Method for reducing microbe content in foodstuffs by pH and physical manipulation

• US 20020001648A1
• Filed: 06/06/2001
• Published: 01/03/2002
• Est. Priority Date: 09/01/1998
• Status: Active Grant

• Current Assignee: Empirical Innovations, Inc.
• Original Assignee: Freezing Machines, Inc.
• Inventors: Roth, Eldon
• Granted Patent: US 6,692,785 B2
• Time in Patent Office: Days
• US Class Current: 426/319
• CPC Class Codes: A23B 4/00 General methods for preserving meat, sausages, fish or fish products
• CPC Class Codes: A23B 4/06 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A23B 4/066 the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
• CPC Class Codes: A23B 4/08 with addition of chemicals or treatment with chemicals before or during cooling , e.g. in the form of an ice coating or frozen block
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 4/20 Organic compounds; Microorganisms; Enzymes
• CPC Class Codes: A23B 4/24 Inorganic compounds
• CPC Class Codes: A23L 3/015 by treatment with pressure variation, shock, acceleration or shear stress or cavitation
• CPC Class Codes: A23L 3/36 Freezing; Subsequent thawing; Cooling
• CPC Class Codes: A23L 3/363 the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes

Abstract

A manipulating apparatus (10) receives a plurality of previously frozen pieces of pH modified foodstuffs or workpieces (23) and physically manipulates or stresses the workpieces while they remain in a frozen state. The physical manipulation causes relative movement between various points within the volume of the workpieces (23) and kills microbes within the foodstuff. One preferred pH modifying arrangement includes a supply of NH₃ gas (11) and a pump (9) for placing the comminuted foodstuffs to be processed and the NH₃ gas together under an operating pressure for a period of time sufficient to increase the pH of the foodstuffs.

Claims

1. A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:

(a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff;

(b) cooling the pH modified foodstuff to a temperature no greater than the freezing point of the pH modified foodstuff; and

(c) producing relative movement between points within a workpiece of the pH modified foodstuff while the workpiece is at a temperature no greater than the freezing point of the pH modified foodstuff.

2. The method of claim 1 further comprising the step of controlling the temperature of machine surfaces which come in contact with the workpiece in the course of producing relative movement within the workpiece.

3. The method of claim 1 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with NH₃ gas.

4. The method of claim 3 further comprising the step of placing the comminuted foodstuff and NH₃ gas under an operating pressure at least equal to the vapor pressure of NH₃ gas at the temperature of the comminuted foodstuff.

5. The method of claim 1 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with a solution of NH₃ in water.

6. The method of claim 1 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises reducing the fat content of the comminuted foodstuff.

7. The method of claim 1 further comprising the steps of:

(a) causing a portion of the workpiece to go to an un-frozen state while producing the relative movement in the workpiece; and

(b) placing the entire workpiece in a frozen state after producing the relative movement in the workpiece.

8. A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:

(a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff;

(b) cooling the pH modified foodstuff to a temperature no greater than the freezing point of the pH modified foodstuff; and

(c) physically manipulating the pH modified foodstuff to produce relative movement between points substantially throughout the pH modified foodstuff while the pH modified foodstuff is at a temperature no greater that the freezing point of the pH modified foodstuff.

9. The method of claim 8 further comprising the step of controlling the temperature of machine surfaces which come in contact with the pH modified foodstuff in the course of producing relative movement therein.

10. The method claim 8 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with NH₃ gas.

11. The method of claim 10 further comprising the step of placing the comminuted foodstuff and NH₃ gas under an operating pressure at least equal to the vapor pressure of NH₃ gas at the temperature of the comminuted foodstuff.

12. The method of claim 8 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with a solution of NH₃ in water.

13. The method of claim 8 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises reducing the fat content of the comminuted foodstuff.

14. The method of claim 8 further comprising the steps of:

(a) causing a portion of the pH modified foodstuff to go to an un-frozen state while producing the relative movement therein; and

(b) placing substantially the entire pH modified foodstuff in a frozen state after producing the relative movement therein.

15. A process for manipulating comminuted foodstuffs to decrease live microbe content therein, the process comprising:

(a) modifying the pH of a comminuted foodstuff to produce a pH modified foodstuff; and

(b) physically manipulating the pH modified foodstuff to produce relative movement between points substantially throughout the pH modified foodstuff while the pH modified foodstuff is at a temperature no greater that the freezing point of the pH modified foodstuff.

16. The method of claim 15 further comprising the step of controlling the temperature of machine surfaces which come in contact with the pH modified foodstuff in the course of producing relative movement therein.

17. The method of claim 15 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with NH₃ gas.

18. The method of claim 15 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises placing the comminuted foodstuff in contact with a solution of NH₃ in water.

19. The method of claim 15 wherein the step of modifying the pH of the comminuted foodstuff to produce the pH modified foodstuff comprises reducing the fat content of the comminuted foodstuff.

20. The method of claim 15 further comprising the steps of:

(a) causing a portion of the pH modified foodstuff to go to an un-frozen state while producing the relative movement therein; and

(b) placing substantially the entire pH modified foodstuff in a frozen state after producing the relative movement therein.