FR3106035A1 - Method for coloring and stabilizing fruits and / or vegetables. - Google Patents
Method for coloring and stabilizing fruits and / or vegetables. Download PDFInfo
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- FR3106035A1 FR3106035A1 FR2000300A FR2000300A FR3106035A1 FR 3106035 A1 FR3106035 A1 FR 3106035A1 FR 2000300 A FR2000300 A FR 2000300A FR 2000300 A FR2000300 A FR 2000300A FR 3106035 A1 FR3106035 A1 FR 3106035A1
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- fruits
- vegetables
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- potassium concentration
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 51
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000004040 coloring Methods 0.000 title claims abstract description 6
- 230000000087 stabilizing effect Effects 0.000 title claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 33
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000011591 potassium Substances 0.000 claims abstract description 29
- 229910052700 potassium Inorganic materials 0.000 claims abstract description 29
- 238000002803 maceration Methods 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000005979 Citrus limon Nutrition 0.000 claims description 21
- 244000131522 Citrus pyriformis Species 0.000 claims description 21
- 229930006000 Sucrose Natural products 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 6
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 6
- 240000006909 Tilia x europaea Species 0.000 claims description 6
- 235000021016 apples Nutrition 0.000 claims description 6
- 239000004571 lime Substances 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000175448 Citrus madurensis Species 0.000 claims description 4
- 235000020971 citrus fruits Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 244000183685 Citrus aurantium Species 0.000 claims description 2
- 235000007716 Citrus aurantium Nutrition 0.000 claims description 2
- 240000000981 Citrus hystrix Species 0.000 claims description 2
- 235000002320 Citrus hystrix Nutrition 0.000 claims description 2
- 241000951471 Citrus junos Species 0.000 claims description 2
- 235000004332 Citrus madurensis Nutrition 0.000 claims description 2
- 240000004307 Citrus medica Species 0.000 claims description 2
- 235000007438 Citrus mitis Nutrition 0.000 claims description 2
- 241000190409 Citrus nobilis Species 0.000 claims description 2
- 240000002319 Citrus sinensis Species 0.000 claims description 2
- 235000005976 Citrus sinensis Nutrition 0.000 claims description 2
- 235000017102 Citrus x nobilis Nutrition 0.000 claims description 2
- 241000333459 Citrus x tangelo Species 0.000 claims description 2
- 235000017317 Fortunella Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 244000179970 Monarda didyma Species 0.000 claims description 2
- 235000010672 Monarda didyma Nutrition 0.000 claims description 2
- 241001523486 Poncirus Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000011874 heated mixture Substances 0.000 claims description 2
- 244000141359 Malus pumila Species 0.000 claims 1
- 241000220225 Malus Species 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 229960004793 sucrose Drugs 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 244000019459 Cynara cardunculus Species 0.000 description 1
- 235000019106 Cynara scolymus Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000019025 Hypokalemia Diseases 0.000 description 1
- 208000007101 Muscle Cramp Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- CZMRCDWAGMRECN-UHFFFAOYSA-N Rohrzucker Natural products OCC1OC(CO)(OC2OC(CO)C(O)C(O)C2O)C(O)C1O CZMRCDWAGMRECN-UHFFFAOYSA-N 0.000 description 1
- 235000016520 artichoke thistle Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000002333 black apple Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000021321 essential mineral Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 239000006193 liquid solution Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000024896 potassium deficiency disease Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
Classifications
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- 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
- 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
- A23B7/085—Preserving with sugars in a solution of sugar
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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
La présente invention concerne un procédé de coloration et de stabilisation de fruits et/ou de légumes permettant d’augmenter leur pH, leur taux en sucre et/ou leur concentration en potassium. L’invention concerne également un fruit et/ou légume obtenu par le procédé, noir et stabilisé, et ayant un pH, un taux de sucre et/ou une concentration en potassium augmenté. Enfin, la présente invention concerne également le jus de macération obtenu par le procédé selon l’invention.The present invention relates to a method for coloring and stabilizing fruits and / or vegetables making it possible to increase their pH, their sugar level and / or their potassium concentration. The invention also relates to a fruit and / or vegetable obtained by the process, black and stabilized, and having an increased pH, sugar level and / or potassium concentration. Finally, the present invention also relates to the maceration juice obtained by the process according to the invention.
Description
DOMAINE DE L'INVENTIONFIELD OF THE INVENTION
La présente invention concerne un procédé de coloration et de stabilisation de fruits et/ou de légumes permettant d’augmenter leur pH, leur taux en sucre et/ou leur concentration en potassium. L’invention concerne également un fruit et/ou légume obtenu par le procédé, noir et stabilisé, et ayant un pH, un taux de sucre et/ou une concentration en potassium augmenté. Enfin, la présente invention concerne également le jus de macération obtenu par le procédé selon l’invention.The present invention relates to a process for coloring and stabilizing fruits and/or vegetables making it possible to increase their pH, their sugar level and/or their potassium concentration. The invention also relates to a fruit and/or vegetable obtained by the process, black and stabilized, and having an increased pH, sugar level and/or potassium concentration. Finally, the present invention also relates to the maceration juice obtained by the process according to the invention.
ETAT DE LA TECHNIQUESTATE OF THE ART
Les consommateurs sont continuellement avides de nouvelles formes de produits, et de nouvelles expériences gustatives. En outre, de nombreux fruits et/ou légumes, tels que les agrumes comme le pamplemousse, le citron ou les oranges ont une acidité parfois problématique pour le goût de certains consommateurs.Consumers are continually hungry for new product forms and new taste experiences. In addition, many fruits and/or vegetables, such as citrus fruits such as grapefruit, lemon or oranges, have an acidity that is sometimes problematic for the taste of certain consumers.
De plus, le potassium est un minéral indispensable à l’organisme car il participe à de nombreuses fonctions de l’organisme telles que notamment la contraction musculaire ou la fonction rénale. Une hypokaliémie peut entraîner une fatigue, des crampes, des nausées et des troubles du rythme cardiaque.In addition, potassium is an essential mineral for the body because it participates in many body functions such as muscle contraction or kidney function. Hypokalemia can cause fatigue, cramps, nausea, and heart rhythm disturbances.
Il réside un besoin d’alternative à la consommation de fruits et/ou de légumes, et un besoin d’aliments riches en potassium.There is a need for an alternative to the consumption of fruits and/or vegetables, and a need for foods rich in potassium.
De manière surprenante, le Demandeur a identifié un procédé permettant de colorer et de stabiliser des fruits et/ou légumes, et permettant d’augmenter le pH, le taux en sucre et/ou la concentration en potassium.Surprisingly, the Applicant has identified a process making it possible to color and stabilize fruits and/or vegetables, and making it possible to increase the pH, the sugar level and/or the potassium concentration.
Selon un premier aspect, l’invention concerne un procédé de coloration et de stabilisation de fruits et/ou de légumes permettant d’augmenter leur pH, leur taux en sucre et/ou leur concentration en potassium, comprenant les étapes de:
a. Mélange d’une quantité de sucre blanc comprise entre 0,5 fois et 2 fois le poids total desdits fruits et/ou légumes, ladite quantité de sucre blanc étant de préférence équivalente au poids total desdits fruits et/ou légumes, avec une quantité d’eau comprise entre 1 fois et 3 fois le poids desdits fruits et/ou légumes, de préférence 2 fois le poids desdits fruits et/ou légumes;
b. Chauffage dudit mélange obtenu à l’étape a. pendant 20 minutes à entre 80 et 120 ° C, de préférence 100°C.
c. Recouvrement de fruits et/ou légumes avec le mélange chauffé obtenu à l’étape b.;
d. Macération desdits fruits et/ou légumes obtenus à l’étape c. à l’obscurité, à une température constante comprise entre 68 et 85°C, durant entre 2 et 30 jours, de préférence entre 4 et 12 jours ;
e. Obtention d’un jus de macération et de fruits et/ou légumes noirs stabilisés ayant un pH, un taux en sucre et/ou une concentration en potassium augmenté.According to a first aspect, the invention relates to a process for coloring and stabilizing fruits and/or vegetables making it possible to increase their pH, their sugar level and/or their potassium concentration, comprising the steps of:
To. Mixture of a quantity of white sugar of between 0.5 times and 2 times the total weight of said fruits and/or vegetables, said quantity of white sugar preferably being equivalent to the total weight of said fruits and/or vegetables, with a quantity of water comprised between 1 times and 3 times the weight of said fruits and/or vegetables, preferably 2 times the weight of said fruits and/or vegetables;
b. Heating of said mixture obtained in step a. for 20 minutes at between 80 and 120°C, preferably 100°C.
vs. Covering fruits and/or vegetables with the heated mixture obtained in step b.;
d. Maceration of said fruits and/or vegetables obtained in step c. in the dark, at a constant temperature of between 68 and 85° C., for between 2 and 30 days, preferably between 4 and 12 days;
e. Obtaining a maceration juice and stabilized black fruits and/or vegetables with an increased pH, sugar level and/or potassium concentration.
Par fruit est entendu selon l’invention le terme aussi bien botanique que culinaire, désignant une structure charnue ou non représentant l’ovaire arrivée à maturité, et dont le rôle est de protéger et d’assurer la diffusion des graines de la plante. Dans le sens culinaire, le fruit peut désigner d’autres parties de la plante. Tous les aliments classiquement caractérisés de fruit sont compris également dans ce terme selon l’invention.By fruit is understood according to the invention the term both botanical and culinary, designating a fleshy structure or not representing the ovary which has reached maturity, and whose role is to protect and ensure the distribution of the seeds of the plant. In the culinary sense, fruit can refer to other parts of the plant. All foods conventionally characterized as fruit are also included in this term according to the invention.
Par légume est entendu selon l’invention une plante ou une partie d’une plante telle que les feuilles, les tubercules ou racines, les bulbes, les germes, les tiges ou pousses, ou encore les graines. Tous les aliments classiquement caractérisés de légume sont compris également dans ce terme selon l’invention.By vegetable is understood according to the invention a plant or a part of a plant such as the leaves, the tubers or roots, the bulbs, the germs, the stems or shoots, or even the seeds. All conventionally characterized vegetable foods are also included in this term according to the invention.
Dans le cadre de cette invention, lesdits fruits et légumes sont comestibles.In the context of this invention, said fruits and vegetables are edible.
Par coloration est entendu selon l’invention que les fruits et/ou légumes deviennent noirs à la fin du procédé.By coloring is understood according to the invention that the fruits and/or vegetables become black at the end of the process.
Par stabilisation est entendu selon l’invention que toute forme microbienne pathogène ou pouvant altérer les fruits et/ou légumes sont détruites. Les aliments sont ainsi stables à température ambiante à la suite de cette stabilisation pendant une durée allant jusqu’à leur date limite de conservation.By stabilization is understood according to the invention that any microbial form that is pathogenic or that can alter the fruits and/or vegetables is destroyed. The foods are thus stable at room temperature following this stabilization for a period of time up to their expiry date.
Par sucre blanc est entendu selon l’invention le sucre fabriqué à partir de sucre de betterave ou de sucre de canne, ayant subi un raffinage.By white sugar is understood according to the invention the sugar made from beet sugar or cane sugar, having undergone refining.
Par recouvrement est entendu selon l’invention que le mélange obtenu à l’étape b. est versé sur lesdits fruits et/ou légumes.By covering is understood according to the invention that the mixture obtained in step b. is poured over said fruits and/or vegetables.
Par obscurité est entendu selon l’invention que ladite macération est réalisée dans un environnement ne laissant entrer aucune lumière, et donc que lesdits fruits et/ou légumes ne reçoivent aucune lumière durant cette étape.By darkness is understood according to the invention that said maceration is carried out in an environment which does not allow any light to enter, and therefore that said fruits and/or vegetables do not receive any light during this stage.
Par jus de macération est entendu selon l’invention la solution liquide obtenue à la fin de l’étape d.By maceration juice is understood according to the invention the liquid solution obtained at the end of step d.
Par augmentation du pH est entendu selon l’invention que le pH devient plus basique qu’il ne l’était.By increasing the pH is understood according to the invention that the pH becomes more basic than it was.
Par augmentation du taux en sucre est entendu selon l’invention que la quantité de sucre présente dans le fruit et/ou légume est supérieure après le procédé.By increasing the sugar level is understood according to the invention that the quantity of sugar present in the fruit and/or vegetable is greater after the process.
Par sucre est entendu selon l’invention les différents types de sucres pouvant être retrouvés dans les fruits et/ou légumes. Des exemples de ces sucres sont le saccharose, fructose, et/ou le glucose. La concentration initiale de chacun de ces sucres et différentes en fonction du fruit et/ou du légume. De préférence, le sucre est du saccharose.By sugar is meant according to the invention the different types of sugars that can be found in fruits and/or vegetables. Examples of these sugars are sucrose, fructose, and/or glucose. The initial concentration of each of these sugars is different depending on the fruit and/or vegetable. Preferably, the sugar is sucrose.
Par augmentation de la concentration en potassium est entendu selon l’invention que la concentration en potassium dans le fruit et/ou légume a une valeur supérieure après le procédé.By increasing the potassium concentration is understood according to the invention that the potassium concentration in the fruit and/or vegetable has a higher value after the process.
De manière préférée, les fruits et/ou légumes sont entiers.Preferably, the fruits and/or vegetables are whole.
De manière préférée, ladite étape d. de macération est réalisée dans un récipient hermétiquement clos.Preferably, said step d. maceration is carried out in a hermetically sealed container.
De manière préférée, lesdits fruits et/ou légumes sont choisis parmi les agrumes, la bergamote, le bigaradier, le calamondin, le cédrat, le citron, le citron vert, la clémentine, le combava, le kabosu, le kuglile kumquat, le lime, la limette, la mandarine, le minéola, l’orange, l’orange sanguine, le pamplemousse, le pomelo, le poncirus, le sudachi, le tangelo, la tangerine, le tangor, l’ugli, le yuzu, les pommes, les tomates, et/ou l’ail.Preferably, said fruits and/or vegetables are chosen from citrus fruits, bergamot, bitter orange, calamondin, citron, lemon, lime, clementine, kaffir lime, kabosu, kuglile kumquat, lime , lime, mandarin, mineola, orange, blood orange, grapefruit, pomelo, poncirus, sudachi, tangelo, tangerine, tangor, ugli, yuzu, apples, tomatoes, and/or garlic.
Selon un deuxième aspect, l’invention concerne un fruit et/ou légume obtenu par le procédé selon l’invention, noir et stabilisé, ayant un pH, un taux de sucre et/ou une concentration en potassium augmenté.According to a second aspect, the invention relates to a fruit and/or vegetable obtained by the process according to the invention, black and stabilized, having an increased pH, sugar level and/or potassium concentration.
De manière préférée, ledit taux pH du fruit et/ou légume est augmenté de 0,3 à 1,5.Preferably, said pH level of the fruit and/or vegetable is increased from 0.3 to 1.5.
De manière préférée, ledit fruit et/ou légume a un taux de sucre augmenté de 5 à 15 fois.Preferably, said fruit and/or vegetable has a sugar level increased by 5 to 15 times.
De manière préférée, ledit fruit et/ou légume a une concentration en potassium augmentée de 1,2 à 1,5 fois.Preferably, said fruit and/or vegetable has a potassium concentration increased by 1.2 to 1.5 times.
De préférence, ledit fruits et/ou légumes est conservé au froid, de préférence à -20°C ou à -2°C, ou à température ambiante.Preferably, said fruits and/or vegetables are kept cold, preferably at -20° C. or at -2° C., or at ambient temperature.
Selon un troisième aspect, l’invention concerne un jus de macération obtenu par le procédé selon l’invention.According to a third aspect, the invention relates to a maceration juice obtained by the process according to the invention.
Selon un quatrième aspect, l’invention concerne l’utilisation du jus de macération selon l’invention en tant que condiment.According to a fourth aspect, the invention relates to the use of the maceration juice according to the invention as a condiment.
Par condiment est entendu une substance destinée à assaisonner, mais pouvant éventuellement être consommée en légume, qui relève la saveur des préparations culinaires, notamment des sauces.By condiment is meant a substance intended to season, but which can optionally be consumed as a vegetable, which enhances the flavor of culinary preparations, in particular sauces.
DESCRIPTION DETAILLEE DE L'INVENTIONDETAILED DESCRIPTION OF THE INVENTION
Exemple 1: Procédé d’obtention d’un citron noir:Example 1: Process for obtaining a black lemon:
Un kilogramme de sucre blanc est mélangé avec 2 litres d’eau. Le mélange est chauffé pendant 20 minutes à 100 C°.One kilogram of white sugar is mixed with 2 liters of water. The mixture is heated for 20 minutes at 100°C.
Un kilogramme de citron est recouvert avec ce mélange et ceux-ci sont laissés macérés à l’obscurité à 78°C pendant 10 jours dans un récipient clos.One kilogram of lemon is covered with this mixture and these are left to macerate in the dark at 78°C for 10 days in a closed container.
Classiquement, le pH du citron est compris entre 2 et 2,6, et la quantité de sucre est de 3,1%. La concentration en potassium d’un citron frais est de 1750 mg/LClassically, the pH of lemon is between 2 and 2.6, and the amount of sugar is 3.1%. The potassium concentration of a fresh lemon is 1750 mg/L
Après ces dix jours, les citrons sont mis à la lumière, et lesdits citrons sont séparés du jus de macération.After these ten days, the lemons are put in the light, and the said lemons are separated from the juice of maceration.
Les citrons obtenus sont devenus noirs.The lemons obtained turned black.
Le pH, le taux de sucre et la concentration en potassium de chacun des citrons sont mesurées.The pH, sugar level and potassium concentration of each of the lemons are measured.
La moyenne donne un pH mesuré de 2,98, un taux de sucre mesuré grâce à l’échelle de Brix de 33%, et une concentration en potassium de 2100 mg/L.The average gives a measured pH of 2.98, a sugar level measured using the Brix scale of 33%, and a potassium concentration of 2100 mg/L.
Le pH, le taux de sucre et la concentration en potassium ont donc augmentés.The pH, the sugar level and the potassium concentration have therefore increased.
Exemple 2: Conservation des citrons obtenus.Example 2: Storage of lemons obtained.
Les citrons noirs obtenus à l’exemple 1 sont ensuite séparés en trois parts égales, chacune respectivement conservées pendant 3 semaines à -20°C, à -2°C et à température ambiante.The black lemons obtained in Example 1 are then separated into three equal parts, each respectively stored for 3 weeks at -20°C, at -2°C and at room temperature.
Les résultats obtenus concernant le pH, la quantité de sucre et la concentration en potassium sont présentés dans le tableau 1.The results obtained concerning the pH, the amount of sugar and the potassium concentration are presented in Table 1.
Tableau 1: Evolution du pH, de la quantité de sucre et de la concentration en potassium:Table 1: Evolution of pH, amount of sugar and potassium concentration:
Les valeurs du pH, du taux de sucre et la concentration en potassium n’ont pas significativement variées durant la conservation, quel qu’en soit le mode.The values of pH, sugar level and potassium concentration did not vary significantly during storage, whatever the mode.
Exemple 3: Procédé d’obtention d’une orange noire:Example 3: Process for obtaining a black orange:
Un kilogramme de sucre blanc est mélangé avec 2 litres d’eau. Le mélange est chauffé pendant 20 minutes à 100 C°.One kilogram of white sugar is mixed with 2 liters of water. The mixture is heated for 20 minutes at 100°C.
Un kilogramme d’orange est recouvert avec ce mélange et ceux-ci sont laissés macérés à l’obscurité à 78°C pendant 12 jours dans un récipient clos.One kilogram of orange is covered with this mixture and these are left to macerate in the dark at 78°C for 12 days in a closed container.
Classiquement, le pH de l’orange est d’environ 4, et la quantité de sucre est de 8,32%. La concentration classique en potassium pour une orange est d’environ de 1600 mg/L.Typically, the pH of orange is around 4, and the amount of sugar is 8.32%. The typical potassium concentration for an orange is around 1600 mg/L.
Après ces douze jours, les oranges sont mis à la lumière, et lesdites oranges sont séparés du jus de macération.After these twelve days, the oranges are put in the light, and the said oranges are separated from the juice of maceration.
Les oranges obtenues sont devenus noires.The resulting oranges turned black.
Le pH, le taux de sucre et la concentration en potassium des oranges ont augmentés.The pH, sugar level and potassium concentration of oranges increased.
Exemple 4: Procédé d’obtention d’une pomme noire:Example 4: Process for obtaining a black apple:
Un kilogramme de sucre blanc est mélangé avec 2 litres d’eau. Le mélange est chauffé pendant 20 minutes à 100 C°.One kilogram of white sugar is mixed with 2 liters of water. The mixture is heated for 20 minutes at 100°C.
Un kilogramme de pomme est recouvert avec ce mélange et ceux-ci sont laissés macérés à l’obscurité à 68°C pendant 4 jours dans un récipient clos.One kilogram of apple is covered with this mixture and these are left to macerate in the dark at 68°C for 4 days in a closed container.
Classiquement, le pH de pomme est d’environ 3,2, et la quantité de sucre est de 10%. La concentration classique en potassium pour une pomme est d’environ de 2400 mg/L.Typically, the pH of apple is around 3.2, and the amount of sugar is 10%. The typical potassium concentration for an apple is around 2400 mg/L.
Après ces quatre jours, les pommes sont mises à la lumière, et lesdites pommes sont séparées du jus de macération.After these four days, the apples are placed in the light, and said apples are separated from the maceration juice.
Les pommes obtenues sont devenues noires.The resulting apples turned black.
Le pH, le taux de sucre et la concentration en potassium des pommes ont augmentés.The pH, sugar level and potassium concentration of the apples have increased.
Exemple 5: Propriétés gustatives particulièresd’un citron noir :Example 5: Special taste properties of a black lemon:
Un panel de 5 dégustateurs experts fait office d’instruments d’expériences, et permet d’identifier les variations entre le citron «naturel» et le citron«noir» et son jus de macération, obtenu par le procédé selon l’invention.A panel of 5 expert tasters acts as experimental instruments, and makes it possible to identify the variations between the “natural” lemon and the “black” lemon and its maceration juice, obtained by the process according to the invention.
Un citron naturel, ainsi qu’un citron noir et son jus de macération sont présentés devant ce panel.A natural lemon, as well as a black lemon and its maceration juice are presented to this panel.
Les éléments énoncés par le panel sont les suivants:The elements set out by the panel are as follows:
La texture du fruit noir est plus crémeuse que pour le citron naturel.The texture of the black fruit is creamier than for the natural lemon.
Une amertume est retrouvée dans le citron noir, qui rappelle l’artichaut, ainsi qu’une note de café.A bitterness is found in the black lemon, reminiscent of the artichoke, as well as a note of coffee.
L’acidité du citron noir est légère et citronnée, longue en bouche, et résiliente pour le fruit comme pour le jus.
The acidity of the black lemon is light and lemony, long in the mouth, and resilient for the fruit as for the juice.
Claims (10)
- Mélange d’une quantité de sucre blanc comprise entre 0,5 fois et 2 fois le poids total desdits fruits et/ou légumes, ladite quantité de sucre blanc étant de préférence équivalente au poids total desdits fruits et/ou légumes, avec une quantité d’eau comprise entre 1 fois et 3 fois le poids desdits fruits et/ou légumes, de préférence 2 fois le poids desdits fruits et/ou légumes;
- Chauffage dudit mélange obtenu à l’étape a. pendant 20 minutes à entre 80 et 120 ° C, de préférence 100°C.
- Recouvrement de fruits et/ou légumes avec le mélange chauffé obtenu à l’étape b.;
- Macération desdits fruits et/ou légumes obtenus à l’étape c. à l’obscurité, à une température constante comprise entre 68 et 85°C, durant entre 2 et 30 jours, de préférence entre 4 et 12 jours ;
- Obtention d’un jus de macération et de fruits et/ou légumes noirs stabilisés ayant un pH, un taux en sucre et/ou une concentration en potassium augmenté.
- Mixture of a quantity of white sugar comprised between 0.5 times and 2 times the total weight of said fruits and/or vegetables, said quantity of white sugar preferably being equivalent to the total weight of said fruits and/or vegetables, with a quantity of water comprised between 1 times and 3 times the weight of said fruits and/or vegetables, preferably 2 times the weight of said fruits and/or vegetables;
- Heating of said mixture obtained in step a. for 20 minutes at between 80 and 120°C, preferably 100°C.
- Covering fruits and/or vegetables with the heated mixture obtained in step b.;
- Maceration of said fruits and/or vegetables obtained in step c. in the dark, at a constant temperature of between 68 and 85° C., for between 2 and 30 days, preferably between 4 and 12 days;
- Obtaining a maceration juice and stabilized black fruits and/or vegetables with an increased pH, sugar level and/or potassium concentration.
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|---|---|---|---|
| FR2000300A FR3106035A1 (en) | 2020-01-14 | 2020-01-14 | Method for coloring and stabilizing fruits and / or vegetables. |
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| FR2000300A FR3106035A1 (en) | 2020-01-14 | 2020-01-14 | Method for coloring and stabilizing fruits and / or vegetables. |
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|---|---|---|---|---|
| CN101756131A (en) * | 2009-08-12 | 2010-06-30 | 天津市傲绿农副产品有限责任公司 | Additive-free ripe black garlic and paste food and making method thereof |
| KR20120131943A (en) * | 2011-05-27 | 2012-12-05 | 박인경 | Manufacturing method of whole apple soaked in sugar solution and whole apple pie therewith |
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| CN109007697A (en) * | 2018-06-12 | 2018-12-18 | 徐州工程学院 | A kind of method of Rapid Fermentation production black garlic |
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2020
- 2020-01-14 FR FR2000300A patent/FR3106035A1/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101756131A (en) * | 2009-08-12 | 2010-06-30 | 天津市傲绿农副产品有限责任公司 | Additive-free ripe black garlic and paste food and making method thereof |
| KR20120131943A (en) * | 2011-05-27 | 2012-12-05 | 박인경 | Manufacturing method of whole apple soaked in sugar solution and whole apple pie therewith |
| CN107594425A (en) * | 2017-09-28 | 2018-01-19 | 龚晓芳 | A kind of black garlic processing technology |
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