ES2525407B1 - PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT - Google Patents

PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT Download PDF

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Publication number
ES2525407B1
ES2525407B1 ES201431213A ES201431213A ES2525407B1 ES 2525407 B1 ES2525407 B1 ES 2525407B1 ES 201431213 A ES201431213 A ES 201431213A ES 201431213 A ES201431213 A ES 201431213A ES 2525407 B1 ES2525407 B1 ES 2525407B1
Authority
ES
Spain
Prior art keywords
vegetables
compound
procedure
application
aromatic compound
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
ES201431213A
Other languages
Spanish (es)
Other versions
ES2525407A1 (en
Inventor
Jose Moises Alejandro Damian FERNANDEZ GARCIA
Jose Angel SANCHEZ ALCARAZ
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.)
FRUTAS EL DULZE S L
FRUTAS EL DULZE SL
Original Assignee
FRUTAS EL DULZE S L
FRUTAS EL DULZE SL
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 FRUTAS EL DULZE S L, FRUTAS EL DULZE SL filed Critical FRUTAS EL DULZE S L
Priority to ES201431213A priority Critical patent/ES2525407B1/en
Publication of ES2525407A1 publication Critical patent/ES2525407A1/en
Priority to PCT/ES2015/070444 priority patent/WO2016020566A1/en
Application granted granted Critical
Publication of ES2525407B1 publication Critical patent/ES2525407B1/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • 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
    • 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
    • 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
    • A23L3/3472—Compounds of undetermined constitution obtained from animals or plants

Abstract

Procedimiento de preparación de un compuesto para aromatización de hortalizas. Instalación para la aplicación de dicho compuesto aromático y soporte empleado.#Se trata de un procedimiento de preparación de un compuesto aromático para su aplicación, mediante la oportuna instalación, en hortalizas tales como lechugas, para lo cual se parte de aceites vegetales para consumo humano y aceites esenciales, que son tratados a temperatura y durante un tiempo determinado, en depósitos independientes, para luego, tras su paso por filtros y contadores volumétricos independientes, acceder conjuntamente a un depósito en el que por maceración y durante un tiempo y temperaturas determinadas, se obtiene un compuesto aromático oleoso que se aplica por goteo a un soporte que se introduce en un envase o depósito contenedor de las hortalizas que se pretenden aromatizar.Procedure for preparing a compound for aromatizing vegetables. Installation for the application of said aromatic compound and support used. # This is a procedure for the preparation of an aromatic compound for its application, through the appropriate installation, in vegetables such as lettuce, for which it is based on vegetable oils for human consumption and essential oils, which are treated at temperature and for a certain time, in independent tanks, and then, after passing through independent volumetric filters and meters, jointly access a tank in which by maceration and for a certain time and temperatures, an oily aromatic compound is obtained which is applied by dripping to a support that is introduced into a container or container container of the vegetables that are intended to be aromatized.

Description

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Claims (1)

imagen1image 1 imagen2image2
ES201431213A 2014-08-08 2014-08-08 PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT Expired - Fee Related ES2525407B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES201431213A ES2525407B1 (en) 2014-08-08 2014-08-08 PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT
PCT/ES2015/070444 WO2016020566A1 (en) 2014-08-08 2015-06-05 Method for preparing a compound for flavouring vegetables, installation for the application of said flavouring compound, and support used

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES201431213A ES2525407B1 (en) 2014-08-08 2014-08-08 PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT

Publications (2)

Publication Number Publication Date
ES2525407A1 ES2525407A1 (en) 2014-12-22
ES2525407B1 true ES2525407B1 (en) 2015-06-16

Family

ID=52102314

Family Applications (1)

Application Number Title Priority Date Filing Date
ES201431213A Expired - Fee Related ES2525407B1 (en) 2014-08-08 2014-08-08 PROCEDURE FOR PREPARATION OF A COMPOUND FOR AROMATIZATION OF VEGETABLES, INSTALLATION FOR THE APPLICATION OF SUCH AROMATIC COMPOUND AND EMPLOYED SUPPORT

Country Status (2)

Country Link
ES (1) ES2525407B1 (en)
WO (1) WO2016020566A1 (en)

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5863348A (en) * 1981-10-12 1983-04-15 Toppan Printing Co Ltd Storage of vegetable
JPH11299468A (en) * 1998-04-27 1999-11-02 Kansai Coke & Chem Co Ltd Keeping quality improving agent for food
US20030113421A1 (en) * 2001-07-26 2003-06-19 Wilson Charles L. Synergistic combinations of natural of compounds that control decay of fruits and vegetables and reduce contamination by foodborne human pathogens
GB2449876B (en) * 2007-06-06 2009-05-06 Post Harvest Solutions Ltd Active packaging materials incorporating micro-porous solids and essential oils
CN102018263B (en) * 2009-09-11 2012-09-19 天津科技大学 Purely natural essential oil composition for keeping fresh and preparation method and using method thereof
US20110300265A1 (en) * 2010-06-08 2011-12-08 Caravan Ingredients Inc. Pan release compositions for preparation of long shelf life, bakery products

Also Published As

Publication number Publication date
ES2525407A1 (en) 2014-12-22
WO2016020566A1 (en) 2016-02-11

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