PT1106082E - Produto culinario com capacidade cremosa - Google Patents

Produto culinario com capacidade cremosa

Info

Publication number
PT1106082E
PT1106082E PT99204244T PT99204244T PT1106082E PT 1106082 E PT1106082 E PT 1106082E PT 99204244 T PT99204244 T PT 99204244T PT 99204244 T PT99204244 T PT 99204244T PT 1106082 E PT1106082 E PT 1106082E
Authority
PT
Portugal
Prior art keywords
creamy
capacity
culinary product
food product
culinary
Prior art date
Application number
PT99204244T
Other languages
English (en)
Inventor
Jean Moreau
Monnois Sophie
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of PT1106082E publication Critical patent/PT1106082E/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/10—Peanut butter

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
PT99204244T 1999-12-10 1999-12-10 Produto culinario com capacidade cremosa PT1106082E (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP99204244A EP1106082B1 (fr) 1999-12-10 1999-12-10 Produit culinaire à pouvoir crémeux

Publications (1)

Publication Number Publication Date
PT1106082E true PT1106082E (pt) 2006-07-31

Family

ID=8240991

Family Applications (1)

Application Number Title Priority Date Filing Date
PT99204244T PT1106082E (pt) 1999-12-10 1999-12-10 Produto culinario com capacidade cremosa

Country Status (11)

Country Link
US (1) US6613375B2 (pt)
EP (1) EP1106082B1 (pt)
JP (1) JP2001186855A (pt)
AT (1) ATE324803T1 (pt)
AU (1) AU779046B2 (pt)
BR (1) BR0005841A (pt)
CA (1) CA2326949C (pt)
DE (1) DE69931169T2 (pt)
ES (1) ES2263252T3 (pt)
IL (1) IL139900A (pt)
PT (1) PT1106082E (pt)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITMI20040190A1 (it) * 2004-02-06 2004-05-06 Zanichelli Ricerche Srl Prodotti di pomodoror e processo per la loro preparazione
GB0406635D0 (en) * 2004-03-24 2004-04-28 Unilever Plc Process for the preparation of an emulsion
JP2006115765A (ja) * 2004-10-21 2006-05-11 Q P Corp ソース類の製造方法
JP4681446B2 (ja) * 2005-12-21 2011-05-11 日清フーズ株式会社 カルボナーラソースの製造方法
EP2289687A1 (de) 2007-05-16 2011-03-02 Entex Rust & Mitschke GmbH Verfahren zur Verarbeitung von zu entgasenden Produkten
WO2011117065A1 (en) 2010-03-26 2011-09-29 Unilever Nv Process for preparing a heat processed blend from two or more fresh plant materials
RU2505206C1 (ru) * 2013-02-27 2014-01-27 Олег Иванович Квасенков Способ приготовления консервов "рыба с овощным рагу в польском соусе"
RU2505207C1 (ru) * 2013-02-27 2014-01-27 Олег Иванович Квасенков Способ приготовления консервов "рыба с овощным рагу в польском соусе"
US20160007634A1 (en) * 2013-02-28 2016-01-14 Ambrosia Foods Inc. Process for Making a Texture Modified Food Product and Texture Modified Food Product Thereof
RU2548195C1 (ru) * 2014-04-22 2015-04-20 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") Способ производства соуса функционального назначения
RU2571043C1 (ru) * 2014-09-09 2015-12-20 Олег Иванович Квасенков Способ получения консервов "щи из свежей капусты с картофелем"
RU2592105C1 (ru) * 2015-04-07 2016-07-20 Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") Способ производства фитосоуса
AU2019236720B2 (en) * 2018-04-04 2024-03-21 Kabushiki Kaisha Alone World Method for preventing oil separation in processed food

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH588823A5 (pt) * 1974-09-06 1977-06-15 Nestle Sa
DE2938596C2 (de) * 1979-09-24 1982-05-19 Maizena Gmbh, 2000 Hamburg Mit heißen wäßrigen Flüssigkeiten rekonstituierbares Trockenprodukt und Verfahren zu seiner Herstellung
CH659765A5 (fr) 1984-07-30 1987-02-27 Battelle Memorial Institute Procede de fabrication d'un concentre epaississant pour sauces liees.
JPS637757A (ja) 1986-06-28 1988-01-13 Nippon Oil & Fats Co Ltd クリ−ム状食品
JPS63267250A (ja) 1987-04-23 1988-11-04 Snow Brand Milk Prod Co Ltd ホイツプ用クリ−ム
GB2220125B (en) 1988-07-04 1992-03-11 Campbell S U K Limited Frozen food product for microwave preparation
US5795614A (en) * 1996-03-01 1998-08-18 Kraft Foods, Inc. Method of making a reduced fat emulsified dressing
US5731026A (en) 1996-09-20 1998-03-24 Nestec S.A. Homogenized starch-based cheese product and methods of making same
BR9714525A (pt) * 1997-01-14 2000-05-02 Nestle Sa Agente de texturização
AU7363698A (en) 1997-04-28 1998-11-24 Delta Food Group, Inc. A process for the reduction of fat in food and an apparatus for pressure treating dietary fibers
JP3205281B2 (ja) * 1997-05-30 2001-09-04 ハウス食品株式会社 ソース状食品の製造方法

Also Published As

Publication number Publication date
EP1106082A1 (fr) 2001-06-13
DE69931169D1 (de) 2006-06-08
IL139900A0 (en) 2002-02-10
ATE324803T1 (de) 2006-06-15
ES2263252T3 (es) 2006-12-01
CA2326949A1 (en) 2001-06-10
BR0005841A (pt) 2001-07-24
IL139900A (en) 2003-10-31
US6613375B2 (en) 2003-09-02
AU779046B2 (en) 2005-01-06
DE69931169T2 (de) 2006-09-07
EP1106082B1 (fr) 2006-05-03
JP2001186855A (ja) 2001-07-10
AU7210100A (en) 2001-06-14
US20010026833A1 (en) 2001-10-04
CA2326949C (en) 2009-11-03

Similar Documents

Publication Publication Date Title
PT1106082E (pt) Produto culinario com capacidade cremosa
TW223008B (pt)
ES2044797T1 (es) Material alimenticio compuesto que realiza una funcion de regulacion del intestino grueso.
DE69904941T2 (de) Lebensmittel
ATE273622T1 (de) Alpha-amylase-resistente stärke zur herstellung von nahrungs- und arzneimitteln
MX9100321A (es) Procedimiento para preparar pastas alimenticias aromatizadas
ATE422821T1 (de) Teigmischung, die modifizierte stärke enthält
DE69201225T2 (de) Gefrorene Teigwaren.
ES2144288T3 (es) Carne vegetal.
DE69100153D1 (de) Reisteigware.
NO992411L (no) Nµringsmiddelinduserte antisekretoriske proteiner
BR9910235A (pt) Corpo de alimentação para animais domésticos
NO991455D0 (no) Dypfrosset, kremet matvareprodukt
AR017316A1 (es) Un procedimiento para preparar un producto a base de tomate
PT1166648E (pt) Graos de arroz instantaneos
KR20010083005A (ko) 야채 떡국
TH37942EX (th) ชามผสมอาหาร
IT246874Y1 (it) Macchina impastatrice automatica per la produzione di paste alimentari e simili
FR2770972B1 (fr) Nouveau produit alimentaire cuit du type confit, confiture ou puree
IT251458Y1 (it) Carro trincia - miscelatore smontabile
UA29793A (uk) Склад начинки для сухих сніданків