FR2581514A1 - Stabilised energy-giving food based on olive pulp - Google Patents

Stabilised energy-giving food based on olive pulp Download PDF

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Publication number
FR2581514A1
FR2581514A1 FR8507257A FR8507257A FR2581514A1 FR 2581514 A1 FR2581514 A1 FR 2581514A1 FR 8507257 A FR8507257 A FR 8507257A FR 8507257 A FR8507257 A FR 8507257A FR 2581514 A1 FR2581514 A1 FR 2581514A1
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olive
subjected
pulp
vacuum
food based
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FR8507257A
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French (fr)
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FR2581514B3 (en
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    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The subject of the invention relates to a method for manufacturing a stabilised energy-giving food based on olive pulp. It consists of the combination of agents in the proportions indicated with the mode of physical treatment used with final mixing under vacuum. It is intended to produce a preservable product for future consumption, retaining all its natural flavour qualities and a high nutrient potential in a reduced volume.

Description

L'objet de l'invention concerne un procédé de fabrication d'un aliment énergétique stabilisé à base de pulpe d'olives. The object of the invention relates to a process for manufacturing a stabilized energy food based on olive pulp.

I1 est destiné à l'obtention d'un produit conservable et à consommation différée gardant la totalité de ses qualités gustatives naturelles et une puissance nutritive élevée sous un volume réduit. I1 is intended for obtaining a preservable product and with deferred consumption keeping all of its natural taste qualities and a high nutritive power under a reduced volume.

Dans les procédés connus de fabrication on procédait à un broyage des olives en les délayant dans de l'huile et en y ajoutant des condiments, mais on ne parvenait pas à conserver au fruit sa saveur originelle ni à éviter une certaine dégradation gustative du fait des oxydations malgré les pasteurisations opérées. In known manufacturing processes, the olives were ground by diluting them in oil and adding condiments, but it was not possible to keep the fruit its original flavor or to avoid a certain taste degradation due to the oxidation despite the pasteurizations carried out.

Le procédé de fabrication suivant l'invention supprime ces inconvénients et permet l'utilisation d'agents naturels pour supprimer les oxydations ou dégradations pouvant se produire dans la masse du produit en attendant sa consommation. The manufacturing process according to the invention eliminates these drawbacks and allows the use of natural agents to suppress oxidations or degradations which may occur in the mass of the product while waiting for its consumption.

Il est constitué par la combinaison des agents dans les proportions indiquées avec le mode de traitement physique utilisé avec malaxage final sous vide. It consists of the combination of agents in the proportions indicated with the physical treatment method used with final mixing under vacuum.

Suivant un mode de réalisation de l'objet de l'inven- tion donné à titre d'exemple non limitatif, d'une des formes de réalisation de l'objet de l'invention on procède de la façon suivante
Les pulpes d 'olives noires ou vertes sont broyées finement pour obtenir deux cents kilos de pate qu'on malaxe avec 25 litres d'huile d'arachide pour atteindre l'onctuosité voulue.According to one embodiment of the object of the invention given by way of nonlimiting example, one of the embodiments of the object of the invention is carried out as follows
The pulp of black or green olives is finely ground to obtain two hundred kilos of dough which is kneaded with 25 liters of peanut oil to achieve the desired smoothness.

On introduit dans ce mélange un demi kilo de poivre moulu, 3 kilos 500 de moutarde ordinaire, et 2 kilos de sauce à base de tomate, de sucre dite "sauce anglaise", après malaxage de ces agents on termine le mélange avec 500 grammes de thym, de romarin et 100 grammes de feuilles de laurier broyées. On termine avec un litre ou un litre et demi de cognac. We introduce into this mixture half a kilo of ground pepper, 3 kilos 500 of ordinary mustard, and 2 kilos of tomato-based sauce, sugar called "English sauce", after kneading of these agents the mixture is finished with 500 grams of thyme, rosemary and 100 grams of crushed bay leaves. We finish with a liter or a liter and a half of cognac.

Pour les olives vertes on utilise de l'huile d'olive et du fenouil dans les mêmes proportions d' aromates que pour les olives noires.  For green olives olive oil and fennel are used in the same proportions of aromatics as for black olives.

Le malaxage lent se poursuit pendant le temps nécessaire pour obtenir un brassage total de la pâte avec ses agents et composants. Slow mixing continues for the time necessary to obtain complete mixing of the dough with its agents and components.

Le thym, le laurier et le romarin sont des assainisseurs et antiseptiques, alors que l'huile assure 1 ' interpénétration des substances actives. Thyme, bay leaf and rosemary are sanitizers and antiseptics, while the oil ensures the interpenetration of active substances.

On peut ajouter préférentiellement des glutamates pour faire ressortir la saveur de l'olive
En fin de malaxage la pate est propulsée vers une trémie de remplissage des récipients et à travers une capacité où on produit un effet de vide afin de dégazer la pate et supprimer les effets oxydants de 1' air qui inévitablement avaient envahis le produit pendant le malaxage.We can preferentially add glutamates to bring out the flavor of the olive
At the end of mixing the dough is propelled towards a hopper for filling the containers and through a capacity where a vacuum effect is produced in order to degas the dough and to suppress the oxidizing effects of the air which inevitably had invaded the product during the mixing .

De plus, tous germes putricides ou autres contenus dans l'air sont extraits.In addition, all putricides or other germs contained in the air are extracted.

Cette masse dégazée ou partiellement dégazée est mise en boîte qui est obturée d'une façon hermétique et étanche par sertissage. This degassed or partially degassed mass is placed in a box which is closed in a hermetic and sealed manner by crimping.

Ces boîtes sont placées en autoclave où elles subissent une stérilisation à 1150 pendant quelques minutes. Le vide réduisant les temps de stérilisation. These boxes are placed in an autoclave where they undergo sterilization at 1150 for a few minutes. The vacuum reducing sterilization times.

Du fait du dégazage on évite la "cuisson" des substances et la dégradation des aromates et condiments mais l'assep- tisation est parfaite. Due to degassing, the "cooking" of the substances and the degradation of the spices and condiments are avoided, but the sanitization is perfect.

La conservation est de très longue durée et sans condensation interne après refroidissement de sorte que la masse pâteuse conserve son humection d'origine sans augmentation ni diminution au cours du traitement. The conservation is very long and without internal condensation after cooling so that the pasty mass retains its original moisture without increase or decrease during treatment.

Seul l'air perturbateur et oxydant est diminué dans de grandes proportions ce qui améliore la saveur du produit. Only the disturbing and oxidizing air is reduced in large proportions which improves the flavor of the product.

Suivant la nature des produits plus ou moins humides, les conditions climatiques, les temps de stérilisation et de dégazage peuvent varier sans changer pour cela la conception générale de l'invention qui vient d'être décrite.  Depending on the nature of the more or less humid products, the climatic conditions, the sterilization and degassing times can vary without changing the general conception of the invention which has just been described.

Claims (3)

REVENDICATIONS 10 Procédé de fabrication d'un aliment énergétique stabilisé à base de pulpe d'olives noires ou vertes à consommation différée conservant toutes ses qualités gustatives dont le traitement physique empêche l'oxydation tout en permettant une stérilisation poussée sans cuisson des agents actifs par utilisation des effets du vide se caractérisant par le broyage de pulpe d'olives en utilisant pour 200 kilos d'olives,25 litres d'huile d'arachide, un demi kilo de poivre moulu, 3 Kg 500 de moutarde et 2 Kg de sauce anglaise à base de sucre, ce mélange étant malaxé avec 500 grammes de thym, de romarin et 100 Gr de feuilles de laurier, le tout étant après malaxage soumis à un effet de vide. 10 Process for manufacturing a stabilized energy food based on pulp of black or green olives for deferred consumption retaining all its taste qualities, the physical treatment of which prevents oxidation while allowing extensive sterilization without cooking the active agents by using vacuum effects characterized by the grinding of olive pulp using for 200 kilos of olives, 25 liters of peanut oil, half a kilo of ground pepper, 3 Kg 500 of mustard and 2 Kg of English sauce sugar base, this mixture being kneaded with 500 grams of thyme, rosemary and 100 Gr of bay leaves, the whole being after kneading subjected to a vacuum effect. 20 Procédé suivant la revendication 1 se caractérisant par le fait que la pâte venant du distributeur pour mise en boîte et après avoir été soumise à un dégazage d'air par vide est placée dans des capacités à fermeture hermétique pour être soumise en autoclave à une stérilisation à 1150. 20 The method of claim 1 characterized in that the dough from the dispenser for canning and after being subjected to air degassing by vacuum is placed in sealed containers to be subjected in autoclave to sterilization at 1150. 30 Procédé suivant la revendication 1 se caractérisant par le fait que les pulpes d'olives vertes sont mélangées à de l'huile d 'olive et utilisant comme condiment du fenouil au lieu des thym, romarin et laurier.  30 The method of claim 1 characterized in that the green olive pulps are mixed with olive oil and using fennel as a condiment instead of thyme, rosemary and bay leaf.
FR8507257A 1985-05-10 1985-05-10 STABILIZED ENERGY FOOD BASED ON OLIVE PULP Expired FR2581514B3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8507257A FR2581514B3 (en) 1985-05-10 1985-05-10 STABILIZED ENERGY FOOD BASED ON OLIVE PULP

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8507257A FR2581514B3 (en) 1985-05-10 1985-05-10 STABILIZED ENERGY FOOD BASED ON OLIVE PULP

Publications (2)

Publication Number Publication Date
FR2581514A1 true FR2581514A1 (en) 1986-11-14
FR2581514B3 FR2581514B3 (en) 1987-09-18

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FR8507257A Expired FR2581514B3 (en) 1985-05-10 1985-05-10 STABILIZED ENERGY FOOD BASED ON OLIVE PULP

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2621224A1 (en) * 1987-10-06 1989-04-07 Olivier Desjonqueres Emulsion based on avocado pulp, or on other fruits and vegetables or their pulp, devices for manufacturing them and all the culinary preparations manufactured by emulsion and obtained by the said devices
CN102204663A (en) * 2011-05-06 2011-10-05 新疆大学 Tomato sauce added with fennel essential oil
EP2574240A1 (en) * 2011-09-30 2013-04-03 Spil Teknoloji Bilisim Internet ve Web Tasarim Hizmetleri Özel Egitim Ögretim Kurumlari ve Danismanlik Elektrik Elektronik Insaa Nutritional supplement with olives for babies

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2621224A1 (en) * 1987-10-06 1989-04-07 Olivier Desjonqueres Emulsion based on avocado pulp, or on other fruits and vegetables or their pulp, devices for manufacturing them and all the culinary preparations manufactured by emulsion and obtained by the said devices
CN102204663A (en) * 2011-05-06 2011-10-05 新疆大学 Tomato sauce added with fennel essential oil
EP2574240A1 (en) * 2011-09-30 2013-04-03 Spil Teknoloji Bilisim Internet ve Web Tasarim Hizmetleri Özel Egitim Ögretim Kurumlari ve Danismanlik Elektrik Elektronik Insaa Nutritional supplement with olives for babies

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Publication number Publication date
FR2581514B3 (en) 1987-09-18

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