ES448251A1 - Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas. - Google Patents

Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas.

Info

Publication number
ES448251A1
ES448251A1 ES448251A ES448251A ES448251A1 ES 448251 A1 ES448251 A1 ES 448251A1 ES 448251 A ES448251 A ES 448251A ES 448251 A ES448251 A ES 448251A ES 448251 A1 ES448251 A1 ES 448251A1
Authority
ES
Spain
Prior art keywords
pimiento
paste
conveyor belt
resulting
desalt
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
Application number
ES448251A
Other languages
English (en)
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.)
Medina Garvey Aceitunas SA
Original Assignee
Medina Garvey Aceitunas 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 Medina Garvey Aceitunas SA filed Critical Medina Garvey Aceitunas SA
Priority to ES448251A priority Critical patent/ES448251A1/es
Priority to US05/786,053 priority patent/US4168325A/en
Publication of ES448251A1 publication Critical patent/ES448251A1/es
Expired 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/803—Simulated fruit or vegetable

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Medicinal Preparation (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

PROCEDIMIENTO DE OBTENCION DE PASTA DE PIMIENTO DE RELLENO DE ACEITUNAS. EN UNA PRIMERA FASE SE PREPARA LA MATERIA PRIMA; PARA ELLO SE TOMAN PIMIENTOS NATURALES PELADOS AL HORNO Y SE TROCEAN ELIMINANDO CUALQUIER RESTO DE SIMIENTES, PIEL, ETC.; EL PIMIENTO, QUE SE CONSERVA EN SALMUERA, ES SOMETIDO A UN INTENSO LAVADO CON AGUA. EN UNA SEGUNDA FASE SE PREPARA UNA MEZCLA DE PIMIENTO (50%) ALGINATO SODICO (7%), GOMA GUAR (1%), SORBATO POTASICO (0''02%) Y RESTO DE AGUA, Y SE LA SOMETE A LA ACCION DE UN TRITURADOR, QUE PREPARA UNA PASTA HOMOGENEIZADA DE LA QUE HAY QUE ELIMINAR EL AIRE OCLUIDO POR EL PROCEDIMIENTO QUE SEA. POR ULTIMO, COMO TERCERA FASE, SE DISPONE LA PASTA SOBRE UNA BANDA SIN FIN QUE SE MUEVE EN UN BAÑO ACUOSO DE CLORURO CALCICO QUE ELIMINA EL ACIDO ALGINICO QUEDANDO EL PRODUCTO LISTO PARA SU ENVASADO Y UTILIZACION.
ES448251A 1976-05-26 1976-05-26 Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas. Expired ES448251A1 (es)

Priority Applications (2)

Application Number Priority Date Filing Date Title
ES448251A ES448251A1 (es) 1976-05-26 1976-05-26 Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas.
US05/786,053 US4168325A (en) 1976-05-26 1977-04-08 Pimiento paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES448251A ES448251A1 (es) 1976-05-26 1976-05-26 Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas.

Publications (1)

Publication Number Publication Date
ES448251A1 true ES448251A1 (es) 1977-07-01

Family

ID=8471644

Family Applications (1)

Application Number Title Priority Date Filing Date
ES448251A Expired ES448251A1 (es) 1976-05-26 1976-05-26 Procedimiento de obtencion de paasta de pimiento para el re-lleno de aceitunas.

Country Status (2)

Country Link
US (1) US4168325A (es)
ES (1) ES448251A1 (es)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2078881A1 (es) * 1994-05-20 1995-12-16 Alvarez Antonio F Munoz Procedimiento de elaboracion de masa de relleno de aceitunas.
ES2134134A1 (es) * 1994-05-20 1999-09-16 Alvarez Antonio F Munoz Mejoras introducidas en la patente principal num. 9401120, relativa a "procedimiento de elaboracion de masa de relleno de aceitunas".

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4436759A (en) 1982-03-26 1984-03-13 Caribou Fisheries, Inc. Production of shaped food products
FR2608017B1 (fr) * 1986-12-11 1989-03-31 Etude Rech Dev Produit alimentaire reconstitue, procede et melangeur pour sa preparation
ES2008834A6 (es) * 1988-11-18 1989-08-01 Racionalizacion Y Mecanizacion Procedimiento de elaboracion de nuevos productos a base de hortalizas para freir.
USH1053H (en) 1990-02-26 1992-05-05 The Dow Chemical Company Composition and method of forming extrudable food items
ES2019538A6 (es) * 1990-03-09 1991-06-16 Agroba Rodriguez Angel Procedimiento para la preparacion de pasta de pimiento para el relleno de aceitunas deshuesadas.
GB0208999D0 (en) * 2002-04-19 2002-05-29 Isp Alginates Uk Ltd Process, equipment and products
WO2013163621A1 (en) 2012-04-27 2013-10-31 Musco Family Olive Company Stuffed, flavored and packaged olives
WO2015035316A1 (en) 2013-09-09 2015-03-12 Musco Olive Products, Inc. Brineless, low-acid packaged olives

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2786764A (en) * 1953-07-07 1957-03-26 Rivoche Eugene Joel Nutrient food products and process of producing same
US3362831A (en) * 1966-12-19 1968-01-09 Gen Foods Corp Artificial fruits and vegetables
US3932673A (en) * 1975-01-10 1976-01-13 Lindsay Olive Growers Fruit stuffed with brine resistant hard gel and method of forming the same
US4006256A (en) * 1975-07-11 1977-02-01 Beatrice Foods Co. Olive stuffed with reconstituted pimento and method of production

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2078881A1 (es) * 1994-05-20 1995-12-16 Alvarez Antonio F Munoz Procedimiento de elaboracion de masa de relleno de aceitunas.
ES2134134A1 (es) * 1994-05-20 1999-09-16 Alvarez Antonio F Munoz Mejoras introducidas en la patente principal num. 9401120, relativa a "procedimiento de elaboracion de masa de relleno de aceitunas".

Also Published As

Publication number Publication date
US4168325A (en) 1979-09-18

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19900417