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RU2000111439A - DRY PRODUCT RESTORABLE BY WATER LIQUIDS, AND METHOD OF PRODUCING IT - Google Patents

DRY PRODUCT RESTORABLE BY WATER LIQUIDS, AND METHOD OF PRODUCING IT

Info

Publication number
RU2000111439A
RU2000111439A RU2000111439/13A RU2000111439A RU2000111439A RU 2000111439 A RU2000111439 A RU 2000111439A RU 2000111439/13 A RU2000111439/13 A RU 2000111439/13A RU 2000111439 A RU2000111439 A RU 2000111439A RU 2000111439 A RU2000111439 A RU 2000111439A
Authority
RU
Russia
Prior art keywords
starch
vegetable
heat treatment
concentrates
wet heat
Prior art date
Application number
RU2000111439/13A
Other languages
Russian (ru)
Other versions
RU2242901C2 (en
Inventor
Хорст КЛЮКОВСКИ
Рольф ШТУТЕ
Герхард ШПЕТ
Original Assignee
Бестфудс
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
Priority claimed from DE19921860A external-priority patent/DE19921860C2/en
Application filed by Бестфудс filed Critical Бестфудс
Publication of RU2000111439A publication Critical patent/RU2000111439A/en
Application granted granted Critical
Publication of RU2242901C2 publication Critical patent/RU2242901C2/en

Links

Claims (11)

1. Способ получения сухих продуктов, восстанавливаемых холодными и горячими водными жидкостями с образованием фруктовой мякоти и овощной мякоти, предусматривающий вальцовую сушку фруктовых концентратов и овощных концентратов, содержащих добавленный крахмал, отличающийся тем, что хлопья, полученные измельчением после вальцовой сушки, агломерируют с использованием фруктовых концентратов и овощных концентратов, а полученный агломерат подвергают влажной термообработке и одновременно или вслед за этим сушат до достижения требуемого конечного содержания влаги.1. A method of obtaining dry products, reconstituted with cold and hot aqueous liquids with the formation of fruit pulp and vegetable pulp, comprising a roller drying of fruit concentrates and vegetable concentrates containing added starch, characterized in that the flakes obtained by grinding after roller drying are agglomerated using fruit concentrates and vegetable concentrates, and the resulting agglomerate is subjected to wet heat treatment and at the same time or after that it is dried until the desired con wet moisture content. 2. Способ по п. 1, отличающийся тем, что в качестве добавленного крахмала используют крахмал В-типа. 2. A method according to claim 1, characterized in that B-type starch is used as the added starch. 3. Способ по п. 2, отличающийся тем, что используют картофельный крахмал. 3. The method according to p. 2, characterized in that they use potato starch. 4. Способ по одному из предыдущих пунктов, отличающийся тем, что влажную термообработку проводят во время заключительной сушки. 4. The method according to one of the preceding paragraphs, characterized in that the wet heat treatment is carried out during the final drying. 5. Способ по одному из предыдущих пунктов, отличающийся тем, что влажную термообработку проводят при температуре 65-95oС, предпочтительно 70-90oС, в течение периода от 20 мин до 12 ч, предпочтительно от 30 мин до 4 ч.5. The method according to one of the preceding paragraphs, characterized in that the wet heat treatment is carried out at a temperature of 65-95 o C, preferably 70-90 o C, for a period of from 20 minutes to 12 hours, preferably from 30 minutes to 4 hours 6. Способ по одному из предыдущих пунктов, отличающийся тем, что агломерации используют те же самые поступавшие на вальцовую сушку водные фруктовые концентраты или овощные концентраты, если требуется, содержащие добавленный крахмал, вводя таким образом воду, требуемую для влажной термообработки. 6. The method according to one of the preceding paragraphs, characterized in that the agglomerations use the same aqueous fruit concentrates or vegetable concentrates, if required, containing added starch, which have been added to the roller drying, thereby introducing the water required for wet heat treatment. 7. Способ по одному из предыдущих пунктов, отличающийся тем, что во время или после влажной термообработки продукт сушат до содержания остаточной влаги от 3 до 8%, предпочтительно от 4 до 6%. 7. The method according to one of the preceding paragraphs, characterized in that during or after wet heat treatment the product is dried to a residual moisture content of from 3 to 8%, preferably from 4 to 6%. 8. Способ по одному из предыдущих пунктов, отличающийся тем, что используют 10-60 мас. % добавленного крахмала. 8. The method according to one of the preceding paragraphs, characterized in that they use 10-60 wt. % added starch. 9. Способ по одному из пп. 2-8, отличающийся тем, что в качестве добавленного крахмала используют крахмал В-типа, а полученные после вальцовой сушки хлопья агломерируют путем распыления на них воды или водной суспензии крахмала. 9. The method according to one of paragraphs. 2-8, characterized in that B-type starch is used as added starch, and the flakes obtained after roller drying are agglomerated by spraying water or an aqueous suspension of starch on them. 10. Сухой продукт из содержащих добавленный крахмал фруктовых или овощных концентратов, восстанавливаемый холодными и горячими водными жидкостями с образованием фруктовой мякоти или овощной мякоти, отличающийся тем, что добавленный крахмал представляет собой крахмал В-типа, подвергнутый влажной термообработке. 10. A dry product from fruit or vegetable concentrates containing added starch, reconstituted with cold and hot aqueous liquids to form fruit pulp or vegetable pulp, characterized in that the added starch is a B-type starch subjected to wet heat treatment. 11. Сухой продукт по п. 10, отличающийся тем, что его овощная часть состоит из томатов. 11. The dry product according to p. 10, characterized in that its vegetable portion consists of tomatoes.
RU2000111439/13A 1999-05-11 2000-05-10 Dry product to be reduced by aqueous liquids and method for producing the same RU2242901C2 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
DE19921860.9 1999-05-11
DE19921860A DE19921860C2 (en) 1999-05-11 1999-05-11 Dry product reconstitutable with hot, aqueous liquids into fruit and vegetable pulps and process for its production
US09/567,170 US6340494B1 (en) 1999-05-11 2000-05-08 Dry product which can be reconstituted with hot aqueous liquids and process for its production

Publications (2)

Publication Number Publication Date
RU2000111439A true RU2000111439A (en) 2002-04-20
RU2242901C2 RU2242901C2 (en) 2004-12-27

Family

ID=26053322

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2000111439/13A RU2242901C2 (en) 1999-05-11 2000-05-10 Dry product to be reduced by aqueous liquids and method for producing the same

Country Status (20)

Country Link
US (1) US6340494B1 (en)
EP (1) EP1051917B1 (en)
JP (1) JP2001037410A (en)
KR (1) KR20010029709A (en)
CN (1) CN1204828C (en)
AT (1) ATE289171T1 (en)
AU (1) AU769800B2 (en)
BR (1) BR0002419A (en)
CA (1) CA2307919A1 (en)
DE (2) DE19921860C2 (en)
ES (1) ES2235710T3 (en)
HU (1) HUP0001870A3 (en)
ID (1) ID25959A (en)
IL (1) IL136083A (en)
IN (1) IN189334B (en)
MX (1) MXPA00004556A (en)
NZ (1) NZ504453A (en)
PL (1) PL340091A1 (en)
RU (1) RU2242901C2 (en)
ZA (1) ZA200002291B (en)

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USRE41885E1 (en) 2000-08-16 2010-10-26 Geoffrey Margolis Method for producing a dehydrated whole food product
US7029716B2 (en) 2000-08-16 2006-04-18 Geoffrey Margolis Method and system for producing a dehydrated whole food product
US7074444B2 (en) * 2000-08-16 2006-07-11 Geoffrey Margolis Method for producing a dehydrated whole food product
DE10044244C1 (en) * 2000-09-07 2002-03-14 Bestfoods De Gmbh & Co Ohg Process for the production of tomato flakes
JP2003310179A (en) * 2002-04-19 2003-11-05 Ajinomoto Co Inc Nutraceutical chips and method for producing the same
ES2309326T3 (en) * 2002-07-19 2008-12-16 Nestec S.A. PROCEDURE FOR MANUFACTURING A POWDERED PRODUCT BY EXTRUSION-EXPANSION.
US7018201B1 (en) 2005-05-23 2006-03-28 Sunsweet Growers, Inc. Dual-zone dehydration tunnel
MX346594B (en) * 2009-12-29 2017-03-24 Nestec Sa Nutritional compositions comprising fruit flakes containing docosahexaenoic acid.
RU2490970C2 (en) * 2010-01-26 2013-08-27 Наталья Владимировна Шелепина Mixture for kissel production
CA2834396C (en) 2011-05-26 2019-04-16 Unilever Plc A process for preparing a dehydrated food composition
WO2013013369A1 (en) * 2011-07-22 2013-01-31 Nestec S.A. Dried pulp preparation from unprocessed raw materials
JP6091362B2 (en) * 2013-07-04 2017-03-08 日本エフディ株式会社 Fruit-containing flakes and method for producing the same
CN104855887B (en) * 2014-12-30 2020-10-02 浙江芸洁科技有限公司 Production method of potato powder
MX394437B (en) 2015-06-15 2025-03-21 Cargill Inc STARCH FOR PULPY TEXTURES.
US20200015488A1 (en) * 2018-07-13 2020-01-16 Glanbia Nutritionals (Ireland) Ltd. Agglomerated Ingredient Delivery Composition
US12268228B2 (en) * 2018-11-16 2025-04-08 Conopco Inc. Onion flavour composition and method for the preparation thereof
US12433310B2 (en) 2018-11-16 2025-10-07 Conopco Inc. Onion flavour composition and method for the preparation thereof
FR3108472B1 (en) * 2020-03-30 2025-08-22 Roquette Freres Use of pre-gelatinized starch rich in amylose and of large particle size as a texturizing agent giving a pulpy character to pasty food compositions

Family Cites Families (10)

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US3054676A (en) * 1958-11-26 1962-09-18 Lauhoff Grain Company Process for producing a cereal adjunct for use in brewing
US3443964A (en) 1966-04-21 1969-05-13 Nat Starch Chem Corp Pulpy textured food systems containing inhibited starches
US3579341A (en) 1969-05-07 1971-05-18 Nat Starch Chem Corp Pulpy textured food systems containing inhibited starches
US3650770A (en) 1969-06-25 1972-03-21 Nat Starch Chem Corp Pulpy textured, starch containing food systems
DE2302242B2 (en) 1973-01-18 1981-05-14 Rabeler, Hanshermann, 8190 Wolfratshausen Fruit flakes or leaves and processes for their production
DE2938596C2 (en) 1979-09-24 1982-05-19 Maizena Gmbh, 2000 Hamburg Dry product reconstitutable with hot aqueous liquids and process for its manufacture
DE3506513C1 (en) * 1985-02-23 1986-06-26 Maizena Gmbh, 2000 Hamburg Food dry product reconstitutable with cold and hot aqueous liquids and process for its manufacture
NZ216011A (en) * 1985-06-05 1987-05-29 Nestle Sa Agglomerating soluble particulate materials: wetted particles deposited on an endless surface and passed through a nip
CH665755A5 (en) * 1985-10-30 1988-06-15 Nestle Sa PROCESS FOR AGGLOMERATION OF FOOD PRODUCTS.
US5130156A (en) * 1990-01-16 1992-07-14 Henningsen Foods, Inc. Method for agglomerating food powders

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