FR2660526A1 - Method for producing fruit or vegetable concentrates, especially tomato concentrates - Google Patents
Method for producing fruit or vegetable concentrates, especially tomato concentrates Download PDFInfo
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- FR2660526A1 FR2660526A1 FR9004634A FR9004634A FR2660526A1 FR 2660526 A1 FR2660526 A1 FR 2660526A1 FR 9004634 A FR9004634 A FR 9004634A FR 9004634 A FR9004634 A FR 9004634A FR 2660526 A1 FR2660526 A1 FR 2660526A1
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- fruit
- concentrates
- fruits
- vegetable
- sugar syrup
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 23
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 16
- 240000003768 Solanum lycopersicum Species 0.000 title claims abstract description 16
- 239000012141 concentrate Substances 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 230000018044 dehydration Effects 0.000 claims abstract description 15
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 10
- 235000008504 concentrate Nutrition 0.000 claims abstract description 9
- 230000003204 osmotic effect Effects 0.000 claims abstract description 8
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 8
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 208000005156 Dehydration Diseases 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 238000007670 refining Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims 1
- 239000005715 Fructose Substances 0.000 claims 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 235000020357 syrup Nutrition 0.000 description 7
- 239000006188 syrup Substances 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000008960 ketchup Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000019568 aromas Nutrition 0.000 description 2
- 150000001491 aromatic compounds Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000021433 fructose syrup Nutrition 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 210000002966 serum Anatomy 0.000 description 2
- 229960004793 sucrose Drugs 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229960004016 sucrose syrup Drugs 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 238000007738 vacuum evaporation Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23B7/08—Preserving with sugars
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
La présente invention a pour objet un procédé de fabrication de concentré de fruits ou légumes, notamment de tomates, conduisant à l'obtention de produits qui présentent des qualités organoleptiques améliorées par rapport aux produits similaires existant à ce jour. The subject of the present invention is a process for the manufacture of fruit or vegetable concentrate, in particular of tomatoes, leading to the production of products which have improved organoleptic qualities compared to similar products existing to date.
On sait que la plus grande partie des tomates destinées à la fabrication industrielle est transformée en produits concentrés tels que pâte ou purée, le concentré de tomate étant obtenu industriellement essentiellement par évaporation sous vide. It is known that most of the tomatoes intended for industrial manufacture are transformed into concentrated products such as paste or puree, the tomato concentrate being obtained industrially essentially by evaporation under vacuum.
La technique d'évaporation sous vide est appliquée soit au mélange pulpe-sérum soit au sérum seul, après séparation centrifuge de la pulpe, auquel cas l'opération est suivie d'une recombinaison du sérum concentré avec la pulpe, conduisant au concentré. The vacuum evaporation technique is applied either to the pulp-serum mixture or to the serum alone, after centrifugal separation of the pulp, in which case the operation is followed by recombination of the concentrated serum with the pulp, leading to the concentrate.
Cette technique présente toutefois l'inconvénient d'entraîner des pertes importantes en composés aromatiques, en sorte que le produit obtenu ne présente pas toutes les qualités organoleptiques souhaitées, outre le fait que sa couleur est sensiblement altérée par rapport au produit de départ. However, this technique has the drawback of causing significant losses of aromatic compounds, so that the product obtained does not have all the desired organoleptic qualities, in addition to the fact that its color is substantially altered compared to the starting product.
La présente invention a pour but de remedier à cet inconvénient des procédés connus en proposant un procédé de fabrication de concentré de fruits ou légumes qui conduit à l'obtention de produits dont les qualités organoleptiques sont sensiblement améliorées du fait de leur teneur plus élevée en composés aromatiques, en sucres, en acides aminés et en vitamine
C. En outre, dans le cas de la tomate, le produit obtenu présente l'avantage de conserver la couleur du fruit.The object of the present invention is to remedy this drawback of the known processes by proposing a process for the manufacture of fruit or vegetable concentrate which leads to the production of products whose organoleptic qualities are significantly improved due to their higher content of compounds. aromatic, sugars, amino acids and vitamin
C. In addition, in the case of tomatoes, the product obtained has the advantage of retaining the color of the fruit.
La présente invention a ainsi pour objet un nouveau procédé de fabrication de concentré de fruits ou légumes ce procédé se caractérisant essentiellement en ce que les fruits entiers ou en morceaux sont soumis à une déshydratation osmotique préalablement à leur broyage et à leur raffinage. The subject of the present invention is therefore a new process for the manufacture of fruit or vegetable concentrate, this process being essentially characterized in that whole or pieces of fruit are subjected to osmotic dehydration prior to their grinding and refining.
Conformément à l'invention, les fruits ou légumes sont lavés, pelés et éventuellement découpés en quartiers ou en tranches, puis éventuellement essorés, avant d'être disposés dans des paniers que l'on immerge dans un courant de solution osmotique pendant un temps qui varie en fonction de la nature du soluté employé, de sa concentration et de sa température. According to the invention, the fruits or vegetables are washed, peeled and optionally cut into quarters or slices, then optionally wrung, before being placed in baskets which are immersed in a stream of osmotic solution for a time which varies according to the nature of the solute used, its concentration and its temperature.
Les fruits ou morceaux de fruits peuvent ensuite être rincés et égouttés, avant d'être broyés, le broyat étant raffiné pour conduire à l'obtention d'une purée concentrée dont la conservation peut être réalisée par un procédé classique, et soit par congélation ou pasteurisation, soit par addition d'un agent conservateur. The fruits or pieces of fruit can then be rinsed and drained, before being crushed, the ground product being refined to lead to the production of a concentrated puree, the preservation of which can be carried out by a conventional process, and either by freezing or pasteurization, either by adding a preservative.
Dans le cas particulier des tomates, les fruits utilisés dans le procédé selon l'invention peuvent être des fruits cueillis à maturité commerciale, stockés à environ 20C et mis à température ambiante pour maturation complémentaire préalablement à leur emploi, au fur et à mesure des besoins, leur état de maturité pouvant être apprécié aisément par référence à leur couleur. In the particular case of tomatoes, the fruits used in the process according to the invention can be fruits picked at commercial maturity, stored at around 20C and brought to room temperature for further ripening before use, as and when required , their state of maturity can be easily appreciated by reference to their color.
Après lavage, pelage et éventuellement découpage en quartiers ou en tranches, ils peuvent être ou non soumis à un essorage destiné à éliminer une partie des pépins et mucilages contenus dans les cavités loculaires, avant d'être placés dans les paniers. Dans certains cas, il peut être avantageux de soumettre les fruits à un blanchiment préalablement au traitement de déshydration. After washing, peeling and possibly cutting into quarters or slices, they may or may not be subjected to a wringing intended to remove part of the seeds and mucilage contained in the locular cavities, before being placed in the baskets. In some cases, it may be advantageous to subject the fruits to blanching prior to the dehydration treatment.
L'appareillage mis en oeuvre pour réaliser le procédé selon l'invention est un appareillage classique pour ce type de technique, comprenant une colonne associée à un réservoir contenant la solution de déshydratation et à une pompe assurant la circulation de la solution à travers la colonne, le réservoir étant au surplus muni d'un système thermostatique maintenant à la valeur choisie la température de la solution de déshydratation. The apparatus used to carry out the method according to the invention is a conventional apparatus for this type of technique, comprising a column associated with a reservoir containing the dehydration solution and with a pump ensuring the circulation of the solution through the column , the tank being additionally provided with a thermostatic system maintaining the temperature of the dehydration solution at the selected value.
Les paniers renfermant les fruits ou morceaux de fruits sont empilés dans la colonne préalablement à la mise en circulation de la solution de déshydratation. The baskets containing the fruits or pieces of fruit are stacked in the column before the circulation of the dehydration solution.
Conformément à l'invention, la solution de déshydratation mise en oeuvre dans le procédé qui en fait l'objet est un sirop de sucre éventuellement additionné d'au moins un additif tel que le chlorure de sodium ou l'acide citrique. According to the invention, the dehydration solution used in the process which is the subject of it is a sugar syrup optionally added with at least one additive such as sodium chloride or citric acid.
Les sirops de sucre mis en oeuvre dans le procédé selon l'invention peuvent être des sirops de glucose, de maltose, de saccharose ou de fructose, ou encore un mélange de ces sirops, de degré Brix compris entre 35 et 70. The sugar syrups used in the process according to the invention can be glucose, maltose, sucrose or fructose syrups, or a mixture of these syrups, of Brix degree between 35 and 70.
La nature et la concentration du ou des sucres dans la solution de déshydratation peuvent varier en fonction du résultat cherché, de même que la nature et la concentration de l'additif éventuellement mis en oeuvre. The nature and the concentration of the sugar or sugars in the dehydration solution can vary according to the desired result, as well as the nature and the concentration of the additive possibly used.
Ainsi, si on vise à obtenir un produit aussi proche que possible du goût de la tomate, on peut mettre en oeuvre un sirop de glucose renfermant du chlorure de sodium dans la proportion d'environ 1 % en poids, et on réalise la circulation de ce sirop dans la colonne à une température de 30 à 600C, pendant une durée de 4 à 6 heures. Thus, if the aim is to obtain a product as close as possible to the taste of the tomato, it is possible to use a glucose syrup containing sodium chloride in the proportion of approximately 1% by weight, and the circulation of this syrup in the column at a temperature of 30 to 600C, for a period of 4 to 6 hours.
Si on désire un produit salé, on peut mettre en oeuvre un sirop de glucose renfermant du chlorure de sodium en proportions plus élevées. If a salty product is desired, it is possible to use a glucose syrup containing sodium chloride in higher proportions.
Si on recherche un produit sucré qui, réduit en purée, peut servir de base à des sauces du type ketchup, on met en oeuvre un sirop de sucre de pouvoir sucrant plus élevé, tel qu'un sirop de maltose, de saccharose ou de fructose, ou encore un mélange de ces sirops, éventuellement additionné d'acide citrique dans la proportion d'environ 0,02 % en poids. If we are looking for a sweet product which, reduced to a puree, can serve as a base for sauces of the ketchup type, we use a sugar syrup with higher sweetening power, such as a maltose, sucrose or fructose syrup , or a mixture of these syrups, optionally supplemented with citric acid in the proportion of about 0.02% by weight.
Le traitement de déshydratation osmotique du procédé selon l'invention peut durer de 4 à 11 heures et il peut être suivi d'un rinçage rapide par aspersion des morceaux de fruits à l'eau froide en vue d'éliminer la couche de sucre superficielle. The osmotic dehydration treatment of the process according to the invention can last from 4 to 11 hours and it can be followed by a rapid rinsing by spraying the pieces of fruit with cold water in order to remove the surface sugar layer.
On a pu constater que pour des durées de traitement de l'ordre de 5 heures à des températures comprises entre 50 et 600C, la moitié des arômes initiaux de la tomate sont préservés, et ceci quelle que soit la concentration de la solution de déshydratation. It has been observed that for treatment times of the order of 5 hours at temperatures between 50 and 600C, half of the initial aromas of the tomato are preserved, regardless of the concentration of the dehydration solution.
Par contre 90 % des arômes de la tomate fraîche sont présents dans le produit fini après traitement à 400C pendant 4 heures par une solution à 600 Brix. On the other hand, 90% of the aromas of fresh tomatoes are present in the finished product after treatment at 400C for 4 hours with a solution at 600 Brix.
Par ailleurs on a constaté que plus de la moitié des échantillons traités présentait une coloration plus intense, de même tonalité que celle de la tomate fraîche, due à la concentration en pigments, et que pour 20 % des produits finis la couleur initiale était intégralement préservée. In addition, it was found that more than half of the samples treated presented a more intense coloring, of the same tone as that of the fresh tomato, due to the concentration of pigments, and that for 20% of the finished products the initial color was completely preserved. .
Le procédé selon l'invention peut s'appliquer à toutes les variétés de tomates, toutefois les meilleurs résultats sont obtenus avec des variétés à chair ferme et à extrait sec élevé, comme la Cannery row. The method according to the invention can be applied to all varieties of tomatoes, however the best results are obtained with varieties with firm flesh and high dry extract, such as the Cannery row.
I1 peut être également appliqué à d'autres fruits ou légumes, et en particulier aux variétés, telles que les agrumes, dont les qualités aromatiques peuvent être altérées par un traitement thermique, le parage et la préparation avant traitement devant alors être adaptés à la variété en cause. It can also be applied to other fruits or vegetables, and in particular to varieties, such as citrus fruits, the aromatic qualities of which can be altered by heat treatment, the trimming and preparation before treatment then having to be adapted to the variety in question.
Les exemples qui suivent sont fournis à titre d'illustration de la présente invention, étant bien entendu qu'ils ne présentent aucun caractère limitatif vis-à-vis de l'invention. The examples which follow are given by way of illustration of the present invention, it being understood that they do not have any limiting character with respect to the invention.
EXEMPLE 1. EXAMPLE 1.
Préparation d'un concentré de tomate. Preparation of a tomato puree.
Des tomates de la variété Cannery row cueillies à maturité commerciale, stockées à 20C et mises à température ambiante pour maturation complémentaire sont lavées, pelées et découpées en quartier avant d'être placées dans des paniers munis de couvercles. Tomatoes of the Cannery row variety picked at commercial maturity, stored at 20C and brought to room temperature for further ripening are washed, peeled and quartered before being placed in baskets with lids.
Les paniers sont empilés dans une colonne de déshydratation reliée à un réservoir que l'on remplit d'un sirop de glucose initialement à 760 Brix, que l'on dilue avec de l'eau chaude pour l'amener à une concentration de 60 Brix, et l'on règle le thermostat du réservoir à 40"C. The baskets are stacked in a dehydration column connected to a tank which is filled with glucose syrup initially at 760 Brix, which is diluted with hot water to bring it to a concentration of 60 Brix , and set the tank thermostat to 40 "C.
Le sirop de glucose est mis en circulation pendant 4 heures à la vitesse linéaire de 0,03 m/s. The glucose syrup is circulated for 4 hours at a linear speed of 0.03 m / s.
Au bout de ce laps de temps les morceaux de fruits sont rincés, égouttés et broyés. Le broyat est affiné à l'aide d'une raffineuse de type classique. At the end of this time, the pieces of fruit are rinsed, drained and crushed. The ground product is refined using a conventional type refiner.
On obtient une purée concentrée dont la conservation peut être réalisée par pasteurisation ou congélation, ou encore par addition d'un agent conservateur. A concentrated puree is obtained, the preservation of which can be carried out by pasteurization or freezing, or by addition of a preservative.
La purée obtenue se révèle à l'analyse avoir conservé 90 % des composés aromatiques initiaux et elle présente une coloration intense, très proche de celle des produits de départ. The puree obtained is revealed to the analysis to have retained 90% of the initial aromatic compounds and it has an intense coloration, very close to that of the starting products.
Exemple 2. Example 2.
Préparation d'une base pour ketchup. Preparation of a base for ketchup.
Des tomates d'un degré de maturation satisfaisant sont lavées, soumises pendant 2 minutes à un blanchiment à 95"C puis refroidies à l'eau et découpées. Tomatoes with a satisfactory degree of ripening are washed, blanched at 95 ° C for 2 minutes, then cooled with water and cut up.
L'opération préalable de blanchiment permet de faire passer le gain en soluté à plus de 10 % au cours d'un traitement de déshydratation osmotique se déroulant dans des conditions analogues à celles décrites à l'exemple 1, alors que la perte en eau peut atteindre 65 %. The prior bleaching operation makes it possible to increase the solute gain to more than 10% during an osmotic dehydration treatment taking place under conditions analogous to those described in Example 1, while the loss of water can reach 65%.
En l'occurrence, le sirop de sucre mis en oeuvre est un sirop de saccharose à 60 Brix, renfermant 0,02 % d'acide citrique, maintenu à 45"C et mis en circulation pendant 6 à 7 heures dans la colonne contenant les paniers où les morceaux de tomates ont été placés. In this case, the sugar syrup used is a 60 Brix sucrose syrup, containing 0.02% citric acid, maintained at 45 ° C. and circulated for 6 to 7 hours in the column containing the baskets where the pieces of tomatoes were placed.
Après traitement, broyage et raffinage, on peut ajouter au concentré du vinaigre, de l'acide citrique et un arôme approprié, en proportions convenables, afin d'obtenir une sauce du type ketchup. After treatment, grinding and refining, vinegar, citric acid and an appropriate flavor can be added to the concentrate, in suitable proportions, in order to obtain a sauce of the ketchup type.
Il va de soi que la présente invention ne saurait être limitée à la description qui précède et qui peut subir un certain nombre de modifications sans pour autant sortir du cadre de l'invention. It goes without saying that the present invention cannot be limited to the above description and which can undergo a certain number of modifications without departing from the scope of the invention.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9004634A FR2660526B1 (en) | 1990-04-06 | 1990-04-06 | PROCESS FOR PRODUCING A FRUIT OR VEGETABLE CONCENTRATE, ESPECIALLY TOMATOES. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR9004634A FR2660526B1 (en) | 1990-04-06 | 1990-04-06 | PROCESS FOR PRODUCING A FRUIT OR VEGETABLE CONCENTRATE, ESPECIALLY TOMATOES. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2660526A1 true FR2660526A1 (en) | 1991-10-11 |
| FR2660526B1 FR2660526B1 (en) | 1993-09-24 |
Family
ID=9395652
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR9004634A Expired - Fee Related FR2660526B1 (en) | 1990-04-06 | 1990-04-06 | PROCESS FOR PRODUCING A FRUIT OR VEGETABLE CONCENTRATE, ESPECIALLY TOMATOES. |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2660526B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1407672A1 (en) * | 2002-10-08 | 2004-04-14 | Delizie Di Frutta S.r.l. | Method for the conservation of fruit after the cut |
| CN1297202C (en) * | 2005-04-15 | 2007-01-31 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| ES2351139A1 (en) * | 2010-07-19 | 2011-02-01 | Carlos Cabrera Duran | Procedure for the elaboration of a edible product from the tomato (Machine-translation by Google Translate, not legally binding) |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR556357A (en) * | 1922-12-16 | 1923-07-19 | Process for preserving all plants such as vegetables, fruits, flowers, mushrooms and others | |
| FR683937A (en) * | 1929-10-25 | 1930-06-19 | Improvements in the process and apparatus for the preparation of marmalades, jams and fruit pastes oxidized and hydrolyzed at low temperature in the presence of bio-chemical catalysts | |
| US1910754A (en) * | 1930-07-24 | 1933-05-23 | Fruit Belt Preserving Company | Method of making and canning apple sauce |
| EP0006821A2 (en) * | 1978-07-03 | 1980-01-09 | Jean Albert Alexandre Delaveyne | Food product with long shelf life based on candied mushrooms |
-
1990
- 1990-04-06 FR FR9004634A patent/FR2660526B1/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR556357A (en) * | 1922-12-16 | 1923-07-19 | Process for preserving all plants such as vegetables, fruits, flowers, mushrooms and others | |
| FR683937A (en) * | 1929-10-25 | 1930-06-19 | Improvements in the process and apparatus for the preparation of marmalades, jams and fruit pastes oxidized and hydrolyzed at low temperature in the presence of bio-chemical catalysts | |
| US1910754A (en) * | 1930-07-24 | 1933-05-23 | Fruit Belt Preserving Company | Method of making and canning apple sauce |
| EP0006821A2 (en) * | 1978-07-03 | 1980-01-09 | Jean Albert Alexandre Delaveyne | Food product with long shelf life based on candied mushrooms |
Non-Patent Citations (1)
| Title |
|---|
| J.G.WOODROOF: "Commercial Fruit Processing" 1986, AVI PUBLISHING COMPANY, INC., WESTPORT, USA * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1407672A1 (en) * | 2002-10-08 | 2004-04-14 | Delizie Di Frutta S.r.l. | Method for the conservation of fruit after the cut |
| CN1297202C (en) * | 2005-04-15 | 2007-01-31 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| ES2351139A1 (en) * | 2010-07-19 | 2011-02-01 | Carlos Cabrera Duran | Procedure for the elaboration of a edible product from the tomato (Machine-translation by Google Translate, not legally binding) |
| CN103518830A (en) * | 2013-10-15 | 2014-01-22 | 江南大学 | Method for improving texture property of dehydrated strawberries |
| CN103518830B (en) * | 2013-10-15 | 2015-05-06 | 江南大学 | Method for improving texture property of dehydrated strawberries |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2660526B1 (en) | 1993-09-24 |
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| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |