Method of processing

Abstract

The present invention relates to a method of processing a plant product, the method comprising processing the plant product to create a pomace portion and a juice portion then further processing at least one of the pomace portion and juice portion. Where the juice portion is further processed, the following additional steps are followed: a) heating the juice portion; b) adding flocculant to the juice portion; c) cooling the juice portion; and optionally, d) separating any resultant solids from the juice portion to produce a liquid portion and a solid portion, if solids are present. If the pomace portion is further processed, the pomace portion is fermented.

Description

Method of Processing

[0001] The present invention relates generally to a method of processing plant products and finds particular, although not exclusive, utility in processing side stream or by-products from the plant food industry.

[0002] There is a significant amount of waste in the food industry. According to the UN, an estimate of 13% of plant-based food is lost between harvest and retail. For example, wonky vegetables are often not sold to the consumer because of the consumers need for perceived perfection in their food. Further, during processing of any plant food for retail there is a significant amount of waste material produced. For example, leaves and / or stalks are cut off vegetables. The wasted material contains an abundant source of compounds with nutritional value and disposal of the wasted material has an environmental impact.

[0003] The waste material is not considered to be a valuable commodity and so is often sold at the cost of removal from the food processing facility. The waste material can be used as a side stream product such as in the production of biogas, animal feed or fertiliser, which often requires further processing, which is often complex, not necessarily environmentally friendly and also results in the nutritional value of this waste material not being efficiently and effectively utilised.

[0004] If the waste material is used as a further human food source, then it requires further processing often complex processing which includes chemicals that are not environmentally friendly such as acids or it requires further processing which still produces waste material, such as the skin of stalks.

[0005] In a first aspect, the present invention a method for processing a plant product, the method comprising processing the plant product to create a pomace portion and a juice portion then further processing at least one of the pomace portion and juice portion, wherein if the juice portion is further processed the following steps are followed:heating the juice portion;adding flocculant to the juice portion;cooling the juice portion; and optionally,separating any resultant solids from the juice portion to produce a liquid portion and a solid portion, if solids are present;and wherein if the pomace portion is further processed the following step is taken i) fermenting the pomace portion.

[0006] Depending upon which part of the invention are utilised, the method will produce from a plant product a juice portion, which can be processed into a liquid portion and / or a solid portion by following steps 1) to 4) and / or a fermented pomace portion by following step α). The user may decide to further process or use only one of the portions which has been produced. Alternatively, the user may decide to further process or use only two of the portions which have been produced. Further, in the alternative, the user may decide to further process or use all of the portions which have been produced.

[0007] In the following description and the claims, the dependent features should only be considered to be relevant if the relevant optional step has been taken in the main method (i.e. any statement can be read to include the phrase for example, ”wherein if the optional xx step has been taken…”)

[0008] The solid portion comprises proteins which can then be used in hybrid meat products, alternative meat products, meal solutions such as soups and stews, smoothies, confectionery, bakery, sauces, condiments, pet food.

[0009] The liquid portion, which is a clarified liquid, comprises naturally occurring sugars, for example, fructose, sucrose and / or glucose which can be used as a biofeed / growth medium for mycelium, in the production of confectionery or as an egg substitute in manufacturing.

[0010] The fermented portion can be used in hybrid meat products, alternative meat products, meal solutions such as soups and stews, smoothies, confectionery, bakery, sauces, condiments and pet food.

[0011] The unseparated portion produced at step c) can be used in smoothies, health drinks and supplements.

[0012] The heating step in the method aids flocculation and, depending upon the temperature chosen acts as what is known as a “kill step”, whereby microorganisms within the juice portion will be killed thereby reducing unwanted microbial growth in later stages.

[0013] The cooling step in the method also aid flocculation and, depending upon the temperature chosen, inhibits the growth of microorganisms as microorganism growth is inhibited or severely reduced at low temperatures.

[0014] In an embodiment of the present invention, the method does not require the addition of an acid. As the present invention does not require the active addition of an acid, it is more environmentally friendly. Acidic conditions are produced by the optional fermentation process.

[0015] In an embodiment of the present invention, the method does not require the addition of an enzymatic treatment. As the present invention does not require the active addition of an enzymatic treatment, it is more environmentally friendly. Nature enzymes may be present within the process, for example in the plant food product which will help within the method, but they are not actively added.

[0016] In an embodiment of the present invention, the plant product is selected from aBrassicaceae,Apiaceae, and / orCannabaceae. These are common plant families which are processed to produce a significant amount of waste before being eaten by humans. These plant families also contain members which have a short shelf life and, therefore, can result in wasted products. They also contain members which can grow in an unusual manner which results in the general consumer not wishing to purchase a “wonky” vegetable.

[0017] In an embodiment of the present invention, the plant product is selected from aBrassica,Cannabis sativaL., Daucus carota, Petroselinum crispum, and / or Coriandrum sativum.

[0018] In an embodiment of the present invention, the Brassica is selected from Brassica oleracea v. gemmifera, Brassica oleracea v. botrytis, and / or Brassica oleracea v. italica.

[0019] The present invention can be used to, for example, process broccoli plants, cauliflower plants, brussel sprout plants, carrots, parsley, coriander and industrial hemp. Figurative examples of these plants are shown in Figures 1 to 5.

[0020] As can be seen in, a broccoli plant (brassica oleracea var. italica) has a head or curd (A) which consists of buds (B) which are in a bud cluster or floret (C). The head is effectively an edible flower. The florets are attached to a stalk (D) via stem (E). Leaves (F) protrude from the stalk. At the opposite end of the stalk to the head is found the root system (G) which during the growing period sits under the ground. Usually, one head is provided per root system but occasionally more than one stalk can grow from a single root system. Cauliflower (brassica oleracea var.botrytis) which is from the same family as broccoli has a similar structure thereto.

[0021] As can be seen in, a brussel sprout plant (brassica oleracea var.gemmifera) has generally 3 or 4 longitudinal rows of vegetative buds (H) growing up a single stalk (I) and leaves (J) protrude from the stalk between the buds. The vegetative buds have a stem (K) cocooned inside a multitude of bud leaves (L). The stem attaches the vegetative bud to the stalk.

[0022] As can be seen in, a carrot (Daucus carota subsp. Sativus) has fronds (also known as greens, tops or leaves). The fronds (M) are the green parts protruding from the root of the vegetable (N). The majority of people will not know that the carrot fronds are edible and so waste this part of the plant. In fact, most shops will sell carrots without this part of the carrot, the fronds going to landfill or compost production.

[0023] Parsley (Petroselinum crispum) and coriander(Coriandrum sativum)are from the same family (Apiaceae), which also includes carrots. As can be seen from, parsley and,, coriander plants both have stems (O) which can be more fibrous and stronger or more bitter in flavour than the numerous leaves (P) and therefore, retailers often cut the stems of the plants close to the leaves, as users do not want to buy the stems.

[0024] As can be seen from, industrial hemp has a stalk (Q) protruding from which is multiple leaves (R) that attach to the stalk via stems (S). At the end of the stalk, a flower (T) is produced which will then produce a plurality of seeds provided that the plant has not been feminised, which sometimes happens if the grower wishes to harvest the flowers. The use of the leaves and flowers / seeds of industrial hemp as a food source often leaves a glut of stalks.

[0025] In an embodiment of the invention the plant product comprises a plant food product and / or a side stream product. In this regard, the present method provides for the production of, optionally, a plant food product, which is sold to consumers in a retail outlet, and a side stream product which can be processed using the present invention. Alternatively, if there is a glut of a particular plant food product, instead of going to waste the entire plant food product can be processed using the present method.

[0026] In an embodiment of the present invention, the plant product is a side stream product. By allowing the plant food product to be used elsewhere, such as for sale to retail / end consumers, the farmer will maximise the revenue from the product, and also the plant product is used to its maximum nutritional value.

[0027] In an embodiment of the present invention, the side stream product is selected from a Brassica oleracea v. italica stalk and / or leaves, a Brassica oleracea v. botrytis stalk and / or leaves, a Brassica oleracea v. gemmifer stalk and / or leaves, a Daucus carota frond, a Petroselinum crispum stem, Coriandrum sativum stem and / orCannabis sativaL stalk. The stalks, leaves, fronds and / or stems of these plants are usually not sold to the retail / end consumer which means that the nutritional and economic value of these products can be lost.

[0028] In an embodiment of the present invention the plant product is processed to create a pomace portion and a juice portion by pressing or maceration. Any form of suitable means can be used to process the plant product. Examples of suitable means include screw press, hydraulic press and / or macerator.

[0029] In an embodiment of the present invention, when the plant product is processed by pressing, a pressure in the range of about 50kPa to about 1200 kPa is applied, preferably in the range of about 200kPa to about 1000 kPa. At this pressure the cells in the plant product are disrupted and, therefore, any liquid in the cells such as cell sap will be released.

[0030] In an embodiment of the present invention, the juice portion is heated to a temperature in the range of about 60°C to about 100°C, preferably in the range of about 75°C to about 90°C.

[0031] In an embodiment of the present invention, the juice portion is heated for about 5 to about 20 mins, preferably in the range of about 10 to about 15 minutes.

[0032] In an embodiment of the present invention, the flocculant is selected from sagina subulata, Chondrus crispus, polyglutamic acid, succinoglycan, sclerotium gum, chitosan, cellulose-based flocculants, starch-based flocculants and / or lignin. The flocculant results in the aggregation, and therefore separation, of any solids, such as proteins, which are still present in the juice portion.

[0033] In an embodiment of the present invention, the juice portion is cooled to in the range of about 3°C to about 7°C, preferably in the range of about 4°C to about 6°C, preferably 5°C.

[0034] In an embodiment of the present invention, the separating step is performed by centrifugation, a press or a sieve. The separating step allows the liquid portion and any solid portion to be used separately.

[0035] In an embodiment of the present invention, after processing the pomace portion has a moisture content of in the range of 70% to 90%, preferably the moisture content is in the range of 80% to 85%. As further processing of the pomace portion is by dry fermenting, it is preferable to have as low as possible moisture content.

[0036] In an embodiment of the present invention, the pomace portion is fermented by mixing in a culture comprising a bacteria selected from the generabifidobacterium, staphylococcus,debaryomyces, penicillium,leuconostoc,lactobacillius,pediococcusand / orstreptococcus.

[0037] In an embodiment of the present invention, bacteria selected from the generabifidobacterium,lactobacillius,andstreptococcusare not present in the culture without further bacteria being present.

[0038] In an embodiment of the present invention, the bacteria are selected from Lactobacillus sake, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus pentosus, Pediococcus acidilactici:, Pediococcus pentosaceus, Pediococcus acidilactici, Staphylococcus xylosus, Debaryomyces hansenii, Penicillium nalgiovense, Leuconostoc mesenteroides, species of Bifidobacterium and / or species of Streptococcus.

[0039] In an embodiment of the present invention, the pomace portion is mixed with the culture until the culture and the pomace portion is substantially evenly dispersed in respect of each other. The even dispersal of the culture makes the fermentation process more efficient.

[0040] In an embodiment of the present invention, the culture and pomace portion are mixed in the range of between about 60s and about 360s. This period of mixing allows the culture and the pomace portion to be substantially evenly dispersed without significant breakdown of the pomace portion.

[0041] In an embodiment of the present invention, the pomace portion is fermented until it reaches in the range of between about pH 3.7 to about pH 5, preferably about pH4.1 to about pH4.4. The fermentation process is a dry fermentation and naturally stops in this pH range.

[0042] In an embodiment of the present invention, the pomace portion is fermented for in the range of between about 16 hours to about 27 hours, preferably about 18hrs to about 25 hrs. The fermentation process usually takes about this period of time to complete.

[0043] The above and other characteristics, features and advantages of the present invention will become apparent from the following detailed description, taken in conjunction with the accompanying drawings, which illustrate, by way of example, the principles of the invention. This description is given for the sake of example only, without limiting the scope of the invention. The reference figures quoted above and below refer to the attached drawings.

[0044] It will be understood that method steps described or claimed in a particular sequence may be understood to operate in a different sequence.

[0045] is drawing of a broccoli plant with the parts of the plant defined; head (A), buds (B), floret (C), stalk (D), stem (E), leaves (F) and root system (G).

[0046] is a drawing of a brussel sprout plant with the parts of the plant defined; vegetative buds (H), stalk (I), leaves (J), stem (K), bud leaves (L).

[0047] is a drawing of carrot plant with the parts of the plant defined; fronds (M) and root of the vegetable (N).

[0048] andare drawings of parsley plants with the parts of the plant defined; stems (O) leaves (P).

[0049] is a drawing of an industrial hemp plant with the parts of the plant defined; stalk (Q), leaves(R), stems (S) and flower (T).

[0050] is a flow chart of an embodiment of the method of the present invention.

[0051] The present invention will be described with respect to certain drawings, but the invention is not limited thereto but only by the claims. The drawings described are only schematic and are non-limiting. Each drawing may not include all of the features of the invention and therefore should not necessarily be considered to be an embodiment of the invention. In the drawings, the size of some of the elements may be exaggerated and not drawn to scale for illustrative purposes. The dimensions and the relative dimensions do not correspond to actual reductions to practice of the invention.

[0052] It is to be noticed that the term “comprising”, used in the claims, should not be interpreted as being restricted to the features listed thereafter; it does not exclude other elements or steps. It is thus to be interpreted as specifying the presence of the stated features, integers, steps or components as referred to, but does not preclude the presence or addition of one or more other features, integers, steps or components, or groups thereof. Thus, the scope of the expression “a method comprising features A and B” should not be limited to methods consisting only of steps A and B. It means that with respect to the present invention, the only relevant steps of the method are A and B.

[0053] Reference throughout this specification to “an embodiment” or “an aspect” means that a particular feature, structure or characteristic described in connection with the embodiment or aspect is included in at least one embodiment or aspect of the present invention. Thus, appearances of the phrases “in one embodiment”, “in an embodiment”, or “in an aspect” in various places throughout this specification are not necessarily all referring to the same embodiment or aspect but may refer to different embodiments or aspects. Furthermore, the particular features, structures or characteristics of any one embodiment or aspect of the invention may be combined in any suitable manner with any other particular feature, structure or characteristic of another embodiment or aspect of the invention, as would be apparent to one of ordinary skill in the art from this disclosure, in one or more embodiments or aspects.

[0054] Similarly, it should be appreciated that in the description various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the disclosure and aiding in the understanding of one or more of the various inventive aspects. This method of disclosure, however, is not to be interpreted as reflecting an intention that the claimed invention requires more features than are expressly recited in each claim. Moreover, the description of any individual drawing or aspect should not necessarily be considered to be an embodiment of the invention. Rather, as the following claims reflect, inventive aspects lie in fewer than all features of a single foregoing disclosed embodiment. Thus, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of this invention.

[0055] Furthermore, while some embodiments described herein include some features included in other embodiments, combinations of features of different embodiments are meant to be within the scope of the invention, and form yet further embodiments, as will be understood by those skilled in the art. For example, in the following claims, any of the claimed embodiments can be used in any combination.

[0056] In the description provided herein, numerous specific details are set forth. However, it is understood that embodiments of the invention may be practised without these specific details. In other instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.

[0057] In the discussion of the invention, unless stated to the contrary, the disclosure of alternative values for the upper or lower limit of the permitted range of a parameter, coupled with an indication that one of said values is more highly preferred than the other, is to be construed as an implied statement that each intermediate value of said parameter, lying between the more preferred and the less preferred of said alternatives, is itself preferred to said less preferred value and also to each value lying between said less preferred value and said intermediate value.

[0058] The use of the term “at least one” may mean only one in certain circumstances. The use of the term “any” may mean “all” and / or “each” in certain circumstances.

[0059] Within this specification, the term "about" means plus or minus 20%, more preferably plus or minus 10%, even more preferably plus or minus 5%, most preferably plus or minus 2%.

[0060] The principles of the invention will now be described by a detailed description of at least one drawing relating to exemplary features. It is clear that other arrangements can be configured according to the knowledge of persons skilled in the art without departing from the underlying concept or technical teaching, the invention being limited only by the terms of the appended claims.

[0061] Example 1

[0062] Reference is made to.

[0063] Harvest

[0064] When broccoli plants are harvested the heads along with at least some of the stems are removed from the stalks; some of the stems can be left on the stalk or the stems can be removed directly at the junction between the stalks and stems. The heads can be sent for further processing for sale in retail. Alternatively, the heads can be used in the present process.

[0065] Process

[0066] The leaves are then removed from the stalk before the stalk is places in a screw press. The stalks are pressed at 500 kPa. The pressing of the stalks results in a juice portion and a pomace portion being created. The juice portion and pomace portion are then processed separately. Depending upon the requirements of the user either portion may be disposed of or used as required while only one portion is further processed.

[0067] Juice Portion

[0068] The juice portion can be further processed by heating the liquid to 80°C for a period of 10 mins. The means of heating can be any suitable means of heating, for example a steam jacketed vessel, heat exchange system, or a steam lance.

[0069] 1 tablet per 25 l of Young’s Protafloc tablet, which is a flocculant, is added to the heated juice portion. However, any suitable Irish moss-based copper finings flocculant could be used. The juice containing the flocculant is transferred to a cooling vessel after about 10 mins where the vessel is cooled to 5°C while stirring takes place. Any suitable cooling vessel may be used provided that it can drop the temperature relatively quickly (i.e. no more than 4 hours).

[0070] The cooled suspension is then separated into a liquid portion and a solid portion.

[0071] Pomace Portion

[0072] The pomace portion can be further processed by fermentation. The fermentation process is carried out by transferring the pomace portion to a fermentation vessel. 25g of a mixed culture (50:50) ofStaphylococcus carnosusandLactobacillus plantarumper 100kg of pomace portion is added to the fermentation vessel and a mixed for between 2 and 5 minutes until dispersed. The pomace portion is dry fermented. The fermentation process naturally stops at between pH 4.1 and 4.4. A person skilled in the art would be able to assess when fermentation has stopped, for example, using a hydrometer or reviewing if carbon dioxide is still being produced. It would be expected that the pH would be at the target pH after between about 18 to about 25 hours fermentation.

Claims

A method for processing a plant product, the method comprising processing the plant product to create a pomace portion and a juice portion then further processing at least one of the pomace portion and juice portion, wherein if the juice portion is further processed the following steps are followed:a) heating the juice portion;b) adding flocculant to the juice portion;c) cooling the juice portion; and optionally,d) separating any resultant solids from the juice portion to produce a liquid portion and a solid portion, if solids are present;and wherein if the pomace portion is further processed the following step is taken i) fermenting the pomace portion.A method according to claim 1 wherein the method does not require the addition of an acid.A method according to any preceding claim wherein the plant product is selected from aBrassicaceae,Apiaceae, and / orCannabaceae.A method according to claim 3 wherein the plant product is selected from a Brassica, Cannabis sativa L., Daucus carota, Petroselinum crispum, and / or Coriandrum sativum.A method according to claim 4 wherein the Brassica is selected from Brassica oleracea v. gemmifera, Brassica oleracea v. botrytis, and / or Brassica oleracea v. italica.A method according to any preceding claim wherein the plant product comprises a plant food product and / or a side stream product.A method according to claim 6 wherein the plant product is a side stream product.A method according to claim 7 wherein the side stream product is selected from a Brassica oleracea v. italica stalk and / or leaves, a Brassica oleracea v. botrytis stalk and / or leaves, a Brassica oleracea v. gemmifera stalk and / or leaves, a Daucus carota frond, a Petroselinum crispum stem, Coriandrum sativum stem and / orCannabis sativaL stalk.A method according to any preceding claim wherein the plant product is processed to create a pomace portion and a juice portion by pressing or maceration.A method according to claim 9 wherein, when the plant product is processed by pressing, a pressure in the range of about 50kPa to about 1200kPa is applied.A method according to any preceding claim wherein the juice portion is heated to a temperature in the range of about 60°C to about 100°C.A method according to any preceding claim wherein the juice portion is heated for about 5 to about 20 mins.A method according to any preceding claim wherein the flocculant is selected from sagina subulata, Chondrus crispus, polyglutamic acid, succinoglycan, sclerotium gum, chitosan, cellulose-based flocculants, starch-based flocculants and / or lignin.A method according to any preceding claim wherein the juice portion is cooled to in the range of about 3°C to about 7°C.A method according to any preceding claim wherein the separating step is performed by centrifugation, a press or a sieve.A method according to any preceding claim wherein after processing the pomace portion has a moisture content of in the range of 70% to 90%.A method according to any preceding claim wherein the pomace portion is fermented by mixing in a culture comprising a bacteria selected from the generabifidobacterium, staphylococcus,debaryomyces, penicillium,leuconostoc,lactobacillius,pediococcusand / orstreptococcus.A method according to claim 17 wherein the bacteria are selected from Lactobacillus sake, Lactobacillus rhamnosus, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus pentosus, Pediococcus acidilactici:, Pediococcus pentosaceus, Pediococcus acidilactici, Staphylococcus xylosus, Debaryomyces hansenii, Penicillium nalgiovense, Leuconostoc mesenteroides, a suitable species of Bifidobacterium and / or a species of Streptococcus.A method according to either claim 17 or 18 wherein the pomace portion is mixed with the culture until the culture and the pomace portion is substantially evenly dispersed in respect of each other.A method according to any one of claims 17 to 19 wherein the culture and pomace portion are mixed in the range of between about 60s and about 360s.A method according to any preceding claim wherein the pomace portion is fermented until it reaches in the range of between about pH 3.7 to about pH 5.A method according to any preceding claim wherein the pomace portion is fermented for in the range of between about 16 hours to about 27 hours.

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