CH303263A - Mittel zur Herstellung eines kaltquellenden Puddings aus Milch. - Google Patents
Mittel zur Herstellung eines kaltquellenden Puddings aus Milch.Info
- Publication number
- CH303263A CH303263A CH303263DA CH303263A CH 303263 A CH303263 A CH 303263A CH 303263D A CH303263D A CH 303263DA CH 303263 A CH303263 A CH 303263A
- Authority
- CH
- Switzerland
- Prior art keywords
- milk
- pudding
- cold
- swelling
- acid
- Prior art date
Links
- 235000013336 milk Nutrition 0.000 title claims description 17
- 239000008267 milk Substances 0.000 title claims description 17
- 210000004080 milk Anatomy 0.000 title claims description 17
- 235000011962 puddings Nutrition 0.000 title claims description 12
- 238000002360 preparation method Methods 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 230000007935 neutral effect Effects 0.000 claims description 6
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 4
- 230000008961 swelling Effects 0.000 claims description 4
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 3
- 235000011180 diphosphates Nutrition 0.000 claims description 3
- 150000007519 polyprotic acids Polymers 0.000 claims description 3
- 229940048084 pyrophosphate Drugs 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000000126 substance Substances 0.000 claims description 2
- 150000001447 alkali salts Chemical class 0.000 claims 1
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 239000007788 liquid Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 229940108461 rennet Drugs 0.000 description 3
- 108010058314 rennet Proteins 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241000416162 Astragalus gummifer Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- UEZVMMHDMIWARA-UHFFFAOYSA-N Metaphosphoric acid Chemical compound OP(=O)=O UEZVMMHDMIWARA-UHFFFAOYSA-N 0.000 description 1
- 229920000715 Mucilage Polymers 0.000 description 1
- 241000410058 Robinia hispida Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000010487 tragacanth Nutrition 0.000 description 1
- 239000000196 tragacanth Substances 0.000 description 1
- 229940116362 tragacanth Drugs 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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 OR TREATMENT 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
- A23C9/1542—Acidified milk products containing thickening agents or acidified milk gels, e.g. acidified by fruit juices
-
- 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 OR TREATMENT 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
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CH303263T | 1951-05-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CH303263A true CH303263A (de) | 1954-11-30 |
Family
ID=4491668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CH303263D CH303263A (de) | 1951-05-22 | 1951-05-22 | Mittel zur Herstellung eines kaltquellenden Puddings aus Milch. |
Country Status (2)
| Country | Link |
|---|---|
| BE (1) | BE500495A (d) |
| CH (1) | CH303263A (d) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1114695B (de) * | 1954-11-04 | 1961-10-05 | Hugo Oberwelland | Verfahren zur Herstellung von Puddings, Geleespeisen od. dgl. auf kaltem Wege unter Verwendung von Milch oder Milchwassergemischen |
| WO2012168764A1 (en) * | 2011-06-09 | 2012-12-13 | Diolaiti, Erminio | A capsule for infusing a food product |
-
1951
- 1951-01-09 BE BE500495A patent/BE500495A/fr unknown
- 1951-05-22 CH CH303263D patent/CH303263A/de unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE1114695B (de) * | 1954-11-04 | 1961-10-05 | Hugo Oberwelland | Verfahren zur Herstellung von Puddings, Geleespeisen od. dgl. auf kaltem Wege unter Verwendung von Milch oder Milchwassergemischen |
| WO2012168764A1 (en) * | 2011-06-09 | 2012-12-13 | Diolaiti, Erminio | A capsule for infusing a food product |
Also Published As
| Publication number | Publication date |
|---|---|
| BE500495A (d) | 1951-01-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE69422279T2 (de) | Agglomerierte zusammensetzung , verfahren zu ihrer herstellung und diese zusammeensetzung enthaltende nahrungsmittel | |
| DE69512071T3 (de) | Fraktionierte, polydisperse zusammensetzungen | |
| DE69902104T2 (de) | Konfekt basierend auf hydrokolloid | |
| DE2167271C2 (de) | Nahrungsmittel mit der Textur von simulierten Früchten | |
| DE69430170T2 (de) | Pektin, Verfahren und Zusammensetzung | |
| DE3016517C2 (de) | In kaltem Wasser dispergierbare, modifizierte Tapiokastärke, Verfahren zu deren Herstellung und ihre Verwendung in Nahrungsmitteln | |
| DE2344057A1 (de) | Eiprodukt | |
| DE2900442A1 (de) | Verfahren zum strecken von produkten aus zerkleinertem fleisch | |
| DE1692647A1 (de) | Stabilisator fuer Milcheierpuddings | |
| DE2834093A1 (de) | Kaeseersatz und verfahren zu seiner herstellung | |
| DE2305494C3 (de) | Verfahren zur enzymatischen Herstellung von Stärkehydrolysenprodukten | |
| DE68906528T2 (de) | Gelierte Nahrungsmittel und Verfahren zu ihrer Herstellung. | |
| DE2303887C2 (de) | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe | |
| CH303263A (de) | Mittel zur Herstellung eines kaltquellenden Puddings aus Milch. | |
| DE2303572A1 (de) | Fettfreie trockenprodukte fuer mehrschicht-desserts | |
| DE69523212T2 (de) | Fettfreier Brotaufstrich enthaltend Gellan Gummi | |
| DE2351035A1 (de) | Suesser schnittfester brotbelag und verfahren zu seiner herstellung | |
| DE3786108T2 (de) | Trockene nahrungsmittelzusammensetzung. | |
| DE2333701A1 (de) | Verfahren zur herstellung von gelierten nahrungs- und genussmitteln | |
| DE1266117B (de) | Verfahren zur Herstellung eines Kartoffel-Trockenproduktes | |
| DE749862C (de) | Verfahren zur Herstellung von Fruchtzubereitungen | |
| DE871879C (de) | Verfahren zur Herstellung konzentrierter Pektinzubereitungen | |
| US1810276A (en) | Food product and process of making the same | |
| DE69523090T2 (de) | Verfahren zur Herstellung eines Käseprodukts | |
| DE622707C (de) | Verfahren zur Herstellung von Geleekonfektpasten |