ES2223301A1 - Lengthening of fresh artichoke useful life comprises successive treatment in e.g. sodium hypochlorite based solution and an acids mixture - Google Patents

Abstract

The lengthening of fresh artichoke useful life consists of successive treatment in e.g. a sodium hypochlorite based solution and in e.g. citric and ascorbic acids mixture, at pH ca. 8.0 and below 9.0 respectively. Each of the two treatment stages lasts 5-10 minutes, at 2-8 degreesC, and then the residual water is removed for packaging, storage and distribution. The product must be held at a temperature not exceeding 7 degreesC after packaging.

Description

Procedure to extend the period of preservation of fresh artichokes prepared for consumption.

Object of the invention

The present invention relates to a specific procedure to get fresh peeled artichokes, cut and washed, ready for direct use without manipulation later, to maintain their sensory and nutritional qualities for a period of more than ten days, fulfilling also the legal requirements regarding their safety microbiological

Background of the invention

The minimally processed refrigerated vegetables they are a kind of food that are being developed in a way Fast and important. The purpose of these foods is provide the consumer with a horticultural product very similar to fresh, ready for use, with a long shelf life that allow its commercialization and at the same time guarantee its safety, maintaining optimal nutritional and sensory quality.

The marketing of vegetables and fruits Fresh is limited because they are highly perishable products. It is estimated that these products have losses of one 20-30%, which obviously has an impact negatively in the price of consumption.

Minimally processed vegetables present certain advantages over fresh products; on the one hand increase the added value of the vegetable product, because it is a processed product and on the other hand its ease of use provides consumer a product that requires a minimum time of preparation.

The processing of vegetables, even if minimum, it implies a greater risk of deterioration. In fact, the tissues of these products do not have the same physiological responses that intact living tissues of plant products without try. So peeling, cutting or other unit operations can give very different answers in different environmental situations and packaging, also depending on the vegetable treated. The tissues, which are still alive, continue to breathe and also this breathing is greatly increased due to the damage produced in the tissues during pre-packaging operations (peeling and chopped up). Also, damaged cells and tissues are much more sensitive to oxidative browning and the entry of bacteria that intact cells So, this form of marketing of the vegetables, demands the design of specific procedures of processed to ensure the maintenance of its qualities for a sufficient period of time for your commercialization

Specifically focusing attention on the artichoke ( Cynara scolymus ), it is a herbaceous species, vivacious, with a fusiform root, a striated stem and with more than half a meter high and somewhat thorny leaves, arranged in rosette. At the end of the floral stem are the chapters, inflorescences or set of numerous flowers arranged in a receptacle and surrounded by fleshy bracts, such chapters being the edible part of the plant.

The great sensitivity of the artichoke to enzymatic browning. This process takes place. for the transformation of phenolic processes (almost always colorless) in colored polymers. This reaction is catalyzed by polyphenoloxidases enzymes. These enzymes and phenols are found in different cell compartments. When these compartments are broken, the enzyme is activated and the contents are mix starting browning reactions: if the product improperly manipulated this phenomenon occurs and a Fast darkening in the artichoke. During the operations of peeled and cut, this phenomenon is accentuated by what is it is necessary to develop a procedure that minimizes the darkening of the vegetable.

Description of the invention

The procedure to treat artichokes fresh that the invention proposes, as previously stated, allows the consumer to supply pre-made artichokes, it is say, in a position to be directly cooked, and ensure your storage period in consumption conditions for a while more than ten days

To do this in this procedure are established The following operational phases:

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A first phase of preparation in which the leaves and bracts are removed external, thus leaving the most tender part of the artichoke. It cuts the stem, leaving a small portion of it. It is also removed the apical zone or tip. With this process approximately 60% by weight of the artichoke.

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Then the artichokes already peeled and cut, are successively dipped in two water baths of a proportion between 8 and 12 l per kg of artichokes, for a time between 5 and 10 minutes for each bath, at a temperature that in turn is between 2 and 8ºC. Of the two bathrooms they undergo the artichokes, the first bath is done in alkaline conditions, while the second bath is acidic. In the first bath, to the water liquid sodium hypochlorite is added in sufficient quantity to obtain an approximate pH of 8.0. The hypochlorite also performs a disinfection of artichokes. The germicidal action of hypochlorite it is related to the pH value, so a higher pH It is not recommended. In the second bath the water incorporates two acids organic that act as conservatives and / or anti-oxidants Specifically it is planned that such acids are citric acid and ascorbic acid, obtaining a final pH solution less than 3.0.

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After the phase above, the wastewater is disposed of, specifically to the elimination of excess water, an operation that can be carried out by static draining or by a gentle centrifugation.

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Then the drained artichokes are packed in plastic bags, having planned the use of a film whose permeability allow an atmosphere to be established inside the container in equilibrium with a composition of O2 in a proportion between 7 and 10%, and CO2 in a proportion between 13 and 17%.

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Artichokes Packaged are kept under refrigeration conditions. Result extremely important not to break the cold chain in any time during storage, distribution and marketing, always keeping the product at a temperature not exceeding 7ºC. Under these conditions the estimated useful life of the product is more than 10 days, as repeatedly said.

Description of the drawings

To complement the description that is being performing and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical realization of it, is accompanied as part member of this description, a single sheet of plans where with an illustrative and non-limiting nature, a group of artichokes properly prepared and packaged, according with the process of the invention.

Example of practical embodiment of the invention

Starting from the cultivated artichoke variety "Blanca de Tudela", which is the most artichoke variety cultivated in Spain and defined by owning a form characteristic, more rounded, with a circular hole in the upper part because the bracts or leaves do not reach get together to close the head, with an oval chapter, rather Small, compact and green, half a dozen artichokes were taken, with an approximate total weight of 1500 gr., selected by its Quality and health status.

These artichokes were peeled manually, it is say their leaves were removed from them, much of the stem and external bracts of the floral primordium, also eliminating the apical part of the primordium. It was found that as a result of said peeled its decrease in weight meant a loss of 60% of plant material of origin, so that the resulting weight, corresponding to the edible part of the artichoke, it stood at 600 gr.

These 600 gr of artichoke were submerged in 6 liters of a solution of sodium hypochlorite (50 ppm of chlorine free) at 4 ° C for 5 minutes.

Next, the artichokes were introduced in a solution of 200 ppm citric acid and 2,000 ppm acid ascorbic, at 4 ° C for another 5 minutes.

After this bath, the excess water of the Artichokes were removed by low speed centrifugation.

The six artichokes were packed in a bag of 20 x 25 cm multilayer polypropylene (P-Plus © 35 PA-160). The bag was heat sealed and stored at 4 ° C, as seen in the figure, where the artichokes they are referenced with (1) and the plastic bag with (2).

10 days after packing at this temperature it was found that artichokes maintained their qualities organoleptic and its sanitary quality, that is to say its useful life.

Claims (7)

1. Procedure to extend the conservation period of fresh artichokes prepared for consumption, characterized in that the following operational phases are established:

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Peeled and cut from The artichokes.

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Bathroom alkaline.

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Acid bath

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Water removal surplus.

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Packing.

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Storage in cooling conditions

2. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that in the peeling and cutting phase of the artichokes the leaves and the external bracts thereof are removed, the stem is cut and the apical zone or tip is removed. 3. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that the alkaline bath consists of a solution in sodium hypochlorite water at a pH of the order of 8.0, using a proportion between 8 and 12 liters of solution per kilogram of artichokes, for a time between 5 and 10 minutes at a temperature between 2 and 8 ° C. 4. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that citric acid and ascorbic acid participate in the acid bath in adequate proportions to obtain a final pH solution of less than 3.0, using said solution in a proportion between 8 and 12 liters per kilogram of artichokes, for a time between 5 and 10 minutes and at a temperature between 2 and 8ºC. 5. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that the phase of water removal is carried out by static draining or by gentle centrifugation. 6. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that the packaging is carried out with a plastic material whose permeability causes an equilibrium atmosphere inside the package with an O 2 composition. } between 7 and 10% and of CO2 between 13 and 17%. 7. Procedure for prolonging the preservation period of fresh artichokes prepared for consumption, according to claim 1, characterized in that during storage the temperature does not exceed 7 ° C.