http://rdf.ncbi.nlm.nih.gov/pubchem/patent/ES-2498520-T3
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c53f3857b9c21371d8f30a49c9adef04 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C3-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0056 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-133 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2007-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76e771274dd04a8fb176f54a09ab5670 |
| publicationDate | 2014-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | ES-2498520-T3 |
| titleOfInvention | Procedure to produce a fruit preparation |
| abstract | Process for producing a fruit preparation, characterized in that it comprises at least three components A, B and C, component A being produced from at least the following ingredients: - fresh fruits, - small amounts of water, - optionally sugars or hydrolyzed starches, - optionally Ca salts and enzymes for hardening the fruit, - optionally stabilizers, component B being produced from at least the following ingredients: - natural or similar to natural aromas, optionally FTNF aromas, - water as solvent and excipient, as well as at least one additional ingredient selected from the group: - food coloring and / or food coloring, buffer salts, stabilizers, juice concentrates, different types of sugar as excipients, other sweetening substances such as aspartame and acesulfame, and component C being produced from at least the following ingredients: - water, - types of sugar or sweetening substances, - optionally stabilizers, and why the process comprises the following steps: production of component A: - pasteurizing fresh fruit by adding small amounts of water and optionally sugars or hydrolyzed starches, Ca salts and enzymes for hardening of the fruit, at a temperature of 80 ° C to 98 ° C, - cooling component A, for example by means of scraped surface heat exchangers or tubular coolers, - packaging at a temperature of component A of approximately 20 ° C to 40 ° C; production of component B: - carefully heat the ingredients, as well as, optionally, homogenize, - pasteurize at a temperature of 75 ° C to 95 ° C, preferably about 85 ° C, - cool to below 25 ° C; combine components A, B and C according to the following scheme: - mix components A and C, - carefully heat the mixture to 82-95 ° C, preferably at approximately 85 ° C, - keep the temperature for 4-12 min, preferably for approximately 10 min, - cooling the mixture to 25-60 ° C, preferably at approximately 45 ° C, - aseptically adding cold and mixing component B, - cooling the fruit preparation to 25-45 ° C, preferably to below 30 ° C. |
| priorityDate | 2006-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.