WO2015059398A3 - Method for preparing a gherkin-based food composition, and food composition obtained by said method - Google Patents

Method for preparing a gherkin-based food composition, and food composition obtained by said method Download PDF

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Publication number
WO2015059398A3
WO2015059398A3 PCT/FR2014/052671 FR2014052671W WO2015059398A3 WO 2015059398 A3 WO2015059398 A3 WO 2015059398A3 FR 2014052671 W FR2014052671 W FR 2014052671W WO 2015059398 A3 WO2015059398 A3 WO 2015059398A3
Authority
WO
WIPO (PCT)
Prior art keywords
gherkin
food composition
preparing
weight
ppm
Prior art date
Application number
PCT/FR2014/052671
Other languages
French (fr)
Other versions
WO2015059398A2 (en
Inventor
Jean Claude VIOLET
Original Assignee
Violet Jean Claude
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Violet Jean Claude filed Critical Violet Jean Claude
Publication of WO2015059398A2 publication Critical patent/WO2015059398A2/en
Publication of WO2015059398A3 publication Critical patent/WO2015059398A3/en

Links

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
    • A23B7/10—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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • 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
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention relates to a method for preparing a food composition in semi-liquid form made up of at least one gherkin in grain form, with great stability of the organoleptic properties, said method including the following steps: (a) providing at least one gherkin; (b) grinding or cutting said at least one gherkin in order to obtain grains with a diameter of 0.5 mm to 4 mm and preferably 1 mm to 3 mm; (c) pressing, sieving or draining the grains of said at least one gherkin in order to remove 20 wt % to 50 wt % of the aqueous phase obtained after grinding, preferably 30 wt %; (d) adding an amount of edible oil, preferably an olive oil, with a chlorophyll concentration of 10 to 35 ppm by weight, preferably 15 to 30 ppm by weight, making up 3 wt % to 7 wt % of the total weight of said preparation, preferably 4 wt % to 5 wt %.
PCT/FR2014/052671 2013-10-21 2014-10-21 Method for preparing a gherkin-based food composition, and food composition obtained by said method WO2015059398A2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR1360234 2013-10-21
FR1360234A FR3012016B1 (en) 2013-10-21 2013-10-21 PROCESS FOR PREPARING A FOOD COMPOSITION BASED ON CORNICHONS, AND FOOD COMPOSITION OBTAINED THEREBY

Publications (2)

Publication Number Publication Date
WO2015059398A2 WO2015059398A2 (en) 2015-04-30
WO2015059398A3 true WO2015059398A3 (en) 2015-06-18

Family

ID=49949875

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR2014/052671 WO2015059398A2 (en) 2013-10-21 2014-10-21 Method for preparing a gherkin-based food composition, and food composition obtained by said method

Country Status (2)

Country Link
FR (1) FR3012016B1 (en)
WO (1) WO2015059398A2 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3110341A1 (en) 2020-05-19 2021-11-26 Jean-Claude VIOLET Device and method for preparing a food composition based on gherkins reduced in grains

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4473591A (en) * 1982-12-15 1984-09-25 Continental Can Company, Inc. Process for the preservation of green color in canned vegetables
US5417998A (en) * 1994-06-02 1995-05-23 Scheibner; Andrea Process for the manufacture of a wholesome, non-perishable fruit preserve
FR2790367A1 (en) * 1999-03-02 2000-09-08 Marc Mairesse Condiment based on young courgettes, cooked in vinegar with spices such as oregano and preserved in olive oil
FR2989865A1 (en) * 2012-04-25 2013-11-01 Jean Claude Violet Food composition based on a pickle in the form of grains having a diameter of specified range, comprises preserving agent such as edible vegetable oil, and salt, spices and/or flavoring preparations such as citrus agents

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4473591A (en) * 1982-12-15 1984-09-25 Continental Can Company, Inc. Process for the preservation of green color in canned vegetables
US5417998A (en) * 1994-06-02 1995-05-23 Scheibner; Andrea Process for the manufacture of a wholesome, non-perishable fruit preserve
FR2790367A1 (en) * 1999-03-02 2000-09-08 Marc Mairesse Condiment based on young courgettes, cooked in vinegar with spices such as oregano and preserved in olive oil
FR2989865A1 (en) * 2012-04-25 2013-11-01 Jean Claude Violet Food composition based on a pickle in the form of grains having a diameter of specified range, comprises preserving agent such as edible vegetable oil, and salt, spices and/or flavoring preparations such as citrus agents

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
ANONYMOUS: "GNPD - Burger Sauce", GNPD, 30 June 2013 (2013-06-30), pages 1 - 2, XP055121427, Retrieved from the Internet <URL:http://www.gnpd.com/sinatra/recordpage/2090886/from_search/fpXR6NAJ6t/> [retrieved on 20140603] *
SEWON PENTTI KULLERVO: "Salt solution for preserving gherkins", EPODOC,, 17 December 1990 (1990-12-17), XP002678695 *

Also Published As

Publication number Publication date
FR3012016B1 (en) 2016-10-21
WO2015059398A2 (en) 2015-04-30
FR3012016A1 (en) 2015-04-24

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