MXPA96006122A - Vegeta treatment - Google Patents

Abstract

Process for preparing a juice of a vegetable mash in which, in the presence of water, at least one fresh vegetable is homogenized, if necessary under an inert atmosphere, in such a way that the aroma precursors and a part of the endogenous enzymes, the homogenate is incubated at a temperature between 0 ° C and 70 ° C for 5 minutes to 24 hours, it is transformed, depending on the case, into juice or puree, then pasteurized. Opurcococid juice from non-parboiled vegetables, susceptible to be obtained by the process, which has a reinforced crude aroma and a better preserved natural color than that of the same juice or purécocid coming from parboiled vegetables. Use of a juice, of a puree according to the invention in the preparation of a food product

Description

TREATMENT OF VEGETABLES The subject of the present invention is a new process for the preparation of a vegetable juice or puree that preserves the color and natural raw taste of these vegetables. In the numerous operations of transformation of vegetables, the raw material is pre-conditioned in cold without elimination of air, a subsequent sancocho then blocks the enzymatic and microbiological degradations, then the material is transformed into a final product that is frozen or pasteurized with hot. The EP 482322 (Société des Produits Nestlé S.

A.) describes for example a stew of vegetables and fruits cut into pieces for 1 - 15 minutes 80 -. 80 - 95 ° C, followed by a fermentation with a lactic acid bacteria at 15 - 45 ° C up to a pH of 3.1 - 4.4 and a pasteurization for 2 - 30 min at 80 - 110 ° C. EP 111590 (Frisco-Findus AG) describes a process for preparing legumes or frozen fruits that produce a small volume of wastewater consisting of treating the vegetables or fruits in the usual manner until the stage of the sancocho in which sancocha by means of water vapor or a mixture of water vapor and air, a condensate is recovered, the vegetables or fruits are cooled at least partly by means of air, they are frozen and their surface is glazed with at least part of the condensate produced at the time of the sancocho. FR 2638064 (Guillamot) describes a procedure for the preparation of purees, cocktails, and nectars of fruits and vegetables in which whole fruits and vegetables are subjected, washed but not peeled, grated or cut for a stew, then to enzymatic reactions of 2 hours to 24 hours putting in place natural proteolytic enzymes and / or enzymes chosen between galacto-pectases and pectins-lyases. This procedure only allows to increase the solubilization of the solid materials of protein and pectin origin. The consequences of a sancocho prior to the transformation of the matter can unfortunately be the accentuated losses of vitamins, aromas, color, and texture of the legumes and / or fruits. The improvements can be made at the stage of a vegetable stew. The FR 2656547 (Cogat) thus proposes a continuous sancocho appearance which successively deaerates the matter by sweeping a neutral gas, heats it to steam, maintains the heating temperature, and cools the solids under vacuum recovering the aromatic condensates. This coupling allows to limit oxidative enzymatic degradations in the course of heating, and recover the aromatic condensates. The taste, color and texture of the legumes are thus improved. Similarly, EP 124627 (Frisco-Findus AG) proposes a sancocho process in which the pulses are subjected to a first stage of sancocho at 90 - 100 ° C for 1 - 30 seconds, then in a second stage of sancocho at 45 - 90 ° C for 1 - 60 minutes in water. The texture of the treated legumes is firmer and the color is more intense than those of the legumes treated by a classic stew. In spite of all the improvements made in the sancocho stage, a loss of color, taste and texture of the legume and / or the treated fruit can not be avoided. To remedy this problem, the negative effects of a pasteurization, and a bad natural taste of a Hippophae berry, (Hyppophae rhamnoides), DE 3941555 (VE Forschungsinstitut fur Obst-und Gemüsevearbeitung) proposes to disinfect with alcohol the Hippophae rhamnoides berry and of fresh fruits, fruits that preferably have intense aromas, prepare in sterile form a mixture of disinfected Hippophae rhamnoides berries puree that also include 3 - 10% of a puree of disinfected fruits or a fruit juice, then keep it in the absence of air 24 hours to 6 months at 10 - 30 ° C. Thus, a fruit and berry stew is avoided thanks to alcohol disinfection. The final pasteurization of the mixture is also avoided thanks to the disinfection and the acidic pH of the mixture. Finally, it can be noted that the natural "whey" taste of the berries is modified by the enzymes and the aromas of the added fruits. The present invention seeks to avoid a stage of vegetable stew, and above all use the endogenous enzymes of the vegetables to reinforce their taste and / or their raw natural aroma, as well as their natural color in the course of their transformation into juice or puree. In accordance with the invention, for this purpose, in the process for the preparation of a vegetable juice or puree according to the invention, at least one vegetable material, in any case under an inert atmosphere, is homogenized in the presence of water, so as to To release a part of the aroma precursors and endogenous enzymes, the homogenate is incubated at a temperature between 0 ° C and 70 ° C for 5 minutes to 24 hours, if necessary, it is transformed into juice or puree, then pasteurize The invention also concerns a juice or a cooked puree from non-parboiled vegetables 5 capable of being obtained by the process according to the invention, which have a reinforced natural crude flavor, and a better preserved natural color than that of the same juice or puree cooked from boiled vegetables. The invention also concerns the use of the products according to the invention in the preparation of a food product. It has been found that the classical stage of vegetable stew can be suppressed, J-5 without altering the organoleptic or texture qualities of the final product. It is not, on the other hand, always necessary to previously disinfect the vegetables, a simple washing with water can perfectly agree. It can be noted that this suppression goes against the principles general allowed in the transformation of vegetables, but the sancocho stage usually allows blocking enzymatic and microbiological degradations. In addition, the method according to the invention also allows reinforcing the natural fibrous texture of the mash. Surprisingly, the color can be preserved and the yusto and the raw and fresh natural aroma of the vegetables can be substantially strengthened by releasing by mechanical crushing the precursors of the aromas and the endogenous enzymes of the vegetables. However, in most cases, care must be taken to hogenize and incubate the plant under an inert atmosphere to prevent oxidation reactions pe judicial for color and for taste. You can see < 3, DE 3941555 mentioned above aims to transform the taste of Hippophae berries by adding very aromatic fruits, while the present invention aims only to reinforce the taste and natural aroma of vegetables without adding any additional agent. DETAILED DESCRIPTION OF THE INVENTION By the term "pasteurization" is meant an inactivation or suspension of the growth cycle of all the vegetative germs, for example by means of heat, pressure and / or freezing, and also by the term "sterilization". "inactivation of all germs including heat-resistant bacterial endospores is understood." For reasons of simplification, pasteurized products will be considered to encompass sterilized products.

By the term "juice" is meant an aqueous solution derived from vegetables, for example by pressure or by decoction, it may also comprise a certain proportion of concentrate of legumes, citrus fruits, fruit or mixtures of natural fruit concentrates as well as of a certain proportion of various sweetening products, nutritious and / or that provide the essential nutrients. The term "juice" can also be designated by the common terms "nectar" or "cocktail". By the term "mashed" is meant the cooked, crushed or homogenized vegetables, which have a consistency that allows their consumption with the help of a fork, for example. The term "mashed" can also commonly designate porridges, whipped creams, compotes and vegetable creams. The term "sancochar" means the stage of initial heat treatment of fruits and / or whole or pieces of pulses, generally carried out by means of water or hot water, for example, and intended to block enzymatic degradation and microbial development. . For more detail, teaching PE 111590 and EP 124627 are incorporated for reference. By the term "raw or fresh scent" is meant the taste of the mouth and / or the nose aroma of a purée or juice according to the invention which is similar, even identical to that of a puree or of an uncooked juice from of vegetables not parboiled. By "reinforced crude aroma" is meant a mouthfeel and / or a raw nose aroma of the juices and purees cooked according to the invention, which are more intense than those of the cooked purees or purees of bleached vegetables or do not. In order to carry out the present process, fruits and / or vegetables can be used as vegetable matter "that is, any edible vegetable, which is a grain, root, tuber, stem, leaf, flower or fruit, for example. However, vegetables are preferably used for which it is desired to reinforce the natural fresh taste. Vegetables in which the natural taste may be unpleasant or in which the cooked taste is sought will be particularly avoided., especially the asparagus, the pea, the soybeans, the potatoes, the cereals, the berries of Hippophae, the medlars, for example. Among the preferred vegetables, the leaves, especially leeks, fennel and cabbage, stems, especially rubarb and broccoli, certain roots, especially carrots, onions, radishes, can be distinguished more particularly celery and beet, tubers, especially cassava, and fruits, especially tomato, zucchini, eggplant, banana, apple, apricot, melon, watermelon, pear, plum, the peach, the cherry, the kivi and the mirabella (a type of plum), for example. You can also use as vegetables the edible top mushrooms that can be considered as included in vegetables, especially Agaricus bisporus, Pleurotus ostreautus, Boletus edulis or Lentinus edodes, for example. Preferably, at least one vegetable is washed abundantly with water, if necessary it is peeled and cut into pieces if it has a relatively large dimension. For particularly microbiologically contaminated vegetables such as strawberries, they can also be disinfected in an alcohol solution, especially a 70% ethanol solution, for example. The vegetables are then homogenized in the presence of water, possibly under an inert atmosphere. For this you can put water, salt and vegetables in a shredder that has a closed enclosure in which circulates an inert gas used in food processes, especially CO2, nitrogen, argon, helium, alone or in mixture , for example. It is advantageous to have an inert gas atmosphere having a partial oxygen pressure of less than 0.05 atm for example. Preferably, a quantity of water is added to the vegetables such that the homogenized mixture comprises less than 50% by weight of vegetable dry matter, especially less than 40% by weight of dry matter, for example between 20% and 40% . It is already possible in this state to add ingredients such as salts, spices, preservatives, thickeners, bacteriostatic agents, for example. The degree of grinding of vegetables depends on the final product you want to obtain. For a puree, the vegetables can be finely divided, while for a puree that has a coarse texture, that is to say, a compote, it can be limited to a crushing that leaves the vegetable fibers apparent. However, it is preferable to ensure sufficient grinding so that at least 20% fresh weight of the vegetables are completely crushed and reduced to porridge, preferably 30%. A sufficient quantity of enzymes and aroma precursors is thus released, so that the raw natural aroma of the vegetables can be substantially enhanced. The homogenate is then incubated at a temperature between 0 ° C and 70 ° C for 5 minutes to 24 hours, preferably at 20-50 ° C for 15 to 120 minutes. It is also preferred to incubate the homogenate under an inert gas atmosphere so as to reduce its oxidation. The temperature and incubation time depend on the type of plant and its degree of crushing. In a general way, most of the vegetables are treated after harvesting, that is to say more if they are fresh, or more if their crushing is accentuated, but it is necessary to prolong the incubation time. It is in fact within the competence of the person skilled in the art to determine for each vegetable, based on its freshness, which are the degrees of grinding, the incubation period and the preferred incubation temperature. Depending on the time and duration of the incubation, and the degree of carbohydrates and microbiological contamination of the plants, it may be necessary to add bacteriostatic agents to the homogenate, such as the bacteriocins described in EP 95810497.8 and WO 94/02805. The homogenate can then be directly transformed into juice or puree by methods known to those skilled in the art. To prepare a juice, or you can press the homogenate, separate the juice, and if necessary, decant the juice, for example. On the other hand, the puree can already have good consistency thanks to the previous homogenization of the vegetables and / or fruits. You can then directly add other ingredients such as salts such as 0.15 - 0.35% NaCl, 5 preservatives, sugars such as honey, sweeteners such as aspartane or acesulfane and including polyols such as xylitol, aromatic extracts, yeast extracts, vitamins, alcohols , thickening agents such as starch or carboxymethyl cellulose, for example. JLO Certain juices or vegetable purees lend themselves very well to a consumption when they are raw, that is, when they are not treated at temperatures above 70 ° C. Among these products, you can distinguish the juices and purées of broccoli, carrot, or 15 of strawberries, for example. It is also possible to consider freezing the juice or puree obtained by the process according to the invention, optionally under an inert atmosphere or under vacuum, for example at a temperature between -25 ° C and -50 ° C, especially between -30 20 ° C and -40 ° C. Preferably, the product is cooled to a temperature of +2 ° C to -5 ° C by being intimately mixed in an amount comprised between 20% and 80% by weight of a frozen juice or puree according to the invention. Instead of freezing the products, the microbial load can also be reduced. cooking the products, subjecting them to a pressure higher than 300 MPa, preferably higher than 500 MPa, for 1 to 30 minutes at a temperature comprised between -5 ° C and 70 ° C, for example. For high-pressure pasteurization, the juice or puree of the liquid used to transmit the high pressure, for example water or oil, can be isolated by packaging means, especially in deformable plastic or aluminum containers, for example. These containers can then be placed in a chamber of a high pressure device, for example a suitable autoclave in which the treatment is applied under high pressure for a time and at a temperature suitable for obtaining pasteurization without cooking. The treatment time starts from the moment when the desired pressure and temperature are reached, the time necessary to reach these values is in the order of 1 minute, for example. It may also be considered to conduct the juice or purée by means of appropriate conduits in a chamber of a high-pressure device, for example a suitable autoclave, in which the desired pressure and temperature will be applied, for example. On the contrary, other juices or vegetable purees lend themselves better for consumption at the moment they are cooked, that is to say when they are treated in temperatures above 70 ° C to establish a cooking. If a cooked product is desired, the juice or puree obtained by the process according to the invention can be thermally treated for 2 - 30 minutes at 70 - 125 ° C, for example. If a treatment lasting less than 2 minutes at less than 70 ° C or 80 ° C is carried out, it is risk that the necessary conditions for the inactivation of spores of sporulating microorganisms and the inactivation of vegetative cells will not be met. If the treatment is carried out for more than 30 minutes or more than 125 ° C, it risks softening the texture of the mash too much and destroying certain fragile aromas. In the particular case of legumes and / or fruits that include pigments leucantocianidias, such as bananas, pears, apples, cabbage, cauliflower and onion, for example, can be recommended before the thermal treatment stage, add to juice or puree at least 2% by weight of proteins derived from milk, eggs, animal tissues or soy, for example. The appearance of a reddish coloration in the course of the heat pasteurization stage will thus be avoided. For more details, the teaching of EP 191311 is incorporated for reference.

The microbial load can also be reduced by moderately boiling the products, subjecting them to a pressure higher than 300 MPa, preferably higher than 500 MPa, for 1 to 30 minutes at a temperature comprised between 70 ° C and 125 ° C, preferably between 70 ° C and 90 ° C. In a first particular embodiment of the present invention, the fruits and / or fresh vegetables are homogenized in the presence of water under an inert atmosphere in order to release a part of the endogenous enzymes, the homogenate is incubated at a temperature comprised between 0 and 10. ° C and 70 ° C for 5 minutes to 24 hours, it is transformed into juice or puree, it is fermented by means of a lactic bacteria at 15 - 45 ° C up to a pH of 3.1 - 4.5, then it is pasteurized. Lactic bacteria, in other words a lactic acid-producing bacterium, can be chosen from commercial strains commonly used for the preparation of fermented products such as salami, sauerkraut, or yogurt, for example. A strain of Lactobacillus plantarum, Leuconostoc-mesenteroides or Lactobacillus brevis can be used and fermentation carried out at a temperature of around 20-35 ° C, for example. A strain of Streptococcus thermophilus and Lactobacillus bulgaricus can also be used. , add up to 2% lactose to the medium and ferment at 35 - 45 ° C. In particular, it is added to the juice or puree of legumes and / or fruit, when it is relatively poor in fermentable sugar, up to 2% sucrose or glucose. It can also be found necessary, depending on the degree of contamination of the mixture, to operate a pasteurization of juice or puree before fermenting it with lactic bacteria. Within another particular embodiment of the present invention, fresh fruits and / or vegetables are homogenized in the presence of water under an inert atmosphere in order to release a part of the endogenous enzymes, the homogenate is incubated at a temperature comprised between 0 and 10. ° C and 70 ° C for 5 minutes to 24 hours, it is transformed into juice, if necessary it is pasteurized, then concentrated, even dried. It is also possible to concentrate the juice or a liquid extract of a mash according to the invention by evaporation under vacuum, distillation or ultrafiltration, for example. The concentrate can be pasteurized, or spray dried or lyophilized, for example. Thus, a water-soluble powder with a reinforced fresh flavor can be obtained.

In a variant of the prs, volatile flavors recovered by condensation are added to the concentrate at the time of the evaporation or distillation step and the mixture obtained is dried, possibly after the addition of a water-soluble support, such as maltodextrins. Preferably the final powder comprises at least 10% by weight of dry plant extract to the weight of the water-soluble support. Finally, the products according to the invention can be stored in a suitable sterile storage container. It is noted that the product has a taste and a color that resembles the taste and color of the legumes and / or fruits used. In addition, the product loses none of its qualities after storage for several months, even one year at room temperature. The invention then concerns new juices or cooked purees, which come from uncooked vegetables, which are susceptible to be obtained by the present prs and which have a reinforced natural crude aroma, and a better preserved natural color than that of the same juices or cooked purees from parboiled vegetables. Preferably, the invention concerns the new cooked juices or purees from non-parboiled vegetables, susceptible to be obtained by the present prs, which present a reinforced crude aroma, presenting the CIELAB parameters (CIE, colorimetry, 2nd edition, CIE Publication , No. 15.2, Central Bureau of the International Lighting Commission, Vienna, Austria) of dye a * and b * comprised between 70% and 130% of those of the same juices or purées not parboiled and uncooked, preferably between 80% and 120%, and presenting a CIELAB parameter of clarity L * greater than 70% of that of the same uncooked and uncooked juices or mashes, preferably greater than 85%. In particular, it can be noted that at least one of the CIELAB parameters of the products according to the invention is greater than a factor of 1.1 compared to the same juices and purees from boiled and cooked vegetables. In particular, the invention concerns the new cooked juices or purees from uncooked carrots, capable of being obtained by the present process, which have at least 3 times more than 3-isobutyl-2-methoxy pyrazine, of beta-ionone, and l-octen-3-ol with respect to a juice or cooked puree from parboiled carrots The present invention is described in more detail below with the aid of the supplement to the description which will follow, which refers to the examples of manufacture of juice and purees of fruits and vegetables. The percentages are given by weight unless otherwise indicated. Needless to say, however, that these examples are given by way of illustration of the object of the invention of which they do not constitute in any way a limitation. Example 1 Fresh carrots are washed with water, peeled, rinsed with water, and cut into small pieces. A volume of pieces (300 g) is homogenized, at room temperature and in the absence of air thanks to a flow of nitrogen, in a crusher in the presence of another volume of water and 0.25% NaCl. The homogenization is carried out for 4 minutes until obtaining a puree of carrots. The carrot puree is then incubated at 38 ° C for 60 minutes, then sterilized directly at 121 ° C for 15 minutes in an autoclave (type FVS / 2/2000, Integra Biosciences, Switzerland). By comparison, fresh carrots are washed with water, peeled, rinsed with water, cut into small pieces, and boiled in boiling water for 20 minutes. A volume of parboiled pieces is homogenized, at room temperature in a crusher in the presence of another volume of water and 0.25% NaCl. The homogenization is conducted for 4 minutes until obtaining a carrot puree, then it is sterilized directly at 121 ° C for 15 minutes in an autoclave (type FVS / 2/2000, Integra Bioscences, Switzerland). A part of the sterilized purees is subjected directly to a sensory evaluation, while the other part is kept at room temperature for 20 days for a subsequent sensory analysis. The sensory evaluation is conducted or a group of 15 people who are invited to taste 3 samples of each carrot puree kept at a temperature of 40 ° C, and to differentiate them by appreciating only their aromatic and gustatory properties. 100% of the tasters easily distinguished the parboiled carrot puree (classic procedure) from that obtained by the process according to the invention. The sensory comments are presented in table 1 below, as well as the respective texture and color of the purées.

Table 1 All the tasters noticed the aroma of fresh carrot, the fibrous texture, and the perfect red-orange color developed by the process according to the invention. On the other hand, parboiled carrot puree is characterized by cooking aromas, a bit of bitterness, a smooth texture and a slightly brownish color. The mash according to the invention is preferred by 67% of the tasters, while 33% do not like the aroma developed by the new procedure or were surprised by the fresh carrot aroma. Furthermore, analysis by GC-FID and GC-sniffing chromatography (combination of gas chromatography and olfactometry) of volatile purees of carrots obtained by the different procedures, shows that the method according to the invention gives the mash 4 to 5 times more than volatile compounds with respect to the puree obtained by a classical process. Three different compounds thus contribute to the raw and fresh organoleptic note of the carrot puree, namely 3-isobutyl-2-methoxy pyrazine, beta-ionone, and 1-octen-ol. The purees obtained by the process according to the invention and by the conventional method, which have been stored for 20 days at room temperature, present the same characteristics as .d8 analyzed directly after their preparation. The fresh carrot flavor, the fibrous texture, and the red-orange color of the purees according to the invention can then be preserved for a prolonged period of time.

Examples 2-5 The examples are intended to compare the color and flavor of strawberry purees, banana, carrot and broccoli, depending on the type of treatment used. Each legume and each fruit are prepared separately according to the type of treatment. In all cases, the vegetables and fruits are washed with water, drained, and cut into pieces. The carrot is peeled previously. The vegetables and fruits are homogenized in a metallic aring Blender® container (Waring Product Dynamics Corporation of AM., New Hardford, CT, USA) in the presence of distilled water in a 1: 1 ratio for 3 to 5 minutes, under an inert atmosphere. room temperature. The obtained puree is transferred in 100 g glass bottles, filled flush. The knobs are placed in a water bath at 37 ° C for 60 minutes. The incubation is done under inert gas or in the absence of air. The endogenous enzymatic reactions are stopped by sterilization in the autoclave for 15 minutes at 121 ° C. The knobs are then stored at 4 ° C. In the particular case of broccoli, a non-sterilized broccoli puree is prepared in parallel. For this, the pieces of broccoli are homogenized in the same conditions and proportions of those described above, the mash is transferred in plastic bags sealed under vacuum, then incubated at 37 ° C for 60 minutes and then frozen in liquid nitrogen before be stored at -20 ° C. For comparison, purees of legumes and parboiled fruit are prepared. For this, the pieces of vegetables or fruit are boiled in a boiling water bath for 20 minutes. The pieces are then homogenized in a Waring Blender® metal vessel in the presence of distilled water in a 1: 1 ratio for 3 to 5 minutes. The obtained puree is transferred in the 100 g glass knobs, filled flush. The set of knobs and their contents are sterilized in the autoclave for 15 min at 121 ° C. In the particular case of broccoli, a non-sterilized parboiled broccoli puree is prepared in parallel. For this, the pieces of broccoli are sacked and homogenized in the same conditions and proportions as those described above. The mash is transferred to plastic bags sealed under vacuum, then frozen in liquid nitrogen before being stored at -20 ° C. To make it possible to compare the dyes and the clarity of the coloring of the prepared purees, a reference color is obtained by homogenizing the legumes and fruits in a metallic Waring Blender® container in the presence of distilled water in a 1: 1 ratio for 3 to 5 minutes., under inert atmosphere at room temperature. The obtained purée is transferred to a plastic bag, which is immersed in liquid nitrogen, then stored at -20 ° C. To measure the color of the samples, each sample of puree is heated to room temperature, sampled and a part is placed in small plastic petri dishes destined for the colorimetric analysis with a Color-Eye-7000R spectrophotometer.

(Macbeth, Division of Kollmorgen Instruments Corporation, New Windsor, NY, USA). This device allows the parameters L *, a * and b * to be measured following the CIELAB notation (see also FJ Francis et al., Food Colorimetry: Theory and Applications, AVI Publishing company, Inc., Westport, Virginia, USA), which characterize the dyes and clarity. The red, yellow, green and blue dyes form a color wheel arranged on a plane a * and b *. The L * parameter defines the clarity of colors that varies vertically in the plane a * and b *. Each value L *, a * and b * obtained for each mash sample result from the average of 3 separate measurements. To evaluate the taste of the purées, a sensory evaluation is carried out by a group of 5 people as described in example 1.

The results presented in table 2 below, show that the derivative of the colors is limited in the purees incubated under an inert atmosphere, and this one particularly for the strawberry, banana and carrot purees. In all cases, incubation under an inert atmosphere also makes it possible to obtain a natural taste and aroma. The advantage of keeping broccoli purees by freezing can be noted. Table 2 Table 3 below shows the percentage of variation of the parameters a *, b *, and L * with respect to those of the controls. In all cases, the clarity index L * of the uncooked cooked products is closer to the control value than that obtained from the boiled and parboiled products. The preferred products have the CIELAB parameters of dye a * and b * comprised between 70% 130%, and a CIELAB parameter of clarity L * greater than 70% with respect to the same juices or purées not parboiled and uncooked.

Table 3 Eleaplo 6 A carrot puree is prepared as described in example 1, with the difference that it is pasteurized at high hydrostatic pressure. For this, the puree is distributed in sterile plastic bags resistant to high pressure, sealed without air bubbles, and subjected to a hydrostatic pressure of 800 MPa for 20 minutes at 30 ° C with the help of a press (ABB GmbH, Switzerland). The purees can then be stored for at least 6 months at room temperature, without any changes in aroma, texture or color. Example 7 A carrot juice according to the invention is prepared. For this the fresh carrots are washed with water, peeled, rinsed, and cut into small pieces. A volume of pieces is then homogenized, at room temperature and in the absence of air thanks to a flow of nitrogen, in a crusher in the presence of another 2 volumes of water and 0.25% NaCl. The homogenization is carried out for 4 minutes until obtaining a carrot puree. The mixture is then incubated at 38 ° C for 120 minutes, pressed through a filter having a porosity of 100 microns, the juice is isolated, then it is sterilized at 121 ° C for 15 minutes in an autoclave (type FVS / 2/2000, Integra Biosciences, Switzerland).

Example 8 A tomato juice according to the invention is prepared. For this the fresh tomatoes are washed with water, they are homogenized at room temperature and in the absence of air thanks to a flow of CO2 / in a crusher in the presence of 1.5 volumes of water and 0.25% NaCl. The homogenization is carried out for 5 minutes until obtaining a liquid tomato slurry. The mixture is then incubated at 36 ° C for 100 minutes, pressed through a membrane having a porosity of 100 microns, the juice is isolated, then pasteurized at 80 ° C for 15 minutes in an autoclave. For comparison, fresh tomatoes are washed with water, cut into pieces and sautéed in boiling water for 20 minutes. A volume of parboiled tomatoes is homogenized, at room temperature, in a crusher in the presence of 1.5 volumes of water and 0.25% NaCl. The homogenization is conducted for 5 minutes until obtaining a tomato liquid porridge, it is pressed through a membrane that has a porosity of 100 microns, the juice is isolated, then pasteurized directly at 121 ° C for 15 minutes in an autoclave. The tasters can easily differentiate the aroma of fresh tomato, and the pronounced red color of the tomato juice according to the invention with respect to those obtained with the juice of parboiled tomatoes. EXAMPLE 9 The strawberry and banana purees of Examples 2 and 3 are mixed, the mixture is fermented with the strain Streptococcus thermophilus CNCM 1-1424 to pH 4.5, then sterilized at 121 ° C for 15 minutes in an autoclave. . Example 10 A liquid fraction is extracted from the carrot puree of Example 1, concentrated by evaporation under vacuum, pasteurized for 5 minutes at 121 ° C, the volatile aromas recovered by condensation are added at the time of the concentration stage, and dry by lyophilization before the addition of maltodextrin so as to obtain a powder containing 10% by weight of dried carrot fraction. The powder thus obtained is easily dispersible in a liquid medium which gives it a reinforced raw carrot flavor.

Claims (12)

R E I V I N D I C A C I O N S

1. - Process for preparing a juice or a vegetable mash characterized in homogenizing in the presence of water at least one vegetable material, if necessary, under an inert atmosphere, in order to release the precursors of the aromas and a part of enzymes The homogenates are incubated at a temperature between 0 ° C and 70 ° C for 5 minutes to 24 hours and, if necessary, they are transformed into juice or puree, then pasteurized.

2. Method according to claim characterized in that the plant material is chosen alone or in combination in the group of edible vegetables formed by fruits and vegetables consisting of grains, roots, tubers, stems, leaves or flowers.

3. Method according to claim 1, characterized in that sufficient grinding is ensured so that at least 20% by fresh weight of the vegetables is completely crushed.

4. Method according to claim 1, characterized in that the homogenate is incubated under an inert atmosphere.

5. Process according to claim 1, characterized in that the homogenate comprises less than 50% by weight of vegetable dry matter. Method according to claim 1, characterized in that the juice or puree is pasteurized for 2 - 30 minutes at 70 - 125 ° C or at least 300 MPa for 1 to 30 minutes at a temperature between -5 ° C and 70 ° C C. 7. Process according to any of claims 1 to 6, characterized in that the juice or puree is fermented by a lactic acid bacteria at 15-45 ° C until a pH of 3.1 - 4.5, or dried, if necessary before the addition of a water-soluble base. 8. Juice or puree capable of being obtained by the process according to any of claims 1 to 7, cooked, which has a reinforced natural crude flavor, and a natural color better preserved than that of the same juice or cooked puree from parboiled vegetables . 9. Juice or puree according to claim 8, cooked, which has a reinforced green flavor, of CIELAB parameters of dye a * and b * comprised between 70% and 130%, and a CIELAB parameter of clarity L * greater than 70% with respect to the same juice or vegetable mash not boiled and not cooked. 10. Juice or puree according to claim 8, from carrots not boiled, cooked and having at least 3 times more than 3-isobutyl-2-methoxy pyrazine, beta-ionone, and l-octen-3-ol with respect to the same juice or pasteurized puree from parboiled carrots. 11.- Dry extract of juice or puree according to any of claims 8 to 10, possibly incorporated in a water-soluble support. 12. Use of a juice or puree obtained by the process according to any of claims 1 to 7, or according to any of claims 8 to 10, or of a dry extract of juice or puree according to claim 11, in the preparation of a food product.