AR032264A1 - Alimento cremoso y procedimiento de elaboracion - Google Patents

Alimento cremoso y procedimiento de elaboracion

Info

Publication number
AR032264A1
AR032264A1 ARP020100232A ARP020100232A AR032264A1 AR 032264 A1 AR032264 A1 AR 032264A1 AR P020100232 A ARP020100232 A AR P020100232A AR P020100232 A ARP020100232 A AR P020100232A AR 032264 A1 AR032264 A1 AR 032264A1
Authority
AR
Argentina
Prior art keywords
components
homogeneous
mixing
temperature
food
Prior art date
Application number
ARP020100232A
Other languages
English (en)
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of AR032264A1 publication Critical patent/AR032264A1/es

Links

Classifications

    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • 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
    • 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
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)

Abstract

Alimento de naturaleza cremosa a pastosa que contiene biopolímeros y agua como también, si se da el caso, otros componentes que son seleccionados de un grupo que comprende sustancias nutritivas, sustancias saborizantes, sustancias aromáticas, colorantes, formadores de estructuras y/o materiales de relleno y sus combinaciones, que presenta una microestructura homogénea fabricada mediante texturacion por congelacion, en la cual los biopolímeros y las grasa se encuentran en una distribucion fina microscopica. Se puede obtener la microestructura mezclando los componentes del alimento formando una mezcla de partida fluida de consistencia líquida a pastosa, refrigerando la mezcla de partida mientras se mezcla al mismo tiempo en forma permanente a una temperatura de producto de menos de 0 degree C, produciéndose una mezcla homogénea de todos los componentes, y dejando que la temperatura de la mezcla homogénea obtenida aumente a continuacion a una temperatura de 4 degree C y más, como también el procedimiento para su elaboracion.
ARP020100232A 2001-01-24 2002-01-23 Alimento cremoso y procedimiento de elaboracion AR032264A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP01101530A EP1226760A1 (de) 2001-01-24 2001-01-24 Cremiges Nahrungsmittel und Verfahren zu seiner Herstellung

Publications (1)

Publication Number Publication Date
AR032264A1 true AR032264A1 (es) 2003-10-29

Family

ID=8176284

Family Applications (1)

Application Number Title Priority Date Filing Date
ARP020100232A AR032264A1 (es) 2001-01-24 2002-01-23 Alimento cremoso y procedimiento de elaboracion

Country Status (17)

Country Link
US (1) US7267836B2 (es)
EP (2) EP1226760A1 (es)
JP (1) JP2004520827A (es)
KR (1) KR100831908B1 (es)
CN (1) CN1220442C (es)
AR (1) AR032264A1 (es)
AT (1) ATE324791T1 (es)
AU (1) AU2002242685B2 (es)
BR (1) BR0206640B1 (es)
CA (1) CA2436827A1 (es)
DE (1) DE50206656D1 (es)
DK (1) DK1361797T3 (es)
ES (1) ES2263770T3 (es)
MX (1) MXPA03006501A (es)
PT (1) PT1361797E (es)
WO (1) WO2002058478A1 (es)
ZA (1) ZA200306551B (es)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20040228954A1 (en) * 2003-05-13 2004-11-18 Susy Tejayadi Flavored milk manufacturing processes and compositions
FR2869885B1 (fr) * 2004-05-07 2007-07-13 Maison Boncilac Soc Par Action Conditionnement de produit alimentaire
EP2705809B1 (en) * 2005-08-16 2016-03-23 Benvenue Medical, Inc. Spinal tissue distraction devices
FR2892270B1 (fr) * 2005-10-26 2008-02-01 Gervais Danone Sa Puree de fruits ou de legumes microfoisonnee et son procede de preparation
FR2892269B1 (fr) * 2005-10-26 2007-12-21 Gervais Danone Sa Ptoduit laitier frais microfoisonne et procede de preparation
US8747936B2 (en) 2010-07-22 2014-06-10 Vita-Mix Corporation Method for preparing starch-thickened compositions
CN104171255A (zh) * 2014-07-03 2014-12-03 王健 一种冰冻甜点心

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1484167A (en) * 1975-11-13 1977-09-01 Kraftco Corp Milk product
US4251560A (en) * 1979-08-21 1981-02-17 General Foods Corporation Cream-containing frozen whipped topping composition
US4282262A (en) * 1980-03-04 1981-08-04 General Mills, Inc. Dairy based mixes for frozen desserts and method of preparation
US4297379A (en) * 1980-03-27 1981-10-27 General Foods Corporation Frozen aerated ready-to-eat gelatin composition
US4341808A (en) * 1981-01-09 1982-07-27 Scm Corporation Frozen raw custard
US5034235A (en) * 1983-11-23 1991-07-23 Maxwell Laboratories, Inc. Methods for presevation of foodstuffs
US4623552A (en) * 1985-06-19 1986-11-18 Nabisco Brands, Inc. Pudding composition and process for preparing puddings therefrom
JPS63230042A (ja) * 1987-03-19 1988-09-26 Sakaeya Nyugyo Kk ゼリ−菓子の製法
US5366742A (en) * 1993-05-03 1994-11-22 Fmc Corporation Colloidal microcrystalline cellulose and barrier dispersant composition and method for manufacture
GB9610666D0 (en) * 1996-05-22 1996-07-31 Long Clawson Dairy Limited Milk-shakes and process for making them
JP3820653B2 (ja) 1996-11-22 2006-09-13 三栄源エフ・エフ・アイ株式会社 離水の抑制されたゲル組成物及びゲル組成物の離水抑制方法
WO1998008399A1 (fr) * 1996-08-27 1998-03-05 San-Ei Gen F.F.I., Inc. Nouvelle utilisation d'une gomme gellane pure
NZ500977A (en) * 1997-04-22 2001-08-31 Germantown Internat Ltd Edible compositions including particulated gel formed under the application of shear
PT948903E (pt) * 1998-04-08 2003-11-28 Nestle Sa Produto culinario cremoso ultracongelado

Also Published As

Publication number Publication date
AU2002242685B2 (en) 2007-03-22
EP1226760A1 (de) 2002-07-31
KR20030072604A (ko) 2003-09-15
ZA200306551B (en) 2004-11-24
BR0206640A (pt) 2004-02-25
ATE324791T1 (de) 2006-06-15
BR0206640B1 (pt) 2014-04-29
KR100831908B1 (ko) 2008-05-26
CN1220442C (zh) 2005-09-28
WO2002058478A1 (de) 2002-08-01
CN1487792A (zh) 2004-04-07
US7267836B2 (en) 2007-09-11
EP1361797A1 (de) 2003-11-19
PT1361797E (pt) 2006-09-29
EP1361797B1 (de) 2006-05-03
ES2263770T3 (es) 2006-12-16
US20050013919A1 (en) 2005-01-20
MXPA03006501A (es) 2003-10-15
DK1361797T3 (da) 2006-08-28
CA2436827A1 (en) 2002-08-01
JP2004520827A (ja) 2004-07-15
DE50206656D1 (de) 2006-06-08

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