BE545875A - - Google Patents

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Publication number
BE545875A
BE545875A BE545875DA BE545875A BE 545875 A BE545875 A BE 545875A BE 545875D A BE545875D A BE 545875DA BE 545875 A BE545875 A BE 545875A
Authority
BE
Belgium
Prior art keywords
products
bath
immersed
acid
drained
Prior art date
Application number
Other languages
French (fr)
Publication of BE545875A publication Critical patent/BE545875A/fr

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Description

       

   <Desc/Clms Page number 1> 
 



   La présente invention a pour objet un procédé de conserva- tion des   alimenta   d'origine végétale, tels que légumes et fruits frais. 



   La conservation des aliments "en l'état"   c'est-à-dire   sans cuisson, complète ou partielle, est un problème délicat à résoudre car il faut conserver aux produits, d'une part tous leurs qualités et goûts naturels, et d'autre part leur aspect habituel, faute de quoi la clientèle ne les adopterait pas. Il est enfin nécessaire de pouvoir assurer cette conservation par des traitements aussi peu coûteux que possible et qui ne soient nocifs ni pendant leur mise en oeuvre ni ultérieurement. 



   On a déjà proposé de nombreux procédés pour obtenir ces résultats, mais on s'est jusqu'ici toujours heurté à un certain nombre de complications techniquesqui en excluent le dévélonpe- ment pratique. C'est ainsi qu'on a proposé en particulier de com- 

 <Desc/Clms Page number 2> 

 biner des opérations mécaniques avec un séchage plus ou moins pous- sedes aliments, de soumettre ces derniers à des bains par exemple d'eau saturée d'acide carbonique. Les résultats ainsi obtenus ou bien laissent au produit traité son aspect initial, notamment au point de vue coloration, mais diminuent sa durée de   conservation   ou bien lui apportent une durée prolongée de conservation sous un aspect et une forme plus ou moins éloignés de   l'état   original. 



   Le procédé de conservation de légumes ou de fruits qui fait l'objet de la présente invention consiste essentiellement en ce que, après nettoyage extérieur et/ou épluchage des produits à traiter, on les plonge au moins une fois pendant un temps compris entre 15 . secondes et 10 minutes dans un bain d'eau ordinaire contenant de l'anhydride sulfureux et/ou de l'acide L secrbutique et/ou de l'a- cide citrique anhydre puis qu'on égoutte les produits sortis du bain et qu'on les emballe. On opère de préférence pendant un temps compris entre 30 secondes et 5 minutes dans un bain d'eau ordinaire à température normale et contenant par litre, de   0,5   à 2 g d'anhy- dride sulfureux SO2 ; de 0,5 à 2 g d'acide L scorbutique et de 
0,5 à 2 g d'acide citrique anhydre. 



   Les produits à traiter peuvent être plongés dans le bain soit entiers,soit découpés; pour des pommes de terre, par exemple, on peut leur donner la<forme de pommes "paille",   "frites","chips"   "julienne" ou toute autre. 



   D'une manière générale, la durée du trempage est fonction de la composition générale du produit et de ses dimensions. Elle est, dans chaque cas, déterminée par un essai préalable. 



   Pour sa mise en oeuvre, le procédé n'exige aucune installa- tion particulière autres que celles couramment utilisées pour le nettoyage et l'épluchage industriels des fruits et légumes on prépare le bain de trempage et on y plonge les produits, contenus 

 <Desc/Clms Page number 3> 

 de préférence dans un panier, de manière telle qu'il suffit do laisser égoutter le panier au-dessus du bain lorsque le tomps de trempage est passé. Pour le traitement on continu, on dispose les produits par exemple sur un tapis transporteur percé que l'on fait défiler dans le bain. On emballe ensuite directement les produits en sacs, transparents par exemple et de préférence étanches, 
On peut d'ailleurs améliorer la présentation en emballant les produits égouttés après trempage dans des sacs remplis do gaz carbonique.

   De temps en temps on vérifie la concentration du bain et on la complète par les additions nécessaires pour la maintenir constante. 



   On a indiqué ci-après deux exemples do réalisation du pro- cédé appliqué à des pommes de terre: EXEMPLE 1.- 
On a lavé et épluché dos pommes de terre dites "BINTJE" puis on les a plongées pendant 30 secondes dans un bain d'eau ordinaire à température normale et contenant, par litre, 1,25 g do SO2, 0,50 g d'acide L Scorbutique et 0,50 g d'acide citriquo. On a égout.. té et ensaché an sacs étanches. 



   Après trois jours de séjour dans une   étuvo   à 20 C, les pommes do terre avaient encore leur aspect jaune normal. 



   Après dix jours de séjour dans une chambre froido à 4 C, los pommes do terre avaient encore leur aspoct jaune normal. 



   Les pommes de terre de même origine épluchées et lavées   comme   d'habitude à   l'eau   ordinaire, étaient devenues noires avant la fin do la première journée. 



  EXEMPLE   2. -   
On a lavé et épluché des pommes de terre dites "BINTJE" puis on les a plongées pendant 25 secondes dans un bain d'eau .or-   di@aire   à température normale et contenant, par litre, 1,25 g de SO2, 

 <Desc/Clms Page number 4> 

 0,50 g d'acide L scorbutique et 0,50 g d'acide citrique; on a en- suite découpé les pommes do terre en "frites" ot on les a plongées dans un bain ayant la môme composition que le précédent. On a é- goutté et ensaché en sacs étanches, dans lesquels on a introduit du gaz carbonique par tous moyens connus. 



   Les pommes de terre ont pris un bel aspect jaune quelles ont conservé après séjour des sacs pendant 3 jours dans l'étuve à 20 C ou pendant 10 jours dans la chambre froide à 4 C.



   <Desc / Clms Page number 1>
 



   The present invention relates to a process for preserving foods of plant origin, such as fresh vegetables and fruits.



   Preserving food "as is" that is to say without cooking, complete or partial, is a difficult problem to solve because it is necessary to preserve the products, on the one hand, all their natural qualities and tastes, and on the other hand their usual appearance, otherwise the clientele would not adopt them. Finally, it is necessary to be able to ensure this conservation by treatments which are as inexpensive as possible and which are harmful neither during their implementation nor subsequently.



   Numerous methods have already been proposed for obtaining these results, but up to now a certain number of technical complications have been encountered which preclude their practical development. Thus it has been proposed in particular to com-

 <Desc / Clms Page number 2>

 heal mechanical operations with more or less thorough drying of food, subjecting the latter to baths, for example, with water saturated with carbonic acid. The results thus obtained either leave the treated product its initial appearance, in particular from the coloring point of view, but reduce its shelf life or give it a prolonged shelf life in an appearance and a form more or less distant from the state. original.



   The method of preserving vegetables or fruits which is the subject of the present invention consists essentially in that, after cleaning the exterior and / or peeling the products to be treated, they are immersed at least once for a time of between 15. seconds and 10 minutes in an ordinary water bath containing sulfur dioxide and / or L secrbutic acid and / or anhydrous citric acid, then the products taken out of the bath are drained and we pack them. The operation is preferably carried out for a time of between 30 seconds and 5 minutes in an ordinary water bath at normal temperature and containing per liter, from 0.5 to 2 g of sulfur dioxide SO 2; 0.5 to 2 g of L scorbutic acid and
0.5 to 2 g of anhydrous citric acid.



   The products to be treated can be immersed in the bath either whole or cut up; for potatoes, for example, they can be given the "straw", "fries", "julienne" "crisps" or any other shape.



   In general, the duration of soaking depends on the general composition of the product and its dimensions. It is, in each case, determined by a preliminary test.



   For its implementation, the process does not require any particular installation other than those commonly used for the industrial cleaning and peeling of fruits and vegetables. The soaking bath is prepared and the products contained therein are immersed.

 <Desc / Clms Page number 3>

 preferably in a basket, so that it is sufficient to let the basket drip above the bath when the soaking tank has passed. For the continuous treatment, the products are placed, for example, on a perforated conveyor belt which is scrolled through the bath. The products are then packaged directly in bags, transparent for example and preferably waterproof,
The presentation can also be improved by wrapping the products drained after soaking in bags filled with carbon dioxide.

   From time to time the concentration of the bath is checked and completed by the additions necessary to keep it constant.



   Two embodiments of the process applied to potatoes have been indicated below: EXAMPLE 1.-
The so-called "BINTJE" potatoes were washed and peeled and then immersed for 30 seconds in a bath of ordinary water at normal temperature and containing, per liter, 1.25 g of SO2, 0.50 g of L Scorbutic acid and 0.50 g of citriquo acid. They were drained and bagged in waterproof bags.



   After three days in an oven at 20 ° C., the potatoes still had their normal yellow appearance.



   After ten days in a cold room at 4 C, the potatoes still had their normal yellow appearance.



   The potatoes of the same origin, peeled and washed as usual in ordinary water, had turned black before the end of the first day.



  EXAMPLE 2. -
So-called “BINTJE” potatoes were washed and peeled and then immersed for 25 seconds in a normal temperature water bath containing 1.25 g of SO2 per liter.

 <Desc / Clms Page number 4>

 0.50 g of L scorbutic acid and 0.50 g of citric acid; the potatoes were then cut into "fries" and they were immersed in a bath having the same composition as the previous one. They were drained and bagged into sealed bags, into which carbon dioxide was introduced by any known means.



   The potatoes took on a beautiful yellow appearance which they kept after staying in the bags for 3 days in the oven at 20 C or for 10 days in the cold room at 4 C.


    

Claims (1)

- REVENDICATIONS - 1. Procédé pour la conservation do légumes ou de fruits, caractérisé en ce que, -après nettoyage extérieur et/ou épluchage des produits à traiter, on les plonge au moins une fois pondant un temps compris entre 15 secondes et 10 minutes dans un.bain d'eau ordinaire contenant de l'anhydride sulfureux et/ou de l'acide L scor- butique et/ou de l'acide citrique anhydre puis on égoutte les pro- duits sortis du bain et on les emballe. - CLAIMS - 1. Process for the preservation of vegetables or fruits, characterized in that, -after exterior cleaning and / or peeling of the products to be treated, they are immersed at least once laying a time between 15 seconds and 10 minutes in a. ordinary water bath containing sulfur dioxide and / or L scorbutic acid and / or anhydrous citric acid, then the products taken out of the bath are drained and packed. 2. Procédé selon la revendication 1, caractérisé on ce qu'on plonge les produits pendant un temps compris entre 30 secon- dos et 5 minutes, une fois au moins, dans un bain d'eau ordinaire à température normale et contenant par litre, de 0,5 à 2 g d'anhy- dride sulfureux SO2, de 0,5 à 2 g d'acide L scorbutique et de 0,5 à 2 g d'acide citrique anhydre. 2. Method according to claim 1, characterized in that the products are immersed for a time of between 30 seconds and 5 minutes, at least once, in an ordinary water bath at normal temperature and containing per liter, from 0.5 to 2 g of sulfur dioxide SO2, from 0.5 to 2 g of L scorbutic acid and from 0.5 to 2 g of anhydrous citric acid. 3. Procédé selon les revendications 1 ou 2, caractérisé en ce qu'on découpe les produits avant do les plonger dans le bain. 3. Method according to claims 1 or 2, characterized in that the products are cut before immersing them in the bath. 4. Procédé selon les revendications 1 ou 2, caractérisé on ce qu'on plonge les produits entiers dans le bain. 4. Method according to claims 1 or 2, characterized in that the whole products are immersed in the bath. 5. Procédé selon les revendications 1 à 4, caractérisé en co qu'on emballe los produits égouttés dans dos sacs étanches. 5. Method according to claims 1 to 4, characterized in that the drained products are packaged in back sealed bags. 6. Procédé selon la revendication 5, caractérisé on co qu'on remplit les sacs simultanément de produits égouttés ot do gaz carbonique. <Desc/Clms Page number 6> 6. Method according to claim 5, characterized in that the bags are simultaneously filled with drained products ot carbon dioxide. <Desc / Clms Page number 6> - RESUME - Procédé pour la conservation de légumes ou do fruits con- sistant essentiellement on ce que, après nettoyage extérieur et/ou épluchage des produits à traiter, on les plonge au moins une fois pondant un temps compris entre 15 secondes et 10 minutes dans un bain d'eau ordinaire contenant de l'anhydride sulfureux et/ou do l'acide L scorbutique et/ou do l'acide citrique anhydro puis on égoutte lesproduits sortisdu bain et on lesemballe. - ABSTRACT - Process for the preservation of vegetables or fruits consisting essentially of the fact that, after cleaning the exterior and / or peeling the products to be treated, they are immersed at least once for a time of between 15 seconds and 10 minutes in a bath of ordinary water containing sulfur dioxide and / or L scorbutic acid and / or anhydrous citric acid, then the products taken out of the bath are drained and packed.
BE545875D BE545875A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2394982A2 (en) * 1977-06-20 1979-01-19 Swan Valley Foods Treating potatoes for dry storage in flexible containers - by immersion in three aq. solns., packing and sterilising
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2394982A2 (en) * 1977-06-20 1979-01-19 Swan Valley Foods Treating potatoes for dry storage in flexible containers - by immersion in three aq. solns., packing and sterilising
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs

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