BE782853Q - Procede de fabrication de concentres de sauces - Google Patents

Procede de fabrication de concentres de sauces

Info

Publication number
BE782853Q
BE782853Q BE782853A BE782853A BE782853Q BE 782853 Q BE782853 Q BE 782853Q BE 782853 A BE782853 A BE 782853A BE 782853 A BE782853 A BE 782853A BE 782853 Q BE782853 Q BE 782853Q
Authority
BE
Belgium
Prior art keywords
sauce concentrates
manufacturing
manufacturing sauce
concentrates
sauce
Prior art date
Application number
BE782853A
Other languages
English (en)
Inventor
E W Penton
Original Assignee
Eduardo S Ind
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 Eduardo S Ind filed Critical Eduardo S Ind
Application granted granted Critical
Publication of BE782853Q publication Critical patent/BE782853Q/fr

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
    • 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

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)
BE782853A 1969-12-05 1972-04-28 Procede de fabrication de concentres de sauces BE782853Q (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US88280769A 1969-12-05 1969-12-05

Publications (1)

Publication Number Publication Date
BE782853Q true BE782853Q (fr) 1972-09-01

Family

ID=25381380

Family Applications (1)

Application Number Title Priority Date Filing Date
BE782853A BE782853Q (fr) 1969-12-05 1972-04-28 Procede de fabrication de concentres de sauces

Country Status (2)

Country Link
US (1) US3652299A (fr)
BE (1) BE782853Q (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0173646A1 (fr) * 1984-07-30 1986-03-05 Battelle Memorial Institute Procédé de fabrication d'un concentré épaississant pour sauces liées

Families Citing this family (22)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3966993A (en) * 1970-05-20 1976-06-29 Scm Corporation Process for making solid sauce bar
US3928650A (en) * 1974-07-24 1975-12-23 Cpc International Inc Pasty dry product and process for making same
US4038424A (en) * 1976-01-22 1977-07-26 Swift & Company Vegetable sauce composition
US4126710A (en) * 1977-06-27 1978-11-21 Standard Brands Incorporated Process for preparing sauce mixes
US4569847A (en) * 1982-07-29 1986-02-11 Scm Corporation Cheese-containing confectionery-like coating
US4567047A (en) * 1982-07-29 1986-01-28 Scm Corp Cheese-containing confectionary-like coating
DE3243963C1 (de) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen
JPS60145055A (ja) * 1984-01-10 1985-07-31 House Food Ind Co Ltd 顆粒状油脂含有食品の製造法
US4562079A (en) * 1984-02-06 1985-12-31 Scm Corporation Hard butter savory coatings
US4643907A (en) * 1985-02-14 1987-02-17 Scm Corporation Savory, flavored baking chips
US4769247A (en) * 1986-10-03 1988-09-06 General Foods Corporation Method for adhering spices on the surface of pasta
US4767636A (en) * 1986-10-03 1988-08-30 General Foods Corporation Method for adhering spices on the surface of rice
US4844938A (en) * 1987-10-16 1989-07-04 House Food Industrial Company Limited Method for producing roux
GB2220125B (en) * 1988-07-04 1992-03-11 Campbell S U K Limited Frozen food product for microwave preparation
CH681194A5 (fr) * 1990-12-07 1993-02-15 Nestle Sa
US5356642A (en) * 1992-03-04 1994-10-18 The Quaker Oats Company Process for preparing an enrobed rice and pasta combination
US5436015A (en) * 1992-04-02 1995-07-25 The Quaker Oats Company Process for preparing non-browning, enrobed pasta
US6001408A (en) * 1995-10-13 1999-12-14 Corn Products International, Inc. Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
US5972408A (en) * 1997-05-05 1999-10-26 Nestec S.A. Reduced fat product
ZA994331B (en) 1998-07-09 2001-01-02 Unilever Plc Soup and sauce concentrates.
DE19838387C5 (de) * 1998-08-24 2006-08-10 Cpc Deutschland Gmbh Verfahren zur Herstellung von Brühwürfeln
EP1216640A1 (fr) * 2000-12-15 2002-06-26 Societe Des Produits Nestle S.A. Ustensile pour soupe

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2168360A (en) * 1937-11-17 1939-08-08 Musher Corp Concentrated food product
US2679281A (en) * 1952-05-14 1954-05-25 Paulucci Jeno Francis Method and means for securing cans together
US2824010A (en) * 1955-07-29 1958-02-18 Carl G Pedersen Flavor-containing milk container top
US3245805A (en) * 1963-07-12 1966-04-12 Borden Co Sauce mix and method of preparing same

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0173646A1 (fr) * 1984-07-30 1986-03-05 Battelle Memorial Institute Procédé de fabrication d'un concentré épaississant pour sauces liées
CH659765A5 (fr) * 1984-07-30 1987-02-27 Battelle Memorial Institute Procede de fabrication d'un concentre epaississant pour sauces liees.

Also Published As

Publication number Publication date
US3652299A (en) 1972-03-28

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