Treatment of vegetables and fruit

p0001The present invention relates to a new process for the preparation of a juice or a puree of vegetable to retain the color and taste of raw natural these plants.

p0002In many plant transformation operations, the raw material is preconditioned at cold without removal of air, a subsequent laundering then blocks the enzymatic and microbiological degradation, then the material is converted into a final product that is frozen or pasteurized in the heat.

p0003EP482322 (Societé des Produits Nestle SA) for example describes a bleaching vegetable and fruit cut into small pieces for 1-15 minutes at 80-95 ° C, followed by fermentation with a lactic acid bacterium at 15-45 ° C until 'to a pH 3.1-4.4, and a pasteurization for 2-30 min at 80-110 ° C.

p0004EP111590 (Frisco Findus AG) discloses a process for preparing vegetables or frozen fruit producing a reduced volume of waste water comprising treating the fruit or vegetables in the usual manner up to the bleaching stage, in which bleaches using steam or a steam-air mixture, recovering a condensate, cooling the vegetables or fruit at least partly by means of air, the frozen and proceeded to the frosting of the surface with at least a portion of the condensate produced during the bleaching.

p0005FR2638064 (Guillamot) describes a puree preparation process, cocktails, and fruit and vegetable nectars in which comprehensive fruits and vegetables are subjected, washed but not peeled, grated or cut to bleaching and then to reactions enzyme from 2h to 24h employing natural proteolytic enzymes and / or enzymes selected from pectases galactooligosaccharides and pectin lyases. This method only allows to increase the solubilization of the solids and pectin of protein origin.

p0006The consequences of prior laundering in the processing of the material may be unfortunately accented losses of vitamins, flavorings, color and texture of vegetable and / or fruit.

p0007Improvements can be made to the bleaching of a vegetable step. FR2656547 (CogAT) thus provides a continuous bleaching apparatus which successively deaerated material by sweeping an inert gas, heated to steam, maintains the heating temperature, and cooled under vacuum solids recovering the aromatic condensates. This device limits the oxidative enzymatic degradations during heating, and recovering the aromatic condensates. The taste, color and texture of the vegetables are thus improved.

p0008Similarly, EP0124627 (Frisco Findus AG) proposes a bleaching method in which vegetables are subjected to a first bleaching step at 90-100 ° C for 1-30 seconds and then to a second bleaching step at 45-90 ° C for 1-60 min in water. The texture of the treated vegetables is firmer and the color is more intense than those of vegetables treated by conventional laundering.

p0009Despite all the improvements in the bleaching step, we can not avoid loss of color, flavor and texture of vegetable and / or fruit of the Treaty.

p0010To remedy this problem, the negative effects of pasteurization, and the bad taste of a natural sea buckthorn berry juice (<i>Hyppophae rhamnoides</i>), DE3941555 (VE Forschungsinstitut und für Obst- Gemüsevearbeitung) proposes to disinfect with alcohol of fresh sea buckthorn berries and fresh fruit, fruits preferably having intense aromas, prepare a sterile mixture of mashed berries of seabuckthorn disinfected further comprising 3-10% with mashed disinfected fruit or juice from the fruit, and then to keep it without the presence of air for 24 hours at 6 months at 10-30 ° C. This avoids bleaching fruit and berries with disinfection alcohol. It also avoids a final pasteurization of the mixture through disinfection and acid pH of the mixture. Finally we note that the taste of "whey" natural berries is modified by enzymes and flavorings added fruits.

p0011The present invention aims to avoid plant blanching step, and especially to use the endogenous enzymes of plants to enhance their taste and / or their raw natural flavor, as well as their natural color during their processing into juice or puree.

Summary of the Invention

p0012For this purpose, in the method for preparing a juice or a puree of plants according to the invention in the presence of water is homogenized at least a vegetable material, optionally under an inert atmosphere, so as to release a portion of the flavor precursors and the endogenous enzymes, the homogenate is incubated at a temperature between 0 ° C and 70 ° C for 5 min to 24 hours, is converted where appropriate into juice or puree, and then pasteurized .

p0013The invention also relates to a juice or a puree cooked derived from unbleached plants, obtainable by the process according to the invention, having a raw natural flavor enhanced, and a natural color better preserved than that of the same juice baked or mashed derived from blanched vegetables.

p0014The invention also relates to the use of the products according to the invention in the preparation of a food product.

p0015It was found that one can advantageously remove the conventional step of bleaching plants without altering the organoleptic qualities of the final product or texture. It is also not always necessary to first disinfect the plant, a simple water wash can be perfectly suitable. It may be noted that this deletion is contrary to general principles accepted in the processing plants, because the bleaching stage typically used to block enzymatic and microbiological degradation.

p0016Furthermore the method according to the invention also strengthens the fibrous natural texture of the mashed potatoes.

p0017Surprisingly, we can preserve the color and substantially enhance the taste and natural flavor and fresh raw vegetable releasing mechanically grinding the flavor precursors and the endogenous enzymes of plants. However in most cases, care must be taken to homogenize and incubate the vegetable under an inert atmosphere to prevent damaging oxidation reactions to color and taste. One can notice that DE3941555 aforementioned aims to transform the taste of sea buckthorn berries by adding highly aromatic fruit, while the present invention aims only to enhance the taste and the natural flavor of vegetables without adding additional agent .

Detailed Description of the invention

p0018The term "pasteurization" means inactivation or suspension of the growth cycle of all vegetative bacteria, for example to the heat means, pressure and / or freezing. Similarly, by the term "sterilization" means inactivation of all germs including heat-resistant bacterial endospores. For reasons of simplification, it will be considered that pasteurized products include sterilized products.

p0019The term "juice" means an aqueous solution derived from plants, for example by pressure or by decoction, which can also include a proportion of vegetable puree, citrus fruits or mixtures of natural fruit concentrates and a certain proportion of various sweeteners, nutritional and / or providing essential nutrients. The term "juice" may also be designated by the common terms "nectar" or "cocktail".

p0020The term "mash" means cooked vegetables, crushed or homogenized, having a consistency allowing their consumption using a fork, for example. The term "puree" may also commonly designate slurries, muslins, compotes and vegetable creams.

p0021By the term "whitening" is meant the initial heat treatment step of fruits and / or vegetables whole or in pieces, generally carried out by means of steam or hot water, for example, and for blocking the degradation enzymatic and microbial growth. For more details, the teaching of EP111590 and EP124627 are incorporated by reference.

p0022By "raw or fresh aroma" means taste in the mouth and / or nose aroma purée or juice according to the invention that is similar or identical to those of a puree or uncooked juice from non-bleached plants. The term "vintage flavor enhanced" taste in the mouth and / or nose aroma raw juices and purees cooked according to the invention, which are more intense than those cooked juices or purees conventionally from blanched vegetables or not.

p0023To implement the present process, can be used as plant material of fruits and / or vegetables, ie any edible vegetable, whether a seed, root, tuber, stem, leaf, flower or fruit, for example. however preferably used plant for which one wishes to strengthen the natural fresh taste. It must never particularly plants whose natural taste may be unpleasant and whose cooked taste is desired, such as asparagus, peas, soybeans, potato, cereals, sea buckthorn berry, medlar, for example. Preferred plants, can in particular distinguish the leaves, especially leek, fennel and cabbage, stems, especially rhubarb and broccoli, some roots, in particular carrot, onion, radish, celery and beet, tubers, especially cassava and fruits including tomatoes, zucchini, eggplant, banana, apple, apricot, melon, watermelon, pear, plum, peach, cherry, kiwi and plum, for example.

p0024Can also be used as plant edible higher fungi can be considered as included in the plants, in particular <i>Agaricus bisporus, Pleurotus ostreatus</i>, <i>Boletus edulis</i> or <i>Lentinus edodes</i>, for example.

p0025Preferably, abundantly washed with water at least one plant, where appropriate it is peeled and cut into pieces if it has a relatively large dimension. For particularly microbiologically contaminated plants as for example strawberries, can also be disinfected in an alcohol solution, particularly a 70% solution of ethanol, for example.

p0026then homogenized plant in the presence of water, optionally under an inert atmosphere. For this, one can place water, salt, and the plant in a grinder having a closed enclosure in which circulates an inert gas usable in food processes, in particular CO2, nitrogen, argon, helium , alone or in admixture, for example. It is advantageous to have an inert gas atmosphere having a lower oxygen partial pressure to 0.05 atm, for example.

p0027Preferably, is added to the plant an amount of water such that the homogenised mixture comprises less than 50% by weight of plant dry matter, especially less than 40% by weight of dry matter, for example between 20% and 40%. We can already at this stage to add ingredients such as salts, spices, preservatives, thickeners, bacteriostatic agents, for example.

p0028The degree of grinding of plants depends on the final product that is desired. To puree, you can finely dividing the plants, whereas for a puree having a coarse texture, ie stewed, it can be limited to a coarser grinding which leaves exposed the fibers of plants. However, it is best to ensure sufficient grinding so that at least 20 wt% fresh plant is completely crushed and slurried, preferably 30%. It liberates and sufficient enzymes and flavor precursors, so that we can substantially strengthen the raw natural flavor of vegetables.

p0029The homogenate is then incubated at a temperature between 0 ° C and 70 ° C for 5 min to 24 h, preferably at 20-50 ° C for 15 to 120 min. Also preferred incubating the homogenate under an atmosphere of inert gas to reduce oxidation. The temperature and time of incubation depend on the type of plant and degree of grinding. In general, most plants are processed quickly after harvest, ie they are more fresh, more or grinding them is pushed, the less it is necessary to prolong the incubation time. It is actually in the skills of the skilled person to determine for each plant, depending on its freshness, what is the degree of grinding, the incubation period and the preferred incubation temperature.

p0030Depending on the time and the duration of incubation, and the degree of microbiological carbohydrate and plant contamination, it may be necessary to add to the homogenate bacteriostatic agents, such as bacteriocins described in EP95810497,8 and WO 94 / 02805.

p0031then directly homogenate can be converted into juice or puree by methods known to those skilled in the art. To prepare a juice, you can press the homogenate, separate the juice, and if necessary settle the juice, for example. By cons, puree may already have the right consistency with prior homogenization of vegetables and / or fruit. then one can directly add other ingredients such as salts such as 0.15-0.35% NaCl, preservatives, sugars such as honey, sweeteners such as aspartame or acesulfame including polyols such as xylitol, aromatic extracts, yeast extracts, vitamins, alcohols, thickeners agents such as starch or carboxymethyl cellulose, for example.

p0032Some juices or purees of vegetables are very suitable for consumption when they are raw, that is, when not treated at temperatures above 70 ° C. These products can be distinguished juices and purees broccoli, carrots or strawberries, for example. One may thus envisage to freeze the juice or puree obtained by the process according to the invention, optionally in an inert atmosphere or vacuum, for example at a temperature between -25 ° C and -50 ° C, especially between -30 ° C and -40 ° C. Preferably, the product is cooled to a temperature of + 2 ° C to -5 ° C by being intimately mixed with an amount between 20% and 80% by weight of a juice or frozen puree according to the invention .

p0033Instead of freezing the products, one can also reduce the microbial load while not bitter not products, by subjecting them to a pressure above 300 MPa, preferably greater than 500 MPa, for 1 to 30 min at a temperature between - 5 ° C and 70 ° C, for example. To pasteurize at a high pressure, one can isolate the juice or puree of the liquid used to transmit the high pressure, for example water or oil, by packaging means including deformable plastic containers or aluminum, for example. Such containers may then be placed in a chamber of a high pressure device, for example a suitable autoclave, wherein applying the high pressure treatment for a time and at a suitable temperature to achieve a pasteurization without cooking. The processing time starts from the moment you reach the desired pressure and temperature, the time required to reach these values ​​being on average of about 1 min, for example. It is also conceivable to bring the juice or puree by means of suitable ducts in a chamber of a high pressure device, for example a suitable autoclave, wherein the desired pressure and temperature is applied, for example.

p0034By cons, other vegetable juice or puree are better suited for consumption when cooked, ie when treated at temperatures above 70 ° C to establish a cooking. If one wants a baked product, it is then heat treating the juice or puree obtained by the process according to the invention for 2-30 min at 70-125 ° C, for example. If one performs processing in less than 2 min or less than 70 ° C or 80 ° C, may not satisfy the conditions necessary to inactivate spores of spore-forming microorganisms and inactivate vegetative cells . If the treatment is carried out for more than 30 min or more than 125 ° C, pureed texture we risk too soften and destroy some fragile aromas.

p0035In the case of vegetables and / or fruits including leucanthocyanidines pigments, such as bananas, pears, apples, cabbage, cauliflower and onions, for example, may be recommended before the treatment stage heat, adding to the juice or puree at least 2% by weight of proteins derived from milk, egg, animal tissue or soya, for example. Thus avoiding the appearance of a reddish color during the heat pasteurization step. For more details, the teaching of EP191311 is incorporated by reference.

p0036microbial load can also be reduced while cooking moderately products, by subjecting them to a pressure above 300 MPa, preferably greater than 500 MPa, for 1 to 30 min at a temperature between 70 ° C and 125 ° C, preferably between 70 ° C and 90 ° C.

p0037In a first particular embodiment of the present invention is homogenized in the presence of water fruit and / or vegetables under an inert atmosphere so as to release part of the endogenous enzymes, the homogenate is incubated at a temperature of between 0 ° C and 70 ° C for 5 min to 24 hours, is converted into juice or puree is fermented by a lactic acid bacterium at 15-45 ° C until pH 3.1 to 4.5, then the pasteurized.

p0038the lactic acid bacterium can be selected, that is, a lactic acid producing bacterium, among commercial strains commonly used in the preparation of fermented products such as salami, sauerkraut or a yogourt, for example. in particular can be used a strain of<i>Lactobacillus plantarum</i>, of <i>Leuconostoc mesenteroides</i> or <i>Lactobacillus brevis</i> and realize the fermentation at a temperature of about 20-35 ° C, for example. one strain may also be used to<i>Streptococcus thermophilus</i> and <i>Lactobacillus bulgaricus</i>, Add to the medium up to 2% lactose and perform the fermentation at 35-45 ° C. In particular, is added to the juice or vegetable puree and / or fruit, when it is relatively low in fermentable sugar, up to 2% sucrose or glucose. It may also be necessary depending on the degree of contamination of the mixture to carry out a pasteurization of the juice or puree before fermenting it with a lactic acid bacterium.

p0039In another particular embodiment of the present invention, is homogenized in the presence of water fruit and / or vegetables under an inert atmosphere so as to release part of the endogenous enzymes, the homogenate is incubated at a temperature between 0 ° C and 70 ° C for 5 min to 24h, it is processed into juice, where appropriate it is pasteurized, and is then concentrated or dried.

p0040It is thus possible to concentrate the juice or a liquid extract of a puree according to the invention by vacuum evaporation, distillation or ultrafiltration, for example. The concentrate may be pasteurized, or spray dried or freeze-drying, for example. One can thus obtain a water soluble powder with enhanced fresh flavor.

p0041In a variant of the process is added to the concentrate, the volatile aromas recovered by condensation during the evaporation step or distillation and drying the resulting mixture, if appropriate after addition of a water-soluble carrier, such as maltodextrins. Preferably the final powder comprises at least 10% by weight dried plant extract relative to the weight of the water-soluble carrier.

p0042Finally, the products according to the invention may be stored in sterile packaging of adequate storage. It is noted that the product has a taste and color that approximate the taste and color of vegetables and / or fruits used. In addition, the product does not lose its qualities after storage for several months to a year at room temperature.

p0043The invention therefore relates to the new juices or purees cooked, which are derived from non-bleached plants, which may be obtained by the present method, and which have a natural flavor raw reinforced and a better preserved natural color than same juices or purees cooked from blanched vegetables.

p0044Preferably, the invention relates to the new cooked juices or purees from unbleached plant may be obtained by this process, having a raw flavor reinforced, having CIELAB parameters (CIE colorimetry, 2nd edition, CIE Publication, No. 15.2, Central Bureau of the International Commission for the lighting, Vienna, Austria) hue a * and b * of between 70% and 130% of those of the same non-bleached juice or purée and uncooked, preferably between 80% and 120%, and having a CIELAB lightness parameter L * of greater than 70% of the same non-bleached juice or purée and uncooked, preferably greater than 85%.

p0045In particular, it may be noted that at least one of the CIELAB parameters of the products according to the invention is greater by a factor of 1.1 than that of the same juices and purees from bleached plant and cooked.

p0046In particular, the invention relates to new juices or purees from unbleached cooked carrots, capable of being obtained by the present process, having at least 3 times as 3-isobutyl-2-methoxy pyrazine, beta-ionone, and 1-octen-3-ol with respect to a juice or puree from a cooked blanched carrots.

p0047The present invention is described in more detail below with the additional description which follows, which refers to examples juicing and fruit and vegetable purees. The percentages are given by weight unless otherwise indicated. It goes without saying, however, that these examples are given by way of illustration of the object of the invention and do not constitute in any manner a limitation thereto.

example 1

p0048Fresh carrots are washed with water, peeled, rinsed with water, and cut into small pieces. Volume pieces (300 g) are homogenized at room temperature and in the absence of air thanks to a nitrogen flow, in a mill in the presence of a different volume of water and 0.25% NaCl. Homogenization is carried out for 4 min until a carrot puree. carrot puree were then incubated at 38 ° C for 60 min and then sterilized directly at 121 ° C for 15 min in an autoclave (type FVS / 2/2000 Integra Biosciences, Switzerland).

p0049For comparison, fresh carrots are washed with water, peeled, rinsed with water, cut into small pieces and blanched in boiling water for 20 min. A volume of blanched pieces is homogenized at room temperature in a mill in the presence of a different volume of water and 0.25% NaCl. The homogenization is carried out for 4 min until a carrot puree is then sterilized directly at 121 ° C for 15 minutes in an autoclave (type FVS / 2/2000 Integra Biosciences, Switzerland).

p0050Part sterilized purees is directly subjected to a sensory evaluation, while another portion was stored at room temperature for 20 days to a higher sensory analysis. Sensory evaluation is conducted by a group of 15 people who are invited to taste 3 samples of each carrot puree maintained at a temperature of 40 ° C, and to differentiate them only enjoying their flavor and taste properties.

p0051100% of the tasters easily differentiated puree blanched carrots (conventional method) from that obtained by the method according to the invention. Sensory comments are shown in Table 1 below, as well as texture and color of the respective purees.<tables id="tabl0001" num="0001"><table frame="all"><title>Table 1</title><tgroup cols="3" colsep="1" rowsep="1"><colspec colnum="1" colname="col1" colwidth="52.50mm" /><colspec colnum="2" colname="col2" colwidth="52.50mm" /><colspec colnum="3" colname="col3" colwidth="52.50mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" /><entry namest="col2" nameend="col2" align="center">Invention</entry><entry namest="col3" nameend="col3" align="center">conventional method</entry></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Aroma of fresh carrot</entry><entry namest="col2" nameend="col2" align="center">present</entry><entry namest="col3" nameend="col3" align="center">a little</entry></row><row><entry namest="col1" nameend="col1" align="left">baked carrot flavor</entry><entry namest="col2" nameend="col2" align="center">a little</entry><entry namest="col3" nameend="col3" align="center">present</entry></row><row><entry namest="col1" nameend="col1" align="left">Softness in the mouth</entry><entry namest="col2" nameend="col2" align="center">present</entry><entry namest="col3" nameend="col3" align="center">a little</entry></row><row><entry namest="col1" nameend="col1" align="left">Bad taste</entry><entry namest="col2" nameend="col2" align="center">absent</entry><entry namest="col3" nameend="col3" align="center">some</entry></row><row><entry namest="col1" nameend="col1" align="left">Bitterness</entry><entry namest="col2" nameend="col2" align="center">a little</entry><entry namest="col3" nameend="col3" align="center">present</entry></row><row><entry namest="col1" nameend="col1" align="left">earthy notes</entry><entry namest="col2" nameend="col2" align="center">a little</entry><entry namest="col3" nameend="col3" align="center">absent</entry></row><row><entry namest="col1" nameend="col1" align="left">Color</entry><entry namest="col2" nameend="col2" align="center">Orange-red</entry><entry namest="col3" nameend="col3" align="center">orange-brown</entry></row><row><entry namest="col1" nameend="col1" align="left">Texture</entry><entry namest="col2" nameend="col2" align="center">fibrous</entry><entry namest="col3" nameend="col3" align="center">porridge</entry></row></tbody></tgroup></table></tables>

p0052All tasters noted the fresh carrot flavor, the fibrous texture and the orange-red color developed by the perfect method of the invention. By against puree blanched carrots is characterized by baking aromas, a bitter taste, a smooth texture and a brownish color. The puree according to the invention is preferred by 67% of tasters, whereas 33% do not like the flavor developed by the new process or were surprised by the fresh carrot flavor.

p0053In addition, chromatographic analysis GC-FID and GC-sniffing (combination of gas chromatography and olfactometry) purees volatile cores obtained by the various methods shows that the method according to the invention brings to the puree 4-5 times more volatile compounds compared with the puree obtained by a conventional method. Three different compounds thus contribute to the raw and fresh organoleptic note of the carrot puree, namely the 3-isobutyl-2-methoxy pyrazine, beta-ionone, and 1-octen-3-ol.

p0054Purees obtained by the process according to the invention and by the conventional method, which were kept 20 days at room temperature, have the same characteristics as those analyzed directly after their preparation. The fresh carrot flavor, the fibrous texture and the orange-red color of the purees according to the invention can be stored for an extended period of time.

Examples 2-5

p0055The examples are intended to compare the color and flavor of strawberry puree, banana, carrot and broccoli, depending on the type of treatment used. Each vegetable and each fruit is prepared separately according to type of treatment. In all cases, the vegetables and fruits are washed with water, drained, and cut into pieces. The carrot is peeled beforehand.

p0056Vegetables and fruits are homogenized in a metal container Waring Blender® against distilled water in a 1 (Waring Product Dynamics Corp. of Am, New Hardford, CT, USA.): 1 for 3 to 5 min, under an atmosphere inert at room temperature. The puree obtained is transferred in 100g glass jars filled to the brim. The pots are placed in a water bath at 37 ° C for 60 min. Incubation is carried out under inert gas or in the absence of air. The endogenous enzymatic reactions are stopped by sterilization in an autoclave for 15 min at 121 ° C. The pots are then stored at 4 ° C.

p0057In the particular case of broccoli, is prepared parallel unsterilized broccoli puree. For this, broccoli pieces are homogenized in the same conditions and proportions as those described above, the mash is transferred in sealed plastic bags under vacuum and then was incubated at 37 ° C for 60 min and then frozen in the liquid nitrogen before being stored at - 20 ° C.

p0058For comparison, prepares purees of vegetables and fruits bleached. For this, the pieces of fruit or vegetables are blanched in a boiling water bath for 20 min. The pieces are then homogenized in a Waring Blender® metal container in the presence of distilled water in a 1: 1 ratio for 3 to 5 min. The puree obtained is transferred in 100g glass jars filled to the brim. All the pots and their contents are sterilized by autoclaving for 15 min at 121 ° C.

p0059In the particular case of broccoli, is prepared parallel mashed unsterilized blanched broccoli. For that, broccoli pieces are blanched and homogenized in the same conditions and proportions as those described above. The mash is transferred in sealed plastic bags under vacuum and is then frozen in liquid nitrogen before being stored at -20 ° C.

p0060To allow comparison of the hues and clear coloring prepared purees, a reference color is obtained by homogenizing the vegetables and fruits in a metal container Waring Blender® against distilled water in a 1: 1 for 3 5 min, under an inert atmosphere at room temperature. The puree obtained is transferred into a plastic bag, which is immersed in liquid nitrogen and then stored at -20 ° C.

p0061To measure the color of the samples, warmed to room temperature each puree sample is taken and has a portion in small plastic petri dishes for the colorimetric analysis with a Color-Eye-7000® spectrophotometer (Macbeth, Division of Kollmorgen Instruments Corporation, New Windsor, NY, USA). This device can measure the parameters L *, a * and b * after scoring CIELAB (see also FJ Francis et al, Food colorimetry. Theory and applications, AVI Publishing measure the parameters L *, a * and b * according to CIELAB notation (see also FJ Francis et al, Food colorimetry. theory and applications, AVI Publishing Company, Inc., Westport, Virginia, USA)., which characterize the color and clarity the red hues, yellow, green and blue form a color wheel disposed on an a * and b *. the parameter L * defines the lightness of colors which varies vertically on the a * and b *. each L *, a * and b * obtained for each sample puree result from the average of 3 separate measurements.

p0062To assess the flavor of purees, a sensory evaluation is carried out by a group of 5 people, as described in Example 1.

p0063The results, shown in Table 2 below, show that the color drift is limited in the purees incubated under an inert atmosphere, and this especially for strawberry puree, banana and carrot. In all cases, the incubation under an inert atmosphere also provides a natural taste and aroma. It may be noted the advantage of preserving the broccoli purees by freezing.<tables id="tabl0002" num="0002"><table frame="all"><title>Table 2</title><tgroup cols="6" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="26.25mm" /><colspec colnum="2" colname="col2" colwidth="26.25mm" /><colspec colnum="3" colname="col3" colwidth="26.25mm" /><colspec colnum="4" colname="col4" colwidth="26.25mm" /><colspec colnum="5" colname="col5" colwidth="26.25mm" /><colspec colnum="6" colname="col6" colwidth="26.25mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" rowsep="0" align="center">Fruit and vegetable (Examples 2-5)</entry><entry namest="col2" nameend="col2" rowsep="0" align="center">observed color</entry><entry namest="col3" nameend="col5" align="center">color measured</entry><entry namest="col6" nameend="col6" rowsep="0" align="center">Flavor</entry></row><row><entry namest="col1" nameend="col1" /><entry namest="col2" nameend="col2" rowsep="0" /><entry namest="col3" nameend="col3" rowsep="0" align="center">L *</entry><entry namest="col4" nameend="col4" rowsep="0" align="center">at*</entry><entry namest="col5" nameend="col5" rowsep="0" align="center">b *</entry><entry namest="col6" nameend="col6" rowsep="0" /></row><row><entry namest="col1" nameend="col1" align="left">Example 2: strawberry</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="center">red dew</entry><entry namest="col3" nameend="col3" align="char" char=",">32.69</entry><entry namest="col4" nameend="col4" align="center">30.97</entry><entry namest="col5" nameend="col5" align="center">18.89</entry><entry namest="col6" nameend="col6" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="center">red</entry><entry namest="col3" nameend="col3" align="char" char=",">25,06</entry><entry namest="col4" nameend="col4" align="center">26,05</entry><entry namest="col5" nameend="col5" align="center">13,01</entry><entry namest="col6" nameend="col6" align="center">persistent strawberry taste</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="center">dark red</entry><entry namest="col3" nameend="col3" align="char" char=",">22.24</entry><entry namest="col4" nameend="col4" align="center">20,01</entry><entry namest="col5" nameend="col5" align="center">9.89</entry><entry namest="col6" nameend="col6" align="center">taste bland, cooked</entry></row></tbody></tgroup><tgroup cols="6" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="26.25mm" /><colspec colnum="2" colname="col2" colwidth="26.25mm" /><colspec colnum="3" colname="col3" colwidth="26.25mm" /><colspec colnum="4" colname="col4" colwidth="26.25mm" /><colspec colnum="5" colname="col5" colwidth="26.25mm" /><colspec colnum="6" colname="col6" colwidth="26.25mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 3: banana</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="center">yellow</entry><entry namest="col3" nameend="col3" align="char" char=",">60,40</entry><entry namest="col4" nameend="col4" align="center">4.07</entry><entry namest="col5" nameend="col5" align="center">23,16</entry><entry namest="col6" nameend="col6" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="center">brown</entry><entry namest="col3" nameend="col3" align="char" char=",">53.04</entry><entry namest="col4" nameend="col4" align="center">4.98</entry><entry namest="col5" nameend="col5" align="center">13.78</entry><entry namest="col6" nameend="col6" align="center">banana taste persistent flood</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="center">Brown</entry><entry namest="col3" nameend="col3" align="char" char=",">45,60</entry><entry namest="col4" nameend="col4" align="center">5.71</entry><entry namest="col5" nameend="col5" align="center">10.71</entry><entry namest="col6" nameend="col6" align="center">low taste, sweet, fermented</entry></row></tbody></tgroup><tgroup cols="6" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="26.25mm" /><colspec colnum="2" colname="col2" colwidth="26.25mm" /><colspec colnum="3" colname="col3" colwidth="26.25mm" /><colspec colnum="4" colname="col4" colwidth="26.25mm" /><colspec colnum="5" colname="col5" colwidth="26.25mm" /><colspec colnum="6" colname="col6" colwidth="26.25mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 4: carrot</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="center">bright orange</entry><entry namest="col3" nameend="col3" align="char" char=",">46,02</entry><entry namest="col4" nameend="col4" align="center">23.94</entry><entry namest="col5" nameend="col5" align="center">36.59</entry><entry namest="col6" nameend="col6" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="center">bright orange</entry><entry namest="col3" nameend="col3" align="char" char=",">41.43</entry><entry namest="col4" nameend="col4" align="center">29,45</entry><entry namest="col5" nameend="col5" align="center">39.25</entry><entry namest="col6" nameend="col6" align="center">identical to Table 1</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="center">brown orange</entry><entry namest="col3" nameend="col3" align="char" char=",">37.37</entry><entry namest="col4" nameend="col4" align="center">16,04</entry><entry namest="col5" nameend="col5" align="center">31,04</entry><entry namest="col6" nameend="col6" align="center">identical to Table 1</entry></row></tbody></tgroup><tgroup cols="6" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="26.25mm" /><colspec colnum="2" colname="col2" colwidth="26.25mm" /><colspec colnum="3" colname="col3" colwidth="26.25mm" /><colspec colnum="4" colname="col4" colwidth="26.25mm" /><colspec colnum="5" colname="col5" colwidth="26.25mm" /><colspec colnum="6" colname="col6" colwidth="26.25mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 5: broccoli</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="center">light green</entry><entry namest="col3" nameend="col3" align="char" char=",">44.09</entry><entry namest="col4" nameend="col4" align="center">-12.29</entry><entry namest="col5" nameend="col5" align="center">31.38</entry><entry namest="col6" nameend="col6" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / freezing</entry><entry namest="col2" nameend="col2" align="center">light green</entry><entry namest="col3" nameend="col3" align="char" char=",">48.42</entry><entry namest="col4" nameend="col4" align="center">-11.76</entry><entry namest="col5" nameend="col5" align="center">32,21</entry><entry namest="col6" nameend="col6" align="center">intense aroma and taste green</entry></row><row><entry namest="col1" nameend="col1" align="left">Whitening / freezer</entry><entry namest="col2" nameend="col2" align="center">brown green</entry><entry namest="col3" nameend="col3" align="char" char=",">46.52</entry><entry namest="col4" nameend="col4" align="center">-2.11</entry><entry namest="col5" nameend="col5" align="center">27,80</entry><entry namest="col6" nameend="col6" align="center">aroma and taste cooked</entry></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="center">Green yellow</entry><entry namest="col3" nameend="col3" align="char" char=",">51.19</entry><entry namest="col4" nameend="col4" align="center">-0.34</entry><entry namest="col5" nameend="col5" align="center">32,89</entry><entry namest="col6" nameend="col6" align="center">aroma and taste cooked; raw score</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="center">brown green</entry><entry namest="col3" nameend="col3" align="char" char=",">45,16</entry><entry namest="col4" nameend="col4" align="center">0.89</entry><entry namest="col5" nameend="col5" align="center">28.67</entry><entry namest="col6" nameend="col6" align="center">+ cooked flavor sweet, cooked and sulfur</entry></row></tbody></tgroup></table></tables>

p0064Table 3 below shows the percentage of variation of parameters a *, b * and L * with respect to those of controls.

p0065In all cases, the lightness index L * Non-bleached cooked products is closer to the control value than that obtained from the cooked and blanched products.

p0066Preferred products have CIELAB parameters of hue a * and b * of between 70% and 130%, and a CIELAB parameter of lightness L * greater than 70% compared to the same non-bleached juice or purée and uncooked . <tables id="tabl0003" num="0003"><table frame="all"><title>Table 3</title><tgroup cols="7" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="22.50mm" /><colspec colnum="2" colname="col2" colwidth="22.50mm" /><colspec colnum="3" colname="col3" colwidth="22.50mm" /><colspec colnum="4" colname="col4" colwidth="22.50mm" /><colspec colnum="5" colname="col5" colwidth="22.50mm" /><colspec colnum="6" colname="col6" colwidth="22.50mm" /><colspec colnum="7" colname="col7" colwidth="22.50mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" rowsep="0" align="center">Fruit and vegetable (Examples 2-6)</entry><entry namest="col2" nameend="col7" align="center">color measured</entry></row><row><entry namest="col1" nameend="col1" /><entry namest="col2" nameend="col2" rowsep="0" align="left">L *</entry><entry namest="col3" nameend="col3" rowsep="0" align="center">L *%</entry><entry namest="col4" nameend="col4" rowsep="0" align="center">at*</entry><entry namest="col5" nameend="col5" rowsep="0" align="center">at*%</entry><entry namest="col6" nameend="col6" rowsep="0" align="center">b *</entry><entry namest="col7" nameend="col7" rowsep="0" align="center">b *%</entry></row><row><entry namest="col1" nameend="col1" align="left">Example 2: strawberry</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /><entry namest="col7" nameend="col7" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="char" char=",">32.69</entry><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" align="center">30.97</entry><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" align="center">18.89</entry><entry namest="col7" nameend="col7" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">25,06</entry><entry namest="col3" nameend="col3" align="center">76</entry><entry namest="col4" nameend="col4" align="center">26,05</entry><entry namest="col5" nameend="col5" align="center">84</entry><entry namest="col6" nameend="col6" align="center">13,01</entry><entry namest="col7" nameend="col7" align="center">68</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">22.24</entry><entry namest="col3" nameend="col3" align="center">68</entry><entry namest="col4" nameend="col4" align="center">20,01</entry><entry namest="col5" nameend="col5" align="center">64</entry><entry namest="col6" nameend="col6" align="center">9.89</entry><entry namest="col7" nameend="col7" align="center">52</entry></row></tbody></tgroup><tgroup cols="7" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="22.50mm" /><colspec colnum="2" colname="col2" colwidth="22.50mm" /><colspec colnum="3" colname="col3" colwidth="22.50mm" /><colspec colnum="4" colname="col4" colwidth="22.50mm" /><colspec colnum="5" colname="col5" colwidth="22.50mm" /><colspec colnum="6" colname="col6" colwidth="22.50mm" /><colspec colnum="7" colname="col7" colwidth="22.50mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 3: banana</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /><entry namest="col7" nameend="col7" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="char" char=",">60,40</entry><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" align="center">4.07</entry><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" align="center">23,16</entry><entry namest="col7" nameend="col7" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">53.04</entry><entry namest="col3" nameend="col3" align="center">87</entry><entry namest="col4" nameend="col4" align="center">4.98</entry><entry namest="col5" nameend="col5" align="center">122</entry><entry namest="col6" nameend="col6" align="center">13.78</entry><entry namest="col7" nameend="col7" align="center">59</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">45,60</entry><entry namest="col3" nameend="col3" align="center">75</entry><entry namest="col4" nameend="col4" align="center">5.71</entry><entry namest="col5" nameend="col5" align="center">140</entry><entry namest="col6" nameend="col6" align="center">10.71</entry><entry namest="col7" nameend="col7" align="center">46</entry></row></tbody></tgroup><tgroup cols="7" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="22.50mm" /><colspec colnum="2" colname="col2" colwidth="22.50mm" /><colspec colnum="3" colname="col3" colwidth="22.50mm" /><colspec colnum="4" colname="col4" colwidth="22.50mm" /><colspec colnum="5" colname="col5" colwidth="22.50mm" /><colspec colnum="6" colname="col6" colwidth="22.50mm" /><colspec colnum="7" colname="col7" colwidth="22.50mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 4: carrot</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /><entry namest="col7" nameend="col7" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="char" char=",">46,02</entry><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" align="center">23.94</entry><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" align="center">36.59</entry><entry namest="col7" nameend="col7" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">41.43</entry><entry namest="col3" nameend="col3" align="center">90</entry><entry namest="col4" nameend="col4" align="center">29,45</entry><entry namest="col5" nameend="col5" align="center">123</entry><entry namest="col6" nameend="col6" align="center">39.25</entry><entry namest="col7" nameend="col7" align="center">107</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">37.37</entry><entry namest="col3" nameend="col3" align="center">81</entry><entry namest="col4" nameend="col4" align="center">16,04</entry><entry namest="col5" nameend="col5" align="center">67</entry><entry namest="col6" nameend="col6" align="center">31,04</entry><entry namest="col7" nameend="col7" align="center">84</entry></row></tbody></tgroup><tgroup cols="7" colsep="1" rowsep="0"><colspec colnum="1" colname="col1" colwidth="22.50mm" /><colspec colnum="2" colname="col2" colwidth="22.50mm" /><colspec colnum="3" colname="col3" colwidth="22.50mm" /><colspec colnum="4" colname="col4" colwidth="22.50mm" /><colspec colnum="5" colname="col5" colwidth="22.50mm" /><colspec colnum="6" colname="col6" colwidth="22.50mm" /><colspec colnum="7" colname="col7" colwidth="22.50mm" /><thead valign="top"><row><entry namest="col1" nameend="col1" align="left">Example 5: broccoli</entry><entry namest="col2" nameend="col2" /><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" /><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" /><entry namest="col7" nameend="col7" /></row></thead><tbody valign="top"><row><entry namest="col1" nameend="col1" align="left">Control</entry><entry namest="col2" nameend="col2" align="char" char=",">44.09</entry><entry namest="col3" nameend="col3" /><entry namest="col4" nameend="col4" align="center">-12.29</entry><entry namest="col5" nameend="col5" /><entry namest="col6" nameend="col6" align="center">31.38</entry><entry namest="col7" nameend="col7" /></row><row><entry namest="col1" nameend="col1" align="left">Incubation / freezing</entry><entry namest="col2" nameend="col2" align="char" char=",">48.42</entry><entry namest="col3" nameend="col3" align="center">109</entry><entry namest="col4" nameend="col4" align="center">-11.76</entry><entry namest="col5" nameend="col5" align="center">95</entry><entry namest="col6" nameend="col6" align="center">32,21</entry><entry namest="col7" nameend="col7" align="center">102</entry></row><row><entry namest="col1" nameend="col1" align="left">Whitening / freezer</entry><entry namest="col2" nameend="col2" align="char" char=",">46.52</entry><entry namest="col3" nameend="col3" align="center">105</entry><entry namest="col4" nameend="col4" align="center">-2.11</entry><entry namest="col5" nameend="col5" align="center">17</entry><entry namest="col6" nameend="col6" align="center">27,80</entry><entry namest="col7" nameend="col7" align="center">88</entry></row><row><entry namest="col1" nameend="col1" align="left">Incubation / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">51.19</entry><entry namest="col3" nameend="col3" align="center">116</entry><entry namest="col4" nameend="col4" align="center">-0.34</entry><entry namest="col5" nameend="col5" align="center">3</entry><entry namest="col6" nameend="col6" align="center">32,89</entry><entry namest="col7" nameend="col7" align="center">104</entry></row><row><entry namest="col1" nameend="col1" align="left">Laundering / sterilization</entry><entry namest="col2" nameend="col2" align="char" char=",">45,16</entry><entry namest="col3" nameend="col3" align="center">102</entry><entry namest="col4" nameend="col4" align="center">0.89</entry><entry namest="col5" nameend="col5" align="center">-</entry><entry namest="col6" nameend="col6" align="center">28.67</entry><entry namest="col7" nameend="col7" align="center">91</entry></row></tbody></tgroup></table></tables>

example 6

p0067Is prepared mashed carrot as described in Example 1, except that pasteurized at a high hydrostatic pressure. For this, allocates the puree into sachets sterile plastic resistant to high pressure, they are sealed without air bubbles, and subjected to a hydrostatic pressure of 800 MPa for 20 min at 30 ° C to the using a press (ABB GmbH, Switzerland). Purees in bags sterile plastic resistant to high pressure, sealed without air bubbles, and subjected to a hydrostatic pressure of 800 MPa for 20 min at 30 ° C using a press (ABB GmbH, Switzerland). Purees can then be kept for at least 6 months at room temperature without the flavor changes are observed, texture and color.

example 7

p0068a carrot juice was prepared according to the invention. To this was washed with water fresh carrots, they are peeled, rinsed, and cut into small pieces. A volume of pieces is then homogenized at room temperature and in absence of air thanks to a nitrogen flow, in a mill in the presence of 2 additional volumes of water and 0.25% NaCl. Homogenization is carried out for 4 min until a carrot puree. The mixture was then incubated at 38 ° C for 120 minutes, it is pressed through a filter having a 100 .mu.m porosity is isolated juice, then sterilized at 121 ° C for 15 min in an autoclave (type FVS / 2/2000, Integra Biosciences, Switzerland).

example 8

p0069tomato juice is prepared according to the invention. To this was washed with water fresh tomatoes, homogenized at room temperature and in the absence of air with a CO2 stream, in a grinder in the presence of 1.5 volumes of water and 0.25% NaCl. Homogenization is carried out for 5 min until a liquid tomato slurry. then the mixture is incubated at 36 ° C for 100 min, it is pressed through a membrane having a porosity of 100 .mu.m is isolated juice, then it is pasteurized at 80 ° C for 15 min in an autoclave.

p0070For comparison, washed with water fresh tomatoes, cut into pieces and blanched in boiling water for 20 min. A volume of blanched tomatoes is homogenized at room temperature, in a mill in the presence of 1.5 volumes of water and 0.25% NaCl. Homogenization is carried out for 5 min until a liquid tomato slurry, it is pressed through a membrane having a porosity of 100 .mu.m is isolated juice is then pasteurized at 121 ° C directly for 15 min in an autoclave.

p0071The tasters can easily differentiate the fresh tomato flavor and pronounced red tomato juice according to the invention compared to those obtained with the blanched tomato juice.

example 9

p0072strawberry puree mixed and banana examples 2 and 3, the mixture is fermented by the strain <i>Streptococcus thermophilus</i> CNCM I-1424 until a pH 4.5 and then sterilized at 121 ° C for 15 min in an autoclave.

example 10

p0073Extracting a liquid fraction of the carrot puree of Example 1, concentrated by evaporation in vacuo, the pasteurized 5 min at 121 ° C was added the volatile aromas recovered by condensation during the concentration step, and dried by freeze drying after addition of maltodextrin in order to obtain a powder containing 10% by weight fraction of dried carrot.

p0074The powder thus obtained is readily dispersible in a liquid medium by giving it an enhanced raw carrot flavor.