JPS6041569B2 - 高ガス含量の安定タンパク質−砂糖発泡体の製造方法 - Google Patents

高ガス含量の安定タンパク質−砂糖発泡体の製造方法

Info

Publication number: JPS6041569B2
Authority: JP; Japan
Prior art keywords: foam; protein; sugar; gas content; high gas
Prior art date: 1981-12-11
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

Application number

JP20623982A

Other languages

English (en)

Japanese (ja)

Other versions

JPS58101646A (ja

Inventor

レギ−ナ・ベツチヤ

フ−ベルト・ユンケ

ガブリ−レ・クラヴイツク

ユルゲン・ネ−テル

エ−フエ・ヴアンゲ

グユンタ−・ツエ−レ

ルジム−ト・ツエ−シエ

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.)

INST GETREIDEVERARBEITUNG

Original Assignee

INST GETREIDEVERARBEITUNG

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.)

1981-12-11

Filing date

1982-11-26

Publication date

1985-09-18

1982-11-26 Application filed by INST GETREIDEVERARBEITUNG filed Critical INST GETREIDEVERARBEITUNG

1983-06-16 Publication of JPS58101646A publication Critical patent/JPS58101646A/ja

1985-09-18 Publication of JPS6041569B2 publication Critical patent/JPS6041569B2/ja

Status Expired legal-status Critical Current

Links

239000006260 foam Substances 0.000 title claims description 36
108090000623 proteins and genes Proteins 0.000 title description 13
102000004169 proteins and genes Human genes 0.000 title description 13
238000004519 manufacturing process Methods 0.000 title description 10
238000000034 method Methods 0.000 claims description 25
239000006185 dispersion Substances 0.000 claims description 18
239000012460 protein solution Substances 0.000 claims description 11
238000002156 mixing Methods 0.000 claims description 7
238000005187 foaming Methods 0.000 claims description 6
235000013373 food additive Nutrition 0.000 claims description 3
239000002778 food additive Substances 0.000 claims description 3
239000002994 raw material Substances 0.000 claims description 3
238000010438 heat treatment Methods 0.000 claims 1
230000006641 stabilisation Effects 0.000 claims 1
238000011105 stabilization Methods 0.000 claims 1
239000000203 mixture Substances 0.000 description 15
235000012431 wafers Nutrition 0.000 description 5
150000002772 monosaccharides Chemical class 0.000 description 4
239000007787 solid Substances 0.000 description 4
238000004925 denaturation Methods 0.000 description 3
230000036425 denaturation Effects 0.000 description 3
239000002184 metal Substances 0.000 description 3
241001307241 Althaea Species 0.000 description 2
235000006576 Althaea officinalis Nutrition 0.000 description 2
239000007864 aqueous solution Substances 0.000 description 2
230000015572 biosynthetic process Effects 0.000 description 2
235000014103 egg white Nutrition 0.000 description 2
210000000969 egg white Anatomy 0.000 description 2
235000001035 marshmallow Nutrition 0.000 description 2
QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
229920001817 Agar Polymers 0.000 description 1
102000002322 Egg Proteins Human genes 0.000 description 1
108010000912 Egg Proteins Proteins 0.000 description 1
108010010803 Gelatin Proteins 0.000 description 1
239000004952 Polyamide Substances 0.000 description 1
229920002472 Starch Polymers 0.000 description 1
239000000654 additive Substances 0.000 description 1
239000008272 agar Substances 0.000 description 1
238000013019 agitation Methods 0.000 description 1
235000009508 confectionery Nutrition 0.000 description 1
238000010924 continuous production Methods 0.000 description 1
238000001816 cooling Methods 0.000 description 1
230000006378 damage Effects 0.000 description 1
238000010586 diagram Methods 0.000 description 1
239000000945 filler Substances 0.000 description 1
235000013305 food Nutrition 0.000 description 1
238000009472 formulation Methods 0.000 description 1
239000008273 gelatin Substances 0.000 description 1
229920000159 gelatin Polymers 0.000 description 1
235000019322 gelatine Nutrition 0.000 description 1
235000011852 gelatine desserts Nutrition 0.000 description 1
239000004615 ingredient Substances 0.000 description 1
238000003780 insertion Methods 0.000 description 1
230000037431 insertion Effects 0.000 description 1
239000012528 membrane Substances 0.000 description 1
239000001814 pectin Substances 0.000 description 1
229920001277 pectin Polymers 0.000 description 1
235000010987 pectin Nutrition 0.000 description 1
239000004033 plastic Substances 0.000 description 1
238000007747 plating Methods 0.000 description 1
229920002647 polyamide Polymers 0.000 description 1
239000000843 powder Substances 0.000 description 1
230000001105 regulatory effect Effects 0.000 description 1
238000000926 separation method Methods 0.000 description 1
239000000243 solution Substances 0.000 description 1
235000019698 starch Nutrition 0.000 description 1
239000008107 starch Substances 0.000 description 1
238000003756 stirring Methods 0.000 description 1
239000000126 substance Substances 0.000 description 1
239000006188 syrup Substances 0.000 description 1
235000020357 syrup Nutrition 0.000 description 1
238000009827 uniform distribution Methods 0.000 description 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1

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)

JP20623982A 1981-12-11 1982-11-26 高ガス含量の安定タンパク質−砂糖発泡体の製造方法 Expired JPS6041569B2 (ja)

Applications Claiming Priority (3)

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
DD23G/235661-4		1981-12-11
DD23P/235661-4		1981-12-11

Publications (2)

Publication Number	Publication Date
JPS58101646A JPS58101646A (ja)	1983-06-16
JPS6041569B2 true JPS6041569B2 (ja)	1985-09-18

Family

ID=5535346

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
JP20623982A Expired JPS6041569B2 (ja)	1981-12-11	1982-11-26	高ガス含量の安定タンパク質−砂糖発泡体の製造方法

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
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
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

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

1981
- 1981-12-11 DD DD23566181A patent/DD214985A3/de not_active IP Right Cessation
1982
- 1982-10-04 DE DE19823236731 patent/DE3236731C2/de not_active Expired
- 1982-10-05 AT AT0368782A patent/AT381210B/de not_active IP Right Cessation
- 1982-11-09 BG BG5852582A patent/BG42536A1/xx unknown
- 1982-11-24 GB GB08233473A patent/GB2111367B/en not_active Expired
- 1982-11-26 JP JP20623982A patent/JPS6041569B2/ja not_active Expired
- 1982-12-08 HU HU395582A patent/HU188233B/hu not_active IP Right Cessation

Also Published As

Publication number	Publication date
GB2111367B (en)	1985-09-18
ATA368782A (de)	1986-02-15
HU188233B (en)	1986-03-28
DD214985A3 (de)	1984-10-24
GB2111367A (en)	1983-07-06
DE3236731A1 (de)	1984-08-16
DE3236731C2 (de)	1985-09-19
JPS58101646A (ja)	1983-06-16
BG42536A1 (en)	1988-01-15
AT381210B (de)	1986-09-10

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