HU188233B - Process and apparatus for the preparation of stable whipped egg-white-sugar of high gas content - Google Patents

Process and apparatus for the preparation of stable whipped egg-white-sugar of high gas content Download PDF

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Publication number
HU188233B
HU188233B HU395582A HU395582A HU188233B HU 188233 B HU188233 B HU 188233B HU 395582 A HU395582 A HU 395582A HU 395582 A HU395582 A HU 395582A HU 188233 B HU188233 B HU 188233B
Authority
HU
Hungary
Prior art keywords
foam
sugar
fibers
dispersing
volume
Prior art date
Application number
HU395582A
Other languages
English (en)
Hungarian (hu)
Inventor
Regina Boettcher
Hurbert Juhnke
Gabriele Kulawick
Juergen Naether
Eve Wange
Guenter Zehle
Helmut Zoesche
Original Assignee
Institut Fuer Getreideverarbeitung Im Veb Kombinat Nahrungsmittel Und Kaffee,Dd
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 Institut Fuer Getreideverarbeitung Im Veb Kombinat Nahrungsmittel Und Kaffee,Dd filed Critical Institut Fuer Getreideverarbeitung Im Veb Kombinat Nahrungsmittel Und Kaffee,Dd
Publication of HU188233B publication Critical patent/HU188233B/hu

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0215—Mixing, kneading apparatus
    • A23G3/0221—Mixing, kneading apparatus with introduction or production of gas or under vacuum; Whipping; Manufacture of cellular mass
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Die Erfindung betrifft ein Verfahren und eine Vorrichtung zur kontinuierlichen Herstellung von stabiliem Eiweiss-Zucker-Schaum mit hohem Gesanteil. DerEiweiss-Zucker- Schaum ist zur Fuellung der verschiedensten Erzeugnisse der Backwaren-,Dauerbackwaren- und Suesswarenindustrie geeignet. Ziel der Erfindung ist die Herstellung mit moeglichst geringem energetischem und apparativem Aufwand bei gleichzeitiger hoher Volumen- und Schaumausbeute. Erfindungsgemaess wird dies dadurch erreicht, dass die aufbereiten bzw.gekochten und gemischten Rohstoffe mit einer Temperatur von mindestens 40 Grad C unter Zufuehrung von Druckluft in einem Dispergierohr verschaeumt werden. Dieses enthaelt ein makrofibrillaeres System aus unverzweigten, verschlungen festen Faeden mit rundem Querschnitt und einem Durchmesser von 0,4 bis 2,0mm.
HU395582A 1981-12-11 1982-12-08 Process and apparatus for the preparation of stable whipped egg-white-sugar of high gas content HU188233B (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DD23566181A DD214985A3 (de) 1981-12-11 1981-12-11 Verfahren und vorrichtung zur herstellung von stabilem eiweiss-zucker-schaum mit hohem gasanteil

Publications (1)

Publication Number Publication Date
HU188233B true HU188233B (en) 1986-03-28

Family

ID=5535346

Family Applications (1)

Application Number Title Priority Date Filing Date
HU395582A HU188233B (en) 1981-12-11 1982-12-08 Process and apparatus for the preparation of stable whipped egg-white-sugar of high gas content

Country Status (7)

Country Link
JP (1) JPS6041569B2 (de)
AT (1) AT381210B (de)
BG (1) BG42536A1 (de)
DD (1) DD214985A3 (de)
DE (1) DE3236731C2 (de)
GB (1) GB2111367B (de)
HU (1) HU188233B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3418338A1 (de) * 1984-05-17 1985-11-21 Institut für Getreideverarbeitung im VEB Kombinat Nahrungsmittel und Kaffee, DDR 1505 Bergholz-Rehbrücke Verfahren zur herstellung von lebensmittelschaum
DE3918051A1 (de) * 1989-06-02 1990-12-06 Haensel Otto Gmbh Verfahren zur satzweisen herstellung einer beluefteten suesswarenschaummasse aus einer zuckerloesung und einer aufschlagmittelloesung
RU2166259C1 (ru) * 1999-09-16 2001-05-10 Открытое акционерное общество "Кондитерская фабрика "Ударница" Способ производства зефира и зефир
RU2490922C2 (ru) * 2011-07-26 2013-08-27 Олег Валерьевич Стефанович Сытная сладость (варианты) и способ ее приготовления
DE102012003953A1 (de) 2012-03-02 2013-09-05 DOJA T.E.C. Sondermaschinen GmbH Vorrichtung und Verfahren für ein kontinuierliches und/oder diskontinuierliches statisches Verschäumen von Lebensmitteln und/oder Lebensmittelmassen
DE202012002075U1 (de) 2012-03-02 2012-05-02 DOJA T.E.C. Sondermaschinen GmbH Vorrichtung für ein kontinuierliches und/oder diskontinuierliches statisches Verschäumen von Lebensmitteln und/oder Lebensmittelmassen

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE637771A (de) * 1962-09-27
DE2537322A1 (de) * 1975-08-21 1977-02-24 Bayer Ag Verfahren zur physikalischen verschaeumung von fluessigkeiten
SU876088A1 (ru) * 1979-12-12 1981-10-30 Всесоюзный научно-исследовательский институт кондитерской промышленности Способ производства сбивных кондитерских изделий и установка дл его осуществлени

Also Published As

Publication number Publication date
JPS58101646A (ja) 1983-06-16
ATA368782A (de) 1986-02-15
DE3236731C2 (de) 1985-09-19
AT381210B (de) 1986-09-10
DD214985A3 (de) 1984-10-24
DE3236731A1 (de) 1984-08-16
GB2111367A (en) 1983-07-06
JPS6041569B2 (ja) 1985-09-18
BG42536A1 (en) 1988-01-15
GB2111367B (en) 1985-09-18

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Legal Events

Date Code Title Description
HU90 Patent valid on 900628
HMM4 Cancellation of final prot. due to non-payment of fee