CH617573A5 - - Google Patents

Download PDF

Info

Publication number
CH617573A5
CH617573A5 CH1004576A CH1004576A CH617573A5 CH 617573 A5 CH617573 A5 CH 617573A5 CH 1004576 A CH1004576 A CH 1004576A CH 1004576 A CH1004576 A CH 1004576A CH 617573 A5 CH617573 A5 CH 617573A5
Authority
CH
Switzerland
Prior art keywords
egg white
foam
puree
mixture
weight
Prior art date
Application number
CH1004576A
Other languages
English (en)
French (fr)
Inventor
Robert Menzi
Georges Dove
Original Assignee
Grace W R & Co
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 Grace W R & Co filed Critical Grace W R & Co
Priority to CH1004576A priority Critical patent/CH617573A5/fr
Priority to DE19772734777 priority patent/DE2734777A1/de
Priority to PT66880A priority patent/PT66880B/pt
Priority to IE1616/77A priority patent/IE45179B1/en
Priority to BE179885A priority patent/BE857451A/xx
Priority to IT26464/77A priority patent/IT1085403B/it
Priority to BR7705094A priority patent/BR7705094A/pt
Priority to NL7708575A priority patent/NL7708575A/xx
Priority to GR54102A priority patent/GR63601B/el
Priority to MX775962U priority patent/MX5524E/es
Priority to LU77922A priority patent/LU77922A1/xx
Priority to FR7724081A priority patent/FR2360264A1/fr
Priority to GB32792/77A priority patent/GB1584308A/en
Priority to DK350877A priority patent/DK350877A/da
Priority to JP9303177A priority patent/JPS5338651A/ja
Priority to CA284,134A priority patent/CA1082519A/en
Priority to ES461348A priority patent/ES461348A1/es
Priority to US06/016,762 priority patent/US4244982A/en
Publication of CH617573A5 publication Critical patent/CH617573A5/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
CH1004576A 1976-08-05 1976-08-05 CH617573A5 (sv)

Priority Applications (18)

Application Number Priority Date Filing Date Title
CH1004576A CH617573A5 (sv) 1976-08-05 1976-08-05
DE19772734777 DE2734777A1 (de) 1976-08-05 1977-08-02 Verfahren zur herstellung einer schaumspeise
PT66880A PT66880B (en) 1976-08-05 1977-08-02 Process for preparing a cooked mousse
IE1616/77A IE45179B1 (en) 1976-08-05 1977-08-03 Process for preparing a food mousse
BE179885A BE857451A (fr) 1976-08-05 1977-08-03 Procede pour preparer une mousse alimentaire
IT26464/77A IT1085403B (it) 1976-08-05 1977-08-03 Processo per la preparazione di una mousse alimentare
BR7705094A BR7705094A (pt) 1976-08-05 1977-08-03 Processo de preparacao de espuma comestivel
NL7708575A NL7708575A (nl) 1976-08-05 1977-08-03 Werkwijze voor de bereiding van een levens- middel schuim.
GR54102A GR63601B (en) 1976-08-05 1977-08-03 Process for preparing a food mousse
MX775962U MX5524E (es) 1976-08-05 1977-08-04 Procedimiento para preparar un alimento esterilizable o pasteurizable de estructura esponjosa a partir de un pure de frutas o vegetales cocinados
LU77922A LU77922A1 (sv) 1976-08-05 1977-08-04
FR7724081A FR2360264A1 (fr) 1976-08-05 1977-08-04 Procede de preparation d'une mousse alimentaire
GB32792/77A GB1584308A (en) 1976-08-05 1977-08-04 Process for preparing a food mousse
DK350877A DK350877A (da) 1976-08-05 1977-08-04 Fremgangsmade til fremstilling af en fodevaremousse
JP9303177A JPS5338651A (en) 1976-08-05 1977-08-04 Method of making food mousse
CA284,134A CA1082519A (en) 1976-08-05 1977-08-04 Process for preparing a food mousse
ES461348A ES461348A1 (es) 1976-08-05 1977-08-04 Procedimiento para preparar un pastel alimenticio.
US06/016,762 US4244982A (en) 1976-08-05 1979-03-02 Process for preparing a food mousse

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH1004576A CH617573A5 (sv) 1976-08-05 1976-08-05

Publications (1)

Publication Number Publication Date
CH617573A5 true CH617573A5 (sv) 1980-06-13

Family

ID=4358714

Family Applications (1)

Application Number Title Priority Date Filing Date
CH1004576A CH617573A5 (sv) 1976-08-05 1976-08-05

Country Status (18)

Country Link
US (1) US4244982A (sv)
JP (1) JPS5338651A (sv)
BE (1) BE857451A (sv)
BR (1) BR7705094A (sv)
CA (1) CA1082519A (sv)
CH (1) CH617573A5 (sv)
DE (1) DE2734777A1 (sv)
DK (1) DK350877A (sv)
ES (1) ES461348A1 (sv)
FR (1) FR2360264A1 (sv)
GB (1) GB1584308A (sv)
GR (1) GR63601B (sv)
IE (1) IE45179B1 (sv)
IT (1) IT1085403B (sv)
LU (1) LU77922A1 (sv)
MX (1) MX5524E (sv)
NL (1) NL7708575A (sv)
PT (1) PT66880B (sv)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5840052A (ja) * 1981-08-31 1983-03-08 Shikishima Seipan Kk 容器詰め多孔質デザ−ト食品の製造法
CH653218A5 (fr) * 1983-03-25 1985-12-31 Battelle Memorial Institute Condiment allege a base de moutarde.
AU3111384A (en) * 1983-08-02 1985-02-07 Battelle Memorial Institute Mayonnaise foam
ATE36448T1 (de) * 1985-08-30 1988-09-15 Nestle Sa Diaetetisches produkt mit blutreinigender und antidiarrhoel-wirksamkeit und verfahren zu seiner zubereitung.
CH669890A5 (sv) * 1986-12-05 1989-04-28 Nutricia Nv
FR2645409B1 (fr) * 1989-04-11 1992-04-03 Rzepecki Jean Preparation culinaire a base de legumes et procede pour sa fabrication
FR2681799B1 (fr) * 1991-10-01 1995-09-15 Scalime Sa Dispositif hacheur pour la preparation de purees ainsi que procede de mise en óoeuvre par l'utilisation de ce dispositif et puree ainsi obtenue.
ES2106114T3 (es) * 1992-09-28 1997-11-01 Nestle Sa Mousse apta para untar, pasteurizada, enfriada asi como procedimiento para su fabricacion.
FR2744882B1 (fr) * 1996-02-16 1998-05-07 Campocasso Michel Nouvelle composition culinaire a souffle et procede de preparation
BE1011086A3 (nl) * 1997-04-04 1999-04-06 Incorock Naamloze Vennootschap Eetbaar product op basis van rijst en werkwijze om dit product te bereiden.
EP1325680A1 (en) * 2001-12-26 2003-07-09 Societe Des Produits Nestle S.A. Mousse
US20100112139A1 (en) * 2008-03-28 2010-05-06 Conopco, Inc., D/B/A Unilever Foaming Agents Comprising Hydrophobin
BRPI0919788A2 (pt) * 2008-10-16 2016-09-06 Unilever Nv solução aquosa de hidrofobina contendo antiespumante
CN103648292B (zh) * 2011-06-03 2016-06-01 好时公司 制备充气的烘焙食品产品和巧克力产品的工艺和配方
PL423523A1 (pl) * 2017-11-21 2019-06-03 Pure Ice Spolka Z Ograniczona Odpowiedzialnoscia Funkcjonalny wysokobiałkowy krem owocowy lub owocowo-warzywny utrwalany metodą zamrażania w postaci niezamrożonej lub częściowo zamrożonej i sposób jego wytwarzania
CA3114885A1 (en) * 2018-12-21 2020-06-25 Societe Des Produits Nestle S.A. Aerated food products and processes of preparation thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1686556A (en) * 1926-04-29 1928-10-09 Glenn G Griswold Emulsified food product
FR1443543A (fr) * 1965-07-12 1966-06-24 Licencia Talalmanyokat Procédé de préparation de mousse glacée, en particulier de mousse fruitée glacée
FR1445037A (fr) * 1965-07-26 1966-07-08 Procédé pour la confection de glaces, crèmes ou autres articles de pâtisserie par addition d'un produit meringué
CA1049835A (fr) * 1976-04-05 1979-03-06 Rene Brule Souffles d'entremets a la creme congeles et mode de preparation

Also Published As

Publication number Publication date
CA1082519A (en) 1980-07-29
BR7705094A (pt) 1978-05-02
ES461348A1 (es) 1978-06-01
MX5524E (es) 1983-09-23
FR2360264B1 (sv) 1984-09-14
PT66880B (en) 1979-01-24
FR2360264A1 (fr) 1978-03-03
NL7708575A (nl) 1978-02-07
GB1584308A (en) 1981-02-11
IT1085403B (it) 1985-05-28
GR63601B (en) 1979-11-26
DE2734777A1 (de) 1978-02-09
JPS5338651A (en) 1978-04-08
IE45179B1 (en) 1982-06-30
PT66880A (en) 1977-09-01
IE45179L (en) 1978-02-05
US4244982A (en) 1981-01-13
BE857451A (fr) 1977-12-01
DK350877A (da) 1978-02-06
LU77922A1 (sv) 1977-11-17

Similar Documents

Publication Publication Date Title
Mouritsen et al. Mouthfeel: how texture makes taste
US4331692A (en) Cocoa fruits and products
CH617573A5 (sv)
CN102132906B (zh) 一种即食虾仁休闲食品加工方法
FR2557431A1 (fr) Complexe comestible a base de proteines, procede pour preparer des fibres comestibles a base de proteines et composition succedanee de viande contenant de telles fibres
JPH02503864A (ja) 食品加工法
CN108366592A (zh) 食品改良剂
US4206245A (en) Complete utilization of cocoa fruits and products
EP0166748B1 (fr) Composition alimentaire destinee a la preparation ou a la decoration des viandes et produits similaires
KR0130434B1 (ko) 감잼조성물 및 그 제조방법
JP2932170B2 (ja) フコイダンを添加した食品
US3594194A (en) Process for treatment of basil and products thereof
CN111567771A (zh) 一种发酵型甘薯冻干无糖食品的加工工艺
EP0648434B1 (fr) Mousse alimentaire contenant de la gelatine et de la crème et procédé de fabrication
KR101755642B1 (ko) 고구마캐러멜의 제조방법
KR101864227B1 (ko) 감 짜장소스 제조방법
JP2003334041A (ja) ニガウリジュース粉末の製造方法
KR101617012B1 (ko) 다랑어 및 매생이를 이용한 어묵 및 그 제조방법
CN111109546A (zh) 一种番茄风味鱼肉脯的制作方法
KR102586307B1 (ko) 돌산 갓 추출물이 함유된 간장을 이용한 반건조 생선의 제조방법
KR102577642B1 (ko) 돼지고기 숙성 방법
RU2035878C1 (ru) Способ получения майонеза
RU2663920C1 (ru) Способ производства начинки для мучных кондитерских изделий
JP2004267116A (ja) チーズ含有食品およびその製造方法
JP2004105169A (ja) 乾燥餡含有飲食物

Legal Events

Date Code Title Description
PL Patent ceased