ES483956A1 - Un procedimiento para la preparacion de un producto comes- tible deshidratado. - Google Patents

Un procedimiento para la preparacion de un producto comes- tible deshidratado.

Info

Publication number
ES483956A1
ES483956A1 ES483956A ES483956A ES483956A1 ES 483956 A1 ES483956 A1 ES 483956A1 ES 483956 A ES483956 A ES 483956A ES 483956 A ES483956 A ES 483956A ES 483956 A1 ES483956 A1 ES 483956A1
Authority
ES
Spain
Prior art keywords
gel
calcium sulphate
solid calcium
edible products
dehydrated edible
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
ES483956A
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Publication of ES483956A1 publication Critical patent/ES483956A1/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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • 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
    • A23L29/231—Pectin; Derivatives 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Grain Derivatives (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)

Abstract

Un procedimiento para la producción de un producto comestible deshidratado que comprende un gel comestible desecado, caracterizado porque el gel, antes de secarlo contienen un producto alimenticio finamente dividido dispersado en su seno, está exento de aireación y presenta un resistencia del gel correspondiente a un punto de relajamiento de por lo menos 200 g cuando un cilindro del gel de 12 mm. De diámetro por 12 mm. De altura se someta a compresión entre unas placas que se mueven juntas con una velocidad de cm/minuto, con lo que el producto deshidratado es adecuado para re-hidratarse, cuyo procedimiento comprende a) combinar rápidamente un sol de alginato, o de pectato bajo en metoxi, con una fuente de iones calcio, que en ausencia de un agente capaz de liberaciones calcio proporciona un cantidad de iones calcio insuficiente para gelificar el sol, y, opcionalmente, con pulpa o puré de fruta y/o un agente capaz de liberar iones calcio, b) dejar que las partículas sólidas de sulfato cálcico se disuelvan como alternativa para que los iones calcio se liberen de las otras fuentes mencionadas bajo la acción de un agente de liberación y de esta forma dejar gelificar el producto de la etapa anterior en condiciones esencialmente exentas de esfuerzo y sin aireación, c) secar el gel procedente de la etapa anterior en una estufa a una temperatura adecuada para evitar el deterioro de sus propiedades o su carbonización.
ES483956A 1978-09-08 1979-09-06 Un procedimiento para la preparacion de un producto comes- tible deshidratado. Expired ES483956A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB7836121 1978-09-08

Publications (1)

Publication Number Publication Date
ES483956A1 true ES483956A1 (es) 1980-10-01

Family

ID=10499534

Family Applications (1)

Application Number Title Priority Date Filing Date
ES483956A Expired ES483956A1 (es) 1978-09-08 1979-09-06 Un procedimiento para la preparacion de un producto comes- tible deshidratado.

Country Status (17)

Country Link
JP (1) JPS5539799A (es)
AT (1) AT374090B (es)
AU (1) AU537366B2 (es)
BE (1) BE878702A (es)
CA (1) CA1134669A (es)
CH (1) CH643989A5 (es)
DE (1) DE2936455A1 (es)
DK (1) DK374779A (es)
ES (1) ES483956A1 (es)
FR (1) FR2435210B1 (es)
GB (1) GB2032242B (es)
IE (1) IE48545B1 (es)
IT (1) IT1119934B (es)
LU (1) LU81665A1 (es)
NL (1) NL7906747A (es)
SE (1) SE7907499L (es)
ZA (1) ZA794678B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3242205A1 (de) * 1982-11-15 1984-05-17 Pfanni-Werke Otto Eckart KG, 8000 München Kochfestes und formbestaendiges vorgeformtes kartoffelprodukt, verfahren zu seiner herstellung und seine verwendung
GB8502124D0 (en) * 1985-01-29 1985-02-27 Spillers Foods Ltd Pet food
US5393546A (en) * 1993-02-26 1995-02-28 Rich-Seapak Corporation Method for two phase conveyance of a product
US5578337A (en) * 1995-02-02 1996-11-26 Rich Sea-Pak Corporation Process for extruding gelled product
DE10044244C1 (de) * 2000-09-07 2002-03-14 Bestfoods De Gmbh & Co Ohg Verfahren zur Herstellung von Tomatenflocken
GB0203431D0 (en) * 2002-02-13 2002-04-03 Mars Inc Gel
JP4900952B2 (ja) * 2007-05-11 2012-03-21 独立行政法人農業・食品産業技術総合研究機構 咀嚼・口内滞留特性が向上した食品の製造法

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1207197B (de) * 1962-07-13 1965-12-16 Obipektin A G Verfahren zur Herstellung einer zur Gewinnung von Puddings, Konfitueren oder Gelees geeigneten pflanzlichen Trockenmasse
DE1692694A1 (de) * 1962-09-07 1972-03-16 Kelco Co Verfahren zur Herstellung eines Konservengerichts mit Zusatz eines wasserloeslichen Alginats
US3197312A (en) * 1963-02-26 1965-07-27 Gerber Prod Process for preparing reconstitutable food products
DE1517016A1 (de) * 1965-10-13 1969-05-14 Emig & Co Verfahren zur Herstellung eines lagerfaehigen Gelier-Fruchtsaftkonzentrates aus naturreinen Fruchtsaeften
GB1191243A (en) * 1968-08-07 1970-05-13 Rogers Brothers Company Improvements in or relating to the preparation of Preformed Food Products
US3608578A (en) * 1969-10-08 1971-09-28 Alan Martin Handtool-mounting assembly
GB1302275A (es) * 1970-03-26 1973-01-04
GB1369198A (en) * 1970-11-16 1974-10-02 Unilever Ltd Fruit-like food product
FR2185367A1 (en) * 1972-05-23 1974-01-04 Atom Sa Powdered gelling agent for tart fillings - obtained by simultaneous dehydra-tion of a gelling agent with a food product
FR2239954B1 (es) * 1973-08-07 1978-06-09 Uncle Ben S Australia Pty
GB1531219A (en) * 1974-12-04 1978-11-08 Unilever Ltd Food product
IE48475B1 (en) * 1978-09-08 1985-02-06 Unilever Ltd Processes for the preparation of gels,products obtained thereby,and their use

Also Published As

Publication number Publication date
GB2032242A (en) 1980-05-08
FR2435210B1 (fr) 1985-07-12
IT7968796A0 (it) 1979-09-10
DK374779A (da) 1980-03-09
CH643989A5 (de) 1984-07-13
DE2936455A1 (de) 1980-03-20
IE48545B1 (en) 1985-02-20
BE878702A (fr) 1980-03-10
NL7906747A (nl) 1980-03-11
DE2936455C2 (es) 1988-12-22
AU5063979A (en) 1980-03-13
ZA794678B (en) 1981-04-29
IT1119934B (it) 1986-03-19
FR2435210A1 (fr) 1980-04-04
JPS5539799A (en) 1980-03-19
JPS6326974B2 (es) 1988-06-01
AU537366B2 (en) 1984-06-21
LU81665A1 (fr) 1980-04-21
SE7907499L (sv) 1980-03-09
CA1134669A (en) 1982-11-02
IE791670L (en) 1980-03-08
AT374090B (de) 1984-03-12
ATA595079A (de) 1983-08-15
GB2032242B (en) 1983-03-30

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 19970303