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WO1999044443A1 - Procede de sterilisation de matieres vegetales - Google Patents

Procede de sterilisation de matieres vegetales Download PDF

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Publication number
WO1999044443A1
WO1999044443A1 PCT/US1999/004539 US9904539W WO9944443A1 WO 1999044443 A1 WO1999044443 A1 WO 1999044443A1 US 9904539 W US9904539 W US 9904539W WO 9944443 A1 WO9944443 A1 WO 9944443A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetative material
housing
screw
vegetative
barrel
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.)
Ceased
Application number
PCT/US1999/004539
Other languages
English (en)
Inventor
Massoud Kazemzadeh
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.)
MJM Technologies
Original Assignee
MJM Technologies
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 MJM Technologies filed Critical MJM Technologies
Priority to AU28879/99A priority Critical patent/AU2887999A/en
Publication of WO1999044443A1 publication Critical patent/WO1999044443A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
    • A23B2/42—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23B2/425—Preservation of foods or foodstuffs, in general by heating loose unpacked materials while they are progressively transported through the apparatus in solid state
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • 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
    • A23B7/005—Preserving by heating
    • 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

Definitions

  • Vegetative material is one of the most important components of the human diet.
  • vegetative material includes such ingredients as spices that are used to enrich the flavor, aroma, appearance, and nutrition of many foods.
  • spices are widely sold in grocery stores and specialty shops for consumers.
  • spices are often incorporated into various processed, prepackaged food products. These prepackaged food products range from frozen pizzas, pastas, sauces and sandwiches to delicatessen salads and soups.
  • Prepackaged food products are prepared in advance for consumers who desire time savings and ease in preparing meals. These products often only require re-heating or slight cooking in order to be consumed. The ability to purchase such products in advance, and then keep them in a refrigerator or freezer for extended periods of time, has made them an important portion of many people's diets.
  • Prepackaged food products often sit for days, weeks, or even months between the time they are produced and the time they are consumed. Even when kept at relatively low temperatures above or below freezing, these products can be detrimentally harmed by the presence of microorganisms. Bacteria and mold, for example, can significantly alter the taste and fresh flavor. In the worst situations, the microorganisms can be a health threat if their concentrations are too high. Under these conditions, even low numbers of bacteria, mold or other microorganisms can spoil the food and cause outbreaks of sicknesses. For this reason, any manner to preserve the integrity of the food and its flavor in the spices or flavorings is desirable.
  • the present invention is directed to a method of sterilizing vegetative material, including spices, by extrusion cooking.
  • the invention is also directed to a sterilized vegetative product produced using the method of the invention.
  • the method includes providing a vegetative material and an extruder including a housing and an extended barrel.
  • the vegetative material is sterilized by being extruded through the housing and into the extended barrel at a temperature, pressure, and residence time sufficient to kill microorganisms existing in the vegetative material.
  • the housing has an inlet, an outlet, and first and second screws configured and arranged such that the second screw is longer than the first screw.
  • Various types of extruder screws are used in order to sterilize vegetative material according to the invention.
  • the screws are positioned within the housing with respect to one another such that the second screw extends past the first screw proximate the outlet of the housing. In other implementations, only one extruder screw is used.
  • An oxidizing agent is added to the vegetative material in specific implementations, followed by sterilization of the vegetative material by extruding it through the housing and into the extended barrel.
  • the vegetative material is, for example, onion powder, black pepper, garlic powder, granulated garlic, cocoa powder, celery powder, paprika, oregano, ginger, cinnamon, nutmeg, chili powder, sesame seeds, cardamom, coriander, parsley, mace, curry, sage, thyme, basil, dill, dill seeds, mint, chives, bay leaves, cloves, tarragon leaves, fennel, cayenne pepper, marjoram, or red pepper.
  • the vegetative material has a residence time in the housing of between 30 seconds and 5 minutes; and a residence time in the barrel of between 5 minutes and 30 minutes.
  • the vegetative material reaches a temperature of between 100°F and 350°F and a pressure greater than 100 pounds per square inch.
  • the vegetative material exits the barrel at a temperature greater than 212°F.
  • an oxidizing agent is added to the vegetative material in order to assist in the elimination of microorganisms.
  • An oxidizing agent is a material that brings about oxidation and in the process is itself reduced.
  • the oxidizing agent is, for example, ozone, hydroxide, chloride, nitrate, sulfur dioxide, and combinations of these oxidizing agents.
  • Other examples include acetone peroxide, benzoyl peroxide, and calcium peroxide.
  • FIG. 1 is a side elevational view of a sterilizer constructed in accordance with the present invention, showing a sterilizer housing and an extended barrel.
  • FIG. 2 is a partial cut-away view of the sterilizer depicted in FIG. 1, showing exposed extruder screws.
  • FIG. 3 A is a cross-sectional view of the sterilizer depicted in FIG. 1, showing a cross-section taken along lines A-A' .
  • FIG. 3B is a cross-sectional view of the sterilizer depicted in FIG. 1, showing a cross-section taken along lines B-B'.
  • FIG. 3C is a cross-sectional view of the sterilizer depicted in FIG. 1, showing a cross-section taken along lines C-C ⁇
  • FIG. 3D is a cross-sectional view of the sterilizer depicted in FIG. 1, showing a cross-section taken along lines D-D'.
  • FIG. 4 is a partial cut-away view of a housing showing a single-screw extruder.
  • the present invention is directed to a method of sterilizing vegetative material, including spices, by extrusion heating.
  • the invention is also directed to a sterilized vegetative product produced using the method of the invention.
  • the method includes providing a vegetative material and an extruder including a housing and an extended barrel.
  • the vegetative material is sterilized by being extruded through the housing and into the extended barrel at a temperature, pressure, and residence time sufficient to kill microorganisms existing in the vegetative material.
  • FIGS. 1, 2, and 3 FIG. 1 shows a side elevational view of a sterilization apparatus 10 having an extruder housing 12 and an extended barrel 14.
  • the extruder housing 12 includes a first section 16, a second section 18, and a third section 20.
  • the extended barrel 14 has a first section 22, a second section 24, and a third section 26. While the sterilization apparatus is shown having a three-section extruder housing 12 and a three section extended barrel 14, the housing 12 and the extended barrel 14 are made of more or fewer sections in different implementations of the invention. In addition, in specific implementations, the sterilization apparatus 10 does not include an extended barrel 14, but only a housing 12 configured to sufficiently raise the temperature and pressure of the spices to kill microorganisms.
  • the housing 12 and the extended barrel 14 combine to define a continuous hollow channel through which spices (or other vegetative material) are forced during sterilization.
  • the spices enter the extruder by way of a metering apparatus 28 and are driven by an extruder screw or screws (shown in FIG. 2) through the housing 12 and into the extended barrel 14. While driven along the housing 12 and extended barrel 14, the spices are heated and pressurized, resulting in the death or inactivation of microorganisms contained in the spices.
  • the sterilization apparatus 10 includes a drive means 30 for powering the screws that drive the spices through the housing 12.
  • a distributor 32 is positioned intermediate the third section 20 of the housing 12 and the first section 22 of the extended barrel 14.
  • the distributor 32 aids in the proper distribution of the spices within the barrel 14 by distributing the spices to the periphery of the barrel 14, thereby allowing improved plug flow of material through the barrel.
  • a die 34 is positioned proximate the third (or final) section 26 of the extended barrel 14. Die 34 distributes the spices before they enter a cutter 36.
  • a container 38 containing an oxidizing agent or sterilizing agent 21 is included in specific implementations of the invention. Once the product reaches the end of the barrel, it enters the die area and then the cutter 36.
  • first and second extrusion screws 38, 40 respectively.
  • the first extrusion screw 38 is shown significantly shorter than the second extrusion screw 40.
  • Screws 38, 40 include shafts 42, 44 and blades 46, 48 respectively.
  • the screws 38, 40 are positioned within the housing such that they overlap each other proximate the inlet 13, but only the second screw 40 extends to the outlet 15.
  • Second screw 40 includes a first portion 40a and a second portion 40b. First portion 40a overlaps with the first screw 38, while the second portion 40b does not overlap the first screw 38.
  • spices are driven by rotation of the screws from overlapping portions of the first and second screws 38, 40 to the non-overlapping portion of the second screw 40.
  • the spices or other vegetative material preferably enters inlet 13 to housing 12 with an accurate and continuous feeding mechanism.
  • the spices are, for example, in a dry floury format or in a liquid pumping format.
  • the oxidizing agent is added as either a liquid, a gas, or a mixture of a liquid and gas that is pumped into the extruder housing 12 to be mixed with the spices.
  • the screws 38, 40 not only mix the spices with the oxidizing agent, but also heat them by conductive and convective application of thermal energy.
  • the spices move through the housing 12, they are fully heated, mixed, and pressurized.
  • the spices then move into the extended barrel 14.
  • the sections 22, 24, 26 of the extended barrel 14 hold the extrudate with a long residence time so that the heat and any oxidizing agents or sterilizing agents infiltrate and kill microorganisms.
  • FIG. 3 A taken along line A-A' of FIG. 1, shows the interior of the housing 12, and in particular an upper lobe 12a and lower lobe 12b.
  • the upper lobe 12a contains the first screw 38
  • the lower lobe 12b contains the first portion 40a of the second screw 40 (shown in FIG. 2).
  • FIGS. 3A, 3B, and 3D show mounting holes 50 into which are fostered holds to hold the sections of the housing and barrel together.
  • FIG. 3B taken along line B-B' of FIG. 1, shows the interior of the housing 12 with a single lobe 12c configured to contain the second portion 40b of the second screw 40.
  • FIG. 3C taken along line C-C, shows a cross-section of the distributor 32, with a multitude of openings 52. The openings 52 direct the spices to the periphery of the barrel.
  • FIG. 3D taken along line D-D', shows the interior of the extended barrel 14.
  • the extended barrel is wrapped with heating or cooling elements in order to maintain or alter the temperature of the interior of the barrel.
  • the heating elements are, for example, steam jackets or electric heating elements wrapped around the exterior of the barrels.
  • the heating elements cover all of the barrels or only portions of the barrels, and are controlled independently in specific implementations so that the temperature may be varied along the length of the extended barrel.
  • the spices While within the sterilization apparatus 10, the spices reach a temperature in excess of 100° F; preferably between 100° F and 350° F, and more preferably between 200° F and 300° F.
  • the spices are raised to a pressure of between 100 and 2,500 pounds per square inch (psi), or between 500 and 1,000 psi.
  • the vegetative material has a residence time in the housing of between 30 seconds and 5 minutes; and a residence time in the barrel of between 5 minutes and 30 minutes.
  • the vegetative material reaches a temperature of between 100°F and 350°F, a pressure greater than 100 pounds per square inch, and the vegetative material exits the barrel at a temperature greater than 212°F.
  • the vegetative material is, for example, onion powder, black pepper, garlic powder, granulated garlic, cocoa, celery powder, paprika, oregano, ginger, cinnamon, nutmeg, chili powder, sesame seeds, cardamom, coriander, parsley, mace, curry, sage, thyme, basil, dill, dill seeds, mint, chives, bay leaves, cloves, tarragon leaves, fennel, cayenne pepper, marjoram, or red pepper.
  • extruder screws are used in order to sterilize vegetative material according to the invention.
  • One type of extruder has a first screw and a second screw aligned parallel to each other.
  • the first and second screws are configured and arranged such that the second screw is longer than the first screw, and the screws are positioned with respect to one another such that the second screw extends past the first screw proximate the outlet.
  • FIG. 4 an implementation is shown in which the housing 112 contains a single screw 138. In still other implementations, the housing contains two screws that are equal in length.
  • the invention debacterializes or sterilizes various spices and ingredients in the food industry. It utilizes the pumping and mixing and conductive heat exchange characteristics of the twin screw extruder and the slow low shear pumping of the single screw extruder followed by the holding barrel to hold the heated or steamed vegetative material within confines of a chamber at temperatures of 100-350°F and pressures of 100-2,500 psi. Other ingredients, such as oxidizing agents and debacterializing or sterilizing agents, are added at a very low quantity to be infused into the material. This method results in a final product that is debacterialized, and even the destruction of spores within the vegetative material without significant change in the product matrix or physical character.
  • the processing technique includes a first part being the use of a twin screw extruder in which the raw powder is mixed with some oxidizing agent such as peroxide carried in moisture or other ingredients or in a form of ozone gas mixed directly into the extruder or mixed with water before entering the extruder.
  • some oxidizing agent such as peroxide carried in moisture or other ingredients or in a form of ozone gas mixed directly into the extruder or mixed with water before entering the extruder.
  • the raw material is totally mixed with the oxidizing agent no matter how small a quantity is being used.
  • the product is not only well mixed with the oxidizing agent, but it is also super heated to a point where the water is transformed into vapor stage and has infiltrated into the product.
  • the product containing the oxidizing or debacterializing agent is then further pressurized in the extended barrel with minimum shear and residence time of up to 20 minutes or may enter the die area directly at which time the product is either shaped and forced to enter a die hole or is readily expelled with minimum pressure.
  • the product in the extended barrel is pressurized by three means. First, by the resistance of the product to flow in a plug flow pattern and the resistance to slippage that the product is formed with the wall of the barrel. Second, by resistance to flow at the distribution where the product is distributed through peripheral of the center of the barrel. Third, by the die area where the holes and the distribution center creates resistance to the flow of the product in a forward direction and thus generate backup pressure that further creates high pressures and results in puffing of the product as it exits the die.
  • Sterilization (count/gram) Sterilization (count/gram) onion powder 1,000,000 0 pepper 500,000 0 onion powder 6,000,000 4,000 onion powder 12,000,000 6,000 tumeric 400,000 0 garlic powder 500,000 0 cocoa powder 600,000 8,000 No oxidizing agents were used in the tests to obtain the indicated results.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Procédé de stérilisation de matière végétale par extrusion, qui consiste à faire passer de la matière végétale dans une extrudeuse comprenant un logement et un fût allongé. La matière végétale est stérilisée par extrusion à travers le corps et dans le fût allongé à des températures, pression et temps de séjour suffisants pour tuer les micro-organismes présents dans ladite matière. Dans un mode de réalisation spécifique, le logement possède un orifice d'entrée, un orifice de sortie et des première et seconde vis sans fin configurées et disposées de manière que la seconde vis soit plus longue que la première. Les vis sont placées l'une par rapport à l'autre à l'intérieur du logement de manière que la seconde vis s'étende dans le logement au-delà de la première vis et jusqu'à proximité de l'orifice de sortie. Un agent oxydant est ajouté à la matière végétale, puis ladite matière est stérilisée par extrusion à travers le logement et dans le fût allongé du fait qu'elle est soumise à une température supérieure à 200 °F et à une pression entre 100 et 2.500 livres par pouce carré.
PCT/US1999/004539 1998-03-03 1999-03-02 Procede de sterilisation de matieres vegetales Ceased WO1999044443A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU28879/99A AU2887999A (en) 1998-03-03 1999-03-02 Vegetative sterilization method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US3357598A 1998-03-03 1998-03-03
US09/033,575 1998-03-03

Publications (1)

Publication Number Publication Date
WO1999044443A1 true WO1999044443A1 (fr) 1999-09-10

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PCT/US1999/004539 Ceased WO1999044443A1 (fr) 1998-03-03 1999-03-02 Procede de sterilisation de matieres vegetales

Country Status (2)

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AU (1) AU2887999A (fr)
WO (1) WO1999044443A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000074493A1 (fr) * 1999-06-04 2000-12-14 Otto Wenzel Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches
WO2007077954A1 (fr) * 2005-12-28 2007-07-12 Ajinomoto Co., Inc. Procede servant a produire une proteine sterile solide dans un but alimentaire

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3897210A (en) * 1971-05-07 1975-07-29 Bacfree Ind Inc Method and apparatus for sterilizing particulate material
US4210678A (en) * 1978-08-24 1980-07-01 The R. T. French Co. Method of sterilizing spices
US4658708A (en) * 1985-01-09 1987-04-21 Transitube Projet Machine for continuously and uniformly coating confectionery products
US5296247A (en) * 1988-05-26 1994-03-22 Cpc International Inc. Method of making pre-cooked filled pasta products by co-extrusion
US5523053A (en) * 1994-06-15 1996-06-04 Newly Weds Foods Sterilization method and apparatus for spices and herbs

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3897210A (en) * 1971-05-07 1975-07-29 Bacfree Ind Inc Method and apparatus for sterilizing particulate material
US4210678A (en) * 1978-08-24 1980-07-01 The R. T. French Co. Method of sterilizing spices
US4658708A (en) * 1985-01-09 1987-04-21 Transitube Projet Machine for continuously and uniformly coating confectionery products
US5296247A (en) * 1988-05-26 1994-03-22 Cpc International Inc. Method of making pre-cooked filled pasta products by co-extrusion
US5523053A (en) * 1994-06-15 1996-06-04 Newly Weds Foods Sterilization method and apparatus for spices and herbs

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000074493A1 (fr) * 1999-06-04 2000-12-14 Otto Wenzel Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches
WO2007077954A1 (fr) * 2005-12-28 2007-07-12 Ajinomoto Co., Inc. Procede servant a produire une proteine sterile solide dans un but alimentaire

Also Published As

Publication number Publication date
AU2887999A (en) 1999-09-20

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