SE1550138A1 - A method for producing a purée for a smoothie - Google Patents

A method for producing a purée for a smoothie Download PDF

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Publication number
SE1550138A1
SE1550138A1 SE1550138A SE1550138A SE1550138A1 SE 1550138 A1 SE1550138 A1 SE 1550138A1 SE 1550138 A SE1550138 A SE 1550138A SE 1550138 A SE1550138 A SE 1550138A SE 1550138 A1 SE1550138 A1 SE 1550138A1
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SE
Sweden
Prior art keywords
smoothie
purée
blend
solid
separated
Prior art date
Application number
SE1550138A
Other languages
English (en)
Inventor
Friborg Astrid
Hedenberg Veronika
Böök Olof
Original Assignee
Berries By Astrid Ab
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 Berries By Astrid Ab filed Critical Berries By Astrid Ab
Priority to SE1550138A priority Critical patent/SE1550138A1/sv
Priority to PCT/SE2016/000006 priority patent/WO2016126182A1/en
Publication of SE1550138A1 publication Critical patent/SE1550138A1/sv

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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
    • A23B7/005—Preserving by heating
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/281—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers
    • A23G9/282—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing at the discharge end of freezing chambers for dispensing multi-flavour ice-creams
    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
    • B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
    • B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
    • B65D85/78—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials for ice-cream
    • G—PHYSICS
    • G07—CHECKING-DEVICES
    • G07F—COIN-FREED OR LIKE APPARATUS
    • G07F13/00—Coin-freed apparatus for controlling dispensing or fluids, semiliquids or granular material from reservoirs
    • G07F13/06—Coin-freed apparatus for controlling dispensing or fluids, semiliquids or granular material from reservoirs with selective dispensing of different fluids or materials or mixtures thereof

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Physics & Mathematics (AREA)
  • Physics & Mathematics (AREA)
  • Mechanical Engineering (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Dairy Products (AREA)

Description

15 20 25 30 35 According to a first aspect an in-line method for producing a puree for a smoothie is provided. The method comprises processing a solid raw material into a blend of solid and liquid content; separating at least a part of the solid content from the blend such that the remaining solid content of the blend has a particle size within a predetermined size interval; and killing living microorganisms present in the separated blend in order to provide a purée having an increased shelf life.
In an embodiment, killing living microorganisms is performed such that the particle size of the final purée is preserved.
Killing living microorganisms may be performed by exposing the separated blend to indirect heating.
In an embodiment, exposing the separated blend to indirect heating is performed by heating the separated blend to a temperature below the boiling temperature of the separated blend, and by keeping that temperature for a predetermined period of time, such as at least 30 seconds.
Exposing the separated blend to indirect heating may be performed by heating the separated blend to 80-98°C, and by keeping that temperature for 1-15 minutes.
In an embodiment, processing the solid raw material into the blend of solid and liquid content is performed by a crushing process or by a cutting process.
The method may further comprise adding additional ingredients prior to killing living microorganisms. Such additional ingredients are e.g. fruit juice, puree, honey, fruit extract, syrups, and/ or protein powder.
In an embodiment, killing living microorganisms is performed by pumping said separated blend through a heat exchanger.
The method may further comprise cooling the final puree to 1-5°C. For such embodiment, the method may also comprise storing the chilled purée in individual aseptic packages.
In another embodiment, the method comprises storing the hot puree in individual aseptic packages.
According to a second aspect, a purée is provided. The purée is produced by a method according to the first aspect.
The shelf life of the puree is preferably more than 100 days when stored between 4-8°C.
According to a third aspect, a method for producing a smoothie is provided. The method comprises providing a first volume of a puree, providing a second volume of a base ingredient, and mixing said first and second volumes to form a smoothie.
Providing a first volume of a purée is preferably performed by the method according to the first aspect. 10 15 20 25 30 35 The base ingredient may be yogurt and/ or an oat product.
The method may further comprise adding food additives prior to, or during mixing said first and second volumes. Such food additives are e.g. lactobacillus, protein powder, and/ or honey.
In an embodiment the method further comprises storing said smoothie in a package having means for dispensing a certain volume of smoothie, or storing said smoothie in individual disposable packages.
According to a fourth aspect, a smoothie produced by the method according to the third aspect is provided.
According to a fifth aspect, a method for distributing a smoothie is provided.
The method comprises selecting one of at least two available smoothie ?avors, and dispensing a predetermined volume of a smoothie having a flavor in accordance with the selected choice.
According to a sixth aspect an apparatus configured to distribute a smoothie in accordance with the fifth aspect is provided.
Throughout this specification a plurality of terms are used, some of which are defined in accordance with the following definitions.
Raw material: Raw material exclusively includes unprocessed raw plant foods such as fruits, berries, nuts, vegetables, etc. Raw material contains no preservatives.
Puírée: Purée is a food paste or thick liquid food containing undissolved particles formed by a blended plant food content, such as vegetables or fruits.
Pasteurization: Pasteurization is a process for achieving partial sterilization of a substance, such as a purée, e. g. by exposing the substance to an elevated temperature for a period of exposure such that living organisms are destroyed without maj or chemical alteration of the substance.
Smoothie: Smoothie is a liquid food product comprising blended plant food content, such as vegetables or fruits, and a base of dairy products or equivalent non- dairy products.
Indirect heating: Indirect heating is a heating process in which a partition is separating the substance to be heated from a heating medium. Hence heat is transferred from the heating medium through the partition into the substance.
Brief Description of Drawings Embodiments of the present invention will be described in the following, reference being made to the appended drawings, wherein, Fig. 1 shows a method for producing a purée according to an embodiment; Fig. 2a shows a method for producing a smoothie according to an embodiment; 10 15 20 25 30 35 Fig. 2b shows a method for producing a smoothie according to another embodiment; Fig. 3 shows a method for distributing a smoothie according to an embodiment; and Fig. 4 is a front view of an apparatus for distributing a smoothie according to an embodiment.
Detailed Description In the following, in-line methods for producing a purée will be described. The puree is extremely well-suited for smoothie manufacturing.
Starting in Fig. 1, a method 100 is schematically shown. Solid raw material, i.e. solid pieces of unprocessed raw plant food, is supplied in 102. The raw material may e.g. be fresh, frozen, or semi-frozen fruits, berries, etc. In 104 the solid raw material is processed, e.g. by a cutting or crushing process, resulting in a blend of liquid and solid raw material. 104 is preferably performed such that the particle size of the solid content is within a predetermined interval; as this may be difficult to control during cutting or crushing separation 106 may be necessary. Separation may e.g. be performed by feeding the raw material blend through a mesh or a sieve, Whereby particles having a size being bigger than the size of the meshes will be prevented to flow through. Optionally, the large-size particles not being allowed to pass separation 106 may be collected and fed back to 104 through a recirculation conduit.
After 104 the raw material blend has a liquid content and a solid content, wherein the particle size of the solid content is within a predetermined interval; the predetermined interval may e.g. be 0-5 mm.
In 108 additional ingredients may be added to the raw material blend. The additional ingredients may e. g. be pre-produced fruit juice, purée, honey, fruit extract, syrups, and/or protein powder. However, no preservatives or artificial additives are accepted, but only natural ingredients for providing taste and/or nutritional content improvements of the final purée.
The raw material blend, optionally with added ingredients, is thereafter exposed to a treatment 110 in which at least a part of living microorganism are killed. The treatment 110 may be performed in various ways, such as by heat exposure, by UV radiation, etc. In case of heat treatment boiling should be avoided.
In accordance with one embodiment, treatment 110 is performed by heating 112 the raw material blend to a specific temperature (being below the boiling temperature of the raw material blend), and thereafter keeping 114 that temperature for a specific time.
Heating 112 is preferably performed by indirect heating, e.g. by pumping the raw 10 15 20 25 30 35 material blend through a heat exchanger. The temperature of the heating medium should be set depending on the Characteristics and content of the raw material blend, but tests have shown that a temperature of 80-95°C may be suitable. The holding time, i.e. the time during which the raw material blend is exposed to the increased temperature, may e.g. be 1-15 minutes depending on the Characteristics and content of the raw material blend.
The purée, now being at least partly pasteurized, may thereafter be stored in aseptic or at least hygienic packages. According to one embodiment the purée is first cooled down 116, e.g. to 2-8°C, before it is stored 118 in bags, boxes, or similar.
According to another embodiment the purée is frozen after it is stored in 118.
According to another embodiment the hot purée is filled in the packages.
A purée being manufactured according to the above-described method 100 has proven to have superior characteristics in terms of flavor, color, nutritional content, and texture. Further, tests have shown that the shelf life of such purée, when stored in a chilled environment, is above 120 days.
As stated above a smoothie may be produced in an industrial process from a purée produced according to the method 100 above.
Now turning to Figs. 2a and 2b methods 200, 300 for producing a smoothie will be described. Common for all smoothies is that it comprises a purée, preferably manufactured in accordance with the method 100 described above, and a base of dairy products or equivalent non-dairy products such as yogurt, oat-based liquid, etc.
Starting with Fig. 2a a method 200 is schematically shown. In 202 a purée is provided, for example by performing the method 100 of Fig. 1. A base ingredient, such as yogurt or an oat product is also provided in 204. ln order to obtain a relatively long shelf life of the final smoothie the base ingredient should be selected from base ingredients having such long shelf life; yogurt, other dairy liquid food products, and non-dairy equivalents, such as oat-based food products, may be particularly suitable.
Other alternatives may include soy- or almond based liquid food products.
In 206 the purée is mixed with the base ingredient in order to form a smoothie.
The ratio between purée and base ingredient may e.g. be 50/50 in vol%. Prior to, or during mixing of the purée and the base ingredient food additives may be added 208 to the smoothie. Such food additives may e.g. be lactobacillus, protein powder, and/or honey. However, no preservatives or artificial additives are normally accepted, but only natural ingredients for providing taste and/or nutritional content improvements of the final smoothie.
Packaging of the smoothie is thereafter performed in 210. For reasons described further below with respect to the apparatus of Fig. 4, the package may have means for 10 15 20 25 30 35 dispensing a certain Volume of smoothie. For example, the package may be a hygienic bag with an outlet.
For other applications, the final smoothie may be stored in individual disposable packages such as glass or plastic bottles, carton-based packages, a container, etc.
In Fig. 2b another embodiment of a method 300 for producing a smoothie is schematically shown. The method 300 is based on the method 100 for producing a purée, and therefore includes: providing, in 102, solid raw material; processing, in 104, the solid raw material to a blend of solid and liquid content; separating, in 106, over- sized particles from the blend; killing, in 1 10, living microorganisms from the blend; and packaging in 304.
However, before packaging of the purée the base ingredient 302 is supplied and mixed directly with the pure'e just prior to packaging 304. Hence packaging in 304 may be performed similar to what has been described with reference to Fig. 2a, i.e. the package may be a hygienic bag with an outlet or an individual disposable package.
In one embodiment the base ingredient is added just prior to, or during killing living microorganisms in 110 instead of after as is indicated by the dashed line in Fig. 2b.
The final smoothie, stored in hygienic, or even aseptic multi-liters packages having an outlet, may preferably be used together With smoothie dispensing apparatuses.
Such apparatus may be capable of storing one or more smoothie packages having an outlet, a user interface allowing a consumer to select a smoothie type, and a controller configured to discharge a volume of the selected smoothie to the consumer.
In view of this, Fig. 3 shows a method 400 for discharging, or dispensing, a smoothie. In 402 a smoothie supply is provided; the supply is preferably one or more hygienic packages, such as bags, filled with the same or different types of smoothie. In 404 a consumer selects a desired smoothie type, and in 406 a volume of smoothie is automatically discharged to the consumer in response to the selection being made.
An apparatus 500 for distributing a smoothie is shown in Fig. 4. The apparatus 500 includes a housing 502, or cabinet, which is accessible for a consumer. The housing 502 encloses a cooled partition 504 storing one or more hygienic packages 506a-c of pre-manufactured smoothie. Preferably, the smoothie is produced in accordance with the methods 200, 300 described above. Each package 506a-c is connected with a dispenser, or outlet 508 via a pipe or conduit 510. The volume of each package may e.g. be in the range of 3-6 liters, although other volumes are of course possible. 10 A controller 512, including a display 514 for displaying information to the consumer, as Well as being con?gured to receive commands from the consumer, is configured to control the distribution via a computer 516. When a consumer is requesting a smoothie to the discharger, the controller 512 controls the dispenser 508 to discharge a predetermined Volume of smoothie to the consumer. Preferably, the smoothie may be discharged into a disposable cup or similar, Whereby the consumer may enjoy a smoothie as fresh and healthy as if it Was just recently made.
The invention has mainly been described With reference to a few embodiments.
However, as is readily understood by a person skilled in the art, other embodiments than the ones disclosed above are equally possible Within the scope of the invention, as defined by the appended claims.

Claims (24)

1 CLAIMS
1. A method for producing an additive-free purée for a smoothie, comprising processing a solid raw material into a blend of solid and liquid content; separating at least a part of the solid content from the blend such that the remaining solid content of the blend has a particle size within a predetermined size interval; and killing living microorganisms present in the separated blend in order to provide a purée having undissolved-particles and having an increased shelf life.
2. The method according to claim 1, wherein killing living microorganisms is performed such that the particle size of the final purée is preserved.
3. The method according to any one of claims 1 or 2, wherein killing living microorganisms is performed by exposing the separated blend to indirect heating.
4. The method according to claim 3, wherein exposing the separated blend to indirect heating is performed by heating the separated blend to a temperature below the boiling temperature of the separated blend, and by keeping that temperature for at least 30 seconds.
5. The method according to claim 4, wherein exposing the separated blend to indirect heating is performed by heating the separated blend to 80-98°C, and by keeping that temperature for 0,5-15 minutes.
6. The method according to any one of the preceding claims, wherein processing the solid raw material into the blend of solid and liquid content is performed by a crushing process or by a cutting process.
7. The method according to any one of the preceding claims, further comprising adding additional ingredients being selected from fruit juice, purée, honey, fruit extract, syrups, and/or protein powder prior to killing living microorganisms.
8. The method according to any one of the preceding claims, wherein killing living microorganisms is performed by pumping said separated blend through a heat exchanger. 2
9. The method according to any one of the preceding claims, further comprising cooling the final purée to 1-5°C.
10. The method according to claim 9, further comprising storing the chilled purée in individual aseptic packages.
11. The method according to claim 1-8, further comprising storing the hot purée in individual aseptic packages.
12. A purée produced by a method according to any one of the preceding claims.
13. The purée according to claim 12, wherein the shelf life of the purée is more than 100 days when stored between 4-8°C.
14. A method for producing a smoothie, comprising providing a first volume of a purée by performing the method according to any one of claims 1-13, providing a second volume of a base ingredient, and mixing said first and second volumes to form a smoothie.
15. The method according to claim 14, wherein the base ingredient is yogurt, a dairy liquid food product, and/or a non-dairy equivalents thereof.
16. The method according to any one of claims 14-15, further comprising adding food additives prior to, or during mixing said first and second volumes.
17. The method according to claim 16, wherein the food additives are lactobacillus, protein powder, and/or honey.
18. The method according to any one of claims 14-17, further comprising storing said smoothie in a package having means for dispensing a certain volume of smoothie.
19. The method according to any one of claims 14-17, further comprising storing said smoothie in individual disposable packages or containers. 3
20. A smoothie produced by the method according to any one of claims 14-19.
21. A method for distributing a smoothie produced by the method according to claim 18, comprising: selecting one of at least two available smoothie flavors, and dispensing a predetermined volume of a smoothie having a flavor in accordance with the selected choice.
22. An apparatus configured to distribute a smoothie in accordance with the method of claim 21, said apparatus comprising a housing (502) enclosing a cooled partition (504) storing one or more hygienic packages (506a-c) of pre-manufactured smoothie.
SE1550138A 2015-02-06 2015-02-06 A method for producing a purée for a smoothie SE1550138A1 (sv)

Priority Applications (2)

Application Number Priority Date Filing Date Title
SE1550138A SE1550138A1 (sv) 2015-02-06 2015-02-06 A method for producing a purée for a smoothie
PCT/SE2016/000006 WO2016126182A1 (en) 2015-02-06 2016-02-05 A method for producing a purée for a smoothie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
SE1550138A SE1550138A1 (sv) 2015-02-06 2015-02-06 A method for producing a purée for a smoothie

Publications (1)

Publication Number Publication Date
SE1550138A1 true SE1550138A1 (sv) 2016-08-07

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11191289B2 (en) 2018-04-30 2021-12-07 Kraft Foods Group Brands Llc Spoonable smoothie and methods of production thereof

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5849350A (en) * 1995-08-07 1998-12-15 Ashourian; Jamshid Process for producing shelf-stable fruit products by fruit cell fragmentation and products produced thereby
PT777975E (pt) * 1995-12-07 2003-09-30 Nestle Sa Tratamento de vegetais
AU2004248905B2 (en) * 2003-06-23 2007-10-11 Unilever Plc Stabiized fruit pulp composition and a puree composition comprising the same
AU2005201557A1 (en) * 2004-08-17 2006-03-09 Smoo Pty Limited Apparatus, methods and packaging for preparing compositions
WO2008104779A2 (en) * 2007-02-28 2008-09-04 Gordon Paley Low fat foodstuffs and methods for producing same
ES2393831T3 (es) * 2008-08-29 2012-12-28 Fructa&Co S.R.L. Procedimiento para producir el envasado de pulpa o puré de fruta o verdura
ES2389067B1 (es) * 2011-03-25 2013-09-16 Consejo Superior De Investigaciones Científicas (Csic) Productos alimenticios derivados de caqui y método de obtención.
CN103584014A (zh) * 2013-11-11 2014-02-19 河南景源果业有限责任公司 一种黄桃沙的制备方法

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