourvu d'additifs utilisés pour éviter la détérioration due à des microbes. Le procédé comprend une étape de déshydratation d'un produit végétal afin de réduire sa teneur en eau jusqu'à 10% à 50%, suivie de la conservation du produit dans une atmosphère dépourvue ou considérablement dépourvue d'oxygène.
PCT/AU1985/000209 1984-09-17 1985-08-30 Vegetaux a teneur moyenne en eau WO1986001686A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB8608884A GB2176991B (en) 1984-09-17 1985-08-30 Intermediate moisture vegetables

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
AUPG717484 1984-09-17
AUPG7174 1984-09-17

Publications (1)

Publication Number Publication Date
WO1986001686A1 true WO1986001686A1 (fr) 1986-03-27

Family

ID=3770762

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/AU1985/000209 WO1986001686A1 (fr) 1984-09-17 1985-08-30 Vegetaux a teneur moyenne en eau

Country Status (6)

Country Link
AU (1) AU575198B2 (fr)
DE (1) DE3590446T1 (fr)
FR (1) FR2594642B1 (fr)
GB (1) GB2176991B (fr)
NZ (1) NZ213478A (fr)
WO (1) WO1986001686A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0455976A1 (fr) * 1990-04-02 1991-11-13 BUCHER-GUYER AG Maschinenfabrik Procédé pour sécher des produits biologiques en morceaux
EP0431703A3 (en) * 1989-12-05 1991-12-18 Unilever Nv Treatment of fruits
FR2675664A1 (fr) * 1991-04-24 1992-10-30 Byron Agricultural Co Fruits conserves deshydrates non congeles et leur procede de preparation.
EP0407299A3 (en) * 1989-07-04 1993-06-30 S.A. Daregal Societe: Treatment process for herbs, aromatic plants or essential plants
EP0704162A1 (fr) 1994-09-29 1996-04-03 Societe De Developpement De L'industrie, Agro-Alimentaire Et De Pepiniere Europeeene - Sodiape Végétaux stockables à températures basses positives et négatives et procédé de conservation de végétaux frais
WO1998017258A1 (fr) * 1996-10-17 1998-04-30 Cultech Limited Administration de vitamines
US20210100271A1 (en) * 2018-08-28 2021-04-08 Mizkan Holdings Co., Ltd. Solid food composition containing insoluble food fiber and method for manufacturing the same

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU643607B2 (en) * 1991-04-24 1993-11-18 Byron Food Science Pty Limited Non-freeze fruit products
GB2453192B (en) * 2007-09-26 2011-06-29 Ahmad Amiri Enhanced easy to handle fruits & produce

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1380489A (en) * 1917-10-17 1921-06-07 Wharton B Mclaughlin Method of producing foodstuffs
DE572308C (de) * 1930-12-17 1933-03-14 Julien Petitpas Verfahren zum Konservieren von frischem Gemuese und anderen frischen Vegetabilien
DE1163125B (de) * 1964-02-13 Pillsbury Co Verfahren und Vorrichtung zur Trocknung von feuchten Lebensmitteln
DE1492712A1 (de) * 1964-03-10 1969-06-04 Unilever Nv Verfahren zur Behandlung von Nahrungsmitteln
US3634104A (en) * 1968-09-10 1972-01-11 Gen Foods Corp Microbial stabilization of combined foods and liquids
US3634102A (en) * 1968-10-08 1972-01-11 Mayer & Co Inc O Preparation of packaged sliced dry sausage
CH529512A (fr) * 1970-07-30 1972-10-31 Larroche Jean Procédé pour l'obtention de fruits secs, notamment de pruneaux
US3769042A (en) * 1968-09-10 1973-10-30 Gen Foods Corp Microbial stabilization of a combined meat, vegetable and gravy food product
US3895122A (en) * 1971-07-02 1975-07-15 American Potato Co Microbially stable gelatinized potato pieces with high water activity and absorbed sulfur dioxide
AU5090579A (en) * 1978-10-03 1980-04-17 David Adrian Lewis Dehydrated meat product
JPS5733539A (en) * 1980-08-04 1982-02-23 Mitsubishi Gas Chem Co Inc Preservation of dried gourd shavings
US4384009A (en) * 1978-10-03 1983-05-17 Lewis Victor M Method of manufacturing dehydrated meat product
AU1164483A (en) * 1982-03-03 1983-09-08 Societe Des Produits Nestle S.A. Powder mass and garnish food product
US4447460A (en) * 1979-07-11 1984-05-08 Lewis Victor M Processed vegetables
US4496597A (en) * 1982-02-08 1985-01-29 Bruno Reges Process for drying and/or preserving fruits having a high sugar content

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2712560C3 (de) * 1977-03-22 1980-09-11 Werner Georg 7981 Vogt Munk Verwendung von gefriergetrockneten Apfelscheiben
NL8900334A (nl) * 1989-02-10 1990-09-03 Rudolf Simons Verkleining van de diameter van een manlijk connectordeel voor een pacemaker.

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1163125B (de) * 1964-02-13 Pillsbury Co Verfahren und Vorrichtung zur Trocknung von feuchten Lebensmitteln
US1380489A (en) * 1917-10-17 1921-06-07 Wharton B Mclaughlin Method of producing foodstuffs
DE572308C (de) * 1930-12-17 1933-03-14 Julien Petitpas Verfahren zum Konservieren von frischem Gemuese und anderen frischen Vegetabilien
DE1492712A1 (de) * 1964-03-10 1969-06-04 Unilever Nv Verfahren zur Behandlung von Nahrungsmitteln
US3769042A (en) * 1968-09-10 1973-10-30 Gen Foods Corp Microbial stabilization of a combined meat, vegetable and gravy food product
US3634104A (en) * 1968-09-10 1972-01-11 Gen Foods Corp Microbial stabilization of combined foods and liquids
US3634102A (en) * 1968-10-08 1972-01-11 Mayer & Co Inc O Preparation of packaged sliced dry sausage
CH529512A (fr) * 1970-07-30 1972-10-31 Larroche Jean Procédé pour l'obtention de fruits secs, notamment de pruneaux
US3895122A (en) * 1971-07-02 1975-07-15 American Potato Co Microbially stable gelatinized potato pieces with high water activity and absorbed sulfur dioxide
AU5090579A (en) * 1978-10-03 1980-04-17 David Adrian Lewis Dehydrated meat product
US4384009A (en) * 1978-10-03 1983-05-17 Lewis Victor M Method of manufacturing dehydrated meat product
US4447460A (en) * 1979-07-11 1984-05-08 Lewis Victor M Processed vegetables
JPS5733539A (en) * 1980-08-04 1982-02-23 Mitsubishi Gas Chem Co Inc Preservation of dried gourd shavings
US4496597A (en) * 1982-02-08 1985-01-29 Bruno Reges Process for drying and/or preserving fruits having a high sugar content
AU1164483A (en) * 1982-03-03 1983-09-08 Societe Des Produits Nestle S.A. Powder mass and garnish food product

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0407299A3 (en) * 1989-07-04 1993-06-30 S.A. Daregal Societe: Treatment process for herbs, aromatic plants or essential plants
EP0431703A3 (en) * 1989-12-05 1991-12-18 Unilever Nv Treatment of fruits
EP0455976A1 (fr) * 1990-04-02 1991-11-13 BUCHER-GUYER AG Maschinenfabrik Procédé pour sécher des produits biologiques en morceaux
US5188856A (en) * 1990-04-02 1993-02-23 Swag Zschokke Wartmann Ag Method of drying lumpy agricultural products
FR2675664A1 (fr) * 1991-04-24 1992-10-30 Byron Agricultural Co Fruits conserves deshydrates non congeles et leur procede de preparation.
ES2036494A1 (es) * 1991-04-24 1993-05-16 Byron Agricultural Co Un producto de fruta comestible en conserva listo para su consumo.
EP0704162A1 (fr) 1994-09-29 1996-04-03 Societe De Developpement De L'industrie, Agro-Alimentaire Et De Pepiniere Europeeene - Sodiape Végétaux stockables à températures basses positives et négatives et procédé de conservation de végétaux frais
US5702750A (en) * 1994-09-29 1997-12-30 Societe De Developpment De L'industrie Agro-Alimentaire Et De La Pepiniere Europeenne - Sodiape Method for processing fresh plants to be stored between low positive and negative temperatures
WO1998017258A1 (fr) * 1996-10-17 1998-04-30 Cultech Limited Administration de vitamines
US20210100271A1 (en) * 2018-08-28 2021-04-08 Mizkan Holdings Co., Ltd. Solid food composition containing insoluble food fiber and method for manufacturing the same

Also Published As

Publication number Publication date
NZ213478A (en) 1989-01-27
AU575198B2 (en) 1988-07-21
DE3590446T1 (de) 1986-10-30
GB2176991A (en) 1987-01-14
GB2176991B (en) 1989-07-12
FR2594642B1 (fr) 1991-02-01
AU4698485A (en) 1986-03-27
GB8608884D0 (en) 1986-05-14
FR2594642A1 (fr) 1987-08-28

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