OA12116A - Process for the preparation of beet jam. - Google Patents
Process for the preparation of beet jam. Download PDFInfo
- Publication number
- OA12116A OA12116A OA1200200175A OA1200200175A OA12116A OA 12116 A OA12116 A OA 12116A OA 1200200175 A OA1200200175 A OA 1200200175A OA 1200200175 A OA1200200175 A OA 1200200175A OA 12116 A OA12116 A OA 12116A
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- OA
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- Prior art keywords
- jam
- grs
- preparation
- beet
- beetroot
- Prior art date
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Non-Alcoholic Beverages (AREA)
Description
1211612116
DESCRIPTIONDESCRIPTION
La présente invention concerne un procédé de préparation de laconfiture à base de Betterave par la cuisson dans un ustensile approprié.The present invention relates to a process for the preparation of beetroot jam by cooking in a suitable utensil.
Actuellement, la plupart des confitures sont obtenues à partir de la fraise,des dattes, des abricots, des courges et d’autres fruits et légumes les 5 plus consommés.Currently, most jams are obtained from strawberry, dates, apricots, squash and other fruits and vegetables most consumed.
Des études ont été réalisées depuis quelques années par la FAO(Organisation des Nations Unies pour l’Alimentation et l’Agriculture) surla composition des aliments à ,’usage de l’Afrique. D’autres informations existent également sur la confiture émanant dedocuments de l’ONUDI ( Organisation des Nations Unies pour leDéveloppement Industriel).Studies have been carried out for some years by FAO (United Nations Food and Agriculture Organization) on the composition of foods for use in Africa. Other information also exists on jam emanating from documents of UNIDO (United Nations Industrial Development Organization).
Le but de la présente invention est de proposer un procédé depréparation de la confiture à base de betterave et présentant beaucoupd’avantages par rapport aux confitures des fruits et légumes cités plushaut.The object of the present invention is to provide a process for the preparation of jam made from beetroot and having many advantages over the jams of fruits and vegetables mentioned above.
La betterave est utilisée actuellement dans la préparation des plats ( les* entrées essentiellement) et aussi avec de la viande ou du poisson.Beet is currently used in the preparation of dishes (mainly * starters) and also with meat or fish.
Le produit, cultivé dans la région, renferme toutes les qualitésorganoleptiques et nutritives , pour être transformé en confiture de bonnequalité. Cette confiture sert généralement pour les petits déjeuners.The product, grown in the region, contains all the organoleptic and nutritional qualities, to be transformed into jam of good quality. This jam is usually used for breakfast.
Elle a également l’avantage de valoriser une matière première locale et20 de pouvoir donc se substituer à d’autres confitures importées et qui ne sont pas à la portée de certaines personnes de faible revenu.It also has the advantage of adding value to a local raw material20 and therefore being able to substitute for other imported jams that are not within the reach of some low-income people.
La confiture en question , conforme à l’invention est obtenue à partir desproduits suivants : - la betterave 25 - le Bissab Rouge ( Oseille de Guinée) - le Sucre - la Poudre de Dattes - le Jus d’Orange ou de Pamplemousse «*u 12116 30 Pour préparer cette confiture on procède de la manière suivante :The jam in question, according to the invention is obtained from the following products: - beetroot 25 - Red Bissab (Guinean sorbet) - Sugar - Date powder - Orange juice or Grapefruit juice To prepare this jam, proceed as follows:
Les betteraves sont cuites dans l’eau bouillante puis enlevées, pelées etbroyées jusqu’à homogénéisation .The beets are cooked in boiling water and then removed, peeled and ground until homogenization.
Le mélange est introduit dans un ustensile approprié mis sur le feu et - 5 contenant de l’eau, on y ajoute de la poudre de dattes, du jus d’orangeou du jus de pamplemousse et du sucre tout en remuant égalementjusqu’à dissolution pour une durée de 30 minutes.The mixture is introduced into a suitable utensil put on the fire and containing water, date powder, orange juice or grapefruit juice and sugar are added while stirring to dissolve as well. a duration of 30 minutes.
La préparation du produit achevé, on procède au remplissage des potspréalablement stérilisés et scellés avec une mince couche de la paraffine. IQ Les pots sont ensuite étiquetés et entreposés dans un endroit sec et frais.Cette confiture est obtenue grâce à la formule suivante : - pour 1 kg de confiture, il faut : 250 grs de betterave 100 grs de bissab (oseille de Guinée) 100 grs du sucre 15 03 litres d’eau 50 grs de poudre de dattes1 cuillerée de jus de pamplemousse ou d’orange.After the preparation of the finished product, the pots are pre-sterilized and sealed with a thin layer of paraffin. IQ The pots are then labeled and stored in a dry and cool place.This jam is obtained thanks to the following formula: - for 1 kg of jam, you need: 250 grams of beetroot 100 grams of bissab (sorrel of Guinea) 100 grs sugar 15 03 liters of water 50 grs of date powder1 spoonful of grapefruit or orange juice.
Le procédé présente une garantie de conservation jusqu’à une annéesans perte de saveur, ni de couleur et ni d’éléments nutritifs et répond 20 aux normes des produits alimentaires. L’invention ne se limite pas aux modes de réalisation décrits , desaméliorations restent possibles avec d’autres éléments nutritifs sanspour autant sortir du domaine de protection envisagée de l’invention.The process is guaranteed for up to a year without loss of flavor, color and nutrients and meets food standards. The invention is not limited to the embodiments described, improvements remain possible with other nutrients without going beyond the contemplated scope of the invention.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| OA1200200175A OA12116A (en) | 2002-05-17 | 2002-05-17 | Process for the preparation of beet jam. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| OA1200200175A OA12116A (en) | 2002-05-17 | 2002-05-17 | Process for the preparation of beet jam. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| OA12116A true OA12116A (en) | 2006-05-04 |
Family
ID=36659793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| OA1200200175A OA12116A (en) | 2002-05-17 | 2002-05-17 | Process for the preparation of beet jam. |
Country Status (1)
| Country | Link |
|---|---|
| OA (1) | OA12116A (en) |
-
2002
- 2002-05-17 OA OA1200200175A patent/OA12116A/en unknown
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