RU96123761A - METHOD FOR PRODUCING POWDER FAT-CONTAINING FOOD PRODUCT - Google Patents

METHOD FOR PRODUCING POWDER FAT-CONTAINING FOOD PRODUCT

Info

Publication number
RU96123761A
RU96123761A RU96123761/13A RU96123761A RU96123761A RU 96123761 A RU96123761 A RU 96123761A RU 96123761/13 A RU96123761/13 A RU 96123761/13A RU 96123761 A RU96123761 A RU 96123761A RU 96123761 A RU96123761 A RU 96123761A
Authority
RU
Russia
Prior art keywords
fat
crystalline
product
paragraphs
crystalline food
Prior art date
Application number
RU96123761/13A
Other languages
Russian (ru)
Other versions
RU2153269C2 (en
Inventor
Кармен Лоран
Фро-Кутаз Ани
Original Assignee
Сосьете Де Продюи Нестле С.А.
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
Priority claimed from EP95203555A external-priority patent/EP0780058B1/en
Application filed by Сосьете Де Продюи Нестле С.А. filed Critical Сосьете Де Продюи Нестле С.А.
Publication of RU96123761A publication Critical patent/RU96123761A/en
Application granted granted Critical
Publication of RU2153269C2 publication Critical patent/RU2153269C2/en

Links

Claims (10)

1. Способ производства порошкового жиросодержащего пищевого продукта, предусматривающий смешивание, по меньшей мере, одного кристаллического пищевого ингредиента и жира для получения пасты; и измельчение пасты для уменьшения размера кристаллов кристаллического пищевого ингредиента и покрытия кристаллов пленкой жира, причем измельчение продолжают, пока не образуется текучий порошок.1. A method of manufacturing a powdered fat-containing food product, comprising mixing at least one crystalline food ingredient and fat to form a paste; and grinding the paste to reduce the crystal size of the crystalline food ingredient and coating the crystals with a film of fat, and grinding continues until a flowing powder is formed. 2. Способ по п. 1, отличающийся тем, что содержание жира в жиросодержащем продукте составляет от 5 до 25 вес.%. 2. The method according to p. 1, characterized in that the fat content in the fat-containing product is from 5 to 25 wt.%. 3. Способ по п. 1 или 2, отличающийся тем, что соотношение массы жира к кристаллическим пищевым ингредиентам составляет от 1:3 до 1:5. 3. The method according to p. 1 or 2, characterized in that the ratio of the mass of fat to crystalline food ingredients is from 1: 3 to 1: 5. 4. Способ по любому из пп. 1-3, отличающийся тем, что кристаллические пищевые ингредиенты измельчают до размера частиц менее около 40 мкм. 4. The method according to any one of paragraphs. 1-3, characterized in that the crystalline food ingredients are ground to a particle size of less than about 40 microns. 5. Способ по любому из пп. 1-4, отличающийся тем, что кристаллические пищевые ингредиенты измельчают введением пасты между несколькими валками, расположенными один за другим, причем расстояние между валками постепенно сокращается в направлении от первой пары валков к последней паре. 5. The method according to any one of paragraphs. 1-4, characterized in that the crystalline food ingredients are crushed by introducing a paste between several rolls located one after the other, and the distance between the rolls is gradually reduced in the direction from the first pair of rolls to the last pair. 6. Способ по любому из пп. 1-5, отличающийся тем, что кристаллический пищевой ингредиент включает агент, хелатирующий железо. 6. The method according to any one of paragraphs. 1-5, characterized in that the crystalline food ingredient includes an agent that chelates iron. 7. Способ по любому из пп. 1-6, отличающийся тем, что предусматривает далее прессование порошка в таблетки. 7. The method according to any one of paragraphs. 1-6, characterized in that it further provides for the compression of the powder into tablets. 8. Жиросодержащий пищевой продукт в виде текучего порошка, содержащий частицы кристаллических пищевых ингредиентов с размером менее около 40 мкм, каждая из которых покрыта слоем жира. 8. A fat-containing food product in the form of a flowing powder containing particles of crystalline food ingredients with a size of less than about 40 microns, each of which is coated with a layer of fat. 9. Продукт по п. 8, отличающийся тем, что массовое соотношение жира и кристаллических пищевых ингредиентов составляет в пределах от 1:3 до 1:5. 9. The product according to p. 8, characterized in that the mass ratio of fat and crystalline food ingredients is in the range from 1: 3 to 1: 5. 10. Твердый продукт, включающий жиросодержащий пищевой продукт по п. 8 или 9, спрессованный в форме таблетки. 10. A solid product comprising a fat-containing food product according to claim 8 or 9, compressed in tablet form.
RU96123761/13A 1995-12-19 1996-12-18 Method of producing powder-like fat-containing food product, fat-containing food product and hard product RU2153269C2 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP95203555.8 1995-12-19
EP95203555A EP0780058B1 (en) 1995-12-19 1995-12-19 Process for producing powdered food products

Publications (2)

Publication Number Publication Date
RU96123761A true RU96123761A (en) 1999-02-10
RU2153269C2 RU2153269C2 (en) 2000-07-27

Family

ID=8220971

Family Applications (1)

Application Number Title Priority Date Filing Date
RU96123761/13A RU2153269C2 (en) 1995-12-19 1996-12-18 Method of producing powder-like fat-containing food product, fat-containing food product and hard product

Country Status (17)

Country Link
US (2) US5895675A (en)
EP (1) EP0780058B1 (en)
AT (1) ATE187608T1 (en)
CA (1) CA2193402C (en)
CO (1) CO4520216A1 (en)
CZ (1) CZ291408B6 (en)
DE (1) DE69513988T2 (en)
DK (1) DK0780058T3 (en)
EG (1) EG21306A (en)
ES (1) ES2140616T3 (en)
GR (1) GR3032652T3 (en)
HU (1) HU221021B1 (en)
NZ (1) NZ299960A (en)
PE (1) PE46998A1 (en)
PL (1) PL183656B1 (en)
RU (1) RU2153269C2 (en)
TR (1) TR199601024A2 (en)

Families Citing this family (50)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0780058B1 (en) * 1995-12-19 1999-12-15 Societe Des Produits Nestle S.A. Process for producing powdered food products
EP0888723B1 (en) * 1997-07-04 2003-03-26 Societe Des Produits Nestle S.A. Culinary aid in form of a small log
EP0888721A1 (en) 1997-07-04 1999-01-07 Societe Des Produits Nestle S.A. Culinary aid in the form of a small log
EP0888724B1 (en) * 1997-07-04 2003-10-08 Societe Des Produits Nestle S.A. Marbled culinary aid
EP0888722A1 (en) * 1997-07-04 1999-01-07 Societe Des Produits Nestle S.A. Marbled culinary aid
FR2771259B1 (en) * 1997-11-21 2000-01-28 Nutriset COMPLETE FOOD OR NUTRITIONAL SUPPORT, STABLE AGAINST OXIDATION, WITH HIGH ENERGY VALUE, LOW OSMOLALITY, LOW WATER CONTENT, PROCESS FOR PREPARING SAME AND USES THEREOF
EP0950358A1 (en) * 1998-03-20 1999-10-20 Societe Des Produits Nestle S.A. Culinary aid in form of a bar
US6524637B2 (en) * 1998-03-20 2003-02-25 Danisco A/S Composition providing a stable suspension of a particulate component
DE69911318T2 (en) * 1998-07-06 2004-07-22 Unilever N.V. Frozen foods coated with oil and breading and processes for their manufacture
DE19838387C5 (en) * 1998-08-24 2006-08-10 Cpc Deutschland Gmbh Process for the preparation of bouillon cubes
WO2000057714A2 (en) * 1999-03-29 2000-10-05 General Mills, Inc. Concentrated dessert cube, methods of manufacture, and packaging therefor
DE60020798T2 (en) 1999-11-16 2006-05-11 Loders Croklaan B.V. Edible fat-containing flakes
EP1101409A3 (en) * 1999-11-16 2002-01-02 Unilever N.V. Edible fat based flakes
BRPI0108786B1 (en) * 2000-02-23 2015-06-02 Fuchs Gmbh & Co Method for seasoning foodstuffs
EP1138211A1 (en) * 2000-03-29 2001-10-04 Societe Des Produits Nestle S.A. Culinary aid
US6682768B2 (en) * 2000-04-25 2004-01-27 Lipton, Division Of Conopco, Inc. Butter flavored flakes
US7476533B2 (en) * 2002-04-19 2009-01-13 Adhesives Research, Inc. Diagnostic devices for use in the assaying of biological fluids
EP1269864A1 (en) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. "Hard bouillon tablet"
EP1269862A1 (en) * 2001-06-20 2003-01-02 Société des Produits Nestlé S.A. Bouillon powder
EP1269863A1 (en) * 2001-06-20 2003-01-02 Societe Des Produits Nestle S.A. Soft bouillon tablet
FI20012151A0 (en) 2001-11-05 2001-11-05 Danisco Liquid bread improver, its use and method of preparation
US20030215547A1 (en) * 2002-05-16 2003-11-20 Leyh Joseph Conrad Pet treat coating composition and process
RU2341980C2 (en) * 2002-08-20 2008-12-27 Юнилевер Н.В. Flavoured food product and method of its production
US7026410B2 (en) * 2002-10-17 2006-04-11 Henkel Corporation Solventless method for preparation of carboxylic polymers
AP2101A (en) * 2002-12-02 2010-02-04 Nestec Sa Hard bouillon tablet or cube
EP1491101B1 (en) * 2003-06-23 2006-12-06 Unilever N.V. Marbled bouillon, broth, soup, sauce or seasoning cube and process for preparing the same
ATE509692T1 (en) 2003-07-17 2011-06-15 Unilever Nv METHOD FOR PRODUCING AN EDIBLE DISPERSION CONTAINING OIL AND STRUCTURING AGENTS
CN1913789A (en) * 2004-01-28 2007-02-14 荷兰联合利华有限公司 Savoury food composition comprising low-trans triglyceride fat composition
AU2005315984B2 (en) * 2004-12-14 2009-12-24 Unilever Plc Process for making bouillon or seasoning cubes
EP1853124B1 (en) * 2004-12-15 2008-09-03 Unilever N.V. Process for making bouillon or seasoning cubes
WO2006087090A1 (en) 2005-02-17 2006-08-24 Unilever N.V. Granules comprising sterol
US20070087091A1 (en) * 2005-10-14 2007-04-19 Ardisson-Korat Andres V Kit and method for providing a freshly ground flavoring to food products
MX2008002681A (en) * 2005-12-12 2008-03-18 Unilever Nv Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising gelatin and starch.
WO2007068332A1 (en) * 2005-12-12 2007-06-21 Unilever N.V. Solid concentrate for broths, bouillons, soups, sauces, (side)dishes, garnishing or seasoning and process for preparing the same
EP1949795A1 (en) * 2007-01-17 2008-07-30 Unilever N.V. Seasoning
EP2217097B1 (en) * 2007-12-13 2011-05-04 Unilever N.V. Process to prepare seasoning cubes
AU2009216971B2 (en) * 2008-02-22 2014-04-10 Cargill, Incorporated Pregelatinized starches as carrier materials for liquid components
DE102008020137A1 (en) * 2008-04-22 2009-10-29 Franz Mayer und Paul Mayer GbR (vertretungsberechtigter Gesellschafter: Herrn Paul Mayer, 83313 Siegsdorf) Food product in the form of a crystalline food e.g. salt, comprises form-stable compact plates or tablets, where the flowable crystalline food present in grain or granulate form is directly injected to the plates or tablets by rolling mill
ATE524978T1 (en) * 2008-07-30 2011-10-15 Symrise Ag COMPOSITION FOR REDUCING NACL CONTENT IN FOODS
AU2009328392B2 (en) * 2008-12-19 2013-08-22 Upfield Europe B.V. Edible fat powders
CA2745973A1 (en) * 2008-12-19 2010-06-24 Unilever Plc Edible fat powders
US20100297303A1 (en) * 2009-05-20 2010-11-25 Conopco, Inc., D/B/A Unilever Unitized frozen sauce products
EA024216B1 (en) 2010-06-22 2016-08-31 Юнилевер Н.В. Edible fat powders
MX337914B (en) 2010-12-17 2016-03-28 Unilever Nv Process of compacting a microporous fat powder and compacted fat powder so obtained.
MX342040B (en) 2010-12-17 2016-09-12 Unilever Nv Edible water in oil emulsion.
EP2534956A1 (en) * 2011-06-16 2012-12-19 Nestec S.A. Bouillon tablet process
US20180360078A1 (en) * 2015-12-10 2018-12-20 Nestec S.A. Culinary seasoning or bouillon tablet
RU2736644C2 (en) * 2016-06-28 2020-11-19 Сосьете Де Продюи Нестле С.А. Solid broth tablet
PL3496554T3 (en) * 2016-08-10 2020-12-28 Société des Produits Nestlé S.A. Powdered beef fat
CA3033561A1 (en) * 2016-10-31 2018-05-03 Nestec S.A. Hard bouillon tablet

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3433650A (en) * 1967-01-12 1969-03-18 Gen Foods Corp Dry soup mix
FR2243653A1 (en) * 1973-09-18 1975-04-11 Midi Salines Est Cie Salins Incorporation of alkali metal chlorides in media - with oil-based preservative
US4002771A (en) * 1974-02-06 1977-01-11 General Foods Limited Process for preparing a dry, flowable sugar/fat component and whippable dessert composition
US3987207A (en) * 1974-06-03 1976-10-19 Cpc International Inc. Process of preparing instantly dissolving granular mix for soup of the potage type
US4140809A (en) * 1976-02-04 1979-02-20 General Foods Corporation Soup concentrates
US4385076A (en) * 1979-06-13 1983-05-24 The Procter & Gamble Company Fat or oil composition containing microfine particles of flavor enhancer
US4294862A (en) * 1979-09-19 1981-10-13 Gerhard Wilke Process for the production of pastry and flaky pastry-like products
US4375483A (en) * 1981-04-23 1983-03-01 The Procter & Gamble Company Fat composition containing salt, lecithin and hydrophilic silica
DE3243963C1 (en) * 1982-11-27 1984-04-12 Maizena Gmbh, 2000 Hamburg Process for the production of a lump-free, hot-dispersible base product for bound sauces and soups
JP2601300B2 (en) * 1987-04-06 1997-04-16 旭化成工業株式会社 Powdery or granular fats and oils and their production
US4806370A (en) * 1987-07-08 1989-02-21 Takeda Chemical Industries, Ltd. 5'-nucleotide seasoning composition and production thereof
US4844921A (en) * 1987-08-26 1989-07-04 Cumberland Packing Corp. Butter flavored granules
JP2930487B2 (en) * 1992-10-21 1999-08-03 ハウス食品株式会社 Method for producing granular food
EP0780058B1 (en) * 1995-12-19 1999-12-15 Societe Des Produits Nestle S.A. Process for producing powdered food products

Similar Documents

Publication Publication Date Title
RU96123761A (en) METHOD FOR PRODUCING POWDER FAT-CONTAINING FOOD PRODUCT
RU2153269C2 (en) Method of producing powder-like fat-containing food product, fat-containing food product and hard product
US4975295A (en) Instant coffee tablets
CA2295810A1 (en) Soluble coated chewable tablet
AU578577B2 (en) Devices for the controlled release of active substances, as well as process for the preparation thereof
CA2013485A1 (en) Solid consumer product compositions containing small particle cyclodextrin complexes
CA2173945A1 (en) Process for making high protein and/or reduced fat nut spreads which have desirable fluidity, texture and flavor
CA2349565A1 (en) Process for preparing oral calcium compositions
CA2138125A1 (en) Process for Making Compact Detergent Compositions
CA2078718A1 (en) Detergent powders and process for preparing them
RU2001117835A (en) GRINDING METHOD FOR PRODUCING FINE-GRINDED MEDICAL SUBSTANCES
ZA957609B (en) Granular compositions
CA2318553A1 (en) Granulated bread improver for the preparation of bakery products
CA2139363A1 (en) Process and Compositions for Compact Detergents
CA2066807A1 (en) Contraception in female primates without affecting the menstrual cycle
CA2475933A1 (en) Spherical powder components and solid cosmetic compositions comprising thereof
CA2167984A1 (en) Organopolysiloxane Resin Powder, Process for Its Preparation and Its Use in Organopolysiloxane Compositions
GB1287431A (en) Improvements in pharmaceutical formulations
EP0168360A3 (en) Process for preparing etofibrate or similar compounds containing sustained release microgranules and products thus obtained
NZ205620A (en) Bactericidal effervescing compositions for forming tablets therefrom
Herman et al. Instability of drug release from anhydrous theophylline-imcrocrystalline cellulose formulations
CA2307294A1 (en) Anti-caking anti-mycotic food ingredient and process for producing the same
CA2155841A1 (en) Sponge-iron powder
JPH02291232A (en) Making of chocolate powder, and chocolate powder
KR970704447A (en) Preparation of fusidic acid tablets