EP1082020A1 - Verfahren zum konservieren von früchten zubereitungen durch hochdruckbehandelung und so hergestellte früchtezubereitungen - Google Patents

Verfahren zum konservieren von früchten zubereitungen durch hochdruckbehandelung und so hergestellte früchtezubereitungen

Info

Publication number
EP1082020A1
EP1082020A1 EP99920931A EP99920931A EP1082020A1 EP 1082020 A1 EP1082020 A1 EP 1082020A1 EP 99920931 A EP99920931 A EP 99920931A EP 99920931 A EP99920931 A EP 99920931A EP 1082020 A1 EP1082020 A1 EP 1082020A1
Authority
EP
European Patent Office
Prior art keywords
preparation
treatment
fruit
high pressure
enzymatic activities
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.)
Withdrawn
Application number
EP99920931A
Other languages
English (en)
French (fr)
Inventor
Marc Beverini
Benoít BIQUET
Robert Bluteau
Pascal Brunerie
Dorothea Deutsch
Benoít Fuhrmann
Vincent Gallego
Horst Müller
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Pernod Ricard SA
Original Assignee
Pernod Ricard SA
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
Priority claimed from FR9806805A external-priority patent/FR2779034B1/fr
Application filed by Pernod Ricard SA filed Critical Pernod Ricard SA
Publication of EP1082020A1 publication Critical patent/EP1082020A1/de
Withdrawn legal-status Critical Current

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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
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • 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
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes ; Antibiotics

Definitions

  • the present invention relates to a new method for preserving a preparation of whole or pieces of fruit by treatment at very high pressure.
  • application EP-A-429 966 describes a treatment for preparing fruit, in particular jam, jelly, mash, fruit sauce, involving treatment by high pressure at room temperature, in particular at a pressure between 50 and 1 000 MPa, for sugar contents of the order of 30 to 40%
  • Patent application EP-A-777 968 describes a process for preserving fruit, in which fruit is coated with a sweet mass having a pH of 2 to 4 and less than 60% sugar, then treatment of the mixture at a pressure of '' at least 200 MPa
  • the pressures actually described do not, however, exceed 700 MPa
  • the disadvantage of these methods lies in the fact that the superior organoleptic qualities obtained by these methods by comparison with the methods employing heating, cannot be stored beyond a few days at room temperature. Beyond this period, there is indeed a rapid deterioration of the organoleptic qualities, discoloration and browning of the preparations (Kimura et al, 1994).
  • pressures of the order of 300 to 400 MPa, up to 700 MPa does not make it possible to obtain viral inactivation, in particular of the hepatitis A virus which is known to be able to be transmitted through food.
  • the object of the present invention is to provide a process for treating a preparation of whole fruit or pieces at high pressure which makes it possible to remedy the drawbacks previously exposed, namely in particular the failure to preserve the treated fruit and the insufficiency of viral inactivation.
  • Another object of the present invention relates to fruit preparations obtained by the implementation of said process.
  • the invention relates to a method for preserving a preparation of whole or pieces of fruit, characterized in that it comprises at least one step of treatment under pressure of said preparation, at a very high pressure, greater than 700 MPa, at a temperature below 50 ° C, and for a time greater than 5 min.
  • the very high pressure used is preferably equal to or greater than 800 MPa while the temperature is preferably less than or equal to 40 ° C., under these conditions an optimum treatment can be carried out in approximately 15 min.
  • the high pressure treatment methods are known, they imply using pressures higher than 200 MPa, preferably higher than 500 MPa, and being able in certain cases to reach 700 MPa.
  • studies conducted by the inventors have shown that, for such pressures, less than 700 MPa, it was not possible to ensure satisfactory viral inactivation, in particular inactivation of the hepatitis A virus, without having recourse to high temperatures.
  • the hepatitis A virus is a single stranded RNA virus which is very resistant and which presents a public health problem, in particular in the food industry because it is one of the viruses which is transmitted by contamination. food. It is therefore necessary to provide for its inactivation in any treatment process of this type.
  • virus is a food problem, it is the rotavirus.
  • This type of virus which can be transmitted by water and certain foods, is also inactivated by the method according to the present invention.
  • the present invention therefore relates to a method for preserving a fruit preparation with viral inactivation.
  • Fruit preparations suitable for carrying out the preservation process have a Brix degree preferably less than or equal to 55 ° Brix, advantageously less than 40 th Brix.
  • fruit preparation is preferably meant a mixture of whole or pieces of fruit, fruit pulp (10 to 70%) with one or more mono or disaccharides, so that the Brix degree of the preparation is between 10 and 55 and the pH remains that of the fruit (3 ⁇ pH ⁇ 4).
  • This preparation can be added with intense sweeteners, texturing and stabilizing agents, flavoring, coloring matters. It can be eaten directly as it is or added either to dairy products such as yogurt, fresh cheese, ice cream, or to sorbets or desserts.
  • Each treatment scale can be optimized for each of the treatments envisaged according to the different parameters of the product and the type of possible contamination.
  • a treatment duration of between 5 and 60 min is satisfactory, the optimum being for pressures of the order of 800 MPa at temperatures of the order of 40 ° C, at
  • the very high pressure treatment proposed in the context of the present invention has an essential additional advantage, namely that it allows the inhibition of certain enzymatic activities in the preparation of treated fruit, which remedies part of the organoleptic changes observed when the preparations are treated with pressures below 500 MPa, as described in the prior art
  • the invention also relates to a method for preserving a preparation of whole or pieces of fruit comprising at least one step of treatment under pressure, said pressure being greater than 200 MPa, at a temperature below 50 ° C and for a longer time. at 5 min, and in which before or during the pressure treatment, a step of modulating the enzymatic activity of said preparation is carried out
  • modulation of the enzymatic activity is intended to denote both the total and partial inhibition of certain enzymatic activities of the fruits, in particular the enzymes having a degrading effect on the organoleptic properties such as the esterases, the oxidases such as the polyphenol oxidases (PPO), pectinases and cellulases, pectin methyl esterase, glycosidases, glucosidases ( ⁇ and ⁇ ).
  • PPO polyphenol oxidases
  • pectinases and cellulases pectin methyl esterase
  • glycosidases glucosidases ( ⁇ and ⁇ )
  • modulation is meant any addition or process which makes it possible to use the residual enzymatic activities in order to improve the sensory qualities of the fruits or fruit preparations. Due to the presence in some fruits of the alcohol acyltransferase enzyme, it is possible by providing certain substrates to promote the synthesis of esters having good aromatic characteristics.
  • the step ensuring this modulation can be carried out separately or take place during the very high pressure treatment process.
  • the method according to the invention makes it possible to recover fruit preparations whose color, texture and aromas are preserved over time with optimal microbiological safety due to the inactivation of food pathogens and in particular the virus of hepatitis A.
  • the shelf life can vary depending on the fruit considered, but it is generally more than three months at refrigerated temperature.
  • the conservation limit is assessed by several criteria making it possible to assess the organoleptic qualities and the appearance of the fruit preparations.
  • the method is characterized in that the very high pressure treatment step is preceded by at least one step ensuring the substantial inhibition of one or more enzymatic activities present in said fruit preparation.
  • substantially inhibition is meant that the enzymatic activity will be sufficiently inhibited to allow the preservation of the fruit preparation for the above-mentioned period.
  • the modulation of the enzymatic activity is preferably carried out by introducing a compound inhibiting the enzymatic system, that is to say which will block or destroy the enzymatic activity either by introduction of an exogenous substrate of the enzyme which will favor l enzyme activity in the direction of the synthesis of the compound or compounds to be preserved, in particular by diverting it from its endogenous substrates.
  • oxidases such as polyphenol oxidases (PPO), cellulases and pectinases; conversely, it is possible to promote the enzymatic activities of the alcohol acyltransferase type by providing this enzyme with the substrates.
  • esterases catalyze in particular the hydrolysis reaction of the esters, in particular those contained in the flavor compositions.
  • esters mention may in particular be made of ethyl butyrate, ethyl-2-methyl butyrate, ethyl isovalerate, ethyl hexanoate, hexyl acetate, isoamyl isovalerate, cis-3-hexenyl acetate, ethylaceto acetate, benzyl acetate, cis-3-hexenyl lactate, methyl cinnamate, methyl dihydrojasmonate and ethyl lactate.
  • PPO Polyphenol oxidases
  • the modulation of the enzymatic activity is ensured by incorporation into said preparation of alcoholic fruits, in particular in the form of an alcoholic composition.
  • alcoholic fruits in particular in the form of an alcoholic composition.
  • the addition of ethanol preferably before the pressure treatment or possibly during the pressure treatment, this addition being able to be made both in liquid form and in vapor form, made it possible to ensure the development of certain organoleptic characteristics via the expression of certain enzymatic activities in the direction of the formation of desirable compounds
  • the alcohols are especially chosen from alcohols with 2 to 6 saturated carbon atoms such as ethanol, butanol, isopropanol, isobutanol, 2-mebutanol, or unsaturated such as c ⁇ s-3-hexenol, trans-2- hexenol, approved for food
  • the alcoholic composition is preferably such that the ethanol content of the preparation is less than 1%
  • Certain enzymatic activities can be inhibited by appropriate inhibitors, in particular polyphenol oxidases.
  • Polyphenol oxidase inhibitors are preferably chosen from the group consisting of phenolic compounds such as rutin, blackcurrant extracts, coumanques acids, tea extract, as well as other compounds such as peptides extracted from honey These inhibitors can, for example, be added with the preceding alcoholic fraction According to another variant, taken or not taken in combination with the previous one, a flavor composition not susceptible to being affected by the residual enzymatic activities during the preservation of the treated fruit preparation obtained is incorporated prior to the pressure treatment.
  • flavoring substances which constitute the aromatic composition are chosen from those which are not substrates of the enzymes present in the preparation of fruits. These are in particular flavoring compositions which do not comprise any compound which can be degraded by the esterases, these are for example alcohol or aromatic acid or esters not recognized as a substrate by residual enzymes
  • the flavor composition is mixed with the alcohol composition, optionally comprising a polyphenol oxidase inhibitor before treatment at very high pressure
  • Another embodiment consists in adding the flavor compositions and the alcoholic compositions separately.
  • the method according to the invention comprises the flavor composition and its support as a means of modulating the enzymatic activities of said fruit preparation.
  • the process according to the invention is characterized in that the substantial inhibition of the enzymatic activities is ensured by elimination of all or part of the natural substrates of the enzymes contained in the preparation, by any suitable process compatible with the legislation on food
  • the modulation or substantial inhibition of the enzymatic activity is carried out by prior heat treatment of the fruits for an appropriate duration.
  • surface heating or bleaching of the fruits before formulation makes it possible to destroy the enzymatic activities and thereby stabilizes the sensory properties of the preparation of fruits after treatment under high pressure.
  • this is a blanching operation consisting in immersing the fruit preparations in boiling water for the appropriate duration.
  • This duration is preferably greater than one minute in order to destroy all the esterase, polyphenoloxidase, pectin lyase, pectin esterase and cellulase activities.
  • the duration is fixed between 3 and 7 minutes, preferably approximately 5 minutes, although these durations are variable according to the nature of the fruits considered.
  • an aromatic composition is incorporated prior to the treatment under high pressures and after the bleaching step, which is therefore not affected by the bleaching treatment nor by the residual enzymatic activities (since they are destroyed) during the conservation of the processed fruit preparation obtained.
  • the very high pressure treatment step is preceded by degassing by placing the preparation to be vacuumed, so as to eliminate as much oxygen as possible from it , which will then have the effect of reducing the activity of the PPO.
  • the invention also relates to a flavor composition, in particular for implementing the method according to the invention, characterized in that it is not liable to be affected by the residual enzymatic activities during the conservation of the processed fruit preparation.
  • the invention also relates to a fruit preparation treated by very high pressure, good conservation at room temperature, characterized in that it is obtained by the process according to the invention.
  • This preparation has a Brix degree of 40 and a pH of 3.6. It is homogenized, then placed in a heat-sealed vacuum bag. The bags are put in thermal equilibrium before being subjected to the high pressure treatment. The control is pasteurized by immersion in hot water at 85 ° C.
  • the preparations according to the present invention can be carried out by the following process:
  • a heating dispersion tank water is heated to a temperature of 80 to 90 ° C by incorporating pectin and gelling agents. The mixture is hydrated by making a level of between 5 and 15 min. then sucrose is added so as to obtain a Brix degree of between 40 and 70.
  • the mixture is then deaerated by evacuating at a temperature between 70 and 90 ° C and for a time between 5 and 15 min.
  • the mixture obtained is a syrup.
  • part of the glucose syrup is added with a Brix of 80, then the rest is carried out with water and sucrose if necessary.
  • the frozen fruits are added and mixed while heating to a temperature between 10 and 25 ° C by adding the syrup from the previous step and mixing, the operation being carried out under vacuum.
  • the rest of the texturing agents or thickeners are dispersed in all or part of the glucose syrup, or part of the water.
  • the mixture obtained is then called dispersion.
  • the dispersion and the rest of the ingredients are added and mixed, the operation being carried out under vacuum.
  • the temperature of the mix is stabilized at the temperature desired for the press.
  • the product is packaged in waterproof, food-safe flexible packaging, then treated with high pressures.
  • a press device supplied by ABB GmbH is used for this purpose.
  • a preparation of strawberries which has been artificially contaminated with 3.10 6 infectious particles of hepatitis A virus and rotavirus. Each of these preparations undergoes a treatment as defined below, then the viruses are recovered and assayed on cell cultures according to known procedures.
  • the viral load being 3.10 6 a reduction> 6 log means that the viruses are no longer detectable by the method.
  • treatment at a pressure of 800 MPa makes it possible to demonstrate the reduction in the esterase activities linked to the degradation of the aromas, the reduction in the polyphenol oxidase which is linked to the extent of the browning of the fruit.
  • a preparation of strawberries is treated with different pressure scales, the treatment time is 6 min at 20 ° C. for all the pressures tested, and the enzymatic activity is measured after treatment, the extraction and dosage is also known.
  • one unit corresponds to an OD variation of 0.001 per gram of preparation and per minute.
  • one unit corresponds to one nanomole of naphthol released per gram of preparation for 2 hours of incubation.
  • Reading the table shows that the increase in pressure reduces the residual enzymatic activities responsible for the degradation of the aromas and the browning of the fruits, in particular a treatment with
  • 800 MPa allows almost complete inactivation of the PPO (5 U), while at 380 MPa it is over-activated to reach 214 U.
  • esterase activity is reduced by treatment to 800 MPa compared to treatment at 380 MPa.
  • the enzymatic activities are extracted before and after treatment, they are measured by appropriate methods.
  • Three treatment scales are used, a thermal scale, a scale at 500 MPa and a scale at 800 MPa at 40 ° C. (the treatment time is 6 minutes for all the pressures tested).
  • the heat treatment is a treatment at 85 ° C for 2 min.
  • the fruit preparations once put in a sachet, were heat treated at 80 ° C. for 20 min or under very high pressure, 800 MPa, for 10 min at 20 ° C., then analyzed after 1, 8 and 15 days of aging at 4 ° C (designated T1, T8 and T15 in Tables 4 and 5).
  • fresh or frozen fruit (strawberries or other fruits) were immersed in water at 100 C C for one and five minutes, time to get a heart temperature of 70 ° C.
  • the enzymatic activities are then measured: The enzymatic activities esterases (EST), polyphenol oxidase (PPO), pectin lyase (PL), pectin esterase (PE) and cellulase (CEL) are determined according to the methods described above. The results obtained are expressed in units of enzymatic activities: mmole of ⁇ -naphthol released / 2h / g of fruit for esterase,

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
EP99920931A 1998-05-29 1999-05-27 Verfahren zum konservieren von früchten zubereitungen durch hochdruckbehandelung und so hergestellte früchtezubereitungen Withdrawn EP1082020A1 (de)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
FR9806805A FR2779034B1 (fr) 1998-05-29 1998-05-29 Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
FR9806805 1998-05-29
FR9900494A FR2779035B1 (fr) 1998-05-29 1999-01-19 Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue
FR9900494 1999-01-19
PCT/FR1999/001240 WO1999062346A1 (fr) 1998-05-29 1999-05-27 Procede de conservation de preparation de fruits par traitement a tres haute pression et preparation de fruits obtenue

Publications (1)

Publication Number Publication Date
EP1082020A1 true EP1082020A1 (de) 2001-03-14

Family

ID=26234351

Family Applications (1)

Application Number Title Priority Date Filing Date
EP99920931A Withdrawn EP1082020A1 (de) 1998-05-29 1999-05-27 Verfahren zum konservieren von früchten zubereitungen durch hochdruckbehandelung und so hergestellte früchtezubereitungen

Country Status (5)

Country Link
EP (1) EP1082020A1 (de)
AU (1) AU3832799A (de)
FR (1) FR2779035B1 (de)
PL (1) PL344398A1 (de)
WO (1) WO1999062346A1 (de)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE10035693A1 (de) * 2000-07-20 2002-01-31 Robert Schaller Nahrungsmittel und Verfahren zur Herstellung eines Nahrungsmittels
DE60009713T2 (de) * 2000-10-25 2005-04-07 Andreas März Methode zur Inaktivierung von Mikroorganismen mittels Hochdruckverfahren
US20040126480A1 (en) * 2002-12-26 2004-07-01 Unilever Bestfoods North America Food process
ES2221549B1 (es) * 2003-02-07 2006-02-01 Igarane Medios, S.L. Producto alimentario obtenible mediante un procedimiento de alta presion.
CA2698392C (en) 2007-09-04 2019-12-03 Baoming Jiang Thermal inactivation of rotavirus
MX359863B (es) * 2012-08-27 2018-08-28 Inst Tecnologico Estudios Superiores Monterrey Proceso con alta presión hidrostática para la acumulación de fitonutrientes en alimentos de origen vegetal.
KR101550965B1 (ko) * 2013-07-31 2015-09-07 씨제이제일제당 (주) 초고압을 이용한 야채류 식품의 제조방법
JP6688419B1 (ja) * 2019-04-24 2020-04-28 アヲハタ株式会社 凍結イチゴ及び凍結イチゴの製造方法
CN117327535B (zh) * 2023-11-13 2024-04-16 广东香龙香料有限公司 青苹果提取物及制备方法及含有该青苹果提取物的香精

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2030003A1 (en) * 1989-11-17 1991-05-18 Yu Horie Jams treated at high pressure
JPH07102119B2 (ja) * 1990-10-12 1995-11-08 凸版印刷株式会社 果汁の高圧処理方法
DE69511007T2 (de) * 1994-05-24 1999-11-18 Societe Des Produits Nestle S.A., Vevey Verfahren zur Herstellung eines stärkehaltigen Nahrungsmittels
JP3487938B2 (ja) * 1994-12-27 2004-01-19 株式会社ポッカコーポレーション 高品質香料の製造方法
EP0777968A1 (de) * 1995-12-07 1997-06-11 Societe Des Produits Nestle S.A. Einlagern von Früchten
FR2750011B1 (fr) * 1996-06-21 1998-09-04 Ardiaa Procede de conservation de produits alimentaires

Non-Patent Citations (1)

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Title
J.C. CHEFTEL, "Hautes pressions, inactivation microbienne et conservation des aliments", C.R.Acad.Agric.Fr., 1995, 81, n°1, pp.13-38 *

Also Published As

Publication number Publication date
PL344398A1 (en) 2001-11-05
AU3832799A (en) 1999-12-20
FR2779035B1 (fr) 2001-01-05
FR2779035A1 (fr) 1999-12-03
WO1999062346A1 (fr) 1999-12-09

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