BR112013028137A2 - processo de preparação de uma composição alimentícia desidratada - Google Patents

processo de preparação de uma composição alimentícia desidratada

Info

Publication number
BR112013028137A2
BR112013028137A2 BR112013028137A BR112013028137A BR112013028137A2 BR 112013028137 A2 BR112013028137 A2 BR 112013028137A2 BR 112013028137 A BR112013028137 A BR 112013028137A BR 112013028137 A BR112013028137 A BR 112013028137A BR 112013028137 A2 BR112013028137 A2 BR 112013028137A2
Authority
BR
Brazil
Prior art keywords
vegetable
component
food composition
puree
oil
Prior art date
Application number
BR112013028137A
Other languages
English (en)
Other versions
BR112013028137B1 (pt
Inventor
Stephanie Beck
Tanja Reuss
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Publication of BR112013028137A2 publication Critical patent/BR112013028137A2/pt
Publication of BR112013028137B1 publication Critical patent/BR112013028137B1/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/48—Thin layer-, drum- or roller-drying
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

processo de preparação de uma composição alimentícia desidratada a presente invenção prove um processo de preparação de uma composição alimentícia desidratada compreendendo as etapas de: - mistura de um componente de vegetal e óleo para produzir uma mistura vegetal-óleo, sendo que dito componente de vegetal e dito óleo juntos representam pelo menos 70% em peso da mistura vegetal-óleo, sendo que dito componente de vegetal é selecionado de pedaços de vegetal, purê de vegetal, suco de vegetal e combinações destes; - aquecimento de dita mistura vegetal-óleo sob uma temperatura de pelo menos 70°c; - se a mistura vegetal-óleo não for um purê, trituração da mistura vegetal-óleo antes, durante e após o aquecimento para produzir um purê; - mistura do purê com um componente de amido para produzir um purê espessado, sendo que dito componente de amido é selecionado de amido nativo, amido modificado e combinações destes; - secagem com tambor rotativo de dito purê espessado para formar uma composição alimentícia desidratada; sendo que dita composição alimentícia desidratada compreende 0.1-50% de óleo em peso da composição alimentícia desidratada total e com um a~ w~ de no máximo 0.45. a qualidade de sabor de composições secas em tambor é melhorada substancialmente pelo aquecimento do componente de vegetal em contato estreito com óleo sob uma temperatura de pelo menos 70ºc, antes da desidratação do componente de vegetal aquecido por meio de secagem com tambor rotativo.
BR112013028137A 2011-05-26 2012-05-07 processo de preparação de uma composição alimentícia desidratada e composição alimentícia desidratada BR112013028137B1 (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11167692 2011-05-26
PCT/EP2012/058348 WO2012159873A1 (en) 2011-05-26 2012-05-07 A process for preparing a dehydrated food composition

Publications (2)

Publication Number Publication Date
BR112013028137A2 true BR112013028137A2 (pt) 2017-01-10
BR112013028137B1 BR112013028137B1 (pt) 2019-12-10

Family

ID=44767167

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013028137A BR112013028137B1 (pt) 2011-05-26 2012-05-07 processo de preparação de uma composição alimentícia desidratada e composição alimentícia desidratada

Country Status (6)

Country Link
EP (1) EP2713772B1 (pt)
BR (1) BR112013028137B1 (pt)
CA (1) CA2834396C (pt)
MX (1) MX338934B (pt)
PL (1) PL2713772T3 (pt)
WO (1) WO2012159873A1 (pt)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SI2940414T1 (en) 2014-04-29 2018-01-31 Esg Kraeuter Gmbh Procedure and device for drying plant products
JP6277108B2 (ja) * 2014-10-31 2018-02-07 日本ジフィー食品株式会社 粒状乾燥食品及びその製造方法
CN104522551B (zh) * 2014-12-08 2017-05-10 江南大学 一种高纤维重组芦笋脆片的制作方法
EP3416499B1 (en) * 2016-02-18 2019-08-07 Unilever N.V. A process for preparing a dehydrated food composition
PL3462914T3 (pl) * 2016-06-02 2020-06-01 Unilever N.V. Rozdrobniony produkt spożywczy typu instant zawierający mikrofibrylowaną celulozę
WO2018145886A1 (en) * 2017-02-09 2018-08-16 Unilever N.V. Edible concentrate comprising microfibrillated cellulose
MX2020009447A (es) * 2018-05-09 2020-10-15 Nestle Sa Proceso para la produccion de una composicion alimenticia con capacidad de flujo mejorada.
DE102020118275B4 (de) 2020-07-10 2022-02-24 Kevin Jeffrey Hornik Verfahren zur Herstellung von Instant-Currysoßenpulver und seine Verwendung

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB845937A (en) 1957-12-09 1960-08-24 Carnation Co Powdered soup product and method of making same
BE787688A (fr) 1971-08-19 1973-02-19 Unilever Nv Melange pour potage aux pois verts
US3940505A (en) * 1974-09-25 1976-02-24 National Starch And Chemical Corporation Process for drying foodstuffs
US4781937A (en) * 1986-10-31 1988-11-01 Knowles Wilfred R Production of rehydratable food products
DE19921860C2 (de) 1999-05-11 2001-04-26 Bestfoods De Gmbh & Co Ohg Mit heißen, wässrigen Flüssigkeiten zu Obst- und Gemüsepulpen rekonstituierbares Trockenprodukt und Verfahren zu seiner Herstellung
DE10044244C1 (de) 2000-09-07 2002-03-14 Bestfoods De Gmbh & Co Ohg Verfahren zur Herstellung von Tomatenflocken
US6730345B2 (en) 2001-08-09 2004-05-04 Gilroy Foods Method for preparing sautéed vegetables

Also Published As

Publication number Publication date
EP2713772A1 (en) 2014-04-09
BR112013028137B1 (pt) 2019-12-10
PL2713772T3 (pl) 2017-08-31
MX2013013631A (es) 2013-12-10
WO2012159873A1 (en) 2012-11-29
MX338934B (es) 2016-05-06
EP2713772B1 (en) 2016-04-06
CA2834396A1 (en) 2012-11-29
CA2834396C (en) 2019-04-16

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Legal Events

Date Code Title Description
B15K Others concerning applications: alteration of classification

Ipc: A23B 7/028 (2006.01), A23L 3/48 (2006.01), A23L 5/

B06F Objections, documents and/or translations needed after an examination request according art. 34 industrial property law
B07A Technical examination (opinion): publication of technical examination (opinion)
B09A Decision: intention to grant
B16A Patent or certificate of addition of invention granted

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 07/05/2012, OBSERVADAS AS CONDICOES LEGAIS. (CO) 20 (VINTE) ANOS CONTADOS A PARTIR DE 07/05/2012, OBSERVADAS AS CONDICOES LEGAIS

B25A Requested transfer of rights approved

Owner name: UNILEVER IP HOLDINGS B.V. (PB)