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1. (WO2017037321) EDIBLE COATING OF FRESHLY PRE-PREPARED POTATOES, METHOD FOR THE APPLICATION THEREOF, AND POTATOES COATED WITH SAME
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Pub. No.: WO/2017/037321 International Application No.: PCT/ES2016/070614
Publication Date: 09.03.2017 International Filing Date: 30.08.2016
IPC:
A23B 7/154 (2006.01) ,A23B 7/16 (2006.01) ,A23L 3/3562 (2006.01) ,A23P 20/10 (2016.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
14
Preserving or ripening with chemicals not covered by group A23B7/08 or A23B7/10119
153
in the form of liquids or solids
154
Organic compounds; Micro-organisms; Enzymes
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
B
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
7
Preservation or chemical ripening of fruit or vegetables
16
Coating with a protective layer; Compositions or apparatus therefor
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
L
FOODS, 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
3
Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34
by treatment with chemicals
3454
in the form of liquids or solids
3463
Organic compounds; Micro-organisms; Enzymes
3562
Sugars; Derivatives thereof
[IPC code unknown for A23P 20/10]
Applicants:
PRODUCTION AND INNOVATION ON EDIBLE COATINGS S.L. [ES/ES]; Polígono Mocholi, Plaza Cein 5, Nave B6 31110 Noáin, Navarra, ES
Inventors:
ROJAS GRÄU, María Alejandra; ES
URRUTIA LARRAZ, Raquel; ES
Priority Data:
P20153127204.09.2015ES
Title (EN) EDIBLE COATING OF FRESHLY PRE-PREPARED POTATOES, METHOD FOR THE APPLICATION THEREOF, AND POTATOES COATED WITH SAME
(FR) ENROBAGE COMESTIBLE POUR POMME DE TERRE DE 4E GAMME, PROCÉDÉ POUR SON APPLICATION ET POMMES DE TERRE ENROBÉES DE CELUI-CI
(ES) RECUBRIMIENTO COMESTIBLE DE PATATA DE IV GAMA, PROCEDIMIENTO PARA SU APLICACIÓN Y PATATAS RECUBIERTAS CON EL MISMO
Abstract:
(EN) The invention relates to a coating for freshly pre-prepared potatoes, to the method for the application thereof and to the end product of portions of coated and packed potatoes. The coating includes a matrix of modified potato starch, preferably hydroxypropyl distarch phosphate, and anti-browning agents: sodium ascorbate, calcium ascorbate and citric acid. It is an alternative to sulfite derivatives or metabisulfite, which prevents browning of the packaged potato. The use of pregelatinised modified starch allows the production and application of the coating to be simplified and cheapened.
(FR) L'invention concerne un enrobage pour pommes de terre de 4e gamme, le procédé d'application et le produit de portions de pommes de terre enrobées et conditionnées finalement obtenu. L'enrobage comprend une matrice d’amidon de pomme de terre modifié, de préférence du phosphate de diamidon hydroxypropylé, et des agents anti-brunissement : ascorbate de sodium, ascorbate de calcium et acide citrique. Il constitue une alternative aux dérivés de sulfites ou au métabisulfite, qui permet d’éviter le brunissement de la pomme de terre conditionnée. L’utilisation d’amidon modifié prégélatinisé permet de simplifier et de rendre moins coûteuses la préparation et l’application de l'enrobage.
(ES) La invención proporciona un recubrimiento para patatas de IV gama, el procedimiento de aplicación y el producto de porciones de patatas recubiertas y envasadas finalmente obtenidos. El recubrimiento incluye una matriz de almidón de patata modificado, preferiblemente fosfato de dialmidón hidroxipropilado, y agentes antipardeamiento: ascorbato de sodio, ascorbato de calcio y ácido cítrico. Es una alternativa a los derivados de sulfitos o al metabisulfito, que permite evitar el pardeamiento de la patata envasada. El uso de almidón modificado pregelatinizado permite simplificar y abaratar la preparación y aplicación del recubrimiento.
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Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JP, KE, KG, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: Spanish (ES)
Filing Language: Spanish (ES)