FI67170C - Foerfarande foer framstaellning av en i vatten snabbt dispergerbar grundlivsmedelprodukt - Google Patents

Foerfarande foer framstaellning av en i vatten snabbt dispergerbar grundlivsmedelprodukt Download PDF

Info

Publication number
FI67170C
FI67170C FI803531A FI803531A FI67170C FI 67170 C FI67170 C FI 67170C FI 803531 A FI803531 A FI 803531A FI 803531 A FI803531 A FI 803531A FI 67170 C FI67170 C FI 67170C
Authority
FI
Finland
Prior art keywords
fat
flour
cooling
product
starch
Prior art date
Application number
FI803531A
Other languages
English (en)
Finnish (fi)
Swedish (sv)
Other versions
FI67170B (fi
FI803531L (fi
Inventor
Albert Willi
Oswaldo Mooser
Willy Maute
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of FI803531L publication Critical patent/FI803531L/fi
Publication of FI67170B publication Critical patent/FI67170B/fi
Application granted granted Critical
Publication of FI67170C publication Critical patent/FI67170C/fi

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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Cereal-Derived Products (AREA)
  • Grain Derivatives (AREA)
  • Seasonings (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
FI803531A 1979-11-15 1980-11-12 Foerfarande foer framstaellning av en i vatten snabbt dispergerbar grundlivsmedelprodukt FI67170C (fi)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH1019679 1979-11-15
CH1019679A CH643439A5 (de) 1979-11-15 1979-11-15 Verfahren zur herstellung einer in wasser sofort dispergierbaren nahrungsgrundlage.

Publications (3)

Publication Number Publication Date
FI803531L FI803531L (fi) 1981-05-16
FI67170B FI67170B (fi) 1984-10-31
FI67170C true FI67170C (fi) 1985-02-11

Family

ID=4360460

Family Applications (1)

Application Number Title Priority Date Filing Date
FI803531A FI67170C (fi) 1979-11-15 1980-11-12 Foerfarande foer framstaellning av en i vatten snabbt dispergerbar grundlivsmedelprodukt

Country Status (26)

Country Link
US (1) US4363824A (es)
EP (1) EP0029153B1 (es)
JP (1) JPS5688771A (es)
AR (1) AR221309A1 (es)
AT (1) ATE2110T1 (es)
AU (1) AU533264B2 (es)
CA (1) CA1172098A (es)
CH (1) CH643439A5 (es)
DD (1) DD154324A5 (es)
DE (1) DE3061520D1 (es)
DK (1) DK168318B1 (es)
ES (1) ES496838A0 (es)
FI (1) FI67170C (es)
GB (1) GB2063642B (es)
GR (1) GR71858B (es)
HU (1) HU185794B (es)
IE (1) IE50335B1 (es)
MX (1) MX6079E (es)
MY (1) MY8500749A (es)
NO (1) NO151444C (es)
OA (1) OA06653A (es)
PL (1) PL124688B1 (es)
PT (1) PT72060B (es)
SG (1) SG53284G (es)
SU (1) SU1139372A3 (es)
YU (1) YU41515B (es)

Families Citing this family (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3243963C1 (de) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Verfahren zur Herstellung eines klumpenfrei heissdispergierbaren Basisprodukts fuer gebundene Sossen und Suppen
JPS60145055A (ja) * 1984-01-10 1985-07-31 House Food Ind Co Ltd 顆粒状油脂含有食品の製造法
US5208062A (en) * 1987-05-08 1993-05-04 House Food Industrial Company Limited Method for producing roux
US4844938A (en) * 1987-10-16 1989-07-04 House Food Industrial Company Limited Method for producing roux
US5264235A (en) * 1988-07-04 1993-11-23 Campbell Frozen Foods Ltd. Food product
GB2220125B (en) * 1988-07-04 1992-03-11 Campbell S U K Limited Frozen food product for microwave preparation
US5145705A (en) * 1990-11-14 1992-09-08 Country Flavor Fried flavor roux base
US5206046A (en) * 1990-11-14 1993-04-27 Seeds W R Fried flavor roux base and method for production
CH681194A5 (es) * 1990-12-07 1993-02-15 Nestle Sa
US5536522A (en) * 1994-05-12 1996-07-16 Country Flavor, Inc. Peak flavor protein roux
KR100367326B1 (ko) * 1994-07-29 2003-02-26 소시에떼 데 프로듀이 네슬레 소시에떼아노님 지방-코팅된전분질입자를주성분으로한열수분산성결합제
ZA994331B (en) 1998-07-09 2001-01-02 Unilever Plc Soup and sauce concentrates.
CA2379396C (en) * 1999-08-13 2010-01-26 William F. Aftoora Flavored solid-form food product and method of preparation
FR2807623A1 (fr) * 2000-04-18 2001-10-19 Bestfoods France Base liante pour preparation culinaire et procede de preparation de ladite base
FR2842395B1 (fr) * 2002-07-18 2005-06-24 Barry Callebaut Ag Produit de substitution de la gelatine et applications dans le domaine alimentaire
JP4511423B2 (ja) * 2005-06-29 2010-07-28 ハウス食品株式会社 即席食品
ES2390145B1 (es) * 2011-04-06 2013-10-01 Marcos Antonio FERNÁNDEZ ZARCO Concentrado-base para obtención de gachas y procedimientos de fabricación y de preparación de dichas gachas.
CA2873413C (en) * 2011-11-02 2020-03-10 Hampton Creek, Inc. Plant-based egg substitute and method of manufacture
ES2804909A1 (es) * 2020-10-17 2021-02-09 Morant Ibernon Jose Joaquin Método de elaboración de gachamiga en dos etapas

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2440604A (en) * 1945-08-20 1948-04-27 Pillsbury Mills Inc High fat ingredients for soup and the like and method of production
US3116151A (en) * 1960-05-20 1963-12-31 Koopmans Meelfabrieken N V Process for the production of ready-for-use soups and sauces in powdered form and the resulting product
FR1495040A (fr) * 1966-08-24 1967-12-18 Interfett Spezialfettprodukte Procédé et dispositifs pour transformer des graisses et des mélanges d'huiles et de graisses en une poudre fine à structure cristalline
FR1602733A (en) * 1968-12-30 1971-01-18 Powders consisting of a fat on a solid - support
US3892880A (en) * 1969-08-19 1975-07-01 Erhard Grolitsch Method for the manufacture of crystalline, flowable, stable fat powders or mixtures of such fat powders with other powdery materials
DE2209565A1 (de) * 1972-02-29 1973-09-13 Lothringer Muehlen Gmbh Verfahren und vorrichtung zur herstellung eines fettkonzentrates
GB1355907A (en) * 1972-04-04 1974-06-12 Eduardos Ind Process of making sauce concentrates
US4021582A (en) * 1976-02-13 1977-05-03 Societe D'assistance Technique Pour Produits Nestle S.A. Water-dispersible composition and process for production
US4126710A (en) * 1977-06-27 1978-11-21 Standard Brands Incorporated Process for preparing sauce mixes

Also Published As

Publication number Publication date
SG53284G (en) 1985-03-08
MX6079E (es) 1984-10-31
ES8205536A1 (es) 1982-08-01
EP0029153A1 (fr) 1981-05-27
OA06653A (fr) 1981-09-30
IE802284L (en) 1981-05-15
GB2063642A (en) 1981-06-10
EP0029153B1 (fr) 1982-12-29
PT72060A (fr) 1980-12-01
NO151444C (no) 1985-04-10
PL227811A1 (es) 1981-08-21
PT72060B (fr) 1981-09-29
AU533264B2 (en) 1983-11-10
MY8500749A (en) 1985-12-31
AR221309A1 (es) 1981-01-15
SU1139372A3 (ru) 1985-02-07
HU185794B (en) 1985-03-28
FI67170B (fi) 1984-10-31
YU41515B (en) 1987-08-31
NO151444B (no) 1985-01-02
DK486280A (da) 1981-05-16
JPS5688771A (en) 1981-07-18
US4363824A (en) 1982-12-14
FI803531L (fi) 1981-05-16
CA1172098A (en) 1984-08-07
DD154324A5 (de) 1982-03-17
YU291480A (en) 1983-10-31
ES496838A0 (es) 1982-08-01
GB2063642B (en) 1984-06-13
ATE2110T1 (de) 1983-01-15
AU6419480A (en) 1981-05-21
CH643439A5 (de) 1984-06-15
DK168318B1 (da) 1994-03-14
JPS641106B2 (es) 1989-01-10
GR71858B (es) 1983-07-05
NO803435L (no) 1981-05-18
PL124688B1 (en) 1983-02-28
DE3061520D1 (en) 1983-02-03
IE50335B1 (en) 1986-04-02

Similar Documents

Publication Publication Date Title
FI67170C (fi) Foerfarande foer framstaellning av en i vatten snabbt dispergerbar grundlivsmedelprodukt
Abu-Jdayil et al. Rheological characterization of milled sesame (tehineh)
Kaya et al. The effect of salep content on the rheological characteristics of a typical ice-cream mix
EP3814517A1 (en) Soluble flour and methods of manufacturing same
Basu et al. Time dependent rheological characteristics of pineapple jam
DE69801922T2 (de) Teilchenförmige aromatisierte zusammensetzung
Subramanian et al. Small amplitude oscillatory shear studies on mozzarella cheese part II. Relaxation spectrum
Amiri et al. Effect of date syrup as a substitute for sugar on physicochemical and sensory properties of ice cream.
WO2002000030A1 (en) Composition suitable for preparing an oil in water emulsion
Bansal et al. Steady and dynamic rheological properties of cheese dip: Effect of milk proteins, fat and cheddar cheese
JPS5820580B2 (ja) コケイチヨコレ−トソセイブツノ セイゾウホウホウホウ
KR100504708B1 (ko) 액상 스프 조성물의 제조 방법
JP3705347B2 (ja) ペースト状ルウの製造方法
Diamante et al. Rheological properties of green and gold kiwifruit purees at different temperatures
TW201922109A (zh) 包括阿洛酮糖之用於製備巧克力醬之組成物及其用途
JP3705346B2 (ja) ペースト状ルウの製造方法
JPS5898071A (ja) ポタ−ジユス−プの製造方法
JPS6066950A (ja) ル−の製造法
Szymandera-Buszka et al. Iodine retention in ground pork burges fried in fat free conditions
SU1565460A1 (ru) Способ консервировани чеснока
Anamaria et al. Analysis of the rheological properties of ketchup according to different hydrocolloids and temperature.
JPS6342506B2 (es)
Sato et al. Effects of mixture ratio of kudzu (arrowroot) starch and sesame contents on the physical properties of gomatofu (sesame tofu)
JPS6159106B2 (es)
SU1653699A1 (ru) Способ получени молочно-белкового концентрата

Legal Events

Date Code Title Description
MM Patent lapsed
MM Patent lapsed

Owner name: SOCIETE DES PRODUITS NESTLE S.A.