NO116571B - - Google Patents
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- Publication number
- NO116571B NO116571B NO167097A NO16709767A NO116571B NO 116571 B NO116571 B NO 116571B NO 167097 A NO167097 A NO 167097A NO 16709767 A NO16709767 A NO 16709767A NO 116571 B NO116571 B NO 116571B
- Authority
- NO
- Norway
- Prior art keywords
- fat
- strings
- strands
- coated
- production
- Prior art date
Links
- 238000000034 method Methods 0.000 claims description 30
- 238000004519 manufacturing process Methods 0.000 claims description 27
- 235000014594 pastries Nutrition 0.000 claims description 26
- 235000013312 flour Nutrition 0.000 claims description 23
- 239000011248 coating agent Substances 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- 229940100445 wheat starch Drugs 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims 2
- 239000008267 milk Substances 0.000 claims 2
- 210000004080 milk Anatomy 0.000 claims 2
- 239000005862 Whey Substances 0.000 claims 1
- 102000007544 Whey Proteins Human genes 0.000 claims 1
- 108010046377 Whey Proteins Proteins 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 239000003925 fat Substances 0.000 description 91
- 235000019197 fats Nutrition 0.000 description 91
- 239000000203 mixture Substances 0.000 description 42
- 239000000047 product Substances 0.000 description 41
- 235000013310 margarine Nutrition 0.000 description 30
- 239000003264 margarine Substances 0.000 description 30
- 238000002844 melting Methods 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 230000008018 melting Effects 0.000 description 15
- 239000004615 ingredient Substances 0.000 description 12
- 235000014121 butter Nutrition 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000018102 proteins Nutrition 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 102000004169 proteins and genes Human genes 0.000 description 8
- 235000019698 starch Nutrition 0.000 description 8
- 239000008107 starch Substances 0.000 description 8
- 235000015243 ice cream Nutrition 0.000 description 7
- 238000001816 cooling Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 3
- 230000008025 crystallization Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 230000000704 physical effect Effects 0.000 description 3
- 239000007790 solid phase Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000000853 adhesive Substances 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000012820 baking ingredients and mixes Nutrition 0.000 description 2
- 235000012839 cake mixes Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 239000012254 powdered material Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GVGLGOZIDCSQPN-PVHGPHFFSA-N Heroin Chemical compound O([C@H]1[C@H](C=C[C@H]23)OC(C)=O)C4=C5[C@@]12CCN(C)[C@@H]3CC5=CC=C4OC(C)=O GVGLGOZIDCSQPN-PVHGPHFFSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 210000003423 ankle Anatomy 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 235000020044 madeira Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000011328 necessary treatment Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings or cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings or cooking oils characterised by the production or working-up
- A23D9/04—Working-up
- A23D9/05—Forming free-flowing pieces
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Edible Oils And Fats (AREA)
- Formation And Processing Of Food Products (AREA)
- Noodles (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB9527/66A GB1170082A (en) | 1966-03-04 | 1966-03-04 | Improvements relating to cooking fat preparation and packaging. |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO116571B true NO116571B (en:Method) | 1969-04-14 |
Family
ID=9873728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO167097A NO116571B (en:Method) | 1966-03-04 | 1967-03-02 |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT280024B (en:Method) |
| BE (1) | BE695005A (en:Method) |
| CH (1) | CH510995A (en:Method) |
| DK (1) | DK138921B (en:Method) |
| ES (1) | ES337557A1 (en:Method) |
| FI (1) | FI43666B (en:Method) |
| FR (1) | FR1516405A (en:Method) |
| GB (1) | GB1170082A (en:Method) |
| GR (1) | GR33358B (en:Method) |
| LU (1) | LU53116A1 (en:Method) |
| NL (1) | NL147617B (en:Method) |
| NO (1) | NO116571B (en:Method) |
| SE (1) | SE337737B (en:Method) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2161496B (en) * | 1984-05-14 | 1988-04-07 | Unilever Plc | Two phase fat product |
-
1966
- 1966-03-04 GB GB9527/66A patent/GB1170082A/en not_active Expired
-
1967
- 1967-03-02 FR FR97261A patent/FR1516405A/fr not_active Expired
- 1967-03-02 GR GR670133358A patent/GR33358B/el unknown
- 1967-03-02 FI FI0612/67A patent/FI43666B/fi active
- 1967-03-02 SE SE02883/67A patent/SE337737B/xx unknown
- 1967-03-02 NO NO167097A patent/NO116571B/no unknown
- 1967-03-03 DK DK114767AA patent/DK138921B/da not_active IP Right Cessation
- 1967-03-03 BE BE695005D patent/BE695005A/xx not_active IP Right Cessation
- 1967-03-03 LU LU53116D patent/LU53116A1/xx unknown
- 1967-03-03 AT AT204467A patent/AT280024B/de not_active IP Right Cessation
- 1967-03-03 CH CH312667A patent/CH510995A/de not_active IP Right Cessation
- 1967-03-03 ES ES337557A patent/ES337557A1/es not_active Expired
- 1967-03-04 NL NL676703498A patent/NL147617B/xx not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB1170082A (en) | 1969-11-12 |
| BE695005A (en:Method) | 1967-09-04 |
| FR1516405A (fr) | 1968-03-08 |
| ES337557A1 (es) | 1968-06-16 |
| DE1642573A1 (de) | 1971-07-08 |
| FI43666B (en:Method) | 1971-02-01 |
| NL147617B (nl) | 1975-11-17 |
| AT280024B (de) | 1970-03-25 |
| LU53116A1 (en:Method) | 1968-12-09 |
| DK138921C (en:Method) | 1979-05-07 |
| DE1642573B2 (de) | 1976-01-08 |
| DK138921B (da) | 1978-11-20 |
| CH510995A (de) | 1971-08-15 |
| NL6703498A (en:Method) | 1967-09-05 |
| SE337737B (en:Method) | 1971-08-16 |
| GR33358B (el) | 1967-11-28 |
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