AT343284B - PROCESS FOR MANUFACTURING A LOW CALORIES FOOD - Google Patents

PROCESS FOR MANUFACTURING A LOW CALORIES FOOD

Info

Publication number
AT343284B
AT343284B AT146473A AT146473A AT343284B AT 343284 B AT343284 B AT 343284B AT 146473 A AT146473 A AT 146473A AT 146473 A AT146473 A AT 146473A AT 343284 B AT343284 B AT 343284B
Authority
AT
Austria
Prior art keywords
manufacturing
low calories
calories food
food
low
Prior art date
Application number
AT146473A
Other languages
German (de)
Other versions
ATA146473A (en
Inventor
Zsuzsanna Zimmermann
Robert Gepesz
Original Assignee
Chinoin Gyogyszer Es Vegyeszet
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
Priority claimed from HUZI167A external-priority patent/HU164554B/hu
Priority claimed from HU73CI00001340A external-priority patent/HU171995B/en
Application filed by Chinoin Gyogyszer Es Vegyeszet filed Critical Chinoin Gyogyszer Es Vegyeszet
Publication of ATA146473A publication Critical patent/ATA146473A/en
Application granted granted Critical
Publication of AT343284B publication Critical patent/AT343284B/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/183—Natural gums
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/188—Cellulose; Derivatives thereof
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/422—Addition of natural plant hydrocolloids, e.g. gums of cellulose derivatives or of microbial fermentation gums
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/24—Cellulose or derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • General Preparation And Processing Of Foods (AREA)
AT146473A 1972-02-25 1973-02-20 PROCESS FOR MANUFACTURING A LOW CALORIES FOOD AT343284B (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HUZI167A HU164554B (en) 1972-02-25 1972-02-25
HU73CI00001340A HU171995B (en) 1973-02-09 1973-02-09 Method for producing baking, farinaceous and swets industrial products of low caloric value

Publications (2)

Publication Number Publication Date
ATA146473A ATA146473A (en) 1977-09-15
AT343284B true AT343284B (en) 1978-05-26

Family

ID=26318392

Family Applications (1)

Application Number Title Priority Date Filing Date
AT146473A AT343284B (en) 1972-02-25 1973-02-20 PROCESS FOR MANUFACTURING A LOW CALORIES FOOD

Country Status (12)

Country Link
JP (1) JPS4898045A (en)
AT (1) AT343284B (en)
BE (1) BE795842A (en)
CA (1) CA1012405A (en)
CH (1) CH580391A5 (en)
CS (1) CS177120B2 (en)
ES (1) ES412028A1 (en)
GB (1) GB1423608A (en)
NL (1) NL7302550A (en)
PL (1) PL91687B1 (en)
SE (1) SE403245B (en)
SU (1) SU559621A3 (en)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0005977A3 (en) * 1978-05-30 1980-01-09 The Speywood Laboratory Ltd. Bread containing gum and its manufacture
US4444761A (en) * 1981-05-04 1984-04-24 Syntex (U.S.A.) Inc. Cellulose/carboxymethyl cellulose mixtures useful for controlling fecal output, and methods employing them
HU197216B (en) * 1986-12-22 1989-03-28 Judit Starcz Process for production of baked pastes with anticide effect
FI900632A0 (en) * 1989-02-10 1990-02-08 Alko Ab Oy CELLULOSADERIVATOR.
EP0388572A1 (en) * 1989-03-23 1990-09-26 Seres Laboratories, Inc. Low calorie edible fat and oil substitutes
ATE109956T1 (en) * 1989-12-11 1994-09-15 Danish Crown Inc As LOW-CALORIE MEAT PRODUCTS AND THEIR PRODUCTION PROCESSES.
US5468510A (en) * 1989-12-11 1995-11-21 Danish Crown Inc. A/S Low calorie meat products
FR2677225B1 (en) * 1991-06-04 1995-07-13 Biovecteurs As PARTICLE USEFUL AS SUBSTITUTE OF FATTY MATERIAL, COMPOSITION CONTAINING SAME, AND METHOD OF PREPARATION.
US5534501A (en) * 1991-06-04 1996-07-09 A Et S Biovecteurs Particle for use as a milk fat globule substitute, composition containing same and process for the preparation of said particle
JP5258837B2 (en) * 2009-05-19 2013-08-07 信越化学工業株式会社 Method for producing medium-sized for 包 餡 food and food containing the same
JP2011087490A (en) * 2009-10-21 2011-05-06 Shin-Etsu Chemical Co Ltd Meat additive, pickling liquid, and meat processed product

Also Published As

Publication number Publication date
CA1012405A (en) 1977-06-21
PL91687B1 (en) 1977-03-31
ATA146473A (en) 1977-09-15
JPS4898045A (en) 1973-12-13
SE403245B (en) 1978-08-07
CH580391A5 (en) 1976-10-15
NL7302550A (en) 1973-08-28
GB1423608A (en) 1976-02-04
ES412028A1 (en) 1976-05-16
SU559621A3 (en) 1977-05-25
BE795842A (en) 1973-06-18
CS177120B2 (en) 1977-07-29

Similar Documents

Publication Publication Date Title
AT340228B (en) METHOD FOR MANUFACTURING A CONNECTED ARTICLE
AT339609B (en) METHOD FOR PRODUCING A PARTICULAR POLY (ALKYLENARYLENDICARBOXYLATE)
AT350369B (en) METHOD FOR MANUFACTURING A PROTEIN-CONTAINING FOOD
AT340686B (en) METHOD FOR PRODUCING A POLYELECTROLYTE
AT347216B (en) PROCESS FOR MANUFACTURING A MEAT-LIKE FOOD OR FEED
AT326289B (en) METHOD OF MANUFACTURING A FIBERGLASS PRODUCT
AT349864B (en) METHOD FOR MANUFACTURING A NEW FOOD
AT343284B (en) PROCESS FOR MANUFACTURING A LOW CALORIES FOOD
AT329313B (en) METHOD FOR MANUFACTURING A VETERINARY MEDICINE
AT326643B (en) METHOD FOR PREPARING A TETRACHLORATED PHTHALONITRILE
AT332203B (en) METHOD FOR MANUFACTURING A FOOD COMPOSITION
AT328272B (en) PROCESS FOR MANUFACTURING A FLAVORING PRODUCT
AT330349B (en) METHOD FOR PRODUCING A TRANSFER FACTOR
AT332715B (en) METHOD OF MANUFACTURING A SNACK FOOD PRODUCT
CH546108A (en) PROCESS FOR MANUFACTURING A METALLIC OBJECT.
AT326992B (en) METHOD FOR MANUFACTURING A FOOD BASED ON PROTEIN
AT347217B (en) METHOD FOR MANUFACTURING A FOOD OR FEED
ATA848875A (en) PROCESS FOR MANUFACTURING A FOOD WITH REDUCED NUTRITIONAL VALUE
CH556859A (en) METHOD OF PREPARING A TRIAZOLYL-NAPHTHALIMIDE.
DE2237868C2 (en) METHOD FOR PRODUCING A BAKING PRODUCT
AT340751B (en) METHOD FOR MANUFACTURING A FOOD OR FEED
CH554775A (en) METHOD OF MANUFACTURING A PACKAGING MATERIAL.
AT342008B (en) METHOD FOR PRODUCING A CATALYST
ATA493974A (en) METHOD FOR MANUFACTURING A FOOD
DD111541A5 (en) PROCESS FOR PREPARING A PESTICIDE

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification