NO931581L - Bruningsmiddel - Google Patents

Bruningsmiddel

Info

Publication number
NO931581L
NO931581L NO93931581A NO931581A NO931581L NO 931581 L NO931581 L NO 931581L NO 93931581 A NO93931581 A NO 93931581A NO 931581 A NO931581 A NO 931581A NO 931581 L NO931581 L NO 931581L
Authority
NO
Norway
Prior art keywords
browning agent
cooked
browning
food
foods
Prior art date
Application number
NO93931581A
Other languages
English (en)
Other versions
NO931581D0 (no
Inventor
James M Anderson
Ping W Chang
Christopher A Macri
James W Miller
Divina V Sarges
Original Assignee
Pfizer
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
Priority claimed from US07/608,511 external-priority patent/US5139800A/en
Application filed by Pfizer filed Critical Pfizer
Publication of NO931581D0 publication Critical patent/NO931581D0/no
Publication of NO931581L publication Critical patent/NO931581L/no

Links

Landscapes

  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Bruningspreparat for ukokt mat omfattende et farvemiddel og et fett eller en olje. En fremgangsmåte for å tilføre en brun farve til kokt mat anvender preparatet i henhold til fore-liggende oppfinnelse på mat som f.eks. er kokt i mikrobølgeovn.
NO93931581A 1990-11-02 1993-04-30 Bruningsmiddel NO931581L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US07/608,511 US5139800A (en) 1990-11-02 1990-11-02 Browning composition and process for browning foods
PCT/US1991/007154 WO1992007477A1 (en) 1990-11-02 1991-10-03 Browning composition

Publications (2)

Publication Number Publication Date
NO931581D0 NO931581D0 (no) 1993-04-30
NO931581L true NO931581L (no) 1993-04-30

Family

ID=26783411

Family Applications (1)

Application Number Title Priority Date Filing Date
NO93931581A NO931581L (no) 1990-11-02 1993-04-30 Bruningsmiddel

Country Status (1)

Country Link
NO (1) NO931581L (no)

Also Published As

Publication number Publication date
NO931581D0 (no) 1993-04-30

Similar Documents

Publication Publication Date Title
ES531452A0 (es) Un procedimiento de obtencion de un producto comestible para alimento ligero.
EP0607002A3 (en) Process for preparing fried or fried food with low fat content using gellan.
CA2055884A1 (en) Low oil food composition and method
CA1274114C (en) COATING COMPOSITION FOR MICROWAVE COOKING
ES2051059T3 (es) Composicion colorante color dorado para la coccion en microondas.
ATE71263T1 (de) Zubereitung von teig.
BR9401406A (pt) Farinha para produtos alimentícios destinados a serem cozidos no forno, processo de sua preparação e produto
WO2001030163A3 (en) Method of preparing a uniformly tender meat product
DK0547783T3 (da) Overtræksblanding og fremgangsmåde til bevarelse af fugtighed i kød, fjerkræ, fisk og skaldyr
NO931581L (no) Bruningsmiddel
KR970019891A (ko) 갈변화 조성물
ES2041408T3 (es) Procedimiento para preparar un producto de pasta de coccion rapida.
SE8001621L (sv) Snackprodukt
CA2021037A1 (en) Pasta preparation
WO1990000010A3 (en) Starch-based products for microwave cooking or heating
Berry et al. Sensory scores and shear force values for beef roasts cooked either before or after chilling
NO942260D0 (no) Kokeapparat
JPS6413977A (en) Frozen gratin for electronic oven
ATE12877T1 (de) Kartoffelprodukte.
ES2050622B1 (es) Producto alimentario tipo hamburguesa a base de musculo de cefalopodo y su procedimiento de obtencion.
Suzuki et al. Sensory properties of dextrose-and sucrose-cured bacon: microwave and conventionally cooked
US3216827A (en) Meat product with non-shrink binder material
JPS55108262A (en) Rice ball and its preparation
Baker et al. A pilot plant study of the effect of four cooking methods on acceptability and yields of prebrowned battered and breaded broiler parts
RU93005260A (ru) Пищевая подрумянивающая композиция и способ подрумянивания