WO1998015193A1 - Method for producing natural aroma - Google Patents

Method for producing natural aroma Download PDF

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Publication number
WO1998015193A1
WO1998015193A1 PCT/FR1997/001782 FR9701782W WO9815193A1 WO 1998015193 A1 WO1998015193 A1 WO 1998015193A1 FR 9701782 W FR9701782 W FR 9701782W WO 9815193 A1 WO9815193 A1 WO 9815193A1
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WO
WIPO (PCT)
Prior art keywords
particles
juice
plant
layers
plants
Prior art date
Application number
PCT/FR1997/001782
Other languages
French (fr)
Other versions
WO1998015193A9 (en
Inventor
Claude Servajean
Dominique Falcand
Original Assignee
Sari Provence
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Sari Provence filed Critical Sari Provence
Priority to EP97944931A priority Critical patent/EP1011348A1/en
Priority to AU46265/97A priority patent/AU4626597A/en
Publication of WO1998015193A1 publication Critical patent/WO1998015193A1/en
Publication of WO1998015193A9 publication Critical patent/WO1998015193A9/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction

Definitions

  • the present invention relates to a process for the natural extraction of juice and fibers from aromatic plants to obtain a food product.
  • the technical sector of the invention is the field of the preparation of vegetable and / or fruit juices.
  • the loss of finesse and organoleptic richness is generally due to the fact that the processes employed are accompanied by a rise in temperature inducing reactions which destroy or modify the richness of the aromatic composition.
  • the invention aims to provide an industrially exploitable process, that is to say both repetitive and quantitative, capable of retaining all of the finesse and organoleptic richness of the aroma produced by the plant.
  • Patent application EP-A-420 729 describes a process for the preparation of homogeneous suspensions of fresh or dry plants, comprising steps of thorough cleaning of the plant or part of the plant and / or of drying, of freeze-grinding at a temperature below 0 ° C until a particle size less than about 100 ⁇ m is obtained, which process is characterized: - (step 1) in that after soaking the particles for a suitable time in at least one suitable solvent, the liquid phase and the solid phase of the suspension obtained are separated in an appropriate manner; - (step 2) in that the solid phase is expressed by cold pressing;
  • the separation of the liquid phase and the solid phase is carried out by decantation, centrifugation or filtration; the pressure exerted during step 2 for the preparation of a Burdock suspension is 50 bars and is maintained for ⁇ A of an hour, the duration of pressure build-up being 5 minutes; pressing is carried out using a radial compression press, the solid phase being distributed in thin layers of the order of 1 to 2 centimeters on a pressing fabric unwound continuously and wound on a reel inserted in a ferrule .
  • An object of the present invention is to provide an improved process for extracting plant juice.
  • An objective of the invention is to propose a simple process making it possible to best preserve the organoleptic qualities of the plants treated.
  • An objective of the invention is to propose a process for obtaining a food preparation making it possible to obtain a juice (liquid phase) and fibers (solid phase), containing a large proportion of natural active substances present in the plant ( fresh), in particular secondary metabolism substances such as polyphenols, vitamins and antioxidants, in particular in order to obtain a juice and fibers whose fragrance, taste and profile chromatographic are identical or similar to those of the fresh plant, without significant loss of note, intensity or finesse.
  • the solution to the problem posed consists in separating the juice (liquid phase) from the fibers (solids), without bringing the plants into contact with a chemical agent (such as the solvent used in the process described in the document cited above), by cold pressing of the nested (or contiguous or superimposed or coiled) layers of coarsely cut (cut) plant particles, which layers are separated by a filtering medium, and maintaining the temperature of the particles in a range from -10 ° C. (minus 10 ° C) at 18 ° C, preferably in a range from 0 ° C to 10 ° C, then stabilizing the liquid and solid products obtained, preferably immediately, in particular for the liquid phase.
  • a chemical agent such as the solvent used in the process described in the document cited above
  • the invention consists in other words and according to a preferred embodiment, in a process for obtaining a food product from plants, without bringing the plants into contact with a chemical agent, which successively comprises the following operations :
  • the plant is quickly cut (for less than 1 minute) to obtain particles larger than 100 microns, in particular around 1 to 5 millimeters, ii) the particles are placed in a layer on a canvas forming a separation medium (i.e.
  • the products are kept at a temperature in the range of - 10 ° C to 18 ° C.
  • the duration of the cold pressing operation must be long enough for it to be progressive, without however favoring physicochemical reactions, which duration is preferably of the order of 3 to 50 minutes, in particular 10 30 minutes; preferably, the average speed of the pressure increase is of the order of 0.5 to 5 bars per minute, in particular of the order of 0.8 to 3 bars per minute.
  • the stabilization of the juice is obtained by a rapid thermal process, that is to say by rapid cooling (freezing, freezing or cryogenic treatment) or else by rapid reheating (pasteurization, sterilization and “flash” processes "); alternatively or in addition, stabilization is obtained by placing the products under an inert atmosphere; preferably, the reheating of the juice to a temperature of 20 ° C to 250 ° C, preferably of the order of 130 ° C to 160 ° C, is carried out in less than 60 seconds, particularly in a time of in the range of 5 to 10 seconds; the fibers can be stabilized by drying with hot air or cold air, by drying under vacuum (or under neutral gas) or in an autoclave.
  • the stabilization of the juice can be completed by using the aroma concentration processes by heating the juice to a temperature of the order of 20 ° C. to 50 ° C., preferably under vacuum, or else by cryoconcentration (process which uses separation of water in the form of ice at 0 ° C.).
  • the juice can then be packaged by vacuum or an inert atmosphere.
  • the compression of the particles is carried out in increments of increasing value and of constant or decreasing duration for favor a progressive extraction of the juice and a speed of extraction and flow of the juice slightly variable and of low average value.
  • the thickness of the layer of particles deposited on the canvas is less than 1 centimeter.
  • the plants or parts of plants are cut under a neutral (non-oxidizing) atmosphere or under vacuum to avoid or limit the oxidation of the cut parts.
  • the combination of cold pressing and then thermal stabilization operations makes it possible to reduce the duration and the temperature of the thermal stabilization operation and therefore to better preserve the organoleptic qualities of the treated plants.
  • the invention consists in proposing a process for the extraction of aromas contained in aromatic products, which is carried out by: - the separation of the organic matter producing the aroma, effected by breaking the cycle of maturation with maximum and complete release of organoleptic, nutritive and medicinal substances in the two resulting material states, one liquid, the other solid, resulting from this separation; - a set of industrial processing intervening only on the mechanical and physical parameters of the product and its processing environment, and so that the temperature of the transformed material remains constantly controlled and low throughout the processing.
  • This allows: - to keep in the original state all the substances contained in the material, in particular that of secondary metabolism,
  • the invention makes it possible to obtain industrially (faithful and repetitive), by treating large quantities of plants, a juice and fibers serving as support (or vector) of natural flavors of the plants from which they come.
  • the invention makes it possible to avoid the loss of the finesse and of the organoleptic richness generally noted in the known processes owing to the fact that these are accompanied by a rise in temperature and / or a contact with agents inducing chemical reactions which destroy or modify the richness of the aromatic composition; it is further presumed that the progressive nature of the pressurization associated with keeping the products within a particular temperature range, as well as the homogeneous treatment of the treated mass, which is favored by the use of the filtering medium separating thin layers of particles , contribute significantly to obtaining liquid and solid products of improved quality.
  • the invention is particularly applicable to the treatment of freshly harvested plants as well as to frozen or frozen plants.
  • the method according to the invention does not use (nor does it require) cryogenic grinding of plants.
  • a woven polypropylene fabric with a thickness close to 0.2 to 1 millimeter, in particular close to 0.5 millimeter thick, is used as the filtering medium.
  • the plants are spread out on the canvas until a thickness of the product layer is obtained from 1 to 9 millimeters, in particular from 4 to 8 millimeters; the plant particles are superimposed (or preferably rolled up) to form between 5 and 50 layers, in particular of the order of 10 to 30 layers.
  • the separation between the two phases (or states) is guided by a filter which allows sorting between the liquid matter and the solid matter; the substances diffuse optimally in the two resulting states, which become very good carriers of the organoleptic properties in particular.
  • the invention thus makes it possible to produce very good quality juices and fibers in their organoleptic but also nutritious and medicinal aspects.
  • the process requires control (command and control) of the following main mechanical and physical parameters: external pressure, evolution of this pressure over time and duration of pressing, temperature, kinetics of the transformation of the raw material, size of the fiber and the grain, layer thickness, total processing time.
  • One of the characteristics of the process consists in placing the material in thin layers separated by a filter: a large number of layers thus makes it possible to filter the particles several times, the material being constituted by a set of particles which react on each other. inside their closed external enclosure.
  • the "cold pressure” process consists in optimizing the control orders continuously over time, so that the transformation of each particle, that is to say of all the material, takes place. done without undergoing a rise in temperature, whatever its position in the mass of material treated and its degree of transformation.
  • FIG. 1 and 2 schematically illustrate in sectional view through a plane perpendicular to the longitudinal axis of the cylindrical core of a press, the winding of the particles of products arranged on a canvas;
  • FIG. 1 illustrates the layers wound before pressing, and
  • FIG. 2 illustrates the layers of reduced thickness during pressing.
  • Figures 3 and 4 schematically illustrate in sectional view through a plane perpendicular to the fabric, the transformation of the particles of a pressed layer between two parts of fabric (before pressing for Figure 3 and during pressing for Figure 4) .
  • FIG. 5 is a block diagram of the operations of a method according to the invention.
  • the process is divided into two main phases (themselves subdivided into stages): production of the juice and the fiber, then stabilization and packaging.
  • Initial quality control possible elimination of the raw material parts which do not have the optimal characteristics in organoleptic quality: peels, decay; it is done by natural means, such as washing, elimination by cold water jet, washing by cold air jet, manual or mechanical trimming.
  • Step 2 the material is optionally cut into sections of thickness varying according to the nature of the product, so as to obtain thin layers to be pressed. This is done by sharp means, such as a knife mill, to avoid any rise in temperature. A material is obtained, the cutting of which optimizes the rest of the treatment.
  • Cold pressing step 3): the aromatic product (marked Pa Figures 1 and 3) arrives in a funnel located above the canvas to allow its spreading. This canvas is mobile, it serves both as a filter (marked Fe) and as a support. The height of the product layer is fixed by that of the opening between the canvas and the base of the funnel. It can be variable depending on the nature of the product.
  • the canvas thus covered is wound around a cylinder, which allows the nesting of several thin layers of product, each separated by a filter.
  • the cylinder is introduced into an assembly containing a hydraulic radial cylinder. Pressing is carried out by hydraulic pressure (marked Pr).
  • Pr hydraulic pressure
  • the aromatic juices (identified in Figures 2 and 4) are extracted by flow through and along the canvas; they exit through the cylinder openings to be collected in a container.
  • the aromatic fibers (marked F) are collected (after unwinding of the fabric) in another container.
  • the process is particularly well suited to bulb vegetable plants, such as garlic, onion, shallots, as well as aromatic plants such as parsley, thyme, rosemary, juniper, savory, mint, lemongrass, linden, lime, basil, chives, watercress, sage, fennel, tarragon, oregano, lemon balm, marjoram, chervil, lovage, bay leaf, dill, angelica, borage, sorrel, horseradish, rue, cumin; the process also applies to vegetables such as celery, leek, carrot, asparagus, cucumber, pepper, pickle, tomato, spinach, eggplant, zucchini, to mushrooms such as oyster, chitaqui, truffle, citrus fruits such as lemon, orange, grapefruit, with fruits such as quince, strawberry, and other vegetable products, such as vanilla, curry, pepper.
  • bulb vegetable plants such as garlic, onion, shallots, as well as aromatic plants such as parsley, thyme, rosemary, juniper, savory, mint
  • the product Before pressing, the product is spread in several layers so as to distribute the pressure evenly over each between them ; pressure is exerted on the last so-called external layer.
  • the pressing time is different depending on the products; the optimum duration is calculated according to three constraints:
  • the thickness of the layers is chosen so as to allow the stacking of as many layers as possible and according to the nature and the hardness of the product.
  • control units which determine and control these parameters, in particular that of the increase in pressure over time, are grouped on a panel.
  • the process is semi-continuous; firstly, the press is fed, secondly, the separation is carried out, and then the cycle resumes; a continuous process can be carried out by coupling two presses or by doubling the feeding system.
  • Second phase stabilization and conditioning.
  • the above steps lead to obtaining products, juices and fibers, the stability of which is different, depending on their nature; the fibers, devoid of a high percentage of oxygen contained in the water, are on the whole of a better stability than that of the juices.
  • the fibers after possible drying, offer high stability; they can be ground to obtain powders, and their packaging is identical to that of the powders obtained by known methods.
  • the juices having preserved by this process their antioxidants retain a high stability in raw state; the measurement of this stability, at the same time physical, chemical and bacteriological, on some products, shows that it differs from one category of product to another; it is why it is necessary to reinforce this stability to maintain longer the products already predisposed to stability, and stabilize those which are unstable.
  • a stable composition can be produced by mixing: it suffices to press at the same time a compound comprising a stable product mixed with a less stable product, and an overall product of satisfactory stability is obtained, for example a mixture garlic and parsley: garlic has natural antioxidants and provides stability and taste; parsley brings color and complements the taste.
  • the mixing can be done immediately after the pressing phase, before the least stable product starts an instability process.
  • a product (juice or fibers) resulting from this process with external elements known to be stable, for example oil mixed with juice or jelly mixed with fiber powder, for example for using them in the form of puree or compote .
  • thermal stabilization processes by cold or by heat, in particular by raising the product to a high temperature for a very short time.
  • the interest of the process is to produce completely natural aromas which are of excellent organoleptic quality, to guarantee the same quality whatever the quantity and the period of the year; indeed, for identical raw material, the quality is a function in particular of the duration of the separation, the temperature, the contact speed of the particles, the level of fineness of the filter, the force exerted, the latter being itself a function of the contact surface, pressure and number of layers.
  • the process has an efficient yield: there is much less energy expenditure with the cold pressure process than with the heat processes.
  • the process allows the use in the industrial food chain of a large quantity of products which are discarded today in the food distribution chain: oversized products, sorting deviations, foodstuffs that no longer support transport, and more generally, everything that cannot be marketed as it is; all these products, which have organoleptic properties, can give rise to a juice and fibers which can be used as a flavoring in the food industry; the process allows the production of intermediate food products which are easily integrated into food production and distribution chains; upstream and downstream of production, this process allows all combinations of juice and fiber in all possible forms, for example (upstream) the mixing of several products before pressing, or (downstream) the creation of ampoules , capsules for juices in the liquid state, and pebbles, balls, cubes, solidified juice tablets, as well as pancakes, balls, powder cubes after grinding the fibers.
  • the strip of fabric is wrapped around a cylinder to form 18 coaxial cylindrical layers (nested).
  • a hydraulic press is then placed around the assembly to press the assembly.
  • the pressure build-up is progressive, in steps of about 5 bars, up to 25 bars, and is carried out in 25 minutes; the juice flows out at low pressures; the juice extraction rate relative to the ground product is of the order of 70%.
  • the general environmental conditions are: outside temperature of the order of 10 ° C, low light.
  • the filter is unwound for a movement in the opposite direction and a partially dehydrated onion fiber is obtained.
  • the juices were frozen in bottles and cube trays of the “ice cube tray” type, and immediately packed.
  • the fibers were dried and then ground, and were immediately packed.
  • Example 1 was repeated to treat a mixture of 4 kg of garlic and 30 kg of fresh parsley; the processing parameters are shown in the table below.
  • Example 3 Example 3:
  • Example 1 was repeated to treat 35 kilos of basil previously cleaned, cut and frozen, which was thawed in 5 hours, to about 0 ° C., then cold pressed; the processing parameters are shown in the table below.

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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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seasonings (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The present methods produce natural aroma whose quality is downgraded since they use heat (distillation, dehydration...); other methods provide quality, but they are too expensive or the quality cannot be produced industrially. This method is based on the separation of the aromatic substance into two states of aggregation, liquid and solid. This separation releases the aromatic substances contained in the plant, and the resulting two states of aggregation become very good supports of the released organoleptic properties. The separation is effected by an industrial process which solely intervenes on the mechanical parameters of the substance such that the change of state is carried out uniformly by ' cold pressure'. This method can be used for all aromatic plants. The power production costs are very low. The products obtained are natural quality products, and can be used in a great number of forms; they can be used in all possible compositions and combinations for making intermediate or finished food products.

Description

PROCEDE DE PRODUCTION D'AROME NATUREL PROCESS FOR THE PRODUCTION OF NATURAL FLAVOR
La présente invention a pour objet un procédé d'extraction naturelle de jus et de fibres des plantes aromatiques pour l'obtention d'un produit alimentaire.The present invention relates to a process for the natural extraction of juice and fibers from aromatic plants to obtain a food product.
Le secteur technique de l'invention est le domaine de la préparation de jus de légumes et/ou de fruits.The technical sector of the invention is the field of the preparation of vegetable and / or fruit juices.
L'arôme alimentaire dit naturel est produit actuellement :The so-called natural food flavoring is currently produced:
- soit en utilisant des procédés qui dégradent sa qualité organoleptique,- either by using processes which degrade its organoleptic quality,
- soit de façon artisanale, sans pouvoir maintenir la qualité sur des quantités industrielles.- either in an artisanal way, without being able to maintain quality over industrial quantities.
La perte de la finesse et de la richesse organoleptique est en général due au fait que les procédés employés s'accompagnent d'une élévation de température induisant des réactions qui détruisent ou modifient la richesse de la composition aromatique.The loss of finesse and organoleptic richness is generally due to the fact that the processes employed are accompanied by a rise in temperature inducing reactions which destroy or modify the richness of the aromatic composition.
L'invention a pour but de procurer un procédé exploitable industriellement, c'est-à-dire à la fois répétitif et quantitatif, capable de conserver l'intégralité de la finesse et de la richesse organoleptique de l'arôme produit par la plante.The invention aims to provide an industrially exploitable process, that is to say both repetitive and quantitative, capable of retaining all of the finesse and organoleptic richness of the aroma produced by the plant.
On sait que le processus de maturation des aliments est extrêmement complexe et dépend en particulier des substances du métabolisme secondaire contenues dans la plante ; on recense à ce jour plus de 40 000 molécules différentes ; ces substances, caractéristiques du stade de maturité, participent directement au goût et à la saveur, ainsi qu'aux propriétés nutritives, médicinales (immunité) , physiques (couleur, consistance) et stabilisatrices (formation d'antioxydants) .We know that the maturing process of food is extremely complex and depends in particular on the substances of secondary metabolism contained in the plant; to date there are more than 40,000 different molecules; these substances, characteristic of the stage of maturity, directly participate in taste and flavor, as well as nutritive, medicinal (immunity), physical (color, consistency) and stabilizing (formation of antioxidants) properties.
La demande de brevet EP-A-420 729 décrit un procédé de préparation de suspensions homogènes de plantes fraîches ou sèches, comportant des étapes de nettoyage poussé de la plante ou partie de plante et/ou de séchage, de cryobroyage à une température inférieure à 0°C jusqu'à l'obtention d'une granulométrie inférieure à environ 100 μm, lequel procédé est caractérisé : - (étape 1) en ce qu'après un trempage des particules pendant un temps convenable dans au moins un solvant approprié, la phase liquide et la phase solide de la suspension obtenue sont séparées de manière appropriée ; - (étape 2) en ce que la phase solide est exprimée par pressage à froid ;Patent application EP-A-420 729 describes a process for the preparation of homogeneous suspensions of fresh or dry plants, comprising steps of thorough cleaning of the plant or part of the plant and / or of drying, of freeze-grinding at a temperature below 0 ° C until a particle size less than about 100 μm is obtained, which process is characterized: - (step 1) in that after soaking the particles for a suitable time in at least one suitable solvent, the liquid phase and the solid phase of the suspension obtained are separated in an appropriate manner; - (step 2) in that the solid phase is expressed by cold pressing;
- puis en ce que la phase liquide obtenue à l'issue de l'étape 1 et le pressât obtenu à l'étape 2, sont mélangés et constituent une suspension homogène et intégrale de plantes et/ou parties de plantes ; selon ce document, la séparation de la phase liquide et de la phase solide est réalisée par décantation, centrifugation ou filtration ; la pression exercée lors de l'étape 2 pour la préparation d'une suspension de Bardane, est de 50 bars et est maintenue pendant λA d'heure la durée de montée en pression étant de 5 minutes ; le pressage est réalisé à l'aide d'une presse à compression radiale, la phase solide étant répartie en couches minces de l'ordre de 1 à 2 centimètres sur une toile de pressage déroulée en continu et embobinée sur une bobine insérée dans une virole.- Then in that the liquid phase obtained at the end of stage 1 and the pressate obtained in stage 2, are mixed and constitute a homogeneous and integral suspension of plants and / or parts of plants; according to this document, the separation of the liquid phase and the solid phase is carried out by decantation, centrifugation or filtration; the pressure exerted during step 2 for the preparation of a Burdock suspension is 50 bars and is maintained for λ A of an hour, the duration of pressure build-up being 5 minutes; pressing is carried out using a radial compression press, the solid phase being distributed in thin layers of the order of 1 to 2 centimeters on a pressing fabric unwound continuously and wound on a reel inserted in a ferrule .
Le procédé décrit dans ce document est complexe et ne permet pas l'extraction entièrement naturelle de jus de plantes pour l'obtention de produits alimentaires.The process described in this document is complex and does not allow the entirely natural extraction of plant juice to obtain food products.
Un objectif de la présente invention est de proposer un procédé amélioré d'extraction de jus de plantes.An object of the present invention is to provide an improved process for extracting plant juice.
Un objectif de l'invention est de proposer un procédé simple permettant de préserver au mieux les qualités organoleptiques des plantes traitées.An objective of the invention is to propose a simple process making it possible to best preserve the organoleptic qualities of the plants treated.
Un objectif de l'invention est de proposer un procédé d'obtention d'une préparation alimentaire permettant d'obtenir un jus (phase liquide) et des fibres (phase solide) , contenant une proportion importante de substances actives naturelles présentes dans la plante (fraîche) , en particulier les substances du métabolisme secondaire telles que les polyphénols, les vitamines et les anti-oxydants, afin notamment d'obtenir un jus et des fibres dont le parfum, le goût et le profil chromatographique soient identiques ou similaires à ceux de la plante fraîche, sans perte notable de note, d'intensité ou de finesse.An objective of the invention is to propose a process for obtaining a food preparation making it possible to obtain a juice (liquid phase) and fibers (solid phase), containing a large proportion of natural active substances present in the plant ( fresh), in particular secondary metabolism substances such as polyphenols, vitamins and antioxidants, in particular in order to obtain a juice and fibers whose fragrance, taste and profile chromatographic are identical or similar to those of the fresh plant, without significant loss of note, intensity or finesse.
La solution au problème posé consiste à séparer le jus (phase liquide) des fibres (solides) , sans mise en contact des plantes avec un agent chimique (tel que le solvant utilisé dans le procédé décrit dans le document cité ci-dessus) , par une pression à froid des couches imbriquées (ou accolées ou superposées ou enroulées) de particules de plantes grossièrement taillées (coupées) , lesquelles couches sont séparées par un médium filtrant, et en maintenant la température des particules dans une plage allant de - 10° C (moins 10° C) à 18 ° C, de préférence dans une plage allant de 0° C à 10° C, puis à stabiliser les produits liquides et solides obtenus, de préférence immédiatement, en particulier pour la phase liquide.The solution to the problem posed consists in separating the juice (liquid phase) from the fibers (solids), without bringing the plants into contact with a chemical agent (such as the solvent used in the process described in the document cited above), by cold pressing of the nested (or contiguous or superimposed or coiled) layers of coarsely cut (cut) plant particles, which layers are separated by a filtering medium, and maintaining the temperature of the particles in a range from -10 ° C. (minus 10 ° C) at 18 ° C, preferably in a range from 0 ° C to 10 ° C, then stabilizing the liquid and solid products obtained, preferably immediately, in particular for the liquid phase.
L'invention consiste en d'autres termes et selon un mode préféré de réalisation, en un procédé d' obtention d'un produit alimentaire à partir de plantes, sans mise en contact des plantes avec un agent chimique, qui comporte successivement les opérations suivantes :The invention consists in other words and according to a preferred embodiment, in a process for obtaining a food product from plants, without bringing the plants into contact with a chemical agent, which successively comprises the following operations :
- le cas échéant, on trie, on lave rapidement et on pèle, sans les réchauffer, les fruits, légumes ou plantes aromatiques, médicinales ou à parfum, i) on coupe rapidement (pendant une durée inférieure à 1 minute) la plante pour obtenir des particules de dimensions supérieures à 100 microns, en particulier voisines de 1 à 5 millimètres, ii) on dispose les particules en une couche sur une toile formant un médium de séparation (c'est-à-dire un filtre) , iii) on enroule selon plusieurs tours la toile et la couche de particules formées sur la toile, autour du mandrin d'une presse pour former une pluralité de couches de particules séparées par la toile et superposées, iv) on comprime (de préférence radialement et progressivement) les couches de particules, jusqu' à une pression comprise dans une plage allant de 5 à 80 bars, en particulier allant de 10 à 50 bars, pour obtenir la séparation des particules en un jus représentant de préférence de 50 à 90 % en masse de la masse des particules comprimées d'une part, et en fibres (représentant la phase solide) d'autre part, puis, v) on stabilise puis on conditionne le jus obtenu d'une part et les fibres obtenues d'autre part ; Pendant l'opération iv) ci-dessus de pressage, on maintient les produits à une température comprise dans la plage de - 10°C à 18° C.- if necessary, sort, wash quickly and peel, without reheating them, the fruits, vegetables or aromatic, medicinal or fragrant plants, i) the plant is quickly cut (for less than 1 minute) to obtain particles larger than 100 microns, in particular around 1 to 5 millimeters, ii) the particles are placed in a layer on a canvas forming a separation medium (i.e. a filter), iii) wind the fabric and the layer of particles formed on the fabric in several turns around the mandrel of a press to form a plurality of layers of particles separated by the fabric and superimposed, iv) the (preferably radially and gradually) are compressed layers of particles, up to a pressure in a range from 5 to 80 bars, in particular from 10 to 50 bars, to obtain the separation of the particles into a juice preferably representing from 50 to 90% by mass of the mass of the compressed particles on the one hand, and in fibers (representing the solid phase) on the other hand, then, v) the juice obtained is stabilized and then conditioned and the fibers obtained d 'somewhere else ; During the pressing operation iv) above, the products are kept at a temperature in the range of - 10 ° C to 18 ° C.
La durée de l'opération de pressage à froid doit être suffisamment longue pour que celle-ci soit progressive, sans toutefois favoriser des réactions physico-chimiques, laquelle durée est de préférence de l'ordre de 3 à 50 minutes, en particulier de 10 à 30 minutes ; de préférence, la vitesse moyenne de l'augmentation de la pression est de l'ordre de 0,5 à 5 bars par minute, en particulier de l'ordre de 0,8 à 3 bars par minute.The duration of the cold pressing operation must be long enough for it to be progressive, without however favoring physicochemical reactions, which duration is preferably of the order of 3 to 50 minutes, in particular 10 30 minutes; preferably, the average speed of the pressure increase is of the order of 0.5 to 5 bars per minute, in particular of the order of 0.8 to 3 bars per minute.
De préférence, la stabilisation du jus s'obtient par un procédé thermique rapide, c'est-à-dire par un refroidissement rapide (congélation, surgelation ou traitement cryogénique) ou bien par un réchauffement rapide (pasteurisation, stérilisation et les procédés « flash ») ; alternativement ou en complément, la stabilisation est obtenue par une mise sous atmosphère inerte des produits ; de préférence, le réchauffement du jus jusqu'à une température de 20°C à 250° C, de préférence de l'ordre de 130°C à 160°C, s'effectue en moins de 60 secondes, particulièrement en un temps de l'ordre de 5 à 10 secondes ; la stabilisation des fibres peut s'effectuer par séchage à air chaud ou à air froid, par séchage sous vide (ou sous gaz neutre) ou en autoclave. La stabilisation du jus peut être complétée en utilisant les procédés de concentration de l'arôme par échauffement du jus à une température de l'ordre de 20°C à 50°C, de préférence sous vide, ou bien par cryoconcentration (procédé qui utilise la séparation de l'eau sous forme de glace à 0° C) . Le conditionnement du jus peut s'effectuer ensuite par mise sous vide ou sous atmosphère inerte.Preferably, the stabilization of the juice is obtained by a rapid thermal process, that is to say by rapid cooling (freezing, freezing or cryogenic treatment) or else by rapid reheating (pasteurization, sterilization and “flash” processes "); alternatively or in addition, stabilization is obtained by placing the products under an inert atmosphere; preferably, the reheating of the juice to a temperature of 20 ° C to 250 ° C, preferably of the order of 130 ° C to 160 ° C, is carried out in less than 60 seconds, particularly in a time of in the range of 5 to 10 seconds; the fibers can be stabilized by drying with hot air or cold air, by drying under vacuum (or under neutral gas) or in an autoclave. The stabilization of the juice can be completed by using the aroma concentration processes by heating the juice to a temperature of the order of 20 ° C. to 50 ° C., preferably under vacuum, or else by cryoconcentration (process which uses separation of water in the form of ice at 0 ° C.). The juice can then be packaged by vacuum or an inert atmosphere.
De préférence, la compression des particules est effectuée par paliers de valeur croissante et de durée constante ou décroissante pour favoriser une extraction progressive du jus et une vitesse d'extraction et d'écoulement du jus faiblement variable et de valeur moyenne faible.Preferably, the compression of the particles is carried out in increments of increasing value and of constant or decreasing duration for favor a progressive extraction of the juice and a speed of extraction and flow of the juice slightly variable and of low average value.
De préférence, l'épaisseur de la couche de particules déposées sur la toile est inférieure à 1 centimètre. De préférence, on coupe les plantes ou parties de plantes sous atmosphère neutre (non oxydante) ou sous vide d'air pour éviter ou limiter l'oxydation des parties coupées.Preferably, the thickness of the layer of particles deposited on the canvas is less than 1 centimeter. Preferably, the plants or parts of plants are cut under a neutral (non-oxidizing) atmosphere or under vacuum to avoid or limit the oxidation of the cut parts.
La combinaison des opérations de pressage à froid puis de stabilisation thermique, permet de diminuer la durée et la température de l'opération de stabilisation thermique et donc de mieux préserver les qualités organoleptiques des plantes traitées.The combination of cold pressing and then thermal stabilization operations makes it possible to reduce the duration and the temperature of the thermal stabilization operation and therefore to better preserve the organoleptic qualities of the treated plants.
Selon un autre aspect, l'invention consiste à proposer un procédé pour l'extraction d'arômes contenus dans les produits aromatiques, qui est réalisé par : - la séparation de la matière organique productrice de l'arôme, effectuée par rupture du cycle de maturation avec libération maximale et intégrale des substances organoleptiques, nutritives et médicinales dans les deux états matières résultants, l'un liquide, l'autre solide, issus de cette séparation ; - un ensemble de traitement industriel intervenant uniquement sur les paramètres mécaniques et physiques du produit et de son environnement de traitement, et de telle sorte que la température de la matière transformée reste constamment contrôlée et basse tout au long du traitement. Cela permet : - de conserver en l'état d'origine toutes les substances contenues dans la matière, en particulier celle du métabolisme secondaire,According to another aspect, the invention consists in proposing a process for the extraction of aromas contained in aromatic products, which is carried out by: - the separation of the organic matter producing the aroma, effected by breaking the cycle of maturation with maximum and complete release of organoleptic, nutritive and medicinal substances in the two resulting material states, one liquid, the other solid, resulting from this separation; - a set of industrial processing intervening only on the mechanical and physical parameters of the product and its processing environment, and so that the temperature of the transformed material remains constantly controlled and low throughout the processing. This allows: - to keep in the original state all the substances contained in the material, in particular that of secondary metabolism,
- d'éviter toute réaction qui entraînerait une dégradation occasionnée par l'élévation de température,- avoid any reaction which would cause degradation caused by the rise in temperature,
- d'obtenir des extractions d'arômes naturels d'excellente qualité organoleptique.- obtain natural flavor extracts of excellent organoleptic quality.
L'invention permet d'obtenir de façon industrielle (fidèle et répétitive) , en traitant de grandes quantités de plantes, un jus et des fibres servant de support (ou vecteur) d'arômes naturels des plantes dont ils sont issus.The invention makes it possible to obtain industrially (faithful and repetitive), by treating large quantities of plants, a juice and fibers serving as support (or vector) of natural flavors of the plants from which they come.
L'invention permet d'éviter la perte de la finesse et de la richesse organoleptique généralement constatée dans les procédés connus du fait que ceux-ci s'accompagnent d'une élévation de température et/ou une mise en contact avec des agents induisant des réactions chimiques qui détruisent ou modifient la richesse de la composition aromatique ; il est en outre présumé que le caractère progressif de la pressurisation associé au maintien des produits dans une plage particulière de température, ainsi que le traitement homogène de la masse traitée, qui est favorisée par l'utilisation du médium filtrant séparant de minces couches de particules, contribuent notablement à l'obtention de produits liquides et solides de qualité améliorée.The invention makes it possible to avoid the loss of the finesse and of the organoleptic richness generally noted in the known processes owing to the fact that these are accompanied by a rise in temperature and / or a contact with agents inducing chemical reactions which destroy or modify the richness of the aromatic composition; it is further presumed that the progressive nature of the pressurization associated with keeping the products within a particular temperature range, as well as the homogeneous treatment of the treated mass, which is favored by the use of the filtering medium separating thin layers of particles , contribute significantly to obtaining liquid and solid products of improved quality.
L'invention s'applique particulièrement au traitement de plantes fraîchement récoltées ainsi qu'aux plantes surgelées ou congelées.The invention is particularly applicable to the treatment of freshly harvested plants as well as to frozen or frozen plants.
Le procédé selon l'invention n'utilise pas (ni ne nécessite) de cryobroyage des plantes.The method according to the invention does not use (nor does it require) cryogenic grinding of plants.
De préférence, on utilise comme médium filtrant une toile tissée en polypropylène d'épaisseur voisine de 0,2 à 1 millimètre, en particulier voisine de 0,5 millimètre d'épaisseur.Preferably, a woven polypropylene fabric with a thickness close to 0.2 to 1 millimeter, in particular close to 0.5 millimeter thick, is used as the filtering medium.
De préférence, on étale les plantes sur la toile jusqu' à obtenir une épaisseur de la couche de produit de 1 à 9 millimètres, en particulier de 4 à 8 millimètres ; on superpose (ou on enroule de préférence) les particules de plantes pour former entre 5 et 50 couches, en particulier de l' ordre de 10 à 30 couches.Preferably, the plants are spread out on the canvas until a thickness of the product layer is obtained from 1 to 9 millimeters, in particular from 4 to 8 millimeters; the plant particles are superimposed (or preferably rolled up) to form between 5 and 50 layers, in particular of the order of 10 to 30 layers.
Des résultats particulièrement intéressants ont été obtenus en appliquant l' invention aux plantes aromatiques et médicinales, en particulier à l' ail, à l'oignon, au basilic, ainsi qu'à un mélange d' ail et de persil. Le procédé repose sur la séparation de la matière première contenant les substances productrices de l'arôme naturel dans son état original, en deux états : l'un liquide, appelé jus, l'autre solide, appelé fibre ; ce changement d'état est réalisé par un procédé qui intervient uniquement sur les paramètres mécaniques et physiques de la matière (plante) traitée, à l'exclusion de toute réaction chimique : le changement d'état se fait par pression à froid, de telle sorte que l'ensemble de la matière traitée, dans toute sa distribution, ne subisse pas d'élévation de température et conserve tous ses constituants ; dans ces conditions, la rupture de la matière s'accompagne de la libération maximale des substances organoleptiques, nutritives et médicinales.Particularly interesting results have been obtained by applying the invention to aromatic and medicinal plants, in particular garlic, onion, basil, as well as a mixture of garlic and parsley. The process is based on the separation of the raw material containing the substances producing the natural flavor in its original state, into two states: one liquid, called juice, the other solid, called fiber; this change of state is carried out by a process which takes place only on the mechanical and physical parameters of the material (plant) treated, to the exclusion of any chemical reaction: the change of state is made by cold pressure, so that all of the material treated, in all its distribution, does not undergo a rise in temperature and retains all its constituents; under these conditions, the rupture of the material is accompanied by the maximum release of the organoleptic, nutritive and medicinal substances.
La séparation entre les deux phases (ou états) est guidée par un filtre qui permet le tri entre la matière liquide et la matière solide ; les substances se diffusent d'une manière optimale dans les deux états résultants, qui deviennent de très bons supports des propriétés organoleptiques en particulier.The separation between the two phases (or states) is guided by a filter which allows sorting between the liquid matter and the solid matter; the substances diffuse optimally in the two resulting states, which become very good carriers of the organoleptic properties in particular.
L'invention permet de réaliser ainsi des jus et des fibres de très bonne qualité sous leur aspect organoleptique mais aussi nutritif et médicinal.The invention thus makes it possible to produce very good quality juices and fibers in their organoleptic but also nutritious and medicinal aspects.
Le procédé nécessite le pilotage (commande et contrôle) des principaux paramètres mécaniques et physiques suivants : pression extérieure, évolution de cette pression dans le temps et durée de pressage, température, cinétiques de la transformation de la matière première, taille de la fibre et du grain, épaisseur des couches, durée totale du traitement.The process requires control (command and control) of the following main mechanical and physical parameters: external pressure, evolution of this pressure over time and duration of pressing, temperature, kinetics of the transformation of the raw material, size of the fiber and the grain, layer thickness, total processing time.
L'une des caractéristiques du procédé consiste à disposer la matière en couches minces séparées par un filtre : un grand nombre de couches permet ainsi de filtrer plusieurs fois les particules, la matière étant constituée par un ensemble de particules qui réagissent les unes sur les autres à l'intérieur de leur enceinte fermée extérieure.One of the characteristics of the process consists in placing the material in thin layers separated by a filter: a large number of layers thus makes it possible to filter the particles several times, the material being constituted by a set of particles which react on each other. inside their closed external enclosure.
Une autre originalité du procédé consiste à utiliser des moyens de commande qui permettent d'optimiser les consignes de pression, et de les reproduire à l'identique pour des lots successifs. Le procédé de "Pression à froid" consiste à optimiser les ordres de commande en permanence dans le temps, de telle sorte que la transformation de chaque particule, c'est-à-dire de toute la matière, se fasse sans subir d'élévation de température, quelle que soit sa position dans la masse de matière traitée et son degré de transformation.Another originality of the process consists in using control means which make it possible to optimize the pressure setpoints, and to reproduce them identically for successive batches. The "cold pressure" process consists in optimizing the control orders continuously over time, so that the transformation of each particle, that is to say of all the material, takes place. done without undergoing a rise in temperature, whatever its position in the mass of material treated and its degree of transformation.
Les avantages procurés par l'invention apparaîtront également à la lumière de la description suivante et des dessins annexés. Dans les dessins, les éléments identiques ou similaires portent, sauf indication contraire, les mêmes références d'une figure à l'autre.The advantages provided by the invention will also appear in the light of the following description and the attached drawings. In the drawings, identical or similar elements, unless otherwise indicated, have the same references from one figure to another.
Les figures 1 et 2 illustrent schématiquement en vue en coupe par un plan perpendiculaire à l'axe longitudinal du noyau cylindrique d'une presse, l'enroulement des particules de produits disposés sur une toile ; la figure 1 illustre les couches enroulées avant pressage, et la figure 2 illustre les couches d'épaisseur réduite en cours de pressage.Figures 1 and 2 schematically illustrate in sectional view through a plane perpendicular to the longitudinal axis of the cylindrical core of a press, the winding of the particles of products arranged on a canvas; FIG. 1 illustrates the layers wound before pressing, and FIG. 2 illustrates the layers of reduced thickness during pressing.
Les figures 3 et 4 illustrent schématiquement en vue en coupe par un plan perpendiculaire à la toile, la transformation des particules d'une couche pressée entre deux parties de toile (avant pressage pour la figure 3 et en cours de pressage pour la figure 4) .Figures 3 and 4 schematically illustrate in sectional view through a plane perpendicular to the fabric, the transformation of the particles of a pressed layer between two parts of fabric (before pressing for Figure 3 and during pressing for Figure 4) .
La figure 5 est un schéma synoptique des opérations d'un procédé selon l'invention.FIG. 5 is a block diagram of the operations of a method according to the invention.
Le procédé est divisé en deux grandes phases (elles-mêmes subdivisées en étapes) : production du jus et de la fibre, puis stabilisation et conditionnement.The process is divided into two main phases (themselves subdivided into stages): production of the juice and the fiber, then stabilization and packaging.
Première phase : production de jus et de fibre.First phase: production of juice and fiber.
Contrôle de la qualité initiale (étape 1) : élimination éventuelle des parties de matière première n'ayant pas les caractéristiques optimales en qualité organoleptique : pelures, pourriture ; on procède par des moyens naturels, tels que lavage, élimination par jet d'eau froide, lavage par jet d'air froid, parage manuel ou mécanique.Initial quality control (step 1): possible elimination of the raw material parts which do not have the optimal characteristics in organoleptic quality: peels, decay; it is done by natural means, such as washing, elimination by cold water jet, washing by cold air jet, manual or mechanical trimming.
Prétraitement de la matière, découpage (étape 2) : la matière est éventuellement découpée en sections d'épaisseur variant suivant la nature du produit, de façon à obtenir des couches minces à presser. On procède par des moyens tranchants, tel qu'un broyeur à couteaux, pour éviter toute élévation de température. On obtient une matière dont le découpage optimise la suite du traitement. Pressage à froid (étape 3) : le produit aromatique (repéré Pa figures 1 et 3) arrive dans un entonnoir situé au dessus de la toile pour permettre son étalement. Cette toile est mobile, elle sert à la fois de filtre (repéré Fe) et de support. La hauteur de couche de produit est fixée par celle de l'ouverture située entre la toile et la base de l'entonnoir. Elle peut être variable en fonction de la nature du produit. La toile ainsi recouverte est enroulée autour d'un cylindre, ce qui permet d'obtenir l'imbrication de plusieurs couches minces de produit, séparées chacune par un filtre. Le cylindre est introduit dans un ensemble contenant un vérin radial hydraulique. Le pressage est assuré par pression hydraulique (repérée Pr) . Les jus aromatiques (repérés La figures 2 et 4) sont extraits par écoulement au travers et le long de la toile ; ils sortent par les orifices du cylindre pour être collectés dans un récipient. Les fibres aromatiques (repérées F ) sont collectées (après déroulement de la toile) dans un autre récipient.Pretreatment of the material, cutting (step 2): the material is optionally cut into sections of thickness varying according to the nature of the product, so as to obtain thin layers to be pressed. This is done by sharp means, such as a knife mill, to avoid any rise in temperature. A material is obtained, the cutting of which optimizes the rest of the treatment. Cold pressing (step 3): the aromatic product (marked Pa Figures 1 and 3) arrives in a funnel located above the canvas to allow its spreading. This canvas is mobile, it serves both as a filter (marked Fe) and as a support. The height of the product layer is fixed by that of the opening between the canvas and the base of the funnel. It can be variable depending on the nature of the product. The canvas thus covered is wound around a cylinder, which allows the nesting of several thin layers of product, each separated by a filter. The cylinder is introduced into an assembly containing a hydraulic radial cylinder. Pressing is carried out by hydraulic pressure (marked Pr). The aromatic juices (identified in Figures 2 and 4) are extracted by flow through and along the canvas; they exit through the cylinder openings to be collected in a container. The aromatic fibers (marked F) are collected (after unwinding of the fabric) in another container.
Ces trois étapes peuvent être réalisées avec tous les produits qui ont des propriétés organoleptiques, et s'appliquent donc à l'ensemble des plantes (légumes, condiments, fruits) ; l'adaptation se fait par le choix de la texture du tissage de la toile qui sert de filtre, et par l'optimisation des paramètres physiques et mécaniques utilisés dans le procédé. Le procédé est particulièrement bien adapté aux plantes potagères à bulbe, telles que ail, oignon, échalote, ainsi qu'aux plantes aromatiques telles que persil, thym, romarin, genièvre, sarriette, menthe, citronnelle, tilleul, basilic, ciboulette, cresson, sauge, fenouil, estragon, origan, mélisse, marjolaine, cerfeuil, livèche, laurier, aneth, angélique, bourrache, oseille, raifort, rue, cumin ; le procédé s'applique également aux légumes tels que céleri, poireau, carotte, asperge, concombre, poivron, cornichon, tomate, épinard, aubergine, courgette, aux champignons tels que pleurote, chitaqui, truffe, aux agrumes tels que citron, orange, pamplemousse, aux fruits tels que coing, fraise, et à d'autres produits végétaux, tels que vanille, curry, poivre.These three stages can be carried out with all the products which have organoleptic properties, and therefore apply to all plants (vegetables, condiments, fruits); the adaptation is made by the choice of the texture of the weaving of the canvas which serves as a filter, and by the optimization of the physical and mechanical parameters used in the process. The process is particularly well suited to bulb vegetable plants, such as garlic, onion, shallots, as well as aromatic plants such as parsley, thyme, rosemary, juniper, savory, mint, lemongrass, linden, lime, basil, chives, watercress, sage, fennel, tarragon, oregano, lemon balm, marjoram, chervil, lovage, bay leaf, dill, angelica, borage, sorrel, horseradish, rue, cumin; the process also applies to vegetables such as celery, leek, carrot, asparagus, cucumber, pepper, pickle, tomato, spinach, eggplant, zucchini, to mushrooms such as oyster, chitaqui, truffle, citrus fruits such as lemon, orange, grapefruit, with fruits such as quince, strawberry, and other vegetable products, such as vanilla, curry, pepper.
Préalablement au pressage, le produit est étalé en plusieurs couches de façon à répartir uniformément la pression sur chacune d'entre elles ; la pression est exercée sur la dernière couche dite externe. La durée de pressage est différente selon les produits; la durée optima est calculée en fonction de trois contraintes :Before pressing, the product is spread in several layers so as to distribute the pressure evenly over each between them ; pressure is exerted on the last so-called external layer. The pressing time is different depending on the products; the optimum duration is calculated according to three constraints:
. ne pas produire de réactions qui dégagent de la chaleur, . filtrer un fort pourcentage de produit à l'état liquide,. do not produce reactions which give off heat,. filter a large percentage of product in liquid state,
. le faire suffisamment vite pour éviter, voire inactiver les mécanismes de détérioration du goût et de la saveur.. do it fast enough to avoid or even inactivate the mechanisms of deterioration in taste and flavor.
L'épaisseur des couches est choisie de façon à permettre l'empilement du plus grand nombre de couches possible et en fonction de la nature et de la dureté du produit.The thickness of the layers is chosen so as to allow the stacking of as many layers as possible and according to the nature and the hardness of the product.
On choisit et on contrôle également les paramètres cinétiques de la matière qui concernent son déplacement : pour obtenir un bon résultat, ils doivent être le plus faible possible.We also choose and control the kinetic parameters of the material which concern its movement: to obtain a good result, they must be as low as possible.
Les organes de commande qui déterminent et contrôlent ces paramètres, notamment celui de la montée en puissance de la pression dans le temps, sont regroupés sur un panneau.The control units which determine and control these parameters, in particular that of the increase in pressure over time, are grouped on a panel.
Le procédé est semi-continu ; dans un premier temps , on alimente la presse, dans un deuxième temps, on réalise la séparation, et ensuite le cycle reprend ; on peut réaliser un procédé continu en couplant deux presses ou en doublant le système d' alimentation.The process is semi-continuous; firstly, the press is fed, secondly, the separation is carried out, and then the cycle resumes; a continuous process can be carried out by coupling two presses or by doubling the feeding system.
Deuxième phase : stabilisation et conditionnement. Les étapes ci-avant conduisent à obtenir des produits, jus et fibres, dont la stabilité est différente, en fonction de leur nature ; les fibres, dépourvues d'un pourcentage élevé d' oxygène contenu dans l'eau, sont dans l'ensemble d'une stabilité meilleure que celle des jus .Second phase: stabilization and conditioning. The above steps lead to obtaining products, juices and fibers, the stability of which is different, depending on their nature; the fibers, devoid of a high percentage of oxygen contained in the water, are on the whole of a better stability than that of the juices.
Les fibres, après séchage éventuel, offrent une stabilité élevée ; elles peuvent être broyées pour obtenir des poudres, et leur conditionnement est identique à celui des poudres obtenues par les procédés connus. Les jus ayant conservé par ce procédé leurs antioxydants, conservent une stabilité élevée en état brut ; la mesure de cette stabilité, à la fois physique, chimique et bactériologique, sur quelques produits, montre qu'elle diffère d'une catégorie de produit à l ' autre ; c' est pourquoi il convient de renforcer cette stabilité pour maintenir plus longtemps les produit déj à prédisposés à la stabilité, et stabiliser ceux qui sont instables. Pour cela, on peut réaliser une composition stable par mélange : il suffit de presser en même temps un composé comprenant un produit stable mélangé à un produit moins stable, et l'on obtient un produit global d'une stabilité satisfaisante, par exemple un mélange d' ail et de persil : l'ail possède des antioxydants naturels et apporte la stabilité et le goût; le persil apporte la couleur et un complément au goût. En variante et sur le même principe que précédemment, le mélange peut se faire immédiatement après la phase de pressage, avant que le produit le moins stable ne démarre un processus d'instabilité.The fibers, after possible drying, offer high stability; they can be ground to obtain powders, and their packaging is identical to that of the powders obtained by known methods. The juices having preserved by this process their antioxidants, retain a high stability in raw state; the measurement of this stability, at the same time physical, chemical and bacteriological, on some products, shows that it differs from one category of product to another; it is why it is necessary to reinforce this stability to maintain longer the products already predisposed to stability, and stabilize those which are unstable. For this, a stable composition can be produced by mixing: it suffices to press at the same time a compound comprising a stable product mixed with a less stable product, and an overall product of satisfactory stability is obtained, for example a mixture garlic and parsley: garlic has natural antioxidants and provides stability and taste; parsley brings color and complements the taste. Alternatively and on the same principle as above, the mixing can be done immediately after the pressing phase, before the least stable product starts an instability process.
On peut également mélanger un produit (jus ou fibres) issu de ce procédé avec des éléments extérieurs connus pour être stables, par exemple huile mélangée au jus ou gelée mélangée à la poudre de fibres, par exemple pour les utiliser sous forme de purée ou compote.It is also possible to mix a product (juice or fibers) resulting from this process with external elements known to be stable, for example oil mixed with juice or jelly mixed with fiber powder, for example for using them in the form of puree or compote .
On peut en outre utiliser des procédés thermiques complémentaires de stabilisation (par le froid ou par la chaleur) , en particulier en élevant le produit à une haute température pendant un temps très court.It is also possible to use additional thermal stabilization processes (by cold or by heat), in particular by raising the product to a high temperature for a very short time.
L'intérêt du procédé est de réaliser des arômes entièrement naturels et qui sont d'excellente qualité organoleptique, de garantir la même qualité quelles que soient la quantité et la période de l'année ; en effet, à matière première identique, la qualité est fonction notamment de la durée de la séparation, la température, la vitesse de contact des particules, le niveau de finesse du filtre, la force exercée, cette dernière étant elle-même fonction de la surface de contact, de la pression et du nombre de couches.The interest of the process is to produce completely natural aromas which are of excellent organoleptic quality, to guarantee the same quality whatever the quantity and the period of the year; indeed, for identical raw material, the quality is a function in particular of the duration of the separation, the temperature, the contact speed of the particles, the level of fineness of the filter, the force exerted, the latter being itself a function of the contact surface, pressure and number of layers.
Le procédé a un rendement performant :il y a beaucoup moins de dépense énergétique avec le procédé par pression à froid qu' avec les procédés par la chaleur.The process has an efficient yield: there is much less energy expenditure with the cold pressure process than with the heat processes.
Le procédé permet d'utiliser dans la chaîne alimentaire industrielle une quantité importante de produits qui sont écartés aujourd'hui de la chaîne de distribution alimentaire: les produits hors calibre, les écarts de triage, les denrées qui ne supportent plus le transport, et plus généralement, tout ce qui n'est pas commercialisable en l'état ; tous ces produits, qui ont des propriétés organoleptiques, peuvent donner lieu à un jus et des fibres qui peuvent être utilisées en tant qu'arôme dans l'industrie alimentaire ; le procédé permet la réalisation de produits alimentaires intermédiaires qui s'intègrent facilement dans les chaînes de fabrication et de distribution alimentaires; en amont et en aval de la production , ce procédé permet toutes les combinaisons de jus et de fibres sous toutes les formes possibles, par exemple (en amont) le mélange de plusieurs produits avant pressage, ou (en aval) la réalisation d'ampoules, capsules pour les jus à l'état liquide, et de galets, billes, cubes, tablettes de jus solidifié, ainsi que des galettes, boules, cubes de poudre après broyage des fibres. La séparation lors du pressage entraîne une rupture du cycle de maturation, avec libération maximale des substances contenues, en particulier celles du métabolisme secondaire qui intervient très activement dans les propriétés organoleptiques (indicatrices de l'optimal du goût et de la saveur) , mais aussi nutritionnelles et médicinales, avec pour conséquence directe un transfert maximal de ces propriétés dans les deux produits obtenus ; ceux-ci (jus et fibre) forment des supports de qualité qui ont les propriétés nutritives, organoleptiques et médicinales du produit original.The process allows the use in the industrial food chain of a large quantity of products which are discarded today in the food distribution chain: oversized products, sorting deviations, foodstuffs that no longer support transport, and more generally, everything that cannot be marketed as it is; all these products, which have organoleptic properties, can give rise to a juice and fibers which can be used as a flavoring in the food industry; the process allows the production of intermediate food products which are easily integrated into food production and distribution chains; upstream and downstream of production, this process allows all combinations of juice and fiber in all possible forms, for example (upstream) the mixing of several products before pressing, or (downstream) the creation of ampoules , capsules for juices in the liquid state, and pebbles, balls, cubes, solidified juice tablets, as well as pancakes, balls, powder cubes after grinding the fibers. The separation during pressing leads to a break in the maturation cycle, with maximum release of the substances contained, in particular those of the secondary metabolism which intervenes very actively in the organoleptic properties (indicative of the optimal taste and flavor), but also nutritional and medicinal, with the direct consequence of maximum transfer of these properties in the two products obtained; these (juice and fiber) form quality supports that have the nutritional, organoleptic and medicinal properties of the original product.
Les paramètres de pressage utilisés et leur variation dans le temps ralentissent, voire inactivent les mécanismes-clés de l'évolution du goût et de la saveur, ce qui permet de retrouver une qualité optimale de l'arôme, de conserver toutes les qualités nutritionnelles et médicinales, et de se placer dans des conditions de stabilisation meilleures qu' avant la séparation ; la libération des substances contenant des propriétés stabilisatrices (en particulier de tous les antioxydants...) , favorise la stabilisation des jus et des fibres aromatiques. Exemple 1 :The pressing parameters used and their variation over time slow down or even inactivate the key mechanisms of the evolution of taste and flavor, which makes it possible to find an optimal quality of the aroma, to retain all the nutritional qualities and medicinal, and to place themselves in better stabilization conditions than before separation; the release of substances containing stabilizing properties (in particular of all antioxidants ...), promotes the stabilization of juices and aromatic fibers. Example 1:
70 kilos d'oignons blancs frais ont été parés manuellement pour l'élimination des racines, des parties pourries, et grossièrement pelés puis lavés par trempage ; les oignons ont été introduits dans un broyeur à couteaux du type Cutter STEPHAN pour l'obtention d'un broyât après 20 à 25 secondes de traitement, la température du produit étant de 10°C.70 kilos of fresh white onions were manually trimmed for the removal of roots, rotten parts, and roughly peeled and then washed by soaking; the onions were introduced into a knife mill of the STEPHAN Cutter type to obtain a ground product after 20 to 25 seconds of treatment, the temperature of the product being 10 ° C.
50 kilos de la matière obtenue sont étendus sur une bande de toile qui sert de filtre et de support, en une couche de 0,9 centimètre d'épaisseur.50 kilos of the material obtained are spread over a strip of canvas which acts as a filter and support, in a layer 0.9 cm thick.
La bande de toile est enroulée autour d'un cylindre pour former 18 couches cylindriques coaxiales (imbriquées) . On place ensuite une presse hydraulique autour de l'ensemble pour presser l'ensemble.The strip of fabric is wrapped around a cylinder to form 18 coaxial cylindrical layers (nested). A hydraulic press is then placed around the assembly to press the assembly.
La montée en pression est progressive, par paliers de 5 bars environ, jusqu'à 25 bars, et est effectuée en 25 minutes ; le jus s'écoule dès les basses pressions ; le taux d'extraction du jus par rapport au produit broyé est de l'ordre de 70 %.The pressure build-up is progressive, in steps of about 5 bars, up to 25 bars, and is carried out in 25 minutes; the juice flows out at low pressures; the juice extraction rate relative to the ground product is of the order of 70%.
Les conditions générales de l'environnement sont : température extérieure de l'ordre de 10°C, lumière faible. On déroule le filtre pour un mouvement dans le sens contraire et l'on obtient une fibre d'oignon partiellement déshydratée.The general environmental conditions are: outside temperature of the order of 10 ° C, low light. The filter is unwound for a movement in the opposite direction and a partially dehydrated onion fiber is obtained.
Les jus ont été congelés dans des bouteilles et dans des bacs à cubes de type « bacs à glaçons », et immédiatement emballés.The juices were frozen in bottles and cube trays of the “ice cube tray” type, and immediately packed.
Les fibres ont fait l'objet d'un séchage puis d'un broyage, et ont été immédiatement emballées.The fibers were dried and then ground, and were immediately packed.
Le jus et les fibres ont un profil chromatographique proche de celui de l'oignon frais. Exemple 2 :The juice and the fibers have a chromatographic profile close to that of fresh onion. Example 2:
On a répété l'exemple 1 pour traiter un mélange de 4 kilos d'ail et de 30 kilos de persil frais ; les paramètres de traitement figurent dans le tableau ci-après. Exemple 3 :Example 1 was repeated to treat a mixture of 4 kg of garlic and 30 kg of fresh parsley; the processing parameters are shown in the table below. Example 3:
On a répété l'exemple 1 pour traiter 35 kilos de basilic préalablement nettoyé, coupé et congelé, qui a été décongelé en 5 heures, jusqu'à 0°C environ, puis pressé à froid ; les paramètres de traitement figurent dans le tableau ci-après.Example 1 was repeated to treat 35 kilos of basil previously cleaned, cut and frozen, which was thawed in 5 hours, to about 0 ° C., then cold pressed; the processing parameters are shown in the table below.
Les produits obtenus dans les exemples 2 et 3 ont des qualités organoleptiques semblables à celles des produits obtenus selon l'exemple 1.The products obtained in Examples 2 and 3 have organoleptic qualities similar to those of the products obtained according to Example 1.
Paramètre Exemple 2 Exemple 3Parameter Example 2 Example 3
Pressage :Pressing:
- Pression finale (en bars) 40 45- Final pressure (in bars) 40 45
- Durée de pressage (en minutes) 29 33- Pressing time (in minutes) 29 33
- Température du produit (en °C) 5 0- Product temperature (in ° C) 5 0
- Epaisseur initiale de couche 8 7- Initial layer thickness 8 7
(en millimètres)(in millimeters)
- Nombre de couches 15 16- Number of layers 15 16
Stabilisation :Stabilization:
- Jus Congélation Congélation- Freezing juice Freezing
- Fibres Séchage Séchage - Drying Fibers Drying

Claims

REVENDICATIONS
1. Procédé d'extraction de jus et de fibres à partir de plantes, caractérisé en ce qu'on sépare le jus des fibres sans mise en contact des plantes avec un agent chimique, par pression à froid de plusieurs couches superposées de particules de plantes taillées, lesquelles couches sont séparées par un médium filtrant, et en maintenant la température des particules dans une plage allant de - 10°C à 18 °C, puis à stabiliser les produits aromatiques liquides et solides obtenus.1. Method for extracting juice and fibers from plants, characterized in that the juice is separated from the fibers without contacting the plants with a chemical agent, by cold pressing of several superimposed layers of plant particles cut, which layers are separated by a filtering medium, and maintaining the temperature of the particles in a range from -10 ° C to 18 ° C, then stabilizing the liquid and solid aromatic products obtained.
2. Procédé d'obtention de jus et de fibres à partir de plantes, sans mise en contact des plantes avec un agent chimique, qui comporte successivement les opérations suivantes : i) on coupe la plante pour obtenir des particules de dimensions supérieures à 100 microns, ii) on dispose les particules en une couche sur une toile formant un média de séparation, iii) on enroule selon plusieurs tours la toile et la couche de particules formées sur la toile, autour du mandrin d'une presse pour former une pluralité de couches de particules séparées par la toile et superposées, iv) on comprime progressivement les couches de particules, jusqu'à une pression comprise dans une plage de 5 à 80 bars, pour obtenir la séparation des particules en jus et en fibres, v) on stabilise le jus obtenu d'une part et les fibres obtenues d'autre part, et dans lequel pendant l'opération iv) de pressage, on maintient les produits à une température comprise dans une plage allant de - 10°C à 18° C.2. Method for obtaining juice and fibers from plants, without bringing the plants into contact with a chemical agent, which successively comprises the following operations: i) the plant is cut to obtain particles of dimensions greater than 100 microns , ii) the particles are placed in a layer on a canvas forming a separation medium, iii) the canvas and the layer of particles formed on the canvas are wound around several rounds around the mandrel of a press to form a plurality of layers of particles separated by the fabric and superimposed, iv) the layers of particles are gradually compressed, up to a pressure in the range of 5 to 80 bars, to obtain the separation of the particles into juice and fibers, v) stabilizes the juice obtained on the one hand and the fibers obtained on the other hand, and in which during the pressing operation iv), the products are kept at a temperature ranging from - 10 ° C to 18 ° C .
3. Procédé selon l'une quelconque des revendications 1 à 2, dans lequel la compression des particules est effectuée par paliers. 3. Method according to any one of claims 1 to 2, wherein the compression of the particles is carried out in stages.
4. Procédé selon l'une quelconque des revendications 1 à 3, dans lequel la vitesse moyenne de l'augmentation de la pression est de l'ordre de 0,5 à 5 bars par minute, en particulier de 0,8 à 3 bars par minute. 4. Method according to any one of claims 1 to 3, wherein the average speed of the pressure increase is of the order of 0.5 to 5 bars per minute, in particular from 0.8 to 3 bars per minute.
5. Procédé selon l'une quelconque des revendications 1 à 4, dans lequel on dispose les particules de plantes en un grand nombre de couches superposées ou imbriquées, lequel nombre de couches est compris entre 5 et 50 couches. 5. Method according to any one of claims 1 to 4, in which the plant particles are arranged in a large number of superimposed or overlapping layers, which number of layers is between 5 and 50 layers.
6. Procédé selon l'une quelconque des revendications 1 à 5, dans lequel l'épaisseur de la couche de particules déposées sur la toile est inférieure à 1 centimètre.6. Method according to any one of claims 1 to 5, wherein the thickness of the layer of particles deposited on the canvas is less than 1 centimeter.
7. Procédé selon l'une quelconque des revendications 1 à 6, dans lequel la plante est en partie au moins constituée par une plante potagère à bulbe telle que ail, oignon, échalote, ou une plante aromatique à parfum ou médicinale.7. Method according to any one of claims 1 to 6, wherein the plant is at least partly constituted by a bulbous vegetable plant such as garlic, onion, shallot, or an aromatic plant with perfume or medicinal.
8. Procédé selon l'une quelconque des revendications 1 à 7, dans lequel la stabilisation du jus s'obtient par un refroidissement rapide et dans lequel on dispose (ou on maintient) le jus dans des moyens de mise en forme tels que des moules, pour obtenir après refroidissement des doses gelées de forme identique.8. Method according to any one of claims 1 to 7, in which the stabilization of the juice is obtained by rapid cooling and in which the juice is placed (or maintained) in shaping means such as molds , to obtain after cooling frozen doses of identical shape.
9. Procédé selon l'une quelconque des revendications 1 à 7, dans lequel la stabilisation s'effectue par un réchauffement rapide.9. Method according to any one of claims 1 to 7, wherein the stabilization is carried out by rapid heating.
10. Procédé selon l'une quelconque des revendications 1 à 7, dans lequel on presse simultanément un mélange de plantes de stabilité différente.10. Method according to any one of claims 1 to 7, in which a mixture of plants of different stability is pressed simultaneously.
11. Dose de jus de plantes congelé obtenue par un procédé selon l'une quelconque des revendications 1 à 10, qui est de forme sensiblement cylindrique, sphérique ou parallélépipédique rectangle. 11. Dose of frozen plant juice obtained by a process according to any one of claims 1 to 10, which is of substantially cylindrical, spherical or rectangular parallelepiped shape.
12. Dose de fibres de plantes obtenue par un procédé selon l'une quelconque des revendications 1 à 10, qui est de forme sensiblement cylindrique, sphérique ou parallélépipédique rectangle. 12. Dose of plant fibers obtained by a method according to any one of claims 1 to 10, which is of substantially cylindrical, spherical or rectangular parallelepiped shape.
PCT/FR1997/001782 1996-10-07 1997-10-06 Method for producing natural aroma WO1998015193A1 (en)

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EP97944931A EP1011348A1 (en) 1996-10-07 1997-10-06 Method for producing natural aroma
AU46265/97A AU4626597A (en) 1996-10-07 1997-10-06 Method for producing natural aroma

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FR9612406A FR2754150B1 (en) 1996-10-07 1996-10-07 INDUSTRIAL PROCESS FOR THE PRODUCTION OF NATURAL FOOD FLAVOR
FR96/12406 1996-10-07

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3084818A1 (en) * 2018-08-13 2020-02-14 Sa Baumaniere PROCESS FOR THE MANUFACTURE OF TASTE EXHIBITORS BASED ON NATURAL INGREDIENT MONO INGREDIENTS, INTENDED TO ENHANCE THE FLAVOR OF THE SAME INGREDIENT COOKED AND SERVED
CN114259035A (en) * 2021-12-01 2022-04-01 大连荣昌食品有限公司 Horseradish sauce containing tissue fiber and preparation process thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2243077A1 (en) * 1973-09-12 1975-04-04 Schenk Filterbau Gmbh Fruit juice press separation equipment - has porous non-distorting layer between filter cloth and supporting grille
EP0420729A1 (en) * 1989-09-28 1991-04-03 Laboratoires Ardeval Preparation of homogene plant suspension and suspension obtained thereby
WO1993024311A1 (en) * 1992-05-26 1993-12-09 Wettlaufer Dale E Press assembly for extracting liquids from solids

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2243077A1 (en) * 1973-09-12 1975-04-04 Schenk Filterbau Gmbh Fruit juice press separation equipment - has porous non-distorting layer between filter cloth and supporting grille
EP0420729A1 (en) * 1989-09-28 1991-04-03 Laboratoires Ardeval Preparation of homogene plant suspension and suspension obtained thereby
WO1993024311A1 (en) * 1992-05-26 1993-12-09 Wettlaufer Dale E Press assembly for extracting liquids from solids

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3084818A1 (en) * 2018-08-13 2020-02-14 Sa Baumaniere PROCESS FOR THE MANUFACTURE OF TASTE EXHIBITORS BASED ON NATURAL INGREDIENT MONO INGREDIENTS, INTENDED TO ENHANCE THE FLAVOR OF THE SAME INGREDIENT COOKED AND SERVED
CN114259035A (en) * 2021-12-01 2022-04-01 大连荣昌食品有限公司 Horseradish sauce containing tissue fiber and preparation process thereof

Also Published As

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FR2754150B1 (en) 1999-01-15
WO1998015193A9 (en) 1999-09-02
EP1011348A1 (en) 2000-06-28
FR2754150A1 (en) 1998-04-10
AU4626597A (en) 1998-05-05

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