Process for the manufacture of fennel finger-food snacks

Abstract

The process for the manufacture of fennel snacks comprises at least the following phases: supplying at least one fennel; washing the at least one fennel for the removal of one or more solid crop residues; portioning the at least one fennel to obtain a plurality of finger-food portions; packaging the finger-food portions in at least one container.

Description

[0001] PROCESS FOR THE MANUFACTURE OF FENNEL FINGER-FOOD

[0002] SNACKS

[0003] Technical Field

[0004] The present invention relates to a process for the manufacture of a fennel fingerfood snack.

[0005] Background Art

[0006] It is well known that there is a particularly strong need in many areas of industrial and commercial activities to renew products and to constantly search for new ones in order to distinguish them more from those of competitors.

[0007] This need is felt, in particular, in the food sector with specific reference to the so- called healthy food consisting of snacks with low metabolic impact but having significant nutritional intake.

[0008] In addition, consumer needs require the development of snacks that are easy to grasp and the consumption of which is possible without the use of cutlery, so that they can be enjoyed quickly.

[0009] In addition, there is a particular need to develop plant-based snacks that are satisfying from an organoleptic point of view without the addition of seasonings. At present, the snacks of known type are very unsatisfactory from the nutritional and organoleptic point of view.

[0010] In addition, it should be kept in mind that plant-based snacks, i.e., made from fruits and vegetables, are often difficult to grasp because of their size and of the fact that their consumption requires the use of cutlery.

[0011] Again, these often have organoleptic characteristics that are poorly palatable by consumers; this is due to the fact that their packaging requires chemical and physical treatments aimed at slowing down their degradation but affecting the taste thereof. of the Invention

[0012] The main aim of the present invention is to devise a process for the manufacture of a fennel finger-food snack which allows making a snack which can be easily grasped and maneuvered by consumers and has organoleptic characteristics satisfactory to consumers. Within this aim, one object of the present invention is to devise a process for the manufacture of a fennel finger-food snack, the organoleptic characteristics of which are unchanged from the natural fruit and vegetable product.

[0013] Another object of the present invention is to devise a process for the manufacture of a fennel finger- food snack which is ready-to-use, i.e., can be consumed without the need for washing and / or preparation as is generally the case with plant-based snacks.

[0014] Another object of the present invention is to devise a process for the manufacture of a fennel finger-food snack which allows the aforementioned drawbacks of the prior art to be overcome within the framework of a simple, rational, easy and efficient to use as well as affordable solution.

[0015] The aforementioned objects are achieved by this process for the manufacture of a fennel finger-food snack having the characteristics of claim 1.

[0016] Embodiments of the Invention

[0017] The process in accordance with this invention comprises at least the following phases: supplying at least one fennel; washing at least one fennel for the removal of one or more solid crop residues; portioning the fennel to obtain a plurality of finger-food portions; packaging the finger-food portions in at least one container.

[0018] It is specified that within this disclosure the term “finger-food” relates to the portioning of fennel into parts graspable by one hand of the consumer, without using cutlery.

[0019] In more detail, finger-food portions have a predefined weight.

[0020] Advantageously, the aforementioned finger-food portions have equal weight to each other.

[0021] It is further specified that within the scope of this disclosure, the phases of the process described therein in accordance with this invention shall be meant to apply to both a single fennel and to a plurality of fennels.

[0022] It should be pointed out that the phase of supplying comprises the storage of fennel at a temperature of between 1°C and 8°C, preferably of between 2°C and 6°C.

[0023] Next, the process involves a phase of selection of the fennel having suitable characteristics to be treated with the subsequent phases of the process; this means that fennels with defects or partly degraded will be discarded.

[0024] Returning to the detailed description of each phase of the process according to the invention, it is specified that the phase of washing comprises at least one step of soaking the fennel in a washing mixture.

[0025] Advantageously, the washing mixture comprises at least one of either water or sanitizing agents.

[0026] Preferably, the sanitizing agents are selected from the list comprising: phosphate chlorates, chlorine dioxide, chlorine hypochlorite, potassium hypochlorite, calcium hypochlorite, sodium hypochlorite, acetic acid, hydrogen peroxide, peracetic acid, percitric acid or mixtures thereof.

[0027] The sanitizing agents are present in a concentration by weight, evaluated with respect to the total weight of the washing mixture, of between 50 ppm and 300 ppm, preferably of between 100 ppm and 200 ppm.

[0028] In addition, the phase of washing comprises at least one step of auxiliary treatment of the fennel. In detail, such auxiliary treatment is selected from the list comprising: ultrasounds or pressurized water flow.

[0029] The process comprises a first repetition of the washing phase, prior to the portioning phase.

[0030] This means that the fennel is subjected to a first washing phase adapted to allow the removal of coarse crop residues, followed by a second washing phase adapted to remove finer residues.

[0031] Next, the execution of the portioning phase allows for fennel portions having a wedge-shaped or string-shaped conformation.

[0032] In detail, this phase is carried out either manually, by an operator with a knife, or in an automated maimer using a circular blade, piston blade, piston and cutting counter-jig or water cutting.

[0033] In addition, the circular blade consists of a machine provided with a circular steel blade having a rotational speed of between 1000 rpm and 10000 rpm. At the same time, the piston blade consists of a device wherein the blade moves in just one direction only through a piston that pushes it against the fennel, which is cut into strings or wedges depending on the geometry of the blade itself, the fennel can be held in place by a rear part and / or by a support complementary to the blade.

[0034] Again, the piston and the cutting counter-jig consists of a machine that involves cutting with a jig where blades of variable geometry are inserted to obtain strings or wedges, the fennel is positioned in such a jig and pushed by a piston so that the vegetable passes through the jig and comes out cut into wedges or strings.

[0035] Finally, water cutting consists of a machine that comprises a system to immobilize the fennel and a high-pressure water blade (of between 5000 bar and 7500 bar) adapted to cut the fennel into wedges or strings.

[0036] This conformation makes it easy for the consumer to grasp each portion with only one hand and without the use of cutlery.

[0037] At this point, the process comprises a phase of cleansing the fennel portions.

[0038] The phase of cleansing comprises the step of soaking and the step of auxiliary treatment similar to those described above.

[0039] The only difference from the previously disclosed step of soaking consists in that the washing mixture comprises at least one antioxidant agent selected from the list comprising: citric acid or a salt thereof, ascorbic acid or a salt thereof.

[0040] In addition, the aforementioned washing mixture comprises phosphate chlorates, chlorine dioxide, chlorine hypochlorite, potassium hypochlorite, calcium hypochlorite, sodium hypochlorite, acetic acid, hydrogen peroxide, peracetic acid, percitric acid or mixtures thereof.

[0041] Advantageously, the antioxidant agent is present in a concentration by weight, evaluated with respect to the total weight of the washing mixture, of between 0.1% and 1%, preferably of between 0.3% and 0.6%.

[0042] The presence of the antioxidant agent makes it possible to slow down the food degradation process, thus preventing surface browning.

[0043] At this point, the process comprises at least one phase of drying the fennel portions. The phase of drying is carried out by a fan device or by a ventilation device at a temperature of between 5°C and 15°C.

[0044] Finally, the phase of packaging is carried out in a controlled atmosphere.

[0045] Advantageously, the controlled atmosphere comprises at least one of: carbon dioxide present in a concentration of between 5% and 15%, nitrogen present in a concentration of between 5% and 90%, argon present in a concentration of between 5% and 95%, helium present in a concentration of between 5% and 95%, nitrous oxide present in a concentration of between 2% and 5%, oxygen present in a concentration of between 2% and 5% or mixtures thereof

[0046] It cannot be ruled out from the scope of this disclosure that the controlled atmosphere may comprise pure gases, that is, e.g., comprising 100% nitrogen or 100% carbon dioxide.

[0047] It cannot be ruled out from the scope of this disclosure that the controlled atmosphere may comprise at least one flavoring gas.

[0048] Preferably, the flavoring gas comprises a fennel flavor.

[0049] The presence of the flavoring gas greatly increases the functional value of the present invention because it allows the natural flavor of fennel to be emphasized and enriched, increasing consumers’ interest.

[0050] It cannot however be ruled out from the scope of the present invention that the phase of packaging may take place in a vacuum or standard atmosphere.

[0051] The container in which the fennel portions are placed is of the type of a heat- sealed envelope or hermetically sealed rigid container.

[0052] Preferably, the envelope is made of a material selected from the list comprising: LDPE, PA, PET, PLA, non-absorbent paper and poly-laminates.

[0053] Advantageously, the container is made of a material selected from the list comprising: glass, LDPE, HDPE, PET and poly-laminates.

[0054] In the latter case, the container comprises a collection portion of the flavoring gas.

[0055] This means that the container comprises a containment portion of the finger-food portions and a collection portion of the flavoring gas.

[0056] The collection portion of the flavoring gas is arranged on top of the containment portion of the finger-food portions. In this way, the collection portion of the flavoring gas is arranged in contact towards the outside of the container, so that the flavoring gas is dispensable outside the latter to increase consumers’ interest. In other words, it cannot be ruled out from the scope of this disclosure that the collection portion may comprise a through opening provided with a membrane element that allows the flavoring gas to escape to be perceived by the consumer. It has in practice been ascertained that the described invention achieves the intended objects.

[0057] In particular, the fact is emphasized that the special expedient of providing a washing mixture having the synergistic combination of the above-mentioned components makes it possible to make a finger-food snack having the same organoleptic characteristics as the natural vegetable product and which does not require the application of seasonings or further treatments before consumption.

[0058] In addition, the container in accordance with the present invention is suitable for the distribution in vending machines.

Claims

CLAIMS1) Process for the manufacture of fennel snacks, comprising at least the following phases: supplying at least one fennel; washing said at least one fennel for the removal of one or more solid crop residues; portioning said at least one fennel to obtain a plurality of finger-food portions; packaging said finger-food portions in at least one container.2) Process according to claim 1, characterized by the fact that said phase of washing comprises at least one step of soaking said at least one fennel in a washing mixture.3) Process according to one or more of the preceding claims, characterized by the fact that said washing mixture comprises at least one of either water or sanitizing agents.4) Process according to one or more of the preceding claims, characterized by the fact that said sanitizing agents are selected from the list comprising: phosphate chlorates, chlorine dioxide, chlorine hypochlorite, potassium hypochlorite, calcium hypochlorite, sodium hypochlorite, acetic acid, hydrogen peroxide, peracetic acid, percitric acid or mixtures thereof.5) Process according to one or more of the preceding claims, characterized by the fact that said sanitizing agents are present in a concentration by weight, evaluated with respect to the total weight of the washing mixture, of between 50 ppm and 300 ppm, preferably of between 100 ppm and 200 ppm.6) Process according to one or more of the preceding claims, characterized by the fact that said phase of washing comprises at least one step of auxiliary treatment of said at least one fennel, said auxiliary treatment being selected from the list comprising: ultrasounds or pressurized water flow.7) Process according to one or more of the preceding claims, characterized by the fact that it comprises a first repetition of said phase of washing, prior to said phase of portioning.8) Process according to one or more of the preceding claims, characterized bythe fact that said finger-food fennel portions have a wedge-shaped or stringshaped conformation.9) Process according to one or more of the preceding claims, characterized by the fact that it comprises a phase of cleansing said finger-food fennel portions.10) Process according to one or more of the preceding claims, characterized by the fact that said phase of cleansing comprises said step of soaking and said step of auxiliary treatment.11) Process according to one or more of the preceding claims, characterized by the fact that said washing mixture comprises at least one antioxidant agent selected from the list comprising: citric acid or a salt thereof, ascorbic acid or a salt thereof.12) Process according to one or more of the preceding claims, characterized by the fact that said phase of portioning is carried out by means of blade or water cutting.13) Process according to one or more of the preceding claims, characterized by the fact that said phase of packaging is carried out in a controlled atmosphere.14) Process according to one or more of the preceding claims, characterized by the fact that said controlled atmosphere comprises at least one of: carbon dioxide present in a concentration of between 5% and 15%, nitrogen present in a concentration of between 5% and 90%, argon present in a concentration of between 5% and 95%, helium present in a concentration of between 5% and 95%, nitrous oxide present in a concentration of between 2% and 5%, oxygen present in a concentration of between 2% and 5% or mixtures thereof.15) Process according to one or more of the preceding claims, characterized by the fact that said controlled atmosphere comprises at least one flavoring gas.

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