NO140615B - PROCEDURE FOR PREPARING A PASTE, CREAM-LIKE PRODUCT - Google Patents
PROCEDURE FOR PREPARING A PASTE, CREAM-LIKE PRODUCT Download PDFInfo
- Publication number
- NO140615B NO140615B NO741757A NO741757A NO140615B NO 140615 B NO140615 B NO 140615B NO 741757 A NO741757 A NO 741757A NO 741757 A NO741757 A NO 741757A NO 140615 B NO140615 B NO 140615B
- Authority
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- Norway
- Prior art keywords
- parts
- weight
- product
- fat
- skimmed milk
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 5
- 239000003925 fat Substances 0.000 claims description 22
- 235000019197 fats Nutrition 0.000 claims description 21
- 235000014121 butter Nutrition 0.000 claims description 17
- 229920002472 Starch Polymers 0.000 claims description 16
- 235000011837 pasties Nutrition 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 235000013311 vegetables Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 10
- 102000011632 Caseins Human genes 0.000 claims description 9
- 108010076119 Caseins Proteins 0.000 claims description 9
- 229940080237 sodium caseinate Drugs 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 239000011230 binding agent Substances 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 4
- 235000019871 vegetable fat Nutrition 0.000 claims description 4
- 241001465754 Metazoa Species 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical group [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002844 melting Methods 0.000 description 3
- 230000008018 melting Effects 0.000 description 3
- 235000015504 ready meals Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 244000303965 Cyamopsis psoralioides Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 244000300264 Spinacia oleracea Species 0.000 description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 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
- 229920001817 Agar Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000206672 Gelidium Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000010935 mono and diglycerides of fatty acids Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C15/00—Butter; Butter preparations; Making thereof
- A23C15/12—Butter preparations
- A23C15/14—Butter powder; Butter oil, i.e. melted butter, e.g. ghee ; Anhydrous butter
-
- 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
-
- 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
- A23L27/206—Dairy flavours
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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Description
Oppfinnelsen vedrører en fremgangsmåte for fremstilling The invention relates to a method for production
av et pastaformig, kremlignende produkt som ikke er tilsatt vann. Produktet er egnet til forbedring av smaken så vel som konsistensen of a pasty, cream-like product to which no water has been added. The product is suitable for improving the taste as well as the texture
av næringsmidler. of foodstuffs.
Det foreligger et generelt behov for produkter som passer There is a general need for products that fit
for universell bruk og er egnet til å gi næringsmidler forbedret fløtearoma, for eksempel supper, sauser, grønnsaker og ferdige måltider, og som på samme tid kan binde disse næringsmidler. Produk- for universal use and is suitable for giving foods an improved cream aroma, for example soups, sauces, vegetables and ready meals, and which can bind these foods at the same time. Product
ter av denne type har hittil ikke vært tilgjengelige. ter of this type have so far not been available.
Det produkt som fremstilles i henhold til oppfinnelsen inneholder som sine hovedingredienser smørfett og/eller andre animalske eller vegetabilske fettarter, stivelse, natriumkaseinat og/ The product manufactured according to the invention contains as its main ingredients butter fat and/or other animal or vegetable fats, starch, sodium caseinate and/
eller skummetmelkpulver og aromastoffer. Dessuten inngår eventu- or skimmed milk powder and flavorings. In addition, eventual
elt vegetabilske bindemidler og/eller gelatin. Fremgangsmåten i henhold til oppfinnelsen er karakterisert ved at stivelse, even- knead vegetable binders and/or gelatin. The method according to the invention is characterized in that starch, even
tuelt vegetabilske bindemidler og natriumkaseinat og/eller skummetmelkpulver så vel som aromastoffer blandes i en eltemaskin til en premiks. Premiksen bearbeides deretter, sammen med smørfett og/eller andre fett til en homogen, pastaaktig masse. Til slutt arbeides pulverisert smør inn. tually vegetable binders and sodium caseinate and/or skimmed milk powder as well as flavorings are mixed in a kneading machine into a premix. The premix is then processed, together with butterfat and/or other fats into a homogeneous, paste-like mass. Finally, powdered butter is incorporated.
Mengden av ingredienser som anvendes ved fremgangsmåten The amount of ingredients used in the process
i henhold til oppfinnelsen er 20-40 vektdeler pulverisert smør, according to the invention, 20-40 parts by weight are powdered butter,
10-35 vektdeler spiselig fett, 20-40 vektdeler stivelse, 5-15 10-35 parts by weight edible fat, 20-40 parts by weight starch, 5-15
vektdeler natriumkaseinat og/eller skummetmelkpulver og 0-5 vekt- parts by weight sodium caseinate and/or skimmed milk powder and 0-5 parts by weight
deler vegetabilske bindemidler og/eller gelatin. share vegetable binders and/or gelatin.
Fettet flytendegjøres om nødvendig, ved oppvarmning. If necessary, the fat is liquefied by heating.
Det pulveriserte smør fremstilles fortrinnsvis ved for-støvningstørkning av friskt smør under milde betingelser og kan for eksempel oppnås ved anvendelse av skummetmelk som bærer, i et forhold på 70-80 vektdeler fett og 20-30 vektdeler skummetmelk-tørrstoff i sluttproduktet. Det pulveriserte smør kan proporsjo-nelt erstattes av forstøvningstørket fett av annen opprinnelse som har smeltepunkt i området for smørfett. The powdered butter is preferably produced by spray-drying fresh butter under mild conditions and can, for example, be obtained by using skimmed milk as a carrier, in a ratio of 70-80 parts by weight of fat and 20-30 parts by weight of skimmed milk solids in the final product. The powdered butter can be proportionally replaced by spray-dried fat of another origin which has a melting point in the range of butter fat.
De animalske eller vegetabilske fett som anvendes isteden-for smørfett, har smeltepunkt i området 30-50°C, avhengig av den ønskede konsistens av det pastaformige produkt. Egnede fett er f.eks. oksefett og herdet vegetabilsk fett, f.eks. herdet solsikke-olje, jordnøttolje og palmeolje. The animal or vegetable fats that are used instead of butter fat have a melting point in the range of 30-50°C, depending on the desired consistency of the pasty product. Suitable fats are e.g. beef fat and hardened vegetable fat, e.g. hydrogenated sunflower oil, groundnut oil and palm oil.
Natriumkaseinatet og/eller skummetmelkpulveret anvendes ikke bare for å runde av smaken til det pastaformige produkt, men også for å forsterke det kremaktige utseende. The sodium caseinate and/or the skimmed milk powder are used not only to round off the taste of the pasty product, but also to enhance the creamy appearance.
Stivelsen tjener som "bæresubstans for det pastaformige produkt og er også ment å skulle binde næringsmidlene, for eksempel supper, sauser, grønnsaker og ferdige måltider. The starch serves as a "carrier substance for the pasty product and is also intended to bind the nutrients, for example soups, sauces, vegetables and ready meals.
Egnede stivelser, bortsett fra native kornstivelser, så som mais- og hvetestivelse, så vel som voksaktige kornstivelser, og/eller rotknoll- eller rotfruktstivelser, for eksempel potet- og tapioka-stivelse, er fysikalsk, kjemisk og/eller enzymatisk modi-fiserte stivelser, for eksempel pregelatinerte stivelser og fosfa-terte stivelser. Suitable starches, other than native cereal starches, such as corn and wheat starches, as well as waxy cereal starches, and/or tuber or root fruit starches, for example potato and tapioca starches, are physically, chemically and/or enzymatically modified starches , for example pregelatinized starches and phosphated starches.
De vegetabilske bindemidler, for eksempel agar-agar, alginat, carragenat, guarmel, johannesbrødkjernemel, pektin og/ eller gelatin, som om ønskes kan tilsettes, anvendes for modifi-sering av de fyldegivende egenskaper ved stivelsen på den ønskede måte. The vegetable binders, for example agar-agar, alginate, carrageenate, guar flour, locust bean gum, pectin and/or gelatin, which can be added if desired, are used to modify the bulking properties of the starch in the desired way.
Det pastaformige produkt kan også inneholde små mengder av overflateaktive midler, nemlig emulgatorer, for eksempel lecitin, og/eller mono- og diglycerider av fettsyrer som naturlig forekommer i spiselige oljer og fett. De anvendes for emulgering av vann- og fettfasene i den fremstilte matvare slik at den får en kremaktig konsistens. The pasty product may also contain small amounts of surfactants, namely emulsifiers, for example lecithin, and/or mono- and diglycerides of fatty acids that naturally occur in edible oils and fats. They are used to emulsify the water and fat phases in the prepared food so that it has a creamy consistency.
Det pastaformige produkt kan inneholde slike aromastoffer som vanlig salt, sukker, krydder og aromatiske stoffer. The pasty product may contain flavorings such as common salt, sugar, spices and aromatics.
Ved utførelse av fremgangsmåten i henhold til oppfinnelsen lages først en premiks av stivelse, eventuelt vegetabilske bindemidler, samt natriumkaseinat og/eller skummetmelkpulver, så vel som forskjellige aromastoffer, i en eltemaskin. When carrying out the method according to the invention, a premix of starch, possibly vegetable binders, as well as sodium caseinate and/or skimmed milk powder, as well as various flavorings, is first made in a kneading machine.
Denne premiks bearbeides sammen med smørfett og/eller annet fett, som på forhånd, om nødvendig, er flytendegjort ved oppvarmning, og eventuelt emulgatorer, til en homogen, pastaformig masse. Deretter brettes pulverisert smør inn. Avhengig av dets konsistens, som bestemmes av fettets smeltepunkt, kan det pastaformige produkt fylles i krukker, tuber eller kanner, formes til terninger lik buljongpastaprodukter, eller presses til This premix is processed together with butter fat and/or other fat, which has, if necessary, been liquefied in advance by heating, and possibly emulsifiers, into a homogeneous, pasty mass. Then fold in the powdered butter. Depending on its consistency, which is determined by the melting point of the fat, the pasty product can be filled into jars, tubes or jugs, formed into cubes similar to bouillon pasta products, or pressed to
tabletter. pills.
Det pastaformige produkt som fremstilles i henhold til oppfinnelsen, fyller et tomrom på markedet. Det oppviser utmerkede egenskaper med hensyn til å forbedre smaken til tallrike næringsmidler. Ved å kombinere for eksempel 500 ml ukrydret kyllingbasis med 3 terninger å 95 g av det pastaformige kremlignende produkt oppnåes en krydret kyllingsuppe, og 1 eller 2 terninger å 95 g av produktet gir utmerkede kremegenskaper til ca. 250 ml saus. Det pastaformige produkt er spesielt godt egnet også for smakssetting og binding av grønnsaker. Ved tilsetning av 1 eller 2 terninger å 95 g av produktet til ca. 250 ml ukrydret dypfrossen spinat, oppnåes en spinat å la creme, og én terning ■ tilsatt til 250 g dypfrosne erter gir en grønnsakrett med forbedret smak. Det pastaformige, kremlignende produkt kan også anvendes i ferdige måltider, for eksempel raguer. The pasty product produced according to the invention fills a void on the market. It exhibits excellent properties in improving the taste of numerous foodstuffs. By combining, for example, 500 ml of unseasoned chicken base with 3 cubes to 95 g of the pasty cream-like product, a spicy chicken soup is obtained, and 1 or 2 cubes to 95 g of the product gives excellent cream properties to approx. 250 ml sauce. The pasty product is particularly well suited also for flavoring and binding vegetables. By adding 1 or 2 cubes to 95 g of the product to approx. 250 ml of unseasoned deep-frozen spinach yields a spinach a la creme, and one cube ■ added to 250 g of deep-frozen peas gives a vegetable dish with improved taste. The pasty, cream-like product can also be used in ready meals, for example ragouts.
Følgende eksempler vil tydeligere illustrere produktet The following examples will more clearly illustrate the product
og fremstillingen av det. and its manufacture.
Eksempel 1 Example 1
Potetstivelse, guar-mel, natriumkaseinat, skummetmelkpulver, vanlig salt, krydder og aromastoffer blandes i en eltemaskin. Til denne premiks tilsettes oksefett og solsikkefett som er oppvarmet til ca. 60°C, og lecitin tilsettes, og det bearbeides til en homogen, pastaaktig masse som til slutt tilsettes forstøvningstørket, pulverisert smør. Massen kan så formes til terninger og pakkes på vanlig måte. Potato starch, guar flour, sodium caseinate, skimmed milk powder, common salt, spices and flavorings are mixed in a kneading machine. To this premix is added beef fat and sunflower fat that has been heated to approx. 60°C, and lecithin is added, and it is processed to a homogeneous, pasty mass to which spray-dried, powdered butter is finally added. The mass can then be formed into cubes and packed in the usual way.
Eksempel 2. Example 2.
Premiksen fremstilles som beskrevet i eksempel 1. Der- The premix is prepared as described in example 1. There-
etter tilsettes smørfettet, som er flytendegjort ved oppvarmning, then add the butterfat, which has been liquefied by heating,
og premiksen bearbeides til en homogen, pastaaktig masse. Til slutt brytes det forstøvningstørkede, pulveriserte smør inn. Massen kan så formes til terninger og pakkes som vanlig. and the premix is processed into a homogeneous, paste-like mass. Finally, the spray-dried, powdered butter is broken in. The mass can then be formed into cubes and packed as usual.
Eksempel 5. Example 5.
Premiksen fremstilles og homogeniseres sammen med smør-fettet og solsikkefettet, som er flytendegjort ved oppvarmning, såvel som med det forstøvningstørkede, pulveriserte smør, som beskrevet i eksempel 1. The premix is prepared and homogenized together with the butter-fat and the sunflower fat, which is liquefied by heating, as well as with the spray-dried, powdered butter, as described in example 1.
Premiksen av potetstivelse, carragenat, skummetmelkpulver, vanlig salt, krydder og aromastoffer, fremstilles, og den oppnådde masse etter tilsetning av oksefett, som er flytendegjort ved oppvarmning, mono/difettsyreglycerid og forstøvnings-tørket pulverisert smør, homogeniseres som beskrevet i eksempel 1. The premix of potato starch, carrageenan, skimmed milk powder, common salt, spices and flavorings is prepared, and the mass obtained after the addition of beef fat, which has been liquefied by heating, mono/difatty acid glyceride and spray-dried powdered butter, is homogenized as described in example 1.
Claims (1)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE2326114A DE2326114C3 (en) | 1973-05-23 | 1973-05-23 | Dry cream product and process for its production |
Publications (3)
Publication Number | Publication Date |
---|---|
NO741757L NO741757L (en) | 1974-11-26 |
NO140615B true NO140615B (en) | 1979-07-02 |
NO140615C NO140615C (en) | 1979-10-10 |
Family
ID=5881805
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
NO741757A NO140615C (en) | 1973-05-23 | 1974-05-14 | PROCEDURE FOR PREPARING A PASTE, CREAM-LIKE PRODUCT |
Country Status (13)
Country | Link |
---|---|
AT (1) | AT338082B (en) |
BE (1) | BE815380A (en) |
CH (1) | CH585028A5 (en) |
DE (1) | DE2326114C3 (en) |
ES (1) | ES426515A1 (en) |
FI (1) | FI57346C (en) |
FR (1) | FR2230302B1 (en) |
GB (1) | GB1417952A (en) |
IT (1) | IT1010329B (en) |
NL (1) | NL179252C (en) |
NO (1) | NO140615C (en) |
SE (1) | SE411291B (en) |
YU (1) | YU138974A (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3324822A1 (en) * | 1982-12-24 | 1984-06-28 | Fa. Dr. August Oetker, 4800 Bielefeld | Sauce binder based on sour cream, cream or sour milk |
GB8531391D0 (en) * | 1985-12-20 | 1986-02-05 | Unilever Plc | Food product |
WO1989008988A1 (en) * | 1988-03-30 | 1989-10-05 | Melkridge Pty Ltd | Dairy food substitute |
DE19543254C1 (en) | 1995-11-20 | 1997-05-28 | Cpc Maizena Gmbh | Shaped cream substitute and process for its manufacture |
AU2001269073A1 (en) * | 2000-06-26 | 2002-01-08 | Coote, Elisabeth | Composition suitable for preparing an oil in water emulsion |
AU2005315984B2 (en) * | 2004-12-14 | 2009-12-24 | Unilever Plc | Process for making bouillon or seasoning cubes |
WO2006063694A1 (en) * | 2004-12-15 | 2006-06-22 | Unilever N.V. | Process for making bouillon or seasoning cubes |
WO2010069719A1 (en) * | 2008-12-17 | 2010-06-24 | Unilever Nv | Packaged food composition |
-
1973
- 1973-05-23 DE DE2326114A patent/DE2326114C3/en not_active Expired
-
1974
- 1974-04-30 IT IT22178/74A patent/IT1010329B/en active
- 1974-05-14 NO NO741757A patent/NO140615C/en unknown
- 1974-05-20 YU YU01389/74A patent/YU138974A/en unknown
- 1974-05-20 NL NLAANVRAGE7406773,A patent/NL179252C/en not_active IP Right Cessation
- 1974-05-21 CH CH692774A patent/CH585028A5/xx not_active IP Right Cessation
- 1974-05-21 ES ES426515A patent/ES426515A1/en not_active Expired
- 1974-05-21 FI FI1556/74A patent/FI57346C/en active
- 1974-05-22 FR FR7417863A patent/FR2230302B1/fr not_active Expired
- 1974-05-22 BE BE2053637A patent/BE815380A/en not_active IP Right Cessation
- 1974-05-22 GB GB2298374A patent/GB1417952A/en not_active Expired
- 1974-05-22 AT AT424874A patent/AT338082B/en not_active IP Right Cessation
- 1974-05-22 SE SE7406878A patent/SE411291B/en unknown
Also Published As
Publication number | Publication date |
---|---|
NL179252C (en) | 1986-08-18 |
NL7406773A (en) | 1974-11-26 |
ATA424874A (en) | 1976-11-15 |
DE2326114A1 (en) | 1974-12-12 |
GB1417952A (en) | 1975-12-17 |
FI57346B (en) | 1980-04-30 |
AT338082B (en) | 1977-07-25 |
NO140615C (en) | 1979-10-10 |
IT1010329B (en) | 1977-01-10 |
SE411291B (en) | 1979-12-17 |
DE2326114C3 (en) | 1980-12-04 |
FI57346C (en) | 1980-08-11 |
FR2230302B1 (en) | 1977-10-14 |
ES426515A1 (en) | 1976-07-01 |
NO741757L (en) | 1974-11-26 |
FI155674A (en) | 1974-11-24 |
BE815380A (en) | 1974-11-22 |
FR2230302A1 (en) | 1974-12-20 |
YU138974A (en) | 1982-02-28 |
DE2326114B2 (en) | 1980-04-17 |
CH585028A5 (en) | 1977-02-28 |
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