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1. WO1996002146 - METHOD OF HEAT PROCESSING OF SOLID FOOD

Publication Number WO/1996/002146
Publication Date 01.02.1996
International Application No. PCT/GB1995/001549
International Filing Date 03.07.1995
Chapter 2 Demand Filed 17.11.1995
IPC
A23B 7/01 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
005Preserving by heating
01by irradiation or electric treatment
A23B 9/04 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
9Preservation of edible seeds, e.g. cereals
02Preserving by heating
04by irradiation or electric treatment
A23L 3/005 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
A23L 3/01 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
01using microwaves or dielectric heating
A23L 3/015 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
015by treatment with pressure variation, shock, acceleration or shear stress
A23L 3/16 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose unpacked materials
CPC
A23B 7/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
005Preserving by heating
01by irradiation or electric treatment
A23B 9/04
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
9Preservation of edible seeds, e.g. cereals
02Preserving by heating
04by irradiation or electric treatment
A23L 3/005
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
A23L 3/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
005by heating using irradiation or electric treatment
01using microwaves or dielectric heating
A23L 3/0155
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
015by treatment with pressure variation, shock, acceleration or shear stress ; or cavitation
0155using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
A23L 3/165
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
16by heating loose, unpacked materials
165in solid state
Applicants
  • UNILEVER PLC [GB/GB]; Unilever House Blackfriars London EC4P 4BQ, GB (AU, BB, CA, GB, IE, KE, LK, MN, MW, NZ, SD, SG, SZ, TT, UG)
  • UNILEVER N.V. [NL/NL]; Weena 455 NL-3013 AL Rotterdam, NL (AM, AT, BE, BF, BG, BJ, BR, BY, CF, CG, CH, CI, CM, CN, CZ, DE, DK, EE, ES, FI, FR, GA, GB, GE, GN, GR, HU, IE, IS, IT, JP, KE, KG, KP, KR, KZ, LR, LT, LU, LV, MC, MD, MG, ML, MR, MW, MX, NE, NL, NO, PL, PT, RO, RU, SD, SE, SI, SK, SN, SZ, TD, TG, TJ, TM, UA, UG, US, UZ, VN)
  • WILDING, Peter [GB/GB]; GB (UsOnly)
  • JONES, Robert, David [GB/GB]; GB (UsOnly)
  • STEPHENSON, Peter, Richard [GB/GB]; GB (UsOnly)
Inventors
  • WILDING, Peter; GB
  • JONES, Robert, David; GB
  • STEPHENSON, Peter, Richard; GB
Agents
  • KEITH W. NASH & CO.; Pearl Assurance House 90-92 Regent Street Cambridge CB2 1DP, GB
Priority Data
94305317.319.07.1994EP
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) METHOD OF HEAT PROCESSING OF SOLID FOOD
(FR) PROCEDE DE TRAITEMENT THERMIQUE DE PRODUITS ALIMENTAIRES SOLIDES
Abstract
(EN)
A method of processing a solid plant foodstuff comprises (a) heating the plant foodstuff using a mass heating method, according to which, during at least part of the heating step, the environmental pressure of the foodstuff being heated is so controlled in relation to the saturated vapour pressure of the foodstuff as to achieve a substantially uniform temperature throughout the solid foodstuff at the maximum temperature to be attained; (b) cooling the foodstuff by evaporation achieved by maintaining the environmental pressure of the foodstuff lower than the saturated vapour pressure of the foodstuff; characterised in that the time the plant foodstuff is at a temperature above 118 °C is less than 29 seconds, and the time for which the plant foodstuff is above 70 °C is less than approximately 100 seconds.
(FR)
L'invention concerne un procédé de traitement d'un produit alimentaire solide d'origine végétale consistant (a) à chauffer le produit alimentaire d'origine végétale par un procédé de chauffage en grande quantité, selon lequel pendant au moins une partie de la phase de chauffage, la pression environnante du produit alimentaire chauffé est régulée par rapport à la pression de vapeur saturée de l'aliment pour obtenir une température sensiblement uniforme dans tout le produit alimentaire solide à la température maximum devant être atteinte; (b) à refroidir le produit alimentaire par évaporation obtenue grâce au maintien de la pression environnante de l'aliment à un niveau inférieur à celui de la pression de vapeur saturée du produit alimentaire. L'invention est caractérisée en ce que le produit alimentaire d'origine végétale est porté à une température supérieure à 118 °C pendant moins de 29 secondes et à une température supérieure à 70 °C pendant environ moins de 100 secondes.
Also published as
Latest bibliographic data on file with the International Bureau