Process for making a plant composition
AssigneeSociete des Produits Nestle S.A.
InventorsSophie Carli, Nelly Inquimbert, Marie Leroux
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Abstract
A process for making a vegetable composition with an improved flavour and improved colour is disclosed. The process comprises providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation step: (a) heating the vegetable material to a temperature of 35° C. to 55° C. and (b) maintaining the vegetable material at a temperature between 35° C. to 55° C. during 45 to 480 minutes. The vegetable composition obtainable by the process and a process of making a food product which comprise a step of incorporating such vegetable composition are also disclosed.
Claims15
A process of making a vegetable composition comprising the steps of providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation of the vegetable material which comprises heating the vegetable material to a temperature of 35° C. to 55° C., followed with maintaining the vegetable material at a temperature between 35° C. to 55° C. during 45 to 480 minutes, to obtain the vegetable composition.
A process of making a food product which comprises a step of incorporating a vegetable composition obtainable by providing vegetable material having a size of 10 to 50 mm, adding up to 5 wt % of water based on the weight of vegetable material, and performing a maturation of the vegetable material which comprises heating the vegetable material to a temperature of 35° C. to 55° C., followed with maintaining the vegetable material at a temperature between 35° C. to 55° C. during 45 to 480 minutes, to obtain the vegetable composition.
Dependencies are inferred from the claim text.