MX2019010876A - Proceso para elaborar una composicion vegetal. - Google Patents
Proceso para elaborar una composicion vegetal.Info
- Publication number
- MX2019010876A MX2019010876A MX2019010876A MX2019010876A MX2019010876A MX 2019010876 A MX2019010876 A MX 2019010876A MX 2019010876 A MX2019010876 A MX 2019010876A MX 2019010876 A MX2019010876 A MX 2019010876A MX 2019010876 A MX2019010876 A MX 2019010876A
- Authority
- MX
- Mexico
- Prior art keywords
- making
- vegetable
- vegetable material
- composition
- plant composition
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 5
- 239000005418 vegetable material Substances 0.000 abstract 4
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000035800 maturation Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
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
- 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
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
-
- 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
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Fodder In General (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
Se describe un proceso para elaborar una composición vegetal con un sabor mejorado y un mejorado. El proceso comprende proporcionar material vegetal que tiene un tamaño de 10 a 50 mm, añadir hasta 5 % en peso de agua basado en el peso del material vegetal y realizar una etapa de maduración: (a) calentar el material vegetal a una temperatura de 35 °C a 55 °C y (b) mantener el material vegetal a una temperatura entre 35 °C a 55 °C durante 45 a 480 minutos. También se describe la composición vegetal obtenible por el proceso y un proceso para elaborar un producto alimenticio que comprende una etapa de incorporar tal composición vegetal.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP17160643 | 2017-03-13 | ||
PCT/EP2018/056285 WO2018167088A1 (en) | 2017-03-13 | 2018-03-13 | Process for making a plant composition |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2019010876A true MX2019010876A (es) | 2019-12-16 |
Family
ID=58277229
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2019010876A MX2019010876A (es) | 2017-03-13 | 2018-03-13 | Proceso para elaborar una composicion vegetal. |
Country Status (7)
Country | Link |
---|---|
US (1) | US20200046004A1 (es) |
EP (1) | EP3595460B1 (es) |
AU (1) | AU2018233960B2 (es) |
BR (1) | BR112019018935B1 (es) |
CL (1) | CL2019002614A1 (es) |
MX (1) | MX2019010876A (es) |
WO (1) | WO2018167088A1 (es) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109210873A (zh) * | 2018-09-28 | 2019-01-15 | 杭州中果食品有限公司 | 一种冷冻干燥榴莲的制备系统及其制备方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5173297A (en) | 1991-07-01 | 1992-12-22 | Quest International Flavors & Food Ingredients Company Division Of Indopco, Inc. | Bacteriocin from lactococcus lactis subspecies lactis |
ATE234924T1 (de) | 1995-08-07 | 2003-04-15 | Nestle Sa | Bakteriozin |
PT777975E (pt) | 1995-12-07 | 2003-09-30 | Nestle Sa | Tratamento de vegetais |
WO2006056341A1 (en) | 2004-11-29 | 2006-06-01 | Unilever N.V. | Process for preservation of vegetable matter |
TWI469740B (zh) | 2006-09-04 | 2015-01-21 | Mishima Foods Co Ltd | 軟質植物質素材之製造方法 |
FR2920642B1 (fr) | 2007-09-06 | 2013-02-15 | Frutarom Switzerland Ltd | Procede de preparation de produits alimentaires a duree de conservation controlee |
CA2913406C (en) * | 2013-07-05 | 2021-10-19 | John Bean Technologies Corporation | Continuous low temperature food pasteurization system and method |
-
2018
- 2018-03-13 US US16/492,231 patent/US20200046004A1/en not_active Abandoned
- 2018-03-13 WO PCT/EP2018/056285 patent/WO2018167088A1/en unknown
- 2018-03-13 MX MX2019010876A patent/MX2019010876A/es unknown
- 2018-03-13 EP EP18711885.6A patent/EP3595460B1/en active Active
- 2018-03-13 AU AU2018233960A patent/AU2018233960B2/en not_active Expired - Fee Related
- 2018-03-13 BR BR112019018935-1A patent/BR112019018935B1/pt active IP Right Grant
-
2019
- 2019-09-12 CL CL2019002614A patent/CL2019002614A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
EP3595460B1 (en) | 2024-05-08 |
US20200046004A1 (en) | 2020-02-13 |
AU2018233960A1 (en) | 2019-09-26 |
WO2018167088A1 (en) | 2018-09-20 |
AU2018233960B2 (en) | 2023-04-06 |
EP3595460A1 (en) | 2020-01-22 |
CL2019002614A1 (es) | 2020-01-31 |
BR112019018935B1 (pt) | 2023-04-25 |
BR112019018935A2 (pt) | 2020-04-22 |
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