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 (Inventor), Lisbeth Kalum (Inventor), Keld Ejdrup Markedal (Inventor), Jean-Claude Villettaz (Inventor)

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.

Original language	English
IPC	A23L19/00
Patent number	WO2004084652 A1
Country/Territory	Denmark
Priority date	26/03/2003
Publication status	Published - 7 Oct 2004

Access to Document

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

Cite this

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title = "Method of producing vegetable puree",

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.",

author = "Lange, {Niels Erik Krebs} and Lisbeth Kalum and Markedal, {Keld Ejdrup} and Jean-Claude Villettaz",

note = "WO 2012149941 A1; WO2004084652 A1; A23L19/00",

year = "2004",

month = oct,

day = "7",

language = "English",

type = "Patent",

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TY - PAT

T1 - Method of producing vegetable puree

AU - Lange, Niels Erik Krebs

AU - Kalum, Lisbeth

AU - Markedal, Keld Ejdrup

AU - Villettaz, Jean-Claude

N1 - WO 2012149941 A1

PY - 2004/10/7

Y1 - 2004/10/7

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 -