NO751120L - - Google Patents
Info
- Publication number
- NO751120L NO751120L NO751120A NO751120A NO751120L NO 751120 L NO751120 L NO 751120L NO 751120 A NO751120 A NO 751120A NO 751120 A NO751120 A NO 751120A NO 751120 L NO751120 L NO 751120L
- Authority
- NO
- Norway
- Prior art keywords
- parts
- weight
- hydrogen phosphate
- base
- calcium hydrogen
- Prior art date
Links
- 239000000203 mixture Substances 0.000 claims description 17
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims description 15
- 235000019700 dicalcium phosphate Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 235000000346 sugar Nutrition 0.000 claims description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 12
- 235000013305 food Nutrition 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 12
- 239000000661 sodium alginate Substances 0.000 claims description 12
- 235000010413 sodium alginate Nutrition 0.000 claims description 12
- 229940005550 sodium alginate Drugs 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 11
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000001354 calcium citrate Substances 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 9
- 238000000576 coating method Methods 0.000 claims description 9
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 235000010443 alginic acid Nutrition 0.000 claims description 3
- 229920000615 alginic acid Polymers 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 229960001126 alginic acid Drugs 0.000 claims description 2
- 239000000783 alginic acid Substances 0.000 claims description 2
- 150000004781 alginic acids Chemical class 0.000 claims description 2
- 230000003472 neutralizing effect Effects 0.000 claims description 2
- 239000003929 acidic solution Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 description 16
- 150000001875 compounds Chemical class 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000003756 stirring Methods 0.000 description 8
- 235000015203 fruit juice Nutrition 0.000 description 7
- 238000002360 preparation method Methods 0.000 description 7
- 230000008961 swelling Effects 0.000 description 6
- 235000012976 tarts Nutrition 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000005266 casting Methods 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 244000248349 Citrus limon Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000014594 pastries Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 241000167854 Bourreria succulenta Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000011260 aqueous acid Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 235000019693 cherries Nutrition 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Description
Oppfinnelsen vedrører en grunnmasse for kalde utrørbare næringsmiddelovertrekks- og næringsmiddelinnleiringsmasser på basis av natriumalginat. The invention relates to a base mass for cold stir-able food coating and food embedding masses based on sodium alginate.
Por overtrekning, resp. inmleiring av de forskjelligste næringsmidler, som f.eks. bakvarer, frukt, kjøtt og fisk kreves i-større omfang gelformede_ masser. Alt etter anvendelsesformål tjener for disse masserssom grunnstoffer i første rekke sukker, stivelsesprodukter og gelatin. Pelles for de fleste av disse masser er at de for deres fremstilling må passere en oppvarmningsprosess og at de krever relativt lange geleringstider. Dessuten er de vanligvis bare anvendbare for et snevert begrenset anvendelsesformål, ofte ikke frysestabile eller bakeegnet resp. steriliserbare, av liten overflateglans, ikke klart gjennomsiktige og ofte lite skjærefaste. Det besto derfor ønske etter en universell anvendbar grunnmasse for kaldt utrør-bare, hurtig gelédannende, bakbare resp. steriliserbare, frystestabile, klart gjennomsiktige, skjærefaste overtrekksmasser resp. innleiringsmasser med høy overflateglans. Disse mangfoldige krav lar seg ikke oppfylle med de hittil for slike masser anvendte grunnstoffer sukker, stivelsesprodukter og gelatin. Pore coating, resp. embedding a wide variety of foodstuffs, such as e.g. Pastries, fruit, meat and fish require gelled masses to a greater extent. Depending on the purpose of application, the primary raw materials used for these are sugar, starch products and gelatin. The disadvantage of most of these masses is that they must undergo a heating process for their production and that they require relatively long gelation times. Moreover, they are usually only usable for a narrowly limited purpose of use, often not freeze-stable or suitable for baking or sterilizable, of low surface gloss, not clearly transparent and often not very resistant to cutting. There was therefore a desire for a universally applicable base material for cold stir-able, quick jelly-forming, bakeable or sterilizable, freeze-stable, clearly transparent, cut-resistant coating compounds or embedding compounds with a high surface gloss. These diverse requirements cannot be met with the basic ingredients sugar, starch products and gelatin used for such masses until now.
Det er nå funnet at en grunnmasse, bestående av en blanding av It has now been found that a base mass, consisting of a mixture of
25-55 vektdeler natriumalginat,25-55 parts by weight sodium alginate,
0-30 vektdeler kaldoppløselig stivelse,0-30 parts by weight cold soluble starch,
5-25 vektdeler natriumheksametafos fat,5-25 parts by weight sodium hexametaphos barrel,
3-10 vektdeler kalsiumhydrogenfosfat eller isteden av 3-10 parts by weight of calcium hydrogen phosphate or instead of
kalsiumhydrogenfosfat,calcium hydrogen phosphate,
5-20 vektdeler kalsiumcitrat5-20 parts by weight of calcium citrate
er universelt egnet for kaldt utrørbare næringsmiddelovertrekks- og næringsmiddelinnleiringsmasser og oppfyller i høy grad de stilte krav. is universally suitable for cold-extractable food coating and food embedding masses and meets the requirements to a high degree.
Spesielt egnede grunnmasser fåes når mengden av kalsiumhydrogenf osfat i ovenfor nevnte blanding utgjør 5-8 vektdeler resp. Particularly suitable base materials are obtained when the amount of calcium hydrogen phosphate in the above-mentioned mixture amounts to 5-8 parts by weight resp.
av kalsiumcitratmengden 10-15 vektdeler. Det er videre mulig, i blandingen av grunnmassen ikke helt å erstatte mengden av kalsiumhydrogenf osfat resp. kalsiumcitrat, men delvis med kalsiumcitrat resp. kalsiumhydrogenfosfat,- idet det danner seg blandinger med for-skjellige mengder av begge kalsiumsalter. of the amount of calcium citrate 10-15 parts by weight. It is also possible, in the mixture of the base material, not to completely replace the amount of calcium hydrogen phosphate resp. calcium citrate, but partly with calcium citrate or calcium hydrogen phosphate, as mixtures are formed with different amounts of both calcium salts.
For fremstilling av grunnmassen ifølge oppfinnelsen for næringsmiddelovertrekk- og næringsmiddelinnleiringsmasser har det vist seg best egnet et natriumalginat som ble dannet ved nøytralisering av alginsyre i alkoholisk oppløsning. Ved et slikt alginat opptrådte ingen smaksmessig uheldig påvirkning på overtrekks- resp. innlenrings-massene. For the production of the base mass according to the invention for food coating and food embedding masses, a sodium alginate which was formed by neutralizing alginic acid in an alcoholic solution has proven to be most suitable. With such an alginate, there was no taste-wise adverse effect on coating or the enlenring masses.
Til forarbeidelse til de ønskede næringsmiddelovertrekks-masser resp. næringsmiddelinnleiringsmasser utrøres grunnmassen ifølge oppfinnelsen med kaldt vann og lar den kort svelle. Deretter tilsettes en sur fruktsaft eller en vandig oppløsning av en fysiologisk tålbar syre som har en pH-verdi på ca. 2-4, hvorved det danner seg en skjærefast, glinsende gele. Som fysiologisk tålbare syrer kommer det eksempelvis på tale fosforsyre, eplesyre, vinsyre, fortrinnsvis imidlertid sitronsyre og fruktsyreblandinger i form av fruktsafter. For processing into the desired food coating masses or food embedding masses, the base mass according to the invention is stirred with cold water and allowed to swell briefly. An acidic fruit juice or an aqueous solution of a physiologically tolerable acid is then added which has a pH value of approx. 2-4, whereby a cut-resistant, shiny gel is formed. Physiologically tolerable acids include, for example, phosphoric acid, malic acid, tartaric acid, preferably, however, citric acid and fruit acid mixtures in the form of fruit juices.
Alt etter anvendelsesformål tilsettes til grunnmassen de nødvendige smakskorrigentier, i første rekke sukker, men også krydder, salt, vineddik og lignende. Depending on the purpose of use, the necessary flavor corrections are added to the base mass, primarily sugar, but also spices, salt, wine vinegar and the like.
Hovedanvendelsesområdet for grunnmassen ifølge oppfinnelsen er fremstilling av kaldt utrørbare tertestøpemasser og fruktfyllinger for kaker. Ved siden av kaldutrørbarheten, den hurtige geleringsevne og snittfastheten, den gode overflateglans og den gode transparent er det for disse spesielle anvendelsesformål av spesiell betydning bakbarheten og fryséstabiliteten av massene. Por forarbeid-elsen til tertestøpemasser og fruktfyIlinger forblandes grunnmassen hensiktsmessig med den for en tilstrekkelig søkning nødvendige sukker-mengde. Deretter utrøres blandingen med kaldt vann og blandes etter kort svelling med den sure fruktsaft eller en vandig syreoppløsning. Ved begynnende gelédannelse påføres en således dannet støpemasse på The main area of application for the base mass according to the invention is the production of cold-mixable tart molding masses and fruit fillings for cakes. In addition to the cold workability, the rapid gelling ability and cut strength, the good surface gloss and the good transparency, the bakeability and freezing stability of the masses are of particular importance for these special applications. For the preparation of pie molds and fruit fillings, the base mass is suitably mixed with the amount of sugar required for a sufficient sugar. The mixture is then stirred with cold water and mixed after brief swelling with the acidic fruit juice or an aqueous acid solution. When jelly begins to form, a molding compound thus formed is applied
de med frukter belagte kaker og det innblandes i denne dannede innleiringsmasse frukter og bringes i denne form i en kake og bakes deretter . the fruit-coated cakes and fruits are mixed into this formed embedding mass and brought in this form into a cake and then baked.
I en måte svarende til forarbeidelse til tertestøpemasser og fruktfyllinger foregår fremstillingen av desserter på basis av grunnmassen ifølge oppfinnelsen. Også i dette tilfellet kan det for forbedring innblandes frukter og man kommer i løpet av korteste tid uten oppvarmningsprosess til en uttagbar dessert. In a manner similar to processing for tart moldings and fruit fillings, the production of desserts takes place on the basis of the base mass according to the invention. In this case too, for improvement, fruit can be mixed in and you arrive in the shortest time without a heating process to a removable dessert.
Et ytterligere område .er anvendelsen av grunnmassen ifølge oppfinnelsen til fremstilling av aspik for Kjøtt- eller fiskeretter. For dette formål blandes grunnmassen med noe salt, sukker gg krydder, svelles med vann og blandes etter kort svelletid med eddik. Den således dannede masse anvendes med en gang til innleiring av kjøtt- og fiskeretter og er skjærefast i løpet av kort tid. A further area is the use of the base mass according to the invention for the production of aspic for meat or fish dishes. For this purpose, the base mass is mixed with some salt, sugar and spices, swelled with water and, after a short swelling time, mixed with vinegar. The mass thus formed is used immediately for embedding meat and fish dishes and is cut-resistant within a short time.
Den fordel som grunnmassen ifølge oppfinnelsen gir sees deri at det med dens hjelp lykkes å fremstille kalde utrørbare overtrekks- og innleiringsmasser for de forskjelligste næringsmidler, The advantage that the base mass according to the invention provides can be seen in the fact that with its help it is possible to produce cold stir-able covering and embedding masses for a wide variety of foodstuffs,
som hurtig gelédanner og hurtig er skjærefaste, har en god overflateglans med god transparens og er såvel frysestabile som også bakefaste, resp. steriliserbare. Den universelle anvendbarhet er ikke gitt ved de hittil anvendte masser på sukker-, stivelse- eller gelatinbasis. which quickly forms a jelly and is quickly cut-resistant, has a good surface gloss with good transparency and is both freeze-stable and also bake-resistant, resp. sterilizable. Universal applicability is not provided by the sugar, starch or gelatin-based masses used so far.
Oppfinnelsen skal forklares nærmere ved hjelp av noen ikke begrensende eksempler. The invention shall be explained in more detail by means of some non-limiting examples.
Ek sempler.Oak samples.
F remstilling av en tertestøpemasse_.Preparation of a tart molding compound_.
Som grunnmasse ifølge oppfinnelsen tjente en blanding av følgende sammensetning: A mixture of the following composition served as the base material according to the invention:
25 vektdeler natriumalginat,25 parts by weight sodium alginate,
30 vektdeler kald oppløselig stivelse,30 parts by weight cold soluble starch,
5 vektdeler natriumheksametafos fat,5 parts by weight sodium hexametaphos barrel,
6 vektdeler kalsiumhydrogenfosfat.6 parts by weight calcium hydrogen phosphate.
10 vektdeler av denne grunnmasse blandes godt med 120 vektdeler sukker. Deretter tilsettes under omrøring 380 vektdeler kaldt vann. Etter en svelletid på 15 minutter tilsettes langsomt under omrøring 380 vektdeler fruktsaft, hvori det var oppløst 7,5 vektdeler krystallisert sitronsyre. Blandingen ble med en gang på-ført på kaker belagt med frukter. Det ble dannet et mattglinsende tertestøp av noe myk gelstruktur, som var skjærefast etter 20 minutter. F remstilling av en tertestøpemasse. 10 parts by weight of this base mass are mixed well with 120 parts by weight of sugar. 380 parts by weight of cold water are then added while stirring. After a swelling time of 15 minutes, 380 parts by weight of fruit juice, in which 7.5 parts by weight of crystallized citric acid were dissolved, are slowly added while stirring. The mixture was immediately applied to cakes coated with fruits. A matt shiny tart cast of somewhat soft gel texture was formed, which was cut-resistant after 20 minutes. Preparation of a tart molding compound.
Fremstilling av tertestøpemassen foregikk helt analogt overnevnte eksempel, bare at det i stedenfor de 10 vektdeler av den der nevnte grunnmasse ble anvendt 10 vektdeler av den nedenfor omtalte Production of the tart molding compound proceeded completely analogously to the above-mentioned example, only that instead of the 10 parts by weight of the base material mentioned there, 10 parts by weight of the base material mentioned below were used
grunnmasse.ground mass.
55 vektdeler natriumalginat,55 parts by weight sodium alginate,
5 vektdeler natriumheksametafosfat,5 parts by weight of sodium hexametaphosphate,
6 vektdeler kalsiumhydrogenfosfat.6 parts by weight calcium hydrogen phosphate.
Den på denne måte fremstilte kakedeig var skjærefast etter 15 minutter. The cake dough produced in this way was firm to the touch after 15 minutes.
3. F remstilling av en kakestøpemasse.3. Preparation of a cake molding compound.
I dette eksempel ble det anvendt samme grunnmasse somIn this example, the same base material was used as
i eksempel 2 i samme mengde og forarbeidet tilsvarende angivelsen i eksempel 1, bare at det istedenfor 380 vektdeler fruktsaft ble det anvendt en blanding av 300 vektdeler vann og 80 vektdeler.naturren sitronsaft. Det ble oppnådd en fast, glinsende' støpemasse som var skjærefast etter 15 minutter. in example 2 in the same amount and processed similarly to the information in example 1, only that instead of 380 parts by weight of fruit juice, a mixture of 300 parts by weight of water and 80 parts by weight of natural lemon juice was used. A firm, glistening' casting mass was obtained which was cut-resistant after 15 minutes.
4. F remstilling av en kakestøpemasse.4. Preparation of a cake molding compound.
Som grunnmasse tjente i dette eksempel en blanding av følgende sammensetning: In this example, a mixture of the following composition served as the base material:
27,5 vektdeler natriumalginat,27.5 parts by weight sodium alginate,
25,0 vektdeler natriumheksametafosfat,25.0 parts by weight sodium hexametaphosphate,
12,5 vektdeler kalsiumcitrat.12.5 parts by weight of calcium citrate.
10 vektdeler av denne grunnmasse ble blandet godt med10 parts by weight of this base material were mixed well
67 vektdeler sukker. Til denne blanding ble det under omrøring satt 154 vektdeler vann og etter en svelletid på 15 minutter langsomt under omrøring 154 vektdeler fruktsaft, hvori det var oppløst 4,5 vektdeler sitronsyre. Etter ytterligere 15 minutter kunne den dannede støpemasse haes på kakebunner belagt med frukter og ga en høyglinsende, glassklar gel, som var fullstendig skjærefast etter ca. 30 minutter. 67 parts by weight of sugar. 154 parts by weight of water were added to this mixture while stirring and, after a swelling time of 15 minutes, slowly while stirring 154 parts by weight of fruit juice, in which 4.5 parts by weight of citric acid had been dissolved. After a further 15 minutes, the resulting molding mass could be poured onto cake bases coated with fruit and produced a high-gloss, glassy gel, which was completely cut-resistant after approx. 30 minutes.
5• F remstilling av en kakestøpemasse.5• Preparation of a cake molding compound.
Fremstillingen foregikk analogt eksempel 1, idet det istedenfor den der nevnte grunnmasse ble anvendt 10 vektdeler av den nedenfor oppførte grunnmasse. The production proceeded analogously to example 1, in that instead of the base material mentioned there, 10 parts by weight of the base material listed below were used.
55 vektdeler natriumalginat,55 parts by weight sodium alginate,
5 vektdeler natriumheksametafos fat,5 parts by weight sodium hexametaphos barrel,
4 vektdeler kalsiumhydrogenfosfat,4 parts by weight of calcium hydrogen phosphate,
6 vektdeler kalsiumcitrat.6 parts by weight of calcium citrate.
Den dannede støpemasse var skjærefast etter 15 minutter. The resulting casting mass was shear-resistant after 15 minutes.
6.• F remstilling av en fruktfylling.6.• Making a fruit filling.
Først ble som omtalt under eksempel 2 fremstilt en støpe-masse på basis av grunnmassen. First, as discussed under example 2, a molding compound was produced on the basis of the base compound.
55 vektdeler natriumalginat,55 parts by weight sodium alginate,
5 vektdeler natriumheksametafosfat,5 parts by weight of sodium hexametaphosphate,
6 vektdeler kalsiumhydrogenfosfat.6 parts by weight calcium hydrogen phosphate.
Under den dannede støpemasse ble det blandet avdryppede kirsebær. Den således dannede fruktfylling ble hatt på en på forhånd bakt kakebunn. Etter ca. 15 minutter ble fruktfyllingen dekket med et deiggitter og bakt. Den dannede fruktkake tilsvarte fullstendig en på vanlig måte fremstillet fruktkake. Drained cherries were mixed under the formed casting mass. The fruit filling thus formed was placed on a pre-baked cake base. After approx. After 15 minutes, the fruit filling was covered with a pastry grid and baked. The fruit cake formed completely corresponded to a fruit cake made in the usual way.
7. F remstilling av en dessert.7. Making a dessert.
Som grunnmasse ifølge oppfinnelsen tjente følgende blanding: The following mixture served as the base material according to the invention:
55 vektdeler natriumalginat,55 parts by weight sodium alginate,
5 vektdeler natriumheksametafosfat,5 parts by weight of sodium hexametaphosphate,
6 vektdeler kalsiumhydrogenfos fat.6 parts by weight of calcium hydrogenphos barrel.
10 vektdeler av denne grunnmasse ble blandet godt med 120 vektdeler sukker. Deretter ble det under omrøring tilsatt 380 vektdeler kaldt vann. Etter ca. 15 minutters svelletid ble det langsomt under omrøring tilsatt 300 vektdeler fruktsaft og 80 vektdeler naturren sitronsaft. Deretter ble det under den dannede masse med en gang ført 500 vektdeler frukter. Den på denne måte dannede dessert kan veltes om. 10 parts by weight of this base mass were mixed well with 120 parts by weight of sugar. 380 parts by weight of cold water were then added while stirring. After approx. After 15 minutes of swelling time, 300 parts by weight of fruit juice and 80 parts by weight of natural lemon juice were slowly added while stirring. Subsequently, 500 parts by weight of fruit were immediately placed under the formed mass. The dessert formed in this way can be turned over.
8. F remstilling av aspik for kjøtt- eller fiskeretter.8. Preparation of aspic for meat or fish dishes.
For fremstilling av denne innleiringsmasse tjente følg-ende blanding som grunnmasse For the production of this embedding mass, the following mixture served as base mass
55 vektdeler natriumalginat,55 parts by weight sodium alginate,
5 vektdeler natriumheksametafosfat,5 parts by weight of sodium hexametaphosphate,
6 vektdeler kalsiumhydrogenf osfat.6 parts by weight of calcium hydrogen phosphate.
4 vektdeler av denne blanding ble blandet med noe salt, noe sukker og krydder etter smak. Deretter ble det under omrøring tilsatt 100 vektdeler kaldt vann. Etter en svelletid på 15 minutter ble det langsomt under omrøring tilsatt ytterligere 100 vektdeler vann og 15 vektdeler av en 10#-ig eddiksyreoppløsning. Den dannede masse kunne med en gang anvendes til innleiring av kjøtt- og fiskeretter og var skjærefast i løpet av 5-10 minutter. • 4 parts by weight of this mixture were mixed with some salt, some sugar and spices to taste. 100 parts by weight of cold water were then added while stirring. After a swelling time of 15 minutes, a further 100 parts by weight of water and 15 parts by weight of a 10# acetic acid solution were slowly added while stirring. The mass formed could immediately be used for embedding meat and fish dishes and was cut-resistant within 5-10 minutes. •
Claims (8)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE2420622A DE2420622A1 (en) | 1974-04-27 | 1974-04-27 | BASIC DIMENSIONS FOR COLD-STITCHABLE FOOD COATING AND FOOD EMBEDDING COMPOUNDS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| NO751120L true NO751120L (en) | 1975-10-28 |
Family
ID=5914210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO751120A NO751120L (en) | 1974-04-27 | 1975-04-02 |
Country Status (7)
| Country | Link |
|---|---|
| BE (1) | BE828378A (en) |
| DE (1) | DE2420622A1 (en) |
| FR (1) | FR2268476A1 (en) |
| IT (1) | IT1037420B (en) |
| NL (1) | NL7503914A (en) |
| NO (1) | NO751120L (en) |
| SE (1) | SE7503778L (en) |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO153084C (en) * | 1979-08-01 | 1986-01-15 | Quaker Oats Ltd | PROCEDURE FOR THE MANUFACTURE OF IMMITTED FOOD PRODUCTS. |
| US4444799A (en) * | 1981-08-18 | 1984-04-24 | Nabisco, Inc. | Method and composition for producing soft edible baked products and an edible firm gel for use therein |
| US4624856A (en) * | 1981-08-18 | 1986-11-25 | Nabisco Brands, Inc. | Method and composition for soft edible baked products having improved extended shelf-life and an edible firm gel for use therein |
| DE4111476A1 (en) * | 1991-04-09 | 1992-10-15 | Frubella Gmbh | FRUIT BAKE MIX |
| CA2139857A1 (en) * | 1992-07-10 | 1994-01-20 | Jeroen Johannes J. J. Brockhus | Glazing agent |
| NL9300922A (en) * | 1993-03-16 | 1994-10-17 | Friesland Frico Domo Coop | Composition comprising alginate and rice starch. |
| US5389393A (en) * | 1993-04-07 | 1995-02-14 | Kraft General Foods, Inc. | Quick-setting dessert gel mix |
| BE1011235A3 (en) * | 1997-06-25 | 1999-06-01 | Food Chemicals Nv | Liquid buffered gelatine solution, ready to use after heating as a pourable gelatine for meat, liver in a pot, fish and aspic preparation as a protection against drying out and harmful micro-organisms |
| BE1013985A4 (en) * | 2001-02-28 | 2003-01-14 | Zagorski Christophe | Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water |
| GB0112640D0 (en) * | 2001-05-23 | 2001-07-18 | Isp Alginates Uk Ltd | Process and product |
| DE10256398B4 (en) | 2002-12-02 | 2006-01-26 | Lucullus Backen & Genießen GmbH & Co. KG | Powdered cake powder and method of preparing a cake |
| JP2008527982A (en) * | 2005-01-21 | 2008-07-31 | モザイコ エスペーエールエル | Foods where you can see individual additive ingredients |
| TR200705685A2 (en) * | 2007-08-16 | 2008-03-21 | Özmer Meyve Özleri̇ Kokteyl Soslari Sanayi̇ Ti̇caret Ve Pazarlama Li̇mi̇ted Şi̇rketi̇ | Herbal, ready to use decorative cold pastry gel |
| DE102014015214B4 (en) | 2014-10-16 | 2018-03-08 | Griesson - De Beukelaer Gmbh & Co. Kg | Food composition, its preparation, its use and baked goods with this food composition |
| GB2554039B (en) * | 2016-05-06 | 2022-08-31 | Freddy Hirsch Group Ag | Coated Food Products |
-
1974
- 1974-04-27 DE DE2420622A patent/DE2420622A1/en active Pending
-
1975
- 1975-04-02 NL NL7503914A patent/NL7503914A/en unknown
- 1975-04-02 SE SE7503778A patent/SE7503778L/en unknown
- 1975-04-02 NO NO751120A patent/NO751120L/no unknown
- 1975-04-18 IT IT22487/75A patent/IT1037420B/en active
- 1975-04-25 BE BE155760A patent/BE828378A/en unknown
- 1975-04-25 FR FR7513116A patent/FR2268476A1/en not_active Withdrawn
Also Published As
| Publication number | Publication date |
|---|---|
| BE828378A (en) | 1975-10-27 |
| IT1037420B (en) | 1979-11-10 |
| NL7503914A (en) | 1975-10-29 |
| FR2268476A1 (en) | 1975-11-21 |
| DE2420622A1 (en) | 1975-11-13 |
| SE7503778L (en) | 1975-10-28 |
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