BG103371A - Solid food composition with fluffy filler of expanded volume and method for its preparation - Google Patents

Solid food composition with fluffy filler of expanded volume and method for its preparation

Info

Publication number
BG103371A
BG103371A BG103371A BG10337199A BG103371A BG 103371 A BG103371 A BG 103371A BG 103371 A BG103371 A BG 103371A BG 10337199 A BG10337199 A BG 10337199A BG 103371 A BG103371 A BG 103371A
Authority
BG
Bulgaria
Prior art keywords
food composition
solid food
preparation
expanded volume
filler
Prior art date
Application number
BG103371A
Other languages
Bulgarian (bg)
Other versions
BG63984B1 (en
Inventor
Alexandrine Pingel
Manfred Schokols
Original Assignee
Compagnie Gervais Danone
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 Compagnie Gervais Danone filed Critical Compagnie Gervais Danone
Publication of BG103371A publication Critical patent/BG103371A/en
Publication of BG63984B1 publication Critical patent/BG63984B1/en

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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
    • A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Biophysics (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Fodder In General (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The solid food composition is made of a filler covered by at least a protection layer. The filler is in the form of oily-aqueous emulsion of expanded volume based on a dairy product, of one of several vegetable oils containing one or several esters of fatty acids with the saccharose. The composition has percentage increase of its volume, larger than 30%, the content of the dry extract being from 60 to 85 wt.%. 23 claims
BG103371A 1996-10-31 1999-04-29 Solid foodstuff composition with fluffy filling of increased volume and method for the production thereof BG63984B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9613328A FR2754979B1 (en) 1996-10-31 1996-10-31 SOLID FOOD COMPOSITION FORMED FROM A FERMENTED FORAGE BASED ON FERMENTED FRESH DAIRY PRODUCT AND A PROTECTIVE LAYER, PROCESS FOR PREPARING SUCH A COMPOSITION
PCT/FR1997/001948 WO1998018337A1 (en) 1996-10-31 1997-10-30 Solid food composition with overrun filling and method of preparation

Publications (2)

Publication Number Publication Date
BG103371A true BG103371A (en) 2000-05-31
BG63984B1 BG63984B1 (en) 2003-09-30

Family

ID=9497233

Family Applications (1)

Application Number Title Priority Date Filing Date
BG103371A BG63984B1 (en) 1996-10-31 1999-04-29 Solid foodstuff composition with fluffy filling of increased volume and method for the production thereof

Country Status (18)

Country Link
EP (1) EP0839456B1 (en)
JP (1) JP3647472B2 (en)
AR (1) AR009139A1 (en)
AT (1) ATE243430T1 (en)
AU (1) AU4953297A (en)
BG (1) BG63984B1 (en)
BR (1) BR9712605A (en)
CA (1) CA2270588A1 (en)
DE (1) DE69723027T2 (en)
DK (1) DK0839456T3 (en)
ES (1) ES2201256T3 (en)
FR (1) FR2754979B1 (en)
HU (1) HUP9904543A3 (en)
PL (1) PL187301B1 (en)
RO (1) RO121000B1 (en)
SI (1) SI20003A (en)
SK (1) SK54699A3 (en)
WO (1) WO1998018337A1 (en)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2331225A (en) * 1997-11-14 1999-05-19 Nestle Sa Savoury composite products
FR2793654B1 (en) * 1999-05-21 2003-06-13 Gervais Danone Sa FOOD PRODUCT COMPRISING A SOLID CHOCOLATE-BASED MASS OR CHOCOLATE-LIKE COMPRISING A LOW RECOVERY IN WATER IN CONTACT WITH A WET MEDIUM, IN PARTICULAR A DAIRY BASE
FR2793653B1 (en) 1999-05-21 2003-05-16 Lu FOOD PRODUCT COMPRISING A SOLID CHOCOLATE-BASED MASS OR CHOCOLATE-LIKE WITH A LOW RECOVERY OF WATER IN CONTACT WITH AN AQUEOUS PHASE
US6863911B2 (en) * 2001-02-02 2005-03-08 Kraft Foods Holdings, Inc. Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
US6717254B2 (en) * 2001-02-22 2004-04-06 Tru-Si Technologies, Inc. Devices having substrates with opening passing through the substrates and conductors in the openings, and methods of manufacture
WO2006137634A1 (en) * 2004-12-29 2006-12-28 Joo-Whan Park Tablet type milk including calcium and manufacturing method thereof
EP1790237A1 (en) * 2005-11-02 2007-05-30 Compagnie Gervais Danone Food emulsion for use in bars, fillings, coatings and spreads and process of preparation
US20150327565A1 (en) 2012-04-03 2015-11-19 Conopco, Inc., D/B/A Unilever Method for production of aerated water-in-oil emulsions and aerated emulsions
DE102012008271A1 (en) * 2012-04-23 2013-10-24 Human Nutrition Gmbh Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight
CA3226882A1 (en) * 2021-07-29 2023-02-02 General Mills, Inc. Yogurt composition

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS594094B2 (en) * 1976-08-23 1984-01-27 理研ビタミン油株式会社 Foaming oil and fat composition for cakes
JPS53145959A (en) * 1977-05-23 1978-12-19 Asahi Denka Kogyo Kk Whipped creamy composition
JPS5526823A (en) * 1978-08-13 1980-02-26 Toshiyuki Oota Unique whipped cream
JPS5925639A (en) * 1982-08-04 1984-02-09 Kao Corp Oil-in-water type emulsified fat and oil composition
JPS5934860A (en) * 1982-08-20 1984-02-25 Nitta Zerachin Kk Novel whipped creamlike food
EP0135768B1 (en) * 1983-09-20 1990-02-07 Asahi Denka Kogyo Kabushiki Kaisha A process of preparation of the bacteria-free foamable oil-in-water emulsion including chocolate
EP0162644B2 (en) * 1984-05-25 1994-04-13 United Biscuits (Uk) Limited Food products and methods for their manufacture and preparation for consumption
NL193652C (en) * 1986-08-19 2000-06-06 Ferrero Ohg Sweet delicacy and method for its preparation.
JPH03228642A (en) * 1990-02-01 1991-10-09 Lotte Co Ltd Emulsified composition and preparation thereof
JPH0678672A (en) * 1992-08-31 1994-03-22 Kanegafuchi Chem Ind Co Ltd Oil-in-water type emulsion composition having high oil content
DE69317754T2 (en) * 1993-01-09 1998-07-30 Nestle Sa Process for the production of foodstuffs, foam products made therewith and final composite products
IT1269213B (en) * 1994-02-02 1997-03-21 Barilla Flli G & R YOGURT CREAM WITH VITAL LATTOBACILLI
FR2716341B1 (en) * 1994-02-23 1996-05-10 Gervais Danone Sa Food composition comprising a cookie or a chocolate shell and a filling based on dairy product, fermented or not.

Also Published As

Publication number Publication date
ES2201256T3 (en) 2004-03-16
FR2754979A1 (en) 1998-04-30
WO1998018337A1 (en) 1998-05-07
PL187301B1 (en) 2004-06-30
JP2001502554A (en) 2001-02-27
JP3647472B2 (en) 2005-05-11
BR9712605A (en) 1999-10-26
HUP9904543A3 (en) 2000-11-28
AR009139A1 (en) 2000-03-08
SK54699A3 (en) 2000-05-16
HUP9904543A2 (en) 2000-05-28
DK0839456T3 (en) 2003-10-20
DE69723027T2 (en) 2004-04-29
PL333060A1 (en) 1999-11-08
ATE243430T1 (en) 2003-07-15
EP0839456B1 (en) 2003-06-25
RO121000B1 (en) 2006-11-30
DE69723027D1 (en) 2003-07-31
FR2754979B1 (en) 1999-01-22
EP0839456A1 (en) 1998-05-06
SI20003A (en) 2000-02-29
AU4953297A (en) 1998-05-22
BG63984B1 (en) 2003-09-30
CA2270588A1 (en) 1998-05-07

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