EP1691620A1 - Procede de preparation de produits alimentaires vegetaux poreux - Google Patents

Procede de preparation de produits alimentaires vegetaux poreux

Info

Publication number
EP1691620A1
EP1691620A1 EP04803635A EP04803635A EP1691620A1 EP 1691620 A1 EP1691620 A1 EP 1691620A1 EP 04803635 A EP04803635 A EP 04803635A EP 04803635 A EP04803635 A EP 04803635A EP 1691620 A1 EP1691620 A1 EP 1691620A1
Authority
EP
European Patent Office
Prior art keywords
solution
gel forming
food products
forming solution
product
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.)
Withdrawn
Application number
EP04803635A
Other languages
German (de)
English (en)
Inventor
Ulrich Erle
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
Priority to EP04803635A priority Critical patent/EP1691620A1/fr
Publication of EP1691620A1 publication Critical patent/EP1691620A1/fr
Withdrawn legal-status Critical Current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
    • A23L3/34—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
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • 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
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • 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
    • A23B7/14—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
    • A23B7/157—Inorganic compounds
    • 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
    • A23B7/158—Apparatus for preserving using liquids
    • 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
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L19/03—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
    • 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
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention concerns a method for processing raw or fresh porous vegetal food products. More particularly the invention concerns a method for processing raw or fresh porous vegetal food products to make them storable at room temperature. The method of the invention is particularly suitable for processing mushrooms. The invention also concerns the use of a particle gel forming solution for impregnating porous vegetable material.
  • the freeze-dry method applied to the mushrooms achieves these goals. According to this method, the mushrooms are first sliced, then frozen and while frozen are subjected to a very low pressure so that the water present in the mushrooms as ice is removed by sublimation. Although the freeze-drying method has the advantages of producing food products that rehydrate readily and have a reduced loss in volume, this method requires relatively complex and expensive installations increasing the cost price these mushrooms.
  • Another object of the invention is to provide such a method using a gel forming solution wherein the gelation occurs without additional treatment after the impregnation of the food product.
  • Another object of the invention is to provide such a method wherein the shrinkage during drying is reduced.
  • Another object of the invention is to provide such a method that reduces the loss of the aromas contained in the product.
  • the invention therefore concerns a method for processing fresh porous vegetal food products, comprising the step of impregnating said food products with an edible particle gel forming solution, wherein the pores or interstices of said vegetal food product are filled with said solution.
  • the gel to be formed is selected in the group of the particulate type gels, preferably a polysaccharide or oligosaccharide solution.
  • the particulate gel forming solution used in the method of the invention is an inulin solution, the percentage of inulin in the gel forming solution being comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%.
  • inulin is that it fosters the gut health through a prebiotic effect as well as increases the bowel movement.
  • the product after impregnation can be subjected to a drying step allowing moisture levels which insure shelf stability.
  • the moisture level is advantageously brought to a level comprised between 2% and 10% and preferably between 2% and 5%. Owing to this additional drying step one can obtain a product extremely stable on storage while retaining its volume and shape.
  • the drying step comprises an air drying step followed by a microwave vacuum drying.
  • the use of the microwave drying step is advantageous in that it causes the products to be dried to lightly swell, thereby reducing the volume reduction effect of the drying step.
  • drying time and thermal stress are reduced by microwave vacuum drying.
  • Another advantage of the invention consists in being able to obtain products which are less brittle and less prone to dust formation than the freeze-dried products while still exhibiting a good crispiness.
  • the products of the invention have thus good organoleptic properties.
  • the products prepared according to the method of the invention further include the following advantages.
  • the method of the invention ensures a good protection against oxidation insofar the gel is in direct contact with the walls of pores or interstices act as a oxygen barrier.
  • the method of the invention allows the loss of aromas to be reduced , because the diffusion of aroma molecules through the pores or interstices is hampered by the gel filler.
  • the invention also concerns food products made from a fresh porous vegetal product comprising pores or interstices filled with an edible gel forming solution.
  • a fresh porous vegetal product comprising pores or interstices filled with an edible gel forming solution.
  • the food product is "fresh” i.e. it has not been dried after impregnation, it can easily be stored at cold temperatures typically around 5°C and keep its appearance, taste and shape for several days.
  • the food product when the food product has been subjected to a drying step after impregnation, the food product can be stored at room temperature indefinitely while retaining its original qualities in particular its appearance, shape, texture and taste.
  • the invention also concerns the use of an edible gel forming solution for impregnating a porous vegetable food product comprising a structure of pores or interstices filled with air or other gases, for reinforcing said structure of said product after the drying of said product.
  • the general idea of the invention consists in providing storable porous vegetable food products by impregnating said products, while they are in a fresh state, with an edible particle gel forming solution so as to avoid excessive shrinkage, in particular after dehydration, without using expensive conventional freeze-drying techniques.
  • the method of the invention is particularly suitable for processing mushrooms but is in no way limited to such products and can of course be applied to any vegetable food product having a structure made of pores or interstices that can be filled or impregnated by an edible particle gel forming solution.
  • the porous vegetable food products will be prepared preferably sliced or diced before being subjected to the method of the invention according to their size or nature.
  • the gel forming solution is chosen from group of ingredients that form particulate type gels since particle gels have a good resistance to shrinkage after drying. Gel forming solutions such as polysaccharide or oligosaccharide solutions are particularly suited. A gel forming solution containing inulin has given particularly good results. Inulin has the advantage of being economical and not affecting the organoleptic properties of the food product adversely.
  • the concentration of inulin in the solution is chosen to be sufficient to form a gel, as the case may arise with or without energy input or output, or even with the use of a co-gelling agent.
  • the percentage of inulin in the gel forming solution is comprised between 15% and 40%, preferably between 20% and 35% and most preferably about 30%.
  • the gel formation time depends on the concentration of the gel forming agent in the solution, the higher the concentration the lower the gel forming time. For example, at ambient temperature the gel formation time is of approximately 12 hours for a gel forming solution containing 20% of gelling agent, while the gel formation time is of approximately 30 minutes for a gel forming solution containing 30% of gelling agent.
  • the times and concentrations needed to form a gel may vary considerably with the inulin fraction employed. Gelation may even occur during dehydration, because water removal increases the effective concentration of the gelling agent, thereby shortening the induction time for gelation.
  • the impregnation of the food product can be made by any known manner.
  • One impregnation method consists in dipping the food products into the gel forming solution and let the solution slowly and continuously penetrate into the pores or interstices of the product and removing the products after the desired impregnation level has been obtained.
  • Another impregnation method consists in placing the food products in batches or continuously within a chamber or container together with the gel forming solution and subjecting the food products to a pressure sufficient to compress the gaseous volume fraction of the product thereby introducing the gel forming solution in the pores or interstices thereof.
  • the pressure onto the product can be applied mechanically directly by physically compressing the product or alternatively by increasing the pressure present in a closed chamber.
  • This method can be repeated several times on a same batch of product to achieve the desired impregnation level.
  • Yet another impregnation method can be envisaged This method consists in placing the food products in batches or continuously within a chamber or container containing the gel forming solution and subjecting the food products to a vacuum sufficient to remove at least part of the air or other gases from the pores or interstices thereof and breaking the vacuum thereby filling the pores or interstices of said food products with the gel forming solution by suction.
  • This method can also be repeated several times on a same batch of product to achieve the desired impregnation level.
  • the food products are preferably subjected to a step wherein the gel in the interior of the pores or interstices is formed.
  • This step can be implemented with or without energy input or output as mentioned above.
  • the step consists in leaving the impregnated products for a time sufficient for the gel to form, this time being directly dependent on the concentration of the gelling agent used in the solution.
  • the product can be used as such in a "semi fresh" state and kept for several days at a temperature of approximately 5°C before consumption. If one desires to obtain a product, which can be kept quasi indefinitely at room temperature, the product can be subjected to an additional drying step, which allows a moisture level insuring shelf stability to be reached.
  • the drying comprises an air drying step typically at a temperature of 30-60 °C for a time sufficient to reach a first level of moisture in the food product.
  • the air drying step is preferably continued by a microwave vacuum drying step wherein the food product is subjected to a microwave field of typically 0.5 to 5 Watt per gram of product power density which further reduces the content of moisture in the food product rapidly while puffing it at the same time in the case of high microwave power.
  • the products can be subjected to a final air drying step to remove the remaining moisture and achieve the desired moisture content of the finished product.
  • These present finished products have a moisture content ranging from about 2% to 10% preferably from 2% to 5%.
  • the finished food products prepared according to the method of the invention can be used in various ways.
  • the food products can be consumed in the dry state as snack items or after rehydration in food preparations such as soups, sauces, dehydrated meals or the like.
  • the present dried edible finished food products have a remarkable extended storage stability while maintaining the desirable texture, color and appearance. These dried products can then be directly packaged into bags. It goes without saying that the invention is not limited to that has just been described and that simple modifications and variants of the method can be envisaged without departing from the scope of the present invention defined in the appended claims.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Toxicology (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La présente invention concerne un procédé de préparation de produits alimentaires végétaux poreux frais qui consiste à imprégner ces produits alimentaires avec une solution formant un gel de particules comestibles, les pores ou interstices de ce produit alimentaire végétal étant remplis avec cette solution. De préférence, l'étape d'imprégnation est suivie d'une étape de déshydratation permettant un niveau d'humidité qui assure une stabilité de conservation. Ce procédé convient particulièrement pour obtenir des champignons déshydratés présentant une apparence proche de leur apparence à l'état frais.
EP04803635A 2003-12-10 2004-12-08 Procede de preparation de produits alimentaires vegetaux poreux Withdrawn EP1691620A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
EP04803635A EP1691620A1 (fr) 2003-12-10 2004-12-08 Procede de preparation de produits alimentaires vegetaux poreux

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP03028383A EP1541031A1 (fr) 2003-12-10 2003-12-10 Procédé de traitement de produits alimentaires végétaux poreux
EP04803635A EP1691620A1 (fr) 2003-12-10 2004-12-08 Procede de preparation de produits alimentaires vegetaux poreux
PCT/EP2004/013966 WO2005058051A1 (fr) 2003-12-10 2004-12-08 Procede de preparation de produits alimentaires vegetaux poreux

Publications (1)

Publication Number Publication Date
EP1691620A1 true EP1691620A1 (fr) 2006-08-23

Family

ID=34486174

Family Applications (2)

Application Number Title Priority Date Filing Date
EP03028383A Withdrawn EP1541031A1 (fr) 2003-12-10 2003-12-10 Procédé de traitement de produits alimentaires végétaux poreux
EP04803635A Withdrawn EP1691620A1 (fr) 2003-12-10 2004-12-08 Procede de preparation de produits alimentaires vegetaux poreux

Family Applications Before (1)

Application Number Title Priority Date Filing Date
EP03028383A Withdrawn EP1541031A1 (fr) 2003-12-10 2003-12-10 Procédé de traitement de produits alimentaires végétaux poreux

Country Status (2)

Country Link
EP (2) EP1541031A1 (fr)
WO (1) WO2005058051A1 (fr)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU2006345964B2 (en) * 2006-07-12 2014-02-06 Nestec S.A. Preserved slices of vegetables and fruits and processing methods
EP2453764A1 (fr) * 2009-07-17 2012-05-23 Koninklijke Coöperatie Cosun U.A. Composition de pâte végétale enrichie en hydrate de carbone
CN103960350A (zh) * 2013-01-24 2014-08-06 陈其钢 一种特色蘑菇罐头及其生产方法
SE537668C2 (sv) * 2013-04-26 2015-09-29 Stora Enso Oyj Förfarande för behandling av en livsmedelsprodukt med en lösning som innefattar en nanofibrillerad polysackarid samt enbehandlad produkt
ES2941158A1 (es) * 2021-11-16 2023-05-17 Centro De Investig Y Tecnologia Agroalimentaria De Aragon Envase de proteccion para productos alimentarios

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US4350711A (en) * 1977-01-28 1982-09-21 Rich Products Corporation Methods of infusing fruits
JPS53127851A (en) * 1977-04-13 1978-11-08 Kanebo Ltd Production of green dry vegetable
JPS5829070B2 (ja) * 1977-08-02 1983-06-20 好一 小川 植物及び食品の保護，保存法
JPS62210960A (ja) * 1986-03-13 1987-09-17 Zenzo Nakagiri 椎茸の処理方法
EP0266141A3 (fr) * 1986-10-28 1990-10-10 Massey University Produits alimentaires à texture stable
JPS63297305A (ja) * 1987-05-28 1988-12-05 Katakura Chitsukarin Kk 種子のコ−テイング剤および種子の処理方法
MX170244B (es) * 1989-03-21 1993-08-11 Max Beauvais Metodo para procesar hongos que utiliza almidon de arroz, goma natural, proteina y agua
JPH0484881A (ja) * 1990-07-26 1992-03-18 Kyowa Hakko Kogyo Co Ltd 果実含有アルコール飲料及びその製法
US5198254A (en) * 1991-04-03 1993-03-30 The United States Of America As Represented By The Secretary Of Agriculture Composition and method of increasing stability of fruits, vegetables or fungi
US5645880A (en) * 1993-07-08 1997-07-08 Mcardle; Blaise Protein-polysaccharide complex composition and method of use
IL144058A (en) * 2001-06-28 2006-10-05 Yaakov Lahav Composition for coating fruits, vegetables and fowl eggs, especially useful for organic produce
KR20030051101A (ko) * 2001-12-12 2003-06-25 최현옥 쌀을 세척하지 않고 밥을 지을 수 있는 맛과 향과 윤기가나는 쌀

Non-Patent Citations (1)

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Title
See references of WO2005058051A1 *

Also Published As

Publication number Publication date
EP1541031A1 (fr) 2005-06-15
WO2005058051A1 (fr) 2005-06-30

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