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1. WO1991000026 - PROCESS FOR THE COMPLEX PROCESSING AND PRESERVATION OF ALIMENTARY PLANTS, PARTICULARLY SEASONAL ALIMENTARY PLANTS

Publication Number WO/1991/000026
Publication Date 10.01.1991
International Application No. PCT/HU1990/000044
International Filing Date 29.06.1990
IPC
A23B 7/144 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
144in the form of gases, e.g. fumigation; Compositions or apparatus therefor
A23B 7/154 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
A23C 19/05 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
05Treating milk before coagulation; Separating whey from curd
A23L 1/212 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
212Preparation of fruits or vegetables
A23L 1/221 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
1Foods or foodstuffs; Their preparation or treatment
22Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes
221Natural spices, flavouring agents, or condiments; Extracts thereof
C12G 1/02 2006.01
CCHEMISTRY; METALLURGY
12BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
GWINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H106
1Preparation of wine or sparkling wine
02Preparation of must from grapes; Must treatment or fermentation
CPC
A23B 7/144
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
144in the form of gases, e.g. fumigation; Compositions or apparatus therefor
A23B 7/154
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7Preservation or chemical ripening of fruit or vegetables
14Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
153in the form of liquids or solids
154Organic compounds; Microorganisms; Enzymes
A23C 19/054
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
19Cheese; Cheese preparations; Making thereof
02Making cheese curd
05Treating milk before coagulation; Separating whey from curd
054using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or microorganisms
A23L 19/01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
01Instant products; Powders; Flakes; Granules
A23L 19/09
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
19Products from fruits or vegetables; Preparation or treatment thereof
09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
A23L 27/11
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
27Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
10Natural spices, flavouring agents or condiments; Extracts thereof
11obtained by solvent extraction
Applicants
  • MAGYAR SZÉNHIDROGÉNIPARI KUTATÓ-FEJLESZTO^' INTÉZET [HU/HU]; Gyártelep Pf. 32 H-2443 Százhalombatta, HU (AllExceptUS)
  • JONATAHN MGTSZ [HU/HU]; Félegyházi út 7 H-6120 Kiskunmajsa, HU (AllExceptUS)
  • KOVÁCS, Sándor [HU/HU]; HU (UsOnly)
  • HORVÁTHANÉ CZIFRIK, Gizella [HU/HU]; HU (UsOnly)
  • FÜLÖP, Sándor [HU/HU]; HU (UsOnly)
  • NÉMET, László [HU/HU]; HU (UsOnly)
  • JÓVÉR, Béla [HU/HU]; HU (UsOnly)
  • DOLESCHALL, Sándor [HU/HU]; HU (UsOnly)
  • PAP, Géza [HU/HU]; HU (UsOnly)
  • GÁTI, Gyula [HU/HU]; HU (UsOnly)
  • KOVÁCSNÉ ÁDÁM, Rozália [HU/HU]; HU (UsOnly)
Inventors
  • KOVÁCS, Sándor; HU
  • HORVÁTHANÉ CZIFRIK, Gizella; HU
  • FÜLÖP, Sándor; HU
  • NÉMET, László; HU
  • JÓVÉR, Béla; HU
  • DOLESCHALL, Sándor; HU
  • PAP, Géza; HU
  • GÁTI, Gyula; HU
  • KOVÁCSNÉ ÁDÁM, Rozália; HU
Agents
  • DANUBIA; P.O. Box 198 H-1368 Budapest, HU
Priority Data
3312/8907.08.1989HU
3312/8929.06.1989HU
Publication Language English (EN)
Filing Language English (EN)
Designated States
Title
(EN) PROCESS FOR THE COMPLEX PROCESSING AND PRESERVATION OF ALIMENTARY PLANTS, PARTICULARLY SEASONAL ALIMENTARY PLANTS
(FR) PROCEDE POUR LE TRAITEMENT ET LA CONSERVATION COMPLEXES DE PLANTES ALIMENTAIRES, EN PARTICULIER, DE PLANTES ALIMENTAIRES SAISONNIERES
Abstract
(EN)
The invention relates to a process for the complex processing and preservation of alimentary plants, mainly seasonal alimentary plants. The process according to the invention comprises, depending on the type of the plant, purifying and, if desired, crushing the plant, digesting it, adjusting it to an alcohol content of 15 to 45 % by volume by adding ethanol before or after separation of the solid part, letting it stand for at least 3 weeks, then separating the solid and liquid phases, storing the liquid phase for an optional time, if desired absorbing carbon dioxide or an inert gas in the material to be fed in, then after pre-heating the liquid to a temperature between 50 and 100°C, distilling the alcohol from it by flash distillation under a pressure of 6,4-26,6 kPa, at a temperature of 40 to 80°C by using both during the pre-heatment and distillation a dynamical carbon dioxide and/or inert gas atmosphere and preparing a drinking juice under sterile conditions from the product of low alcohol content obtained as bottom product or subjecting it to an other processing method commonly used in the food industry known $i(per se); and processing the alcoholic fraction obtained as head product to a liqueur in a known way, or utilizing it for flavouring food products, or recycling it to the process, and, if desired, utilizing the solid material obtained in the separation before storage for a food industrial purpose after drying it in a known manner.
(FR)
L'invention concerne un procédé pour le traitement et la conservation complexes de plantes alimentaires, en particulier, les plantes saisonnières, comprenant, selon la plante à traiter, la purification, et, si requis, le concassage et la digestion de ladite plante ainsi que son ajustement à une teneur en alcool comprise entre 15 et 45 % en volume réalisé an ajoutant de l'éthanol avant ou après la séparation de la partie solide. On laisse reposer ladite plante pendant au moins 3 semaines, et on sépare ensuite les phases solide et liquide, la phase liquide étant conservée pendant une période facultative. Le dioxyde de carbone ou un gaz inerte dans la matière devant être introduite peut être absorbé, si nécessaire. Après un préchauffage du liquide à une température comprise entre 50 et 100°C, l'alcool en est distillé par une distillation éclair sous une pression comprise entre 6,4 et 26,6 kPa à une température comprise entre 40 à 80°C. Lors du préchauffage et de la distillation, une atmosphère de dioxyde de carbone et/ou de gaz inerte est utilisée, un jus buvable étant préparé dans des conditions stériles soit à partir du produit de faible teneur en alcool obtenu en tant que résidu soit en le soummettant à un autre procédé de traitement utilisé couramment dans l'industrie alimentaire et connu en soi. La fraction alcool obtenue en tant que produit de tête est traitée de façon connue de manière à produire une liqueur. Ladite fraction peut également servir d'assaisonnement pour les produits alimentaires, ou l'on peut la recycler dans le procédé, tandis qu'on peut utiliser la matière solide obtenue lors de la séparation avant conservation dans l'industrie alimentaire après un séchage par un procédé connu.
Also published as
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