FR2358110A1 - Procede de preparation d'un produit gras alimentaire - Google Patents
Procede de preparation d'un produit gras alimentaireInfo
- Publication number
- FR2358110A1 FR2358110A1 FR7721714A FR7721714A FR2358110A1 FR 2358110 A1 FR2358110 A1 FR 2358110A1 FR 7721714 A FR7721714 A FR 7721714A FR 7721714 A FR7721714 A FR 7721714A FR 2358110 A1 FR2358110 A1 FR 2358110A1
- Authority
- FR
- France
- Prior art keywords
- preparation
- food product
- fatty food
- relates
- fatty
- Prior art date
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/003—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0053—Compositions other than spreads
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
- A23D7/0056—Spread compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
L'invention concerne les industries alimentaires. Elle a pour objet un procédé de préparation d'un produit gras, suivant lequel on disperse dans de la graisse un sel et un additif aromatisant, lequel comprend un ou plusieurs arômes qui ont été obtenus par chauffage d'un mélange d'un ou plusieurs acides aminés, d'un ou plusieurs hydrates de carbone et d'un véhicule au moins jusqu'à une certaine modification de coloration. Ce produit gras est préféré pour la préparation de sauces.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB29340/76A GB1586473A (en) | 1976-07-14 | 1976-07-14 | Fatty product |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2358110A1 true FR2358110A1 (fr) | 1978-02-10 |
FR2358110B1 FR2358110B1 (fr) | 1983-06-24 |
Family
ID=10290009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7721714A Granted FR2358110A1 (fr) | 1976-07-14 | 1977-07-13 | Procede de preparation d'un produit gras alimentaire |
Country Status (13)
Country | Link |
---|---|
AU (1) | AU505552B2 (fr) |
BE (1) | BE856819A (fr) |
CA (1) | CA1098368A (fr) |
CH (1) | CH632396A5 (fr) |
DE (1) | DE2731904C2 (fr) |
ES (1) | ES460707A1 (fr) |
FR (1) | FR2358110A1 (fr) |
GB (1) | GB1586473A (fr) |
IE (1) | IE45525B1 (fr) |
IT (1) | IT1117315B (fr) |
LU (1) | LU77765A1 (fr) |
NL (1) | NL190920C (fr) |
ZA (1) | ZA774203B (fr) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0172275A1 (fr) * | 1984-06-26 | 1986-02-26 | FRIES & FRIES, INC. | Composition convenant pour conférer des caractéristiques animales et/ou de beurre, procédé de préparation |
FR2569335A1 (fr) * | 1984-08-24 | 1986-02-28 | Unilever Nv | Concentre butyreux |
EP0233378A1 (fr) * | 1986-02-21 | 1987-08-26 | Unilever N.V. | Concentré semblable au beurre |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3804727A1 (de) * | 1988-02-15 | 1989-08-24 | Unilever Nv | Aufstrich und verfahren zu seiner herstellung |
TWI574767B (zh) * | 2014-07-29 | 2017-03-21 | Improved laser structure |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1206821A (fr) * | 1958-05-17 | 1960-02-11 | Gen Foods Corp | Facteur d'aromatisation de base pour les produits de confiserie et procédé pour sa préparation |
US3336140A (en) * | 1964-03-18 | 1967-08-15 | Procter & Gamble | Oleaginous composition and method for making same |
DE1300821B (de) * | 1965-07-22 | 1969-08-07 | Maizena Werke Gmbh Deutsche | Verfahren zur Herstellung von Wuerzstoffen mit fleischextrakt-aehnlichem Geschmack |
FR2005896A1 (fr) * | 1968-04-09 | 1969-12-19 | Ajinomoto Kk | |
US3814818A (en) * | 1968-08-09 | 1974-06-04 | Research Corp | Potato and potato chip flavor and aroma |
US3930046A (en) * | 1974-12-03 | 1975-12-30 | Procter & Gamble | Process for preparing a meat flavoring |
NL7507862A (nl) * | 1974-07-02 | 1976-01-06 | Unilever Nv | Werkwijze voor het aromatiseren van voedingsmid- delen. |
CH572317A5 (en) * | 1972-04-19 | 1976-02-13 | Cpc International Inc | Meat extract flavourings - by reacting a saccharide, amino acid and an egg component |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3519437A (en) * | 1967-02-06 | 1970-07-07 | Int Flavors & Fragrances Inc | Meat flavor compositions |
DE1767826A1 (de) * | 1968-06-21 | 1971-04-29 | Haarmann & Reimer Gmbh | Verfahren zur Herstellung eines natuerlichen Aromakonzentrates mit Bratengeschmack |
US3716380A (en) * | 1970-10-06 | 1973-02-13 | Nestle Sa Soc Ass Tech Prod | Beef flavor |
-
1976
- 1976-07-14 GB GB29340/76A patent/GB1586473A/en not_active Expired
-
1977
- 1977-07-07 CA CA282,256A patent/CA1098368A/fr not_active Expired
- 1977-07-07 NL NL7707544A patent/NL190920C/xx not_active IP Right Cessation
- 1977-07-11 AU AU26915/77A patent/AU505552B2/en not_active Expired
- 1977-07-12 IE IE1448/77A patent/IE45525B1/en unknown
- 1977-07-13 FR FR7721714A patent/FR2358110A1/fr active Granted
- 1977-07-13 IT IT68632/77A patent/IT1117315B/it active
- 1977-07-13 ES ES460707A patent/ES460707A1/es not_active Expired
- 1977-07-13 ZA ZA00774203A patent/ZA774203B/xx unknown
- 1977-07-13 CH CH870377A patent/CH632396A5/de not_active IP Right Cessation
- 1977-07-14 DE DE2731904A patent/DE2731904C2/de not_active Expired
- 1977-07-14 BE BE179348A patent/BE856819A/fr not_active IP Right Cessation
- 1977-07-14 LU LU77765A patent/LU77765A1/xx unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1206821A (fr) * | 1958-05-17 | 1960-02-11 | Gen Foods Corp | Facteur d'aromatisation de base pour les produits de confiserie et procédé pour sa préparation |
US3336140A (en) * | 1964-03-18 | 1967-08-15 | Procter & Gamble | Oleaginous composition and method for making same |
DE1300821B (de) * | 1965-07-22 | 1969-08-07 | Maizena Werke Gmbh Deutsche | Verfahren zur Herstellung von Wuerzstoffen mit fleischextrakt-aehnlichem Geschmack |
FR2005896A1 (fr) * | 1968-04-09 | 1969-12-19 | Ajinomoto Kk | |
US3814818A (en) * | 1968-08-09 | 1974-06-04 | Research Corp | Potato and potato chip flavor and aroma |
CH572317A5 (en) * | 1972-04-19 | 1976-02-13 | Cpc International Inc | Meat extract flavourings - by reacting a saccharide, amino acid and an egg component |
NL7507862A (nl) * | 1974-07-02 | 1976-01-06 | Unilever Nv | Werkwijze voor het aromatiseren van voedingsmid- delen. |
US3930046A (en) * | 1974-12-03 | 1975-12-30 | Procter & Gamble | Process for preparing a meat flavoring |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP0172275A1 (fr) * | 1984-06-26 | 1986-02-26 | FRIES & FRIES, INC. | Composition convenant pour conférer des caractéristiques animales et/ou de beurre, procédé de préparation |
FR2569335A1 (fr) * | 1984-08-24 | 1986-02-28 | Unilever Nv | Concentre butyreux |
EP0173401A1 (fr) * | 1984-08-24 | 1986-03-05 | Unilever N.V. | Concentré semblable au beurre |
EP0233378A1 (fr) * | 1986-02-21 | 1987-08-26 | Unilever N.V. | Concentré semblable au beurre |
FR2594643A1 (fr) * | 1986-02-21 | 1987-08-28 | Unilever Nv | Concentre butyreux |
Also Published As
Publication number | Publication date |
---|---|
BE856819A (fr) | 1978-01-16 |
IE45525L (en) | 1978-01-14 |
ZA774203B (en) | 1979-02-28 |
AU505552B2 (en) | 1979-11-22 |
DE2731904A1 (de) | 1978-01-19 |
IE45525B1 (en) | 1982-09-22 |
FR2358110B1 (fr) | 1983-06-24 |
DE2731904C2 (de) | 1983-05-11 |
CH632396A5 (en) | 1982-10-15 |
ES460707A1 (es) | 1978-10-01 |
NL190920B (nl) | 1994-06-01 |
LU77765A1 (fr) | 1978-02-02 |
IT1117315B (it) | 1986-02-17 |
GB1586473A (en) | 1981-03-18 |
CA1098368A (fr) | 1981-03-31 |
NL7707544A (nl) | 1978-01-17 |
NL190920C (nl) | 1994-11-01 |
AU2691577A (en) | 1979-01-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
ES2041304T3 (es) | Procedimiento para mejorar las caracteristicas de sabor de productos de patatas. | |
ES8200214A1 (es) | Procedimiento para la fabricacion de un agente aromatizante que ortanolecticamente comunica sabor | |
GB1525315A (en) | Butter-like food product | |
ES2061435T3 (es) | Procedimiento y agentes para la inhibicion del envejecimiento de las proteinas. | |
GB1331694A (en) | Flavouring compositions and processes | |
EP0008242A3 (en) | A process for treating a protein source and a food product having a treated protein source prepared by the process | |
CA2035476A1 (fr) | Procede de production d'emulsion de viande grumeleuse | |
US3394017A (en) | Poultry flavor composition and process | |
FR2418237A1 (fr) | Procede pour l'obtention de compositions a base de derives de glycoproteines, produits resultant de ce procede et leurs applications | |
FR2358110A1 (fr) | Procede de preparation d'un produit gras alimentaire | |
FR2354055A1 (fr) | Aliment proteique et son procede de preparation | |
PT88087A (pt) | Processo para a preparacao de uma emulsao lipidica destinada a nutricao parenteral ou enteral | |
FR2375832A1 (fr) | Produit analogue au lard maigre connu sous le nom de bacon et procede perfectionne pour sa preparation | |
US4592917A (en) | Chicken flavorants and processes for preparing them | |
Shemer et al. | Degradation of methionine in heated soybean protein and the formation of. beta.-methylmercaptopropionaldehyde | |
FR2381479A1 (fr) | Procede de preparation d'une viande reconstituee et produit obtenu | |
ATE67175T1 (de) | Verfahren zur herstellung von 6-alkoxy-5trifluormethyl-1-naphthoesaeuren und 1-cyanonaphthalenzwischenprodukten. | |
FR2411574A1 (fr) | Concentre proteique pour le remplacement du lait en poudre non-gras et de l'albumine d'oeuf dans des compositions alimentaires | |
DE2316896B2 (de) | Verfahren zur Herstellung eines Aromatisierungsmittels mit Fleischaroma | |
KR0180992B1 (ko) | 조미료의 제조방법 | |
DE69012128D1 (de) | Verfahren zur Herstellung eines glutamatfreien, streichfähigen Gewürzmittels aus Fleisch in grossen Mengen. | |
IE40667L (en) | Protein food product | |
DE3439888A1 (de) | Verfahren zur gewinnung hoch-proteinhaltiger fleischbestandteile aus den bei der fettschmelze anfallenden grieben | |
JPS553753A (en) | Flavoring and its agent | |
ES8201207A1 (es) | Procedimiento para la preparacion de un oligomero de l-acidoaminado |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse | ||
ST | Notification of lapse | ||
ST | Notification of lapse |