ES2069671T3 - Producto alimenticio. - Google Patents

Producto alimenticio.

Info

Publication number
ES2069671T3
ES2069671T3 ES90202466T ES90202466T ES2069671T3 ES 2069671 T3 ES2069671 T3 ES 2069671T3 ES 90202466 T ES90202466 T ES 90202466T ES 90202466 T ES90202466 T ES 90202466T ES 2069671 T3 ES2069671 T3 ES 2069671T3
Authority
ES
Spain
Prior art keywords
cake
shake
acid
food products
bread
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
ES90202466T
Other languages
English (en)
Inventor
Jacobus Dijkshoorn
Ebo Jan Holscher
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.)
Unilever NV
Original Assignee
Unilever NV
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 Unilever NV filed Critical Unilever NV
Application granted granted Critical
Publication of ES2069671T3 publication Critical patent/ES2069671T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Edible Oils And Fats (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Confectionery (AREA)

Abstract

PRODUCTOS ALIMENTICIOS QUE COMPRENDEN UN RELLENO, INCLUIDO EN UNA ENVUELTA EN FORMA DE PAN, TIENEN UNA CAPA INTERMEDIA DE TORTA (CON UNA ESTRUCTURA DE MIGA DE PAN CELULAR TOTALMENTE DESARROLLADA) TENIENDO UN VOLUMEN ESPECIFICO DE 1''5 A 4''0 M3/KG Y UN CONTENIDO GRASO DE, COMO MAXIMO, EL 21% POR PESO, BASADO EN LA RECETA TOTAL DEL BATIDO DE TORTA. LA TORTA SE FORMA PREFERENTEMENTE DE UN BATIDO QUE TIENE SU ACEITE O FASE GRASA EN FORMA DE UNA EMULSION O/W, COMPRENDIENDO PROTEINAS SOLUBLES EN AGUA Y UNA COMBINACION ESPECIFICA DE EMULSIFIFICADORES, COMPRENDIENDO UN LACTILATO DE ACILO DE ACIDO GRASO C12-C24. TAMBIEN SE DESCRIBE UN PROCESO PARA HACER LOS CITADOS PRODUCTOS ALIMENTICIOS Y EL USO DEL MATERIAL DE TORTA COMO UN AGENTE DE CONTROL DE LA MIGRACION DE LA HUMEDAD Y COMO UN AGENTE QUE IMPARTE BLANDURA A LOS MISMOS.
ES90202466T 1989-10-02 1990-09-18 Producto alimenticio. Expired - Lifetime ES2069671T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP89202461 1989-10-02

Publications (1)

Publication Number Publication Date
ES2069671T3 true ES2069671T3 (es) 1995-05-16

Family

ID=8202477

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90202466T Expired - Lifetime ES2069671T3 (es) 1989-10-02 1990-09-18 Producto alimenticio.

Country Status (9)

Country Link
US (1) US5145699A (es)
EP (1) EP0421509B1 (es)
JP (1) JP2528734B2 (es)
AT (1) ATE117876T1 (es)
CA (1) CA2026614C (es)
DE (1) DE69016555T2 (es)
DK (1) DK0421509T3 (es)
ES (1) ES2069671T3 (es)
GR (1) GR3015049T3 (es)

Families Citing this family (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2909332B2 (ja) * 1992-12-15 1999-06-23 明治製菓株式会社 膨化中空菓子の製造方法
US5858447A (en) * 1993-07-30 1999-01-12 Tillin, Inc. Mold inhibitors
US6123973A (en) * 1993-07-30 2000-09-26 Tillin, Inc. Methods of preparation and using antimicrobial products
DE4412081B4 (de) * 1994-04-08 2006-10-19 IFAC Institut für angewandte Colloidtechnologie GmbH & Co. KG Emulgator auf Polyglycerinesterbasis und diesen enthaltende Lichtschutzemulsion
NL9500537A (nl) * 1995-03-17 1996-11-01 Sara Lee De Nv Glanzende beklede snackprodukten en werkwijze voor het bereiden van dergelijke beklede snackprodukten.
CA2216550C (en) * 1995-03-29 2005-06-28 Unilever Plc Bakery fat composition
DE19539403C2 (de) * 1995-10-11 2001-03-01 Inst Getreideverarbeitung Biopolymere Zusammensetzung und Verfahren zur Herstellung eines stabilisierten Produktes unter Verwendung dieser Zusammensetzung
DE69618749D1 (de) * 1995-12-01 2002-03-14 Unilever Nv Mikrowellen erhitzbare knusperige Brötchen
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
EP0824866B1 (en) * 1996-07-24 2002-11-13 CSM Nederland B.V. Process for the production of patterned, three dimensional dough systems
US6399125B1 (en) 1997-10-15 2002-06-04 Smtm Group, Llc. Method for pressure baking including a filling encapsulant
GB2331225A (en) * 1997-11-14 1999-05-19 Nestle Sa Savoury composite products
PT931457E (pt) * 1998-01-26 2005-01-31 Nestle Sa Massa recheada estaladica apos cozedura no micro-ondas
US6117477A (en) * 1998-03-18 2000-09-12 Kal Kan Foods, Inc. Multicomponent food product and methods of making and using the same
FR2784544B1 (fr) * 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie
US6299916B1 (en) * 1999-03-15 2001-10-09 Kraft Foods, Inc. Shelf-stable bar with crust and filling
GB2363049A (en) * 2000-06-05 2001-12-12 St Ivel Ltd Extruded food with moisture barrier
US20020039612A1 (en) * 2000-08-21 2002-04-04 Charles Gambino Frozen filled waffle
WO2003007720A1 (en) * 2001-07-17 2003-01-30 Smtm Group Llc Edible encapsulant and method
JP3783044B2 (ja) * 2002-09-13 2006-06-07 カネボウ株式会社 包あん食品及びその製法
US20040253358A1 (en) * 2003-06-13 2004-12-16 Morad Mohamed M. Novel anisotropic dough platform for food items
US20050025862A1 (en) * 2003-07-29 2005-02-03 Schwan's Food Manufacturing, Inc. Multi-component dough
GR1004676B (en) * 2003-10-14 2004-09-21 Kreta Farm Anonymos Viomichani Method for producing frozen croissant-type dough enriched with olive oil and stuffed with cooked pork meat and cheese cream
US20060121160A1 (en) * 2004-12-03 2006-06-08 Cargill, Incorporated Egg-filled food product
GB0607926D0 (en) 2006-04-21 2006-05-31 Mars Inc Process for the production of crumb
US20080038427A1 (en) * 2006-08-09 2008-02-14 The Quaker Oats Company Method for adding slits to expose fruit filling in a co-extruded bar
ITMI20070229A1 (it) * 2007-02-08 2008-08-09 G M Piccoli S R L Prodotto alimentare da forno e procedimento per la sua preparazione
US9119410B2 (en) 2008-02-29 2015-09-01 Intercontinental Great Brands Llc Filled, baked crispy snack having a high moisture content
US8168244B2 (en) * 2008-05-01 2012-05-01 General Mills Marketing, Inc. High fiber pastry product
FR2938404B1 (fr) * 2008-11-20 2012-02-24 Martine Specialites Fond de tarte a barriere contre les transferts d'eau et procede de fabrication associe
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
BR112012022104A2 (pt) 2010-03-01 2015-09-08 Kraft Foods Global Brands Llc produtos e métodos para alimentos recheados, salgados, estáveis em prateleira.
JP2013027372A (ja) * 2011-07-29 2013-02-07 Niigata Univ 紙容器入りパン及びその製造方法
CN104255866A (zh) * 2014-09-03 2015-01-07 骆崇敬 一种天鹅肉月饼的制作方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB386988A (en) * 1931-07-22 1933-01-23 Savas Constantin Dimitriou An improved waffle or waffle sweetmeat
GB1009047A (en) * 1961-09-05 1965-11-03 Unilever Ltd Method of making packaged confectionery products
US3919434A (en) * 1970-10-05 1975-11-11 Kansas University Research Fou Shortening sparing process for chemically leavened baked and fried products and compositions for preparing the same
DE2414177B2 (de) * 1974-03-23 1977-10-20 Frohn, Franz, 5161 Ellen Herstellung eines kombinierten tortenbodens
FI59909C (fi) * 1974-06-14 1981-11-10 Boehringer Sohn Ingelheim Foerfarande foer framstaellning av en haollbar bageriprodukt
US4020188A (en) * 1975-11-28 1977-04-26 Forkner John H Cooked dough having a frozen dessert filling and method therefor
US4275647A (en) * 1977-04-14 1981-06-30 Carnation Company Apparatus for producing a centerfilled food product
US4171380A (en) * 1978-04-17 1979-10-16 Forkner John H Cooked dough envelope having frozen filling and method therefor
JPS575141A (en) * 1980-06-10 1982-01-11 Toshiba Corp Bus control system
IT1184255B (it) * 1984-02-02 1987-10-22 Perugina Spa Prodotto dolciario e procedimento per produrlo
GB8403966D0 (en) * 1984-02-15 1984-03-21 United Biscuits Ltd Filled products involving extrusion
EP0162644B2 (en) * 1984-05-25 1994-04-13 United Biscuits (Uk) Limited Food products and methods for their manufacture and preparation for consumption
US4574690A (en) * 1984-07-13 1986-03-11 Chiao Tsu T Apparatus for forming wrapped food products
US4587128A (en) * 1984-08-30 1986-05-06 Borden, Inc. Process for making a snack food product
US4711788A (en) * 1984-09-17 1987-12-08 Nabisco Brands Cookie filler compositions
US4748031A (en) * 1985-04-17 1988-05-31 Nabisco Brands, Inc. Method of triple co-extruding bakeable products
US4888192A (en) * 1986-03-05 1989-12-19 Nabisco Brands, Inc. Method for extrusion of baked goods
JPH01142687U (es) * 1988-03-25 1989-09-29
JPH01265851A (ja) * 1988-04-19 1989-10-23 Yamazaki Baking Co Ltd 蒸しカステラの製造方法
JPH0424941Y2 (es) * 1988-12-09 1992-06-12

Also Published As

Publication number Publication date
DK0421509T3 (da) 1995-06-26
EP0421509B1 (en) 1995-02-01
EP0421509A1 (en) 1991-04-10
DE69016555T2 (de) 1995-06-01
CA2026614A1 (en) 1991-04-03
ATE117876T1 (de) 1995-02-15
JP2528734B2 (ja) 1996-08-28
DE69016555D1 (de) 1995-03-16
CA2026614C (en) 1997-06-10
GR3015049T3 (en) 1995-05-31
US5145699A (en) 1992-09-08
JPH03119945A (ja) 1991-05-22

Similar Documents

Publication Publication Date Title
ES2069671T3 (es) Producto alimenticio.
NO931862D0 (no) Anvendelse av mesomorfe faser i matvarer
ES530702A0 (es) Procedimiento para preparar pastas de coccion rapida
BR0207805A (pt) Produto de compósito
ES2046316T3 (es) Derivados alimenticios extrusionados de piscolabis conteniendo almidony procedimiento.
ES2047827T3 (es) Productos alimenticios que contienen lisofosfolipoproteina deshidratada.
ES2044659T3 (es) Procedimiento para la preparacion de pastas alimenticias aromatizadas .
AR225614A1 (es) Procedimiento para la preparacion de derivados de espiro-(4h-2,3-dihidrobenzopiran o tiopiran(4,5')-oxazolidin)-2',4'-diona utiles en el tratamiento de las complicaciones diabeticas cronicas
ES551223A0 (es) Procedimiento para la produccion continua de una galleta de cereal triturado en fibras, listas para comer, rellena de pasta, estable en almacenamiento
ES2114948T3 (es) Compuestos disminuidores del colesterol y procedimiento para prepararlos.
ES2164698T3 (es) Composiciones cosmeticas.
IL54096A (en) Physical form of gluten comprising inert material in gluten matrix,method for its manufacture and its use in food products
ATE291355T1 (de) Verfahren zur herstellung gefüllter teigwaren
ES8405591A1 (es) Procedimiento y dispositivo para la fabricacion de elementos de confiteria, especialmente de barquillo
DK1006810T3 (da) Fremstilling af forsurede, fugtige, lagerstabile, fyldte pastaer
KR200183564Y1 (ko) 한방 약재 분말 압축봉이 중앙에 타설된 뜸쑥 및제조방법.
Abede et al. Chemical composition and nutritive value of retail white bread in Zaria, Nigeria
JPS5743644A (en) Production of boiled curd products like sausage
IT1115633B (it) Perfezionamento nelle linee di produzione e confezionamento di prodotti alimentari di forma piatta come fette biscottate,biscotti e simili
JPS559786A (en) Method and equipment for preparing preservable raw noodles by aging narrow strip of semi-dried dough, and slitting with kitchen knife
KR900000012A (ko) 호박스낵의 제조방법
JPS57138363A (en) Paste product using pumpkin
IT1221961B (it) Metodo per arrotolare sfoglie di pasta alimentare,in particolare per formare croissants ripieni e macchina arrotolatrice secondo tale metodo
KR950013386A (ko) 10초내에 수화가 가능한 건조떡
TH38130A (th) พาสตาที่ทำจากข้าว

Legal Events

Date Code Title Description
FG2A Definitive protection

Ref document number: 421509

Country of ref document: ES