WO2012048713A2

WO2012048713A2 - Dehydration and preservation of foodstuffs (meat, fruit and vegetables)

Info

Publication number: WO2012048713A2
Application number: PCT/DO2011/000002
Authority: WO
Inventors: Rosinis D. Hernandez Valerio
Original assignee: Hernandez Valerio Rosinis D
Priority date: 2010-05-14
Filing date: 2011-05-10
Publication date: 2012-04-19
Also published as: DOP2010000145A; WO2012048713A3

Abstract

The invention relates to a food preservation method including a component comprising a container that can be made from stainless steel, plastic or any other material that will not contaminate the food contained therein. In addition to a normal lid, the container includes a second lid that is a few millimetres smaller than the normal lid and that is provided with holes allowing the contents of the container to be submerged, without the possibility of floating, in a solution consisting of pure honey for a period of approximately seven days or longer depending on whether meat, fruit, vegetables or shellfish are involved. The container also includes a component consisting of a part that applies pressure on the perforated lid positioned above the food and said pressure ensures that the food is kept fully submerged in the honey without floating, while at the same time allowing a large part of the water contained in food to rise to the upper end of the container from where it is extracted through a channel or manually. Similarly, the pressure applied to the food can expel the water and oxygen until the food is dehydrated or semi-dehydrated, at which point the honey solution stops disintegrating or becomes clear and the production of gases is suspended. The food is then ready to be packed in a receptacle that prevents the ingress of oxygen and stops the fermentation process. The liquids resulting from the water that is extracted from the food together with part of the honey are left to ferment for a period longer than 15 days, in order to obtain liquors from fermented fruit in the case of fruit, sauces for use in sweet and sour cooking and vinegars in some cases.

Description

DEHYDRATION AND FOOD PRESERVATION (MEAT, FRUIT AND

VEGETABLES)

The present invention belongs to the area of food and beverages. BACKGROUND

One of the great challenges of man on earth for a century has been and continues to be an increasingly efficient mechanism that allows them to conserve food that even when they exist in abundance or provide great possibilities to produce it, they are highly perishable and only achieved or achieved. they can grow or produce in certain period of the year, so in the interest of ensuring the provision of a wide range of fatty mineral vitamins and finally all the elements that allow us to stay well fed and healthy, we have experimented with how many mechanisms we have believed of utility to achieve this purpose, within these we can cite a number of patents requested by their respective inventors, by way of example we can cite among others ES2168124 patent which consists in creating a stream of hot gas on the products to be dehydrated and through a mechanism Very technical send ultrasonic waves on such products, our proc This edition offers multiple advantages over this procedure, among which we can mention that ours does not require electric generators of any kind, which lowers the cost of production and because of its ease and versatility, it allows our method of dehydration with honey to be developed. even in fields that do not have access to electric power, in addition to being within reach of medium and small producers both in the area of beekeeping and food production.

Drying process for far-infrared food at reduced pressure and temperature (patent ES2216064 = T3 =), this procedure consists of introducing nitrogen gas into a container that, by means of a high pressure process, extracts water and water vapor from the treated food and Once the space left by the water and the water vapor is dehydrated, it is occupied by the oxygen gas that is injected, which prevents the oxidation of the food, in our case what it is about is that the water and water vapor it is replaced by micro particles or honey honey molecules with the advantage that the food is dehydrated, the oxygenation process is interrupted and the food is also enriched with the vitamins and minerals of honey as well as that microbiological world and natural antibiotic that makes that honey is one of the main less perishable foods of nature Quick freezing procedure particularly vegetables and fruits, patent number ES2308926 A1 comprises the steps of subjecting the food to a light and slow dehydration treatment with air convention to partially eliminate the water content decreasing its weight between 2 and 10% and after letting it stand for a while to favor the redistribution of the remaining liquid.

As you can see our technique offers great advantages compared to those we have cited and others that we have studied, among the most important as we have said in previous paragraphs this method allows us to significantly decrease our dependence on oil since it is not essential to drive large and complex machinery both in the course of the food process and in the conservation period, so this method of food preservation that we are putting in the hands of the food industry will be available even in times of major natural disasters when the mechanisms Traditional are supposed to fail because of its high dependence on hydrocarbon derived energy, another advantage offered by this technique is that we can take advantage even in remote fields where there is a shortage of roads and means of transport that large range of fruits and vegetables that are normally lost as in the Dominican Republic icana with mango, guava among others.

DESCRIPTION

This invention relates to a method of preservation of foods especially fruits, vegetables and meats but the meat must be previously dried in the sun or other drying mechanism, the process consists of submerging these foods in a solution of pure honey and letting it dehydrate Through a process of submerging these foods that have already been previously washed, sterilized and prepared in pieces or sliced according to the food in question, they are immersed in a container that must have in addition to the normal lid a second lid with some How many centimeters less than the diameter of the container in question, this lid has holes that allow the passage of honey and at the same time helps food stay inside the honey without being exposed to the air that is in the top of the container in a space that must be left empty between the solution and the lid, this space is what allows water and oxygen to be drawn through a hole l ejects the food inside the container, the The container must have a hole in its upper part that allows the oxygen produced by the food inside to be released. The food, to the extent that the honey is doing its effect, is expelling a solution to the top of the container. lighter than the one that was originally introduced in the package this is produced because the H20 contained in the food that is submerged in pure honey is expelled by the honey to the top of the container from which this part of the liquid is extracted It looks clearer and to the same extent the food is getting a little more pressure until it is taken to the lowest part of the container, even if the mixture is still thick until the production process of water stops in one or two week depending on the type of food, when they can already be vacuum-packed or in containers that do not allow oxygen to enter, which stops the fermentation process and allows these products to To have been dehydrated or semi dehydrated, they should be stored for a long period without the need to add any type of artificial additives and without having to keep them refrigerated.

Regarding the packaging we have been able to verify that as long as the characteristics that allow the products submerged inside do not float and that contain a lid inside that allow the circulation of the liquid and not the food that are present inside, this can be of different size and can be manufactured both in plastic and stainless steel, but for a more and more comprehensive explanation in figure number one we present the ideal package to develop this process, especially for claim number One is the conservation and dehydration of food, by immersion in honey.

This method of food preservation that has a component based on a container that can be made of plastic stainless steel or any other material that does not contaminate the food that is processed there, this container contains in addition to its normal lid a second lid a few millimeters more small is with holes that allow inside the container in question can be immersed without floating in a solution based on honey or pure honey for a period of about seven days or more depending on whether it is Fruit or vegetable meats, this package has a component that consists of a piece that presses the perforated lid that is placed on top of the food and that with this pressure causes these foods to remain totally submerged in the honey without floating but to at the same time it allows a good part of the water that contains food go up to the upper end of the container from where it is extracted through a conduit or manually, It must always be taken into account that the liquid food ratio will always be 40% fluid against 60% food, in the same way this container it allows the pressure to which the food is subjected to expel oxygen and water vapor so that the food is dehydrated or semi-dehydrated when the honey bee solution stops disintegrating or becoming clear and when they are no longer leaving gases in which the food is ready to be packed in a container that prevents the penetration of oxygen and stops the fermentation process.

This process of dehydration and preservation of food as explained in claim two, produces a mixed solution between the residues of honey and those of fruits, which leaving it to ferment for an approximate period of thirty days according to the fruit in question produces an exquisite liquor of fruits fermented in pure honey, the process of which follows from the previous procedure of preservation of the food itself, as explained in claim two.

Another by-product that derives from this process of food preservation is the vinegar for the kitchen that consists in letting the resulting liquid ferment for a period greater than thirty days until it exceeds the state of liquors and that is obtained especially from green fruits which is added some guagiga starch, as explained in claim number three.

In addition to the aforementioned products through this method of food preservation, another by-product is obtained, which is the sauce for the kitchen that consists in letting the liquid obtained by fermentation of shellfish and vegetables ferment Approximate period of two months or more until the production of slightly sweetened sauces is achieved to prepare dishes especially for sweet and sour food as described in claim number four.

Claims

1. Dehydration and food preservation process, consists of submerging fruits and vegetables in a solution based on honey or pure honey, until the oxygen and part of the H20 can be extracted, the same for meats but this must be dry in the sun or baked

2. Production process of fruit liqueurs fermented in honey.

It consists of once the oxygen is extracted and part of the H20 leave the resulting liquid for a period of thirty days or more until certain levels of fermentation are achieved.

3. Production process of fruit and vegetable vinegars. It consists of letting ferment the resulting liquid of fruits and vegetables that have been submerged in pure honey until it is able to overcome the liquor stage and pass to the vinegars according to the ripeness of the fruits as well as their mixture and adding in some cases guagiga starch , as in the case of the green mango.

4. Process of production of vegetable and seafood sauces consisting of once the vegetables or shellfish have been extracted from a solution based on pure honey, leave the resulting liquid to ferment for a minimum period of two months until it becomes a sweetened sauce to Preparing dishes in the basically bittersweet gourmet meal line.