DK2247194T3 - Fødevareprodukt med inhomogen smagsstofbulkdistribuering og fremgangsmåde til fremstilling af sådant fødevareprodukt - Google Patents
Fødevareprodukt med inhomogen smagsstofbulkdistribuering og fremgangsmåde til fremstilling af sådant fødevareproduktInfo
- Publication number
- DK2247194T3 DK2247194T3 DK09714154.3T DK09714154T DK2247194T3 DK 2247194 T3 DK2247194 T3 DK 2247194T3 DK 09714154 T DK09714154 T DK 09714154T DK 2247194 T3 DK2247194 T3 DK 2247194T3
- Authority
- DK
- Denmark
- Prior art keywords
- food product
- inhomogeneous
- producing
- bulk distribution
- tastant
- Prior art date
Links
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 THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0908—Sliced cheese; Multilayered or stuffed cheese; Cheese loaves
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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 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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/205—Heterocyclic compounds
-
- 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
-
- 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
- A23P30/10—Moulding
-
- 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
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- 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 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seasonings (AREA)
- General Preparation And Processing Of Foods (AREA)
- Cereal-Derived Products (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP08152157 | 2008-02-29 | ||
PCT/NL2009/050091 WO2009108057A1 (en) | 2008-02-29 | 2009-02-27 | Food product with inhomogeneous tastant bulk distribution and method for making such food product |
Publications (1)
Publication Number | Publication Date |
---|---|
DK2247194T3 true DK2247194T3 (da) | 2011-09-26 |
Family
ID=39651407
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK09715014.8T DK2257189T3 (da) | 2008-02-29 | 2009-02-27 | Melbaseret fødevareprodukt med uhomogen fordeling af bulk-smagstof og fremgangsmåde til fremstilling af et sådant fødevareprodukt |
DK09714154.3T DK2247194T3 (da) | 2008-02-29 | 2009-02-27 | Fødevareprodukt med inhomogen smagsstofbulkdistribuering og fremgangsmåde til fremstilling af sådant fødevareprodukt |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK09715014.8T DK2257189T3 (da) | 2008-02-29 | 2009-02-27 | Melbaseret fødevareprodukt med uhomogen fordeling af bulk-smagstof og fremgangsmåde til fremstilling af et sådant fødevareprodukt |
Country Status (14)
Country | Link |
---|---|
US (2) | US20110045156A1 (da) |
EP (2) | EP2257189B1 (da) |
JP (1) | JP2011512815A (da) |
CN (2) | CN102014667A (da) |
AT (2) | ATE520313T1 (da) |
AU (2) | AU2009217845A1 (da) |
BR (2) | BRPI0908422A2 (da) |
CA (2) | CA2717046A1 (da) |
DK (2) | DK2257189T3 (da) |
ES (2) | ES2372568T3 (da) |
MX (2) | MX2010009472A (da) |
PT (2) | PT2257189E (da) |
WO (2) | WO2009108058A1 (da) |
ZA (2) | ZA201006160B (da) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2400852A2 (en) * | 2009-02-27 | 2012-01-04 | CSM Nederland B.V. | Flour-based bakery product with inhomogeneous nacl bulk distribution and method for making such food product |
EP2658393B1 (en) | 2010-12-28 | 2015-02-18 | Unilever PLC | Food products containing aroma compounds |
EP2656740A1 (en) | 2012-04-26 | 2013-10-30 | Nederlandse Organisatie voor toegepast -natuurwetenschappelijk onderzoek TNO | Low sodium animal muscle derived product |
JP2014057549A (ja) * | 2012-09-19 | 2014-04-03 | Nisshin Oillio Group Ltd | 焼菓子生地及び焼菓子 |
EP3079488B1 (en) | 2013-12-09 | 2019-06-12 | Unilever Plc. | Food with improved aroma and taste |
JP2017018007A (ja) * | 2015-07-07 | 2017-01-26 | 敷島製パン株式会社 | 焼成食品生地、焼成食品及びその製造方法 |
WO2017164875A1 (en) * | 2016-03-24 | 2017-09-28 | General Mills, Inc. | Dough-based food product and method of preparing |
ES2642939B1 (es) * | 2016-05-19 | 2018-09-24 | Manuel Muñoz Saiz | Producto de pan, pastelería y bollería con baja cantidad de sal o azúcar y procedimiento para su elaboración |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US5690990A (en) * | 1994-03-04 | 1997-11-25 | Arnhem, Inc. | Process for encapsulating the flavor with colloid gel matrix |
US6312741B1 (en) * | 2000-02-22 | 2001-11-06 | Balchem Corporation | Encapsulated food acids for preservation of baked goods |
DE602004010246T2 (de) * | 2003-04-25 | 2008-05-29 | Ajinomoto Co., Inc. | Neues glycopeptid oder peptid, das dazu fähig ist, geschmacksreichtum zu verleihen, und verfahren, bei dem man nahrungsmitteln damit reichen geschmack verleiht |
US7438939B2 (en) * | 2003-06-16 | 2008-10-21 | Mccarrick William M | Multi-flavored dessert cakes |
US20050025862A1 (en) * | 2003-07-29 | 2005-02-03 | Schwan's Food Manufacturing, Inc. | Multi-component dough |
AU2005100266B4 (en) * | 2005-03-30 | 2006-02-23 | Rpm Homestyle Foods Pty Ltd | A Shaped Food Product |
GB0520842D0 (en) * | 2005-10-14 | 2005-11-23 | Hofmann Thomas F | Kokumi flavour compounds and use |
-
2009
- 2009-02-27 ES ES09714154T patent/ES2372568T3/es active Active
- 2009-02-27 EP EP09715014A patent/EP2257189B1/en not_active Not-in-force
- 2009-02-27 DK DK09715014.8T patent/DK2257189T3/da active
- 2009-02-27 CA CA2717046A patent/CA2717046A1/en not_active Abandoned
- 2009-02-27 AU AU2009217845A patent/AU2009217845A1/en not_active Abandoned
- 2009-02-27 AU AU2009217846A patent/AU2009217846A1/en not_active Abandoned
- 2009-02-27 CN CN2009801154752A patent/CN102014667A/zh active Pending
- 2009-02-27 EP EP09714154A patent/EP2247194B1/en not_active Not-in-force
- 2009-02-27 JP JP2010548632A patent/JP2011512815A/ja not_active Abandoned
- 2009-02-27 US US12/920,094 patent/US20110045156A1/en not_active Abandoned
- 2009-02-27 WO PCT/NL2009/050092 patent/WO2009108058A1/en active Application Filing
- 2009-02-27 CN CN2009801154818A patent/CN102014668A/zh active Pending
- 2009-02-27 CA CA2717043A patent/CA2717043A1/en not_active Abandoned
- 2009-02-27 BR BRPI0908422-3A patent/BRPI0908422A2/pt not_active IP Right Cessation
- 2009-02-27 ES ES09715014T patent/ES2371817T3/es active Active
- 2009-02-27 BR BRPI0908419-3A patent/BRPI0908419A2/pt not_active IP Right Cessation
- 2009-02-27 PT PT09715014T patent/PT2257189E/pt unknown
- 2009-02-27 MX MX2010009472A patent/MX2010009472A/es active IP Right Grant
- 2009-02-27 AT AT09715014T patent/ATE520313T1/de not_active IP Right Cessation
- 2009-02-27 MX MX2010009476A patent/MX2010009476A/es active IP Right Grant
- 2009-02-27 DK DK09714154.3T patent/DK2247194T3/da active
- 2009-02-27 US US12/920,079 patent/US20110045157A1/en not_active Abandoned
- 2009-02-27 PT PT09714154T patent/PT2247194E/pt unknown
- 2009-02-27 WO PCT/NL2009/050091 patent/WO2009108057A1/en active Application Filing
- 2009-02-27 AT AT09714154T patent/ATE522150T1/de not_active IP Right Cessation
-
2010
- 2010-08-27 ZA ZA2010/06160A patent/ZA201006160B/en unknown
- 2010-08-27 ZA ZA2010/06164A patent/ZA201006164B/en unknown
Also Published As
Publication number | Publication date |
---|---|
MX2010009476A (es) | 2010-11-25 |
CA2717043A1 (en) | 2009-09-03 |
ATE520313T1 (de) | 2011-09-15 |
BRPI0908422A2 (pt) | 2015-08-04 |
US20110045157A1 (en) | 2011-02-24 |
AU2009217846A1 (en) | 2009-09-03 |
CN102014668A (zh) | 2011-04-13 |
AU2009217845A1 (en) | 2009-09-03 |
PT2257189E (pt) | 2011-12-07 |
BRPI0908419A2 (pt) | 2015-08-04 |
EP2247194A1 (en) | 2010-11-10 |
ZA201006164B (en) | 2012-01-25 |
JP2011512815A (ja) | 2011-04-28 |
MX2010009472A (es) | 2010-11-26 |
CN102014667A (zh) | 2011-04-13 |
CA2717046A1 (en) | 2009-09-03 |
ES2371817T3 (es) | 2012-01-10 |
WO2009108058A1 (en) | 2009-09-03 |
US20110045156A1 (en) | 2011-02-24 |
ZA201006160B (en) | 2011-05-25 |
EP2247194B1 (en) | 2011-08-31 |
ES2372568T3 (es) | 2012-01-23 |
ATE522150T1 (de) | 2011-09-15 |
PT2247194E (pt) | 2011-12-19 |
DK2257189T3 (da) | 2011-12-05 |
EP2257189A1 (en) | 2010-12-08 |
EP2257189B1 (en) | 2011-08-17 |
WO2009108057A1 (en) | 2009-09-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DK2247194T3 (da) | Fødevareprodukt med inhomogen smagsstofbulkdistribuering og fremgangsmåde til fremstilling af sådant fødevareprodukt | |
MX2019007007A (es) | Modificacion o mejora del sabor de productos alimenticios y bebidas. | |
MX2017010860A (es) | Jarabes de alulosa. | |
HK1206206A1 (en) | Reduced calorie beverage or food product and process and apparatus for making same | |
FI20166018L (fi) | Tuote ja menetelmä | |
HK1178384A1 (en) | Emulsifying composition, production method thereof and food and drink products that contain same | |
PH12017500753A1 (en) | Coffee aroma composition | |
AU2012228508A8 (en) | Method and apparatus for impregnating tobacco industry products with sensate constituents of botanicals | |
EP2538801A4 (en) | FOOD PRODUCT THAT CAN BE FISHED NON-DAIRY AND SOJA-FREE AND METHOD OF MAKING THE SAME | |
MY166184A (en) | Impregnation type puffed food and method for producing same | |
MY182351A (en) | Manufacturing method of oil-and-fat for enhancing salty taste | |
EA201690013A1 (ru) | Ячмень с очень низким содержанием хордеинов | |
WO2011045209A3 (en) | Apparatuses and methods for the production of sandwich food items | |
EP3081221A4 (en) | Bovine colostrum enzyme processed product, production method therefor, composition, and food or beverage | |
MX2015012205A (es) | Productos de leche humana altos en grasa. | |
WO2010079013A3 (en) | Umami active fraction, method to prepare the same, method of enhancing umami taste and method of preparing a food product | |
EP2759213A4 (en) | PROCESSED MEAT PRODUCT WITHOUT PHOSPHATE SUPPLEMENT AND METHOD FOR THE PRODUCTION THEREOF | |
GB2482233B (en) | Method, continuous apparatus, and burner for producing a surface-roasted product | |
WO2010098659A3 (en) | Flour-based bakery product with inhomogeneous nacl bulk distribution and method for making such food product | |
MY156815A (en) | Component having an overlapping laser track; method for producing such a component | |
EA201590471A1 (ru) | Глазированные пищевые продукты с шоколадной сердцевиной и способ их получения | |
MX2022000229A (es) | Metodo de reduccion de especies de bajo peso molecular en caramelo. | |
MX2012009931A (es) | Queso con propiedades organolepticas y de fusion mejoradas. | |
HK1184106A1 (en) | Process for the manufacture of implants or intermediate products of such implants as well as implants and intermediate products obtained by such process | |
PL2320755T3 (pl) | Sposób kontrolowania właściwości produktu przy wytwarzaniu produktów mięsnych |