ES2191872T3 - Procedimiento para la produccion de frutas de textura consistente. - Google Patents

Procedimiento para la produccion de frutas de textura consistente.

Info

Publication number
ES2191872T3
ES2191872T3 ES98100208T ES98100208T ES2191872T3 ES 2191872 T3 ES2191872 T3 ES 2191872T3 ES 98100208 T ES98100208 T ES 98100208T ES 98100208 T ES98100208 T ES 98100208T ES 2191872 T3 ES2191872 T3 ES 2191872T3
Authority
ES
Spain
Prior art keywords
fruits
procedure
production
fruit
consistent texture
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 - Lifetime
Application number
ES98100208T
Other languages
English (en)
Inventor
Hans Dr Fusser
Oliver Dipl-Lm-Ing Maier
Reinhold Prof Dr Carle
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.)
Doehler GmbH
Original Assignee
Doehler GmbH
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 Doehler GmbH filed Critical Doehler GmbH
Application granted granted Critical
Publication of ES2191872T3 publication Critical patent/ES2191872T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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
    • A23B7/157—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
    • A23B7/005—Preserving by heating
    • A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
    • A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
    • 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
    • A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
    • 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
    • A23B7/08—Preserving with sugars
    • 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
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A23B7/155—Microorganisms; Enzymes; Antibiotics

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Cold Cathode And The Manufacture (AREA)

Abstract

EL PROCEDIMIENTO DE OBTENCION DE FRUTAS DE BOCADO DURO SE LLEVA A CABO HUMEDECIENDO LA FRUTA RECIEN COGIDA O INTENSAMENTE REFRIGERADA MEDIANTE UN SISTEMA ACUOSO QUE CONTIENE, COMO MINIMO, TANTO AZUCAR Y TANTOS IONES CALCIO COMO LA FASE LIQUIDA DE LA FRUTA, Y SE ALMACENAN DE ESA MANERA COMO MINIMO DOS DIAS A TEMPERATURAS POR ENCIMA DEL PUNTO DE CONGELACION DEL SISTEMA ACUOSO Y POR DEBAJO DE 10 C.
ES98100208T 1997-01-15 1998-01-08 Procedimiento para la produccion de frutas de textura consistente. Expired - Lifetime ES2191872T3 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE19700820 1997-01-15
DE19744125 1997-10-07

Publications (1)

Publication Number Publication Date
ES2191872T3 true ES2191872T3 (es) 2003-09-16

Family

ID=26033068

Family Applications (1)

Application Number Title Priority Date Filing Date
ES98100208T Expired - Lifetime ES2191872T3 (es) 1997-01-15 1998-01-08 Procedimiento para la produccion de frutas de textura consistente.

Country Status (5)

Country Link
EP (1) EP0853886B1 (es)
AT (1) ATE237229T1 (es)
DE (1) DE59807906D1 (es)
DK (1) DK0853886T3 (es)
ES (1) ES2191872T3 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US9271511B2 (en) 2011-08-29 2016-03-01 Del Monte Foods, Inc. Firming process to enhance texture of thermally processed IQF fruits and vegetables

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4350711A (en) * 1977-01-28 1982-09-21 Rich Products Corporation Methods of infusing fruits
JPS59210863A (ja) * 1983-05-17 1984-11-29 Yakult Honsha Co Ltd 果実または野菜の組織を強化する方法
PT101191A (pt) * 1993-02-02 1994-07-29 Kiwi Sol Lda Processo de producao de salada de fruta, que confere a salada uma durabilidade de 8 dias,refrigerada a 4 c.
US5576046A (en) * 1995-01-20 1996-11-19 Tastemaker, Inc. Method of treating fresh fruit
JPH08308490A (ja) * 1995-05-11 1996-11-26 Koei Kagaku Kogyo Kk 果実の変質防止剤および果実の変質防止方法

Also Published As

Publication number Publication date
EP0853886A2 (de) 1998-07-22
DK0853886T3 (da) 2003-08-04
EP0853886B1 (de) 2003-04-16
ATE237229T1 (de) 2003-05-15
EP0853886A3 (de) 1998-12-16
DE59807906D1 (de) 2003-05-22

Similar Documents

Publication Publication Date Title
WO1998004148A3 (en) Frozen confectionery products
AR008410A1 (es) UN PROCEDIMEINTO PARA LA PREPARACIoN DE UN PRODUCTO ALIMENTICIO QUE CONTIENE PAs.
ATE208567T1 (de) Speiseeis mit weichen beigaben
DK0431703T3 (da) Behandling af frugter
IT8667623A1 (it) Composizione e procedimento per la conservazione di vegetali, particolarmente fiori e piante.
IT1215576B (it) Congelatore per gelato.
DE69420522T2 (de) Nukleationsmittel für gefrorene Produkte
WO1999037782A3 (en) Frozen food product
ES2191872T3 (es) Procedimiento para la produccion de frutas de textura consistente.
DE69009137D1 (de) Behandlungsverfahren zur Konservierung von frischen pflanzlichen Lebensmitteln.
EP0354474A3 (en) Method and composition for cryopreservation of tissue
CA2000546A1 (en) Vegetable products with improved stability at freezer temperatures and process for producing same
ES549859A0 (es) Un metodo para preparar un complejo de agente de carbonatacion estable seco.
PT98613A (pt) Processo e instalacao de tratamento de vegetais alimentares congelados
HUT42320A (en) Process for preparing colloidal compositions comprising primycin
JPS5765173A (en) Method of freezing fresh food
PE60498A1 (es) Proceso para la preparacion de trocitos de cacao caramelizados, los trocitos asi obtenidos y su utilizacion en el sector alimenticio
GT199900094A (es) Bloque de refrigeracion, procedimiento e instalacion para su produccion.
KR960020705A (ko) 동결건조법을 이용한 치즈 분말 및 이의 제조방법
ITGE920077A0 (it) Agitatore, in particolare per macchine per la fabbricazione di gelato o simili.
IT1294093B1 (it) Procedimento per incrementare la consistenza di prodotti vegetali in pezzi, in particolare per cubettato di pomodoro.
HUP9903255A2 (hu) Fagyasztott édesipari termékek
JPS5623847A (en) Frozen food
KR940000055A (ko) 수삼농축 분말 및 그의 제조방법
HU903965D0 (en) Process for the quick freezing of component food, processed by combined preservation technics