MX2019009734A - Procedimiento para preparar un concentrado salado con forma. - Google Patents
Procedimiento para preparar un concentrado salado con forma.Info
- Publication number
- MX2019009734A MX2019009734A MX2019009734A MX2019009734A MX2019009734A MX 2019009734 A MX2019009734 A MX 2019009734A MX 2019009734 A MX2019009734 A MX 2019009734A MX 2019009734 A MX2019009734 A MX 2019009734A MX 2019009734 A MX2019009734 A MX 2019009734A
- Authority
- MX
- Mexico
- Prior art keywords
- powder mix
- starch
- particulate
- premix
- granules
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 4
- 239000012141 concentrate Substances 0.000 title abstract 3
- 229920002472 Starch Polymers 0.000 abstract 5
- 239000000203 mixture Substances 0.000 abstract 5
- 239000000843 powder Substances 0.000 abstract 5
- 235000019698 starch Nutrition 0.000 abstract 5
- 239000008107 starch Substances 0.000 abstract 5
- 239000008187 granular material Substances 0.000 abstract 3
- 239000004615 ingredient Substances 0.000 abstract 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 239000002002 slurry Substances 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 238000005054 agglomeration Methods 0.000 abstract 1
- 230000002776 aggregation Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract 1
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 239000001103 potassium chloride Substances 0.000 abstract 1
- 235000011164 potassium chloride Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
La invención se refiere a un procedimiento de preparación de un concentrado salado en forma de un artículo con forma, dicho procedimiento comprende la siguiente secuencia de etapas de procedimiento: a) preparar una premezcla que tiene un contenido de humedad del 0.5 al 12 % en peso mediante el procedimiento que consiste en: - brindar una mezcla en polvo de uno o más ingredientes particulados, que incluyen del 5 al 100% en peso de una mezcla en polvo de almidón nativo particulado; - aglomerar la mezcla en polvo para producir gránulos que contienen almidón por calentamiento de la mezcla en polvo a una temperatura que es 3 a 20°C inferior a la temperatura de gelatinización del almidón nativo particulado, seguido de una aglomeración húmeda de la mezcla en polvo caliente con un líquido acuoso; y - opcionalmente, combinar los gránulos con uno o más ingredientes comestibles; dicha premezcla contiene, calculado por peso de materia seca: • del 5 al 30 % en peso de gránulos que contienen almidón que tienen un diámetro de 0.15 a 2.5 mm y que comprenden del 20 al 100% en peso de almidón; • del 10 al 76 % en peso de una sal seleccionada entre cloruro de sodio, cloruro de potasio, glutamato monosódico, y combinaciones de los mismos; • del 0 al 60 % en peso de uno o más ingredientes comestibles particulados seleccionados entre azúcares, especias, hierbas y vegetales; b) mezclar la premezcla con grasa fundida para producir una pasta; y c) dar forma a la pasta de un artículo con forma. El procedimiento de la presente invención permite la fabricación de concentrados salados con forma que tienen una capacidad mejorada de desmenuzado.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP17156601 | 2017-02-17 | ||
| PCT/EP2018/051717 WO2018149604A1 (en) | 2017-02-17 | 2018-01-24 | Process for the preparation of a shaped savoury concentrate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| MX2019009734A true MX2019009734A (es) | 2019-10-30 |
Family
ID=58057006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MX2019009734A MX2019009734A (es) | 2017-02-17 | 2018-01-24 | Procedimiento para preparar un concentrado salado con forma. |
Country Status (7)
| Country | Link |
|---|---|
| US (1) | US20200022399A1 (es) |
| EP (1) | EP3582636B1 (es) |
| AR (1) | AR111045A1 (es) |
| MX (1) | MX2019009734A (es) |
| PH (1) | PH12019501603A1 (es) |
| WO (1) | WO2018149604A1 (es) |
| ZA (1) | ZA201904429B (es) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6496797B1 (ja) * | 2017-10-31 | 2019-04-10 | アリアケジャパン株式会社 | だしの素固形調味料及びその製造方法 |
| EP4642254A1 (en) * | 2022-12-30 | 2025-11-05 | V. Mane Fils | Fast-disintegrating flavoring composition for instant foods |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4126710A (en) | 1977-06-27 | 1978-11-21 | Standard Brands Incorporated | Process for preparing sauce mixes |
| PT1074188E (pt) * | 1999-08-03 | 2009-01-08 | Nestle Sa | Produto alimentar granulado |
| OA12967A (en) | 2002-12-02 | 2006-10-13 | Nestec Sa | Hard bouillon tablet or cube. |
| PL1806976T3 (pl) * | 2004-10-22 | 2014-07-31 | Unilever Nv | Granulowany kuchenny środek pomocniczy zawierający mikrobowe enkapsulaty, oraz kostki i tabletki zawierające taki granulowany kuchenny środek pomocniczy |
| EP1871184A1 (en) | 2005-04-18 | 2008-01-02 | Unilever PLC | Packaged solid concentrates for preparing a bouillon, soup, sauce, gravy or roux or for use as a seasoning and process for preparing the same |
| BRPI0717693B1 (pt) | 2006-12-08 | 2015-12-08 | Unilever Nv | "concentrado alimentício sólido e processo para a fabricação do mesmo" |
| ATE507729T1 (de) | 2007-12-13 | 2011-05-15 | Unilever Nv | Verfahren zur herstellung von würzwürfeln |
| EA023270B1 (ru) * | 2009-12-11 | 2016-05-31 | Юнилевер Н.В. | Гранулированный острый пикантный пищевой концентрат и способ его получения |
| EP2651240B1 (en) | 2010-12-17 | 2014-09-03 | Unilever N.V. | Stock cube |
| EP2773225B1 (en) | 2011-11-04 | 2016-11-30 | Unilever N.V. | Shaped food concentrate |
| MX2018001146A (es) * | 2015-07-31 | 2018-04-20 | Unilever Nv | Concentrado salado que comprende sal inorganica, grasa y gomas polisacaridos. |
-
2018
- 2018-01-24 MX MX2019009734A patent/MX2019009734A/es unknown
- 2018-01-24 WO PCT/EP2018/051717 patent/WO2018149604A1/en not_active Ceased
- 2018-01-24 EP EP18706191.6A patent/EP3582636B1/en active Active
- 2018-01-24 US US16/483,756 patent/US20200022399A1/en not_active Abandoned
- 2018-02-15 AR ARP180100359A patent/AR111045A1/es active IP Right Grant
-
2019
- 2019-07-05 ZA ZA2019/04429A patent/ZA201904429B/en unknown
- 2019-07-09 PH PH12019501603A patent/PH12019501603A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| PH12019501603A1 (en) | 2020-02-24 |
| EP3582636A1 (en) | 2019-12-25 |
| US20200022399A1 (en) | 2020-01-23 |
| EP3582636B1 (en) | 2021-03-03 |
| ZA201904429B (en) | 2020-12-23 |
| BR112019017065A2 (pt) | 2020-04-14 |
| AR111045A1 (es) | 2019-05-29 |
| WO2018149604A1 (en) | 2018-08-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| PH12018502166B1 (en) | Shaped savoury concentrate and process for the preparation thereof | |
| WO2014173966A3 (en) | Powdered composition for use in an instant milk tea powder | |
| PH12019501603A1 (en) | Process for the preparation of a shaped savoury concentrate | |
| MY184350A (en) | Culinary seasoning or bouillon tablet | |
| PH12018500113A1 (en) | Savoury concentrate comprising inorganic salt, fat and anionic polysaccharide gums | |
| JP2018033388A (ja) | ノンフライ麺の製造方法 | |
| MY184947A (en) | Shrimp substitute food | |
| PH12018500110A1 (en) | Savoury concentrate comprising inorganic salt, fat and carboxymethyl cellulose | |
| BR112019003977B1 (pt) | Método para produção de macarrões fritos | |
| MX2018015598A (es) | Concentrado salado que comprende material de fruta de mora. | |
| PH12018500112A1 (en) | Savoury concentrate comprising inorganic salt, fat and anionic polysaccharide | |
| WO2016185233A8 (en) | Composition of taste or flavour enhancer, preparation and use thereof | |
| PH12018500111B1 (en) | Savoury concentrate comprising inorganic salt, fat and heteropolysaccharide gum | |
| MY206985A (en) | Oil- or fat-processed starch, coating material for fried food using the same, food and method for producing the same | |
| PH12020551894A1 (en) | Shaped savoury concentrate and process for the preparation thereof | |
| WO2017222191A3 (ko) | 쌀생면 제조용 쌀가루 및 쌀생면 | |
| EP3232815B1 (en) | Savoury concentrates with a jellified texture based on leguminous starch | |
| AU2015366447A1 (en) | Savoury concentrates as sauce with a jellified texture based on leguminous starch | |
| GB713803A (en) | Dietary salt substitute | |
| MX2019007006A (es) | Composicion particulada de condimento de carne. | |
| MX338937B (es) | Composicion de alimento concentrado que comprende un gel de pectina. | |
| JP2015192639A (ja) | 顆粒スープおよびその製造方法、並びに顆粒スープを用いた即席食品 | |
| CN104824559A (zh) | 一种即食牛肉面 | |
| PH22013000026Y1 (en) | Process of producing natural food seasoning | |
| PH22017000838U3 (en) | COMPOSITION OF FISH (Scomber scombrus) PASTILLAS |