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WO1991001650A1 - Aliment vegetal, destine notamment a l'usage dans les assiettes anglaises, et son procede de fabrication - Google Patents

Aliment vegetal, destine notamment a l'usage dans les assiettes anglaises, et son procede de fabrication Download PDF

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Publication number
WO1991001650A1
WO1991001650A1 PCT/DK1990/000202 DK9000202W WO9101650A1 WO 1991001650 A1 WO1991001650 A1 WO 1991001650A1 DK 9000202 W DK9000202 W DK 9000202W WO 9101650 A1 WO9101650 A1 WO 9101650A1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetable
fruits
spread
minutes
vegetables
Prior art date
Application number
PCT/DK1990/000202
Other languages
English (en)
Inventor
Verner Mejer Jensen
Original Assignee
Sun-Food A/S
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 Sun-Food A/S filed Critical Sun-Food A/S
Publication of WO1991001650A1 publication Critical patent/WO1991001650A1/fr

Links

Classifications

    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids

Definitions

  • Vegetable foodstuff especi ⁇ ..ly for use as cold cuts ar well as a production method therefor.
  • the present invention relates to a vegetable nutri- tient especially used as spreads, and a process for producing same.
  • the population is urged to eat more fruit and vegetables, and as known sandwiches, e.g. as lunch and school children's lunch packets, are an impor ⁇ tant part of the everyday nourishment for many people.
  • sandwiches e.g. as lunch and school children's lunch packets
  • spreads used slices of fresh tomatoes are used and to a certain extent bananas and apples, and slices of cer ⁇ tain mashed and dried vegetable masses, in more or less natural shape, while in the present connection marmalade and jam of fruits and berries are disregarded.
  • the fruit asses, especially figs and hips or other similar and often more exotic fruits are produced in the shape of blocks from which the consumer can cut slices, but despite its virtues this spread has a rather monotonous and slightly sticky character, which not everybody likes, and besides it is only a limited number of the local fruits which are suitable to be formed into this kind of spreads.
  • EP-A1 0 290 251 and EP Bl 0 009 897 are known two examples of nutrients containing fruit and vegetable as puree, but these are not directly suitable to be used as sliced spreads, but are processed further typi ⁇ cally when preparing a meal.
  • the invention aims at indicating an advantageous alternative to these known fruit and vegetable spreads, such that thereby at least such variation possibilities can be achieved that in everyday life there can be changed between different types of vegetable spreads, for achieving that each and every one becomes less mono ⁇ tonous.
  • the new product according to the invention is equally suitable for both types, as they can even be mixed therein.
  • the product according to the invention is charac ⁇ terized in that it appears as a carveable or sliceable jelly material, which as a basic substance contains vegetable and/or fruits divided into fine particles. Measured according to the dry matter the product needs only contain 1/2 to 2% jelly material and disregarding the water content there can be spoken about a completely pure and natural product with a good nutritional value.
  • the product will display as a new type of spread, namely a fruit or vegetable spread which typically will be used in slices, e.g. like ordinary meat spread, with a soft and pleasant chewing character, which will be something between the very soft vegetable pies and the considerab ⁇ ly harder slices of dried fruit mass, despite the basic substance are fruits or vegetables.
  • any kind of fruit or vegetable or mixture thereof espe ⁇ cially of fresh fruits or vegetables, which are mechani ⁇ cally divided into fine pieces, preferably in pieces in the range of 4 to 6 mm adequate to secure a good carve ⁇ able and chewing consistence of the product, as to the substance is added a small amount of gelling agent, especially Flanogen 523 (trade name) .
  • gelling agent especially Flanogen 523 (trade name)
  • the fruits and vegetables are divided into fine par ⁇ ticles and not pureed gives the product a good chewing solidity.
  • the puree consistency is known among others from baby-food. It is desirable to let the puree under ⁇ go a pasteurization by heating it to a temperature over 70°C, whereby an effective dissolution of the gelling agent is achieved.
  • the product is thereafter cooled to a carveable block form, whereafter it can be packed for distribution in block form or sliced and packed in a slice packing.
  • water content in the product dealt with typically will be rather high, namely in the range of 80 to 85 %, which however will be con ⁇ sistent with the use of relatively thick spread slices, which are pleasant in the mouth.
  • the production of the nutrient is especially char ⁇ acterized by making frozen and fresh raw materials, carved, cut or minced in definite small dimensions and mixed in specific proportions according to the taste desired. Addition of spices and the vegetable gelling agent, e.g. Flanogen, are mixed in the proportions 1.5 to 2% of the finished product. By agitation during heat ⁇ ing the substance is brought to the point of boiling temperature in approximately 5 minutes, upon which it is transferred for portioning and vacuum filling in trans ⁇ parent sterile casings with a diameter of 45-65 mm.
  • the vegetable gelling agent e.g. Flanogen
  • the consistency of the final product is such that institution kitchens will be able to carve the spread on electrical spread carving machines.
  • the water is made to boil together with the bouil ⁇ lon blocks/powder.
  • the chopped raw materials onion, kale and carrots (4mm) are added to the water and made to boil for 15 minutes under agitation.
  • a chopper of the brand Wulff is used.
  • the consistency light porridge-like which is trans ⁇ ferred for portioning at high temperature. Portioning is made at 60°C.
  • the water is made to boil together with the bouil ⁇ lon blocks/powder.
  • the chopped beetroots (a 4 mm pierced disc) together with the chopped apples are added and made to boil in the water for 15 minutes under agitation.
  • a chopper of the brand Wulf is used.
  • Salt, pepper and Flanogen 523 are mixed before adding and further boiled for 5 minutes under heavy agitation.
  • Boiling is made under cover to prevent unnecessary evaporation. By evaporation during boiling the water is however reduced by 25 %, which causes a further addi- tion cf. the basic recipe with 75 g water and thus up to a total of 375 g water.
  • Por ⁇ tioning is made at minimum 60°C in sterile casings, which shall be water softened before use.
  • Vegetable spread is a completely new program and factor both in its production form and in its influence, which it can obtain towards the consumers in health as well as economy.
  • Certain gelling agents in connection with a mixture of meat and vegetables are used, likewise for vegetable mash primarily for babies. But these products are more of a soft nature where the gelling has the purpose of acting as a stabilizing factor. Vegetable mash with added gelling agent is therefor a mashed product and more comparable with fruit marmalade than with sliced vegetable spread.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Jusqu'à présent, le choix des pâtes à tartiner végétales a été très limité car, à de rares exceptions, seules les substances à fruits secs compacts sont produites afin d'être utilisées comme tranches minces ou comme pâte végétale différente, c'est-à-dire une substance sous forme de gelée découpable ou en tranches incorporant des légumes et/ou des fruits finement hachés comme substance de base. La substance peut être produite à partir de matières premières fraîches ou congelées qui, au moyen d'un procédé mécanique, sont finement hachées jusqu'à une taille de 4 à 8 mm. On ajoute à ladite substance 0,5 à 2 % de gélatine, par exemple la gélose, après quoi elle est pasteurisée à 70 à 80° puis refroidie afin qu'elle prenne la forme d'un bloc découpable.
PCT/DK1990/000202 1989-08-10 1990-08-10 Aliment vegetal, destine notamment a l'usage dans les assiettes anglaises, et son procede de fabrication WO1991001650A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK391589A DK391589D0 (da) 1989-08-10 1989-08-10 Vegetabilsk naeringsmiddel til brug som paalaeg
DK3915/89 1989-08-10

Publications (1)

Publication Number Publication Date
WO1991001650A1 true WO1991001650A1 (fr) 1991-02-21

Family

ID=8128196

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/DK1990/000202 WO1991001650A1 (fr) 1989-08-10 1990-08-10 Aliment vegetal, destine notamment a l'usage dans les assiettes anglaises, et son procede de fabrication

Country Status (4)

Country Link
EP (1) EP0501964A1 (fr)
AU (1) AU6184390A (fr)
DK (1) DK391589D0 (fr)
WO (1) WO1991001650A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0996340A4 (fr) * 1997-07-14 2000-08-30 Sunsweet Growers Procede permettant de preparer des brisures de fruits secs sans agent de conservation
DE102011052204A1 (de) * 2011-07-27 2013-01-31 Tena Products Gmbh Vegetarische Wurst für Tiere
JP2017063789A (ja) * 2015-09-30 2017-04-06 キユーピー株式会社 スパウトパウチ詰め野菜サラダ
WO2018196896A1 (fr) * 2017-04-25 2018-11-01 Hochschule Fulda Aliments véganes

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3493394A (en) * 1966-06-02 1970-02-03 Lever Brothers Ltd Gelled flavored spread
DE2553958A1 (de) * 1974-12-04 1976-06-10 Unilever Nv Dehydratisiertes lebensmittel und verfahren zu seiner herstellung
GB2078082A (en) * 1980-06-19 1982-01-06 Cadbury Typhoo Ltd Fruit composition and method of manufacture thereof
US4347261A (en) * 1978-09-08 1982-08-31 International Octrooi Maatischappit "Octropa" B.V. Process for preparation of algin or pectin gels
EP0290251A1 (fr) * 1987-05-06 1988-11-09 Mars G.B. Limited Gélifiants comestibles

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3493394A (en) * 1966-06-02 1970-02-03 Lever Brothers Ltd Gelled flavored spread
DE2553958A1 (de) * 1974-12-04 1976-06-10 Unilever Nv Dehydratisiertes lebensmittel und verfahren zu seiner herstellung
US4347261A (en) * 1978-09-08 1982-08-31 International Octrooi Maatischappit "Octropa" B.V. Process for preparation of algin or pectin gels
GB2078082A (en) * 1980-06-19 1982-01-06 Cadbury Typhoo Ltd Fruit composition and method of manufacture thereof
EP0290251A1 (fr) * 1987-05-06 1988-11-09 Mars G.B. Limited Gélifiants comestibles

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
DERWENT'S ABSTRACT, No. 84-103 723/17, JP 590 045 836, publ. week 8417. *
DERWENT'S ABSTRACT, No. 85-227 651/37, JP 600 149 359, publ. week 8537. *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0996340A4 (fr) * 1997-07-14 2000-08-30 Sunsweet Growers Procede permettant de preparer des brisures de fruits secs sans agent de conservation
US6183795B1 (en) 1997-07-14 2001-02-06 Sunsweet Growers, Inc. Method for producing shattered preservative-free dried fruit or vegetable pieces
DE102011052204A1 (de) * 2011-07-27 2013-01-31 Tena Products Gmbh Vegetarische Wurst für Tiere
DE202011110984U1 (de) 2011-07-27 2017-12-14 Tena Products Gmbh Vegetarisches Tiernahrungsmittel
JP2017063789A (ja) * 2015-09-30 2017-04-06 キユーピー株式会社 スパウトパウチ詰め野菜サラダ
WO2018196896A1 (fr) * 2017-04-25 2018-11-01 Hochschule Fulda Aliments véganes

Also Published As

Publication number Publication date
DK391589D0 (da) 1989-08-10
EP0501964A1 (fr) 1992-09-09
AU6184390A (en) 1991-03-11

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