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AR081223A1 - FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT - Google Patents

FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT

Info

Publication number
AR081223A1
AR081223A1 ARP110101791A ARP110101791A AR081223A1 AR 081223 A1 AR081223 A1 AR 081223A1 AR P110101791 A ARP110101791 A AR P110101791A AR P110101791 A ARP110101791 A AR P110101791A AR 081223 A1 AR081223 A1 AR 081223A1
Authority
AR
Argentina
Prior art keywords
vegetables
flavoring composition
weight
stable
braised
Prior art date
Application number
ARP110101791A
Other languages
Spanish (es)
Inventor
Dieter Werner Melwitz
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 AR081223A1 publication Critical patent/AR081223A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • 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
    • A23L27/82—Acid flavourants
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)

Abstract

Composición saborizante de verduras braseadas que tiene una excelente calidad sensorial y que es microbiológicamente segura y estable al almacenamiento. La composición saborizante de verduras braseadas comprende: a) de 20 a 90% en peso de verduras braseadas, dichas verduras comprenden por lo menos 3 verduras seleccionadas entre zanahoria, cebolla, apio, ajo, apio nabo, chalotes, puerro, cebolla de verdeo, y mezclas de los mismos; b) de 0,5 a 10% en peso de fibras insolubles, preferentemente fibras de cítricos, c) de 0,5 a 40% en peso de agua, d) de 1 a 40% en peso un aceite vegetal y e) una cantidad de ácido de grado alimenticio tal que la composición saborizante de verduras braseadas tiene un pH de 2,0 a 4,0. También se provee un procedimiento para preparar dicha composición saborizante.Flavoring composition of braised vegetables that has excellent sensory quality and is microbiologically safe and stable for storage. The flavoring composition of braised vegetables comprises: a) from 20 to 90% by weight of braised vegetables, said vegetables comprise at least 3 vegetables selected from carrot, onion, celery, garlic, turnip celery, shallots, leek, scallion, and mixtures thereof; b) from 0.5 to 10% by weight of insoluble fibers, preferably citrus fibers, c) from 0.5 to 40% by weight of water, d) from 1 to 40% by weight a vegetable oil and e) an amount of food grade acid such that the flavoring composition of braised vegetables has a pH of 2.0 to 4.0. A process for preparing said flavoring composition is also provided.

ARP110101791A 2010-05-27 2011-05-26 FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT AR081223A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP10164161 2010-05-27

Publications (1)

Publication Number Publication Date
AR081223A1 true AR081223A1 (en) 2012-07-04

Family

ID=42867261

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP110101791A AR081223A1 (en) 2010-05-27 2011-05-26 FLAVORING COMPOSITION OF STABLE BRASSED VEGETABLES AND PROCEDURE TO PREPARE IT

Country Status (2)

Country Link
AR (1) AR081223A1 (en)
WO (1) WO2011147705A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CO6300111A1 (en) * 2008-06-06 2011-07-21 Fab Especias Y Productos El Rey Sa HOMOGENOUS BLEND OF CONSISTENCY PASTOSA CONTAINING 100% NATURAL ORGANIC OR NON-ORGANIC INGREDIENTS FOR MEASUREMENT OF MEALS AND PROCEDURE FOR THE PREPARATION OF THE MIXTURE
IT202000004060A1 (en) * 2020-02-27 2021-08-27 Barilla Flli G & R Emulsified food formulation

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4025952B2 (en) * 2000-06-20 2007-12-26 味の素株式会社 Manufacturing method of fried onion or sofrit
PL1675477T3 (en) 2003-10-24 2011-03-31 Unilever Nv Reduced oil emulsion with viscosity-building emulsifier
WO2008009549A1 (en) * 2006-07-21 2008-01-24 Unilever N.V. Method of producing sautéed vegetables

Also Published As

Publication number Publication date
WO2011147705A1 (en) 2011-12-01

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