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WO2025131367A1 - Procédé de traitement de pistaches - Google Patents

Procédé de traitement de pistaches Download PDF

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Publication number
WO2025131367A1
WO2025131367A1 PCT/EP2024/078888 EP2024078888W WO2025131367A1 WO 2025131367 A1 WO2025131367 A1 WO 2025131367A1 EP 2024078888 W EP2024078888 W EP 2024078888W WO 2025131367 A1 WO2025131367 A1 WO 2025131367A1
Authority
WO
WIPO (PCT)
Prior art keywords
pistachios
heating
shell
salmonella
roasting
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/EP2024/078888
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German (de)
English (en)
Inventor
Rudolf Ernst
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.)
August Topfer & Co (gmbh & Co) KG
Original Assignee
August Topfer & Co (gmbh & Co) KG
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 August Topfer & Co (gmbh & Co) KG filed Critical August Topfer & Co (gmbh & Co) KG
Publication of WO2025131367A1 publication Critical patent/WO2025131367A1/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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
    • 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
    • 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
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B9/00—Preservation of edible seeds, e.g. cereals
    • A23B9/08—Drying; Subsequent reconstitution
    • 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
    • A23B9/14—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B9/16—Preserving with chemicals
    • A23B9/24—Preserving with chemicals in the form of liquids or solids
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves

Definitions

  • the invention relates to a method for treating pistachios.
  • Pistachios are known to be latently contaminated with Salmonella. Prevalence rates range between 0.5 and 3%, depending on origin, variety, harvesting method, and processing immediately after harvest and before shipping.
  • Pistachios are stone fruits whose kernels are encased in a hard, woody shell and consumed. As they ripen on the tree, the shell opens, providing a gap-like access to the kernel. Pistachios can become infected with Salmonella while still on the tree through contact with contaminated aerosols or through other transmission routes. Due to their peritrichous flagellation, Salmonella is capable of active movement and can therefore penetrate the ripe fruit once the shell has opened on the tree. Salmonella attacks the kernel of the pistachio by attaching itself to the surface of the exposed cell structure and then migrating into the pores.
  • Salmonella can cause severe, and in particularly severe cases even fatal, infections in young children, frail, or elderly people. People with weakened immune systems, as well as healthy individuals who become infected with Salmonella, often suffer from Severe fever, sometimes bloody, diarrhea, nausea, vomiting, and excruciating abdominal pain. In rare cases, Salmonella infection can cause the pathogen to enter the bloodstream and cause more serious illnesses, such as arterial infections, including aneurysms, endocarditis, and arthritis.
  • Raw pistachios are not particularly tasty. They are therefore usually roasted before packaging and sale to consumers. Although pistachios can be shelled and then roasted, meaning only the kernels are roasted, the nuts are often roasted in their shells, meaning the kernels are still inside the shell. This process is also known as in-shell roasting, and the resulting product is referred to as an in-shell pistachio.
  • Such in-shell roasting is typically performed using hot gases.
  • Typical roasting parameters for state-of-the-art in-shell roasting of pistachios with hot gases are a roasting time of 10 to 20 minutes and gas temperatures of approximately 140 to 180°C.
  • hot-air roasting of in-shell pistachios is typically carried out at considerably higher temperatures in order to develop the desired roasting aromas and achieve a crisper texture of the pistachio kernel, thus altering the kernel's cell structure accordingly.
  • the fact that these massive temperature-induced changes occur in the kernel's cell structure seemed to further confirm the assumption that Salmonella colonization of pistachios cannot survive such a process alive, or at least not with the ability to reproduce.
  • This view is supported by the fact that experience has shown that the degree of roasting, or rather the texture, of in-shell pistachios is quite uniform, which indicates a uniform heat effect of the roasting energy on the entire fruit, at least on the kernels.
  • Pistachios are unique as roasted nuts because, although they are roasted in their shells, the shells are partially open. The degree of this opening can vary greatly, from almost closed to the shell breaking in two. Unlike pistachios, most nuts are roasted in their shells, i.e., without the shell. Peanuts can be roasted whole, i.e., in their shells, as can certain types of almonds.
  • the situation is different with in-shell pistachios.
  • the problem with roasting in-shell pistachios is that, on the one hand, the partially opened shell does not provide a barrier to the growth of microbes on the kernel surface or the skin surrounding the kernel, and, on the other hand, the shell impedes heat transfer to the interior.
  • a cushion of air forms inside the opened pistachio, which is difficult to move and acts as a heat insulator.
  • the roughness of the kernel and shell surfaces causes the formation of immobile boundary layers. These boundary layers of immobile air act as thermal insulators.
  • the pistachio is typically elongated.
  • the shell consists of two halves.
  • the pistachio opens by the halves separating along one narrow side. At the opposite narrow sides, the two shell halves remain connected, forming a kind of biological hinge.
  • the kernel usually lies loosely within the open shell and therefore inevitably has only a very small contact area with the shell. In unfavorable cases, this contact only exists at three points.
  • the pistachio kernel is surrounded by a skin. Due to the drying processes and the different expansion rates of skin When the kernel is exposed to the pistachio, the flat bond between the skin and kernel separates, at least partially. Furthermore, the skin can tear, forming loose pieces of skin that become trapped in the cavity between the kernel and the shell. It can be assumed that in isolated cases, loose skin particles can become wedged between the pistachio kernel and the pistachio shell, resulting in only point-like contact at two or three points. This then results in very high heat transfer resistance from the kernel or shell into the skin particles at these points.
  • mesh belt roasters For roasting in-shell pistachios, current technology uses mesh belt roasters, in which the nuts to be roasted pass through a roasting chamber on a mesh belt. These mesh belt roasters are typically heated by burning natural gas or hydrogen in a burner, but are occasionally also operated with oil, particularly when gas is unavailable. The heating of the process air, which is directed onto the nuts in a cross-flow process, can occur directly through the burner or via heat exchangers. It is also expected that in the future, the air used to heat the roasted product will be heated using electrical resistance heaters. In this case, the infrared heat would act indirectly on the nuts via the hot air carrier medium.
  • the roasted product is conveyed through the system on a mesh belt.
  • the mesh belt is designed to prevent the nuts from falling through openings, but also to allow airflow perpendicular to the horizontal direction, usually in a vertical plane. This is a cross-flow process.
  • the thickness of the layer on the mesh belt ranges from approximately 3 cm (corresponding to 3 to 4 layers of pistachios) to over 20 cm.
  • the airflow through the roaster is very large and turbulent; air volumes of 10,000 to 100,000 cubic meters per hour are the norm.
  • mesh belt roasters can be divided into segments. In such cases, the direction of airflow through the roasted material is rotated by 180 degrees from section to section. In one segment, the heated air flows from top to bottom. In the following segment, the air in the opposite direction. This is intended to improve the heat transfer from the heated air into the roasted material.
  • the roasted material is therefore understood as a type of diode, i.e. as a mass through which, in discrete areas, flow is better in one direction than in the opposite direction.
  • rotary kiln roasters with infrared heating of the roasted product through direct irradiation.
  • the combination of this technology with the addition of water or steam for pasteurization is described, for example, in DE 10 2018 121 453 A1.
  • Mesh belt roasters are particularly easily scalable in terms of their operating principle and design, allowing them to be designed for very high throughput.
  • Salmonella detections in roasted pistachios during routine random sampling have now occurred with a frequency that refutes the above-mentioned assumption of reproducible pasteurization through state-of-the-art roasting processes. For example, in the USA, there have already been several recalls of pistachios that were roasted in the shell and found to be contaminated with salmonella.
  • a very large proportion of pistachios are treated with brine before roasting to intensify the flavor through the addition of salt.
  • the water that transported the salt into the pistachios evaporates during the roasting process, and the finely crystallized salt remains in the roasted product.
  • this is usually done using machines known as coaters.
  • These are rotary tube conveyors into which the brine is sprayed via a probe.
  • the conveying movement of the rotary tube creates both a linear movement component in the product parallel to the axis of rotation of the rotary tube and a rotation of the product flow. This rotation leads to the formation of a product roller, which can be imagined as a kind of permanent avalanche that stands still.
  • Salmonella reacts to the provision of free water by spontaneously beginning to multiply until the available free water is consumed.
  • the optimal temperature for such multiplication of Salmonella is between 35 and 43°C.
  • Salmonella multiplication can be inadvertently promoted, particularly in the large-scale industrial roasting of pistachios, by the effects of waste heat from the actual roasting process. Since multiplication only stops above a pH value of 9, the addition of normal amounts of salt does not prevent the multiplication of Salmonella in pistachios as a result of the salting process.
  • the risk of uncontrolled proliferation of Salmonella in moistened pistachios is also particularly acute in transient operating conditions of the roasting plant. in which the occupancy of the plant does not remain constant, but increases or decreases. On the one hand, this can be due to machine malfunctions in the roaster, which result in moistened pistachios remaining in the storage bunker for significantly longer than during regular operation, in which the occupancy remains constant and which is referred to here as the steady state. But planned operational interruptions, such as a lunch break, also result in moistened pistachios remaining for a longer period before they are roasted.
  • Transitional processes such as starting up the plant after a shutdown, for example the day after a weekend or an interruption in operations, or running the plant empty for a change of order, can lead to the residence time of moistened pistachios before roasting increasing significantly compared to the average values of normal, dynamic operation.
  • the relatively low frequency of Salmonella detections in roasted pistachios compared to the quantity produced is a strong indication that the survival of Salmonella in the roasting process is related to unsteady plant conditions or transient processes, since these only affect a small fraction of the finished product.
  • Salmonella contamination of the interior of a pistachio cannot be reliably eliminated by conventional roasting methods.
  • Salmonella that has colonized skin particles that have detached from the kernel during or before the roasting process are, in individual cases, so protected from heat transfer by convection or conduction that they have a realistic chance of survival relevant to potential contamination.
  • microwaves for food pasteurization
  • these are rarely used in the large-scale processing of nuts, seeds, and nut kernels due to the high investment volume relative to the processing capacity and the inherent radiation protection concerns.
  • the present invention therefore aims to develop a reliable, cost-effective process for the treatment, including roasting, of in-shell pistachios in industrial mass production that significantly reduces the survival rate of Salmonella, or even completely eliminates it. Furthermore, a robust method for validating the successful killing of Salmonella should be provided that allows the identification and elimination of the influence of random factors.
  • a method for treating in-shell pistachios i.e., pistachios containing a kernel enclosed in a shell, generally comprises the following steps: a. Wetting the pistachios with water, which can be conventional water or water with a proportion of table salt, i.e., a brine. b. Heating the wetted pistachios for pasteurization and/or roasting.
  • the pistachios are treated with ultrasound during wetting with water, in particular brine, and/or afterward.
  • the heating of the wetted pistachios comprises a step of heating the pistachios in a flat, preferably single-layered, spread-out bed by irradiation with short-wave infrared radiation with a wavelength of X ⁇ 1.4 /m, in particular with a wavelength X of 1.2 /m ⁇ X ⁇ 1.4 /m.
  • Heating involves shock heating of the pistachios using hot air at a temperature of 300-600°C for a period of 10 to 60 seconds.
  • the inventor discovered in experiments that even pistachios immersed in water or brine trap air bubbles between the shell and kernel.
  • the inventor further discovered in experiments that the volume of trapped air can be significantly reduced by the action of ultrasound. Reducing the volume of trapped air reduces the variance of subsequent process steps, making them more consistent and manageable. This allows for complete wetting of the kernel of the pistachios and also the surrounding shell and skin with the liquid, i.e., the pure water or brine. This leads to improved thermal conductivity due to the liquid. This effect then offsets and exceeds the evaporative cooling that occurs during subsequent heating and evaporation of the liquid.
  • the inventor also discovered that the comparatively light shell of pistachios can be penetrated by short-wave infrared radiation (IR radiation) with a wavelength X ⁇ 1.4 /m, in particular a wavelength X of 1.2 /m ⁇ A ⁇ 1.4 /m, which therefore penetrates to the kernel, where it is absorbed by the kernel itself or by the kernel membrane.
  • IR radiation short-wave infrared radiation
  • the interior of the pistachio can be reliably heated, particularly if the pistachios are distributed within the effective field of corresponding IR radiation during the exposure time in such a way that they do not lie on top of one another, thus preventing any fruit from being shaded.
  • the IR radiation within the product roller does not affect the product being treated due to the shadowing provided by the topmost product layer.
  • the inventor has determined in experiments that, at practical tube lengths and process durations, the probability of a single pistachio remaining in the product is not sufficiently high to allow sufficient radiation to penetrate through the shell into the interior of the fruit to reliably kill salmonella.
  • pistachios can be exposed to significantly hotter air for a short time without being damaged, especially when this superheated air is extremely turbulent and acts in a very strong airflow. Under suitable conditions, pistachios can be exposed to hotter air for a period of 15 to 60 minutes. Seconds at air temperatures of 300 to 600°C. This type of treatment is particularly suitable for fluidized bed applications. Due to the high temperature difference between the heat transfer medium and the material being treated, as well as significant turbulence, the likelihood of Salmonella successfully transitioning into a more heat-resistant dormant state can be significantly reduced.
  • the water, especially the brine can be preheated to a temperature above 60°C, preferably between 75 and 98°C, before being applied to the pistachios.
  • a temperature above 60°C preferably between 75 and 98°C
  • This can be done partially or completely using waste heat from a downstream roasting process, for example, using an air-source heat pump or a heat exchanger.
  • Bringing the liquid used to coat the pistachios to such a temperature already ensures that a temperature level at which salmonella preferentially spreads and multiplies is exceeded. In particular, initial effects of killing germs can already be achieved.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)

Abstract

L'invention concerne un procédé de traitement de pistaches en coque par les étapes suivantes : a) mouillage des pistaches avec de l'eau, en particulier avec une saumure de salée ; b) chauffage des pistaches mouillées pour pasteurisation et/ou pour un procédé de torréfaction. Dans le procédé selon l'invention, lors du mouillage avec de l'eau, en particulier la saumure salée, et/ou immédiatement après cela, les pistaches sont traitées par ultrasons, et/ou le chauffage des pistaches mouillées comprend une étape de chauffage des pistaches dans un lit étalé plan, de préférence monocouche, par irradiation avec un rayonnement infrarouge à ondes courtes ayant une longueur d'onde de λ ≤ 1,4 µm, en particulier une longueur d'onde λ de 1,2 µm ≤ λ ≤ 1,4 µm, et/ou le chauffage comprend un chauffage de type choc des pistaches à l'aide d'air chaud à une température de 300 à 600 °C pendant une durée de 10 à 60 secondes.
PCT/EP2024/078888 2023-12-20 2024-10-14 Procédé de traitement de pistaches Pending WO2025131367A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102023136155.4A DE102023136155A1 (de) 2023-12-20 2023-12-20 Verfahren zur Behandlung von Pistazien
DE102023136155.4 2023-12-20

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Publication Number Publication Date
WO2025131367A1 true WO2025131367A1 (fr) 2025-06-26

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PCT/EP2024/078888 Pending WO2025131367A1 (fr) 2023-12-20 2024-10-14 Procédé de traitement de pistaches

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Citations (7)

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Publication number Priority date Publication date Assignee Title
US4183967A (en) * 1978-01-31 1980-01-15 Gunson's Sortex Limited Process for splitting pistachio nuts
ES2350427A1 (es) * 2009-05-19 2011-01-24 Jose Francisco Aguilar Garcia Procedimiento para la apertura parcial del fruto seco del pistacho.
EP2604122A1 (fr) * 2011-12-12 2013-06-19 Bühler Barth AG Procédé et dispositif destinés à la stérilisation et/ou la pasteurisation d'un aliment
WO2015067255A1 (fr) * 2013-11-08 2015-05-14 Ps: Perfect Solutions Gmbh, Trading / Consulting Procédé de décontamination de denrées alimentaires et/ou de fourrage en vrac
CN107853657A (zh) * 2017-10-26 2018-03-30 茂名市电白区玖乐食品有限公司 一种开心果的加工方法
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Publication number Priority date Publication date Assignee Title
US4183967A (en) * 1978-01-31 1980-01-15 Gunson's Sortex Limited Process for splitting pistachio nuts
ES2350427A1 (es) * 2009-05-19 2011-01-24 Jose Francisco Aguilar Garcia Procedimiento para la apertura parcial del fruto seco del pistacho.
EP2604122A1 (fr) * 2011-12-12 2013-06-19 Bühler Barth AG Procédé et dispositif destinés à la stérilisation et/ou la pasteurisation d'un aliment
WO2015067255A1 (fr) * 2013-11-08 2015-05-14 Ps: Perfect Solutions Gmbh, Trading / Consulting Procédé de décontamination de denrées alimentaires et/ou de fourrage en vrac
CN107853657A (zh) * 2017-10-26 2018-03-30 茂名市电白区玖乐食品有限公司 一种开心果的加工方法
CN108606294A (zh) * 2018-05-12 2018-10-02 湖南旭鸿达土特产有限公司 一种开心果加工工艺及其预热烘干入味设备
DE102018121453A1 (de) 2018-09-03 2020-03-19 Kreyenborg Gmbh & Co. Kg Verfahren zur Temperaturbehandlung von Schüttgütern in einem Drehrohr mit wenigstens einer Infrarotlichteinheit

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