CA3185297A1 - Procede de conservation d'aliments a faible teneur en acide et systeme associe - Google Patents

Procede de conservation d'aliments a faible teneur en acide et systeme associe

Info

Publication number
CA3185297A1
CA3185297A1 CA3185297A CA3185297A CA3185297A1 CA 3185297 A1 CA3185297 A1 CA 3185297A1 CA 3185297 A CA3185297 A CA 3185297A CA 3185297 A CA3185297 A CA 3185297A CA 3185297 A1 CA3185297 A1 CA 3185297A1
Authority
CA
Canada
Prior art keywords
degree
food
preservation
low acid
high pressure
Prior art date
Legal status (The legal status 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 status listed.)
Pending
Application number
CA3185297A
Other languages
English (en)
Inventor
Priya Ranjan Dass
Navnita Dass
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of CA3185297A1 publication Critical patent/CA3185297A1/fr
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/361—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362—Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé de conservation d'aliments à faible teneur en acide ayant un pH ? 4,6 comprenant les étapes consistant à préparer une sauce de base avec de l'oignon ou de la tomate comprenant du curcuma en tant qu'ingrédient ; verser la sauce de base dans une poêle peu profonde et laisser refroidir au congélateur-chambre à 70 °F en 2 heures et à 40 °F pendant les 4 heures suivantes, avec une réduction constante et rationalisée de la température chaque heure jusqu'à ce qu'elle soit égale ou inférieure à 40 °F ; refroidir la sauce de base pour la préparation des sauces de Curry par ébullition à 212 °F minimum pendant un temps stipulé de 15 minutes ; verser lesdites sauces de Curry dans des poêles moins profonds et laisser refroidir au congélateur-chambre jusqu'à 70 °F en 2 heures et jusqu'à 40 °F pendant les 4 heures suivant ; conditionner lesdites sauces refroidies dans des contenants en PET et fermer hermétiquement lesdits récipients avec une machine de fermeture hermétique de manière à les rendre résistant à une très haute pression pendant une pasteurisation par haute pression (HPP) ; réfrigérer lesdits produits alimentaires entre 39 et 41 degrés F ; le produit alimentaire étant soumis à une pression comprise entre 80 000 psi et 90 000 psi pendant 3 minutes par de l'eau froide à 40 °F, ce qui entraîne une augmentation de température adiabatique jusqu'à 75 °F maximum ; et la présence de diverses épices, dont du curcuma cuit, ayant une capacité améliorée déclenche la germination de spores super-dormantes qui sont inactivées par la très haute pression pendant le HPP.
CA3185297A 2020-07-10 2021-01-25 Procede de conservation d'aliments a faible teneur en acide et systeme associe Pending CA3185297A1 (fr)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
IN202031029297 2020-07-10
IN202031029297 2020-07-10
PCT/IB2021/050530 WO2022008983A1 (fr) 2020-07-10 2021-01-25 Procédé de conservation d'aliments à faible teneur en acide et système associé

Publications (1)

Publication Number Publication Date
CA3185297A1 true CA3185297A1 (fr) 2022-01-13

Family

ID=79553648

Family Applications (1)

Application Number Title Priority Date Filing Date
CA3185297A Pending CA3185297A1 (fr) 2020-07-10 2021-01-25 Procede de conservation d'aliments a faible teneur en acide et systeme associe

Country Status (2)

Country Link
CA (1) CA3185297A1 (fr)
WO (1) WO2022008983A1 (fr)

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180317532A1 (en) * 2016-09-21 2018-11-08 Priya Ranjan Dass High pressure pasteurization of Curry (liquid seasoning) to achieve shelf-life of 100 days and more in the cooler (39-41 F)

Also Published As

Publication number Publication date
WO2022008983A1 (fr) 2022-01-13

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