WO2008058653A1 - Method for preparation of food product comprising the cooking and dehydration of vegetables and cooked and dehydrated fruits and vegetables. - Google Patents
Method for preparation of food product comprising the cooking and dehydration of vegetables and cooked and dehydrated fruits and vegetables. Download PDFInfo
- Publication number
- WO2008058653A1 WO2008058653A1 PCT/EP2007/009591 EP2007009591W WO2008058653A1 WO 2008058653 A1 WO2008058653 A1 WO 2008058653A1 EP 2007009591 W EP2007009591 W EP 2007009591W WO 2008058653 A1 WO2008058653 A1 WO 2008058653A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetables
- compound
- alimentary
- fact
- cooking
- Prior art date
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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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
Definitions
- the present invention relates to a method for the preparation of an alimentary product, composed of one or more cooked, frozen and dehydrated fruits and vegetables and the relative alimentary product obtained from the said method, and an alimentary product composed of one or more cooked and freeze-dried fruits and vegetables.
- the said alimentary products are ready for use as a meal substitute or a dietary supplement.
- the said alimentary products have various drawbacks, including the fact that they are sweet in flavour, have cholesterol and are devoid of the organoleptic characteristics of Mediterranean alimentary tradition. Disclosure of Invention
- the aim of the present invention is to overcome the aforesaid drawbacks with an alimentary product with a non-sweet flavour, which is devoid of cholesterol, and has the organoleptic characteristics of Mediterranean alimentary tradition, and with a preservation procedure which safeguards the nutritional and organoleptic quality of the product.
- a first aspect of the invention is constituted of the choice of alimentary product or products which constitute the compound in question in the invention.
- Fruits/vegetables allow the realisation of alimentary products with a non-sweet flavour and, likewise, with the organoleptic characteristics of Mediterranean alimentary tradition.
- the preparation method applied to the alimentary product in question in the present invention develops over various phases.
- one or more fruits/vegetables are cut into pieces, whose size ranges from 5 mm to 70 mm, with reference to the length of each side and a thickness of between 5 mm and 25 mm.
- the said dimensions of the fruit/vegetable pieces allow optimal cooking of the fruits/vegetables, which is realised in the second phase, also facilitating the portionability of the compound during the subsequent freezing and dehydration, which are realised in phases three and four of the method.
- a compound consisting of one or more types of fruits/vegetables.
- the method continues with a second phase in which the compound is dry- cooked, preferably in the oven, with olive oil, at a temperature of between 180 0 C and 24O 0 C. Dry-cooking of the vegetables is more advantageous and is preferred to cooking in water as dry-cooking, such as oven-baking, allows the drawbacks of cooking the vegetables in water to be overcome.
- the vegetables may suffer losses of nutritional value as many substances contained in the vegetables are soluble in the cooking water and, likewise, may suffer nutritional losses and inactivation of nutrients.
- An important advantage of dry-cooking is that it allows the consistency of the vegetables to be maintained, since a lesser alteration of the cellulose structure occurs with respect to cooking in water.
- a further advantage of dry-cooking is that it allows the flavour of the vegetable compound to be enhanced by way of the concentration of the carbohydrates present in the structure of the vegetables.
- phase three thereof in which the compound is frozen to maintain the characteristics thereof and subsequently the said compound is dehydrated in the fourth and final phase of the method.
- the third and fourth phases of the method succeed, advantageously, in allowing the nutritional and organoleptic quality of the compound to be preserved, based on the results of observations.
- the method according to the present invention preferably utilises, among the various dehydration processes, the freeze-drying process, as it has been observed that removing the water in a vacuum at low temperatures maintains the organoleptic quality of the compound in terms of the consistency, colour, odour, and flavour thereof, lending the compound a friable consistency.
- the method in question in the present invention preferably utilises vacuum- portioning and packing of the compound to allow the advantage of a compound that is easy to use and to increase, by means of vacuum-packing the compound, the further preservability thereof and safeguard the nutritional and organoleptic qualities thereof.
- the present invention also relates to food products obtained through the method subject matter of the present invention.
- the present invention relates to food products composed of one or more cooked and freeze-dried fruits/vegetables.
- This food product is constituted of the said fruit/vegetable pieces whose dimensions vary from 5 mm to 70 mm.
- the vegetables cut into pieces, when subjected to cooking and freeze-drying safeguard the nutritional and organoleptic qualities when their size is contained within 5 mm and 70 mm.
- the alimentary products in question in the present invention are compounds containing fruit/vegetable pieces, in which the aubergine pieces have a size ranging from 5 mm to 25 mm with reference to the length of each side; the pepper pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm; the courgette pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm.
- the aubergine pieces have a size ranging from 5 mm to 25 mm with reference to the length of each side
- the pepper pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm
- the courgette pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm.
Abstract
The invention relates to a methods for the preparation of an alimentary product, composed of one or more cooked, frozen and dehydrated fruits and vegetables, and to the product obtained therefrom, and an alimentary product, composed of one or more cooked and freeze-dried fruits and vegetables. The said alimentary product is ready for use as a meal substitute or a dietary supplement; it is not sweet and is devoid of cholesterol and has the organoleptic characteristics of Mediterranean alimentary tradition.
Description
DESCRIPTION
METHOD FOR PREPARATION OF FOOD PRODUCT COMPRISING THE COOKING AND DEHYDRATION OF VEGETABLES AND COOKED AND DEHYDRATED FRUITS AND VEGETABLES.
Technical field The present invention relates to a method for the preparation of an alimentary product, composed of one or more cooked, frozen and dehydrated fruits and vegetables and the relative alimentary product obtained from the said method, and an alimentary product composed of one or more cooked and freeze-dried fruits and vegetables. The said alimentary products are ready for use as a meal substitute or a dietary supplement. Background Art
There exist commonly known ready-for-use alimentary products that are designed to substitute a meal or be used as a dietary supplement which allow one to satiate oneself but also to consume nutritional foods. The said products are characterised by the fact that they are sweet in flavour and are cereal- and/or dry fruit/nut-based.
The said alimentary products have various drawbacks, including the fact that they are sweet in flavour, have cholesterol and are devoid of the organoleptic characteristics of Mediterranean alimentary tradition. Disclosure of Invention
The aim of the present invention is to overcome the aforesaid drawbacks with an alimentary product with a non-sweet flavour, which is devoid of
cholesterol, and has the organoleptic characteristics of Mediterranean alimentary tradition, and with a preservation procedure which safeguards the nutritional and organoleptic quality of the product.
A first aspect of the invention is constituted of the choice of alimentary product or products which constitute the compound in question in the invention. Fruits/vegetables allow the realisation of alimentary products with a non-sweet flavour and, likewise, with the organoleptic characteristics of Mediterranean alimentary tradition. The preparation method applied to the alimentary product in question in the present invention develops over various phases. In the first phase, one or more fruits/vegetables are cut into pieces, whose size ranges from 5 mm to 70 mm, with reference to the length of each side and a thickness of between 5 mm and 25 mm. The said dimensions of the fruit/vegetable pieces allow optimal cooking of the fruits/vegetables, which is realised in the second phase, also facilitating the portionability of the compound during the subsequent freezing and dehydration, which are realised in phases three and four of the method. At the end of the first phase there is a compound consisting of one or more types of fruits/vegetables. The method continues with a second phase in which the compound is dry- cooked, preferably in the oven, with olive oil, at a temperature of between 1800C and 24O0C. Dry-cooking of the vegetables is more advantageous and is preferred to cooking in water as dry-cooking, such as oven-baking, allows the drawbacks of cooking the vegetables in water to be overcome. With the said cooking in water, the vegetables may suffer losses of nutritional value as many substances contained in the vegetables are soluble in the cooking water and, likewise, may suffer nutritional losses and inactivation of nutrients. An important advantage of dry-cooking is that it allows the consistency of the vegetables to be maintained, since a lesser alteration of
the cellulose structure occurs with respect to cooking in water. A further advantage of dry-cooking is that it allows the flavour of the vegetable compound to be enhanced by way of the concentration of the carbohydrates present in the structure of the vegetables. Further advantages of the said type of cooking reside in the way volatile substances are trapped in and so also persist after the end of the cooking process, and in the lesser alteration of the chlorophyll, of the anthocyans present in red vegetables and of the flavones and flavonols that are characteristic of many coloured vegetables, allowing the bright colouring to be maintained in cooked vegetables. The optimal cooking temperature for the compound has been established, based on observation, within the interval from 1800C to 2400C and the cooking is effected with olive oil, as, based on the experience of experts in the field, cooking in olive oil enhances the organoleptic characteristics of cooked vegetables. The method continues with phase three thereof, in which the compound is frozen to maintain the characteristics thereof and subsequently the said compound is dehydrated in the fourth and final phase of the method. The third and fourth phases of the method succeed, advantageously, in allowing the nutritional and organoleptic quality of the compound to be preserved, based on the results of observations.
The method according to the present invention preferably utilises, among the various dehydration processes, the freeze-drying process, as it has been observed that removing the water in a vacuum at low temperatures maintains the organoleptic quality of the compound in terms of the consistency, colour, odour, and flavour thereof, lending the compound a friable consistency. The method in question in the present invention preferably utilises vacuum- portioning and packing of the compound to allow the advantage of a compound that is easy to use and to increase, by means of vacuum-packing
the compound, the further preservability thereof and safeguard the nutritional and organoleptic qualities thereof.
The present invention also relates to food products obtained through the method subject matter of the present invention. In addition, the present invention relates to food products composed of one or more cooked and freeze-dried fruits/vegetables. This food product is constituted of the said fruit/vegetable pieces whose dimensions vary from 5 mm to 70 mm. In fact, it has been observed that the vegetables cut into pieces, when subjected to cooking and freeze-drying, safeguard the nutritional and organoleptic qualities when their size is contained within 5 mm and 70 mm.
The alimentary products in question in the present invention are compounds containing fruit/vegetable pieces, in which the aubergine pieces have a size ranging from 5 mm to 25 mm with reference to the length of each side; the pepper pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm; the courgette pieces have a size ranging from 20 mm to 70 mm with reference to the length of each side, and a thickness of between 5 mm and 20 mm. In fact, it has been observed that, in each of the said vegetable pieces subjected to cooking and freeze-drying, the nutritional and organoleptic qualities are safeguarded when the surfaces are contained within the said dimensions.
Claims
1. Method for preparing an alimentary product characterised by the fact that the said method comprises the following phases: the first (cutting) phase in which one or more pieces of fruit/vegetable, with surface area of between 5 mm and 70 mm per side and thickness of between 5mm and 25 mm, are cut, realising a compound; the second (cooking) phase in which the compound is dry-cooked with oil at a temperature of between 1800C and 2400C; the third (freezing) phase in which the compound is frozen; the fourth (dehydration) phase in which the compound is dehydrated.
2. Method according to claim 1 characterised by the fact that the compound is dehydrated by means of freeze-drying.
3. Method according to any of claims 1 to 3 characterised by the fact that the compound obtained is subsequently vacuum-portioned and packed.
4. Alimentary products obtained using the method on which any of claims 1 to 5 are based.
5. Alimentary product characterised by the fact that the said product is composed of one or more fruits or vegetables, cut into pieces whose sides range from 5 mm to 70 mm in length, which are cooked and freeze-dried.
6. Alimentary product according to claim 5 characterised by the fact that at least one of the vegetables in the compound is aubergine, cut into pieces whose size ranges from 5 mm to 25 mm, with reference to the lengths of each side.
7. Alimentary product according to claim 5 characterised by the fact that at least one of the fruits/vegetables in the compound is pepper, cut into pieces whose size ranges from 20 mm to 70 mm with reference to the lengths of each side and which have a thickness of between 5 mm and 20 mm.
8. Alimentary product according to claim 5 characterised by the fact that at least one of the vegetables in the compound is courgette, cut into pieces whose size ranges from 20 mm to 70 mm per side and which have a thickness of between 5 mm and 20 mm.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
ITMI2006A002201 | 2006-11-16 | ||
IT002201A ITMI20062201A1 (en) | 2006-11-16 | 2006-11-16 | METHOD OF PREPARATION OF FOOD PRODUCT INCLUDING THE COOKING AND DEHYDRATION OF VEGETABLE AND PRODUCT OF VEGETABLE FRUIT AND VEGETABLE, FRESH AND DEHYDRATED |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2008058653A1 true WO2008058653A1 (en) | 2008-05-22 |
Family
ID=38791241
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2007/009591 WO2008058653A1 (en) | 2006-11-16 | 2007-11-06 | Method for preparation of food product comprising the cooking and dehydration of vegetables and cooked and dehydrated fruits and vegetables. |
Country Status (2)
Country | Link |
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IT (1) | ITMI20062201A1 (en) |
WO (1) | WO2008058653A1 (en) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB582611A (en) * | 1944-07-20 | 1946-11-21 | Benjamin Stanley Platt | Improvements in and relating to the treatment for preservation and storage of vegetables and other edible material |
JPS6070031A (en) * | 1983-09-28 | 1985-04-20 | Ajinomoto Co Inc | Production of dried vegetable |
US4889734A (en) * | 1983-11-25 | 1989-12-26 | Basic American Foods | Method for preparing quick-reconstituting foodstuffs |
US5955130A (en) * | 1994-08-30 | 1999-09-21 | Unilever Patent Holdings B.V. | Process for preparing dehydrated vegetables |
US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
-
2006
- 2006-11-16 IT IT002201A patent/ITMI20062201A1/en unknown
-
2007
- 2007-11-06 WO PCT/EP2007/009591 patent/WO2008058653A1/en active Application Filing
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB582611A (en) * | 1944-07-20 | 1946-11-21 | Benjamin Stanley Platt | Improvements in and relating to the treatment for preservation and storage of vegetables and other edible material |
JPS6070031A (en) * | 1983-09-28 | 1985-04-20 | Ajinomoto Co Inc | Production of dried vegetable |
US4889734A (en) * | 1983-11-25 | 1989-12-26 | Basic American Foods | Method for preparing quick-reconstituting foodstuffs |
US5955130A (en) * | 1994-08-30 | 1999-09-21 | Unilever Patent Holdings B.V. | Process for preparing dehydrated vegetables |
US6468573B1 (en) * | 2000-09-29 | 2002-10-22 | Basic American, Inc. | Process for making rehydratable food pieces using impingement drying |
Non-Patent Citations (2)
Title |
---|
BOLIN H R ET AL: "PARTIAL DRYING OF CUT PEARS TO IMPROVE FREEZE/THAW TEXTURE", JOURNAL OF FOOD SCIENCE, INSTITUTE OF FOOD TECHNOLOGISTS, CHICAGO, IL, US, vol. 58, no. 2, March 1993 (1993-03-01), pages 357 - 360, XP000304566, ISSN: 0022-1147 * |
DATABASE WPI Week 198522, Derwent World Patents Index; AN 1985-131917, XP002462191 * |
Also Published As
Publication number | Publication date |
---|---|
ITMI20062201A1 (en) | 2008-05-17 |
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