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AR006604A1 - Un procedimiento para llevar a cabo la preparacion de productos a base de tomate de primera calidad y consistencia como asi tambien a los productosque se obtienen por medio de este procedimiento - Google Patents

Un procedimiento para llevar a cabo la preparacion de productos a base de tomate de primera calidad y consistencia como asi tambien a los productosque se obtienen por medio de este procedimiento

Info

Publication number
AR006604A1
AR006604A1 ARP970101445A ARP970101445A AR006604A1 AR 006604 A1 AR006604 A1 AR 006604A1 AR P970101445 A ARP970101445 A AR P970101445A AR P970101445 A ARP970101445 A AR P970101445A AR 006604 A1 AR006604 A1 AR 006604A1
Authority
AR
Argentina
Prior art keywords
procedure
tomato
consistency
quality
preparation
Prior art date
Application number
ARP970101445A
Other languages
English (en)
Original Assignee
Unilever Nv
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 Unilever Nv filed Critical Unilever Nv
Publication of AR006604A1 publication Critical patent/AR006604A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01011—Pectinesterase (3.1.1.11)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/10—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress
    • A23B2/103—Preservation of foods or foodstuffs, in general by treatment with pressure variation, shock, acceleration or shear stress using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
    • 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
    • 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
    • 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
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Un procedimiento para suministrar un producto a base de tomate que comprende los pasos que se detallan a continuación: a) la aplicación de presiónultra elevada sobre una pieza de tomate, de manera tal que se hace inactiva a lapoligalact uronasa y, la pectinmetilesterasa y, preferentemente, laperoxidasa no se hacen inactivas; b) la incubación de la pieza de tomate con la pectinmetilesterasa endógena para obtener la consistencia deseada y,preferentamente, con laperoxidasa para log rar un perfil de aroma y/o sabor fresco; y c) la inactivación de la pectinmetilesterasa y cualquier peroxidasa.
ARP970101445A 1996-04-12 1997-04-11 Un procedimiento para llevar a cabo la preparacion de productos a base de tomate de primera calidad y consistencia como asi tambien a los productosque se obtienen por medio de este procedimiento AR006604A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP96302608 1996-04-12

Publications (1)

Publication Number Publication Date
AR006604A1 true AR006604A1 (es) 1999-09-08

Family

ID=8224886

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP970101445A AR006604A1 (es) 1996-04-12 1997-04-11 Un procedimiento para llevar a cabo la preparacion de productos a base de tomate de primera calidad y consistencia como asi tambien a los productosque se obtienen por medio de este procedimiento

Country Status (6)

Country Link
US (1) US5840353A (es)
EP (1) EP0892610A1 (es)
AR (1) AR006604A1 (es)
AU (1) AU703837B2 (es)
TR (1) TR199802047T2 (es)
WO (1) WO1997038591A1 (es)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK0918472T3 (da) * 1996-05-17 2001-04-30 Unilever Nv Fremgangsmåde til konservering under tryk
IT1294093B1 (it) * 1997-06-06 1999-03-22 Sasib Food S P A Ora Sasib Pro Procedimento per incrementare la consistenza di prodotti vegetali in pezzi, in particolare per cubettato di pomodoro.
JP2002501734A (ja) * 1998-01-30 2002-01-22 フロー インターナショナル コーポレイション ジュース製品における微生物の超高圧不活性化方法
EP0953296A1 (fr) * 1998-05-02 1999-11-03 Societe Des Produits Nestle S.A. Procédé pour l'obtention d'un jus de kiwis
US6158981A (en) * 1998-06-18 2000-12-12 Flow International Corporation Method and apparatus for aseptic pressure-processing of pumpable substances
GB9914209D0 (en) 1999-06-17 1999-08-18 Danisco Process
US20030170356A1 (en) * 2002-02-19 2003-09-11 Yuan James T.C. High pressure processing of a substance utilizing a controlled atmospheric environment
US20040126480A1 (en) * 2002-12-26 2004-07-01 Unilever Bestfoods North America Food process
CN101227833B (zh) * 2005-07-22 2011-07-13 马尔斯公司 水果小吃
GB0515173D0 (en) * 2005-07-22 2005-08-31 Mars Inc Fruit snack
CN102551038B (zh) * 2012-03-22 2013-10-09 江南大学 一种用番茄酱渣制备的调味料产品及其制备方法
CN109619645A (zh) * 2018-12-19 2019-04-16 郑州轻工业学院 利用山药提取物制备烟用香料的方法及在卷烟中的应用

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2534263A (en) * 1947-07-18 1950-12-19 Claude H Hills Method of firming fruit and vegetable slices
US3976805A (en) * 1971-05-13 1976-08-24 The United States Of America As Represented By The Secretary Of Agriculture Preparation of high-consistency tomato products
US4031266A (en) * 1974-02-14 1977-06-21 General Foods Corporation Reconstitutable tomato beverage compositions
US4547375A (en) * 1983-04-20 1985-10-15 The Procter & Gamble Co. Gel formation in tomato products
US5387757A (en) * 1987-11-12 1995-02-07 Zeneca Limited Tomatoes with reduced expression of polygalacturonase
JPH07102119B2 (ja) * 1990-10-12 1995-11-08 凸版印刷株式会社 果汁の高圧処理方法
IL107791A (en) * 1992-11-30 1997-04-15 Gist Brocades Nv Use of pectinesterase in the treatment of fruit and vegetables
US5707847A (en) * 1993-04-30 1998-01-13 Novo Nordisk A/S Enzyme exhibiting pectin methylesterase activity
SE501310C2 (sv) * 1993-06-11 1995-01-16 Asea Brown Boveri Anordning vid högtrycksbehandling av ämnen
SE500905C2 (sv) * 1993-10-25 1994-09-26 Kjell Lilja Högtrycksbehandling av livsmedel med hjälp av elektrisk urladdning
ZA967790B (en) * 1995-09-22 1997-05-27 Novo Nordisk As A process for the improvement of gel formation or viscosity increase
NZ316895A (en) * 1995-09-22 1999-11-29 Novo Nordisk As Reduction of serum separation in vegetable or fruit based pectin containing food using pectinesterase

Also Published As

Publication number Publication date
AU703837B2 (en) 1999-04-01
US5840353A (en) 1998-11-24
EP0892610A1 (en) 1999-01-27
TR199802047T2 (xx) 1999-01-18
AU2027097A (en) 1997-11-07
WO1997038591A1 (en) 1997-10-23

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