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WO2006037833A1 - Procede de preparation d'artichauts (cynara scolymus l.) ayant subi un traitement minimal ou iv gamma et artichauts ayant subi un traitement minimal obtenus au moyen dudit procede - Google Patents

Procede de preparation d'artichauts (cynara scolymus l.) ayant subi un traitement minimal ou iv gamma et artichauts ayant subi un traitement minimal obtenus au moyen dudit procede Download PDF

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Publication number
WO2006037833A1
WO2006037833A1 PCT/ES2005/070135 ES2005070135W WO2006037833A1 WO 2006037833 A1 WO2006037833 A1 WO 2006037833A1 ES 2005070135 W ES2005070135 W ES 2005070135W WO 2006037833 A1 WO2006037833 A1 WO 2006037833A1
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WO
WIPO (PCT)
Prior art keywords
artichoke
product
artichokes
range according
solution
Prior art date
Application number
PCT/ES2005/070135
Other languages
English (en)
Spanish (es)
Inventor
Maria Isabel GIL MUÑOZ
Alicia MARÍN FERÁNDEZ
Juan Antonio TUDELA FERNÁNDEZ
Original Assignee
Consejo Superior De Investigaciones Científicas
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Consejo Superior De Investigaciones Científicas filed Critical Consejo Superior De Investigaciones Científicas
Publication of WO2006037833A1 publication Critical patent/WO2006037833A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • PROCEDURE FOR PREPARATION OF ARTICHOKE CYNARA SCOLYMUS L.
  • Agrifood Producers and processors of fruits and vegetables.
  • the invention provides a process for the preparation of rolled or hull and packaged artichokes ready to be consumed fresh or cooked.
  • the artichoke is a vegetable food characteristic of the Mediterranean diet with important culinary and nutritional qualities, such as its high fiber content, vitamin C and phytonutrients (polyphenols).
  • the consumption of this product is decreasing due to the tedious preparation.
  • the structure of today's society is associated with a pace of life that requires resorting to fast and easy-to-prepare meals but without giving up on healthy eating.
  • consumers increasingly demand natural, fresh, high nutritional value and easy to prepare foods. This has motivated that efforts and resources have been dedicated to the development of new cut and fresh prepared products ready for direct or cooked consumption.
  • Currently there are a variety of fresh cut vegetables, the most consumed being salads of different types of lettuce and carrot, spinach, chard, etc.
  • the methods that have been developed to prevent, inhibit or at least minimize the enzymatic browning process can be classified, according to the type of control they exercise, in chemical, physical treatments or combinations of both.
  • citric acid acts as a complexing and acidifying agent, two functions that can inhibit the enzyme PPO.
  • baths constituted by this acid together with ascorbic acid or combinations of benzoic and sorbic acid (Mattila et al., 1995). It has even resorted to vacuum infiltration or low pressure to increase the effectiveness such as apple and potato discs with ascorbic and erythorbic acids (Sapers et al, 1990).
  • modified atmosphere packaging which is that atmosphere of a gaseous composition different from that of air. It generally consists of placing the products under refrigeration in an atmosphere essentially depleted in O2 and / or enriched in CO2.
  • the modification of the relative concentrations of both gases is possible economically and easily through the use of hermetically sealed plastic containers made of polymers of selective permeability to O2 and CO2. IV range products packaged with plastic polymers passively create an AM as a result of the respiratory activity of the vegetable product without the need to add any gas.
  • Nisperos-Carriedo MO, Shaw, PE, Baldwin, EA 1990. Changes in volatile flavor components of pineaple orange juice as influence by the application of lipid and composite film. J. Agrie. Food Chem., 38, 1382-1387. O'Beirne, D. 1990. Some effeets of modified atmosphere packaging and vacuum packaging in combination with antioxidants on quality and storage-life of ready-to-use chilled apple slices. In: Processing and quality of foods. Zeuthen, P., Cheftel, JC, Eriksson, C, Gormley, TR, Linko, P. and Paulus, K. Eds. pp 3,221-3,229, Elsevier, London-New York.
  • the present invention provides a process for the elaboration of minimally processed artichoke or in IV range.
  • the invention relates to a method of making artichoke in the IV range comprising the following steps: (i) cooling the product in a cold chamber at temperatures between 0 and 5 0 C with high relative humidity, (ii) elimination of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
  • the invention relates to a method of making artichoke in IV range characterized in that between the washing steps with sanitizing solution (iii) and washing with antioxidant solution (iv) a cutting stage of the artichoke in sheets or sheets is included. in helmets and, after cutting, a water wash is performed.
  • the minimally processed or IV range artichoke obtained by the described process constitutes another aspect of the present invention.
  • the invention is novel because it combines chemical treatments with physical methods for the processing of the artichoke in IV range, this combination of treatments in addition to inhibiting
  • the browning reaction allows obtaining fresh cut artichokes that retain all the nutritional value of the fresh product in addition to maintaining its organoleptic properties, while the processed artichokes available so far in the market are frozen, canned, precooked or subjected to heat treatment than anything They have to do with the fresh product.
  • the present invention provides a process for preparing minimally processed or IV range artichokes.
  • the fresh artichoke in the IV range is an alternative to the whole fresh product or of the I range, canned or of the Il range, frozen or of the III range and precooked or V range.
  • the fresh artichoke in IV range is not subjected to any heat treatment, it has only undergone a conditioning that makes it a differentiating fact in which the processed product remains fresh.
  • the artichokes in the IV range have the advantage that it is a new product that is discouraged, cut, and prepared for direct consumption or after cooked being 100% of the product edible, fresh, comfortable and with all its organoleptic properties.
  • the object of the present invention is the obtaining of artichoke in IV range free of additives not accepted by the consumer, maintaining at all times the organoleptic quality including color, flavor and texture as well as ensuring microbiological and nutritional quality.
  • the proposed methodology does not include treatments with chemical agents that present a rejection by the consumer, but instead contemplates the use of natural ingredients that do not confer strange flavors and are accepted.
  • the present invention relates to a method of elaborating artichoke in IV range comprising the following steps: (i) refrigeration of the product, (ii) removal of external stems and bracts, (iii) treatment with a sanitizing solution, (iv) treatment with an antioxidant solution and (v) product packaging.
  • this operation can be carried out by means of an automatic or manually descorazonadora, always inside the cold chamber to ensure the maintenance of the product temperature It is necessary that this operation be carried out as quickly as possible to avoid oxidation in the injured areas.
  • the sanitizing treatment is performed (iii), the objective of this treatment is to avoid the proliferation of microorganisms that alter the characteristics of the product, shorten its useful life and that could endanger the safety of the consumer. In this way the risk of contamination of the external areas coming from the field and the interior is reduced in order to mitigate the risks of contamination of the processed product.
  • sanitizing treatments that can be applied with good results, such as some of those between sodium hypochlorite, gaseous chlorine, chlorine dioxide, lactic acid and peroxyacetic acid.
  • the antioxidant treatment (iv) is carried out, for this the artichokes obtained must be immersed in a solution containing the mixture of the antioxidant products such as combinations of ascorbic acid and citric acid, or ascorbic acid and lemon juice in adequate proportion. Once immersed in this solution, a vacuum infiltration can be performed that improves the penetration of the product and therefore its antioxidant capacity. If a vacuum infiltration is not performed after the antioxidant treatment, it is necessary to include a draining step to remove excess antioxidant solution that has remained in the product. The objective of this treatment is to control the activity of the PPO avoiding the enzymatic browning that is the main cause of loss of quality of the minimally processed artichoke or in the IV range.
  • the product is packaged in an actively modified atmosphere (v).
  • the modified atmosphere packaging allows to reduce the concentration of O2 in the conservation atmosphere which inhibits browning enzymatic reactions and by increasing the concentration of CO2 the synthesis of phenolic metabolites, substrates of the PPO that have been induced as a consequence of the damage caused by the cut.
  • the artichokes are placed in the chosen containers such as, for example, barges or polypropylene bags, optionally inside the package a solution of sodium chloride (NaCI) can be added to improve the taste of the product.
  • NaCI sodium chloride
  • the packaging with plastic polymers of low permeability to O2 and CO2 allows the initial active modified atmosphere to be maintained, in this case of vacuum, due to the thickness and low permeability of the film used.
  • the present invention relates to a method of making artichoke in the IV range that includes between the sanitizing treatment (iii) and the antioxidant treatment (iv) a step of cutting the artichoke.
  • This stage is included if you intend to present the artichokes cut into several pieces, in sheets, in hulls or as artichoke hearts.
  • an automatic knife cutter for artichokes can be used. It is essential that the cut be as clean as possible, since otherwise excessive damage will be generated to the tissue causing the appearance of browning.
  • After cutting it is necessary to wash the artichokes in water (at a temperature between 0 and 5 0 C) immediately. The objective of this wash is to eliminate the phenolic compounds that go outside as a result of the cut preventing the browning.
  • Figure 1 represents the diagram with the processing steps A- Precooling B - Leafless C - Stems and Bracts
  • Refrigeration of the product the precooling of the whole fresh artichokes was carried out with forced air until the temperature inside the product was lowered to 4 0 C. This is the temperature recommended for the product processing, so it is necessary to have a cold room that meets these requirements since the entire procedure was performed inside a chamber with these characteristics.
  • Treatment with sanitizing solution the sanitation was carried out by immersing the artichoke hearts in a solution of sodium hypochlorite (50-150 ppm) at pH 6.5-7.0, so that the bactericidal efficacy of the sanitizer was maximum. Instead of this sanitizing agent, others that are permitted by current legislation could be used. The main function of the sanitizing treatment is to reduce the microbial load of the product.
  • Cutting the artichokes The cutting of the artichokes in sheets of 0.5 to 1 cm, in helmets or the obtaining of the hearts was performed with an automatic artichoke knife cutter. It is essential that the cut be as clean as possible, since otherwise excessive damage is caused to the tissue favoring the appearance of browning. Immediately after cutting, the artichokes were washed with abundant water at temperatures between 0 and 5 0 C in order to remove phenolic compounds from the surface that come out of the cut tissues.
  • Antioxidant treatment After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (1.25%) for a period of 1 minute and then subjected to vacuum ( «- 1 atm for 5 sec.) In a vacuum hood.
  • an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (1.25%) for a period of 1 minute and then subjected to vacuum ( «- 1 atm for 5 sec.) In a vacuum hood.
  • Treatment with antioxidant solution After washing, the cut artichokes were immersed in an antioxidant solution composed of ascorbic acid (2.5%) and citric acid (2.5%) or ascorbic acid (2.5%) and lemon juice (25%) for a time of 1 minute. Drained: after treatment with antioxidant solution the artichokes were drained manually, placing the slices on absorbent paper.
  • the obtained artichokes were packed in vacuum cooking bags of low-permeability polypropylene O2, (barrier film) 90 ⁇ m thick, and subjected to moderate vacuum (5 sec. Approx. At -1 atm ).
  • the artichokes were preserved at 4 0 C with an approximate useful life of 10 days. Before opening the package, they were subjected to heating for 30 seconds in microwave at a power of 900 W.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Packages (AREA)

Abstract

L'invention concerne un procédé d'élaboration d'artichauts ayant subi un traitement minimal ou en IV gamma. L'invention combine des traitements chimiques avec des méthodes physiques pour le traitement des artichauts en IV gamma. Cette combinaison de traitements, outre qu'elle inhibe la réaction de brunissement, permet d'obtenir des artichauts frais coupés qui conservent toute la valeur nutritive du produit frais et qui maintiennent leurs propriétés organoleptiques. Le procédé de préparation d'artichauts en IV gamma comprend la réfrigération du produit en chambre froide à des températures comprises entre 0 et 50 °C avec une humidité élevée relative (i), l'élimination de tiges et des bractées externes (ii), le traitement à l'aide d'une solution aseptique (iii), éventuellement le découpage d'artichauts en lamelles ou en casques, puis après le découpage, le rinçage abondant à l'eau (iv), le traitement à l'aide d'une solution antioxydante (iv) et le conditionnement du produit (v). L'invention concerne également les artichauts ayant subi un traitement minimal ou en IV gamma obtenus au moyen dudit procédé.
PCT/ES2005/070135 2004-10-01 2005-09-30 Procede de preparation d'artichauts (cynara scolymus l.) ayant subi un traitement minimal ou iv gamma et artichauts ayant subi un traitement minimal obtenus au moyen dudit procede WO2006037833A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ES200402348A ES2257179B1 (es) 2004-10-01 2004-10-01 Procedimiento para la preparacion de alcachofa (cynara scolymus l.) minimamente procesada o en iv gama y alcachofas minimamente procesadas obtenidas mediante dicho procedimiento.
ESP200402348 2004-10-01

Publications (1)

Publication Number Publication Date
WO2006037833A1 true WO2006037833A1 (fr) 2006-04-13

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WO (1) WO2006037833A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2907315A1 (fr) * 2006-10-23 2008-04-25 Gaec De Kergreguin Groupement Procede de preparation et de presentation d'artichauts cuits prets a etre consommes
WO2008135166A1 (fr) * 2007-05-04 2008-11-13 Actides Gmbh Procédé de traitement d'aliments
CN101194699B (zh) * 2007-11-05 2010-06-30 张瑞琥 洋蓟罐头生产工艺
ES2691043A1 (es) * 2017-05-22 2018-11-23 Cynara E.U., S.L.U. Aperitivo crujiente de alcachofa y proceso de elaboración

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2304887B1 (es) * 2007-04-13 2009-05-21 Antonio Murcia Alonso Metodo, maquina e instalacion para el procesado de alcachofas en crudo.
CN109463688A (zh) * 2019-01-17 2019-03-15 诸城中康农业开发有限公司 一种洋姜腌渍菜的制作方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2582484A1 (fr) * 1985-06-04 1986-12-05 Felix Alexandre Procede de conservation de legumes coupes en morceaux
WO1993019609A1 (fr) * 1992-04-03 1993-10-14 Vetostar Limited Traitement de produits alimentaires vegetaux en vue de leur conservation

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2582484A1 (fr) * 1985-06-04 1986-12-05 Felix Alexandre Procede de conservation de legumes coupes en morceaux
WO1993019609A1 (fr) * 1992-04-03 1993-10-14 Vetostar Limited Traitement de produits alimentaires vegetaux en vue de leur conservation

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2907315A1 (fr) * 2006-10-23 2008-04-25 Gaec De Kergreguin Groupement Procede de preparation et de presentation d'artichauts cuits prets a etre consommes
WO2008135166A1 (fr) * 2007-05-04 2008-11-13 Actides Gmbh Procédé de traitement d'aliments
CN101194699B (zh) * 2007-11-05 2010-06-30 张瑞琥 洋蓟罐头生产工艺
ES2691043A1 (es) * 2017-05-22 2018-11-23 Cynara E.U., S.L.U. Aperitivo crujiente de alcachofa y proceso de elaboración
WO2018215679A1 (fr) * 2017-05-22 2018-11-29 Cynara E.U., S.L.U. Biscuit apéritif croquant d'artichaut et procédé d'élaboration

Also Published As

Publication number Publication date
ES2257179B1 (es) 2007-08-01
ES2257179A1 (es) 2006-07-16

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