IT1270146B - Farcitura per fuoripasto salati e metodo per il suo ottenimento - Google Patents

Farcitura per fuoripasto salati e metodo per il suo ottenimento

Info

Publication number
IT1270146B
IT1270146B ITMI941105A ITMI941105A IT1270146B IT 1270146 B IT1270146 B IT 1270146B IT MI941105 A ITMI941105 A IT MI941105A IT MI941105 A ITMI941105 A IT MI941105A IT 1270146 B IT1270146 B IT 1270146B
Authority
IT
Italy
Prior art keywords
filling
meal
obtaining
salted out
oeuvres
Prior art date
Application number
ITMI941105A
Other languages
English (en)
Inventor
Franco Albricci
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Priority to ITMI941105A priority Critical patent/IT1270146B/it
Publication of ITMI941105A0 publication Critical patent/ITMI941105A0/it
Priority to EP94203402A priority patent/EP0685165A1/en
Priority to CA002137125A priority patent/CA2137125A1/en
Priority to JP6306685A priority patent/JPH07327605A/ja
Priority to PL95308824A priority patent/PL308824A1/xx
Priority to BR9502591A priority patent/BR9502591A/pt
Publication of ITMI941105A1 publication Critical patent/ITMI941105A1/it
Application granted granted Critical
Publication of IT1270146B publication Critical patent/IT1270146B/it

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
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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

Landscapes

  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Dairy Products (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)

Abstract

E' descritta una farcitura cremosa per fuoripasto calati comprendente uno o più ingredienti organoletticamente caratterizzanti allo stato liofilizzato, dispersi e amalgamati in una matrice a base di grassi olii e alimentari ed avente un'umidità relativa non superiore al 2,5% in peso sul peso totale della farcitura. E' descritto altresì un metodo per la preparazione di tale farcitura. I fuoripasto salati preparati con la suddetta farcitura presentano ottime proprietà organolettiche, che al mantengono inalterate per un periodo di almeno tre mesi a temperatura ambiente.
ITMI941105A 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento IT1270146B (it)

Priority Applications (6)

Application Number Priority Date Filing Date Title
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento
EP94203402A EP0685165A1 (en) 1994-05-30 1994-11-23 A filling for savoury snacks and a method for its manufacture
CA002137125A CA2137125A1 (en) 1994-05-30 1994-12-01 Filling for savoury snacks and a method for its manufacture
JP6306685A JPH07327605A (ja) 1994-05-30 1994-12-09 辛口スナック用フィリング及びその製造方法
PL95308824A PL308824A1 (en) 1994-05-30 1995-05-29 Filling for spicy snacks and method of making such filling
BR9502591A BR9502591A (pt) 1994-05-30 1995-05-29 Recheio de consistência cremosa para a preparação de lanches salgados,método para a preparação de um recheio cremoso para lanches salgados e produto cozido comercial

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento

Publications (3)

Publication Number Publication Date
ITMI941105A0 ITMI941105A0 (it) 1994-05-30
ITMI941105A1 ITMI941105A1 (it) 1995-11-30
IT1270146B true IT1270146B (it) 1997-04-29

Family

ID=11369010

Family Applications (1)

Application Number Title Priority Date Filing Date
ITMI941105A IT1270146B (it) 1994-05-30 1994-05-30 Farcitura per fuoripasto salati e metodo per il suo ottenimento

Country Status (6)

Country Link
EP (1) EP0685165A1 (it)
JP (1) JPH07327605A (it)
BR (1) BR9502591A (it)
CA (1) CA2137125A1 (it)
IT (1) IT1270146B (it)
PL (1) PL308824A1 (it)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH690412A5 (it) * 1996-10-07 2000-09-15 Soremartec Sa Prodotto alimentare, ad esempio in forma di pralina.
JP3339427B2 (ja) * 1998-10-30 2002-10-28 小川香料株式会社 水不溶性可食組成物並びに当該組成物を含有する固形食品
CN110312430B (zh) 2017-02-22 2021-09-14 味滋康控股有限公司 含食品微粒的油脂组合物和其制造方法
WO2019022137A1 (ja) * 2017-07-28 2019-01-31 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ 乳化調味料及びその製造法
AU2019282505B2 (en) 2018-06-08 2021-08-12 Mizkan Holdings Co., Ltd. Fat/oil composition containing fine particle composite and method for producing same
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE487034C (de) * 1927-05-18 1929-11-29 Schneider Friedrich Verfahren zur Herstellung von Naehrgebaeck mit Fleischfuellung
US3492127A (en) * 1966-09-27 1970-01-27 Gen Foods Corp Process for preparing a stabilized bakery product
US4009288A (en) * 1976-04-06 1977-02-22 Toyo Suisan Kaisha Ltd. Method of preparing instant wontons containing a filler
CA1239551A (en) * 1984-05-23 1988-07-26 Kenneth W. Player Shelf stable non-aqueous spreadable coatings
US4753812A (en) * 1985-06-13 1988-06-28 Durkee Industrial Foods Corp. Lipid system for filler composition
US4940600A (en) * 1986-12-23 1990-07-10 Fuji Oil Company, Limited Process for producing dried cheese
JPS6413970A (en) * 1987-07-08 1989-01-18 Shirako Kk Sheet-formed laver food
AT391245B (de) * 1987-12-11 1990-09-10 Maresi Markenartikelvertrieb G Kaesebackware und verfahren zur herstellung derselben

Also Published As

Publication number Publication date
EP0685165A1 (en) 1995-12-06
BR9502591A (pt) 1996-03-05
CA2137125A1 (en) 1995-12-01
PL308824A1 (en) 1995-12-11
ITMI941105A1 (it) 1995-11-30
JPH07327605A (ja) 1995-12-19
ITMI941105A0 (it) 1994-05-30

Similar Documents

Publication Publication Date Title
Browner et al. What if Americans ate less fat?: a quantitative estimate of the effect on mortality
Mentzel et al. Cutaneous myoepithelial neoplasms: clinicopathologic and immunohistochemical study of 20 cases suggesting a continuous spectrum ranging from benign mixed tumor of the skin to cutaneous myoepithelioma and myoepithelial carcinoma
Gregory et al. The perception of riverscape aesthetics: an example from two Hampshire rivers
Lawton et al. Mortality, morbidity and voluntary change of residence by older people
Setchell et al. Developmental variables and dominance rank in adolescent male mandrills (Mandrillus sphinx)
Balolia et al. Sagittal crest formation in great apes and gibbons
Razavi et al. Prevalence of Linguatula serrata nymphs in goats in Shiraz, Iran
Avery et al. Child and adolescent diet in Late Roman Gaul: An investigation of incremental dietary stable isotopes in tooth dentine
Jacobs Evolution in the postcranial skeleton of Late Glacial and early Postglacial European hominids
Nagarakanti et al. Differential expression of E‐cadherin and cytokeratin 19 and net proliferative rate of gingival keratinocytes in oral epithelium in periodontal health and disease
Volkert et al. Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults–APPETITE
Veitch et al. Illumination effects on conversational sound levels and job candidate evaluation
AU8402491A (en) Beta chain of the human gm-csf receptor and uses thereof
Xu et al. Expression of epidermal growth factor and transforming growth factor α in interfacial membranes retrieved at revision total hip arthroplasty
TR Toxicology and carcinogenesis studies in B6C3F1/N mice exposed to whole-body radio frequency radiation at a frequency (1,900 MHz) and modulations (GSM and CDMA) used by cell phones
Gao Ecological research on application of intelligent management system based on Internet of things in University Feather Stadium in Gansu Province.
Mikaelian et al. Follicular stem cell carcinoma: histologic, immunohistochemical, ultrastructural, and clinical characterization in 30 dogs
Ramsay et al. Changes in bromodeoxyuridine labeling index during radiation treatment of an experimental tumor
Klumpp et al. Stable immune function during moult regardless of age‐specific moulting strategy in a European passerine
Paredi et al. Thermally induced gelation of squid (Illex argentinus) actomyosin. Influence of sexual maturation stage
Tulp et al. Differential expression T4‐5’‐deiodinase activity in corpulent rats following cold exposure
Monge et al. Dental calcification stages of the permanent M1 and M2 in US children of African-American and European-American ancestry born in the 1990s
Ackerman Reply to Dr. Reed
Moog et al. Multiple follicular abnormalities in a 1‐year old cat consistent with basaloid follicular hamartomas
Gottlob Current activities of the European Union concerning harmonised noise indicators and prediction and measurement methods

Legal Events

Date Code Title Description
0001 Granted