FR2754149A1 - Preparation of dried slices of fruits or vegetables, e.g. for garnishing food - Google Patents

Preparation of dried slices of fruits or vegetables, e.g. for garnishing food Download PDF

Info

Publication number
FR2754149A1
FR2754149A1 FR9612113A FR9612113A FR2754149A1 FR 2754149 A1 FR2754149 A1 FR 2754149A1 FR 9612113 A FR9612113 A FR 9612113A FR 9612113 A FR9612113 A FR 9612113A FR 2754149 A1 FR2754149 A1 FR 2754149A1
Authority
FR
France
Prior art keywords
slices
fruit
vegetables
fruits
preparation
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
FR9612113A
Other languages
French (fr)
Other versions
FR2754149B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CHAPON PHILIPPE JEAN
Original Assignee
CHAPON PHILIPPE JEAN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CHAPON PHILIPPE JEAN filed Critical CHAPON PHILIPPE JEAN
Priority to FR9612113A priority Critical patent/FR2754149B1/en
Publication of FR2754149A1 publication Critical patent/FR2754149A1/en
Application granted granted Critical
Publication of FR2754149B1 publication Critical patent/FR2754149B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

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
    • A23B7/02—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
    • 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
    • A23B7/06—Blanching
    • 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

Landscapes

  • 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Fruits and vegetables such as oranges, apples, pears, kiwi fruit, tomatoes and mushrooms can be sliced and dried, especially for use as a garnish on various sweet and savoury dishes. They are cut by hand or machine into slices of between 1.5 and 3mm thick, depending on the nature of the fruit or vegetable and laid out on a silicone sheet placed on top of a metal baking sheet. The baking sheet is placed in rotary oven and the slices are dried for a period of 3-6 hours at a temperature of 75-85 deg , again depending on the type of fruit or vegetable. After drying the slices are packed in bags or sealed tins.

Description

DEMANDE DE BREVET
DESCRIPTION
TRANCHES FINES DE FRUITS OU DE LEGUMES DESHYDRA TES
La demande de brevet concerne la réalisation de fruits craquants de type suivant: orange, pomme, orange sanguine, poire, ananas, kiwi, fraise, melon, menthe, pamplemousse, banane, figue, pour une proposition commerciale auprès d'une clientèle de particuliers et de professionnels.PATENT APPLICATION
DESCRIPTION
FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES
The patent application relates to the production of crunchy fruits of the following type: orange, apple, blood orange, pear, pineapple, kiwi, strawberry, melon, mint, grapefruit, banana, fig, for a commercial proposal to a clientele of individuals and professionals.

Le but de ce type de produit est de faciliter la décoration du dessert, d'une coupe de glace ou tout simplement à croquer nature.The purpose of this type of product is to facilitate the decoration of the dessert, a cup of ice cream or simply plain chewable.

Avec le même principe, la demande concerne aussi les tranches de légumes séchés de type: tomate, potiron, champignon, betterave pour accompagner des plats salés.With the same principle, the request also concerns slices of dried vegetables of the type: tomato, pumpkin, mushroom, beetroot to accompany savory dishes.

A - L'invention réside dans le procédé de préparation utilisé et tout particulièrement dans l'utilisation de feuilles de silicone et dans le choix de la température de déshydratation.A - The invention resides in the preparation process used and very particularly in the use of silicone sheets and in the choice of the dehydration temperature.

Le procédé comprend les étapes suivantes: - les fruits ou les légumes sont coupés en fines tranches à la main ou à la machine, après avoir été lavés..The process includes the following steps: - the fruits or vegetables are cut into thin slices by hand or by machine, after having been washed.

- les fruits ou les légumes sont étalés sur unefeuille de silicone (marque: silpat ou exopat), elle-même posée sur une plaque de patisserie en tôle anti-adhésive.- the fruits or vegetables are spread on a sheet of silicone (brand: silpat or exopat), itself placed on a non-stick sheet baking sheet.

- 1 'ensemble est mis dans un four à chaleur tournante.- 1 set is put in a fan oven.

- Nécessité d'utiliser un four ventilé à température précise : une commande électronique est recommandée. La température idéale est entre 75 et 80 degrés pour les fruits. La durée du temps de chauffe varie selon le type de fruit ou de légume et l'épaisseur de la tranche.- Need to use a ventilated oven at a precise temperature: an electronic control is recommended. The ideal temperature is between 75 and 80 degrees for fruit. The duration of the heating time varies according to the type of fruit or vegetable and the thickness of the slice.

Dans le cas des légumes, la température peut atteindre 850 C.In the case of vegetables, the temperature can reach 850 C.

- Faire refroidir à la température ambiante, décoller les tranches à la sortie du four. - Cool to room temperature, peel the slices out of the oven.

- Stockage des tranches refroidies en boite hermétique par quantité par trop
importante.- Storage of cooled slices in an airtight container by too many
important.

xemiRs :
Epaisseur Durée minimale Température
Pomme 2 mm 4h 750
Ananas 3 mm 5h 800
Orange 2 mm 4h 750
Kiwi 2,5mm 4h 75"
Melon 1,5 mm 3h 750
Poire 2 mm 6h 75"
Fraise 2 mm 3h 75"
La durée minimale indiquée sur ce tableau peut être prolongée selon la qualité
du fruit ou du matériel utilisé (four). xemiRs:
Thickness Minimum duration Temperature
Apple 2 mm 4h 750
Pineapple 3 mm 5h 800
Orange 2 mm 4h 750
Kiwi 2,5mm 4h 75 "
Melon 1.5 mm 3h 750
Pear 2 mm 6h 75 "
2 mm cutter 3h 75 "
The minimum duration indicated in this table can be extended depending on the quality
fruit or material used (oven).

B -Avantage du procédé:
- Les tranches restent plates et gardent leur couleur naturelle, leur aspect et leur saveur.B -Advantage of the process:
- The slices remain flat and keep their natural color, appearance and flavor.

- Les fruits ou les légumes sont conditionnés par petites quantités, par sorte, dans des sachets ou boîtes hermétiques. En effet, il est important de protéger de l'humidité les tranches obtenues. - Fruits or vegetables are packaged in small quantities, by type, in airtight sachets or boxes. Indeed, it is important to protect the slices obtained from humidity.

- Ces produits se conservent sur une longue durée et gardent tout leur craquant et leur saveur.- These products keep for a long time and keep all their crispness and flavor.

Variantes de Dréraraton: - En complément, l'homme du métier pourra selon son désir, lorsque les fruits sont craquants, donner une forme à certains: il suffit en sortant une plaque du four, de prendre les tranches une à une, avant refroidissement, et de leur donner la forme désirée, soit une torsade avec le melon ou courbée (style : tuile) pour la pomme et l'ananas.  Variants of Dréraraton: - In addition, the skilled person can according to his desire, when the fruit is crunchy, give a shape to some: just by removing a plate from the oven, take the slices one by one, before cooling, and give them the desired shape, either a twist with the melon or curved (style: tile) for the apple and the pineapple.

- Il pourra les pulvériser avec de l 'alcool pour concentrer la saveur. Exemple eau de vie de poire pour la poire.- He can spray them with alcohol to concentrate the flavor. Example pear brandy for pear.


Il n pourra aussi les tremper dans un sirop coloré ou épicé, voir salé, (sur commande spéciale) avant la chauffe.
They can also be soaked in a colored or spicy syrup, even salted, (on special order) before heating.

Il suffira, après un bain déterminé, de les égoutter puis de les disposer sur plaque et mettre au four. It will be enough, after a determined bath, to drain them then to arrange them on plate and to put in the oven.

Claims (2)

REVENDICATIONS I - Procédé de préparation de légumes ou de fruits déshydratés, en tranches, caractérisé en ce qu 'il comprend les étapes suivantes: - découpe du fruit ou du légume (au préalable lavé) en tranches fin es, posée sur feuille de silicone, elle-même posée sur une tôle detisserie, - chauffe entre 75 et 850 pendant au moins 3 à 6 heures dans un four à chaleur tournante. Possibilité de prolonger la durée de temps minimal selon la qualité du fruit ou du matériel utilisé Nfour). I - Process for the preparation of dehydrated vegetables or fruit, sliced, characterized in that it comprises the following stages: - cutting the fruit or vegetable (previously washed) into thin slices, placed on silicone sheet, it - even posed on a sheet metal, - heats between 75 and 850 for at least 3 to 6 hours in a fan oven. Possibility of extending the minimum period of time depending on the quality of the fruit or the material used (Nfour). importante. important. faire refroidir à la température ambiante, décoller les tranches à la sortie du four - stockage des tranches refroidies en boîte hermétique par quantité pas trop cool to room temperature, peel the slices out of the oven - storage of the cooled slices in an airtight container by quantity not too much 2 - Tranches des fruits ou des légumes déshydratés caractérisé en ce qu'elles sont obtenues par le procédé selon la revendication précédente. 2 - Slices of dehydrated fruits or vegetables characterized in that they are obtained by the process according to the preceding claim.
FR9612113A 1996-10-04 1996-10-04 FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES Expired - Fee Related FR2754149B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9612113A FR2754149B1 (en) 1996-10-04 1996-10-04 FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9612113A FR2754149B1 (en) 1996-10-04 1996-10-04 FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES

Publications (2)

Publication Number Publication Date
FR2754149A1 true FR2754149A1 (en) 1998-04-10
FR2754149B1 FR2754149B1 (en) 1998-11-06

Family

ID=9496364

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9612113A Expired - Fee Related FR2754149B1 (en) 1996-10-04 1996-10-04 FINE SLICES OF DEHYDRATED FRUITS OR VEGETABLES

Country Status (1)

Country Link
FR (1) FR2754149B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0995360A1 (en) * 1998-10-20 2000-04-26 Societe Des Produits Nestle S.A. Preserved tomatoes
ES2666381A1 (en) * 2016-11-02 2018-05-04 Gaizka IDOETA LARREA METHOD FOR OBTAINING CRUNCHY APPETIZERS PREPARED FROM FRUITS OR VEGETABLES (Machine-translation by Google Translate, not legally binding)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1030821A (en) * 1964-08-19 1966-05-25 Colgate Palmolive Co Apple product
DE2720174A1 (en) * 1977-05-05 1978-11-16 Wieneke Franz PROCESS FOR THE PRESERVATION OF BANANAS, IN PARTICULAR PLANTAIN
GB2220346A (en) * 1988-07-08 1990-01-10 W D Perkins Limited Baking sheet
CH673374A5 (en) * 1987-03-02 1990-03-15 Obstverwertungsgenossenschaft Crunchy dried fruit and vegetable pieces - obtd. by impregnating prepd. fruit or vegetable pieces with discolouration inhibitor and drying in moving hot air
EP0413071A1 (en) * 1989-08-17 1991-02-20 S.A. Eurocolor Process for the preparation of fruits or vegetables, entire or in slices, by reduced humidity

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1030821A (en) * 1964-08-19 1966-05-25 Colgate Palmolive Co Apple product
DE2720174A1 (en) * 1977-05-05 1978-11-16 Wieneke Franz PROCESS FOR THE PRESERVATION OF BANANAS, IN PARTICULAR PLANTAIN
CH673374A5 (en) * 1987-03-02 1990-03-15 Obstverwertungsgenossenschaft Crunchy dried fruit and vegetable pieces - obtd. by impregnating prepd. fruit or vegetable pieces with discolouration inhibitor and drying in moving hot air
GB2220346A (en) * 1988-07-08 1990-01-10 W D Perkins Limited Baking sheet
EP0413071A1 (en) * 1989-08-17 1991-02-20 S.A. Eurocolor Process for the preparation of fruits or vegetables, entire or in slices, by reduced humidity

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0995360A1 (en) * 1998-10-20 2000-04-26 Societe Des Produits Nestle S.A. Preserved tomatoes
US6265014B1 (en) 1998-10-20 2001-07-24 Nestec S.A. Candied tomatoes and process of making
ES2666381A1 (en) * 2016-11-02 2018-05-04 Gaizka IDOETA LARREA METHOD FOR OBTAINING CRUNCHY APPETIZERS PREPARED FROM FRUITS OR VEGETABLES (Machine-translation by Google Translate, not legally binding)

Also Published As

Publication number Publication date
FR2754149B1 (en) 1998-11-06

Similar Documents

Publication Publication Date Title
JPH029347A (en) Extruded processed food and production thereof
US4832963A (en) Method of treating fruits and vegetables for marketing
JP2005218442A (en) Method for producing pressed dry food material
FR2754149A1 (en) Preparation of dried slices of fruits or vegetables, e.g. for garnishing food
EP2225949B1 (en) Molded dry fruit food
KR101589411B1 (en) Preparation Method of A Dried Slices of Roast Sweet Potato Paste Comprising Cheese
US8247017B2 (en) Production of frozen sweet potatoes
RU2735420C2 (en) Confectionary product
FR2769472A1 (en) Preservation of dried fruit and vegetables
CA2245785C (en) Dry food product of fermented soybeans
Luh et al. Freezing fruits
JP7065640B2 (en) Manufacturing method of freeze-dried fruits and vegetables
IT1218721B (en) ALGAE BEVERAGE AND ALGAE BEVERAGE PRODUCTION PROCESS
RU2757493C1 (en) Method for production of apple crispy pastille and pastille produced by this method
JPH06253768A (en) Production of persimmon paste for confectionery
JPH0355088B2 (en)
Harris Apples: Safe methods to store, preserve, and enjoy
Snart Oranges: safe methods to store, preserve, and enjoy
Harris Strawberries: Safe methods to store, preserve, and enjoy
SU1132905A1 (en) Method of preparing potato,vegetables and fruit for heat treatment
RU2125386C1 (en) Method for producing fruit or vegetable supplies
United States. Bureau of Human Nutrition et al. Home Freezing of Fruits and Vegetables
FR2598890A1 (en) Products for preparing a vegetable preserve and, more particularly, a carrot preserve
Facts Oranges: Safe Methods to Store, Preserve, and Enjoy
EP1088485A1 (en) Potato ravioli

Legal Events

Date Code Title Description
ST Notification of lapse