JPH06201242A - Manufacture of frozen product of vegetable or fruit having flesh and obtained frozen product - Google Patents

Abstract

PURPOSE: To cook a stuffed vegetable, or the like, with good appearance by embedding a heating support in a hollowed part, when a solid vegetable or fruit is hollowed in the center and stuffed for cooking and then heating and dehydrating it before freezing, while reducing pressure. CONSTITUTION: A vegetable 3 prepared in advance is bored from the lower end so that a part thereof can be taken out. The vegetable 3 is then set on a heating support 2 upside down, and heating/dehydrating is performed by means of a pan 1 through inside of which a heat transfer fluid flows. Subsequently, the vegetable 3 is introduced into a cooling case, where total inside pressure is lowered to below 1 mbar, and a large quantity of vegetable 3 is frozen while sustaining the total pressure which is lowered to lower than 1 mbar for a time corresponding the desired temperature thereof. When freezing operation is once ended temporarily, filtered air is introduced in order to return the inside pressure of the cooling case back to the atmospheric level. Subsequently, frozen vegetable 3 is taken out of the cooling case, in order to fill the vegetable 3 with separately cooled or frozen stuff.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen vegetables or fruits and the frozen products obtained.

[0002]

2. Description of the Prior Art Up until now, filling frozen frozen vegetables or fruits has been made by digging out one or both ends of the vegetables or fruits. Then the container with holes, ie vegetables or fruits, is itself at 0 ° C.
It is brought to a temperature of 0 ° C. to contain the aforementioned mid-heat processed or cooked fillings at a temperature of. The entire container and filling is then frozen.

In the case of vegetables, the consumer who bought the filled vegetables thaws the product and completes the heating in the oven to completely cook the half-cooked product.

The structure of potatoes, onions, etc., or of some products such as pineapples, lemons, oranges, withstands freezing and subsequent heating well. On the contrary, for other products such as peeled peaches, apricots, such as tomatoes, peppers, eggplants, etc., the structure, ie the product's skin or film, collapses.

In fact, for example, tomatoes cultivated today are water-filled, and when they are taken out, frozen and then thawed, the tissue collapses, resulting in a seemingly stuffed tomato. Only seen on the plate.

[0006]

DISCLOSURE OF THE INVENTION The present invention aims to provide a method for producing a frozen product in which these drawbacks have been improved, and a frozen product obtained by the method.

[0007]

DISCLOSURE OF THE INVENTION The present invention is a method for producing a frozen product of live vegetables or fruits (collectively referred to as vegetables hereinafter) for accommodating any filling, in which after preparation. Vegetables are pierced from the lower end so that a part of the body can be removed, then the vegetables are placed upside down on a heating support, then the total internal pressure is 1 mbar. Introducing the vegetables into a cooling case that is lowered to: -Maintaining a total pressure of 1 mbar or less for a time corresponding to the desired temperature of a large amount of vegetables; -Once freezing is complete, the case Introducing filtered air to bring the internal pressure back to atmospheric pressure, -a separate cooled or frozen filling is placed in the holes made in the vegetables in the first step, Guide to a suitable room As to, it is characterized in that frozen vegetables are taken from the cooling case. Thus the product can be used after heating or cooking.

According to one embodiment of the invention, the vegetables before they are introduced into the cooling case are of French patent 781459.
According to the cooking method shown in No. 4, the temperature is raised by the condensation of steam to ensure the disinfection or pre-cooking of the vegetable surface.

According to another embodiment of the invention, prior to the final cooling, so-called freezing, the dehydration of the vegetables is carried out by heating the support according to the procedure shown in French patent application No. 8917413. . In short, final cooling, so-called dehydration of vegetables before freezing, is carried out by circulating hot air.

The present invention also relates to a product frozen by the method described above. In addition, basic products (vegetables)
It is important to note that, however, it always contains a non-constant content of dry matter, which is, when thawed, a softness index on the outside of the vegetable tissue.

According to the invention, the product obtained is not 80-85% as in the prior art mentioned above,
70% hydrated. In some cases, as in the prior art, oven heating may be required prior to freezing and this operation can be done on the same heating support.

Other features and advantages of the invention will become apparent from the description given with reference to the highly schematic drawing of a non-limiting embodiment of an apparatus for carrying out the method of the invention.

[0013]

DETAILED DESCRIPTION A vacuum cooling case is not shown. Only the dish 1 on which the top-cut support 2 on which the vegetables 3 and / or the lid 4 is to be placed is to be placed is sketched out, the vegetables 3 have already been prepared and their bodies have been removed. . The heating for dehydration is performed by the dish 1 through which the heat transfer fluid flows.

This set consists of French patents 8018796, 8018797 and 891 of the present inventor.
No. 7413, connected to a cooling or refrigeration system using zeolite. Two embodiments of the invention have been carried out using the method and apparatus described above.

Example 1 A plurality of tomatoes having a diameter of about 70 mm were carefully washed. The floral side of each tomato was cut to a thickness of 1 cm, the seeds and juice were removed, and then passed through an oven to give it a baked appearance that was important for the beautiful appearance of great consumer interest. .

The other part of the tomato, the lower part, was hollowed out with a diameter of 40 mm to a depth of 35 mm. The tomatoes are then placed on a plastic support with a height of 50 mm and the spacing between the dishes on which the support is placed is 10
It was 0 mm. The dishes were securely placed in a vacuum cooling case with a zeolite reactor. The vacuum pump started and the pressure in the case was 10-15 mbar.
It was lowered to r.

Circulation of oil, which is the heat transfer fluid, in the pan was performed, and the temperature of the oil was increased to 80 ° C. This stage of the method of the invention thus carried out for 1 hour was able to remove about 15% of the water contained in the tomato.

The pressure in the case was then reduced to 1 mbar and kept at this pressure for 45 minutes. The dish was then circulated with cold oil to limit dehydration. It was confirmed that the weight loss of tomatoes was 30% or more, that is, 15% was further dehydrated by 15%, and the tomatoes were frozen.

Further, a zeolite having a pore size of 3 or 4 angstrom was selected, and the pore size could not adsorb the scent, so that the scent of tomato was not lost. At the end of the operation, the tomato temperature was approximately -18 ° C.

Frozen fillings were prepared in the corresponding diameters. The fillings were packed into tomatoes and packaged for sale in a laminar flow aeration chamber maintained at a temperature of at least -18 ° C. It was confirmed that the combination of tomatoes with filling kept the original appearance due to the heating done in a small oven, especially that the tomatoes did not tend to collapse at all.

Example 2 A very similar production was carried out with nectarines. In this case, the filling was an apricot sorbet, and a temperature of -25 ° C. was maintained at the same time for both the nectarine and the sorbet to ensure that the sorbet did not flow out. When I ate this combination, I felt a bite of fresh fruit and a feeling of being composed of natural fruits, both tactile and visual. In this case, the total dehydration rate was only 15% (obviously from the fact of freezing).

It is clear that all other live vegetables or fruits with seeds and kernels are made in the same way. Peppers, mangoes and apricots were also tested.

[Brief description of drawings]

1 is a schematic representation of an apparatus for carrying out the method of the invention.

[Explanation of symbols]

 1 plate 2 support 3 vegetables 4 lid

 ─────────────────────────────────────────────────── ─── Continuation of the front page (71) Applicant 593171972 Marcel-Guilley Porseda France. 92150, Shiuresune. K. Gallieni. 20 (72) Inventor Claude Antoine Blazer France. 75020 Paris. Liu Deu Soleil. 14 (72) Inventor Jiyan-Maurice Pascushi France. 84520 · Altin de Paris Udos. Root Davinon (No house number) (72) Inventor Marcel-Guilley Porseda France. 92150, Shiuresune. K. Gallieni. 20

Claims (7)

[Claims] 1. A method for producing a frozen product of vegetables or fruits (hereinafter collectively referred to as "vegetable") having a body for accommodating an arbitrary filling, wherein the prepared vegetables are a part of the body. Is pierced from its lower end to take out the vegetables, then the vegetables are placed upside down on a heating support, and then the vegetables are placed in a cooling case where the total internal pressure is reduced to 1 mbar or less. Is introduced, the total pressure below 1 mbar is maintained for a period of time depending on the desired temperature of a large amount of vegetables, -Once freezing is complete, the case is filtered to return to atmospheric pressure. Introducing air, -Filled vegetables that have been cooled or frozen in a separate manner are put in the holes made in the vegetables in the first step, so that the frozen vegetables are put in a cooling case so that they can be introduced into an appropriate room. Taken from A method characterized by being performed. 2. The maintenance time is determined by a value included between 20 minutes and 90 minutes.
The method described. 3. A process according to claim 1, characterized in that the frozen product obtained can be used after heating or final cooking. 4. The vegetable before being introduced into the vacuum type cooling case is subjected to a temperature rise due to condensation of water vapor so as to surely sterilize the surface of the vegetable or preheat cooking. The method described. 5. The method according to claim 1, wherein dehydration of the vegetables is performed by heating the support before freezing, which is the final cooling. 6. Method according to claim 5, characterized in that the dehydration of the vegetables is carried out by circulation of hot air. 7. A frozen product, characterized by being frozen by the method according to any one of claims 1 to 6.