NO20060127L - Fyllprodukter som er glatte, sote, kremaktige har lav fuktighet og som kan bakes, samt fremgangsmate for deres fremstilling - Google Patents

Fyllprodukter som er glatte, sote, kremaktige har lav fuktighet og som kan bakes, samt fremgangsmate for deres fremstilling

Info

Publication number
NO20060127L
NO20060127L NO20060127A NO20060127A NO20060127L NO 20060127 L NO20060127 L NO 20060127L NO 20060127 A NO20060127 A NO 20060127A NO 20060127 A NO20060127 A NO 20060127A NO 20060127 L NO20060127 L NO 20060127L
Authority
NO
Norway
Prior art keywords
weight
creamy
baked
sweet
smooth
Prior art date
Application number
NO20060127A
Other languages
English (en)
Inventor
N N
Louise Slade
Wang Chi-Fen
Zhen-Yi Yan
Harold Ira Levine
Weizhu Yu
Julia L Desrochers
Original Assignee
Kraft Foods Holdings Inc
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 Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of NO20060127L publication Critical patent/NO20060127L/no

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
    • A23G3/343—Products for covering, coating, finishing, decorating
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • 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
    • 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
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Cosmetics (AREA)

Abstract

Kremaktig produkt med smørende muimfølelse, bakestabilt og egnet som fyll eller topping for bakervarer. I en foretrukket form omfatter det minst 30 vekt% av en diskontinuerlig fettdel; minst 20% av en kontinuerhg vandig flytende komponent for tilveiebringelse av søthet og stabilitet, omfattende flytende sukker og flytende polyol, hvor den kombinerte vekt av flytende sukkerarter og flytende polyoler utgjør fra 40 til 95% faststoff i vekt av den vandige flytende komponent, og den kontinuerlige vandige flytende komponent inneholder fortrinnsvis mindre enn 20% vann. En eventuell suspendert faststoffdel kan anvendes. Det kremaktige produkt, hvor fiiktighetsinnholdet er fra 2 til 10 vekt% av det totale materiale, av den kombinerte mengde av sukkeret, polyolen og andre løsehge faststoffer utgjør fra ca. 25 til 65% av det totale produkt og er tilsfrekkelig til å tilveiebringe en A^-verdi på mindre enn 0,5 for det totale produkt, kan kombineres med en bakevilhg deig og bakes.
NO20060127A 2003-07-10 2006-01-09 Fyllprodukter som er glatte, sote, kremaktige har lav fuktighet og som kan bakes, samt fremgangsmate for deres fremstilling NO20060127L (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/616,726 US6863911B2 (en) 2001-02-02 2003-07-10 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
PCT/US2004/021666 WO2005006880A2 (en) 2003-07-10 2004-07-07 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation

Publications (1)

Publication Number Publication Date
NO20060127L true NO20060127L (no) 2006-02-09

Family

ID=34079670

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20060127A NO20060127L (no) 2003-07-10 2006-01-09 Fyllprodukter som er glatte, sote, kremaktige har lav fuktighet og som kan bakes, samt fremgangsmate for deres fremstilling

Country Status (15)

Country Link
US (1) US6863911B2 (no)
EP (1) EP1643848A4 (no)
KR (1) KR20060036083A (no)
CN (1) CN1849072B (no)
AU (1) AU2004257648B2 (no)
BR (1) BRPI0412491A (no)
CA (1) CA2531594C (no)
IL (1) IL172952A0 (no)
MX (1) MXPA06000436A (no)
NO (1) NO20060127L (no)
NZ (1) NZ545003A (no)
RU (1) RU2344617C2 (no)
UA (1) UA88449C2 (no)
WO (1) WO2005006880A2 (no)
ZA (1) ZA200600182B (no)

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US7186432B2 (en) * 2002-10-30 2007-03-06 Kerry Inc. Shelf stable meltable particulate food product
US20060034978A1 (en) * 2004-08-16 2006-02-16 Grain Processing Corporation Aerosol compositions, devices and methods
US7641930B2 (en) * 2004-12-08 2010-01-05 The Hershey Company Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
WO2006098399A1 (ja) * 2005-03-16 2006-09-21 Fuji Oil Company, Limited 大豆パフの製造法
US20060286212A1 (en) * 2005-06-07 2006-12-21 Weizhu Yu Low moisture, low water activity caramel, caramel composite products and process for preparation
US20070110844A1 (en) * 2005-11-15 2007-05-17 Natalia Kubantseva Reduced sweetness confectionary compositions and coated/filled food products
US7803418B2 (en) * 2006-09-29 2010-09-28 Kellogg Company Nut butter compositions and methods related thereto
US8586122B2 (en) * 2007-07-26 2013-11-19 Loders Croklaan Usa Llc Composition suitable for use in baking
MX2010003020A (es) 2007-09-20 2010-04-01 Kellog Co Alimentos rellenos, crujientes y metodos relacionados con los mismos.
MX2007014944A (es) * 2007-11-28 2009-05-28 Kyu Il Lee Composicion de extractos de soya, arroz, ajonjoli y tuna para suplemento alimenticio.
US8287936B2 (en) 2009-02-17 2012-10-16 Kraft Foods Global Brands Llc Bake-stable creamy food filling base
US20100239720A1 (en) * 2009-03-23 2010-09-23 Michael Laurence Jensen Dual textured, multicomponent snack food having a creamy filling
GB2471671A (en) * 2009-07-06 2011-01-12 Cadbury Holdings Ltd Savoury water in oil food emulsion
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
RU2566987C2 (ru) * 2010-03-01 2015-10-27 Интерконтинентал Грейт Брэндс ЛЛС Ароматизированные пищевые продукты с начинкой, имеющие длительный срок хранения, и способы их изготовления
JP5540148B2 (ja) * 2010-04-26 2014-07-02 マーク アンド チャペル （アイルランド） リミテッド ２種成分食品およびその製造方法
US10264804B2 (en) 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients
CA2819000C (en) 2010-12-15 2017-03-28 Kraft Foods Global Brands Llc Heat tolerant lipid-based filling
GB2524451B (en) 2013-01-09 2018-03-28 Mars Inc Caramel, confection comprising the caramel and method of making the confection
US20160174579A1 (en) * 2014-12-18 2016-06-23 General Mills, Inc. High Fiber Cheesecake Product with Extensive Shelf Life
US20190098912A1 (en) * 2016-03-24 2019-04-04 Cargill, Incorporated Bake stable composition
CN108294291B (zh) * 2017-01-11 2021-08-24 统一企业股份有限公司 烘焙用糖浆及其制作方法
AR118761A1 (es) * 2019-04-23 2021-10-27 Aak Ab Emulsión estructurada de aceite en agua y producto alimenticio que la comprende
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion
CN118475243A (zh) * 2022-01-15 2024-08-09 卡夫食品瑞士控股有限责任公司 糖食产品
US12604906B2 (en) 2022-04-29 2026-04-21 Societe Des Produits Nestle S.A. Multi-texture confectionery product

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Also Published As

Publication number Publication date
KR20060036083A (ko) 2006-04-27
BRPI0412491A (pt) 2006-09-19
MXPA06000436A (es) 2006-04-05
ZA200600182B (en) 2007-07-25
CA2531594A1 (en) 2005-01-27
EP1643848A4 (en) 2010-07-07
UA88449C2 (ru) 2009-10-26
CN1849072B (zh) 2011-01-19
WO2005006880A3 (en) 2005-07-28
EP1643848A2 (en) 2006-04-12
RU2006104003A (ru) 2006-09-10
NZ545003A (en) 2007-11-30
AU2004257648B2 (en) 2009-12-03
CN1849072A (zh) 2006-10-18
CA2531594C (en) 2012-11-27
US6863911B2 (en) 2005-03-08
IL172952A0 (en) 2006-06-11
AU2004257648A1 (en) 2005-01-27
US20040126464A1 (en) 2004-07-01
RU2344617C2 (ru) 2009-01-27
WO2005006880A2 (en) 2005-01-27

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