Una “confettura” per tutte le stagioni

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Nel 2017 ben 16 milioni di italiani è tornato secondo una recente indagine a produrre svariate tipologie di conserve in casa e tra queste non potevano certo mancare le confetture.

Soprattutto dolci, ma anche salate, le confetture sono forse uno degli alimenti più comuni presenti sulle tavole degli italiani.

Nate con lo scopo di conservare le diverse cultivar di frutta matura le confetture sono preparazioni dalle radici molto antiche. Servite nel passato su un cucchiaino assieme al tè, come fossero un dolcetto, in alcuni Paesi del Medio Oriente, ma anche in Grecia, Iran e Turchia (pratica che a dire il vero in alcune zone sussiste ancora oggi), hanno visto in tempi moderni modificazioni ed eccentricità culinarie tali da portare queste “delizie spalmabili” ad essere non più prodotti legati al solo gusto dolce, ma anche a quello salato a base di pomodori verdi, di pomodori San Marzano (ingrediente utilizzato per la preparazione del gelato al gusto pizza), di cipolle, a base di frutti secchi oleosi, verdure in pezzi, spezie, foglie e anche fiori.

E al continuo cambiamento che accompagna le confetture non si sottraggono neanche le aziende del settore che costantemente elaborano nuove ricette all’insegna del gusto e del benessere cercando di soddisfare la richiesta dei vari mercati, da quello gastronomico alle enoteche oltre ai laboratori di pasticceria, senza cercare di deludere i consumatori che sempre più spesso utilizzano questi prodotti come idee regalo.

Si fa presto a dire “marmellata”
Si ha l’abitudine scorretta di utilizzare il termine marmellate per indicare tutti quei prodotti che la normativa del settore disciplina in maniera chiara delineandone differenze e definizioni.

Nel decreto di riferimento (applicazione della Direttiva 2001/113/CEE), viene indicata nel dettaglio la differenza tra confetture e confetture extra ottenute da polpa  di una o più cultivar di frutta (rispettivamente non inferiore al 35 e 45 %); marmellate ottenute dai soli agrumi: limone, arancia, mandarino, più raramente cedro, pompelmo e bergamotto (per un quantitativo minimo pari al 20%); le gelatine e gelatine extra ottenute con succo di frutta e/o estratto acquoso di una o più specie di frutta ed infine crema di marroni (che presentano un quantitativo del frutto non inferiore al 38%).

Da quanto detto si comprende bene come i termini marmellate e confetture pur rifacendosi ad alimenti dal punto di vista fisico-chimico simili, non stanno ad indicare assolutamente lo stesso prodotto (vista la differente cultivar utilizzata e la differente percentuale di frutta adoperata nell’una e nell’altra) per cui pensare che siano interscambiabili è certamente un errore!

Uno sguardo alla storia ci insegna che le confetture di frutta, con l’aspetto al quale siamo abituati oggi, si sono diffuse all’inizio del XVIII secolo quando lo zucchero di canna (un alimento fino a quel momento molto costoso e accessibile a pochi) venne introdotto nelle preparazioni culinarie affermandosi così in tutta la società. Prima di allora le confetture erano dei preparati semplici nei quali la frutta veniva introdotta e conservata nel miele.

Pare che il primo a scrivere un trattato sulle confetture (nella Francia del XVI secolo) fu Michel de Notre-Dame, meglio conosciuto con il nome di Nostradamus, che nel suo libro Livre des confitures de Nostradamus (conservato presso la Biblioteca Municipale di Lione) rivelava a tutti il “segreto” della trasformazione e della conservazione della frutta, attraverso l’uso dello zucchero, per mantenerla morbida e non secca, oltre a descrivere molte ricette, a suo dire, aventi proprietà medicamentose.

Fu solamente col passare degli anni, tuttavia, che la differenza tra marmellata (dal portoghese marmelo, ovvero mela cotogna) e confettura (dal latino conficio che significa preparare/confezionare) cominciò a delinearsi.

Una leggenda attribuirebbe un legame tra il nome della marmellata e Maria de’ Medici, la moglie di Enrico IV di Francia. Secondo la leggenda, infatti, Maria, trasferitasi in Francia dopo il matrimonio, venne colpita da una malattia a forte carenza vitaminica curata proprio grazie al consumo di elevate quantità di agrumi di Sicilia. Poiché il trasporto degli agrumi dalla Sicilia alla Francia non risultava molto agevole a cavallo si decise di trasportare i prodotti trasformati, sotto forma di confetture, che per essere facilmente identificate riportavano sull’etichetta la dicitura “per Maria ammalata”, dicitura interpretata dai cuochi dell’epoca (non tutti capaci di leggere correttamente) come “Marmalata”.

Preparazione nell’industria e in casa. Trova le differenze …
Per la preparazione di confetture e marmellate, sia a livello domestico che industriale, vengono utilizzati in combinazione: un conservante quale lo zucchero e un mezzo termico come il calore, entrambi utili ad una più lunga conservazione del prodotto, ma in più il trattamento termico induce nel prodotto alcune variazioni organolettiche e nutrizionali che lo rendono per definizione un “prodotto trasformato”, una conserva, ossia un prodotto caratterizzato da una stabilità microbiologica prolungata nel tempo (fin quando i presupposti per la stabilità rimangono tali) a temperatura ambiente.

La preparazione delle varianti salate segue generalmente gli stessi principi di quelle dolci in quanto i componenti salati, come del resto accade per la frutta, vengono aggiunti a zuccheri e sciroppi allo scopo di attuare una forma di conservazione tra le più diffuse.

Nell’industria la frutta una volta raccolta e sottoposta a lavaggio, se non immediatamente utilizzata per la produzione, può essere surgelata o liofilizzata per poi essere portata nello stabilimento dove avverrà la preparazione del prodotto. In linea generale le fasi di produzione a livello industriale (non descritte in maniera esaustiva) possono essere così riassunte;

  1. La frutta giunta nello stabilimento, fresca o surgelata, viene sottoposta ad osservazione, lavaggio e cernita da parte degli operatori. Operazione che nel caso di frutta fresca servirà ad eliminare eventuali frutti acerbi;
  2. Dopodiché si effettua la snocciolatura;
  3. A questo punto alla frutta viene aggiunto lo zucchero, e se la materia prima è surgelata il tutto viene inserito in un macchinario detto “scongelatore rapido” per essere per l’appunto scongelato e miscelato;
  4. Il semilavorato così composto verrà inserito nella “boul di concentrazione” dove avverrà la concentrazione del prodotto, mediante evaporazione dell’acqua dalla frutta, che terminerà al valore di °Brix desiderato (64 °Bx circa sarebbe l’ideale);Attualmente la moderna lavorazione di confetture e marmellate prevede l’utilizzo di evaporatori sotto vuoto che consentono di operare a temperature basse di ebollizione (60°-75°C), tali da stressare meno la materia prima ed ottenere, per quanto possibile, un prodotto che mantenga le sue caratteristiche organolettiche originarie;
  5. A livello industriale, in alcuni casi viene aggiunta la pectina, un addensante di origine vegetale ottenuto principalmente da scorza di mele ed agrumi che aiutando la gelificazione velocizza e riduce i tempi di cottura, sempre a vantaggio delle proprietà finali del prodotto;
  6. Il prodotto così preparato viene inserito nella macchina dosatrice che provvederà, calibrata alla giusta quantità, ad inserire la confettura nei vasetti di vetro, preventivamente sterilizzati, asciugati, fatti roteare per eliminare eventuali corpi estranei e sottoposti a getto di vapore ad alte temperature;
  7. Si passa così al riempimento e al posizionamento dei coperchi, a cui segue il passaggio nel tunnel di pastorizzazione ad una temperatura di circa 85°C per circa 10’. Tale fase è necessaria ed indispensabile a garantire il controllo della potenziale crescita microbiologica, sia con la temperatura che con il sottovuoto che si produce alla fine della pastorizzazione;
  8. Dopo il raffreddamento che avviene in maniera graduale, in abbattitori o con getti di acqua fredda (fino al raggiungimento di meno 20°C al cuore del prodotto), sistemi sofisticati verificheranno l’ermeticità ed il confezionamento sottovuoto, tanto da espellere automaticamente eventuali contenitori non conformi.
  9. Dopodiché si passerà alla fase di etichettatura e dopo un periodo di stazionamento del prodotto, per controllarne la salubrità microbiologica, il prodotto verrà finalmente immesso sul mercato per poi essere stoccato in ambienti freschi, asciutti e lontano da fonti di luce diretta.

E nelle pratiche casalinghe, invece, come comportarsi e a cosa stare attenti?

Uno dei primissimi consigli che ci si sente di dare è quello di scegliere ed utilizzare per la nostra confettura o marmellata solo frutta fresca, sana, esente da qualsiasi alterazione. Giunta al giusto grado di maturazione e non al contrario utilizzare la frutta che comincia a guastarsi o estremamente matura. Una buona materia prima infatti porta ad avere un buon prodotto, perciò mai utilizzare frutta nella quale siano presenti principi o residui di muffa. Selezionare e lavare con cura la frutta che verrà utilizzata, eliminando eventuali parti leggermente danneggiate.

Per la preparazione di una buona confettura vi sono diverse scuole di pensiero. La più tradizionale suggerisce che la confettura perfetta debba prevedere una stessa quantità di zucchero e di frutta, in modo da ottenere il giusto rapporto tra i tre ingredienti: lo zucchero, la pectine e la componente acida.

Se scegliamo la ricetta che prevede una percentuale equiparata di zucchero e frutta però dobbiamo porre una maggiore attenzione durante il processo di cottura. Maggiore sarà la quantità di frutta presente, infatti, maggiore sarà la quantità di acqua da dover fare evaporare in fase di concentrazione, e non avendo in casa gli strumenti per poter calcolare il giusto valore di °Brix, il rischio è quello di praticare una cottura troppo prolungata nel tempo con conseguenti reazioni indesiderate del prodotto (di natura ossidativa e imbrunimenti non enzimatici), da attribuirsi essenzialmente alla caramellizzazione degli zuccheri.

Dovendo dare un suggerimento per le preparazioni casalinghe si consiglia di effettuare il processo di cottura in due fasi che prevedono: una pre-cottura, con un inizio di ebollizione seguita da un periodo (possibilmente tutta la notte) di riposo del preparato, ed una cottura finale (prevista per il giorno successivo) a fuoco sostenuto e per un tempo molto breve, in modo da ottenere un colore vivo e naturale del prodotto finale.

Inoltre, non sottovalutare il tempo di riposo delle preparazioni che al contrario è un punto indispensabile e necessario per far fuoriuscire al meglio dall’interno del frutto la pectina in esso presente.

Non tutte le cultivar di frutta contengono la stessa quantità di pectina, classificata normalmente in base al suo grado di metossilazione (DM) che ne influenza le proprietà legate alla sua solubilità e alle condizioni di gelatinizzazione. Maggiore sarà il grado di metossilazione, maggiore risulterà la temperatura di gelificazione e ciò comporterà che a seconda del tipo di frutta e di pectina contenuta in una confettura/marmellata alcune di esse potranno essere utilizzate in cottura, nella preparazione di crostate e prodotti da forno, altre no perché una volta cotte perderanno la loro composizione strutturale e la loro consistenza. Qualche esempio:

La percentuale di pectina presente in una confettura però risulta importante anche per un altro motivo. Essa infatti è legata al fatto che la pectina rilasciata dalla frutta al momento della bollitura tende a creare con le sue molecole, agevolata in questa operazione anche dalla presenza dello zucchero, delle “catene” strutturate quasi fossero una rete, che danno il vantaggio in caso di blande contaminazioni da muffe alteranti di non permettere alle spore fungine la loro propagazione in profondità.

A livello casalingo, proprio per la differente percentuale di pectina presente nella frutta, non è mai facile comprendere quando la preparazione delle confetture/marmellate è finalmente pronta e va allontanata dal fornello. In questo caso un utile suggerimento può essere quello di far raffreddare un piatto per poi porvi sopra il nostro prodotto quando si pensa che sia pronto. A quel punto il composto così adagiato verrà con un cucchiaino trascinato delicatamente per osservarne la “rugosità”, indice del grado di cottura e consistenza ottimale.

Nella scelta dei contenitori meglio il vetro
Perché il prodotto rimanga sano a lungo, è molto importante adottare pratiche igienico sanitarie stringenti tra le quali quelle che si adottano nei confronti dei contenitori che andranno ad accogliere le nostre confetture e marmellate.

Il miglior materiale che si possa scegliere è il vetro (come del resto avviene nell’industria). I vasetti verranno sterilizzati, in lavatrice con un lavaggio ad alte temperature o all’interno di una pentola con acqua portata ad ebollizione e lasciata a fuoco vivace per circa 30’. Una volta sterilizzati se bagnati verranno capovolti per l’asciugatura ed una volta che saranno perfettamente asciutti verranno riempiti fino a un centimetro dal bordo.

Il prodotto al momento dell’invaso dovrà avere una temperatura di circa 85°C, e se ciò non dovesse essere e il prodotto si fosse nel frattempo raffreddare è opportuno, per sicurezza, far sostare i vasetti (una volta chiusi) in forno a 100°C per circa cinque minuti, ponendo sempre molta attenzione.

I vasetti, una volta riempiti, verranno dapprima chiusi con tappi a vite con capsula di sicurezza (anch’essi accuratamente sterilizzati) e poi capovolti su un piano non troppo freddo per un certo periodo (almeno cinque minuti), in modo da ottenere la chiusura casalinga sotto vuoto, che al contrario in Azienda avviene affidandata ai macchinari. Raddrizzate i vasi e lasciarli raffreddare a temperatura ambiente prima di riporli nella dispensa, alle giuste condizioni di luce e temperatura, non dimenticando di apporvi una piccola etichetta sulla quale indicare il tipo di confettura/marmellata e la data di preparazione, per tenere sempre sotto controllo … il tempo che passa.

Pericoli nelle confetture … non sempre un rischio “tutto”casalingo
Se al momento del consumo sulla confezione dovessimo osservare un rigonfiamento a livello del tappo  è opportuno eliminare il vasetto per non correre rischi!

Ciò può avvenire sia con preparazioni fatte in casa che con prodotti industriali anche se, in quest’ultimo caso, le tecniche di processo, i sistemi igienico-sanitari attuati e le prove analitiche sugli alimenti dovrebbero rendere i prodotti industriali maggiormente garantiti. Nelle preparazioni industriali la stabilità microbiologica delle confetture deriva infatti da più tecniche combinate, che danno vita ad un effetto sinergico tale da rafforzare l’efficacia dei singoli trattamenti.

L’attenzione a livello industriale, rispetto a quella che si può avere in ambito casalingo, non dipende tanto dall’utilizzo di una temperatura “di processo” (perché ciò avviene anche in casa) tale da inattivare gli enzimi e distruggere i microrganismi termosensibili (ma non purtroppo le loro spore), quanto dalla creazione di un “ambiente” avente precisi livelli di acqua libera o aw (l’acqua presente all’interno degli alimenti e disponibile alla crescita batterica) e di pH, tali da rendere il prodotto industriale non solo stabile, ma anche inadatto allo sviluppo microbico a temperatura ambiente e per tempi molto lunghi. Un risultato che non sempre si riesce ad ottenere in casa.

A livello industriale, inoltre, si pone più attenzione a mantenere il pH delle confetture e marmellate ad un valore che si aggira attorno al 2,8 – 3,6, importante ad inibire uno dei più pericolosi batteri che possano contaminare le conserve più in generale e quindi anche le confetture: il Clostridium botulinum.

Una pratica, quella di mantenere il pH basso, che in casa può essere ottenuta aggiungendo pectina (ove necessaria) per sfruttarne la carica leggermente negativa in essa presente dovuta al naturale contenuto di acido presente nella frutta. Risultato che può essere ottenuto altresì aggiungendo del succo di limone.

Infine è importante garantire la sicurezza igienico-sanitaria, delle nostre confetture/marmellate utilizzando il giusto apporto di zucchero. Un ingrediente fondamentale per la conservazione del prodotto, grazie al fatto che la sua presenza, andando ad abbassare il valore di aw, sarà determinante nell’inibire la crescita microbica.

Altro pericolo microbiologico comune, in condizioni di inadeguata preparazione e conservazione, può essere dato dallo sviluppo delle muffe alteranti, essendo le confetture/marmellate costituite da zuccheri e componente acquosa, elementi fondamentali per la loro crescita.

Quando una confettura o marmellata viene contaminata dalla muffa nasce il solito dilemma, la conservo o la butto? Avendo trattato in altra sede già l’argomento qui diremo solamente che è assolutamente indispensabile eliminare il prodotto nel caso in cui la quantità della contaminazione sia elevata, ma soprattutto nel caso in cui si sia in presenza di un soggetto allergico alle muffe alimentari che potrebbe correre seri rischi.

Per evitare la crescita microbica, una volta aperta la confettura è necessario conservarla in frigorifero (+4°C), come indicato dai produttori nelle confetture industriali.

 

Uno sguardo alle Etichette
Volendo dare solamente alcune semplici indicazioni, quali sono le voci che possono “incuriosirci” all’interno delle etichette?

  • Osservare la quantità di zucchero in esse presente. Se risulta scritto nella lista degli ingrediente prima della frutta, vuol dire che all’interno del prodotto è l’ingrediente con maggior quantità;
  • Osservare la reale quantità di frutta presente (una bassa percentuale denota una confettura di qualità inferiore). In una confettura la % di frutta deve essere minimo del 35%, in una confettura extra minimo del 45%.
  • La dicitura succo di mela viene inserita al posto della pectina, mentre il succo di uva fa sparire dalla lista degli ingredienti “lo zucchero”, ma di fatto lo sostituisce essendo uno degli zuccheri che sostituisce il saccarosio.
  • Ricordiamo che le “marmellate senza zucchero” di fatto non esistono perché gli zuccheri e un pH sufficientemente acido sono necessari per la gelificazione della pectina.

Controllare sempre le indicazioni del produttore per le modalità di consumo e conservazione (ad esempio: conservare in luogo fresco e asciutto, dopo l’apertura conservare a T + 4°C o a temperatura di refrigerazione).

  • Una conservazione a Temperatura Ambiente (18°-20°C) fino a 24 mesi dipende dal metodo di confezionamento, quindi può essere attuata per un prodotto industriale, ma per quelli casalinghi conviene consumarli prima;
  • In presenza di additivi quali E440(i) e E440(ii) siamo in presenza di pectina (ad alto e basso Metossile);
  • La dicitura zucchero invertito indica il saccarosio idrolizzato, consentito dalla legge e utilizzato dalle industrie perché più economico e utile a rendere la confettura meno granulosa;
  • Attenzione ad additivi quali i solfiti, che se presenti in quanto ammessi dalla legge, saranno inseriti nella lista degli ingredienti, ma in grassetto per distinguerli – quali allergeni – dagli altri ingredienti tra i quali anche i coloranti (curcumina, clorofilla, caroteni), ecc. 

E tra confetture e marmellate? … a volte a vincere è  la COMPOSTA!
Oltre le confetture e le marmellate oggi vanno di gran moda le COMPOSTE che si differenziano dalle precedenti per la bassa percentuale di zucchero in esse presenti.

Anche questa tipologia di prodotti vanno conservate in luogo fresco e asciutto fino ad un massimo di 3 mesi e una volta aperte vanno conservate in frigo al massimo per una settimana (quindi per tempi più bassi rispetto alle confetture e marmellate).

Il vantaggio di questo prodotto è che risulta più sano e leggero da un punto di vista nutrizionale perché senza zuccheri aggiunti.

Al contrario però presenta un pericoloso svantaggio essendo sottoposte ad un più alto rischio microbiologico proprio per la presenza di una bassa percentuale di zuccheri aggiunti che non garantisce, come spiegato precedentemente, l’inibizione di una crescita microbica potenzialmente pericolosa.

© Produzione riservata

——-

Dr.ssa Sabina Rubini
Biologa ed Esperta in Sicurezza degli Alimenti
Consulente Aziendale
Co-founder ISQAlimenti.it

 

 

 

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