FR2581514A1 - Stabilised energy-giving food based on olive pulp - Google Patents
Stabilised energy-giving food based on olive pulp Download PDFInfo
- Publication number
- FR2581514A1 FR2581514A1 FR8507257A FR8507257A FR2581514A1 FR 2581514 A1 FR2581514 A1 FR 2581514A1 FR 8507257 A FR8507257 A FR 8507257A FR 8507257 A FR8507257 A FR 8507257A FR 2581514 A1 FR2581514 A1 FR 2581514A1
- Authority
- FR
- France
- Prior art keywords
- olive
- subjected
- pulp
- vacuum
- food based
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 6
- 235000013305 food Nutrition 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 241000207836 Olea <angiosperm> Species 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 4
- 240000002657 Thymus vulgaris Species 0.000 claims description 4
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 4
- 239000001585 thymus vulgaris Substances 0.000 claims description 4
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 239000013543 active substance Substances 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 238000009924 canning Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 241001284352 Terminalia buceras Species 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 229940064004 antiseptic throat preparations Drugs 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000020057 cognac Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000002788 crimping Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002306 glutamic acid derivatives Chemical class 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 238000011012 sanitization Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
L'objet de l'invention concerne un procédé de fabrication d'un aliment énergétique stabilisé à base de pulpe d'olives. The object of the invention relates to a process for manufacturing a stabilized energy food based on olive pulp.
I1 est destiné à l'obtention d'un produit conservable et à consommation différée gardant la totalité de ses qualités gustatives naturelles et une puissance nutritive élevée sous un volume réduit. I1 is intended for obtaining a preservable product and with deferred consumption keeping all of its natural taste qualities and a high nutritive power under a reduced volume.
Dans les procédés connus de fabrication on procédait à un broyage des olives en les délayant dans de l'huile et en y ajoutant des condiments, mais on ne parvenait pas à conserver au fruit sa saveur originelle ni à éviter une certaine dégradation gustative du fait des oxydations malgré les pasteurisations opérées. In known manufacturing processes, the olives were ground by diluting them in oil and adding condiments, but it was not possible to keep the fruit its original flavor or to avoid a certain taste degradation due to the oxidation despite the pasteurizations carried out.
Le procédé de fabrication suivant l'invention supprime ces inconvénients et permet l'utilisation d'agents naturels pour supprimer les oxydations ou dégradations pouvant se produire dans la masse du produit en attendant sa consommation. The manufacturing process according to the invention eliminates these drawbacks and allows the use of natural agents to suppress oxidations or degradations which may occur in the mass of the product while waiting for its consumption.
Il est constitué par la combinaison des agents dans les proportions indiquées avec le mode de traitement physique utilisé avec malaxage final sous vide. It consists of the combination of agents in the proportions indicated with the physical treatment method used with final mixing under vacuum.
Suivant un mode de réalisation de l'objet de l'inven- tion donné à titre d'exemple non limitatif, d'une des formes de réalisation de l'objet de l'invention on procède de la façon suivante
Les pulpes d 'olives noires ou vertes sont broyées finement pour obtenir deux cents kilos de pate qu'on malaxe avec 25 litres d'huile d'arachide pour atteindre l'onctuosité voulue.According to one embodiment of the object of the invention given by way of nonlimiting example, one of the embodiments of the object of the invention is carried out as follows
The pulp of black or green olives is finely ground to obtain two hundred kilos of dough which is kneaded with 25 liters of peanut oil to achieve the desired smoothness.
On introduit dans ce mélange un demi kilo de poivre moulu, 3 kilos 500 de moutarde ordinaire, et 2 kilos de sauce à base de tomate, de sucre dite "sauce anglaise", après malaxage de ces agents on termine le mélange avec 500 grammes de thym, de romarin et 100 grammes de feuilles de laurier broyées. On termine avec un litre ou un litre et demi de cognac. We introduce into this mixture half a kilo of ground pepper, 3 kilos 500 of ordinary mustard, and 2 kilos of tomato-based sauce, sugar called "English sauce", after kneading of these agents the mixture is finished with 500 grams of thyme, rosemary and 100 grams of crushed bay leaves. We finish with a liter or a liter and a half of cognac.
Pour les olives vertes on utilise de l'huile d'olive et du fenouil dans les mêmes proportions d' aromates que pour les olives noires. For green olives olive oil and fennel are used in the same proportions of aromatics as for black olives.
Le malaxage lent se poursuit pendant le temps nécessaire pour obtenir un brassage total de la pâte avec ses agents et composants. Slow mixing continues for the time necessary to obtain complete mixing of the dough with its agents and components.
Le thym, le laurier et le romarin sont des assainisseurs et antiseptiques, alors que l'huile assure 1 ' interpénétration des substances actives. Thyme, bay leaf and rosemary are sanitizers and antiseptics, while the oil ensures the interpenetration of active substances.
On peut ajouter préférentiellement des glutamates pour faire ressortir la saveur de l'olive
En fin de malaxage la pate est propulsée vers une trémie de remplissage des récipients et à travers une capacité où on produit un effet de vide afin de dégazer la pate et supprimer les effets oxydants de 1' air qui inévitablement avaient envahis le produit pendant le malaxage.We can preferentially add glutamates to bring out the flavor of the olive
At the end of mixing the dough is propelled towards a hopper for filling the containers and through a capacity where a vacuum effect is produced in order to degas the dough and to suppress the oxidizing effects of the air which inevitably had invaded the product during the mixing .
De plus, tous germes putricides ou autres contenus dans l'air sont extraits.In addition, all putricides or other germs contained in the air are extracted.
Cette masse dégazée ou partiellement dégazée est mise en boîte qui est obturée d'une façon hermétique et étanche par sertissage. This degassed or partially degassed mass is placed in a box which is closed in a hermetic and sealed manner by crimping.
Ces boîtes sont placées en autoclave où elles subissent une stérilisation à 1150 pendant quelques minutes. Le vide réduisant les temps de stérilisation. These boxes are placed in an autoclave where they undergo sterilization at 1150 for a few minutes. The vacuum reducing sterilization times.
Du fait du dégazage on évite la "cuisson" des substances et la dégradation des aromates et condiments mais l'assep- tisation est parfaite. Due to degassing, the "cooking" of the substances and the degradation of the spices and condiments are avoided, but the sanitization is perfect.
La conservation est de très longue durée et sans condensation interne après refroidissement de sorte que la masse pâteuse conserve son humection d'origine sans augmentation ni diminution au cours du traitement. The conservation is very long and without internal condensation after cooling so that the pasty mass retains its original moisture without increase or decrease during treatment.
Seul l'air perturbateur et oxydant est diminué dans de grandes proportions ce qui améliore la saveur du produit. Only the disturbing and oxidizing air is reduced in large proportions which improves the flavor of the product.
Suivant la nature des produits plus ou moins humides, les conditions climatiques, les temps de stérilisation et de dégazage peuvent varier sans changer pour cela la conception générale de l'invention qui vient d'être décrite. Depending on the nature of the more or less humid products, the climatic conditions, the sterilization and degassing times can vary without changing the general conception of the invention which has just been described.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8507257A FR2581514B3 (en) | 1985-05-10 | 1985-05-10 | STABILIZED ENERGY FOOD BASED ON OLIVE PULP |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8507257A FR2581514B3 (en) | 1985-05-10 | 1985-05-10 | STABILIZED ENERGY FOOD BASED ON OLIVE PULP |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2581514A1 true FR2581514A1 (en) | 1986-11-14 |
| FR2581514B3 FR2581514B3 (en) | 1987-09-18 |
Family
ID=9319238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8507257A Expired FR2581514B3 (en) | 1985-05-10 | 1985-05-10 | STABILIZED ENERGY FOOD BASED ON OLIVE PULP |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2581514B3 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2621224A1 (en) * | 1987-10-06 | 1989-04-07 | Olivier Desjonqueres | Emulsion based on avocado pulp, or on other fruits and vegetables or their pulp, devices for manufacturing them and all the culinary preparations manufactured by emulsion and obtained by the said devices |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| EP2574240A1 (en) * | 2011-09-30 | 2013-04-03 | Spil Teknoloji Bilisim Internet ve Web Tasarim Hizmetleri Özel Egitim Ögretim Kurumlari ve Danismanlik Elektrik Elektronik Insaa | Nutritional supplement with olives for babies |
-
1985
- 1985-05-10 FR FR8507257A patent/FR2581514B3/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2621224A1 (en) * | 1987-10-06 | 1989-04-07 | Olivier Desjonqueres | Emulsion based on avocado pulp, or on other fruits and vegetables or their pulp, devices for manufacturing them and all the culinary preparations manufactured by emulsion and obtained by the said devices |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| EP2574240A1 (en) * | 2011-09-30 | 2013-04-03 | Spil Teknoloji Bilisim Internet ve Web Tasarim Hizmetleri Özel Egitim Ögretim Kurumlari ve Danismanlik Elektrik Elektronik Insaa | Nutritional supplement with olives for babies |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2581514B3 (en) | 1987-09-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |