NO160757B - IRRIGABLE, NON-CRUMPING, COLOR AND AROMASTABLE, DRY PLANT PLANT PRODUCT AND PROCEDURE IN ITS MANUFACTURING. - Google Patents
IRRIGABLE, NON-CRUMPING, COLOR AND AROMASTABLE, DRY PLANT PLANT PRODUCT AND PROCEDURE IN ITS MANUFACTURING. Download PDFInfo
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- NO160757B NO160757B NO830564A NO830564A NO160757B NO 160757 B NO160757 B NO 160757B NO 830564 A NO830564 A NO 830564A NO 830564 A NO830564 A NO 830564A NO 160757 B NO160757 B NO 160757B
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- 238000000034 method Methods 0.000 title claims description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 235000013599 spices Nutrition 0.000 claims description 36
- 238000001035 drying Methods 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 235000002639 sodium chloride Nutrition 0.000 claims description 16
- 235000008216 herbs Nutrition 0.000 claims description 15
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 239000003792 electrolyte Substances 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 229940080237 sodium caseinate Drugs 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 235000021119 whey protein Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000003306 harvesting Methods 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 241000196324 Embryophyta Species 0.000 description 26
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 7
- 241000208317 Petroselinum Species 0.000 description 7
- 235000011197 perejil Nutrition 0.000 description 7
- 240000004160 Capsicum annuum Species 0.000 description 6
- 235000010676 Ocimum basilicum Nutrition 0.000 description 6
- 240000007926 Ocimum gratissimum Species 0.000 description 6
- 235000000346 sugar Nutrition 0.000 description 5
- 235000003092 Artemisia dracunculus Nutrition 0.000 description 4
- 240000001851 Artemisia dracunculus Species 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 3
- 240000000662 Anethum graveolens Species 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 244000018436 Coriandrum sativum Species 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 3
- 239000001511 capsicum annuum Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006641 stabilisation Effects 0.000 description 3
- 238000011105 stabilization Methods 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 240000002022 Anthriscus cerefolium Species 0.000 description 2
- 235000007258 Anthriscus cerefolium Nutrition 0.000 description 2
- 240000003291 Armoracia rusticana Species 0.000 description 2
- 235000011330 Armoracia rusticana Nutrition 0.000 description 2
- 235000017879 Nasturtium officinale Nutrition 0.000 description 2
- 240000005407 Nasturtium officinale Species 0.000 description 2
- 235000007303 Thymus vulgaris Nutrition 0.000 description 2
- 240000002657 Thymus vulgaris Species 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 239000001585 thymus vulgaris Substances 0.000 description 2
- 241001290610 Abildgaardia Species 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 241000195955 Equisetum hyemale Species 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 240000000783 Origanum majorana Species 0.000 description 1
- 235000006297 Origanum majorana Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000012869 dehydrated soup Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000001780 majorana hortensis moench (origanum majorana l.) Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 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
- 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
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/77—Use of inorganic solid carriers, e.g. silica
Landscapes
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Fats And Perfumes (AREA)
- Medicines Containing Plant Substances (AREA)
- Peptides Or Proteins (AREA)
Description
Oppfinnelsen angår et strøbart, ikke-smuldrende, farve-og aromastabilt, tørket krydderplanteprodukt, bestående av tørkede, eventuelt findelte krydderurter og/eller aromatiske grønnsaker (krydderplanter) og en spiselig, vannoppløselig bærer, samt en fremgangsmåte for fremstilling derav. The invention relates to a spreadable, non-crumbling, colour- and aroma-stable, dried herb product, consisting of dried, possibly finely divided herbs and/or aromatic vegetables (herbs) and an edible, water-soluble carrier, as well as a method for their production.
En av de faktorer som bestemmer kvaliteten av et nærings-middel eller en rett eller for den saks skyld en kokks dyktig-het, har utvilsomt alltid vært kryddertilsetningen. I til- One of the factors that determines the quality of a food or a dish or, for that matter, the skill of a cook, has undoubtedly always been the addition of spices. In to-
legg til salt, sukker og vineddik har også urter og grønn-saker med en tydelig aromatisk aroma (krydderplanter) alltid spilt en fremtredende rolle i denne henseende. En ytterligere funksjon av mange krydderplanter har vært å tjene som "dekora-sjon". add salt, sugar and wine vinegar, herbs and vegetables with a distinct aromatic aroma (herbs) have always played a prominent role in this regard. A further function of many spice plants has been to serve as "decoration".
Den kjensgjerning at de naturlige holdbarhetsegenskaper av de fleste krydderplanter er temmelig dårlige, og at friske, nylig innhøstede materialer av klimatiske grunner vanligvis kun er til rådighet regionalt og/eller på bestemte årstider, har ført til at man allerede tidlig i historien har gjort forsøk på å overvinne denne mangel. The fact that the natural durability properties of most spice plants are rather poor, and that for climatic reasons fresh, recently harvested materials are usually only available regionally and/or at certain seasons, has led to early in history attempts to to overcome this deficiency.
De forskjellige forsøk som er blitt gjort i denne henseende, kan grovt klassifiseres som følger: 1. Forsyningen av nylig innhøstede krydderplanter ble for-bedret ved at planter ble dyrket under glass, uavhengig av de klimatiske forhold, og/eller at transporten ble hurtigere. 2. "Våtkonservering" ved "salting", "legging i lake", " kandi-sering" eller "frysing". 3. Konservering ved omdannelse til "tørre produkter", dvs. "tørrede krydderplanter" og "essenser". The various attempts that have been made in this regard can be roughly classified as follows: 1. The supply of recently harvested spice plants was improved by plants being grown under glass, regardless of the climatic conditions, and/or by faster transport. 2. "Wet preservation" by "salting", "putting in brine", "candiing" or "freezing". 3. Preservation by conversion into "dry products", i.e. "dried herbs" and "essences".
Selv om de første to metoder delvis har gitt bemerkelses-verdig gode resultater, behøver de i denne sammenheng ikke diskuteres nærmere, da de ved disse metoder oppnådde krydderplanteprodukter vanligvis inneholder større eller mindre mengder vann og således a priori ikke egner seg for anvendelse i dehydratiserte næringsmidler, som dehydratiserte supper og sauser, som utgjør en vesentlig del av de industrielt fremstilte næringsmidler. Although the first two methods have partly produced remarkably good results, in this context they do not need to be discussed in more detail, as the spice plant products obtained by these methods usually contain larger or smaller amounts of water and thus a priori are not suitable for use in dehydrated foodstuffs , such as dehydrated soups and sauces, which make up a significant part of industrially produced foodstuffs.
Hva den tredje metode angår, må det bemerkes at til tross for den enorme utvikling av teknologien i sin alminnelig-het og av næringsmiddelteknologien i særdeleshet i de siste tiår, er situasjonen praktisk talt uforandret fra hva den var for hundreder av år siden. Denne situasjon kan beskrives som følger: Bortsett fra visse kryddere av planteopprinnelse, såsom kryddernelliker, muskatnøtt, safran eller pepper, som anvendes nesten utelukkende i tørret form, i det minste i Mellom-Europa, er det meget få krydderurter, som f.eks. laurbærblad, som sogar forbedres ved tørring, mens det finnes noen krydderurter, såsom sar, for hvilke tradisjonell tørring ikke eller bare i mindre grad medfører kvalitetsforringelse, i det minste hva aromaen angår, og en hel del krydderurter, såsom purreløk, dill, basilikum, løpstikke og især persille, som når de tørres ved de alminnelig kjente metoder, gir et produkt som med hensyn til aroma og farve strengt tatt ikke kan beskrives som noe mer enn aromatisk "høy", og som, når sant skal sies, skylder sin anvendelse i dehydratiserte næringsmidler og i matlagingen i hjemmene kun den kjensgjerning at tradisjonell europeisk matlaging er utenkelig uten disse urter. I denne henseende gir selv ikke den kostbare og kompliserte frysetørring noen større forbedring. As far as the third method is concerned, it must be noted that despite the enormous development of technology in general and of food technology in particular in recent decades, the situation is practically unchanged from what it was hundreds of years ago. This situation can be described as follows: Apart from certain spices of plant origin, such as cloves, nutmeg, saffron or pepper, which are used almost exclusively in dried form, at least in Central Europe, there are very few herbs, such as bay leaves, which are even improved by drying, while there are some herbs, such as sardine, for which traditional drying does not or only to a lesser extent lead to a deterioration in quality, at least as far as the aroma is concerned, and quite a few herbs, such as leeks, dill, basil, horsetail and especially parsley, which, when dried by the commonly known methods, give a product which, in terms of aroma and color, cannot strictly be described as anything more than aromatic "hay", and which, to be honest, owes its use in dehydrated foodstuffs and in home cooking only the fact that traditional European cooking is unthinkable without these herbs. In this respect, even the expensive and complicated freeze-drying does not provide any major improvement.
Et annet punkt er at de tørrede krydderplanteprodukter som fåes ved de alminnelig kjente fremgangsmåter, uvegerlig oppviser utilfredsstillende mekaniske egenskaper, slik at de under påvirkning av skjærkrefter, som er uunngåelige under fremstillingen, emballeringen og håndteringen av dehydratiserte næringsmidler, smuldrer i det minste delvis til et utiltalende pulver. Another point is that the dried spice plant products obtained by the generally known methods invariably exhibit unsatisfactory mechanical properties, so that under the influence of shear forces, which are unavoidable during the production, packaging and handling of dehydrated foodstuffs, they at least partially crumble into a unappealing powder.
Et annet ikke helt tilfredsstillende forsøk besto i å anvende essenser, som, bortsett fra deres naturlige mangel på appell til øyet, som regel oppviser et aromaspektrum som er-faringsmessig er mer eller mindre avvikende fra det opprinne-lige og i de fleste tilfeller også er mer ensidig. Another not entirely satisfactory attempt consisted in using essences, which, apart from their natural lack of appeal to the eye, as a rule exhibit an aroma spectrum which, according to experience, is more or less deviating from the original and in most cases is also more one-sided.
Formålet med oppfinnelsen er derfor å tilveiebringe tørrede krydderplanteprodukter av den ovennevnte art, som ikke oppviser de nevnte ulemper ved de kjente produkter og spesielt er strøbare og dessuten ikke-smuldrende og oppbe-varingsstabile, og som lett lar seg rekonstituere i vandige væsker for dannelse av krydderplanter som med hensyn til aroma og farve i det minste i stor utstrekning svarer til friske findelte krydderplanter. The purpose of the invention is therefore to provide dried spice plant products of the above-mentioned kind, which do not exhibit the aforementioned disadvantages of the known products and are especially spreadable and furthermore non-crumbling and storage-stable, and which can easily be reconstituted in aqueous liquids to form spice plants which, in terms of aroma and colour, correspond at least to a large extent to fresh finely divided spice plants.
Med oppfinnelsen tilveiebringes således et strøbart, ikke-smuldrende, farve- og aromastabilt, tørket krydderplanteprodukt, bestående av tørkede, eventuelt findelte krydderurter og/eller aromatiske grønnsaker (krydderplanter) og en spiselig, vannoppløselig bærer, hvilket krydderplanteprodukt utmerker seg ved de trekk som er angitt i den karakteriserende del av krav 1. The invention thus provides a spreadable, non-crumbling, colour- and aroma-stable, dried herb product, consisting of dried, possibly finely divided herbs and/or aromatic vegetables (herbs) and an edible, water-soluble carrier, which herb product is characterized by the features stated in the characterizing part of claim 1.
Med oppfinnelsen tilveiebringes det likeledes en fremgangsmåte for fremstilling av det nye krydderplanteprodukt, ved tørking av eventuelt findelte krydderplanter ved en temperatur på høyst 70°C i materialet. Fremgangsmåten utmerker seg ved de trekk som er angitt i den karakteriserende del av krav 4. The invention also provides a method for producing the new spice plant product, by drying possibly finely divided spice plants at a temperature of no more than 70°C in the material. The method is distinguished by the features specified in the characterizing part of claim 4.
Oppfinnelsen bygger på den erkjennelse at krydderplanter, eventuelt i findelt tilstand, når de tørres i nærvær av en vannoppløselig bærer som beskrevet i kravene, som er blitt blandet intimt med plantene, gir et tørret krydderplanteprodukt som ikke bare oppviser fullt ut tilfredsstillende mekaniske egenskaper, dvs. spesielt en tilstrekkelig stabili-tet overfor skjærkrefter, men også - når det anvendes for fremstilling av matretter ut fra dehydratiserte næringsmiddel-blandinger som er krydret med disse - lett lar seg rekonstituere i vandige væsker til partikler av krydderplanter som The invention is based on the recognition that spice plants, possibly in a finely divided state, when dried in the presence of a water-soluble carrier as described in the claims, which has been mixed intimately with the plants, gives a dried spice plant product which not only exhibits fully satisfactory mechanical properties, i.e. .especially a sufficient stability against shearing forces, but also - when used for the preparation of dishes from dehydrated food mixtures that are seasoned with these - can easily be reconstituted in aqueous liquids into particles of spice plants which
med hensyn til aroma og farve kommer nær opp til og av og til helt på nivå med friskt innhøstede, findelte krydderplanter, selv etter lengre tids oppbevaring. in terms of aroma and color it comes close to and sometimes completely at the level of freshly harvested, finely divided spice plants, even after a long period of storage.
Fordelene med oppfinnelsen oppnåes spesielt for krydderplanter som hittil har vært kjent for sine dårlige tørkeegen-skaper, såsom spesielt purre, fennikel, røde og grønne peppere, bladselleri og søt merian såvel som timian, kjørvel, karse, purreløk, dill, løpstikke,' basilikum, estragon og persille. The advantages of the invention are achieved especially for spice plants which have hitherto been known for their poor drying properties, such as in particular leeks, fennel, red and green peppers, celery and sweet marjoram as well as thyme, chervil, watercress, leeks, dill, horseradish, basil , tarragon and parsley.
Dersom det som bærer anvendes en elektrolytt, valgt blant natriumklorid og natriumglutamat, fortrinnsvis natriumklorid, og dersom tørkeprosessen utføres på en slik måte at den vandige væske, If the carrier is an electrolyte selected from sodium chloride and sodium glutamate, preferably sodium chloride, and if the drying process is carried out in such a way that the aqueous liquid,
som er tilstede og/eller dannes i blandingen, er mer eller mindre konstant mettet med elektrolytten, slik at den oppviser en tydelig redusert vannaktivitetsverdi (en a^-verdi på høyst 0,9, fortrinnsvis høyst 0,85 og aller helst lavere enn 0,8), er det tilstrekkelig å blande bæreren så jevnt og intimt som mulig med krydderplantene i de i hovedkravet angitte tidsrom og deretter å tørke blandingen på en hvilken som helst av. de alminnelig kjente måter. which is present and/or formed in the mixture, is more or less constantly saturated with the electrolyte, so that it exhibits a clearly reduced water activity value (an a^ value of at most 0.9, preferably at most 0.85 and most preferably lower than 0 ,8), it is sufficient to mix the carrier as evenly and intimately as possible with the spice plants for the periods of time specified in the main claim and then to dry the mixture on any of. the commonly known ways.
I denne henseende skal det bemerkes at det eneste som In this regard, it should be noted that the only thing that
er avgjørende, er å tilsette elektrolytten på det riktige tidspunkt, mens den etterfølgende tørkeprosess på ingen måte behøver å påbegynnes og slett ikke å avsluttes innenfor de angitte maksimaltider. Imidlertid sier det seg selv at på-begynnelsen av tørkeprosessen ikke må utsettes unødvendig, is crucial, is to add the electrolyte at the right time, while the subsequent drying process does not need to be started in any way and certainly not to be finished within the specified maximum times. However, it goes without saying that the start of the drying process must not be delayed unnecessarily,
og som regel må tørringen være avsluttet etter 24 timer. and as a rule the drying must be finished after 24 hours.
I denne utførelsesform av oppfinnelsen er elektrolyttilsetningen - spesielt hvis den er beregnet å In this embodiment of the invention, the electrolyte addition - especially if it is intended to
være det eneste middel til å oppnå tilfredsstillende stabilisering - relativt stor, svarende til fra 25 til 300 vekt%, beregnet på plantetørrstoffet, slik at den, avhengig av plante-produktets anvendelse, av og til kan ansees å være generende. be the only means of achieving satisfactory stabilization - relatively large, corresponding to from 25 to 300% by weight, calculated on the plant dry matter, so that, depending on the use of the plant product, it can occasionally be considered to be a nuisance.
I slike tilfeller er det mulig å holde produktets saltinnhold innenfor visse grenser ved å erstatte en del av elektrolytten med sukkerstoffer, som eventuelt kan være hydrogenert. Dessuten oppviser slike blandinger av salt og sukkerstoffer - In such cases, it is possible to keep the product's salt content within certain limits by replacing part of the electrolyte with sugars, which may possibly be hydrogenated. Moreover, such mixtures of salt and sugars exhibit -
når de anvendes i forbindelse med vakuumtørring, hvilket foretrekkes i henhold til oppfinnelsen, fordi prosessen er enkel - særlig gunstige egenskaper, og de gir ifølge de seneste erfaringer særlig gunstige tørringsresultater, også med hensyn til bevarelse av aromaen. when they are used in connection with vacuum drying, which is preferred according to the invention, because the process is simple - particularly favorable properties, and they give, according to recent experience, particularly favorable drying results, also with regard to preserving the aroma.
Eventuelt1 kan saltinnholdet i de tørrede krydderplanteprodukter ifølge oppfinnelsen holdes lavt eller endog elimi-neres helt ved at elektrolyttbæreren helt eller delvis erstattes med myseprotein, natriumcaseinat, saccharose eller lactose. I dette tilfelle må det, som allerede påpekt, sørges for at det i de tilfeller hvor elektrolyttilsetningen er meget liten eller endog helt mangler, utføres en varmebehandling for å stabilisere aroma og farve. Optionally1, the salt content in the dried spice plant products according to the invention can be kept low or even eliminated completely by replacing the electrolyte carrier in whole or in part with whey protein, sodium caseinate, sucrose or lactose. In this case, as already pointed out, it must be ensured that in those cases where the electrolyte addition is very small or even completely missing, a heat treatment is carried out to stabilize the aroma and colour.
Med denne varmebehandling oppnåes fortrinnsvis hurtig og ensartet oppvarmning ved blanding av saccharosen, lactosen, myseproteinet og/eller natriumcaseinatet med meget lite vann og blanding av den resulterende viskøse væske med krydderplante-partiklene, som vil innkapsles på ensartet måte ved fremgangsmåten. Ved denne metode er det mulig å oppnå ikke bare et ikke-smuldrende tørret produkt, som på grunn av en "innkapslings-effekt " også viser en høy grad av oppbevaringsstabilitet, men også en særlig nøyaktig, jevn og presist fungerende tem-peraturregulering under varmebehandlingen, da den bærerholdige viskøse væske i blandingen sikrer en jevn og hurtig varme-transport . With this heat treatment, rapid and uniform heating is preferably achieved by mixing the sucrose, lactose, whey protein and/or sodium caseinate with very little water and mixing the resulting viscous liquid with the spice plant particles, which will be encapsulated in a uniform manner by the method. With this method, it is possible to achieve not only a non-crumbling dried product, which due to an "encapsulation effect" also shows a high degree of storage stability, but also a particularly accurate, uniform and precisely functioning temperature regulation during the heat treatment , as the carrier-containing viscous liquid in the mixture ensures uniform and rapid heat transport.
Det har også vist seg fordelaktig å pufre blandingen som skal tørres, med mononatriumglutamat og/eller natriumcaseinat, på en måte som sikrer at pH-verdien i krydderplante-nes cellevæske - som normalt holder seg innenfor et naturlig område på fra 4 til 5 under tørkeprosessen har tendens til å gå ytterligere ned - økes til området 4,5 - 7,5, fortrinnsvis til området 5,0 - 7,0 og aller helst til området 5,4 - 6,7, og holdes innenfor dette område under tørkeprosessen. Dette gir en ennu bedre stabilisering med hensyn til aroma og farve, spesielt med hensyn til farven. It has also proven advantageous to buffer the mixture to be dried, with monosodium glutamate and/or sodium caseinate, in a way that ensures that the pH value in the spice plant's cell fluid - which normally stays within a natural range of from 4 to 5 during the drying process tends to decrease further - is increased to the range 4.5 - 7.5, preferably to the range 5.0 - 7.0 and most preferably to the range 5.4 - 6.7, and is kept within this range during the drying process. This provides an even better stabilization with regard to aroma and color, especially with regard to color.
Det stoff som har vist seg å være særlig fordelaktig for dette formål, er natriumglutamat, som også i de ferdige tørrede krydderplanteprodukter utøver sin i seg selv kjente smaksforsterkende virkning. The substance that has proven to be particularly advantageous for this purpose is monosodium glutamate, which also exerts its per se well-known taste-enhancing effect in the finished dried spice plant products.
Det er fullt mulig å la bærerfunksjonen utøves av flere stoffer samtidig. Det er faktisk som regel å anbefale å ar-beide med slike blandinger. It is entirely possible to have the carrier function performed by several substances at the same time. It is actually generally recommended to work with such mixtures.
Dette eksemplifiseres ved de følgende utgangsblandinger, som har vist seg å være velegnede ved den utførelsesform som innebærer anvendelse av elektrolyttbærere. Mengdene er angitt i vektdeler: Hva selve tørringen angår, er det i prinsippet mulig å anvende en hvilken som helst av de vanlige tørkeprosesser for oppfinnelsens formål, men vakuumtørring har inntil nu vist seg å gi de beste resultater. This is exemplified by the following starting mixtures, which have been shown to be suitable for the embodiment which involves the use of electrolyte carriers. The quantities are given in parts by weight: As far as the drying itself is concerned, it is in principle possible to use any of the usual drying processes for the purposes of the invention, but vacuum drying has so far been shown to give the best results.
Med denne type tørring anbefales det å holde en lagtykkelse av tørkende materiale på fra 20 til 30 mm og å tørke ved en temperatur på høyst 60°C ned til et restfuktighetsinn-hold på 2 - 3%, og det er fordelaktig å avbryte energitil-førselen under den siste tredjedel av tørkeperioden og der-ved tillate materialet å avkjøles gradvis til ca. 40°C. With this type of drying, it is recommended to keep a layer thickness of drying material of 20 to 30 mm and to dry at a temperature of no more than 60°C down to a residual moisture content of 2 - 3%, and it is advantageous to interrupt the energy supply during the last third of the drying period and thereby allow the material to cool gradually to approx. 40°C.
Vakuumtørking gir som oftest faste blokker, som imidlertid er lette å findele. Vacuum drying usually produces solid blocks, which are, however, easy to break up.
De følgende eksempler tjener til nærmere belysning av oppfinnelsen. I alle de eksempler hvor det er benyttet friske krydderplanteprodukter, fant stabiliseringstrinnet (dvs. opp-varmningen eller blandingen med elektrolytten) sted i løpet av fra 5 til 10 timer etter innhøstingen. De ifølge eksemplene fremstilte produkter var alle karakterisert ved utmerket aroma og farve og var praktisk talt ikke til å skjelne fra friske produkter. The following examples serve to further elucidate the invention. In all the examples where fresh herb plant products have been used, the stabilization step (ie the heating or mixing with the electrolyte) took place within 5 to 10 hours after harvesting. The products produced according to the examples were all characterized by excellent aroma and color and were practically indistinguishable from fresh products.
Eksempel 1 Example 1
6 00 g frisk rødpepper (paprika) som var befridd for frøene, ble blanchert i vann ved 90-95°C og deretter blandet med 300 g av et kommersielt tilgjengelig protein "Seralbin" inneholdende 65 vekt% myseprotein og 20% lactose i en laboratoriehakker og findelt i 2 - 3 minutter. Blandingen ble derpå vakuumtørret i et lag av tykkelse 2 - 3 cm. Varme-platens temperatur var 60°C, trykket var ca. 7 mmHg, og tørke-tiden var ca. 6 timer. Det erholdte tørkede produkt ble deretter revet til den ønskede partikkelstørrelse. 600 g of fresh red pepper (paprika) freed from the seeds was blanched in water at 90-95°C and then mixed with 300 g of a commercially available protein "Seralbin" containing 65% by weight whey protein and 20% lactose in a laboratory chopper and finely divided for 2 - 3 minutes. The mixture was then vacuum dried in a layer of thickness 2 - 3 cm. The temperature of the heating plate was 60°C, the pressure was approx. 7 mmHg, and the drying time was approx. 6 hours. The dried product obtained was then shredded to the desired particle size.
Eksempel 2 Example 2
600 g frisk rødpepper, som var befridd for frøene, ble blanchert i vann ved 90°C og deretter blandet med 300 g natriumkaseinat. Den erholdte blanding ble deretter fylt i bakker og behandlet som i eksempel 1. 600 g of fresh red pepper, which had been freed from the seeds, was blanched in water at 90°C and then mixed with 300 g of sodium caseinate. The resulting mixture was then filled into trays and treated as in example 1.
Eksempel 3 Example 3
Friske persilleblader ble blanchert i 1 minutt i en kokende oppløsning av 100 vektdeler saccharose i 100 vektdeler vann. Etter avhelling av overskuddet av væske ble den blekede persille tørket som i eksempel 1. Det tørkede produkt inneholdt 15 - 20 vekt% persilletørrstoff. Fresh parsley leaves were blanched for 1 minute in a boiling solution of 100 parts by weight of sucrose in 100 parts by weight of water. After draining off the excess liquid, the bleached parsley was dried as in example 1. The dried product contained 15-20% by weight of parsley dry matter.
Eksempel 4 Example 4
100 kg kommersielt forhandlet, dypfryst basilikum ble temperert en dag ved -10°C. 32 kg natriumklorid, 9 kg mononatriumglutaminat og 9 kg saccharose ble blandet i en hakker i 30 sekunder. Deretter ble det tilsatt 50 kg av basilikumet, og blandingen ble fortsatt i 30 sekunder, hvoretter de resterende 50 kg basilikum ble tilsatt og blandingen ble fortsatt i 30 - 40 sekunder. 100 kg of commercially traded, deep-frozen basil was tempered for one day at -10°C. 32 kg of sodium chloride, 9 kg of monosodium glutamate and 9 kg of sucrose were mixed in a chopper for 30 seconds. Then 50 kg of the basil was added and the mixing was continued for 30 seconds, after which the remaining 50 kg of basil was added and the mixing was continued for 30 - 40 seconds.
Basilikumet tinte opp under blandingen. Blandingen ble i porsjoner a 5 kg bredt ut på plastbakker i en lagtykkelse på 3 cm. Produktet ble vakuumtørket ved en varmeplatetemperatur på 60°C i 15 - 17 timer. Under det første stadium av tørkingen var trykket ca. 20 mmHg, hvilket trykk ble bragt ned på 7 - 10 mmHg under det siste stadium av tørkingen. Den resulterende dehydratiserte urteblanding, som inneholdt 2-3% fuktighet, ble erholdt i form av kaker som ble brudt ned til den ønskede partikkelstørrelse i en Frewitt-sikt. Thaw the basil during the mixture. The mixture was spread out in portions of 5 kg on plastic trays in a layer thickness of 3 cm. The product was vacuum dried at a hot plate temperature of 60°C for 15 - 17 hours. During the first stage of drying, the pressure was approx. 20 mmHg, which pressure was brought down to 7 - 10 mmHg during the last stage of drying. The resulting dehydrated herbal mixture, containing 2-3% moisture, was obtained in the form of cakes which were broken down to the desired particle size in a Frewitt sieve.
Eksempel 5 Example 5
100 g friske blader av løpstikke ble skyllet med fersk-vann og tørket. 1200 g natriumklorid ble anbragt i en laboratoriehakker, og mens hakkeren ble kjørt med lav hastighet, 100 g of fresh leaves of sedge were rinsed with fresh water and dried. 1200 g of sodium chloride was placed in a laboratory chopper, and while the chopper was run at low speed,
ble de vaskede løpstikkeblader tilsatt. Blandingen ble blandet i ca. 3 minutter. Blandingen ble så bredt ut på en plastikk-bakke til en lagtykkelse på 2 cm og tørket i 7 timer under et vakuum på 10 mmHg ved en varmeplatetemperatur på ca. 65°C. Utbyttet var 77%. the washed rush leaves were added. The mixture was mixed for approx. 3 minutes. The mixture was spread on a plastic tray to a layer thickness of 2 cm and dried for 7 hours under a vacuum of 10 mmHg at a hot plate temperature of approx. 65°C. The yield was 77%.
Eksempel 6 Example 6
200 g natriumklorid og 50 g natriumkaseinat ble for-blandet i en laboratoriehakker. Mens hakkeren stadig gikk, ble det tilsatt 600 g friske persilleblader (som var blitt vasket og avdryppet), og materialet ble blandet i 2 - 3 minutter. Blandingen ble deretter tørket som i eksempel 1, idet tørketiden var 5 timer. Utbyttet var 35 - 36%. 200 g of sodium chloride and 50 g of sodium caseinate were premixed in a laboratory chopper. With the chopper still running, 600g of fresh parsley leaves (which had been washed and drained) were added and the material was mixed for 2-3 minutes. The mixture was then dried as in example 1, the drying time being 5 hours. The yield was 35 - 36%.
Eksempel 7 Example 7
100 kg friske korianderblader ble satt til en på for-hånd tilberedt bærerblanding bestående av 32 kg natriumklorid, 9 kg mononatriumglutamat og 9 kg sucrose. Bærerblandingen var tilberedt som beskrevet i eksempel 4. Korianderbladene ble tilsatt i to porsjoner å 50 kg, og blandingen ble fortsatt i 30 sekunder etter hver tilsetning. 100 kg of fresh coriander leaves were added to a pre-prepared carrier mixture consisting of 32 kg of sodium chloride, 9 kg of monosodium glutamate and 9 kg of sucrose. The carrier mixture was prepared as described in Example 4. The coriander leaves were added in two portions of 50 kg, and the mixture was continued for 30 seconds after each addition.
Blandingen av koriander og bærer ble tørret i 5 kg's porsjoner ved utbredning i plastbakker til en dybde av 3 cm og tørring under vakuum ved en varmeplatetemperatur på 60°C The mixture of coriander and carrier was dried in 5 kg portions by spreading in plastic trays to a depth of 3 cm and drying under vacuum at a hot plate temperature of 60°C
i 15-17 timer. Trykket i tørkeren ble redusert fra et begyn-nelsestrykk på 20 mmHg til et sluttrykk på 7-10 mmHg. for 15-17 hours. The pressure in the dryer was reduced from an initial pressure of 20 mmHg to a final pressure of 7-10 mmHg.
Den tørrede, dehydratiserte urteblanding ble til slutt brutt opp i partikler av den ønskede størrelse i en Frewitt-sikt. The dried, dehydrated herbal mixture was finally broken up into particles of the desired size in a Frewitt sieve.
Den i dette eksempel anvendte teknikk ble gjentatt The technique used in this example was repeated
med frisk kjørvel og frisk karse og med dypfryst persille og dill. De dypfryste urter ble forarbeidet som beskrevet i eksempel 4. with fresh chervil and fresh watercress and with deep-frozen parsley and dill. The deep-frozen herbs were prepared as described in example 4.
Eksempel 8 Example 8
900 g natriumklorid ble anbragt i en laboratoriehakker sammen med 50 g sukker og 50 g mononatriumglutaminat. Hakkeren ble så igangsatt og kjørt i 30 sekunder, hvoretter det ble tilsatt 200 g frisk, vasket estragon. Blandeoperasjonen ble fortsatt i 3 minutter etter tilsetningen. Blandingen ble så tørret i 7 timer ved et trykk på 10 mmHg og ved en varmeplatetemperatur på 65°C ved utbredning i et 2 cm tykt lag i en plastbakke. 900 g of sodium chloride was placed in a laboratory chopper together with 50 g of sugar and 50 g of monosodium glutamate. The chopper was then started and run for 30 seconds, after which 200 g of fresh, washed tarragon was added. The mixing operation was continued for 3 minutes after the addition. The mixture was then dried for 7 hours at a pressure of 10 mmHg and at a hot plate temperature of 65°C by spreading in a 2 cm thick layer in a plastic tray.
Denne teknikk ble gjentatt, idet estragonet ble ersta-tet med friske salvie-, timian- og laurbærblader. I hvert tilfelle ble det oppnådd et produkt med utmerket aroma og naturlig farve. This technique was repeated, with the tarragon being replaced with fresh sage, thyme and bay leaves. In each case, a product with excellent aroma and natural color was obtained.
Eksempel 9 Example 9
Prosedyren fra eksempel 8 ble gjentatt, men estragonet ble erstattet med paprika, og mengden av bærer ble øket til 1200 g (1080 g natriumklorid, 60 g sukker og 60 g mononatriumglutamat). Et tilsvarende forsøk ble utført med frisk løp-stikke i stedet for paprika. Også i dette tilfelle ble det oppnådd et aromatisk produkt av høy kvalitet. The procedure from Example 8 was repeated, but the tarragon was replaced with paprika, and the amount of carrier was increased to 1200 g (1080 g sodium chloride, 60 g sugar and 60 g monosodium glutamate). A similar experiment was carried out with fresh horseradish instead of paprika. In this case too, a high-quality aromatic product was obtained.
Claims (5)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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DE3206189A DE3206189C2 (en) | 1982-02-20 | 1982-02-20 | Free-flowing dry herb product and process for its manufacture |
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NO160757B true NO160757B (en) | 1989-02-20 |
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NO830564A NO160757C (en) | 1982-02-20 | 1983-02-17 | IRRIGABLE, NON-CRUMPING, COLOR AND AROMASTABLE, DRY PLANT PLANT PRODUCT AND PROCEDURE IN ITS MANUFACTURING. |
Country Status (19)
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EP (1) | EP0087717B2 (en) |
JP (1) | JPS58158130A (en) |
AR (1) | AR231489A1 (en) |
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CA (1) | CA1191380A (en) |
DE (2) | DE3206189C2 (en) |
DK (1) | DK160176C (en) |
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GB (1) | GB2114865B (en) |
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ZA (1) | ZA83457B (en) |
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DE3206189C2 (en) * | 1982-02-20 | 1985-10-31 | Maizena Gmbh, 2000 Hamburg | Free-flowing dry herb product and process for its manufacture |
IT1204103B (en) * | 1986-04-30 | 1989-03-01 | Aboca Snc Di Mercati Valentino | PROCEDURE FOR THE STORAGE OF VEGETABLE PRODUCTS |
GR880100642A (en) * | 1988-09-28 | 1990-10-31 | Feherjetechnologiai Tudomanyos | Process for producing spice mixtures and /or flavouring mixtures combined with protein in particular for use in meat processing industry |
DE10160309C1 (en) * | 2001-12-07 | 2003-07-17 | Fuchs Gmbh & Co | Pot-herb preparation |
AU2002361232B2 (en) | 2001-12-25 | 2008-06-12 | Societe Des Produits Nestle S.A. | Preservation of vegetables and herbs |
KR100478861B1 (en) | 2003-05-09 | 2005-03-25 | 유명식 | Molecular press dehydrating agents for vegetative tissue comprising starch hydrolysates or their derivatives |
FR2887123B1 (en) * | 2005-06-17 | 2008-02-01 | Darome Soc Par Actions Simplif | METHOD FOR DRYING A VEGETABLE PRODUCT WITHOUT MSG AND PRODUCT PRODUCED THEREBY |
US8795758B2 (en) | 2008-08-01 | 2014-08-05 | Conopco, Inc. | Dried vegetables and a process for producing the same |
WO2011007109A2 (en) | 2009-07-17 | 2011-01-20 | Darome | Method for drying a vegetable product without additives and with a reduced sodium content |
CN102106525B (en) | 2009-12-29 | 2014-11-05 | 雀巢公司 | Granular fragrant plant product and preparation method thereof |
CN102396687A (en) * | 2010-09-10 | 2012-04-04 | 雀巢公司 | Granular base product and its preparation method |
DE202013012164U1 (en) | 2013-11-04 | 2015-06-30 | Iglo Gmbh | Dehydrated foods and plant products |
DE102013018497A1 (en) | 2013-11-04 | 2015-05-07 | Iglo Gmbh | Process for the preparation of dehydrated food and plant products and plant products thereof |
DE102015001325A1 (en) | 2015-02-05 | 2016-08-11 | El Sayed Abdel-Fattah | Durable plant products and methods of producing durable plant products |
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FR786273A (en) * | 1934-05-18 | 1935-08-30 | Cie Des Produits Alimentaires | Court bouillon extract and its manufacturing process |
FR816017A (en) * | 1936-01-09 | 1937-07-28 | Madaus & Co Dr | Process for manufacturing fresh herbal preparations |
DE1053911B (en) * | 1958-11-07 | 1959-03-26 | Benckiser Gmbh Joh A | Process for stabilizing the aroma of parts of plants, in particular spices and herbs |
US3594194A (en) * | 1970-05-18 | 1971-07-20 | Angelo Ricci | Process for treatment of basil and products thereof |
CH577271A5 (en) * | 1972-02-24 | 1976-07-15 | Gerberding Dragoco Spezialfabr | |
JPS51101145A (en) * | 1975-03-04 | 1976-09-07 | Daiya Totsukyo Purojekuto Kk | |
DE2535234A1 (en) * | 1975-08-07 | 1977-02-24 | Intertee Handelsgesellschaft K | Agglomerating plant dust, esp. tea and spices, with binder - by spraying dust with aq. (alcoholic) soln. of edible binder |
JPS5272839A (en) * | 1975-12-12 | 1977-06-17 | Nat Starch Chem Corp | Drying method of food |
CH633419A5 (en) * | 1978-01-09 | 1982-12-15 | Oskar Kunz | PROCESS FOR PRESERVING FRESHLY CUT GARDEN, KITCHEN AND SEASONING HERBS. |
FR2417266A1 (en) * | 1978-02-15 | 1979-09-14 | Gen Alimentaire | COMPOSITION OF AROMATIC HERBS |
AU532414B2 (en) * | 1979-07-11 | 1983-09-29 | Byron Agricultural Company Pty Ltd | Dehydration of vegetables |
JPS5672661A (en) | 1979-11-19 | 1981-06-16 | Ajinomoto Co Inc | Preparation of novel seasoning having flavor of shrimp |
DE3206189C2 (en) * | 1982-02-20 | 1985-10-31 | Maizena Gmbh, 2000 Hamburg | Free-flowing dry herb product and process for its manufacture |
DE4406394A1 (en) * | 1994-02-26 | 1995-08-31 | Bosch Gmbh Robert | Locking device for a tool holder of a hand machine tool |
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1982
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1983
- 1983-01-24 ZA ZA83457A patent/ZA83457B/en unknown
- 1983-02-04 GR GR70412A patent/GR77412B/el unknown
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- 1983-02-15 FI FI830507A patent/FI75479C/en not_active IP Right Cessation
- 1983-02-16 TR TR21351A patent/TR21351A/en unknown
- 1983-02-17 AR AR292156A patent/AR231489A1/en active
- 1983-02-17 NO NO830564A patent/NO160757C/en not_active IP Right Cessation
- 1983-02-18 YU YU392/83A patent/YU44432B/en unknown
- 1983-02-18 JP JP58024954A patent/JPS58158130A/en active Granted
- 1983-02-18 CA CA000421985A patent/CA1191380A/en not_active Expired
- 1983-02-18 PH PH28534A patent/PH21074A/en unknown
- 1983-02-18 ES ES519899A patent/ES519899A0/en active Granted
- 1983-02-18 GB GB08304575A patent/GB2114865B/en not_active Expired
- 1983-02-18 DK DK070983A patent/DK160176C/en not_active IP Right Cessation
- 1983-02-21 DE DE8383101648T patent/DE3361882D1/en not_active Expired
- 1983-02-21 AT AT83101648T patent/ATE17545T1/en not_active IP Right Cessation
- 1983-02-21 EP EP83101648A patent/EP0087717B2/en not_active Expired - Lifetime
- 1983-03-31 IE IE181/83A patent/IE53865B1/en not_active IP Right Cessation
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1986
- 1986-12-30 MY MY484/86A patent/MY8600484A/en unknown
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