FR2589330A1 - Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh - Google Patents

Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh Download PDF

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Publication number
FR2589330A1
FR2589330A1 FR8516176A FR8516176A FR2589330A1 FR 2589330 A1 FR2589330 A1 FR 2589330A1 FR 8516176 A FR8516176 A FR 8516176A FR 8516176 A FR8516176 A FR 8516176A FR 2589330 A1 FR2589330 A1 FR 2589330A1
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France
Prior art keywords
cut
product
products
vegetables
water
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Pending
Application number
FR8516176A
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French (fr)
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GOUSSAULT BRUNO
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GOUSSAULT BRUNO
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Priority to FR8516176A priority Critical patent/FR2589330A1/en
Publication of FR2589330A1 publication Critical patent/FR2589330A1/en
Pending legal-status Critical Current

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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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
    • A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O

Abstract

Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh. The invention relates to a method making it possible to keep ready-to-serve fruit and vegetables and cooked or precooked meats fresh under positive refrigeration (0 to + 3 DEG C). The products, at the end of their keeping period have satisfactory microbiological and organoleptic qualities. This method calls for a combination of three parameters: lowering the activity of water at the surface of the product and adjusting it by using a film which is permeable to water vapour, using low temperatures, and using a gaseous mixture; these various parameters are adjusted according to the products. The method according to the invention is intended for a production for deferred catering and for industrial production for making products intended for large-scale distribution and for communes.

Description

DESCRIPTION
La présente invention concerne un procédé de conservation a I'éeat frais de fruits et légumes lavés, épluchés, découpés, prèts 3 dresser. pendant une durée déterminée ainsi que des viandes découpées cuites ou précuites.DESCRIPTION
The present invention relates to a process for the conservation of fresh washed and peeled fruits and vegetables, cut, ready to dress. for a fixed period as well as cooked or pre-cooked cut meats.

Traditionnellement, les fruits et légumes conservés dans des chambres froides a l'état frais sont des produits bruts, entiers. Depuis quelques annees, les industriels préparent des légumes lavés,épluchés.découpés et emballés. Ces produite ont une durée de conservation courte et une qualité insatis faisant. Très souvent, après quelques jours de fabrication, les produits sont noyés dans une at sphère saturée d'humidité provoquant leur pburriture etlou l'oxydation des coupes. Traditionally, fresh fruits and vegetables stored in cold rooms are raw, whole products. For several years now, manufacturers have been preparing washed, peeled, cut and packaged vegetables. These products have a short shelf life and unsurpassed quality. Very often, after a few days of manufacture, the products are drowned in a sphere saturated with humidity causing their pburriture and / or the oxidation of the cuts.

La présente invention concerne un procédé garantissant une meilleure conservation pendant une période plus longue. The present invention relates to a method ensuring better preservation for a longer period.

Le procédé permet de réguler l'activité de l'eau à la surface du produit avant et pendant la conservation. Cette régulation de l'activité de l'eau est obtenue par un séchage au froid qui, en abaissant la température du produit, freine les activiés métaboliques intenses des produits. The process makes it possible to regulate the activity of water on the surface of the product before and during storage. This regulation of water activity is obtained by cold drying which, by lowering the temperature of the product, slows down the intense metabolic activities of the products.

Connaissant les exigences physiologiques des produits, un mélange astucieux des gaz est injecté dans l'environnement proche du produit; pour le placer directement dans l'ambiance nécessaire à sa conservation. Ce mélange est très proche de celui généré naturellement par le produit au cours de la conservation. Il est différent selon la. nature du produit. Knowing the physiological requirements of the products, an astute mixture of gases is injected into the environment close to the product; to place it directly in the atmosphere necessary for its conservation. This mixture is very close to that naturally generated by the product during storage. It is different depending on the. nature of the product.

L'emballage enfin, doit présenter une très grade perméabilité a la vapeur d'eau pour éviter les condensations intermédiaires lors de la conservation et lors des ruptures de la chaîne du froid. La perméabilité au gaz devra par contre etre la plus faible possible. Finally, the packaging must have a very high permeability to water vapor to avoid intermediate condensations during storage and during breaks in the cold chain. However, the gas permeability should be as low as possible.

La combinaison de ces différents paramtres permet une bonne conserv2tion des produits aussi bien sur le plan microbiologique que sur le plan organoleptique. The combination of these different parameters allows good preservation of the products, both microbiologically and organoleptically.

Description du procédé
Les légumes sont préalablement triés, puis ils sont lavés, épluchés et rincés. L'eau de lavage et de rinçage est légèrement acidifiE a l'aide de vitaigre. L'abaissement du pH inhibe la croissance des bactéries indésirables.Description of the process
The vegetables are sorted beforehand, then they are washed, peeled and rinsed. The washing and rinsing water is slightly acidified using vinegar. Lowering the pH inhibits the growth of unwanted bacteria.

Les légumes sont ensuite égouttes, essorés ou découpés en lanières et essorés. Dans la dernière phase de l'essorage done la vitesse varie en fonction de la fragilité du produit, on pulvérise sur certains légumes de l'acide ascorbique pour ralentir ou éviter les altérations enzymatiques de surface : brunissement. The vegetables are then drained, wrung out or cut into strips and wrung out. In the last phase of spinning, the speed varies according to the fragility of the product, some vegetables are sprayed with ascorbic acid to slow down or avoid surface enzymatic alterations: browning.

Pour les viandes, les traitements de désossage, de découpe > de parage et de pesage sont normaux. Les pièces peuvent ensuite être marquées > ' précui-
tes ou cuites ; elles seront ensuite égouttées et rapidement refroidies.For meat, boning, cutting> trimming and weighing are normal. The pieces can then be marked>'precu-
your or cooked; they will then be drained and quickly cooled.

Ensuite, pour les lEsuocs orus ou cuits, essores et prets a dresser,
ainsi que pour les viandes, on applique un traitement spécial au froid pour
réguler l'activité de l'eau de surface et l'abaisser à une valeur inférieure à
celle nécessaire a la croissance des bactéries et éventuellement de levures et
moisissures.Then, for the Orsu or cooked, wringed and ready to dress,
as for meats, a special cold treatment is applied to
regulate the activity of surface water and lower it to a value lower than
that necessary for the growth of bacteria and possibly yeasts and
mold.

On favorise la transpiration du produit, ce qui provoque parallèlement
son refroidissement. Ceci se fait dans une enceinte réfrigérée ou il est pos
sible de réguler la température de l'évaporateur, la température de l'air am
biant et la vitesse de l'air, donc l'humidité relative d'équilibre.It promotes perspiration of the product, which causes in parallel
its cooling. This is done in a refrigerated enclosure where it is pos
able to regulate the evaporator temperature, the air temperature am
biant and the air speed, so the equilibrium relative humidity.

L'appareil frigorifique comporte une paroi froide, un ventilateur et une
résistance chauffante. La rapidité du phénomène est liée a l'ensemble
de ces caractéristiques et en particulier au différentiel de température
entre le produit et l'évaporateur qui joue le rôle de paroi froide. Pour as
surer la meilleure conservation ultérieure, la température à coeur du légume
ou de la viande, doit en tout point être la plus proche de zéro degré Celcius,
sans toutefois jamais en être inférieure, car une congélation partielle aurait
immédiatement les effets inverses.The refrigeration unit has a cold wall, a fan and a
heat resistence. The speed of the phenomenon is linked to the whole
of these characteristics and in particular the temperature differential
between the product and the evaporator which acts as a cold wall. For ace
ensure the best subsequent conservation, the temperature at the heart of the vegetable
or meat, must at all points be closest to zero degrees Celcius,
without ever being lower, because partial freezing would
immediately reverse effects.

Le produit ainsi refroidi, "séché", sera pesé et sera emballé dans une atmosphère de gaz dont le mélange sera astucieusement choisi suivant le besoin respiratoire de celui-ci pour permettre une mise en dynamique de conservation des fruits et des légumes découpés ainsi que des viandes. The product thus cooled, "dried", will be weighed and will be packaged in an atmosphere of gas, the mixture of which will be cleverly chosen according to the respiratory need of the latter to allow a dynamic setting of conservation of the cut fruits and vegetables as well as meats.

Le film plastique utilisé doit favoriser la conservation ultérieure des produits. I1 doit -être perméable la vapeur d'eau et avec une perméabilité moindre pour les autres gaz. The plastic film used must promote the subsequent conservation of the products. It must be permeable to water vapor and with less permeability for other gases.

De nombreux essais ont été réalisés : batavia, carottes rapées, choux émincés, poireaux, etc... Après 12 à 15 jours de conservation au réfrigérateur (O à + 30C), ces produits gardent toujours leurs propriété nutritives et présentent une qualité microbiologique et organoleptique très satisfaisante
Le procédé selon l'invention est destiné è une production en restauration différée et å une production industrielle pour élaborer des produits à la grande distribution et aux collectivités. Numerous tests have been carried out: batavia, grated carrots, minced cabbage, leeks, etc. After 12 to 15 days of storage in the refrigerator (O to + 30C), these products always retain their nutritive properties and have a microbiological and very satisfactory organoleptic
The method according to the invention is intended for production in delayed catering and industrial production for developing products for mass distribution and communities.

Claims (6)

REVENDICATION CLAIM I) Procédé de conservation des fruits et légumes frais découpés, prêts a dresser et des viandes piécées cuites ou précuites. Ledit procédé étant caractérisé par une régulation de l'activité de l'eau à la surface du produit provoquée par, et liée a son refroidissement avant son emballage. Un balayage par un melange des gaz adapté aux produits est effectué au cours de l'ensachage. I) Process for preserving fresh cut and ready-to-dress fruits and vegetables and cooked or pre-cooked cut meats. Said method being characterized by a regulation of the activity of the water on the surface of the product caused by, and linked to its cooling before its packaging. A sweeping by a mixture of gases adapted to the products is carried out during bagging. Enfin, le produit est placé dans un emballage perméable a la vapeur d'eau Finally, the product is placed in a package permeable to water vapor. 2) Procédé selon la revendication 1 qui se caractérise par l'abaissement de la valeur du pH par addition de vinaigre dans l'eau de lavage. 2) Method according to claim 1 which is characterized by the lowering of the pH value by addition of vinegar in the washing water. 3) Procédé selon la revendication 1 qui se caractérise par la régulation de l'activité de l'eau a la surface des produits, obtenue sur certains légumes par un essorage préalable, suivi d'une action dynamique du froid pour l'ensemble des produits dans un appareil spécifique. 3) Method according to claim 1 which is characterized by the regulation of the activity of the water on the surface of the products, obtained on certain vegetables by a prior wringing, followed by a dynamic action of the cold for all the products in a specific device. 4) Procédé selon la revendication 3 qui se caractérise en ce que l'appareil spécifique est de système frigorifique. Cet appareil possede les caractéristiques suivantes 4) Method according to claim 3 which is characterized in that the specific apparatus is of refrigeration system. This device has the following features Une paroi froide permettant de capter l'eau évaporée du produit. La quantité d'eau évaporée est en fonction du différentiel de température entre le produit et la paroi froide. A cold wall allowing the water evaporated from the product to be captured. The amount of water evaporated depends on the temperature differential between the product and the cold wall. . Un ventilateur permettant d'aècélérer le phénomène cite ci-dessus. . A fan to accelerate the phenomenon cited above. . Une résistance chauffante permettant de réguler l'humidité relative de l'air ambiant et sa température, en vue de faciliter le transfert de matière et de chaleur entre le produit et l'air ambiant. . A heating resistance to regulate the relative humidity of the ambient air and its temperature, in order to facilitate the transfer of matter and heat between the product and the ambient air. 5) Procédé selon l'ensemble des revendications précédentes caractérisé par un balayage de gaz effectué exactement au cours de l'ensachage pour la mise en dynamique de la conservation. 5) Method according to all of the preceding claims characterized by a gas sweep performed exactly during bagging for the dynamics of conservation. 6) Procédé selon l'ensemble des revendications précédentes caractérisé en ce que l'emballage est en matière plastique perméable a la vapeur d'eau au moins sur la face supérieure  6) Method according to all of the preceding claims characterized in that the packaging is made of plastic material permeable to water vapor at least on the upper face
FR8516176A 1985-10-30 1985-10-30 Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh Pending FR2589330A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8516176A FR2589330A1 (en) 1985-10-30 1985-10-30 Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8516176A FR2589330A1 (en) 1985-10-30 1985-10-30 Method for keeping ready-to-serve cut up fruit and vegetables and cut-up cooked or precooked meats fresh

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FR2589330A1 true FR2589330A1 (en) 1987-05-07

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5151286A (en) * 1990-03-15 1992-09-29 Campbell Soup Company Process for packaging acidified vegetable
WO1997016976A1 (en) * 1995-11-08 1997-05-15 The University Of British Columbia Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces
ITRM20090238A1 (en) * 2009-05-13 2010-11-14 Uni Degli Studi Di Foggia METHOD OF PRODUCTION OF VEGETABLE PRESERVES AND SEMICONSERVES IN PIECES.

Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR699360A (en) * 1929-07-31 1931-02-13 Improvements relating to the storage, transport and processing of fruits and similar products
FR973365A (en) * 1947-10-27 1951-02-09 Hodges Res & Dev Co Process and apparatus for preserving meat and storing fresh vegetables
GB651098A (en) * 1948-10-30 1951-03-14 Herbert Kenneth Johnson Improvements in or relating to the preservation of beetroot
US2698804A (en) * 1951-04-13 1955-01-04 Samuel L Crisafulli Method of preserving lettuce
FR1383432A (en) * 1964-02-24 1964-12-24 Meccaniche Barbieri Soc A Resp Improvements to refrigeration and air washing devices for use in edible products and in particular for fruits and other horticultural products
FR1390381A (en) * 1964-01-15 1965-02-26 Process for preserving and presenting edible foodstuffs and product obtained by this process
FR1468506A (en) * 1966-02-17 1967-02-03 United Fruit Co Preservation of green bananas in a controlled atmosphere
FR2033541A5 (en) * 1969-02-27 1970-12-04 Bonamy Bureau Etudes Preservation of green fruit
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
FR2218056A1 (en) * 1973-02-19 1974-09-13 Carrere Emery Sa Preserving raw grated vegetables e.g. carrots - by treating in aq. soln. of vinegar, salt and sugar
US3857254A (en) * 1971-12-15 1974-12-31 S Lobel Meat treating appliance
US4001443A (en) * 1976-02-10 1977-01-04 Pennwalt Corporation Package and method for packaging and storing cut leafy vegetables
FR2384460A1 (en) * 1977-03-22 1978-10-20 Munk Werner DRIED FRUIT SLICES
US4256770A (en) * 1976-06-23 1981-03-17 Rainey Don E Preservation of perishable comestibles
FR2517279A1 (en) * 1981-11-27 1983-06-03 Seb Sa Enclosures for refrigerated storage of water sensitiVe items - e.g. vegetables, with semipermeable PTFE based liner to trap local condensate

Patent Citations (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR699360A (en) * 1929-07-31 1931-02-13 Improvements relating to the storage, transport and processing of fruits and similar products
FR973365A (en) * 1947-10-27 1951-02-09 Hodges Res & Dev Co Process and apparatus for preserving meat and storing fresh vegetables
GB651098A (en) * 1948-10-30 1951-03-14 Herbert Kenneth Johnson Improvements in or relating to the preservation of beetroot
US2698804A (en) * 1951-04-13 1955-01-04 Samuel L Crisafulli Method of preserving lettuce
FR1390381A (en) * 1964-01-15 1965-02-26 Process for preserving and presenting edible foodstuffs and product obtained by this process
FR1383432A (en) * 1964-02-24 1964-12-24 Meccaniche Barbieri Soc A Resp Improvements to refrigeration and air washing devices for use in edible products and in particular for fruits and other horticultural products
FR1468506A (en) * 1966-02-17 1967-02-03 United Fruit Co Preservation of green bananas in a controlled atmosphere
FR2033541A5 (en) * 1969-02-27 1970-12-04 Bonamy Bureau Etudes Preservation of green fruit
US3814820A (en) * 1969-12-02 1974-06-04 Salad Supreme Inc Fruit and vegetable contact with chlorine containing biocides and discoloration inhibitors
US3857254A (en) * 1971-12-15 1974-12-31 S Lobel Meat treating appliance
FR2218056A1 (en) * 1973-02-19 1974-09-13 Carrere Emery Sa Preserving raw grated vegetables e.g. carrots - by treating in aq. soln. of vinegar, salt and sugar
US4001443A (en) * 1976-02-10 1977-01-04 Pennwalt Corporation Package and method for packaging and storing cut leafy vegetables
US4256770A (en) * 1976-06-23 1981-03-17 Rainey Don E Preservation of perishable comestibles
FR2384460A1 (en) * 1977-03-22 1978-10-20 Munk Werner DRIED FRUIT SLICES
FR2517279A1 (en) * 1981-11-27 1983-06-03 Seb Sa Enclosures for refrigerated storage of water sensitiVe items - e.g. vegetables, with semipermeable PTFE based liner to trap local condensate

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5151286A (en) * 1990-03-15 1992-09-29 Campbell Soup Company Process for packaging acidified vegetable
WO1997016976A1 (en) * 1995-11-08 1997-05-15 The University Of British Columbia Preparation and preservation of fresh, vitaminized, flavoured and unflavoured cut apple pieces
ITRM20090238A1 (en) * 2009-05-13 2010-11-14 Uni Degli Studi Di Foggia METHOD OF PRODUCTION OF VEGETABLE PRESERVES AND SEMICONSERVES IN PIECES.

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