MX358733B - Métodos y composiciones adecuados para conservar la frescura de productos alimenticios tipo barra. - Google Patents

Métodos y composiciones adecuados para conservar la frescura de productos alimenticios tipo barra.

Info

Publication number
MX358733B
MX358733B MX2013011235A MX2013011235A MX358733B MX 358733 B MX358733 B MX 358733B MX 2013011235 A MX2013011235 A MX 2013011235A MX 2013011235 A MX2013011235 A MX 2013011235A MX 358733 B MX358733 B MX 358733B
Authority
MX
Mexico
Prior art keywords
loaf
food products
type food
freshness
compositions suitable
Prior art date
Application number
MX2013011235A
Other languages
English (en)
Other versions
MX2013011235A (es
Inventor
Luz Rayner Jean
G Rayner Michael
Original Assignee
Nestec Sa
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=46931844&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX358733(B) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Nestec Sa filed Critical Nestec Sa
Publication of MX2013011235A publication Critical patent/MX2013011235A/es
Publication of MX358733B publication Critical patent/MX358733B/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
    • 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
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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
    • A23L23/00—Soups; Sauces; 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
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • 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
    • A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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

  • 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)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Botany (AREA)
  • Biotechnology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Noodles (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

La presente invención se refiere a métodos y composiciones adecuados para mantener la frescura de productos alimenticios tipo barra en una salsa o gel de viscosidad adecuada durante un periodo extendido. Cuando los productos alimenticios tipo barra son sacados de un recipiente, la salsa o gel cubre las superficies expuestas de los productos alimenticios tipo barra y no se escurre o reseca. Después de más de 6 horas, los productos alimenticios tipo barra aún conservan su color y apariencia húmeda fresca originales sin ninguna formación de costra. En consecuencia, la invención resuelve los problemas asociados con la rápida formación de costra/secado, cambio de color, olor desagradable, carácter rancio y atractivo visual reducido de los productos alimenticios tipo barra después de que han sido expuestos a aire durante largos periodos de tiempo.
MX2013011235A 2011-03-29 2012-03-15 Métodos y composiciones adecuados para conservar la frescura de productos alimenticios tipo barra. MX358733B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201161516145P 2011-03-29 2011-03-29
PCT/US2012/029249 WO2012134825A1 (en) 2011-03-29 2012-03-15 Methods and compositions suitable for preserving the freshness of loaf-type food products

Publications (2)

Publication Number Publication Date
MX2013011235A MX2013011235A (es) 2013-10-17
MX358733B true MX358733B (es) 2018-09-03

Family

ID=46931844

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2013011235A MX358733B (es) 2011-03-29 2012-03-15 Métodos y composiciones adecuados para conservar la frescura de productos alimenticios tipo barra.

Country Status (14)

Country Link
US (2) US20140017384A1 (es)
EP (1) EP2690961B1 (es)
JP (1) JP2014513936A (es)
CN (2) CN103458695A (es)
AU (1) AU2012237975B2 (es)
BR (1) BR112013024988B1 (es)
CA (1) CA2831269C (es)
ES (1) ES2740324T3 (es)
HU (1) HUE044776T2 (es)
MX (1) MX358733B (es)
PL (1) PL2690961T3 (es)
RU (1) RU2611185C2 (es)
WO (1) WO2012134825A1 (es)
ZA (1) ZA201308054B (es)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2740324T3 (es) 2011-03-29 2020-02-05 Nestle Sa Métodos y composiciones aplicables a la conservación de la frescura de los productos alimenticios en forma de barra
CN104883898A (zh) 2012-12-04 2015-09-02 雀巢产品技术援助有限公司 假肉糕食品组合物
EP3623315A1 (de) * 2018-09-17 2020-03-18 Landgenossenschaft Ennstal LANDENA KG Behälter zur aufnahme eines futtermittels
US20200196635A1 (en) * 2018-12-24 2020-06-25 Société des Produits Nestlé S.A. Pet foods comprising gravy topping comprising methylcellulose and methods of making such pet foods

Family Cites Families (29)

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US3395024A (en) * 1964-05-26 1968-07-30 Roland D. Earle Method of preserving foods by coating same
US3480450A (en) * 1966-04-08 1969-11-25 Kelco Co Canned creamed meat-containing food products by incorporation therein of a water soluble alginate and a soluble magnesium salt
US3681094A (en) * 1970-01-21 1972-08-01 Armour & Co Meat and gravy product and method of making same
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JPS55156580A (en) * 1979-05-24 1980-12-05 Matsutani Kagaku Kogyo Kk Food covering composition, its preparation, and preservation of food freshness
JPS58101642A (ja) * 1981-12-10 1983-06-16 Dainippon Pharmaceut Co Ltd 変性キサンタンガムを用いた氷衣組成物
US5089307A (en) * 1989-05-23 1992-02-18 Mitsubishi Rayon Co., Ltd. Edible film and method of making same
AU672451B2 (en) * 1992-11-09 1996-10-03 Unilever Plc Meat products
EP0726714A1 (en) 1993-11-05 1996-08-21 Unilever Plc Food thickener comprising a non-pregelatinised amylose polymer phase dispersed in a second biopolymer
GB2301332B (en) * 1995-04-28 1998-11-25 Heinz Co H J Package and packaging method
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US5866189A (en) * 1996-01-12 1999-02-02 Nestec S.A. Process of modifying texture of food products
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ES2740324T3 (es) 2011-03-29 2020-02-05 Nestle Sa Métodos y composiciones aplicables a la conservación de la frescura de los productos alimenticios en forma de barra
RU2501280C1 (ru) * 2012-07-18 2013-12-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Орловский государственный аграрный университет" (ФГБОУ ВПО Орел ГАУ) Способ получения съедобного защитного покрытия для мясных продуктов

Also Published As

Publication number Publication date
CN103458695A (zh) 2013-12-18
CN106721889A (zh) 2017-05-31
AU2012237975B2 (en) 2015-11-05
EP2690961A1 (en) 2014-02-05
RU2013147977A (ru) 2015-05-10
HUE044776T2 (hu) 2019-11-28
ES2740324T3 (es) 2020-02-05
EP2690961A4 (en) 2014-11-19
EP2690961B1 (en) 2019-05-29
PL2690961T3 (pl) 2019-11-29
WO2012134825A1 (en) 2012-10-04
US11284639B2 (en) 2022-03-29
CA2831269C (en) 2019-04-23
US20140017384A1 (en) 2014-01-16
BR112013024988A2 (pt) 2017-08-01
CA2831269A1 (en) 2012-10-04
JP2014513936A (ja) 2014-06-19
AU2012237975A1 (en) 2013-10-17
ZA201308054B (en) 2015-04-29
US20200085089A1 (en) 2020-03-19
RU2611185C2 (ru) 2017-02-21
BR112013024988B1 (pt) 2019-05-28
AU2012237975A8 (en) 2013-12-05
MX2013011235A (es) 2013-10-17

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