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WO2025078689A1 - Procédé de production d'un produit alimentaire pour nourrissons stérilisé à la chaleur - Google Patents

Procédé de production d'un produit alimentaire pour nourrissons stérilisé à la chaleur Download PDF

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Publication number
WO2025078689A1
WO2025078689A1 PCT/EP2024/078877 EP2024078877W WO2025078689A1 WO 2025078689 A1 WO2025078689 A1 WO 2025078689A1 EP 2024078877 W EP2024078877 W EP 2024078877W WO 2025078689 A1 WO2025078689 A1 WO 2025078689A1
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WO
WIPO (PCT)
Prior art keywords
infant food
food product
heat sterilized
vessel
furan
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.)
Pending
Application number
PCT/EP2024/078877
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English (en)
Inventor
Frithjof Tomusch
Gerhard Moser
Lisa WIMMER
Karin EGENBAUER
Claudia Beyer
Christine WIESINGER
Andreas ROTHENBERGER
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.)
Hipp and Co
Original Assignee
Hipp and Co
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 Hipp and Co filed Critical Hipp and Co
Priority to EP24802161.0A priority Critical patent/EP4601485A1/fr
Publication of WO2025078689A1 publication Critical patent/WO2025078689A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

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Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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
    • 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
    • A23B4/00—Preservation of meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • 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
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat

Definitions

  • Furans are produced from several precursors such as ascorbic acid, amino acids, carbohydrates, unsaturated fatty acids and carotenoids, and are found in a variety of foods including canned and jarred foods as direct packaging after processing impedes its evaporation. It was therefore suggested to re-heat canned or jarred food in an open pot/jar before consumption. But the influence of reheating commercially processed foods on furan concentrations is limited and highly dependent on the consumer behavior which is not predictable (see " Risks for public health related to the presence of furan and methylfurans in food" EFSA Journal; Vol. 15, Issue 10, October 25, 2017). Re-heating Furan contaminated food is thus in itself not sufficient to reduce the Furan content sufficiently, at least not in infant food.
  • the heating vessel and the sterilizing vessel are in a preferred embodiment interconnected such that the infant food product, preferably the heated infant food product, can be transferred from vessel to vessel, preferably from the heating vessel to the sterilizing vessel.
  • the heated infant food product is transferred from the heating vessel to the sterilizing vessel through a pipe fluidly connecting said heating vessel and said sterilizing vessel, preferably by means of a pump, preferably a screw spindle pump or a discharge pump, and/or through negative pressure.
  • the present invention further relates to methods as disclosed herein, wherein in step (c) the heated infant food product is heat sterilized in the sterilizing vessel by heating the heated infant product up to a temperature between about 110°C and about 130°C.
  • step (d) the heat sterilized infant food product is cooled down in the sterilizing vessel to about 90°C or less, preferably to about 80°C or less, more preferably to a temperature of about 60°C to about 80°C.
  • the infant food product that said complete meal comprises (i) meat or fish with at least 5wt% and up to llwt% of the weight of the complete meal, and/or (ii) vegetables (without potatoes) with a portion of at least 17wt% and up to 55wt% of the total weight of the complete meal, and (iii) one or more of millet, grain such as (selected from) bulgur, couscous or barley, corn semolina, potatoes, pasta (with and without egg), and rice, preferably potatoes, pasta (with and without egg), and rice.
  • the methods of the present invention relate to a method of producing a heat sterilized infant food product, but it is also contemplated that all these methods refer additionally or alternatively to methods of producing a packaged heat sterilized infant food products. It is preferred that said heat sterilized, and preferably packaged, infant food product is a complete meal as disclosed herein and/or a side dish based on vegetables as disclosed herein.
  • the heating vessel When the sterilization process begins in the sterilization vessel, the heating vessel is typically empty to start with and, as explained, is cleaned and reloaded.
  • This batch-wise character also allows cooling the heat sterilized infant food product in the sterilizing vessel, as described herein. Provided that several heating/sterilizing vessel pairs are used in parallel, it is even possible to aseptically package the heat sterilized infant food product continuously.
  • Another advantage of the method and device of the present invention is that it is not necessary to keep the content of the heating vessel and/or the vessel itself sterile or aseptic, respectively, while reaching the cooking temperature.
  • the heating vessel can thus be opened and closed (e.g.
  • the ingredients can be used fresh (e.g. a freshly peeled and cut carrot) or they can be used in deep-frosted form, or mixtures of both, depending on the circumstances.
  • Pre-cooking of fish or meat is preferably for 10 minutes, (or shorter or longer, depending on the ingredient).
  • the above-mentioned measures of pre-cooking and pre-mixing are possible but not mandatory. All these measures disclosed hereinabove are well-known to the skilled person in food industry, belong to the typical routine of food industry, and can easily be adapted, see for example the textbook: "Food Processing Technology, Principles and Practice; A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition; Fourth Edition- 2017".
  • a vessel is either denoted as a sterilizing vessel or a heating vessel, but both are "vessels". It is envisaged that the heating vessel and the sterilizing vessel are identical, i.e., they have the same geometry, volume and/or dimensions. Alternatively, the heating and the sterilizing vessel may have different geometry, volume and/or dimensions.
  • a vessel like a sterilizing and/or heating vessel may be a container, a barrel, a tank, a pot, a kettle or the like. It is understood that the vessels of the present invention are cooking vessels, such as steam cooking vessels, that are typically used in the food industry.
  • a tubular system such as that used for continuous production in UHT processes is not understood as a vessel by the skilled person.
  • Tubular UHT systems such as the RotaTherm Continuous Cooker are for example disclosed in WO2012/177119.
  • the vessel is made of an inert material like steel, preferably stainless steel.
  • the vessel may have a basically cylindrical shape.
  • the vessel may have a basically right circular hollow cylinder shape with two parallel annular bases perpendicular to the cylinder's axis.
  • a vessel is typically closed with a lid.
  • Heating up the infant food product to a cooking temperature allows for heating, cooking, direct steam cooking, and/or boiling the infant food product. Heating up the infant food product also ensures that all or at least most of the components/ingredients of the infant food product have a temperature within one of the mentioned temperature ranges of between 85°C and 100°C or between 90°C and 100°C, or between 85°C and 95°C, or between 90°C and 95°C, wherein "between” includes the end values as well. This may be beneficial for the heat sterilization process in step c).
  • a preferred cooking temperature is about 90°C (+/-5°C) .
  • a preferred range is between 85°C and 95°C. It will be understood that these temperatures and/or ranges relate to the temperature of the product in the heating vessel.
  • the heated infant food product reaches the sterilizing vessel with a temperature of about 10 °C below the cooking temperature. "About” thereby denotes an accepted deviation of +/- 5°C.
  • the heated infant food product may reach a cooking temperature in the heating vessel of 90°C and may than reach the sterilizing vessel with a "transfer temperature” of at least 80°C, preferably with 85°C (+/- 5°C), i.e. of 80, 81, 82, 83, 84°C,85°C, 86°C, 87°C, 88°C, 89°C or 90°C.
  • a transfer temperature (with which the heated infant food product reaches the sterilizing vessel) of 85°C (+/- 1°C) is preferred.
  • said interconnection between the vessels for the transfer of the heated infant food product from the heating vessel to the sterilizing vessel is isolated to prevent loss of temperature and/or said interconnection is heated (e.g., the pipe and/or pump etc.) in order to maintain the cooking temperature and/or to minimize potential temperature loss while transferring the heated infant food product from the heating vessel to the sterilizing vessel.
  • pre-heat the intended headspace to a higher temperature as the filling volume (the part of the vessel that will be filled with the heated infant food product) of the sterilizing vessel.
  • the headspace may be pre-heated to 100°C (+/- 5°C) while the filling volume of the sterilizing vessel (that part of the vessel that will be filled with the heated infant food product) may be pre-heated to 80°C (+/- 5°C).
  • the cooking temperature in the heating vessel is about 90°C (+/- 5°C) with a holding time of about 5 minutes (+/- 1 minute) and a transfer temperature (with which the heated infant food product reaches the sterilizing vessel) of about 85°C (+/- 5°C).
  • a headspace in the sterilizing vessel might be supportive as well, since it is possible that the direct steam expels the accruing Furan into said headspace where it either remains or is released (e.g. with a valve) but this is a theory. All in all, it was much to the surprise of the inventors that the methods of the present invention resulted in a continuous and significant reduction of Furan in a plurality of different heat sterilized infant food products, such as complete meals and/or side dishes based on vegetables.
  • the packaged heat sterilized infant food products such as complete meals and/or side dishes based on vegetables, that are produced with the methods of the present invention contain for the first time Furan in an amount which is equal to or less than 13 pg/kg, independent of the infant food product (see the appended Examples).
  • the methods of the present invention are in another preferred embodiment for producing a heat sterilized infant food product, such as a complete meal as disclosed herein or a side dish based on vegetables as disclosed herein, with reduced Furan content.
  • Said reduction of the Furan content is by at least 50%, or 65%.
  • Retorting is in general a process where a food product is heat-sterilized inside the package, typically in an autoclave.
  • Steriflow® is an autoclave manufacturer, and the model Steriflow Static is an autoclave model that might be used in this regard.
  • the methods of the present invention are in another preferred embodiment for reducing the Furan content in a heat sterilized infant food product, preferably in a complete meal or a side dish based on vegetables.
  • Direct steam injection is a very well-established heating means in the food industry. Direct steam injection means in essence that the hot steam is directly injected into the infant food product to obtain a rapid heat transfer. Discharging of the steam bubbles into the infant food product may take various forms, e.g. either adding steam through apertures around the skin of the vessel or through a lance positioned inside the vessel, or both. Steam injectors may be engineered to create a turbulent zone within the steam injector vessel to help mix the steam and infant food product. It is preferred that the methods and devices of the present invention make use of direct steam injection in the sterilizing vessel.
  • Heating with direct steam injection technically requires a headspace (the area above the fed infant food product in a vessel) in the respective heating and/or sterilizing vessel and it is thus envisaged that in the methods and devices of the present invention, the sterilizing vessel and optionally also the heating vessel is fed with the respective infant food product up to 90% (v/v), i.e. up to 90, 85, 80, 75, 70, 65, 60, 55, 50 or 45% (v/v) of the respective fluid carrying capacity of the respective vessel. It is of course also possible to feed the sterilizing vessel and optionally also the heating vessel even below the mentioned 45% (v/v) of the respective fluid carrying capacity, but this is less preferred as the process would then become uneconomical.
  • An F0 value of 1 is the heat effect (killing effect) of 121.1 °C within one minute, depending on the z value, which is specific for different microorganisms. Clostridium sporogenes or Clostridium botulinum are preferred in this context, Clostridium botulinum is more preferred.
  • the heat sterilization results in a commercially sterile product that is stable (sometimes also denoted as shelf stable) in ambient conditions (preferably 20°C, 25°C or 40°C, 25°C being preferred) prior to opening of the packaged heat sterilized infant food product. Additionally, or alternatively, the heat sterilized infant food product is heat sterilized in accordance with governmental stipulations, food safety standards and/or health safety recommendations.
  • the heated infant food product is sterilized in the sterilizing vessel by heating the heated infant product up to a temperature between about 110°C and about 130°C, preferably up to a temperature between about 115°C and about 130°C, more preferred up to a temperature between about 120°C and about 130°C, and even more preferred up to a temperature between about 120°C and about 125°C.
  • "About" thereby denotes an accepted deviation of +/-2°C. It is preferred that a temperature of 130°C is not exceeded. A temperature between 120°C and 125°C is most preferred.
  • the methods according to the present invention may further comprise a step (d) cooling the heat sterilized infant food product in the sterilizing vessel.
  • Said cooling can be achieved with well- known means and methods in the art (jacket cooler for example).
  • This cooling may be advantageous to not expose the heat sterilized infant food product longer than required to the sterilizing temperatures, since that may negatively impact nutritional and/or organoleptic features of the heat sterilized infant food product.
  • the method of the invention may comprise after step c) a step d) cooling the heat sterilized infant food product in the same sterilizing vessel i.e. the infant food product remains in the sterilizing vessel and the sterilizing vessel is then cooled down after the sterilization. The sterilization vessel is therefore heated up and then cooled down in succession.
  • the heat sterilized infant food product is cooled down to about 90°C or less, preferably to about 80°C or less.
  • the heat sterilized infant food product may be cooled down in the sterilizing vessel after step c) to a temperature of about 85°C or of about 80°C or of about 75°C.
  • the heat sterilized infant food product is cooled down in the sterilizing vessel to a temperature, sometime also denoted as "cooling temperature", of between 50°C and 90°C or between about 60°C and about 80°C, wherein "between” includes the end values as well (e.g., between 50°C and 90°C will include 50°C and 90°C as well).
  • the heat sterilized infant food product may be cooled down in the sterilizing vessel with jacket cooling and/or by positive pressure release.
  • Jacket cooling is preferred.
  • Jacket cooling has the advantage that the heat sterilized infant food product can be cooled down homogeneously.
  • Cooling means may be means for directing cold water and/or cold liquid around the sterilizing vessel, thereby cooling the heat sterilized infant food product in the sterilizing vessel through heat exchange and heating up the water and/or liquid in the cooling means.
  • the direct steam injection used for the sterilization of the infant food product can create a positive pressure in the sterilizing vessel which can be seen as a positive vapor pressure of the water used for steam injection. Releasing the positive pressure can result in cooling effects due to evaporation at the infant food product surface in the sterilizing vessel. Cooling by positive pressure release can be used for flash cooling due flash evaporation.
  • the sterilizing vessel with the heat sterilized infant food product may be cooled down in step d) by jacket cooling and/or by positive pressure release, jacket cooling being preferred.
  • the heat sterilized infant food product is thus aseptically filled into a packaging container at a temperature of between 55°C and 60°C, or between 55°C and 65°C, or between 55°C and 70°C, or between 55°C and 80°C, or between 55°C and 85°C, or between 60 and 80°C, or between 60°C and 85°C, or between 60°C and 75°C, or between 60°C and 65°C.
  • a temperature of between 60°C and 80°C is preferred in this context.
  • a temperature of 80°C +/-5°C is also preferred.
  • the aseptically filling starts once the cooling temperature disclosed herein above, such as between 90°C and 50°C or between 90°C and 55°C, or between 85°C and 55°C, or between 80°C and 60°C (as described directly hereinabove) is reached.
  • the heat sterilized infant food product may be transferred from the sterilizing vessel to an aseptic packaging container, e.g., by an aseptic filler.
  • Aseptic processing such as aseptic filling is in general a processing technique wherein heat sterilized infant food products are aseptically filled and packaged into previously sterilized (and therefore aseptic) packaging containers under sterile conditions to produce shelf-stable products as disclosed herein elsewhere.
  • An aseptic filler fills the heat sterilized infant food product aseptically in an aseptic package (also denoted as packaging container), e.g. an aseptic jar or an aseptic dish under sterile conditions and seals the package, e.g. with an Press-on Twist-Off cap or with a sealing film or foil.
  • Tetra Pak e.g., provides such well-known aseptic fillers.
  • the package can be treated e.g. with a heated hydrogen peroxide bath (a hydrogen peroxide concentration of e.g. 30% is heated at 70°C for a couple of seconds > hydrogen peroxide is then eliminated from the packaging material using e.g. hot air); glass jars are typically treated with heat, e.g. in an autoclave.
  • Steriflow® is an autoclave manufacturer
  • the model Steriflow Static is an autoclave model that might be used in this regard.
  • the packages or packaging containers or the like as used herein refers in general to cans, jars pouches, composite packaging, and dishes.
  • Jars are typically made of glass
  • dishes are typically made of plastic and/or composite material
  • composite packaging such as the well-known Tetra Pak® consist of composite material. Jars and dishes are preferred.
  • Table 1 Criteria for a method for the detection of Furan in conformity with the Commission Recommendation (EU) 2022/495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food, therein no. 3 of the Recommendation
  • a complete meal is suitable for consumption as a meal on its own without the need to supplement other foods.
  • a complete meal thus provides one nutritionally balanced serving for an infant at its respective age of 12 to 36 months. It is envisaged that in accordance with ANNEX II 1.3. - 1.5. of the COMMISSION DIRECTIVE 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children, a packaged infant food product that is designated as a complete meal contains total protein in the product (independent of its source) in an amount of at least 3 g/100 kcal (at least includes 3g/100kcal as well).
  • a complete meal and/or a sides dish based on vegetables of the invention comprises plant oil selected from sunflower oil and/or rapeseed oil in an amount of 0,8wt% to 2,5wt% of the total weight of the complete meal or side-dish based on vegetables.
  • a side-dish based on vegetables is ready- to-eat, i.e., it is possible, yet not necessary, to heat said side-dish which makes its taste, smell and texture more pleasant and attractive for an infant to eat, but it is not necessary to cook the side-dish. It will be understood that said side-dish may be consumed as it is (room temperature) or after having been heated to an acceptable temperature for consumption by the respective infant.
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29, 30 or preferably 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, and wherein each of said packaged heat sterilized infant food products in said compilation contains furan in an amount of equal to or less than 13 pg/kg.
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises at least 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27 , 28, 29, 30 or preferably 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 13pg/kg, preferably of equal to or less than 12 pg/kg.
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 31 packaged heat sterilized infant food products selected from complete meals containing fish, complete meals containing meat, complete meals containing vegetables, and side-dishes based on vegetables, and wherein the mean average Furan content in said compilation is equal to or less than 8, preferably equal to or less than 7 pg/kg, more preferably equal to or less than 6 pg/kg.
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises 2 to X complete meals containing fish, complete meals containing meat, complete meals containing vegetables, or side-dishes based on vegetables, wherein X is any integer between 3 to 31 (whereby "between” includes the respective number 3 and 31), and wherein the mean average Furan content in said compilation is equal to or less than 13pg/kg, preferably of equal to or less than 12 pg/kg.
  • the term "compilation” is not further limited and means in essence a selection of packaged heat sterilized infant food products of the present invention. Said selection can be random or on purpose. A compilation of packaged heat sterilized infant food products of the present invention may thus also be seen as a plurality of preferably different packaged heat sterilized infant food products of the present invention.
  • Said term further includes that the respective packaged heat sterilized infant food products are presented, sold, transported, bundled, produced, compiled and/or advertised together (for example on a shelf; or in a store on different shelfs, or in a Webshop, or on a pallet, in a box, in a carton etc.); and/or that they represent an assortment, are part of an assortment, are a subset set of an assortment, and/or are part of a subset of an assortment.
  • An assortment means all selected and offered, sold and/or produced goods (articles) of a trading company or manufacturer, preferably in a specific territory (country, state, community, region, etc.).
  • a "part" of an assortment or subset simply means that the compilation is not yet the full assortment; a “subset” means in essence a purposive selection within an assortment, e.g., complete meals may be seen as a subset in an assortment or complete meals for infants with an age of 12 to 36 months may also be seen as a subset of an assortment. It is envisaged that said “compilation” is either produced together, packaged together, distributed together, sold together, advertised together, stored together (by a trading company or manufacturer), and/or consumed together, wherein packaged together or distributed together, or sold together are preferred and wherein packaged together is more preferred.
  • packaged includes packaging unit analogous to a kit of parts, e.g.
  • the term “compilation” may also be seen as a "range” of packaged heat sterilized infant food products of the present invention and thus refers to a plurality of packaged heat sterilized infant food products (e.g. 2 or more).
  • range and/or the compilation as defined herein could be interpreted to form a kit of parts.
  • the present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the method the present invention, wherein said compilation comprises or consists of (a) at least 1, 3, 4, or preferably of at least 5 complete meal(s) containing fish selected from wild salmon, plaice and pollack, and/or (b) at least one, preferably at least two complete meals containing pumpkin, wherein each of said packaged heat sterilized infant food products (a) and (b) contains furan in an amount of equal to or less than 10 pg/kg, preferably equal to or less than 8 Rg/kg-
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 7 pg/kg, preferably of equal to or less than 6 pg/kg.
  • the present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and/or eggplant, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg/kg, preferably of equal to or less than 12 Rg/kg- [105]
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 1, 3, 4, 5, or preferably 6 complete meals containing fish selected from salmon, wild salmon, plaice and pollack, and of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas,
  • the present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat, and of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack, wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 10 pg/kg, preferably equal to or less than 8 pg/kg.
  • the present invention further relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the present invention, wherein said compilation comprises or consists of at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12 or preferably 13 complete meal(s) containing meat, and of at least 2, 3, 4, 5, 6, 7, 8, or preferably 9 complete meals containing vegetables selected from pumpkin, carrots, white carrots, parsnip, zucchini, spinach, peas, cauliflower, tomatoes, corn, peppers, and/or eggplant, and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 13 pg/kg, preferably of equal to or less than 12 Rg/kg-
  • the present invention also relates to a compilation of packaged heat sterilized infant food products obtained or obtainable by the methods of the invention, wherein said compilation comprises or consists of at least 2, 3, 4, or preferably 5 complete meals containing fish selected from wild salmon, plaice and pollack; and of at least 1, 2 or preferably 3 side-dishes based on vegetables; and wherein each of said packaged heat sterilized infant food products contains furan in an amount of equal to or less than 7 pg/kg, preferably of equal to or less than 6 pg/kg.
  • each of said packaged heat sterilized infant food products contains furan or the like as used herein means that each package in the compilation has the specified Furan content.
  • the content of Furan is generally specified as pg Furan per kg of the respective heat sterilized infant food product.
  • the Furan content can be analyzed as disclosed herein elsewhere.
  • the furan content is analyzed in a preferred embodiment by Headspace Gas chromatography-mass spectrometry (HS-GC- MS) or by Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS), preferably by HS-GC-MS.
  • HS-GC- MS Headspace Gas chromatography-mass spectrometry
  • HS-SPME-GC-MS Headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry
  • the method for the detection of Furan is in conformity with the Commission Recommendation (EU) 2022/495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food in section 2 and 3.
  • EU Commission Recommendation
  • the "date of minimum durability of a food” is the date until which the respective packaged heat sterilized infant food product retains its specific properties when properly stored.
  • "Properly stored” refers in the context of the present invention preferably to room-temperature, such as 20°C or 25°C, 25°C being preferred. It is preferred that said well-known and accepted term corresponds to Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers in its legal version of January 1, 2018, therein Article 2, No2 (r).
  • the "date of minimum durability of a food” equates in a preferred embodiment with the "best before” date or “best before end” date or "MHD" date which is typically imprinted on the respective package.
  • the LOQ for the analysis of Furan in the packaged heat sterilized infant food products when analyzed with HS-GC-MS or HS-SPME-GC- MS, is 5 pg/kg.
  • "LOQ" is a well-defined term and means the lowest concentration of a substance that can be measured with certainty using standard tests (which is the official definition of EFSA, see https://www.efsa.europa.eu/en/glossary/loq).
  • the present inventors were able to significantly reduce the Furan content in packaged heat sterilized infant food products with the methods of the present invention. They also compared these results with one of the standard methods of heat sterilization in food industry (retorting) and it was shown that the amount of furan in each of the packaged heat sterilized infant food products can be reduced by at least 50%, or 65%, compared to the same packaged heat sterilized infant food product heat sterilized by a method comprising autoclave sterilization (retorting). Retorting is in general a process where a food product is heat- sterilized inside the package, typically in an autoclave.
  • the device of the present invention can be used for the manufacture of heat-sterilized infant food products as disclosed herein.
  • the device as disclosed herein can also be used in a method for reducing the Furan content in heat sterilized infant food products.
  • the device is preferably used for the production of/the reduction of Furan, in complete meals containing fish, meat or vegetables and/or sides dishes based on vegetables.
  • the present invention also relates to a data processing system comprising a processor configured to perform the steps of the method of producing an infant food product of the invention.
  • Example 1 HS-GC-MS analysis of Furan in Infant food products
  • the packaged heat sterilized infant food product is then mixed for 60 seconds using a hand blender (Robert Bosch GMBH, Slovenia). Afterwards it is filled into 22 ml crimp cap glass vials (about 2/3 of vial volume), containing a magnetic stirrer bar to facilitate homogenisation of the content during the thawing procedure, and closed with aluminium/silicone crimp caps.
  • the samples are labelled according to the sequence of bottling and stored frozen.
  • Example 2 Heat sterilization of infant food products
  • Retorting Complete meals and side dishes based on vegetables (see the specifics in the Table below) have been sterilized with a full water immersion retort system to an FO-value of 8. The ingredients have been prepared as described directly herein below. The results are depicted in the tables below.
  • the analysis was conducted by a laboratory that is accredited in Germany to detect Furan in infant food.
  • the standard addition technique was carried out according to DIN CEN/TS 17061 (DIN SPEC 10487:2020-01).
  • the detection method is in line with the criteria for a method for the detection of Furan as established in Commission Recommendation (EU) 2022/495 of 25 March 2022 on monitoring the presence of furan and alkylfurans in food; see therein no. 3 of the Recommendation.
  • EU Commission Recommendation

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Abstract

La présente invention concerne de manière générale un procédé de production d'un produit alimentaire pour nourrissons stérilisé à la chaleur. La présente invention concerne en outre une compilation de produits alimentaires pour nourrissons, stérilisés à la chaleur et emballés. La présente invention concerne également un dispositif de production des produits alimentaires pour nourrissons, stérilisés à la chaleur, et un système de traitement de données comprenant un processeur conçu pour la mise en oeuvre des étapes du procédé de l'invention.
PCT/EP2024/078877 2023-10-12 2024-10-14 Procédé de production d'un produit alimentaire pour nourrissons stérilisé à la chaleur Pending WO2025078689A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0221415A1 (fr) * 1985-11-05 1987-05-13 Societe Des Produits Nestle S.A. Procédé d'injection de vapeur
US5443857A (en) * 1993-03-29 1995-08-22 Tetra Laval Holdings & Finance S.A. Method and apparatus for continuous sterilization of a liquid milk based product
US20110287161A1 (en) * 2007-09-07 2011-11-24 Frank Weber Process for producing infant food products
WO2012177119A2 (fr) 2011-06-24 2012-12-27 N.V. Nutricia Procédé de production en continu de produits alimentaires stériles, visqueux pour nourrissons contenant des particules

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0221415A1 (fr) * 1985-11-05 1987-05-13 Societe Des Produits Nestle S.A. Procédé d'injection de vapeur
US5443857A (en) * 1993-03-29 1995-08-22 Tetra Laval Holdings & Finance S.A. Method and apparatus for continuous sterilization of a liquid milk based product
US20110287161A1 (en) * 2007-09-07 2011-11-24 Frank Weber Process for producing infant food products
WO2012177119A2 (fr) 2011-06-24 2012-12-27 N.V. Nutricia Procédé de production en continu de produits alimentaires stériles, visqueux pour nourrissons contenant des particules

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
"Bundesinstitut für Risikobewertung BfR", FAQ ZU FURAN IN LEBENSMITTELN DES BFR, 28 May 2020 (2020-05-28)
"Food Science, Technology and Nutrition", 2017, WOODHEAD PUBLISHING SERIES, article "Food Processing Technology, Principles and Practice"
"Risks for public health related to the presence of furan and methylfurans in food", EFSA JOURNAL, vol. 15, no. 110-00-9, 25 October 2017 (2017-10-25)
DORIS METSCHIESTOBIAS MORLOCKDR. MAREN HEGMANNSIRENE STRAUBKATJA KALTENBACH, FURAN IN BABYNAHRUNG - EINE UNTERSCHÄTZTE GESUNDHEITSGEFAHR?, Retrieved from the Internet <URL:https://www.ua-bw.de/pub/beitrag_printversion.asp?subid=0&Thema_ID=2&ID=3234&Pdf=No&lang=DE>
KUBIAK AKARASEK LWENZL T: "Proficiency test on the determination of furan in baby food", JRC SCIENTIFICAND TECHNICAL REPORTS, 2008
YOSHIDA I ET AL: "Rapid and Improved Determination of Furan in Baby Foods and Infant Formulas by Headspace GC/MS", SHOKUHIN EISEIGAKU ZASSHI = JOURNAL OF THE FOOD HYGIENIC SOCIETY OF JAPAN, NIHON SHOKUHIN EISEI GAKKAI, JP, vol. 48, no. 4, 1 August 2007 (2007-08-01), pages 83 - 89, XP002494034, ISSN: 0015-6426, DOI: 10.3358/SHOKUEISHI.48.83 *

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