AU2003222762A1 - Method for producing a low-viscosity pureed foodstuff - Google Patents

Method for producing a low-viscosity pureed foodstuff

Info

Publication number
AU2003222762A1
AU2003222762A1 AU2003222762A AU2003222762A AU2003222762A1 AU 2003222762 A1 AU2003222762 A1 AU 2003222762A1 AU 2003222762 A AU2003222762 A AU 2003222762A AU 2003222762 A AU2003222762 A AU 2003222762A AU 2003222762 A1 AU2003222762 A1 AU 2003222762A1
Authority
AU
Australia
Prior art keywords
ingredients
surrendered
mincing
puree
pureed
Prior art date
Legal status (The legal status 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 status listed.)
Abandoned
Application number
AU2003222762A
Inventor
Ulrike Fuchs
Volker Schroeder
Peter Zahner
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestec SA
Original Assignee
Nestec SA
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 Nestec SA filed Critical Nestec SA
Publication of AU2003222762A1 publication Critical patent/AU2003222762A1/en
Abandoned legal-status Critical Current

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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/22—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
    • A23L3/22—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes
    • A23L3/225—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport through tubes in solid state
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Abstract

In a process to convert food ingredients into puree form containing more than 45 per cent by weight water, the ingredients are surrendered or forced through a combined mincing/cooker/extruding first-stage assembly. The cooking action takes place either before, during or after the mincing process. Liberated fluid is drained from the extruder and is subsequently admixed to the puree after a further process. In the second-stage process, the minced and cooked ingredients are surrendered to a further extrusion process in which they are subjected to temperature treatment under ultra-high temperature conditions or Pasteurisation. The heat-treated substance is then de-gassed and fed directly to a packing station under aseptic conditions. The primary incoming ingredients are diced, grated or ground.
AU2003222762A 2002-03-22 2003-03-14 Method for producing a low-viscosity pureed foodstuff Abandoned AU2003222762A1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP02006492.9 2002-03-22
EP02006492A EP1346650B1 (en) 2002-03-22 2002-03-22 Method for producing a pulpy foodstuff of low viscosity
PCT/EP2003/002699 WO2003079827A1 (en) 2002-03-22 2003-03-14 Method for producing a low-viscosity pureed foodstuff

Publications (1)

Publication Number Publication Date
AU2003222762A1 true AU2003222762A1 (en) 2003-10-08

Family

ID=27771871

Family Applications (1)

Application Number Title Priority Date Filing Date
AU2003222762A Abandoned AU2003222762A1 (en) 2002-03-22 2003-03-14 Method for producing a low-viscosity pureed foodstuff

Country Status (5)

Country Link
EP (1) EP1346650B1 (en)
AT (1) ATE328494T1 (en)
AU (1) AU2003222762A1 (en)
DE (1) DE50207098D1 (en)
WO (1) WO2003079827A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT2036447E (en) * 2007-09-07 2010-03-23 Nestec Sa Process for producing infant food products
DE102010044630A1 (en) * 2010-09-06 2012-03-08 Stephan Machinery Gmbh Method and device for producing pureed food
DE102010052050A1 (en) * 2010-11-23 2012-05-24 Hipp & Co Process for the preparation of a cooked product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6236155A (en) * 1985-08-08 1987-02-17 Kyodo Nyugyo Kk Production of jam, marmalade and vegetable paste
US5296253A (en) * 1992-05-28 1994-03-22 Texas A&M University Intermediate moisture legume and cereal food product and method of producing

Also Published As

Publication number Publication date
ATE328494T1 (en) 2006-06-15
EP1346650A1 (en) 2003-09-24
WO2003079827A1 (en) 2003-10-02
EP1346650B1 (en) 2006-06-07
DE50207098D1 (en) 2006-07-20

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Legal Events

Date Code Title Description
MK6 Application lapsed section 142(2)(f)/reg. 8.3(3) - pct applic. not entering national phase