WO2001058280A1 - Carrot paste with high fibre content transformed into quality nutritional product - Google Patents

Carrot paste with high fibre content transformed into quality nutritional product Download PDF

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Publication number
WO2001058280A1
WO2001058280A1 PCT/BE2001/000019 BE0100019W WO0158280A1 WO 2001058280 A1 WO2001058280 A1 WO 2001058280A1 BE 0100019 W BE0100019 W BE 0100019W WO 0158280 A1 WO0158280 A1 WO 0158280A1
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Prior art keywords
preparation
product
less
sieve
carrot
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PCT/BE2001/000019
Other languages
French (fr)
Inventor
Frank Sweijd
Hugues Vermeersch
Original Assignee
Frank Sweijd
Hugues Vermeersch
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 Frank Sweijd, Hugues Vermeersch filed Critical Frank Sweijd
Priority to AU33515/01A priority Critical patent/AU3351501A/en
Publication of WO2001058280A1 publication Critical patent/WO2001058280A1/en

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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
    • 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

Definitions

  • the invention relates to the field of human nutrition, and more particularly that of the improvement of a carrot paste transformed into a dish of high dietary quality.
  • the object of the present invention is to remedy these drawbacks.
  • the invention as characterized in its claims, solves the problem by a series of interventions which can make it possible to manufacture a carrot paste whose texture, color and flavor imitate those of meat.
  • the fiber concentration is greatly increased, which allows consumers to considerably increase their intake of food, which is beneficial in our society where fiber deficiency has become alarming.
  • the invention as characterized, consists of a series of manipulations and preparation methods, which make it possible to transform carrots, first into a dough with a high fiber content and with a particular texture, dough which will then be transformed into a finished product with gastronomic qualities by adding emulsions, seasonings and a vegetable supplement. Conservation is promoted by adding a PH reducer.
  • This cooking must be monitored by a hardness tester so that the cooked product must be able to be pressed in the next step in a sieve whose holes have a diameter of 2mm. Passing through the sieve, unlike chopping, keeps the fibers to a maximum in the carrot puree thus obtained. Immediately the mash is centrifuged to extract most of the water. The purpose of this operation is to concentrate the fiber content and obtain a texture close to minced meat. This is a real invention that reconciles meat consumers with vegetarian dishes. This operation also reduces the pronounced taste of the carrot, a taste which can be further reduced by washing the centrifugation cake with water as solvent and by recentrifuging it a second time. The dough obtained at this stage is inedible.
  • the dough thus obtained in the first phase will be transformed by adding an emulsion, which will give a texture of fat which will imitate even more the texture present in raw ground meat called steak tartare.
  • the proportion of emulsion must be between one tenth and one third of the total mass.
  • the smoothness is thus brought to the fibrous dough, improving its consistency and thus facilitating in a pleasant way the passage in the mouth of the one who tastes it.
  • the addition of certain types of seasonings and vegetables further improves the taste qualities of the product, while better imitating the coloring of steak tartare.
  • the addition of an acid makes it possible to stabilize the color better and makes it possible to preserve the finished product durably.
  • the finished product constitutes a foodstuff with a high vegetable fiber content, which has the appearance, texture and taste close to that of steak tartare, without however containing any viability and keeping for a long time.
  • the invention is set out below in more detail and with the aid of an example representing only one mode of transformation.
  • a quantity of 100 kilos of carrots is washed by pressure water jet. These carrots are then immersed in a 300-liter water bath. This water is brought to a temperature of 100 ° C in 15 minutes. Cooking is therefore extended by one hour at this temperature. Tests are carried out with a hardness tester to measure the possible passage of the cooked carrots through the sieve, the next step in the process. As soon as the consistency allows the passage, the carrots are removed from the cooker and placed in the press, the bottom of which is provided with a sieve whose hole diameter is 2mm. The puree thus obtained is immediately put in a centrifuge rotating at 800 revolutions / minute, and the dough is centrifuged for 10 minutes, the time necessary to extract the free water in the dough.
  • the pulp greatly reduced by this operation then contains a large amount of fiber, but is inedible at this stage. It is spread out to quickly reach the temperature of the preparation room, a temperature kept relatively low.
  • a mixing tank put the dough which remains in this case 30 kilos and add 10 kilos of mayonnaise. Then add 1 kg of finely chopped cooked peppers, 1 kg of chopped celeriac and 1 kg of capers. Then add 600gr of Worcestershire sauce, 5 gr of Tabasco sauce and 1 kilo of Dijon mustard. Then add 400 gr of salt and 50 gr of pepper. 10 gr of 5% acetic acid are added to reduce the PH.
  • the mixer is started for a period of 20 minutes, a period necessary to obtain a product mixed in a homogeneous manner so that the qualities specific to the emulsion are transmitted to the whole of the dough.
  • the dough thus obtained in all aspects of a steak tartare, with its capers, its color and its texture. Even the flavor comes close.
  • We thus invented a new product whose appearance, flavor and texture is that of steak tartare, but which is vegetable-based and which by its treatment is composed of material with high fiber content, which thanks to this has a beneficial action during absorption by humans on their intestinal transit.
  • the appearance, taste, and texture mean that the product will be easily accepted by meat consumers who, in general, do not like vegetarian dishes and whose diet is often low in fiber, and which thanks to our process can rebalance their fiber diet.
  • the addition of acetic acid increases the resistance of the product to bacterial attack.

Abstract

The invention concerns a product, with the appearance and taste of steak tartare produced from vegetables and an emulsifier, for which a special technique is used whereby the fibre content is considerably increased. Said product is made unctuous by adding an emulsified component, and its antibacterial stability is enhanced by adding an acid. The inventive product through its taste which is close to that of steak tartare enables to supplement the diet of meat eaters with an appreciable amount of vegetable fibres.

Description

Pâte de carottes à haute teneur en fibre transformée en produit nutritionnel de qualitéHigh fiber carrot paste processed into a quality nutritional product
L'invention concerne le domaine de l'alimentation humaine, et plus particulièrement celui de l'amélioration d'une pâte de carottes transformée en plat de haute qualité diététique.The invention relates to the field of human nutrition, and more particularly that of the improvement of a carrot paste transformed into a dish of high dietary quality.
Il y a une demande constante pour des produits qui à la fois sont diététiques, et qui ont en même temps une bonne saveur culinaire. Les aliments qui ont une haute teneur en fibres ont des qualités que l'on peut énumérer comme suit: elles sont les collaboratrices de la digestion, elles aident le transit intestinal, elles protègent des cancers du colon, elles n'ont aucunes valeurs caloriques, donc peuvent servir de coupe- faim.There is a constant demand for products which are both dietetic and at the same time have a good culinary flavor. Foods that have a high fiber content have qualities that can be listed as follows: they are collaborators of digestion, they help intestinal transit, they protect against colon cancer, they have no caloric values, can therefore be used as an appetite suppressant.
Seulement certains aliments qui contiennent des fibres ont souvent une saveur qui ne les rend pas attrayants. C'est le cas pour les plats préparés à base de céréales. Les amateurs de viande, produit dans lequel il n'y a peu de fibres, n'ont généralement aucun désir ni pour le goût, ni pour la texture, ni pour l'aspect de ce type de plats . La présente invention a pour but de remédier à ces inconvénients. L'invention, telle qu'elle est caractérisée dans ses revendications, résout le problème par une série d'interventions qui peuvent permettre de fabriquer une pâte de carottes dont la texture, la couleur, et la saveur immitent ceux de la viande. La concentration en fibres est fortement augmentée ce qui permet aux consommateurs d'augmenter considérablement leur apport à leur alimentation, ceci étant bénéfique dans notre société où la carence en fibres est devenue alarmante. L'invention telle qu'elle est caractérisée, consiste en une série de manipulations et de méthodes de préparations, qui permettent de transformer des carottes, d'abord en une pâte avec une teneur haute en fibres et avec une texture particulière, pâte qui va ensuite être transformée en un produit fini ayant des qualités gastronomiques par adjonction d'émulsions, d'assaisonnements et d'un complément de légumes. La conservation est favorisée par adjonction d'un réducteur de PH. Ces avantages sont obtenus grâce à cette invention qui se présente essentiellement en deux parties: 1 ° Des carottes de toutes tailles sont lavées en vue de leurs traitements thermiques. Ensuite ces carottes sont trempées dans un bain d'eau porté à 100°C, où elles devront séjourner pendant une période d'une heure. Ce traitement permet de diminuer la dureté du produit sans pour autant en diminuer le nombre de fibres. Cette cuisson doit être surveillée par un testeur de dureté de telle sorte que le produit cuit doit pouvoir être pressé dans l'étape suivante dans un tamis dont les trous ont un diamètre de 2mm. Le passage dans le tamis permet contrairement au hachage de conserver au maximum les fibres dans la purée de carottes ainsi obtenue. Immédiatement la purée est centrifugée afin d'en extraire la plus grande partie de l'eau. Cette opération a pour but de concentrer la teneur en fibres et d'obtenir une texture proche de la viande hachée. Ceci est une véritable invention qui permet de réconcilier les consommateurs de viande avec les plats végétariens. Cette opération diminue également le goût prononcé de la carotte, goût que l'on peut encore diminuer en lavant le gâteau de centrifugation avec comme solvant de l'eau et en le recentrifugeant une seconde fois. La pâte obtenue à ce stade est imangeable.Only certain foods that contain fiber often have a flavor that makes them unattractive. This is the case for dishes prepared from cereals. Meat lovers, a product in which there is little fiber, generally have no desire either for the taste, the texture or the appearance of this type of dishes. The object of the present invention is to remedy these drawbacks. The invention, as characterized in its claims, solves the problem by a series of interventions which can make it possible to manufacture a carrot paste whose texture, color and flavor imitate those of meat. The fiber concentration is greatly increased, which allows consumers to considerably increase their intake of food, which is beneficial in our society where fiber deficiency has become alarming. The invention as characterized, consists of a series of manipulations and preparation methods, which make it possible to transform carrots, first into a dough with a high fiber content and with a particular texture, dough which will then be transformed into a finished product with gastronomic qualities by adding emulsions, seasonings and a vegetable supplement. Conservation is promoted by adding a PH reducer. These advantages are obtained thanks to this invention which is essentially presented in two parts: 1 ° Carrots of all sizes are washed with a view to their heat treatments. Then these carrots are soaked in a water bath brought to 100 ° C, where they must remain for a period of one hour. This treatment reduces the hardness of the product without reducing the number of fibers. This cooking must be monitored by a hardness tester so that the cooked product must be able to be pressed in the next step in a sieve whose holes have a diameter of 2mm. Passing through the sieve, unlike chopping, keeps the fibers to a maximum in the carrot puree thus obtained. Immediately the mash is centrifuged to extract most of the water. The purpose of this operation is to concentrate the fiber content and obtain a texture close to minced meat. This is a real invention that reconciles meat consumers with vegetarian dishes. This operation also reduces the pronounced taste of the carrot, a taste which can be further reduced by washing the centrifugation cake with water as solvent and by recentrifuging it a second time. The dough obtained at this stage is inedible.
2° La pâte ainsi obtenue dans la première phase va être transformée par adjonction d'une émulsion, ce qui va donner une texture de gras qui imitera encore plus la texture présente dans la viande crue hachée appelée steak tartare. La proportion d'émulsion doit être comprise entre un dixième et un tiers de la masse totale. L'onctuosité est donc apportée à la pâte fibreuse, améliorant sa consistance et facilitant ainsi d'une façon agréable le passage dans la bouche de celui qui le déguste. Ensuite, l'adjonction de certains types d'assaisonnements et de légumes améliore encore plus les qualités gustatives du produit, tout en imitant mieux la coloration du steak tartare.2 ° The dough thus obtained in the first phase will be transformed by adding an emulsion, which will give a texture of fat which will imitate even more the texture present in raw ground meat called steak tartare. The proportion of emulsion must be between one tenth and one third of the total mass. The smoothness is thus brought to the fibrous dough, improving its consistency and thus facilitating in a pleasant way the passage in the mouth of the one who tastes it. Then, the addition of certain types of seasonings and vegetables further improves the taste qualities of the product, while better imitating the coloring of steak tartare.
L'adjonction d'un acide permet de stabiliser mieux la couleur et permet de conserver durablement le produit fini. Le produit fini constitue un aliment à haute teneur en fibre végétale, qui présente les aspects , la texture et un goût proches d J steak tartare, sans contenir toutefois de la viance et se conservant longuement. L'invention est exposée ci-après plus en détail et à l'aide d'un exemple représentant seulement un mode de transformations.The addition of an acid makes it possible to stabilize the color better and makes it possible to preserve the finished product durably. The finished product constitutes a foodstuff with a high vegetable fiber content, which has the appearance, texture and taste close to that of steak tartare, without however containing any viability and keeping for a long time. The invention is set out below in more detail and with the aid of an example representing only one mode of transformation.
Exemple:Example:
Une quantitée de 100 kilos de carottes est lavée par jet d'eau sous pression. Ces carottes sont ensuite plongées dans un bain d'eau de 300 litres. Cette eau est portée à une température de 100°C en 15 minutes. La cuisson est dès lors prolongée d'une heure à cette température. Des tests sont effectués avec un testeur de dureté pour mesurer le possible passage des carottes cuites à travers le tamis, étape suivante du procédé. Dès que la consistance permet le passage, les carottes sont retirées du cuisseur et mises dans la presse dont le fond est pourvu d'un tamis dont le diamètre des trous est de 2mm. La purée ainsi obtenue est immédiatement mise dans une centrifugeuse tournant à 800 tours/minute, et l'on centrifuge la pâte pendant 10 minutes, temps nécessaire pour extraire l'eau libre dans la pâte. La pâte fortement réduite par cette opération contient alors une grande quantité de fibres, mais est immangeable à ce stade. Elle est étalée pour atteindre rapidement la température du local de préparation, température maintenue relativement basse. Dans une cuve à mélanger, on met la pâte dont il reste dans le cas présent 30 kilos et l'on rajoute 10 kilos de mayonnaise. Ensuite on ajoute 1 kilo de poivrons cuits finement hachées, 1 kilo de céleri-rave haché et 1 kilo de câpres. Ensuite on ajoute 600gr de la sauce Worcestershire, 5 gr de sauce Tabasco et 1 kilo de moutarde de Dijon. Ensuite on ajoute 400 gr de sel et 50 gr de poivre. On ajoute 10 gr d'acide acétique à 5% pour diminuer le PH. Le mélangeur est mis en route pendant une période de 20 minutes, période nécessaire pour obtenir un produit mélangé de façon homogène de telle façon que les qualités propres à l'émulsion se soient transmises à l'ensemble de la pâte. La pâte ainsi obtenue à tous les aspects d'un steak tartare, avec ses câpres, sa couleur et sa texture. Même la saveur s'en approche. On a ainsi inventé un nouveau produit dont l'aspect, la saveur et la texture est celui du steak tartare, mais qui est à base végétale et qui par son traitement est composée de matériel à haute teneur en fibre, qui grâce à cela a une action bénéfique lors de l'absorption par l'homme sur son transit intestinal. L'aspect, le goût, et la texture font que le produit va être facilement accepté par des consommateurs de viande qui, en général, n'aiment pas les plats végétariens et dont le régime est souvent pauvre en fibres, et qui grâce à notre procédé peuvent rééquilibrer leur alimentation en fibres. L'adjonction d'acide acétique, augmente la résistance du produit aux attaques bactériennes. A quantity of 100 kilos of carrots is washed by pressure water jet. These carrots are then immersed in a 300-liter water bath. This water is brought to a temperature of 100 ° C in 15 minutes. Cooking is therefore extended by one hour at this temperature. Tests are carried out with a hardness tester to measure the possible passage of the cooked carrots through the sieve, the next step in the process. As soon as the consistency allows the passage, the carrots are removed from the cooker and placed in the press, the bottom of which is provided with a sieve whose hole diameter is 2mm. The puree thus obtained is immediately put in a centrifuge rotating at 800 revolutions / minute, and the dough is centrifuged for 10 minutes, the time necessary to extract the free water in the dough. The pulp greatly reduced by this operation then contains a large amount of fiber, but is inedible at this stage. It is spread out to quickly reach the temperature of the preparation room, a temperature kept relatively low. In a mixing tank, put the dough which remains in this case 30 kilos and add 10 kilos of mayonnaise. Then add 1 kg of finely chopped cooked peppers, 1 kg of chopped celeriac and 1 kg of capers. Then add 600gr of Worcestershire sauce, 5 gr of Tabasco sauce and 1 kilo of Dijon mustard. Then add 400 gr of salt and 50 gr of pepper. 10 gr of 5% acetic acid are added to reduce the PH. The mixer is started for a period of 20 minutes, a period necessary to obtain a product mixed in a homogeneous manner so that the qualities specific to the emulsion are transmitted to the whole of the dough. The dough thus obtained in all aspects of a steak tartare, with its capers, its color and its texture. Even the flavor comes close. We thus invented a new product whose appearance, flavor and texture is that of steak tartare, but which is vegetable-based and which by its treatment is composed of material with high fiber content, which thanks to this has a beneficial action during absorption by humans on their intestinal transit. The appearance, taste, and texture mean that the product will be easily accepted by meat consumers who, in general, do not like vegetarian dishes and whose diet is often low in fiber, and which thanks to our process can rebalance their fiber diet. The addition of acetic acid increases the resistance of the product to bacterial attack.

Claims

Revendications claims
1. Une méthode de préparer un légume , des carottes par exemple, qui sont lavées pour ensuite être cuites dans de l'eau bouillante, 1 heure par exemple ou plus , ou moins, jusqu'au moment où elles atteingnent un degré de ramolissement qui permet ensuite de les passer par un tamis. Ce ramolissement est mesuré avec un testeur de dureté.1. A method of preparing a vegetable, carrots for example, which are washed and then cooked in boiling water, 1 hour for example or more, or less, until they reach a degree of softening which then allows them to pass through a sieve. This softening is measured with a hardness tester.
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2. Une méthode de préparation qui inclus comme étape que les carottes ramollies soient passées à travers un tamis, dont les trous ont un diamètre de 2mm ou plus ou moins, et dont la purée ainsi produite 15 est réservée pour être centrifugée.2. A preparation method which includes as a step that the softened carrots are passed through a sieve, the holes of which have a diameter of 2 mm or more or less, and the mash thus produced is reserved for centrifugation.
3. Une méthode de préparation qui inclus comme étape une phase où la purée de carottes venant du 20 tamis est centrifugée pendant une période de 10 minutes, par exemple, temps nécessaire à enlever l'eau libre dans la purée et pour obtenir une pâte concentrée, riche en fibres et dont la texture et la couleur approche celui du steak tartare.3. A preparation method which includes as a step a phase where the carrot puree from the sieve is centrifuged for a period of 10 minutes, for example, the time necessary to remove the free water in the puree and to obtain a concentrated paste , rich in fiber and whose texture and color approximate that of steak tartare.
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4. Une méthode de préparation qui inclus comme étape le lavage du gâteau centrifugée en utilisant l'eau comme solvant, et puis de recentrifuger. Cette méthode diminue le goût de la carotte.4. A preparation method that includes washing the centrifuged cake as a step using water as solvent, and then recentrifuging. This method decreases the taste of the carrot.
3030
5. Une méthode de préparation qui inclus comme étape une phase dans laquelle la pâte obtenue par centrifugation est mise dans un mélangeur et à laquelle on ajoute alors dans un rapport de 30%, ou 35 plus ou moins, de la mayonnaise, et une quantité de câpres et de légumes telles que des poivrons et du céleri et un assaisonnement typique du steak tartare. La mayonnaise apportant au produit une onctuosité qui fait oublier la texture végétale.5. A preparation method which includes as a step a phase in which the dough obtained by centrifugation is put in a mixer and to which is then added in a ratio of 30%, or more or less, mayonnaise, and an amount capers and vegetables such as peppers and celery and a typical steak tartar seasoning. The mayonnaise bringing to the product a smoothness which makes forget the vegetable texture.
4040
6. Une méthode de préparation qui inclus comme étape l'adjonction d'acide acétique comme agent conservateur au produit à mélanger. 6. A preparation method which includes as a step the addition of acetic acid as a preservative to the product to be mixed.
7. Une méthode de préparation qui inclus comme étape le mélange des produits mis dans le mélangeur pendant une période de 20 minutes ou plus, ou moins, pour transmettre à l'ensemble du produit une7. A preparation method which includes as a step the mixing of the products put in the mixer for a period of 20 minutes or more, or less, to transmit to the whole of the product a
5 onctuosité homogène.5 homogeneous smoothness.
8. Un produit alimentaire fabriqué selon toutes les méthodes précédentes8. A food product made using all of the above methods
10 9. Un produit alimentaire comme décrit plus en détail dans l'exemple exposé dans ce texte10 9. A food product as described in more detail in the example set out in this text
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PCT/BE2001/000019 2000-02-10 2001-02-09 Carrot paste with high fibre content transformed into quality nutritional product WO2001058280A1 (en)

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Application Number Priority Date Filing Date Title
BE2000/0112A BE1013278A6 (en) 2000-02-10 2000-02-10 Paste carrots a high-fiber processed into product quality nutritional.
BE2000/0112 2000-02-10

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WO2001058280A1 true WO2001058280A1 (en) 2001-08-16

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1018134A3 (en) * 2006-02-07 2010-06-01 Idb Benelux Carrot puree concentrate producing technique, involves cooking specific pounds of carrots at specific degree centigrade in fifty minutes, where carrots are cooked in right consistency and are softened and passed through sieve

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US5248515A (en) * 1992-02-04 1993-09-28 Gerber Products Company Processing method using entire peeled vegetable in a fruit juice/vegetable puree beverage
WO1996039875A1 (en) * 1995-06-07 1996-12-19 Washington State University Research Foundation Method of thermally processing low acid food with added tartaric acid
WO1999065334A1 (en) * 1998-06-15 1999-12-23 Unilever N.V. Thickening agent based on dried, homogenized fruit or vegetable puree, the preparation thereof and its use in foodstuffs

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EP0444439A2 (en) * 1990-02-06 1991-09-04 Advance Co., Ltd. Method for preparing food containing single cell plant
US5248515A (en) * 1992-02-04 1993-09-28 Gerber Products Company Processing method using entire peeled vegetable in a fruit juice/vegetable puree beverage
WO1996039875A1 (en) * 1995-06-07 1996-12-19 Washington State University Research Foundation Method of thermally processing low acid food with added tartaric acid
WO1999065334A1 (en) * 1998-06-15 1999-12-23 Unilever N.V. Thickening agent based on dried, homogenized fruit or vegetable puree, the preparation thereof and its use in foodstuffs

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TALCOTT S T ET AL: "Antioxidant changes and sensory properties of carrot puree processed with and without periderm tissue.", JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48 (4) 1315-1321 2000 CORRESPONDENCE (REPRINT) ADDRESS, L. R. HOWARD, DEP. OF FOOD SCI., INST. OF FOOD SCI. & ENG., UNIV. OF ARKANSAS, FAYETTEVILLE, AR 72704, USA. TEL. (501) 575-2978. FAX (501) 575-2165. E-, XP001002778 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1018134A3 (en) * 2006-02-07 2010-06-01 Idb Benelux Carrot puree concentrate producing technique, involves cooking specific pounds of carrots at specific degree centigrade in fifty minutes, where carrots are cooked in right consistency and are softened and passed through sieve

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BE1013278A6 (en) 2001-11-06

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