WO2004103131B1 - Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizingtm - Google Patents

Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizingtm

Info

Publication number
WO2004103131B1
WO2004103131B1 PCT/US2004/016209 US2004016209W WO2004103131B1 WO 2004103131 B1 WO2004103131 B1 WO 2004103131B1 US 2004016209 W US2004016209 W US 2004016209W WO 2004103131 B1 WO2004103131 B1 WO 2004103131B1
Authority
WO
WIPO (PCT)
Prior art keywords
vegetables
vacuum
potatoes
blanching
vacuity
Prior art date
Application number
PCT/US2004/016209
Other languages
English (en)
Other versions
WO2004103131A2 (fr
WO2004103131A3 (fr
Inventor
David B Linton
Original Assignee
Linton David R
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 Linton David R filed Critical Linton David R
Priority to JP2006533334A priority Critical patent/JP2006528887A/ja
Priority to AU2004240677A priority patent/AU2004240677A1/en
Priority to CA002525716A priority patent/CA2525716A1/fr
Priority to EP04753096A priority patent/EP1643885A4/fr
Priority to BRPI0410431-5A priority patent/BRPI0410431A/pt
Priority to MXPA05012579A priority patent/MXPA05012579A/es
Publication of WO2004103131A2 publication Critical patent/WO2004103131A2/fr
Publication of WO2004103131A3 publication Critical patent/WO2004103131A3/fr
Publication of WO2004103131B1 publication Critical patent/WO2004103131B1/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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/06—Blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/14—Original non-roasted or non-fried potato pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure

Abstract

La présente invention se rapporte à un procédé de cuisson à basse température et basse pression de légumes crus, du type pommes de terre, poivrons, maïs, oignons, pois, ignames, carottes, brocolis, aubergines et courges. Ledit procédé consiste à nettoyer les légumes crus, à les rincer, à les blanchir, à exprimer l'eau en excès de ces légumes, à soumettre ces légumes à un vide important alors qu'ils sont encore chauds à l'issue du processus d'ébouillantage, à supprimer le vide existant dans lesdits légumes puis à emballer les légumes traités aux fins de leur utilisation ultérieure et/ou d'une préparation supplémentaire.
PCT/US2004/016209 2003-05-21 2004-05-21 Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizingtm WO2004103131A2 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
JP2006533334A JP2006528887A (ja) 2003-05-21 2004-05-21 “リントナイジング（商標）”処理による低圧低温調理方法
AU2004240677A AU2004240677A1 (en) 2003-05-21 2004-05-21 Method for low pressure, low temperature cooking via the LintonizingTM process
CA002525716A CA2525716A1 (fr) 2003-05-21 2004-05-21 Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizing<sp>tm</sp>
EP04753096A EP1643885A4 (fr) 2003-05-21 2004-05-21 Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizing sp tm /sp
BRPI0410431-5A BRPI0410431A (pt) 2003-05-21 2004-05-21 método para cozimento de baixa pressão e baixa temperatura via o processo de lintonização
MXPA05012579A MXPA05012579A (es) 2003-05-21 2004-05-21 Metodo para coccion a baja presion, baja temperatura a traves del procedimiento lintonizing(r).

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US47254703P 2003-05-21 2003-05-21
US60/472,547 2003-05-21

Publications (3)

Publication Number Publication Date
WO2004103131A2 WO2004103131A2 (fr) 2004-12-02
WO2004103131A3 WO2004103131A3 (fr) 2006-04-27
WO2004103131B1 true WO2004103131B1 (fr) 2006-06-15

Family

ID=33476963

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US2004/016209 WO2004103131A2 (fr) 2003-05-21 2004-05-21 Procede de cuisson a basse temperature et basse pression au moyen du processus denomme lintonizingtm

Country Status (8)

Country Link
EP (1) EP1643885A4 (fr)
JP (1) JP2006528887A (fr)
KR (1) KR20060021849A (fr)
CN (1) CN1917771A (fr)
AU (1) AU2004240677A1 (fr)
CA (1) CA2525716A1 (fr)
MX (1) MXPA05012579A (fr)
WO (1) WO2004103131A2 (fr)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8007852B2 (en) 2002-11-18 2011-08-30 Olam West Coast, Inc. Method for production of frozen vegetables or fruits
US7438943B2 (en) 2003-11-25 2008-10-21 Conagra Foods Food Ingredients Company Method for dehydro-roasting
GB2520486B (en) * 2013-11-19 2016-09-14 Cauli-Rice Ltd Treating cauliflower with a reactive oxygen species
JP6619938B2 (ja) * 2015-02-13 2019-12-11 株式会社日立システムズ リソース制御システムおよびリソース制御方法
US20180228189A1 (en) * 2017-02-14 2018-08-16 Kraft Foods Group Brands Llc Process for maintaining freshness of vegetable pieces
WO2021112775A2 (fr) * 2019-12-06 2021-06-10 Fresh Pasteurize Durian Company Limited Procédé de conservation de durian par pasteurisation à haute température

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4018908A (en) * 1972-01-28 1977-04-19 Gross George E Vacuum treatment to remove vaporized liquid from unfrozen cellular substances while keeping the cell walls thereof intact
JPS517732B2 (fr) * 1972-09-19 1976-03-10
FR2425812A1 (fr) * 1978-05-17 1979-12-14 Kibleur Pierre Procede pour le traitement thermique en continu de produits alimentaires
JPH01206948A (ja) * 1988-02-15 1989-08-21 Sanko:Kk 漬物類の製造法
JPH0335772A (ja) * 1989-06-30 1991-02-15 Pioneer Foods:Kk 冷凍フレンチフライドポテトの製造方法
JPH0549422A (ja) * 1991-08-14 1993-03-02 Kosumosu Shokuhin:Kk コーン種実の加工方法
US5972397A (en) * 1997-06-16 1999-10-26 The University Of British Columbia Method for preparing dried, uncooked potato slices
US6434951B2 (en) * 1998-03-17 2002-08-20 Roger Carson Later Methods for heat-shocking fresh produce and for cooling such produce to a desired temperature, and moisture content
JP2000125799A (ja) * 1998-10-29 2000-05-09 Keitaro Go 焙焼野菜や焙焼果実の冷凍品の製造方法
JP2001178389A (ja) * 1999-12-28 2001-07-03 Biei Foods Kk フライドポテトおよびフライドカボチャの製造方法
CN1270628C (zh) * 2002-12-04 2006-08-23 上海应用技术学院 蔬菜冻干粉末制备方法

Also Published As

Publication number Publication date
WO2004103131A2 (fr) 2004-12-02
AU2004240677A1 (en) 2004-12-02
KR20060021849A (ko) 2006-03-08
CA2525716A1 (fr) 2004-12-02
EP1643885A2 (fr) 2006-04-12
WO2004103131A3 (fr) 2006-04-27
JP2006528887A (ja) 2006-12-28
EP1643885A4 (fr) 2008-11-05
MXPA05012579A (es) 2006-04-18
CN1917771A (zh) 2007-02-21

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