WO2007066190A2 - Food preparation method and food obtained thereby - Google Patents
Food preparation method and food obtained thereby Download PDFInfo
- Publication number
- WO2007066190A2 WO2007066190A2 PCT/IB2006/003445 IB2006003445W WO2007066190A2 WO 2007066190 A2 WO2007066190 A2 WO 2007066190A2 IB 2006003445 W IB2006003445 W IB 2006003445W WO 2007066190 A2 WO2007066190 A2 WO 2007066190A2
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- vegetable
- food
- provides
- liquid
- deep
- Prior art date
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000013311 vegetables Nutrition 0.000 claims abstract description 70
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 13
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 13
- 235000006708 antioxidants Nutrition 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims abstract description 5
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 36
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 235000013409 condiments Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 7
- 239000000126 substance Substances 0.000 claims description 7
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 239000006041 probiotic Substances 0.000 claims description 5
- 230000000529 probiotic effect Effects 0.000 claims description 5
- 235000018291 probiotics Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 229940088594 vitamin Drugs 0.000 claims description 5
- 229930003231 vitamin Natural products 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 5
- 239000011782 vitamin Substances 0.000 claims description 5
- 235000013618 yogurt Nutrition 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 241000195940 Bryophyta Species 0.000 claims description 2
- 235000013351 cheese Nutrition 0.000 claims description 2
- 239000012530 fluid Substances 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims description 2
- 238000003780 insertion Methods 0.000 claims description 2
- 230000037431 insertion Effects 0.000 claims description 2
- 235000011929 mousse Nutrition 0.000 claims description 2
- 239000004575 stone Substances 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 244000141359 Malus pumila Species 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
-
- 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
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
-
- 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
Definitions
- the present invention relates to the alimentary field and it refers to a food preparation method and food obtained thereby, in particular a food comprising a vegetable base.
- a drawback of said known methods consists in that they provide, for the consumption, an unfrozen product having not very natural aspect and consistence and being not pleasant for the consumer.
- An object of the present invention is to provide a food preparation method able to provide vegetables ready for the consumption, or for successive working, having pleasant aspect and consistence for the consumer.
- Another object is to provide a food of high aesthetic and organoleptic quality.
- Further object is to provide a method and a vegetable material based food also with peeled and cut vegetable.
- Another object is to provide a method and a food whose organoleptic qualities are not sensitive against the maturity level of the fruits.
- the preparation method for a food comprising a whole of vegetable products, provides the following sequence steps:
- the method provides to utilize, for the moderate dehydration, temperatures ranging from 15°C to 75°C for a predetermined time interval ranging from 1 minute to 90 minutes and anyway necessary to reach specific values of dry substance ranging from 10% to 50%, Brix degrees ranging from 10 and 40 Brix degrees.
- the preparation comprises, furthermore, peeling, stoning or removing the cores of the vegetable products before or after the cutting into cubes and to use, as anti-oxidant, ascorbic acid or similar products dissolved in the liquid consisting in water in which are also dissolved sugars in predetermined percentages.
- the cutting can carry out small cubes, thin slices or julienne-shaped pieces and the method provides to use, as for the fruits, the anti-oxidant ascorbic acid or similar products dissolved in the liquid consisting in water in which are also dissolved salts and/or monosodium glutamate in predetermined percentages.
- the method provides to put every vegetable product under depression in the liquid for a predetermined interval of time ranging from 3 to 60 minutes, at a temperature ranging from 20°C to 60°C under an absolute pressure ranging from 0 and 650 mmHg and to modify the composition of the liquid, the time, the temperature and the absolute pressure of the depression phase according to the type, quality and maturity level of the vegetable products.
- the method comprises furthermore the step for packaging the vegetable products after the deep-freezing in containers together with a condiment, a topping or a fluid garnishing, the step of volumetrically proportioning said condiment, topping or garnishing in order to leave into the inside of the packaging a minimum air quantity and the step of putting the packaging under an IQF deep-freezing process after the insertion of the condiment, of the topping or of the garnishing in order to freeze also of these latter.
- the method provides also to use, in case of vegetable products consisting of fruits, a topping of alimentary cream or, preferably, topping based on yogurt or a cheese mousse, carried out by means of a cold mixture of the ingredients in a mixer machine with wired spiral beater and to use, in case of vegetable products consisting of verdure, a condiment constituted by an emulsion of alimentary oil base, for example a mayonnaise sauce, a sauce of the kind called salmoriglio or similar sauces.
- the food object of the present invention prepared according to the previous method, comprises a plurality of various vegetable products impregnated with a liquid consisting of water in which is dissolved at least ascorbic acid with anti-oxidant purpose; said impregnated vegetables products being deep frozen.
- the frozen vegetable products can consist of various kinds of fruits, for example peaches, apples, melons, pineapple, pears, cut into small cubes and impregnated with the water in which, beside the anti-oxidant, are dissolved sugars, salts, vitamins and/or probiotic substance in predetermined percentages.
- the food can comprise furthermore one deep frozen yogurt base garnishing or a cream.
- a variant of the food comprises a whole of vegetable products consisting of various vegetables, such celeries, carrots, fennels and others, cut into slices, into small cubes or into julienne-shaped pieces and impregnated with water in which, beside the antioxidant, are dissolved salts and/or monosodium glutamate or the like.
- Said variant of the food can comprise a deep frozen condiment based on an alimentary oil emulsion.
- the food is packaged in small container having capacity ranging between about lOOg and about 40Og provided with at least a spoon or a fork or the like for the consumption of the unfrozen food.
- An advantage of the present invention is to provide a preparation method of a food showing, at consumption or at the successive preparations, an aspect and consistence pleasant for the consumer or the user.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A preparation method for a food, comprising at least a vegetable product, provides the following sequence of steps: - to put the at least one vegetable product to preparation; - to immerse the at least one vegetable product in a liquid containing at least an anti-oxidant; - to put the at least one vegetable product into the liquid under a depression in order to impregnate the vegetable product with the liquid; - to put the at least one vegetable drained from the liquid to moderated dehydration by means of warm and dry air circulation; - to put the at least one vegetable moderately dehydrated to deep-freezing.
Description
FOOD PREPARATION METHOD AND FOOD OBTAINED THEREBY
TECHNICAL FIELD The present invention relates to the alimentary field and it refers to a food preparation method and food obtained thereby, in particular a food comprising a vegetable base.
BACKGROUND ART There are known methods for the preparation and the conservation at freezing or deepfreezing temperatures of vegetable aliments such as fruits or vegetables or food based on said fruits or vegetables.
A drawback of said known methods consists in that they provide, for the consumption, an unfrozen product having not very natural aspect and consistence and being not pleasant for the consumer.
Other drawback of said know methods consists in that they do not provide the conservation for many kinds of fruit and vegetables and also they do not provide conservation of cut vegetables.
Further drawback consists in that said methods do not provide homogenous results because such results are very sensitive to the maturity level of the vegetable base. DISCLOSURE OF THE INVENTION
An object of the present invention is to provide a food preparation method able to provide vegetables ready for the consumption, or for successive working, having pleasant aspect and consistence for the consumer.
Other object is to provide a food of high aesthetic and organoleptic quality.
Further object is to provide a method and a vegetable material based food also with
peeled and cut vegetable.
Other object is to provide a method and a food whose organoleptic qualities are not sensitive against the maturity level of the fruits.
The above mentioned objects can be achieved in accordance with the content of the claims.
BEST MODE OF CARRYING OUT THE INVENTION
The preparation method for a food, comprising a whole of vegetable products, provides the following sequence steps:
- to put every vegetable product, separately from the others, under a preparation consisting of the sequence of calibration and selection, washing in drinkable water and cutting of every vegetable product;
- to immerse every vegetable product in a respective liquid containing at least an anti-oxidant;
- to put the vegetable products inside the respective liquids at respective depressions in order to impregnate the same vegetable products with the liquid; - to drain the vegetable products in order to eliminate the excessive liquid;
- to put the vegetable products under a moderate dehydration by means of warm and dry air circulation;
- to put the vegetable products under IQF deep-freezing;
- to mix the vegetable products before or after their deep-freezing.
The method provides to utilize, for the moderate dehydration, temperatures ranging from 15°C to 75°C for a predetermined time interval ranging from 1 minute to 90 minutes and anyway necessary to reach specific values of dry substance ranging from 10% to 50%, Brix degrees ranging from 10 and 40 Brix degrees.
In case of vegetable products consisting of fruits, for example peaches, apples, pineapple, pears, or other fruits, the preparation comprises, furthermore, peeling,
stoning or removing the cores of the vegetable products before or after the cutting into cubes and to use, as anti-oxidant, ascorbic acid or similar products dissolved in the liquid consisting in water in which are also dissolved sugars in predetermined percentages.
In case of vegetable products consisting of vegetables, such as celeries, carrots, fennels and others, the cutting can carry out small cubes, thin slices or julienne-shaped pieces and the method provides to use, as for the fruits, the anti-oxidant ascorbic acid or similar products dissolved in the liquid consisting in water in which are also dissolved salts and/or monosodium glutamate in predetermined percentages.
The method provides to put every vegetable product under depression in the liquid for a predetermined interval of time ranging from 3 to 60 minutes, at a temperature ranging from 20°C to 60°C under an absolute pressure ranging from 0 and 650 mmHg and to modify the composition of the liquid, the time, the temperature and the absolute pressure of the depression phase according to the type, quality and maturity level of the vegetable products.
The method comprises furthermore the step for packaging the vegetable products after the deep-freezing in containers together with a condiment, a topping or a fluid garnishing, the step of volumetrically proportioning said condiment, topping or garnishing in order to leave into the inside of the packaging a minimum air quantity and the step of putting the packaging under an IQF deep-freezing process after the insertion of the condiment, of the topping or of the garnishing in order to freeze also of these latter.
The method provides also to use, in case of vegetable products consisting of fruits, a topping of alimentary cream or, preferably, topping based on yogurt or a cheese mousse, carried out by means of a cold mixture of the ingredients in a mixer machine with wired spiral beater and to use, in case of vegetable products consisting of verdure, a condiment constituted by an emulsion of alimentary oil base, for example a mayonnaise sauce, a sauce of the kind called salmoriglio or similar sauces.
The food object of the present invention, prepared according to the previous method, comprises a plurality of various vegetable products impregnated with a liquid consisting of water in which is dissolved at least ascorbic acid with anti-oxidant purpose; said impregnated vegetables products being deep frozen.
The frozen vegetable products can consist of various kinds of fruits, for example peaches, apples, melons, pineapple, pears, cut into small cubes and impregnated with the water in which, beside the anti-oxidant, are dissolved sugars, salts, vitamins and/or probiotic substance in predetermined percentages. The food can comprise furthermore one deep frozen yogurt base garnishing or a cream.
A variant of the food comprises a whole of vegetable products consisting of various vegetables, such celeries, carrots, fennels and others, cut into slices, into small cubes or into julienne-shaped pieces and impregnated with water in which, beside the antioxidant, are dissolved salts and/or monosodium glutamate or the like. Said variant of the food can comprise a deep frozen condiment based on an alimentary oil emulsion.
The food is packaged in small container having capacity ranging between about lOOg and about 40Og provided with at least a spoon or a fork or the like for the consumption of the unfrozen food.
An advantage of the present invention is to provide a preparation method of a food showing, at consumption or at the successive preparations, an aspect and consistence pleasant for the consumer or the user.
Other advantage is to enrich the food based on vegetable products with minerals, vitamins and/or probiotic substances, impregnating directly the vegetable small cubes. Other advantage is to provide a food of high aesthetic and organoleptic quality.
Further advantage is to provide a method and a food based on also peeled and cut
vegetable products.
Other advantage is to provide a method and a food whose organoleptic qualities are not sensitive to the maturity levels of the fruits.
Claims
1) Food preparation method, said food comprising at least a vegetable product characterized in that, it comprises the steps of:
- to put at least a vegetable product under preparation;
- to immerse the at least one vegetable product in a liquid containing at least an anti-oxidant;
- to put the at least one vegetable product in the liquid under a depression in order to impregnate the vegetable with the liquid;
- to put the at least one vegetable, drained from the liquid, under deepfreezing.
2) Method according to claim 1 characterized in that it provides to put the at least one vegetable product, immediately before its deep-freezing, to moderated dehydration by means of warm and dry air circulation.
3) Method according to claim 1 characterized in that it provides to prepare each vegetable product, separately from the others, by using a respective liquid for each one of them, subjecting them separately to depression and mixing them before or after the deep-freezing.
4) Method according to claim 1 characterized in that the preparation comprises, the sequence of steps of:
- to calibrate and select every vegetable product;
- to wash in drinkable water;
- to cut.
5) Method according to claim 4 characterized in that the preparation furthermore comprises to peel, to stone, or to remove the cores of, the vegetable before or after the cut.
6) Method according to claim 4 characterized in that it comprises to cut the vegetable product into small cubes, into slices or into julienne-shaped pieces.
7) Method according to claim 1 characterized in that it comprises to drain the vegetable products before the deep-freezing.
8) Method according to claim 1 characterized in that it comprises to put the vegetable products under to an IQF deep-freezing. 9) Method according to claim 1 characterized in that it comprises to use, as liquid, water and, as anti-oxidant, ascorbic acid or similar products.
10) Method according to claim 1 or claim 8 characterized in that it provides to use, in case of vegetable products consisting of fruits, a liquid comprising at least one among sugars, salts, vitamins and probiotic substance.
11) Method according to claim 1 or claim 9 characterized in that it provides to use, in case of vegetable products consisting of vegetables, a liquid comprising at least one among salts, monosodium glutamate, vitamins and probiotic substance.
12) Method according to claim 1 characterized in that it provides to put every vegetable under depression in the liquid for a predetermined time interval ranging from 3 to 60 minutes, at a temperature from 20°C to 60°C under an absolute pressure from 0 to 650 mmHg.
13) Method according to claim 12 characterized in that it provides to modify the composition of the liquid, the time, the temperature and the absolute pressure of the depression step depending from the type, the quality and the maturity level of the vegetable.
14) Method according to claim 1 characterized in that it provides to package the vegetable products after the deep-freezing in containers.
15) Method according to claim 14 characterized in that it provides to insert in the packaging, together with the deeps frozen vegetable products, a condiment, one topping or fluid garnishing.
16) Method according to claim 15 characterized in that it provides to use, in case of vegetable products consisting of fruit, one topping consisting of a cream or of a yogurt base. 17) Method according to claim 15 characterized in that it provides to use, in case of vegetable products consisting in vegetables, a condiment consisting of an emulsion of alimentary oil base.
18) Method according to claim 15 characterized in that it provides to volumetrically dose the condiment, the topping or the garnishing in order to leave inside the packaging a minimum air quantity.
19) Method according to anyone of the claims from 15 to 18 characterized in that it provides to subject the packaging to the IQF deep-freezing after the insertion of the condiment, the topping or the garnishing.
20) Method according to claim 16 characterized in that it provides to carry out the topping consisting of a cream or of yogurt base by means of cold mixture of the ingredients in a mixer machine with wired spiral beater.
21) Method according to claim 2 characterized in that it provides to uses in the moderate dehydration, temperatures ranging from 150C to 75°C for a predetermined time interval ranging from 1 minute to 90 minutes and at least necessary to achieve specific values of dried substance ranging from 10% to 50%, Brix degrees ranging from 10 to 40 Brix degrees.
22) Food comprising at least a vegetable product and prepared according to the
method of anyone of the preceding claims characterized in that at least one vegetable product is impregnated with an at least liquid containing an anti-oxidant and is dept frozen. 23) Food according to claim 22 characterized in that the anti-oxidant comprises ascorbic acid or the like, dissolved in the liquid consisting of water.
24) Food according to claim 23 characterized in that the food comprises a whole of vegetable products consisting of various fruits cut into small cubes and impregnated with the water in which, besides the anti-oxidant, is dissolved at least one between sugars, salts, vitamins and probiotic substance.
25) Food according to claim 24 characterized in that the food comprises furthermore one deep frozen garnishing of yogurt base, or a cream, or a cheese mousse.
26) Food according to claim 23 characterized in that the food comprises vegetable products consisting of a whole of vegetable products cut into slices, into small cubes or into julienne-shaped pieces and impregnated with the water in which, besides the anti-oxidant, is dissolved salts and/or monosodium glutamate or the like.
27) Food according to claim 26 characterized in that the food comprises furthermore a deep-frozen emulsion condiment of alimentary oil base. 28) Food according to anyone of the claims from 22 to 27 characterized in that the food is packaged in small containers with capacity ranging from about lOOg to about 40Og provided with at least one spoon or fork for the consumption of the unfrozen food.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITBO2005A000746 | 2005-12-06 | ||
| IT000746A ITBO20050746A1 (en) | 2005-12-06 | 2005-12-06 | PROCEDURE FOR PREPARING FOOD AND FOOD OBTAINED THIS |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| WO2007066190A2 true WO2007066190A2 (en) | 2007-06-14 |
| WO2007066190A3 WO2007066190A3 (en) | 2007-08-30 |
Family
ID=37913502
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/IB2006/003445 WO2007066190A2 (en) | 2005-12-06 | 2006-12-01 | Food preparation method and food obtained thereby |
Country Status (2)
| Country | Link |
|---|---|
| IT (1) | ITBO20050746A1 (en) |
| WO (1) | WO2007066190A2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8312701B1 (en) | 2011-06-10 | 2012-11-20 | Dole Fresh Vegetables, Inc. | Decoring mechanism with mechanized harvester |
| EP2786662A1 (en) * | 2013-04-03 | 2014-10-08 | RUDOLF WILD GmbH & CO. KG | Method for depositing substances into organic solids |
| US9861037B2 (en) | 2010-10-28 | 2018-01-09 | Dole Fresh Vegetables, Inc. | Mechanical produce harvester with gathering belts |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2857282A (en) * | 1957-09-27 | 1958-10-21 | Eugene F Jansen | Inhibition of enzymes in plant tissue |
| US3025169A (en) * | 1960-02-01 | 1962-03-13 | Dante G Guadagni | Preparation of frozen fruit |
| US3219461A (en) * | 1964-07-17 | 1965-11-23 | Lamb Weston Inc | Process for partially dehydrating, impregnating and freezing food products |
| US3476078A (en) * | 1966-07-20 | 1969-11-04 | Bahnson Co | Vacuum impregnating apparatus |
| JPS61216641A (en) * | 1985-03-22 | 1986-09-26 | Takao Momose | Production of dried apple |
| US5534280A (en) * | 1987-12-04 | 1996-07-09 | Welch; George | Method for dehydration of solid foods |
| FR2649297B1 (en) * | 1989-07-04 | 1993-04-16 | Daregal Sa | PROCESS FOR DEHYDRATION OF EDIBLE PLANTS |
| JP2004105083A (en) * | 2002-09-18 | 2004-04-08 | Sonton Food Industry Co Ltd | Frozen apple for processing use and method for producing the same |
| FR2851723B1 (en) * | 2004-03-10 | 2009-02-06 | Oxades | METHOD FOR PRESERVING PLANTS, AND IN PARTICULAR FRUIT |
| US20060013925A1 (en) * | 2004-07-13 | 2006-01-19 | Bauman Michael N | Vacuum puffed and expanded fruit |
-
2005
- 2005-12-06 IT IT000746A patent/ITBO20050746A1/en unknown
-
2006
- 2006-12-01 WO PCT/IB2006/003445 patent/WO2007066190A2/en active Application Filing
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9861037B2 (en) | 2010-10-28 | 2018-01-09 | Dole Fresh Vegetables, Inc. | Mechanical produce harvester with gathering belts |
| US8312701B1 (en) | 2011-06-10 | 2012-11-20 | Dole Fresh Vegetables, Inc. | Decoring mechanism with mechanized harvester |
| US8631635B2 (en) | 2011-06-10 | 2014-01-21 | Dole Fresh Vegetables, Inc. | Decoring mechanism with mechanized harvester |
| US9072225B2 (en) | 2011-06-10 | 2015-07-07 | Dole Fresh Vegetables, Inc. | Method of harvesting and decoring produce using a mechanical harvester |
| US9565801B2 (en) | 2011-06-10 | 2017-02-14 | Dole Fresh Vegetables, Inc. | Decoring mechanism with mechanized harvester |
| EP2786662A1 (en) * | 2013-04-03 | 2014-10-08 | RUDOLF WILD GmbH & CO. KG | Method for depositing substances into organic solids |
| WO2014161648A1 (en) * | 2013-04-03 | 2014-10-09 | Rudolf Wild Gmbh & Co. Kg | Method for storing substances in organic solids |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2007066190A3 (en) | 2007-08-30 |
| ITBO20050746A1 (en) | 2007-06-07 |
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