CL2013001091A1 - Metodo para la tincion y estabilizacion del kiwi, que comprende: a) alcalinizar los trozos de kiwi pelado, b) infusion por inmersion en una solucion alcalina de agentes estabilizadores, c) infusion por inmersion en una solucion alcalina de agentes de tincion, d) fijacion de dichos agentes en una solucion acida que ha sido enriquecida con iones calcio y/u otros cationes polivalentes, e) procesos posteriores para preservar y extender la viada util. - Google Patents

Metodo para la tincion y estabilizacion del kiwi, que comprende: a) alcalinizar los trozos de kiwi pelado, b) infusion por inmersion en una solucion alcalina de agentes estabilizadores, c) infusion por inmersion en una solucion alcalina de agentes de tincion, d) fijacion de dichos agentes en una solucion acida que ha sido enriquecida con iones calcio y/u otros cationes polivalentes, e) procesos posteriores para preservar y extender la viada util.

Info

Publication number
CL2013001091A1
CL2013001091A1 CL2013001091A CL2013001091A CL2013001091A1 CL 2013001091 A1 CL2013001091 A1 CL 2013001091A1 CL 2013001091 A CL2013001091 A CL 2013001091A CL 2013001091 A CL2013001091 A CL 2013001091A CL 2013001091 A1 CL2013001091 A1 CL 2013001091A1
Authority
CL
Chile
Prior art keywords
agents
infusion
immersion
staining
kiwi
Prior art date
Application number
CL2013001091A
Other languages
English (en)
Inventor
Briceno Denis Gustavo Berndt
Original Assignee
Atp Corp
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 Atp Corp filed Critical Atp Corp
Publication of CL2013001091A1 publication Critical patent/CL2013001091A1/es

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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23B7/005—Preserving by heating
    • 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
    • A23B7/005—Preserving by heating
    • A23B7/01—Preserving by heating by irradiation or electric treatment
    • 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
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Coloring (AREA)
CL2013001091A 2010-10-21 2013-04-19 Metodo para la tincion y estabilizacion del kiwi, que comprende: a) alcalinizar los trozos de kiwi pelado, b) infusion por inmersion en una solucion alcalina de agentes estabilizadores, c) infusion por inmersion en una solucion alcalina de agentes de tincion, d) fijacion de dichos agentes en una solucion acida que ha sido enriquecida con iones calcio y/u otros cationes polivalentes, e) procesos posteriores para preservar y extender la viada util. CL2013001091A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US40562310P 2010-10-21 2010-10-21

Publications (1)

Publication Number Publication Date
CL2013001091A1 true CL2013001091A1 (es) 2013-09-27

Family

ID=45975666

Family Applications (1)

Application Number Title Priority Date Filing Date
CL2013001091A CL2013001091A1 (es) 2010-10-21 2013-04-19 Metodo para la tincion y estabilizacion del kiwi, que comprende: a) alcalinizar los trozos de kiwi pelado, b) infusion por inmersion en una solucion alcalina de agentes estabilizadores, c) infusion por inmersion en una solucion alcalina de agentes de tincion, d) fijacion de dichos agentes en una solucion acida que ha sido enriquecida con iones calcio y/u otros cationes polivalentes, e) procesos posteriores para preservar y extender la viada util.

Country Status (8)

Country Link
EP (1) EP2629622A4 (es)
CN (1) CN103228145A (es)
AU (1) AU2011319658A1 (es)
BR (1) BR112013009628A2 (es)
CL (1) CL2013001091A1 (es)
MX (1) MX2013004456A (es)
WO (1) WO2012052816A2 (es)
ZA (1) ZA201302858B (es)

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3472662A (en) * 1966-03-02 1969-10-14 Duda & Sons Fruit preservation process
GB1118730A (en) * 1966-07-17 1968-07-03 Alginate Ind Ltd Improvements in or relating to meat products
EP0266141A3 (en) * 1986-10-28 1990-10-10 Massey University Texture stable food product
US5202140A (en) * 1988-03-22 1993-04-13 Her Majesty The Queen In Right Of New Zealand For Department Of Scientific And Industrial Research, Division Of Horticulture And Processing Stabilizing color in kiwi fruit and product
US5164212A (en) * 1991-08-23 1992-11-17 Del Monte Corporation Method for coloring fruits and vegetables with anthraquinones and product
IL144058A (en) * 2001-06-28 2006-10-05 Yaakov Lahav Composition for coating fruits, vegetables and fowl eggs, especially useful for organic produce
US20040071845A1 (en) * 2002-06-07 2004-04-15 Hekal Ihab M. Methods for preserving fresh produce
JP3817602B2 (ja) * 2002-07-01 2006-09-06 ハウス食品株式会社 ノンフライ乾燥食品及びこれを含む乾燥食品

Also Published As

Publication number Publication date
EP2629622A2 (en) 2013-08-28
BR112013009628A2 (pt) 2016-07-19
CN103228145A (zh) 2013-07-31
ZA201302858B (en) 2014-07-25
MX2013004456A (es) 2013-06-28
WO2012052816A2 (en) 2012-04-26
WO2012052816A3 (en) 2012-06-14
AU2011319658A1 (en) 2013-05-23
EP2629622A4 (en) 2014-04-09

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