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AR081224A1 - Seasoning Onion / Garlic-Based Seasoning Composition and Procedure for Preparing - Google Patents

Seasoning Onion / Garlic-Based Seasoning Composition and Procedure for Preparing

Info

Publication number
AR081224A1
AR081224A1 ARP110101792A ARP110101792A AR081224A1 AR 081224 A1 AR081224 A1 AR 081224A1 AR P110101792 A ARP110101792 A AR P110101792A AR P110101792 A ARP110101792 A AR P110101792A AR 081224 A1 AR081224 A1 AR 081224A1
Authority
AR
Argentina
Prior art keywords
seasoning
seasoning composition
onion
garlic
preparing
Prior art date
Application number
ARP110101792A
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 AR081224A1 publication Critical patent/AR081224A1/en

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
    • 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
    • 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
    • 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
    • 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

Landscapes

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

Abstract

Composición sazonadora a base de vegetales braseados, que tiene una excelente calidad sensorial, y que es microbiológicamente segura y estable durante el almacenamiento. Composición sazonadora a base de vegetales braseados, comprende: a) entre 20 y 90% en peso de vegetales braseados, dichos vegetales se seleccionan entre cebolla, ajo y mezclas de ellos, b) entre 0,5 y 10% de fibras insolubles, preferentemente, fibras cítricas, c) entre 0,5 y 40% en peso de agua, d) entre 1 y 40% en peso de un aceite vegetal, y e) una cantidad de ácido apto para consumo, de modo tal que la composición sazonadora de vegetales braseados tiene un pH que oscila entre 2,0 y 4,0, también un procedimiento para preparar dicha composición sazonadora.Seasoning composition based on braised vegetables, which has excellent sensory quality, and is microbiologically safe and stable during storage. Seasoning composition based on braised vegetables, comprising: a) between 20 and 90% by weight of braised vegetables, said vegetables are selected from onion, garlic and mixtures thereof, b) between 0.5 and 10% insoluble fibers, preferably , citrus fibers, c) between 0.5 and 40% by weight of water, d) between 1 and 40% by weight of a vegetable oil, and e) an amount of acid suitable for consumption, such that the seasoning composition of Braised vegetables have a pH ranging from 2.0 to 4.0, also a process for preparing said seasoning composition.

ARP110101792A 2010-05-27 2011-05-26 Seasoning Onion / Garlic-Based Seasoning Composition and Procedure for Preparing AR081224A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP10164170 2010-05-27

Publications (1)

Publication Number Publication Date
AR081224A1 true AR081224A1 (en) 2012-07-04

Family

ID=42732628

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP110101792A AR081224A1 (en) 2010-05-27 2011-05-26 Seasoning Onion / Garlic-Based Seasoning Composition and Procedure for Preparing

Country Status (2)

Country Link
AR (1) AR081224A1 (en)
WO (1) WO2011147707A1 (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689125A (en) * 2013-11-27 2014-04-02 王召海 Perilla oil and preparation method thereof
EP3242564B1 (en) * 2015-01-05 2021-08-04 Société des Produits Nestlé S.A. Method of producing smooth shelf-stable products

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1219782B (en) * 1963-07-05 1966-06-23 Maizena Werke G M B H Deutsche Process for the production of long-life roast onions
JPH0646816A (en) * 1992-07-28 1994-02-22 Kagome Co Ltd Preparation of saute food
JP4025952B2 (en) * 2000-06-20 2007-12-26 味の素株式会社 Manufacturing method of fried onion or sofrit
US6730345B2 (en) * 2001-08-09 2004-05-04 Gilroy Foods Method for preparing sautéed vegetables
CA2540314C (en) 2003-10-24 2013-02-12 Unilever Plc Reduced oil emulsion with viscosity-building emulsifier
JP4489602B2 (en) * 2004-01-14 2010-06-23 株式会社カネカ Sauteed onion and method for producing the same
ATE442785T1 (en) * 2006-07-21 2009-10-15 Unilever Nv METHOD FOR PRODUCING FRIED VEGETABLES

Also Published As

Publication number Publication date
WO2011147707A1 (en) 2011-12-01

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