DE2250310C3 - Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe - Google Patents
Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher FarbeInfo
- Publication number
- DE2250310C3 DE2250310C3 DE2250310A DE2250310A DE2250310C3 DE 2250310 C3 DE2250310 C3 DE 2250310C3 DE 2250310 A DE2250310 A DE 2250310A DE 2250310 A DE2250310 A DE 2250310A DE 2250310 C3 DE2250310 C3 DE 2250310C3
- Authority
- DE
- Germany
- Prior art keywords
- layers
- layer
- dispersed
- contact
- dye
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims description 13
- 239000007788 liquid Substances 0.000 title claims description 9
- 238000004519 manufacturing process Methods 0.000 title description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013618 yogurt Nutrition 0.000 description 20
- 235000011962 puddings Nutrition 0.000 description 16
- 239000006071 cream Substances 0.000 description 15
- 239000000975 dye Substances 0.000 description 14
- 235000013601 eggs Nutrition 0.000 description 14
- 238000009792 diffusion process Methods 0.000 description 11
- 235000021185 dessert Nutrition 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 239000003086 colorant Substances 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 244000017106 Bixa orellana Species 0.000 description 4
- 235000012665 annatto Nutrition 0.000 description 4
- 239000010362 annatto Substances 0.000 description 4
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000009928 pasteurization Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015122 lemonade Nutrition 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- AJDUTMFFZHIJEM-UHFFFAOYSA-N n-(9,10-dioxoanthracen-1-yl)-4-[4-[[4-[4-[(9,10-dioxoanthracen-1-yl)carbamoyl]phenyl]phenyl]diazenyl]phenyl]benzamide Chemical compound O=C1C2=CC=CC=C2C(=O)C2=C1C=CC=C2NC(=O)C(C=C1)=CC=C1C(C=C1)=CC=C1N=NC(C=C1)=CC=C1C(C=C1)=CC=C1C(=O)NC1=CC=CC2=C1C(=O)C1=CC=CC=C1C2=O AJDUTMFFZHIJEM-UHFFFAOYSA-N 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000021262 sour milk Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000001043 yellow dye Substances 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
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB4785471A GB1402994A (en) | 1971-10-14 | 1971-10-14 | Edible multi-layered product having decreased colour diffusion |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| DE2250310A1 DE2250310A1 (de) | 1973-04-26 |
| DE2250310B2 DE2250310B2 (de) | 1980-09-11 |
| DE2250310C3 true DE2250310C3 (de) | 1981-10-01 |
Family
ID=10446475
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2250310A Expired DE2250310C3 (de) | 1971-10-14 | 1972-10-13 | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe |
Country Status (8)
| Country | Link |
|---|---|
| BE (1) | BE790100A (enExample) |
| DE (1) | DE2250310C3 (enExample) |
| FI (1) | FI54851C (enExample) |
| FR (1) | FR2161914B1 (enExample) |
| GB (1) | GB1402994A (enExample) |
| IT (1) | IT975255B (enExample) |
| NL (2) | NL168399B (enExample) |
| SE (1) | SE384439B (enExample) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61170353A (ja) * | 1985-01-25 | 1986-08-01 | Morinaga Milk Ind Co Ltd | 模様入デザ−トの製造方法 |
| JP2987530B2 (ja) * | 1991-05-16 | 1999-12-06 | 株式会社マーメイド | さらさら氷入り冷菓 |
| ATE149801T1 (de) * | 1993-07-12 | 1997-03-15 | Nestle Sa | Verfahren und vorrichtung zur herstellung eines mehrschichtlebensmittels |
| DE59509291D1 (de) | 1995-10-16 | 2001-06-28 | Nestle Sa | Mehrschichtdessert, sowie Verfahren und Vorrichtung zu seiner Herstellung |
| EP0876109B2 (en) † | 1996-01-22 | 2011-05-11 | Chr. Hansen A/S | Water dispersible compositions containing natural hydrophobic pigment, method of preparing same and their use |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE641581C (de) * | 1933-06-10 | 1937-02-05 | Milchindustrie A G | Herstellung eines dauerhaften Milchnahrungsmittels |
-
0
- NL NLAANVRAGE7213938,B patent/NL168399C/xx active
- BE BE790100D patent/BE790100A/xx not_active IP Right Cessation
-
1971
- 1971-10-14 GB GB4785471A patent/GB1402994A/en not_active Expired
-
1972
- 1972-10-12 FI FI2820/72A patent/FI54851C/fi active
- 1972-10-13 FR FR7236465A patent/FR2161914B1/fr not_active Expired
- 1972-10-13 SE SE7213259A patent/SE384439B/xx unknown
- 1972-10-13 NL NL7213938.A patent/NL168399B/xx not_active IP Right Cessation
- 1972-10-13 IT IT70238/72A patent/IT975255B/it active
- 1972-10-13 DE DE2250310A patent/DE2250310C3/de not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| NL7213938A (enExample) | 1973-04-17 |
| DE2250310A1 (de) | 1973-04-26 |
| BE790100A (fr) | 1973-04-13 |
| FR2161914B1 (enExample) | 1977-12-23 |
| IT975255B (it) | 1974-07-20 |
| FI54851B (fi) | 1978-12-29 |
| DE2250310B2 (de) | 1980-09-11 |
| FR2161914A1 (enExample) | 1973-07-13 |
| FI54851C (fi) | 1979-04-10 |
| NL168399C (nl) | |
| GB1402994A (en) | 1975-08-13 |
| NL168399B (nl) | 1981-11-16 |
| SE384439B (sv) | 1976-05-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C3 | Grant after two publication steps (3rd publication) | ||
| AG | Has addition no. |
Ref country code: DE Ref document number: 2303887 Format of ref document f/p: P |
|
| 8328 | Change in the person/name/address of the agent |
Free format text: KOHLER, M., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN GLAESER, J., DIPL.-ING., PAT.-ANW., 2000 HAMBURG |
|
| 8339 | Ceased/non-payment of the annual fee |