DE2303887C2 - 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
- DE2303887C2 DE2303887C2 DE2303887A DE2303887A DE2303887C2 DE 2303887 C2 DE2303887 C2 DE 2303887C2 DE 2303887 A DE2303887 A DE 2303887A DE 2303887 A DE2303887 A DE 2303887A DE 2303887 C2 DE2303887 C2 DE 2303887C2
- Authority
- DE
- Germany
- Prior art keywords
- layer
- fruit
- layers
- water
- dispersed
- 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
- 239000007788 liquid Substances 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- 238000000034 method Methods 0.000 title claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 42
- 239000000047 product Substances 0.000 claims description 42
- 235000013365 dairy product Nutrition 0.000 claims description 21
- 235000000346 sugar Nutrition 0.000 claims description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 150000002016 disaccharides Chemical class 0.000 claims description 8
- 230000003204 osmotic effect Effects 0.000 claims description 7
- 239000003086 colorant Substances 0.000 claims description 6
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims description 6
- 235000012732 erythrosine Nutrition 0.000 claims description 6
- 239000004174 erythrosine Substances 0.000 claims description 6
- 229940011411 erythrosine Drugs 0.000 claims description 6
- 150000002772 monosaccharides Chemical class 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 4
- 239000013589 supplement Substances 0.000 claims description 2
- 239000010410 layer Substances 0.000 description 113
- 239000006071 cream Substances 0.000 description 20
- 235000011962 puddings Nutrition 0.000 description 18
- 239000000975 dye Substances 0.000 description 17
- 235000013618 yogurt Nutrition 0.000 description 17
- 239000012071 phase Substances 0.000 description 13
- 238000002360 preparation method Methods 0.000 description 11
- 238000009792 diffusion process Methods 0.000 description 10
- 239000000203 mixture Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000008346 aqueous phase Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000008121 dextrose Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- -1 dextrose Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013572 fruit purees Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 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
- 235000021012 strawberries Nutrition 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 244000017106 Bixa orellana Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000001670 anatto Substances 0.000 description 1
- 235000012665 annatto Nutrition 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
- 235000021311 artificial sweeteners Nutrition 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- WMWXXXSCZVGQAR-UHFFFAOYSA-N dialuminum;oxygen(2-);hydrate Chemical compound O.[O-2].[O-2].[O-2].[Al+3].[Al+3] WMWXXXSCZVGQAR-UHFFFAOYSA-N 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007717 exclusion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000015122 lemonade Nutrition 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
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000006069 physical mixture Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000001062 red colorant Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 239000008256 whipped cream Substances 0.000 description 1
- 235000008939 whole milk Nutrition 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
- A23C9/152—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
- 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
- A23C9/133—Fruit or vegetables
-
- 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
-
- 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
- A23C2270/00—Aspects relating to packaging
- A23C2270/05—Gelled or liquid milk product, e.g. yoghurt, cottage cheese or pudding being one of the separate layers of a multilayered soft or liquid food product
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Grain Derivatives (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB418372A GB1413965A (en) | 1972-01-28 | 1972-01-28 | Edible multi-layered product having decreased colour diffusion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| DE2303887A1 DE2303887A1 (de) | 1973-08-02 |
| DE2303887C2 true DE2303887C2 (de) | 1982-12-23 |
Family
ID=9772286
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE2303887A Expired DE2303887C2 (de) | 1972-01-28 | 1973-01-26 | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe |
Country Status (10)
| Country | Link |
|---|---|
| AT (1) | AT330557B (OSRAM) |
| BE (1) | BE794631A (OSRAM) |
| CH (1) | CH583527A5 (OSRAM) |
| DE (1) | DE2303887C2 (OSRAM) |
| FI (1) | FI55929C (OSRAM) |
| FR (1) | FR2169376B2 (OSRAM) |
| GB (1) | GB1413965A (OSRAM) |
| IT (1) | IT1045869B (OSRAM) |
| NL (1) | NL7301045A (OSRAM) |
| SE (1) | SE392024B (OSRAM) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH619117A5 (en) * | 1977-02-02 | 1980-09-15 | Nestle Sa | Process for the manufacture of stable coating syrups |
| DE3240068A1 (de) * | 1982-10-29 | 1984-05-03 | Fa. Dr. August Oetker, 4800 Bielefeld | Verfahren zur herstellung von fruchtkompott mit sahnetopping |
| FR2655241B1 (fr) * | 1989-12-01 | 1992-04-03 | Millery Jacques | Compositions liquides notamment boissons alimentaires, comportant au moins deux phases distinctes constituant un motif et leur procede de preparation. |
| DE4205596C2 (de) * | 1992-02-24 | 1995-07-20 | Milchquelle Zapftechnik Vertri | Mit Speisebrei, insbesondere Joghurt, und Fruchtfüllung gefüllter Becher, sowie Verfahren zu dessen Befüllung |
| DE29722965U1 (de) * | 1997-12-30 | 1998-02-12 | Société des Produits Nestlé S.A., Vevey | Nahrungsmittel vom Typ gekühlter Fertigdesserts |
| ES2323387T3 (es) * | 2005-07-11 | 2009-07-14 | Danisco A/S | Producto alimenticio. |
| AT10726U3 (de) * | 2009-02-23 | 2010-03-15 | Kuchar Christoph | Süssspeise bestehend aus mehreren schichten von unterschiedlichen nahrungsmitteln |
| JP6334639B2 (ja) * | 2016-09-28 | 2018-05-30 | 株式会社明治 | 二層タイプの発酵乳製品及びその製造方法 |
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
- BE BE794631D patent/BE794631A/xx not_active IP Right Cessation
-
1972
- 1972-01-28 GB GB418372A patent/GB1413965A/en not_active Expired
-
1973
- 1973-01-23 CH CH94373A patent/CH583527A5/xx not_active IP Right Cessation
- 1973-01-24 FI FI190/73A patent/FI55929C/fi active
- 1973-01-25 SE SE7301044A patent/SE392024B/xx unknown
- 1973-01-25 NL NL7301045A patent/NL7301045A/xx not_active Application Discontinuation
- 1973-01-25 AT AT62873*#A patent/AT330557B/de not_active IP Right Cessation
- 1973-01-26 FR FR7302931A patent/FR2169376B2/fr not_active Expired
- 1973-01-26 DE DE2303887A patent/DE2303887C2/de not_active Expired
- 1973-01-26 IT IT67164/73A patent/IT1045869B/it active
Also Published As
| Publication number | Publication date |
|---|---|
| GB1413965A (en) | 1975-11-12 |
| ATA62873A (de) | 1975-09-15 |
| IT1045869B (it) | 1980-06-10 |
| BE794631A (fr) | 1973-07-26 |
| DE2303887A1 (de) | 1973-08-02 |
| FR2169376B2 (OSRAM) | 1978-09-29 |
| AT330557B (de) | 1976-07-12 |
| SE392024B (sv) | 1977-03-14 |
| CH583527A5 (OSRAM) | 1977-01-14 |
| FR2169376A2 (OSRAM) | 1973-09-07 |
| NL7301045A (OSRAM) | 1973-07-31 |
| FI55929B (fi) | 1979-07-31 |
| FI55929C (fi) | 1979-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| DE3425284C2 (OSRAM) | ||
| DE2526597C3 (de) | Verfahren zur kontinuierlichen Herstellung von Schlagsahneersatz-Desserts | |
| DE3781939T2 (de) | Fruchtsaftmischung zur geschlagenen und/oder gefrorenen anwendung. | |
| DE60023250T2 (de) | Verwendung von Hemicellulosen in Eiscremeprodukten | |
| DE69904022T2 (de) | Geformte eingefrorene konfektstange | |
| DE60206698T2 (de) | Weiche Verbundsüssware | |
| DE1517109A1 (de) | Verfahren zur Herstellung von kalorienarmen Mischungen | |
| DE60017605T2 (de) | Verfahren zur Herstellung eines Milch-enthaltenden sauren Getränks | |
| DE2303887C2 (de) | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe | |
| DE69315905T2 (de) | Alkoholisches Getränk | |
| EP0928560A2 (de) | Nahrungsmittel vom Typ gekühlter Fertigdesserts | |
| DE3330558C2 (OSRAM) | ||
| DE69709316T2 (de) | Proteinreiches diäteiscreme | |
| DE3727680C2 (OSRAM) | ||
| DE2303572C3 (de) | Verfahren zur Herstellung von Mehrschicht-Desserts | |
| DE2250310C3 (de) | Verfahren zur Herstellung von flüssigen, eßbaren Produkten mit mindestens zwei miteinander in Berührung stehenden Schichten von unterschiedlicher Farbe | |
| EP1361797B1 (de) | Cremiges nahrungsmittel und verfahren zu seiner herstellung | |
| EP0386336B1 (de) | Verfahren zur Herstellung einer mayonnaiseartigen Emulsion | |
| DE69923286T2 (de) | Flüssige, sterilisierte Lebensmittelzubereitung zur Herstellung von hitzegelierenden Produkten und Verfahren ihrer Herstellung | |
| DE68913842T2 (de) | Ein oxydierungsstabiler Likör. | |
| DE2333701A1 (de) | Verfahren zur herstellung von gelierten nahrungs- und genussmitteln | |
| DE19530464A1 (de) | Brotaufstrichmasse | |
| DE1517109C (de) | Kalorienarmes Süßungsmittel | |
| DE2803607A1 (de) | Ueberzugssirup | |
| DD235773A3 (de) | Verfahren zur herstellung von fetthaltigem speiseeis |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| AF | Is addition to no. |
Ref country code: DE Ref document number: 2250310 Format of ref document f/p: P |
|
| D2 | Grant after examination | ||
| 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 |
|
| 8327 | Change in the person/name/address of the patent owner |
Owner name: SOCIETE DES PRODUITS NESTLE S.A., VEVEY, CH |
|
| 8328 | Change in the person/name/address of the agent |
Free format text: ANDRAE, S., DIPL.-CHEM. DR.RER.NAT., 8000 MUENCHEN FLACH, D., DIPL.-PHYS., 8200 ROSENHEIM HAUG, D.,DIPL.-ING., 7320 GOEPPINGEN KNEISSL, R., DIPL.-CHEM. DR.RER.NAT., PAT.-ANWAELTE, 8000 MUENCHEN |
|
| 8378 | Instruction for suspension has been quashed | ||
| 8340 | Patent of addition ceased/non-payment of fee of main patent |