CY1111092T1 - Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης - Google Patents

Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης

Info

Publication number
CY1111092T1
CY1111092T1 CY20081101322T CY081101322T CY1111092T1 CY 1111092 T1 CY1111092 T1 CY 1111092T1 CY 20081101322 T CY20081101322 T CY 20081101322T CY 081101322 T CY081101322 T CY 081101322T CY 1111092 T1 CY1111092 T1 CY 1111092T1
Authority
CY
Cyprus
Prior art keywords
thickening agent
following components
water
base mixture
fat
Prior art date
Application number
CY20081101322T
Other languages
English (en)
Inventor
Ernst Jan Schutte
Lambertus Heuvelman
Original Assignee
Friesland Brands B.V.
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 Friesland Brands B.V. filed Critical Friesland Brands B.V.
Publication of CY1111092T1 publication Critical patent/CY1111092T1/el

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
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Vehicle Interior And Exterior Ornaments, Soundproofing, And Insulation (AREA)
  • Saccharide Compounds (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Μία μέθοδος για την παρασκευή κρέμας ζαχαροπλαστικής, η οποία περιέχει έναν παράγοντα πήξης και στην οποία η κρέμα ζαχαροπλαστικής γίνεται μόλις πριν από τη χρήση αυτής με ανάμειξη ενός λεπτόρρευστου μείγματος βάσης με ένα διάλυμα ενός παράγοντα πήξης, χτύπημα και στη συνέχεια άφεση αυτής να πήξει. Το μείγμα βάσης συνίσταται από τουλάχιστον ύδωρ, γλυκαντικό, λίπος, σταθεροποιητή, γαλακτωματοποιητή και ένα ή περισσότερα από τα ακόλουθα συστατικά: σκόνη γάλακτος χαμηλού λίπους, γευστικούς παράγοντες ή/και χρωματιστικά. Ο παράγων πήξης συνίσταται από νερό και ένα ή περισσότερα από τα ακόλουθα συστατικά, ζελατίνα, αλγινικό ή/και καρραγενάνη.
CY20081101322T 1999-08-23 2008-11-18 Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης CY1111092T1 (el)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL1012877A NL1012877C2 (nl) 1999-08-23 1999-08-23 Werkwijze voor de bereiding van banketbakkersroom
EP00202972A EP1080646B1 (en) 1999-08-23 2000-08-23 Method for the preparation of pastry cream

Publications (1)

Publication Number Publication Date
CY1111092T1 true CY1111092T1 (el) 2015-06-11

Family

ID=19769766

Family Applications (1)

Application Number Title Priority Date Filing Date
CY20081101322T CY1111092T1 (el) 1999-08-23 2008-11-18 Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης

Country Status (8)

Country Link
EP (1) EP1080646B1 (el)
AT (1) ATE406114T1 (el)
CY (1) CY1111092T1 (el)
DE (1) DE60040039D1 (el)
DK (1) DK1080646T3 (el)
ES (1) ES2312321T3 (el)
NL (1) NL1012877C2 (el)
PT (1) PT1080646E (el)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL1018884C2 (nl) * 2001-09-04 2003-03-05 Friesland Brands Bv Vloeibaar voedingsmiddel.
US8591975B2 (en) * 2003-02-19 2013-11-26 General Mills, Inc. Filled refrigerated dough
NL2001576C2 (nl) * 2008-05-14 2009-11-17 Friesland Brands Bv Opklopbare samenstelling.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1467422A (en) * 1974-04-02 1977-03-16 Northern Foods Ltd Stabilization of whipping cream
JPS5922504B2 (ja) * 1980-09-30 1984-05-26 カネボウ食品株式会社 多気泡質食品の製造法
JPS61185155A (ja) * 1985-02-14 1986-08-18 Toyo Jozo Co Ltd 多気泡性食品用組成物
US5707677A (en) * 1996-01-25 1998-01-13 Kraft Foods, Inc. Process for fat-free/low-fat, frozen whipped topping
JPH1023876A (ja) * 1996-07-10 1998-01-27 Tsukishima Shokuhin Kogyo Kk 水中油型乳化食品の製造方法
FR2754431B1 (fr) * 1996-10-11 1998-12-11 Ponthier Sa Procede de fabrication de mousses alimentaires, mousses obtenues par ce procede, preparations pour la fabrication de ces mousses et procedes de fabrication de ces preparations

Also Published As

Publication number Publication date
EP1080646A1 (en) 2001-03-07
PT1080646E (pt) 2008-12-03
EP1080646B1 (en) 2008-08-27
NL1012877C2 (nl) 2000-09-12
ES2312321T3 (es) 2009-03-01
ATE406114T1 (de) 2008-09-15
DK1080646T3 (da) 2008-12-15
NL1012877A1 (nl) 1999-10-18
DE60040039D1 (de) 2008-10-09

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