PT101783B - FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS - Google Patents
FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS Download PDFInfo
- Publication number
- PT101783B PT101783B PT101783A PT10178395A PT101783B PT 101783 B PT101783 B PT 101783B PT 101783 A PT101783 A PT 101783A PT 10178395 A PT10178395 A PT 10178395A PT 101783 B PT101783 B PT 101783B
- Authority
- PT
- Portugal
- Prior art keywords
- milk
- cream
- dairy
- present
- condensed
- Prior art date
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 13
- 235000013365 dairy product Nutrition 0.000 title claims description 18
- 238000009472 formulation Methods 0.000 title claims description 11
- 239000006071 cream Substances 0.000 claims abstract description 33
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 16
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 9
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 9
- 235000021239 milk protein Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 235000013336 milk Nutrition 0.000 claims description 19
- 239000008267 milk Substances 0.000 claims description 19
- 210000004080 milk Anatomy 0.000 claims description 19
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 235000019871 vegetable fat Nutrition 0.000 claims description 8
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 235000018102 proteins Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 239000003925 fat Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 3
- 235000009470 Theobroma cacao Nutrition 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 3
- 238000001246 colloidal dispersion Methods 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000001125 extrusion Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
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
- A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
-
- 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
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Noodles (AREA)
Abstract
Description
DESCRIÇÃODESCRIPTION
FORMULAÇÃO DE UM CREME, DOCES LÁCTEOS PARA FATIAS À BASE DE COMPONENTES LÁCTEOSFORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON MILK COMPONENTS
A presente invenção diz respeito à àrea alimentar, mais precisamente a doces lácteos em fatia.The present invention relates to the food area, more precisely to sliced milk sweets.
Ainda mais particularmente, a presente invenção diz respeito a uma formulação de um creme para fatias à base de componentes lácteos.Even more particularly, the present invention relates to a formulation of a slice cream based on milk components.
Da forma aqui utilizada, entende-se por fatia um doce composto por duas fatias de pão-de-ló, entre as quais se coloca um recheio de creme, como uma sanduíche.As used here, a slice is understood to mean a sweet made up of two slices of sponge cake, between which a cream filling is placed, such as a sandwich.
Em particular, fatias à base de componentes lácteos, nas quais as duas fatias de pão-de-ló são fatias de cacau e o recheio de creme é um creme lácteo, eventualmente com adição de mel, existem no mercado e são do conhecimento do consumidor.In particular, slices based on dairy components, in which the two slices of sponge cake are slices of cocoa and the cream filling is a dairy cream, possibly with added honey, exist on the market and are known to the consumer .
Da forma aqui utilizada, por doces lácteos em fatia ou também fatia à base de componentes lácteos, entende-se uma fatia na qual o recheio de creme é um creme lácteo.As used here, for sliced milk sweets or also a slice based on dairy components, we mean a slice in which the cream filling is a milk cream.
A preparação das fatias, particularmente das fatias à base de componentes lácteos, compreende as etapas de trabalho seguintes. No que diz respeito às fatias de pãode-ló: preparação da massa apropriada, extrusão de forma contínua em tapete, cozedura em forno, separação do tapete e arrefecimento. No que diz respeito ao creme: preparação homogénea a frio da mistura e extrusão. 0 pão-de-10 e o creme são adicionados à saída das duas respectivas sequências de etapas de trabalho, para dar lugar à colocação do creme no pão-de-ló formando uma camada base, seguido de sobreposição por viragem de uma camada superior de pão-de-ló sobre o conjunto assim obtido para originar um recheio, e em seguida obtêm-se fatias por corte, que são subsequentemente embaladas em filme plástico (empacotamento contínuo, ou em envelope, embalagem termicamente selada).The preparation of the slices, particularly the slices based on dairy components, comprises the following work steps. With regard to slices of sponge cake: preparation of the appropriate dough, continuous extrusion on a carpet, baking in an oven, separation of the carpet and cooling. Regarding the cream: homogeneous cold preparation of the mixture and extrusion. The 10-loaf and the cream are added at the exit of the two respective sequences of work steps, to give place to the cream on the sponge cake forming a base layer, followed by overlapping by turning an upper layer of sponge cake on the set thus obtained to create a filling, and then cut slices are obtained, which are subsequently wrapped in plastic film (continuous packaging, or in an envelope, thermally sealed packaging).
Ingredientes típicos de fatias á base de componentes lácteos são: leite fresco_pasteurizado, gorduras vegetais, açúcar, farinha, leite-em-pó magro, mel, manteiga desidratada, ovos em pó, farelo fino, cacau magro, agentes emulsificantes (mono- e diglicéridos de ácidos gordos), glúten de trigo, aromas naturais, sal e fermento em pó.Typical ingredients for slices based on dairy components are: fresh_pasteurized milk, vegetable fats, sugar, flour, skimmed-milk powder, honey, dehydrated butter, powdered eggs, fine bran, skimmed cocoa, emulsifying agents (mono- and diglycerides fatty acids), wheat gluten, natural flavors, salt and baking powder.
Fatias à base de componentes lácteos têm a vantagem de possuirem um teor considerável de proteínas_e de cálcio, e de serem particularmente apreciadas pelas crianças, sendo normalmente consumidas fora das refeições.Slices based on dairy components have the advantage of having a considerable content of proteins_and calcium, and of being particularly appreciated by children, being normally consumed outside of meals.
Um aspecto de principal importância no gosto de uma fatia é a sua macieza.An aspect of main importance in the taste of a slice is its softness.
Uma característica importante é também a estabilidade da dispersão coloidal do recheio de creme.An important feature is also the stability of the colloidal dispersion of the cream filling.
Um objectivo da presente invenção é patentear um doce lácteo em fatia ou fatia à base de componentes lácteos com uma consistência sensivelmente mais macia.An object of the present invention is to patent a slice or slice of milk based on dairy components with a substantially softer consistency.
Outro objectivo da presente invenção é produzir um doce lácteo em fatia ou fatia à base de componentes lácteos possuindo a dispersão do recheio de creme substancialmente mais estável do que as fatias à base de componentes lácteos conhecidas anteriormente.Another object of the present invention is to produce a slice or slice milk candy based on dairy components having the dispersion of the cream filling substantially more stable than the previously known dairy based slices.
Ainda ou:ro ooj eczívo da presente invenção produzir um doce lácteo em fatia ou faria ã base conponenres lácteos com uma formulação e uma preparação simoles do oue as oresenremente conhecidas.Furthermore, the present invention of the present invention would produce a sliced milk sweet or would make milk-based components with a formulation and preparation similar to the oresenrently known.
Tais objeczivos são atingidos, de accrdo com c descrito na presente invenção, desde que sejam: utilizares leite condensado, proteínas do leite e gorduras vegerais hidrogenadas como ingredientes da formulação do recheio de creme, em quantidades adequadas, perceptiveis relativas.Such objectives are achieved, in accordance with the described in the present invention, provided that they are: using condensed milk, milk proteins and hydrogenated vegetable fats as ingredients of the cream filling formulation, in adequate, perceptible relative quantities.
A utilização do leite condensado permite inzroduzir quantidades menores de líquido na preparação do recheio de creme, o que proporciona a possibilidade de una consistência mais macia, e é de qualquer forma equivalente: trinta e seis (36) partes de leite inteiro são equivalentes a doze (12) partes de leite condensado ao qual se adicionaram vinte e quatro (24) partes de água.The use of condensed milk allows to introduce smaller amounts of liquid in the preparation of the cream filling, which provides the possibility of a softer consistency, and is in any way equivalent: thirty-six (36) parts of whole milk are equivalent to twelve (12) parts of condensed milk to which twenty-four (24) parts of water were added.
A utilização de proteínas do leite substitui por si só c leite-em-pó magro. No que diz respeito a este facto, as proteínas do leite dão origem a um produto mais apreciado, são facilmente solúveis em água e contribuem subsrancialmente para a supracitada melhor estabilidade da dispersão coloidal do creme.The use of milk proteins replaces itself with skimmed milk powder. With regard to this fact, milk proteins give rise to a product that is more appreciated, are easily soluble in water and contribute to the aforementioned better stability of the colloidal dispersion of the cream.
As gorduras vegetais contribuem também para a consistência e a estabilidade estrutural do creme.Vegetable fats also contribute to the cream's consistency and structural stability.
Na formulação da presente invenção, o glúten e a manteiga não são indispensáveis.In the formulation of the present invention, gluten and butter are not indispensable.
Portanto, a presente invenção refere-se a uma formulação de um creme para doces lácteos em fatia ou fatias à base de componentes lácteos, caracterizada por compreenderTherefore, the present invention relates to a formulation of a cream for sliced or sliced dairy candy based on dairy components, characterized by comprising
leite condensado, proteínas do leite e gorduras vegetais hidrogenadas como ingredientes, sendo o referido leite integral, referido leite condensado presente numa cuar.t loaoe em peso do estando as referidas proteínas do leite presentes numa ouantícaoe em peso do cremecondensed milk, milk proteins and hydrogenated vegetable fats as ingredients, said whole milk, said condensed milk present in a cup and weight of the said milk proteins being present in an other weight of the cream
Ξ particularmente desejável que o leite inteiro condensado seja leite inteiro condensado açucarado.It is particularly desirable for whole condensed milk to be sweetened whole condensed milk.
Ξ mais particularmente desejável que o leite inteiro condensado açucarado esteja presente numa quantidade situada entre os 10% e os 15% em peso de creme, compreendendo oito (8) partes de açúcar para doze (12) partes de leite inteiro condensado; que as proteínas do leite referidas estejam presentes numa quantidade situada entre os 5% e os 6% em peso de creme, e que as gorduras vegetais hidrogenadas referidas estejam presentes numa quantidade situada entre os 30% e os 50% em peso de creme.It is more particularly desirable for the whole sweetened condensed milk to be present in an amount between 10% and 15% by weight of cream, comprising eight (8) parts of sugar for twelve (12) parts of whole condensed milk; that the milk proteins referred to are present in an amount between 5% and 6% by weight of cream, and that the hydrogenated vegetable fats referred to are present in an amount between 30% and 50% by weight of cream.
A presente invenção diz finalmente respeito a um doce lácteo em fatia ou fatia à base de componentes lácteos recheada com um creme lácteo possuindo a formulação descrita acima.The present invention finally relates to a dairy sweet in slice or slice based on milk components filled with a dairy cream having the formulation described above.
A presente invenção será melhor compreendida tendo como base a seguinte descrição detalhada da sua forma de realização preferencial, dada apenas a título de exemplo e de forma alguma como restriçãoThe present invention will be better understood based on the following detailed description of its preferred embodiment, given by way of example only and in no way as a restriction
Fatias à base de produtos lácteos foram preparadas a partir de uma base de um produto cozinhado em forno feito de fatias de pão-de-ló de cacau e um recheio de creme lácteo e mel que contém como ingredientes leite condensado açucarado, eDairy-based slices were prepared from an oven-cooked product base made of slices of cocoa sponge cake and a filling of milk cream and honey that contains sweetened condensed milk as ingredients, and
oroteinas gorduras vegetais hidrogenad condensadocondensed hydrogenated vegetable fats oroteins
e.m peso de reme om oito partes de açúcar para do inteiro;e.m paddle weight with eight parts of sugar for the whole;
rotemas do leite obtidas através de processos especiais e presentes numa Quantidade situada entremilk routes obtained through special processes and present in a Quantity located between
5% e 6% em pes de estavam presentes iuma auantidade situada entre 30% e5% and 6% in person were present at an entity located between 30% and
50% em peso de creme.50% by weight of cream.
produto obtido após cerca de uma hora de ambiente, consistência sensivelmente mais macia que os conhecidos a oreser.te data.product obtained after about an hour of environment, a substantially softer consistency than those known to date.
Ά utilização do leite condensado levou à introdução de de resultado.Ά use of condensed milk led to the introduction of results.
As proteínas leite deram melhor estabilidade à dispersão coloidal.Milk proteins gave better stability to the colloidal dispersion.
A manteiga e o glúten não foram necessários.Butter and gluten were not needed.
Assim foram atingidos os objectivcs da presente invenção.Thus the objectives of the present invention were achieved.
Claims (1)
Priority Applications (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Applications Claiming Priority (10)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| HU9502881A HU222567B1 (en) | 1995-10-03 | 1995-10-03 | A crem composition and slice type milkbased sweet |
| CZ19952573A CZ291655B6 (en) | 1995-10-03 | 1995-10-04 | Cream mixture for milky candies of a slicing type or milky slices |
| GB9520521A GB2305844B (en) | 1995-10-03 | 1995-10-04 | Foodstuff |
| CH02839/95A CH691845A5 (en) | 1995-10-03 | 1995-10-09 | Filling for biscuit creams |
| DE19537568A DE19537568C2 (en) | 1995-10-03 | 1995-10-09 | Cream composition for milk cuts |
| ES09501979A ES2103202B1 (en) | 1995-10-03 | 1995-10-11 | A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS. |
| BE9500842A BE1009606A6 (en) | 1995-10-03 | 1995-10-11 | Composition for sliced creamy milk. |
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
| FR9512031A FR2739756B1 (en) | 1995-10-03 | 1995-10-13 | CREAM COMPOSITION FOR SLICED MILK TREATS |
| LU88672A LU88672A1 (en) | 1995-10-03 | 1995-10-19 | Cream composition for milk cuts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| PT101783A PT101783A (en) | 1997-05-28 |
| PT101783B true PT101783B (en) | 1998-12-31 |
Family
ID=27579013
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PT101783A PT101783B (en) | 1995-10-03 | 1995-10-13 | FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS |
Country Status (9)
| Country | Link |
|---|---|
| BE (1) | BE1009606A6 (en) |
| CH (1) | CH691845A5 (en) |
| CZ (1) | CZ291655B6 (en) |
| ES (1) | ES2103202B1 (en) |
| FR (1) | FR2739756B1 (en) |
| GB (1) | GB2305844B (en) |
| HU (1) | HU222567B1 (en) |
| LU (1) | LU88672A1 (en) |
| PT (1) | PT101783B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1284649B1 (en) * | 1996-05-24 | 1998-05-21 | Foodinvest Group Srl | COMPOSITION OF YOGURT CREAM FOR CREAM TRANCINI. |
| EA001875B1 (en) * | 1997-08-28 | 2001-10-22 | Сосьете Де Продюи Нестле С.А. | Cream-based food composition and process for the manufacture thereof |
Family Cites Families (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB358444A (en) * | 1929-04-04 | 1931-10-05 | Botulf Borthen | Process for the production of emulsions rich in fat |
| GB1405512A (en) * | 1972-06-09 | 1975-09-10 | Nestle Sa | Milk product and process |
| ZA737353B (en) * | 1973-09-17 | 1975-04-30 | Univ Witwatersrand | Milk products and their preparation |
| IT1119935B (en) * | 1979-09-11 | 1986-03-19 | Ferrero & C Spa P | SWEET PROTEIN FOOD PRODUCT IN FOAMED PLASTIC MASS FORM |
| US4497834A (en) * | 1982-08-30 | 1985-02-05 | Barta Frank E | Method of making a dairy-based food product |
| EP0237436A3 (en) * | 1986-03-14 | 1989-07-19 | Nabisco Brands, Inc. | Soft soybean oil filler cream |
| NL193652C (en) * | 1986-08-19 | 2000-06-06 | Ferrero Ohg | Sweet delicacy and method for its preparation. |
| CA2004723C (en) * | 1988-12-22 | 1997-03-04 | James Anthony Letton | Fatty compositions with high solids content |
| DE69317754T2 (en) * | 1993-01-09 | 1998-07-30 | Nestle Sa | Process for the production of foodstuffs, foam products made therewith and final composite products |
-
1995
- 1995-10-03 HU HU9502881A patent/HU222567B1/en not_active IP Right Cessation
- 1995-10-04 CZ CZ19952573A patent/CZ291655B6/en not_active IP Right Cessation
- 1995-10-04 GB GB9520521A patent/GB2305844B/en not_active Expired - Fee Related
- 1995-10-09 CH CH02839/95A patent/CH691845A5/en not_active IP Right Cessation
- 1995-10-11 ES ES09501979A patent/ES2103202B1/en not_active Expired - Fee Related
- 1995-10-11 BE BE9500842A patent/BE1009606A6/en not_active IP Right Cessation
- 1995-10-13 FR FR9512031A patent/FR2739756B1/en not_active Expired - Fee Related
- 1995-10-13 PT PT101783A patent/PT101783B/en not_active IP Right Cessation
- 1995-10-19 LU LU88672A patent/LU88672A1/en unknown
Also Published As
| Publication number | Publication date |
|---|---|
| GB2305844B (en) | 1999-06-16 |
| GB9520521D0 (en) | 1995-12-13 |
| ES2103202A1 (en) | 1997-08-16 |
| BE1009606A6 (en) | 1997-06-03 |
| HU222567B1 (en) | 2003-08-28 |
| HU9502881D0 (en) | 1995-11-28 |
| LU88672A1 (en) | 1996-04-29 |
| CZ257395A3 (en) | 1997-04-16 |
| CH691845A5 (en) | 2001-11-15 |
| PT101783A (en) | 1997-05-28 |
| HUT75382A (en) | 1997-05-28 |
| CZ291655B6 (en) | 2003-04-16 |
| FR2739756A1 (en) | 1997-04-18 |
| FR2739756B1 (en) | 1999-12-24 |
| ES2103202B1 (en) | 1998-03-01 |
| GB2305844A (en) | 1997-04-23 |
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