ES2047352T3 - Procedimiento para la fabricacion de un producto alimenticio oscuro y su uso. - Google Patents

Procedimiento para la fabricacion de un producto alimenticio oscuro y su uso.

Info

Publication number
ES2047352T3
ES2047352T3 ES91103654T ES91103654T ES2047352T3 ES 2047352 T3 ES2047352 T3 ES 2047352T3 ES 91103654 T ES91103654 T ES 91103654T ES 91103654 T ES91103654 T ES 91103654T ES 2047352 T3 ES2047352 T3 ES 2047352T3
Authority
ES
Spain
Prior art keywords
malta
weight
procedure
manufacture
food product
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES91103654T
Other languages
English (en)
Inventor
Bernd Dr Rer Nat Meyer
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
IREKS GmbH
Original Assignee
IREKS GmbH
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 IREKS GmbH filed Critical IREKS GmbH
Application granted granted Critical
Publication of ES2047352T3 publication Critical patent/ES2047352T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C5/00—Other raw materials for the preparation of beer
    • C12C5/02—Additives for beer
    • C12C5/04—Colouring additives
    • 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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • 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
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/47—Addition of dyes or pigments, e.g. in combination with optical brighteners using synthetic organic dyes or pigments not covered by groups A23L5/43 - A23L5/46
    • A23L5/48—Compounds of unspecified constitution characterised by the chemical process for their preparation
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/20—Malt products
    • 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
    • A23L9/10—Puddings; Dry powder puddings
    • A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
    • C12C1/00—Preparation of malt
    • C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt

Landscapes

  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Wood Science & Technology (AREA)
  • General Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Ultra Sonic Daignosis Equipment (AREA)
  • Detergent Compositions (AREA)

Abstract

SE PRESENTA UN ALIMENTO COMPUESTO DEL 10 HASTA EL 40% EN PESO DE GERMEN EN LAMINA ENRIQUECIDO CON MALTA O DEL 5 AL 25% EN PESO DE MALTA VERDE Y DE MALTA NORMAL, RESPECTIV. LLENADO HASTA EL 100% EN PESO DE UN EXTRACTO DE MALTA EN FORMA DE RESTO. A CONTINUACION ES CALENTADO A UNA TEMPERATURA DE 100 HASTA 120 C, PREFERENTEMENTE ENTRE 105 Y 117 C Y DURANTE UN ESPACIO DE TIEMPO DE PREFERENTEMENTE 14 HASTA 18 HORAS MANTENIDO EN ESA TEMPERATURA . NO SE AÑADE NINGUN OTRO COMPONENTE. ESTE EXTRACTO DE MALTA CONTIENE ALTO PODER DE COLORACION DE 20.000 HASTA 25.000 UNIDADES EBC, QUE ES APROPIADO ESPECIALMENTE PARA LA COLORACION DE OTROS ALIMENTOS. AL MISMO TIEMPO MEJORA LAS PROPIEDADES DE SABOR Y DE CONSERVACION DE LOS VIVERES CON EL TRATADOS.
ES91103654T 1990-05-21 1991-03-09 Procedimiento para la fabricacion de un producto alimenticio oscuro y su uso. Expired - Lifetime ES2047352T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE4016314A DE4016314A1 (de) 1990-05-21 1990-05-21 Verfahren zur herstellung eines dunklen zum faerben geeigneten lebensmittels und dessen verwendung

Publications (1)

Publication Number Publication Date
ES2047352T3 true ES2047352T3 (es) 1994-02-16

Family

ID=6406877

Family Applications (1)

Application Number Title Priority Date Filing Date
ES91103654T Expired - Lifetime ES2047352T3 (es) 1990-05-21 1991-03-09 Procedimiento para la fabricacion de un producto alimenticio oscuro y su uso.

Country Status (6)

Country Link
EP (1) EP0458023B1 (es)
AT (1) ATE96282T1 (es)
DE (2) DE4016314A1 (es)
DK (1) DK0458023T3 (es)
ES (1) ES2047352T3 (es)
FI (1) FI912417A7 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2011557C2 (en) * 2013-10-04 2015-04-09 Borgesius Holding Bv Methods for preparing dark foodstuff and product obtainable thereby.
WO2020190865A1 (en) * 2019-03-15 2020-09-24 D.D. Williamson & Co., Inc. Dark brown caramel color

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT19737B (de) * 1902-04-01 1905-04-10 Erste Wiener Export Malzfabrik Verfahren zur Herstellung eines diastasereichen Produktes aus Grünmalz unter Vermeidung der Auflösung der bitterschmeckenden Stoffe der Keime und Hülsen des Malzes.
DE151255C (es) * 1902-04-01
GB190925341A (en) * 1909-11-03 1910-02-24 Edme Ltd An Improved Malt Composition for use as Food.
AT92888B (de) * 1918-09-28 1923-05-25 Chem Ind Basel Verfahren zur Darstellung eines haltbaren polyvalenten Vitaminmalzpräparates.
DE660814C (de) * 1935-12-17 1938-06-03 Max Winckel Dr Verfahren zum Herstellen von Extrakten aus frischem Gruenmalz
DE910524C (de) * 1951-08-28 1954-05-03 Hans Schauermann Verfahren zur Herstellung eines kombiniert wirkenden Enzymmalzes
GB972251A (en) * 1960-11-14 1964-10-14 Dominion Breweries Ltd A process for the production of a clarified malt extract
DE2049582C3 (de) * 1970-10-09 1975-02-13 Malzfabrik W. Schroer & Sohn Kg, 4330 Muelheim Verfahren und Vorrichtung zur Gewinnung von flüssigen Malzextrakten
US4356209A (en) * 1978-10-16 1982-10-26 A. H. Robins Company, Inc. Food coloring and flavoring agent from defatted wheat germ
DE3009493C2 (de) * 1980-03-12 1986-07-24 Eckhard Prof. Dr.-Ing. 1000 Berlin Krüger Verfahren zur Herstellung eines entaromatisierten Farbmalzauszuges
DE3211332C2 (de) * 1982-03-27 1984-01-19 Horst Dipl.-Volksw. Dipl.-Braum. 2308 Preetz Donath Verfahren zur Herstellung eines Nahrungsmittelproduktes aus Getreidemalz
DE3840586A1 (de) * 1988-12-02 1990-06-07 Ireks Arkady Gmbh Verfahren zur herstellung eines dunklen zum faerben geeigneten lebensmittels und dessen verwendung

Also Published As

Publication number Publication date
EP0458023B1 (de) 1993-10-27
DK0458023T3 (da) 1994-02-21
FI912417A0 (fi) 1991-05-17
FI912417L (fi) 1991-11-22
DE4016314A1 (de) 1991-11-28
DE59100522D1 (de) 1993-12-02
ATE96282T1 (de) 1993-11-15
EP0458023A1 (de) 1991-11-27
FI912417A7 (fi) 1991-11-22

Similar Documents

Publication Publication Date Title
ES2056526T3 (es) Composicion para edulcorar el sabor y disimular el resabio de edulcorantes intensos y artificiales.
ES2058185T3 (es) Derivados de camptotecina y procedimiento para su preparacion.
ES2112377T3 (es) Procedimiento para la preparacion de derivados del taxano y productos intermedios.
ES2107804T3 (es) Procedimiento para preparar te listo para beber soluble en agua fria y estable en frio, y producto obtenido por este procedimiento.
NO931862L (no) Anvendelse av mesomorfe faser i matvarer
MX173934B (es) Procedimiento para la preparacion de derivados de piridobenzotiazina
ES8106832A1 (es) Procedimiento para la preparacion de una composicion para hacer crecer el pelo
AR248215A1 (es) Procedimiento para producir frutas secas que pueden conservar sus caracteristicas organolepticas y de humedad durante largo tiempo.
AR223805A1 (es) Composiciones para influir el crecimiento de las plantas,nuevas anilidas contenidas en dichas composiciones y procedimiento para su preparacion
AR000245A1 (es) Procedimiento de preparación de un agente aromatizante el agente aromatizante obtenido y uso de dicho producto para aromatizar alimentos
AR020888A1 (es) Sustituto de crema, procedimiento para obtenerlo y productos que incluyen dicho sustituto
AR231634A1 (es) N-2-,3-0 4-trifluormetilsulfonamidofenil-n-heterociclos,procedimiento para su preparacion,intermediarios para uso exclusivo en dicho metodo y composiciones herbicidas o inhibidoras del crecimiento vegetal que contienen dichos heterociclos
ES2139599T3 (es) Aditivo rico en elementos traza, metodo para prepararlo, preparacion en la que esta incluido el aditivo, y su uso.
ES8206157A1 (es) Procedimiento para la preparacion de productos comestibles
ES2096743T3 (es) Nuevas composiciones.
ES2047352T3 (es) Procedimiento para la fabricacion de un producto alimenticio oscuro y su uso.
CO5221108A1 (es) Producto alimenticio con trozos de papa y metodo y aparato para hacerlo
ES2084238T3 (es) Tratamiento de plantas de bulbos, tales como el ajo, las cebollas y similares, para liberarlas del llamado efecto del "dia despues".
SE8402220D0 (sv) Kompositioner innehallande esterdiolalkoxylater
JPS53104463A (en) Cold store
Spada et al. Cocoa powder and fermented jackfruit seed flour: A comparative cell‐based study on their potential antioxidant and anti‐inflammatory activities after simulated gastrointestinal digestion
DK608289D0 (da) Fremgangsmaade til fremstilling af et moerktfarvet levnedsmiddel
ES2062232T3 (es) Agente vasodilatador.
KR950007703A (ko) 장어 엑기스의 제조방법
KR920007563A (ko) 약용버섯을 주요성분으로 포함하는 음식물

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 458023

Country of ref document: ES