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
  • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
  • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
  • A23B7/154—Organic compounds; Microorganisms; Enzymes
• • 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
  • 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
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
  • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
  • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
  • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
  • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
  • A23G3/54—Composite products, e.g. layered, coated, filled
• • 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

Definitions

• the present invention relates to a food product comprising a fodder based dates, and a method for the manufacture of this food product.
• the invention relates to the technical field of food products which are manufactured in particular by a coextrusion process.
• a coextrusion process it is known to manufacture a filled product by simultaneous extrusion of a fodder and an envelope.
• an internal extrusion die forage, and at least one outer extrusion die of the casing which is in the form of a hot plastic deformable clean to form a sheath around of the aforesaid fodder.
• the invention proposes to produce a food product comprising a forage involving an ingredient different from those used until now in the state of the art.
• the invention also aims to propose a method, allowing an industrial manufacture of such a food product.
• the subject of the invention is a coextruded food product comprising a fodder and an envelope, covering at least the periphery of this fodder, characterized in that this fodder is made from pitted dates and its activity from Aw water is less than 0.6.
• the fodder further comprises a depressant agent for the activity of water Aw;
• the depressant agent of the Aw water activity comprises sorbitol, fructose, glycerol, dextrose or a mixture of at least some of these components;
• the filling also comprises an agent capable of reducing the pH, in particular of citric acid, present between 0.5 and 1% by weight;
• the fodder comprises between 70 and 90% by weight of dates, in particular between 80 and 90%, as well as between 10 and 30% of said depressant agent for the activity of water, in particular between 10 and 20%;
• this fodder has a water activity of between 0.50 and 0.59, and a pH of between 3.5 and 4.5;
• the fodder comprises between 20 and 60% by weight of dates, in particular between 40 and 50%, and between 40 and 80% of said depressant agent for water activity, in particular between 50 and 60%;
• this fodder has a water activity of between 0.38 and 0.52 and a pH of between 4 and 6;
• the forage has a viscosity, at room temperature and at rest, between 1 Mcp and 2 Mcp.
• the subject of the invention is also a process for manufacturing the above food product, in which:
• a depressant agent is added to this paste for the activity of water, so as to obtain a forage having a water activity of less than 0.6;
• At least a portion of the periphery of this filling is covered by means of an envelope, so as to obtain this food product.
• an agent capable of lowering the pH value in particular citric acid, is added to the paste;
• said date paste is made by grinding whole dates pitted
• said depressant agent is added to the activity of the water and / or said agent capable of lowering the pH value, at the same time as the whole dates are pitted;
• FIG. 1 is a schematic view, illustrating an installation for the implementation of a method of manufacturing a food product according to the invention.
• FIG. 2 is a cross-sectional view, illustrating the food product produced by the implementation of this method.
• the process according to the invention involves dates, shown schematically and assigned the reference 2.
• the date is a fruit very widespread in the Mediterranean basin, as well as in the Middle-East.
• these whole dates have a water activity of between 0.65 and 0.77.
• the water activity of a product is defined as the water vapor pressure of this product divided by that of pure water at the same temperature, ie the availability of this water. Water activity is one of the main parameters influencing the conservation of food.
• the relative humidity Hr of these dates is typically between 22 and 32%. This relative humidity is defined as the ratio of the partial pressure of water vapor contained in the air, to the saturation vapor pressure at the same temperature. Finally, the pH of these whole dates is close to 6.
• a mill 4 of a type known per se, which is also schematically represented.
• a mill may be of the blade type, or even of the meat grinder type where the dates are pressed through grids of different diameters.
• the grinding time varies for example between 10 and 25 minutes, preferably between 15 and 20 minutes.
• This step makes it possible to obtain a homogeneous paste whose dynamic viscosity is of the order of 50,000 to 200,000 cpo as a result of mechanical work due to grinding.
• the presence of pieces of dates that may have a size of the order of 2 mm is not detrimental to the subsequent implementation of the process, as well as the quality of the final food product.
• this grinding is likely to generate a heating of the dates, which does not however lead to a significant change in their characteristics, especially in terms of water activity, but which has an influence on the lowering of the viscosity interesting for the rest of the process. Under these conditions, in accordance with the invention, it is a question of adding, by a line 6, at least one agent 8 called "depressor of water activity", namely to reduce the value of this activity. aw.
• such an agent 8 may especially be sorbitol, fructose, glycerol, dextrose or a mixture of at least some of these products.
• This water activity depressant agent is added to the above-mentioned pulp in such an amount as to reduce the water activity of the date paste below 0.6.
• an additional line 10 also adds an agent 12 making it possible to reduce the pH value of the dough.
• This agent 12 which is for example citric acid, is added in such an amount that it makes it possible to lower the pH of the dough substantially.
• the agents 8 and 12 making it possible to decrease the respective values of the activity of the water and of the pH of the dough, are introduced into the mill 4.
• the agents 8 and 12 can provide that at least one of these agents is introduced into the date paste, downstream of the mill 4. It is also possible to use, as a raw material, not whole dates, but a date paste. prefabricated, which is treated with the aforementioned agents.
• a pipe 14 Downstream of the mill 4, there is provided a pipe 14 in which a feed is circulated, which is formed by the aforementioned date paste, to which agents 8 and 12 have been added.
• This feed therefore has a lower water activity. at 0.6, as well as a pH less than or equal to 6.
• This range of values allows this feed to be pumped conveniently, for example by means of a screw pump 16 which is provided with the pipe 14.
• the viscosity of the feed can be adjusted upstream of the pipe 14, for example by means of a kneader-mixer which by self-heating of the mixture will cause a lowering of the viscosity.
• the downstream end of the pipe 14 opens into a coextrusion unit 18 of a type known per se, which is, for example, in accordance with that described in FR-A-2 572 899.
• This unit 18 also communicates with a second pipe 20, in which is conveyed a material suitable for constituting the envelope of the final food product.
• This food product designated as a whole by the reference 100, comprises the aforementioned fodder, assigned reference 102, as well as the envelope 104. covering this forage 102.
• This feed 102 has, at ambient temperature, a viscosity advantageously between 200,000 and 1,000,000 cpo. In this way, this feed is not likely to flow inadvertently in the final food product 100.
• compositions can be envisaged for forage 102, depending on whether the latter has a high or average date content.
• composition by weight of this feed is as follows:
• dates between 70 and 90%, preferably between 80 and 90%;
• agent (s) depressant (s) of the activity of water between 10 and 30%, preferably between 10 and 20%;
• this feed has a water activity Aw of between 0.50 and 0.59, a pH of between 3.5 and 4.5, and a viscosity at ambient temperature of between 1 Mcpo and 2Mcpo. (centipoise).
• This viscosity is understood at rest, namely in the absence of any mechanical stress, it being understood that such a constraint induces a decrease in this viscosity.
• This forage has a relatively dark brown color, as well as a firm consistency. It is smooth on the palate, while having a strong taste of dates in the absence of aftertaste.
• this feed comprises:
• depressant agent for the activity of water between 40 and 80%, preferably between 50 and 60%;
• agent for lowering the pH between 0.5 and 1%;
• this feed has a water activity Aw of between 0.38 and 0.52, a pH of between 4 and 6, and a viscosity at ambient temperature and at rest, which is between 1,000. 000 and 2,000,000 cpo.
• This forage has a light brown color and a shiny appearance. It is slightly acidic, while being sweet, and has a marked taste of dates.
• the forage 102 and the casing 104 are coextruded, so that the casing 104 covers the entire periphery of the forage.
• the invention is also applicable to other methods of manufacturing a food product consisting of a forage and an envelope.
• the invention achieves the previously mentioned objectives.
• This example involves a mill 4, conforming for example to that marketed by Stephan under the reference UM 130E.
• This mill is fed with whole dates, having an Aw between 0.65 and 0.77, and a pH of 6, at a rate of 250-300 Kg / h.
• a depressant agent 8 of the activity of water which is for example glycerol, is admitted at a flow rate of 50-60 kh / h.
• An agent 12 is also allowed to lower the pH, which is citric acid, at a rate of 1-2 kg / h.
• the forage thus formed circulates in line 14, at a flow rate of 160-180 kg / h. It is admitted in an extrusion unit 18, in accordance with that marketed by the company Clextral.
• a material for producing the envelope which is for example wheat flour, is also admitted in this coextrusion unit 18, at a flow rate of 200-250 kg / h.
• the date-based fodder which composes the final food product obtained downstream of the coextrusion unit 18, has the following mass composition:
• the Aw water activity of this forage is 0.430, while its pH is 3.9. In addition, its viscosity at room temperature is about 1,000,000 cpo.

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• Life Sciences & Earth Sciences (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Polymers & Plastics (AREA)
• Food Science & Technology (AREA)
• General Chemical & Material Sciences (AREA)
• Wood Science & Technology (AREA)
• Zoology (AREA)
• Chemical Kinetics & Catalysis (AREA)
• Microbiology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Botany (AREA)
• Inorganic Chemistry (AREA)
• Fodder In General (AREA)
• General Preparation And Processing Of Foods (AREA)
• Jellies, Jams, And Syrups (AREA)
• Confectionery (AREA)

Applications Claiming Priority (2)

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• 2007
  • 2007-10-23 FR FR0758482A patent/FR2922414B1/fr not_active Expired - Fee Related
• 2008
  • 2008-10-21 EP EP08845401A patent/EP2209382A2/de not_active Withdrawn
  • 2008-10-21 WO PCT/FR2008/051898 patent/WO2009056727A2/fr not_active Ceased
• 2010
  • 2010-04-22 IL IL205258A patent/IL205258A/en active IP Right Grant

Non-Patent Citations (1)

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