CL2011000360A1 - Proceso de elaboracion de un producto alimenticio compuesto; y producto alimenticio que comprende una corteza externa de una composicion gelatinizada y al menos una composicion insertada comestible de un producto lacteo y/o un pure, composicion para untar, pasta, relleno, crema, composicion espumosa o mousse. - Google Patents
Proceso de elaboracion de un producto alimenticio compuesto; y producto alimenticio que comprende una corteza externa de una composicion gelatinizada y al menos una composicion insertada comestible de un producto lacteo y/o un pure, composicion para untar, pasta, relleno, crema, composicion espumosa o mousse.Info
- Publication number
- CL2011000360A1 CL2011000360A1 CL2011000360A CL2011000360A CL2011000360A1 CL 2011000360 A1 CL2011000360 A1 CL 2011000360A1 CL 2011000360 A CL2011000360 A CL 2011000360A CL 2011000360 A CL2011000360 A CL 2011000360A CL 2011000360 A1 CL2011000360 A1 CL 2011000360A1
- Authority
- CL
- Chile
- Prior art keywords
- composition
- food product
- product
- edible
- cream
- Prior art date
Links
Classifications
-
- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
- A23G1/54—Composite products, e.g. layered laminated, coated, filled
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
- A23G3/007—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
- A23G3/0072—Processes for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Proceso para producir un producto alimentario compuesto; y producto alimentario que comprende una corteza externa de una composición gelatinizada y al menos una composición insertada comestible hecha de un producto lácteo fermentado y/o un puré, una pasta, una crema, un mousse, entre otros.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08162771A EP2158816A1 (en) | 2008-08-21 | 2008-08-21 | A composite dessert and process for preparing the same |
Publications (1)
Publication Number | Publication Date |
---|---|
CL2011000360A1 true CL2011000360A1 (es) | 2011-06-17 |
Family
ID=40259129
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CL2011000360A CL2011000360A1 (es) | 2008-08-21 | 2011-02-18 | Proceso de elaboracion de un producto alimenticio compuesto; y producto alimenticio que comprende una corteza externa de una composicion gelatinizada y al menos una composicion insertada comestible de un producto lacteo y/o un pure, composicion para untar, pasta, relleno, crema, composicion espumosa o mousse. |
Country Status (14)
Country | Link |
---|---|
US (1) | US20110151095A1 (es) |
EP (2) | EP2158816A1 (es) |
JP (1) | JP5552485B2 (es) |
CN (1) | CN102131401B (es) |
AU (1) | AU2009284191C1 (es) |
BR (1) | BRPI0917655B1 (es) |
CA (1) | CA2731672C (es) |
CL (1) | CL2011000360A1 (es) |
ES (1) | ES2667471T3 (es) |
HR (1) | HRP20180820T1 (es) |
MX (1) | MX349433B (es) |
PL (1) | PL2326186T3 (es) |
PT (1) | PT2326186T (es) |
WO (1) | WO2010020576A1 (es) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5847053B2 (ja) * | 2012-09-28 | 2016-01-20 | 森永乳業株式会社 | ゲル状食品の製造方法 |
CN104869835A (zh) * | 2012-12-19 | 2015-08-26 | 雀巢产品技术援助有限公司 | 复合乳制甜点及其制备方法 |
CN104255885A (zh) * | 2014-10-20 | 2015-01-07 | 哈尔滨派特纳生物科技开发有限公司 | 一种菠萝啤酒慕斯的制作方法 |
RU2668577C1 (ru) * | 2014-12-11 | 2018-10-02 | Компани Жервэ Данон | Способ приготовления продукта, содержащего желеобразную композицию |
WO2018057578A1 (en) * | 2016-09-21 | 2018-03-29 | Cake Effects LLC | Formative structural cake system |
CN108271899B (zh) * | 2017-12-27 | 2021-02-23 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种复合冷冻饮品及其制备方法 |
US20220095662A1 (en) * | 2020-09-25 | 2022-03-31 | General Mills, Inc. | pH Controlled Composition |
WO2022145892A1 (ko) * | 2020-12-29 | 2022-07-07 | (주)엔에스티바이오 | 발효숙성노니, 코코넛 슈가 또는 모스코바도 슈가를 유효성분으로 포함하는 운동수행능력 및 피로회복 증진용 조성물 |
Family Cites Families (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5327350B1 (es) * | 1968-12-23 | 1978-08-08 | ||
JPS5324504B2 (es) * | 1974-04-09 | 1978-07-21 | ||
US4517205A (en) * | 1983-01-03 | 1985-05-14 | Nabisco Brands, Inc. | Co-deposited two-component hard candy |
JPS6128382U (ja) * | 1984-07-24 | 1986-02-20 | 原田 成喜 | ゼリ−状食品 |
JPS63133953A (ja) * | 1986-11-26 | 1988-06-06 | Sugimotoya Seika Kk | 液入り寒天ゼリ−菓子及びその製造方法 |
JPH0640807B2 (ja) * | 1990-10-15 | 1994-06-01 | 新田ゼラチン株式会社 | ゼリー食品の製造方法 |
JPH0568286U (ja) * | 1992-02-28 | 1993-09-17 | 鐘紡株式会社 | 組み合せ冷菓 |
US6528102B1 (en) * | 1998-09-01 | 2003-03-04 | Brach's Confections, Inc. | Fruit snacks with varied center filling |
JP2001218561A (ja) * | 2000-02-09 | 2001-08-14 | Dainippon Pharmaceut Co Ltd | 層状ゼリー食品及びその製造法 |
GB2367736A (en) * | 2000-10-10 | 2002-04-17 | Nestle Sa | Water-based hydrocolloid casing |
US20030077362A1 (en) * | 2001-10-23 | 2003-04-24 | Panhorst Dorothy A. | Encapsulated flavors as inclusion in candy confections |
GB0306736D0 (en) * | 2003-03-24 | 2003-04-30 | Nestec Sa | Gelled food with a liquid centre |
ES2294649T3 (es) * | 2004-04-15 | 2008-04-01 | Reg Macquarrie | Composiciones de peliculas comestibles para procesar productos carnicos. |
WO2006096412A1 (en) * | 2005-03-04 | 2006-09-14 | Wm. Wrigley Jr. Company | Center-filled jelly confections |
JP4467458B2 (ja) * | 2005-04-04 | 2010-05-26 | 株式会社Adeka | 容器入り二層ゼリー及びその製造方法。 |
-
2008
- 2008-08-21 EP EP08162771A patent/EP2158816A1/en not_active Withdrawn
-
2009
- 2009-08-13 WO PCT/EP2009/060481 patent/WO2010020576A1/en active Application Filing
- 2009-08-13 US US13/060,031 patent/US20110151095A1/en not_active Abandoned
- 2009-08-13 CN CN200980132499.9A patent/CN102131401B/zh not_active Expired - Fee Related
- 2009-08-13 MX MX2011000972A patent/MX349433B/es active IP Right Grant
- 2009-08-13 EP EP09781789.4A patent/EP2326186B1/en active Active
- 2009-08-13 AU AU2009284191A patent/AU2009284191C1/en not_active Ceased
- 2009-08-13 JP JP2011523392A patent/JP5552485B2/ja not_active Expired - Fee Related
- 2009-08-13 BR BRPI0917655A patent/BRPI0917655B1/pt not_active IP Right Cessation
- 2009-08-13 ES ES09781789.4T patent/ES2667471T3/es active Active
- 2009-08-13 PT PT97817894T patent/PT2326186T/pt unknown
- 2009-08-13 CA CA2731672A patent/CA2731672C/en not_active Expired - Fee Related
- 2009-08-13 PL PL09781789T patent/PL2326186T3/pl unknown
-
2011
- 2011-02-18 CL CL2011000360A patent/CL2011000360A1/es unknown
-
2018
- 2018-05-24 HR HRP20180820TT patent/HRP20180820T1/hr unknown
Also Published As
Publication number | Publication date |
---|---|
US20110151095A1 (en) | 2011-06-23 |
PT2326186T (pt) | 2018-04-30 |
CA2731672A1 (en) | 2010-02-25 |
PL2326186T3 (pl) | 2018-08-31 |
EP2158816A1 (en) | 2010-03-03 |
EP2326186A1 (en) | 2011-06-01 |
WO2010020576A1 (en) | 2010-02-25 |
HRP20180820T1 (hr) | 2018-07-13 |
CA2731672C (en) | 2016-06-21 |
JP2012500012A (ja) | 2012-01-05 |
CN102131401A (zh) | 2011-07-20 |
MX2011000972A (es) | 2011-04-05 |
BRPI0917655A8 (pt) | 2016-07-12 |
CN102131401B (zh) | 2014-09-17 |
AU2009284191B2 (en) | 2014-01-16 |
AU2009284191A1 (en) | 2010-02-25 |
AU2009284191C1 (en) | 2014-05-08 |
BRPI0917655A2 (pt) | 2015-08-18 |
MX349433B (es) | 2017-07-27 |
EP2326186B1 (en) | 2018-03-14 |
BRPI0917655B1 (pt) | 2017-03-07 |
JP5552485B2 (ja) | 2014-07-16 |
ES2667471T3 (es) | 2018-05-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CL2011000360A1 (es) | Proceso de elaboracion de un producto alimenticio compuesto; y producto alimenticio que comprende una corteza externa de una composicion gelatinizada y al menos una composicion insertada comestible de un producto lacteo y/o un pure, composicion para untar, pasta, relleno, crema, composicion espumosa o mousse. | |
MX348894B (es) | Productos de confitería en forma de jalea que tienen una mezcla de fibra y estabilizador. | |
MX2012011997A (es) | Compuestos, composiciones y metodos para reducir o eliminar el sabor amargo. | |
MX343483B (es) | Tortillas configuradas suaves. | |
NO20074198L (no) | Fylte konditoriprodukter | |
WO2016019400A3 (en) | Functional-gel compositions methods | |
WO2011130707A3 (en) | Compounds, compositions, and methods for reducing or eliminating bitter taste | |
BR112012023236A2 (pt) | ''produto de laticínio fermentado seco, método para preparar um produto de laticínio fermentado seco, pó aromatizado, recipiente vedado, método para preparar uma composição comestível, composição comestível, método para preparar um produto alimentício e produto alimentício'' | |
CL2013001753A1 (es) | Bacteria de acido láctico con número de depósito cncm nº i-4404; metodo para preparar producto lácteo fermentado; producto lácteo fermentado; producto alimenticio; cultivo que comprende una bacteria de ácido láctico; uso de la bacteria ácido láctica para impartir por lo menos un sabor y aroma a crema a la fuente láctea. | |
AR071115A1 (es) | Un proceso y formulacion para elaborar un producto de huevo con mayor sabor y funcionalidad | |
UA89622C2 (uk) | Спосіб консервування плодів | |
UA61598U (ru) | Состав пастильных кондитерских изделий повышенной биологической ценности | |
UA109554C2 (uk) | Спосіб одночасного приготування харчових продуктів | |
CL2019002921A1 (es) | Producto comestible de chocolate. | |
WO2012107252A3 (en) | Antifungal flavouring ingredients and compositions | |
AR072512A1 (es) | Composicion de acidificacion de la leche para bebidas en polvo | |
WO2011060365A3 (en) | Morinda citrifolia based antioxidant and antimicrobial formulations for improved color stability and increased shelf life of various meat products | |
WO2017025810A3 (en) | Composition comprising taste modulation compounds, their use and foodstuff comprising them | |
PH22019001046Y1 (en) | Composition of producing lanzones (lansium parasiticum) fruit wine | |
MX2013001500A (es) | Producto alimenticio reducido en grasa. | |
UA99398C2 (ru) | Состав мороженого молочно-пшеничного | |
ITPR20090047A1 (it) | Procedimento per la produzione di un trito o crema di aglio e trito o crema di aglio cosi' ottenuta | |
UA68786U (uk) | Макова начинка | |
CH703920A2 (it) | Cioccolato all'aceto balsamico. | |
RU2012114335A (ru) | Состав смеси для начинки экструдируемых изделий |