ES2169640B1 - PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE. - Google Patents

PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE.

Info

Publication number
ES2169640B1
ES2169640B1 ES9902730A ES9902730A ES2169640B1 ES 2169640 B1 ES2169640 B1 ES 2169640B1 ES 9902730 A ES9902730 A ES 9902730A ES 9902730 A ES9902730 A ES 9902730A ES 2169640 B1 ES2169640 B1 ES 2169640B1
Authority
ES
Spain
Prior art keywords
procedure
those
impregnation
putting
practice
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.)
Expired - Fee Related
Application number
ES9902730A
Other languages
Spanish (es)
Other versions
ES2169640A1 (en
Inventor
Maupoey Pedro Fito
Boix Amparo Chiralt
Valls Noelia Betoret
Monzo Javier Martinez
Romero M Luisa Gras
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.)
Universidad Politecnica de Valencia
Original Assignee
Universidad Politecnica de Valencia
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 Universidad Politecnica de Valencia filed Critical Universidad Politecnica de Valencia
Priority to ES9902730A priority Critical patent/ES2169640B1/en
Publication of ES2169640A1 publication Critical patent/ES2169640A1/en
Application granted granted Critical
Publication of ES2169640B1 publication Critical patent/ES2169640B1/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Abstract

Procedimiento de impregnación de alimentos naturales con productos nutracéuticos, y dispositivo para su puesta en práctica. Según la porosidad de los alimentos, se aplica la técnica de impregnación al vacío a los de porosidad alta; en los de valores medios, se refuerza el tratamiento con una deshidratación parcial previa; y a los de porosidad baja, se les recubre con un film comestible, portador de los aditivos. El dispositivo de impregnación al vacío comprende: una cámara de vacío (3), con supresor (2) y serpentín de calefacción (5); una bomba (6) de recirculación de la solución impregnante; un tanque (7) para prepararla; y un medio de alimentación mecanizada (9) de los productos naturales (11).Procedure for impregnating natural foods with nutraceutical products, and device for their implementation. Depending on the porosity of the food, the vacuum impregnation technique is applied to those of high porosity; in those of average values, the treatment with a previous partial dehydration is reinforced; and to those of low porosity, they are covered with an edible film, carrier of the additives. The vacuum impregnation device comprises: a vacuum chamber (3), with suppressor (2) and heating coil (5); a pump (6) for recirculating the impregnating solution; a tank (7) to prepare it; and a mechanized feeding medium (9) of natural products (11).

ES9902730A 1999-12-14 1999-12-14 PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE. Expired - Fee Related ES2169640B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
ES9902730A ES2169640B1 (en) 1999-12-14 1999-12-14 PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES9902730A ES2169640B1 (en) 1999-12-14 1999-12-14 PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE.

Publications (2)

Publication Number Publication Date
ES2169640A1 ES2169640A1 (en) 2002-07-01
ES2169640B1 true ES2169640B1 (en) 2003-03-01

Family

ID=8310901

Family Applications (1)

Application Number Title Priority Date Filing Date
ES9902730A Expired - Fee Related ES2169640B1 (en) 1999-12-14 1999-12-14 PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE.

Country Status (1)

Country Link
ES (1) ES2169640B1 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4331691A (en) * 1980-07-10 1982-05-25 Washington State University Research Foundation, Inc. Vacuum pressure infiltration process for fresh produce
DE4010594C2 (en) * 1990-04-02 1998-11-19 Bucher Guyer Ag Process for drying lumpy, organic products
WO1999035917A1 (en) * 1998-01-15 1999-07-22 Edward Hirschberg Methods of infusing phytochemicals, nutraceuticals, and other compositions into food products

Also Published As

Publication number Publication date
ES2169640A1 (en) 2002-07-01

Similar Documents

Publication Publication Date Title
DK629887A (en) METHOD OF TREATING MEAT
RU95102671A (en) Method for producing sausages with low content of salt, and/or phosphate, and/or fat, and/or high water content
CA2401481A1 (en) Method of impregnation treatment for foods, and vitamin c-containing egg and pidan-like egg obtained by the method
ES2044873T3 (en) PASTE PROTEIN MATERIAL OR PROTEIN FOOD PRODUCT FROM CRUSTACEANS.
CN101808535A (en) Method of producing matured food
KR890004634A (en) Method and apparatus for manufacturing dried food
AR021078A1 (en) A METHOD AND AN APPLIANCE TO PRESERVE FOOD PRODUCTS
ES2169640B1 (en) PROCEDURE FOR IMPREGNATION OF NATURAL FOODS WITH NUTRACEUTICAL PRODUCTS, AND DEVICE FOR PUTTING INTO PRACTICE.
ES2051379T3 (en) PROCEDURE FOR THE PREPARATION OF FRUITS AND VEGETABLES, WHOLE OR SLICED, OF REDUCED MOISTURE.
US3816633A (en) Method for producing a commercially sterile shelf-stable containerized fried meat product
JPS57152868A (en) Preparation of roasted cod roe-like food in casing
KR20170011931A (en) Chicken wing cooking method
AR023385A1 (en) PROCEDURE FOR THE PREPARATION OF FROZEN PASTA
Alivuk Oxidation during normal and vacuum packed storage of smoked carp
ES2071590B1 (en) PROCEDURE FOR OBTAINING A NEW EMULSIFIED AND GELIFIED FOOD PRODUCT, BASED ON MEAT AND A FISH COMPOUND.
JPS55150879A (en) Preparation of seasoned flatfish by heating at high pressure
KR20030072409A (en) sliced raw fish supply method
FR2277531A2 (en) Vacuum and gas injection treatment for meat - to ensure elimination of oxygen and obtain full compaction
JPS58162237A (en) Preparation of animal dried food or food of delicate flavor having improved restoring properties with water
JPS5519034A (en) Method of thawing frozen food
KR20200134849A (en) Method manufacturing for health food using eel gall-bladder
CN114468235A (en) Meat food material management bag and preparation method and application thereof
KR900012555A (en) How to process chicken
GB592590A (en) Improvements in processes for preserving fish
KR830002025B1 (en) How to freeze shellfish

Legal Events

Date Code Title Description
EC2A Search report published

Date of ref document: 20020701

Kind code of ref document: A1

Effective date: 20020701

FG2A Definitive protection

Ref document number: 2169640B1

Country of ref document: ES

FD2A Announcement of lapse in spain

Effective date: 20200326