METHOD AND EQUIPMENT FOR THE PREPARATION OF A FOOD PRODUCT, IN PARTICULAR BERRY BASED

Abstract

A method and equipment for preparation of a berry-based food product, and in particular a grape-based product, which includes the following successive steps: (a) enzymatic maceration of the berries; (b) pressing of the berries, with the separation of juice from the berries and from solid particles from the berries; (c) treating the juice from the berries by decompression, where the treatment comprises elimination of condensates formed during the decompression. Flash-decompression equipment which could be used to practice the method is also disclosed. The method and equipment also has applications in the treatment of juice from berries and in particular to the production of wine.

Claims

1. A method for preparation of a berry-based food product, and in particular a grape-based product, and comprises the following successive steps: enzymatic maceration of the berries; pressing of the berries, with the separation of juice from the berries and from solid particles from the berries; treating the juice from the berries by decompression, where the treatment comprises elimination of condensates formed during the decompression.

2. The method according to claim 1, wherein the enzymatic maceration of the berries is done at a maceration temperature included between 55° C. and 60° C.

3. The method according to claim 1, wherein the pressing and the separation of the juice from solid particles from the berries is done at a temperature over 50° C.

4. The method according to claim 1, wherein the step of treatment of the berry juice by decompression is preceded by heating of the berry juice to a temperature included between 75° C. and 85° C.

5. The method according to claim 1, further comprising a step of alcoholic fermentation of the berry juice, at the end of the step of treating the juice from the berries by decompression.

6. The method according to claim 1, wherein the step of maceration comprises a seeding of the berries with one or more enzymes chosen from polygalacturonase, rhamnogalacturonase, a pectin esterase or a pectin lyase.

7. The method according to claim 1, further comprising, prior to the step of maceration, the treatment of the berries by decompression.

8. The method according to claim 7, wherein said treatment of the berries by decompression is preceded by heating of the berries to an initial temperature included between 75° C. and 85° C.

9. The method according to claim 7, comprising an elimination of condensates formed during the treatment of the berries by decompression.

10. The method according to claim 7, wherein the treatment of berries by decompression and the treatment of berry juice by decompression are done in a single decompression chamber.

11. Decompression equipment for the preparation of food products conforming to claim 8, comprising: a decompression chamber with a condenser; at least one supply pump for supplying the decompression chamber; at least one extraction pump for emptying the decompression chamber; at least one filling probe for the decompression chamber; a control device for the supply pump and the extraction pump, where the control device receives a signal from said filling probe and is sensitive to a low filling level (b) of the decompression chamber, an intermediate filling level (i) of the decompression chamber and at least one high filling level (h1, h2) of the decompression chamber, and wherein the control device is configured for causing: stopping, respectively reducing the flow rate, of the extraction pump when content in the decompression chamber reaches the low filling level (b); running, respectively increasing the flow rate, of the extraction pump when content in the decompression chamber reaches the intermediate filling level (i); stopping, respectively reducing the flow rate, of the supply pump when content in the decompression chamber reaches a high filling level (h1, h2) of the vat; characterized in that the equipment comprises a command for switching between: a first mode of operation, corresponding to the treatment of the berries by decompression, wherein the control device is sensitive to a first high level (h1), and wherein the supply pump is stopped, respectively the flow rate thereof is reduced, when the content of the decompression chamber reaches the first high filling level; and a second mode of operation, corresponding to the treatment of the juice from the berries by decompression, wherein the control device is sensitive to at least one second high level (h2), above the first high level (h1), and wherein the supply pump is stopped, respectively the flow rate thereof is reduced, when the content of the decompression chamber reaches the second high filling level (h2).

12. The equipment according to claim 11, comprising a plurality of filling probes, where at least one filling probe is respectively associated with the low filling level (b), intermediate filling level (i), first high filling level (h1), and second high filling level (h2).

13. The equipment according to claim 11, comprising a filling probe associated with a high filling level, where the probe has a freedom of movement between a first position corresponding to the first high filling level (h1) and a second position (h2) corresponding to the second high filling level.

Description

BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWINGS

[0080] FIG. 1 is a logic flowchart indicating the main operations of a method for preparation of a food product according to the invention.

[0081] FIG. 2 is a simplified schematic representation of equipment for preparation of a food product according to the invention.

[0082] The figures are schematic and are made at an arbitrary scale.

DETAILED DESCRIPTION OF THE INVENTION

[0083] In the following descriptions, identical or equivalent parts from different figures have the same references.

[0084] The logic flowchart from FIG. 1 shows on the left-hand side the steps which could be implemented on the berries processed by the method from the invention.

[0085] It involves a first heating 10 of berries to an initial temperature included for example between 75° C. and 85° C. When the berries have reached the initial temperature, they undergo a decompression treatment 12 (flash decompression) performed in a decompression chamber 14 indicated symbolically.

[0086] The decompression of the berries may be accompanied by an elimination of the condensates formed during the decompression. The elimination of the condensate is symbolized by the arrow 16.

[0087] At the end of this first decompression, done on the berries, the temperature of the berries may be adjusted, if necessary, during reheating, or cooling, step 18 such that the berries are at a temperature preferably included between 55° C. and 60° C.

[0088] The main phase of the method, shown on the right part of the logic flowchart from FIG. 1 can then start. It comprises an enzymatic maceration of the berries 20. During the maceration, exogenous enzymes may be added to the berries. The addition of exogenous enzymes is symbolized by an arrow 22. The maceration takes place by preferably holding the temperature in the aforementioned temperature range from 55° C. to 60° C. The length of the maceration can be from a few hours to 1 or 2 days.

[0089] The maceration of the berries is followed by their pressing, accompanied by the separation of berry juice and solid particles. The pressing and collection of the berry juice are indicated with reference 24. In the case of a treatment of grape berries, the juice, or the must, on the one hand is thus separated from the pulp and possible stalks on the other hand. The pulp and stalks are eliminated and may be reused separately.

[0090] The juice resulting from the pressing may then be heated during a heating step 26. The juice is heated to a temperature preferably included between 75° C. and 85° C. This temperature range is identical to that reached during the heating operation 18 previously indicated.

[0091] The heated juice is poured into a decompression chamber and undergoes a decompression 28 (flash decompression). The decompression may be done in a different decompression chamber from that used for step 12 or in the same decompression chamber 14. The decompression is accompanied by an elimination of condensates 30, symbolized by an arrow.

[0092] The juice, coming from the decompression 28, may be stored, or may be used immediately for continuing treatment thereof. In particular, when the berries are grape berries, the juice may be used in a winemaking method comprising an alcoholic fermentation step 40. The fermentation may be preceded by an adjustment of the temperature of the juice 42 during which the temperature of the juice is held in a range from 20° C. to 30° C. According to the parameters of the decompression 28, the temperature of the juice at the outlet of the decompression chamber may be adjusted for being directly in the desired range.

[0093] The adjustment of the temperature and control thereof may be continued during alcoholic fermentation.

[0094] Following the alcoholic fermentation, the juice, as applicable the juice from grapes, may undergo other winemaking operations, which are not described here and which are not part of the invention.

[0095] FIG. 2 shows decompression equipment which can be used for implementing the invention.

[0096] The equipment essentially comprises a decompression chamber 14 also designated by decompression reaction vessel. It involves a continuous reaction vessel into which juice or berries needing to undergo decompression can be added continuously, and from which juice or berries having undergone decompression can be extracted. The decompression chamber has a generally cylindrical shape with a conic frustum lower part for collection and extraction of the juice or berries treated by decompression.

[0097] The decompression is done by the presence in the decompression chamber of a relative vacuum. The vacuum is established and maintained by means of a vacuum pump 110.

[0098] The juice or the berries to be processed are added to the decompression chamber 14 by means of a supply pump 112. The juice or the berries processed are extracted from the lower part of the decompression chamber 14 by means of an extraction pump 118.

[0099] The decompression of the berries or the juice has the effect of causing an evaporation of water and an evaporation of some number of compounds previously described, some of which are not desired. Also, the decompression chamber is associated with a condenser 120 which receives the vapors formed and collected in the upper part of the decompression chamber.

[0100] The movement of the vapors through the condenser 120 has the effect of producing condensates which can be eliminated by an extraction balloon for the condensates 122.

[0101] A set of valves, not referenced, allows the choice of directing the condensates from the condenser 120 towards the extraction balloon for the condensates 122, or possibly to re-add all or part into the reaction vessel. The valves serve to meter the elimination of the condensates. The elimination of the condensates is symbolized by an arrow 16, 30.

[0102] The operation of the decompression is mainly governed by a control device 130. The control device 130 governs the operation of the supply pump 112 and the extraction pump 118.

[0103] In particular the control device 130 can control stopping or running the supply pump, in the case of an all or nothing type control. It may also control a reduction or an increase of the flow rate of the pumps in the case of a progressive control.

[0104] In the example shown by FIG. 2, the control device is connected to a plurality of level probes 132b, 132i, 132h1, 132h2 sensitive to the filling of the decompression chamber. Each probe is sensitive to a specific level reached by the berries or juice in a decompression chamber. A probe 132b is sensitive at a low-level b, a probe 132i is sensitive to an intermediate level i, a probe 132h1 is sensitive to a first high-level h1, and a probe 132h2 is sensitive to a second high-level h2 above the first high level. The control device receives the signal from the various probes so as to stop filling the chamber when the high level is reached, to run the extraction when the intermediate level is reached and to stop the extraction when the low level is reached. Stopping or running is understood to mean, as indicated above, as instantaneous or progressive commands.

[0105] The control device 130 may be provided with an interface 134 allowing a user to adapt the equipment either to treatment of berries, meaning for the first decompression described previously, or for a treatment of juice, meaning for a second decompression previously described.

[0106] In the case of treatment of berries, a signal from the probe 132h1 sensitive to the first high-level h1 is used for controlling stopping the supply pump. This serves to limit the maximum level of berries in the decompression chamber and avoid the formation of a cap disturbing the extraction of berries processed.

[0107] On the other hand, in the case of treatment of juice, a signal from the probe 132h2 sensitive to the second high-level h2 is used for controlling stopping the supply pump. In the case of a decompression of juice, it is in fact possible to tolerate a higher filling level and allow getting a greater decompression yield without untimely risk of obstruction.