Fruit-based product including fruit paste

Abstract

The present invention relates to the field of food preservation and more particularly to an innovative assembly for preserving fruit-based products such as jams, incorporating a distinctive decorative and taste element in the form of fruit paste as well as its manufacturing process. Figure for abstract: Fig. 1

Description

Title of the invention: Fruit-based product comprising fruit paste

[0001] The present invention relates to the field of food preservation and more particularly to an innovative assembly for preserving fruit-based products such as jams, incorporating a distinctive decorative and taste element in the form of fruit paste as well as its manufacturing method. This invention is distinguished by its unique approach which combines aesthetics and taste, by visibly integrating a fruit paste inside a jar of fruit-based product, thus offering not only a taste but also a visual pleasure.

[0002] The object of the invention is to provide a food preservation assembly which includes a transparent pot containing a fruit-based product such as jam, characterized by the presence of fruit paste adhered to at least one internal wall of the pot, visible from the outside, providing added value both in terms of the visual appearance and taste of the final product. This integration of the fruit paste aims to improve the consumer experience through an attractive and innovative presentation, while preserving the organoleptic qualities and freshness of the products.

[0003] The invention also extends to methods of manufacturing this assembly, including cutting the fruit paste into decorative shapes, attaching the latter to an internal wall of the pot, and filling the pot with a fruit-based product heated to a controlled temperature to ensure the stability of the composition. Additional sterilization and cooling steps are included to ensure optimal preservation of the product. Detailed description of the invention

[0004] The application firstly relates to a set for food preservation, comprising a transparent pot comprising at least one fruit-based product, characterized in that it also comprises at least one unit of fruit paste stuck to at least one internal wall of said pot, so as to be visible from the outside of the pot.

[0005] In the context of the invention, the term "fruit-based product" may encompass various products such as jams, jellies, marmalades, fruit preserves, compotes, chutneys, and fruit butters. Preferably, the fruit-based product according to the invention is jam.

[0006] According to certain embodiments, the set according to the invention comprises between one and four fruit-based products, preferably between one and two, more preferably one fruit-based product.

[0007] In the context of the invention, the term "fruit paste unit" refers to an individual piece or portion of fruit paste. According to certain embodiments, the assembly according to the invention comprises between one and four fruit paste units, preferably between one and two, more preferably one fruit paste unit.

[0008] In some embodiments, the fruit paste is cut into a specific decorative shape. Decorative shapes for the fruit paste in the can vary widely, thus providing customization according to seasons, special occasions, or simply design preferences. Here are some examples of decorative shapes that could be used: Christmas trees, suns, hearts, roses, stars, animal shapes, pumpkins, monuments, etc.

[0009] According to certain embodiments, several fruit paste units may be present in the same pot and glued all around the internal wall of said pot. According to an advantageous embodiment of the invention, if the pot comprises faces (for example a rectangular pot with four faces), the assembly comprises a fruit paste unit on each face of said pot.

[0010] According to certain embodiments, the fruit paste assembly comprises, by total weight of the composition: - Between 30% and 45%, preferably between 35% and 45% by weight of one or more fruits; - Between 45% and 60%, preferably between 50% and 60% by weight of sugar; - Between 0% and 5%, preferably between 1% and 3% of at least one gelling and / or thickening agent.

[0011] The gelling agent(s) and / or thickener(s) may be selected from the group consisting of pectin, agar-agar, gelatin, carrageenan, sodium alginate, guar gum, xanthan gum, gum arabic, or a combination thereof, preferably pectin. These substitutes vary depending on their origin (animal, vegetable, or microbial) and their specific gelling or thickening properties, providing a range of options for adjusting the texture and consistency of the final products according to specific preferences and needs.

[0012] According to certain embodiments, the fruit paste further comprises between 0.01% and 5%, preferably between 0.05% and 2%, more preferably between 0.1% and 1% by weight of at least one food coloring.

[0013] The food coloring can be natural, for example turmeric for a yellow tint, paprika for orange, beetroot juice for red, chlorophyll for green, spirulina for blue, purple carrot extract for violet, and activated carbon for black, or synthetic, for example azorubine (El22) for a cherry red, tartrazine (E102) for a bright yellow, brilliant blue FCF (E133) for a bright blue, green S (El42) for a dark green, and yellow orange S (El 10) for an orange.

[0014] According to certain preferred embodiments of the invention, the fruit paste does not comprise glue or other compound having adhesive properties other than sugar.

[0015] According to some embodiments, the transparent pot is made of glass or plastic such as PET (polyethylene terephthalate), polycarbonate, polypropylene, and PVC (polyvinyl chloride), as well as innovative bioplastics designed to be biodegradable or compostable, preferably the transparent pot is made of glass.

[0016] According to certain embodiments, the pot is of a specific shape and size to optimize the visibility of the fruit paste and the general aesthetics of the assembly.

[0017] According to certain embodiments, the pot comprises a sealed lid adapted to the pot, allowing prolonged preservation of the fruit-based product and the fruit paste.

[0018] Another object of the invention is a method of manufacturing a food preservation assembly according to the invention, comprising the following steps: - Cutting a fruit paste into unit(s) having a decorative shape; - Fixing said fruit paste unit(s) to at least one internal wall of the pot by pressing said unit(s) against the internal wall of the pot; - Pour at least one fruit-based product heated to a temperature between 80°C and 110°C, preferably between 90°C and 105°C, more preferably between 95°C and 100°C into the pot in order to fill the pot.

[0019] As explained above, the decorative shapes for fruit paste units in the can vary widely, thus offering customization according to seasons, special occasions, or simply design preferences. Here are some examples of decorative shapes that could be used: Christmas trees, sun, hearts, roses, stars, animal shapes, pumpkins, monuments...

[0020] To create these decorative shapes during the cutting stage, several cutting methods can be used, depending on the precision and complexity of the desired designs: - Cookie cutters: Using cookie cutters is the simplest and most straightforward method for cutting regular shapes from fruit paste. This technique is ideal for simple shapes like hearts, stars, or animals. - Knife cutting: For more personalized or complex designs, manual knife cutting allows for greater creative freedom. However, this requires a certain amount of dexterity and is more time-consuming. - Laser cutting: For large-scale production or those requiring extreme precision, laser cutting can be used. Although more expensive, this method allows for highly detailed designs with great precision and uniformity. - 3D printing of molds: For unique or personalized shapes, it is possible to create molds using 3D printing. The fruit paste can then be pressed or poured into these molds to obtain specific shapes.

[0021] The next step of the method according to the invention is the fixing of said fruit paste unit(s) to an internal wall of the pot. Surprisingly, the inventors discovered that the sugar present in the fruit paste allows sufficient adhesion for the fruit paste to adhere to the internal wall of the pot by simply pressing said paste against the internal wall of the pot. In addition, it is not necessary to add another compound having adhesive properties. The fruit paste can therefore be positioned in order to bring a decorative (and then tasteful) touch to the whole.

[0022] The next step of the method is to pour at least one fruit-based product heated to a temperature between 80°C and 110°C, preferably between 90°C and 105°C, more preferably between 95°C and 100°C into the pot in order to fill the pot. Surprisingly, the fruit-based product heated to these temperatures does not melt the fruit paste and on the contrary helps to keep it in place against the internal wall of the transparent pot.

[0023] According to certain embodiments, the method comprises a step of producing the fruit paste in which the fruit paste is cooked at a temperature of between 80°C and 120°C, preferably between 90°C and 110°C, even more preferably between 100°C and 110°C for a time of between 30 seconds and 30 minutes, preferably between 30 seconds and 15 minutes, more preferably between 30 seconds and 5 minutes, even more preferably between 30 seconds and 2 minutes. Surprisingly, this cooking step makes it possible to solidify the fruit paste in order to guarantee its heat resistance when the heated fruit-based product is poured into the pot.

[0024] The method may comprise the conventional steps of manufacturing the fruit paste and / or the fruit-based product, sterilization, cooling, etc. These steps are known to those skilled in the art and will not be detailed here.

[0025] According to another aspect of the invention, the invention relates to the use of an assembly according to the invention for the marketing of food products where the visual presentation of the product plays a key role in attracting the consumer. Description of the figures

[0026] [Fig. 1] is a photo of the assembly according to the invention before pouring the fruit-based product into the pot, we can therefore observe a unit of fruit paste (here in the shape of a heart) stuck to the internal wall of the transparent pot.

[0027] [Fig.2] is a photo of the assembly according to the invention comprising a transparent pot comprising a fruit-based product (here jam), characterized in that it also comprises a fruit paste unit (here heart-shaped) stuck to an internal wall of said pot, so as to be visible from the outside of the pot.

[0028] Examples

[0029] Example 1:

[0030] A fruit paste was produced using a conventional process with the following ingredients: 1000g of fruit, 1300g of sugar, 50g of pectin, 10g of citric acid. The fruit paste was cooked at 108°C for 1 minute, then poured into 60cm x 40cm frames and left to rest for 48 hours.

[0031] The fruit paste was then cut into decorative patterns using a cookie cutter.

[0032] Each unit was then positioned in a transparent pot by pressing inside a wall of said transparent pot.

[0033] A jam is then poured into the jar at a temperature of 100°C.

[0034] The jar is then closed using a tight-fitting lid and then turned upside down to create a vacuum and finally passed under cold water to stop any cooking inside the pot.

Claims

Claims

1. Set for food preservation, comprising a transparent pot comprising at least one fruit-based product, characterized in that it also comprises at least one unit of fruit paste cut into a specific decorative shape glued to at least one internal wall of said pot, so as to be visible from the outside of the pot.

2. Assembly according to claim 1, characterized in that the fruit paste comprises by total weight of the composition: - Between 30% and 45%, preferably between 35% and 45% by weight of one or more fruits; - Between 45% and 60%, preferably between 50% and 60% by weight of sugar; - Between 0% and 5%, preferably between 1% and 3% of at least one gelling agent and / or thickener.

3. Assembly according to any one of claims 1 to 2, characterized in that the fruit paste further comprises between 0.01% and 5%, preferably between 0.05% and 2%, more preferably between 0.1% and 1% by weight of at least one food coloring.

4. An assembly according to any one of claims 1 to 3, characterized in that the transparent pot is made of glass or plastic such as PET (polyethylene terephthalate), polycarbonate, polypropylene, and PVC (polyvinyl chloride), as well as innovative bioplastics designed to be biodegradable or compostable.

5. An assembly according to any one of claims 1 to 4, characterized in that the at least one fruit-based product is selected from the group consisting of jam, jelly, marmalade, a fruit preserve, compote, a chutney, and a fruit butter.

6. A method of manufacturing a food preservation assembly according to any one of claims 1 to 5, comprising the following steps: - Cutting a fruit paste into unit(s) having a decorative shape; - Fixing said fruit paste unit(s) to at least one internal wall of the pot by pressing said unit(s) against the internal wall of the pot; - Pour at least one fruit-based product heated to a temperature between 80°C and 110°C, preferably between 90°C and 105°C, more preferably between 95°C and 100°C into the pot in order to fill the pot.

7. A method of manufacturing a food preservation assembly according to claim 6, comprising a step of producing the fruit paste in which the fruit paste is cooked at a temperature of between 80°C and 120°C, preferably between 90°C and 110°C, even more preferably between 100°C and 110°C for a time of between 30 seconds and 30 minutes, preferably between 30 seconds and 15 minutes, more preferably between 30 seconds and 5 minutes, even more preferably between 30 seconds and 2 minutes.

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