ES2384771A1 - Procedure for flavoring and aromatization of fried potatoes and installation for the implementation thereof (Machine-translation by Google Translate, not legally binding) - Google Patents
Procedure for flavoring and aromatization of fried potatoes and installation for the implementation thereof (Machine-translation by Google Translate, not legally binding) Download PDFInfo
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- ES2384771A1 ES2384771A1 ES201230594A ES201230594A ES2384771A1 ES 2384771 A1 ES2384771 A1 ES 2384771A1 ES 201230594 A ES201230594 A ES 201230594A ES 201230594 A ES201230594 A ES 201230594A ES 2384771 A1 ES2384771 A1 ES 2384771A1
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- flavoring
- installation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Fats And Perfumes (AREA)
Abstract
Description
Procedimiento para saborización y aromatización de patatas fritas e instalación para la puesta en práctica del mismo Procedure for flavoring and aromatization of french fries and installation for its implementation
La presente invención se refiere a un nuevo procedimiento para saborización y aromatización de patatas fritas, con el que se consigue que estos efectos se realicen mediante la impregnación del propio producto post-fritura, sin que se note la presencia de un condimento externo. The present invention relates to a new method for flavoring and aromatizing potato chips, whereby these effects are achieved by impregnating the post-frying product itself, without noticing the presence of an external seasoning.
La invención concierne también a la instalación con la que se lleva a cabo la puesta en práctica de tal procedimiento. The invention also concerns the installation with which the implementation of such a procedure is carried out.
Hasta ahora el saborizado y aromatizado de patatas fritas se realiza con productos que se añaden postfritura, bien en forma de polvo u otros medios, pero siempre tratándose de condimentos tangibles, cuya presencia visible en el producto final resulta en muchos casos indeseable. Until now the flavoring and aromatization of french fries is done with products that are added post-fried, either in the form of powder or other means, but always in the case of tangible condiments, whose visible presence in the final product is in many cases undesirable.
El procedimiento que la invención propone permite, como anteriormente se ha dicho, que las patatas fritas queden saborizadas y aromatizadas sin que se note la presencia de ningún condimento externo. The procedure proposed by the invention allows, as previously mentioned, that the fries are flavored and flavored without the presence of any external seasoning being noted.
Para ello de forma mas concreta, dicho procedimiento consiste en someter a las patatas fritas, inmediatamente a continuación de su fritura, a una fase de escurrido durante un tiempo comprendido entre 1 y 5 horas. To do this more concretely, this procedure consists in subjecting the fried potatoes, immediately after their frying, to a draining phase for a time between 1 and 5 hours.
Seguidamente se somete a las patatas fritas a una fase de aireación y secado mediante una corriente de aire a una temperatura comprendida entre 8º y 30º C, durante un tiempo comprendido entre 1 y 10 horas. Subsequently, the fries are subjected to a phase of aeration and drying by means of a stream of air at a temperature between 8 ° and 30 ° C, for a time between 1 and 10 hours.
A continuación el producto es sometido a una nueva fase de aireación mediante una corriente de aire que incorpora además en suspensión los aceites esenciales que deben fijarse a las patatas fritas y un producto fijador adecuado, sometiendo esta nueva aireación a una temperatura comprendida entre 10º y 33º C durante un tiempo comprendido entre 1 y 10 días. The product is then subjected to a new aeration phase by means of an air stream that also incorporates in suspension the essential oils that must be fixed to the fries and a suitable fixing product, subjecting this new aeration at a temperature between 10 ° and 33 ° C for a time between 1 and 10 days.
Finalmente se somete el producto a un aislamiento atmosférico, durante un tiempo comprendido entre 1 y 3 días, para asegurar una óptima fijación del aroma y sabor. Finally, the product is subjected to atmospheric insulation, for a time between 1 and 3 days, to ensure optimum aroma and flavor fixation.
Para la puesta en práctica de este procedimiento se ha previsto una instalación en la que participa una cámara con dos compartimentos superpuestos, separados por un tamiz escurridor, el compartimento superior receptor de las patatas fritas a tratar y el compartimento inferior receptor del aceite escurrido, el compartimento superior con una boca de carga obturable y con una puerta lateral de descarga, y el compartimento inferior con un tubo evacuador y el correspondiente tapón o válvula de cierre. For the implementation of this procedure, an installation is provided in which a chamber with two superimposed compartments, separated by a draining screen, the upper compartment receiving the chips to be treated and the lower compartment receiving the drained oil, the upper compartment with a sealed loading mouth and a side discharge door, and the lower compartment with an evacuation tube and the corresponding stopper or shut-off valve.
Para llevar a cabo las diferentes fases del proceso, el compartimento superior de la cámara cuenta con un conducto para salida de aire, asistido por la correspondiente llave de cierre, mientras que al compartimento inferior, concretamente por debajo del tamiz, llega una conducción de aire en la que se establecen un filtro, un compresor, un deshumificador y un calefactor, para generar y acondicionar una corriente de aire a la temperatura adecuada en cada momento, situando inmediatamente a continuación del calefactor una llave o válvula antiretorno y estando seguidamente en comunicación con el citado conducto de aire dos depósitos, uno suministrador de los aceites esenciales y otro suministrador del fijador para dichos aceites, cada uno con su correspondiente llave de cierre y con una segunda llave, establecida en el propio conducto principal, que permite una obturación parcial de las salidas de producto, para regular la cantidad de aceites esenciales y fijadores suministrada a la cámara en función del caudal de aire generado por el compresor. To carry out the different phases of the process, the upper compartment of the chamber has an air duct, assisted by the corresponding stopcock, while an air duct arrives at the lower compartment, specifically below the sieve. in which a filter, a compressor, a dehumifier and a heater are established, to generate and condition a current of air at the appropriate temperature at all times, immediately placing next to the heater a key or non-return valve and then being in communication with said air duct two tanks, one supplier of essential oils and another supplier of the fixative for said oils, each with its corresponding stopcock and with a second key, established in the main conduit itself, which allows a partial sealing of product outputs, to regulate the amount of essential oils and fixatives supplied to the chamber depending on the air flow generated by the compressor.
Complementariamente la instalación puede estar dotada de equipos de medida en el compartimento superior de la cámara, donde se lleva a cabo la saborización y aromatización, concretamente un termómetro con su correspondiente sonda térmica, un barómetro y un higrómetro. In addition, the installation can be equipped with measuring equipment in the upper compartment of the chamber, where flavoring and aromatization is carried out, specifically a thermometer with its corresponding thermal probe, a barometer and a hygrometer.
Para complementar la descripción que se está realizando y con objeto de ayudar a una mejor comprensión de las características del invento, de acuerdo con un ejemplo preferente de realización práctica del mismo, se acompaña como parte integrante de dicha descripción, un único dibujo en donde con carácter ilustrativo y no limitativo, se ha representado esquemáticamente la instalación para la saborización y aromatización de patatas fritas que constituye el medio de puesta en práctica del procedimiento de la invención. To complement the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of practical implementation thereof, a single drawing is attached as an integral part of said description where Illustrative and non-limiting, the installation for the flavoring and aromatization of french fries that constitutes the means of implementing the process of the invention has been schematically represented.
Tal como acaba de decirse, la citada figura muestra la instalación prevista para el procedimiento de saborización y aromatización de patatas fritas, y en ella puede observarse la presencia de una cámara con dos compartimentos superpuestos, un compartimento superior (1) y un compartimento inferior (2), independizados por un tamiz (3), con su correspondiente junta, ofreciendo una mayor estanqueidad, tamiz en funciones de elemento escurridor, contando el compartimento superior (1) con una boca de carga para acceso de las patatas fritas, con su correspondiente tapa de cierre hermético (4), una puerta lateral (5) para descarga de dicho compartimento, dotada, por ejemplo, de una bisagra superior (6) y un asa inferior (7), y complementariamente y también sobre su base superior un conducto (8) para salida de aire, con su correspondiente llave de cierre (9), así como un termómetro (10) con su correspondiente sonda térmica (11), un barómetro (12) y un higrómetro (13), para controlar los respectivos parámetros en el seno del compartimento superior (4) de la cámara. As just said, the aforementioned figure shows the installation planned for the process of flavoring and flavoring of french fries, and it can be seen the presence of a chamber with two superimposed compartments, an upper compartment (1) and a lower compartment ( 2), independent of a sieve (3), with its corresponding gasket, offering a better tightness, sieve in function of draining element, counting the upper compartment (1) with a loading mouth for access to the fries, with its corresponding hermetic closing cover (4), a side door (5) for unloading said compartment, provided, for example, with an upper hinge (6) and a lower handle (7), and in addition and also on its upper base a conduit (8) for air outlet, with its corresponding stopcock (9), as well as a thermometer (10) with its corresponding thermal probe (11), a barometer (12) and a hygrometer (13), to control the The respective parameters within the upper compartment (4) of the chamber.
El compartimento superior (1), es abatible con respecto al compartimento inferior (2), a partir de un eje de basculación (30), para facilitar el vaciado del producto contenido en su interior, sin riesgo de rotura para el mismo. The upper compartment (1), is foldable with respect to the lower compartment (2), from a tilting axis (30), to facilitate the emptying of the product contained inside, without risk of breakage for the same.
Por su parte el compartimento inferior (2) de la cámara incorpora en su seno inferior un tubo evacuador For its part, the lower compartment (2) of the chamber incorporates an evacuator tube in its lower breast
(14) con su correspondiente tapón o válvula de cierre (15) para vaciar en su momento el aceite residual que, proveniente de las patatas fritas, ha atravesado el escurridor (3). (14) with its corresponding stopper or shut-off valve (15) to empty the residual oil that, from the fries, has passed through the drainer (3).
Complementariamente a la zona superior del compartimento inferior (2) de la citada cámara, accede un conducto (16), con su extremidad libre (17) abierta, inmediatamente a continuación de la cual en dicho tubo (16) se establece un filtro (18), seguidamente un compresor (19), a continuación un deshumidificador (20), y mas adelante un calentador (21), elementos que filtra aire ambiental, lo seca y lo calienta de acuerdo con los parámetros del proceso en cada fase operativa del mismo. In addition to the upper part of the lower compartment (2) of said chamber, a duct (16) is accessed, with its free end (17) open, immediately after which a filter (18) is established in said tube (16). ), then a compressor (19), then a dehumidifier (20), and later a heater (21), elements that filter ambient air, dry it and heat it according to the process parameters in each operational phase thereof .
A continuación del calefactor (21) en el conducto (16) se establece una válvula antiretorno (22) y seguidamente dos llaves de obturación parcial (23, 23’) que quedan enfrentadas a los acoplamientos radiales de los cuellos (24, 25) de sendos depósitos o recipientes (26, 27) suministradores de los aceites esenciales el primero de ellos y de los complementarios fijadores el otro, existiendo además en los citados cuellos (24, 25) respectivas llaves de cierre (28, 29). Following the heater (21) in the duct (16), a non-return valve (22) is established and then two partial stopcocks (23, 23 ') that face the radial couplings of the necks (24, 25) of two reservoirs or containers (26, 27) suppliers of the essential oils the first one and the complementary fixatives the other, also existing in the aforementioned necks (24, 25) respective closing keys (28, 29).
De acuerdo con esta estructuración, en la primera fase del procedimiento los diferentes elementos funcionales de la instalación se mantienen inactivos, concretamente durante el tiempo de escurrido, con la llave (9) del conducto de aire (8) cerrada y con las llaves (28, 29) de los depósitos (26, 27) suministradores de los aceites esenciales y fijadores también cerradas, estando lógicamente también cerradas la tapa y puerta de la cámara, así como cerrado el tubo evacuador (14). According to this structuring, in the first phase of the procedure the different functional elements of the installation remain inactive, specifically during the draining time, with the key (9) of the air duct (8) closed and with the keys (28 , 29) of the reservoirs (26, 27) supplying the essential oils and fixatives also closed, the lid and the door of the chamber being logically closed, as well as the evacuator tube (14) closed.
En la segunda fase operativa, se abre el tubo (8) de salida de aire, se abren también los depósitos suministradores del aceite esencial y del fijador, se pone en funcionamiento tanto el compresor (19) como el deshumificador (20) y el calefactor (21), en orden a generar una corriente de aire a la temperatura apropiada, que arrastra consigo los aceites esenciales y los fijadores en proporciones adecuadas de acuerdo con la posición de las llaves de cierre parcial (23, 23’), circulando el aire a través del tamiz (3) hacia el compartimento superior (1) de la cámara, para salir al exterior a través del conducto (8), situación que se mantiene, con las correspondientes regulaciones térmicas, hasta la ultima fase del proceso en la que el conducto (8) de aire se cierra y se cierra también la válvula antiretorno (22), quedando estanqueizada la cámara (1-2) durante el tiempo necesario, en el que el compresor (19), el deshumidificador (20) y el calefactor (21) se mantienen nuevamente inactivos. In the second operational phase, the air outlet tube (8) is opened, the essential oil and fixer supply tanks are also opened, both the compressor (19) and the dehumidifier (20) and the heater are put into operation (21), in order to generate an air flow at the appropriate temperature, which carries with it the essential oils and fixatives in appropriate proportions in accordance with the position of the partial closing keys (23, 23 '), circulating the air through the sieve (3) to the upper compartment (1) of the chamber, to go outside through the duct (8), a situation that is maintained, with the corresponding thermal regulations, until the last phase of the process in which the air duct (8) is closed and the non-return valve (22) is also closed, the chamber (1-2) being sealed for the necessary time, in which the compressor (19), the dehumidifier (20) and the heater (21) are maintained again i native
Claims (6)
- --
- Se somete a las patatas fritas, inmediatamente a continuación de su fritura, a una fase de escurrido durante un tiempo comprendido entre 1 y 5 horas. The fries are subjected, immediately after their frying, to a draining phase for a time between 1 and 5 hours.
- --
- Seguidamente se somete a las patatas fritas a una fase de aireación y secado mediante una corriente de aire a una temperatura comprendida entre 8º y 30º C, durante un tiempo comprendido entre 1 y 10 horas. Subsequently, the fries are subjected to a phase of aeration and drying by means of a stream of air at a temperature between 8 ° and 30 ° C, for a time between 1 and 10 hours.
- --
- A continuación las patatas fritas son sometidas a una nueva fase de aireación mediante una corriente de aire que incorpora además en suspensión los aceites esenciales que deben fijarse a las mismas y un producto fijador adecuado, realizando esta nueva aireación a una temperatura comprendida entre 10º y 33º C durante un tiempo comprendido entre 1 y 10 días. Then the chips are subjected to a new aeration phase by means of an air current that also incorporates in suspension the essential oils that must be fixed to them and a suitable fixing product, performing this new aeration at a temperature between 10º and 33º C for a time between 1 and 10 days.
- --
- Finalmente se someten las patatas fritas a un aislamiento atmosférico, durante un tiempo comprendido entre 1 y 3 días, para asegurar una óptima fijación del aroma y sabor. Finally, the chips are subjected to atmospheric insulation, for a time between 1 and 3 days, to ensure optimum fixation of aroma and flavor.
- Categoría Category
- 56 Documentos citados Reivindicaciones afectadas 56 Documents cited Claims Affected
- A TO
- ES 2368395 A1 (MARTINEZ ATO ALVARO et al.) 17.11.2011, todo el documento. 1-6 EN 2368395 A1 (MARTINEZ ATO ALVARO et al.) 17.11.2011, the whole document. 1-6
- A TO
- DE 19630954 A1 (LINDE AG) 05.02.1998, todo el documento. 1,2 DE 19630954 A1 (LINDE AG) 05.02.1998, the whole document. 1.2
- A TO
- US 3536035 A (WATKINS HARLEY E) 27.10.1970, columnas 1,2; figura 1. 1,2 US 3536035 A (WATKINS HARLEY E) 27.10.1970, columns 1.2; Figure 1. 1.2
- A TO
- EP 2260717 A1 (SPICE APPLIC SYSTEMS LTD) 15.12.2010, todo el documento. 1,2 EP 2260717 A1 (SPICE APPLIC SYSTEMS LTD) 15.12.2010, the whole document. 1.2
- A TO
- EP 2255676 A1 (FIRMENICH & CIE) 01.12.2010, todo el documento. 1 EP 2255676 A1 (FIRMENICH & CIE) 01.12.2010, the whole document. one
- A TO
- ES 2347656 T3 (TAKASAGO PERFUMERY CO LTD) 03.11.2010, todo el documento. 1 EN 2347656 T3 (TAKASAGO PERFUMERY CO LTD) 03.11.2010, the whole document. one
- Categoría de los documentos citados X: de particular relevancia Y: de particular relevancia combinado con otro/s de la misma categoría A: refleja el estado de la técnica O: referido a divulgación no escrita P: publicado entre la fecha de prioridad y la de presentación de la solicitud E: documento anterior, pero publicado después de la fecha de presentación de la solicitud Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application
- El presente informe ha sido realizado • para todas las reivindicaciones • para las reivindicaciones nº: This report has been prepared • for all claims • for claims no:
- Fecha de realización del informe 25.06.2012 Date of realization of the report 25.06.2012
- Examinador E. M. Ulloa Calvo Página 1/4 Examiner E. M. Ulloa Calvo Page 1/4
- Novedad (Art. 6.1 LP 11/1986) Novelty (Art. 6.1 LP 11/1986)
- Reivindicaciones Reivindicaciones 1-6 SI NO Claims Claims 1-6 IF NOT
- Actividad inventiva (Art. 8.1 LP11/1986) Inventive activity (Art. 8.1 LP11 / 1986)
- Reivindicaciones Reivindicaciones 1-6 SI NO Claims Claims 1-6 IF NOT
- Documento Document
- Número Publicación o Identificación Fecha Publicación Publication or Identification Number publication date
- D01 D01
- ES 2368395 A1 (MARTINEZ ATO ALVARO et al.) 17.11.2011 ES 2368395 A1 (MARTINEZ ATO ALVARO et al.) 11/17/2011
- D02 D02
- DE 19630954 A1 (LINDE AG) 05.02.1998 DE 19630954 A1 (LINDE AG) 05.02.1998
- D03 D03
- US 3536035 A (WATKINS HARLEY E) 27.10.1970 US 3536035 A (WATKINS HARLEY E) 10/27/1970
- D04 D04
- EP 2260717 A1 (SPICE APPLIC SYSTEMS LTD) 15.12.2010 EP 2260717 A1 (SPICE APPLIC SYSTEMS LTD) 12.15.2010
- D05 D05
- EP 2255676 A1 (FIRMENICH & CIE) 01.12.2010 EP 2255676 A1 (FIRMENICH & CIE) 12/01/2010
- D06 D06
- ES 2347656 T3 (TAKASAGO PERFUMERY CO LTD) 03.11.2010 ES 2347656 T3 (TAKASAGO PERFUMERY CO LTD) 03.11.2010
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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ES201230594A ES2384771B1 (en) | 2012-04-20 | 2012-04-20 | Procedure for flavoring and aromatization of french fries and installation for its implementation |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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ES201230594A ES2384771B1 (en) | 2012-04-20 | 2012-04-20 | Procedure for flavoring and aromatization of french fries and installation for its implementation |
Publications (2)
Publication Number | Publication Date |
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ES2384771A1 true ES2384771A1 (en) | 2012-07-12 |
ES2384771B1 ES2384771B1 (en) | 2013-01-24 |
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ES201230594A Expired - Fee Related ES2384771B1 (en) | 2012-04-20 | 2012-04-20 | Procedure for flavoring and aromatization of french fries and installation for its implementation |
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Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3536035A (en) * | 1965-11-26 | 1970-10-27 | Harley E Watkins | Apparatus for flavoring of snack foods and the like |
DE19630954A1 (en) * | 1996-07-31 | 1998-02-05 | Linde Ag | Product coating |
ES2347656T3 (en) * | 2003-07-10 | 2010-11-03 | Takasago International Corporation | AROMA, FOOD OR DRINK POTENTIATOR CONTAINING THE AROMA POTENTIATOR, AND METHOD FOR POWERING THE AROMA. |
EP2255676A1 (en) * | 2009-05-20 | 2010-12-01 | Firmenich SA | Flavored coating for foodstuff |
EP2260717A1 (en) * | 2009-06-08 | 2010-12-15 | Spice application systems LTD | Coating delivery method and apparatus |
ES2368395A1 (en) * | 2011-07-11 | 2011-11-17 | Álvaro Martinez Ato | Method for aromatising and flavouring cereals |
-
2012
- 2012-04-20 ES ES201230594A patent/ES2384771B1/en not_active Expired - Fee Related
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3536035A (en) * | 1965-11-26 | 1970-10-27 | Harley E Watkins | Apparatus for flavoring of snack foods and the like |
DE19630954A1 (en) * | 1996-07-31 | 1998-02-05 | Linde Ag | Product coating |
ES2347656T3 (en) * | 2003-07-10 | 2010-11-03 | Takasago International Corporation | AROMA, FOOD OR DRINK POTENTIATOR CONTAINING THE AROMA POTENTIATOR, AND METHOD FOR POWERING THE AROMA. |
EP2255676A1 (en) * | 2009-05-20 | 2010-12-01 | Firmenich SA | Flavored coating for foodstuff |
EP2260717A1 (en) * | 2009-06-08 | 2010-12-15 | Spice application systems LTD | Coating delivery method and apparatus |
ES2368395A1 (en) * | 2011-07-11 | 2011-11-17 | Álvaro Martinez Ato | Method for aromatising and flavouring cereals |
Also Published As
Publication number | Publication date |
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ES2384771B1 (en) | 2013-01-24 |
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