Fermentation plant for fruit and vegetables using vacuum concentration methods without added sugar

Abstract

A fermentation plant for fruit and vegetables using a vacuum concentration process without added sugar, comprising: a main fermentation tank, which is a sealed, cylindrical metal container and serves to provide a fermentation space for fruits and vegetables and is equipped with an electronic control unit; a carbon dioxide collection device connected to the main fermentation vessel to collect the carbon dioxide produced by fermentation in order to prevent a continuous increase in pressure in the main fermentation vessel; a liquid outlet device connected to the bottom of the main fermentation tank and used to discharge the liquid enzyme produced during the fermentation of fruits and vegetables in the main fermentation tank; a post-processing device connected to the liquid outlet device and used to carry out a post-processing procedure on the liquid enzyme, wherein the post-processing procedure comprises juicing, filtration, juice pressing and ripening; a vacuum pump connected to the main fermentation vessel, used to pump out the air inside the main fermentation vessel in order to reduce the pressure inside the main fermentation vessel during the fermentation process and create a vacuum, thereby shortening the fermentation time; and a material discharge device that is connected to the post-processing device and serves to discharge the residues processed by the post-processing device.

Description

Field of the invention

[0001] The present invention relates to a fermentation apparatus for fruits and vegetables, and more particularly to a fermentation apparatus for fruits and vegetables using a vacuum concentration method without added sugar, which eliminates the need to add sugar, water and other substances during the fermentation process, thereby shortening the fermentation time and minimizing cross-contamination during the fermentation process. State of the art

[0002] Conventional processing methods for fruits and vegetables mainly include pickling, drying, canning (preserving), quick freezing, juicing, etc. Among them, pickling is a type of fermentation processing. Fermentation of fruits and vegetables no longer serves only the traditional purposes such as extending the shelf life or altering the flavor of fruits and vegetables, but also to extract various enzymes from fruits and vegetables and utilize the beneficial effects of these enzymes on promoting health and metabolism. This is because enzymes have been regarded as life energy or important for vitality since ancient times. All metabolic changes in the human body are related to enzymes.All functions such as thinking, heartbeat, nerve conduction, digestion of food, tissue building and repair, and the breakdown of toxins require enzymes. Enzymes are "biological catalysts" that accelerate the rate of chemical changes and convert nutrients from food into a usable form for the human body. They play an important role in DNA research.

[0003] Existing fermentation techniques typically involve adding sugar to the fermentation vessel as a catalyst in the fermentation process. As a result, the final product after fermentation contains a high sugar concentration, which results in the user consuming too many calories while consuming the enzymes, significantly reducing the beneficial effects of the enzymes. Furthermore, a product with too high a sugar content is unsuitable for many people, such as diabetics or growing children, which limits the applicability of the enzymes. Another disadvantage of conventional fermentation techniques is that the fermentation time is long, and the optimal fermentation phase is often missed. One example is the noni fruit, whose active ingredients are lost after excessively long fermentation.According to the literature, an excessively long fermentation process can not only lead to a decrease in the free radical scavenging ability of the noni fruit, but also to the destruction of unstable antioxidants. Furthermore, it can also lead to a decrease in the scopoletin and rutin contained in noni fruit.

[0004] As mentioned above, conventional natural fermentation processes for obtaining fruit and vegetable enzymes require a long fermentation time. For manufacturers seeking to produce enzymes in large quantities for public benefit, this is not only time-consuming but also requires the use of a large number of fermentation vessels and storage space to achieve higher yields, significantly increasing production costs. Furthermore, a longer fermentation time does not necessarily guarantee a higher concentration of active ingredients. In fact, it can even be detrimental. Longer fermentation times also increase the number of factors influencing fermentation success, making quality control more difficult and leading to inconsistent enzyme results. Object of the invention

[0005] The main object of the present invention is to provide a fermentation plant for fruits and vegetables using vacuum concentration methods without added sugar, which comprises: a main fermentation tank, which is a sealed, cylindrical metal container used to provide a fermentation space for fruits and vegetables and is equipped with an electronic control unit; a carbon dioxide absorption device connected to the main fermentation tank and used to absorb the carbon dioxide produced by the fermentation in order to avoid a continuous increase in pressure in the main fermentation tank; a liquid outlet device connected to the bottom of the main fermentation tank for discharging the liquid enzyme produced during the fermentation of fruits and vegetables in the main fermentation tank; a post-processing device connected to the liquid outlet device and for performing a post-processing process on the liquid enzyme, the post-processing process comprising juicing, filtration, juicing and maturation; a vacuum pump connected to the main fermentation vessel for pumping out the air inside the main fermentation vessel to reduce the pressure in the main fermentation vessel during the fermentation process and create a vacuum state therein, thereby shortening the fermentation time; and a material discharge device connected to the post-processing device and used to discharge the residues processed by the post-processing device.

[0006] With the present invention, the fermentation time can be shortened and the highest concentration of active ingredients can be achieved without the addition of sugar and other additives. Brief description of the drawings Fig. 1 shows a schematic view of the structure according to a preferred embodiment of the present invention; Fig. Figure 2 shows a schematic representation of the first type of packaging of the final product according to the preferred embodiment of the present invention; Fig. 3 shows a schematic representation of the second type of packaging of the final product according to the preferred embodiment of the present invention; Fig. Figure 4 shows a schematic representation of the third type of packaging of the final product according to the preferred embodiment of the present invention. Detailed description of the implementation examples

[0007] The present invention relates to a fermentation plant for fruits and vegetables using a vacuum concentration process without added sugar. The key terms are defined as follows: Vacuum: The term "vacuum" is generally used when the pressure in a container is below atmospheric pressure. The pressure in the container is called absolute pressure. In other words, any space in a container where a pressure exists that is below atmospheric pressure is called a vacuum. A vacuum can exist in various degrees. When there is no pressure in the container, i.e., the absolute pressure is zero, it is called a complete vacuum; in all other states, it is called an incomplete vacuum.

[0008] Fermentation: The term “fermentation” refers to a process in which microbial cells transfer the electrons released during the oxidation of organic substances directly to an intermediate product that has not yet been fully oxidized, while releasing energy and producing various metabolic products.

[0009] Vacuum fermentation: Fermentation takes place under vacuum, i.e. when the pressure in the container is lower than atmospheric pressure.

[0010] In the present invention, the materials to be fermented are fresh, naturally ripened fruits and vegetables containing natural sugars, such as noni, peach, apple, red grape, kiwi, pomegranate, purple carrot, wild cherry, date, cranberry, strawberry, raspberry, cherry, black currant, currant, pineapple, orange, passion fruit, banana, tangerine, mango, papaya, lemon, lime, carrot, and celery. These fresh fruits and vegetables can be fermented individually or in groups as needed.

[0011] The greatest feature of the vacuum concentration method-free fruit and vegetable fermentation plant according to the present invention is that no additives such as sugar, water, and fermentation bacteria are used during the entire fermentation process, and only the natural microorganisms (anaerobic bacteria) present in the fruits and vegetables are fully utilized for natural fermentation.

[0012] It will be Fig. 1, which shows a preferred embodiment. The following description only explains the preferred embodiment of the invention and is not intended to limit the claims. The preferred embodiment comprises the following: a main fermentation vessel 10, the design of which is aimed at facilitating the dissipation of the heat of fermentation and whose structural requirements are aimed at promoting the discharge of the liquid enzymes produced by the fermentation as well as the cleaning, maintenance, manufacture and installation of the plant, wherein the main fermentation vessel 10 is a sealed, cylindrical metal container and serves to provide a fermentation space for fruit and vegetables and is equipped with an electronic control unit 11, wherein both the lower cover and the upper cover of the main fermentation vessel 10 are cup-shaped or conical;a stirring device 12 connected to the main fermentation tank 10, and a pre-processing device 13 connected to the stirring device 12. The pre-processing device 13 successively performs pre-processing operations on the ripe fruits and vegetables to be fermented. The pre-processing operations include sorting, cleaning, air-drying, chopping, and ripening, as well as trimming if necessary. The material to be fermented is then uniformly stirred by the stirring device 12 and fed to the main fermentation tank 10. No other substances such as sugar, water, or fermentation bacteria are added during the stirring process. Since the present invention utilizes the natural microorganisms (anaerobic bacteria) present in the fruits and vegetables for natural fermentation, the pre-processing device 13 does not provide a sterilization (disinfection) function.

[0013] During the fermentation process, carbon dioxide is inevitably produced. To prevent the pressure in the main fermentation vessel 10 from continuously increasing, the main fermentation vessel is connected to a carbon dioxide receiver 14. The carbon dioxide receiver 14 serves to absorb the carbon dioxide generated by the fermentation to prevent a continuous increase in pressure in the main fermentation vessel 10. The main fermentation vessel 10 is equipped with a cooling device 16 to dissipate the heat generated during the fermentation process and ensure the proper course of the fermentation process. The cooling device 16 can be a corrugated pipe housed in the main fermentation vessel 10 or a spray structure for spraying water onto the outer wall of the main fermentation vessel 10. The main fermentation vessel 10 is connected to a vacuum pump 19.The vacuum pump 19 serves to pump out the air inside the main fermentation tank 10 to reduce the pressure in the main fermentation tank 10 and create a vacuum state therein, thereby shortening the fermentation time. The bottom of the main fermentation tank 10 is connected to a liquid outlet device 17. The liquid outlet device 17 serves to discharge the liquid enzyme produced during the fermentation of fruits and vegetables in the main fermentation tank 10. After completion of the fermentation process, the liquid in the main fermentation tank 10 can be transferred via the liquid outlet device 17 to a post-processing device 20 connected to the liquid outlet device 17 to perform the next step of the post-processing process.

[0014] After the above-described process is completed, the main fermentation vessel 10 must be cleaned. In the past, this was done manually, which not only involved considerable labor but also posed the risk that, if the carbon dioxide in the main fermentation vessel 10 was not completely removed, workers would suffer carbon dioxide poisoning upon entering the main fermentation vessel 10. The main fermentation vessel 10 is further connected to a cleaning device 40. The main fermentation vessel 10 is cleaned by the cleaning device 40 to prevent workers from suffering carbon dioxide poisoning during cleaning.

[0015] The post-processing device 20 is connected to a material discharge device 21 and a concentration device 22. After completion of the fermentation process of the liquid enzyme in the main fermentation tank 10, the liquid enzyme is introduced into the post-processing device 20 via the liquid outlet device 17. Subsequently, the liquid enzyme coming from the main fermentation tank 10 is subjected to various post-processing processes such as juicing, filtration, juice pressing, and maturation by means of the post-processing device 20. The residues remaining after juicing are discharged via the material discharge device 21, and the fermented residues can be further processed into animal feed or compost.After the liquid enzyme produced by the main fermentation vessel 10 has been processed by the post-processing device 20, it can either be processed directly into an enzyme beverage or forwarded to the concentration device 22 for further filtering and extraction processes. Finally, the concentrated liquid enzyme is conveyed to a drying device 30 connected to the concentration device 22 to produce enzyme powder from the concentrated liquid enzyme by freeze-drying.

[0016] As in Fig. 2, the enzyme powder can be further filled into capsules 50 for direct consumption for the user. As shown in Fig. As shown in Figure 3, the enzyme powder can also be packaged in powder packs 60, which not only makes it easier to carry but also allows for immediate dilution in water for the preparation of an enzyme drink. As shown in Fig.4, the enzyme powder can also be directly stored in moisture-proof containers 70 and added to juices or other beverages at any time, allowing the user to supplement enzymes at any time to achieve the purposes such as promoting digestion and metabolism and maintaining health.

[0017] In the fermentation apparatus for fruits and vegetables without added sugar using the vacuum concentration method according to the present invention, the vacuum pump 19 is used in conjunction with the main fermentation tank 10 and the post-processing device 20, so that the present invention can shorten the fermentation time and achieve the highest concentration of active ingredients without adding sugar and other additives compared to the conventional technique.

[0018] A fermentation plant for fruits and vegetables without added sugar using a vacuum concentration method, comprising a main fermentation tank equipped with an electronic control unit and connected to a carbon dioxide absorption device for preventing a continuous increase in pressure in the main fermentation tank and to a liquid outlet device at the bottom, wherein after completion of the fermentation process in the main fermentation tank, the produced liquid enzyme can be forwarded by means of the liquid outlet device to a post-processing device for carrying out post-processing processes such as juicing, filtration, juicing and ripening;a vacuum pump connected to the main fermentation tank, by which the internal pressure of the main fermentation tank is reduced during the fermentation process so that a vacuum state is achieved in the main fermentation tank, thus achieving the advantageous effect of shortening the fermentation time, wherein the post-processing device is connected to a material discharge device for discharging the residues discharged from the post-processing device;

Claims

[1] A fermentation plant for fruits and vegetables using vacuum concentration processes without added sugar, comprising: a main fermentation tank, which is a sealed, cylindrical metal container used to provide a fermentation space for fruits and vegetables and is equipped with an electronic control unit; a carbon dioxide absorption device connected to the main fermentation tank and used to absorb the carbon dioxide produced by the fermentation in order to avoid a continuous increase in pressure in the main fermentation tank; a liquid outlet device connected to the bottom of the main fermentation tank for discharging the liquid enzyme produced during the fermentation of fruits and vegetables in the main fermentation tank; a post-processing device connected to the liquid outlet device and for performing a post-processing process on the liquid enzyme, the post-processing process comprising juicing, filtration, juicing, and maturation; a vacuum pump connected to the main fermentation vessel for pumping out the air inside the main fermentation vessel to reduce the pressure in the main fermentation vessel during the fermentation process and create a vacuum state therein, thereby shortening the fermentation time; and a material discharge device connected to the post-processing device and used to discharge the residues processed by the post-processing device. [2] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 1, further comprising a stirring device and a pre-processing device, the stirring device being connected to the main fermentation tank and the pre-processing device being connected to the stirring device, the pre-processing device first carrying out pre-processing operations such as sorting, cleaning, air drying, crushing and ripening, optionally also cutting, on the fruits and vegetables to be fermented, then the material to be fermented is uniformly stirred by the stirring device and then fed to the main fermentation tank to carry out vacuum fermentation. [3] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 1 or 2, further comprising a concentrator and a drying device, the concentrator being connected to the post-processing device and the drying device being connected to the concentrator, wherein, after the liquid enzyme produced from the main fermentation tank is processed by the post-processing device, it is either directly processed into an enzyme drink or forwarded to the concentrator for further filtering and extraction processes, and finally, the concentrated liquid enzyme is conveyed to a drying device connected to the concentrator to produce enzyme powder from the concentrated liquid enzyme by freeze-drying. [4] A vacuum concentration method fermentation apparatus for fruits and vegetables without added sugar according to claim 1 or 2, further comprising a cooling device arranged in the main fermentation tank for preventing the heat generated during the fermentation process from affecting the proper operation of the fermentation process. [5] A vacuum concentration method fermentation apparatus for fruits and vegetables without added sugar according to claim 4, wherein the cooling means is a corrugated pipe accommodated in the main fermentation tank. [6] A vacuum concentration method fermentation apparatus for fruits and vegetables without added sugar according to claim 4, wherein the cooling means is a spray structure for spraying water onto the outer wall of the main fermentation tank. [7] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 1 or 2, further comprising a cleaning device connected to the main fermentation tank, wherein after completion of the fermentation process, the main fermentation tank is cleaned by means of the cleaning device to prevent workers from suffering from carbon dioxide poisoning during the cleaning. [8] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 3, further comprising a cleaning device connected to the main fermentation tank, wherein after completion of the fermentation process, the main fermentation tank is cleaned by means of the cleaning device to prevent workers from suffering from carbon dioxide poisoning during cleaning. [9] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 4, further comprising a cleaning device connected to the main fermentation tank, wherein after completion of the fermentation process, the main fermentation tank is cleaned by means of the cleaning device to prevent workers from suffering from carbon dioxide poisoning during cleaning. [10] A vacuum concentration method fermentation plant for fruits and vegetables without added sugar according to claim 5, further comprising a cleaning device connected to the main fermentation tank, wherein after completion of the fermentation process, the main fermentation tank is cleaned by means of the cleaning device to prevent workers from suffering from carbon dioxide poisoning during cleaning.

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