ATE3497T1 - Verfahren zur herstellung von pasteurisierten lebensmittel mittlerer feuchtigkeit. - Google Patents

Verfahren zur herstellung von pasteurisierten lebensmittel mittlerer feuchtigkeit.

Info

Publication number
ATE3497T1
ATE3497T1 AT79104659T AT79104659T ATE3497T1 AT E3497 T1 ATE3497 T1 AT E3497T1 AT 79104659 T AT79104659 T AT 79104659T AT 79104659 T AT79104659 T AT 79104659T AT E3497 T1 ATE3497 T1 AT E3497T1
Authority
AT
Austria
Prior art keywords
pref
water activity
prods
pasteurised
humectant
Prior art date
Application number
AT79104659T
Other languages
English (en)
Inventor
Christopher John Burton Brimelow
Vernon Gibbs
Eric David Hulland
Original Assignee
Societe Des Produits Nestle S.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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=10501425&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE3497(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Application granted granted Critical
Publication of ATE3497T1 publication Critical patent/ATE3497T1/de

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A21D10/045—Packaged batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D15/00—Improving finished, partly finished or par-baked bakery products
    • A21D15/04—Improving finished, partly finished or par-baked bakery products by heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/30—Preservation of foods or foodstuffs, in general by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
    • A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
    • A23B2/729—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/11—Filled, stuffed or multilayered pasta

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Clay, And Manufacture Of Mixtures Containing Clay Or Cement (AREA)
  • Physical Or Chemical Processes And Apparatus (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Medicinal Preparation (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)
  • Noodles (AREA)
  • Power Steering Mechanism (AREA)
AT79104659T 1978-11-30 1979-11-23 Verfahren zur herstellung von pasteurisierten lebensmittel mittlerer feuchtigkeit. ATE3497T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB7846619A GB2036533A (en) 1978-11-30 1978-11-30 Intermediate moisture food products
EP79104659A EP0012255B1 (de) 1978-11-30 1979-11-23 Verfahren zur Herstellung von pasteurisierten Lebensmittel mittlerer Feuchtigkeit

Publications (1)

Publication Number Publication Date
ATE3497T1 true ATE3497T1 (de) 1983-06-15

Family

ID=10501425

Family Applications (1)

Application Number Title Priority Date Filing Date
AT79104659T ATE3497T1 (de) 1978-11-30 1979-11-23 Verfahren zur herstellung von pasteurisierten lebensmittel mittlerer feuchtigkeit.

Country Status (11)

Country Link
EP (1) EP0012255B1 (de)
JP (1) JPS5577881A (de)
AT (1) ATE3497T1 (de)
AU (1) AU524176B2 (de)
CA (1) CA1136477A (de)
DE (1) DE2965538D1 (de)
ES (1) ES486435A1 (de)
GB (1) GB2036533A (de)
MX (1) MX6279E (de)
NZ (1) NZ192187A (de)
ZA (1) ZA796322B (de)

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2501472A1 (fr) * 1981-03-16 1982-09-17 Arlat Jean Claude Nouvelle composition de pate a crepes, gaufres, gaufrettes, ou analogues
MX7609E (es) * 1983-10-31 1990-03-16 Myojo Foods Procedimiento para preparar pastas para sopa de coccion rapida
KR910005264B1 (ko) * 1985-01-28 1991-07-24 아메리칸 내쇼날 캔 캄파니 수산식품의 열가공 방법
FI860377L (fi) * 1985-01-28 1986-07-29 American Can Co Foerfarande foer vaermebehandling av matburkar av plast.
DE3535373A1 (de) * 1985-10-03 1987-04-09 Weiss Gmbh Kartoffelverarbeitu Verfahren zum abpacken von teigwaren
CA1277173C (en) * 1985-12-12 1990-12-04 Henry C. Buytendorp Method for the treatment of foodstuffs, containers having the foodstuffs therein and the treated foodstuffs
DE3662169D1 (en) * 1986-04-01 1989-04-06 Nestle Sa Process for producing shelf stable pasta containing product
IT1199849B (it) * 1986-12-18 1989-01-05 Barilla Flli G & R Procedimento per la produzione di pasta alimentare fresca a lunga conservazione
FR2610795B1 (fr) * 1987-02-18 1990-06-22 Ramet Jean Paul Procede de conservation de produits alimentaires fragiles et se presentant a l'etat divise
FR2645407B1 (fr) * 1989-04-11 1992-10-09 Ramet Jean Paul Procede de conservation de pates liquides pretes a cuire, destinees a la fabrication de crepes, de beignets et de gaufres
FR2656771B1 (fr) * 1990-01-05 1993-07-30 Roquette Freres Composition utile pour la preparation de conserves de produits de la mer, procede de preparation de ces conserves et conserves ainsi obtenues.
FR2659199B1 (fr) * 1990-03-06 1994-05-06 Bio Hyles Procede pour stabiliser les produits biologiques par melange avec un systeme depresseur a base de sel et de sucre.
ES2072823B1 (es) * 1993-11-22 1996-02-16 Jose Miguel Poveda S A Jomipsa Productos de panificacion y bolleria de larga duracion.
GB9324092D0 (en) * 1993-11-23 1994-01-12 Unilever Plc A snack product and method for preparing same
KR0150676B1 (ko) 1994-05-31 1998-10-01 김주용 함몰게이트 구조에 의한 얕은 접합 형성 방법
US6001405A (en) * 1997-08-25 1999-12-14 Nestec S. A. Preparation of shelf-stable filled pastas
FR2781647B1 (fr) * 1998-07-31 2000-10-13 Gervais Danone Co Procede de sterilisation d'un produit alimentaire a faible teneur en eau, produit alimentaire obtenu et composition alimentaire le contenant
US6635290B1 (en) * 1999-03-17 2003-10-21 Furman Foods, Inc. Shelf stable kit for making chili
CN1099257C (zh) * 2000-06-26 2003-01-22 靳宝德 一种用于无酸碱味的中性食品的保鲜防腐剂
FR2829674B1 (fr) * 2001-09-14 2004-03-12 Stephane Debeunne Produit alimentaire sale a humidite intermediaire conserve a temperature ambiante
EP3806644A4 (de) * 2018-06-15 2022-03-23 Texas Tech University System Hochfeuchtes naturbelassenes lagerstabiles nahrungsmittel
FR3085582B1 (fr) * 2018-09-07 2021-10-08 Glosek Gourmet Procede de conditionnement d'au moins un gateau cuit

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU440542B2 (en) * 1969-11-18 1973-09-18 Method ofthe preservation of food against putrefaction
US3745021A (en) * 1970-09-17 1973-07-10 Gen Foods Corp Method for producing an expanded meat food product and product produced thereby
GB1467432A (en) * 1973-04-25 1977-03-16 Mars Ltd Semi-moist animal food
DE2654463A1 (de) * 1976-12-01 1978-06-08 Heinz Jaeger Verfahren zur verlaengerung der haltbarkeit von verderblichen lebensmitteln in geschlossenen folienverpackungen aus kunststoffen
JPS53116315A (en) * 1977-03-17 1978-10-11 Ueno Seiyaku Oyo Kenkyujo Kk Powder or granular containing improved sorbinic acid

Also Published As

Publication number Publication date
EP0012255B1 (de) 1983-05-25
ZA796322B (en) 1981-03-25
AU5323279A (en) 1980-06-05
JPS5714150B2 (de) 1982-03-23
AU524176B2 (en) 1982-09-02
ES486435A1 (es) 1980-06-16
DE2965538D1 (en) 1983-07-07
CA1136477A (en) 1982-11-30
GB2036533A (en) 1980-07-02
EP0012255A1 (de) 1980-06-25
NZ192187A (en) 1981-03-16
JPS5577881A (en) 1980-06-12
MX6279E (es) 1985-03-06

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