Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/02—Dehydrating; Subsequent reconstitution
  • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or 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
  • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
  • A23B7/00—Preservation or chemical ripening of fruit or vegetables
  • A23B7/02—Dehydrating; Subsequent reconstitution
  • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • 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

Definitions

• the present invention relates to a method and a device for stabilizing a fruit pulp or a vegetable flesh, with a view to its conservation.
• the present invention relates in particular to the stabilization of the avocado pulp.
• composition of the avocado pulp in nutrients, minerals and vitamins cannot leave you indifferent because the avocado is rich:
• osmotic treatment also known as osmotic dehydration, which consists of immersing the product to be dehydrated, trimmed and cut, in concentrated solutions containing one or more solutes (salt, sugar). This process is unfortunately not applicable to the treatment of avocado pulp.
• the present invention aims to provide a method for stabilizing a fruit pulp or a vegetable flesh which does not have the drawbacks of the known methods, in particular for the stabilization of fresh avocado pulp and l '' obtaining a functional food, naturally rich in mono and polyunsaturated fatty acids, fiber, phytosterols and fructose.
• the idea of the present invention is to carry out an osmotic dehydration of a fruit pulp or of a vegetable flesh previously reduced to a puree, in the presence of a dehydrating agent in powder or granules, for example sugar or salt, by means of a fine mesh separating film allowing the exchange of water between the puree and the dehydrating agent.
• the present invention provides a method for stabilizing a fruit pulp or a vegetable flesh with a view to its conservation, comprising a step of transforming the fruit pulp or vegetable flesh into a puree and a osmotic dehydration step of the fruit or vegetable purée thus obtained, the osmotic dehydration step being carried out by placing the purée in the presence of a dehydrating agent in powder or granules by means of a separating film to fine mesh.
• the method comprises the following steps: depositing a layer of mash to be dehydrated in a bowl, covering the layer of mash with the separating film, and depositing a layer of the dehydrating agent on the separating film.
• the mash is placed in a shallow bowl having a large surface relatively to its depth, provided with a removable cover in canvas or other fine mesh material, which protects the contents of the bowl while allowing the ambient air circulation.
• the separating film is made of woven cotton.
• the dehydrating agent comprises sugar or a mixture of sugars.
• the antioxidant agent is kiwi pulp or any other fruit or vegetable reducing the natural oxidation of avocado in the presence of air.
• the osmotic dehydration process is carried out at room temperature without the addition of heat.

Landscapes

• Chemical & Material Sciences (AREA)
• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• Zoology (AREA)
• Wood Science & Technology (AREA)
• General Chemical & Material Sciences (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Preparation Of Fruits And Vegetables (AREA)
• Jellies, Jams, And Syrups (AREA)

Applications Claiming Priority (1)

Publications (1)

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ID=27675986

Family Applications (1)

Country Status (2)

Cited By (1)

Families Citing this family (3)

Family Cites Families (14)

• 2002
  • 2002-02-13 EP EP02706850A patent/EP1474000A1/de not_active Withdrawn
  • 2002-02-13 WO PCT/FR2002/000536 patent/WO2003067996A1/fr not_active Application Discontinuation

Non-Patent Citations (1)

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