MX2013013631A - Proceso para preparar composicion alimenticia deshidratada. - Google Patents

Proceso para preparar composicion alimenticia deshidratada.

Info

Publication number
MX2013013631A
MX2013013631A MX2013013631A MX2013013631A MX2013013631A MX 2013013631 A MX2013013631 A MX 2013013631A MX 2013013631 A MX2013013631 A MX 2013013631A MX 2013013631 A MX2013013631 A MX 2013013631A MX 2013013631 A MX2013013631 A MX 2013013631A
Authority
MX
Mexico
Prior art keywords
vegetable
oil
food composition
component
puree
Prior art date
Application number
MX2013013631A
Other languages
English (en)
Other versions
MX338934B (es
Inventor
Stephanie Beck
Tanja Reuss
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 MX2013013631A publication Critical patent/MX2013013631A/es
Publication of MX338934B publication Critical patent/MX338934B/es

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
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/028—Thin layer-, drum- or roller-drying or by contact with a hot surface
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/48—Thin layer-, drum- or roller-drying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dispersion Chemistry (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

La presente invención proporciona un proceso para preparar una composición alimenticia deshidratada que comprende las etapas de: mezclar un componente vegetal y aceite para producir una mezcla de vegetal-aceite, el componente vegetal y el aceite juntos representan por lo menos 70% en peso de la mezcla de vegetal-aceite, calentar la mezcla de vegetal-aceite en una temperatura de por lo menos 70°C; si la mezcla de vegetal aceite no es un puré, triturar la mezcla de vegetal-aceite antes, durante y/o después de calentar para producir una mezcla de puré el puré con un componente de almidón para producir puré espeso, el componente de almidón que es seleccionado de almidón nativo, almidón modificado y combinaciones de los mismos, secar en tambor el puré espeso para formar una composición alimenticia deshidratada; la composición alimenticia deshidratada que comprende 0.1-50% del aceite en peso de la composición alimenticia deshidratada total y tiene una Aw de a lo más 0.45. La calidad de sabor de composiciones a base de vegetal seco en tambor se mejora substancialmente por calentar el componente vegetal en contacto íntimo con aceite en una temperatura de por lo menos 70°C, antes de deshidratar el componente vegetal calentado por medio de secado en tambor.
MX2013013631A 2011-05-26 2012-05-07 Proceso para preparar composicion alimenticia deshidratada. MX338934B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11167692 2011-05-26
PCT/EP2012/058348 WO2012159873A1 (en) 2011-05-26 2012-05-07 A process for preparing a dehydrated food composition

Publications (2)

Publication Number Publication Date
MX2013013631A true MX2013013631A (es) 2013-12-10
MX338934B MX338934B (es) 2016-05-06

Family

ID=44767167

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013013631A MX338934B (es) 2011-05-26 2012-05-07 Proceso para preparar composicion alimenticia deshidratada.

Country Status (6)

Country Link
EP (1) EP2713772B1 (es)
BR (1) BR112013028137B1 (es)
CA (1) CA2834396C (es)
MX (1) MX338934B (es)
PL (1) PL2713772T3 (es)
WO (1) WO2012159873A1 (es)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SI2940414T1 (en) 2014-04-29 2018-01-31 Esg Kraeuter Gmbh Procedure and device for drying plant products
JP6277108B2 (ja) * 2014-10-31 2018-02-07 日本ジフィー食品株式会社 粒状乾燥食品及びその製造方法
CN104522551B (zh) * 2014-12-08 2017-05-10 江南大学 一种高纤维重组芦笋脆片的制作方法
EP3416499B1 (en) * 2016-02-18 2019-08-07 Unilever N.V. A process for preparing a dehydrated food composition
PL3462914T3 (pl) * 2016-06-02 2020-06-01 Unilever N.V. Rozdrobniony produkt spożywczy typu instant zawierający mikrofibrylowaną celulozę
WO2018145886A1 (en) * 2017-02-09 2018-08-16 Unilever N.V. Edible concentrate comprising microfibrillated cellulose
MX2020009447A (es) * 2018-05-09 2020-10-15 Nestle Sa Proceso para la produccion de una composicion alimenticia con capacidad de flujo mejorada.
DE102020118275B4 (de) 2020-07-10 2022-02-24 Kevin Jeffrey Hornik Verfahren zur Herstellung von Instant-Currysoßenpulver und seine Verwendung

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB845937A (en) 1957-12-09 1960-08-24 Carnation Co Powdered soup product and method of making same
BE787688A (fr) 1971-08-19 1973-02-19 Unilever Nv Melange pour potage aux pois verts
US3940505A (en) * 1974-09-25 1976-02-24 National Starch And Chemical Corporation Process for drying foodstuffs
US4781937A (en) * 1986-10-31 1988-11-01 Knowles Wilfred R Production of rehydratable food products
DE19921860C2 (de) 1999-05-11 2001-04-26 Bestfoods De Gmbh & Co Ohg Mit heißen, wässrigen Flüssigkeiten zu Obst- und Gemüsepulpen rekonstituierbares Trockenprodukt und Verfahren zu seiner Herstellung
DE10044244C1 (de) 2000-09-07 2002-03-14 Bestfoods De Gmbh & Co Ohg Verfahren zur Herstellung von Tomatenflocken
US6730345B2 (en) 2001-08-09 2004-05-04 Gilroy Foods Method for preparing sautéed vegetables

Also Published As

Publication number Publication date
EP2713772A1 (en) 2014-04-09
BR112013028137B1 (pt) 2019-12-10
PL2713772T3 (pl) 2017-08-31
WO2012159873A1 (en) 2012-11-29
BR112013028137A2 (pt) 2017-01-10
MX338934B (es) 2016-05-06
EP2713772B1 (en) 2016-04-06
CA2834396A1 (en) 2012-11-29
CA2834396C (en) 2019-04-16

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