FR2676163A1 - Method and compound for treating chicory - Google Patents

Method and compound for treating chicory Download PDF

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Publication number
FR2676163A1
FR2676163A1 FR9105502A FR9105502A FR2676163A1 FR 2676163 A1 FR2676163 A1 FR 2676163A1 FR 9105502 A FR9105502 A FR 9105502A FR 9105502 A FR9105502 A FR 9105502A FR 2676163 A1 FR2676163 A1 FR 2676163A1
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FR
France
Prior art keywords
chicory
treating
compound
root
endive
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
FR9105502A
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French (fr)
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FR2676163B1 (en
Inventor
Mangin Francis
Martin Pierre
Hardy Georges
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CHAMPAGNE STATION OENOTECHNIQU
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CHAMPAGNE STATION OENOTECHNIQU
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Priority to FR9105502A priority Critical patent/FR2676163B1/en
Publication of FR2676163A1 publication Critical patent/FR2676163A1/en
Application granted granted Critical
Publication of FR2676163B1 publication Critical patent/FR2676163B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups 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—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
    • A23B7/06—Blanching
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Microbiology (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

Method for treating chicory and lettuce at the stage where the root is separated from the aerial part of the plant. According to the invention, the end of the chicory is impregnated with a small quantity of agents which inhibit the natural enzymatic reaction which occurs on contact with oxygen. Applications: Used to prevent chicory from turning red or lettuce from turning black.

Description

PROCEDE ET COMPOSE DE TRAITEMENT DES ENDIVES. PROCESS AND COMPOUND FOR TREATING ENDIVATIVES.

La présente invention a pour objet un procédé de traitement des endives ou autres végétaux du type salades lors de la séparation de la racine et du chicon ou partie aérienne.The subject of the present invention is a method of treating endives or other vegetables of the salad type during the separation of the root and the chicory or aerial part.

L'endive également appelée "witloof" est une chicorée de
Bruxelles qui cultivée en cave à l'abri de la lumière produit un chicon dont les feuilles sont longues et étroites, blanches à bordures jaunes.The endive also called "witloof" is a chicory of
Brussels grown in a cellar away from light produces a chicory whose leaves are long and narrow, white with yellow borders.

I1 est connu que lors de la séparation de la racine et du chicon l'endive est soumise à une maladie dite "rougissement" ou maladie de "chicon rouge". Ce rougissement résulte de réactions enzymatiques et en particulier de réactions de composés phénoliques tels que le monophénol oxydase qui se trouve dans le latex de l'endive, ce qui provoque le rougissement. I1 is known that during the separation of the root and chicory the endive is subject to a disease called "blushing" or "red chicory" disease. This reddening results from enzymatic reactions and in particular from reactions of phenolic compounds such as monophenol oxidase which is found in the endive latex, which causes reddening.

La production de l'endive a beaucoup évolué au cours des dernières années compte tenu d'une part de l'augmentation des besoins, et d'autre part, de la nécessité de diminuer les coûts de main d'oeuvre. C'est ainsi que le "cassage manuel" de l'endive pour séparer le chicon de la racine a été remplacé par l'usage de machines semi automatiques dans lesquelles le sectionnement est effectué par des disques tournants ce qui augmente la productivité tout en améliorant la qualité de la coupe.Endive production has evolved considerably in recent years, taking into account on the one hand the increase in needs, and on the other hand, the need to reduce labor costs. This is how the "manual breaking" of the endive to separate the chicory from the root has been replaced by the use of semi-automatic machines in which the cutting is done by rotating discs which increases productivity while improving the quality of the cut.

Dans le cas des salades, ce n'est pas un rougissement qui est observé, mais un noircissement dû à l'oxydation par l'air.In the case of salads, it is not a reddening which is observed, but a blackening due to oxidation by the air.

La présente invention a pour objet de permettre une telle coupe sans risque de rougissement ou de noircissement. The object of the present invention is to allow such a cut without the risk of reddening or blackening.

Selon la présente invention, le procédé de traitement des endives ou salades est caractérisé en ce qu'il consiste à introduire au niveau du talon de l'endive un corps chimique inhibiteur des phénomènes enzymatiques.According to the present invention, the method of treating endives or salads is characterized in that it consists in introducing at the heel of the endive a chemical body inhibiting enzymatic phenomena.

Selon une autre caractéristique de l'invention, le corps chimique inhibiteur comprend du dioxyde de soufre dosé entre 25 et 50 g/litre selon le traitement effectué.According to another characteristic of the invention, the inhibiting chemical body comprises sulfur dioxide dosed between 25 and 50 g / liter depending on the treatment carried out.

Dans le cas de machines à disques, celles-ci sont équipées d'un système permettant le ruissellement sur les disques d'une faible quantité de produit grâce à un goutte à goutte de manière à assurer un contact suffisant pour éviter le rougissement des tissus. Il suffit que le temps de contact soit d'une fraction de seconde la température étant sans incidence et le résultat étant compatible avec la réglementation en vigueur pour les produits alimentaires.In the case of disc machines, these are equipped with a system allowing the run-off on the discs of a small quantity of product by means of a drop by drop so as to ensure sufficient contact to avoid the reddening of the tissues. It suffices that the contact time is a fraction of a second, the temperature being without incidence and the result being compatible with the regulations in force for food products.

Dans le cas des salades en plein air, le traitement se fait par contact direct lors de la séparation de la racine et de la partie aérienne de la salade.In the case of outdoor salads, the treatment is done by direct contact during the separation of the root and the aerial part of the salad.

La partie active du produit est du dioxyde de soufre qui est déjà répertorié sous le code E220 dans la liste des produits autorisés en agro-alimentaire. Seule la coupe du talon de l'endive est en contact pendant une fraction de seconde avec le produit et celui-ci peut être considéré comme un produit d'addition tel que prévu dans la réglementation des produits alimentaires. Le dioxyde de soufre joue un rôle anti-oxydant.The active part of the product is sulfur dioxide which is already listed under the code E220 in the list of products authorized in the food industry. Only the end section of the endive is in contact for a fraction of a second with the product and the latter can be considered as an addition product as provided for in the regulation of food products. Sulfur dioxide plays an antioxidant role.

Il est ainsi possible de conserver au talon du chicon la couleur blanche traditionnelle qui est plus attractive pour les consommateurs. It is thus possible to keep the traditional white color at the heel of the chicory which is more attractive to consumers.

Différents tests ont été effectués sur l'efficacité et l'innocuité du produit qui mettent en évidence les améliorations constatées sur les parties traitées par rapport à un lot témoin non traité.Various tests have been carried out on the efficacy and safety of the product which highlight the improvements observed on the treated parts compared to an untreated control batch.

Il va de soi que de nombreuses variantes peuvent être introduites, notamment par substitution de moyens techniquement équivalents sans pour autant sortir du cadre de l'invention. It goes without saying that many variants can be introduced, in particular by substitution of technically equivalent means without departing from the scope of the invention.

Claims (2)

REVENDICATIONS 1. Procédé de traitement des endives et salades au niveau de1. Process for processing endives and salads at la séparation entre la racine et la partie aérienne de la the separation between the root and the aerial part of the plante, caractérisé en ce qu'il consiste à amener au plant, characterized in that it consists in bringing to the contact de la partie coupée une faible quantité d'agents contact of the cut part a small quantity of agents inhibiteurs de la réaction enzymatique. enzyme reaction inhibitors. 2. Composé pour la mise en oeuvre du procédé selon la2. Compound for the implementation of the process according to the revendication 1, caractérisé en ce qu'il comprend en claim 1, characterized in that it comprises solution du dioxyde de soufre dosé de 25 à 50 g/litre.  sulfur dioxide solution dosed from 25 to 50 g / liter.
FR9105502A 1991-05-06 1991-05-06 PROCESS AND COMPOUND FOR TREATING ENDIVATIVES. Expired - Fee Related FR2676163B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9105502A FR2676163B1 (en) 1991-05-06 1991-05-06 PROCESS AND COMPOUND FOR TREATING ENDIVATIVES.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9105502A FR2676163B1 (en) 1991-05-06 1991-05-06 PROCESS AND COMPOUND FOR TREATING ENDIVATIVES.

Publications (2)

Publication Number Publication Date
FR2676163A1 true FR2676163A1 (en) 1992-11-13
FR2676163B1 FR2676163B1 (en) 1995-05-05

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Family Applications (1)

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FR9105502A Expired - Fee Related FR2676163B1 (en) 1991-05-06 1991-05-06 PROCESS AND COMPOUND FOR TREATING ENDIVATIVES.

Country Status (1)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994028733A1 (en) * 1993-06-09 1994-12-22 Instituut Voor Agrotechnologisch Onderzoek (Ato-Dlo) Method for treating plant material in order to prevent the disadvantageous consequences of exposure to light

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR462303A (en) * 1913-05-19 1914-01-24 Guillaume Hanewinckel Process for processing and packaging vegetables and fruits for shipment
FR945517A (en) * 1943-12-01 1949-05-06 Process for preserving peeled potatoes, to prevent their discoloration
FR1147269A (en) * 1956-04-06 1957-11-21 Process for processing banana bunches
FR1465513A (en) * 1965-11-16 1967-01-13 Chimetron Sarl New preservatives for agricultural products
US3470000A (en) * 1966-01-12 1969-09-30 Borden Co Frozen mushroom product
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs
FR2619678A1 (en) * 1987-08-28 1989-03-03 Frais Champenois Gie Process for treating endives for their long term preservation in a cool place

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR462303A (en) * 1913-05-19 1914-01-24 Guillaume Hanewinckel Process for processing and packaging vegetables and fruits for shipment
FR945517A (en) * 1943-12-01 1949-05-06 Process for preserving peeled potatoes, to prevent their discoloration
FR1147269A (en) * 1956-04-06 1957-11-21 Process for processing banana bunches
FR1465513A (en) * 1965-11-16 1967-01-13 Chimetron Sarl New preservatives for agricultural products
US3470000A (en) * 1966-01-12 1969-09-30 Borden Co Frozen mushroom product
EP0201266A1 (en) * 1985-05-01 1986-11-12 Vetostar Limited Preservation of vegetable foodstuffs
FR2619678A1 (en) * 1987-08-28 1989-03-03 Frais Champenois Gie Process for treating endives for their long term preservation in a cool place

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO1994028733A1 (en) * 1993-06-09 1994-12-22 Instituut Voor Agrotechnologisch Onderzoek (Ato-Dlo) Method for treating plant material in order to prevent the disadvantageous consequences of exposure to light
NL9300993A (en) * 1993-06-09 1995-01-02 Inst Voor Agrotech Onderzoek A method of treating plant material to prevent adverse effects of exposure to light, such as green coloring with curling of any foliage.

Also Published As

Publication number Publication date
FR2676163B1 (en) 1995-05-05

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