FR2769178A1 - Production of banana preserve - Google Patents

Production of banana preserve Download PDF

Info

Publication number
FR2769178A1
FR2769178A1 FR9712735A FR9712735A FR2769178A1 FR 2769178 A1 FR2769178 A1 FR 2769178A1 FR 9712735 A FR9712735 A FR 9712735A FR 9712735 A FR9712735 A FR 9712735A FR 2769178 A1 FR2769178 A1 FR 2769178A1
Authority
FR
France
Prior art keywords
banana
grams
candied
lemon
production
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
FR9712735A
Other languages
French (fr)
Other versions
FR2769178B1 (en
Inventor
Olivier Francis Joel Bernaert
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to FR9712735A priority Critical patent/FR2769178B1/en
Publication of FR2769178A1 publication Critical patent/FR2769178A1/en
Application granted granted Critical
Publication of FR2769178B1 publication Critical patent/FR2769178B1/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
    • 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
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Making a banana preserve comprises using 250 g sugar and 7 g cinnamon per 1000 g of trimmed bananas.

Description

La présente invention concerne un procédé de fabrication déstiné à être suivi en vu
de l'obtention du produit fini.The present invention relates to a manufacturing process intended to be followed in view
of obtaining the finished product.

L'usage de la banane, dans le domaine alimentaire, porte en priorité sur le fruit
pelé. Or, ce procédé propose d'intégrer au produit fini tant les fruits que les peaux,
tout en gardant un usage exclusif dans le domaine alimentaire.The use of bananas, in the food sector, relates primarily to the fruit
peeled. However, this process proposes to integrate both the fruit and the skins into the finished product,
while keeping an exclusive use in the food sector.

Le produit fini comporte d'une part, la confiture de bananes avec ses fruits non
écrasés, d'autre part les lamelles de peaux de bananes confites et les petits cubes
confis de citron. Le précédent mélange donne un gout particulier au produit fini. Sa
couleur est jaune-marron grisonnante. Au niveau de son aspect, la confiture n'est pas
figée, elle ressemble à de la confiture ordinaire pour ce qui est de sa maniabilité.The finished product comprises on the one hand, the banana jam with its fruits not
crushed, on the other hand the strips of candied banana peel and the small cubes
lemon confit. The previous mixture gives a particular taste to the finished product. Her
color is graying yellow-brown. In terms of appearance, the jam is not
frozen, it looks like ordinary jam in terms of handling.

Tous les chiffres mentionés ultérieurement ne sont donnés qu'à titre d'indication. Ce
qui signifie que dans le cadre de son application industrielle, il faudra multiplier les
quantités ici présentées selon la production alors requise.
ingrédients utilisés:
1000 grammes de bananes équetées.All figures mentioned later are for reference only. This
which means that within the framework of its industrial application, it will be necessary to multiply the
quantities here presented according to the production then required.
ingredients used:
1000 grams of trimmed bananas.

250 grammes de sucre. 250 grams of sugar.

7 grammes de cannelle. 7 grams of cinnamon.

1 citron. 1 lemon.

Sirop de glucose (composition):
500 grammes de sucre.Glucose syrup (composition):
500 grams of sugar.

1 litre d'eau. 1 liter of water.

10 grammes de cannelle. 10 grams of cinnamon.

Pour obtenir la réalisation du produit fini, il faut passer par quatre étapes caractéristiques:
Première étape: -Laver les bananes.To obtain the finished product, four characteristic stages must be followed:
First step: -Wash the bananas.

-Les équeter à l'aide d'un couteau bien tranchant. -Equete them using a very sharp knife.

-Les éplucher. -Peel them.

-Séparer les fruits des peaux. -Separate the fruits from the skins.

(On obtient environ 600 grammes de fruits, et 400 grammes de peaux). (We get about 600 grams of fruit, and 400 grams of skins).

Deuxième étape: -Couper les bananes pelées en deux avec un couteau, puis en
demi-rondelles à l'aide d'un hachoir.Second step: -Cut the peeled bananas in half with a knife, then
half-rings using a chopper.

-Les placer dans une casserole. -Place them in a saucepan.

-Rajouter 250 grammes de sucre ainsi que 7 grammes de cannelle. -Add 250 grams of sugar and 7 grams of cinnamon.

-Laisser reposer le tout 12 heures durant. -Let sit for 12 hours.

Troisième étape: -Couper les peaux de bananes en lamelles très fines à l'aide d'un
hachoir accommodé.Third step: - Cut the banana peels into very thin strips using a
accommodated chopper.

-Les verser dans le sirop de glucose. -Pour them in the glucose syrup.

-Laver le citron.  -Wash the lemon.

-Presser le citron et verser le jus dans le sirop de glucose. -Press the lemon and pour the juice into the glucose syrup.

-Couper la peau de citron en lamelles, puis en petits cubes. - Cut the lemon peel into strips, then into small cubes.

-Les placer dans le sirop de glucose. -Place them in the glucose syrup.

+aire chauffer à feu moyen le sirop de glucose contenant les
lamelles de peaux de bananes et de citron durant unedemi-heure.+ heat the glucose syrup containing the
strips of banana and lemon peel for half an hour.

-Laisser ensuite massérer le tout une demi heure. -Let then massage everything for half an hour.

-Puis réchauffer à nouveau une vingtaine de minutes. -Then reheat for about twenty minutes.

-Après la cuisson, égouter immédiatement. -After cooking, drain immediately.

On obtient alors des peaux de bananes confites, ainsi que des petit cubes confits de
citron qui se conservent très bien à température ambiante.We then obtain skins of candied bananas, as well as small candied cubes of
lemon which keep very well at room temperature.

Quatrième étape : Récuperer un tiers des lamelles de peaux de bananes confites
obtenues mélangées au petits cubes confits de citron et les couper en
d'autres lamelles encore plus fines et plus courtes.Fourth step: Recover a third of the strips of candied banana peel
obtained mixed with small candied lemon cubes and cut into
other slats even thinner and shorter.

-Intégrer ensuite ces très fines lamelles et ces petits cubes à la
confiture qui a alors reposé 12 heures.-Then integrate these very thin strips and these small cubes into the
jam which then rested 12 hours.

-Laisser cuire la confiture 12 ou 13 minutes environ à feu moyen. -Leave the jam for 12 or 13 minutes over medium heat.

On obtient alors le produit fini. We then obtain the finished product.

Le procédé selon l'invention est particulièrement destiné à être consommé chez les
particuliers. The method according to the invention is particularly intended to be consumed in
individuals.

Claims (4)

REVENDICATIONS 1) Procédé de fabrication pour réaliser de la confiture de bananes sur la base de 1000 grammes de bananes équetées qui emploie 250 grammes de sucre et 7 grammes de cannelle. CLAIMS 1) Manufacturing process to make banana jam on the basis of 1000 grams of trimmed bananas which uses 250 grams of sugar and 7 grams of cinnamon. 2) Procédé de fabrication selon la revendication 1 qui utilise à part un sirop de glucose en vu de la réalisation d'un produit caractérisé par l'usage de peaux de bananes confites.2) The manufacturing method according to claim 1 which uses apart from a glucose syrup for the production of a product characterized by the use of candied banana peels. 3) Procédé selon les revendications 1 et 2 caractérisé par le mélange de confiture de bananes et de peaux de bananes confites.3) Method according to claims 1 and 2 characterized by the mixture of banana jam and candied banana peels. 4) Procédé selon les revendications précédentes caractérisé par l'usage de citron confit. 4) Method according to the preceding claims characterized by the use of candied lemon.
FR9712735A 1997-10-07 1997-10-07 BANANA JAM WITH CONFIT LEMON Expired - Fee Related FR2769178B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9712735A FR2769178B1 (en) 1997-10-07 1997-10-07 BANANA JAM WITH CONFIT LEMON

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9712735A FR2769178B1 (en) 1997-10-07 1997-10-07 BANANA JAM WITH CONFIT LEMON

Publications (2)

Publication Number Publication Date
FR2769178A1 true FR2769178A1 (en) 1999-04-09
FR2769178B1 FR2769178B1 (en) 2000-01-07

Family

ID=9512126

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9712735A Expired - Fee Related FR2769178B1 (en) 1997-10-07 1997-10-07 BANANA JAM WITH CONFIT LEMON

Country Status (1)

Country Link
FR (1) FR2769178B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017021641A1 (en) * 2015-08-03 2017-02-09 Lvmh Recherche Exfoliating cosmetic composition including pieces of candied citrus fruit

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR383707A (en) * 1907-01-15 1908-03-16 Paul Colliard Banana processing
FR606200A (en) * 1925-02-13 1926-06-09 Manufacturing process for jams, marmalades and preserves of bananas
JPS5836353A (en) * 1981-08-28 1983-03-03 「あ」藤　新一郎 Banana jam
JPS61166367A (en) * 1985-01-14 1986-07-28 Terukazu Nakane Preparation of banana jam

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR383707A (en) * 1907-01-15 1908-03-16 Paul Colliard Banana processing
FR606200A (en) * 1925-02-13 1926-06-09 Manufacturing process for jams, marmalades and preserves of bananas
JPS5836353A (en) * 1981-08-28 1983-03-03 「あ」藤　新一郎 Banana jam
JPS61166367A (en) * 1985-01-14 1986-07-28 Terukazu Nakane Preparation of banana jam

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 007, no. 114 (C - 166) 18 May 1983 (1983-05-18) *
PATENT ABSTRACTS OF JAPAN vol. 010, no. 373 (C - 391) 12 December 1986 (1986-12-12) *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2017021641A1 (en) * 2015-08-03 2017-02-09 Lvmh Recherche Exfoliating cosmetic composition including pieces of candied citrus fruit
FR3039766A1 (en) * 2015-08-03 2017-02-10 Lvmh Rech EXFOLIANT COSMETIC COMPOSITION
KR20180030916A (en) * 2015-08-03 2018-03-26 엘브이엠에이취 러쉐르쉐 A peelable cosmetic composition comprising a piece of citrus fruit pickled in sugar
JP2018526347A (en) * 2015-08-03 2018-09-13 エルヴェエムアッシュ ルシェルシュ Peelable cosmetic composition comprising candied citrus fruit pieces
US11547877B2 (en) 2015-08-03 2023-01-10 Lvmh Recherche Exfoliating cosmetic composition including pieces of candied citrus fruit
KR102547754B1 (en) 2015-08-03 2023-06-26 엘브이엠에이취 러쉐르쉐 Cosmetic composition for exfoliation comprising pieces of candied citrus fruit

Also Published As

Publication number Publication date
FR2769178B1 (en) 2000-01-07

Similar Documents

Publication Publication Date Title
CN1102956A (en) Eight-treasure multi-taste canned vegetable
JP2932170B2 (en) Food with added fucoidan
WO1985002759A1 (en) Food composition intended to the preparation or decoration of meat and similar products
FR2769178A1 (en) Production of banana preserve
JP2005253380A (en) Low-irritative syrupy table vinegar and method for producing the same
JP2007111046A (en) Material for seasoning and method for producing the same
EP3264916B1 (en) Extraction and concentration of food flavours
JP2002285025A (en) Manufacturing method for pigment extracted liquid originating in colored rice and method for using the same
FR2711041A1 (en) Process for manufacturing food foams, foam obtained by this process, composition for the manufacture of this foam, and process for producing this composition.
KR100748025B1 (en) Manufacture method of rice juice by cucurbita maximaduch
CN1102957A (en) Eight-treasure canned perpery vegetable
EP0630189A1 (en) Mayonnaise-type edible sauce, method for preparing the sauce, and food composition containing same
FR2598890A1 (en) Products for preparing a vegetable preserve and, more particularly, a carrot preserve
TW200415995A (en) Method for producing yam juice, method for producing beverage, and beverage
FR2578720A3 (en) Ready-to-use marinade
FR2738116A1 (en) Prodn. of drink made from dandelion flowers
FR2550798A1 (en) Celery-based alcoholic beverage and process for obtaining such a beverage
OA12116A (en) Process for the preparation of beet jam.
FR2847425A1 (en) Food product intended to promote the consumption of vegetables comprises a sweetened cooked vegetable puree together with at least one other component
FR2523815A1 (en) PROCESS FOR PREPARING ALGAE FOOD
EP1419704A1 (en) Process to prepare an oak-based foodstuff
OA12914A (en) Process for preparing a Jujube concentrate
FR2878410A1 (en) Production of fresh lemon cake containing neither colorant nor preservative, comprises peeling, pressing and extracting the lemon, which is mixed with the crushed skin
FR2972903A1 (en) Preparing a ready to house punch preparation, preferably rum using a syrup consisting of water and sugar, and many ingredients
FR2770973A1 (en) Production of fermented vegetable product

Legal Events

Date Code Title Description
ST Notification of lapse