GB2059248A - Treatment of vegetables prior to sale - Google Patents
Treatment of vegetables prior to sale Download PDFInfo
- Publication number
- GB2059248A GB2059248A GB8029771A GB8029771A GB2059248A GB 2059248 A GB2059248 A GB 2059248A GB 8029771 A GB8029771 A GB 8029771A GB 8029771 A GB8029771 A GB 8029771A GB 2059248 A GB2059248 A GB 2059248A
- Authority
- GB
- United Kingdom
- Prior art keywords
- treatment
- potatoes
- temperature
- minutes
- stage
- 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.)
- Withdrawn
Links
- 238000011282 treatment Methods 0.000 title claims abstract description 29
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 9
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 38
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 38
- 235000012015 potatoes Nutrition 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 230000003064 anti-oxidating effect Effects 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 6
- 239000004033 plastic Substances 0.000 claims abstract description 5
- 229920003023 plastic Polymers 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims abstract description 4
- 239000004296 sodium metabisulphite Substances 0.000 claims abstract description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 208000034656 Contusions Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 208000034526 bruise Diseases 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 229920001169 thermoplastic Polymers 0.000 description 1
- 239000004416 thermosoftening plastic Substances 0.000 description 1
- 235000014348 vinaigrettes Nutrition 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
-
- 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
- A23B7/06—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
- A23B7/10—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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
Abstract
A process for the treatment of vegetables prior to their presentation for sale comprising subjecting them, after cleaning and washing, to the following three successive stages of treatment, namely, an anti-oxidation treatment carried out in an aqueous bath of sodium metabisulphite at a temperature between 80 and 90 DEG C and for a period of 6 to 15 minutes, vacuum packaging in packs made from a plastics material at a temperature above 40 DEG C, and pasteurisation for a period of between 5 and 30 minutes at a temperature between 80 and 85 DEG C, the transfers from one stage to the next being effected without allowing the temperature to fall below 40 DEG C. The transfer of the vegetables from the anti-oxidation treatment stage to the vacuum packaging stage is preferably effected within 4 to 5 minutes, and the process is exemplified in relation to potatoes of the small "BINTJE" variety.
Description
SPECIFICATION
Treatment of vegetables prior to sale
This invention relates to a process for the treatment of vegetables prior to their presentation for sale, and more particularly- but not exclusively-to the treatment of potatoes.
Potatoes are traditionally marketed in the condition found when they are lifted, though this limits their storage life and naturally entails cleaning them before use.
It is of course known to subject potatoes to certain treatments with the object of prolonging their storage life and facilitating their use; thus, it is known more particularly to subject them to pre-cooking after cleaning, washing and "blanching", though their storage life is thereafter limited to a few days unless they are refrigerated at between +2 and +5"C.
In order to open up new outlets for potatoes which have undergone a preliminary preparation which facilitates their use and above all saves time in the preparation of food dishes, it has been proposed to subject the potatoes to a sterilisation treatment after cleaning and washing. Thus there are known potatoes presented in transparent packs, in which they are held under vacuum in the sterilised tondi tion.
It is a matter of experience that such potatoes have a relatively high selling price, which arises for two reasons, viz. firstly the necessity to acquire very heavy equipment capable of operating attemperatures between 115 and 125 C, which itself implies a heavy energy consumption; and secondly the necessity to converse the potatoes in quite highperformance packs, which possess outstanding durability to survive exposure to the temperatures concerned.
Although costly, potatoes sterilised in this way do not give the desired advantages. On the contrary, they have certain disadvantages, among which one can mention:- their glutinous consistency and poor appearance, which reduces their sales appeal; their sensitivity to knocks; and since sterilisation involves exposure to temperatures of the order of 115 to 125"C, they are fully cooked, and the housewife cannot use them for example for cutting up cold in a vinaigrette sauce or again for pan frying.
Thus the cost and intrinsic properties of sterilised potatoes significantly restrict their popularity; recognition of the gap resulting from the unavailability of potatoes which can be stored for long periods with confidience yet are ready for use, i.e., need neither cleaning nor washing, has led the Applicant to invent the process which forms the object of this
Application.
According to the present invention, a process for the treatment of vegetables prior to the presentation for sale comprises subjecting them, after cleaning and washing, to the following three successive stages of treatment, namely, an anti-oxidation treatment in an aqueous bath of sodium metabisulphite at a temperature between 80 and 90"C, and for a period of 6 to 15 minutes, vacuum packaging in packs made from a plastics material at a temperature above 40 C, and pasteurisation for a period of between 5 and 30 minutes at a temperature between 80 and 85"C, the transfers from one stage to the next being effected without allowing the temperature to fall below40'C.
The practical embodiment of each stage can take place under variable conditions, depending notably on the material used and the quality of the vegetables undergoing treatment. The essential factors are to retain the successive order of the three stages and the temperature levels at which each must be effected.
Thus, in one embodiment of the process of the invention, the first stage is carried out in continuously operating equipment in which potatoes are subjected to the anti oxidation treatment. The treatment is effected in this medium by passing the potatoes through the aqueous bath of metabisulphite, the time taken by the potatoes in passing through the bath, within the range of 6 to 15 minutes depending on their quality and size.
Following this treatment, packaging of the potatoes in packs made from a plastics material is preferably carried out within four or five minutes of completing the preceding treatment, while the temperature of the potatoes is falling but still remains above 40"C.
The potatoes, thus packaged, are then immediately introduced into a pasteuriser in which a temperature of the order of 80 to 850C is maintained, and with the holding time for the packs of potatoes in the pasteuriser, which varies from 5 to 30 minutes, depending on the volume of each pack.
On leaving the pasteuriser, the packs of potatoes are progressively cooled; and when theirtemperature reaches 25"C they can be packed into containers.
If one takes the duration of each stage in the process into consideration, the overall duration from the start of the anti-oxidant treatment to placing in final containers is of the order of 40 minutes. Obviously this is a very brief process.
In order to exemplify the treatment process which forms the object of this invention, it will now be described in detail, taking as the example the treatment of potatoes of the small "BINTJE" variety (28 35 mm size fraction):a) the potatoes are cleaned in a stream cleaner under a pressure of between 6 and 12 atm; following this treatment the potatoes are scrubbed to remove skin debris and surface layers which have been lightly cooked by the steam; b) the potatoes, cleaned in this way, are transferred to a sorting bench to remove those displaying visible defects; c) the washed and sorted potatoes are continuously introduced into a tank in which the anti-oxidant treatment is carried out.The tank contains a bath of sodium metabisulphite solution at the concentration of 1.25 g/l of water; the bath temperature is 85 C; the potatoes pass through the bath in a period often minutes; d)the potatoes are then washed in hotwaterat85 C; e) the potatoes are weighed into 750 g batches; f) the 750 g batches are placed in boat-shaped sachets made from a synthetic thermoplastic film material; g) the boats containing the potatoes are transferred under a synthetic film which will constitute the lid and which is welded down after evacuating the air from the interior of each boat; h) the sealed boats containing the potatoes are placed in a steam pasteuriser; the temperature is 85"C and the boats remain in the pasteuriser for 28 minutes; 1) the boats containing the potatoes are finally cooled under a jet of cold water for 20 minutes.
The advantage of potates treated by the process of the invention are numerous and significant, and it will therefore be useful to note the following:
(i) the treatment process only requires the use of relatively simple equipment, which can be operated without heavy energy consumption; hence the selling price is well below that of potatoes sold in the sterilised condition;
(ii) since pasteurisation requires a lower temperature than sterilisation, the potates can be packaged in sachets or boats made from a plastics material of much lower quality than that used for sterilised potatoes; this contributes an additional saving in comparison with sterilised potatoes;
(iii) potatoes treated by the proposed process have a pleasing appearance resembling that of fresh potatoes; they are insensitive to knocks and therefore do not bruise;
(iv) after pasteurisation they can be stored without any risk for up to several months; and
(v) since they are only very slightly cooked in the course of the pasteurisation stage, they can be used by the housewife as if they were fresh potatoes; thus the suitable recipes are very numerous.
Claims (3)
1. A process forthe treatment of vegetables prior to their presentation for sale comprising subjecting them, after cleaning and washing, to the following three successive stages of treatment, namely, an anti-oxidation treatment carried out in an aqueous bath of sodium metabisulphite at a temperature between 80 and 90"C and for a period of 6 to 15 minutes, vacuum packaging in packs made from a plastics material at a temperature above 40"C, and pasteurisation for a period of between 5 and 30 minutes at a temperature between 80 and 85"C, the transfers from one stage to the next being effected without allowing the temperature to fall below 40 C.
2. A process as in Claim 1, wherein the period elapsing during the transfer of the vegetables from the "anti-oxidation treatment" stage to the "vacuum packaging" stage is between 4 and 5 minutes.
3. A process forthe treatment of potatoes prior to their presentation for sale and substantially as hereinbefore described.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR7923860A FR2465420A1 (en) | 1979-09-18 | 1979-09-18 | METHOD OF PROCESSING VEGETABLES FOR PRESENTATION AT SALE |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB2059248A true GB2059248A (en) | 1981-04-23 |
Family
ID=9229995
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB8029771A Withdrawn GB2059248A (en) | 1979-09-18 | 1980-09-15 | Treatment of vegetables prior to sale |
Country Status (6)
| Country | Link |
|---|---|
| BE (1) | BE885232A (en) |
| DE (1) | DE3035122A1 (en) |
| ES (1) | ES8106224A1 (en) |
| FR (1) | FR2465420A1 (en) |
| GB (1) | GB2059248A (en) |
| IT (1) | IT1132863B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0201266A1 (en) * | 1985-05-01 | 1986-11-12 | Vetostar Limited | Preservation of vegetable foodstuffs |
| FR2601232A2 (en) * | 1981-05-19 | 1988-01-15 | Mester Systemes | Process for treating vegetables for preparing them for sale |
| FR2638065A1 (en) * | 1988-10-24 | 1990-04-27 | Vegetable | PROCESS FOR TREATING FOOD PRODUCTS |
| EP0553603A1 (en) * | 1992-01-29 | 1993-08-04 | GHISETTI 1870 S.r.l. | A procedure for the treatment and retail packing of fruit, in particular pineapples |
| WO1997033794A1 (en) * | 1996-03-13 | 1997-09-18 | Hot Cuisine Technologies, Naamloze Vennootschap | Method and installation for the preparation of meals and/or meal components |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2506127A1 (en) * | 1981-05-19 | 1982-11-26 | Mester Systemes | PROCESS OF PROCESSING VEGETABLES FOR THEIR PRESENTATION FOR SALE |
| US4505937A (en) * | 1982-11-18 | 1985-03-19 | Demeulemeester Jean R | Method of pasteurizing vegetables for marketing |
| FR2765552B1 (en) | 1997-07-07 | 1999-10-01 | Pierre Bansard | ASSEMBLY FOR THE STEAM STERILIZATION OF PACKAGED PRODUCTS IN THE SAME AUTOCLAVE |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1088788B (en) * | 1957-01-16 | 1960-09-08 | Unilever Nv | Method for preserving peeled potatoes in containers |
| FR1194828A (en) * | 1958-04-18 | 1959-11-12 | Process for preparing and preserving cooked pulses, allowing their immediate consumption | |
| FR1328542A (en) * | 1962-04-20 | 1963-05-31 | Preserving process for fresh peeled vegetables | |
| FR1489170A (en) * | 1966-05-27 | 1967-07-21 | R L Jules Duhamel & Cie Sa | Improvement in the process of preserving peeled tubers or the like |
-
1979
- 1979-09-18 FR FR7923860A patent/FR2465420A1/en active Pending
-
1980
- 1980-09-15 GB GB8029771A patent/GB2059248A/en not_active Withdrawn
- 1980-09-15 BE BE0/202102A patent/BE885232A/en unknown
- 1980-09-17 ES ES495525A patent/ES8106224A1/en not_active Expired
- 1980-09-17 IT IT24720/80A patent/IT1132863B/en active
- 1980-09-17 DE DE19803035122 patent/DE3035122A1/en not_active Ceased
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2601232A2 (en) * | 1981-05-19 | 1988-01-15 | Mester Systemes | Process for treating vegetables for preparing them for sale |
| EP0201266A1 (en) * | 1985-05-01 | 1986-11-12 | Vetostar Limited | Preservation of vegetable foodstuffs |
| AU590272B2 (en) * | 1985-05-01 | 1989-11-02 | Vetostar Limited | Preservation of vegetable foodstuffs |
| FR2638065A1 (en) * | 1988-10-24 | 1990-04-27 | Vegetable | PROCESS FOR TREATING FOOD PRODUCTS |
| EP0378012A1 (en) * | 1988-10-24 | 1990-07-18 | Société anonyme dite: VEGETABLE | Process for the treatment of food products |
| EP0553603A1 (en) * | 1992-01-29 | 1993-08-04 | GHISETTI 1870 S.r.l. | A procedure for the treatment and retail packing of fruit, in particular pineapples |
| WO1997033794A1 (en) * | 1996-03-13 | 1997-09-18 | Hot Cuisine Technologies, Naamloze Vennootschap | Method and installation for the preparation of meals and/or meal components |
| BE1010119A3 (en) * | 1996-03-13 | 1998-01-06 | Hot Cuisine Technologies Naaml | Method for preparing meals and / or meal components and system for achieving this process. |
| US6146676A (en) * | 1996-03-13 | 2000-11-14 | Hot Cuisine Technologies, Naamloze Vennootschap | Method and installation for the preparation of meals and/or meal components |
Also Published As
| Publication number | Publication date |
|---|---|
| IT8024720A0 (en) | 1980-09-17 |
| BE885232A (en) | 1980-12-31 |
| FR2465420A1 (en) | 1981-03-27 |
| ES495525A0 (en) | 1981-06-16 |
| ES8106224A1 (en) | 1981-06-16 |
| DE3035122A1 (en) | 1981-03-26 |
| IT1132863B (en) | 1986-07-09 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WAP | Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1) |