AR021605A1 - Alimento cremoso a base de vegetales y proceso para el mismo - Google Patents

Alimento cremoso a base de vegetales y proceso para el mismo

Info

Publication number
AR021605A1
AR021605A1 ARP990106276A ARP990106276A AR021605A1 AR 021605 A1 AR021605 A1 AR 021605A1 AR P990106276 A ARP990106276 A AR P990106276A AR P990106276 A ARP990106276 A AR P990106276A AR 021605 A1 AR021605 A1 AR 021605A1
Authority
AR
Argentina
Prior art keywords
texture
creamy food
vegetables
same
vegetable
Prior art date
Application number
ARP990106276A
Other languages
English (en)
Original Assignee
Bestfoods
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Bestfoods filed Critical Bestfoods
Publication of AR021605A1 publication Critical patent/AR021605A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • A23L27/63—Ketchup

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Un alimento cremoso que comprende material vegetal como el componente principal que imparte textura y sensacion en la boca. El alimento cremoso comprendehasta 78% de materia vegetal, 1-15% de aceite, y 0-5% de almidon. La calabaza es el vegetalprefe rido debido a su textura no arenosa y sabor suave capaz deasumir otros sabores deseados. El producto tiene un amplio rango de aplicaciones debido a su textura, sensacion en la boca y estabilidad. Puede ser saborizadoy coloreado segun se desee,y prov ee un producto rico en sabor, de textura superior siendo al mismo tiempo bajo en grasa y/o calorías y nutricionalmente rico.De acuerdo con un aspecto preferido del proceso, los componentes son agregados en un orden especial y son procesadosutilizand o medios para permitir que elagua sea liberada de la materia vegetal.
ARP990106276A 1998-12-10 1999-12-09 Alimento cremoso a base de vegetales y proceso para el mismo AR021605A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US09/209,503 US6284303B1 (en) 1998-12-10 1998-12-10 Vegetable based creamy food and process therefor

Publications (1)

Publication Number Publication Date
AR021605A1 true AR021605A1 (es) 2002-07-31

Family

ID=22778994

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP990106276A AR021605A1 (es) 1998-12-10 1999-12-09 Alimento cremoso a base de vegetales y proceso para el mismo

Country Status (11)

Country Link
US (1) US6284303B1 (es)
EP (1) EP1008308A1 (es)
JP (1) JP2000210043A (es)
KR (1) KR20000047961A (es)
AR (1) AR021605A1 (es)
BR (1) BR9905829B1 (es)
CA (1) CA2291926A1 (es)
HU (1) HUP9904555A3 (es)
ID (1) ID24124A (es)
PL (1) PL337109A1 (es)
SK (1) SK170199A3 (es)

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EP1468615B1 (en) * 2003-04-11 2007-12-19 BARILLA G. E R. FRATELLI S.p.A. A food preparation with a creamy consistency for use as a base for sauces
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CA2704702C (en) * 2009-06-02 2018-06-12 Unilever Plc Aerated baked products
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EP2594143A1 (de) * 2011-11-15 2013-05-22 Robert Wolperdinger Gemüseaufstrich
RU2507898C1 (ru) * 2012-11-20 2014-02-27 Олег Иванович Квасенков Способ производства консервов "икорно-овощная солянка"
RU2493730C1 (ru) * 2012-11-20 2013-09-27 Олег Иванович Квасенков Способ получения икры из патиссонов
RU2502331C1 (ru) * 2012-11-20 2013-12-27 Олег Иванович Квасенков Способ производства икры лагенариевой витаминизированной
RU2493746C1 (ru) * 2012-11-20 2013-09-27 Олег Иванович Квасенков Способ приготовления томатного соуса
RU2493728C1 (ru) * 2012-11-20 2013-09-27 Олег Иванович Квасенков Способ производства икры из патиссонов
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RU2512021C1 (ru) * 2012-11-23 2014-04-10 Олег Иванович Квасенков Способ производства консервов "натуральная овощная смесь"
RU2510178C1 (ru) * 2012-11-26 2014-03-27 Олег Иванович Квасенков Способ производства консервов "солянка овощная из свежей капусты"
RU2511392C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ выработки консервированного продукта "солянка овощно-грибная из свежей капусты"
RU2508724C1 (ru) * 2012-11-26 2014-03-10 Олег Иванович Квасенков Способ производства консервов "солянка овощная из квашеной капусты со свиными копченостями"
RU2511389C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ приготовления консервов "солянка овощно-грибная из свежей капусты"
RU2511046C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ получения консервированного продукта "солянка овощно-грибная из квашеной капусты"
RU2510180C1 (ru) * 2012-11-26 2014-03-27 Олег Иванович Квасенков Способ приготовления обогащенных консервов "солянка овощная из свежей капусты"
RU2506819C1 (ru) * 2012-11-26 2014-02-20 Олег Иванович Квасенков Способ производства обогащенных консервов "солянка овощная из квашеной капусты со свиными копченостями"
RU2507884C1 (ru) * 2012-11-26 2014-02-27 Олег Иванович Квасенков Способ выработки обогащенных консервов "солянка овощная из свежей капусты"
RU2507896C1 (ru) * 2012-11-26 2014-02-27 Олег Иванович Квасенков Способ приготовления обогащенного консервированного продукта "солянка овощно-грибная из свежей капусты"
RU2510179C1 (ru) * 2012-11-26 2014-03-27 Олег Иванович Квасенков Способ выработки консервов "солянка овощная из свежей капусты"
RU2512096C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ производства пасты соусной томатного соуса
RU2511176C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ приготовления консервов "солянка овощно-грибная из квашеной капусты"
RU2506818C1 (ru) * 2012-11-26 2014-02-20 Олег Иванович Квасенков Способ производства обогащенных консервов "солянка овощная из свежей капусты"
RU2511177C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ получения обогащенных консервов "солянка овощно-грибная из квашеной капусты"
RU2507895C1 (ru) * 2012-11-26 2014-02-27 Олег Иванович Квасенков Способ производства консервированного продукта "солянка овощно-грибная из свежей капусты"
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RU2507897C1 (ru) * 2012-11-26 2014-02-27 Олег Иванович Квасенков Способ получения обогащенных консервов "солянка овощно-грибная из свежей капусты"
RU2511178C1 (ru) * 2012-11-26 2014-04-10 Олег Иванович Квасенков Способ производства обогащенного консервированного продукта "солянка овощно-грибная из квашеной капусты"
RU2511055C1 (ru) * 2012-11-27 2014-04-10 Олег Иванович Квасенков Способ производства консервов "солянка по-московски"
RU2512712C1 (ru) * 2012-12-27 2014-04-10 Олег Иванович Квасенков Способ приготовления томатного соуса "экзотика"
RU2498633C1 (ru) * 2013-01-22 2013-11-20 Олег Иванович Квасенков Способ производства закусочных консервов из патиссонов в остром томатном соусе
RU2508868C1 (ru) * 2013-02-25 2014-03-10 Олег Иванович Квасенков Способ производства соуса
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CN104705644B (zh) * 2015-02-28 2017-04-05 宁夏万齐米业有限公司 马铃薯营养米及其制造方法
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JP7514614B2 (ja) * 2019-11-29 2024-07-11 ハウス食品株式会社 ルウ及び冷凍ソース
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ATE227515T1 (de) 1995-04-21 2002-11-15 Nestle Sa Kombination bestehend aus einem pastenartigen lebensmittel und einer verpackung
DE19641416C1 (de) 1996-10-08 1998-04-30 Cpc Maizena Gmbh Halbflüssiges bindendes Lebensmittel
US6090428A (en) * 1997-06-25 2000-07-18 Joseph Ventura Rancho Spreadable protein compositions

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KR20000047961A (ko) 2000-07-25
HU9904555D0 (en) 2000-02-28
CA2291926A1 (en) 2000-06-10
EP1008308A1 (en) 2000-06-14
BR9905829A (pt) 2000-11-14
SK170199A3 (en) 2000-07-11
PL337109A1 (en) 2000-06-19
HUP9904555A3 (en) 2001-07-30
ID24124A (id) 2000-07-06
HUP9904555A2 (hu) 2000-10-28
BR9905829B1 (pt) 2010-02-23
JP2000210043A (ja) 2000-08-02

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