FR2627064A1 - Process and device for manufacturing apple slices containing a reduced moisture content - Google Patents

Process and device for manufacturing apple slices containing a reduced moisture content Download PDF

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Publication number
FR2627064A1
FR2627064A1 FR8801874A FR8801874A FR2627064A1 FR 2627064 A1 FR2627064 A1 FR 2627064A1 FR 8801874 A FR8801874 A FR 8801874A FR 8801874 A FR8801874 A FR 8801874A FR 2627064 A1 FR2627064 A1 FR 2627064A1
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Prior art keywords
sugars
apple
strips
drying
enriched
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FR8801874A
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FR2627064B1 (en
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    • 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
    • A23B7/08—Preserving with sugars
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The process for the manufacture of apple slices, enriched in sugars, comprises cutting into slices, introducing sugars by osmosis and drying the slices under vacuum. The sugars are introduced into the slices by aqueous osmosis, the reaction of the polyphenols with oxygen being blocked by coating these, thus preventing browning of the apple. Drying is carried out under vacuum, which suppresses any activity of the oxygen on the polyphenols. The fruit product obtained by this process is provided as dried, sugar-enriched apple slices. Their crunchiness is obtained by adjusting the temperature during drying under vacuum, drying which is continued until a moisture content of between 2 and 5 % by weight of water with respect to the solid components of the fruit is obtained.

Description

La présente invention concerne la fabrication de lamelles de pommes, enrichies en sucres, par un traitement visant à éliminer le contenu liquide des fruits et obtenir des pommes en lamelles crues, séchées et croquantes. The present invention relates to the manufacture of apple strips, enriched in sugars, by a treatment aimed at eliminating the liquid content of the fruits and obtaining apples in raw, dried and crunchy strips.

Un procédé et dispositif pour la fabrication de lamelles de pommes croquantes, à taux d'hygrométrie réduit, existe. A method and device for the production of crisp apple strips, with reduced humidity, exists.

La pomme, constituée de 18 % d'éléments solides, dont environ 6 t de cellulose, est lavée, découpée en lamelles et soumise à une extraction de tous les solubles. Du saccharose, du dextrose et du bisulfite de soude sont ensuite introduits dans la pomme pour éviter un brunissement enzymatique. Puis la pomme est frite dans une huile hydrogénée, ce qui permet de donner le croquant au fruit, de supprimer le rancissement, de limiter la réhumidification et de désactiver les polyphénols. Un parfum de pomme doit être rajouté. The apple, made up of 18% of solid elements, including about 6 t of cellulose, is washed, cut into strips and subjected to extraction of all the soluble materials. Sucrose, dextrose and sodium bisulfite are then introduced into the apple to avoid enzymatic browning. Then the apple is fried in hydrogenated oil, which gives the fruit a crunch, eliminates rancidity, limits rehumidification and deactivates polyphenols. An apple scent must be added.

Le fruit a donc été frit pour avoir la propriété d'être croquant et un parfum de pomme a été rajouté pour donner le goût de pomme au fruit. The fruit was therefore fried to have the property of being crunchy and an apple scent was added to give the fruit an apple flavor.

La présente invention a pour objet d'obtenir des
lamelles de pommes crues7 séchées et croustillantes.The object of the present invention is to obtain
dried and crispy raw apple strips7.

I1 est un autre objet de la présente invention de
fabriquer des lamelles de pommes, enrichies en sucres (à un degré d'humidité entre 2 et 5 % en poids d'eau par rapport aux éléments solides).I1 is another object of the present invention to
manufacture slices of apples, enriched with sugars (at a humidity level between 2 and 5% by weight of water relative to the solid elements).

Les objectifs de la présente invention, tels que définis ci-dessus, sont atteints par un procédé comme décrit dans le préambule, caractérisé par les étapes suivantes
- coupage des pommes en lamelles ;
- introduction de sucres par osmose aqueuse et
- séchage sous vide des lamelles enrichies de sucres.The objectives of the present invention, as defined above, are achieved by a method as described in the preamble, characterized by the following steps
- cutting apples into strips;
- introduction of sugars by aqueous osmosis and
- vacuum drying of the slices enriched with sugars.

Selon un aspect de la présente invention, l'enrichissement des lamelles est effectué par osmose en trempant les lamelles dans une solution aqueuse de glucose, saccharose, lactose miel et/ou dextrose, la vitesse et le degré d'infiltration de ces substances dans les cellules étant contrôlés par
la concentration des diverses substances devant être située entre 25 et 65 degrés Brix.According to one aspect of the present invention, the enrichment of the coverslips is carried out by osmosis by soaking the coverslips in an aqueous solution of glucose, sucrose, lactose honey and / or dextrose, the speed and the degree of infiltration of these substances in the cells being controlled by
the concentration of the various substances should be between 25 and 65 degrees Brix.

Selon un autre aspect de la présente invention, le séchage sous vide des lamelles de pommes, enrichies en sucres, est réalisé par une augmentation de la température et ce, pour deux raisons : tout d'abord, pour accélérer le processus de
séchage et, ensuite, pour obtenir un degré de l'aspect croquant désiré.According to another aspect of the present invention, the vacuum drying of the apple strips, enriched in sugars, is carried out by an increase in temperature for two reasons: firstly, to accelerate the process of
drying and then to obtain a degree of the desired crunchiness.

Le produit obtenu par le procédé brièvement décrit ci-dessus est un produit fruitier à base de pommes découpées en lamelles, caractérisé en ce que les lamelles de pommes sont crues, séchées, enrichies en sucres et ont un degré d'humidité entre 2 et 5 % en poids d'eau par rapport aux éléments solides sans aucun conservateur, anti-oxydant, sans So2 ni additifs d'aucunes sortes. The product obtained by the process briefly described above is an apple fruit product cut into strips, characterized in that the apple strips are raw, dried, enriched with sugars and have a moisture level between 2 and 5 % by weight of water compared to solid elements without any preservative, antioxidant, without So2 or additives of any kind.

La présente invention est décrite plus brièvement dans ce qui suit. Le procédé, selon l'invention, comporte trois étapes : 1/ Coupage des pommes en lamelles, 2/ introduction de sucres par le procédé d'osmose aqueuse, 3/ séchage sous vide des lamelles enrichies en sucres.  The present invention is described more briefly in the following. The method according to the invention comprises three stages: 1 / Cutting the apples into strips, 2 / introduction of sugars by the aqueous osmosis process, 3 / vacuum drying of the strips enriched in sugars.

Les pommes sont coupées en lamelles manuellement ou automatiquement à l'aide d'une machine destinée à couper les fruits en lamelles. The apples are cut into strips manually or automatically using a machine intended to cut the fruit into strips.

Ces lamelles sont introduites dans une solution aqueuse comprenant du saccharose, glucose, lactose, miel et/ou dextrose afin de permettre le passage.de ces substances dans les lamelles par osmose. Le procédé d'osmose présente l'avantage d'introduire les sucres dans la pomme par simple effet de diffusion. La pomme, dans liteau, doit avoir une pression osmotique supérieure à la pression osmotique de la solution. Le seul moyen pour régler l'efficacité de cette infiltration osmostique est d'agir sur les proportions de glucose, saccharose, lactose, miel et/ou dextrose, c'est-à-dire les différents sucres introduits. Les sucres introduits bloquent l'activité des polyphénols par enrobage de ceux-ci. Les polyphénols ont la propriété de réagir avec l'oxygène.Une fois les polyphénols enrobés par le mélange osmotique, l'activité de celles-ci est alors stoppée, empêchant ainsi tout brunissement de la pompe. These strips are introduced into an aqueous solution comprising sucrose, glucose, lactose, honey and / or dextrose in order to allow the passage of these substances through the strips by osmosis. The osmosis process has the advantage of introducing the sugars into the apple by simple diffusion effect. The apple, in a strip, must have an osmotic pressure higher than the osmotic pressure of the solution. The only way to regulate the effectiveness of this osmostic infiltration is to act on the proportions of glucose, sucrose, lactose, honey and / or dextrose, that is to say the different sugars introduced. The sugars introduced block the activity of the polyphenols by coating them. Polyphenols have the property of reacting with oxygen. Once the polyphenols are coated with the osmotic mixture, their activity is then stopped, thus preventing any browning of the pump.

La pomme, coupée en lamelles et enrichie en sucres, est ensuite séchée afin d'assurer un blocage de l'activité de l'oxygène. Le séchage s'effectue sous vide. Ce procédé de séchage, connu en soi pour les liquides, n'est pas appliqué jusqu ici pour les solides. I1 présente l'avantage de s'adapter ici parfaitement au séchage des lamelles de pommes. De plus, le séchage s'effectuant sous vide, élimine tout problème venant de la réaction avec l'oxygène. Le séchage sous vide peut être réalisé par une augmentation de la température. La transmission de la chaleur peut être effectuée par conduction. Les avantages de ce système de séchage sont une conservation de l'arme qui n'a pas été retiré et une conservation de la couleur de la chair de la pomme, aucun brunissement de celle-ci n'intervenant. The apple, cut into strips and enriched with sugars, is then dried in order to block the oxygen activity. Drying takes place under vacuum. This drying process, known per se for liquids, has not been applied so far for solids. It has the advantage of adapting perfectly here to the drying of the apple strips. In addition, the drying being carried out under vacuum, eliminates any problem arising from the reaction with oxygen. Vacuum drying can be achieved by increasing the temperature. Heat can be transmitted by conduction. The advantages of this drying system are a conservation of the weapon which has not been withdrawn and a conservation of the color of the flesh of the apple, no browning of the latter occurring.

Les lamelles de la pomme sont crues, séchées, enrichies en sucres et croquantes. Le degré de-craquant désiré des lamelles de pommes est obtenu par réglage de la température pendant le séchage. Le séchage est poursuivi jusqu'à atteindre un degré d'humidité entre 2 et 5 % en poids d'eau par rapport aux éléments solides.  The apple slices are raw, dried, enriched with sugars and crunchy. The desired degree of crispness of the apple strips is obtained by adjusting the temperature during drying. Drying is continued until a humidity level of between 2 and 5% by weight of water relative to the solid elements is reached.

Claims (4)

REVENDICATIONS 1 - Procédé pour la fabrication de lamelles de pommes, enrichies en sucres, par un traitement visant à diminuer ou éliminer le contenu, sous forme liquide, de la chair des fruits, caractérisé par les étapes suivantes 1 - Process for the manufacture of apple strips, enriched in sugars, by a treatment aimed at reducing or eliminating the content, in liquid form, of the flesh of the fruits, characterized by the following steps - coupage des pommes en lamelles ; - cutting apples into strips; - introduction de sucres par osmose aqueuse et - introduction of sugars by aqueous osmosis and - séchage sous vide des lamelles enrichies en sucres. - vacuum drying of the slices enriched with sugars. 2 - Procédé selon la revendication 1, caractérisé en ce que l'introduction des sucres par osmose est contrôlée par la concentration de glucose, saccharose, lactose, miel et/ou dextrose dans l'eau.  2 - Method according to claim 1, characterized in that the introduction of sugars by osmosis is controlled by the concentration of glucose, sucrose, lactose, honey and / or dextrose in water. 3 - Procédé selon la revendication 1 ou 2, caractérisé en ce que le séchage sous vide est réalisé par une augmentation de la température. 3 - Process according to claim 1 or 2, characterized in that the drying under vacuum is carried out by an increase in temperature. 4 - Produit fruitier à base de pommes découpées en lamelles, caractérisé en ce que les lamelles de pommes sont crues, séchées, enrichies en sucres et croquantes, leur degré de craquant étant fonction du séchage poursuivi jusqu'à atteindre un degré d'humidité entre 2 et 5 % en poids d'eau par rapport aux éléments solides.  4 - Fruit product based on apples cut into strips, characterized in that the apple strips are raw, dried, enriched with sugars and crunchy, their degree of crunchiness being a function of the drying continued until reaching a degree of humidity between 2 and 5% by weight of water relative to the solid elements.
FR8801874A 1988-02-17 1988-02-17 PROCESS AND DEVICE FOR THE MANUFACTURE OF APPLE SLIDES WITH A REDUCED HYGROMETRY RATE Expired - Lifetime FR2627064B1 (en)

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Application Number Priority Date Filing Date Title
FR8801874A FR2627064B1 (en) 1988-02-17 1988-02-17 PROCESS AND DEVICE FOR THE MANUFACTURE OF APPLE SLIDES WITH A REDUCED HYGROMETRY RATE

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8801874A FR2627064B1 (en) 1988-02-17 1988-02-17 PROCESS AND DEVICE FOR THE MANUFACTURE OF APPLE SLIDES WITH A REDUCED HYGROMETRY RATE

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FR2627064A1 true FR2627064A1 (en) 1989-08-18
FR2627064B1 FR2627064B1 (en) 1992-05-22

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001082710A1 (en) * 2000-05-04 2001-11-08 Harmathy Ildiko Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2929718A (en) * 1957-10-01 1960-03-22 Stephen J Mattis Process of making apple chips out of apples
US4514428A (en) * 1983-04-13 1985-04-30 Frito-Lay, Inc. Crisp apple snack and process for making same
US4547376A (en) * 1983-12-01 1985-10-15 Frito-Lay, Inc. Fruit chip product and process for making same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2929718A (en) * 1957-10-01 1960-03-22 Stephen J Mattis Process of making apple chips out of apples
US4514428A (en) * 1983-04-13 1985-04-30 Frito-Lay, Inc. Crisp apple snack and process for making same
US4547376A (en) * 1983-12-01 1985-10-15 Frito-Lay, Inc. Fruit chip product and process for making same

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001082710A1 (en) * 2000-05-04 2001-11-08 Harmathy Ildiko Process for preparing agricultural crops, particularly vegetables and fruits and the products thus obtained

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FR2627064B1 (en) 1992-05-22

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