IT1270146B - Farcitura per fuoripasto salati e metodo per il suo ottenimento - Google Patents

Farcitura per fuoripasto salati e metodo per il suo ottenimento

Info

Publication number
IT1270146B
IT1270146B ITMI941105A ITMI941105A IT1270146B IT 1270146 B IT1270146 B IT 1270146B IT MI941105 A ITMI941105 A IT MI941105A IT MI941105 A ITMI941105 A IT MI941105A IT 1270146 B IT1270146 B IT 1270146B
Authority
IT
Italy
Prior art keywords
filling
meal
obtaining
salted out
oeuvres
Prior art date
Application number
ITMI941105A
Other languages
English (en)
Inventor
Franco Albricci
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Priority to ITMI941105A priority Critical patent/IT1270146B/it
Publication of ITMI941105A0 publication Critical patent/ITMI941105A0/it
Priority to EP94203402A priority patent/EP0685165A1/en
Priority to CA002137125A priority patent/CA2137125A1/en
Priority to JP6306685A priority patent/JPH07327605A/ja
Priority to BR9502591A priority patent/BR9502591A/pt
Priority to PL95308824A priority patent/PL308824A1/xx
Publication of ITMI941105A1 publication Critical patent/ITMI941105A1/it
Application granted granted Critical
Publication of IT1270146B publication Critical patent/IT1270146B/it

Links

Classifications

    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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; PREPARATION 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)

Abstract

E' descritta una farcitura cremosa per fuoripasto calati comprendente uno o più ingredienti organoletticamente caratterizzanti allo stato liofilizzato, dispersi e amalgamati in una matrice a base di grassi olii e alimentari ed avente un'umidità relativa non superiore al 2,5% in peso sul peso totale della farcitura. E' descritto altresì un metodo per la preparazione di tale farcitura. I fuoripasto salati preparati con la suddetta farcitura presentano ottime proprietà organolettiche, che al mantengono inalterate per un periodo di almeno tre mesi a temperatura ambiente.
ITMI941105A 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento IT1270146B (it)

Priority Applications (6)

Application Number Priority Date Filing Date Title
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento
EP94203402A EP0685165A1 (en) 1994-05-30 1994-11-23 A filling for savoury snacks and a method for its manufacture
CA002137125A CA2137125A1 (en) 1994-05-30 1994-12-01 Filling for savoury snacks and a method for its manufacture
JP6306685A JPH07327605A (ja) 1994-05-30 1994-12-09 辛口スナック用フィリング及びその製造方法
BR9502591A BR9502591A (pt) 1994-05-30 1995-05-29 Recheio de consistência cremosa para a preparação de lanches salgados,método para a preparação de um recheio cremoso para lanches salgados e produto cozido comercial
PL95308824A PL308824A1 (en) 1994-05-30 1995-05-29 Filling for spicy snacks and method of making such filling

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento

Publications (3)

Publication Number Publication Date
ITMI941105A0 ITMI941105A0 (it) 1994-05-30
ITMI941105A1 ITMI941105A1 (it) 1995-11-30
IT1270146B true IT1270146B (it) 1997-04-29

Family

ID=11369010

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento

Country Status (6)

Country Link
EP (1) EP0685165A1 (it)
JP (1) JPH07327605A (it)
BR (1) BR9502591A (it)
CA (1) CA2137125A1 (it)
IT (1) IT1270146B (it)
PL (1) PL308824A1 (it)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH690412A5 (it) * 1996-10-07 2000-09-15 Soremartec Sa Prodotto alimentare, ad esempio in forma di pralina.
JP3339427B2 (ja) * 1998-10-30 2002-10-28 小川香料株式会社 水不溶性可食組成物並びに当該組成物を含有する固形食品
JP6511588B2 (ja) 2017-02-22 2019-05-15 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 食品微粒子含有油脂組成物及びその製造法
TWI674068B (zh) * 2017-07-28 2019-10-11 日商味滋康控股有限公司 乳化調味料及其之製造法
JP6721227B2 (ja) 2018-06-08 2020-07-08 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 微粒子複合体含有油脂組成物及びその製造法
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE487034C (de) * 1927-05-18 1929-11-29 Schneider Friedrich Verfahren zur Herstellung von Naehrgebaeck mit Fleischfuellung
US3492127A (en) * 1966-09-27 1970-01-27 Gen Foods Corp Process for preparing a stabilized bakery product
US4009288A (en) * 1976-04-06 1977-02-22 Toyo Suisan Kaisha Ltd. Method of preparing instant wontons containing a filler
CA1239551A (en) * 1984-05-23 1988-07-26 Kenneth W. Player Shelf stable non-aqueous spreadable coatings
US4753812A (en) * 1985-06-13 1988-06-28 Durkee Industrial Foods Corp. Lipid system for filler composition
US4940600A (en) * 1986-12-23 1990-07-10 Fuji Oil Company, Limited Process for producing dried cheese
JPS6413970A (en) * 1987-07-08 1989-01-18 Shirako Kk Sheet-formed laver food
AT391245B (de) * 1987-12-11 1990-09-10 Maresi Markenartikelvertrieb G Kaesebackware und verfahren zur herstellung derselben

Also Published As

Publication number Publication date
ITMI941105A0 (it) 1994-05-30
PL308824A1 (en) 1995-12-11
CA2137125A1 (en) 1995-12-01
BR9502591A (pt) 1996-03-05
ITMI941105A1 (it) 1995-11-30
JPH07327605A (ja) 1995-12-19
EP0685165A1 (en) 1995-12-06

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Legal Events

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