AR022979A1 - Método para proveer un comestible con textura desmenuzable o suave y/o un aspecto brilloso después de tratamiento con calor y/o corte, y comestible obtenible por el método. - Google Patents

Método para proveer un comestible con textura desmenuzable o suave y/o un aspecto brilloso después de tratamiento con calor y/o corte, y comestible obtenible por el método.

Info

Publication number
AR022979A1
AR022979A1 ARP000101217A ARP000101217A AR022979A1 AR 022979 A1 AR022979 A1 AR 022979A1 AR P000101217 A ARP000101217 A AR P000101217A AR P000101217 A ARP000101217 A AR P000101217A AR 022979 A1 AR022979 A1 AR 022979A1
Authority
AR
Argentina
Prior art keywords
edible
heat
obtainable
comfortable
removable
Prior art date
Application number
ARP000101217A
Other languages
English (en)
Original Assignee
Cooperatie Avebe U A
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.)
Filing date
Publication date
Application filed by Cooperatie Avebe U A filed Critical Cooperatie Avebe U A
Publication of AR022979A1 publication Critical patent/AR022979A1/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Grain Derivatives (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La invencion se refiere al almidon usado en la industria alimenticia, más especificamente al almidon utilizado en los comestibles procesados que, al menosun paso del procesamiento, se someten al tratamiento con calor o corte. La invencion provee eluso de almidones modificados y los métodos para utilizarlos enestos comestibles (sopa, (lácteos) postres, salsa, cremas, aderezos, rellenos y demás), que, cuando se utilizan para preparar comestibles que se someten altratamiento con calor y/o corte,p roveen un comestible con las texturas suave, desmenuzables deseadas y un aspecto brilloso, incluso después de un tratamientoprolongado donde el uso de otros almidones daría un producto viscoso, grueso o deslucido.
ARP000101217A 1999-03-17 2000-03-17 Método para proveer un comestible con textura desmenuzable o suave y/o un aspecto brilloso después de tratamiento con calor y/o corte, y comestible obtenible por el método. AR022979A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99200829 1999-03-17

Publications (1)

Publication Number Publication Date
AR022979A1 true AR022979A1 (es) 2002-09-04

Family

ID=8240002

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP000101217A AR022979A1 (es) 1999-03-17 2000-03-17 Método para proveer un comestible con textura desmenuzable o suave y/o un aspecto brilloso después de tratamiento con calor y/o corte, y comestible obtenible por el método.

Country Status (12)

Country Link
US (1) US6899913B1 (es)
EP (1) EP1171004B1 (es)
JP (1) JP5116919B2 (es)
CN (1) CN1287681C (es)
AR (1) AR022979A1 (es)
AT (1) ATE327681T1 (es)
AU (1) AU3464400A (es)
BR (1) BR0009031B1 (es)
CA (1) CA2367441C (es)
DE (1) DE60028362T2 (es)
ES (1) ES2265336T3 (es)
WO (1) WO2000054607A1 (es)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1228700A1 (en) * 2001-01-29 2002-08-07 Coöperatieve Verkoop- en Productievereniging, van Aardappelmeel en Derivaten AVEBE B.A. Food coating
UY32802A (es) * 2009-07-23 2011-01-31 Provimi Holding B V Composiciones para reducir la metanogénesis gastrointestinal en rumiantes
KR20120051037A (ko) * 2009-08-19 2012-05-21 큐피가부시키가이샤 산성 수중유형 에멀션 형태의 조미료 및 그 제조방법, 및 산성 수중유형 에멀션 형태의 조미료를 포함하는 샐러드
US20150374015A1 (en) * 2010-01-25 2015-12-31 Cargill, Incorporated Process for modifying starches
JP4532603B1 (ja) * 2010-03-31 2010-08-25 日本食品化工株式会社 リン酸架橋澱粉の製造方法
JP5783176B2 (ja) * 2010-06-29 2015-09-24 キユーピー株式会社 酸性水中油型乳化食品
WO2012002285A1 (ja) * 2010-06-29 2012-01-05 キユーピー 株式会社 酸性水中油型乳化食品
WO2013084848A1 (ja) * 2011-12-06 2013-06-13 日清オイリオグループ株式会社 乳化液状調味料
US20150056359A1 (en) * 2013-08-16 2015-02-26 Robert Jensen Integral sauteed peppers and onions condiment/sauce for flavor and aroma enhancement of foods
GB201413832D0 (en) * 2014-08-05 2014-09-17 Tate & Lyle Ingredients Starch compositions useful for thickening aqueous liquids
US10143224B2 (en) 2015-07-24 2018-12-04 Corn Products Development, Inc. Low protein yogurts containing modified starches
JP6511591B1 (ja) * 2017-07-28 2019-05-15 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 乳化調味料及びその製造法
EP3866609A1 (en) 2018-10-18 2021-08-25 Coöperatie Koninklijke Avebe U.A. Milk substitute
KR102582931B1 (ko) * 2019-08-20 2023-09-26 니끼 쇼꾸바이 카세이 가부시키가이샤 전분을 포함하는 입자와 그의 제조 방법 및 화장료

Family Cites Families (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL192402A (es) * 1954-11-16 1900-01-01 Scholten Chemische Fab
US4368212A (en) 1981-12-16 1983-01-11 National Starch And Chemical Corporation Process for producing bland-tasting starch
JPS5974960A (ja) * 1982-10-19 1984-04-27 Nichiden Kagaku Kk 麺類の製造方法
WO1989012403A1 (en) 1988-06-24 1989-12-28 The Nutrasweet Company Carbohydrate cream substitute
US5370894A (en) 1988-06-24 1994-12-06 The Nutrasweet Company Carbohydrate cream substitute
JPH04311363A (ja) * 1991-04-06 1992-11-04 Nippon Shiyotsuken Kk 粘度安定な中華用たれの製造方法
JPH06189699A (ja) * 1992-12-25 1994-07-12 Showa Sangyo Co Ltd 脂質代替物および食品
US5720822A (en) * 1995-06-07 1998-02-24 National Starch And Chemical Investment Holding Corporation Thermally-inhibited pregelatinized non-granular starches and flours and process for their production
JP3448402B2 (ja) * 1995-07-07 2003-09-22 日澱化學株式会社 食品用変性澱粉およびそれを用いたペースト状食品
DE69733781T2 (de) * 1996-03-22 2006-06-01 National Starch And Chemical Investment Holding Corporation, New Castle Durch Hydroxypropylierung stabilisierte Wachskartoffelstärke
US6488980B1 (en) * 1996-03-22 2002-12-03 National Starch And Chemical Investment Holding Corporation Stabilized or stabilized, crosslinked waxy potato starch
WO1998031240A1 (en) 1997-01-14 1998-07-23 Societe Des Produits Nestle S.A. Texturing agent
JP3205281B2 (ja) * 1997-05-30 2001-09-04 ハウス食品株式会社 ソース状食品の製造方法
US5904941A (en) * 1997-08-21 1999-05-18 National Starch And Chemical Investment Holding Corporation Use of enzymatically-treated starches as viscosifiers and their use in food products
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JPH11332468A (ja) 1998-05-27 1999-12-07 Matsutani Chem Ind Ltd フローズンデザート
US7282230B2 (en) * 1998-07-31 2007-10-16 Cooperatieve Verkoop-En Productievereniging Van Aardappelmeel Derivaten Avebe B.A. Heat-stable high-amylopectin starch

Also Published As

Publication number Publication date
US6899913B1 (en) 2005-05-31
AU3464400A (en) 2000-10-04
CN1343098A (zh) 2002-04-03
CA2367441C (en) 2010-06-01
ES2265336T3 (es) 2007-02-16
EP1171004B1 (en) 2006-05-31
JP2002538800A (ja) 2002-11-19
BR0009031B1 (pt) 2015-01-20
EP1171004A1 (en) 2002-01-16
DE60028362D1 (de) 2006-07-06
BR0009031A (pt) 2001-12-18
ATE327681T1 (de) 2006-06-15
CA2367441A1 (en) 2000-09-21
WO2000054607A1 (en) 2000-09-21
JP5116919B2 (ja) 2013-01-09
DE60028362T2 (de) 2007-03-08
CN1287681C (zh) 2006-12-06

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