• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
  • 同族专利
  • 引用文献
  • 法律状态
  • 优先权
    • 专利摘要:
    The invention relates to a fruit production method for obtaining jam having improved taste. The method comprises the following steps: (a) transferring the previously prepared fruits into a cooking vessel, (b) pre-cooking the fruits contained in the cooking vessel, (c) adding a determined quantity of pre-cooked fruit sugars contained in the cooking cube, (d) vacuum cooking of the contents of the liquid cube, (e) recovery of a first fraction of evaporated liquid in the form of a first condensate, (f ) the addition of pectin to the first condensate recovered in step (e) to obtain a condensate-pectin mixture, (g) the addition of the first condensate-pectin mixture obtained in step (f) to the content of the cube of cooking, (h) the addition of cirtric acid to the center of the cooking tank, to obtain a jam, (i) the pasteurization of the jam, and (j) the packaging of the pasteurized jam in packaging means .
    公开号:BE1023093B1
    申请号:E2016/5136
    申请日:2016-02-25
    公开日:2016-11-21
    发明作者:Bernard Verhamme
    申请人:Confiture L'ardennaise S.A.；
    IPC主号:
    专利说明:

    FIELD OF THE INVENTION The invention relates to a process for the production of fruit jam, and more particularly to a process which makes it possible to obtain a jam having improved taste and appearance.
    Prior art
    In general, a fruit jam is obtained by cooking a mixture of fruits and sugar in well-defined proportions, and by bringing the mixture to the appropriate gelled consistency.
    Good gelation depends mainly on pectin content, sugar content and pH.
    The industrial manufacture of a fruit jam involves many stages in which the fruit is altered, these stages ranging from the preparation of the fruits to the packaging of the finished product.
    The industrial processes for making fruit jams include the following steps: - the preparation of the fruits, - the mixture of the previously prepared fruits and sugars in a premix tank, - the transfer of the fruit-sugar mixture from the tray premixing to a pumping vessel, - cooking the fruit-sugar mixture, if appropriate diluted with water, with concentration of the mixture by evaporation of liquid until the Brix degree required at the mixture is obtained - the addition of specific authorized additives including in particular pectins (thickeners), citric acid (acidifier), ascorbic acid (antioxidant) and lactic acid (preservative), - the conditioning of the jam obtained, - the cooling of the packaged jam, and - the labeling.
    According to the standards usually in force, a jam must contain at least 35% fruit, and in the case of jam called "extra jam", at least 45% fruit, with exceptions for some fruits.
    In addition, a jam must have a Brix degree, determined by refractometry, equal to or greater than 55 ° Brix, this value corresponding to the refractometric value, determined at 20 ° C.
    The Brix value (° Brix) corresponds to the soluble solids content or total sugar content of a jam (added sugars + sugars from fruits), in percent, which means that in the case of a " "jam" or "extra jam", the soluble solids content or total sugar content must be equal to or greater than 55%.
    In the case of a jam called "low sugar jam", the usual standards provide that it must contain at least 50% fruit and have a Brix degree not exceeding 45 ° Brix and.
    In the case of a jam called "compote", the usual standards provide a Brix degree equal to or greater than 24 ° Brix but not exceeding 40 ° Brix.
    The fruits used bring to the jam their specific aroma, color and flavor, as well as the acidity and some of the pectic substances necessary for gelation and preservation. The most sensitive step of an industrial process of making jam is the cooking of fruits with sugars because it allows the extraction of pectin from the fruits, the inactivation of the enzymes responsible for the alteration of the organoleptic properties of the product and the evaporation of water.
    However, the step of cooking the fruit-sugar mixture can lead to a degradation of the pectins leading to poor gelation, a reversal of sucrose giving a sandy taste, a loss of aroma, a browning and a disaggregation of the fruits.
    In known large-scale fruit jam manufacturing industrial processes, the cooking of the fruit-sugar mixture is generally carried out under vacuum, thus making it possible to reduce the temperature and the cooking time.
    The vacuum cooking is generally carried out at a temperature ranging from 65 to 75 ° C with a residual pressure ranging from 30 to 40 millibars.
    However, known large-scale industrial manufacturing processes for jams lead to an alteration of the aroma, color and flavor of the fruits, and moreover lead to a disintegration of the fruits. On the other hand, the consumer is looking for jams with authentic taste, having a lighter color, and containing the most pieces of fruit or whole fruit possible. Therefore, it is necessary to develop on an industrial scale processes that preserve the aroma and flavor of the fruit, preserve the pieces of fruit or whole fruit in the jam, and prevent the jam be too dark.
    The jam production method of the present invention overcomes the disadvantages of known jam-making industrial processes, and provides a jam having a maximum of fruit pieces or whole fruits, a lighter color, and wherein the aroma and flavor of the fruits are preserved.
    DESCRIPTION OF THE INVENTION The subject of the invention is a method for producing fruit jam comprising the following steps: (a) the transfer of the fruits previously prepared in a cooking vat, (b) the pre-cooking of the fruits contained in the cooking vessel, (c) the addition of a predetermined quantity of sugars to the precooked fruits contained in the cooking vessel, (d) the cooking under vacuum of the contents of the cooking vessel, with concentration of the contents of the tank liquid evaporation cooking, (e) recovering a first evaporated liquid fraction as a first condensate, (f) adding pectin to the first condensate recovered in step (e) to obtain a condensate-pectin mixture, (g) the addition of the first condensate-pectin mixture obtained in step (f) to the contents of the cooking vessel, (h) the addition of citric acid to the contents of the vessel of cooking, to obtain jam, (i) pasteurization of jam, (j) packaging pasteurized jam in packaging means.
    Preferably, the step (b) of pre-cooking of the fruits contained in the cooking vessel is carried out at a temperature ranging from 38 to 47 ° C.
    Preferably, step (d) of cooking the contents of the cooking vessel under vacuum is carried out at a temperature ranging from 62 to 67 ° C. under a vacuum of 70 to 84% (-709.3 to 70.degree. -851.1 millibars), and more preferably, under a vacuum of 72 to 80% (-729.5 to -810.6 millibars).
    Preferably, the first condensate recovered in step (e) has a weight ranging from 7 to 18% relative to the total weight of the fruits used, and more preferably in a range from 9 to 12%. compared to the total weight of the fruits used.
    Preferably, the first condensate recovered in step (e) contains predominantly a condensate of the liquid evaporated in step (d).
    The method of the present invention may further comprise a step of recovering a second fraction of evaporated liquid in the form of a second condensate.
    Preferably, the step (g) of adding the first condensate-pectin mixture to the contents of the cooking vessel is carried out after bringing the contents of the cooking vessel to a temperature ranging from 65 to 75 ° C. .
    Preferably, the step (h) of adding citric acid to the contents of the cooking vessel is carried out after the step (g) of adding the first condensate-pectin mixture to the contents of the cooking vessel.
    The method of the present invention may further include an addition of calcium citrate.
    The process of the present invention may further comprise one or more additions of water as a diluent.
    Preferably, the step (i) of pasteurization of the jam is carried out by carrying the jam contained in the cooking vessel at a temperature ranging from 86 to 89 ° C., then cooling the jam contained in the fermentation tank. baking at a temperature ranging from 75 to 80 ° C, the cooling of the jam being more preferably carried out by putting the cooking vessel under negative pressure at a vacuum of 45 to 50% (-456 to -506.6 millibar).
    Preferably, the step (j) for conditioning the jam in packaging means comprises a step of transferring the pasteurized jam into a buffer tank followed by a step of filling the conditioning means from the buffer tank.
    The method of the present invention may further comprise a step of passing the conditioning means in a pasteurization tunnel at a temperature of 100 ° C. ± 30 ° C. for a period ranging from 50 to 60 seconds.
    Preferably, the previously prepared fruits transferred into the cooking vat are thawed fruits. Other features, purposes, and advantages of the present invention will become more apparent from the following detailed description.
    Detailed description of the invention
    The meaning of certain terms used in the description and claims of this application is clarified below.
    The term "jam" includes a plain jam, extra jam, organic jam, low sugar jam or compote, unless otherwise specified.
    The term "sugars" includes cane sugar (sucrose), beet sugar (sucrose), fruit sugar (fructose), grape sugar (glucose, fructose), invert sugar, liquid sugars in the form juice or syrups from purified and concentrated fruit, and mixtures thereof, unless otherwise specified.
    The term "sugar" refers to either beet crystallized sugar or crystallized cane sugar (sucrose), unless otherwise specified.
    The term "low sugar jam" includes a jam in which the sugar (sucrose) has been partially or completely replaced by sugars other than sucrose.
    The term "pectin" as an additive added in the process of the present invention embraces pectins permitted in the food industry, unless otherwise specified.
    The terms "fruits" and "previously prepared fruits" include previously prepared whole fruits, previously prepared pieces of fruit, mixtures thereof, and mixtures of previously prepared citrus fruit pulp and zest, unless something else is specified. The identification of process steps by letters (a) through (j) is used to identify process steps from each other, and should in no way be construed as excluding the implementation of additional steps.
    For the implementation of the method of the present invention, an apparatus is used comprising in particular a cooking vessel equipped with a condenser and at least one condensate recovery tank so as to allow the recovery of the steam generated in the process. condensate cooking tank, and a vacuum pump provided with a pressure gauge so as to allow the controlled negative pressure of the inside of the cooking vessel.
    The method of producing fruit jam of the present invention comprises a step (a) of transferring previously prepared fruits into a cooking vat.
    The fruit used as a raw material for the implementation of the process of the present invention must be sound, in good condition and clean, of a suitable degree of ripeness, free of deterioration and none of their main constituents has been removed except for what has been removed by trimming, sorting, peeling and other treatments to remove stains, bruises, tails, stumps, kernels or pips.
    The fruits used as raw material for carrying out the process of the present invention may be whole or in pieces, and may be fresh, canned, packaged or frozen.
    The fruit preparation steps used as a raw material for the industrial production of a jam depend on the size and nature of the fruit, and are well known to those skilled in the art.
    In general, the previously prepared fruits which are transferred into the cooking tank during step (a) of the process of the present invention can be fresh fruits at room temperature, fruits from canned foods at room temperature, fruits. from room temperature packaging, or thawed fruit.
    Preferably, frozen fruits which have been previously thawed before being transferred into the cooking vat will be used.
    Preferably, the procedure for destocking and thawing frozen fruits for use in step (a) of the process of the present invention is as follows.
    After receiving or storing the fruit at a temperature of -21QC, the fruits are taken out of the boxes and placed in plastic pans (Palox), and the fruits are stored at room temperature for a defined period of time depending on the amount of fruit. defrosting and room temperature.
    Table 1 below shows, by way of example, the time required for defrosting fruit according to the ambient temperature and the quantities to be defrosted.
    Table 1
    Transfer of the thawed fruits into the cooking vessel is preferably performed when the temperature probes placed in the bins indicate a temperature ranging from -2qC to 7 ° C.
    If the fruits are still frozen during transfer into the cooking tank, they will be more fragile and break, thus causing a disadvantageous disintegration of the fruits.
    The transfer of the fruits into the cooking vat is preferably carried out by slow suction of the fruits in the cooking vat after placing the vat with negative pressure by means of a vacuum pump.
    During this step of transferring the fruits into the cooking tank, the vacuum is preferably not greater than 45% (456 millibars) to prevent the fruit break or disintegrate.
    The method of the present invention comprises a step (b) of pre-cooking the fruits contained in the cooking vessel. The step (b) of pre-cooking of the fruits contained in the cooking tank begins from the beginning of the transfer of the fruits into the cooking tank.
    During the pre-cooking of the fruits contained in the cooking tank, the negative pressure increases until it reaches -0 millibar and reaches atmospheric pressure, and the pre-cooking of the fruits is preferably continued at atmospheric pressure up to what content of the cooking tank reaches a temperature ranging from 38 to 47 ° C, and more preferably in a range from 40 to 45 ° C.
    This temperature is generally reached after a period of time ranging from 7 to 15 minutes from the moment when the atmospheric pressure is reached.
    During step (b) of pre-cooking of the fruits contained in the cooking vat, the fruits contained in the cooking vat advantageously become lighter.
    This pre-cooking stage of the fruits can be carried out in the presence of added water in the cooking tank.
    The process of the present invention comprises a step (c) of adding a predetermined amount of sugars to the precooked fruits contained in the cooking vessel. The addition of sugars to the precooked fruits contained in the cooking vessel is preferably effected by sucking the sugars into the cooking vessel after placing the cooking vessel under negative pressure by means of a vacuum pump, preferably with a vacuum pump. gauge vacuum not greater than 45% (- 456 millibars).
    The sugars added in this step preferably include crystallized beet sugar (sucrose), crystallized cane sugar (sucrose), fruit sugars in liquid form (fructose, glucose) and mixtures thereof.
    The type of sugar added depends primarily on the type of jam you are targeting.
    For the production of a jam or extra jam, crystallized beet sugar is preferably added.
    For the production of jam or extra jam called "organic" is preferably added cane sugar crystallized.
    For the production of a low sugar jam, a reduced amount of crystallized sugar is preferably added, and sugars other than sucrose may optionally be added, the amounts of added sugar being determined so as to reach a final Brix degree. not exceeding 45 ° Brix.
    In the case of a low sugar jam jam type "jam without added sugar" or in the case of a jam of the type "compote", it adds only sugars other than sucrose in liquid form.
    These liquid sugars other than sucrose are added as syrups or juices from purified and concentrated fruits, and include mainly fructose and glucose. The addition of sugars makes it possible to cool the contents of the cooking tank sharply, and thus advantageously to fix the color of the fruits after lightening of the mixture during the pre-cooking step (b).
    The liquid or solid sugars may further be diluted with a diluent such as water before their addition in the cooking tank.
    The amount of added sugars in the cooking tank depends on the amount of fruit previously loaded into the cooking tank, the type of fruit used, the type of jam referred to, the type of sugar used, and the desired final Brix degree.
    The determination of the amount of sugars to be added according to the various parameters above is a procedure well known to those skilled in the art.
    The method of the present invention comprises a step (d) of cooking under vacuum the contents of the cooking vessel, with concentration of the contents of the cooking vessel by evaporation of liquid.
    During this step (d), the cooking of the contents of the cooking vessel under vacuum is preferably carried out at a temperature ranging from 62 to 67 ° C., and more preferably at a temperature in a range from 63 to 66QC.
    In this step (d), cooking under vacuum the contents of the cooking vessel is carried out under negative pressure, preferably with a vacuum of 70 to 84% (-709.3 to -851.1 millibars).
    A vacuum greater than 84% disadvantageously leads to a significant disintegration of the fruits.
    A vacuum of less than 70% adversely extends the cooking time, which may result in a change in the chemical structures of the compounds contained in the cooking vessel and lead to an alteration of the aroma and flavor of the jam.
    In order to obtain a jam in which the fruits or pieces of fruit are preserved to the maximum, cooking under vacuum the contents of the cooking vat is more preferably carried out with a vacuum of 72 to 80% (-729.5 to -810.6 millibars ).
    In this step (d), the void percentage is preferably chosen according to the type of fruit.
    For example, for baking strawberries, the vacuum is preferably chosen in a range from 78 to 80% (-790.3 to -810.6 millibars) and for cooking apricots or peaches, the vacuum gauge is preferably selected in a range of 72 to 76% (-729.5 to -770.1 millibars).
    This step (d) of cooking under vacuum the contents of the cooking tank leads to a concentration of the contents of the cooking vessel by evaporation of the liquid contained in the cooking vessel.
    The cooking of the contents of the cooking vessel under vacuum can be carried out in the presence of added water in the cooking tank.
    Cooking under vacuum the contents of the cooking vessel is preferably continued until a determined degree Brix.
    During the evaporation of the liquid leading to the concentration of the contents of the cooking vessel, a significant amount of volatile compounds belonging to the aroma and flavor of the fruits is also evaporated.
    Thus, the steam generated during this step (d) contains a significant amount of volatile compounds belonging to the aroma and flavor of the fruits.
    In order to obtain a jam in which all the aroma and flavor of the fruits are preserved, the present invention proposes to recover in the form of condensate the steam generated in the cooking tank in order to recover the volatile compounds belonging to the aroma and the fruit flavor for later incorporation into the contents of the cooking tank.
    An extensive study was conducted on behalf of the Applicant at the laboratory scale to determine the factors having a significant effect on the release of these volatile compounds as well as the condensate fractions containing these volatile compounds.
    This laboratory-wide study included distillation tests on various types of fruit to determine which distillate fractions contained volatile compounds in the aroma and flavor of the fruit, and from which fraction the distillate contained no more volatile compounds belonging to the aroma and flavor of the fruits.
    This study revealed that the amount of volatile compounds belonging to the aroma and flavor of the fruits contained in the various distillates depended on the type of fruit.
    For example, this laboratory-wide study revealed that gooseberries and blackcurrants release their volatile compounds much more rapidly than raspberries, and that oranges release their volatile compounds more slowly than berries.
    Following the results revealed by this study, the applicant carried out tests on an industrial scale and was able to determine that for most fruits, the volatile compounds belonging to the aroma and flavor of the fruits were mainly contained in a first time. fraction of condensate whose weight corresponds to approximately 10%, relative to the total weight of the fruits used.
    In addition, it has been found that for some fruits, residual volatile compounds belonging to the aroma and flavor of the fruits can still be contained in a second condensate fraction.
    On this basis, step (e) of the process of the present invention comprises recovering a first fraction of evaporated liquid as a first condensate.
    In the previous steps, the cooking vessel may have been pressurized negative so that the evaporation of a certain amount of liquid containing volatile compounds belonging to the aroma and flavor of the fruits could have occurred.
    Thus, the first condensate recovered in step (e) preferably contains predominantly a condensate of the liquid evaporated in step (d), but may also contain a condensate of the liquid which may have evaporated in the previous steps.
    Preferably, the first condensate recovered in step (e) of the process of the present invention has a weight ranging from 7 to 18% relative to the total weight of the fruits used, more preferably in a range from 8 to 15%, and even more preferably in a range of 9 to 12% relative to the total weight of the fruits used.
    The process of the present invention may also comprise a step of recovering a second fraction of evaporated liquid in the form of a second condensate still capable of containing volatile compounds belonging to the aroma and flavor of the fruits.
    In carrying out the process of the present invention, the first condensate is recovered in a first condensate recovery tank, and if necessary, a second condensate is recovered in a second condensate recovery tank.
    In the case where a second condensate is recovered, the weight of the second condensate recovered will depend on the type of fruit used and in particular on its Brix, the amount of fruit used, and the weight of the first condensate recovered in step ( e) and will be determined on a case by case basis according to the above parameters.
    The recovery of the first condensate is an essential step in the process of the present invention in that it makes it possible to recover most of the volatile compounds belonging to the aroma and flavor of the fruits for their reincorporation into the contents of the tank. cooking, and so provide a jam in which the aroma and flavor of the fruits are preserved.
    The recovery of a second condensate may also be advantageous in that it can make it possible to recover, where appropriate, the residual volatile compounds belonging to the aroma and flavor of the fruits for their subsequent incorporation into the contents of the cooking tank.
    The method of the present invention comprises a step (f) of adding pectin to the first condensate recovered in step (e) so as to obtain a first condensate-pectin mixture.
    The pectin used may be pectin powder, liquid pectin, and pectin powder or liquid diluted in water.
    The type of pectin used will depend on the type of fruit used, the type of jam being produced, and the texture of the jam.
    Preferably, powdered pectin will be used.
    By way of example, mention may be made of fast pectin powder and slow pectin powder.
    The amount of pectin used will depend on the type of fruit used, including the pectin content of the fruit used, the weight of the fruit used, the type of pectin used, the type of jam being produced, and the texture of the fruit. jam. Those skilled in the art are able to choose the type and amount of pectin to be added to the first condensate according to the above parameters.
    The method of the present invention comprises a step (g) of adding the first condensate-pectin mixture obtained in step (f) to the mixture contained in the cooking vessel, at atmospheric pressure. The addition of the first condensate-pectin mixture to the contents of the cooking vessel is preferably carried out after bringing the contents of the cooking vessel to a temperature ranging from 65 to 75 ° C., and more preferably in a range. ranging from 71 to 73QC.
    If the temperature of the mixture contained in the cooking vessel is less than 65 ° C., the pectins can congeal, thus leading advantageously to a jam having a too liquid texture.
    This step (g) of the process of the present invention allows the reincorporation of the volatile flavor and fruit flavor components into the contents of the cooking vessel to provide a jam having improved flavor and aroma.
    The process of the present invention comprises a step (h) of adding citric acid to the contents of the cooking vessel to obtain a jam. The role of citric acid is to activate the pectins, and to provide a jam having an appropriate texture. The step (h) of citric acid addition may be carried out either simultaneously with the addition of the first condensate-pectin mixture to the contents of the cooking vessel, or subsequently to the addition of the first condensate-pectin mixture to the contents. of the cooking tank.
    Preferably, the step (h) of citric acid addition will be carried out after the addition of the first condensate-pectin mixture to the contents of the cooking vessel. The citric acid used may be in pure form or in diluted form with water.
    The amount of citric acid added will depend on the acidity of the fruits used, the type of pectin used, the amount of pectin added, the pH of the contents of the cooking vat, and the type of jam being produced.
    The determination of the amount of citric acid to be added according to the above parameters is a procedure well known to those skilled in the art.
    After the addition of citric acid to the contents of the cooking tank, the volatile compounds belonging to the aroma and flavor of the fruits are fixed by the sugars, so that the volatile compounds belonging to the aroma and flavor fruit no longer evaporates from the jam.
    After addition of the citric acid to the contents of the cooking vessel, the Brix degree may be adjusted by injecting a diluent such as water or, if appropriate, a fraction or all of a second recovered condensate and / or or by evaporating a certain quantity of liquid contained in the cooking tank, so as to obtain the desired Brix degree.
    The method of the present invention may also include addition of calcium citrate.
    Calcium citrate as an additive may be added as an acidity and / or preservative corrector.
    Because of its preservative function, an addition of calcium citrate is particularly advantageous when the process of the present invention is applied to the preparation of low sugar or no added sugar type jam.
    Calcium citrate may be added simultaneously to citric acid or later to citric acid, and may be added diluted in water or, if appropriate, in a fraction of a second condensate.
    The process of the present invention may also include the addition of other additives permitted in the food industry such as antioxidants, preservatives and the like, but the addition of these other additives is not preferable in that these additives may alter the taste and naturalness of the jam produced.
    The method of the present invention comprises a step (i) of pasteurization of the jam.
    This step (i) of pasteurization of the jam comprises a step of heating the jam which is preferably carried out by carrying the jam contained in the cooking vessel at a temperature if in a range from 86 to 89 ° C, preferably from 87 to 88QC, and leaving the mixture at this temperature for 100 to 200 seconds, preferably 150 to 180 seconds.
    If the temperature is higher than 89QC, the jam becomes disadvantageously darker.
    This step (i) of pasteurization of the jam also comprises a step of rapidly cooling the heated jam, preferably to a temperature ranging from 75 to 80 ° C, and more preferably to a temperature of located in a range from 77 to 78QC, this step to prevent the fruits do not rise to the surface after filling the packaging means, and to permanently set the color of the jam.
    This cooling step is preferably carried out by putting the cooking vessel under negative pressure, preferably at a vacuum of 45 to 50% (-456 to -506.6 millibar).
    A manometric vacuum greater than 50% leads disadvantageously to an explosion of the fruits.
    A vacuum of less than 45% does not reach the target temperature fast enough.
    The method of the present invention comprises a step (j) for conditioning the pasteurized jam in packaging means.
    This step (j) preferably comprises the transfer of the pasteurized jam in a buffer tank, followed by the filling of the conditioning means from the buffer tank.
    When filling the conditioning means, the jam is preferably at a temperature ranging from 67 to 80 ° C., and more preferably from 67 ° C. to 78 ° C.
    This procedure advantageously makes it possible to rapidly release the cooking vessel and proceed to the step of filling the conditioning means while a new cycle of the process of the present invention is implemented.
    After filling, the conditioning means are preferably conveyed to pass through a pasteurization tunnel at a temperature of 100 ° C. ± 30 ° C. for a period ranging from 50 to 60 seconds.
    The packaging means can then be routed to a device ensuring their labeling, coding and packaging, this type of device being well known to those skilled in the art.
    As packaging means, glass jars or jars will preferably be used, but other conventional packaging means for jam packaging may also be used. The following example is intended to illustrate the present invention. However, it should in no way be considered as limiting the scope of the present invention.
    Example
    A 2500 liter cooking tank equipped with a condenser and a condensate recovery tank was placed under a vacuum of 40% (-435 milibars) and 1240 kg of organically grown strawberries, previously prepared and thawed. at a temperature of 7 ° C, were sucked into the cooking vessel.
    The strawberries contained in the cooking vat were then heated at a temperature of 45 ° C under atmospheric pressure for 15 minutes.
    The cooking vat was then returned to a vacuum of 40% (-435 millibars) and 1386.05 kg of crystallized organic cane sugar were sucked into the cooking vessel to produce a strawberry mixture. precooked sugar.
    The cooking vat was then placed under a vacuum of 78% (-790.3 millibars) and the strawberry-sugar mixture was cooked under vacuum at a temperature of 65 ° C. for 15 minutes, thus obtaining a first condensate in a condensate recovery tank, the first condensate having a weight of 115 kg (9.3% by weight relative to the initial weight of the strawberries).
    The first condensate was recovered and then 4,160 kg of fast pectin powder was added to it to obtain a first condensate-pectin mixture.
    The contents of the cooking vessel were then brought to a temperature of 72 ° C at atmospheric pressure, and then the first condensate-pectin mixture was incorporated into the contents of the cooking vessel at this temperature.
    Then, 20.196 kg of a citric acid / water mixture (50% by weight of citric acid and 50% by weight of water) was added to the contents of the cooking vessel to obtain a jam.
    The Brix degree was then adjusted to 60 ° Brix as measured by liquid evaporation refractometer.
    The jam was then pasteurized by heating to 87 ° C, followed by cooling to 78 ° C by putting the cooking vessel under a vacuum of 45% (-456 millibars).
    The jam was then transferred to a buffer tank, and the jam at a temperature ranging from 67 to 78 ° C was packaged in glass jars. The filled jars were then routed through a pasteurization tunnel at 100 ° C for a period of 53 seconds and routed to a labeling, coding and packaging device.
    权利要求:
    Claims (17)
    [1]
    A method of producing fruit jam comprising the steps of: (a) transferring the previously prepared fruit into a cooking vat, (b) pre-cooking the fruit contained in the cooking vat, (c) the adding a predetermined quantity of sugars to the precooked fruits contained in the cooking vessel, (d) cooking under vacuum the contents of the cooking vessel, with concentration of the contents of the cooking vessel by evaporation of liquid, (e) recovering a first evaporated liquid fraction in the form of a first condensate, (f) adding pectin to the first condensate recovered in step (e) to obtain a condensate-pectin mixture, (g) l adding the first condensate-pectin mixture obtained in step (f) to the contents of the cooking vessel, (h) adding citric acid to the contents of the cooking vessel to obtain a jam, (i) the pasteurization of the jam, (j) the conditioning of the pasteurized jam da ns conditioning means.
    [2]
    A method of producing fruit jam according to claim 1, wherein the step (b) of pre-cooking the fruit contained in the cooking vessel is carried out at a temperature ranging from 38 to 47 ° C.
    [3]
    The process for producing fruit jam according to claim 1 or 2, wherein the step (d) of cooking the contents of the cooking vessel under vacuum is carried out at a temperature ranging from 62 to 67 ° C. under a vacuum of 70 to 84% (-709.3 to -851.1 millibars).
    [4]
    The method of producing fruit jam according to claim 3, wherein the step (d) of cooking the contents of the cooking vessel under vacuum is carried out under a vacuum of 72 to 80% (-729.5 to -810.6 millibars).
    [5]
    The process for producing fruit jam according to any one of claims 1 to 4, wherein the first condensate recovered in step (e) has a weight ranging from 7 to 18% with respect to total weight of the fruits used.
    [6]
    The method of producing fruit jam according to claim 5, wherein the first condensate recovered in step (e) has a weight ranging from 9 to 12% based on the total weight of the fruits used.
    [7]
    A method of producing fruit jam according to any one of claims 1 to 6, wherein the first condensate recovered in step (e) contains predominantly a condensate of the liquid evaporated in step (d).
    [8]
    The process for producing fruit jam according to any one of claims 1 to 7, further comprising a step of recovering a second fraction of evaporated liquid in the form of a second condensate.
    [9]
    A process for producing fruit jam according to any one of claims 1 to 8, wherein the step (g) of adding the first condensate-pectin mixture to the contents of the cooking vessel is carried out after wearing the the contents of the cooking vessel at a temperature ranging from 65 to 75 ° C.
    [10]
    The process for producing fruit jam according to any one of claims 1 to 9, wherein the step (h) of adding citric acid to the contents of the cooking vessel is carried out after the step (g). ) addition of the first condensate-pectin mixture to the contents of the cooking vessel.
    [11]
    The method of producing fruit jam according to any one of claims 1 to 10, further comprising an addition of calcium citrate.
    [12]
    A process for producing fruit jam according to any one of claims 1 to 11, further comprising one or more additions of water as a diluent.
    [13]
    A method of producing fruit jam according to any one of claims 1 to 12, wherein the step (i) of pasteurizing the jam is carried out by carrying the jam contained in the cooking vessel to a temperature lying in a range from 86 to 89 ° C, and then cooling the jam contained in the cooking vessel to a temperature ranging from 75 to 80 ° C.
    [14]
    A process for producing fruit jam according to claim 13, wherein the cooling of the jam is carried out by placing the cooking vessel under negative pressure at a vacuum of 45 to 50% (-456 to -506.6 millibar). ).
    [15]
    15. A method of producing fruit jam according to any one of claims 1 to 14, wherein the step (j) of conditioning the jam in packaging means comprises a step of transferring the pasteurized jam in a tank buffer followed by a step of filling the conditioning means from the buffer tank.
    [16]
    16. A process for producing fruit jam according to any one of claims 1 to 15, further comprising a step of passing the conditioning means in a pasteurization tunnel at a temperature of 100 ° C. ± 30 ° C. for a period ranging from 50 to 100 ° C. 60 seconds.
    [17]
    A method of producing fruit jam according to any one of claims 1 to 16, wherein the previously prepared fruits transferred to the cooking vessel are thawed fruits.
    类似技术:
    公开号 | 公开日 | 专利标题
    RU2407402C2|2010-12-27|Fruit snack
    CN106418326B|2017-09-29|A kind of preparation method of freeze-dried fruit piece
    Rincon et al.2010|Influence of osmotic dehydration, ripeness and frozen storage on physicochemical properties of mango
    RU2277351C1|2006-06-10|Method for foodstuff production from apples
    CH631329A5|1982-08-13|PROCESS FOR STORING A LIQUID EGG PRODUCT.
    Diamante et al.2011|Vacuum fried gold kiwifruit: Effects of frying process and pre-treatment on the physico-chemical and nutritional qualities
    Lim et al.2011|Effect of edible coatings on some quality characteristics of sweet cherries.
    Anaya-Esparza et al.2018|Effects of minimal processing technologies on jackfruit | quality parameters
    EP0153215A1|1985-08-28|Preservation process for perishable vegetable food products
    JP2017085912A|2017-05-25|Production metho of processed fruit, and processed apple
    CA2486300C|2008-12-16|Method for obtaining banana-derived products, in particular for liquefying banana to obtain pure juice
    BE1023093B1|2016-11-21|Method of making jam
    KR20150065316A|2015-06-15|Method for preparing a sweetpotato food material
    RU2268617C1|2006-01-27|Method of preparing food product from apples
    KR101512999B1|2015-04-17|Method for Producing Dried Mandarin with Sugaring
    FR3070832B1|2019-09-06|PROCESS FOR PRESERVING RAW FOODS
    RU2287947C2|2006-11-27|Method for producing of food product from pear
    JP2020519259A|2020-07-02|Process for improving shelf life of freshly cut vegetables and food products produced thereby
    WO2007141420A2|2007-12-13|Method for extracting and processing citrus fruit juice, and composition with high vitamin c content
    RU2422048C1|2011-06-27|Method of polycomponent horticultural fruit puree production
    EP3264910A1|2018-01-10|Method for producing a food preparation based on fruit and/or vegetables
    RU2301607C1|2007-06-27|Method for manufacturing apple food product
    WO1997020472A1|1997-06-12|Preserving fruit
    RU2398417C1|2010-09-10|Method of apple-and-fruit mixture production
    EP3740080A1|2020-11-25|Method for producing food products from yoghurt
    同族专利:
    公开号 | 公开日
    EP3111779A1|2017-01-04|
    FR3038208A1|2017-01-06|
    FR3038208B1|2017-07-14|
    EP3111779B1|2018-01-31|
    BE1023093A1|2016-11-21|
    引用文献:
    公开号 | 申请日 | 公开日 | 申请人 | 专利标题
    US2783153A|1953-05-26|1957-02-26|Lebeson Herman|Method for processing fruits and the like|
    GB942204A|1960-03-23|1963-11-20|Salada Foods Ltd|Marmalade base and process for its preparation|
    AU1073097A|1995-12-11|1997-07-03|Tetra Laval Holdings & Finance Sa|A method and an apparatus for recovering and recycling aroma substances|
    NZ542749A|2003-03-24|2009-07-31|Council Scient Ind Res|A process for the preparation of custard apple jam and the custard apple jam thus obtained|
    法律状态:
    优先权:
    申请号 | 申请日 | 专利标题
    FR1556128A|FR3038208B1|2015-06-30|2015-06-30|METHOD OF MANUFACTURING JAM|
    FR1556128|2015-06-30|
    [返回顶部]