CS270121B1 - A method of reducing the loss of nutritional and sensory active ingredients of dried vegetable products from storage - Google Patents

Abstract

The solution concerns a new method of processing and storing dried vegetable semi-finished products, which reduces losses of nutritional and sensory active ingredients by up to 70% and storage space requirements by 75%. The essence of the solution is that the dried vegetable semi-finished product is crushed while hot and filled into a polyethylene-polypropylene package, in which a vacuum of up to 10 kPa is created.

Description

CS 270121 B1 1

The invention relates to a new method of storing dried vegetable stock, which significantly reduces the loss of nutritional and sensory active ingredients (carotinols, vitamin C, flavonoids, products of Maillard reaction, etc.).

A prior art method of storing both dried and finished vegetable products in which the coarsely chopped vegetables are dried in belt dryers with hot air. The finished stock was freely poured into the paper bags and stored at room temperature. The density of the semi-finished product thus stored was very low in 170 kg.m-3, ie up to 75 * air was present in the package. Oxygen present in the air markedly reduced the content of carotinoid and other oxylabile components (at 20 ° C in 12 months in the dried spices the carotinoids were up to 66

The novel method of storing dried vegetables according to the invention is to crush the semi-finished product immediately after drying (at a temperature of 45 to 50 ° C) to particles smaller than 5 mm and to fill them into a combined polyethylene-polypropylene casing shaped into a cylinder or a barrel. The air from the packaging is evacuated by a two-stage oil pump (eg type RV 1.5 / 2, pumping speed 1.5 m3 / h, limit pressure lower than 0.1 kPa) so that the pressure in the package drops from 1 to 10 kPa (optimal pressure 2 kPa) for 8-10 min. Under these conditions, up to 99.5% of the air and the alkali contained therein are removed and the blank is cooled to 20-25 ° C. This prevents oxygen from contacting the oxylabile components and significantly improves the quality of the furnish. The packaging shall be sealed with a thermo-weld seal so that the pressure does not exceed 10 kPa. When storing the thus treated spice pepper at 20 ° C for 12 months, carotinoid loss was only 16k, ie a reduction of 76k compared to the original method. In addition to the method of treatment and storage of dried vegetables according to the invention, the storage capacity is reduced by up to three times, as the stock density increases to 800 'kg.m' 3.

The dried oven-dried semi-finished product heated to 45 to 50 ° C falls into a crusher, where it rises to a particle size of up to 5 mm. The ground pulp is filled with polyethylene-poly-propylene film (suitable for example by Tatrafan), which is placed in a cylindrical or prism form, depending on the shape to be treated. The oil pump sucks air up to a pressure of 2 kPa for 8-10 min. The suction tube is pulled out of the package so that air is not injected into the package and the opening is thermally welded (eg by a P 52 A-type pressurizing device). The vacuum formed forms the shape of the container under the form used, so that a self-supporting structure can be created which can be stored on pallets. Suitable for example, a size of 0.2 x 0.5 x 0.55 m, which is used. 15 kg of finished stock. Thus, a nano-standardized pallet of 80 x 120 cm is packed with 16 packages of 240 kg. After the vacuum has been released, the detergent will disintegrate into the initial structure, so that it is not necessary to regrind it before grinding. Such closed packages ensure that the transfer of oxygen from the external environment is negligible and even in the long-term material, the loss of nutritional value is relatively small compared to control.

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Claims (1)

OBJECT OF THE INVENTION A method of reducing the loss of nutritional and sensory active ingredients of a dried semi-product during storage, characterized in that the dried vegetable stock heated to 45 to 50 ° C is crushed to a particle size of 0.5 cm and filled into a polyethylene-polypropylene coating, in which a pressure of 1 to 10 kPa, preferably 2 kPa, is generated by the pump and stored at 20 ° C.