WO1991011108A1 - Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home - Google Patents

Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home Download PDF

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Publication number
WO1991011108A1
WO1991011108A1 PCT/FR1991/000067 FR9100067W WO9111108A1 WO 1991011108 A1 WO1991011108 A1 WO 1991011108A1 FR 9100067 W FR9100067 W FR 9100067W WO 9111108 A1 WO9111108 A1 WO 9111108A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetables
sachets
bags
vacuum
wall
Prior art date
Application number
PCT/FR1991/000067
Other languages
French (fr)
Inventor
Jean-Louis Juillard
Didier Guitton
Original Assignee
Vegetable S.A.
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 Vegetable S.A. filed Critical Vegetable S.A.
Publication of WO1991011108A1 publication Critical patent/WO1991011108A1/en

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Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/06—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material
    • B32B27/08—Layered products comprising a layer of synthetic resin as the main or only constituent of a layer, which is next to another layer of the same or of a different material of synthetic resin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B27/00—Layered products comprising a layer of synthetic resin
    • B32B27/32—Layered products comprising a layer of synthetic resin comprising polyolefins
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2323/00—Polyalkenes
    • B32B2323/04—Polyethylene
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B32—LAYERED PRODUCTS
    • B32B—LAYERED PRODUCTS, i.e. PRODUCTS BUILT-UP OF STRATA OF FLAT OR NON-FLAT, e.g. CELLULAR OR HONEYCOMB, FORM
    • B32B2439/00—Containers; Receptacles
    • B32B2439/70—Food packaging

Abstract

Vegetables are placed in a high vacuum in a tightly sealed bag and lemon juice is added. Then they are pasteurized at temperatures lower than 100 °C (80° to 98 °C as the case may be), and can be kept for a year at +4 or +6 °C. This is a low-cost method providing improved product quality.

Description

Procédé de traitement de légumes en vue de leur conservation, de la présentation à la vente en sachets sous vide et de la préparation à la cuisine Process for processing vegetables for preservation, presentation for sale in vacuum-packed sachets and preparation for cooking
La présente invention a pour objet un procédé de traitement de légumes en vue de leur conservation, de la présentation à la vente en sachets sous vide et de la préparation à la cuisine. Elle vise plus particulièrement un procédé qui exclut absolument tout produit chimique tel qu'antioxydant ou conservateur. Le procédé selon l'invention s'applique plus particulièrement aux légumes, et permet d'obtenir des légumes préparés, c'est-à-dire nettoyés, épluchés, coupés en morceaux d'utilisation facile en cuisine, et ayant subi une précuisson, de façon à être utilisables tels quels ou avec un simple complément de cuisson.The subject of the present invention is a process for treating vegetables with a view to their conservation, from presentation to sale in vacuum-packed sachets and from preparation to cooking. It relates more particularly to a process which absolutely excludes any chemical product such as antioxidant or preservative. The method according to the invention applies more particularly to vegetables, and makes it possible to obtain prepared vegetables, that is to say cleaned, peeled, cut into pieces of easy use in cooking, and having undergone a precooking, so as to be usable as is or with a simple cooking supplement.
On connaît déjà des procédés dans lesquels des aliments sont ensachés sous vide, puis subissent au moins deux pasteurisations séparées par une période d'incubation. Ce procédé permet d'obtenir des aliments qui peuvent être conservés plusieurs mois à température ambiante, et plus longtemps à température plus basse, et qui ne contiennent aucun additif chimique. Ce procédé a connu un certain succès. Cependant, il peut être intéressant de se demander si le prix de revient des opérations, comportant en particulier une incubation de 24 h, peut être abaissé, et si l'effet des cuissons répétées peut être atténué.Processes are already known in which food is bagged under vacuum, then undergoes at least two pasteurizations separated by an incubation period. This process makes it possible to obtain foods which can be stored for several months at room temperature, and longer at lower temperature, and which contain no chemical additives. This process has had some success. However, it may be interesting to ask whether the cost price of operations, including in particular a 24-hour incubation, can be lowered, and whether the effect of repeated cooking can be reduced.
Les essais et les recherches ont conduit la demanderesse à trouver qu'il était possible de préparer des légumes avec une seule pasteurisation, et de conserver ensuite les légumes à température réduite, pourvu que le sachet dans lequel les légumes sont placés sous vide poussé ait une imperméabilité de qualité élevée, et que le pH des produits soit stabilisé, par exemple par une addition légère d'un acide naturel tel que du jus de citron ou du vinaigre. On obtient ainsi des produits totalement naturels, peu dégradés par le traitement, et d'un prix de revient attrayant. On notera que la condition de pH rend les pommes de terre et autres féculents moins adaptés à ce traitement. Après épluchage, lavage et parage, tous les légumes, excepté la pomme de terre, sont mis sous vide à l'intérieur d'un emballage simple hautement barrière aux gaz et à l'eau.Tests and research have led the applicant to find that it was possible to prepare vegetables with a single pasteurization, and then to store the vegetables at a reduced temperature, provided that the sachet in which the vegetables are placed under high vacuum has a high quality impermeability, and that the pH of the products is stabilized, for example by a slight addition of a natural acid such as lemon juice or vinegar. This gives completely natural products, little degraded by the treatment, and an attractive cost price. Note that the pH condition makes potatoes and other starchy foods less suitable for this treatment. After peeling, washing and trimming, all the vegetables, except the potato, are put under vacuum inside a simple packaging highly barrier to gases and water.
La qualité du vide obtenu est d'un millibar à l'intérieur de l'emballage. Le jus de citron (ou autre acide naturel) est ajouté avant la mise sous vide en vue de stabiliser le pH du légume après sa cuisson. La proportion pourra varier entre 0,1 et jusqu'à 0,5% environ. Le vide doit être aussi bas que de l'ordre de un millibar. Il faut choisir, pour les sachets, des parois très imperméables pour limiter la rentrée d'oxygène. Les caractéristiques des films utilisés dans le cadre de la présente invention sont les suivantes. Il existe sur le marché des composites ou multicouches, comportant du polyamide sur une face, du polyéthylène sur l'autre face, avec entre les deux un matériau barrière tel l"'EVOH" (Hydroxyle dΕthyle Vynile).The quality of the vacuum obtained is one millibar inside the packaging. Lemon juice (or other natural acid) is added before vacuuming to stabilize the pH of the vegetable after cooking. The proportion may vary between 0.1 and up to approximately 0.5%. The vacuum should be as low as around a millibar. It is necessary to choose, for the bags, very impermeable walls to limit the re-entry of oxygen. The characteristics of the films used in the context of the present invention are as follows. There are composites or multilayers on the market, comprising polyamide on one side, polyethylene on the other side, with a barrier material such as "EVOH" (Hydroxyle dΕthyle Vynile) in between.
FEUILLE DE REMPLACEMENT Une feuille à trois couches, d'une épaisseur de HO à 115 microns, présente, sous une différence de pression entre 1 bar sur une face et 1 millibar sur l'autre, une perméabilité à peu près inférieure à :REPLACEMENT SHEET A three-layer sheet, with a thickness of HO at 115 microns, has, at a pressure difference between 1 bar on one side and 1 millibar on the other, a permeability approximately less than:
- 3CC/M2/24 H à 23°C à l'oxygène ; - 9CC/M2 24 H à 23°C au gaz carbonique ;- 3CC / M2 / 24 H at 23 ° C with oxygen; - 9CC / M2 24 H at 23 ° C with carbon dioxide;
- 3 g M224 H à 38°C à la vapeur d'eau.- 3 g M224 H at 38 ° C with steam.
Une feuille à cinq couches, avec deux couches de barrière sous une épaisseur totale d'environ 220 microns, peut présenter une perméabilité de l'ordre de :A five-layer sheet, with two barrier layers with a total thickness of approximately 220 microns, can have a permeability of the order of:
- 2CC M2/24 H à 23°C à l'oxygène ; - 6CC M224 H à 23°C au gaz carbonique ;- 2CC M2 / 24 H at 23 ° C with oxygen; - 6CC M224 H at 23 ° C with carbon dioxide;
- 2 g M2 24 H à 38°C à la vapeur d'eau.- 2 g M2 24 H at 38 ° C with steam.
Les films peuvent être fabriqués par contrecollage ou coextrusion. Comme il est intéressant d'avoir, pour le sachet dans lequel est vendu le produit, au moins une face transparente pour que l'acheteur puisse voir ce qu'il achète, on pourra, pour un sachet, utiliser pour la face transparente un multicouche de plus faible épaisseur, et une autre face du sachet, le cas échéant plus enveloppante, pourra être constituée avec un multicouche plus épais, pour mieux préserver le produit traité de l'oxygène notamment.Films can be made by laminating or coextrusion. As it is interesting to have, for the sachet in which the product is sold, at least one transparent face so that the buyer can see what he is buying, we can, for a sachet, use for the transparent face a multilayer thinner, and another side of the sachet, if necessary more enveloping, can be formed with a thicker multilayer, in order to better preserve the treated product from oxygen in particular.
Après la mise sous vide, une pasteurisation est effectuée. A une température inférieure à 100°, en évitant l'ébuUition, la température pourra, selon les légumes, être comprise entre 80 et 98°C. La durée de la pasteurisation variera, selon les légumes et la grosseur des morceaux, entre 30 et 120 minutes. A titre d'exemple :After evacuation, pasteurization is carried out. At a temperature below 100 °, avoiding boiling, the temperature may, depending on the vegetables, be between 80 and 98 ° C. The duration of pasteurization will vary, depending on the vegetables and the size of the pieces, between 30 and 120 minutes. For exemple :
- du blanc de poireau sera pasteurisé pendant 80 mm à 95°C ; - des endives, pendant 80 mm à 95°C ;- leek white will be pasteurized for 80 mm at 95 ° C; - endives, for 80 mm at 95 ° C;
- des courgettes, pendant 40 mm à 95°C.- zucchini, for 40 mm at 95 ° C.
La combinaison du niveau barrière choisi, la qualité du vide réalisé à l'intérieur du sachet et l'addition de jus de citron confèrent au produit une durée de stockage d'un an à une température comprise entre +2 et +4°C sans modification aux niveaux bactériologique et physicochimique.The combination of the chosen barrier level, the quality of the vacuum created inside the sachet and the addition of lemon juice give the product a shelf life of one year at a temperature between +2 and + 4 ° C without modification at the bacteriological and physicochemical levels.
L'emploi de vinaigre au lieu de jus de citron est recommandé pour les légumes destinés à être consommés en salade. The use of vinegar instead of lemon juice is recommended for vegetables intended for consumption in salads.

Claims

Revendications : Claims:
1.- Procédé de traitement de légumes en vue de leur conservation, leur présentation à la vente et de la préparation à la cuisine, les légumes étant mis en sachets sous vide et pasteurisés, caractérisé en ce que la pression dans les sachets est abaissée à un vide de l'ordre de 1 millibar et que l'on utilise pour faire les sachets des matériaux présentant une étanchéité (effet barrière) telle que, dans ces conditions, la paroi des sachets a une perméabilité réduite, limitée à quelques centimètres cubes de gaz par m2 et par heure à 25°C environ, notamment pour l'air, le gaz carbonique et la vapeur d'eau, le pH des légumes étant stabilisé par un acide naturel tel que jus de citron, vinaigre, à une proportion comprise entre 0,1 et 0,5 % environ. 1.- Process for treating vegetables with a view to their preservation, their presentation for sale and preparation for cooking, the vegetables being placed in vacuum-packed and pasteurized bags, characterized in that the pressure in the bags is lowered to a vacuum of the order of 1 millibar and which is used to make the sachets of materials having a seal (barrier effect) such that, under these conditions, the wall of the sachets has reduced permeability, limited to a few cubic centimeters of gas per m 2 and per hour at around 25 ° C, especially for air, carbon dioxide and water vapor, the pH of the vegetables being stabilized by a natural acid such as lemon juice, vinegar, in a proportion between about 0.1 and 0.5%.
2.- Procédé selon la revendication 1 , caractérisé en ce que la perméabilité de la paroi des sachets, dans les conditions d'emploi, est inférieure ou égale à :2.- Method according to claim 1, characterized in that the permeability of the wall of the sachets, under the conditions of use, is less than or equal to:
- 3CC/M2/24 H à 23°C à l'oxygène ;- 3CC / M2 / 24 H at 23 ° C with oxygen;
- 9CC M2/24 H à 23°C au gaz carbonique ;- 9CC M2 / 24 H at 23 ° C with carbon dioxide;
- 3 g/M2 2-\ H à 38°C à la vapeur d'eau. - 3 g / M2 2- \ H at 38 ° C with steam.
3.- Procédé selon la revendication 2, caractérisé en ce qu'au moins une paroi des sachets à une perméabilité, dans les conditions d'emploi, inférieure ou égale à :3.- Method according to claim 2, characterized in that at least one wall of the bags with permeability, under the conditions of use, less than or equal to:
- 2CC/M224 H à 23°C à l'oxygène ;- 2CC / M224 H at 23 ° C with oxygen;
- 6CC/M2/24 H à 23°C au gaz carbonique ;- 6CC / M2 / 24 H at 23 ° C with carbon dioxide;
- 2 g /M2 24 H à 38°C à la vapeur d'eau. - 2 g / M2 24 H at 38 ° C with steam.
4.- Procédé selon une des revendications précédentes, caractérisé en ce qu'au moins une paroi des sachets est un multicouche comportant une feuille polyamide, une feuille "EVOH" et une feuille polyéthylène, d'une épaisseur totale de l'ordre de 1 10 à 115 microns.4.- Method according to one of the preceding claims, characterized in that at least one wall of the sachets is a multilayer comprising a polyamide sheet, a "EVOH" sheet and a polyethylene sheet, with a total thickness of the order of 1 10 to 115 microns.
5.- Procédé selon une des revendications 1 à 3, caractérisé en ce qu'au moins une paroi des sachets est un multicouche à cinq couches d'une épaisseur totale de l'ordre de 220 microns, comportant une ou deux feuilles de chacun des films de polyamide, "EVOH" et polyéthylène. 5.- Method according to one of claims 1 to 3, characterized in that at least one wall of the sachets is a multilayer with five layers with a total thickness of the order of 220 microns, comprising one or two sheets of each of polyamide, "EVOH" and polyethylene films.
PCT/FR1991/000067 1990-02-02 1991-02-01 Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home WO1991011108A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9001244A FR2657753B1 (en) 1990-02-02 1990-02-02 PROCESS FOR PROCESSING VEGETABLES FOR THEIR STORAGE, PRESENTATION FOR SALE IN VACUUM BAGS AND PREPARATION FOR THE KITCHEN.
FR90/01244 1990-02-02

Publications (1)

Publication Number Publication Date
WO1991011108A1 true WO1991011108A1 (en) 1991-08-08

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PCT/FR1991/000067 WO1991011108A1 (en) 1990-02-02 1991-02-01 Method for processing vegetables to be preserved, packaged for sale in vacuum-bags and prepared in the home

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WO (1) WO1991011108A1 (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0553603A1 (en) * 1992-01-29 1993-08-04 GHISETTI 1870 S.r.l. A procedure for the treatment and retail packing of fruit, in particular pineapples
WO1994019959A1 (en) * 1993-03-11 1994-09-15 S.E.F. Lemon Pack, S.L. System for processing citrus fruits
ES2172454A1 (en) * 2000-12-21 2002-09-16 Envasados De Patatas El Galleg Procedure for preparing and packaging onions.
ES2267339A1 (en) * 2004-03-01 2007-03-01 Industrias Alimentarias De Navarra, S.A. Process to preserve vegetables and/or vegetable dishes by high pressure steam treatment, and the product obtained using this process
WO2008090520A1 (en) * 2007-01-26 2008-07-31 H.G. Molenaar & Co. (Pty) Ltd Method for packaging agricultural produce
CN102795410A (en) * 2012-08-24 2012-11-28 宁国市乡味源农产品开发有限公司 Method for ensiling high-moisture bamboo shoot shells through vacuum seal by plastic bag

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1146741A (en) * 1997-08-06 1999-02-23 Hasu Prod:Kk Production of keepable food
FR2784864B1 (en) * 1998-10-23 2001-01-26 Bonduelle Sa Ets PROCESS FOR PROCESSING FRESH FOOD PRODUCTS SUCH AS, IN PARTICULAR, VEGETABLES

Citations (6)

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Publication number Priority date Publication date Assignee Title
FR2182164A1 (en) * 1972-04-28 1973-12-07 Grace W R Ltd
JPS5867145A (en) * 1981-10-16 1983-04-21 Aizu Tenpou Jozo Kk Preparation of chilled food of white or pale green vegetable
FR2582484A1 (en) * 1985-06-04 1986-12-05 Felix Alexandre Method for preserving vegetables cut into pieces
JPS62208244A (en) * 1986-03-10 1987-09-12 Naoshige Ono Instant food aged at low temperature
EP0249051A2 (en) * 1986-05-15 1987-12-16 Kuraray Co., Ltd. Composition, process for producing the same and multilayer structure
EP0217252B1 (en) * 1985-09-30 1991-11-13 W.R. Grace & Co.-Conn. Thermoplastic multi-layer packaging film and bags made therefrom

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2182164A1 (en) * 1972-04-28 1973-12-07 Grace W R Ltd
JPS5867145A (en) * 1981-10-16 1983-04-21 Aizu Tenpou Jozo Kk Preparation of chilled food of white or pale green vegetable
FR2582484A1 (en) * 1985-06-04 1986-12-05 Felix Alexandre Method for preserving vegetables cut into pieces
EP0217252B1 (en) * 1985-09-30 1991-11-13 W.R. Grace & Co.-Conn. Thermoplastic multi-layer packaging film and bags made therefrom
JPS62208244A (en) * 1986-03-10 1987-09-12 Naoshige Ono Instant food aged at low temperature
EP0249051A2 (en) * 1986-05-15 1987-12-16 Kuraray Co., Ltd. Composition, process for producing the same and multilayer structure

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Derwent File Supplier JAPS (Patent Office of Japan, Tokyo) & JP-A-58067145 (MITSUDA MASAO) 21 april 1983 *
Derwent File Supplier JAPS (Patent Office of Japan, Tokyo) & JP-A-62208244 (TOMINAGA HIROSHI) 12 september 1987 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0553603A1 (en) * 1992-01-29 1993-08-04 GHISETTI 1870 S.r.l. A procedure for the treatment and retail packing of fruit, in particular pineapples
WO1994019959A1 (en) * 1993-03-11 1994-09-15 S.E.F. Lemon Pack, S.L. System for processing citrus fruits
ES2172454A1 (en) * 2000-12-21 2002-09-16 Envasados De Patatas El Galleg Procedure for preparing and packaging onions.
ES2267339A1 (en) * 2004-03-01 2007-03-01 Industrias Alimentarias De Navarra, S.A. Process to preserve vegetables and/or vegetable dishes by high pressure steam treatment, and the product obtained using this process
WO2008090520A1 (en) * 2007-01-26 2008-07-31 H.G. Molenaar & Co. (Pty) Ltd Method for packaging agricultural produce
CN102795410A (en) * 2012-08-24 2012-11-28 宁国市乡味源农产品开发有限公司 Method for ensiling high-moisture bamboo shoot shells through vacuum seal by plastic bag

Also Published As

Publication number Publication date
FR2657753A1 (en) 1991-08-09
FR2657753B1 (en) 1992-08-28

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