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WO2012048713A2 - Déshydratation et conservation d'aliments (viandes, fruits et légumes) - Google Patents

Déshydratation et conservation d'aliments (viandes, fruits et légumes) Download PDF

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Publication number
WO2012048713A2
WO2012048713A2 PCT/DO2011/000002 DO2011000002W WO2012048713A2 WO 2012048713 A2 WO2012048713 A2 WO 2012048713A2 DO 2011000002 W DO2011000002 W DO 2011000002W WO 2012048713 A2 WO2012048713 A2 WO 2012048713A2
Authority
WO
WIPO (PCT)
Prior art keywords
food
honey
container
fruit
vegetables
Prior art date
Application number
PCT/DO2011/000002
Other languages
English (en)
Spanish (es)
Other versions
WO2012048713A3 (fr
Inventor
Rosinis D. Hernandez Valerio
Original Assignee
Hernandez Valerio Rosinis D
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 Hernandez Valerio Rosinis D filed Critical Hernandez Valerio Rosinis D
Publication of WO2012048713A2 publication Critical patent/WO2012048713A2/fr
Publication of WO2012048713A3 publication Critical patent/WO2012048713A3/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or 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—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof

Definitions

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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Genetics & Genomics (AREA)
  • Nutrition Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Biochemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un procédé de conservation d'aliments qui fait intervenir un élément situé dans un contenant pouvant être constitué d'inox, de plastique ou de tout autre matériau non contaminant pour les aliments traités dans ledit contenant, ce dernier comprenant outre son couvercle principal un deuxième couvercle moins épais de quelques millimètres et pourvu d'orifices qui permettent qu'à l'intérieur du contenant concerné des aliments puissent être immergés sans possibilité de flotter dans une solution à base de miel d'abeille pur pendant une durée d'environ sept jours ou plus selon qu'il s'agit de produits carnés, de fruits ou de légumes ou de fruits de mer. Le contenant comprend un élément se présentant sous forme de pièce mise sous pression par le couvercle perforé qui est situé au-dessus des aliments et qui, sous l'effet de ladite pression, maintient les aliments entièrement immergés dans le miel d'abeille sans flotter mais permet qu'une bonne partie de l'eau contenue par les aliments puisse monter vers l'extrémité supérieure du contenant d'où elle est extraite par un conduit ou manuellement. De la même manière, le récipient permet que la pression à laquelle est soumis l'aliment expulse l'eau et l'oxygène jusqu'à ce que l'aliment soit déshydraté ou semi-déshydraté, à savoir lorsque la solution à base de miel d'abeille cesse de se désintégrer ou de se clarifier, et lorsque la production de gaz est interrompue l'aliment est alors prêt à être conditionné dans un récipient qui empêche la pénétration d'oxygène et interrompt le processus de fermentation. Ces liquides, qui sont obtenus au moyen de l'eau extraite des aliments associée à une partie du miel d'abeille, fermentent pendant une durée supérieure à quinze jours dans le but d'obtenir des liqueurs de fruits fermentés si les aliments concernés sont des fruits, des sauces pour la préparation de plats dans le domaine de la cuisine aigre douce, et des vinaigres dans certains cas.
PCT/DO2011/000002 2010-05-14 2011-05-10 Déshydratation et conservation d'aliments (viandes, fruits et légumes) WO2012048713A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DO2010000145A DOP2010000145A (es) 2010-05-14 2010-05-14 Deshidratacion y conservacion de alimentos (carnes, frutas y vegetales)
DOP-2010-0145 2010-05-14

Publications (2)

Publication Number Publication Date
WO2012048713A2 true WO2012048713A2 (fr) 2012-04-19
WO2012048713A3 WO2012048713A3 (fr) 2013-01-17

Family

ID=44261589

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DO2011/000002 WO2012048713A2 (fr) 2010-05-14 2011-05-10 Déshydratation et conservation d'aliments (viandes, fruits et légumes)

Country Status (2)

Country Link
DO (1) DOP2010000145A (fr)
WO (1) WO2012048713A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111823306A (zh) * 2020-06-08 2020-10-27 重庆市奉节县夔凤酒业有限公司 脐橙白兰地原料处理一体装置
WO2023249503A1 (fr) * 2022-06-24 2023-12-28 Constantin Pascu Procédé et produit résultant de la conservation de fruits, de légumes et de pétales de fleurs comestibles

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009105039A1 (fr) * 2008-02-19 2009-08-27 National University Of Singapore Procédé de traitement d’un matériau végétal

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009105039A1 (fr) * 2008-02-19 2009-08-27 National University Of Singapore Procédé de traitement d’un matériau végétal

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
'D'MELIS MELAGRE', [Online] 15 April 2010, Retrieved from the Internet: <URL:http://www.youtube.com/watch?v=051pEKdd4vc> [retrieved on 2012-11-20] *
GIRALDO, P. ET AL.: 'Osmodeshidratacion of mora of Castilla (Rubus glaucus Benth) con tres agentes edulcorantes.' REV.FAC.NAL.AGR.MEDELLíN. vol. 57, no. 1, January 2004, *
'Hidromiel, una bebida fermentada hecha con miel and agua.' FORO APICULTURA, MATERIAL AND MAQUINARIA APICOLA., [Online] 22 May 2008, Retrieved from the Internet: <URL:http://www.foroswebgratis.com/foro- foro_apicultura_material_y_maquinaria_agric ola_118389.htm> [retrieved on 2012-11-20] *
'MELOMEL faq.', [Online] 20 January 2007, Retrieved from the Internet: <URL:http://www.brewboard.com/index.php?showtopics=68022> [retrieved on 2012-11-20] *
RIOS, M. ET AL.: 'Deshidratacion osmotica of frutos of papaya hawaiiana (Carica papaya L.) in cuatro agentes edulcorantes.' REV.FAC.NAL.AGR.MEDELLíN. vol. 58, no. 2, 2005, pages 2989 - 3002 *
'Vinagre ofmiel', [Online] 31 January 2003, Retrieved from the Internet: <URL:http://www.losandes.com.ar/notas/2003/ 1/31/campo- 61181.asp> [retrieved on 2012-11-20] *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111823306A (zh) * 2020-06-08 2020-10-27 重庆市奉节县夔凤酒业有限公司 脐橙白兰地原料处理一体装置
WO2023249503A1 (fr) * 2022-06-24 2023-12-28 Constantin Pascu Procédé et produit résultant de la conservation de fruits, de légumes et de pétales de fleurs comestibles

Also Published As

Publication number Publication date
DOP2010000145A (es) 2010-09-30
WO2012048713A3 (fr) 2013-01-17

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