MX342543B - Metodo de preparacion de trozos de vegetales salteados deshidratados. - Google Patents

Metodo de preparacion de trozos de vegetales salteados deshidratados.

Info

Publication number
MX342543B
MX342543B MX2013014323A MX2013014323A MX342543B MX 342543 B MX342543 B MX 342543B MX 2013014323 A MX2013014323 A MX 2013014323A MX 2013014323 A MX2013014323 A MX 2013014323A MX 342543 B MX342543 B MX 342543B
Authority
MX
Mexico
Prior art keywords
vegetable
pieces
vegetable pieces
dehydrated
oil
Prior art date
Application number
MX2013014323A
Other languages
English (en)
Other versions
MX2013014323A (es
Inventor
Erika Jessberger Sonja
Mönninghoff Julia
Schmid Hermann
Helmut Spraul Martin
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 MX2013014323A publication Critical patent/MX2013014323A/es
Publication of MX342543B publication Critical patent/MX342543B/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
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • 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
    • 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
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/14—Dried spices
    • A23L27/16—Onions

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

La presente invención se refiere a un método para preparar trozos de vegetales salteados deshidratados, el método comprende: • proporcionar trozos de vegetales frescos que pertenecen al género Allium, por lo menos 50% en peso de los trozos de vegetales tienen un peso de 0.05-5 g; • combinar los trozos de vegetales con un componente de aceite en una proporción en peso 1:25 a 20:1 para producir una combinación de aceite vegetal; • calentar la combinación de aceite vegetal a una temperatura de 80-100°C durante 3-80 minutos garantizando al mismo tiempo que el contenido de agua de los trozos de vegetales se reduzca por no más de 20%; • eliminar una parte del aceite contenido en la combinación de aceite vegetal calentado y recuperar los trozos de vegetales calentados; y • deshidratar los trozos de vegetales calentadas a una temperatura de menos de 98°C durante por lo menos 1 hora para producir trozos de vegetales salteados deshidratados que tienen una actividad de agua de menos de 0.5 y un contenido de aceite de menos de 45 % en peso. Este método produce vegetales deshidratados con excelente estabilidad de vida útil. Los trozos deshidratas pueden ser rehidratadas para producir trozos de vegetales que tienen muy buen sabor y textura.
MX2013014323A 2011-06-22 2012-06-04 Metodo de preparacion de trozos de vegetales salteados deshidratados. MX342543B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP11170886 2011-06-22
PCT/EP2012/060491 WO2012175318A1 (en) 2011-06-22 2012-06-04 Method of preparing dehydrated sauteed vegetable pieces

Publications (2)

Publication Number Publication Date
MX2013014323A MX2013014323A (es) 2014-01-31
MX342543B true MX342543B (es) 2016-10-04

Family

ID=44925161

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013014323A MX342543B (es) 2011-06-22 2012-06-04 Metodo de preparacion de trozos de vegetales salteados deshidratados.

Country Status (6)

Country Link
EP (1) EP2723192B1 (es)
BR (1) BR112013030835B1 (es)
CA (1) CA2837800C (es)
MX (1) MX342543B (es)
PL (1) PL2723192T3 (es)
WO (1) WO2012175318A1 (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP3416499B1 (en) * 2016-02-18 2019-08-07 Unilever N.V. A process for preparing a dehydrated food composition
CN109691662A (zh) * 2018-12-26 2019-04-30 烟台欣和企业食品有限公司 复合调味料及其制备方法
EP4171260A1 (de) * 2020-06-30 2023-05-03 Symrise AG Partikuläre erzeugnisse aus scharfem gelblauch
WO2022002373A1 (de) * 2020-06-30 2022-01-06 Symrise Ag Erzeugnisse aus scharfem gelblauch

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2236641A (en) 1938-06-27 1941-04-01 Bernardo H Karmen Food product and the processing thereof
NL247008A (es) 1959-07-22 1900-01-01
JPS6070031A (ja) 1983-09-28 1985-04-20 Ajinomoto Co Inc 乾燥野菜の製造法
US6730345B2 (en) 2001-08-09 2004-05-04 Gilroy Foods Method for preparing sautéed vegetables
KR100508217B1 (ko) * 2002-05-08 2005-08-17 진도군 대파를 함유한 과립형 대파소금 및 그 제조방법
JP2007167045A (ja) * 2005-12-19 2007-07-05 Araki:Kk 野菜等の食品原料の加工方法及び加工食品
US20100062139A1 (en) * 2006-11-24 2010-03-11 Naohiko Katagiri Dried vegetables comprising saccharides, their preparation and uses

Also Published As

Publication number Publication date
PL2723192T3 (pl) 2015-06-30
WO2012175318A1 (en) 2012-12-27
EP2723192B1 (en) 2015-01-28
CA2837800A1 (en) 2012-12-27
CA2837800C (en) 2019-03-05
BR112013030835B1 (pt) 2019-07-09
EP2723192A1 (en) 2014-04-30
BR112013030835A2 (pt) 2016-10-04
MX2013014323A (es) 2014-01-31

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