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Nuevo método para esterilizar pimentón sin afectar a sus propiedades organolépticas

Resumen

Tipo:
Demanda Tecnológica
Referencia:
TRES20160701001
Publicado:
04/07/2016
Caducidad:
04/07/2017
Resumen:
Una pyme española del sector alimentario está especializada en la producción, envasado y comercialización de pimentón con denominación de origen de la Vera. La empresa produce dos variedades que ofrece en diversos formatos, como bolsas, sacos y latas de distintos tamaños. Actualmente busca un nuevo método para esterilizar pimentón, ya que los métodos actuales de radiación y vapor a alta temperatura no son adecuados para el producto porque se pierde su aroma ahumado característico y su intenso color y sabor. La empresa está interesada en implementar un nuevo método mediante un acuerdo comercial con asistencia técnica.

Details

Tittle:
New method to sterilise paprika without damaging its organoleptic properties
Summary:
A Spanish SME is specialised in the production, packaging and commercialisation of paprika under the designation of origin "Paprika from La Vera". They produce two varieties and offer them in several formats. The company is looking for a new method to sterilise its product since the existing ones, high temperature steam and irradiation, are not satisfactory for paprika. The company is interested in implementing the new method through a commercial agreement with technical assistance.
Description:
A Spanish company from the food sector produces, packages and sells sweet and spicy paprika. They offer their products in several formats including bags, sacks and cans of different sizes.

Paprika from the Spanish region of La Vera is characteristic for being grown in this region and for being dried with smoke from oak and holm oak wood combustion, which gives the product special characteristics regarding odour, colour and flavour that distinguish it from the rest of paprika in the world. In this sense, the product is protected under the DO "Paprika from La Vera".

Paprika is very sensitive to light and high temperature due to degradation of carotenoids, compounds responsible for its intense red colour and conservatives and antioxidant properties that make paprika so appreciated. Clients require more and more food safety, so it is essential the sterilisation of the product.

Nowadays, the most used method to sterilise spices uses high temperature steam which, in the case of paprika, causes the loss of its characteristic smoked odour, as well as its intense colour and flavour.

Therefore, the company looks for an alternative sterilisation method that keeps the organoleptic properties of its product and assures its stability and shelf life. The company is interested in installing this method in its factory after testing it. They are seeking commercial agreements with technical assistance.
Technical Specification or Expertise Sought:
The sterilization method sought should allow preservation of the organoleptic properties of paprika, including texture, odour and flavour. Additionally, it should guarantee stability and shelf life of the product.
Moreover, it must be adapted to production´ needs of the requesting company. Specifically, the production capacity should be of 1.000 kg/hour at least.

Partner sought

Type and Role of Partner Sought:
- Type of partner sought: Company.
- Specific area of activity of the partner: Agrofood, specifically, companies specialised in the development of equipment for the food industry.
- Task to be performed: To develop or adapt a method to sterilise paprika without damaging its organoleptic properties and according to the company´s specifications.

Client

Type and Size of Client:
Industry SME 11-49
Already Engaged in Trans-National Cooperation:
Si
Languages Spoken:
English
Spanish