WO2024088982A1 - Diy device using microwave maceration for obtaining flavoured oils - Google Patents
Diy device using microwave maceration for obtaining flavoured oils Download PDFInfo
- Publication number
- WO2024088982A1 WO2024088982A1 PCT/EP2023/079513 EP2023079513W WO2024088982A1 WO 2024088982 A1 WO2024088982 A1 WO 2024088982A1 EP 2023079513 W EP2023079513 W EP 2023079513W WO 2024088982 A1 WO2024088982 A1 WO 2024088982A1
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- WIPO (PCT)
- Prior art keywords
- oil
- container
- flavored
- biological material
- microwave
- Prior art date
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/001—Refining fats or fatty oils by a combination of two or more of the means hereafter
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/008—Refining fats or fatty oils by filtration, e.g. including ultra filtration, dialysis
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/16—Refining fats or fatty oils by mechanical means
Definitions
- the invention relates to a DIY (do-it-yourself) device and a method for preparing a flavored oil, in particular by microwave maceration of a biological material in oil. It also concerns the flavored oils which can be obtained according to the process.
- “Flavored oils” are obtained by different methods such as the conventional method of maceration during which herbs and spices are infused in vegetable oils at low or high temperatures for a long extraction period, or solvent extraction.
- oil of the aromas of herbs and spices, the evaporation of the solvent and the addition of the aroma extract to the vegetable oil, or the steam distillation or hydrodistillation of herbs and spices before adding the essential oil obtained to the vegetable oil.
- Benefits of macerating herbs and spices in vegetable oils by microwave heating could include: faster energy transfer, reduced thermal gradients, selective heating, faster response to heating control process, faster start-up, increased production and elimination of process steps.
- Patent FR2999447 describes in particular a process allowing the extraction and transfer of aromas from an aromatic support such as a plant, a mushroom or a fruit to an anhydrous substrate produced in a microwave oven.
- Document FR2694300 describes a process for extracting and fixing aromas on a non-aqueous substrate.
- a problem that the present invention proposes to solve consists of being able to efficiently and safely produce a flavored oil yourself at home thanks to the implementation of a DIY device (do-it -yourself).
- the Applicant discovered, unexpectedly, that the use of a first container making it possible to maintain the biological material at the bottom of a second container containing oil, would allow the biological material not to rise to the bottom. surface of the oil or be damaged by microwaves.
- the method according to the invention allows the maceration of herbs, fruits and spices in oils by microwave heating, which allows faster energy transfer, reduced thermal gradients, selective heating, faster response to process heating control, faster start-up, increased production and elimination of process steps.
- the solution to this problem has as its first object a process for preparing a flavored oil comprising the following steps: a. placing a quantity between 1g and 2000g of a biological material in a container containing a quantity between 10 ml and 5000 ml of an oil, b. subjecting the assembly, comprising said biological material, in said container containing an oil, to microwaves at a power of between 90 and 900 W for a duration of between 12 seconds and 20 minutes, c. cooling and possibly additional heating, and d. press, filtration and/or recovery of a flavored oil contained in the container.
- kits comprising: a. an oil; b. biological material; vs. a first container intended to receive said biological material, and d. a second container with a capacity of between 10 ml and 5000 ml intended to receive said oil and the first container; for the preparation of a flavored oil according to the invention.
- Figure 1 represents the microwave maceration procedure as well as the procedure for obtaining the flavored oils according to the invention using a microwave-permeable container.
- Figure 2 represents the microwave maceration procedure as well as the procedure for obtaining flavored oils according to the invention and according to a preferred embodiment using a press.
- Figure 3 represents a map of the temperature obtained by an IR camera for the maceration of a garlic clove in olive oil before and after heating by subjecting it to microwaves.
- the invention relates to a process for preparing a flavored oil 9.
- Fragrance oils or aromatic oils, are blended synthetic aromatic substances or natural essential oils that are diluted with a carrier such as propylene glycol, vegetable oil, animal fat, or mineral oil. Flavored oils are used in perfumery, cosmetics, as food flavorings and in aromatherapy.
- the method according to the invention comprises a first step of placing a quantity of between 1g and 2000g of a biological material 1 in a container 4 containing a quantity of between 10 ml and 5000 ml of an oil.
- the method according to the invention is characterized in that the biological material 1 is a plant material or a mushroom.
- the plant material can be in hydrated form, particularly fresh, and therefore contain a certain humidity or, on the contrary, be in a dry form.
- a dipolar compound heats up quickly under the effect of microwaves, while non-polar compounds (such as oil) are not sensitive to heat under microwaves.
- the plant material used in the process according to the invention may in particular be a flower, a leaf, a fruit, a seed, a root, a bark, or a part or mixture thereof.
- the fruits according to the invention are preferably chosen from apricot, sweet almond, pineapple, peanut, avocado, banana, coffee, lemon, clementine, quince, cucumber, fig, strawberry, raspberry, kiwi, mango, melon, hazelnut, walnut, cashew, coconut, macadamia nut, papaya, orange, grapefruit, watermelon , peach, pistachio, apple, potato, tangerine, grape and tomato.
- Fungi are multicellular or unicellular eukaryotes. Among the many species of mushrooms, some are edible mushrooms. Among these edible mushrooms, we find chanterelles, porcini mushrooms, chanterelles, button mushrooms, black mushrooms, morels, mousserons, oyster mushrooms, death trumpets. truffle, matsutake.
- the container 4 containing the oil must advantageously be able to withstand a high temperature, be transparent to microwaves and must be easy to handle.
- the dimensions and capacities of said container 4 containing the oil are advantageously suitable for use in a consumer model microwave oven 6 having a capacity for example of 20 to 50 liters, preferably around 28 liters.
- the method according to the invention comprises a second step of subjecting the assembly, comprising said biological material 1 in said container 4 containing an oil, to microwaves at a power of between 90 and 900 W for a duration of between 12 seconds and 20 minutes so as to allow the maceration of said biological material 1.
- the microwave radiation of the third stage of the process is preferably carried out directly using a microwave oven 6.
- the power of the microwave radiation is between 90 and 600 W. Even more preferably, the power of the microwave radiation is between 95 and 200 W.
- the microwave ovens 6 used are preferably consumer European microwave ovens whose frequency is between 800 and 3000 MHz, preferably around 2450 MHz.
- the method according to the invention further comprises a third step of cooling and possibly additional heating, preferably by microwaves, to allow a pumping effect, such that the oil can penetrate into the plant then be exuded by microwaves, extracting thus the aromas of aromatic plants, fruits, mushrooms or spices.
- Cooling makes it possible to avoid a rise in temperature of the entire container by thermal transmission.
- For cooling simply place the container 4 comprising the biological material 1 in a container containing cold water 11.
- the pumping effect allows optimization of the extraction of aromas from said material biological 1.
- the method according to the invention finally comprises a fourth step of pressing, filtration and/or recovery of a flavored oil 9 in the container 4.
- the method according to the invention comprises a final step of pressing and recovering a flavored oil 9 contained in the container 4.
- the method according to the invention comprises a final step of filtration and recovery of a flavored oil 9 in the container 4.
- the method according to the invention comprises a final step of pressing, filtration and recovery of a flavored oil 9 contained in the container 4.
- an oil-permeable filter paper is used to prevent there being a remainder of biological material in the flavored oil 9 obtained. Recovery is advantageously done in a third closed container 10, which will avoid oxidation of the oil.
- the cooled mixture is pressed using a press.
- the operation is repeated several times to extract everything into the oil.
- the method according to the invention comprises a preliminary step of placing the biological material 1 in a first container 2 adapted to an oil and permeable to microwaves, and in that the last step is a filtration and/or recovery step of a flavored oil 9 contained in the container 4.
- the container 2 comprising the biological material 1 is an oil-permeable container. Said container comprising the biological material 1 must be of smaller dimensions than those of the container containing the oil.
- the material of said container 2 comprising the biological material 1 is advantageously chosen from aluminum, paper or muslin. Preferably it is a “tea bag” type container of flat or pyramidal shape.
- the container 2 comprising the biological material 1 must advantageously be able to withstand a high temperature, be permeable to microwaves and must be easy to use.
- the container 2 will allow the plant material 1 to remain at the bottom of the second container 4 containing the oil and therefore prevent the plant material from rising to the surface of the oil and being degraded by the microwaves.
- said second container 4 containing the oil is made of glass or food grade polypropylene, preferably glass.
- Glass is one of the materials perfectly suited to microwaves.
- Propylene is an affordable plastic, easy to work with and resistant to temperatures that can approach or exceed 100°C.
- the container 2 comprising the biological material 1 will preferably be pressed using kitchen tongs or a press8 to avoid losing the oil absorbed by container 2 and therefore waste of oil.
- the method according to the invention preferably comprises a preliminary step of destructuring the biological material, making it possible to obtain crushed biological material 1.
- Destructuring is carried out by physical methods such as crushing or grinding.
- the destruction of said biological material can possibly be carried out using a mortar and pestle or even using a mixer.
- the process according to the invention is characterized in that the mass of biological material 1 is preferably between 0 and 50 g per 100g of oil, preferably between 10 and 30 g per 100g of oil.
- the process according to the invention is characterized in that the oil is preferably chosen from almond oil, peanut oil, argan oil, avocado oil, safflower oil, hemp, coconut oil, rapeseed oil, cottonseed oil, wheat germ oil, linseed oil, corn oil, hazelnut oil, walnut oil, cherry kernel oil, kernel oil, popsicle oil , olive oil, palm oil, palm kernel oil, pumpkin seed oil, grapeseed oil, castor oil, rice oil, sesame oil, soybean oil, sunflower oil, butter, lard, duck fat preferably olive, rapeseed or sunflower oil.
- the oil is preferably chosen from almond oil, peanut oil, argan oil, avocado oil, safflower oil, hemp, coconut oil, rapeseed oil, cottonseed oil, wheat germ oil, linseed oil, corn oil, hazelnut oil, walnut oil, cherry kernel oil, kernel oil, popsicle oil , olive oil, palm oil, palm kernel oil, pumpkin seed oil, grapeseed oil, castor oil,
- the oil used is advantageously rich in polyunsaturated fatty acids, e. in omega 3 and 6.
- the invention also relates to a flavored oil 9 capable of being obtained by the process according to the invention.
- the flavored oil 9 is preferably flavored with star anise, green anise, garlic, dill, basil, cinnamon, cardamom, chervil, chives, coriander, cumin, turmeric, shallot, tarragon, fennel, juniper, ginger, cloves, bay leaf, lavender, lovage, maniguette, marjoram, spearmint or peppermint, nutmeg, onion, oregano, parsley, chili pepper, pepper, horseradish, licorice, rosemary, savory, sage, wild thyme, tea, thyme, vanilla, wasabi and zedoaria.
- Flavored oil 9 can also be flavored with fruits chosen from apricot, sweet almond, pineapple, peanut, avocado, banana, coffee, lemon, clementine, quince, cucumber, fig, strawberry, raspberry, kiwi, mango, melon, hazelnut, walnut, cashew, coconut, macadamia nut, papaya, orange, grapefruit, watermelon, peach, pistachio, apple, potato, tangerine, grape and tomato.
- Flavored oil 9 can also be flavored with edible mushrooms chosen from chanterelles, porcini mushrooms, chanterelles, button mushrooms, black mushrooms, morels, mousserons, oyster mushrooms, death trumpets, truffles , matsutake.
- Flavored oil 9 is advantageously used in the culinary or cosmetic preparation industry.
- the invention finally relates to a kit comprising: a. an oil; b. a biological material 1, vs. a first container 2 intended to receive said biological material 1, and d. a second container 4 with a capacity of between 10 ml and 5000 ml intended to receive said oil and the first container; for the preparation of a flavored oil according to the invention.
- the DIY kit or device is made with the aim of providing all the materials necessary to make your own flavored oil 9 at home.
- DIY device which means “made by oneself”, “do-it-yourself” in English.
- the kit could potentially be used as a laboratory exercise to easily teach fundamental lessons in sustainable food chemistry. It also produces flavored oils similar to those obtained by industrial methods and successfully integrates green extraction principles into teaching laboratories.
- Garlic Allium sativum L.
- olive oil purchased from a local supermarket in the province of Avignon (South of France).
- the garlic cloves were peeled manually and free from external damage for further processing.
- a domestic microwave oven (Samsung®) was used to perform the microwave maceration tests. 20 g of crushed garlic cloves placed in a tea bag were added to 100 ml of olive oil in a glass cup. Microwaves were applied at 100 W for 15 minutes and the final flavored mixture was filtered through a tea bag.
- Figure 3 shows the temperature profiles during microwave maceration of garlic clove in olive oil. Two phases are observed in the microwave maceration process. The first part is represented by an increase in temperature in the fresh garlic clove more than in the bulk olive oil which remains at room temperature.
- the garlic clove is composed of water, a dipolar compound which heats up quickly under the influence of microwaves, while olive oil is composed mainly of triglycerides, non-polar compounds which are not sensitive to heat in microwaves.
- the process according to the invention makes it possible to obtain a flavored oil without degrading the quality of the oil and without obtaining an unpleasant taste due to a potential degradation of the biological material, and this very quickly compared to traditional methods.
- the embodiment described in this example is illustrated in Figure 2.
- the first step consists of putting a plant, for example garlic, in oil in a household microwave oven. Instantly, the extraction will begin, the aromas are exuded and captured by the vegetable oil.
- the temperature should not exceed 70°C. To check the temperature, you must either use a film indicating the temperature reached through the microwave or by finding beakers that change temperature at 70°C.
- the mixture is cooled, then pressed using a press. The operation is repeated several times to extract everything into the oil.
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Abstract
The invention relates to the preparation of a flavoured oil (9), comprising a first step of placing a biological material (1) in a first receptacle (2) suitable for an oil and permeable to microwaves; a second step of placing said first receptacle comprising said biological material (3) in a second receptacle (4) containing oil; a third step of subjecting the assembly to microwaves; a fourth step of microwave cooling and/or heating, and a final step of filtering and/or recovering a flavoured oil (9) contained in the second receptacle (4).
Description
DISPOSITIF DIY BASE SUR LA MACERATION PAR MICRO-ONDES POUR L’OBTENTION DIY DEVICE BASED ON MICROWAVE MACERATION FOR OBTAINING
D’ HUILES AROMATISEES FLAVORED OILS
DOMAINE TECHNIQUE TECHNICAL AREA
L'invention concerne un dispositif DIY (do-it-yourself) et un procédé de préparation d'une huile aromatisée notamment par macération par micro-ondes d’une matière biologique dans de l'huile. Elle concerne aussi les huiles aromatisées susceptibles d'être obtenus selon le procédé.The invention relates to a DIY (do-it-yourself) device and a method for preparing a flavored oil, in particular by microwave maceration of a biological material in oil. It also concerns the flavored oils which can be obtained according to the process.
TECHNIQUE ANTERIEURE PRIOR ART
La macération de plantes aromatiques et d'épices dans des huiles remonte à des civilisations anciennes. Par exemple, les Égyptiens de l'Antiquité produisaient des huiles végétales aromatisées en utilisant un procédé de friture de plantes aromatiques et/ou d'épices dans des huiles végétales vers 2500 avant Jésus-Christ. The maceration of aromatic plants and spices in oils dates back to ancient civilizations. For example, the ancient Egyptians produced flavored vegetable oils using a process of frying aromatic plants and/or spices in vegetable oils around 2500 BC.
Aujourd'hui, les huiles aromatisées sont de plus en plus retrouvées dans le marché pour des utilisations culinaires ou cosmétiques. Today, flavored oils are increasingly found on the market for culinary or cosmetic uses.
Les "huiles aromatisées" sont obtenues par différentes méthodes telles que la méthode conventionnelle de macération pendant laquelle les herbes et les épices sont infusées dans des huiles végétales à basse ou haute température pendant une longue période d'extraction, ou l'extraction par solvant "pétrolier" des arômes des herbes et des épices, l'évaporation du solvant et l'ajout de l'extrait d'arôme à l'huile végétale, ou encore la distillation à la vapeur ou l'hydrodistilla- tion des herbes et des épices avant d'ajouter l'huile essentielle obtenue à l'huile végétale. "Flavored oils" are obtained by different methods such as the conventional method of maceration during which herbs and spices are infused in vegetable oils at low or high temperatures for a long extraction period, or solvent extraction. oil" of the aromas of herbs and spices, the evaporation of the solvent and the addition of the aroma extract to the vegetable oil, or the steam distillation or hydrodistillation of herbs and spices before adding the essential oil obtained to the vegetable oil.
Ces méthodes peuvent entraîner des pertes de certains composés volatils, la dégradation des composés insaturés ou esters par des effets thermiques ou hydrolytiques et des résidus de solvants toxiques. These methods can result in losses of certain volatile compounds, degradation of unsaturated compounds or esters by thermal or hydrolytic effects and toxic solvent residues.
De plus de tels procédés ne permettent pas de transférer de manière efficace les arômes dans le liquide de macération et demandent beaucoup de temps. En outre, les procédés existants font intervenir des dispositifs coûteux. Furthermore, such processes do not allow the aromas to be transferred effectively into the maceration liquid and require a lot of time. In addition, existing methods involve expensive devices.
Ces inconvénients ont conduit à envisager l'utilisation de techniques d'extraction vertes, utilisant ainsi des ressources végétales renouvelables, aucun solvant, moins d'énergie, moins de sous-produits, des processus optimisés et de produits finaux biodégradables, comme la technologie des micro-ondes. These drawbacks have led to consideration of the use of green extraction techniques, thus using renewable plant resources, no solvents, less energy, fewer by-products, optimized processes and biodegradable end products, such as the technology of microwave.
Les avantages de la macération d'herbes et d'épices dans des huiles végétales par chauffage par micro-ondes pourraient inclure : un transfert d'énergie plus rapide, des gradients thermiques réduits, un chauffage sélectif, une réponse plus rapide au contrôle du chauffage du processus, un démarrage plus rapide, une production accrue et l'élimination des étapes du processus. Benefits of macerating herbs and spices in vegetable oils by microwave heating could include: faster energy transfer, reduced thermal gradients, selective heating, faster response to heating control process, faster start-up, increased production and elimination of process steps.
Il est possible de produire des huiles aromatisées par additifs de parfums ou de plantes avec divers arômes comme le basilic, le thym ou le persil. Pour augmenter l'efficacité de la macération, il a déjà été proposé de chauffer la préparation. Ceci a, dans certaines limites, l'effet d'augmenter l'efficacité de l'extraction de l'arôme et de son transfert sur l'huile, mais dégrade
fortement l'huile à partir d'une température supérieure à 60°C et a pour résultat l'augmentation de l'acidité et de l'indice de peroxyde. It is possible to produce flavored oils by perfume or plant additives with various aromas such as basil, thyme or parsley. To increase the efficiency of maceration, it has already been proposed to heat the preparation. This has, within certain limits, the effect of increasing the efficiency of the extraction of the aroma and its transfer to the oil, but degrades strongly the oil from a temperature above 60°C and results in increased acidity and peroxide value.
Le brevet FR2999447 décrit notamment un procédé permettant l'extraction et un transfert d'arômes d'un support aromatique tel qu’une plante, un champignon ou un fruit vers un substrat anhydre réalisé dans un four à micro-ondes. Patent FR2999447 describes in particular a process allowing the extraction and transfer of aromas from an aromatic support such as a plant, a mushroom or a fruit to an anhydrous substrate produced in a microwave oven.
La publication scientifique Benmoussa, Hasnia, et al. "Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves." Journal of the American Oil Chemists' Society, vol. 93, no. 7, June 2016, pp. 921-28. Portico, Crossref, décrit également un procédé de préparation d'une huile aromatisée par mise en place d'une matière biologique dans un récipient contenant de l’huile. The scientific publication Benmoussa, Hasnia, et al. “Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Flavored with Rosemary Leaves.” Journal of the American Oil Chemists' Society, vol. 93, no. 7, June 2016, pp. 921-28. Portico, Crossref, also describes a process for preparing a flavored oil by placing a biological material in a container containing oil.
Les publications "Using Infused Oils in Soap - New England Handmade Artisan Soaps" (https://www.newenglandsoaps.com/recipe/using-infused-oils-in-soap/) et "How to infuse Oil with Tea - Soap Queen" (https://www.soapqueen.com/bath-and-body-tutorials/tips-and-tricks/infuse- oil-tea-2/) divulguent un procédé d'une préparation d'huile aromatisée. The publications "Using Infused Oils in Soap - New England Handmade Artisan Soaps" (https://www.newenglandsoaps.com/recipe/using-infused-oils-in-soap/) and "How to infuse Oil with Tea - Soap Queen "(https://www.soapqueen.com/bath-and-body-tutorials/tips-and-tricks/infuse-oil-tea-2/) disclose a process for preparing flavored oil.
Le document FR2694300 décrit un procédé d'extraction et de fixation d'arômes sur un substrat non aqueux. Document FR2694300 describes a process for extracting and fixing aromas on a non-aqueous substrate.
De tels procédés ne permettent pas de faire soi-même des huiles aromatisées, puisqu'ils ne permettent pas de guider correctement une personne voulant produire sa propre huile aromatisée à la maison. Such processes do not allow you to make flavored oils yourself, since they do not allow you to properly guide a person wanting to produce their own flavored oil at home.
PROBLEME TECHNIQUE TECHNICAL PROBLEM
D'une manière générale, il reste nécessaire de développer un dispositif et un procédé d'obtention d’ une huile aromatisée peu coûteuse, rapide et pouvant être faite soi-même à la maison. Il est difficile de produire une huile bien aromatisée soi-même à la maison sans être guidé, puisqu'il faut trouver un moyen de ne pas surchauffer l'huile, ne pas dégrader la matière biologique et en même temps adapter une température optimale permettant l'extraction des arômes. Generally speaking, it remains necessary to develop a device and a process for obtaining a flavored oil that is inexpensive, quick and can be made yourself at home. It is difficult to produce a well-flavored oil yourself at home without guidance, since you have to find a way not to overheat the oil, not to degrade the biological material and at the same time adapt an optimal temperature allowing the extraction of aromas.
Compte-tenu de ce qui précède, un problème que se propose de résoudre la présente invention consiste à pouvoir produire efficacement et sans danger une huile aromatisée soi-même à la maison grâce à la mise en place d'un dispositif DIY (do-it-yourself). Taking into account the above, a problem that the present invention proposes to solve consists of being able to efficiently and safely produce a flavored oil yourself at home thanks to the implementation of a DIY device (do-it -yourself).
Ainsi, le Demandeur a découvert, de manière inattendue, que l'utilisation d'un premier récipient permettant de maintenir la matière biologique au fond d'un deuxième récipient contenant de l'huile, permettrait à la matière biologique de ne pas remonter à la surface de l'huile ni d'être dégradée par les micro-ondes. Thus, the Applicant discovered, unexpectedly, that the use of a first container making it possible to maintain the biological material at the bottom of a second container containing oil, would allow the biological material not to rise to the bottom. surface of the oil or be damaged by microwaves.
En effet, jusqu'à présent ce système d'utilisation de deux récipients différents n'existait pas, ce qui aboutissait à la remontée de la matière biologique à la surface de l'huile et une dégradation de celle-ci. In fact, until now this system of using two different containers did not exist, which resulted in biological matter rising to the surface of the oil and its degradation.
AVANTAGES APPORTES ADVANTAGES PROVIDED
Le procédé selon l'invention permet la macération d'herbes, de fruits et d'épices dans des huiles par chauffage au micro-ondes, ce qui permet un transfert d'énergie plus rapide, des
gradients thermiques réduits, un chauffage sélectif, une réponse plus rapide au contrôle du chauffage du processus, un démarrage plus rapide, une production accrue et l'élimination des étapes du processus. The method according to the invention allows the maceration of herbs, fruits and spices in oils by microwave heating, which allows faster energy transfer, reduced thermal gradients, selective heating, faster response to process heating control, faster start-up, increased production and elimination of process steps.
Il permet également d'obtenir des huiles aromatisées de façon plus écologique (peu d'énergie et d'émission de CO2), plus rapide, peu coûteuse et facile à utiliser puisque le procédé est basé sur un système simple de verrerie conçu notamment comme un récipient à l'intérieur d'un four micro-ondes domestique. It also makes it possible to obtain flavored oils in a more ecological way (low energy and CO2 emissions), faster, inexpensive and easy to use since the process is based on a simple glassware system designed in particular as a container inside a domestic microwave oven.
SOLUTION TECHNIQUE TECHNICAL SOLUTION
La solution à ce problème posé a pour premier objet un procédé de préparation d'une huile aromatisée comprenant les étapes suivantes de : a. mise en place d'une quantité comprise entre 1g et 2000g d'une matière biologique dans un récipient contenant une quantité comprise entre 10 ml et 5000 ml d'une huile, b. soumission de l'ensemble, comprenant ladite matière biologique, dans ledit récipient contenant une huile, à des micro-ondes à une puissance comprise entre 90 et 900 W pendant une durée comprise entre 12 secondes et 20 minutes, c. refroidissement et éventuellement chauffage additionnel, et d. presse, filtration et/ou récupération d'une huile aromatisée contenue dans le récipient.The solution to this problem has as its first object a process for preparing a flavored oil comprising the following steps: a. placing a quantity between 1g and 2000g of a biological material in a container containing a quantity between 10 ml and 5000 ml of an oil, b. subjecting the assembly, comprising said biological material, in said container containing an oil, to microwaves at a power of between 90 and 900 W for a duration of between 12 seconds and 20 minutes, c. cooling and possibly additional heating, and d. press, filtration and/or recovery of a flavored oil contained in the container.
Elle a également pour objet une huile aromatisée susceptible d’être obtenue par le procédé selon l’invention. It also relates to a flavored oil capable of being obtained by the process according to the invention.
Enfin, elle a pour objet un kit comprenant : a. une huile ; b. une matière biologique ; c. un premier récipient destiné à recevoir ladite matière biologique, et d. un deuxième récipient d'une contenance comprise entre 10 ml et 5000 ml destiné à recevoir ladite huile et le premier récipient ; pour la préparation d'une huile aromatisée selon l'invention. Finally, its purpose is a kit comprising: a. an oil; b. biological material; vs. a first container intended to receive said biological material, and d. a second container with a capacity of between 10 ml and 5000 ml intended to receive said oil and the first container; for the preparation of a flavored oil according to the invention.
BREVE DESCRIPTION DES DESSINS BRIEF DESCRIPTION OF THE DRAWINGS
L'invention et les avantages qui en découlent seront mieux compris à la lecture de la description et des modes de réalisation non limitatifs qui suivent, au regard des figures annexées dans lesquelles : The invention and the advantages which result from it will be better understood on reading the description and the non-limiting embodiments which follow, with regard to the appended figures in which:
La Figure 1 représente la procédure de macération aux micro-ondes ainsi que la procédure d'obtention des huiles aromatisées selon l'invention utilisant un récipient perméable aux micro-ondes. Figure 1 represents the microwave maceration procedure as well as the procedure for obtaining the flavored oils according to the invention using a microwave-permeable container.
La Figure 2 représente la procédure de macération aux micro-ondes ainsi que la procédure d'obtention des huiles aromatisées selon l'invention et selon un mode de réalisation préféré utilisant une presse. Figure 2 represents the microwave maceration procedure as well as the procedure for obtaining flavored oils according to the invention and according to a preferred embodiment using a press.
La Figure 3 représente une cartographie de la température obtenue par une caméra IR pour la macération d'une gousse d'ail dans de l'huile d'olive avant et après chauffage par soumission aux micro-ondes.
DESCRIPTION DES MODES DE REALISATION Figure 3 represents a map of the temperature obtained by an IR camera for the maceration of a garlic clove in olive oil before and after heating by subjecting it to microwaves. DESCRIPTION OF THE EMBODIMENTS
Dans cette description, à moins qu'il ne soit spécifié autrement, il est entendu que, lorsqu'un intervalle est donné, il inclut les bornes supérieure et inférieure dudit intervalle. In this description, unless otherwise specified, it is understood that, when an interval is given, it includes the upper and lower limits of said interval.
Comme il ressort des figures 1 et 2, l'invention concerne un procédé de préparation d'une huile aromatisée 9. As can be seen from Figures 1 and 2, the invention relates to a process for preparing a flavored oil 9.
Les huiles parfumées, ou huiles aromatiques, sont des substances aromatiques synthétiques mélangées ou des huiles essentielles naturelles qui sont diluées avec un support comme le propylène glycol, une huile végétale, une graisse animale ou une huile minérale. Les huiles aromatisées sont utilisées en parfumerie, cosmétique, comme arômes alimentaires et en aromathérapie. Fragrance oils, or aromatic oils, are blended synthetic aromatic substances or natural essential oils that are diluted with a carrier such as propylene glycol, vegetable oil, animal fat, or mineral oil. Flavored oils are used in perfumery, cosmetics, as food flavorings and in aromatherapy.
Le procédé selon l'invention comprend une première étape de mise en place d'une quantité comprise entre 1g et 2000g d'une matière biologique 1 dans un récipient 4 contenant une quantité comprise entre 10 ml et 5000 ml d'une huile. The method according to the invention comprises a first step of placing a quantity of between 1g and 2000g of a biological material 1 in a container 4 containing a quantity of between 10 ml and 5000 ml of an oil.
Le procédé selon l'invention est caractérisé en ce que la matière biologique 1 est une matière végétale ou un champignon. The method according to the invention is characterized in that the biological material 1 is a plant material or a mushroom.
La matière végétale peut être sous forme hydratée, notamment fraîche, et donc contenir une certaine humidité ou au contraire être sous une forme sèche. The plant material can be in hydrated form, particularly fresh, and therefore contain a certain humidity or, on the contrary, be in a dry form.
Pour les matières biologiques 1 sèches, il pourra être envisagé de mettre préalablement en contact la matière biologique 1 avec de l'eau ou de la vapeur d'eau. En effet, un composé dipolaire se réchauffe rapidement sous l'effet des micro-ondes, alors que les composés non polaires (tel que l'huile) ne sont pas sensibles à la chaleur sous les micro-ondes. For dry biological materials 1, it may be considered to first bring the biological material 1 into contact with water or water vapor. Indeed, a dipolar compound heats up quickly under the effect of microwaves, while non-polar compounds (such as oil) are not sensitive to heat under microwaves.
La matière végétale utilisée dans le procédé selon l'invention peut être en particulier une fleur, une feuille, un fruit, une graine, une racine, une écorce, ou une partie ou mélange de ceux- ci. The plant material used in the process according to the invention may in particular be a flower, a leaf, a fruit, a seed, a root, a bark, or a part or mixture thereof.
Elle peut être choisie notamment parmi la badiane, l'anis vert, l'ail, l'aneth, le basilic, la cannelle, la cardamone, le cerfeuil, la ciboulette, la coriandre, le cumin, le curcuma, l'échalote, l'estragon, le fenouil, le genièvre, le gingembre, le girofle, le laurier, la lavande, la livèche, la ma- niguette, la marjolaine, la menthe verte ou poivrée, la muscade, l'oignon, l'origan, le persil, le piment, le poivre, le raifort, la réglisse, le romarin, la sarriette, la sauge, le serpolet, le thé, le thym, la vanille, le wasabi et la zédoaire, préférentiellement l'ail. It can be chosen in particular from star anise, green anise, garlic, dill, basil, cinnamon, cardamom, chervil, chives, coriander, cumin, turmeric, shallot, tarragon, fennel, juniper, ginger, cloves, bay leaf, lavender, lovage, maniguette, marjoram, spearmint or peppermint, nutmeg, onion, oregano, parsley, chili pepper, pepper, horseradish, licorice, rosemary, savory, sage, wild thyme, tea, thyme, vanilla, wasabi and zédoaire, preferably garlic.
Les fruits selon l'invention sont préférentiellement choisis parmi l'abricot, l'amande douce, l'ananas, l'arachide, l'avocat, la banane, le café, le citron, la clémentine, le coing, le concombre, la figue, la fraise, la framboise, le kiwi, la mangue, le melon, la noisette, la noix, la noix de cajou, la noix de coco, la noix de macadamia, la papaye, l'orange, le pamplemousse, la pastèque, la pêche, la pistache, la pomme la pomme de terre, la mandarine, le raisin et la tomate. The fruits according to the invention are preferably chosen from apricot, sweet almond, pineapple, peanut, avocado, banana, coffee, lemon, clementine, quince, cucumber, fig, strawberry, raspberry, kiwi, mango, melon, hazelnut, walnut, cashew, coconut, macadamia nut, papaya, orange, grapefruit, watermelon , peach, pistachio, apple, potato, tangerine, grape and tomato.
Les champignons sont des eucaryotes pluricellulaires ou unicellulaires. Parmi les nombreuses espèces de champignons, certaines sont des champignons comestibles. Parmi ces champignons comestibles, nous retrouvons la girolle, les cèpes, les chanterelles, les champignons de Paris, les champignons noirs, les morilles, les mousserons, les pleurottes, les trompettes de la mort.
la truffe, le matsutaké. Fungi are multicellular or unicellular eukaryotes. Among the many species of mushrooms, some are edible mushrooms. Among these edible mushrooms, we find chanterelles, porcini mushrooms, chanterelles, button mushrooms, black mushrooms, morels, mousserons, oyster mushrooms, death trumpets. truffle, matsutake.
Le récipient 4 contenant l'huile doit avantageusement pouvoir résister à une température élevée, être transparent aux micro-ondes et doit être facile à manipuler. The container 4 containing the oil must advantageously be able to withstand a high temperature, be transparent to microwaves and must be easy to handle.
Les dimensions et contenances dudit récipient 4 contenant l'huile sont avantageusement adaptées à une utilisation dans un four micro-onde 6 de modèle grand-public ayant une capacité par exemple de 20 à 50 litres, préférentiellement environ 28 litres. The dimensions and capacities of said container 4 containing the oil are advantageously suitable for use in a consumer model microwave oven 6 having a capacity for example of 20 to 50 liters, preferably around 28 liters.
Le procédé selon l'invention comprend une deuxième étape de soumission de l'ensemble, comprenant ladite matière biologique 1 dans ledit récipient 4 contenant une huile, à des micro-ondes à une puissance comprise entre 90 et 900 W pendant une durée comprise entre 12 secondes et 20 minutes de manière à permettre la macération de ladite matière biologique 1 . The method according to the invention comprises a second step of subjecting the assembly, comprising said biological material 1 in said container 4 containing an oil, to microwaves at a power of between 90 and 900 W for a duration of between 12 seconds and 20 minutes so as to allow the maceration of said biological material 1.
Les micro-ondes sont des rayonnements électromagnétiques de longueur d'onde intermédiaire entre l'infrarouge et les ondes de radiodiffusion, i.e. une longueur d'onde comprise entre À= 1 mm et À= 1 m. Microwaves are electromagnetic radiation with a wavelength intermediate between infrared and broadcast waves, i.e. a wavelength between À= 1 mm and À= 1 m.
De façon pratique, le rayonnement micro-onde de la troisième étape du procédé est préférentiellement réalisé directement à l'aide d’un four micro-onde 6. Practically, the microwave radiation of the third stage of the process is preferably carried out directly using a microwave oven 6.
Préférentiellement, la puissance du rayonnement micro-onde est comprise entre 90 et 600 W. Encore plus préférentiellement, la puissance du rayonnement micro-onde est comprise entre 95 et 200 W. Preferably, the power of the microwave radiation is between 90 and 600 W. Even more preferably, the power of the microwave radiation is between 95 and 200 W.
Les fours micro-ondes 6 utilisées sont préférentiellement des fours micro-ondes européens grand public dont la fréquence est comprise entre 800 et 3000 Mhz, préférentiellement d'environ 2450 Mhz. The microwave ovens 6 used are preferably consumer European microwave ovens whose frequency is between 800 and 3000 MHz, preferably around 2450 MHz.
Bien entendu, les paramètres ci-dessus peuvent être ajustés facilement par un homme du métier afin d'utiliser le procédé objet de l'invention avec des fours micro-ondes 6 de normes différentes dont la fréquence est supérieure ou inférieure à la fréquence standard européenne de 2450 Mhz, tel que par exemple, une fréquence de 950 Mhz aux Etats-Unis d'Amérique. Of course, the above parameters can be easily adjusted by a person skilled in the art in order to use the method which is the subject of the invention with microwave ovens 6 of different standards whose frequency is higher or lower than the European standard frequency. of 2450 MHz, such as for example, a frequency of 950 MHz in the United States of America.
Des expériences effectuées par le Demandeur ont permis de démontrer que pour une bonne macération, il fallait privilégier une puissance faible, c'est-à-dire préférentiellement comprise entre 95 et 200W, pour un four micro-onde 6 européen à la fréquence standard de 2450 Mhz pendant une durée comprise entre 10 à 20 min, de préférence entre 13 et 18 min. En effet, cela permet à l'huile de rester à une température en-dessous d'environ 70°C, préférentiellement en- dessous de 50°C et ainsi d’éviter la dégradation de l'huile. Experiments carried out by the Applicant have made it possible to demonstrate that for good maceration, it is necessary to favor a low power, that is to say preferably between 95 and 200W, for a European microwave oven 6 at the standard frequency of 2450 MHz for a period of between 10 to 20 min, preferably between 13 and 18 min. In fact, this allows the oil to remain at a temperature below approximately 70°C, preferably below 50°C and thus avoids degradation of the oil.
Le procédé selon l'invention comprend en outre une troisième étape de refroidissement et éventuellement de chauffage additionnel, préférentiellement par micro-ondes, pour permettre un effet de pompage, tel que l'huile puisse pénétrer dans la plante puis être exsudée par microondes, extrayant ainsi les arômes des plantes aromatiques, fruits, champignons ou épices. The method according to the invention further comprises a third step of cooling and possibly additional heating, preferably by microwaves, to allow a pumping effect, such that the oil can penetrate into the plant then be exuded by microwaves, extracting thus the aromas of aromatic plants, fruits, mushrooms or spices.
Le refroidissement permet d'éviter une montée en température de l'ensemble du récipient par transmission thermique. Pour le refroidissement, il suffit de poser le récipient 4 comprenant la matière biologique 1 dans un récipient contenant de l'eau froide 11 . Cooling makes it possible to avoid a rise in temperature of the entire container by thermal transmission. For cooling, simply place the container 4 comprising the biological material 1 in a container containing cold water 11.
L'effet de pompage permet l'optimisation de l'extraction des arômes de ladite matière
biologique 1. The pumping effect allows optimization of the extraction of aromas from said material biological 1.
Le procédé selon l'invention comprend enfin une quatrième étape de presse, filtration et/ou de récupération d'une huile aromatisée 9 dans le récipient 4. The method according to the invention finally comprises a fourth step of pressing, filtration and/or recovery of a flavored oil 9 in the container 4.
Selon un autre mode de réalisation, le procédé selon l'invention comprend une dernière étape de presse et de récupération d'une huile aromatisée 9 contenue dans le récipient 4. According to another embodiment, the method according to the invention comprises a final step of pressing and recovering a flavored oil 9 contained in the container 4.
Selon un autre mode de réalisation, le procédé selon l'invention comprend une dernière étape de filtration et de récupération d'une huile aromatisée 9 dans le récipient 4. According to another embodiment, the method according to the invention comprises a final step of filtration and recovery of a flavored oil 9 in the container 4.
Selon un autre mode de réalisation, le procédé selon l'invention comprend une dernière étape de presse, de filtration et de récupération d'une huile aromatisée 9 contenue dans le récipient 4. According to another embodiment, the method according to the invention comprises a final step of pressing, filtration and recovery of a flavored oil 9 contained in the container 4.
De façon pratique, pour la filtration on utilise un papier filtre perméable à l'huile pour éviter qu'il y ait un reste de matière biologique dans l'huile aromatisée 9 obtenue. La récupération se fait avantageusement dans un troisième récipient fermé 10, ce qui évitera l' oxydation de l' huile. Practically, for filtration, an oil-permeable filter paper is used to prevent there being a remainder of biological material in the flavored oil 9 obtained. Recovery is advantageously done in a third closed container 10, which will avoid oxidation of the oil.
Pour la presse, le mélange refroidi est pressé à l'aide d'un pressoir. L'opération est répétée plusieurs fois pour tout extraire dans l'huile. For the press, the cooled mixture is pressed using a press. The operation is repeated several times to extract everything into the oil.
Le procédé selon l'invention comprend une étape préliminaire de mise en place de la matière biologique 1 dans un premier récipient 2 adapté à une huile et perméable aux microondes, et en ce que la dernière étape est une étape de filtration et/ou de récupération d'une huile aromatisée 9 contenue dans le récipient 4. The method according to the invention comprises a preliminary step of placing the biological material 1 in a first container 2 adapted to an oil and permeable to microwaves, and in that the last step is a filtration and/or recovery step of a flavored oil 9 contained in the container 4.
Le récipient 2 comprenant la matière biologique 1 est un récipient perméable à l'huile. Ledit récipient comprenant la matière biologique 1 doit être de dimensions inférieures à celles du récipient contenant l'huile. La matière dudit récipient 2 comprenant la matière biologique 1 est avantageusement choisie parmi l'aluminium, le papier ou la mousseline. De préférence il s'agit d'un récipient de type « sachet de thé » de forme plate ou pyramidale. The container 2 comprising the biological material 1 is an oil-permeable container. Said container comprising the biological material 1 must be of smaller dimensions than those of the container containing the oil. The material of said container 2 comprising the biological material 1 is advantageously chosen from aluminum, paper or muslin. Preferably it is a “tea bag” type container of flat or pyramidal shape.
Le récipient 2 comprenant la matière biologique 1 doit avantageusement pouvoir résister à une température élevée, être perméable aux micro-ondes et doit être facile à mettre en œuvre. The container 2 comprising the biological material 1 must advantageously be able to withstand a high temperature, be permeable to microwaves and must be easy to use.
Le récipient 2 va permettre à la matière végétale 1 de rester au fond du deuxième récipient 4 contenant l'huile et donc éviter à la matière végétale de remonter à la surface de l'huile et d'être dégradée par les micro-ondes. The container 2 will allow the plant material 1 to remain at the bottom of the second container 4 containing the oil and therefore prevent the plant material from rising to the surface of the oil and being degraded by the microwaves.
De préférence ledit deuxième récipient 4 contenant l'huile est en verre ou en polypropy- lène de qualité alimentaire, préférentiellement en verre. Preferably said second container 4 containing the oil is made of glass or food grade polypropylene, preferably glass.
Le verre fait partie des matériaux parfaitement adaptés aux micro-ondes. Glass is one of the materials perfectly suited to microwaves.
Le propylène est un plastique à prix abordable, facile à travailler et résiste à des températures pouvant avoisiner ou dépasser les 100°C. Propylene is an affordable plastic, easy to work with and resistant to temperatures that can approach or exceed 100°C.
Quand ledit récipient 2 est utilisé, pour la récupération de l’huile aromatisée 9, le récipient 2 comprenant la matière biologique 1 sera préférentiellement pressé à l'aide d'une pince de cuisine ou d'un pressoir8 pour éviter de perdre l'huile absorbé par le récipient 2 et donc le gaspillage d'huile.
Le procédé selon l'invention comprend préférentiellement une étape préliminaire de déstructuration de la matière biologique, permettant d’obtenir de la matière biologique 1 écrasée. When said container 2 is used, for the recovery of the flavored oil 9, the container 2 comprising the biological material 1 will preferably be pressed using kitchen tongs or a press8 to avoid losing the oil absorbed by container 2 and therefore waste of oil. The method according to the invention preferably comprises a preliminary step of destructuring the biological material, making it possible to obtain crushed biological material 1.
La déstructuration est réalisée par des méthodes physiques tel que l’écrasement ou le broyage. La destruction de ladite matière biologique peut éventuellement être réalisée à l’aide d’un mortier et d’un pilon ou encore à l’aide d’un mixer. Destructuring is carried out by physical methods such as crushing or grinding. The destruction of said biological material can possibly be carried out using a mortar and pestle or even using a mixer.
Le procédé selon l’invention est caractérisé en ce que la masse de la matière biologique 1 est préférentiellement comprise entre 0 et 50 g pour 100g d’huile, préférentiellement entre 10 et 30 g pour 100 g d’huile. The process according to the invention is characterized in that the mass of biological material 1 is preferably between 0 and 50 g per 100g of oil, preferably between 10 and 30 g per 100g of oil.
Le procédé selon l’invention est caractérisé en ce que l’huile est préférentiellement choisie parmi l’huile d’amande, l’huile d’arachide, l’huile d’argane, huile d’avocat, huile de carthame, huile de chanvre, huile de coco, huile de colza, huile de coton, huile de germe de blé, huile de lin, huile de maïs, huile de noisette, huile de noix, huile de noyau de cerise, huile de noyaux, huile d’œillette, huile d’olive, huile de palme, huile de palmiste, huile de graines de courge, huile de pépins de raisin, huile de ricin, huile de riz, huile de sésame, huile de soja, huile de tournesol, beurre, saindoux, graisse de canard préférentiellement l’huile d’olive, de colza ou de tournesol. The process according to the invention is characterized in that the oil is preferably chosen from almond oil, peanut oil, argan oil, avocado oil, safflower oil, hemp, coconut oil, rapeseed oil, cottonseed oil, wheat germ oil, linseed oil, corn oil, hazelnut oil, walnut oil, cherry kernel oil, kernel oil, popsicle oil , olive oil, palm oil, palm kernel oil, pumpkin seed oil, grapeseed oil, castor oil, rice oil, sesame oil, soybean oil, sunflower oil, butter, lard, duck fat preferably olive, rapeseed or sunflower oil.
L’huile utilisée est avantageusement riche en acide gras poly-insaturés, e. en oméga 3 et 6. The oil used is advantageously rich in polyunsaturated fatty acids, e. in omega 3 and 6.
L’invention concerne également une huile aromatisée 9 susceptible d’être obtenue par le procédé selon l’invention. The invention also relates to a flavored oil 9 capable of being obtained by the process according to the invention.
Comme indiqué ci-dessus, l’huile aromatisée 9 est préférentiellement aromatisée avec de la badiane, l'anis vert, l’ail, l’aneth, le basilic, la cannelle, la cardamone, le cerfeuil, la ciboulette, la coriandre, le cumin, le curcuma, l’échalote, l’estragon, le fenouil, le genièvre, le gingembre, le girofle, le laurier, la lavande, la livèche, la maniguette, la marjolaine, la menthe verte ou poivrée, la muscade, l’oignon, l'origan, le persil, le piment, le poivre, le raifort, la réglisse, le romarin, la sarriette, la sauge, le serpolet, le thé, le thym, la vanille, le wasabi et la zédoaire. As indicated above, the flavored oil 9 is preferably flavored with star anise, green anise, garlic, dill, basil, cinnamon, cardamom, chervil, chives, coriander, cumin, turmeric, shallot, tarragon, fennel, juniper, ginger, cloves, bay leaf, lavender, lovage, maniguette, marjoram, spearmint or peppermint, nutmeg, onion, oregano, parsley, chili pepper, pepper, horseradish, licorice, rosemary, savory, sage, wild thyme, tea, thyme, vanilla, wasabi and zedoaria.
L’huile aromatisée 9 peut également être aromatisée avec des fruits choisis parmi l’abricot, l’amande douce, l’ananas, l’arachide, l'avocat, la banane, le café, le citron, la clémentine, le coing, le concombre, la figue, la fraise, la framboise, le kiwi, la mangue, le melon, la noisette, la noix, la noix de cajou, la noix de coco, la noix de macadamia, la papaye, l’orange, le pamplemousse, la pastèque, la pêche, la pistache, la pomme la pomme de terre, la mandarine, le raisin et la tomate. Flavored oil 9 can also be flavored with fruits chosen from apricot, sweet almond, pineapple, peanut, avocado, banana, coffee, lemon, clementine, quince, cucumber, fig, strawberry, raspberry, kiwi, mango, melon, hazelnut, walnut, cashew, coconut, macadamia nut, papaya, orange, grapefruit, watermelon, peach, pistachio, apple, potato, tangerine, grape and tomato.
L’huile aromatisée 9 peut également être aromatisée avec des champignons comestibles choisis parmi la girolle, les cèpes, les chanterelles, les champignons de Paris, les champignons noirs, les morilles, les mousserons, les pleurottes, les trompettes de la mort, la truffe, le matsutaké. Flavored oil 9 can also be flavored with edible mushrooms chosen from chanterelles, porcini mushrooms, chanterelles, button mushrooms, black mushrooms, morels, mousserons, oyster mushrooms, death trumpets, truffles , matsutake.
L’huile aromatisée 9 est avantageusement utilisée dans l’industrie des préparations culinaires ou cosmétiques. Flavored oil 9 is advantageously used in the culinary or cosmetic preparation industry.
L’invention concerne enfin un kit comprenant : a. une huile ; b. une matière biologique 1,
c. un premier récipient 2 destiné à recevoir ladite matière biologique 1, et d. un deuxième récipient 4 d'une contenance comprise entre 10 ml et 5000 ml destiné à recevoir ladite huile et le premier récipient ; pour la préparation d'une huile aromatisée selon l'invention. The invention finally relates to a kit comprising: a. an oil; b. a biological material 1, vs. a first container 2 intended to receive said biological material 1, and d. a second container 4 with a capacity of between 10 ml and 5000 ml intended to receive said oil and the first container; for the preparation of a flavored oil according to the invention.
Le kit ou dispositif DIY est réalisé dans le but de fournir tout le matériel nécessaire pour réaliser sa propre huile aromatisée 9 à domicile. D'où le terme dispositif DIY, qui signifie « fait par soi-même », « do-it-yourself » en anglais. The DIY kit or device is made with the aim of providing all the materials necessary to make your own flavored oil 9 at home. Hence the term DIY device, which means “made by oneself”, “do-it-yourself” in English.
Le kit pourrait éventuellement être utilisé comme un exercice de laboratoire permettant d'enseigner facilement les leçons fondamentales de la chimie alimentaire durable. Il permet également d'obtenir des huiles aromatisées similaires à celles obtenues par des méthodes industrielles et intègre avec succès les principes d'extraction verte dans les laboratoires d’enseignement.The kit could potentially be used as a laboratory exercise to easily teach fundamental lessons in sustainable food chemistry. It also produces flavored oils similar to those obtained by industrial methods and successfully integrates green extraction principles into teaching laboratories.
EXEMPLES EXAMPLES
La présente invention va maintenant être illustrée au moyen des exemples suivants :The present invention will now be illustrated by means of the following examples:
Exemple 1 : Macération de l'ail dans de l'huile d'olive Example 1: Maceration of garlic in olive oil
L'ail (Allium sativum L.) et l'huile d'olive ont été achetés dans un supermarché local de la province d'Avignon (Sud de la France). Les gousses d'ail ont été épluchées manuellement et exemptes de dommages externes pour leur traitement ultérieur. Garlic (Allium sativum L.) and olive oil were purchased from a local supermarket in the province of Avignon (South of France). The garlic cloves were peeled manually and free from external damage for further processing.
Un four à micro-ondes domestique (Samsung®) a été utilisé pour effectuer les tests de macération par micro-ondes. 20 g de gousses d'ail écrasées placées dans un sachet de thé ont été ajoutées à 100 ml d'huile d'olive dans une tasse en verre. Les micro-ondes ont été appliquées à 100 W pendant 15 minutes et le mélange final aromatisé a été filtré à travers un sachet de thé. A domestic microwave oven (Samsung®) was used to perform the microwave maceration tests. 20 g of crushed garlic cloves placed in a tea bag were added to 100 ml of olive oil in a glass cup. Microwaves were applied at 100 W for 15 minutes and the final flavored mixture was filtered through a tea bag.
La figure 3 montre les profils de température pendant la macération par micro-ondes de la gousse d'ail dans l'huile d'olive. Deux phases sont observées dans le processus de macération par micro-ondes. La première partie est représentée par une augmentation de la température dans la gousse d'ail fraîche plus que dans l'huile d'olive en vrac qui reste à température ambiante. La gousse d'ail est composée d'eau, un composé dipolaire qui se réchauffe rapidement sous l'effet des micro-ondes, alors que l'huile d'olive est composée en majorité de triglycérides, des composés non polaires qui ne sont pas sensibles à la chaleur sous les micro-ondes. Figure 3 shows the temperature profiles during microwave maceration of garlic clove in olive oil. Two phases are observed in the microwave maceration process. The first part is represented by an increase in temperature in the fresh garlic clove more than in the bulk olive oil which remains at room temperature. The garlic clove is composed of water, a dipolar compound which heats up quickly under the influence of microwaves, while olive oil is composed mainly of triglycerides, non-polar compounds which are not sensitive to heat in microwaves.
Dans la deuxième partie, l'augmentation rapide de la température à l'intérieur de la gousse d'ail entraîne la rupture des cellules et des glandes. Ainsi, cette augmentation rapide de la température donne une accélération de la diffusion des arômes de l'ail à l'huile d'olive sous chauffage par micro-ondes et pourrait être due à une combinaison synergique des deux phénomènes de transfert de masse et de chaleur agissant de la même manière. In the second part, the rapid increase in temperature inside the garlic clove causes the cells and glands to rupture. Thus, this rapid increase in temperature gives an acceleration in the diffusion of aromas from garlic to olive oil under microwave heating and could be due to a synergistic combination of the two phenomena of mass transfer and heat acting in the same way.
En conclusion, nous pouvons dire que la soumission de l'huile comprenant la matière végétale aux micro-ondes, a permis la diffusion des arômes de la matière végétale dans l'huile et donc l'obtention d'une huile aromatisée. In conclusion, we can say that subjecting the oil comprising the plant material to microwaves allowed the diffusion of the aromas of the plant material in the oil and therefore the obtaining of a flavored oil.
Exemple 2 : Évaluation sensorielle Example 2: Sensory evaluation
Afin d'analyser le niveau d'aromatisation des huiles d'olive et de détecter d'éventuels mauvais goûts dus au traitement par micro-ondes, une évaluation sensorielle des huiles d'olive
traitées et non traitées par micro-ondes a été réalisée par 12 panélistes (étudiants diplômés et membres du personnel de l'Université d'Avignon, France) pour indiquer la présence ou l'absence de mauvais goûts et évaluer le niveau d'aromatisation. Aucune différence significative n'a été constatée entre l'huile d'olive initiale et l'huile d'olive macérée en ce qui concerne les arômes indésirables causés par la dégradation de l'huile. L'huile d'olive macérée aux micro-ondes avec de l'ail a été appréciée par les panélistes, l'odeur était proche de celle de l'ail frais, léger et des composés sulfurés frais. In order to analyze the level of aromatization of olive oils and detect possible bad tastes due to microwave treatment, a sensory evaluation of olive oils microwave-treated and untreated was performed by 12 panelists (graduate students and staff from the University of Avignon, France) to indicate the presence or absence of off-flavors and assess the level of aromatization. No significant differences were found between the initial olive oil and the macerated olive oil with respect to off-flavors caused by oil degradation. The microwave macerated olive oil with garlic was appreciated by the panelists, the smell was close to that of fresh garlic, light and fresh sulfur compounds.
En conclusion, nous pouvons dire que le procédé selon l'invention, permet l'obtention d'une huile aromatisée sans dégrader la qualité de l' huile et sans obtenir un goût désagréable dû à une potentielle dégradation de la matière biologique, et ce de façon très rapide par rapport aux méthodes classiques. In conclusion, we can say that the process according to the invention makes it possible to obtain a flavored oil without degrading the quality of the oil and without obtaining an unpleasant taste due to a potential degradation of the biological material, and this very quickly compared to traditional methods.
Exemple 3 : Mode de réalisation préférée du DIY. Example 3: Favorite DIY embodiment.
Le mode de réalisation décrit dans cet exemple est illustré dans la figure 2. La première étape consiste à mettre une plante, par exemple de l'ail, dans de l'huile au sein d'un four microondes ménager. Instantanément, l'extraction va commencer, les arômes sont exsudés et captés par l' huile végétale. The embodiment described in this example is illustrated in Figure 2. The first step consists of putting a plant, for example garlic, in oil in a household microwave oven. Instantly, the extraction will begin, the aromas are exuded and captured by the vegetable oil.
La température ne doit pas dépasser 70°C. Pour vérifier la température, il faut soit utiliser un film indiquant la température atteinte à travers le micro-onde soit en trouvant des béchers qui changent de température à 70°C. The temperature should not exceed 70°C. To check the temperature, you must either use a film indicating the temperature reached through the microwave or by finding beakers that change temperature at 70°C.
Le mélange est refroidi, puis pressé à l'aide d'un pressoir. L'opération est répétée plusieurs fois pour tout extraire dans l'huile. The mixture is cooled, then pressed using a press. The operation is repeated several times to extract everything into the oil.
Enfin, il faut récupérer l’huile aromatisée dans un récipient et le fermer pour éviter l'oxydation de l'huile.
Finally, you must collect the flavored oil in a container and close it to prevent oxidation of the oil.
Claims
1. Procédé de préparation d'une huile aromatisée (9) comprenant les étapes suivantes de : a. mise en place d' une quantité comprise entre 1 g et 2000g d'une matière biologique ( 1 ) dans un récipient (4) contenant une quantité comprise entre 10 ml et 5000 ml d'une huile, b. soumission de l'ensemble, comprenant ladite matière biologique (l),dans ledit récipient (4) contenant une huile, à des micro-ondes à une puissance comprise entre 90 et 900 W pendant une durée comprise entre 12 secondes et 20 minutes, c. refroidissement et éventuellement chauffage additionnel, et d. presse, filtration et/ou récupération d'une huile aromatisée (9) contenue dans le récipient (4). 1. Process for preparing a flavored oil (9) comprising the following steps of: a. placing a quantity between 1 g and 2000 g of a biological material (1) in a container (4) containing a quantity between 10 ml and 5000 ml of an oil, b. subjecting the assembly, comprising said biological material (l), in said container (4) containing an oil, to microwaves at a power of between 90 and 900 W for a duration of between 12 seconds and 20 minutes, c . cooling and possibly additional heating, and d. press, filtration and/or recovery of a flavored oil (9) contained in the container (4).
2. Procédé selon la revendication 1, caractérisé en ce que la dernière étape est une étape de presse, de filtration et de récupération d'une huile aromatisée (9) contenue dans le récipient (4). 2. Method according to claim 1, characterized in that the last step is a step of pressing, filtration and recovery of a flavored oil (9) contained in the container (4).
3. Procédé selon la revendication 1 , caractérisé en ce qu'il comprend une étape préliminaire de mise en place de la matière biologique dans un premier récipient (2) adapté à une huile et perméable aux micro-ondes, et en ce que la dernière étape est une étape de filtration et/ou de récupération d'une huile aromatisée (9) contenue dans le récipient (4). 3. Method according to claim 1, characterized in that it comprises a preliminary step of placing the biological material in a first container (2) adapted to an oil and permeable to microwaves, and in that the last step is a step of filtration and/or recovery of a flavored oil (9) contained in the container (4).
4. Procédé selon l'une des revendications 1 à 3, caractérisé en ce qu'il comprend une étape préliminaire de déstructuration de la matière biologique. 4. Method according to one of claims 1 to 3, characterized in that it comprises a preliminary step of destructuring the biological material.
5. Procédé selon l'une des revendications 1 à 4, caractérisé en ce que la matière biologique (1 ) est une matière végétale ou un champignon. 5. Method according to one of claims 1 to 4, characterized in that the biological material (1) is a plant material or a fungus.
6. Procédé selon la revendication 5, caractérisé en ce que la matière végétale est une fleur, une feuille, un fruit, une graine, une racine, une écorce, ou une partie ou mélange de ceux- ci. 6. Method according to claim 5, characterized in that the plant material is a flower, a leaf, a fruit, a seed, a root, a bark, or a part or mixture thereof.
7. Procédé selon la revendication 6, caractérisé en ce que la matière végétale est choisie parmi la badiane, l'anis vert, l'ail, l'aneth, le basilic, la cannelle, la cardamone, le cerfeuil, la ciboulette, la coriandre, le cumin, le curcuma, l'échalote, l'estragon, le fenouil, le genièvre, le gingembre, le girofle, le laurier, la lavande, la livèche, la maniguette, la marjolaine, la menthe verte ou poivrée, la muscade, l'oignon, l'origan, le persil, le piment, le poivre, le raifort, la réglisse, le romarin, la sarriette, la sauge, le serpolet, le thé, le thym, la vanille, le wasabi et la zédoaire, préférentiellement l'ail. 7. Method according to claim 6, characterized in that the plant material is chosen from star anise, green anise, garlic, dill, basil, cinnamon, cardamom, chervil, chives, coriander, cumin, turmeric, shallot, tarragon, fennel, juniper, ginger, cloves, bay leaf, lavender, lovage, maniguette, marjoram, spearmint or peppermint, nutmeg, onion, oregano, parsley, chili pepper, pepper, horseradish, licorice, rosemary, savory, sage, wild thyme, tea, thyme, vanilla, wasabi and zedoary, preferably garlic.
8. Procédé selon l'une des revendications précédentes, caractérisé en ce que l'huile est choisie parmi l'huile d'amande, l'huile d'arachide, l'huile d'argane, huile d'avocat, huile de
carthame, huile de chanvre, huile de coco, huile de colza, huile de coton, huile de germe de blé, huile de lin, huile de maïs, huile de noisette, huile de noix, huile de noyau de cerise, huile de noyaux, huile d'œillette, huile d'olive, huile de palme, huile de palmiste, huile de graines de courge, huile de pépins de raisin, huile de ricin, huile de riz, huile de sésame, huile de soja, huile de tournesol, beurre, saindoux, graisse de canard préférentiellement l'huile d’olive, de colza ou de tournesol. 8. Method according to one of the preceding claims, characterized in that the oil is chosen from almond oil, peanut oil, argan oil, avocado oil, coconut oil. safflower, hemp oil, coconut oil, rapeseed oil, cottonseed oil, wheat germ oil, linseed oil, corn oil, hazelnut oil, walnut oil, cherry kernel oil, kernel oil, popsicle oil, olive oil, palm oil, palm kernel oil, pumpkin seed oil, grapeseed oil, castor oil, rice oil, sesame oil, soybean oil, sunflower oil, butter, lard, duck fat preferably olive, rapeseed or sunflower oil.
9. Huile aromatisée (9) susceptible d'être obtenue par le procédé selon l'une des revendications précédentes. 9. Flavored oil (9) capable of being obtained by the process according to one of the preceding claims.
10. Kit comprenant : a. une huile ; b. une matière biologique (1) ; c. un premier récipient (2) destiné à recevoir ladite matière biologique, et d. un deuxième récipient (4) d’une contenance comprise entre 10 ml et 5000 ml destiné à recevoir ladite huile et le premier récipient (2) ; pour la préparation d'une huile aromatisée (9) selon la revendication 9.
10. Kit comprising: a. an oil; b. a biological material (1); vs. a first container (2) intended to receive said biological material, and d. a second container (4) with a capacity of between 10 ml and 5000 ml intended to receive said oil and the first container (2); for the preparation of a flavored oil (9) according to claim 9.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FRFR2211312 | 2022-10-28 | ||
| FR2211312A FR3141353A1 (en) | 2022-10-28 | 2022-10-28 | DIY device based on microwave maceration to obtain flavored oils |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2024088982A1 true WO2024088982A1 (en) | 2024-05-02 |
Family
ID=84819890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2023/079513 WO2024088982A1 (en) | 2022-10-28 | 2023-10-23 | Diy device using microwave maceration for obtaining flavoured oils |
Country Status (2)
| Country | Link |
|---|---|
| FR (1) | FR3141353A1 (en) |
| WO (1) | WO2024088982A1 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2694300A1 (en) | 1992-09-16 | 1994-02-04 | Chevereau Pierre | Process for extracting and fixing aromas on a non-aqueous substrate, machine for implementing the process and product obtained according to the process. |
| FR2999447A1 (en) | 2012-12-14 | 2014-06-20 | Pierre Chevereau | Extracting flavors and mixing with e.g. edible oil, for producing liquids for electronic cigarettes, comprises arranging aromatic carriers in container, heating container, cooling, removing carriers, and recovering aromatized substrate |
-
2022
- 2022-10-28 FR FR2211312A patent/FR3141353A1/en active Pending
-
2023
- 2023-10-23 WO PCT/EP2023/079513 patent/WO2024088982A1/en unknown
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2694300A1 (en) | 1992-09-16 | 1994-02-04 | Chevereau Pierre | Process for extracting and fixing aromas on a non-aqueous substrate, machine for implementing the process and product obtained according to the process. |
| FR2999447A1 (en) | 2012-12-14 | 2014-06-20 | Pierre Chevereau | Extracting flavors and mixing with e.g. edible oil, for producing liquids for electronic cigarettes, comprises arranging aromatic carriers in container, heating container, cooling, removing carriers, and recovering aromatized substrate |
Non-Patent Citations (7)
| Title |
|---|
| ANONYMOUS: "How to Infuse Oil with Tea - Soap Queen", 12 July 2017 (2017-07-12), XP093042543, Retrieved from the Internet <URL:https://www.soapqueen.com/bath-and-body-tutorials/tips-and-tricks/infuse-oil-tea-2/> [retrieved on 20230426] * |
| ANONYMOUS: "Pr?parez vous-m?mes vos huiles parfum?es !", 22 June 2020 (2020-06-22), XP093041270, Retrieved from the Internet <URL:https://www.allodocteurs.fr/alimentation-preparez-vous-memes-vos-huiles-parfumees-29485.html> [retrieved on 20230421] * |
| ANONYMOUS: "Using Infused Oils in Soap - New England Handmade Artisan Soaps", 21 August 2015 (2015-08-21), XP093041259, Retrieved from the Internet <URL:https://www.newenglandsoaps.com/recipe/using-infused-oils-in-soap/#comments> [retrieved on 20230421] * |
| BENMOUSSA HASNIA ET AL: "Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves", JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, SPRINGER, DE, vol. 93, no. 7, 2 June 2016 (2016-06-02), pages 921 - 928, XP035989463, ISSN: 0003-021X, [retrieved on 20160602], DOI: 10.1007/S11746-016-2847-0 * |
| BENMOUSSA, HASNIA ET AL.: "Impact of Microwave Assisted Infusion on the Quality and Volatile Composition of Olive Oil Aromatized with Rosemary Leaves", JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY, vol. 93, no. 7, June 2016 (2016-06-01), pages 921 - 28, XP035989463, DOI: 10.1007/s11746-016-2847-0 |
| HOW TO INFUSE OIL WITH TEA - SOAP QUEEN, Retrieved from the Internet <URL:https://www.soapqueen.com/bath-and-body-tutorials/tips-and-tricks/infuse-oil-tea-2> |
| USING INFUSED OILS IN SOAP - NEW ENGLAND HANDMADE ARTISAN SOAPS, Retrieved from the Internet <URL:https://www.newenglandsoaps.com/recipe/using-infused-oils-in-soap> |
Also Published As
| Publication number | Publication date |
|---|---|
| FR3141353A1 (en) | 2024-05-03 |
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