NO116571B - - Google Patents
Download PDFInfo
- 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 (pm) | 1969-04-14 |
Family
ID=9873728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO167097A NO116571B (pm) | 1966-03-04 | 1967-03-02 |
Country Status (13)
| Country | Link |
|---|---|
| AT (1) | AT280024B (pm) |
| BE (1) | BE695005A (pm) |
| CH (1) | CH510995A (pm) |
| DK (1) | DK138921B (pm) |
| ES (1) | ES337557A1 (pm) |
| FI (1) | FI43666B (pm) |
| FR (1) | FR1516405A (pm) |
| GB (1) | GB1170082A (pm) |
| GR (1) | GR33358B (pm) |
| LU (1) | LU53116A1 (pm) |
| NL (1) | NL147617B (pm) |
| NO (1) | NO116571B (pm) |
| SE (1) | SE337737B (pm) |
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 (pm) | 1967-09-04 |
| FR1516405A (fr) | 1968-03-08 |
| ES337557A1 (es) | 1968-06-16 |
| DE1642573A1 (de) | 1971-07-08 |
| FI43666B (pm) | 1971-02-01 |
| NL147617B (nl) | 1975-11-17 |
| AT280024B (de) | 1970-03-25 |
| LU53116A1 (pm) | 1968-12-09 |
| DK138921C (pm) | 1979-05-07 |
| DE1642573B2 (de) | 1976-01-08 |
| DK138921B (da) | 1978-11-20 |
| CH510995A (de) | 1971-08-15 |
| NL6703498A (pm) | 1967-09-05 |
| SE337737B (pm) | 1971-08-16 |
| GR33358B (el) | 1967-11-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102056493B (zh) | 可塑性油脂组合物 | |
| US2422486A (en) | Emulsifying and whipping agents | |
| CN101511200B (zh) | 层状小麦粉膨化食品用可塑性油包水型乳化物 | |
| US6932996B2 (en) | Coated flaked fats | |
| JP2009153477A (ja) | 焼き菓子用油中水型乳化組成物およびこれを含有する焼き菓子 | |
| Wassell | Bakery fats | |
| SG190710A1 (en) | Water-in-oil type emulsified fat composition to be rolled in | |
| JPH0157935B2 (pm) | ||
| NO116571B (pm) | ||
| NO121764B (pm) | ||
| WO2000024850A1 (fr) | Compositions a base de graisse et procedes de fabrication correspondants | |
| JP7566011B2 (ja) | クッキー用可塑性油脂組成物 | |
| US2848334A (en) | Stabilized egg and milk product and method of preparing same | |
| JP2017018018A (ja) | 可塑性油脂組成物及び該可塑性油脂組成物を使用してなる練りパイ生地 | |
| Rajah | Spreadable products | |
| Lowe et al. | The physical and chemical characteristics of lards and other fats in relation to their culinary value II. USE IN PLAIN CAKE | |
| RU2619450C1 (ru) | Торт кокосовый | |
| JP2970366B2 (ja) | ロールイン用フィリング | |
| JP7099000B2 (ja) | ロールイン用油脂組成物 | |
| Robinson et al. | Spreadable products | |
| JP2007209254A (ja) | ロールイン用フィリング材 | |
| DE1642573C3 (de) | Verfahren zur Herstellung von Speisefettprodukten | |
| Mounts | Processing of soybean oil for food uses | |
| JPH0427812B2 (pm) | ||
| JP7275510B2 (ja) | ソフトビスケット用油脂組成物及びソフトビスケット |