MX2014002121A - Procesamiento de todo o porciones del genero musa y especies relacionadas. - Google Patents

Procesamiento de todo o porciones del genero musa y especies relacionadas.

Info

Publication number
MX2014002121A
MX2014002121A MX2014002121A MX2014002121A MX2014002121A MX 2014002121 A MX2014002121 A MX 2014002121A MX 2014002121 A MX2014002121 A MX 2014002121A MX 2014002121 A MX2014002121 A MX 2014002121A MX 2014002121 A MX2014002121 A MX 2014002121A
Authority
MX
Mexico
Prior art keywords
banana
unpeeled
puree
whole
portions
Prior art date
Application number
MX2014002121A
Other languages
English (en)
Inventor
Jung H Han
Sola Lamikanra
Yangjun
Original Assignee
Pepsico Inc
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 Pepsico Inc filed Critical Pepsico Inc
Publication of MX2014002121A publication Critical patent/MX2014002121A/es

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
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Noodles (AREA)

Abstract

Se proporciona un método para hacer un producto de plátano que comprende proporcionar por lo menos un plátano sin pelar que comprende cáscara de plátano y pulpa de plátano, someter el por lo menos un plátano sin pelar a un tratamiento con calor a una temperatura y durante un tiempo suficiente para gelatinizar el almidón presente en el por lo menos un plátano sin pelar para formar por lo menos un plátano sin pelar tratado con calor, y triturar el por lo menos un plátano sin pelar tratado con calor para formar un puré de plátano. También se proporciona un ingrediente alimenticio funcional que comprende un puré de plátano que incluye pulpa de plátano y opcionalmente cáscara de plátano. De acuerdo con ciertos aspectos el puré de plátano se seca y de esta manera se proporciona en la forma de un polvo u hojuela de plátano deshidratado. El ingrediente alimenticio funcional opcionalmente se desempeña como uno o más de varios tipos de ingredientes, por ejemplo como un sustituto de gluten, una base de salsa o de crema, un aglutinante, un agente emulsificante y los similares.
MX2014002121A 2011-08-23 2012-08-07 Procesamiento de todo o porciones del genero musa y especies relacionadas. MX2014002121A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US13/215,965 US20130052313A1 (en) 2011-08-23 2011-08-23 Processing of whole or portions of genus musa and related species
PCT/US2012/049821 WO2013028347A1 (en) 2011-08-23 2012-08-07 Processing of whole or portions of genus musa and related species

Publications (1)

Publication Number Publication Date
MX2014002121A true MX2014002121A (es) 2015-03-13

Family

ID=46724637

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014002121A MX2014002121A (es) 2011-08-23 2012-08-07 Procesamiento de todo o porciones del genero musa y especies relacionadas.

Country Status (9)

Country Link
US (1) US20130052313A1 (es)
EP (1) EP2747581A1 (es)
JP (2) JP2014524263A (es)
CN (1) CN103874423A (es)
BR (1) BR112014004169A2 (es)
CA (1) CA2846071A1 (es)
MX (1) MX2014002121A (es)
RU (2) RU2015146727A (es)
WO (1) WO2013028347A1 (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014167372A2 (es) * 2013-04-08 2014-10-16 Ali Mohamed El-Sayed Elaboración de nuevo pan beta mediante la sustitución parcial de harina de trigo por harina de cáscara de plátano
CN103719759B (zh) * 2013-12-20 2015-04-15 靳职雄 一种香蕉片的制作方法
BR112018074774A2 (pt) * 2016-05-31 2019-03-06 Ogilvie Watkins Robert métodos para processar polpa de banana verde, métodos para processar casca de banana verde, produtos alimentícios, suplementos nutricionais e composições farmacêuticas
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof
JP6791514B1 (ja) 2019-10-10 2020-11-25 日研フード株式会社 ドライフルーツパウダーの製造方法
CN110897117B (zh) * 2019-11-29 2023-03-31 广西壮族自治区农业科学院 一种香蕉干及其制备方法
WO2023137538A1 (en) * 2022-01-19 2023-07-27 Enwave Corporation Crispy banana snack products

Family Cites Families (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2118391A (en) * 1935-12-14 1938-05-24 Allain Maximiliano Caballero Food compound
US2507564A (en) * 1945-08-06 1950-05-16 Paul R Foote Preserved bananas
US2472289A (en) * 1947-08-25 1949-06-07 Ermert Carl Banana pulp free from starch
US3429711A (en) * 1965-11-26 1969-02-25 Gerber Prod Nutritious infant cereal
US3544337A (en) * 1967-01-05 1970-12-01 Beatrice Foods Co Self-preserving banana paste
JPS61100152A (ja) * 1984-10-23 1986-05-19 Anan Koryo Sangyo Kk バナナ果肉食品の製造方法
US5833757A (en) * 1995-12-22 1998-11-10 U.S. Tech, Inc. Process for conversion of bananas to sugar syrup
US6890580B1 (en) * 1999-04-26 2005-05-10 Procter + Gamble Co. Method for preparing dehydrated starch products
US6599547B1 (en) * 1999-04-26 2003-07-29 The Procter & Gamble Co. Method for preparing dehydrated food products
BR0200393B1 (pt) * 2002-02-05 2013-03-05 processo de obtenÇço de emulsço vegetal a base da polpa, casca ou polpa e casca de banana verde e produto resultante.
US20040081741A1 (en) * 2002-10-23 2004-04-29 Unilever Bestfoods North America Stabilized fruit pulp composition and a puree composition comprising the same
US20060121167A1 (en) * 2004-12-02 2006-06-08 Dole Food Company, Inc. Controlling the ripening of bananas
CN101356963B (zh) * 2008-05-21 2011-08-10 林伟锋 一种香蕉皮全粉及其生产方法
CN101473982A (zh) * 2008-11-10 2009-07-08 广东海洋大学 一种香蕉、菠萝复合饮料的生产方法
CN101904524B (zh) * 2010-07-16 2013-10-16 广西大学 一种纯天然香蕉全果原汁及其生产方法

Also Published As

Publication number Publication date
CA2846071A1 (en) 2013-02-28
RU2015146727A (ru) 2019-01-11
RU2570320C1 (ru) 2015-12-10
EP2747581A1 (en) 2014-07-02
RU2014110936A (ru) 2015-11-27
JP2014524263A (ja) 2014-09-22
WO2013028347A1 (en) 2013-02-28
US20130052313A1 (en) 2013-02-28
JP2016073321A (ja) 2016-05-12
CN103874423A (zh) 2014-06-18
BR112014004169A2 (pt) 2017-06-06

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