KR830005662A - 셀룰로오즈 식품 첨가제의 제조방법 - Google Patents

셀룰로오즈 식품 첨가제의 제조방법 Download PDF

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Publication number
KR830005662A
KR830005662A KR1019810002587A KR810002587A KR830005662A KR 830005662 A KR830005662 A KR 830005662A KR 1019810002587 A KR1019810002587 A KR 1019810002587A KR 810002587 A KR810002587 A KR 810002587A KR 830005662 A KR830005662 A KR 830005662A
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KR
South Korea
Prior art keywords
powdered cellulose
parts
cellulose
mixed
weight
Prior art date
Application number
KR1019810002587A
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English (en)
Other versions
KR860001811B1 (ko
Inventor
자우얀슈
존 라아슨 게리
Original Assignee
안드르 제이 레드치온
쏘시에떼 데 프로듀트스 네슬 쏘시에떼 아노님
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.)
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Publication date
Application filed by 안드르 제이 레드치온, 쏘시에떼 데 프로듀트스 네슬 쏘시에떼 아노님 filed Critical 안드르 제이 레드치온
Publication of KR830005662A publication Critical patent/KR830005662A/ko
Application granted granted Critical
Publication of KR860001811B1 publication Critical patent/KR860001811B1/ko

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Classifications

    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08L—COMPOSITIONS OF MACROMOLECULAR COMPOUNDS
    • C08L1/00—Compositions of cellulose, modified cellulose or cellulose derivatives
    • C08L1/02—Cellulose; Modified cellulose
    • 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; MAKING THEREOF
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Medicinal Chemistry (AREA)
  • Organic Chemistry (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Dairy Products (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

내용 없음

Description

셀룰로오즈 식품 첨가제의 제조 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (6)

  1. 분말 셀룰로오즈 및 향미료 또는 겔화제 또는 이 두가지를 함께, 셀룰로오즈 분말을 실제로 적시기에 충분한 량의 물과 함께 혼합하고, 그 다음에 대부분의 수분을 제거하기 위하여 혼합물을 가열함을 특징으로 하는 분말 셀룰로오즈 식품-첨가제의 처리방법.
  2. 분말 셀룰로오즈와 함께 혼합된 물의 양이 분말 셀룰로오즈의 100중량 부당 40내지 60중량부임을 특징으로 하는 특허청구의 범위 1에 따른 방법.
  3. 분말 셀룰로오즈와 함께 혼합된 향미료의 양이 분말 셀룰로오즈의 100중량부당 0.2 내지 5중량부 임을 특징으로 하는 특허청구의 범위 1에 따른 방법.
  4. 분말 셀룰로오즈와 함께 혼합된 겔화제의 양이 분말 셀룰로오즈의 100중량부당 3내지 10중량부임을 특징으로 하는 특허 청구의 범위 1에 따른 방법.
  5. 분말 셀룰로오즈, 향미료 또는 겔화제 또는 이 두가지 및 물의 혼합물을 가열하기 전 균일하게 될 때까지 완전히 혼합함을 특징으로 하는 특허청구의 범위 1에 따른 방법.
  6. 혼합물을 수분함량이 7%이하가 될 때까지 90℃내지 150℃의 온도에서 가열함을 특징으로 하는 특허청구의 범위 1에 따른 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019810002587A 1980-07-18 1981-07-16 셀룰로오즈 식품 첨가제의 처리 방법 KR860001811B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US17008980A 1980-07-18 1980-07-18
US170089 1980-07-18

Publications (2)

Publication Number Publication Date
KR830005662A true KR830005662A (ko) 1983-09-09
KR860001811B1 KR860001811B1 (ko) 1986-10-24

Family

ID=22618508

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019810002587A KR860001811B1 (ko) 1980-07-18 1981-07-16 셀룰로오즈 식품 첨가제의 처리 방법

Country Status (10)

Country Link
JP (1) JPS6041584B2 (ko)
KR (1) KR860001811B1 (ko)
AU (1) AU543010B2 (ko)
CA (1) CA1159303A (ko)
DE (1) DE3128639A1 (ko)
ES (1) ES504413A0 (ko)
FR (1) FR2487177B1 (ko)
GB (1) GB2079578B (ko)
NZ (1) NZ197584A (ko)
SG (1) SG67584G (ko)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0338410Y2 (ko) * 1985-02-21 1991-08-14
US5254357A (en) * 1991-06-28 1993-10-19 Langner Bruce J Process for making a fiber beverage
US5374444A (en) * 1991-06-28 1994-12-20 Langner; Bruce J. Fiber beverage and method of manufacture
DE102008044126A1 (de) 2008-11-27 2010-06-02 Symrise Gmbh & Co. Kg Aromastoffinklusionscellulose
CN102919770A (zh) * 2012-11-18 2013-02-13 哈尔滨艾博雅食品科技开发有限公司 巧克力土豆粉

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB961398A (en) * 1959-08-27 1964-06-24 Fmc Corp Food compositions
DE1197739B (de) * 1959-08-27 1965-07-29 Fmc Corp Verfahren zur Herstellung von Lebensmitteln mit verringertem Naehrwert
US4089981A (en) * 1976-06-04 1978-05-16 Maxfibe Foods, Inc. Fibrous simulated food product with gel structure
NZ183356A (en) * 1976-03-03 1980-03-05 Kay Cantrell Kitchens Ltd Food base composition for simulated food products, containing fibrous cellulose particles
GB1581841A (en) * 1976-06-30 1980-12-31 Douglas D Low calorie edible materials
US4198400A (en) * 1978-06-12 1980-04-15 Biegler Myron A Water-reconstitutable juice and soup compositions
DD138936A1 (de) * 1978-08-21 1979-12-05 Heinz Reichel Verfahren zur herstellung ballaststoffreicher stabilisierter speisekleie
US4192900A (en) * 1978-10-12 1980-03-11 Merck & Co., Inc. Texturized starch products

Also Published As

Publication number Publication date
CA1159303A (en) 1983-12-27
GB2079578B (en) 1984-07-25
AU543010B2 (en) 1985-03-28
DE3128639A1 (de) 1982-04-22
JPS6041584B2 (ja) 1985-09-18
GB2079578A (en) 1982-01-27
KR860001811B1 (ko) 1986-10-24
SG67584G (en) 1985-03-15
DE3128639C2 (ko) 1988-12-22
JPS5750855A (en) 1982-03-25
ES8300251A1 (es) 1982-11-01
FR2487177B1 (fr) 1986-04-18
NZ197584A (en) 1984-03-16
AU7232081A (en) 1982-04-22
ES504413A0 (es) 1982-11-01
FR2487177A1 (fr) 1982-01-29

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