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Priority to HN1999000213ApriorityCriticalpatent/HN1999000213A/en
Publication of HN1999000213ApublicationCriticalpatent/HN1999000213A/en
LA PRESENTE INVENCION SE RFIERE A UN PROCEDIMIENTO PARA PREPARAR LEGUMBRES O MAIZ, EN EL QUE SE ACORTAN LOS TIEMPOS DE PUESTA EN REMOJO Y/O COCCION GRACIAS A UN INGREDIENTE PARA COCCION QUE CONTIENE UN AGENTE ABLANDADOR. DICHO AGENTE ABLANDADOR NO AFECTA EL SABOR DE LAS LEGUMBRES NI AL DEL MAIZ, EL AGENTE ABLANDADOR PUEDE COMBINARSE CON OTROS COMPONENTES TALES COMO AROMATIZANTES, HIERBAS Y ESPECIAS.THE PRESENT INVENTION IS REFERRED TO A PROCEDURE FOR PREPARING VEGETABLES OR CORN, IN WHICH THE TIMES OF SOAKING AND / OR COOKING ARE SHORTENED THANKS TO A COOKING INGREDIENT CONTAINING A SOFTENING AGENT. SUCH A SOFTENING AGENT DOES NOT AFFECT THE TASTE OF VEGETABLES NOR THAT OF CORN, THE SOFTENING AGENT MAY BE COMBINED WITH OTHER COMPONENTS SUCH AS FLAVOR, HERBS AND SPICES.
HN1999000213A1999-12-081999-12-08
PROCEDURE FOR PREPARING VEGETABLES
HN1999000213A
(en)
COMPOUNDS THAT INCLUDE CONNECTED HETEROARILO REMAINS AND ITS USE AS A NEW MODULE OF UMAMI FLAVOR, ESTMULATORS AND TASTE INTENSIFIERS FOR EDIBLE COMPOSITIONS
Process for producing a baby food product comprising cooking a vegetable ingredient and a protein ingredient separately, mixing the precooked ingredients and subjecting them to an uht process from 130 to 140 degrees Celsius and from 30 to 240 seconds; and production line to produce a baby food product.
Composition for treating benign prostate hyperplasia and functional health food comprising aucklandiae radix extract and costunolide as active ingredients