WO2019048795A1 - Method for preserving raw food items - Google Patents

Method for preserving raw food items Download PDF

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Publication number
WO2019048795A1
WO2019048795A1 PCT/FR2018/052192 FR2018052192W WO2019048795A1 WO 2019048795 A1 WO2019048795 A1 WO 2019048795A1 FR 2018052192 W FR2018052192 W FR 2018052192W WO 2019048795 A1 WO2019048795 A1 WO 2019048795A1
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Prior art keywords
food
raw food
vacuum
process according
satisfactory
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PCT/FR2018/052192
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French (fr)
Inventor
Jean-Marc Tachet
Original Assignee
Jean Marc Tachet Création
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Publication of WO2019048795A1 publication Critical patent/WO2019048795A1/en

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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • 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
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • 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
    • A23B7/148—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 in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Definitions

  • the present invention relates to a method of preserving food. This preservation process is based on the vacuum packaging technique.
  • Another method of conservation is to place the food cold, low temperatures slowing or even completely stop the development of microorganisms. Alteration of food is thus limited. However, this technique does not destroy the microorganisms present on the fresh food, and they will resume their development upon return to a temperature favorable to their activity. Depending on the temperatures at which the food is exposed, it is called refrigeration (0 ° C - 4 ° C), freezing (-26 ° C) or freezing (-35 ° C to -196 ° C). Frozen or deep-frozen foods are then stored at a temperature of minus -18 ° C.
  • preservatives such as salt (salting, brining) or spices and / or herbs with antiseptic properties (thyme, garlic, ). It should be noted that in most cases a preservative also acts as a flavoring agent.
  • Another method of food preservation is the vacuum packaging of the food. By reducing the amount of air around the food, and therefore the amount of oxygen, this allows on the one hand to inhibit the growth of aerobic microorganisms, on the other hand to limit the oxidation reactions that can alter the taste and nutritional properties of the food.
  • This process has been known for over 80 years and has been described in numerous patents such as GB 418364, GB 527607, and GB 537171.
  • preservation techniques based on high temperatures alter the qualities of the raw food, the molecular constituents of the food being transformed in contact with heat.
  • Freezing and quick freezing alter the structure of the food because the water in the food crystallizes, changing the cell structures. Similarly, dehydration, drying and lyophilization change the structure and appearance of the food.
  • Vacuum packaging usually results in crushing of the food. This process is most often used for already cooked food products, and therefore less sensitive to changes in cell structure, the molecular constituents having already been modified by heat.
  • the document Vasilatos & Savvaidis, 2013 describes a method of preserving raw food, especially turkey meat, comprising the incubation of said meat in an impregnating solution composed of pure rosemary oil, then its packaging under vacuum part.
  • an impregnating solution composed of pure rosemary oil
  • the intensity of the partial vacuum obtained in the container containing the meat and the impregnating solution is not specified.
  • JPS62208244 discloses a method of preserving fresh foods comprising:
  • a seasoning and preserving liquid consisting of vinegar with added spices and / or herbs such as thyme or rosemary, as well as optionnally oil and liquids;
  • JPS62208244 teaches that raw foods can be kept for a few days, but that beyond two weeks of storage, the food products thus preserved show signs of deterioration.
  • the present invention relates to a new method of preserving a raw food, comprising several steps:
  • the conditions of partial vacuum are adapted so as not to deteriorate the structure of the food (in particular, not to crush it) and allow preservation of the food for a period of at least 7 days, or at least 14 days, or at least one month, without altering the taste and nutritional properties of the food.
  • the present invention relates in particular to a method for preserving a raw food of animal or vegetable origin, comprising the following steps:
  • the step (b) of vacuum conditioning is carried out by applying several successive pressure drops, each pressure drop lasting between 1 and 3 minutes, and preferably for 1 minute 30 seconds. .
  • the storage step (c) is continuous for a period of at least one month.
  • FIG. 1 Characterization of the texture of chicken meat (i) control, (ii) preserved according to the process of the invention in a herbal oil (HH), and (iii) preserved according to the method of the invention in a honey oil (HM).
  • HH herbal oil
  • HM honey oil
  • V1 HM Chicken meat preserved in an impregnating solution composed of olive oil with honey
  • V2HH Chicken meat preserved in an impregnating solution composed of olive oil with herbs
  • P1 HC Fish (back of cod) preserved in an impregnation solution composed of lemon olive oil
  • P2HH Fish (cod back) preserved in impregnation solution composed of olive oil with herbs
  • PT Control fish, not preserved according to the method.
  • the invention consists in a method for preserving a raw food of animal or vegetable origin, comprising the following steps:
  • this new method of preserving raw and fresh foods comprises at least three successive steps:
  • the process of the present invention differs from a vacuum impregnation process in that it is not used for the same purpose since it is a preservation process.
  • the method of the invention comprises a step (c) of storing the food in its partial vacuum impregnation solution, the vacuum being broken only at the time of consumption or use in the kitchen of the food.
  • the increase in pressure is not necessarily carried out in a progressive manner, but may be instantaneous since the impregnation of the food with the solution is not the primary goal.
  • the present invention relates to a process for enriching antioxidants of a food, this to preserve this food over a prolonged period, without denaturation of its properties and without microbial contamination.
  • the impregnating solution is an oil, transfer of the antioxidant properties of this oil to the raw food (see Example 3).
  • raw food is meant in the sense of the present invention an edible foodstuff for human or animal food, having a solid structure, which has not undergone cooking.
  • Baking is a method of preparing a food in which said food is exposed to heat or radiation for a period of time long enough for the molecular constituents of the food to be modified.
  • Any raw and solid food may be concerned by the process according to the invention: it may be in particular a plant (herbs, nuts, berries, fruits, vegetables, rhizomes, roots, mushrooms, leaves, flowers, and others) or a product derived from farmed or wild animals (game, meat, offal, fish, crustaceans, and others).
  • the raw food is selected from a fruit, a vegetable, meat, seafood, fish, and combinations thereof.
  • the raw food may in particular be selected from a fruit, a vegetable, seafood, fish, and combinations thereof.
  • the raw food has previously been cut into pieces, before the implementation of the method.
  • the raw food has previously been immersed in boiling water for a period of less than or equal to 1 minute.
  • This so-called “bleaching” step is not considered to be a cooking step, since its duration is less than the time required to obtain a physico-chemical modification in depth of the fibers of the food, whatever it may be.
  • a "whitened” food is therefore a raw food in the sense of the invention. This process helps sanitize the food and limit oxidation. However, many sensitive nutrients, such as vitamins, can be altered at the end of this step which is not privileged.
  • the raw food has previously been cut into pieces and / or immersed in boiling water for a period of less than or equal to 1 minute.
  • Vacuum packaging can also be performed for liquid foods, such as wine, milk, soy sauce or honey.
  • the invention also relates to a method for preserving a liquid food, comprising the following steps: a) Vacuum packaging of the liquid feed, the underpressure applied being between 5 and 20 millibars; and b) Preserving the liquid feed, under partial vacuum, at a temperature between 0 ° C and 6 ° C.
  • the term “syrup” means an aqueous solution comprising at least 10% by weight, relative to the total weight, of sugar and / or honey and / or a sweetening agent.
  • sweetening agent means one or more sweeteners and / or steviol and / or any substance (s) derived from sugar.
  • a syrup may especially be composed of water and sugar; water and honey; water and a sweetening agent, natural or artificial; or be composed of a wine, a liquor, oil or milk comprising at least 10% by weight of sugar, present naturally or added.
  • the proportion of sugar and / or honey and / or a sweetening agent is at least 10%, but can also be according to certain variants of at least 15%, at least 20%, at least 25%, not less than 30%, not less than 35%, not less than 40%, not less than 45% and not less than 50% by weight, based on the total weight of the impregnating solution.
  • the dynamic viscosity of the impregnation solution at 20 ° C. will preferably be between 1 and 100 mPa.s.
  • the viscosity of the solution may especially be of the order of or equal to 1.005 mPa.s (when it is composed of water), or of the order of or equal to 84 (when it is composed olive oil).
  • the impregnating solution is supplemented with plants and / or spices favoring the preservation of food and / or allowing flavoring of the food.
  • the impregnation solution comprises a preserving agent, in order to optimize the vacuum packaging preservation process.
  • Such a preservative will preferably be selected from traditional preservatives such as salt, plants and spices having an antiseptic action and / or an antioxidant action.
  • plants having an antiseptic action we may mention the following plants: wormwood, green anise, mugwort, burdock, basil, benoit, eucalyptus, juniper, lavender, mint, oregano, pine, rosemary, sage, thyme, thyme, garlic, and others.
  • Preservatives with anti-oxidant properties include herbs and spices: cloves, oregano, rosemary, thyme, cinnamon, turmeric, sage, parsley, nutmeg, basil, caraway, curry, ginger , pepper, paprika, saffron, sage, tea, vanilla, mint, and others.
  • the impregnating solution comprises a natural flavoring agent, such as vanilla or saffron, or an artificial flavoring agent.
  • the impregnating solution contains edible agents beneficial to human and / or animal health, such as vitamins, zeolite, healing agents, probiotics, antioxidants, mineral salts, and others.
  • edible agents beneficial to human and / or animal health such as vitamins, zeolite, healing agents, probiotics, antioxidants, mineral salts, and others.
  • minerals that are beneficial to health include iron and magnesium.
  • the impregnating solution is therefore intended not only for the preservation of the immersed food, but also for its transformation in order to give it additional nutritional properties, and thus to obtain a "food health ".
  • the impregnating solution contains one or more of the agents mentioned below, and in particular contains a preserving agent and an aromatizing agent; or a preservative and an agent beneficial to human and / or animal health; or an aromatizing agent and an agent beneficial to human and / or animal health.
  • the impregnating solution can thus contain one, two, three, four, five or more additional agents, which are added to the impregnating solution composed of a syrup or an oil.
  • the preservation process is characterized in that the impregnating solution completely covers the raw food.
  • the raw food is totally immersed in the impregnating solution.
  • the skilled person will adjust, depending on the size of the container containing the food and its impregnating solution, the volume of solution necessary to completely cover the food, so that it is not in direct contact with the walls of the container.
  • the raw food and its impregnation solution are vacuum-packed in a gas-tight and liquid-tight container, for example in a food-grade plastic bag.
  • the conditions for implementing the vacuum packaging step (b) are essential to the successful completion of the process according to the invention.
  • the invention is thus characterized in that the final underpressure obtained in the container comprising the raw food and the impregnating solution is between 5 and 20 millibars, more particularly between 5 and 15 millibars, and preferably between 5 and 15 millibars, 10 millibars, the limit values of these ranges being included in the ranges within the meaning of the present invention.
  • partial vacuum also referred to in physics as “approximate vacuum” is used as opposed to “absolute vacuum” which is characterized by a total absence of material, i.e. a pressure equal to zero and an absence total of molecular particles, even if such a physical situation is almost impossible to obtain.
  • the value of the underpressure will be adjusted according to the nature of the preserved food: the texture-stable foods can be subjected to low underpressures, around 5 millibars, without their structure being altered. On the contrary, soft textured foods will have to be subjected to moderate underpressures, of the order of 20 millibars, so as not to cause their crushing.
  • the step (b) of partial vacuum conditioning lasts between 1 and 15 minutes.
  • step (b) of vacuum conditioning is carried out by applying several successive pressure drops, each pressure drop lasting between 1 and 3 minutes, and preferably for 1 minute 30 seconds.
  • vacuum conditioning will be achieved by sequentially applying two, three, four, five, six or seven pressure drops each for 1 minute and 30 seconds.
  • the number of pressure drops exerted will be adapted to the nature and the volume of the conditioned food, in order to extract all the residual air while avoiding the crushing of the food.
  • Each vacuum pump is characterized by its power ie its ability to suck air contained in a container.
  • Machines intended for private customers have powers of the order of 60 m 3 / hour.
  • the machines intended for professionals have powers of the order of 150 to 300 m 3 / hour, and up to 600 m 3 / hour for industrial uses.
  • the vacuum packaging step (b) is carried out by means of a vacuum bell machine.
  • This vacuum chamber machine is notably marketed by companies such as LAVEZZINI®, MAGIC VAC® or MULTIVAC®.
  • the step (b) of vacuum conditioning is carried out at a temperature of between 2 and 15 ° C.
  • the temperature of this step will be between 2 ° C. and
  • the process according to the invention is characterized by the presence of a step (c) of preservation of the raw food under partial vacuum, this partial vacuum being characterized by a value of between 5 and 20 millibars of pressure, as obtained during step (b) of vacuum packaging.
  • the method according to the invention advantageously allows to keep fresh and raw food for a period of at least a week, two weeks, three weeks or four weeks, without the nutritional and taste qualities of food are deteriorated, nor that aerobic bacteria or fungi may develop.
  • the method is characterized in that the step
  • This storage step will be carried out at a temperature between 0 ° C. and 6 ° C., preferably between 2 ° C. and 6 ° C., the limit values of these ranges being included in the ranges within the meaning of the present invention.
  • this conservation stage can be much longer, with a duration of at least two, three months, four months, five months or even six months, depending on the nature of the preserved food, and consumption which will be made later, food products intended to be cooked can be of a lower taste quality than food products consumed without cooking as soon as the vacuum breaks.
  • the examples presented in the experimental part relate in particular to raw foods subjected to the preservation process according to the invention, preserved during the following periods: 31 days, 38 days, 70 days, 84 days and 106 days.
  • the method according to the invention does not include any step of heating, sterilization or pasteurization of raw food, or raw food incubated in its impregnating solution.
  • said method further comprises a step d) of increasing the pressure in the container containing the raw food and its impregnating solution, in other words a vacuum breaking step, this step being performed either before the use or consumption of the food, or after cooking the raw food in its impregnating solution.
  • vacuum cooking The cooking of the food while it is vacuum-packed is a technique known to those skilled in the art, referred to as "vacuum cooking". Such a cooking method maintains the integrity of the food and its taste properties.
  • the kitchen under vacuum is thus characterized by cooking food previously vacuum conditioned for a prolonged period at relatively low temperatures.
  • the advantages of this type of cooking are numerous: the nutrients are preserved because of the gentle cooking, and the food has a better taste and visual quality.
  • the method of preserving the raw food comprises an additional step of vacuum cooking said food, which consists in applying a source of heat to the container containing the raw food and its food. impregnation solution, the under-pressure inside this container being between 5 and 20 millibars.
  • Example 1 Analysis of the taste properties of foods preserved according to the process of the invention
  • the raw foods tested are: chicken fillet and pear.
  • the chicken fillet was incubated in two different impregnation solutions: Herb Oil (HH) and Honey Oil (HM). A sample of "control chicken", not treated by the process, is tested in parallel.
  • HH Herb Oil
  • HM Honey Oil
  • the chicken was cooked in a water bath at 65 ° C for 30 minutes in the impregnating liquid, then after breaking the vacuum, marked in a hot pan 30 seconds on each side.
  • Vacuum conditions were as follows: a MULTIVAC® bell vacuum machine was used to obtain 10 millibars under pressure in the aluminum containers containing the food and the impregnating solution.
  • the characterization of the texture of the food was carried out using a texturometer according to conventional methods.
  • the chicken was evaluated for the total cutting of the product on 100% of the height.
  • the pear was evaluated by measuring the penetrometer and piercing it completely.
  • the tested foods are: chicken fillet, cherry tomato, fennel, pear and clementine.
  • the method used for the consumer test is based on NF V09-500 (2012): Sensory analysis - Methodology - General guidelines for the production of hedonic tests with consumers in a controlled space.
  • a questionnaire containing six questions relating to the visual and taste experience of the product was submitted to them.
  • the results obtained are as follows: a) Chicken preserved in an impregnation solution composed of oil and honey; the chicken is, before tasting, cooked in the same way as described above.
  • oils such as olive oil have antioxidant activity. Experiments were conducted to determine whether this antioxidant activity could be transferred to the food product stored under vacuum, in an impregnating solution composed of olive oil, flavored or not.
  • the "DPPH” method was used: typically, the measurement of the antioxidant power is carried out by observing the reaction between the free radical DPPH (2,2-diphenyl-1- ⁇ -picrylhydrazyl) and the compound likely to have an antioxidant action. The oxidation of DPPH transforms it into a blue-colored compound, measurable by spectrophotometry at 515-518 nm. The decrease in the color signal is correlated with an antioxidant action of the test compound.
  • the measured parameter is NC50 of the DPPH, i.e., the amount of potentially antioxidant compound required to achieve the 50% decrease in blue color.
  • NC50 is equal to the concentration of the active substance which corresponds to a 50% inhibition of the DPPH target.
  • Control chicken meat (not preserved by the method, VT), or preserved in an impregnating solution composed of honey olive oil (V1 HM) or herbal olive oil (V2HH);
  • Each sample of raw food was placed in a plastic bag with the impregnating solution.
  • the assembly was subjected to a 10 millibars underpressure, with a MULTIVAC® vacuum bell machine.
  • a medium-weight fillet of 18g was incubated with 20g of honey or herbal oil.
  • a medium weight fillet of 84g was incubated with 15g of lemon or herb oil. Before breaking the vacuum, the chicken and fish were cooked in a water bath for 20 minutes for the fish and 30 minutes for the chicken.
  • the meat and fish preserved according to the process of the invention have antioxidant capacities greater than those observed for the control meat (VT) and the control fish (PT), which are not incubated in the solutions. impregnation. Indeed, smaller amounts of food are needed to achieve a 50% decrease in the blue color due to oxidation of DPPH.
  • the shelled nuts may advantageously be preserved according to the process of the invention, in an impregnation solution composed of oil.
  • EXAMPLE 4 Preservation of fruits and vegetables having been subjected to the process according to the invention, kept for a period of at least 30 days. Tests to detect any bacteriological contaminations have been carried out by a microbiology laboratory accredited by COFRAC (N ° accreditation: 1-0889). Tables 6 to 12 below summarize the results as of August 17, 2017, 31 days or 38 days after food manufacturing, as applicable. Table 6. Mango incubated in lime and vanilla syrup
  • Example 5 Preservation of fruits and vegetables having been subjected to the process according to the invention, kept for a period of at least 70 days Analyzes to detect any bacteriological contaminations were carried out by a microbiology laboratory accredited by COFRAC (Accreditation number: 1-0889). Tables 13 to 18 below summarize the results obtained as of July 10, 2017, 70 days, 84 days or 106 days after food manufacturing, as applicable.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
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  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

The present invention concerns a method for preserving a raw food item of animal or plant origin, comprising the following steps: a) Incubating the raw food item in an impregnation solution made up of a syrup or an oil, optionally supplemented with plants and/or spices and/or honey; b) Packaging the raw food item under partial vacuum in the impregnation solution of same, the final underpressure obtained being between 5 and 20 millibars; and c) preserving the raw food item in the impregnation solution of same, under partial vacuum, at a temperature of between 0°C and 6°C.

Description

PROCEDE DE CONSERVATION D'ALIMENTS CRUS  PROCESS FOR PRESERVING RAW FOODS
DOMAINE DE L'INVENTION FIELD OF THE INVENTION
La présente invention concerne un procédé de conservation d'aliments. Ce procédé de conservation est basé sur la technique du conditionnement sous vide.  The present invention relates to a method of preserving food. This preservation process is based on the vacuum packaging technique.
ETAT DE LA TECHNIQUE STATE OF THE ART
La conservation des aliments, notamment des aliments crus, est un problème technique auquel les hommes n'ont jamais cessé de rechercher des solutions.  The preservation of food, especially raw food, is a technical problem to which men have never ceased to seek solutions.
En effet, il est nécessaire de pouvoir constituer des stocks de nourriture en prévision de périodes futures. Il est également nécessaire de pouvoir conserver les aliments durant un transport, par exemple en vue de leur commercialisation et/ou consommation dans un lieu différent de celui de leur obtention.  Indeed, it is necessary to be able to build food stocks in anticipation of future periods. It is also necessary to be able to preserve the food during a transport, for example for their marketing and / or consumption in a place different from that of their obtaining.
Au cours de leur conservation, les propriétés gustatives et nutritives des aliments diminuent. De plus, la comestibilité d'un aliment peut être altérée si des bactéries et/ou champignons pathogènes se développent sur cet aliment. Ainsi, alors que l'aliment frais était parfaitement comestible, il peut s'avérer toxique s'il est consommé tardivement après une contamination bactérienne.  During their conservation, the taste and nutritive properties of food diminish. In addition, the edibility of a food may be impaired if pathogenic bacteria and / or fungi develop on that food. Thus, while the fresh food was perfectly edible, it may be toxic if consumed late after bacterial contamination.
Depuis l'antiquité, différentes techniques de conservation des aliments ont été développées pour permettre d'une part de maintenir les propriétés gustatives et nutritives des aliments au cours du temps, et d'autre part pour s'assurer de leur innocuité après conservation.  Since antiquity, various food preservation techniques have been developed to help maintain the taste and nutritional properties of foods over time and to ensure their safety after storage.
Divers procédés de conservation alimentaire sont présentés ci-dessous, de manière non exhaustive.  Various methods of food preservation are presented below, but not exclusively.
De nombreux procédés de conservation sont basés sur l'application de hautes températures à l'aliment, dans le but de détruire les bactéries présentes sur et dans l'aliment. Parmi ces technologies, on peut citer notamment la pasteurisation, la stérilisation, et l'appertisation (mise en conserves).  Many preservation methods are based on the application of high temperatures to the food, in order to destroy the bacteria present on and in the food. These technologies include pasteurization, sterilization, and canning (canning).
Une autre méthode de conservation consiste à placer l'aliment au froid, les basses températures ralentissant voire arrêtant complètement le développement des microorganismes. L'altération des aliments est ainsi limitée. Toutefois, cette technique ne permet pas de détruire les microorganismes présents sur l'aliment frais, et ceux-ci reprendront leur développement dès le retour à une température favorable à leur activité. Suivant les températures auxquelles l'aliment est exposé, on parle de réfrigération (0°C - 4°C), congélation (-26°C) ou surgélation (-35°C à -196°C). Les aliments congelés ou surgelés sont ensuite conservés à une température de -18°C au moins. Another method of conservation is to place the food cold, low temperatures slowing or even completely stop the development of microorganisms. Alteration of food is thus limited. However, this technique does not destroy the microorganisms present on the fresh food, and they will resume their development upon return to a temperature favorable to their activity. Depending on the temperatures at which the food is exposed, it is called refrigeration (0 ° C - 4 ° C), freezing (-26 ° C) or freezing (-35 ° C to -196 ° C). Frozen or deep-frozen foods are then stored at a temperature of minus -18 ° C.
D'autres techniques sont liées à l'élimination partielle ou totale de l'eau de l'aliment : la déshydratation, le séchage, la lyophilisation.  Other techniques are related to the partial or total elimination of water from the food: dehydration, drying, lyophilization.
D'autres procédés sont basés sur l'addition à l'aliment de produits de conservation, tels que le sel (salage, saumurage) ou des épices et/ou des herbes présentant des propriétés antiseptiques (thym, ail, ...). Il est à noter que dans la plupart des cas, un agent de conservation assure également la fonction d'agent aromatisant.  Other processes are based on the addition to the food of preservatives, such as salt (salting, brining) or spices and / or herbs with antiseptic properties (thyme, garlic, ...). It should be noted that in most cases a preservative also acts as a flavoring agent.
On peut citer par exemple les solutions de conservation présentées dans la demande de brevet WO 2016/64608.  For example, the preservation solutions presented in the patent application WO 2016/64608 may be mentioned.
On peut citer également les solutions de conservation présentées dans l'article de Ariyapitipun et al. (2010), qui contiennent de l'acide polylactique de bas poids moléculaire, de l'acide lactique et de la nisine.  We can also mention the conservation solutions presented in the article by Ariyapitipun et al. (2010), which contain low molecular weight polylactic acid, lactic acid and nisin.
Un autre procédé de conservation alimentaire est le conditionnement sous vide de l'aliment. En réduisant la quantité d'air présente autour de l'aliment, et donc la quantité d'oxygène, cela permet d'une part d'inhiber le développement des microorganismes aérobies, d'autre part de limiter les réactions d'oxydation qui peuvent altérer les propriétés gustatives et nutritives de l'aliment. Ce procédé est connu depuis plus de 80 ans et a été décrit dans de nombreux brevets tels que GB 418364, GB 527607, et GB 537171.  Another method of food preservation is the vacuum packaging of the food. By reducing the amount of air around the food, and therefore the amount of oxygen, this allows on the one hand to inhibit the growth of aerobic microorganisms, on the other hand to limit the oxidation reactions that can alter the taste and nutritional properties of the food. This process has been known for over 80 years and has been described in numerous patents such as GB 418364, GB 527607, and GB 537171.
Alternativement, il est également possible de diminuer la quantité d'oxygène autour de l'aliment à conserver en remplaçant l'air par un mélange gazeux ne contenant pas ou peu d'oxygène.  Alternatively, it is also possible to reduce the amount of oxygen around the food to be preserved by replacing the air with a gas mixture containing no or little oxygen.
La plupart de ces techniques permettent de limiter le développement de bactéries ou champignons sur les aliments. Toutefois, il reste difficile de conserver des aliments crus, tels que des fruits, des légumes, de la viande, des fruits de mer ou du poisson, sur une période de 7 jours ou plus, sans altérer leurs propriétés gustatives et nutritives.  Most of these techniques can limit the development of bacteria or fungi on foods. However, it remains difficult to preserve raw foods, such as fruits, vegetables, meat, seafood or fish, over a period of 7 days or more, without altering their taste and nutritional properties.
En effet, les techniques de conservation basées sur de hautes températures altèrent les qualités de l'aliment cru, les constituants moléculaires de l'aliment étant transformés au contact de la chaleur.  Indeed, preservation techniques based on high temperatures alter the qualities of the raw food, the molecular constituents of the food being transformed in contact with heat.
La congélation et la surgélation altèrent la structure de l'aliment, car l'eau contenue dans les denrées cristallise, ce qui modifie les structures cellulaires. De même, la déshydratation, le séchage et la lyophilisation changent la structure et l'aspect de l'aliment.  Freezing and quick freezing alter the structure of the food because the water in the food crystallizes, changing the cell structures. Similarly, dehydration, drying and lyophilization change the structure and appearance of the food.
Le conditionnement sous vide aboutit généralement à un écrasement de l'aliment. Ce procédé est le plus souvent utilisé pour des produits alimentaires déjà cuisinés, et donc moins sensibles aux changements de structure cellulaire, les constituants moléculaires ayant déjà été modifiés par la chaleur. Vacuum packaging usually results in crushing of the food. This process is most often used for already cooked food products, and therefore less sensitive to changes in cell structure, the molecular constituents having already been modified by heat.
Il a toutefois été proposé des techniques de conservation par conditionnement sous vide pour des aliments crus.  However, vacuum packaging preservation techniques for raw foods have been proposed.
Le document Vasilatos & Savvaidis, 2013 décrit un procédé de conservation d'aliment cru, notamment de la viande de dinde, comprenant l'incubation de ladite viande dans une solution d'imprégnation composée d'huile de romarin pure, puis son conditionnement sous vide partiel. Toutefois l'intensité du vide partiel obtenu dans le récipient contenant la viande et la solution d'imprégnation n'est pas précisée.  The document Vasilatos & Savvaidis, 2013 describes a method of preserving raw food, especially turkey meat, comprising the incubation of said meat in an impregnating solution composed of pure rosemary oil, then its packaging under vacuum part. However, the intensity of the partial vacuum obtained in the container containing the meat and the impregnating solution is not specified.
Le document JPS62208244 décrit un procédé de conservation des aliments frais comprenant :  JPS62208244 discloses a method of preserving fresh foods comprising:
Une immersion dans un liquide d'assaisonnement et de conservation, composé de vinaigre additionné d'épices et/ou de plantes telles que du thym ou du romarin, ainsi qu'optionnellement d'huile et de liquides alcoolisés ;  Immersion in a seasoning and preserving liquid, consisting of vinegar with added spices and / or herbs such as thyme or rosemary, as well as optionnally oil and liquids;
- La mise sous vide de l'aliment immergé dans son liquide ;  - Vacuuming the food immersed in its liquid;
La conservation du récipient mis sous vide au froid (0°-3°C).  The preservation of the container evacuated in the cold (0 ° -3 ° C).
JPS62208244 enseigne que des aliments crus peuvent ainsi être conservés pendant quelques jours, mais qu'au-delà de deux semaines de conservation, les produits alimentaires ainsi conservés présentent des traces de détérioration.  JPS62208244 teaches that raw foods can be kept for a few days, but that beyond two weeks of storage, the food products thus preserved show signs of deterioration.
II existe donc un besoin pour de nouveaux procédés de conservation d'aliments crus, permettant d'obtenir des durées de conservation supérieures à quelques jours, sans que les aliments ainsi conservés ne présentent des traces de détérioration, ces procédés étant respectueux des propriétés nutritives et gustatives de l'aliment. EXPOSE DE L'INVENTION  There is therefore a need for new methods for preserving raw food, which makes it possible to obtain storage times longer than a few days, without the foods thus preserved showing signs of deterioration, these processes being respectful of the nutritional properties and taste of the food. SUMMARY OF THE INVENTION
La présente invention concerne un nouveau procédé de conservation d'un aliment cru, comprenant plusieurs étapes :  The present invention relates to a new method of preserving a raw food, comprising several steps:
une incubation de l'aliment dans une solution d'imprégnation composée d'un sirop ou d'une huile,  an incubation of the food in an impregnation solution composed of a syrup or an oil,
- suivie d'une étape de conditionnement sous vide partiel de l'aliment cru dans sa solution d'imprégnation,  followed by a stage of partial vacuum packaging of the raw food in its impregnation solution,
puis d'une étape de conservation de l'aliment ainsi traité,  then a step of conservation of the food thus treated,
caractérisé en ce que les conditions de mise sous vide partiel sont adaptées de manière à ne pas détériorer la structure de l'aliment (notamment, ne pas l'écraser) et permettent une conservation de l'aliment pendant une période d'au moins 7 jours, ou d'au moins 14 jours, ou d'au moins un mois, sans que les propriétés gustatives et nutritives de l'aliment ne soient altérées. characterized in that the conditions of partial vacuum are adapted so as not to deteriorate the structure of the food (in particular, not to crush it) and allow preservation of the food for a period of at least 7 days, or at least 14 days, or at least one month, without altering the taste and nutritional properties of the food.
La présente invention concerne en particulier un procédé de conservation d'un aliment cru d'origine animale ou végétale, comprenant les étapes suivantes :  The present invention relates in particular to a method for preserving a raw food of animal or vegetable origin, comprising the following steps:
a) Incubation de l'aliment cru dans une solution d'imprégnation composée d'un sirop ou d'une huile, optionnellement additionnée de plantes et/ou d'épices et/ou de miel;  a) Incubation of the raw food in an impregnating solution composed of a syrup or an oil, optionally supplemented with plants and / or spices and / or honey;
b) Conditionnement sous vide partiel de l'aliment cru dans sa solution d'imprégnation, la sous-pression finale obtenue étant comprise entre 5 et 20 millibars ; et  b) Partial vacuum packaging of the raw food in its impregnating solution, the final under pressure obtained being between 5 and 20 millibars; and
c) Conservation de l'aliment cru dans sa solution d'imprégnation, sous vide partiel, à une température comprise entre 0°C et 6°C.  c) Preservation of raw food in its impregnation solution, under partial vacuum, at a temperature between 0 ° C and 6 ° C.
Plus particulièrement, dans le procédé selon l'invention, l'étape (b) de conditionnement sous vide est réalisée en appliquant plusieurs baisses de pression successives, chaque baisse de pression durant entre 1 et 3 minutes, et durant de préférence 1 minute 30 secondes.  More particularly, in the process according to the invention, the step (b) of vacuum conditioning is carried out by applying several successive pressure drops, each pressure drop lasting between 1 and 3 minutes, and preferably for 1 minute 30 seconds. .
Selon une mise en œuvre préférée, l'étape (c) de conservation est continue pendant une période d'au moins un mois. DESCRIPTION DES FIGURES  According to a preferred implementation, the storage step (c) is continuous for a period of at least one month. DESCRIPTION OF THE FIGURES
Figure 1. Caractérisation de la texture de viande de poulet (i) témoin, (ii) conservée selon le procédé de l'invention dans une huile aux herbes (HH), et (iii) conservée selon le procédé de l'invention dans une huile au miel (HM).  Figure 1. Characterization of the texture of chicken meat (i) control, (ii) preserved according to the process of the invention in a herbal oil (HH), and (iii) preserved according to the method of the invention in a honey oil (HM).
A) Fermeté maximale à la découpe  A) Maximum firmness at cutting
B) Energie moyenne nécessaire à la découpe  B) Average energy required for cutting
Figure 2. Caractérisation de la texture de poire (i) témoin (FT) et (ii) conservée selon le procédé de l'invention dans un sirop (F).  Figure 2. Characterization of the texture of pear (i) control (FT) and (ii) preserved according to the method of the invention in a syrup (F).
A) Fermeté maximale pour transpercer le fruit  A) Maximum firmness to pierce the fruit
B) Energie moyenne nécessaire pour transpercer le fruit  B) Average energy needed to pierce the fruit
Figure 3. Mesure de la quantité des aliments après conservation ou témoin, nécessaire pour obtenir 50% de décoloration du composé DPPH oxydé (bleu). Les échantillons d'aliments testés sont les suivants : Figure 3. Measurement of the amount of food after storage or control, required to obtain 50% decoloration of oxidized DPPH (blue). The food samples tested are as follows:
V1 HM : Viande de poulet conservée dans une solution d'imprégnation composée d'huile d'olive au miel ; V2HH : Viande de poulet conservée dans une solution d'imprégnation composée d'huile d'olive aux herbes ; V1 HM: Chicken meat preserved in an impregnating solution composed of olive oil with honey; V2HH: Chicken meat preserved in an impregnating solution composed of olive oil with herbs;
VT : Viande de poulet témoin, non conservée selon le procédé ;  VT: Control chicken meat, not preserved by the process;
P1 HC : Poisson (dos de cabillaud) conservé dans solution d'imprégnation composée d'huile d'olive au citron ;  P1 HC: Fish (back of cod) preserved in an impregnation solution composed of lemon olive oil;
P2HH : Poisson (dos de cabillaud) conservé dans solution d'imprégnation composée d'huile d'olive aux herbes ;  P2HH: Fish (cod back) preserved in impregnation solution composed of olive oil with herbs;
PT : Poisson témoin, non conservé selon le procédé.  PT: Control fish, not preserved according to the method.
DESCRIPTION DETAILLEE DE L'INVENTION DETAILED DESCRIPTION OF THE INVENTION
L'invention consiste en un procédé de conservation d'un aliment cru d'origine animale ou végétale, comprenant les étapes suivantes : The invention consists in a method for preserving a raw food of animal or vegetable origin, comprising the following steps:
a) Incubation de l'aliment cru dans une solution d'imprégnation composée d'un sirop ou d'une huile, optionnellement additionnée de plantes et/ou d'épices et/ou de miel;  a) Incubation of the raw food in an impregnating solution composed of a syrup or an oil, optionally supplemented with plants and / or spices and / or honey;
b) Conditionnement sous vide partiel de l'aliment cru dans sa solution d'imprégnation, la sous-pression finale obtenue étant comprise entre 5 et 20 millibars ; et  b) Partial vacuum packaging of the raw food in its impregnating solution, the final under pressure obtained being between 5 and 20 millibars; and
c) Conservation de l'aliment cru dans sa solution d'imprégnation, sous vide partiel, à une température comprise entre 0°C et 6°C.  c) Preservation of raw food in its impregnation solution, under partial vacuum, at a temperature between 0 ° C and 6 ° C.
En d'autres termes, ce nouveau procédé de conservation d'aliments crus et frais (viande, poisson, légumes, fruits) comprend au moins trois étapes successives : In other words, this new method of preserving raw and fresh foods (meat, fish, vegetables, fruits) comprises at least three successive steps:
a) une imprégnation des aliments par immersion dans une solution d'imprégnation;  a) impregnation of the food by immersion in an impregnating solution;
b) une mise sous vide du récipient contenant l'aliment et le liquide d'imprégnation, cette mise sous vide étant réalisée de manière à éliminer tout l'oxygène du récipient, et étant contrôlée de manière à ne pas écraser l'aliment ; et  b) evacuation of the container containing the food and the impregnating liquid, this evacuation being performed so as to remove all the oxygen from the container, and being controlled so as not to crush the food; and
c) la conservation de l'aliment dans sa solution d'imprégnation, sous vide partiel, à une température comprise entre 0°C et 6°C. Il est à noter que ce procédé se distingue d'un procédé d'imprégnation sous vide, un tel procédé étant destiné à faire pénétrer dans un aliment une solution d'aromatisation. Dans un procédé d'imprégnation sous vide, les étapes suivantes sont mises en œuvre : c) the preservation of the food in its impregnation solution, under partial vacuum, at a temperature between 0 ° C and 6 ° C. It should be noted that this process is distinguished from a vacuum impregnation process, such a method being intended to make a flavoring solution enter a food. In a vacuum impregnation process, the following steps are implemented:
• incubation d'un aliment dans une solution d'imprégnation ;  • incubation of a food in an impregnating solution;
· mise sous vide partiel du récipient contenant l'aliment et le liquide d'imprégnation ; et  · Partially evacuating the container containing the food and the impregnating liquid; and
• remontée progressive de la pression, jusqu'à une valeur de pression atmosphérique, de manière à faire pénétrer dans l'aliment dépressurisé une quantité de liquide d'imprégnation plus importante que celle qui aurait pénétré par simple contact entre l'aliment et la solution.  • progressive rise in pressure, up to an atmospheric pressure value, so as to penetrate into the depressurized food an amount of impregnating liquid greater than that which would have penetrated by simple contact between the food and the solution .
Un tel procédé d'imprégnation sous vide est décrit dans de nombreuses publications, par exemple dans les brevets FR 2 280 328, FR 2 807 955, US 3,843,810 et US 4,460,610.  Such a vacuum impregnation process is described in numerous publications, for example in patents FR 2 280 328, FR 2 807 955, US Pat. No. 3,843,810 and US Pat. No. 4,460,610.
Le procédé de la présente invention se distingue d'un procédé d'imprégnation sous vide par le fait qu'il n'est pas mis en œuvre dans le même but, puisqu'il s'agit d'un procédé de conservation. Ainsi, le procédé de l'invention comprend une étape (c) de conservation de l'aliment dans sa solution d'imprégnation sous vide partiel, le vide n'étant rompu qu'au moment de la consommation ou de l'utilisation en cuisine de l'aliment. De plus, dans le procédé selon l'invention, l'augmentation de la pression n'est pas nécessairement effectuée de manière progressive, mais peut être instantanée puisque l'imprégnation de l'aliment avec la solution n'est pas le but premier.  The process of the present invention differs from a vacuum impregnation process in that it is not used for the same purpose since it is a preservation process. Thus, the method of the invention comprises a step (c) of storing the food in its partial vacuum impregnation solution, the vacuum being broken only at the time of consumption or use in the kitchen of the food. In addition, in the process according to the invention, the increase in pressure is not necessarily carried out in a progressive manner, but may be instantaneous since the impregnation of the food with the solution is not the primary goal.
Selon l'un de ses aspects, la présente invention concerne un procédé d'enrichissement en agents anti-oxydants d'un aliment, ceci permettant de conserver cet aliment sur une période prolongée, sans dénaturation de ses propriétés et sans contamination microbienne.  According to one of its aspects, the present invention relates to a process for enriching antioxidants of a food, this to preserve this food over a prolonged period, without denaturation of its properties and without microbial contamination.
Les avantages du procédé de conservation selon l'invention sont en particulier les suivants : The advantages of the preservation process according to the invention are in particular the following:
conservation, pendant une durée supérieure à sept jours, des aliments frais, sans congélation ni stérilisation qui détériorent les propriétés gustatives des aliments;  preservation, for a period longer than seven days, of fresh foods, without freezing or sterilization, which deteriorate the taste properties of foods;
aromatisation des aliments grâce à la solution d'imprégnation;  flavoring food with the impregnating solution;
maintien des propriétés gustatives (de la texture, du goût et de l'aspect visuel) des aliments crus ; et  maintaining taste properties (texture, taste and visual appearance) of raw foods; and
maintien des propriétés nutritives des aliments, notamment des propriétés antioxydantes des fruits et légumes, et le cas échéant, lorsque la solution d'imprégnation est une huile, transfert des propriétés antioxydantes de cette huile à l'aliment cru (voir exemple 3). maintaining the nutritional properties of foods, including the antioxidant properties of fruits and vegetables, and where appropriate, the impregnating solution is an oil, transfer of the antioxidant properties of this oil to the raw food (see Example 3).
Procédé de conservation d'aliments crus Method of preserving raw food
Par « aliment cru », on entend au sens de la présente invention une denrée comestible destinée à l'alimentation humaine ou animale, présentant une structure solide, qui n'a pas subi de cuisson.  By "raw food" is meant in the sense of the present invention an edible foodstuff for human or animal food, having a solid structure, which has not undergone cooking.
La cuisson est un procédé de préparation d'un aliment dans lequel ledit aliment est exposé à la chaleur ou à des radiations, pendant une période suffisamment longue pour que les constituants moléculaires de l'aliment soient modifiés.  Baking is a method of preparing a food in which said food is exposed to heat or radiation for a period of time long enough for the molecular constituents of the food to be modified.
Tout aliment cru et solide peut être concerné par le procédé selon l'invention : il peut s'agir notamment d'un végétal (herbes, noix, baies, fruits, légumes, rhizomes, racines, champignons, feuilles, fleurs, et autres) ou d'un produit issu des animaux d'élevage ou sauvages (gibier, viande, abats, poissons, crustacés, et autres).  Any raw and solid food may be concerned by the process according to the invention: it may be in particular a plant (herbs, nuts, berries, fruits, vegetables, rhizomes, roots, mushrooms, leaves, flowers, and others) or a product derived from farmed or wild animals (game, meat, offal, fish, crustaceans, and others).
Selon un aspect particulier de l'invention, l'aliment cru est choisi parmi un fruit, un légume, de la viande, des fruits de mer, du poisson, et leurs combinaisons.  According to a particular aspect of the invention, the raw food is selected from a fruit, a vegetable, meat, seafood, fish, and combinations thereof.
L'aliment cru pourra notamment être choisi parmi un fruit, un légume, des fruits de mer, du poisson, et leurs combinaisons.  The raw food may in particular be selected from a fruit, a vegetable, seafood, fish, and combinations thereof.
Selon un autre aspect particulier de l'invention, l'aliment cru a été préalablement découpé en morceaux, avant la mise en œuvre du procédé.  According to another particular aspect of the invention, the raw food has previously been cut into pieces, before the implementation of the method.
Selon un autre aspect particulier de l'invention, l'aliment cru a été préalablement immergé dans de l'eau bouillante pendant une période inférieure ou égale à 1 minute. Cette étape dite « de blanchiment » n'est pas considérée comme étant une étape de cuisson, puisque sa durée est inférieure au temps nécessaire pour obtenir une modification physico-chimique en profondeur des fibres de l'aliment, quel qu'il soit. Un aliment « blanchi » est donc un aliment cru au sens de l'invention. Ce processus permet d'assainir l'aliment et de limiter l'oxydation. Toutefois, nombre de nutriments sensibles, tels que les vitamines, peuvent être altérés à l'issue de cette étape qui n'est donc pas privilégiée.  According to another particular aspect of the invention, the raw food has previously been immersed in boiling water for a period of less than or equal to 1 minute. This so-called "bleaching" step is not considered to be a cooking step, since its duration is less than the time required to obtain a physico-chemical modification in depth of the fibers of the food, whatever it may be. A "whitened" food is therefore a raw food in the sense of the invention. This process helps sanitize the food and limit oxidation. However, many sensitive nutrients, such as vitamins, can be altered at the end of this step which is not privileged.
Selon encore un autre aspect de l'invention, l'aliment cru a été préalablement découpé en morceaux et/ou immergé dans de l'eau bouillante pendant une période inférieure ou égale à 1 minute.  According to yet another aspect of the invention, the raw food has previously been cut into pieces and / or immersed in boiling water for a period of less than or equal to 1 minute.
Un conditionnement sous vide peut également être effectué pour des aliments liquides, comme par exemple du vin, du lait, de la sauce soja ou du miel.  Vacuum packaging can also be performed for liquid foods, such as wine, milk, soy sauce or honey.
Ainsi, l'invention concerne aussi un procédé de conservation d'un aliment liquide, comprenant les étapes suivantes : a) Conditionnement sous vide partiel de l'aliment liquide, la sous-pression appliquée étant comprise entre 5 et 20 millibars ; et b) Conservation de l'aliment liquide, sous vide partiel, à une température comprise entre 0°C et 6°C. Thus, the invention also relates to a method for preserving a liquid food, comprising the following steps: a) Vacuum packaging of the liquid feed, the underpressure applied being between 5 and 20 millibars; and b) Preserving the liquid feed, under partial vacuum, at a temperature between 0 ° C and 6 ° C.
Solution d'imprégnation Impregnation solution
Au sens de l'invention, on entend par « sirop » une solution aqueuse comprenant au moins 10% en poids, par rapport au poids total, de sucre et/ou de miel et/ou d'un agent sucrant.  For the purposes of the invention, the term "syrup" means an aqueous solution comprising at least 10% by weight, relative to the total weight, of sugar and / or honey and / or a sweetening agent.
Par « un agent sucrant » au sens de la présente invention, l'on entend un ou plusieurs édulcorants et/ou du stéviol et/ou n'importe quelle(s) substance(s) dérivée(s) du sucre.  For the purposes of the present invention, the term "sweetening agent" means one or more sweeteners and / or steviol and / or any substance (s) derived from sugar.
Un sirop peut notamment être composé d'eau et de sucre ; d'eau et de miel ; d'eau et d'un agent sucrant, naturel ou artificiel ; ou encore être composé d'un vin, d'une liqueur, d'huile ou de lait comprenant au moins 10% en poids de sucre, présent naturellement ou rajouté.  A syrup may especially be composed of water and sugar; water and honey; water and a sweetening agent, natural or artificial; or be composed of a wine, a liquor, oil or milk comprising at least 10% by weight of sugar, present naturally or added.
Il est entendu que la proportion de sucre et/ou de miel et/ou d'un agent sucrant est d'au moins 10%, mais peut également être selon certaines variantes d'au moins 15%, d'au moins 20%, d'au moins 25%, d'au moins 30%, d'au moins 35%, d'au moins 40%, d'au moins 45%, voire d'au moins 50% en poids, par rapport au poids total de la solution d'imprégnation.  It is understood that the proportion of sugar and / or honey and / or a sweetening agent is at least 10%, but can also be according to certain variants of at least 15%, at least 20%, at least 25%, not less than 30%, not less than 35%, not less than 40%, not less than 45% and not less than 50% by weight, based on the total weight of the impregnating solution.
La viscosité dynamique de la solution d'imprégnation, à 20°C, sera de préférence comprise entre 1 et 100 mPa.s. La viscosité de la solution peut notamment être de l'ordre de ou égale à 1 ,005 mPa.s (lorsqu'elle est composée d'eau), ou encore de l'ordre de ou égale à 84 (lorsqu'elle est composée d'huile d'olive).  The dynamic viscosity of the impregnation solution at 20 ° C. will preferably be between 1 and 100 mPa.s. The viscosity of the solution may especially be of the order of or equal to 1.005 mPa.s (when it is composed of water), or of the order of or equal to 84 (when it is composed olive oil).
Selon une mise en œuvre du procédé, la solution d'imprégnation est additionnée de plantes et/ou d'épices favorisant la conservation des aliments et/ou permettant une aromatisation des aliments.  According to an implementation of the method, the impregnating solution is supplemented with plants and / or spices favoring the preservation of food and / or allowing flavoring of the food.
Selon un premier aspect, la solution d'imprégnation comprend un agent de conservation, afin d'optimiser le procédé de conservation par conditionnement sous vide.  According to a first aspect, the impregnation solution comprises a preserving agent, in order to optimize the vacuum packaging preservation process.
Un tel agent de conservation sera de préférence choisi parmi les agents de conservation traditionnels tels que le sel, les plantes et les épices présentant une action antiseptique et/ou une action anti-oxydante.  Such a preservative will preferably be selected from traditional preservatives such as salt, plants and spices having an antiseptic action and / or an antioxidant action.
Parmi les plantes ayant une action antiseptique, on peut citer les plantes suivantes: absinthe, anis vert, armoise, bardane, basilic, benoîte, eucalyptus, genévrier, lavande, menthe, origan, pin, romarin, sauge, serpolet, thym, ail, et autres. Parmi les agents de conservation présentant une action anti-oxydante, on peut citer les herbes et épices suivantes : clous de girofle, origan, romarin, thym, cannelle, curcuma, sauge, persil, noix de muscade, basilic, cumin, curry, gingembre, poivre, paprika, safran, sauge, thé, vanille, menthe, et autres. Among the plants having an antiseptic action, we may mention the following plants: wormwood, green anise, mugwort, burdock, basil, benoit, eucalyptus, juniper, lavender, mint, oregano, pine, rosemary, sage, thyme, thyme, garlic, and others. Preservatives with anti-oxidant properties include herbs and spices: cloves, oregano, rosemary, thyme, cinnamon, turmeric, sage, parsley, nutmeg, basil, caraway, curry, ginger , pepper, paprika, saffron, sage, tea, vanilla, mint, and others.
II est à noter que la plupart des agents de conservation cités ci-dessus présentent également des propriétés aromatisantes.  It should be noted that most of the preservatives mentioned above also have flavoring properties.
Selon un second aspect, la solution d'imprégnation comprend un agent d'aromatisation naturel, tel que de la vanille ou du safran, ou un agent d'aromatisation artificiel.  In a second aspect, the impregnating solution comprises a natural flavoring agent, such as vanilla or saffron, or an artificial flavoring agent.
Selon un troisième aspect, la solution d'imprégnation contient des agents comestibles bénéfiques à la santé humaine et/ou animale, tels que des vitamines, de la zéolite, des agents cicatrisants, des probiotiques, des antioxydants, des sels minéraux, et autres. On peut citer par exemple comme minéraux bénéfiques à la santé le fer et le magnésium.  In a third aspect, the impregnating solution contains edible agents beneficial to human and / or animal health, such as vitamins, zeolite, healing agents, probiotics, antioxidants, mineral salts, and others. For example, minerals that are beneficial to health include iron and magnesium.
Selon cet aspect de l'invention, la solution d'imprégnation est donc destinée non seulement à la conservation de l'aliment immergé, mais également à sa transformation en vue de lui attribuer des propriétés nutritives supplémentaires, et ainsi d'obtenir un « aliment santé ».  According to this aspect of the invention, the impregnating solution is therefore intended not only for the preservation of the immersed food, but also for its transformation in order to give it additional nutritional properties, and thus to obtain a "food health ".
Selon un autre aspect de l'invention, la solution d'imprégnation contient un ou plusieurs des agents évoqués ci-dessous, et notamment contient un agent de conservation et un agent d'aromatisation ; ou encore un agent de conservation et un agent bénéfique à la santé humaine et/ou animale; ou encore un agent d'aromatisation et un agent bénéfique à la santé humaine et/ou animale.  According to another aspect of the invention, the impregnating solution contains one or more of the agents mentioned below, and in particular contains a preserving agent and an aromatizing agent; or a preservative and an agent beneficial to human and / or animal health; or an aromatizing agent and an agent beneficial to human and / or animal health.
La solution d'imprégnation peut ainsi contenir un, deux, trois, quatre, cinq ou plus agents additionnels, qui sont ajoutés à la solution d'imprégnation composée d'un sirop ou d'une huile.  The impregnating solution can thus contain one, two, three, four, five or more additional agents, which are added to the impregnating solution composed of a syrup or an oil.
Selon un aspect préféré de l'invention, le procédé de conservation est caractérisé en ce que la solution d'imprégnation recouvre complètement l'aliment cru. Autrement dit, l'aliment cru est totalement immergé dans la solution d'imprégnation.  According to a preferred aspect of the invention, the preservation process is characterized in that the impregnating solution completely covers the raw food. In other words, the raw food is totally immersed in the impregnating solution.
L'Homme du métier ajustera donc, en fonction de la taille du récipient contenant l'aliment et sa solution d'imprégnation, le volume de solution nécessaire pour recouvrir complètement l'aliment, afin que celui-ci ne soit pas en contact direct avec les parois du récipient.  The skilled person will adjust, depending on the size of the container containing the food and its impregnating solution, the volume of solution necessary to completely cover the food, so that it is not in direct contact with the walls of the container.
Il est entendu que la nature et le volume de la solution d'imprégnation seront adaptés à la nature et au volume de l'aliment cru conservé, ces ajustements pouvant aisément être réalisés par un Homme du métier. Récipient adapté au procédé It is understood that the nature and the volume of the impregnating solution will be adapted to the nature and volume of the preserved raw food, these adjustments can easily be made by a person skilled in the art. Container adapted to the process
L'Homme du métier connaît les récipients adaptés au conditionnement sous vide. Ces récipients doivent notamment être étanches aux gaz et aux liquides, afin que la sous- pression créée soit maintenue de manière stable dans le temps.  Those skilled in the art know the containers adapted to vacuum packaging. These containers must especially be gastight and liquid-tight, so that the created under-pressure is maintained stably over time.
Selon un aspect préféré de l'invention, l'aliment cru et sa solution d'imprégnation sont conditionnés sous vide dans un récipient étanche aux gaz et aux liquides, par exemple dans un sachet plastique alimentaire.  According to a preferred aspect of the invention, the raw food and its impregnation solution are vacuum-packed in a gas-tight and liquid-tight container, for example in a food-grade plastic bag.
Conditionnement sous vide partiel Partial vacuum conditioning
Les conditions de mise en œuvre de l'étape (b) de conditionnement sous vide sont essentielles à la bonne réalisation du procédé selon l'invention.  The conditions for implementing the vacuum packaging step (b) are essential to the successful completion of the process according to the invention.
Il est en effet nécessaire d'obtenir un vide partiel, de manière à protéger l'aliment des détériorations liées à la présence d'oxygène, sans toutefois écraser l'aliment.  It is indeed necessary to obtain a partial vacuum, so as to protect the food deteriorations related to the presence of oxygen, without crushing the food.
L'invention est ainsi caractérisée en ce que la sous-pression finale obtenue dans le récipient comprenant l'aliment cru et la solution d'imprégnation est comprise entre 5 et 20 millibars, plus particulièrement entre 5 et 15 millibars, et préférentiellement entre 5 et 10 millibars, les valeurs bornes de ces gammes étant incluses dans les gammes au sens de la présente invention.  The invention is thus characterized in that the final underpressure obtained in the container comprising the raw food and the impregnating solution is between 5 and 20 millibars, more particularly between 5 and 15 millibars, and preferably between 5 and 15 millibars, 10 millibars, the limit values of these ranges being included in the ranges within the meaning of the present invention.
L'expression « vide partiel » également désigné en physique par « vide approximatif » est utilisée par opposition à « vide absolu» qui est caractérisé par une absence totale de matière, c'est-à-dire une pression égale à zéro et une absence totale de particules moléculaires, même si une telle situation physique est quasi-impossible à obtenir.  The term "partial vacuum" also referred to in physics as "approximate vacuum" is used as opposed to "absolute vacuum" which is characterized by a total absence of material, i.e. a pressure equal to zero and an absence total of molecular particles, even if such a physical situation is almost impossible to obtain.
Naturellement, la valeur de la sous-pression sera ajustée en fonction de la nature des aliments conservés : les aliments à texture ferme pourront être soumis à des sous-pressions basses, autour de 5 millibars, sans que leur structure ne soit altérée. Au contraire, les aliments à texture molle devront être soumis à des sous-pressions modérées, de l'ordre de 20 millibars, afin de ne pas provoquer leur écrasement.  Naturally, the value of the underpressure will be adjusted according to the nature of the preserved food: the texture-stable foods can be subjected to low underpressures, around 5 millibars, without their structure being altered. On the contrary, soft textured foods will have to be subjected to moderate underpressures, of the order of 20 millibars, so as not to cause their crushing.
Selon un aspect particulier de l'invention, l'étape (b) de conditionnement sous vide partiel dure entre 1 et 15 minutes.  According to a particular aspect of the invention, the step (b) of partial vacuum conditioning lasts between 1 and 15 minutes.
Comme indiqué précédemment, l'étape de conditionnement sous vide partiel doit être réalisée de manière à obtenir une sous-pression dans le récipient comprise entre 5 et 20 millibars. Il est généralement préférable d'obtenir cette sous-pression de manière progressive, afin de ne pas dénaturer la structure de l'aliment cru conservé. Selon un aspect particulier de l'invention, l'étape (b) de conditionnement sous vide est réalisée en appliquant plusieurs baisses de pression successives, chaque baisse de pression durant entre 1 et 3 minutes, et durant de préférence 1 minute 30 secondes. As indicated above, the partial vacuum conditioning step must be carried out so as to obtain an underpressure in the container of between 5 and 20 millibars. It is generally preferable to obtain this underpressure in a progressive manner, so as not to distort the structure of the preserved raw food. According to one particular aspect of the invention, step (b) of vacuum conditioning is carried out by applying several successive pressure drops, each pressure drop lasting between 1 and 3 minutes, and preferably for 1 minute 30 seconds.
Par exemple, le conditionnement sous vide sera obtenu en appliquant de manière successive deux, trois, quatre, cinq, six ou sept baisses de pression durant chacune 1 minute et trente secondes.  For example, vacuum conditioning will be achieved by sequentially applying two, three, four, five, six or seven pressure drops each for 1 minute and 30 seconds.
Naturellement, le nombre de baisses de pression exercé sera adapté à la nature et au volume de l'aliment conditionné, afin d'extraire tout l'air résiduel tout en évitant l'écrasement de l'aliment.  Naturally, the number of pressure drops exerted will be adapted to the nature and the volume of the conditioned food, in order to extract all the residual air while avoiding the crushing of the food.
Pour faire le vide dans un récipient, plusieurs appareillages existent qui comprennent une pompe à vide permettant l'extraction de l'air présent dans une enceinte étanche. Chaque pompe à vide est caractérisée par sa puissance c'est à dire sa capacité à aspirer l'air contenu dans un récipient.  To evacuate a container, several devices exist that include a vacuum pump for extracting the air present in a sealed enclosure. Each vacuum pump is characterized by its power ie its ability to suck air contained in a container.
Les machines à destination des particuliers présentent des puissances de l'ordre de 60 m3/heure. Les machines à destination des professionnels présentent des puissances de l'ordre de 150 à 300 m3/heure, et jusqu'à 600 m3/heure pour les utilisations industrielles. Machines intended for private customers have powers of the order of 60 m 3 / hour. The machines intended for professionals have powers of the order of 150 to 300 m 3 / hour, and up to 600 m 3 / hour for industrial uses.
Il est entendu que le procédé selon l'invention, dans lequel un aliment cru dans sa solution d'imprégnation est conditionné sous vide partiel, c'est-à-dire soumis à une sous- pression de 5 à 20 millibars, peut être réalisé aussi bien avec une machine sous vide « de table » pour particuliers, telle que la machine C100 commercialisée par MULTIVAC®, qu'avec une machine industrielle.  It is understood that the process according to the invention, in which a raw food in its impregnation solution is conditioned under partial vacuum, that is to say under a pressure of 5 to 20 millibars, can be achieved both with a vacuum machine "table" for individuals, such as the machine C100 marketed by MULTIVAC®, as with an industrial machine.
Dans la restauration, l'appareillage le plus couramment utilisé est la machine à cloche sous vide.  In catering, the most commonly used equipment is the vacuum bell machine.
Selon un aspect particulier de l'invention, l'étape (b) de conditionnement sous vide est réalisée grâce à une machine à cloche sous vide.  According to one particular aspect of the invention, the vacuum packaging step (b) is carried out by means of a vacuum bell machine.
Cette machine à cloche sous vide est notamment commercialisée par des sociétés telles que LAVEZZINI®, MAGIC VAC® ou MULTIVAC®.  This vacuum chamber machine is notably marketed by companies such as LAVEZZINI®, MAGIC VAC® or MULTIVAC®.
Selon un aspect particulier de l'invention, l'étape (b) de conditionnement sous vide est réalisée à une température comprise entre 2 et 15°C.  According to one particular aspect of the invention, the step (b) of vacuum conditioning is carried out at a temperature of between 2 and 15 ° C.
Plus préférentiellement, la température de cette étape sera comprise entre 2°C et More preferably, the temperature of this step will be between 2 ° C. and
10°C, ou encore entre 2°C et 6°C, les valeurs bornes de ces gammes étant incluses dans les gammes au sens de la présente invention. 10 ° C, or between 2 ° C and 6 ° C, the limit values of these ranges being included in the ranges within the meaning of the present invention.
Une telle diminution de la température, pendant l'étape de mise sous vide, permet d'optimiser la conservation de l'aliment cru soumis au procédé, en préservant ses qualités nutritionnelles. Etape de conservation et étapes optionnelles Such a decrease in temperature, during the vacuuming stage, makes it possible to optimize the preservation of the raw food subjected to the process, while preserving its nutritional qualities. Conservation step and optional steps
Le procédé selon l'invention est caractérisé par la présence d'une étape (c) de conservation de l'aliment cru sous vide partiel, ce vide partiel étant caractérisé par une valeur comprise entre 5 et 20 millibars de pression, tel qu'obtenu lors de l'étape (b) de conditionnement sous vide.  The process according to the invention is characterized by the presence of a step (c) of preservation of the raw food under partial vacuum, this partial vacuum being characterized by a value of between 5 and 20 millibars of pressure, as obtained during step (b) of vacuum packaging.
Le procédé selon l'invention permet avantageusement de conserver des aliments frais et crus pendant une période d'au moins une semaine, deux semaines, trois semaines ou encore quatre semaines, sans que les qualités nutritives et gustatives des aliments ne soient détériorées, ni que des bactéries aérobies ou des champignons puissent se développer.  The method according to the invention advantageously allows to keep fresh and raw food for a period of at least a week, two weeks, three weeks or four weeks, without the nutritional and taste qualities of food are deteriorated, nor that aerobic bacteria or fungi may develop.
Selon un aspect particulier de l'invention, le procédé est caractérisé en ce que l'étape According to a particular aspect of the invention, the method is characterized in that the step
(c) de conservation est continue pendant une période d'au moins un mois. (c) Conservation is continuous for a period of at least one month.
Cette étape de conservation sera réalisée à une température comprise entre 0°C et 6°C, de préférence entre 2°C et 6°C, les valeurs bornes de ces gammes étant incluses dans les gammes au sens de la présente invention.  This storage step will be carried out at a temperature between 0 ° C. and 6 ° C., preferably between 2 ° C. and 6 ° C., the limit values of these ranges being included in the ranges within the meaning of the present invention.
Naturellement, cette étape de conservation pourra être bien plus longue, avec une durée d'au moins deux, mois, trois mois, quatre mois, cinq mois voire six mois, en fonction de la nature de l'aliment conservé, et de la consommation qui en sera faite ultérieurement, les produits alimentaires destinés à être cuisinés pouvant être d'une qualité gustative inférieure à celles des produits alimentaires consommés sans cuisson dès la rupture du vide.  Naturally, this conservation stage can be much longer, with a duration of at least two, three months, four months, five months or even six months, depending on the nature of the preserved food, and consumption which will be made later, food products intended to be cooked can be of a lower taste quality than food products consumed without cooking as soon as the vacuum breaks.
Les exemples présentés dans la partie expérimentale sont relatifs notamment à des aliments crus soumis au procédé de conservation selon l'invention, conservés pendant les périodes suivantes : 31 jours, 38 jours, 70 jours, 84 jours et 106 jours.  The examples presented in the experimental part relate in particular to raw foods subjected to the preservation process according to the invention, preserved during the following periods: 31 days, 38 days, 70 days, 84 days and 106 days.
Tous les aliments ainsi conservés ont une qualité sanitaire satisfaisante, en termes de contamination microbienne, à la fin de leur période de conservation.  All the foods thus preserved have a satisfactory sanitary quality, in terms of microbial contamination, at the end of their conservation period.
II est entendu que le procédé selon l'invention ne comprend aucune étape de chauffage, stérilisation ou pasteurisation de l'aliment cru, ni de l'aliment cru incubé dans sa solution d'imprégnation.  It is understood that the method according to the invention does not include any step of heating, sterilization or pasteurization of raw food, or raw food incubated in its impregnating solution.
Selon une mise en œuvre particulière du procédé, ledit procédé comprend de plus une étape d) d'augmentation de la pression dans le récipient contenant l'aliment cru et sa solution d'imprégnation, autrement dit une étape de rupture du vide, cette étape étant réalisée soit avant l'utilisation ou la consommation de l'aliment, soit après la cuisson de l'aliment cru dans sa solution d'imprégnation.  According to a particular implementation of the method, said method further comprises a step d) of increasing the pressure in the container containing the raw food and its impregnating solution, in other words a vacuum breaking step, this step being performed either before the use or consumption of the food, or after cooking the raw food in its impregnating solution.
La cuisson de l'aliment alors que celui-ci est conditionné sous vide est une technique connue de l'Homme du métier, dénommée « cuisson sous vide ». Une telle méthode de cuisson permet de maintenir l'intégrité des aliments et leurs propriétés gustatives. La cuisine sous vide est ainsi caractérisée par une cuisson des aliments préalablement conditionnés sous vide, pendant une période prolongée à des températures relativement basses. Les avantages de ce type de cuisson sont nombreux : les nutriments sont conservés du fait de la cuisson douce, et l'aliment présente une meilleure qualité gustative et visuelle. The cooking of the food while it is vacuum-packed is a technique known to those skilled in the art, referred to as "vacuum cooking". Such a cooking method maintains the integrity of the food and its taste properties. The kitchen under vacuum is thus characterized by cooking food previously vacuum conditioned for a prolonged period at relatively low temperatures. The advantages of this type of cooking are numerous: the nutrients are preserved because of the gentle cooking, and the food has a better taste and visual quality.
Ainsi, selon une mise en œuvre particulière de l'invention, le procédé de conservation de l'aliment cru comprend une étape supplémentaire de cuisson sous vide dudit aliment, qui consiste à appliquer une source de chaleur au récipient contenant l'aliment cru et sa solution d'imprégnation, la sous-pression à l'intérieur de ce récipient étant comprise entre 5 et 20 millibars.  Thus, according to one particular embodiment of the invention, the method of preserving the raw food comprises an additional step of vacuum cooking said food, which consists in applying a source of heat to the container containing the raw food and its food. impregnation solution, the under-pressure inside this container being between 5 and 20 millibars.
EXEMPLES EXAMPLES
Exemple 1. Analyse des propriétés gustatives des aliments conservés selon le procédé de l'invention Example 1. Analysis of the taste properties of foods preserved according to the process of the invention
A) Caractérisation de la texture des aliments conservés A) Characterization of the texture of preserved foods
Les aliments crus testés sont les suivants : filet de poulet et poire. The raw foods tested are: chicken fillet and pear.
Le filet de poulet a été incubé dans deux solutions d'imprégnation différentes : huile aux herbes (HH) et huile au miel (HM). Un échantillon de « poulet témoin », non traité par le procédé, est testé en parallèle.  The chicken fillet was incubated in two different impregnation solutions: Herb Oil (HH) and Honey Oil (HM). A sample of "control chicken", not treated by the process, is tested in parallel.
Le poulet a été cuit au bain-marie à 65°C pendant 30 minutes dans le liquide d'imprégnation, puis après rupture du vide, marqué dans une poêle chaude 30 secondes de chaque côté.  The chicken was cooked in a water bath at 65 ° C for 30 minutes in the impregnating liquid, then after breaking the vacuum, marked in a hot pan 30 seconds on each side.
La poire a été incubée dans un sirop aromatisé. Un échantillon désigné « Fruit témoin » (FT), non traité par le procédé, est testé en parallèle.  The pear was incubated in a flavored syrup. A sample designated "Control Fruit" (FT), not processed by the method, is tested in parallel.
Les conditions de mise sous vide sont les suivantes : une machine sous vide à cloche de la compagnie MULTIVAC® a été utilisée pour obtenir une sous pression de 10 millibars dans les récipients en aluminium contenant l'aliment et la solution d'imprégnation.  Vacuum conditions were as follows: a MULTIVAC® bell vacuum machine was used to obtain 10 millibars under pressure in the aluminum containers containing the food and the impregnating solution.
La caractérisation de la texture des aliments a été réalisée à l'aide d'un texturomètre selon les méthodes conventionnelles. Le poulet a été évalué pour la découpe totale du produit sur 100% de la hauteur. La poire a été évaluée en mesurant la pénétrométrie et en la perçant intégralement.  The characterization of the texture of the food was carried out using a texturometer according to conventional methods. The chicken was evaluated for the total cutting of the product on 100% of the height. The pear was evaluated by measuring the penetrometer and piercing it completely.
Les résultats sont présentés dans les figures 1 (poulet) et 2 (poire).  The results are shown in Figures 1 (chicken) and 2 (pear).
Ces résultats mettent en évidence le fait que le procédé de conservation a un effet mineur de ramollissement des textures, à la fois sur le poulet et la poire. On perd entre 13% et 25% de fermeté de l'aliment, en fonction de l'aliment et de la solution d'imprégnation utilisée. These results highlight the fact that the preservation process has a minor textural softening effect on both chicken and pear. We lose between 13% and 25% firmness of the food, depending on the food and the impregnating solution used.
Cette perte de fermeté est donc toutefois sans incidence sur les propriétés gustatives, comme cela a été constaté pendant le test consommateur présenté ci-dessous.  This loss of firmness, however, does not affect the taste properties, as was found during the consumer test presented below.
B) Test consommateur B) Consumer test
Les aliments testés sont les suivants : filet de poulet, tomate cerise, fenouil, poire et clémentine.  The tested foods are: chicken fillet, cherry tomato, fennel, pear and clementine.
La méthode utilisée pour le test consommateur est basée sur la norme NF V09-500 (2012) : Analyse sensorielle - Méthodologie - Directives générales pour la réalisation d'épreuves hédoniques avec des consommateurs dans un espace contrôlé.  The method used for the consumer test is based on NF V09-500 (2012): Sensory analysis - Methodology - General guidelines for the production of hedonic tests with consumers in a controlled space.
Un panel de 100 consommateurs naïfs, représentant la population française, a été utilisé pour ce test consommateur.  A panel of 100 naive consumers, representing the French population, was used for this consumer test.
Un questionnaire comprenant six questions, relatives à l'expérience visuelle et gustative du produit, leur a été soumis.  A questionnaire containing six questions relating to the visual and taste experience of the product was submitted to them.
Les résultats obtenus sont les suivants : a) Poulet conservé dans une solution d'imprégnation composée d'huile additionnée de miel ; le poulet est, préalablement à la dégustation, cuit de la même manière que décrite précédemment.  The results obtained are as follows: a) Chicken preserved in an impregnation solution composed of oil and honey; the chicken is, before tasting, cooked in the same way as described above.
Tableau 1. Appréciation du poulet après conservation Table 1. Appreciation of the chicken after conservation
Note visuelle Note du gout Note de Appréciation Perception de Perception du (moyenne/ 9) (moyenne/ 9) texture globale goûts annexes goût poulet Visual Rating Rating Rating Appreciation Rating Perception Perception (average / 9) (average / 9) overall texture appetite tastes chicken taste
(moyenne/ 9) (moyenne/ 9) (% des consommateurs répondant « juste bien ») (average / 9) (average / 9) (% of consumers responding "just right")
6,66 (+/- 1 ,36) 6,77 (+/- 1 ,67) 6,89 (+/6 1 ,63) 6,77 (+/-1 ,66) Goût sucré 68% 6.66 (+/- 1, 36) 6.77 (+/- 1, 67) 6.89 (+ / 6 1, 63) 6.77 (+/- 1, 66) Sweet taste 68%
perçu par 10%  collected by 10%
des sondés b) Tomate cerise conservée dans une solution d'imprégnation composée d'huile aux herbes respondents b) Cherry tomato preserved in an impregnating solution composed of herbal oil
Tableau 2. Appréciation de la tomate cerise après conservation  Table 2. Appreciation of cherry tomato after conservation
Note visuelle Note du gout Note de Appréciation Perception de Perception du (moyenne/ 9) (moyenne/ 9) texture globale goûts annexes goût tomate Visual Note Rating Rating Appreciation Rating Perception Perception (average / 9) (average / 9) overall texture appetite tastes tomato taste
(moyenne/ 9) (moyenne/ 9) (% des consommateurs répondant « juste bien »,61 (+/- 1 ,23) 6,94 (+/- 1 ,08) 6,73 (+/- 1 ,08) 6,92 (+/6 1 ,25) Un goût thym 73%  (average / 9) (average / 9) (% of consumers responding "just fine", 61 (+/- 1, 23) 6.94 (+/- 1, 08) 6.73 (+/- 1, 08 ) 6.92 (+ / 6 1, 25) Thyme taste 73%
a été perçu  was perceived
par 10% des  by 10% of
sondés  probed
c) Fenouil conservé dans une solution d'imprégnation composée d'huile au citron Tableau 3. Appréciation de fenouil après conservation c) Fennel preserved in a solution of impregnation composed of lemon oil Table 3. Appreciation of fennel after conservation
Note visuelle Note du gout Note de Appréciation Perception de Perception du (moyenne/ 9) (moyenne/ 9) texture globale goûts annexes goût fenouil Visual rating Note of taste Appreciation rating Perception perception of (average / 9) (average / 9) overall texture tastes appeals taste fennel
(moyenne/ 9) (moyenne/ 9) (% des consommateurs répondant « juste bien »,89 (+/- 1 ,32) 6,21 (+/- 1 ,28) 6,62 (+/- 1 ,25) 6,1 (+/-1 .43) Un goût citron 63%  (average / 9) (average / 9) (% of consumers responding "just fine", 89 (+/- 1, 32) 6.21 (+/- 1, 28) 6.62 (+/- 1, 25 ) 6.1 (+/- 1 .43) A lemon taste 63%
a été perçu  was perceived
par 20% des  by 20% of
sondés d) Clémentine conservée dans une solution d'imprégnation composée d'un sirop aromatisé à la vanille et au safran probed d) Clementine preserved in an impregnating solution composed of a syrup flavored with vanilla and saffron
Tableau 4. Appréciation de la clémentine après conservation Table 4. Appraisal of clementine after storage
Note visuelle Note du gout Note de Appréciation Perception de Perception du (moyenne/ 9) (moyenne/ 9) texture globale goûts annexes goût clémentine Visual rating Note of taste Rating Appreciation Perception of Perception of (average / 9) (average / 9) overall texture appetite tastes clementine taste
(moyenne/ 9) (moyenne/ 9) (% des consommateurs répondant « juste bien »,73 (+/- 1 ,52) 6,16 (+/- 1 ,55) 6,22 (+/- 1 ,44) 6,22 (+/- 1 ,49) Aucun goût 43%  (average / 9) (average / 9) (% of consumers responding "just fine", 73 (+/- 1, 52) 6.16 (+/- 1, 55) 6.22 (+/- 1, 44 ) 6.22 (+/- 1, 49) No taste 43%
annexe 48% des sondés ont estimé la perception du goût à « pas assez »  Appendix 48% of respondents rated perception of taste as "not enough"
e) Poire conservée dans une solution d'imprégnation composée d'un sirop à la vanille et au safran e) Pear preserved in an impregnating solution composed of a syrup with vanilla and saffron
Tableau 5. Appréciation de la poire après conservation  Table 5. Pear appreciation after conservation
Note visuelle Note du gout Note de Appréciation Perception de Perception du (moyenne/ 9) (moyenne/ 9) texture globale goûts annexes goût poire Visual Note Rating Rating Appreciation Rating Perception Perception (average / 9) (average / 9) overall texture appetites taste pear
(moyenne/ 9) (moyenne/ 9) (% des consommateurs répondant « juste bien »,58 (+/- 1 ,33) 6,38 (+/- 1 ,40) 5,99 (+/- 1 ,55) 6,1 1 (+/- 1 ,63) Aucun goût 52%  (average / 9) (average / 9) (% of consumers responding "just fine", 58 (+/- 1, 33) 6.38 (+/- 1, 40) 5.99 (+/- 1, 55 ) 6.1 1 (+/- 1, 63) No taste 52%
annexe Sur l'ensemble de la dégustation, tous les produits obtiennent des notes nettement supérieures à la moyenne, ce qui démontre la satisfaction des consommateurs et donc le maintien des qualités gustatives des aliments au cours de leur conservation. Exemple 2. Caractérisation physico-chimique des aliments conservés selon le procédé de l'invention Annex On the whole of the tasting, all the products obtain notes well above the average, which shows the satisfaction of the consumers and thus the maintenance of the taste qualities of the food during their conservation. EXAMPLE 2 Physicochemical Characterization of Foods Preserved According to the Process of the Invention
Certaines huiles telles que l'huile d'olive présentent une activité antioxydante. Des expériences ont été réalisées afin de déterminer si cette activité antioxydante pouvait être transférée au produit alimentaire conservé sous vide, dans une solution d'imprégnation composée d'huile d'olive, aromatisée ou non. Some oils such as olive oil have antioxidant activity. Experiments were conducted to determine whether this antioxidant activity could be transferred to the food product stored under vacuum, in an impregnating solution composed of olive oil, flavored or not.
La méthode « DPPH » a été utilisée : typiquement, la mesure du pouvoir antioxydant est effectuée en observant la réaction entre le radical libre DPPH (2,2-diphényl-1 -β- picrylhydrazyle) et le composé susceptible de présenter une action antioxydante. L'oxydation du DPPH le transforme en un composé de couleur bleue, mesurable par spectrophotométrie à 515-518 nm. La diminution du signal coloré est corrélée avec une action antioxydante du composé testé.  The "DPPH" method was used: typically, the measurement of the antioxidant power is carried out by observing the reaction between the free radical DPPH (2,2-diphenyl-1-β-picrylhydrazyl) and the compound likely to have an antioxidant action. The oxidation of DPPH transforms it into a blue-colored compound, measurable by spectrophotometry at 515-518 nm. The decrease in the color signal is correlated with an antioxidant action of the test compound.
Dans la figure 3, le paramètre mesuré est NC50 du DPPH, c'est-à-dire la quantité de composé potentiellement antioxydant nécessaire pour obtenir la diminution de 50% de la couleur bleue. En effet, NC50 est égale à la concentration de la substance active qui correspond à une inhibition de 50% de la cible DPPH.  In Figure 3, the measured parameter is NC50 of the DPPH, i.e., the amount of potentially antioxidant compound required to achieve the 50% decrease in blue color. Indeed, NC50 is equal to the concentration of the active substance which corresponds to a 50% inhibition of the DPPH target.
Les aliments suivants ont été testés quant à leurs capacités antioxydantes :  The following foods have been tested for antioxidant capacity:
• Viande de poulet témoin (non conservée selon le procédé, VT), ou conservée dans une solution d'imprégnation composée d'huile d'olive au miel (V1 HM) ou d'huile d'olive aux herbes (V2HH) ;  • Control chicken meat (not preserved by the method, VT), or preserved in an impregnating solution composed of honey olive oil (V1 HM) or herbal olive oil (V2HH);
• Poisson (dos de cabillaud) témoin (PT), ou conservé dans solution d'imprégnation composée d'huile d'olive au citron (P1 HC) ou d'huile d'olive aux herbes (P2HH).  • Fish (back of cod) control (PT), or preserved in solution of impregnation composed of olive oil with lemon (P1 HC) or olive oil with herbs (P2HH).
Chaque échantillon d'aliment cru a été placé dans un sachet plastique avec la solution d'imprégnation. L'ensemble a été soumis à une sous-pression de 10 millibars, avec une machine à cloche sous vide de la compagnie MULTIVAC®.  Each sample of raw food was placed in a plastic bag with the impregnating solution. The assembly was subjected to a 10 millibars underpressure, with a MULTIVAC® vacuum bell machine.
Pour le poulet, un filet de poids moyen de 1 18g a été incubé avec 20 g d'huile au miel ou aux herbes.  For the chicken, a medium-weight fillet of 18g was incubated with 20g of honey or herbal oil.
Pour le poisson, un filet de poids moyen de 84g a été incubé avec 15g d'huile au citron ou aux herbes. Préalablement à la rupture du vide, le poulet et le poisson ont été cuits au bain marie pendant 20 minutes pour le poisson et 30 minutes pour le poulet. For the fish, a medium weight fillet of 84g was incubated with 15g of lemon or herb oil. Before breaking the vacuum, the chicken and fish were cooked in a water bath for 20 minutes for the fish and 30 minutes for the chicken.
Comme cela apparaît clairement sur la figure 3, la viande et le poisson conservés selon le procédé de l'invention ont des capacités antioxydantes supérieures à celles observés pour la viande témoin (VT) et le poisson témoin (PT), non incubés dans les solutions d'imprégnation. En effet, des quantités plus faibles d'aliment sont nécessaires pour obtenir une diminution de 50% de la coloration bleue due à l'oxydation du DPPH.  As is clear from FIG. 3, the meat and fish preserved according to the process of the invention have antioxidant capacities greater than those observed for the control meat (VT) and the control fish (PT), which are not incubated in the solutions. impregnation. Indeed, smaller amounts of food are needed to achieve a 50% decrease in the blue color due to oxidation of DPPH.
Par ailleurs, il est à noter que les différentes solutions d'imprégnation ne confèrent pas toutes la même activité antioxydante aux aliments.  Moreover, it should be noted that the different impregnating solutions do not all confer the same antioxidant activity to food.
Ces résultats démontrent que les capacités antioxydantes de l'huile d'olive et des herbes, du miel et du citron, sont transférées à l'aliment cru conservé dans ces solutions après conditionnement sous vide selon le procédé de l'invention.  These results demonstrate that the antioxidant capacities of olive oil and herbs, honey and lemon, are transferred to the raw food stored in these solutions after vacuum packaging according to the method of the invention.
Exemple 3. Conservation de noix dans une solution d'imprégnation composée d'huile Example 3. Preservation of nuts in an impregnation solution composed of oil
Les noix sont des aliments qui peuvent être conservées en l'état, mais qui hors de leurs coquilles ont tendance à rancir rapidement. Nuts are foods that can be kept as is, but that out of their shells tend to go rancid quickly.
Afin d'éviter ce phénomène, les noix décortiquées peuvent être avantageusement conservées selon le procédé de l'invention, dans une solution d'imprégnation composée d'huile.  In order to avoid this phenomenon, the shelled nuts may advantageously be preserved according to the process of the invention, in an impregnation solution composed of oil.
Exemple 4. Conservation de fruits et légumes ayant été soumis au procédé selon l'invention, conservés pendant une période de 30 jours au minimum Des analyses pour déceler d'éventuelles contaminations bactériologiques ont été réalisées par un laboratoire de microbiologie accrédité par le COFRAC (N° accréditation : 1-0889). Les tableaux 6 à 12 ci-dessous résument les résultats obtenus en date du 17 août 2017, soit 31 jours ou 38 jours après fabrication des produits alimentaires, selon les cas. Tableau 6. Mangue incubée dans un sirop de citron vert et vanille EXAMPLE 4. Preservation of fruits and vegetables having been subjected to the process according to the invention, kept for a period of at least 30 days. Tests to detect any bacteriological contaminations have been carried out by a microbiology laboratory accredited by COFRAC (N ° accreditation: 1-0889). Tables 6 to 12 below summarize the results as of August 17, 2017, 31 days or 38 days after food manufacturing, as applicable. Table 6. Mango incubated in lime and vanilla syrup
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
½ Mangue MicroPrésence Ufc/g 1 000 000 Satisfaisant incubée dans organismes avec moins  ½ Mango MicroPresence Ufc / g 1,000,000 Satisfactory incubated in organisms with less
un sirop de aérobies 30°C de 4 x 1/d : an aerobic syrup 30 ° C of 4 x 1 / d:
citron vert et NF EN ISO 4833-1 30 000 lime and NF EN ISO 4833-1 30 000
vanille Staphylocoques < 100 # Ufc/g 100 SatisfaisantVanilla Staphylococci <100 # Ufc / g 100 Satisfactory
Fabriqué le à coagulase Made on coagulase
17/07/2017 positive 37°C 17/07/2017 positive 37 ° C
Escherichia coli < 10 # Ufc/g 10 Satisfaisant beta  Escherichia coli <10 # Ufc / g 10 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Tableau 7. Ananas incubé dans un sirop de citron vert et vanille Table 7. Pineapple incubated in lime and vanilla syrup
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Ananas Micro< 10 000 Ufc/g 1 000 000 Satisfaisant incubé dans organismes  Pineapple Micro <10,000 Ufc / g 1,000,000 Satisfactory incubated in organisms
un sirop de aérobies 30°C an aerobic syrup 30 ° C
citron vert et NF EN ISO 4833-1 lime and NF EN ISO 4833-1
vanille Staphylocoques < 100 # Ufc/g 100 SatisfaisantVanilla Staphylococci <100 # Ufc / g 100 Satisfactory
Fabriqué le à coagulase Made on coagulase
10/07/2017 positive 37°C 10/07/2017 positive 37 ° C
Escherichia coli < 10 # Ufc/g 10 Satisfaisant beta  Escherichia coli <10 # Ufc / g 10 Satisfactory beta
glucuronidase  glucuronidase
positive Tableau 8. Avocat incubé dans de l'huile d'olive positive Table 8. Avocado incubated in olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Avocat en Micro< 10 000 Ufc/g 10 000 000 Satisfaisant tranches organismes  Avocado in Micro <10,000 Ufc / g 10,000,000 Satisfactory slices organizations
dans huile aérobies 30°C in aerobic oil 30 ° C
d'olive NF EN ISO 4833-1 olive NF EN ISO 4833-1
Fabriqué le Bactéries < 1 000 Ufc/g Satisfaisant 17/07/2017 lactiques à  Made Bacteria <1000 Ufc / g Satisfactory 17/07/2017 Lactics at
30°C  30 ° C
Ratio flore < 100 Satisfaisant totale / flore  Ratio flora <100 Satisfactory total / flora
lactique  lactic
Staphylocoques < 100 # Ufc/g 100 Satisfaisant à coagulase  Staphylococci <100 # Ufc / g 100 Satisfactory to coagulase
positive 37°C  positive 37 ° C
Salmonella spp Absence /25g Absence Satisfaisant [mobile]  Salmonella spp Absence / 25g Absence Satisfactory [mobile]
Escherichia coli < 10 # Ufc/g 100 Satisfaisant beta  Escherichia coli <10 # Ufc / g 100 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Tableau 9. Courgette verte incubée dans de l'huile d'olive Table 9. Green zucchini incubated in olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence  Nature of Tests Results Units Values of Conclusion sample reference
Courgette Micro< 10 000 Ufc/g 10 000 000 Satisfaisant verte dans organismes  Micro Zucchini <10,000 CFU / g 10,000,000 Satisfactory green in organisms
huile d'olive aérobies 30°C aerobic olive oil 30 ° C
Fabriqué le NF EN ISO 4833-1 Made the NF EN ISO 4833-1
17/07/2017 Bactéries Présence Ufc/g Satisfaisant lactiques à avec moins  17/07/2017 Bacteria Presence Ufc / g Satisfactory lactics with less
30°C de 4 x 1/d :  30 ° C of 4 x 1 / d:
1000 Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence 1000 Nature of Tests Results Units Values of Conclusion sample reference
Ratio flore < 100 Satisfaisant totale / flore  Ratio flora <100 Satisfactory total / flora
lactique  lactic
Staphylocoques < 100 # Ufc/g 100 Satisfaisant à coagulase  Staphylococci <100 # Ufc / g 100 Satisfactory to coagulase
positive 37°C  positive 37 ° C
Salmonella spp Absence /25g Absence Satisfaisant [mobile]  Salmonella spp Absence / 25g Absence Satisfactory [mobile]
Escherichia coli < 10 # Ufc/g 100 Satisfaisant beta  Escherichia coli <10 # Ufc / g 100 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Tableau 10. Pomme de terre incubée dans de l'huile de pépins de raisin Table 10. Potato incubated in grape seed oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Pomme de Micro1 400 000 Ufc/g 1 000 000 Satisfaisant terre, organismes compte tenu découpée en aérobies 30°C de la frites, NF EN ISO 4833-1 présence de incubée dans Bactéries 1 200 000 Ufc/g flore lactique de l'huile de lactiques à  Apple of Micro1 400 000 Ufc / g 1 000 000 Satisfactory earth, organisms considering aerobically cut 30 ° C of fries, NF EN ISO 4833-1 presence of incubated in bacteria 1 200 000 Ufc / g lactic flora of oil from lactics to
pépins de 30°C pips of 30 ° C
raisin Ratio flore ≤ 100 - Satisfaisantgrape Ratio flora ≤ 100 - Satisfactory
Fabriqué le totale / flore Made the total / flora
17/07/2017 lactique  Lactic acid
Staphylocoques < 100 # Ufc/g 100 Satisfaisant à coagulase  Staphylococci <100 # Ufc / g 100 Satisfactory to coagulase
positive 37°C Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence positive 37 ° C Nature of Tests Results Units Values of Conclusion sample reference
Escherichia coli < 10 # Ufc/g 10 Satisfaisant beta  Escherichia coli <10 # Ufc / g 10 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Bacillus cereus < 100 # Ufc/g 500 Satisfaisant présomptif  Bacillus cereus <100 # Ufc / g 500 Satisfactory presumptive
30°C  30 ° C
Salmonella spp Absence /25g Absence Satisfaisant [mobile]  Salmonella spp Absence / 25g Absence Satisfactory [mobile]
Tableau 1 1. Pomme de terre nouvelle incubée dans de l'huile d'olive Table 1 1. New potato incubated in olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Pomme de Micro450 000 Ufc/g 1 000 000 Satisfaisant terre nouvelle, organismes  Apple of Micro450 000 Ufc / g 1,000,000 Satisfactory new earth, organisms
préalablement aérobies 30°C previously aerobic 30 ° C
blanchie, NF EN ISO 4833-1 bleached, NF EN ISO 4833-1
incubée dans Bactéries 9 100 Ufc/g Satisfaisant de l'huile lactiques à incubated in Bacteria 9 100 Ufc / g Satisfactory lactic acid oil to
d'olive 30°C olive 30 ° C
Fabriqué le Ratio flore < 100 Satisfaisant 17/07/2017 totale / flore  Made flora Ratio <100 Satisfactory 17/07/2017 total / flora
lactique  lactic
Staphylocoques < 100 # Ufc/g 100 Satisfaisant à coagulase  Staphylococci <100 # Ufc / g 100 Satisfactory to coagulase
positive 37°C  positive 37 ° C
Escherichia coli < 10 # Ufc/g 10 Satisfaisant beta  Escherichia coli <10 # Ufc / g 10 Satisfactory beta
glucuronidase  glucuronidase
positive Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence positive Nature of Tests Results Units Values of Conclusion sample reference
Bacillus cereus < 100 # Ufc/g 500 Satisfaisant présomptif  Bacillus cereus <100 # Ufc / g 500 Satisfactory presumptive
30°C  30 ° C
Salmonella spp Absence /25g Absence Satisfaisant [mobile]  Salmonella spp Absence / 25g Absence Satisfactory [mobile]
Tableau 12. Tomates cerises incubées dans de l'huile d'olive au basilic Table 12. Cherry tomatoes incubated in basil olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Tomates Micro< 10 000 Ufc/g 10 000 000 Satisfaisant cerises organismes  Micro Tomatoes <10,000 CFU / g 10,000,000 Satisfactory cherry organisms
incubées aérobies 30°C aerobic incubated 30 ° C
dans de NF EN ISO 4833-1 in from NF EN ISO 4833-1
l'huile d'olive Bactéries < 1 000 Ufc/g Satisfaisant additionnée lactiques à Olive oil Bacteria <1,000 cfu / g Satisfactory added lactic acid to
de basilic 30°C basil 30 ° C
Fabriqué le Ratio flore < 100 Satisfaisant 10/07/2017 totale / flore  Made flora Ratio <100 Satisfactory 10/07/2017 total / flora
lactique  lactic
Staphylocoques < 100 # Ufc/g 100 Satisfaisant à coagulase  Staphylococci <100 # Ufc / g 100 Satisfactory to coagulase
positive 37°C  positive 37 ° C
Escherichia coli < 10 # Ufc/g 100 Satisfaisant beta  Escherichia coli <10 # Ufc / g 100 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Salmonella spp Absence /25g Absence Satisfaisant [mobile] Exemple 5. Conservation de fruits et légumes ayant été soumis au procédé selon l'invention, conservés pendant une période de 70 jours au minimum Des analyses pour déceler d'éventuelles contaminations bactériologiques ont été réalisées par un laboratoire de microbiologie accrédité par le COFRAC (N° accréditation : 1-0889). Les tableaux 13 à 18 ci-dessous résument les résultats obtenus en date du 10 juillet 2017, 70 jours, 84 jours ou 106 jours après fabrication des produits alimentaires, selon les cas. Salmonella spp Absence / 25g Absence Satisfactory [mobile] Example 5. Preservation of fruits and vegetables having been subjected to the process according to the invention, kept for a period of at least 70 days Analyzes to detect any bacteriological contaminations were carried out by a microbiology laboratory accredited by COFRAC (Accreditation number: 1-0889). Tables 13 to 18 below summarize the results obtained as of July 10, 2017, 70 days, 84 days or 106 days after food manufacturing, as applicable.
Tableau 13. Mangue incubée dans un sirop Table 13. Mango incubated in a syrup
Figure imgf000025_0001
Figure imgf000025_0001
Tableau 14. Pomme de terre découpée en frite Table 14. Potato cut into fries
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Pomme de Micro19 000 000 Ufc/g 1 000 000 Satisfaisant terre organismes compte tenu Apple of Micro19,000,000 Ufc / g 1,000,000 Satisfactory land organisms considering
Fabriqué le aérobies 30°C de laMade the aerobic 30 ° C of the
01/05/2017 Bactéries > 3 000 000 Ufc/g présence de01/05/2017 Bacteria> 3,000,000 Ufc / g presence of
(conservation lactiques à flore lactique pendant 70 30°C (lactic-lactic lactic conservation for 70-30 ° C
jours) Ratio flore < 100 Satisfaisant totale / flore  days) Ratio flora <100 Satisfactory total / flora
lactique Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence lactic Nature of Tests Results Units Values of Conclusion sample reference
Staphylocoques < 100# 100 Satisfaisant à coagulase  Staphylococci <100 # 100 Satisfactory to coagulase
positive 37°C  positive 37 ° C
Escherichia coli < 10 # Ufc/g 10 Satisfaisant beta  Escherichia coli <10 # Ufc / g 10 Satisfactory beta
glucuronidase  glucuronidase
positive  positive
Bacillus cereus < 100# Ufc/g 500 Satisfaisant présomptif  Bacillus cereus <100 # Ufc / g 500 Satisfactory presumptive
30°C  30 ° C
Salmonella spp Absence /25g Absence Satisfaisant [mobile]  Salmonella spp Absence / 25g Absence Satisfactory [mobile]
Tableau 15. Ail incubé dans de l'huile Table 15. Garlic incubated in oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Ail incubé Staphylocoques < 100 # Ufc/g 100 Satisfaisant dans de à coagulase  Garlic incubated Staphylococci <100 # Ufc / g 100 Satisfactory in from to coagulase
l'huile positive 37°C positive oil 37 ° C
Fabriqué le Salmonella spp Absence /25g Absence Satisfaisant 01/05/2017 [mobile]  Made Salmonella spp Absence / 25g Absence Satisfactory 01/05/2017 [mobile]
(conservation Escherichia coli < 10 # Ufc/g 100 Satisfaisant pendant 70 beta (Escherichia coli conservation <10 # Ufc / g 100 Satisfactory during 70 beta
jours) glucuronidase days) glucuronidase
positive Tableau 16. Radis incubé dans de l'huile d'olive positive Table 16. Radishes incubated in olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Radis incubé Staphylocoques < 100 # Ufc/g 100 Satisfaisant dans de à coagulase  Radish incubated Staphylococci <100 # Ufc / g 100 Satisfactory in from to coagulase
l'huile d'olive positive 37°C positive olive oil 37 ° C
Fabriqué le Salmonella spp Absence /25g Absence Satisfaisant 17/04/2017 [mobile] Made Salmonella spp Absence / 25g Absence Satisfactory 17/04/2017 [mobile]
(conservation Escherichia coli < 10 # Ufc/g 100 Satisfaisant pendant 84 beta (Escherichia coli conservation <10 # Ufc / g 100 Satisfactory during 84 beta
jours) glucuronidase days) glucuronidase
positive  positive
Tableau 17. Asperge verte incubée dans de l'huile d'olive Table 17. Green asparagus incubated in olive oil
Nature de Essais Résultats Unités Valeurs de Conclusion l'échantillon référence Nature of Tests Results Units Values of Conclusion sample reference
Asperge Staphylocoques < 100 # Ufc/g 100 Satisfaisant verte incubée à coagulase  Asparagus Staphylococci <100 # Ufc / g 100 Satisfactory green incubated with coagulase
dans de positive 37°C in positive 37 ° C
l'huile d'olive Salmonella spp Absence /25g Absence Satisfaisant Fabriqué le [mobile] olive oil Salmonella spp Absence / 25g Absence Satisfactory Made on [mobile]
17/04/2017 Escherichia coli < 10 # Ufc/g 100 Satisfaisant (conservation beta 17/04/2017 Escherichia coli <10 # Ufc / g 100 Satisfactory (conservation beta
pendant 84 glucuronidase during 84 glucuronidase
jours) positive Tableau 18. Tomate incubée dans de l'huile d'olive additionnée de basilic days) positive Table 18. Tomato incubated in olive oil with basil
Figure imgf000028_0001
Figure imgf000028_0001
REFERENCES REFERENCES
WO 2016/64608 WO 2016/64608
GB 418364  GB 418364
GB 527607  GB 527607
GB 537171  GB 537171
J PS 62208244  J PS 62208244
FR 2 280 328  FR 2,280,328
FR 2 807 955  FR 2,807,955
US 3,843,810  US 3,843,810
US 4,460,610  US 4,460,610
Vasilaîos, G. C, & Sa vaidis, I. N. (2013). Chitosan or rosemary oii treatments, singly or combsned to increase turkey meat shelf-life. international journal of food microbiology, 166{1 ), 54-58. Ariyapitipun, T., Mustapha, A., & Clarke, A. D. (2000). Survival of Listeria monocytogenes Scoît A on vacuum-packaged raw beef îreated with polylactic acid, lacîic acid, and nisin. Journal of food protection, 63(1 ), 131 -136. Vasilayos, G. C, & Sa Vaidis, I. N. (2013). Chitosan or rosemary oii treatments, singly or combsned to increase turkey meat shelf-life. International Journal of Food Microbiology, 166 (1), 54-58. Ariyapitipun, T., Mustapha, A., & Clarke, A. D. (2000). Survival of Listeria monocytogenes A vacuum-packed raw beef with polylactic acid, lacic acid, and nisin. Journal of Food Protection, 63 (1), 131-136.

Claims

REVENDICATIONS
Procédé de conservation d'un aliment cru d'origine animale ou végétale, comprenant les étapes suivantes : A method of preserving a raw food of animal or vegetable origin, comprising the following steps:
a) Incubation de l'aliment cru dans une solution d'imprégnation composée d'un sirop ou d'une huile, optionnellement additionnée de plantes et/ou d'épices et/ou de miel;  a) Incubation of the raw food in an impregnating solution composed of a syrup or an oil, optionally supplemented with plants and / or spices and / or honey;
b) Conditionnement sous vide partiel de l'aliment cru dans sa solution d'imprégnation, la sous-pression finale obtenue étant comprise entre 5 et 20 millibars ; et  b) Partial vacuum packaging of the raw food in its impregnating solution, the final under pressure obtained being between 5 and 20 millibars; and
c) Conservation de l'aliment cru dans sa solution d'imprégnation, sous vide partiel, à une température comprise entre 0°C et 6°C.  c) Preservation of raw food in its impregnation solution, under partial vacuum, at a temperature between 0 ° C and 6 ° C.
Procédé selon la revendication 1 , caractérisé en ce que l'aliment cru est choisi parmi un fruit, un légume, de la viande, des fruits de mer, du poisson et leurs combinaisons.Process according to claim 1, characterized in that the raw food is selected from a fruit, a vegetable, meat, seafood, fish and their combinations.
Procédé selon l'une des revendications 1 ou 2, caractérisé en ce que l'aliment cru a été préalablement découpé en morceaux. Method according to one of claims 1 or 2, characterized in that the raw food has previously been cut into pieces.
Procédé selon l'une des revendications 1 à 3, caractérisé en ce que la solution d'imprégnation recouvre complètement l'aliment cru.  Process according to one of Claims 1 to 3, characterized in that the impregnating solution completely covers the raw food.
Procédé selon l'une des revendications 1 à 4, caractérisé en ce que l'aliment cru et sa solution d'imprégnation sont conditionnés sous vide dans un récipient étanche aux gaz et aux liquides, par exemple dans un sachet plastique alimentaire.  Process according to one of Claims 1 to 4, characterized in that the raw food and its impregnating solution are vacuum-packed in a gas-tight and liquid-tight container, for example in a food-grade plastic bag.
Procédé selon l'une des revendications 1 à 5, caractérisé en ce que l'étape (b) de conditionnement sous vide partiel dure entre 1 et 15 minutes.  Method according to one of claims 1 to 5, characterized in that the step (b) of partial vacuum conditioning lasts between 1 and 15 minutes.
Procédé selon l'une des revendications 1 à 6, caractérisé en ce que l'étape (b) de conditionnement sous vide est réalisée en appliquant plusieurs baisses de pression successives, chaque baisse de pression durant entre 1 et 3 minutes, et durant de préférence 1 minute 30 secondes.  Process according to one of Claims 1 to 6, characterized in that the vacuum conditioning step (b) is carried out by applying several successive pressure drops, each pressure drop lasting between 1 and 3 minutes, and preferably during 1 minute 30 seconds.
Procédé selon l'une des revendications 1 à 7, caractérisé en ce que l'étape (b) de conditionnement sous vide est réalisée grâce à une machine à cloche sous vide. Procédé selon l'une des revendications 1 à 8, caractérisé en ce que l'étape (b) de conditionnement sous vide est réalisée à une température comprise entre 2 et 15°C.Process according to one of Claims 1 to 7, characterized in that the vacuum conditioning step (b) is carried out by means of a vacuum bell machine. Process according to one of Claims 1 to 8, characterized in that the vacuum conditioning step (b) is carried out at a temperature of between 2 and 15 ° C.
Procédé selon l'une des revendications 1 à 9, caractérisé en ce que l'étape (c) de conservation est continue pendant une période d'au moins un mois. Process according to one of Claims 1 to 9, characterized in that the storage step (c) is continuous for a period of at least one month.
PCT/FR2018/052192 2017-09-08 2018-09-07 Method for preserving raw food items WO2019048795A1 (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR3093404A1 (en) * 2019-03-08 2020-09-11 Jean Marc Tachet Création Process for enriching foods with proteins and / or food supplements
WO2020183095A1 (en) * 2019-03-08 2020-09-17 Jean Marc Tachet Création Method for enriching food products with proteins and/or with food supplements

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