FR2767648A1 - Process for cooking olives with various flavorings then washing the olives free from other material - Google Patents

Process for cooking olives with various flavorings then washing the olives free from other material Download PDF

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Publication number
FR2767648A1
FR2767648A1 FR9711108A FR9711108A FR2767648A1 FR 2767648 A1 FR2767648 A1 FR 2767648A1 FR 9711108 A FR9711108 A FR 9711108A FR 9711108 A FR9711108 A FR 9711108A FR 2767648 A1 FR2767648 A1 FR 2767648A1
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France
Prior art keywords
olives
cooked
sauce
cooking
ingredients
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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.)
Withdrawn
Application number
FR9711108A
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French (fr)
Inventor
Jean Claude Villaret
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Individual
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Individual
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Priority to FR9711108A priority Critical patent/FR2767648A1/en
Publication of FR2767648A1 publication Critical patent/FR2767648A1/en
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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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

A process for cooking olives to give a clear product giving the impression of having never been cooked. Cooked olives are prepared in the following three-stage process:( 1) The olives are spread out on a stainless steel table to a thickness of 20cm and layered with the other ingredients, then mixed until homogeneous. These other ingredients may be, for example, a puree of sweet peppers, lemon pulp, and spices. The homogeneous mix is placed in a vessel, hermetically sealed, and cooked in an autoclave at 115 deg C for 1.5 hours, then cooled rapidly.( 2) The vessels are opened and the olives washed in steam to remove all traces of the sauce and cooking ingredients. They are covered with a liquid at pH 3.8 and heated at 75 deg C. The vessels are then sealed. 3. The vessels and their contents are pasteurized at 80 deg C for 20 minutes.

Description

La présente invention concerne une technique de fabrication d'olives cuisinées aux différentes sauces claires, avec différents épices, aromates et légumes odorants.The present invention relates to a technique for manufacturing olives cooked in different clear sauces, with different spices, spices and fragrant vegetables.

Le résultat final ayant pour intérêt à présenter le produit très clair avec l'impression qu'il n'a jamais été cuit ou manipulé. The final result having for interest to present the product very clear with the impression that it has never been cooked or handled.

PREMIERE OPERATION : Dans un ensemble de cuisine respectant toutes les règles d'hygiène approuvées par la C.E.E. on prépare des olives que l'on appelle standard olive de table ordinaire.
a) On étale les olives sur une table inox sur une épaisseur de 20 cm environ.
b) Couche par couche on étale les ingrédients necessaires à une recette désirée.FIRST OPERATION: In a kitchen set that complies with all the hygiene rules approved by the EEC, olives are prepared which are called standard table olives.
a) The olives are spread on a stainless steel table to a thickness of about 20 cm.
b) Layer by layer, spread the ingredients necessary for a desired recipe.

Exemple d'une fabrication artisanale : Olives cuisinées en SAUCE CLAIRE pouvant passer à l'industriel, seule changeront les capacitées ou les volumes.Example of an artisanal production: Olives cooked in CLEAR SAUCE which can pass to the industrial one, only will change the capacities or the volumes.

Une couche d'olives d'une épaisseur de 20 cm + une épaisseur de purée de piments coupés en dés de 4 mm, agrémentée de pulpe de citron et d'épices.A layer of olives with a thickness of 20 cm + a thickness of mashed peppers diced 4 mm, decorated with lemon pulp and spices.

On mélange jusqu'à obtention d'une présentation homogène, ensuite on remplit des récipients.Mix until a homogeneous presentation is obtained, then fill the containers.

On complète par un liquide de couverture de sauce, toujours préparée, d'eau, vinaigre, huile, épices et aromates que l'onjutte à chaud (75 ). It is completed with a sauce covering liquid, always prepared, of water, vinegar, oil, spices and herbs which are hot tossed (75).

On ferme hermétiquement le récipient.The container is hermetically closed.

On va faire cuire dans des autoclaves à température 115 pendant 1 Heure 30. Au bout de ce temps, nous allons refroidir énergiquement.We will cook in autoclaves at temperature 115 for 1 hour 30 minutes. At the end of this time, we will cool vigorously.

Nous allons garder notre produit 15 jours au repos, afin d'obtenir une osmose parfaite.We will keep our product for 15 days at rest, in order to obtain perfect osmosis.

DEUXIEME OPERATION : La deuxième opération consiste à reprendre le produit et à le reconditionner pour obtenir une parfaite présentation.SECOND OPERATION: The second operation consists of taking back the product and repackaging it to obtain a perfect presentation.

Nous ouvrons donc les récipients, nous versons notre produit dans des passoires en inox, nous lavons à la vapeur toutes les traces de cuisson jusqu'à obtention d'un produit propre et clair.So we open the containers, we pour our product into stainless steel colanders, we steam wash all traces of cooking until a clean and clear product is obtained.

Nous préparons un liquide de couverture eau, acide citrique et lactique jusqu'à obtention d'un
P.H. 3.8.We prepare a water, citric and lactic acid cover liquid until a
PH 3.8.

Nous reconditionnons cette fois Olives et liquide de couverture, dans des emballages, bocaux ou plastique de différentes volumétries (selon la demande du marché).We are repackaging this time Olives and cover liquid, in packaging, jars or plastic of different sizes (according to market demand).

Toujours à chaud 75". Always hot 75 ".

Thermocellage. Capsulage ou fermeture des emballages.Thermocell. Capping or closing of packaging.

TROISIEME OPERATION : Pasteurisation 20mn / à 80". THIRD OPERATION: Pasteurization 20mn / at 80 ".

RESULTAT FINAL : Nous avons en main, un produit d'olives cuisinées en sauce claire, (seulc peuvent changer les recettes) avec une présentation réussi à 100 %.FINAL RESULT: We have in hand, a product of olives cooked in clear sauce, (only the recipes can change) with a 100% successful presentation.

Nous pouvons vendre cette fois l'objet de la demande de notre brevet aux différentes sauces et ayant un aspect irréprochable OLIVES CUISINEES en sauce claire. This time we can sell the subject of our patent application to different sauces and having an irreproachable appearance COOKED OLIVES in clear sauce.

Claims (1)

REVENDICATION ) CLAIM) Procédé de préparation d'olives cuisinées caractérisé en ce qui consiste à; 1") OPéRATION: Process for the preparation of cooked olives, characterized in that it consists of; 1 ") OPERATION: Etaler les olives sur une table inox sur une épaisseur de 20 cm, couche par couche étaler les ingrédients necessaire à une fabrication désirée.Spread the olives on a stainless steel table to a thickness of 20 cm, layer by layer spread the ingredients necessary for a desired production. Mélanger jusqu'à obtention d'une présentation homogène.Mix until a homogeneous presentation is obtained. Remplir des récipients. Fermer hermetiquement les récipients. Faire cuire dans des autoclaves à une température de 115" pendant 1 heure 30. Refroidir énergiquement.Fill containers. Close the containers tightly. Cook in autoclaves at a temperature of 115 "for 1 hour 30 minutes. Cool vigorously. 2" OPERATION:  2 "OPERATION: Ouvrir les récipients contenant olives et sauce. Laver à la vapeur les olives pour faire disparaître toute trace de sauce et ingrédients de cuisson. Préparer un liquide de couverture acidifie P.H. 3.8. reconditionner l'olive dans des emballages désirés juttage à 75". Open the containers containing olives and sauce. Steam wash the olives to remove all traces of sauce and cooking ingredients. Preparing a cover liquid acidifies P.H. 3.8. repackage the olive in desired packaging juttage at 75 ". Thermoceller ou capsuler ou fermer.Heat seal or cap or close. 3 OPERATION:  3 OPERATION: Pasteuriser 20 mm à 80". Pasteurize 20 mm to 80 ". Résultat final : Nous avons créer des olives cuisinées en sauce claire aux différentes recettes; l'objet de notre demande de brevet. Ces fabrications sortiront sous nos marques déjà déposées. Final result: We have created olives cooked in clear sauce with different recipes; the subject of our patent application. These products will come out under our already registered brands.
FR9711108A 1997-09-03 1997-09-03 Process for cooking olives with various flavorings then washing the olives free from other material Withdrawn FR2767648A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9711108A FR2767648A1 (en) 1997-09-03 1997-09-03 Process for cooking olives with various flavorings then washing the olives free from other material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9711108A FR2767648A1 (en) 1997-09-03 1997-09-03 Process for cooking olives with various flavorings then washing the olives free from other material

Publications (1)

Publication Number Publication Date
FR2767648A1 true FR2767648A1 (en) 1999-03-05

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FR9711108A Withdrawn FR2767648A1 (en) 1997-09-03 1997-09-03 Process for cooking olives with various flavorings then washing the olives free from other material

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2354541A1 (en) * 2008-11-26 2011-03-16 Olive Line International S.L Packaging procedure of different types of olives separately in a single container and container for such effect. (Machine-translation by Google Translate, not legally binding)
CN103444885A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品（集团）有限公司 Olive dried bean curd with unique flavor and preparation method thereof
ES2508390A1 (en) * 2013-04-16 2014-10-16 Agro Sevilla Aceitunas, S. Coop. And Procedure of packaging and sterilization of black olives in the absence of brine (Machine-translation by Google Translate, not legally binding)
EP3578061A4 (en) * 2017-01-31 2020-10-14 Mizkan Holdings Co., Ltd. Ingredient-containing liquid seasoning packaged in airtight container

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1124331A (en) * 1955-05-14 1956-10-09 New preparation of olives for tasting
FR1421533A (en) * 1964-11-04 1965-12-17 Preserved foods of one or more mixed varieties ready for consumption as appetizers with dressing
US3748152A (en) * 1971-10-19 1973-07-24 Consolidated Olive Growers Treating olives with chlorinated brine before freezing
FR2251275A1 (en) * 1973-11-21 1975-06-13 Decendit Marthe Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings
FR2499368A1 (en) * 1981-02-11 1982-08-13 Froment Michel De Prodn. of olive-based culinary compsns. - from olives, olive oil, brine and spices
ES2018899A6 (en) * 1989-06-21 1991-05-16 Consejo Superior Investigacion Process for producing dressed green olives, without fermentation, with characteristics which are similar to those prepared in the Spanish style
US5620726A (en) * 1994-11-25 1997-04-15 Casamassima; Pietro Process for coloring olives

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1124331A (en) * 1955-05-14 1956-10-09 New preparation of olives for tasting
FR1421533A (en) * 1964-11-04 1965-12-17 Preserved foods of one or more mixed varieties ready for consumption as appetizers with dressing
US3748152A (en) * 1971-10-19 1973-07-24 Consolidated Olive Growers Treating olives with chlorinated brine before freezing
FR2251275A1 (en) * 1973-11-21 1975-06-13 Decendit Marthe Cooking treatment for mushrooms, etc. - comprising heating in oil/vinegar emulsion contg. herbs and seasonings
FR2499368A1 (en) * 1981-02-11 1982-08-13 Froment Michel De Prodn. of olive-based culinary compsns. - from olives, olive oil, brine and spices
ES2018899A6 (en) * 1989-06-21 1991-05-16 Consejo Superior Investigacion Process for producing dressed green olives, without fermentation, with characteristics which are similar to those prepared in the Spanish style
US5620726A (en) * 1994-11-25 1997-04-15 Casamassima; Pietro Process for coloring olives

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
D.K. TRESSLER: "Food Products Formulary - vol.3", 1976, AVI, USA, XP002062041 *
DATABASE WPI Section Ch Week 9125, Derwent World Patents Index; Class D13, AN 91-180051, XP002062042 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2354541A1 (en) * 2008-11-26 2011-03-16 Olive Line International S.L Packaging procedure of different types of olives separately in a single container and container for such effect. (Machine-translation by Google Translate, not legally binding)
ES2508390A1 (en) * 2013-04-16 2014-10-16 Agro Sevilla Aceitunas, S. Coop. And Procedure of packaging and sterilization of black olives in the absence of brine (Machine-translation by Google Translate, not legally binding)
CN103444885A (en) * 2013-07-29 2013-12-18 马鞍山市黄池食品（集团）有限公司 Olive dried bean curd with unique flavor and preparation method thereof
EP3578061A4 (en) * 2017-01-31 2020-10-14 Mizkan Holdings Co., Ltd. Ingredient-containing liquid seasoning packaged in airtight container
TWI727140B (en) * 2017-01-31 2021-05-11 日商味滋康控股有限公司 Ingredient-added liquid seasoning put into a closed container and its manufacturing method, method of enhancing the flavor and taste of ingredients in the ingredient-added liquid seasoning, and method of heating and conditioning food
US11185099B2 (en) 2017-01-31 2021-11-30 Mizkan Holdings Co., Ltd. Ingredient-containing liquid seasoning packed in a hermetically sealed vessel

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