OA13100A - Process for thermally treating a product with steam. - Google Patents

Process for thermally treating a product with steam. Download PDF

Info

Publication number: OA13100A
Authority: OA; OAPI
Prior art keywords: product; food; daims; température; value
Prior art date: 2003-01-31

Application number

OA1200500216A

Other languages

English (en)

Inventor

Jan Coen Akkerman

Paulus Josephus Jozef Bussmann

Rudy Mathias Henricus Heijmans

Henricus Johannes Jozef Van Der Meer

Original Assignee

Nl Organisatie Voor Toegepaste Natuurwetenschappelijk Onderzoek Tno

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.)

2003-01-31

Filing date

2004-01-30

Publication date

2006-11-10

2004-01-30 Application filed by Nl Organisatie Voor Toegepaste Natuurwetenschappelijk Onderzoek Tno filed Critical Nl Organisatie Voor Toegepaste Natuurwetenschappelijk Onderzoek Tno

2006-11-10 Publication of OA13100A publication Critical patent/OA13100A/en

Links

238000000034 method Methods 0.000 title claims abstract description 55
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
238000007669 thermal treatment Methods 0.000 claims abstract description 16
229920006395 saturated elastomer Polymers 0.000 claims abstract description 9
230000000694 effects Effects 0.000 claims abstract description 6
235000013305 food Nutrition 0.000 claims description 54
IAIWVQXQOWNYOU-BAQGIRSFSA-N [(z)-(5-nitrofuran-2-yl)methylideneamino]urea Chemical compound NC(=O)N\N=C/C1=CC=C([N+]([O-])=O)O1 IAIWVQXQOWNYOU-BAQGIRSFSA-N 0.000 claims description 22
244000299461 Theobroma cacao Species 0.000 claims description 21
235000009470 Theobroma cacao Nutrition 0.000 claims description 21
235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
244000046052 Phaseolus vulgaris Species 0.000 claims description 12
235000008429 bread Nutrition 0.000 claims description 12
244000105624 Arachis hypogaea Species 0.000 claims description 10
235000020232 peanut Nutrition 0.000 claims description 10
241000533293 Sesbania emerus Species 0.000 claims description 5
238000010438 heat treatment Methods 0.000 claims description 5
235000014571 nuts Nutrition 0.000 claims description 5
235000008216 herbs Nutrition 0.000 claims description 4
235000013599 spices Nutrition 0.000 claims description 4
235000010469 Glycine max Nutrition 0.000 claims description 3
235000013332 fish product Nutrition 0.000 claims description 3
235000011888 snacks Nutrition 0.000 claims description 3
244000061456 Solanum tuberosum Species 0.000 claims description 2
235000002595 Solanum tuberosum Nutrition 0.000 claims description 2
229920002472 Starch Polymers 0.000 claims description 2
235000011868 grain product Nutrition 0.000 claims description 2
230000005484 gravity Effects 0.000 claims description 2
235000019698 starch Nutrition 0.000 claims description 2
239000008107 starch Substances 0.000 claims description 2
SGPGESCZOCHFCL-UHFFFAOYSA-N Tilisolol hydrochloride Chemical compound [Cl-].C1=CC=C2C(=O)N(C)C=C(OCC(O)C[NH2+]C(C)(C)C)C2=C1 SGPGESCZOCHFCL-UHFFFAOYSA-N 0.000 claims 1
235000012970 cakes Nutrition 0.000 claims 1
-1 cocoa Species 0.000 claims 1
150000003926 acrylamides Chemical class 0.000 description 8
239000000796 flavoring agent Substances 0.000 description 8
235000019634 flavors Nutrition 0.000 description 7
238000011282 treatment Methods 0.000 description 6
238000006243 chemical reaction Methods 0.000 description 4
235000013365 dairy product Nutrition 0.000 description 4
239000002609 medium Substances 0.000 description 4
240000004160 Capsicum annuum Species 0.000 description 3
235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
239000001511 capsicum annuum Substances 0.000 description 3
239000000843 powder Substances 0.000 description 3
210000004215 spore Anatomy 0.000 description 3
HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 2
241000894006 Bacteria Species 0.000 description 2
235000010676 Ocimum basilicum Nutrition 0.000 description 2
240000007926 Ocimum gratissimum Species 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
230000002255 enzymatic effect Effects 0.000 description 2
238000002474 experimental method Methods 0.000 description 2
210000003608 fece Anatomy 0.000 description 2
239000010871 livestock manure Substances 0.000 description 2
230000001954 sterilising effect Effects 0.000 description 2
239000006163 transport media Substances 0.000 description 2
235000002566 Capsicum Nutrition 0.000 description 1
241000588724 Escherichia coli Species 0.000 description 1
239000006002 Pepper Substances 0.000 description 1
235000016761 Piper aduncum Nutrition 0.000 description 1
235000017804 Piper guineense Nutrition 0.000 description 1
244000203593 Piper nigrum Species 0.000 description 1
235000008184 Piper nigrum Nutrition 0.000 description 1
241000607142 Salmonella Species 0.000 description 1
230000002730 additional effect Effects 0.000 description 1
150000001413 amino acids Chemical class 0.000 description 1
235000019568 aromas Nutrition 0.000 description 1
QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
210000004666 bacterial spore Anatomy 0.000 description 1
230000000711 cancerogenic effect Effects 0.000 description 1
231100000315 carcinogenic Toxicity 0.000 description 1
238000001311 chemical methods and process Methods 0.000 description 1
238000009833 condensation Methods 0.000 description 1
230000005494 condensation Effects 0.000 description 1
238000011109 contamination Methods 0.000 description 1
239000000428 dust Substances 0.000 description 1
230000002349 favourable effect Effects 0.000 description 1
244000005700 microbiome Species 0.000 description 1
229910052760 oxygen Inorganic materials 0.000 description 1
239000001301 oxygen Substances 0.000 description 1
230000001737 promoting effect Effects 0.000 description 1
230000001105 regulatory effect Effects 0.000 description 1
238000004326 stimulated echo acquisition mode for imaging Methods 0.000 description 1
235000000346 sugar Nutrition 0.000 description 1
150000008163 sugars Chemical class 0.000 description 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/40—Preservation of foods or foodstuffs, in general by heating loose unpacked materials
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/04—Methods of roasting coffee
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/08—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for drying or roasting

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Chemical & Material Sciences (AREA)
Polymers & Plastics (AREA)
Health & Medical Sciences (AREA)
Nutrition Science (AREA)
Wood Science & Technology (AREA)
Zoology (AREA)
Confectionery (AREA)
General Preparation And Processing Of Foods (AREA)
Seeds, Soups, And Other Foods (AREA)

OA1200500216A 2003-01-31 2004-01-30 Process for thermally treating a product with steam. OA13100A (en)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
NL1022547A NL1022547C2 (nl)	2003-01-31	2003-01-31	Werkwijze voor het roosten van een voedingsmiddel en een voedingsmiddel verkrijgbaar met de werkwijze.

Publications (1)

Publication Number	Publication Date
OA13100A true OA13100A (en)	2006-11-10

Family

ID=32822934

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
OA1200500216A OA13100A (en)	2003-01-31	2004-01-30	Process for thermally treating a product with steam.

Country Status (7)

Country	Link
US (1)	US8956675B2 (pt)
EP (1)	EP1589830A1 (pt)
AP (1)	AP1990A (pt)
BR (1)	BRPI0407157A (pt)
NL (1)	NL1022547C2 (pt)
OA (1)	OA13100A (pt)
WO (1)	WO2004066751A1 (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB2416106A (en) *	2004-07-15	2006-01-18	Cargill Inc	Roasting cocoa
EP1700526A1 (en) *	2005-03-10	2006-09-13	Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO	Method for finish-frying food product particles
JP4512558B2 (ja) *	2006-02-15	2010-07-28	株式会社神戸屋	パンの製造方法
US8435579B2 (en)	2006-07-07	2013-05-07	Kraft Foods Group Brands Llc	Infused roasted seeds and methods of making thereof
US9078467B2 (en)	2006-07-07	2015-07-14	Kraft Foods Group Brands Llc	Process to enhance flavor of roasted nuts and products with modified texture
US20090181138A1 (en)	2008-01-11	2009-07-16	David Howard	Process for producing precooked bacon slices
US9980498B2 (en)	2010-08-11	2018-05-29	Hormel Foods Corporation	Hybrid bacon cooking system
FR2988269B1 (fr)	2012-03-22	2015-07-17	Adria Dev	Procede et dispositif de traitement d'un produit compose partiellement d'eau
ES2687809T3 (es)	2012-05-18	2018-10-29	Royal Duyvis Wiener B.V.	Método y sistema para la pasteurización superficial o la esterilización de alimentos en forma de partículas de bajo contenido de humedad
WO2014051428A1 (en)	2012-09-26	2014-04-03	Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno	New foods with modified cereal bran and methods for producing these
US10098375B2 (en) *	2014-03-03	2018-10-16	Laitram, L.L.C.	Forced-convection, steam-heating of nuts with preheating
JP2016202012A (ja) *	2015-04-15	2016-12-08	日本製粉株式会社	冷凍焼成パンまたは冷凍半焼成パン及びそれらの製造方法
MX2018011111A (es)	2016-03-16	2019-03-28	Flatev Ag	Sistema para producir pan plano y metodo para el suministro del mismo.
DE102017222737A1 (de) *	2017-12-14	2019-06-19	Bühler Barth Gmbh	Wärmebehandlung von stückigen Lebensmitteln

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US2278483A (en) *	1938-05-23	1942-04-07	Food Mfg Corp	Method of treating cacao beans
GB754510A (en) *	1953-09-24	1956-08-08	Vict Th Engwall M Co Kommandit	Improvements in and relating to the preparation of food
DE3261422D1 (en) *	1981-03-19	1985-01-17	Kikkoman Corp	Method for preparing spices
US4456625A (en) *	1982-06-14	1984-06-26	The Pillsbury Company	Storage stable, ready-to-eat baked goods
JPS60241859A (ja) *	1983-12-13	1985-11-30	Kikkoman Corp	粉粒物質の落下式加熱処理方法及び装置
JPS61199819A (ja) *	1985-02-28	1986-09-04	キッコーマン株式会社	加熱処理方法及び装置
DE3703237C2 (de) *	1986-02-24	1994-07-28	Buehler Ag Geb	Vorrichtung und Verfahren zum Debakterisieren von Kakao
SE8602078D0 (sv) *	1986-05-06	1986-05-06	Danske Sukkerfab	Fremgangsmade til fremstilling av et tort, spiseligt planteprodukt
US4911889A (en) *	1987-09-16	1990-03-27	The Procter & Gamble Company	Methods for sanitizing materials utilizing superheated steam
FR2629569B1 (fr)	1988-03-29	1990-08-17	Armines	Procede et appareil de cuisson ou de rechauffage d'un aliment au moyen de vapeur d'eau
JPH01256347A (ja) *	1988-04-06	1989-10-12	Kikkoman Corp	コーヒー豆の焙煎方法
GB2221830B (en) *	1988-07-28	1992-08-26	Daniel Henry Dudek	Means and method for sterilizing spices and like substances
JPH04311352A (ja) *	1991-04-08	1992-11-04	Fuji Oil Co Ltd	カカオ豆の殺菌処理法
FR2709641B1 (fr) *	1993-09-07	1995-12-01	Pernod Ricard	Procédé de torréfaction du café.
JP2535123B2 (ja) *	1994-01-28	1996-09-18	味の素ゼネラルフーヅ株式会社	過熱蒸気を用いたコ―ヒ―豆のロ―スト方法
ATE228772T1 (de) *	1996-05-10	2002-12-15	Kraft Foods Inc	Verfahren zum entfernen von beigeschmack aus kakaoerzeignissen
FR2788336B1 (fr) *	1999-01-08	2001-06-08	Revtech	Procede de traitement thermique de produit en vrac se deplacant a l'interieur d'au moins un canal vibrant
FR2792810B1 (fr) *	1999-04-29	2001-07-06	Jean Pierre Lenfant	Procede et dispositif de cuisson de batonnets de pomme de terre

2003
- 2003-01-31 NL NL1022547A patent/NL1022547C2/nl not_active IP Right Cessation
2004
- 2004-01-30 BR BR0407157-3A patent/BRPI0407157A/pt not_active IP Right Cessation
- 2004-01-30 AP AP2005003381A patent/AP1990A/xx active
- 2004-01-30 OA OA1200500216A patent/OA13100A/en unknown
- 2004-01-30 WO PCT/NL2004/000070 patent/WO2004066751A1/en not_active Ceased
- 2004-01-30 EP EP04706897A patent/EP1589830A1/en not_active Withdrawn
- 2004-01-30 US US10/543,767 patent/US8956675B2/en active Active

Also Published As

Publication number	Publication date
AP2005003381A0 (en)	2005-09-30
US20060127553A1 (en)	2006-06-15
AP1990A (en)	2009-04-07
EP1589830A1 (en)	2005-11-02
US8956675B2 (en)	2015-02-17
NL1022547C2 (nl)	2004-08-03
WO2004066751A1 (en)	2004-08-12
BRPI0407157A (pt)	2006-02-07

Publication	Publication Date	Title
OA13100A (en)	2006-11-10	Process for thermally treating a product with steam.
AU2013261737B2 (en)	2017-03-09	Method of and system for surface pasteurization or sterilization of low-moisture particulate foods
US9125428B2 (en)	2015-09-08	Retort sterilization device, heating device, heat sterilization method and heat treatment method
US4847099A (en)	1989-07-11	Process for defatting meats
Zhang et al.	2024	Superheated steam technology: Recent developments and applications in food industries
RU2450526C2 (ru)	2012-05-20	Способ обжарки и поверхностной пастеризации штучных пищевых продуктов
AU5183396A (en)	1996-12-30	Improved process for reducing levels of microorganisms in pu mpable food products using a high pulsed voltage system
GB2038611A (en)	1980-07-30	Hermetically packaged foods
US2885294A (en)	1959-05-05	Oven and method of preparing food
JP3248909B2 (ja)	2002-01-21	生鮮食品の処理方法及び処理装置
JP3974021B2 (ja)	2007-09-12	野菜プリンの製造方法及び野菜プリン
US20190159491A1 (en)	2019-05-30	Method for preparing fermented soybean products and fermented soybean products prepared thereby
EP3305097A1 (en)	2018-04-11	A process for food pasteurization and/or sterilization and installation for its operation
US20250049054A1 (en)	2025-02-13	Systems and method for refrigerated smoking
JP5680300B2 (ja)	2015-03-04	個食用米飯の製造方法
EP3636079B1 (en)	2021-06-23	Method of preparation of sprouted cereal grains, oilseeds or legumes, food product containing sprouted grains and its use
Harkal et al.	2018	Effect of thermal processing on shelf stable canned salted beef with tomato gravy.
JP2023160019A (ja)	2023-11-02	食品の殺菌方法
JP2000102368A (ja)	2000-04-11	固形状食品のレトルト滅菌方法
JPS6135773A (ja)	1986-02-20	殺菌した食品の製造法
Saviano	2018	Use of absorbents to extend the shelf life of frying oil in food industry
Singh et al.	2012	Effect of Thermal Processing on Shelf Stable Canned Salted Beef with Tomato Gravy
JP2000217521A (ja)	2000-08-08	長期保存可能な米飯の製造方法及び包装米飯
JP2004261036A (ja)	2004-09-24	焙煎発芽玄米、同焙煎発芽玄米を含有する飲食品
JPH09294568A (ja)	1997-11-18	ホワイトソースまたはホワイトソースの素の製造法