WO2007052286A2 - A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens - Google Patents

A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens Download PDF

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Publication number
WO2007052286A2
WO2007052286A2 PCT/IN2006/000275 IN2006000275W WO2007052286A2 WO 2007052286 A2 WO2007052286 A2 WO 2007052286A2 IN 2006000275 W IN2006000275 W IN 2006000275W WO 2007052286 A2 WO2007052286 A2 WO 2007052286A2
Authority
WO
WIPO (PCT)
Prior art keywords
chilies
paprika
pathogens
bacterial loads
spices
Prior art date
Application number
PCT/IN2006/000275
Other languages
French (fr)
Other versions
WO2007052286A3 (en
Inventor
Fasihuddin Syed
Original Assignee
Fasihuddin Syed
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 Fasihuddin Syed filed Critical Fasihuddin Syed
Publication of WO2007052286A2 publication Critical patent/WO2007052286A2/en
Publication of WO2007052286A3 publication Critical patent/WO2007052286A3/en

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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
    • A23B7/0215—Post-treatment of dried fruits or vegetables
    • 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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • 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
    • A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
    • 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
    • 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 present invention relates to a unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens from it. More particularly, it relates to a method and process for treating red chilies/paprika to reduce bacterial loads and pathogens, without affecting the natural characteristics of chilies/paprika.
  • the chilies/paprika/spices are dried under the sun. Using aspiration and density separator, physically cleans these dried chilies/paprika/spices. The cleaned chilies/paprika/spices are pulverised to convert them into powder form.
  • the purpose of the present invention is to provide a method or a process for cleaning chilies/paprika/spices that helps in reducing the bacterial load. Also to develop process of steam treatment whereby the quality of chilies/paprika in terms of colour and taste remains unaffected.
  • the present invention aims to reduce infecting and adhered materials. It also helps in reducing the pesticides level in the chilies/paprika/spices.
  • the object of the present invention is to drop the residual pesticide level. It also eliminates the pathogens and E coli.
  • Spices export The major item of Spices export is Dry Red Chilies. There is a growing concern over the post harvest practices used by farmers. Advantages of the present invention 1. In the present invention, a huge reduction in bacterial loads and pathogens are reduced from dry red chilies/paprika.
  • the present invention is less time consuming and also minimum effort is required to put in to achieve the desired results.
  • the present invention helps in reducing the acid insole ash level as most dust and adhered soil is washed away.
  • a process for treating dry red chilies/paprika to reduce bacterial loads and pathogens comprising steps of:
  • Step 9 comprises of : The dried chilies are washed in chlorine (8-12 ppm)dosed water. The washing process removes the dust adhered to the surface of the dried hilies which also removes surface water soluble pesticides apart from reducing bacterial loads.
  • Step 10 comprises of: The surface water on the chilies is drained which is picked up during washing.
  • Step 11 comprises of : The washed chilies are then heated using steam at temperatures of more than 80 -85 deg C for 3 - 5 minutes. This process pasteurizes the chilies and reduces the bacterial loads and pathogens.
  • Step 12 comprises of : The dry chilies are dried in fluidized hot air dryer at a air temperature of 75-80deg C and product temp not exceeding 50 -55 deg C in order to remove moisture present on the said chilies due to the process of washing and steaming. Description of present invention With a view to overcome the deficiencies found in the prior art, the present invention is introduced.
  • It relates to a unique method and process for treating dry red chilies to reduce bacterial loads and pathogens from it without affecting the natural characteristics, wherein dry red chilies/paprika are washed and is then passed through the steam chambers to reduce bacterial loads. This chilies/paprika is then dried in fludised hot air dryers to get back dried chilies for further processing.
  • the method or process for treating chilies/paprika involves following steps:
  • the method or process for treating chilies/paprika according to the present invention can also be used for spices to reduce bacterial loads and pathogens.
  • FIG 1 120 The method or process for treating chilies/paprika is shown in figure 1 120 and 2.
  • Figure 3 illustrates the inventive process.
  • Figure 4 illustrates the machinery used for inventive process.
  • the present invention relates to steps 9,10,11 & 12.
  • the chilies are washed in chlorine (8-12 ppm) dosed water.
  • the washing process removes the dust adhered to the surface of the dried chilies. 125 This also removes surface water soluble pesticides etc apart from reducing bacterial loads.
  • the washed chilies are then heated using steam at temperature of more than 80 - 85 deg C for 3 - 5 minutes. This process actually pasteurizes 130 the product and reduces the bacterial loads and pathogens.
  • the chilies are washed in chlorine dosed water in a specially designed washer.
  • the washing is done in water that is agitated by injection of air. Since dried chilies are light they tend to float and hence special rotatory agitators
  • the washed chilies are then heated using steam in specially designed steam chambers .
  • a continous wire mesh belt is used to carry chilies while 145 steam is injected from the top. Chambers are designed to trap the steam and maintain temperature.
  • Continous fluidized bed dryers are used for the drying of chilies. These are standard dryers used for drying of tea and other products.

Abstract

A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens. The inventive step comprises of washing, steam heating and drying. The chilies are washed in chlorine dosed water to remove the adhered dust and water soluble pesticides.The chilies are then heated using steam at temperature of 80-85 deg C for 3-5 minutes. This process pasteurizes the chilies and reduces bacterial loads and pathogens.Further in order to remove moisture present on the chilies due to the process of washing and steaming, chilies are dried in fluidized hot air dryer at temperature of 75-80 deg C.

Description

TITLE OF INVENTION
A UNIQUE METHOD AND PROCESS FOR TREATING DRY RED CHILIES/PAPRIKA/SPICES TO REDUCE BACTERIAL LOADS AND PATHOGENS. The present invention claims priority from the Indian application number 895/MUM/2005 dated 3/8/2005. Technical field
The present invention relates to a unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens from it. More particularly, it relates to a method and process for treating red chilies/paprika to reduce bacterial loads and pathogens, without affecting the natural characteristics of chilies/paprika. Background and prior art
In the conventional system, the chilies/paprika/spices are dried under the sun. Using aspiration and density separator, physically cleans these dried chilies/paprika/spices. The cleaned chilies/paprika/spices are pulverised to convert them into powder form.
At times steam sterilization is used for processing of chili powder. Deficiencies or drawbacks in the existing art 1. The chilies/paprika/spices when treated according to the existing process results in high bacterial loads and pathogens. 2. That the post harvesting practices used by small farmers adversely affects the quality and therefore is a major concern under this system or method of treating chilies/paprika/spices. 3. This method or process has failed to eliminate the dust particles completely and also to reduce contamination in chilies/paprika/spices. 4. The steam sterilization process adversely affect the quality of chilies i.e. colour and taste. Summary of the present invention The present invention is directed towards establishing a process for effectively eliminating dust particles from chilies/paprika/spices and to reduce contamination in chilies/paprika/spices.
The purpose of the present invention is to provide a method or a process for cleaning chilies/paprika/spices that helps in reducing the bacterial load. Also to develop process of steam treatment whereby the quality of chilies/paprika in terms of colour and taste remains unaffected.
The present invention aims to reduce infecting and adhered materials. It also helps in reducing the pesticides level in the chilies/paprika/spices. The object of the present invention is to drop the residual pesticide level. It also eliminates the pathogens and E coli.
The major item of Spices export is Dry Red Chilies. There is a growing concern over the post harvest practices used by farmers. Advantages of the present invention 1. In the present invention, a huge reduction in bacterial loads and pathogens are reduced from dry red chilies/paprika.
2. In the present invention, the quality, colour and taste of dry chilies/paprika remain unaffected.
3. The present invention is less time consuming and also minimum effort is required to put in to achieve the desired results.
4. The present invention helps in reducing the acid insole ash level as most dust and adhered soil is washed away.
Statement of the present invention
A process for treating dry red chilies/paprika to reduce bacterial loads and pathogens. The said process comprising steps of:
Step 9 comprises of : The dried chilies are washed in chlorine (8-12 ppm)dosed water. The washing process removes the dust adhered to the surface of the dried hilies which also removes surface water soluble pesticides apart from reducing bacterial loads. Step 10 comprises of: The surface water on the chilies is drained which is picked up during washing.
Step 11 comprises of : The washed chilies are then heated using steam at temperatures of more than 80 -85 deg C for 3 - 5 minutes. This process pasteurizes the chilies and reduces the bacterial loads and pathogens. Step 12 comprises of : The dry chilies are dried in fluidized hot air dryer at a air temperature of 75-80deg C and product temp not exceeding 50 -55 deg C in order to remove moisture present on the said chilies due to the process of washing and steaming. Description of present invention With a view to overcome the deficiencies found in the prior art, the present invention is introduced. It relates to a unique method and process for treating dry red chilies to reduce bacterial loads and pathogens from it without affecting the natural characteristics, wherein dry red chilies/paprika are washed and is then passed through the steam chambers to reduce bacterial loads. This chilies/paprika is then dried in fludised hot air dryers to get back dried chilies for further processing. The method or process for treating chilies/paprika involves following steps:
1. Receving of whole Chili.
2. Inspection and weighing before bulk storage. 3. Batching, for mixing different varieties of Chili in batching tray.
4. Passing Whole Chili through vibratory feeder to maintain uniform feed rate.
5. Passing through Cleated Belt Conveyor to lift the whole Chili to screen air separator.
6. Passing through 3- Deck screen Air Separator. Stalks, seeds, dust and extraneous fine particles get separated.
First stalks, seeds and dust gets separated. Afterwards only the dust, stringes and paper gets separated. The remaining dust, strings and paper gets separated through the duct. 7. The chili is then passed through vaccum destoner. Through the vacuum
90 destoner the stones, heavy metals or stones ferrous material gets separated.
8. Passing chili through sorting conveyor. Manually sort the chili for aflatoxin and pass it for grinding without washing the chili.
9. Passing the sorted chili through chili washer unit and washing with the 95 chlorine water. (8-12 ppm of chlorine)
10. Passing the washed chili through dewatering unit vibratory feeder to remove the extra water from chili.
11. Passing the chili through steam chamber unit at 80 -85 deg C for 3 - 5 minutes.
100 12. Pass through fluidized hot air dryer at 55-60 deg C to get dry completely.
13. Passing the dried and washed chili through metal detector for removal of ferrous and non ferrous metal.
14. Receiving of Whole dry chili and passing it through coarse grinding.
15. Passing the coarse chili for fine grinding.
105 16. Receiving the fine chili powder in reverse jet air filter cyclone for cooling.
17. Receiving the fine chili powder in blender for thorough mixing.
18. Passing through magnetic separator for any ferrous material.
19. Receiving the chili powder in rotatory sifter of specified mesh size.
20. Receiving the chili powder for weighing.
110 21. Bagging and stitching to avoid increase in moisture content and infestation.
22. Passing the filled chili powder bags through metal detector to detect metal if any.
23. Receiving the packed material in finished goods stores. 115 24. Dispatch the finished goods material. The method or process for treating chilies/paprika according to the present invention can also be used for spices to reduce bacterial loads and pathogens.
The method or process for treating chilies/paprika is shown in figure 1 120 and 2. Figure 3 illustrates the inventive process.
Figure 4 illustrates the machinery used for inventive process. The present invention relates to steps 9,10,11 & 12.
The chilies are washed in chlorine (8-12 ppm) dosed water. The washing process removes the dust adhered to the surface of the dried chilies. 125 This also removes surface water soluble pesticides etc apart from reducing bacterial loads.
Drain the surface water that is picked up during washing.
The washed chilies are then heated using steam at temperature of more than 80 - 85 deg C for 3 - 5 minutes. This process actually pasteurizes 130 the product and reduces the bacterial loads and pathogens.
In the process of washing and steaming the dry chilies gain some moisture. This has to be dried to obtain its original form. Drying is done at low temperature to prevent overheating and change in product characteristics.
Drying air temp max of 75 -80 deg C and product temp not exceeding 50 -55
135 deg C.
Machinery used for the Innovative process
The chilies are washed in chlorine dosed water in a specially designed washer. The washing is done in water that is agitated by injection of air. Since dried chilies are light they tend to float and hence special rotatory agitators
140 are made so that the chilies are pushed under the water for proper washing.
Subsequently they are sprayed with water for further cleaning.
Drain the surface that is picked up during washing by a vibratory mesh.
The washed chilies are then heated using steam in specially designed steam chambers . A continous wire mesh belt is used to carry chilies while 145 steam is injected from the top. Chambers are designed to trap the steam and maintain temperature.
In the process of washing and steaming the dry chilies gain some moisture. Continous fluidized bed dryers are used for the drying of chilies. These are standard dryers used for drying of tea and other products.
150
155
160
165
170

Claims

1 Claims
1. A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens comprising of steps 1 to 24 characterised in the steps 9 to 12 given below; step 9 comprises of : the dried chilies are washed in chlorine( 8-12 ppm) dosed water, the washing process removes the dust adhered to the surface of the said dried chilies which also removes surface water soluble pesticides apart from reducing bacterial loads; step 10 comprises of : the surface water on the said chilies is drained which is picked up during said washing; step 11 comprises of : the said washed chilies are then heated using steam at temperatures of more than 80 - 85 deg C for 3 - 5 minutes; this process pasteurizes the said chilies and reduces the said bacterial loads and said pathogens; step 12 comprises of : the said dry chilies are dried in fluidized hot air dryer at a air temperature of 75-80 deg C and product temp not exceeding 50 -55 deg C in order to remove moisture present on the said chilies due to the process of said washing and said steaming.
2. A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens as claimed in claim 1 , substantially as herein described with reference to the accompanying specification and drawings.
PCT/IN2006/000275 2005-08-03 2006-08-01 A unique method and process for treating dry red chilies/paprika/spices to reduce bacterial loads and pathogens WO2007052286A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IN895MU2005 2005-08-03
IN895/MUM/2005 2005-08-03

Publications (2)

Publication Number Publication Date
WO2007052286A2 true WO2007052286A2 (en) 2007-05-10
WO2007052286A3 WO2007052286A3 (en) 2007-09-07

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826847A (en) * 2021-09-29 2021-12-24 四川漫味龙厨生物科技有限公司 Chili processing method and application

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2482958A (en) * 1946-08-23 1949-09-27 Olin Mathieson Chemical manufacture
US4001443A (en) * 1976-02-10 1977-01-04 Pennwalt Corporation Package and method for packaging and storing cut leafy vegetables
WO1990000865A1 (en) * 1988-07-28 1990-02-08 Newly Weds Foods, Inc. Means and method for sterilizing spices and like substances
WO1993010674A1 (en) * 1991-11-29 1993-06-10 Global Prepcorp, Inc. Method for processing leafy vegetables for extended storage
EP0556101A1 (en) * 1992-02-07 1993-08-18 McCORMICK & COMPANY, INCORPORATED Method and apparatus for continuous sterilization and drying of spices and leafy herbs
US5523053A (en) * 1994-06-15 1996-06-04 Newly Weds Foods Sterilization method and apparatus for spices and herbs
WO2002022178A1 (en) * 2000-09-12 2002-03-21 Lagarde Method for destroying bacteria in a dry product
GB2396546A (en) * 2002-12-24 2004-06-30 Red Deer Herbs Ltd Heat treatment apparatus for food
GB2409958A (en) * 2001-08-09 2005-07-13 Telfer Foods Ltd Method for opening stomata and disinfecting vegetable material
WO2005122787A1 (en) * 2004-06-15 2005-12-29 Ajinomoto Co., Inc. Dried capsicum containing capsinoid and method of drying therefor
US20060040029A1 (en) * 2004-08-02 2006-02-23 Fmc Technologies, Inc. Dry food pasteurization apparatus and method

Patent Citations (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2482958A (en) * 1946-08-23 1949-09-27 Olin Mathieson Chemical manufacture
US4001443A (en) * 1976-02-10 1977-01-04 Pennwalt Corporation Package and method for packaging and storing cut leafy vegetables
WO1990000865A1 (en) * 1988-07-28 1990-02-08 Newly Weds Foods, Inc. Means and method for sterilizing spices and like substances
WO1993010674A1 (en) * 1991-11-29 1993-06-10 Global Prepcorp, Inc. Method for processing leafy vegetables for extended storage
EP0556101A1 (en) * 1992-02-07 1993-08-18 McCORMICK & COMPANY, INCORPORATED Method and apparatus for continuous sterilization and drying of spices and leafy herbs
US5523053A (en) * 1994-06-15 1996-06-04 Newly Weds Foods Sterilization method and apparatus for spices and herbs
WO2002022178A1 (en) * 2000-09-12 2002-03-21 Lagarde Method for destroying bacteria in a dry product
GB2409958A (en) * 2001-08-09 2005-07-13 Telfer Foods Ltd Method for opening stomata and disinfecting vegetable material
GB2396546A (en) * 2002-12-24 2004-06-30 Red Deer Herbs Ltd Heat treatment apparatus for food
WO2005122787A1 (en) * 2004-06-15 2005-12-29 Ajinomoto Co., Inc. Dried capsicum containing capsinoid and method of drying therefor
EP1772065A1 (en) * 2004-06-15 2007-04-11 Ajinomoto Co., Inc. Dried capsicum containing capsinoid and method of drying therefor
US20060040029A1 (en) * 2004-08-02 2006-02-23 Fmc Technologies, Inc. Dry food pasteurization apparatus and method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113826847A (en) * 2021-09-29 2021-12-24 四川漫味龙厨生物科技有限公司 Chili processing method and application

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