FR2580472A1 - Method for extracting natural flavouring from mushroom-trimming rejects - Google Patents
Method for extracting natural flavouring from mushroom-trimming rejects Download PDFInfo
- Publication number
- FR2580472A1 FR2580472A1 FR8506049A FR8506049A FR2580472A1 FR 2580472 A1 FR2580472 A1 FR 2580472A1 FR 8506049 A FR8506049 A FR 8506049A FR 8506049 A FR8506049 A FR 8506049A FR 2580472 A1 FR2580472 A1 FR 2580472A1
- Authority
- FR
- France
- Prior art keywords
- rejects
- trimming
- mushroom
- extracting natural
- liquid phase
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000009966 trimming Methods 0.000 title claims abstract description 5
- 239000007791 liquid phase Substances 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 235000019634 flavors Nutrition 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 3
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000005352 clarification Methods 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000002699 waste material Substances 0.000 claims 1
- 235000006708 antioxidants Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000219823 Medicago Species 0.000 description 1
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000002361 compost Substances 0.000 description 1
- 238000010908 decantation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- WBZKQQHYRPRKNJ-UHFFFAOYSA-L disulfite Chemical compound [O-]S(=O)S([O-])(=O)=O WBZKQQHYRPRKNJ-UHFFFAOYSA-L 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Procédé d'extraction d'orme naturel à partir de rejets de parafe de chamolanons. Process for extracting natural elm from discarded paraffin from chamolanons.
L'invention concerne le domaine de l'alimentation et se réfere à un procéde d'extraction d'arômes naturels à partir de rejets de parage de champignons. The invention relates to the field of food and refers to a process for extracting natural flavors from rejects of trimming mushrooms.
Les rejets de parage de champignons : pieds, brisures, petits champignons représentent 20 à 25 % environ du tonnage de champignons mis en oeuvre en conserverie. Actuellement ces rejets non valorisés sont mis en décharge. Il apparaft pourtant intéressant de recupérer les matières aromatiques solubles pour les réinsérer dans le cycle de fabrication d'extraits naturels solubles de champignons. Discards of mushroom trimming: stalks, broken pieces, small mushrooms represent around 20 to 25% of the tonnage of mushrooms used in canning. Currently these non-valued discharges are landfilled. It nevertheless appears interesting to recover the soluble aromatic materials in order to reinsert them in the production cycle of natural soluble extracts of mushrooms.
Il est déjà connu dans l'art antérieur d'extraire le jus contenu dans les végétaux humides par pressage. It is already known in the prior art to extract the juice contained in wet plants by pressing.
A titre indicatif, on peut citer pour illustrer cette technique la demande de brevet français n" 2530929. Ce procédé concerne la deshydratation de pulpes de betteraves ou de luzerne. Le séchage est obtenu par un ou plusieurs pressages successifs qui permettent de separer la matière seche du jus de pressage. As an indication, we can cite to illustrate this technique the French patent application No. 2530929. This process relates to the dehydration of beet or alfalfa pulps. The drying is obtained by one or more successive pressings which make it possible to separate the dry matter. pressing juice.
Toutefois, ce type de procédé ne convient pas pour extraire les ar8mes naturels des rejets de champignons cuits. However, this type of process is not suitable for extracting natural aromas from the discharge of cooked mushrooms.
On connaft également un procéde consistant à faire subir soit un traitement physicochimique soit à incorporer des fibres d'origine végétale pour réduire le taux de matière en suspension dans la phase liquide. There is also known a process consisting in subjecting either a physicochemical treatment or in incorporating fibers of vegetable origin to reduce the rate of matter in suspension in the liquid phase.
Le procédé est caractérisé en ce que les champignons sont cuits à la vapeur, éventuellement broyés, et en ce qu'ils sont ensuite introduits dans une décanteuse continue à équicourant ou à contre-courant, de manière à séparer la phase liquide contenant l'ar8me de la matière sèche. The method is characterized in that the mushrooms are steamed, optionally ground, and in that they are then introduced into a continuous decanter at equi-current or counter-current, so as to separate the liquid phase containing the ar8me dry matter.
Les décanteuses utilisables sont bien connues de l'homme de métier. Elles sont constituées d'un bol tournant et d'une vis convoyeuse tournant chacune à des vitesses différentes, de manière que les particules decantées glissent en se compactant le long des parois du bol, pis en soient chassées par la force centrifuge à travers des orifices d'évacuation prévus à cet effet. The settling tanks that can be used are well known to those skilled in the art. They consist of a rotating bowl and a conveyor screw, each rotating at different speeds, so that the decanted particles slide, compacting along the walls of the bowl, and are then driven out by centrifugal force through orifices. for this purpose.
De préférence la vis convoyeuse tourne à une vitesse relative par rapport au bol tournant comprise entre 10 et 50 tr/min. Preferably the conveyor screw rotates at a relative speed with respect to the rotating bowl of between 10 and 50 rpm.
Au cours du broyage effectué par exemple à l'aide d'un multi-broie-tout à grille, il est préférable d'incorporer aux rejets un antioxydant par exemple par pulvérisation. Cette proportion d'antioxydant sera avantageusement comprise entre 0,1 g et 1 g par kg de rejets. During the grinding carried out for example using a multi-grinder-all with grid, it is preferable to incorporate into the rejects an antioxidant for example by spraying. This proportion of antioxidant will advantageously be between 0.1 g and 1 g per kg of rejects.
Parmi les antioxydants utilisables, on peut citer : l'acide citrique, l'acide ascorbique, le métabisulfite. Among the antioxidants which can be used, mention may be made of: citric acid, ascorbic acid, metabisulfite.
La cuisson est de préférence effectuée par injection directe de la vapeur dans les rejets et cette vapeur a une température avantageusement comprise entre 90 et 950C, de préférence supérieure à 92 C. Cooking is preferably carried out by direct injection of the steam into the rejects and this steam has a temperature advantageously between 90 and 950C, preferably above 92 C.
L'invention sera mieux comprise à l'aide d'un exemple de réalisation particulier et non limitatif du procédé selon l'invention illustré par le schéma de la figure unique. The invention will be better understood with the aid of a particular and non-limiting example of embodiment of the method according to the invention illustrated by the diagram in the single figure.
100 kg de rejets de champignons de Paris comportant environ 8 % en poids de matière sèche sont introduits avec un antioxy dant () dans un multi-broie-tout 1 à grille de 10 mm et réduits en morceaux. Les rejets découpés sont cuits à la vapeur à 950C de 13 à 20 min dans un cuiseur à vis 2 avec injection directe de la vapeur dans le produit. Ceux-ci sont ensuite transférés au moyen d'un groupe motopompe avec vis d'Archimède de gavage 3 dans une décanteuse fabriquée par la société française GUINARD Centrifugatri ce 4. La décantation des produits solides est assurée par la différence de vitesse entre le bol tournant et la vis convoyeuse, respectivement : 10 tr/min et 50 tr/min. 100 kg of rejects of button mushrooms comprising around 8% by weight of dry matter are introduced with an anti-oxy dant () into a multi-grinder-all 1 with a 10 mm grid and reduced to pieces. The cut rejects are steamed at 950C for 13 to 20 min in a screw cooker 2 with direct injection of the steam into the product. These are then transferred by means of a pump unit with Archimedes feeding screw 3 in a decanter manufactured by the French company GUINARD Centrifugatri ce 4. The decantation of solid products is ensured by the speed difference between the rotating bowl and the conveyor screw, respectively: 10 rpm and 50 rpm.
La phase liquide 5 est ensuite introduite éventuellement dans une centrifugeuse-débourbeuse pour être clarifiée. The liquid phase 5 is then optionally introduced into a centrifuge-settler to be clarified.
On obtient un liquide contenant : 2,5 à 3,5 % de matières sèches solubles qui est recyclé dans le processus de fabrication. La matière solide 6 est réincorporée au compost de champignonnière ou valorisée en agriculture sous forme d'épandage.A liquid is obtained containing: 2.5 to 3.5% of soluble dry matter which is recycled in the manufacturing process. The solid material 6 is reincorporated into the mushroom compost or used in agriculture in the form of spreading.
Ainsi ce procédé ne nécessite pas de traitement physicochimique mais ne subi F éventuellement qu'une simple clarifi- cation supplémentaire. Thus, this process does not require physicochemical treatment but is possibly only subjected to a simple additional clarification.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8506049A FR2580472B1 (en) | 1985-04-22 | 1985-04-22 | PROCESS FOR THE EXTRACTION OF NATURAL FLAVOR FROM REJECTS OF TRIMMING OF MUSHROOMS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8506049A FR2580472B1 (en) | 1985-04-22 | 1985-04-22 | PROCESS FOR THE EXTRACTION OF NATURAL FLAVOR FROM REJECTS OF TRIMMING OF MUSHROOMS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2580472A1 true FR2580472A1 (en) | 1986-10-24 |
| FR2580472B1 FR2580472B1 (en) | 1989-12-15 |
Family
ID=9318492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8506049A Expired FR2580472B1 (en) | 1985-04-22 | 1985-04-22 | PROCESS FOR THE EXTRACTION OF NATURAL FLAVOR FROM REJECTS OF TRIMMING OF MUSHROOMS |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2580472B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0710450A1 (en) * | 1994-11-02 | 1996-05-08 | Chou B.V. | Method and installation respectively for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue |
| ITFO20110006A1 (en) * | 2011-06-28 | 2012-12-29 | Dial Srl | PROCEDURE FOR THE REALIZATION OF A FOOD PRODUCT BASED ON MUSHROOMS AND ITS ALIMENTARY PRODUCT. |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE326178C (en) * | 1918-03-03 | 1920-09-24 | Max Truestedt | Process for the production of extracts or seasonings from fresh vegetables, vegetable waste o. |
| FR873373A (en) * | 1941-06-27 | 1942-07-07 | Process for the use of vegetable waste |
-
1985
- 1985-04-22 FR FR8506049A patent/FR2580472B1/en not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE326178C (en) * | 1918-03-03 | 1920-09-24 | Max Truestedt | Process for the production of extracts or seasonings from fresh vegetables, vegetable waste o. |
| FR873373A (en) * | 1941-06-27 | 1942-07-07 | Process for the use of vegetable waste |
Non-Patent Citations (1)
| Title |
|---|
| PARFUMS, COSMETIQUES, AROMES, no. 54, décembre 1983, page 123, Paris, FR; "Nouveaux équipements" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0710450A1 (en) * | 1994-11-02 | 1996-05-08 | Chou B.V. | Method and installation respectively for the extraction of vegetable juices from vegetable residue and/or from vegetable remnants residue |
| NL9401824A (en) * | 1994-11-02 | 1996-06-03 | Chou Bv | Method and device for extracting vegetable juices from vegetable residue, respectively. from vegetable residues. |
| ITFO20110006A1 (en) * | 2011-06-28 | 2012-12-29 | Dial Srl | PROCEDURE FOR THE REALIZATION OF A FOOD PRODUCT BASED ON MUSHROOMS AND ITS ALIMENTARY PRODUCT. |
Also Published As
| Publication number | Publication date |
|---|---|
| FR2580472B1 (en) | 1989-12-15 |
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