ATE522150T1 - Nahrungsmittel mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels - Google Patents

Nahrungsmittel mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels

Info

Publication number
ATE522150T1
ATE522150T1 AT09714154T AT09714154T ATE522150T1 AT E522150 T1 ATE522150 T1 AT E522150T1 AT 09714154 T AT09714154 T AT 09714154T AT 09714154 T AT09714154 T AT 09714154T AT E522150 T1 ATE522150 T1 AT E522150T1
Authority
AT
Austria
Prior art keywords
food
inhomogeneous
food product
tastant
producing
Prior art date
Application number
AT09714154T
Other languages
English (en)
Inventor
Markus Alexander Stieger
Johannes Hendrikus Franciscus Bult
Robert Jan Hamer
Martijn Willem Jan Noort
Original Assignee
Csm Nederland Bv
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 Csm Nederland Bv filed Critical Csm Nederland Bv
Application granted granted Critical
Publication of ATE522150T1 publication Critical patent/ATE522150T1/de

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
    • 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
    • A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/13—Mashed potato products
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/205—Heterocyclic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different 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
    • A23C2270/00—Aspects relating to packaging
    • A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seasonings (AREA)
  • Cereal-Derived Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Meat, Egg Or Seafood Products (AREA)
AT09714154T 2008-02-29 2009-02-27 Nahrungsmittel mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels ATE522150T1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP08152157 2008-02-29
PCT/NL2009/050091 WO2009108057A1 (en) 2008-02-29 2009-02-27 Food product with inhomogeneous tastant bulk distribution and method for making such food product

Publications (1)

Publication Number Publication Date
ATE522150T1 true ATE522150T1 (de) 2011-09-15

Family

ID=39651407

Family Applications (2)

Application Number Title Priority Date Filing Date
AT09714154T ATE522150T1 (de) 2008-02-29 2009-02-27 Nahrungsmittel mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels
AT09715014T ATE520313T1 (de) 2008-02-29 2009-02-27 Nahrungsmittel auf mehlbasis mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels

Family Applications After (1)

Application Number Title Priority Date Filing Date
AT09715014T ATE520313T1 (de) 2008-02-29 2009-02-27 Nahrungsmittel auf mehlbasis mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels

Country Status (14)

Country Link
US (2) US20110045157A1 (de)
EP (2) EP2247194B1 (de)
JP (1) JP2011512815A (de)
CN (2) CN102014668A (de)
AT (2) ATE522150T1 (de)
AU (2) AU2009217845A1 (de)
BR (2) BRPI0908422A2 (de)
CA (2) CA2717046A1 (de)
DK (2) DK2257189T3 (de)
ES (2) ES2372568T3 (de)
MX (2) MX2010009472A (de)
PT (2) PT2247194E (de)
WO (2) WO2009108057A1 (de)
ZA (2) ZA201006164B (de)

Families Citing this family (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010098659A2 (en) * 2009-02-27 2010-09-02 Stichting Top Institute Food And Nutrition Flour-based food product with inhomogeneous tastant bulk distribution and method for making such food product
AU2011351669B2 (en) 2010-12-28 2014-10-30 Unilever Ip Holdings B.V. Food products containing aroma compounds
EP2656740A1 (de) 2012-04-26 2013-10-30 Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO Tiermuskelprodukt mit niedriegem Natriumgehalt
JP2014057549A (ja) * 2012-09-19 2014-04-03 Nisshin Oillio Group Ltd 焼菓子生地及び焼菓子
CN106028828B (zh) 2013-12-09 2020-03-31 荷兰联合利华有限公司 具有改善香气和味道的食物
JP2017018007A (ja) * 2015-07-07 2017-01-26 敷島製パン株式会社 焼成食品生地、焼成食品及びその製造方法
US20190098906A1 (en) * 2016-03-24 2019-04-04 General Mills, Inc. Dough-Based Food Product and Method of Preparing
ES2642939B1 (es) * 2016-05-19 2018-09-24 Manuel Muñoz Saiz Producto de pan, pastelería y bollería con baja cantidad de sal o azúcar y procedimiento para su elaboración

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5690990A (en) * 1994-03-04 1997-11-25 Arnhem, Inc. Process for encapsulating the flavor with colloid gel matrix
US6312741B1 (en) * 2000-02-22 2001-11-06 Balchem Corporation Encapsulated food acids for preservation of baked goods
DE602004010246T2 (de) * 2003-04-25 2008-05-29 Ajinomoto Co., Inc. Neues glycopeptid oder peptid, das dazu fähig ist, geschmacksreichtum zu verleihen, und verfahren, bei dem man nahrungsmitteln damit reichen geschmack verleiht
US7438939B2 (en) * 2003-06-16 2008-10-21 Mccarrick William M Multi-flavored dessert cakes
US20050025862A1 (en) * 2003-07-29 2005-02-03 Schwan's Food Manufacturing, Inc. Multi-component dough
AU2005100266B4 (en) * 2005-03-30 2006-02-23 Rpm Homestyle Foods Pty Ltd A Shaped Food Product
GB0520842D0 (en) * 2005-10-14 2005-11-23 Hofmann Thomas F Kokumi flavour compounds and use

Also Published As

Publication number Publication date
JP2011512815A (ja) 2011-04-28
EP2247194A1 (de) 2010-11-10
CN102014667A (zh) 2011-04-13
BRPI0908419A2 (pt) 2015-08-04
DK2257189T3 (da) 2011-12-05
EP2257189A1 (de) 2010-12-08
AU2009217846A1 (en) 2009-09-03
PT2247194E (pt) 2011-12-19
DK2247194T3 (da) 2011-09-26
CN102014668A (zh) 2011-04-13
PT2257189E (pt) 2011-12-07
CA2717043A1 (en) 2009-09-03
ES2371817T3 (es) 2012-01-10
MX2010009472A (es) 2010-11-26
BRPI0908422A2 (pt) 2015-08-04
CA2717046A1 (en) 2009-09-03
AU2009217845A1 (en) 2009-09-03
ATE520313T1 (de) 2011-09-15
MX2010009476A (es) 2010-11-25
US20110045157A1 (en) 2011-02-24
WO2009108058A1 (en) 2009-09-03
EP2247194B1 (de) 2011-08-31
US20110045156A1 (en) 2011-02-24
ZA201006164B (en) 2012-01-25
EP2257189B1 (de) 2011-08-17
WO2009108057A1 (en) 2009-09-03
ZA201006160B (en) 2011-05-25
ES2372568T3 (es) 2012-01-23

Similar Documents

Publication Publication Date Title
ATE522150T1 (de) Nahrungsmittel mit inhomogener geschmacksstoffverteilung sowie verfahren zur herstellung eines solchen nahrungsmittels
MX2019007007A (es) Modificacion o mejora del sabor de productos alimenticios y bebidas.
MX2019005692A (es) Procesos para producir lipidos.
PH12014501652A1 (en) Dairy products with added dairy minerals and methods of producing dairy products with added dairy minerals
MX343362B (es) Composicion de aceite y metodo para producir la misma.
HK1157149A1 (en) Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same
MX2009005313A (es) Uso de productos de proteina vegetal estructurada para producir productos carnicos emulsionados.
ZA201006549B (en) Method for producing fermented product using natural material,and food or medicine containing fermented product made from same
MX2017003923A (es) Uso de cis- o trans- (2-isobutil-4-metiltetrahidropiran-4-il)aceta to isomericamente puro o altamente enriquecido con isomeros.
HK1178384A1 (en) Emulsifying composition, production method thereof and food and drink products that contain same
AU2018201444B2 (en) High fat human milk products
WO2012057454A3 (ko) 골 이식재 제조방법 및 그로 인해 제조된 골 이식재
CY1113661T1 (el) Προϊον τυριου εναλλακτικου τυπου και μεθοδος παραγωγης του ιδιου
WO2011045209A3 (en) Apparatuses and methods for the production of sandwich food items
BR112015020657A2 (pt) petiscos de goma de mascar e métodos para produzir os mesmos
BRPI0917737A2 (pt) "método de produzir uma fração de umami ativa, fração ativa de umami, método de adicionar ou melhorar o sabor umami de um produto alimentar e método para preparar um produto alimentar"
EP2759213A4 (de) Verarbeitetes fleischprodukt ohne phosphatzusatz und verfahren zu seiner herstellung
WO2010112216A3 (de) Mehl aus amaranth und/oder quinoa als ersatzstoff für lebensmittelzusatzstoffe in der lebensmittelherstellung
EP2716164A4 (de) Verfahren zur herstellung einer nahrungsmittelproduktzusammensetzung in form einer öl-in-wasser-emulsion und zusatzstoff für ein nahrungsmittelprodukt in form einer öl-in-wasser-emulsion
WO2010098659A3 (en) Flour-based bakery product with inhomogeneous nacl bulk distribution and method for making such food product
MX2012009931A (es) Queso con propiedades organolepticas y de fusion mejoradas.
PE20141705A1 (es) Composicion que confiere aroma y/o sabor, producto alimenticio y metodo de produccion para dicho producto alimenticio
PL2517575T3 (pl) Napoje alkoholowe o świeżym i naturalnym aromacie kopru ogrodowego i sposób ich produkcji
MX2022000229A (es) Metodo de reduccion de especies de bajo peso molecular en caramelo.
WO2009092498A3 (en) Interference based indicator for analyzing the age and/or quality of a natural product

Legal Events

Date Code Title Description
RER Ceased as to paragraph 5 lit. 3 law introducing patent treaties