Method of producing vegetable puree

Niels Erik Krebs Lange; Lisbeth Kalum; Keld Ejdrup Markedal; Jean-Claude  Villettaz

Method of producing vegetable puree

Niels Erik Krebs Lange (Opfinder), Lisbeth Kalum (Opfinder), Keld Ejdrup Markedal (Opfinder), Jean-Claude Villettaz (Opfinder)

Ingredient and Dairy Technology

Publikation: Patent

Abstract

A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the blanched vegetable pieces with a macerating enzyme activity; d) blending the macerated vegetable pieces and obtaining a puree.

Originalsprog	Engelsk
IPC	A23L19/00
Patentnummer	WO2004084652 A1
Land/Område	Danmark
Prioritetsdato	26/03/2003
Status	Udgivet - 7 okt. 2004

Bibliografisk note

WO 2012149941 A1

Adgang til dokumentet

https://www.google.dk/patents/WO2004084652A1?cl=en&hl=da&dq=WO+2004084652+A1

Citationsformater

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abstract = "A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the blanched vegetable pieces with a macerating enzyme activity; d) blending the macerated vegetable pieces and obtaining a puree.",

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T1 - Method of producing vegetable puree

AU - Lange, Niels Erik Krebs

AU - Kalum, Lisbeth

AU - Markedal, Keld Ejdrup

AU - Villettaz, Jean-Claude

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PY - 2004/10/7

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N2 - A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the blanched vegetable pieces with a macerating enzyme activity; d) blending the macerated vegetable pieces and obtaining a puree.

AB - A process for producing a vegetable puree, comprising the sequential steps of: a)crushing, chopping or slicing the vegetable into pieces of 1 to 30 mm; b) blanching the vegetable pieces at a temperature of 60 to 90°C; c) contacted the blanched vegetable pieces with a macerating enzyme activity; d) blending the macerated vegetable pieces and obtaining a puree.

M3 - Patent

M1 - WO2004084652 A1

ER -