ITVI20100308A1 - PREPARATION OF OLIVES, PROCEDURE FOR ITS PRODUCTION, DIFFERENT USES OF THE PREPARATION AND RELATED FOOD PRODUCTS - Google Patents

Description

PREPARATION OF OLIVES AND RELATED FOOD PRODUCTS.

DESCRIPTION

Technical field

The invention concerns an olive preparation that contains crushed olives. The invention also concerns a process for the production of the olive preparation, different uses of the olive preparation in the gastronomic sector and various food products containing the olive preparation.

State of the art

Salted olive creams have been known for a long time and are proposed for example as pâté to accompany salty foods or as sauces to season pasta. There are creams with black olives and green olives. Their taste is very significant and linked to the salty taste. A salty olive cream is described for example in DE 3213302 A1.

Some documents propose whole olives in sweetened solution or candied olives, for example ES 2 075 814 A1, WO 2006/013224 A1, ES 2 304 090 A1 or JP 58 121749 A or JP 2007 053986 A. A recipe by Jordan Kahn (Starchefs. com - Jordan Kahn: â € œOlive desserts: Curing thà ̈ Common Confection - Sweet Potato Ice Cream, Yogurt, Yuzu, Picholine Oliveâ €, internet archive, May 17, 2008, page 1, downloaded from Mâ € ™ internet:

URL: http: //replav.web.archive.org/2008051 7 142325 /

http://www.starchefs.com/features/olivedesserts/html/

recipe Potato Ice Cream Jordan Kahn.shtml) describes a blend of caramel with olives that has a sandy texture and is therefore not creamy.

Presentation of the invention

The purpose of the present invention is to provide an olive preparation with a new taste, in particular with sweet olives.

A further aim is to propose an olive-based preparation which can be an alternative to fruit-based preparations, such as classic jams, which can also appeal to people who do not like fruit.

A further purpose lies in the fact that these preparations can be stored for the medium and long term,

Another purpose of the invention is to propose an olive preparation with excellent homogenization, which has clearly distinguishable flavors with a clear and delicate taste of the olive.

Not least purpose is to provide a preparation of olives, usable for example as a semi-finished product, which is widely used in various foods and which makes it possible to use olive preparations even in foods served as desserts.

A further purpose is to provide an olive preparation that does not create in the consumer the desire to drink water after consumption.

The above objects are achieved by an olive preparation as defined in the first claim.

The water content is to be understood as excluding the water contained in the olives and sugar, therefore it refers to the quantity of water added to the olives and sugar. The percentage of water can also be reached with the use of liquids containing water, such as juices or liqueurs.

The combination of olives with sugar offers an olive-based preparation that gives the olive a new taste, no longer salty, but sweet. In a preferred variant of the invention the olives are acidified with citric acid or with lactic acid and / or the olives are natural olives and / or olives in brine, drained, desalted, which are preferably amarised. The acidification of the olives increases the shelf life of the preparation. Acidification makes it possible to make the product safe from a microbiological and stability point of view.

Advantageously, the final cream has a pH lower than 4.0, preferably between 3.7 and 3.9. This value presents the growth limit of the bacterium Clostridium Botulinum. Possible is also a natural acidification through a light lactic fermentation typical of olives preserved in brine.

The acidification with citric acid can take place with lemon juice, The use of already acidified olives, as commercially available in jars or in a container with tin, can give the product an adequate acidity to do so last over time without having to resort to further acidification. Any presence of ferrous gluconate as a colorant in olives affects the pH regulation. To make the taste of the preparation more pleasant and less bitter, it is advisable to de-bitter the olives before using them (for example, putting the engraved olives under water). Olives in brine are rich in salt and therefore it is preferable to carry out appropriate washing and decanting treatments before moving on to making the product. The number of washes and decantations can be easily determined by the expert and also depends on personal tastes. Olives from organic farming are preferred from an ecological and health point of view. Advantageously, in order to give the cream different flavors, more accentuated and adjustable according to the different tastes of the final consumer, which also enhance and emphasize the flavor of the olive as a basic ingredient, the preparation also includes aromas, in particular chosen from the peel. of lemon, orange peel, black cherry, coffee, hazelnuts, pistachio, liqueurs and chocolate.

The list is for illustrative purposes only and does not purport to be complete.

To adapt the preparation to the various tastes, practically all the aromas used in gastronomy are conceivable.

In an advantageous variant of the invention, the olives are homogenized with the other ingredients. The shredding takes place advantageously with professional homogenizers present in well-equipped kitchens. If the olives are homogenized with the other ingredients, a cream or paste is obtained that does not have small pieces and leaves the sensation of a paté on the palate.

The initial size of the olives has little importance for the purpose of obtaining the finished product, as it is finely homogenized. The ratio between olives and sugar indicated is ideal from the organoleptic point of view and the homogeneity of the preparation.

With the preparation according to the invention, a jam is obtained that can be directly used as a spreadable cream on bread, to fill brioches, to mention only a few possible uses. It is an alternative to fruit-based jams. The preparation does not require the presence of gelling substances.

Surprisingly, the preparations according to the invention have a very delicate, soft and pleasant taste. From an aesthetic point of view they are brilliant (even without gelling substances).

The taste can be further characterized as velvety and dry. The structure is very creamy and very homogeneous, and gives the sensation that the cream melts in the mouth. Furthermore, the flavors are clearly distinguishable and the taste of the olive is clear and delicate.

Thanks to the presence of sugar and the homogenization process that favors the escape of fat from the olives, a well-blended mixture is obtained.

Contrary to other sweet dishes, the consumption of the cream according to the invention does not create in the consumer the desire to drink water.

Sugar is preferably classic white granulated sugar, but other types of sugar or sugar sources can also be used, such as brown sugar, fructose, glucose, honey, powdered sugar, etc.

Preferably, to obtain the best result in terms of taste and structure of the preparation with shredded olives, the ratio between olives, water and sugar is about 2: 1: 1.

The ratios chosen naturally also depend on the types of olives used which vary in water and oil content and also in their taste.

Any type of olives can be used, both black and green olives or blends of green and black olives.

Advantageously, the product is also flavored. This means that the core of the vacuum-sealed container is brought to a temperature of 98 ° C. In this way, the cream has a long shelf life with a water activity value below 0.92.

The best methods for preserving the product are its conservation at a maximum temperature of 4 ° C for 30-60 days (in a closed container) or at room temperature in a vacuum container, after a mild pasteurization process for a period of 24. months. Of course, freezing is also conceivable.

Another important aspect of the invention relates to a process for the production of an olive preparation comprising the phase of mixing natural olives or olives in brine, drained, desalted which are preferably amarised with water and sugar in the quantities indicated in the first claim and the phase of the crushing of the olives.

Preferably, the process according to the invention further comprises one or more of the following steps: acidification of the olives with citric or lactic acid, addition of aromas.

The different phases can take place in different order. The shredding can, for example, take place after the addition of water and sugar. The acidification can be carried out directly on the olives before their use or the cream obtained after homogenization can be acidified. Preferably, sugar or a solution of water and sugar are added to the mixture at the time of homogenization and the time required to homogenize the product is more than sufficient to incorporate both the water and the sugar. It is also possible to produce a mixture of sugar and olives which is homogenized by gradually adding water in the quantities necessary to dissolve the sugar and obtain a cream with the desired consistency.

Advantageously, no stasis of the preparation is necessary before its consumption or use. Preferably, the preparation of the preparation takes place at room temperature and preferably between 15 ° C and 35 ° C.

Advantageously, the composition containing mainly (apart from small doses of aromas and acidifiers and / or possibly stabilizers or other auxiliary agents) crushed olives, water and sugar; it does not require gelling agents or thickeners to obtain a spreadable cream. The cream is easy to produce not only for this reason, but also, for example, for the fact that cooking is not necessary.

Clearly, the characteristics listed above for the ingredients of the preparation according to the invention, in particular their quantities and weight ratios, also apply mutatis mutandis to define the process in its preferred variants in more detailed terms.

Another important aspect concerns the use of the preparation according to the invention to produce a food product, chosen from ice cream, sorbet, mousse, Bavarian cream, sauces, dry pastries, soft pastries, pies, yoghurt, baked pastries, panettone, breakfasts, jams, ice cream, paté. The tasting together with different types of cheese can also be interesting. Here the jam-like olive preparation can be used directly, for example to decorate and garnish cakes or to spread it on snacks, brioches, bread, sandwiches, etc., or as a sourdough that is enriched with additional ingredients such as milk, yoghurt, cream, mascarpone to produce derived foods. The list is not intended to be complete.

Finally, the invention relates to food products containing the olive product according to the invention. The food products are preferably selected from those mentioned above.

The invention has achieved the object of providing a preparation of olives with a new taste, and precisely with a sweet taste.

The aim has also been achieved of proposing an alternative preparation to sweet fruit-based preparations that can also appeal to people who do not eat salted olives or who do not like fruit.

The aim has also been achieved that these preparations are characterized by a sufficient preservation to be able to keep the product at least for a few days.

In addition, the aim has been reached of proposing a preparation of olives with excellent homogenization and which has clearly distinguishable flavors with a clear and delicate taste of the olive. In addition, the aim has been achieved to provide a preparation of olives which finds wide application in various foods, including sweet foods, and which does not create in the consumer the desire to drink water after consumption.

The proposed olive preparation can be used on a large world scale, different categories of professionals and agro-food companies can make use of it such as hotel and restaurant kitchen chefs, hotel confectioners, artisan workshops, companies that deal with semi-finished pastry products. or finished products, companies that exclusively market niche products and also the very wide use in families.

Possible variants of the invention are the subject of the dependent claims. Preferred embodiments of the invention which are given by way of non-limiting example will be better highlighted during the description.

Description of the examples of execution

The following table groups preferred preparations according to the invention. Quantities are indicated in grams. The compositions indicated are not only to be considered isolated examples, but clearly the expert can vary the ratios and quantities essentially within the field covered by the single examples.

Prepared 1 2 3 4 5 6 olive paste or cream 50

sugar 25

water 25

olive jam 50 45 40 40 50 50

sugar 25 30 35 40 50 45 water 25 25 25 20 0 5

For the production of a typical preparation of olives that can be used as sourdough, proceed as follows:

500 g of deamarised natural olives are mixed with 250 g of sugar. The mixture is homogenized by grinding it finely. Aromas are added as desired. Optionally proceed with a pasteurization.

For the production of a typical preparation of olives that can be used as a jam, proceed as follows:

500 g of natural deamarised olives are mixed with 250 g of sugar and 250 ml of water. The mixture is homogenized by grinding it finely. Aromas are added as desired. Optionally proceed with a pasteurization.

The preparation of some sweet dishes which make use of the preparation according to the invention is described below.

EXAMPLE 1 (olive mousse):

First, a mousse is prepared using an olive cream according to the invention.

In a bowl, whip 200 g of cream with a whisk. 200 g of olive cream previously obtained as sourdough are slowly incorporated. A sheet of gelatin is soaked in cold water. Separately, 40 g of yolk are mounted. Add the isinglass dissolved in 80 ml of aloe vera juice, then add the whipped cream and egg yolks. It is seasoned with 80 g of candied aloe vera in small pieces and the zest of a lemon.

Then a shortcrust pastry is prepared, 150 g of butter cut into small pieces are worked well by hand together with 150 g of sugar, an egg, a pinch of salt, vanilla powder and knead everything until a homogeneous mixture is obtained. Combine 6 g of baking powder and 300 g type 001 flour, sifted together, and work together until a homogeneous and compact dough is formed. Shape a ball, wrap it in cling film and let it rest in the fridge for 4 hours before use.

Then an olive jelly is prepared: a sheet of isinglass is soaked in cold water, dissolved in 50 ml of aloe vera juice and added to the juice of a lemon.

Fill the molds with the shortcrust pastry and with alternating layers of mousse and jelly.

It is served with an olive compote, prepared as follows: 200 g of olives are washed and cut in half, then caramelized with 50 g of sugar and the olives are added. Add 150 ml of tangerine juice and 30 ml of tangerine liqueur. The dish is served cold.

EXAMPLE 2 (olive tart):

This dessert makes use of the preparation according to the invention in the form of a jam. A shortcrust pastry is prepared as described above. An olive jam is prepared as follows: after having carefully washed 200 g of Celline olives, the olives are left to flavor for a few days together with the peel of a lemon and the peel of an orange with 100 ml of water and 100 g of sugar. When the olive has retained all the smells it is ready to be transformed into jam with a special professional homogenizer.

A layer of shortcrust pastry is placed in a special round baking mold, sprinkled with a thin layer of jam and decorated with shortcrust strips to form a grid on top. Everything is cooked in a ventilated oven at 180 ° C for about 25 min. the preparation is to be served hot or cold.

Variations in the use of the preparation according to the invention for the preparation of sweets are part of the usual activity of the cook or pastry chef and can be derived from known techniques for producing fruit-based sweets.

Should changes be made during the execution phase to the olive preparation, to the process for its production, to its uses and to the food products deriving according to the invention, as to fall within the scope of the following claims, such modifications and variations they will have to consider all protected by this patent.

Claims (8)

CLAIMS 1) Preparation of olives containing crushed olives comprising: - 40% - 80% by weight of olives; - 20% - 50% by weight of sugar; - at least 5% by weight of water, in which the weight ratio between olives and sugar is between 2: 1 and 1: 1 and the weight ratio between sugar and water is between 1: 1 and 1: 0.1. 2) Olive preparation according to claim 1) characterized in that the olives are acidified with citric acid or with lactic acid and / or that the olives are natural olives and / or olives in brine drained, desalted and which are preferably deamarised. 3) Preparation of olives according to claim 1) or 2) characterized in that it also comprises aromas, in particular selected from lemon peel, orange peel, black cherry, coffee, hazelnuts, pistachio, liqueurs and chocolate. 4) Preparation according to any one of the preceding claims characterized in that the ratio between olives, water and sugar is about 2: 1: 1. 5) Process for the production of an olive preparation comprising the phase of mixing natural olives or olives in brine, drained, desalted and preferably amarised with water and sugar in the quantities indicated in the first claim and the phase of crushing the olives. 6) Process according to claim 5) characterized in that it further comprises one or more of the following steps: acidification of the olives with citric acid or lactic acid; addition of flavorings. 7) Use of the preparation according to any one of claims 1) to 6) to produce a food product, chosen from ice cream, sorbet, mousse, Bavarian cream, sauces, dry pastries, soft pastries, pies, yoghurt, baked pastries, panettone, breakfasts, jams, ice cream, paté. 8) Food products containing the olive preparation according to any one of claims 1) to 4).