ATE406114T1 - Verfahren zur herstellung von creme für backwaren - Google Patents

Verfahren zur herstellung von creme für backwaren

Info

Publication number: ATE406114T1
Authority: AT; Austria
Prior art keywords: thickening agent; baked products; following components; water; producing cream
Prior art date: 1999-08-23

Application number

AT00202972T

Other languages

English (en)

Inventor

Ernst Jan Schutte

Lambertus Heuvelman

Original Assignee

Friesland Brands Bv

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.)

1999-08-23

Filing date

2000-08-23

Publication date

2008-09-15

2000-08-23 Application filed by Friesland Brands Bv filed Critical Friesland Brands Bv

2008-09-15 Application granted granted Critical

2008-09-15 Publication of ATE406114T1 publication Critical patent/ATE406114T1/de

Links

238000004519 manufacturing process Methods 0.000 title 1
239000002562 thickening agent Substances 0.000 abstract 3
239000006071 cream Substances 0.000 abstract 2
239000000203 mixture Substances 0.000 abstract 2
235000014594 pastries Nutrition 0.000 abstract 2
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract 1
241000206575 Chondrus crispus Species 0.000 abstract 1
108010010803 Gelatin Proteins 0.000 abstract 1
229940072056 alginate Drugs 0.000 abstract 1
235000010443 alginic acid Nutrition 0.000 abstract 1
229920000615 alginic acid Polymers 0.000 abstract 1
238000004040 coloring Methods 0.000 abstract 1
239000003995 emulsifying agent Substances 0.000 abstract 1
239000003925 fat Substances 0.000 abstract 1
235000003599 food sweetener Nutrition 0.000 abstract 1
239000000499 gel Substances 0.000 abstract 1
239000008273 gelatin Substances 0.000 abstract 1
229920000159 gelatin Polymers 0.000 abstract 1
235000019322 gelatine Nutrition 0.000 abstract 1
235000011852 gelatine desserts Nutrition 0.000 abstract 1
239000007788 liquid Substances 0.000 abstract 1
235000020121 low-fat milk Nutrition 0.000 abstract 1
238000000034 method Methods 0.000 abstract 1
239000000843 powder Substances 0.000 abstract 1
238000002360 preparation method Methods 0.000 abstract 1
239000003381 stabilizer Substances 0.000 abstract 1
239000003765 sweetening agent Substances 0.000 abstract 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
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
- A23L29/284—Gelatin; Collagen
- 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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping

Landscapes

Life Sciences & Earth Sciences (AREA)
Chemical & Material Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Nutrition Science (AREA)
Health & Medical Sciences (AREA)
Dispersion Chemistry (AREA)
Zoology (AREA)
Confectionery (AREA)
Seeds, Soups, And Other Foods (AREA)
Dairy Products (AREA)
Jellies, Jams, And Syrups (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Edible Oils And Fats (AREA)
Vehicle Interior And Exterior Ornaments, Soundproofing, And Insulation (AREA)
Saccharide Compounds (AREA)
Meat, Egg Or Seafood Products (AREA)

AT00202972T 1999-08-23 2000-08-23 Verfahren zur herstellung von creme für backwaren ATE406114T1 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
NL1012877A NL1012877C2 (nl)	1999-08-23	1999-08-23	Werkwijze voor de bereiding van banketbakkersroom

Publications (1)

Publication Number	Publication Date
ATE406114T1 true ATE406114T1 (de)	2008-09-15

Family

ID=19769766

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT00202972T ATE406114T1 (de)	1999-08-23	2000-08-23	Verfahren zur herstellung von creme für backwaren

Country Status (8)

Country	Link
EP (1)	EP1080646B1 (de)
AT (1)	ATE406114T1 (de)
CY (1)	CY1111092T1 (de)
DE (1)	DE60040039D1 (de)
DK (1)	DK1080646T3 (de)
ES (1)	ES2312321T3 (de)
NL (1)	NL1012877C2 (de)
PT (1)	PT1080646E (de)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
NL1018884C2 (nl) *	2001-09-04	2003-03-05	Friesland Brands Bv	Vloeibaar voedingsmiddel.
US8591975B2 (en) *	2003-02-19	2013-11-26	General Mills, Inc.	Filled refrigerated dough
NL2001576C2 (nl) *	2008-05-14	2009-11-17	Friesland Brands Bv	Opklopbare samenstelling.

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
GB1467422A (en) *	1974-04-02	1977-03-16	Northern Foods Ltd	Stabilization of whipping cream
JPS5922504B2 (ja) *	1980-09-30	1984-05-26	カネボウ食品株式会社	多気泡質食品の製造法
JPS61185155A (ja) *	1985-02-14	1986-08-18	Toyo Jozo Co Ltd	多気泡性食品用組成物
US5707677A (en) *	1996-01-25	1998-01-13	Kraft Foods, Inc.	Process for fat-free/low-fat, frozen whipped topping
JPH1023876A (ja) *	1996-07-10	1998-01-27	Tsukishima Shokuhin Kogyo Kk	水中油型乳化食品の製造方法
FR2754431B1 (fr) *	1996-10-11	1998-12-11	Ponthier Sa	Procede de fabrication de mousses alimentaires, mousses obtenues par ce procede, preparations pour la fabrication de ces mousses et procedes de fabrication de ces preparations

1999
- 1999-08-23 NL NL1012877A patent/NL1012877C2/nl not_active IP Right Cessation
2000
- 2000-08-23 PT PT00202972T patent/PT1080646E/pt unknown
- 2000-08-23 DK DK00202972T patent/DK1080646T3/da active
- 2000-08-23 AT AT00202972T patent/ATE406114T1/de active
- 2000-08-23 ES ES00202972T patent/ES2312321T3/es not_active Expired - Lifetime
- 2000-08-23 DE DE60040039T patent/DE60040039D1/de not_active Expired - Lifetime
- 2000-08-23 EP EP00202972A patent/EP1080646B1/de not_active Expired - Lifetime
2008
- 2008-11-18 CY CY20081101322T patent/CY1111092T1/el unknown

Also Published As

Publication number	Publication date
ES2312321T3 (es)	2009-03-01
EP1080646B1 (de)	2008-08-27
CY1111092T1 (el)	2015-06-11
EP1080646A1 (de)	2001-03-07
PT1080646E (pt)	2008-12-03
DE60040039D1 (de)	2008-10-09
NL1012877A1 (nl)	1999-10-18
NL1012877C2 (nl)	2000-09-12
DK1080646T3 (da)	2008-12-15

Legal Events

Date

Code

Title

Description

2009-04-15

UEP

Publication of translation of european patent specification

Ref document number: 1080646

Country of ref document: EP

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IE860576L (en)	1986-09-19	Gelled food products
DE69215528D1 (de)	1997-01-09	Fructan enthaltende cremeartige zusammensetzungen, verfahren ihrer herstellung und ihre anwendung
JPH0231935B2 (de)	1990-07-17
JPS5988051A (ja)	1984-05-21	食品ゲル系におけるｓ−６０
HK132894A (en)	1994-12-02	Spreadable or sliceable confection
GB2302007A (en)	1997-01-08	A settable dessert
JPS62275646A (ja)	1987-11-30	高粘性水中油型乳化物の製造法
DE69717180D1 (de)	2003-01-02	Fruchtganache
CY1111092T1 (el)	2015-06-11	Μεθοδος για την παρασκευη κρεμας ζαχαροπλαστικης
EP0967889B1 (de)	2001-07-11	Lebensmittel enthaltend eine mischung gelierender wirkstoffe
JP2003199536A5 (de)	2005-03-17
EP0338121B1 (de)	1991-09-11	Rahm auf der Basis von Ei zur Herstellung von Süssigkeiten in industriellem Umfang
JP2725774B2 (ja)	1998-03-11	アイスクリーム類の製造方法
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PT685171E (pt)	2002-09-30	Creme de pastelaria estavel em cozedura
ATE245911T1 (de)	2003-08-15	Schaumspeise und verfahren zu ihrer herstellung, vormischung dafür, und verfahren zur herstellung von dieser vormischung
JPH0376537A (ja)	1991-04-02	良好な保形性を有する冷菓及びその製造方法
JPH0683654B2 (ja)	1994-10-26	卵焼成品の製造法
JPH02219562A (ja)	1990-09-03	エア入りソーセージ
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JPH0367658B2 (de)	1991-10-23
RU94005644A (ru)	1995-07-09	Состав для приготовления торта "бал цветов"
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