FR2331966A1 - Procede pour la preparation de pates a partir de graines de fruits a noyau - Google Patents

Procede pour la preparation de pates a partir de graines de fruits a noyau

Info

Publication number
FR2331966A1
FR2331966A1 FR7629739A FR7629739A FR2331966A1 FR 2331966 A1 FR2331966 A1 FR 2331966A1 FR 7629739 A FR7629739 A FR 7629739A FR 7629739 A FR7629739 A FR 7629739A FR 2331966 A1 FR2331966 A1 FR 2331966A1
Authority
FR
France
Prior art keywords
pasta
preparation
stone fruit
fruit seeds
seeds
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.)
Granted
Application number
FR7629739A
Other languages
English (en)
Other versions
FR2331966B1 (fr
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Stephan A and Soehne GmbH and Co
Original Assignee
Stephan A and Soehne GmbH and Co
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 Stephan A and Soehne GmbH and Co filed Critical Stephan A and Soehne GmbH and Co
Publication of FR2331966A1 publication Critical patent/FR2331966A1/fr
Application granted granted Critical
Publication of FR2331966B1 publication Critical patent/FR2331966B1/fr
Granted legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
FR7629739A 1975-11-20 1976-10-04 Procede pour la preparation de pates a partir de graines de fruits a noyau Granted FR2331966A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2552045A DE2552045C3 (de) 1975-11-20 1975-11-20 Verfahren zur Herstellung von Massen aus Fruchtkernen

Publications (2)

Publication Number Publication Date
FR2331966A1 true FR2331966A1 (fr) 1977-06-17
FR2331966B1 FR2331966B1 (fr) 1981-06-19

Family

ID=5962185

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7629739A Granted FR2331966A1 (fr) 1975-11-20 1976-10-04 Procede pour la preparation de pates a partir de graines de fruits a noyau

Country Status (11)

Country Link
US (1) US4081570A (fr)
JP (1) JPS5912256B2 (fr)
BE (1) BE846364A (fr)
CH (1) CH594362A5 (fr)
DD (1) DD126739A5 (fr)
DE (1) DE2552045C3 (fr)
FR (1) FR2331966A1 (fr)
GB (1) GB1500649A (fr)
IT (1) IT1078762B (fr)
NL (1) NL7610492A (fr)
SE (1) SE429288B (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4137161C2 (de) * 1991-11-12 1994-02-24 Stephan & Soehne Verfahren zur Teigbereitung
EP0995359B1 (fr) * 1998-10-17 2000-05-10 SCHWARTAUER WERKE GmbH & Co Procédé de fabrication de pâte d'amandes
GB2413932A (en) * 2004-05-11 2005-11-16 Higher Living Ltd Almond milk

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL60282C (fr) * 1900-01-01
FR540397A (fr) * 1921-01-28 1922-07-10 Pâte.-gelée de marrons et ses procédés de fabrication
FR898861A (fr) * 1942-10-19 1945-05-09 Gebru Der Stollwerk A G Procédé de fabrication de sucreries grasses, résistantes à la chaleur et possédant un goût prononcé
DE862544C (de) * 1950-06-28 1953-01-12 Ewald Doering Verfahren zum Aufarbeiten von Kirschen- und Pflaumensteinen
DE1010813B (de) * 1954-03-11 1957-06-19 Gustaaf Adolf Ruehrup Verfahren zur Herstellung eines Mandel-, Nuss- od. dgl. Schnitzeln aehnlichen Erzeugnisses
DE1138306B (de) * 1961-04-01 1962-10-18 Schoppe & Schultz H Verfahren zur Herstellung von leicht dispergierbaren, pulver- oder granulatfoermigen Nougat-, Marzipan-, Nussmark- oder nuss- bzw. kernhaltigen Massen

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1154059A (en) * 1915-03-10 1915-09-21 Turco Halvah Company Inc Food product.
US3134677A (en) * 1956-05-07 1964-05-26 John H Kraft Partially hydrolyzed roasted sesame food products and process for producing same
US3821431A (en) * 1968-01-09 1974-06-28 Beatrice Foods Co Cherry pit flour consisting of finely ground cherry hulls and cherry kernels
US3567465A (en) * 1968-04-15 1971-03-02 Dahlgren & Co Inc Process of making sunflower seed paste
US3978246A (en) * 1974-04-05 1976-08-31 Kraftco Corporation Process of making a sweetened and flavored peanut butter or spread and product thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL60282C (fr) * 1900-01-01
FR540397A (fr) * 1921-01-28 1922-07-10 Pâte.-gelée de marrons et ses procédés de fabrication
FR898861A (fr) * 1942-10-19 1945-05-09 Gebru Der Stollwerk A G Procédé de fabrication de sucreries grasses, résistantes à la chaleur et possédant un goût prononcé
DE862544C (de) * 1950-06-28 1953-01-12 Ewald Doering Verfahren zum Aufarbeiten von Kirschen- und Pflaumensteinen
DE1010813B (de) * 1954-03-11 1957-06-19 Gustaaf Adolf Ruehrup Verfahren zur Herstellung eines Mandel-, Nuss- od. dgl. Schnitzeln aehnlichen Erzeugnisses
DE1138306B (de) * 1961-04-01 1962-10-18 Schoppe & Schultz H Verfahren zur Herstellung von leicht dispergierbaren, pulver- oder granulatfoermigen Nougat-, Marzipan-, Nussmark- oder nuss- bzw. kernhaltigen Massen

Also Published As

Publication number Publication date
CH594362A5 (fr) 1978-01-13
GB1500649A (en) 1978-02-08
DD126739A5 (fr) 1977-08-10
BE846364A (fr) 1977-01-17
NL7610492A (nl) 1977-05-24
DE2552045A1 (de) 1977-05-26
US4081570A (en) 1978-03-28
SE7610227L (sv) 1977-05-21
JPS5912256B2 (ja) 1984-03-22
SE429288B (sv) 1983-08-29
DE2552045C3 (de) 1982-01-21
FR2331966B1 (fr) 1981-06-19
DE2552045B2 (de) 1980-11-20
JPS5264449A (en) 1977-05-27
IT1078762B (it) 1985-05-08

Similar Documents

Publication Publication Date Title
BE856329A (fr) Procede pour la fabrication de sucre cuit gazeifie
RO71766A (fr) Procede pour la preparation des hexahydrodibenzo-(b,d)-pyranes
BE838754A (fr) Procede ameliore pour la preparation de dimethylol-2, 2-alcanals
RO63727A (fr) Procede pour la preparation des 4-oxo-2h-1,2-benzothiazine-3-carboxamides
RO75540A (fr) Procede pour la preparation du 1,2-benzizothiazole-3-ones
BE809900A (fr) Procede de fabrication de flocons ou feuillette de fruits
RO67194A (fr) Procede pour la preparation du 2,2,6,6-tetramethyle-4-piperydone
FR2342036A1 (fr) Procede pour l'epuration de jus de fruits a pepins
FR2469879B1 (fr) Procede pour la fabrication de pates alimentaires
FR2322142A1 (fr) Procede de preparation des isomeres du 1,4-dibromo-epoxy-cyclohexene
BE838199A (fr) Procede pour la preparation de 2,5-dichloro-p-xylene
RO84276A (fr) Procede pour la preparation des imidazo-(4,5-b)-pyridines
RO67193A (fr) Procede pour la preparation du 2,2,6,6-tetramethyle-4-piperydone
RO64606A (fr) Procede pour la preparation des 6-methylergolines-8,8-disubstituees
RO63097A (fr) Procede pour la preparation des isocyanates
FR2331966A1 (fr) Procede pour la preparation de pates a partir de graines de fruits a noyau
BE849442A (fr) Procede de preparation de lactones de la serie du triphenyl-methane
BE875206A (fr) Procede ameliore pour la preparation de semences enrobees
RO70232A (fr) Procede pour la preparation des 4-pyrazolile-4h-1,2,4-triazolile
RO64493A (fr) Procede pour la preparation du 2-hydroxy-methyle-3-hydroxy-6-(1-hydrxy-2-tertiaire-butylaminoetinle)-pyridine
FR2311768A1 (fr) Procede de preparation de chloranthraquinones a partir de nitroanthraquinones
RO76031A (fr) Procede pour la preparation du n-1,1,2,2-tetrachlore-2-fluore-ethylthiobenzanilide
BE809494A (fr) Procede pour la preparation de 1,4-dioxanne
RO70236A (fr) Procede pour la preparation des 1,2,4/oxadiazolioine-3-ones
RO70150A (fr) Procede pour la preparation des dinitroanilines a action herbicide