WO2006037833A1 - Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained - Google Patents

Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained Download PDF

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Publication number
WO2006037833A1
WO2006037833A1 PCT/ES2005/070135 ES2005070135W WO2006037833A1 WO 2006037833 A1 WO2006037833 A1 WO 2006037833A1 ES 2005070135 W ES2005070135 W ES 2005070135W WO 2006037833 A1 WO2006037833 A1 WO 2006037833A1
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Prior art keywords
artichoke
product
artichokes
range according
solution
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PCT/ES2005/070135
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Spanish (es)
French (fr)
Inventor
Maria Isabel GIL MUÑOZ
Alicia MARÍN FERÁNDEZ
Juan Antonio TUDELA FERNÁNDEZ
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Consejo Superior De Investigaciones Científicas
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Publication of WO2006037833A1 publication Critical patent/WO2006037833A1/en

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    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • 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
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • PROCEDURE FOR PREPARATION OF ARTICHOKE CYNARA SCOLYMUS L.
  • Agrifood Producers and processors of fruits and vegetables.
  • the invention provides a process for the preparation of rolled or hull and packaged artichokes ready to be consumed fresh or cooked.
  • the artichoke is a vegetable food characteristic of the Mediterranean diet with important culinary and nutritional qualities, such as its high fiber content, vitamin C and phytonutrients (polyphenols).
  • the consumption of this product is decreasing due to the tedious preparation.
  • the structure of today's society is associated with a pace of life that requires resorting to fast and easy-to-prepare meals but without giving up on healthy eating.
  • consumers increasingly demand natural, fresh, high nutritional value and easy to prepare foods. This has motivated that efforts and resources have been dedicated to the development of new cut and fresh prepared products ready for direct or cooked consumption.
  • Currently there are a variety of fresh cut vegetables, the most consumed being salads of different types of lettuce and carrot, spinach, chard, etc.
  • the methods that have been developed to prevent, inhibit or at least minimize the enzymatic browning process can be classified, according to the type of control they exercise, in chemical, physical treatments or combinations of both.
  • citric acid acts as a complexing and acidifying agent, two functions that can inhibit the enzyme PPO.
  • baths constituted by this acid together with ascorbic acid or combinations of benzoic and sorbic acid (Mattila et al., 1995). It has even resorted to vacuum infiltration or low pressure to increase the effectiveness such as apple and potato discs with ascorbic and erythorbic acids (Sapers et al, 1990).
  • modified atmosphere packaging which is that atmosphere of a gaseous composition different from that of air. It generally consists of placing the products under refrigeration in an atmosphere essentially depleted in O2 and / or enriched in CO2.
  • the modification of the relative concentrations of both gases is possible economically and easily through the use of hermetically sealed plastic containers made of polymers of selective permeability to O2 and CO2. IV range products packaged with plastic polymers passively create an AM as a result of the respiratory activity of the vegetable product without the need to add any gas.
  • Nisperos-Carriedo MO, Shaw, PE, Baldwin, EA 1990. Changes in volatile flavor components of pineaple orange juice as influence by the application of lipid and composite film. J. Agrie. Food Chem., 38, 1382-1387. O'Beirne, D. 1990. Some effeets of modified atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage-life of ready-to-use chilled apple slices. In: Processing and quality of foods. Zeuthen, P., Cheftel, JC, Eriksson, C, Gormley, TR, Linko, P. and Paulus, K. Eds. pp 3,221-3,229, Elsevier, London-New York.
  • the present invention provides a process for the elaboration of minimally processed artichoke or in IV range.
  • the invention relates to a method of making artichoke in the IV range comprising the following steps: (i) cooling the product in a cold chamber at temperatures between 0 and 5 0 C with high relative humidity, (ii) elimination of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
  • the invention relates to a method of making artichoke in IV range characterized in that between the washing steps with sanitizing solution (iii) and washing with antioxidant solution (iv) a cutting stage of the artichoke in sheets or sheets is included. in helmets and, after cutting, a water wash is performed.
  • the minimally processed or IV range artichoke obtained by the described process constitutes another aspect of the present invention.
  • the invention is novel because it combines chemical treatments with physical methods for the processing of the artichoke in IV range, this combination of treatments in addition to inhibiting
  • the browning reaction allows obtaining fresh cut artichokes that retain all the nutritional value of the fresh product in addition to maintaining its organoleptic properties, while the processed artichokes available so far in the market are frozen, canned, precooked or subjected to heat treatment than anything They have to do with the fresh product.
  • the present invention provides a process for preparing minimally processed or IV range artichokes.
  • the fresh artichoke in the IV range is an alternative to the whole fresh product or of the I range, canned or of the Il range, frozen or of the III range and precooked or V range.
  • the fresh artichoke in IV range is not subjected to any heat treatment, it has only undergone a conditioning that makes it a differentiating fact in which the processed product remains fresh.
  • the artichokes in the IV range have the advantage that it is a new product that is discouraged, cut, and prepared for direct consumption or after cooked being 100% of the product edible, fresh, comfortable and with all its organoleptic properties.
  • the object of the present invention is the obtaining of artichoke in IV range free of additives not accepted by the consumer, maintaining at all times the organoleptic quality including color, flavor and texture as well as ensuring microbiological and nutritional quality.
  • the proposed methodology does not include treatments with chemical agents that present a rejection by the consumer, but instead contemplates the use of natural ingredients that do not confer strange flavors and are accepted.
  • the present invention relates to a method of elaborating artichoke in IV range comprising the following steps: (i) refrigeration of the product, (ii) removal of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
  • this operation can be carried out by means of an automatic or manually descorazonadora, always inside the cold chamber to ensure the maintenance of the product temperature It is necessary that this operation be carried out as quickly as possible to avoid oxidation in the injured areas.
  • the sanitizing treatment is performed (iii), the objective of this treatment is to avoid the proliferation of microorganisms that alter the characteristics of the product, shorten its useful life and that could endanger the safety of the consumer. In this way the risk of contamination of the external areas coming from the field and the interior is reduced in order to mitigate the risks of contamination of the processed product.
  • sanitizing treatments that can be applied with good results, such as some of those between sodium hypochlorite, gaseous chlorine, chlorine dioxide, lactic acid and peroxyacetic acid.
  • the antioxidant treatment (iv) is carried out, for this the artichokes obtained must be immersed in a solution containing the mixture of the antioxidant products such as combinations of ascorbic acid and citric acid, or ascorbic acid and lemon juice in adequate proportion. Once immersed in this solution, a vacuum infiltration can be performed that improves the penetration of the product and therefore its antioxidant capacity. If a vacuum infiltration is not performed after the antioxidant treatment, it is necessary to include a draining step to remove excess antioxidant solution that has remained in the product. The objective of this treatment is to control the activity of the PPO avoiding the enzymatic browning that is the main cause of loss of quality of the minimally processed artichoke or in the IV range.
  • the product is packaged in an actively modified atmosphere (v).
  • the modified atmosphere packaging allows to reduce the concentration of O2 in the conservation atmosphere which inhibits browning enzymatic reactions and by increasing the concentration of CO2 the synthesis of phenolic metabolites, substrates of the PPO that have been induced as a consequence of the damage caused by the cut.
  • the artichokes are placed in the chosen containers such as, for example, barges or polypropylene bags, optionally inside the package a solution of sodium chloride (NaCI) can be added to improve the taste of the product.
  • NaCI sodium chloride
  • the packaging with plastic polymers of low permeability to O2 and CO2 allows the initial active modified atmosphere to be maintained, in this case of vacuum, due to the thickness and low permeability of the film used.
  • the present invention relates to a method of making artichoke in the IV range that includes between the sanitizing treatment (iii) and the antioxidant treatment (iv) a step of cutting the artichoke.
  • This stage is included if you intend to present the artichokes cut into several pieces, in sheets, in hulls or as artichoke hearts.
  • an automatic knife cutter for artichokes can be used. It is essential that the cut be as clean as possible, since otherwise excessive damage will be generated to the tissue causing the appearance of browning.
  • After cutting it is necessary to wash the artichokes in water (at a temperature between 0 and 5 0 C) immediately. The objective of this wash is to eliminate the phenolic compounds that go outside as a result of the cut preventing the browning.
  • Figure 1 represents the diagram with the processing steps A- Precooling B - Leafless C - Stems and Bracts
  • Refrigeration of the product the precooling of the whole fresh artichokes was carried out with forced air until the temperature inside the product was lowered to 4 0 C. This is the temperature recommended for the product processing, so it is necessary to have a cold room that meets these requirements since the entire procedure was performed inside a chamber with these characteristics.
  • Treatment with sanitizing solution the sanitation was carried out by immersing the artichoke hearts in a solution of sodium hypochlorite (50-150 ppm) at pH 6.5-7.0, so that the bactericidal efficacy of the sanitizer was maximum. Instead of this sanitizing agent, others that are permitted by current legislation could be used. The main function of the sanitizing treatment is to reduce the microbial load of the product.
  • Cutting the artichokes The cutting of the artichokes in sheets of 0.5 to 1 cm, in helmets or the obtaining of the hearts was performed with an automatic artichoke knife cutter. It is essential that the cut be as clean as possible, since otherwise excessive damage is caused to the tissue favoring the appearance of browning. Immediately after cutting, the artichokes were washed with abundant water at temperatures between 0 and 5 0 C in order to remove phenolic compounds from the surface that come out of the cut tissues.
  • Antioxidant treatment After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (1.25%) for a period of 1 minute and then subjected to vacuum ( «- 1 atm for 5 sec.) In a vacuum hood.
  • an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (1.25%) for a period of 1 minute and then subjected to vacuum ( «- 1 atm for 5 sec.) In a vacuum hood.
  • Treatment with antioxidant solution After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (2.5%) or ascorbic acid (2.5%) and lemon juice (25%) for a time of 1 minute. Drained: after treatment with antioxidant solution the artichokes were drained manually, placing the slices on absorbent paper.
  • the obtained artichokes were packed in vacuum cooking bags of low-permeability polypropylene O2, (barrier film) 90 ⁇ m thick, and subjected to moderate vacuum (5 sec. Approx. At -1 atm ).
  • the artichokes were preserved at 4 0 C with an approximate useful life of 10 days. Before opening the package, they were subjected to heating for 30 seconds in microwave at a power of 900 W.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packages (AREA)

Abstract

The invention relates to a method of preparing ready-to-eat or minimally-processed artichoke. According to the invention, the ready-to-eat artichoke is processed using a combination of chemical treatments and physical methods which, in addition to inhibiting the browning reaction, can be used to obtain fresh-cut artichokes that retain all of the nutritional value of the fresh product as well as maintaining the organoleptic properties thereof. The inventive ready-to-eat artichoke preparation method comprises the following steps consisting in: (i) refrigerating the product in a cold chamber at a temperature of between 0 and 5 °C with high relative humidity; (ii) removing outer bracts and stems, (iii) treating the product with a sanitising solution; (iv) optionally cutting the artichokes into segments and, subsequently, washing same with plenty of water; (v) treating the product with an antioxidant solution and packing same. The invention also relates to the ready-to-eat or minimally-processed artichoke obtained with said method.

Description

TÍTULO:TITLE:
PROCEDIMIENTO PARA LA PREPARACIÓN DE ALCACHOFA (CYNARA SCOLYMUS L.) MÍNIMAMENTE PROCESADA O EN IV GAMA Y ALCACHOFAS MÍNIMAMENTE PROCESADAS OBTENIDAS MEDIANTE DICHO PROCEDIMIENTO.PROCEDURE FOR PREPARATION OF ARTICHOKE (CYNARA SCOLYMUS L.) MINIMALLY PROCESSED OR IN IV RANGE AND MINIMALLY PROCESSED ARTICHOKES OBTAINED BY MEANS OF SUCH PROCEDURE.
SECTOR DE LA TÉCNICA:SECTOR OF THE TECHNIQUE:
Agroalimentario. Productores y procesadores de frutas y hortalizas. La invención proporciona un procedimiento para Ia preparación de alcachofas laminadas o en cascos y envasadas listas para su consumo en fresco o cocinadas.Agrifood. Producers and processors of fruits and vegetables. The invention provides a process for the preparation of rolled or hull and packaged artichokes ready to be consumed fresh or cooked.
ESTADO DE LA TÉCNICA:STATE OF THE TECHNIQUE:
La alcachofa es un alimento vegetal característico de Ia dieta mediterránea con importantes cualidades culinarias y nutritivas, como es su gran contenido en fibra, en vitamina C y fitonutrientes (polifenoles). Sin embargo el consumo de este producto está disminuyendo debido a Io tedioso que resulta su preparación. La estructura de Ia sociedad actual lleva asociado un ritmo de vida que impone recurrir a comidas rápidas y fáciles de elaborar pero sin renunciar a una alimentación sana. De hecho, los consumidores cada vez más demandan alimentos naturales, frescos, con alto valor nutricional y fáciles de preparar. Esto ha motivado que se hayan dedicado esfuerzos y recursos al desarrollo de nuevos productos cortados y preparados en fresco listos para su consumo directo o cocinado. En Ia actualidad existen gran variedad de hortalizas frescas cortadas, siendo las más consumidas las ensaladas de diferentes tipos de lechuga y zanahoria, espinacas, acelgas, etc. Sin embargo, el mercado carece de algunos productos como es el caso de Ia alcachofa en fresco, laminada o en cascos, debido a que las tecnologías que han funcionado para otros productos, no han resultado aplicables a Ia alcachofa. En su lugar, en el mercado se encuentran alcachofas congeladas, o en conserva, bien en aceite o en salmuera. Sin embargo, estas elaboraciones nada tienen que ver con el producto fresco y son además diferentes en sabor y textura.The artichoke is a vegetable food characteristic of the Mediterranean diet with important culinary and nutritional qualities, such as its high fiber content, vitamin C and phytonutrients (polyphenols). However, the consumption of this product is decreasing due to the tedious preparation. The structure of today's society is associated with a pace of life that requires resorting to fast and easy-to-prepare meals but without giving up on healthy eating. In fact, consumers increasingly demand natural, fresh, high nutritional value and easy to prepare foods. This has motivated that efforts and resources have been dedicated to the development of new cut and fresh prepared products ready for direct or cooked consumption. Currently there are a variety of fresh cut vegetables, the most consumed being salads of different types of lettuce and carrot, spinach, chard, etc. However, the market lacks some products such as the artichoke in fresh, rolled or in hulls, because the technologies that have worked for other products have not been applicable to the artichoke. Instead, frozen or canned artichokes are found in the market, either in oil or in brine. However, these preparations have nothing to do with the fresh product and are also different in taste and texture.
Se entiende por alcachofa en IV gama aquella alcachofa fresca recién recolectada a Ia que se Ie han eliminado sus brácteas externas y está cortada en un producto 100% utilizable, envasado para ofrecer al consumidor un producto fresco y listo para su consumo en fresco o cocinado. Durante el proceso de elaboración de este tipo de productos, los cortes generan heridas que producen un efecto de estímulo de Ia actividad respiratoria y de Ia producción de etileno Io que aumenta Ia velocidad de deterioro del producto y disminuye su vida útil respecto del producto intacto. Esta respuesta fisiológica es tanto mayor cuanto mayor es el grado de procesado (Cantwell, 1992). Asimismo, se desencadenan una serie de reacciones bioquímicas que conducen a cambios en el aroma, color, textura y alteraciones en el valor nutricional del producto. Además, al cortar los tejidos se produce una descompartimentación celular, Io que permite el contacto de Ia enzima polifenol oxidasa (PPO, E.C. 1.14.18.1) que en Ia alcachofa se localiza en el citoplasma en forma soluble con los sustratos fenólicos de localización vacuolar, desencadenando un proceso de oxidación también llamado pardeamiento enzimático en presencia de oxígeno (Lattanzio et al., 1994; Espín et al., 1997). Igualmente se produce una fuerte pérdida de líquidos celulares que constituyen un medio muy favorable para el desarrollo de microorganismos (Carlin et al., 1990). De entre todas las posibles modificaciones indeseables que el procesado en IV gama ocasiona, es el pardeamiento enzimático el principal responsable de Ia pérdida de calidad, y es particularmente intenso en el caso de Ia alcachofa, Io que hace que el desarrollo de elaborados en IV gama de este producto resulte especialmente difícil.It is understood by artichoke in IV range that freshly collected fresh artichoke to which its external bracts have been removed and is cut into a 100% usable product, packaged to offer the consumer a fresh product and ready for consumption in fresh or cooked. During the process of manufacturing this type of products, the cuts generate wounds that produce a stimulating effect of the respiratory activity and of the production of ethylene, which increases the rate of deterioration of the product and decreases its useful life with respect to of the product intact. This physiological response is all the greater the higher the degree of processing (Cantwell, 1992). Likewise, a series of biochemical reactions are triggered that lead to changes in aroma, color, texture and alterations in the nutritional value of the product. In addition, when the tissues are cut, a cellular breakdown occurs, which allows the contact of the enzyme polyphenol oxidase (PPO, EC 1.14.18.1) that in the artichoke is located in the cytoplasm in soluble form with the phenolic substrates of vacuolar location, triggering an oxidation process also called enzymatic browning in the presence of oxygen (Lattanzio et al., 1994; Espín et al., 1997). There is also a strong loss of cellular fluids that constitute a very favorable means for the development of microorganisms (Carlin et al., 1990). Among all the possible undesirable modifications that the processing in IV range causes, it is the enzymatic browning that is primarily responsible for the loss of quality, and is particularly intense in the case of the artichoke, which makes the development of elaborated in IV range This product is especially difficult.
Los métodos que se han desarrollado para prevenir, inhibir o al menos minimizar el proceso de pardeamiento enzimático, se pueden clasificar, según el tipo de control que ejerzan, en tratamientos químicos, físicos o combinaciones de ambos.The methods that have been developed to prevent, inhibit or at least minimize the enzymatic browning process, can be classified, according to the type of control they exercise, in chemical, physical treatments or combinations of both.
Son numerosos los agentes químicos que pueden inhibir Ia actividad de Ia PPO y por Io tanto el pardeamiento enzimático. Sin embargo, son muy pocos los tratamientos químicos autorizados por Ia legislación sanitaria para uso alimentario, ya que éstos no deben presentar riesgo para el consumidor y no han de alterar las características organolépticas del producto. En Ia actualidad, los únicos aditivos con carácter antioxidante autorizados por Ia legislación española para su uso en productos de IV gama son los sulfitos (SO2), el ácido ascórbico y sus sales y el ácido cítrico y sus sales (R. D. 142/2002). De entre ellos, los sulfitos son los inhibidores químicos mas eficaces del pardeamiento enzimático. Sin embargo, como consecuencia de los problemas de asma que puede provocar en pacientes alérgicos a este producto, así como debido a las alteraciones de sabor y aroma que ocasiona, en España sólo puede utilizarse en productos de IV gama si el residuo de SO2 en el producto vegetal es inferior a 10 mg/kg, mientras que en EE.UU. su uso no está permitido en productos que se venden o sirven en fresco (FDA, 1996). El aditivo químico más ampliamente estudiado como sustituto al uso de los sulfitos ha sido el ácido ascórbico por su capacidad para reducir quinonas a sus o-difenoles precursores, previniendo Ia formación de pigmentos (Walker, 1977). Sin embargo, cuando se agota este reactivo y aún existe oxígeno en el medio, Ia reacción de pardeamiento resulta imparable. Por otra parte, el ácido cítrico actúa como una agente complejante y acidulante, dos funciones que pueden inhibir a Ia enzima PPO. En algunos casos se han obtenido resultados prometedores aplicando baños constituidos por este ácido junto con el ácido ascórbico o combinaciones del ácido benzoico y sórbico (Mattila et al., 1995). Incluso se ha recurrido a Ia infiltración a vacío o a presión baja para aumentar Ia efectividad como es el caso de los discos de manzana y patata con los ácidos ascórbico y eritórbico (Sapers et al, 1990).There are numerous chemical agents that can inhibit the activity of PPO and therefore enzymatic browning. However, there are very few chemical treatments authorized by health legislation for food use, since these must not present a risk to the consumer and must not alter the organoleptic characteristics of the product. At present, the only antioxidant additives authorized by Spanish legislation for use in IV range products are sulphites (SO2), ascorbic acid and its salts and citric acid and its salts (RD 142/2002). Among them, sulphites are the most effective chemical inhibitors of enzymatic browning. However, as a consequence of the asthma problems that can cause in patients allergic to this product, as well as due to the alterations of flavor and aroma that it causes, in Spain it can only be used in IV range products if the SO2 residue in the Vegetable product is less than 10 mg / kg, while in the US its use is not allowed in products that are sold or served fresh (FDA, 1996). The most widely studied chemical additive as a substitute for the use of sulphites has been ascorbic acid because of its ability to reduce quinones to its precursor o-diphenols, preventing pigment formation (Walker, 1977). However, when this reagent is depleted and there is still oxygen in the medium, the browning reaction is unstoppable. On the other hand, citric acid acts as a complexing and acidifying agent, two functions that can inhibit the enzyme PPO. In some cases promising results have been obtained by applying baths constituted by this acid together with ascorbic acid or combinations of benzoic and sorbic acid (Mattila et al., 1995). It has even resorted to vacuum infiltration or low pressure to increase the effectiveness such as apple and potato discs with ascorbic and erythorbic acids (Sapers et al, 1990).
Aunque algunos tratamientos químicos son efectivos inhibiendo el pardeamiento y manteniendo Ia calidad de los productos mínimamente procesados, su uso se está limitando debido a los requerimientos por parte del consumidor de productos libres de agentes químicos que puedan ser perjudiciales para el hombre y el medio ambiente. Por ello existe un creciente interés en el uso de tratamientos físicos alternativos a los químicos para mantener Ia calidad y el valor nutritivo de las frutas y hortalizas. Entre estos tratamientos destaca como fundamental e imprescindible Ia conservación bajo refrigeración además de los tratamientos térmicos cortos y el empleo de Ia conservación en atmósferas modificadas entre otros.Although some chemical treatments are effective by inhibiting browning and maintaining the quality of minimally processed products, their use is being limited due to the requirements by the consumer of products free of chemical agents that may be harmful to man and the environment. Therefore there is a growing interest in the use of alternative physical treatments to chemicals to maintain the quality and nutritional value of fruits and vegetables. Among these treatments, the conservation under refrigeration stands out as fundamental and essential, in addition to the short heat treatments and the use of conservation in modified atmospheres, among others.
La manipulación, procesado, pesado y envasado de productos procesados en fresco debe realizarse a bajas temperaturas para frenar el deterioro e inhibir Ia reacción de pardeamiento. Asimismo, durante el periodo de conservación han de emplearse temperaturas de refrigeración (generalmente inferiores a 50C) para inhibir el desarrollo de agentes microbianos y frenar otros procesos metabólicos indeseables (Cantwell, 1992 y 1996). Para Ia conservación de alimentos se pueden emplear tratamientos térmicos que permiten destruir microorganismos e inhibir enzimas de forma controlada. Sin embargo, estos tratamientos también ejercen un efecto destructor sobre los componentes termolábiles y afectan a las características organolépticas del producto. Este grave inconveniente ha motivado Ia búsqueda de tratamientos térmicos alternativos que destruyan los microorganismos, inactiven los enzimas y no alteren Ia calidad del producto. Un nuevo producto que ha aparecido recientemente en el mercado denominado "frescachofas" es un claro ejemplo.The handling, processing, weighing and packaging of fresh processed products must be carried out at low temperatures to stop the deterioration and inhibit the browning reaction. Also, during the conservation period, cooling temperatures (generally below 5 0 C) must be used to inhibit the development of microbial agents and stop other undesirable metabolic processes (Cantwell, 1992 and 1996). For the preservation of food, thermal treatments can be used to destroy microorganisms and inhibit enzymes in a controlled manner. However, these treatments also exert a destructive effect on the thermolabile components and affect the organoleptic characteristics of the product. This serious drawback has led to the search for alternative heat treatments that destroy microorganisms, inactivate enzymes and do not alter the quality of the product. A new product that has recently appeared on the market called "frescochofas" is a clear example.
Otra de las formas de inhibir el pardeamiento enzimático es evitando que el O2 entre en contacto con el producto cortado, ya que su presencia es necesaria para que Ia reacción de pardeamiento se lleve a cabo. La forma de conseguirlo es mediante Ia utilización del envasado en atmósfera modificada, que es aquella atmósfera de composición gaseosa distinta de Ia del aire. Generalmente consiste en disponer los productos bajo refrigeración en una atmósfera esencialmente empobrecida en O2 y/o enriquecida en CO2. La modificación de las concentraciones relativas de ambos gases resulta posible de forma económica y fácil mediante el empleo de envases plásticos sellados herméticamente y fabricados con polímeros de permeabilidad selectiva al O2 y al CO2. Los productos de IV gama envasados con polímeros plásticos crean pasivamente una AM como consecuencia de Ia actividad respiratoria del producto vegetal sin necesidad de adicionar ningún gas. Sin embargo, en productos vegetales donde el pardeamiento se desencadena con gran rapidez es necesario Ia inyección de mezclas conocidas de gases (O2, CO2, CO y/o N2) o el envasado bajo vacío con el fin de modificar con rapidez Ia atmósfera en el interior del envase. Al disminuir Ia concentración de O2 de Ia atmósfera de conservación, quedan inhibidas las reacciones enzimáticas de pardeamiento y al incrementar Ia concentración de CO2 se inhibe Ia síntesis de metabolitos fenólicos, sustratos de Ia PPO que han sido inducidos como consecuencia del daño producido por el corte. El tratamiento con monóxido de carbono (CO) a concentraciones del 5 al 10% con niveles de O2 inferiores al 5% se ha utilizado para inhibir el pardeamiento y, sobre todo, el crecimiento microbiano, aumentando Ia supervivencia comercial de lechuga y otros productos procesados en fresco (Cantwell, 1992).Another way to inhibit enzymatic browning is to prevent O2 from coming into contact with the cut product, since its presence is necessary for the browning reaction to take place. The way to achieve this is through the use of modified atmosphere packaging, which is that atmosphere of a gaseous composition different from that of air. It generally consists of placing the products under refrigeration in an atmosphere essentially depleted in O2 and / or enriched in CO2. The modification of the relative concentrations of both gases is possible economically and easily through the use of hermetically sealed plastic containers made of polymers of selective permeability to O2 and CO2. IV range products packaged with plastic polymers passively create an AM as a result of the respiratory activity of the vegetable product without the need to add any gas. However, in vegetable products where browning is triggered very quickly, it is necessary to inject known mixtures of gases (O2, CO2, CO and / or N2) or vacuum packaging in order to quickly modify the atmosphere in the inside of the container By decreasing the O2 concentration of the preservation atmosphere, the enzymatic reactions of browning are inhibited and by increasing the concentration of CO2 the synthesis of phenolic metabolites, substrates of the PPO that have been induced as a consequence of the damage caused by the cut is inhibited . The treatment with carbon monoxide (CO) at concentrations of 5 to 10% with O2 levels below 5% has been used to inhibit browning and, above all, microbial growth, increasing the commercial survival of lettuce and other processed products in fresh (Cantwell, 1992).
El uso de películas comestibles puede evitar el pardeamiento en frutas y hortalizas debido a que estas películas reducen las pérdidas de agua y protegen el producto del contacto directo con el O2 (Baldwin et al., 1995). Sin embargo, no se ha desarrollado hasta ahora un recubrimiento que reduzca Ia permeabilidad al O2 sin dar lugar a un aumento del CO2 interno (Nisperos-Carriedo etal., 1990).The use of edible films can prevent browning in fruits and vegetables because these films reduce water losses and protect the product from direct contact with O2 (Baldwin et al., 1995). However, a coating that reduces the permeability to O2 has not been developed until now without giving rise to an increase in internal CO2 (Nisperos-Carriedo etal., 1990).
Es necesaria Ia combinación de métodos físicos y tratamientos químicos para mantener Ia calidad y poder controlar los problemas de pardeamiento. En rodajas de manzana se han utilizado tratamientos químicos (ácido ascórbico 1%, ácido cítrico 1% y CaCb 0.1%) con atmósfera libre de oxígeno y envasado a vacío para mantener Ia calidad durante 2 a 3 semanas a 50C (O'Beirne, 1990). Asimismo, en rodajas de manzana "Fuji" tratadas con ácido ascórbico al 2% es necesario una atmósfera de conservación carente totalmente de O2 para evitar el pardeamiento. (Gil etal., 1998). La combinación de tratamientos químicos con métodos físicos es esencial para inhibir el proceso de pardeamiento enzimático en aquellos productos en los que éste es especialmente intenso. Hasta el momento, en alcachofa, no se dispone de tratamientos capaces de inhibir el pardeamiento enzimático de forma efectiva, debido a las dificultades que presenta este producto por Ia rapidez e intensidad de Ia reacción de pardeamiento tras el corte. Por ello, se ha desarrollado un procedimiento de elaboración de alcachofa en IV gama que combina tratamientos químicos con métodos físicos que permiten controlar el pardeamiento. Éste ha sido el objeto de Ia presente invención y su novedad radica en que permite obtener alcachofas frescas cortadas (en IV gama) que hasta ahora no existían. BIBLIOGRAFÍAThe combination of physical methods and chemical treatments is necessary to maintain quality and to control browning problems. In apple slices chemical treatments (1% ascorbic acid, 1% citric acid and 0.1% CaCb) have been used with oxygen-free atmosphere and vacuum packed to maintain the quality for 2 to 3 weeks at 5 0 C (O'Beirne , 1990). Also, in slices of "Fuji" apple treated with 2% ascorbic acid, a storage atmosphere completely free of O2 is necessary to avoid browning. (Gil etal., 1998). The combination of chemical treatments with physical methods is essential to inhibit the process of enzymatic browning in those products in which it is especially intense. So far, in artichoke, there are no treatments capable of effectively inhibiting enzymatic browning, due to the difficulties that this product presents due to the speed and intensity of the browning reaction after cutting. Therefore, an artichoke elaboration procedure has been developed in IV range that combines chemical treatments with physical methods that allow browning to be controlled. This has been the object of the present invention and its novelty is that it allows to obtain fresh cut artichokes (in IV range) that until now did not exist. BIBLIOGRAPHY
Baldwin, EA, Nisperos-Carriedo, M.O., Baker, R.A. 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Crit. Rev. Food Sci. Nutrí., 35, 509-524. Cantwell, M. 1992. Postharvest handling systems: Minimally processed fruits and vegetables. En: Postharvest Technology of Horticultural Crops. Kader, A.A. Ed., 2nd Ed. Publ. 3311. Oakland.Baldwin, EA, Nisperos-Carriedo, M.O., Baker, R.A. 1995. Use of edible coatings to preserve quality of lightly (and slightly) processed products. Crit. Rev. Food Sci. Nutrí., 35, 509-524. Cantwell, M. 1992. Postharvest handling systems: Minimally processed fruits and vegetables. In: Postharvest Technology of Horticultural Crops. Kader, A.A. Ed., 2nd Ed. Publ. 3311. Oakland.
University of California. USA. pp 277-281. Cantwell, M. 1996. Fresh cut biology and requirements. En: Fres-cut products: maintaining quality and safety. Davis. University of California. USA.University of California USES. pp 277-281. Cantwell, M. 1996. Fresh cut biology and requirements. In: Fres-cut products: maintaining quality and safety. Davis University of California USES.
Carlin, F., Nguyen-The, C, Varoquaux, P. 1990. La conservation des produits de Ia 4éme gamme. Ind. Agrie. Alim. 107, 931-944.Carlin, F., Nguyen-The, C, Varoquaux, P. 1990. The conservation des produits de la 4éme gamme. Ind. Agrie. Alim. 107, 931-944.
Espín, J.C., Tudela, J., García-Cánovas, F. 1997. Monophenolase activity of polyphenol oxidase from artichoke heads (Cynara scolymus L.). Lebensm.- Wiss. U.- Technol., 30, 816-825. FDA. 1996. Chemical preservatives, Food and Drug Administration. Code of Federal RegulationsEspín, J.C., Tudela, J., García-Cánovas, F. 1997. Monophenolase activity of polyphenol oxidase from artichoke heads (Cynara scolymus L.). Lebensm.- Wiss. U.- Technol., 30, 816-825. FDA 1996. Chemical preservatives, Food and Drug Administration. Code of Federal Regulations
Title 21, Part 182. Washington, DC, USA; The Office of Federal Register. Gil, M. I., Gorny, J.R., Kader, AA. 1998. Responses of 'Fuji' apples slices to ascorbic acid treatments and low-oxygen atmospheres. Hortscience, 33, 305-309. Lattanzio, V., Cardinali, A, di Venere, D., Linsalata, V., Palmieri, S. 1994. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions?. Food Chemistry, 50, 1-7. Loaiza-Velarde, J.G., Tomás-Barberán, F.A, Saltveit, M.E., 1997. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci. 122, 873-877.Title 21, Part 182. Washington, DC, USA; The Office of Federal Register. Gil, M. I., Gorny, J.R., Kader, AA. 1998. Responses of 'Fuji' apples slices to ascorbic acid treatments and low-oxygen atmospheres. Hortscience, 33, 305-309. Lattanzio, V., Cardinali, A, di Venere, D., Linsalata, V., Palmieri, S. 1994. Browning phenomena in stored artichoke (Cynara scolymus L.) heads: enzymic or chemical reactions ?. Food Chemistry, 50, 1-7. Loaiza-Velarde, J.G., Tomás-Barberán, F.A, Saltveit, M.E., 1997. Effect of intensity and duration of heat-shock treatments on wound-induced phenolic metabolism in iceberg lettuce. J. Amer. Soc. Hort. Sci. 122, 873-877.
Mattila, M., Ahvenainen, R., Hurme, E., Hyvónen, L., 1995. Respiration rates of some minimally processed vegetables. En: De Baerdemaeker, J. et al. (Eds.), Proceedings of a Workshop on Postharvest Treatment of Fruits and Vegetables, 14-15 Septiembre 1993, Leuven.Mattila, M., Ahvenainen, R., Hurme, E., Hyvónen, L., 1995. Respiration rates of some minimally processed vegetables. In: De Baerdemaeker, J. et al. (Eds.), Proceedings of a Workshop on Postharvest Treatment of Fruits and Vegetables, September 14-15, 1993, Leuven.
Commision of the European Communities COST 94, 135-145.Commission of the European Communities COST 94, 135-145.
Nisperos-Carriedo, M.O., Shaw, P.E., Baldwin, E.A. 1990. Changes in volatile flavor components of pineaple orange juice as influence by the application of lipid and composite film. J. Agrie. Food Chem., 38, 1382-1387. O'Beirne, D. 1990. Some effeets of modified atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage-life of ready-to-use chilled apple slices. In: Processing and quality of foods. Zeuthen, P., Cheftel, J.C., Eriksson, C, Gormley, T.R., Linko, P. y Paulus, K. Eds. pp 3.221-3.229, Elsevier, London-New York. Real Decreto 142/2002, de 1 de febrero, por el que se aprueba Ia lista positiva de aditivos distintos de colorantes y edulcorantes para su uso en Ia elaboración de productos alimenticios, así como sus condiciones de utilización. Sapers, G.M., Garzarella, L., Pilizota, V. 1990. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. J. Food Sci., 55, 1049-1053. Walker, J.R.L, 1977. Enzymic browning in foods. Its chemistry and control. Food Technol. N. Z.Nisperos-Carriedo, MO, Shaw, PE, Baldwin, EA 1990. Changes in volatile flavor components of pineaple orange juice as influence by the application of lipid and composite film. J. Agrie. Food Chem., 38, 1382-1387. O'Beirne, D. 1990. Some effeets of modified atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage-life of ready-to-use chilled apple slices. In: Processing and quality of foods. Zeuthen, P., Cheftel, JC, Eriksson, C, Gormley, TR, Linko, P. and Paulus, K. Eds. pp 3,221-3,229, Elsevier, London-New York. Royal Decree 142/2002, of February 1, which approves the positive list of additives other than dyes and sweeteners for use in the manufacture of food products, as well as their conditions of use. Sapers, GM, Garzarella, L., Pilizota, V. 1990. Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration. J. Food Sci., 55, 1049-1053. Walker, JRL, 1977. Enzymic browning in foods. Its chemistry and control. Food Technol NZ
12, 19-25. 12, 19-25.
EXPLICACIÓN DE LA INVENCIÓN:EXPLANATION OF THE INVENTION:
La presente invención proporciona un procedimiento para Ia elaboración de alcachofa mínimamente procesada o en IV gama.The present invention provides a process for the elaboration of minimally processed artichoke or in IV range.
En un aspecto Ia invención se refiere a un procedimiento de elaboración de alcachofa en IV gama que comprende los siguientes pasos: (i) refrigeración del producto en cámara fría a temperaturas entre O y 50C con alta humedad relativa, (ii) eliminación de tallos y brácteas externas, (iii) tratamiento con una solución higienizante, (iv) tratamiento con una solución antioxidante y (v) envasado del producto.In one aspect, the invention relates to a method of making artichoke in the IV range comprising the following steps: (i) cooling the product in a cold chamber at temperatures between 0 and 5 0 C with high relative humidity, (ii) elimination of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
En otro aspecto Ia invención se relaciona con un procedimiento de elaboración de alcachofa en IV gama caracterizado porque entre las etapas de lavado con solución higienizante (iii) y lavado con solución antioxidante (iv) se incluye una etapa de cortado de Ia alcachofa en láminas o en cascos y, tras el corte, se realiza un lavado con agua.In another aspect, the invention relates to a method of making artichoke in IV range characterized in that between the washing steps with sanitizing solution (iii) and washing with antioxidant solution (iv) a cutting stage of the artichoke in sheets or sheets is included. in helmets and, after cutting, a water wash is performed.
La alcachofa mínimamente procesada o en IV gama obtenida por el procedimiento descrito constituye otro aspecto de Ia presente invención.The minimally processed or IV range artichoke obtained by the described process constitutes another aspect of the present invention.
La invención es novedosa porque combina tratamientos químicos con métodos físicos para el procesamiento de Ia alcachofa en IV gama, esta combinación de tratamientos además de inhibirThe invention is novel because it combines chemical treatments with physical methods for the processing of the artichoke in IV range, this combination of treatments in addition to inhibiting
Ia reacción de pardeamiento permite obtener alcachofas frescas cortadas que conservan todo el valor nutritivo del producto fresco además de mantener sus propiedades organolépticas, mientras que las alcachofas elaboradas disponibles hasta ahora en el mercado son congeladas, en conserva, precocinadas o sometidas a tratamiento térmico que nada tienen que ver con el producto fresco.The browning reaction allows obtaining fresh cut artichokes that retain all the nutritional value of the fresh product in addition to maintaining its organoleptic properties, while the processed artichokes available so far in the market are frozen, canned, precooked or subjected to heat treatment than anything They have to do with the fresh product.
DESCRIPCIÓN DE LA INVENCIÓN: La presente invención proporciona un procedimiento de elaboración de alcachofas mínimamente procesadas o en IV gama.DESCRIPTION OF THE INVENTION: The present invention provides a process for preparing minimally processed or IV range artichokes.
La alcachofa fresca en IV gama es una alternativa al producto fresco entero o de Ia I gama, en conserva o de Ia Il gama, congelado o de Ia III gama y precocinado o V gama. La alcachofa fresca en IV gama no está sometida a tratamiento térmico alguno, sólo ha sufrido un acondicionamiento que hace que sea un hecho diferenciador en el cual el producto elaborado permanece fresco. Las alcachofas en IV gama poseen Ia ventaja de que se trata de un nuevo producto que está descorazonado, cortado, y preparado para su consumo directo o tras el cocinado siendo el 100% del producto envasado comestible, fresco, cómodo y con todas sus propiedades organolépticas.The fresh artichoke in the IV range is an alternative to the whole fresh product or of the I range, canned or of the Il range, frozen or of the III range and precooked or V range. The fresh artichoke in IV range is not subjected to any heat treatment, it has only undergone a conditioning that makes it a differentiating fact in which the processed product remains fresh. The artichokes in the IV range have the advantage that it is a new product that is discouraged, cut, and prepared for direct consumption or after cooked being 100% of the product edible, fresh, comfortable and with all its organoleptic properties.
Para conseguirlo, en las operaciones de procesado se recurre a métodos físicos simples (deshojado, laminado y lavado) seguido del envasado en polímeros plásticos de permeabilidad selectiva (e incluso con un moderado vacío parcial), y permanencia constante bajo refrigeración en atmósfera modificada activa que controla y protege al producto elaborado de alteraciones mecánicas, microbiológicas y bioquímicas. Estos tratamientos permiten mantener sus características nutritivas y organolépticas y mejoran las relacionadas con Ia facilidad de su utilización. Uno de los beneficios potenciales para el consumidor es el reducir el tiempo de preparación. También se proporciona una calidad uniforme y consistente, aumentando Ia posibilidad de consumir productos más saludables. La alcachofa en IV gama requiere menor manipulación al estar preparada para su consumo o preparación inmediata y el aprovechamiento del producto es total ya que es comestible en su totalidad. El periodo de comercialización de Ia alcachofa en IV gama es menos prolongado que, por ejemplo, el esperado para productos apertizados. Como todo producto en IV gama necesita un estricto control de Ia temperatura de conservación y exige estrictos controles de higiene en su preparación.To achieve this, in the processing operations simple physical methods are used (stripping, laminating and washing) followed by packaging in plastic polymers of selective permeability (and even with a moderate partial vacuum), and constant permanence under cooling in an active modified atmosphere that controls and protects the product made from mechanical, microbiological and biochemical alterations. These treatments allow to maintain their nutritional and organoleptic characteristics and improve those related to the ease of use. One of the potential benefits for the consumer is to reduce the preparation time. A uniform and consistent quality is also provided, increasing the possibility of consuming healthier products. The artichoke in IV range requires less manipulation to be prepared for consumption or immediate preparation and the use of the product is total since it is edible in its entirety. The period of commercialization of the artichoke in the IV range is less prolonged than, for example, the expected for opened products. Like any product in the IV range, it needs a strict control of the storage temperature and requires strict hygiene controls in its preparation.
El objeto de Ia presente invención es Ia obtención de alcachofa en IV gama libre de aditivos no aceptados por el consumidor, manteniendo en todo momento Ia calidad organoléptica incluyendo el color, sabor y textura así como asegurando Ia calidad micro biológica y nutricional. La metodología propuesta no incluye tratamientos con agentes químicos que presentan un rechazo por parte del consumidor, sino que contempla el uso de ingredientes naturales que no confieren sabores extraños y son aceptados. En un aspecto Ia presente invención se refiere a un procedimiento de elaboración de alcachofa en IV gama que comprende los siguientes pasos: (i) refrigeración del producto, (ii) eliminación de tallos y brácteas externas, (iii) tratamiento con una solución higienizante, (iv) tratamiento con una solución antioxidante y (v) envasado del producto.The object of the present invention is the obtaining of artichoke in IV range free of additives not accepted by the consumer, maintaining at all times the organoleptic quality including color, flavor and texture as well as ensuring microbiological and nutritional quality. The proposed methodology does not include treatments with chemical agents that present a rejection by the consumer, but instead contemplates the use of natural ingredients that do not confer strange flavors and are accepted. In one aspect, the present invention relates to a method of elaborating artichoke in IV range comprising the following steps: (i) refrigeration of the product, (ii) removal of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
Como etapa inicial del proceso de elaboración de alcachofa en IV gama es necesario refrigerar el producto (i) a temperaturas entre 0 y 50C para ello se pueden utilizar diferentes tipos de sistemas de refrigeración que garanticen las temperaturas indicadas, además es necesario mantener altos niveles de humedad relativa. Estas temperaturas se pueden conseguir utilizando una cámara frigorífica adecuada en Ia que se puedan controlar Ia temperatura y los niveles de humedad relativa. La refrigeración se debe mantener durante todo el proceso de acondicionado y manipulación del producto ya que es necesaria para inhibir el desarrollo de agentes microbianos y frenar otros procesos metabólicos indeseables.As the initial stage of the artichoke production process in IV range, it is necessary to refrigerate the product (i) at temperatures between 0 and 5 0 C for this, different types of refrigeration systems that guarantee the indicated temperatures can be used, it is also necessary to keep high relative humidity levels. These temperatures can be achieved using a suitable cold room in which the temperature and the levels of RH. Refrigeration must be maintained throughout the process of conditioning and handling the product as it is necessary to inhibit the development of microbial agents and curb other undesirable metabolic processes.
Una vez refrigerado el producto es necesario eliminar el tallo y las brácteas externas (ii) de Ia alcachofa obteniendo el corazón, esta operación se puede realizar mediante una descorazonadora automática o manualmente, siempre en el interior de Ia cámara fría para asegurar el mantenimiento de Ia temperatura del producto. Es necesario que esta operación se realice Io más rápidamente posible para evitar oxidaciones en las zonas lesionadas.Once the product is refrigerated, it is necessary to remove the stem and the external bracts (ii) of the artichoke obtaining the heart, this operation can be carried out by means of an automatic or manually descorazonadora, always inside the cold chamber to ensure the maintenance of the product temperature It is necessary that this operation be carried out as quickly as possible to avoid oxidation in the injured areas.
Una vez obtenidos los corazones de alcachofa se realiza el tratamiento higienizante (iii), el objetivo de este tratamiento es evitar Ia proliferación de microorganismos que alteren las características del producto, acorten su vida útil y que pudieran poner en peligro Ia seguridad del consumidor. De esta forma se disminuye el riesgo de contaminación de las zonas externas procedentes del campo y el interior con el fin de paliar los riesgos de contaminación del producto elaborado. Hay diferentes tipos de tratamientos higienizantes que se pueden aplicar con buenos resultados, como por ejemplo alguno de los comprendidos entre hipoclorito sódico, cloro gaseoso, dióxido de cloro, ácido láctico y ácido peroxiácetico.Once the artichoke hearts have been obtained, the sanitizing treatment is performed (iii), the objective of this treatment is to avoid the proliferation of microorganisms that alter the characteristics of the product, shorten its useful life and that could endanger the safety of the consumer. In this way the risk of contamination of the external areas coming from the field and the interior is reduced in order to mitigate the risks of contamination of the processed product. There are different types of sanitizing treatments that can be applied with good results, such as some of those between sodium hypochlorite, gaseous chlorine, chlorine dioxide, lactic acid and peroxyacetic acid.
Tras el tratamiento higienizante se procede al tratamiento antioxidante (iv), para ello las alcachofas obtenidas se han de sumergir en una solución que contenga Ia mezcla de los productos antioxidantes como combinaciones de ácido ascórbico y ácido cítrico, o ácido ascórbico y zumo de limón en proporción adecuada. Una vez sumergidas en esta disolución, se puede realizar una infiltración al vacío que mejore Ia penetración del producto y por Io tanto su capacidad antioxidante. En el caso de no realizarse una infiltración a vacío tras el tratamiento antioxidante, es necesario incluir una etapa de escurrido para eliminar el exceso de solución antioxidante que ha quedado en el producto. El objetivo de este tratamiento es controlar Ia actividad de Ia PPO evitando el pardeamiento enzimático que es Ia principal causa de pérdida de calidad de Ia alcachofa mínimamente procesada o en IV gama.After the sanitizing treatment, the antioxidant treatment (iv) is carried out, for this the artichokes obtained must be immersed in a solution containing the mixture of the antioxidant products such as combinations of ascorbic acid and citric acid, or ascorbic acid and lemon juice in adequate proportion. Once immersed in this solution, a vacuum infiltration can be performed that improves the penetration of the product and therefore its antioxidant capacity. If a vacuum infiltration is not performed after the antioxidant treatment, it is necessary to include a draining step to remove excess antioxidant solution that has remained in the product. The objective of this treatment is to control the activity of the PPO avoiding the enzymatic browning that is the main cause of loss of quality of the minimally processed artichoke or in the IV range.
Una vez realizado el tratamiento antioxidante se procede al envasado del producto en atmósfera modificada en forma activa (v). El envasado en atmósfera modificada permite disminuir Ia concentración de O2 en Ia atmósfera de conservación Io que inhibe las reacciones enzimáticas de pardeamiento y al incrementar Ia concentración de CO2 se inhibe Ia síntesis de metabolitos fenólicos, sustratos de Ia PPO que han sido inducidos como consecuencia del daño producido por el corte. Para el envasado las alcachofas se colocan en los envases elegidos como por ejemplo barquetas o bolsas de polipropileno, opcionalmente en el interior del envase se puede añadir una solución de cloruro sódico (NaCI) que mejore el sabor del producto. Una vez colocado el producto en el interior de las barquetas o bolsas, éstas se someten al vacío y se sellan empleando para el termosellado un polímero plástico de baja permeabilidad. El envasado con polímeros plásticos de baja permeabilidad al O2 y CO2 permite mantener Ia atmósfera modificada activa inicial, en este caso de vacío, debido al espesor y a Ia baja permeabilidad del film empleado.Once the antioxidant treatment is carried out, the product is packaged in an actively modified atmosphere (v). The modified atmosphere packaging allows to reduce the concentration of O2 in the conservation atmosphere which inhibits browning enzymatic reactions and by increasing the concentration of CO2 the synthesis of phenolic metabolites, substrates of the PPO that have been induced as a consequence of the damage caused by the cut. For packaging, the artichokes are placed in the chosen containers such as, for example, barges or polypropylene bags, optionally inside the package a solution of sodium chloride (NaCI) can be added to improve the taste of the product. Once the product has been placed inside the boats or bags, they are subjected to vacuum and sealed using a low permeability plastic polymer for heat sealing. The packaging with plastic polymers of low permeability to O2 and CO2 allows the initial active modified atmosphere to be maintained, in this case of vacuum, due to the thickness and low permeability of the film used.
En otro aspecto Ia presente invención se refiere a un procedimiento de elaboración de alcachofa en IV gama que incluye entre el tratamiento higienizante (iii) y el tratamiento antioxidante (iv) una etapa de cortado de Ia alcachofa. Esta etapa se incluye si se pretende presentar las alcachofas cortadas en varios trozos, en láminas, en cascos o como corazones de alcachofa. Para el cortado se puede utilizar por ejemplo una cortadora de cuchillas automática para alcachofas. Es imprescindible que el corte sea Io más limpio posible, ya que de Io contrario se generará un daño excesivo al tejido provocando Ia aparición de pardeamiento. Tras el cortado es necesario lavar las alcachofas en agua (a temperatura entre O y 50C) inmediatamente. El objetivo de este lavado es eliminar los compuestos fenólicos que salen al exterior como consecuencia del corte evitando que se desencadene el pardeamiento.In another aspect, the present invention relates to a method of making artichoke in the IV range that includes between the sanitizing treatment (iii) and the antioxidant treatment (iv) a step of cutting the artichoke. This stage is included if you intend to present the artichokes cut into several pieces, in sheets, in hulls or as artichoke hearts. For cutting, for example, an automatic knife cutter for artichokes can be used. It is essential that the cut be as clean as possible, since otherwise excessive damage will be generated to the tissue causing the appearance of browning. After cutting it is necessary to wash the artichokes in water (at a temperature between 0 and 5 0 C) immediately. The objective of this wash is to eliminate the phenolic compounds that go outside as a result of the cut preventing the browning.
Las alcachofas mínimamente procesadas o en IV gama obtenidas mediante el procedimiento descrito constituyen otro aspecto de Ia presente invención, estas alcachofas se pueden presentar envasadas enteras (cuando únicamente se les ha eliminado el tallo y las brácteas externas), cortadas en varios trozos (mitades, cuartos...), en cascos, en láminas o como corazones de alcachofa. The minimally processed or IV range artichokes obtained by the described procedure constitute another aspect of the present invention, these artichokes can be presented whole (when only the stem and external bracts have been removed), cut into several pieces (halves, quarters ...), in helmets, in sheets or as artichoke hearts.
EXPLICACIÓN DETALLADA DE LOS DIBUJOS:DETAILED EXPLANATION OF THE DRAWINGS:
La figura 1 representa el diagrama con las etapas del procesado A- Prerefrigeración B - Deshojado C - Tallos y BrácteasFigure 1 represents the diagram with the processing steps A- Precooling B - Leafless C - Stems and Bracts
D - Higienización E - Cortado F - LavadoD - Sanitation E - Cut F - Wash
G - Tratamiento antioxidante H - Infiltración a vacíoG - Antioxidant treatment H - Vacuum infiltration
I - Escurrido J - Envasado K - ConservaciónI - Drained J - Packaging K - Conservation
I EJEMPLO DE REALIZACIÓN DE LA INVENCIÓN:I EXAMPLE OF EMBODIMENT OF THE INVENTION:
Los siguientes ejemplos ilustran Ia invención y no deben ser considerados en sentido limitativo de Ia misma. EJEMPL01The following examples illustrate the invention and should not be considered in a limiting sense thereof. EXAMPLE 01
Los materiales y las etapas necesarias y que constituyen el procedimiento de elaboración de alcachofa en IV gama se detallan a continuación:The materials and the necessary stages and that constitute the procedure of elaboration of artichoke in IV range are detailed below:
Refrigeración del producto: el preenfriamiento de las alcachofas frescas enteras se realizó con aire forzado hasta bajar Ia temperatura en el interior del producto a 4 0C. Ésta es Ia temperatura aconsejada para el procesado del producto, por Io que se hace necesario disponer de una cámara frigorífica que satisfaga estas exigencias ya que todo el procedimiento se realizó en el interior de una cámara con dichas características.Refrigeration of the product: the precooling of the whole fresh artichokes was carried out with forced air until the temperature inside the product was lowered to 4 0 C. This is the temperature recommended for the product processing, so it is necessary to have a cold room that meets these requirements since the entire procedure was performed inside a chamber with these characteristics.
Eliminación del tallo y brácteas externas: tras el preenfriamiento del producto, se eliminaron el tallo y las brácteas externas obteniendo el corazón. Estas dos operaciones se llevaron a cabo rápidamente para evitar oxidaciones en las zonas lesionadas.Removal of the stem and external bracts: after the precooling of the product, the stem and the external bracts were removed obtaining the heart. These two operations were carried out quickly to avoid oxidation in the injured areas.
Tratamiento con solución higienizante: Ia higienización se realizó mediante Ia inmersión de los corazones de alcachofa en una solución de hipoclorito sódico (50- 150 ppm) a pH 6,5-7,0, para que Ia eficacia bactericida del higienizante fuera máxima. En lugar de este agente higienizante podrían utilizarse otros que estén permitidos por Ia legislación vigente. La principal función del tratamiento higienizante es Ia de reducir Ia carga microbiana del producto. Cortado de las alcachofas: El cortado de las alcachofas en láminas de 0,5 a 1 cm, en cascos o Ia obtención de los corazones se realizó con una cortadora de cuchillas para alcachofas automática. Es imprescindible que el corte sea Io más limpio posible, ya que de Io contrarío se provoca un daño excesivo al tejido favoreciendo Ia aparición de pardeamiento. Inmediatamente tras el cortado, las alcachofas se lavaron con abundante agua a temperaturas entre O y 50C con el fin de eliminar de Ia superficie compuestos fenólicos que salen al exterior de los tejidos cortados.Treatment with sanitizing solution: the sanitation was carried out by immersing the artichoke hearts in a solution of sodium hypochlorite (50-150 ppm) at pH 6.5-7.0, so that the bactericidal efficacy of the sanitizer was maximum. Instead of this sanitizing agent, others that are permitted by current legislation could be used. The main function of the sanitizing treatment is to reduce the microbial load of the product. Cutting the artichokes: The cutting of the artichokes in sheets of 0.5 to 1 cm, in helmets or the obtaining of the hearts was performed with an automatic artichoke knife cutter. It is essential that the cut be as clean as possible, since otherwise excessive damage is caused to the tissue favoring the appearance of browning. Immediately after cutting, the artichokes were washed with abundant water at temperatures between 0 and 5 0 C in order to remove phenolic compounds from the surface that come out of the cut tissues.
Tratamiento antioxidante: Tras el lavado, las alcachofas cortadas se sumergieron en una solución antioxidante compuesta por ácido ascórbico (2,5%) y ácido cítrico (1,25%) durante un tiempo de 1 minuto y a continuación se sometieron a vacío (« -1 atm durante 5 seg.) en una campana de vacío.Antioxidant treatment: After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (1.25%) for a period of 1 minute and then subjected to vacuum («- 1 atm for 5 sec.) In a vacuum hood.
Envasado: Tras el tratamiento antioxidante, las alcachofas en IV gama se envasaron en barquetas de polipropileno en una solución del 1% de NaCI y vacío moderado (5 seg. aprox. a -1 atm) empleando para el termosellado un polímero plástico de baja permeabilidad al O2, (película barrera) de 90 μm de espesor constituido a base de polipropileno.Packaging: After the antioxidant treatment, the artichokes in IV range were packed in polypropylene wafers in a solution of 1% NaCI and moderate vacuum (5 sec. Approx. At -1 atm) using a low permeability plastic polymer for heat sealing to O2, (barrier film) 90 μm thick, made of polypropylene.
Finalmente, las barquetas se conservaron en refrigeración a 4 0C con una vida útil aproximada de 10 días.Finally, the boats were kept refrigerated at 4 0 C with an approximate shelf life of 10 days.
EJEMPLO 2 También se ha desarrollado un procedimiento para Ia elaboración de alcachofa en IV gama utilizando soluciones antioxidantes alternativas, los materiales y las etapas necesarias se detallan a continuación:EXAMPLE 2 A procedure for the elaboration of artichoke in IV range has also been developed using alternative antioxidant solutions, the necessary materials and stages are detailed below:
Las etapas de refrigeración del producto, eliminación del tallo y brácteas externas, tratamiento con solución higienizante, cortado y lavado de las alcachofas se realizaron como han sido descritos en el ejemplo n°1.The stages of product cooling, stem removal and external bracts, treatment with sanitizing solution, cutting and washing of artichokes were performed as described in example No. 1.
Tratamiento con solución antioxidante: Tras el lavado, las alcachofas cortadas se sumergieron en una solución antioxidante compuesta por ácido ascórbico (2,5%) y ácido cítrico (2,5 %) o ácido ascórbico (2,5 %) y zumo de limón (25%) durante un tiempo de 1 minuto. Escurrido: tras el tratamiento con solución antioxidante las alcachofas fueron escurridas manualmente, colocando las rodajas sobre papel absorbente.Treatment with antioxidant solution: After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (2.5%) or ascorbic acid (2.5%) and lemon juice (25%) for a time of 1 minute. Drained: after treatment with antioxidant solution the artichokes were drained manually, placing the slices on absorbent paper.
Tras el tratamiento antioxidante, las alcachofas obtenidas se envasaron en bolsas de cocción a vacío de polipropileno de baja permeabilidad al O2, (película barrera) de 90 μm de espesor, y se sometieron a vacío moderado (5 seg. aprox. a -1 atm). Las alcachofas se conservaron a 40C con una vida útil aproximada de 10 días. Antes de abrir el envase se sometieron a un calentamiento durante un tiempo de 30 segundos en microondas a una potencia de 900 W. After the antioxidant treatment, the obtained artichokes were packed in vacuum cooking bags of low-permeability polypropylene O2, (barrier film) 90 μm thick, and subjected to moderate vacuum (5 sec. Approx. At -1 atm ). The artichokes were preserved at 4 0 C with an approximate useful life of 10 days. Before opening the package, they were subjected to heating for 30 seconds in microwave at a power of 900 W.

Claims

REIVINDICACIONES
1. Procedimiento de elaboración de alcachofa mínimamente procesada o en IV gama caracterizado porque comprende los siguientes pasos:1. Procedure of elaboration of artichoke minimally processed or in IV range characterized in that it comprises the following steps:
(i) Refrigeración del producto en cámara fría a temperaturas entre O y 50C con alta humedad relativa.(i) Cooling the product in a cold chamber at temperatures between 0 and 5 0 C with high relative humidity.
(ii) Eliminación de tallos y brácteas externas, (iii) Tratamiento con una solución higienizante, (iv) Tratamiento con una solución antioxidante, (v) Envasado del producto. (ii) Removal of external stems and bracts, (iii) Treatment with a sanitizing solution, (iv) Treatment with an antioxidant solution, (v) Product packaging.
2. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicha refrigeración del producto (i) se realiza mediante aire forzado hasta alcanzar una temperatura en el interior del producto de 40C.2. Method of making artichoke in IV range according to claim 1, characterized in that said cooling of the product (i) is carried out by forced air until a temperature inside the product of 4 0 C. is reached.
3. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicha eliminación de tallos y brácteas externas (ii) se realiza rápidamente y a temperaturas entre 2 y 60C.3. Method of making artichoke in IV range according to claim 1, characterized in that said removal of external stems and bracts (ii) is carried out quickly and at temperatures between 2 and 6 0 C.
4. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicho tratamiento con solución higienizante (iii) se realiza con una solución de hipoclorito sódico a concentraciones entre 50 y 150 ppm.4. Method of making artichoke in IV range according to claim 1 characterized in that said treatment with sanitizing solution (iii) is carried out with a solution of sodium hypochlorite at concentrations between 50 and 150 ppm.
5. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicho tratamiento con solución antioxidante (iv) se realiza mediante inmersión de las alcachofas en una solución antioxidante compuesta por una mezcla de ácido ascórbico (2,5%) y ácido cítrico (1 ,25 %) durante un tiempo de 1 minuto.5. Method of making artichoke in IV range according to claim 1 characterized in that said treatment with antioxidant solution (iv) is carried out by immersing the artichokes in an antioxidant solution composed of a mixture of ascorbic acid (2.5%) and citric acid (1, 25%) for a time of 1 minute.
6. Procedimiento de elaboración de alcachofa en IV gama según reivindicación anterior caracterizado porque tras Ia inmersión de las alcachofas en Ia solución antioxidante se someten a vacío (« -1 atm durante 5 seg.) utilizando para ello una campana de vacío.6. Method of elaboration of artichoke in IV range according to previous claim characterized in that after immersion of the artichokes in the antioxidant solution they are subjected to vacuum («-1 atm for 5 sec.) Using a vacuum bell for this.
7. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicho envasado del producto (v) se realiza en barquetas de polipropileno empleando para el termosellado un polímero plástico de baja permeabilidad al O2 (plástico barrera) de 90 μm de espesor constituido a base de polipropileno.7. Method of making artichoke in IV range according to claim 1 characterized in that said packaging of the product (v) is carried out in polypropylene wafers using a low polymer permeability polymer O2 (barrier plastic) of 90 μm thickness constituted based on polypropylene.
8. Procedimiento de elaboración de alcachofa en IV gama según reivindicación anterior caracterizado porque el envasado en barquetas de polipropileno se realiza con una solución del 1 % de NaCI y vacío moderado (« -1 atm durante 5 seg.). 8. Method of elaboration of artichoke in IV range according to previous claim characterized in that the packaging in polypropylene wafers is carried out with a solution of 1% NaCl and moderate vacuum («-1 atm for 5 sec.).
9. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicho tratamiento con solución antioxidante (iv) se realiza mediante inmersión de las alcachofas en una solución antioxidante compuesta por una mezcla de ácido ascórbico (2,5%) y ácido cítrico (2,5 %) durante un tiempo de 1 minuto. 9. Method of making artichoke in IV range according to claim 1 characterized in that said treatment with antioxidant solution (iv) is carried out by immersing the artichokes in an antioxidant solution composed of a mixture of ascorbic acid (2.5%) and citric acid (2.5%) for a time of 1 minute.
10. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque dicho tratamiento con solución antioxidante (iv) se realiza mediante inmersión de las alcachofas en una solución antioxidante compuesta por una mezcla de ácido ascórbico (2,5%) y zumo de limón (25 %) durante un tiempo de 1 minuto.10. Method of making artichoke in IV range according to claim 1 characterized in that said treatment with antioxidant solution (iv) is carried out by immersing the artichokes in an antioxidant solution composed of a mixture of ascorbic acid (2.5%) and juice of Lemon (25%) for a time of 1 minute.
11. Procedimiento de elaboración de alcachofa en IV gama según cualquiera de las reivindicaciones 9 o 10 caracterizado porque tras Ia inmersión de las alcachofas en Ia solución antioxidante se escurre Ia solución sobrante manualmente colocando el producto sobre papel absorbente.11. Method of making artichoke in IV range according to any of claims 9 or 10 characterized in that after immersion of the artichokes in the antioxidant solution, the excess solution is drained manually by placing the product on absorbent paper.
12. Procedimiento de elaboración de alcachofa en IV gama según cualquiera de las reivindicaciones 9, 10 u 11, caracterizado porque tras el escurrido las alcachofas se envasan en bolsas de polipropileno de cocción a vacío de 90 μm de espesor de baja permeabilidad al O2 (plástico barrera) y se sometieron a vacío moderado (« -1 atm. 5 seg.).12. Method of elaboration of artichoke in IV range according to any of claims 9, 10 or 11, characterized in that after draining the artichokes are packaged in polypropylene bags of vacuum cooking of 90 μm of thickness of low permeability to O2 (plastic barrier) and underwent a moderate vacuum («-1 atm. 5 sec.).
13. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque entre el tratamiento con solución higienizante (iii) y el tratamiento con solución antioxidante (iv) se incluye una etapa de cortado de Ia alcachofa en rodajas de 0,5-1 cm, en láminas, en cascos o como corazones de alcachofa.13. Method of making artichoke in IV range according to claim 1 characterized in that between the treatment with sanitizing solution (iii) and the treatment with antioxidant solution (iv) a step of cutting the artichoke into slices of 0.5-1 is included cm, in sheets, in helmets or as artichoke hearts.
14. Procedimiento de elaboración de alcachofa en IV gama según reivindicación anterior caracterizado porque tras el corte del producto en láminas, rodajas .cascos o los corazones de alcachofa se realiza un lavado con agua. 14. Method of elaboration of artichoke in IV range according to previous claim characterized in that after the product is cut into sheets, slices. Hulls or artichoke hearts a water wash is performed.
15. Procedimiento de elaboración de alcachofa en IV gama según reivindicación 1 caracterizado porque tras el envasado del producto Ia alcachofa se conserva refrigerada a temperatura de 40C con una vida útil de 10 días.15. Method of elaboration of artichoke in IV range according to claim 1 characterized in that after packaging of the product the artichoke is kept refrigerated at a temperature of 4 0 C with a shelf life of 10 days.
16. Alcachofa en IV gama obtenida según cualquiera de las reivindicaciones 1 a 15, lista para su consumo directo o cocinado con todas las características del producto fresco natural.16. Artichoke in IV range obtained according to any of claims 1 to 15, ready for direct consumption or cooked with all the characteristics of the natural fresh product.
17. Alcachofas en IV gama según reivindicación 16, envasadas enteras, en trozos, cascos, láminas o corazones de alcachofa. 17. Artichokes in IV range according to claim 16, packaged whole, in pieces, hulls, sheets or artichoke hearts.
PCT/ES2005/070135 2004-10-01 2005-09-30 Method of preparing ready-to-eat or minimally-processed artichoke (cynara scolymus l.) and minimally-processed artichokes thus obtained WO2006037833A1 (en)

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FR2907315A1 (en) * 2006-10-23 2008-04-25 Gaec De Kergreguin Groupement Producing ready-to-eat cooked artichokes comprises cutting off the stem, cutting the head, removing the upper part, steeping the lower part in acid, steam cooking, cooling, removing the choke, packaging, pasteurizing and cooling
WO2008135166A1 (en) * 2007-05-04 2008-11-13 Actides Gmbh Method for treating foodstuffs
CN101194699B (en) * 2007-11-05 2010-06-30 张瑞琥 Production technology for artichoke can
ES2691043A1 (en) * 2017-05-22 2018-11-23 Cynara E.U., S.L.U. ARTICHOKE CRUNCH APPETIZER AND PROCESSING PROCESS (Machine-translation by Google Translate, not legally binding)

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ES2304887B1 (en) * 2007-04-13 2009-05-21 Antonio Murcia Alonso METHOD, MACHINE AND INSTALLATION FOR PROCESSING RAW ARTICHOKES.
CN109463688A (en) * 2019-01-17 2019-03-15 诸城中康农业开发有限公司 A kind of production method of Jerusalem artichoke pickles

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2907315A1 (en) * 2006-10-23 2008-04-25 Gaec De Kergreguin Groupement Producing ready-to-eat cooked artichokes comprises cutting off the stem, cutting the head, removing the upper part, steeping the lower part in acid, steam cooking, cooling, removing the choke, packaging, pasteurizing and cooling
WO2008135166A1 (en) * 2007-05-04 2008-11-13 Actides Gmbh Method for treating foodstuffs
CN101194699B (en) * 2007-11-05 2010-06-30 张瑞琥 Production technology for artichoke can
ES2691043A1 (en) * 2017-05-22 2018-11-23 Cynara E.U., S.L.U. ARTICHOKE CRUNCH APPETIZER AND PROCESSING PROCESS (Machine-translation by Google Translate, not legally binding)
WO2018215679A1 (en) * 2017-05-22 2018-11-29 Cynara E.U., S.L.U. Crispy artichoke snack and production method

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