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WO2000074493A1 - Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches - Google Patents

Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches Download PDF

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Publication number
WO2000074493A1
WO2000074493A1 PCT/EP1999/003864 EP9903864W WO0074493A1 WO 2000074493 A1 WO2000074493 A1 WO 2000074493A1 EP 9903864 W EP9903864 W EP 9903864W WO 0074493 A1 WO0074493 A1 WO 0074493A1
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WO
WIPO (PCT)
Prior art keywords
treatment chamber
treated
temperature
chamber
treatment
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/EP1999/003864
Other languages
German (de)
English (en)
Inventor
Otto Wenzel
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
Priority to AU45065/99A priority Critical patent/AU4506599A/en
Priority to PCT/EP1999/003864 priority patent/WO2000074493A1/fr
Publication of WO2000074493A1 publication Critical patent/WO2000074493A1/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
    • 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
    • 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
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/02—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices

Definitions

  • the invention relates to a method for reducing the germs of dry herbs, spices or vegetables, the material to be treated being demanded by a treatment chamber and being briefly heated to a treatment temperature effective for the reduction of germs.
  • the germ reduction of dry herbs and spices, to which medicinal herbs and spice drugs belong in particular is said to result in such a strong reduction in the germs originally present in the material to be treated that during subsequent processing also under Taking into account the respective storage times, there can no longer be a multiplication of germs to a health-threatening extent.
  • the relevant legal regulations contain strict quality requirements, which can often only be achieved with conventional methods if considerable other disadvantages, in particular losses in quality, are taken into account. While some known methods do not achieve sufficient and reliable germ reduction, other methods involve a substantial loss of flavor and active ingredients. Other processes require the addition of additives or the effect of radiation (L.
  • This object is achieved in that the chamber wall of the treatment chamber is heated to at least the treatment temperature and that the material to be treated is conveyed through the treatment chamber with intensive mechanical mixing along the chamber wall.
  • the desired brief heating of the material to be treated takes place here by short-term contacts with a correspondingly heated surface, namely preferably the chamber wall.
  • a correspondingly heated surface namely preferably the chamber wall.
  • ingredients especially no significant change in color.
  • a large part of the existing enzymes is deactivated, which makes the products more stable in color and longer lasting.
  • the temperature and the duration of the temperature influence for the germ reduction process can be precisely controlled and thus enable easy adaptation to the requirements of different items to be treated.
  • any addition of water and / or pressure has no decisive influence on the germ reduction process; these influences can therefore be selected differently for each treatment case if this is necessary or desired.
  • the treatment chamber during the conveyance the material to be treated remains essentially unpressurized and the material is discharged from the treatment chamber without pressure. This enables a very gentle mechanical treatment, in particular of dry herbs or spices that do not tolerate pressure, such as dried parsley.
  • the chamber wall of the treatment chamber is preferably heated to approximately 160 ° C. to 250 ° C. It has been shown that in most applications this wall temperature results in a very effective germ reduction while at the same time protecting the material to be treated as far as possible. Although the temperatures may be above 200 ° C, there is no burn due to brief contact with the material to be treated.
  • water is added to the treatment chamber, which evaporates there immediately. This further supports the germ reduction process.
  • the material to be treated is continuously heated by the interaction of mixing and brief contact with the heated chamber wall, without the formation of lumps. That is why powdered items can be processed.
  • the dwell time can be precisely controlled by adjusting the conveying speed.
  • the invention also relates to a device for performing the method.
  • the device with a treatment chamber through which the material to be treated is characterized according to the invention is characterized in that that a mechanical conveying device is arranged in the treatment chamber and that the chamber wall of the treatment chamber has a heating device.
  • the mechanical conveying device which is preferably a screw conveyor with at least one precisely arranged conveyor screw in the treatment chamber, inevitably brings about the contact between the particles of the treatment material and the heated chamber wall, which is essential for the germ reduction process, while at the same time an intensive circulation or mixing of the treatment material is carried out.
  • the design as a multiple screw conveyor with two or more intermeshing Ford screws can also be advantageous.
  • the drawing shows a much simplified representation of a device for sterilizing dry herbs, spices or vegetables.
  • the material to be sterilized consisting of dry herbs, spices or vegetables, is withdrawn from a storage container 1 by means of a dosing screw 2 and falls into a feed opening 3 of a treatment chamber 4.
  • a mechanical conveying device is arranged, which at the
  • the exemplary embodiment shown is designed as a screw conveyor with a Ford screw 5 arranged precisely in the treatment chamber 4, which is driven by a motor 6.
  • the auger 5 preferably has a ratio of its length to its diameter of 20 to 30, for example 26.
  • the material to be treated is thrown out of a material discharge opening 7 and reaches a downstream dryer 9 and / or cooler, possibly using an only indicated conveying device 8, and is requested from there for further processing.
  • the double-walled cylindrical housing 10 of the treatment chamber 4 is divided into three sections, two of which can be heated separately.
  • An inlet zone 11, a first treatment zone 12 and a second treatment zone 13 form areas of the treatment chamber 4 which are successively traversed by the material to be treated is heated to the desired temperature in the respective zone.
  • a temperature of 220 ° C. is set in the first treatment zone 12.
  • a treatment temperature of approximately 180 ° C. is set in the second treatment zone 13.
  • the heating devices 14 and 15 with circulation pumps 16 enable the temperature to be controlled for this purpose.
  • the treatment chamber 4 has an injection nozzle 17 in the region of the first treatment zone 12, which makes it possible to inject a liquid, for example water, from a storage container 19 m into the treatment chamber 4 by means of an injection pump 18.
  • a liquid for example water
  • the injection of the liquid, for example water enables the use of steam without the need for a complex steam generator.
  • the material to be treated introduced into the feed opening 3 is thoroughly mixed or rolled by the auger 5 and thereby simultaneously brought into contact with the chamber wall 20 of the treatment chamber 4 m.
  • the chamber wall 20 has the temperature of the respective treatment zone 12 or 13.
  • the material ejection opening 7 is designed without a reduction in cross-section compared to the chamber cross-section and thus brings about an unpressurized material discharge, so that even sensitive material to be treated is not impaired.
  • the material to be treated m of treatment chamber 4 After entering zone 11, the material to be treated m of treatment chamber 4 successively passes through the two temperature zones 12 and 13 at different temperatures, the temperature of chamber wall 20 of temperature zone 12 first passed through being higher than the temperature of the chamber wall of temperature zone 13 subsequently passed through.
  • the water added through the nozzle 17 evaporates there immediately to steam.
  • the conveying speed of the auger 5 is set such that the residence time of the material to be treated m in the treatment chamber 4 m in the first temperature zone 12 is a maximum of about 20 seconds, for example 6 seconds.
  • the temperatures of the chamber wall 20 m of the treatment zone 12 are set to 230 ° C. and m of the second treatment zone 13 to 220 ° C.
  • the conveying speed of the auger 5 is chosen so that the material to be conveyed with intensive mixing approximately each time 6 seconds each in the two treatment zones 12 and 13.
  • a water quantity of 10 g / min is injected.
  • the material to be treated leaves the treatment chamber 4 with a moisture content of 8% or more and is brought to a moisture content of 7% in the downstream dryer 9.
  • a total of about 10 J CFU and mold / yeast ⁇ 100 CFU was achieved for a material to be treated (parsley) with an initial total bacterial count of> 10 6 CFU (colony-forming units per gram) and mold / yeast> 10 4 CFU.
  • the temperatures of the chamber wall 20 in both treatment zones 12 and 13 are set to 215 ° C. in order to reduce the germ count of paprika granules with a grain size of approximately 10 ⁇ 10 mm.
  • the conveying speed of the screw conveyor 5 is selected so that the material to be conveyed remains in the two treatment zones 12 and 13 with intensive mixing for about 8 seconds each.
  • a water volume of 40 g / min is injected at a throughput of approximately 1200 g / min.
  • the material to be treated leaves the treatment chamber 4 with a moisture content of 12% or more and is brought to a moisture content of 9% in the downstream dryer 9.
  • the temperatures of the chamber wall 20 m of the treatment zone 12 are set to 230 ° C. and m of the second treatment zone 13 to 215 ° C.
  • the conveying speed of the auger 5 is selected such that the material to be conveyed remains in the two treatment zones 12 and 13 with intensive mixing for about 7 seconds each.
  • a water quantity of 60 g / mm is injected.
  • the material to be treated leaves the treatment chamber 4 with a moisture content of 14% or more and is brought to a moisture content of 7% in the downstream dryer 9.
  • the wall temperature of the chamber wall can be set very precisely and since this is also the temperature directly affecting the material to be treated, exact temperature control is necessary.
  • the mechanical handling of the material to be treated enables the processing of almost any particle size, since this size has no effect on the handling process.
  • the continuous demand due to a relatively small cross-section enables even small batch sizes to be processed.
  • the brief, precisely controllable heating makes it possible to preserve the volatile contents of the item to be treated, in particular also its flavors and its natural color.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Pour réduire la quantité de germes, les fines herbes, les épices ou les légumes séchés sont passés dans une chambre de traitement (4) et portés un court instant à une certaine température de traitement, efficace contre les germes. Pour ce faire, la paroi (20) de la chambre de traitement (4) est au moins portée à la température de traitement. Le produit à traiter est transporté à travers la chambre de traitement (4) le long de la paroi (20), et est soumis à un mélange mécanique intensif, par exemple au moyen d'un transporteur à vis sans fin (5). Ledit produit entre donc plusieurs fois en contact avec la paroi (20) chauffée. Durant le transport, le produit à traiter reste globalement exempt de pression. Une buse d'injection (17) permet d'injecter de l'eau, qui s'évapore.
PCT/EP1999/003864 1999-06-04 1999-06-04 Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches Ceased WO2000074493A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
AU45065/99A AU4506599A (en) 1999-06-04 1999-06-04 Method and device for reducing the number of germs contained in dried herbs, spices or vegetables
PCT/EP1999/003864 WO2000074493A1 (fr) 1999-06-04 1999-06-04 Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP1999/003864 WO2000074493A1 (fr) 1999-06-04 1999-06-04 Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches

Publications (1)

Publication Number Publication Date
WO2000074493A1 true WO2000074493A1 (fr) 2000-12-14

Family

ID=8167320

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1999/003864 Ceased WO2000074493A1 (fr) 1999-06-04 1999-06-04 Procede et dispositif pour la reduction des germes sur les fines herbes, les epices et les legumes seches

Country Status (2)

Country Link
AU (1) AU4506599A (fr)
WO (1) WO2000074493A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002071853A1 (fr) * 2001-03-13 2002-09-19 Universite De Bourgogne Procede de decontamination microbiologique de produits pulverulents
WO2013087691A3 (fr) * 2011-12-12 2013-10-17 Bühler Barth Gmbh Procédé et dispositif pour pasteuriser et/ou stériliser un aliment
CN105340421A (zh) * 2014-08-18 2016-02-24 丹阳市陵口镇郑店土地股份专业合作社 一种番茄种子消毒机

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1521003A (en) * 1977-05-17 1978-08-09 Apv Co Ltd Heat treatment of flowable solids
US4210678A (en) * 1978-08-24 1980-07-01 The R. T. French Co. Method of sterilizing spices
US4608261A (en) * 1983-11-04 1986-08-26 New Zealand Government Property Corporation Method and apparatus for producing a puffed foodstuff
US4967651A (en) * 1986-10-30 1990-11-06 Mccormick & Company, Inc. Apparatus for sterilization of spices and leafy herbs
WO1992005705A1 (fr) * 1990-10-08 1992-04-16 Lucas Ingredients Limited Procede de traitement d'epices et d'autres matieres vegetales comestibles aromatiques
GB2274574A (en) * 1992-12-24 1994-08-03 Lion Mark Holdings Ltd Apparatus and process for bacterial reduction in herbs and spices
JPH104915A (ja) * 1996-06-27 1998-01-13 House Foods Corp 殺菌済香辛料パウダーの製造方法及び該方法により製造したカレーパウダーを含有するカレールウ
WO1999044443A1 (fr) * 1998-03-03 1999-09-10 Mjm Technologies, L.L.P. Procede de sterilisation de matieres vegetales
DE19814259A1 (de) * 1998-03-31 1999-10-14 Otto Wenzel Verfahren und Vorrichtung zur Keimreduktion von trockenen Kräutern, Gewürzen oder Gemüse

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1521003A (en) * 1977-05-17 1978-08-09 Apv Co Ltd Heat treatment of flowable solids
US4210678A (en) * 1978-08-24 1980-07-01 The R. T. French Co. Method of sterilizing spices
US4608261A (en) * 1983-11-04 1986-08-26 New Zealand Government Property Corporation Method and apparatus for producing a puffed foodstuff
US4967651A (en) * 1986-10-30 1990-11-06 Mccormick & Company, Inc. Apparatus for sterilization of spices and leafy herbs
WO1992005705A1 (fr) * 1990-10-08 1992-04-16 Lucas Ingredients Limited Procede de traitement d'epices et d'autres matieres vegetales comestibles aromatiques
GB2274574A (en) * 1992-12-24 1994-08-03 Lion Mark Holdings Ltd Apparatus and process for bacterial reduction in herbs and spices
JPH104915A (ja) * 1996-06-27 1998-01-13 House Foods Corp 殺菌済香辛料パウダーの製造方法及び該方法により製造したカレーパウダーを含有するカレールウ
WO1999044443A1 (fr) * 1998-03-03 1999-09-10 Mjm Technologies, L.L.P. Procede de sterilisation de matieres vegetales
DE19814259A1 (de) * 1998-03-31 1999-10-14 Otto Wenzel Verfahren und Vorrichtung zur Keimreduktion von trockenen Kräutern, Gewürzen oder Gemüse

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
KAZEMZADEH M: "AN UPDATE OF EXTRUSION TECHNOLOGY AND ITS APPLICATIONS IN THE FOOD INDUSTRY", EUROPEAN FOOD AND DRINK REVIEW,GB,LONDON, 1996, pages 19,21,23 - 25, XP000863197 *
PATENT ABSTRACTS OF JAPAN vol. 1998, no. 05 30 April 1998 (1998-04-30) *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2002071853A1 (fr) * 2001-03-13 2002-09-19 Universite De Bourgogne Procede de decontamination microbiologique de produits pulverulents
WO2013087691A3 (fr) * 2011-12-12 2013-10-17 Bühler Barth Gmbh Procédé et dispositif pour pasteuriser et/ou stériliser un aliment
CN105340421A (zh) * 2014-08-18 2016-02-24 丹阳市陵口镇郑店土地股份专业合作社 一种番茄种子消毒机

Also Published As

Publication number Publication date
AU4506599A (en) 2000-12-28

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