WO2006013224A1 - Method for preparing sweet green olives and product thereof - Google Patents

Method for preparing sweet green olives and product thereof Download PDF

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Publication number
WO2006013224A1
WO2006013224A1 PCT/ES2005/000413 ES2005000413W WO2006013224A1 WO 2006013224 A1 WO2006013224 A1 WO 2006013224A1 ES 2005000413 W ES2005000413 W ES 2005000413W WO 2006013224 A1 WO2006013224 A1 WO 2006013224A1
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WO
WIPO (PCT)
Prior art keywords
olives
liquid
water
green
sugars
Prior art date
Application number
PCT/ES2005/000413
Other languages
Spanish (es)
French (fr)
Inventor
Manuel Zambrano Medina
Francisco ALONSO FÍSICO
Manuel Alonso Caballero
Original Assignee
Exportadora Extremeña De Olivas, S.L.
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 Exportadora Extremeña De Olivas, S.L. filed Critical Exportadora Extremeña De Olivas, S.L.
Publication of WO2006013224A1 publication Critical patent/WO2006013224A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof

Abstract

Disclosed is a method including the steps of: (a) desalting sevillan style and boned green olives; (b) preparing a preserving liquid obtained through mixing, with steering and heating, 40 60 % p/v sugars in water and adding an acidulant, (c) packaging desalted and boned olives (together with said hot preserving liquid) in sealable containers and hermetically sealing said containers under total vacuum, (d) heat processing pasteurizing said packaged olives. Thus obtained sweet green olives have multiple applications in cooking, deserts, ice creams etc., and can also be taken as snacks.

Description

TITULO DE LA INVENCIÓN TITLE OF THE INVENTION
PROCEDIMIENTO PARA LA PREPARACIÓN DE ACEITUNAS VER¬ DES DULCES Y PRODUCTO OBTENIDO POR EL MISMO CAMPO TÉCNICO DE LA INVENCIÓN La presente invención se encuadra dentro del sector alimenticio y de forma más específica dentro de la indus¬ tria olivarera y, en particular, de la aceituna de mesa.PROCEDURE FOR THE PREPARATION OF SWEET GREEN OLIVES AND PRODUCT OBTAINED BY THE SAME TECHNICAL FIELD OF THE INVENTION The present invention is framed within the food sector and more specifically within the olive industry and, in particular, the olive table.
Más concretamente, la presente invención proporciona un procedimiento para la preparación de aceitunas verdes dulces, las cuales constituyen un producto sin precedente dentro del sector. ESTADO DE LA TÉCNICA ANTERIOR A LA INVENCIÓNMore specifically, the present invention provides a process for the preparation of sweet green olives, which constitute an unprecedented product within the sector. STATE OF THE ART PRIOR TO THE INVENTION
La investigación, básica y tecnológica, sobre las aceitunas de mesa comienza a desarrollarse a principios del siglo XX, con trabajos realizados por Crucss (1924, 1930, 1937, 1941, 1958), Vaughn y cois. (1943), Vaughn (1954) , Borbolla y Alcalá y Gómez Herrera (1949) , Borbo¬ lla y Alcalá y cois. (1956), que pueden considerarse ya como clásicos, y constituyen la sólida base en la que se fundamenta todo el trabajo posterior sobre la aceituna, como por ejemplo Fernández Diez (1971, 1983) y Fernández Diez y cois. (1972), Biotecnología de la aceituna de mesa (1985) .The basic and technological research on table olives began to develop in the early 20th century, with works carried out by Crucss (1924, 1930, 1937, 1941, 1958), Vaughn and cois. (1943), Vaughn (1954), Borbolla y Alcalá and Gómez Herrera (1949), Borbo¬lla and Alcalá y cois. (1956), which can already be considered as classics, and constitute the solid base on which all subsequent work on the olive is based, such as Fernández Diez (1971, 1983) and Fernández Diez et al. (1972), Biotechnology of table olives (1985).
Según los últimos datos del Consejo Oleícola Inter- nacional, el sector de la aceituna de mesa está viviendo un momento de expansión. La producción mundial de aceitu¬ na de mesa alcanzó en la campaña 2001/2002 un nivel ré¬ cord de 1.456.000 toneladas, es decir, un 17% más que la media de las cuatro campañas anteriores mientras que la producción en España ronda las 450.000 toneladas al año.According to the latest data from the International Olive Council, the table olive sector is experiencing a time of expansion. World production of table olives reached a record level of 1,456,000 tons in the 2001/2002 season, that is, 17% more than the average of the four previous seasons, while production in Spain is around 450,000 tons a year.
En su concepción tradicional el procedimiento de elaboración de aceitunas al estilo "español" o "sevilla¬ no" (ambos términos se emplean indistintamente en la pre¬ sente memoria, por lo que para una mayor simplicidad de aquí en adelante se utilizará únicamente "sevillano") parte de frutos frescos, de color verde o verde- amarillento, que son tratados con una solución diluida de Hidróxido de Sodio (de aquí en adelante identificado como NaOH) de concentración variable (2-5% NaOH p/v) según la temperatura, estado de los frutos, variedad de la aceitu¬ na, etc. La finalidad de este tratamiento con NaOH es eliminar gran parte del glucósido amargo oleuropeína (Bourquelot y Vintilesco (1908) ) y ejercer una acción muy compleja que favorece el posterior desarrollo de una fer¬ mentación eminentemente láctica.In its traditional conception, the procedure for making olives in the "Spanish" or "Seville" style (both terms are used interchangeably in this report, so that for greater simplicity from now on, only "Seville" will be used ") part of fresh fruits, green or yellowish-green in color, which are treated with a dilute solution of Sodium Hydroxide (hereinafter identified as NaOH) of variable concentration (2-5% NaOH w / v) depending on the temperature, state of the fruits, variety of the olive, etc. The purpose of this NaOH treatment is to eliminate a large part of the bitter oleuropein glycoside (Bourquelot and Vintilesco (1908)) and to exert a very complex action that favors the subsequent development of an eminently lactic fermentation.
Cuando el NaOH ha penetrado aproximadamente las 2/3 partes de la aceituna, los frutos se lavan con agua para eliminar el NaOH que permanece adherido a la superficie de las aceitunas y una parte, al menos, del que penetró en su interior.When the NaOH has penetrated approximately 2/3 parts of the olive, the fruits are washed with water to eliminate the NaOH that remains adhered to the surface of the olives and at least a part of it that penetrated inside.
Una vez terminado el proceso de lavado, se colocan las aceitunas en los recipientes de fermentación y se cu¬ bren con salmuera, que generalmente en España es de 10- ll°Be (aproximadamente 11-12% p/v) . Esta concentración de sal va disminuyendo hasta alcanzar valores entre 5-6% p/v, lo que en principio favorece el crecimiento de las bacterias lácticas, siendo preciso corregir posteriormen¬ te a niveles más elevados de sal, del orden de 8,5-9,5%.Once the washing process is finished, the olives are placed in the fermentation vessels and covered with brine, which in Spain is generally 10-11 ° Be (approximately 11-12% w / v). This concentration of salt decreases until reaching values between 5-6% w / v, which in principle favors the growth of lactic acid bacteria, and it is necessary to subsequently correct higher levels of salt, on the order of 8.5- 9.5%.
Todas estas operaciones de procesado de aceitunas según su procedimiento de elaboración al estilo "sevilla¬ no" tienen como consecuencia una fermentación eminente¬ mente láctica, que básicamente se desarrolla en tres fa¬ ses:All these olive processing operations according to their "Seville-style" production procedure result in eminently lactic fermentation, which basically takes place in three stages:
- Primera fase: transformación de la salmuera en un medio de cultivo apto para el desarrollo de microorganis¬ mos. En la puesta en salmuera de las aceitunas, el pH del medio es aproximadamente de 10 unidades, que a los dos o tres días desciende hasta las 6-7 unidades.- First phase: transformation of the brine into a culture medium suitable for the development of microorganisms. In brining olives, the pH of the medium is approximately 10 units, which after two or three days drops to 6-7 units.
- Segunda fase: comienzo del crecimiento de lactoba- cilos y desaparición de bacilos Gram-negativos unos 15 días después, cuyo desarrollo origina el descenso del pH como consecuencia de la producción de ácido láctico.- Second phase: beginning of the growth of lactobacilli and disappearance of Gram-negative bacilli about 15 days later, whose development causes the drop in pH as a consequence of the production of lactic acid.
- Tercera fase: proceso de desarrollo de lactobaci- los, hasta alcanzar valores de pH entorno a las 4 unida- des, punto en que se ha consumido toda la materia ferrnen- table.- Third phase: development process of lactobacilli, until reaching pH values around 4 units, at which point all the ferrous material has been consumed.
Terminada la tercera fase de fermentación, las acei¬ tunas se someten a los correspondientes controles micro- biológicos, fisico-químicos y a los procesos de selección y clasificación por tamaño y aspecto, etc. antes de su envasado.After the third phase of fermentation, the olives undergo the corresponding microbiological, physico-chemical controls and the selection and classification processes by size and appearance, etc. before packaging.
Finalmente, las aceitunas enteras, deshuesadas o re¬ llenas, se envasan en una salmuera de concentración va¬ riable en NaCl (3,5-7% p/v) según los países de destino, conteniendo agentes acidulantes (ácido láctico, ácido cí¬ trico, ácido ascórbico) ; conservantes (sorbato potásico, benzoato sódico) .Finally, the whole olives, pitted or stuffed, are packed in a brine with a variable concentration in NaCl (3.5-7% w / v) according to the destination countries, containing acidifying agents (lactic acid, citric acid). ¬ tric, ascorbic acid); preservatives (potassium sorbate, sodium benzoate).
Las aceitunas verdes saladas así elaboradas al esti¬ lo "sevillano" se utilizan como aperitivo, en ensaladas, pizzas, y usos similares dentro del sector alimenticio.The salty green olives thus made in "Seville" style are used as an aperitif, in salads, pizzas, and similar uses within the food sector.
Los presentes inventores han desarrollado un produc¬ to completamente nuevo a partir de esta aceituna verde en salmuera, sin precedentes en el sector, a saber, una aceituna verde dulce. El antecedente más próximo que conoce el solicitante a este respecto es la patente ES 2075814 por: Procedi¬ miento para la preparación de aceitunas ennegrecidas en almíbar y producto así obtenido. Esta patente, parte de aceitunas al estilo Californiano y como resultado, el procedimiento, que requiere la presencia en todo momento de sales de hierro y condiciones oxidantes para que la aceituna conserve intacto su color negro, proporciona aceitunas negras dulces.The present inventors have developed a completely new product from this green olive in brine, unprecedented in the sector, namely a sweet green olive. The closest antecedent known to the applicant in this regard is patent ES 2075814 for: Procedure for the preparation of blackened olives in syrup and product thus obtained. This patent, based on Californian-style olives, and as a result, the procedure, which requires the presence of iron salts and oxidizing conditions at all times for the olive to keep its black color intact, provides sweet black olives.
Ahora, por primera vez, los inventores han consegui- do poner a punto un procedimiento para la obtención de aceitunas verdes dulces que hasta ahora no era posible encontrarlas en el mercado. DESCRIPCIÓN DETALLADA DE LA INVENCIÓNNow, for the first time, the inventors have managed to develop a procedure for obtaining sweet green olives that until now could not be found in the market. DETAILED DESCRIPTION OF THE INVENTION
La presente invención, tal y como se indica en su enunciado, se refiere a un procedimiento para la prepara¬ ción de aceitunas verdes dulces y al producto obtenido por el mismo.The present invention, as indicated in its statement, refers to a process for the preparation of sweet green olives and the product obtained by it.
El procedimiento de la presente invención que emplea como producto de partida aceitunas verdes elaboradas al estilo "sevillano" (tal y como se ha definido en el apar¬ tado anterior de la presente memoria descriptiva) y pre¬ viamente deshuesadas, se caracteriza porque comprende las siguientes etapas: a) desalado de dichas aceitunas verdes deshuesadas; b) preparación de un líquido de gobierno constituido por un almíbar que se obtiene incorporando, con agitación y calentamiento, un 40-60% p/v de azú¬ cares en agua y adicionando un agente acidulante, c) envasado de las aceitunas desaladas y deshuesadas en envases susceptibles de cerrarse herméticamen¬ te, adicionando en caliente el líquido de gobier¬ no obtenido en la etapa (b) hasta que quede lle¬ no, con las aceitunas perfectamente cubiertas, tras lo cual se cierran herméticamente los enva- ses asegurándose de haber desalojado completamen¬ te todo el aire que hubiera podido quedar entre los huecos de las aceitunas, d) tratamiento térmico de pasteurización de las aceitunas envasadas en el líquido de gobierno. Para llevar a cabo el procedimiento de la presente invención puede emplearse cualquier variedad de aceituna susceptible de ser aderezada al estilo "sevillano", por ejemplo, manzanilla, carrasqueña, hojiblanca, etc.The process of the present invention that uses as a starting product green olives made in the "Seville" style (as defined in the previous section of this specification) and previously pitted, is characterized in that it comprises the following stages: a) desalting of said pitted green olives; b) preparation of a governing liquid consisting of a syrup that is obtained by incorporating, with stirring and heating, 40-60% w / v of sugars in water and adding an acidifying agent, c) packaging of desalted olives and pitted in containers capable of being hermetically closed, hot adding the government liquid obtained in step (b) until it is full, with the olives perfectly covered, after which the containers are hermetically sealed, ensuring if all the air that could have been left between the holes in the olives had been completely dislodged, d) thermal pasteurization treatment of the olives packed in the steering fluid. To carry out the process of the present invention, any variety of olives that can be seasoned in the "Seville" style can be used, for example, chamomile, carrasqueña, hojiblanca, etc.
La etapa (a) de desalado tiene por objeto eliminar la mayor parte de la sal retenida en la pulpa de la acei- tuna y se lleva a cabo sumergiendo las aceitunas en un baño de agua durante un determinado período de tiempo. Dicho período de tiempo está comprendido entre 3 y 24 ho¬ ras aproximadamente. Esta operación puede repetirse, cam- biando el agua las veces que sea necesario, hasta conse¬ guir que el nivel final de sal retenido en la pulpa de la aceituna sea del orden de 0,5-1% en peso.Desalination step (a) aims to remove most of the salt retained in the pulp of the oil. prickly pear and is carried out by immersing the olives in a water bath for a certain period of time. This period of time is between 3 and 24 hours approximately. This operation can be repeated, changing the water as many times as necessary, until the final level of salt retained in the olive pulp is of the order of 0.5-1% by weight.
La etapa (b) de preparación del líquido de gobierno constituido por un almíbar comprende la incorporación, con agitación y calentamiento, de un 40-60% p/v de azúca¬ res en agua y la adición de un agente acidulante.Step (b) of preparation of the governing liquid constituted by a syrup comprises the incorporation, with stirring and heating, of 40-60% w / v of sugars in water and the addition of an acidifying agent.
De acuerdo con la presente invención, dichos azúca¬ res están constituidos preferentemente por una mezcla de glucosa y sacarosa de la siguiente composición: - Glucosa: 5-20 % en pesoAccording to the present invention, said sugars preferably consist of a mixture of glucose and sucrose of the following composition: - Glucose: 5-20% by weight
- Sacarosa: 40-50 % en peso- Sucrose: 40-50% by weight
Los inventores consideran esta mezcla especialmente idónea porque la presencia de glucosa evita la inversión total de la sacarosa por hidrólisis, permitiendo que se alcancen en el equilibrio concentraciones de hasta el 35% en peso, suficientes para proporcionar a la aceituna el nivel de dulzor deseado. Dicho nivel es susceptible de controlarse dentro ciertos límites de acuerdo con la in¬ vención, modificando las cantidades de glucosa/sacarosa dentro de los porcentajes indicados, con vistas a satis¬ facer las diferentes aplicaciones finales de la aceituna, adecuar el producto a los gustos del consumidor o país de destino, etc.The inventors consider this mixture especially suitable because the presence of glucose avoids the total inversion of sucrose by hydrolysis, allowing concentrations of up to 35% by weight to be reached in equilibrium, sufficient to provide the olive with the desired level of sweetness. Said level can be controlled within certain limits according to the invention, modifying the amounts of glucose / sucrose within the indicated percentages, with a view to satisfying the different final applications of the olive, adapting the product to the tastes of the consumer or country of destination, etc.
El referido almíbar suele prepararse en un tanque provisto de un sistema de agitación (manual o mecánica) y calentamiento adecuado, de tal modo que mientras se in¬ corporan los azúcares al agua se pueda estar agitando y calentando continuamente y mantener dichas condiciones durante el tiempo que sea preciso para conseguir una mez- cía homogénea. La temperatura de calentamiento está com- prendida entre 80 y 900C, siendo los 850C una temperatura especialmente adecuada.The said syrup is usually prepared in a tank equipped with a stirring system (manual or mechanical) and adequate heating, so that while the sugars are added to the water it can be continuously stirred and heated and maintain these conditions over time. it is necessary to achieve a homogeneous mixture. The heating temperature is com- on between 80 and 90 0 C, with 85 0 C being a particularly suitable temperature.
Por último, se incorpora un agente acidulante para mantener el líquido de gobierno a un pH comprendido entre 3,2 y 4, lo que garantiza unas condiciones de conserva¬ ción adecuadas para la preservación del producto final.Finally, an acidifying agent is incorporated to maintain the governing liquid at a pH between 3.2 and 4, which guarantees adequate storage conditions for the preservation of the final product.
De acuerdo con la presente invención, se utiliza convenientemente el ácido cítrico como agente acidulante, en una proporción de 0,1-0,8% p/v. La etapa (c) de envasado se lleva a cabo introdu¬ ciendo previamente las aceitunas ya desaladas y escurri¬ das procedentes de la etapa (a) en los recipientes co¬ rrespondientes y seguidamente se adiciona el líquido de gobierno caliente, a una temperatura de 70-800C, tras lo cual se cierra el recipiente herméticamente asegurándose bien de desalojar todo el aire que pueda haber quedado entre los huecos de las aceitunas.According to the present invention, citric acid is suitably used as an acidifying agent, in a proportion of 0.1-0.8% w / v. The packaging step (c) is carried out by previously introducing the already desalted and drained olives from step (a) into the corresponding containers, and then the hot control liquid is added at a temperature of 70-80 0 C, after which the container is hermetically closed, making sure to dislodge any air that may have remained between the holes in the olives.
La etapa (d) de pasteurización del producto envasado se lleva a cabo a una temperatura de 85-900C durante un período de tiempo variable, dependiendo fundamentalmente del tamaño del envase.Step (d) of pasteurization of the packaged product is carried out at a temperature of 85-90 0 C for a variable period of time, mainly depending on the size of the package.
Una vez terminado el proceso térmico de pasteuriza¬ ción, se procede a las etapas convencionales de etiqueta¬ do, codificación de los lotes, almacenamiento hasta su conservación, etc.Once the thermal pasteurization process is finished, the conventional stages of labeling, batch coding, storage until conservation, etc. are carried out.
Las aceitunas dulces en almíbar, obtenidas por el procedimiento de la presente invención están destinadas a múltiples aplicaciones dentro del sector alimenticio, por ejemplo, para consumo de boca como tales, para repostería y helados, como aderezo en platos salado-dulces o agri¬ dulces típicos de las cocinas orientales o de cocinas exóticas, etc. MODOS DE REALIZACIÓN DE LA INVENCIÓNThe sweet olives in syrup, obtained by the process of the present invention, are destined for multiple applications within the food sector, for example, for consumption in the mouth as such, for pastries and ice creams, as a dressing in salty-sweet or sour-sweet dishes. typical of oriental or exotic cuisine, etc. MODES OF CARRYING OUT THE INVENTION
La presente invención se ilustra adicionalmente me- diante el siguiente Ejemplo que no pretende en absoluto ser restrictivo de su alcance, el cual debe considerarse delimitado exclusivamente por la Nota Reivindicatoria ad¬ junta. EJEMPLO Se someten aceitunas verdes, elaboradas al estilo "sevillano" y previamente deshuesadas a un proceso de de¬ salado. Para ello se introducen primeramente unos 320 Kg de dichas aceitunas deshuesadas, calibre 240/260, en re¬ cipientes de PVC de 500 litros de capacidad, y a conti- nuación se llenan los recipientes con agua. A las 12 ho¬ ras aproximadamente, se cambia el agua hasta conseguir que el contenido de sal que quede en la pulpa esté en torno al 0,5-1% en peso. Se precisan del orden de 2-3 li¬ tros de agua por cada kilogramo de aceitunas. Aparte, se prepara un líquido de gobierno en un tan¬ que de homogeneización de acero inoxidable, provisto de medios de agitación y calentamiento, en el que se intro¬ ducen unos 350 litros de agua y se añaden glucosa, saca¬ rosa y ácido cítrico en las siguientes proporciones: - glucosa: 15% p/vThe present invention is further illustrated by the following Example which is not intended at all be restrictive of its scope, which must be considered delimited exclusively by the attached Notice of Claim. EXAMPLE Green olives, elaborated in the "Sevillian" style and previously pitted, are subjected to a de-salting process. For this purpose, about 320 kg of these pitted olives, size 240/260, are first introduced into 500-liter PVC containers, and then the containers are filled with water. At approximately 12 hours, the water is changed until the salt content remaining in the pulp is around 0.5-1% by weight. The order of 2-3 liters of water is required for each kilogram of olives. Besides, a governing liquid is prepared in a stainless steel homogenizing tank, provided with stirring and heating means, in which about 350 liters of water are introduced and glucose, sucrose and citric acid are added. in the following proportions: - glucose: 15% w / v
- sacarosa: 45% p/v- sucrose: 45% w / v
- ácido cítrico: 0,5% p/v- citric acid: 0.5% w / v
Se somete la mezcla a agitación y calentamiento has¬ ta alcanzar los 850C y se mantiene la mezcla a esta tem- peratura durante 2-3 minutos.The mixture was subjected to agitation and heating has¬ ta reach 85 0 C and the mixture is maintained at this tem- perature for 2-3 minutes.
Seguidamente se procede al envasado de las aceitunas en frascos de cristal en los que se introducen 85 g de aceitunas escurridas desaladas y sin hueso.Next, the olives are packaged in glass jars in which 85 g of drained desalted and pitted olives are introduced.
Dicho líquido de gobierno, se adiciona sobre las aceitunas a una temperatura de unos 750C aproximadamente hasta rellenar los frascos, los cuales se cierran hermé¬ ticamente asegurándose bien de eliminar todo el aire que pueda haber retenido entre los huecos de las aceitunas.Said liquid of is added to the olives at a temperature of about 75 0 C to approximately fill the bottles, which are closed hermé¬ matically ensuring good remove any air that may have collected in the hollows of the olives.
Seguidamente, los frascos cerrados herméticamente se someten a un proceso de pasteurización a 900C durante 10 minutos.The hermetically sealed jars are then subjected to a pasteurization process at 90 0 C for 10 minutes.
A continuación, se secan los frascos, se etiquetan, se codifica el lote y queda listo para su comercializa¬ ción, asignándole la fecha de caducidad pertinente.The bottles are then dried, labeled, the batch is coded and ready for marketing, with the appropriate expiration date.
En la fecha de caducidad, los análisis del producto muestran que todavía posee excelentes cualidades micro- biológicas y organolépticas como para poder ser consumido sin problemas. At the expiration date, the analyzes of the product show that it still has excellent microbiological and organoleptic qualities so that it can be consumed without problems.

Claims

REIVINDICACIONES
1. Procedimiento para la preparación de aceitunas ver¬ des dulces que empleando como producto de partida aceitu¬ nas verdes elaboradas al estilo "sevillano" y previamente deshuesadas, se caracteriza porque comprende las siguien¬ tes etapas: a) desalado de dichas aceitunas verdes deshuesadas; b) preparación de un líquido de gobierno constituido por un almíbar que se obtiene incorporando, con agitación y calentamiento, un 40-60% p/v de azú¬ cares en agua y adicionando un agente acidulante, c) envasado de las aceitunas desaladas y deshuesadas en envases susceptibles de cerrarse herméticamen¬ te, adicionando en caliente el líquido de gobier- no obtenido en la etapa (b) hasta que quede lleno con las aceitunas perfectamente cubiertas tras lo cual se cierran herméticamente los envases, ase¬ gurándose de haber desalojado completamente todo el aire que hubiera podido quedar entre los hue- eos de las aceitunas, d) tratamiento térmico de pasteurización de las aceitunas envasadas en dicho líquido de gobierno.1. Procedure for the preparation of sweet green olives using green olives made in the "Seville" style and previously pitted as a starting product, it is characterized in that it comprises the following stages: a) desalting of these pitted green olives ; b) preparation of a governing liquid consisting of a syrup that is obtained by incorporating, with stirring and heating, 40-60% w / v of sugars in water and adding an acidifying agent, c) packaging of desalted olives and pitted in containers capable of being hermetically closed, hotly adding the government liquid obtained in step (b) until it is full with the olives perfectly covered, after which the containers are hermetically sealed, ensuring that they have been dislodged completely all the air that could have been left between the olives' holes, d) heat pasteurization treatment of the olives packed in said steering liquid.
2. Procedimiento según la reivindicación 1, caracteri¬ zado porque la etapa (a) de desalado se lleva a cabo sumergiendo las aceitunas en un baño de agua durante un período de tiempo comprendido entre 3 y 24 horas, cambiando el agua y repitiendo la operación las ve¬ ces necesarias hasta conseguir un nivel de sal rete¬ nido en la pulpa de 0,5-1% en peso. 2. Procedure according to claim 1, characterized in that the desalting step (a) is carried out by immersing the olives in a water bath for a period of time between 3 and 24 hours, changing the water and repeating the operation as many times as necessary to achieve a level of salt retained in the pulp of 0.5-1% by weight.
3. Procedimiento según la reivindicación 1, caracteri¬ zado porque la etapa (b) de preparación de dicho lí¬ quido de gobierno comprende la incorporación, con agitación y calentamiento, de' un 40-60% p/v de azú¬ cares en agua y la adición de un agente acidulante, estando constituidos dichos azúcares por una mezcla de glucosa y sacarosa.3. Procedure according to claim 1, characterized in that the step (b) of preparing said governing liquid comprises the incorporation, with stirring and heating, of 40-60% w / v of sugars in water and the addition of an acidifying agent, said sugars being made up of a mixture glucose and sucrose.
4. Procedimiento según la reivindicación 3, caracteri¬ zado porque dicha mezcla tiene la siguiente composi¬ ción: - Glucosa: 5-20 % en peso4. Procedure according to claim 3, characterized in that said mixture has the following composition: - Glucose: 5-20% by weight
- Sacarosa: 40-50 % en peso- Sucrose: 40-50% by weight
5. Procedimiento según la reivindicación 3, caracteri¬ zado porque dicho agente acidulante es ácido cítrico y se incorpora en una proporción de 0,1-0,8% p/v. 5. Process according to claim 3, characterized in that said acidifying agent is citric acid and is incorporated in a proportion of 0.1-0.8% w / v.
6. Procedimiento según la reivindicación 3, caracteri¬ zado porque se lleva a cabo a una temperatura com¬ prendida entre 80 y 900C.6. Method according to claim 3, caracteri¬ Zado that it is carried out at a temperature between 80 com¬ and 90 0 C.
7. Procedimiento según la reivindicación 5, caracteri¬ zado porque dicho agente acidulante se incorpora de modo que proporcione un pH de 3,2-4 al líquido de gobierno.7. Process according to claim 5, characterized in that said acidifying agent is incorporated so as to provide a pH of 3.2-4 to the control liquid.
8. Procedimiento según la reivindicación 1, caracteri¬ zado porque dicho líquido de gobierno se adiciona a una temperatura de 70-800C. 8. Process according to claim 1, characterized in that said steering liquid is added at a temperature of 70-80 0 C.
9. Procedimiento según la reivindicación 1, caracteri¬ zado porque la etapa (b) de pasteurización se lleva a cabo a una temperatura de 85-900C.9. Process according to claim 1, characterized in that the pasteurization step (b) is carried out at a temperature of 85-90 0 C.
10. Aceitunas verdes dulces, caracterizadas por ser el producto resultante del procedimiento de una cual- quiera de las reivindicaciones 1 a 9 precedentes. 10. Sweet green olives, characterized by being the product resulting from the process of any one of the preceding claims 1 to 9.
PCT/ES2005/000413 2004-07-22 2005-07-22 Method for preparing sweet green olives and product thereof WO2006013224A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200401795A ES2246158B1 (en) 2004-07-22 2004-07-22 PROCEDURE FOR THE PREPARATION OF SWEET GREEN OLIVES AND PRODUCTS OBTAINED BY THE SAME.
ESP200401795 2004-07-22

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20090038A1 (en) * 2009-01-29 2010-07-30 Maxmilliam Amerigo Giannetti METHOD OF PREPARATION OF A EDULCORATED OLIVE PASTE.
ITVI20100308A1 (en) * 2010-11-18 2012-05-19 Massimo Gaetani PREPARATION OF OLIVES, PROCEDURE FOR ITS PRODUCTION, DIFFERENT USES OF THE PREPARATION AND RELATED FOOD PRODUCTS
BE1025261B1 (en) * 2017-11-09 2019-01-03 ANSOLIVE sprl METHOD FOR DESALINATION OF FRUIT AND / OR VEGETABLES AND DESSALE FRUIT AND / OR VEGETABLES

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2304090A1 (en) * 2006-06-29 2008-09-01 Agro. Sevilla Aceitunas, S. Coop. And Procedure for the elaboration of black olives in acid conditions and products as well obtained. (Machine-translation by Google Translate, not legally binding)

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2075814A1 (en) * 1994-03-11 1995-10-01 Consejo Superior Investigacion Process for the preparation of blackened olives in syrup and product thus obtained.
FR2768593A1 (en) * 1997-09-19 1999-03-26 Jean Claude Villaret Cooked olives in thick sauce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2075814A1 (en) * 1994-03-11 1995-10-01 Consejo Superior Investigacion Process for the preparation of blackened olives in syrup and product thus obtained.
FR2768593A1 (en) * 1997-09-19 1999-03-26 Jean Claude Villaret Cooked olives in thick sauce

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITRM20090038A1 (en) * 2009-01-29 2010-07-30 Maxmilliam Amerigo Giannetti METHOD OF PREPARATION OF A EDULCORATED OLIVE PASTE.
ITVI20100308A1 (en) * 2010-11-18 2012-05-19 Massimo Gaetani PREPARATION OF OLIVES, PROCEDURE FOR ITS PRODUCTION, DIFFERENT USES OF THE PREPARATION AND RELATED FOOD PRODUCTS
BE1025261B1 (en) * 2017-11-09 2019-01-03 ANSOLIVE sprl METHOD FOR DESALINATION OF FRUIT AND / OR VEGETABLES AND DESSALE FRUIT AND / OR VEGETABLES

Also Published As

Publication number Publication date
ES2246158A1 (en) 2006-02-01
ES2246158B1 (en) 2007-03-16

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