AR081223A1 - FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT - Google Patents
FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE ITInfo
- Publication number
- AR081223A1 AR081223A1 ARP110101791A ARP110101791A AR081223A1 AR 081223 A1 AR081223 A1 AR 081223A1 AR P110101791 A ARP110101791 A AR P110101791A AR P110101791 A ARP110101791 A AR P110101791A AR 081223 A1 AR081223 A1 AR 081223A1
- Authority
- AR
- Argentina
- Prior art keywords
- vegetables
- flavoring composition
- weight
- stable
- braised
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/82—Acid flavourants
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
Composición saborizante de verduras braseadas que tiene una excelente calidad sensorial y que es microbiológicamente segura y estable al almacenamiento. La composición saborizante de verduras braseadas comprende: a) de 20 a 90% en peso de verduras braseadas, dichas verduras comprenden por lo menos 3 verduras seleccionadas entre zanahoria, cebolla, apio, ajo, apio nabo, chalotes, puerro, cebolla de verdeo, y mezclas de los mismos; b) de 0,5 a 10% en peso de fibras insolubles, preferentemente fibras de cítricos, c) de 0,5 a 40% en peso de agua, d) de 1 a 40% en peso un aceite vegetal y e) una cantidad de ácido de grado alimenticio tal que la composición saborizante de verduras braseadas tiene un pH de 2,0 a 4,0. También se provee un procedimiento para preparar dicha composición saborizante.Flavoring composition of braised vegetables that has excellent sensory quality and is microbiologically safe and stable for storage. The flavoring composition of braised vegetables comprises: a) from 20 to 90% by weight of braised vegetables, said vegetables comprise at least 3 vegetables selected from carrot, onion, celery, garlic, turnip celery, shallots, leek, scallion, and mixtures thereof; b) from 0.5 to 10% by weight of insoluble fibers, preferably citrus fibers, c) from 0.5 to 40% by weight of water, d) from 1 to 40% by weight a vegetable oil and e) an amount of food grade acid such that the flavoring composition of braised vegetables has a pH of 2.0 to 4.0. A process for preparing said flavoring composition is also provided.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP10164161 | 2010-05-27 |
Publications (1)
Publication Number | Publication Date |
---|---|
AR081223A1 true AR081223A1 (en) | 2012-07-04 |
Family
ID=42867261
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP110101791A AR081223A1 (en) | 2010-05-27 | 2011-05-26 | FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT |
Country Status (2)
Country | Link |
---|---|
AR (1) | AR081223A1 (en) |
WO (1) | WO2011147705A1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CO6300111A1 (en) * | 2008-06-06 | 2011-07-21 | Fab Especias Y Productos El Rey Sa | HOMOGENOUS BLEND OF CONSISTENCY PASTOSA CONTAINING 100% NATURAL ORGANIC OR NON-ORGANIC INGREDIENTS FOR MEASUREMENT OF MEALS AND PROCEDURE FOR THE PREPARATION OF THE MIXTURE |
IT202000004060A1 (en) * | 2020-02-27 | 2021-08-27 | Barilla Flli G & R | Emulsified food formulation |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4025952B2 (en) * | 2000-06-20 | 2007-12-26 | 味の素株式会社 | Manufacturing method of fried onion or sofrit |
WO2005039317A1 (en) | 2003-10-24 | 2005-05-06 | Unilever N.V. | Reduced oil emulsion with viscosity-building emulsifier |
WO2008009549A1 (en) * | 2006-07-21 | 2008-01-24 | Unilever N.V. | Method of producing sautéed vegetables |
-
2011
- 2011-05-16 WO PCT/EP2011/057873 patent/WO2011147705A1/en active Application Filing
- 2011-05-26 AR ARP110101791A patent/AR081223A1/en unknown
Also Published As
Publication number | Publication date |
---|---|
WO2011147705A1 (en) | 2011-12-01 |
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