Method for preparing mash and carrot mash
The invention relates to a method for making carrot puree, beetroot puree or puree of comparable products. In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior t...
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| creator | NELL, PIETER COENRAAD KOSTERS, PAULUS STATIUS REINIER |
| description | The invention relates to a method for making carrot puree, beetroot puree or puree of comparable products. In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior to briefly heating the peels to a temperature of at least 150° Celsius, separating the peels from the carrots, beetroot or comparable products while the peels are brought to or kept at a pH value higher than 5.0, after which the peels are centrifuged in a centrifuge or decanted in a decanter. The invention also comprises a carrot puree whose sacharose content is less than 0.5 percent by weight, or less than half of the sum of the fructose and glucose contents. |
| format | Patent |
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In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior to briefly heating the peels to a temperature of at least 150° Celsius, separating the peels from the carrots, beetroot or comparable products while the peels are brought to or kept at a pH value higher than 5.0, after which the peels are centrifuged in a centrifuge or decanted in a decanter. The invention also comprises a carrot puree whose sacharose content is less than 0.5 percent by weight, or less than half of the sum of the fructose and glucose contents.</description><language>eng ; fre ; ger</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2012</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120613&DB=EPODOC&CC=EP&NR=2462817A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20120613&DB=EPODOC&CC=EP&NR=2462817A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>NELL, PIETER COENRAAD</creatorcontrib><creatorcontrib>KOSTERS, PAULUS STATIUS REINIER</creatorcontrib><title>Method for preparing mash and carrot mash</title><description>The invention relates to a method for making carrot puree, beetroot puree or puree of comparable products. In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior to briefly heating the peels to a temperature of at least 150° Celsius, separating the peels from the carrots, beetroot or comparable products while the peels are brought to or kept at a pH value higher than 5.0, after which the peels are centrifuged in a centrifuge or decanted in a decanter. The invention also comprises a carrot puree whose sacharose content is less than 0.5 percent by weight, or less than half of the sum of the fructose and glucose contents.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2012</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND0TS3JyE9RSMsvUigoSi1ILMrMS1fITSzOUEjMS1FITiwqyi8B83kYWNMSc4pTeaE0N4OCm2uIs4duakF-fGpxQWJyal5qSbxrgJGJmZGFobmjoTERSgCPSCf0</recordid><startdate>20120613</startdate><enddate>20120613</enddate><creator>NELL, PIETER COENRAAD</creator><creator>KOSTERS, PAULUS STATIUS REINIER</creator><scope>EVB</scope></search><sort><creationdate>20120613</creationdate><title>Method for preparing mash and carrot mash</title><author>NELL, PIETER COENRAAD ; KOSTERS, PAULUS STATIUS REINIER</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_EP2462817A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; fre ; ger</language><creationdate>2012</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>NELL, PIETER COENRAAD</creatorcontrib><creatorcontrib>KOSTERS, PAULUS STATIUS REINIER</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>NELL, PIETER COENRAAD</au><au>KOSTERS, PAULUS STATIUS REINIER</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for preparing mash and carrot mash</title><date>2012-06-13</date><risdate>2012</risdate><abstract>The invention relates to a method for making carrot puree, beetroot puree or puree of comparable products. In accordance with the method the puree is made from the peels of carrots, beetroot or comparable products by peeling the carrots, beetroot or comparable products at the same time as or prior to briefly heating the peels to a temperature of at least 150° Celsius, separating the peels from the carrots, beetroot or comparable products while the peels are brought to or kept at a pH value higher than 5.0, after which the peels are centrifuged in a centrifuge or decanted in a decanter. The invention also comprises a carrot puree whose sacharose content is less than 0.5 percent by weight, or less than half of the sum of the fructose and glucose contents.</abstract><oa>free_for_read</oa></addata></record> |
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| language | eng ; fre ; ger |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for preparing mash and carrot mash |
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