NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS

This disclosure pertains to methods of preparing dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride (nOSA). The modified starch may be substituted for some or all of the fat or lipids in the dairy products. Alternatively, the nOSA-modified starch may be used as an additive in the dairy products. This disclosure also pertains to compositions of dairy products that include starch that has been modified by reaction with n-octenyl succinic anhydride. Specific exemplary compositions of yogurts, sour creams, puddings, cheese sauces, and process cheese foods containing nOSA-modified starch are described. 114.-. (canceled)15. A composition comprising:a dairy product; anda starch modified by reaction with n-octenyl succinic anhydride, wherein the composition comprises 0 to 20 wt % of fat.16. The composition of claim 15 , wherein the prepared dairy product is yogurt and the modified starch comprises tapioca starch claim 15 , corn starch claim 15 , potato starch claim 15 , or a combination thereof.17. The composition of claim 15 , wherein the prepared dairy product is yogurt claim 15 , and wherein the composition comprises 0 to 10 wt % of fat and 0.01 to 10 wt % of modified tapioca starch.18. The composition of claim 15 , wherein the prepared dairy product is sour cream and the modified starch comprises tapioca starch claim 15 , corn starch claim 15 , potato starch claim 15 , or a combination thereof.19. The composition of claim 15 , wherein the prepared dairy product is sour cream claim 15 , and wherein the composition comprises 0 to 18 wt % of fat and 0.01 to 10 wt % of modified tapioca starch.20. canceled This application claims the benefit of Provisional Application Ser. No. 61/014,657 filed Dec. 18, 2007 entitled NOSA-MODIFIED STARCH AS AN ADDITIVE IN DAIRY PRODUCTS, which is hereby incorporated by reference in its entirety.This disclosure pertains to dairy products containing starch modified with n-octenyl succinic ...

CEREAL MILK DRINK COMPRISING HYDROLYZED WHOLE GRAIN FOR INFANTS

The present invention relates to a cereal milk drink for infants comprising a milk component, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the activate state, a sugar or non-sugar sweetener content below 15% by weight of the cereal milk drink, and wherein the cereal milk drink comprises at least one of calcium at a fortified concentration, vitamin A at a fortified concentration, vitamin D at a fortified concentration, zinc at a fortified concentration, iron at a fortified concentration or any combination thereof, and wherein the cereal milk drink has a viscosity in the range 1-300 mPa·s. 1. A cereal milk drink for infants comprising:a milk component;a hydrolyzed whole grain composition;an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state;a sugar or non-sugar sweetener content below 15% by weight of the cereal milk drink;the cereal milk drink comprises at least one ingredient selected from the group consisting of calcium at a fortified concentration, vitamin A at a fortified concentration, vitamin D at a fortified concentration, zinc at a fortified concentration, iron at a fortified concentration or any combination thereof; andthe cereal milk drink has a viscosity of 1-300 mPa·s.2. The cereal milk drink for infants according to claim 1 , comprising a protease or fragments thereof claim 1 , at a concentration of 0.001-5% by weight of the total whole grain content claim 1 , which protease or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.3. The cereal milk drink for infants according to claim 1 , wherein the drink does not comprise a beta-amylase.4. The cereal milk drink for infants according to claim 1 , wherein the drink does not comprise the protease.5. The cereal milk drink for infants ...

COMPOSITIONS AND METHODS FOR IMPROVING CURD YIELD OF COAGULATED MILK PRODUCTS

Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded celluloses into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield. 1. A composition for the production of enhanced yield coagulated milk products , said composition being in the form of a dispersion consisting essentially of milk and at least one structurally expanded cellulose (SEC) , the amount of SEC solids in said dispersion being from about 0.05% to about 0.5% , based on the weight of said milk , said composition being effective to increase curd yield in a coagulated milk product that results upon inoculation of said composition with a culture that produces said product , said increase being in the range of 8.5% to 33% , compared to the same coagulated milk product that does not include said SEV/comprising milk and at least one structurally expanded cellulose.2. A composition as claimed in claim 1 , containing from about 0.05% to about 0.5% of said at least one structurally expanded cellulose claim 1 , based on the weight of the milk component of said composition.3. A composition as claimed in claim 1 , further comprising at least one hydrocolloid claim 1 , selected from the group consisting of xanthan gum claim 1 , guar gum claim 1 , locust bean gum claim 1 , carboxymethyl cellulose claim 1 , gelan gum claim 1 , konjac gum or pectin.4. A composition as claimed in claim 1 , further comprising at least one other physical form of cellulose.5. A composition as claimed in claim 4 , wherein said at least one other physical form of cellulose is microcrystalline cellulose.6. A ...

METHODS AND COMPOSITIONS FOR MILKSHAKE PREPARATION

The method and dairy base formulation allow a user to prepare a milkshake in more consistent ways, more quickly, and with lower cost than currently available formulations and methods. The dairy base formulation eliminates the need to prepare and store frozen dairy products such as ice cream beforehand. A milkshake can be prepared by blending ice, the dairy base formulation, and a flavor. The resulting milkshake has desirable organoleptic properties. 1. A method of preparing a milkshake , comprising the steps of:adding ice, a dairy base formulation, and a flavoring to a vessel, thereby forming a pre-milkshake mixture; andblending said pre-milkshake mixture, thereby forming the milkshake.2. The method of claim 1 , wherein said ice is dispensed into said vessel before said liquid dairy base and said flavoring.3. The method of claim 1 , wherein said dairy base formulation comprises:water;a milk solid, a milk solid substitute, or a combination thereof;at least one of milk fat, non-dairy milk substitute fat, and vegetable fat; andat least one additive selected from the group consisting or a freezing point depressant, a sweetener, a mix of stabilizers and/or emulsifiers, and a shelf life stabilizer.4. The method of claim 3 , wherein said water is derived from milk.5. The method of claim 3 , wherein said freezing point depressant is present and selected from the group consisting of sugar claim 3 , modified starches claim 3 , sugar alcohols claim 3 , and any combinations thereof.6. The method of claim 3 , wherein said sweetener is present and selected from the group consisting of sugar claim 3 , honey claim 3 , rebiana claim 3 , stevia claim 3 , and any combinations thereof.7. The method of claim 3 , wherein mix of stabilizers and/or emulsifiers is present claim 3 , and includes at least one compound selected form the group consisting of guar gum claim 3 , xantam gum claim 3 , carrageenan claim 3 , methylcellulose claim 3 , pectin.8. The method of claim 3 , wherein said ...

SURFACE-BAKED FOOD ITEM AND METHOD FOR MANUFACTURING SAME

There is provided a food item capable of maintaining the good crispy texture of the caramelized portion for a long period of time. 1. A surface-baked food item comprising:a first food item; anda second food item containing fat and oil,part or all of a surface of the second food item being coated with a heated product of sugar.2. The surface-baked food item according to claim 1 , wherein at least part of a surface of the first food item is coated with the second food item.3. The surface-baked food item according to claim 1 , wherein the second food item is at least one type of food item selected from the food item group consisting of chocolates and fats and oils.4. The surface-baked food item according to claim 1 , wherein the first food item is at least one type of food item selected from the food item group consisting of pudding claim 1 , crème brulee claim 1 , custard pudding claim 1 , ice cream claim 1 , cake claim 1 , other western unbaked confectionery claim 1 , iced milk claim 1 , lacto ice claim 1 , sherbet claim 1 , other baked confectionery claim 1 , cheese claim 1 , yogurt claim 1 , pasta claim 1 , meat claim 1 , and bread.5. The surface-baked food item according to claim 1 , wherein the second food item is placed so as to coat a surface of the first food item filled in a container having an opening claim 1 , the surface being located on an opening side of the container.6. A method for manufacturing a surface-based food including a first food item and a second food item that coats at least part of a surface of the first food item and contains fat and oil claim 1 , the method comprising the step of heating sugar attached to a surface of the second food item to obtain a heated product of sugar.7. The method for manufacturing a surface-based food according to claim 6 , wherein the heated product of sugar is obtained by caramelizing the sugar by heating. The present invention relates to a surface-baked food item and a method for manufacturing the same.A method ...

Use of high acyl gellan in whipping cream

Use of high acyl gellan in whipping cream.

ALCOHOLIC BEVERAGE

An alcoholic beverage that includes a solution for aiding in the consumption of the alcoholic beverage that includes sucralose, sodium citrate, and a gelling agent, along with cannabidiol (CBD). The solution is adapted to reduce the feeling of alcohol burn within the mouth and throat of a person consuming the alcoholic beverage, and includes the health benefits of cannabidiol (CBD). 1. A solution for aiding in the consumption of alcoholic beverages , wherein said solution includes:sucralose;sodium citrate;a gelling agent; andcannabidiol;wherein said solution is adapted to reduce the feeling of alcohol burn within the mouth and throat of a person consuming an alcoholic beverage mixed with said solution and include the health benefits of cannabidiol.2. The solution of claim 1 , further including disodium phosphate adapted to stabilize the pH of said solution.3. The solution of claim 1 , further including food thickener and stabilizer adapted to improve the texture claim 1 , taste claim 1 , and appearance of said solution.4. The solution of claim 1 , further including sugar.5. The solution of claim 1 , further including an artificial coloring.6. The solution of claim 1 , whereinsaid sucralose is 0.16% of said alcoholic beverage;said sodium citrate is 0.30% of said alcoholic beverage;said gelling agent is 1.00% of said alcoholic beverage; andsaid cannabidiol is 0.01% of said alcoholic beverage.7. The solution of claim 1 , wherein said gelling agent is TICAGEL 212.8. The solution of claim 1 , wherein said gelling agent is GARRAGEENAN E407.9. The solution of claim 1 , wherein said gelling agent is AGAR.10. An improved alcoholic beverage comprising:alcohol; and sucralose;', 'sodium citrate;', 'a gelling agent; and', 'cannabidiol;', 'wherein said solution is adapted to reduce the feeling of alcohol burn within the mouth and throat of a person consuming said improved alcoholic beverage and include the health benefits of cannabidiol., 'a solution for aiding in the consumption ...

NOVEL MILK BEVERAGE COMPOSITION COMPRISING CREATINE

Ready to drink milk beverage compositions are described comprising creatine and an added protein such as whey protein, which have good creatine shelf life at ambient temperatures. 1. A stable ready to drink milk beverage composition comprising creatine and an added protein or a protein hydrolysate.2. A composition according to wherein the creatine is present in an amount of 0.1 to 10% by weight of the composition.3. A composition according to wherein the added protein is whey protein or a hydrolysate thereof.4. A composition according to wherein the added protein or a hydrolysate thereof is present in an amount of 1 to 25% by weight of the composition.5. A composition according to further comprising one or more agents conventionally used in nutritional supplement or beverage compositions.6. A composition according to comprising an amino acid.7. A composition according to comprising a stabiliser.8. A composition according to wherein the stabiliser is carrageenan.9. A composition according to which does not contain an added buffer.10. A composition according to which does not contain a premix of creatine with an alkaline powder.11. A composition of wherein the creatine is creatine monohydrate.12. The composition of wherein the creatine degrades to creatinine less than 50% over 9 months at a temperature of 21° C.13. The composition of having a pH within a range of 6.5 to 7.0. The present invention relates to a ready to drink (RTD) milk beverage composition comprising creatine and an added protein, the composition having good long term storage stability of the creatine at ambient temperatures.Creatine is a well known nutritional supplement for use by athletes, body builders and sports people to build muscle mass and to enhance athletic performance.Creatine is often taken in a powder or tablet format that is mixed with a drink such as water, a fruit juice, milk or a hot beverage such as coffee or tea, just prior to consumption. The reason for this is that creatine, in an ...

STABILITY AND MOUTHFEEL ENHANCEMENT OF FORTIFIED, ASEPTICALLY PROCESSED BEVERAGES

A fortified dairy-based ready-to-drink beverage includes a dairy component containing aggregates of kappa-casein covalently bonded to beta-lactoglobulin and having a particle size of 5 to 10 μm; and an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage. The ready-to-drink beverage does not contain gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer. A method of making a fortified dairy-based ready-to-drink beverage includes forming a mixture by mixing a dairy component with an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage; adjusting the pH of the mixture; homogenizing the pH-adjusted mixture; and subjecting the homogenized mixture to a heat treatment at 80-150° C. for 3 to 300 seconds. Neither the mixture nor the fortified dairy-based ready-to-drink beverage contains gum arabic; guar gum; xanthan gum; carrageenan; cellulose gum; an emulsifier; or a buffer. 1. A method of making a fortified dairy-based ready-to-drink beverage , the method comprising:forming a mixture by mixing a dairy component with an amount of vitamins and minerals sufficient to provide fortification of the ready-to-drink beverage;adjusting the pH of the mixture by adding a basic component;homogenizing the pH-adjusted mixture; andsubjecting the homogenized mixture to a heat treatment at 80-150° C. for 3 to 300 seconds,neither the mixture nor the fortified dairy-based ready-to-drink beverage contains gum arabic, guar gum, xanthan gum, carrageenan, cellulose gum, an emulsifier or a buffer.2. The method of claim 1 , wherein the adjusting of the pH is performed such that the fortified dairy-based ready-to-drink beverage has a final pH of 6.4 to 6.7.3. The method of claim 1 , comprising cooling the heat-treated mixture to a temperature below 25° C. and then aseptically filling the cooled mixture into an aseptic container.4. The method of claim 1 , wherein the mixture ...

NUTRITIONAL COMPOSITION

A nutritional composition which is easy to consume without having an oily feeling, and from which the desired amount of energy can be conveniently obtained. The nutritional composition contains fats, proteins, and sugars, and the energy per 100 g of the nutritional composition is 150-750 kcal, the ratio of fats to the total of proteins and sugars is 1.8 to 6.0, and a triacylglycerol having a C6-12 medium-chain fatty acid is included as a constituent fatty acid in an amount of 50% by weight or more of the fats. 1. A nutritional composition containing lipid , protein , and available carbohydrate (sugar) , wherein the nutritional composition has 150 to 750 kcal of energy per 100 g of the nutritional composition , and the ratio of the lipid relative to the sum of the protein and the available carbohydrate is 1.8 to 6.0 , and the lipid comprises 50 mass % or more of a triacylglycerol having a C6-12 medium-chain fatty acid as constituent fatty acids relative to the lipid.2. The nutritional composition according to claim 1 , wherein the lipid is one or more selected from the group consisting of liquefied oils claim 1 , solid oils claim 1 , and powdered oils and fats.3. The nutritional composition according to claim 1 , wherein the lipid comprises only less than 15 mass % of linolenic acid and α-linoleic acid on the basis of fatty acid.4. The nutritional composition according to claim 1 , wherein the lipid comprises only less than 16 mass % of polyunsaturated fatty acid on the basis of fatty acid.5. The nutritional composition according to claim 1 , wherein the lipid comprises 20 to 100 mass % of saturated fatty acid on the basis of fatty acid.6. The nutritional composition according to claim 1 , wherein the lipid comprises 0 to 50 mass % of monounsaturated fatty acid on the basis of fatty acid.7. The nutritional composition according to claim 1 , wherein the constituent fatty acids of the triacylglycerol having medium chain fatty acids consist only of a C6-12 medium-chain ...

MILK-BASED ALTERNATIVE PRODUCT AND METHOD FOR PRODUCING THE SAME

The present invention concerns the production of a milk-based alternative product, using edible oil to substitute at least part of the milk fat. In particular, the present invention concerns the production of a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, using an edible oil to substitute at least part of the milk fat. Further, a milk based alternative product, in particular a cheese alternative product, an ice cream alternative product, a custard alternative product or a chilled or frozen dessert alternative product, and the use of an edible oil, in particular olive oil, for the production of the milk-based alternative product are disclosed. 1. A method for producing a cheese alternative product comprising the steps of:a) providing edible oil at a temperature of about 50 to 55° C.,b) providing milk at about 2.3 bar, with a flow rate of about 10 to 12 tons/h, at about 55° C.,c) inserting the oil at about 2.5 bar, with a flow rate of about 500 to 2000 liters/h, into the milk, to obtain a mixture,d) subjecting the mixture to mild homogenization at about 10 bar,e) pasteurizing the homogenized mixture at about 72° C. for about 15 sec,f) cooling the pasteurized mixture to about 4 to 6° C.,g) subjecting the mixture to a curd formation,h) performing a curd and whey separation,wherein a cheese alternative product is obtained, which contains ≧5 (w/w) % fat, preferably about 5 to 30 (w/w) % fat, more preferably about 5 to 25 (w/w) % fat and most preferably about 5 to 20 (w/w) % fat.218-. (canceled) This application is a continuation application of U.S. patent application Ser. No. 13/202,562, filed on Aug. 19, 2011, now abandoned, which, in turn, is the U.S. National Stage of International Application Serial No.: PCT/EP2010/069282, filed Dec. 9, 2010, which claims the benefit of European Application No. 0938603.9, filed on Dec. 11, 2009. The entire teachings of the above ...

EMULSIFIER

The invention relates to a novel emulsifier, comprising hydrolysed gelatin and low bloom gelatin, to a method of preparing the same wherein the hydrolysed gelatin and the low bloom gelatin are dissolved and subsequently dried, to food products comprising the said novel emulsifier and to the use of the said emulsifier. 1. Emulsifier , comprising hydrolysed gelatin and a hydrocolloid , characterized in that the hydrocolloid comprises low bloom gelatin having a bloom value of 125 or less.2. Emulsifier according to claim 1 , comprising 85-98 w/w % hydrolysed gelatin and 15-2 w/w % low bloom gelatin claim 1 , based on the total weight of the hydrolysed gelatin and the low bloom gelatin.3. Emulsifier according to claim 2 , comprising 90-95 w/w % hydrolysed gelatine and 10-5 w/w % low bloom gelatin.4. Emulsifier according to claim 3 , comprising 92-93 w/w % hydrolysed gelatine and 8-7 w/w % low bloom gelatin.5. Emulsifier according to claim 1 , wherein the low bloom gelatin has a bloom value of 100 or less claim 1 , preferably of 40-60 most preferably of about 50.6. Emulsifier according to claim 1 , wherein the low bloom gelatin has an average molecular weight between 50 and 125 kDa claim 1 , preferably between 60 and 100 kDa claim 1 , most preferably of about 70 kDa.7. Emulsifier according to claim 1 , wherein the hydrolysed gelatin has an average molecular weight 20 k Da or less claim 1 , preferably above 2 kDa claim 1 , even more preferably between 2-10 k Da claim 1 , most preferably about 5 kDa.8. Emulsifier according to claim 1 , being a blend of the hydrolysed gelatin and the low bloom gelatin claim 1 , preferably claim 1 , being free of other hydrocolloids.9. Emulsifier according to claim 1 , comprising claim 1 , apart from water claim 1 , not more than 10 w/w % claim 1 , preferably not more than 5 w/w % claim 1 , more preferably not more than 2 w/w % other ingredients.10. Emulsifier according to claim 1 , having a moisture content of 5-15 w/w % claim 1 , preferably ...

CITRUS PULP FIBER SYSTEMS AND GEL-BASED DESSERT SYSTEMS

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding. 1. A method of forming a food product , comprising:homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized combination that includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber; anddrying the homogenized composition to form a dry blend system.2. The method of wherein drying the homogenized composition comprises drying the homogenized composition in the presence of a further ingredient.3. The method of wherein drying the homogenized composition comprises drying the homogenized composition in the presence of at least one of a starch and a sweetener.4. The method of wherein drying the homogenized composition comprises adding the homogenized composition and at least one of a starch and a sweetener to a fluid bed dryer.5. The method of further comprising mixing the dry blend system with a liquid system to form a food system claim 1 , wherein the liquid system comprises at least one of water claim 1 , a water miscible liquid claim 1 , a water immiscible liquid claim 1 , and a microemulsion.6. The method of further comprising mixing the dry blend system with a sweetener and a starch to form a gel-based dessert system.7. The method of wherein the gel-based dessert system is a dry blend system.8. The method of further comprising ...

READY TO DRINK DAIRY CHOCOLATE BEVERAGES COMPRISING STABILIZER SYSTEM

Ready to drink dairy chocolate beverages are provided. The beverage can include water, at least one of milk fat or dairy proteins, a cocoa component, and a stabilizing system comprising gellan gum, carrageenan and at least one of carboxymethyl-cellulose, guar gum or tara gum. The beverage can be aseptic and stable in a homogenous state for at least nine months at 4° C., at least six months at 25° C., at least three months at 30° C. and at least one month at 38° C. 1. A beverage comprising:water;a dairy component;a cocoa component; anda stabilizing system comprising gellan gum, carrageenan and at least one ingredient selected from the group consisting of carboxymethylcellulose, guar gum and tara gum.2. The beverage of claim 1 , wherein the stabilizing system comprises:gellan gum in an amount from about 0.05% to 0.35% of the beverage;carrageenan in an amount from about 0.0025% to about 0.1% of the beverage; andcarboxymethylcellulose in an amount from about 0.05% to 0.2% of the beverage;the viscosity of the beverage being from about 18 cP to about 70 cP at 4° C.3. The beverage of claim 1 , wherein the stabilizing system comprises:gellan gum in an amount from about 0.11% to 0.35% of the beverage;carrageenan in an amount from about 0.0025% to about 0.1% of the beverage; and {'br': None, '[Guar gum %]=0.575−1.5*[Gellan gum %]'}, 'guar gum in an amount from about 0.05% to about 0.25% and less than the amount calculated by the equation4. The beverage of claim 1 , wherein the stabilizing system comprises:gellan gum in an amount from about 0.05% to about 0.11% of the beverage;carrageenan in an amount from about 0.0025% to about 0.1% of the beverage; and {'br': None, '[Guar gum %]=0.4−3*[Gellan gum %]'}, 'guar gum in an amount from about 0.05% to about 0.25% and more than the amount calculated by the equation5. The beverage of claim 1 , wherein the stabilizing system comprises:gellan gum in an amount from about 0.11% to 0.35% of the beverage;carrageenan in an amount from about ...

NON-DAIRY CREAM FOR BAKING AND PREPARATION METHOD THEREOF

A non-dairy cream for baking includes the following raw materials in percentages by weight: 28-40% of plant fats, 0.02-0.5% of lecithin, 0.02-2% of salt, 0.02-0.5% of diacetyl tartaric acid mono-(di-)glycerides, 0.05-0.1% of mono- and di-glycerol fatty acid esters, 0-0.2% of sucrose fatty acid esters, 0-0.5% of polyglycerol esters, 2-5% of sweet whey powder, 0.05-1% of denatured cellulose, 0.1-2.5% of sodium caseinate, 0-0.5% of sodium stearyl lactylate, 0-0.5% of lactic acid glycerin fatty acid ester, 0-0.3% of sodium alginate, 0.002-0.2% of sodium iso-ascorbate, 3-6% of sugar, 3-6% of glucose syrup and 10-18% of high fructose corn syrup, the balance being water. 1. A non-dairy cream for baking , comprising following components in weight percent:vegetable fat 28%-40%;lecithin 0.02%-0.5%;salt 0.02%-2%;DATEM (diacetyl tartaric acid ester of mono- and diglycerides) 0.02%-0.5%;mono and di-glycerin fatty acid esters 0.05%-1%;sucrose fatty acid esters 0-0.2%;polyglycerol ester 0-0.5%;sweet whey powder 2%-5%;denatured cellulose 0.05%-1%;sodium caseinate 0.1%-2.5%;sodium stearoyl lactylate 0-0.5%;lactic and fatty acid esters of glycerol 0-0.5%;sodium alginate 0-0.3%;sodium iso-ascorbate 0.002%-0.2%;sugar 3%-6%;glucose syrup 3%-6%;fructose syrup 10%-18%; andwater, accounting for remaining weight percent.2. The non-dairy cream according to claim 1 , wherein the vegetable fat is one selected from the group consisting of palm oil claim 1 , soybean oil claim 1 , hydrogenated soybean oil claim 1 , hydrogenated palm kernel oil claim 1 , and non-hydrogenated palm kernel oil.3. A method for preparing the non-dairy cream according to claim 1 , comprising:1) melting or heating the vegetable fat to 60-65° C., adding the lecithin, the DATEM, the mono and diglycerin fatty acid esters, the sucrose fatty acid esters, the polyglycerol ester, the denatured cellulose, the sodium caseinate, the sodium iso-ascorbate, the sweet whey powder, and the salt, and stirring to disperse ingredients ...

USE OF HIGH ACYL GELLAN IN WHIPPING CREAM

Use of high acyl gellan in whipping cream. 1. A whipped cream comprising high acyl gellan.2. The whipped cream according to claim 1 , which whipped cream has been aerated at a temperature below 25° C.3. The whipped cream according to claim 1 , wherein said whipped cream comprises between 0.005% (w/w) and 0.2% (w/w) high acyl gellan.4. The whipped cream according to claim 1 , wherein said whipped cream comprises between 10% (w/w) and 45% (w/w) fat.5. The whipped cream according claim 4 , wherein part or all of said fat is vegetable fat.6. The whipped cream according to claim 5 , wherein at least 80% of the total amount of fat in the whipped cream is vegetable fat.7. The whipped cream according to claim 5 , wherein said whipped cream comprises vegetable fat derived from one or more of the group consisting of coconut oil claim 5 , palm kernel oil claim 5 , palm oil claim 5 , peanut oil claim 5 , soybean oil claim 5 , rapeseed oil claim 5 , sunflower seed oil claim 5 , cotton seed oil claim 5 , and olive oil.8. The whipped cream according to claim 1 , further comprising one or more of the following: protein(s) claim 1 , emulsifier(s) claim 1 , stabiliser(s) claim 1 , buffer salt(s) claim 1 , salt(s) claim 1 , sweetener(s) claim 1 , and flavour(s).9. The whipped cream according to claim 1 , comprising one or more emulsifiers selected from the group consisting of polyglycerol esters of fatty acids (PGE) claim 1 , polysorbate claim 1 , monoglycerides claim 1 , mono/diglycerides claim 1 , lactylates claim 1 , lactic acid esters of mono- and diglycerides (lactems) claim 1 , diacetyitartaric add esters of mono- and diglycerides of fatty acids (datems) claim 1 , citric acid esters of mono- and diglycerides of fatty acids (citrems) claim 1 , and lecithin products.10. The whipped cream according to claim 1 , wherein the whipped cream comprises:at least one emulsifier selected from the group consisting of monoglycerides and lactic acid esters of mono- and di glycerides of fatty ...

COMPOSITE DAIRY DESSERT AND ITS PROCESS OF PREPARATION

A composite dessert having neutral pH is disclosed, as well as a process for preparing the dessert. The composite dessert comprises an outer phase and an inner phase, where compositions of the outer phase and of the inner phase have similar densities and different viscosities, gel strengths and sensory attributes. 1. A process for manufacturing a composite dairy dessert having a neutral pH , comprising the steps of:preparing a first composition and a second composition, where the first and second compositions have similar densities, and where the viscosity of the first composition at its dosing temperature is lower than the viscosity of the second composition at its dosing temperature,dosing the first composition in a liquid state, at a temperature of from 50° C. to 80° C., into a containerdosing the second composition into said container, at a temperature of from 4° C. to 30° C., without mixing, before setting of the first composition,then cooling, to allow setting of the first composition as an outer phase enclosing at least partially an inner phase constituted of said second composition.2. The process according to claim 1 , where the first composition is dosed into the container at a temperature of from 60° C. to 75° C.3. The process according to or claim 1 , where the second composition is dosed at a temperature of from 4° C. to 15° C. claim 1 , into the container which already contains the first composition.4. The process according to any one of to claim 1 , where the first composition has a viscosity of between 50 mPa·s and 200 mPa·s at dosing temperature.5. The process according to any one of to claim 1 , where the second composition has a viscosity of between 15000 mPa·s and 30000 mPa·s at dosing temperature.6. The process according to any one of to claim 1 , where the first composition and the second composition have densities in the range of 0.95 to 1.10.7. The process according to any one of to claim 1 , where the first composition comprises 70% to 90% of ...

CONTINUOUS HEAT-TREATING APPARATUS FOR FOOD MATERIAL AND ENERGIZING AND HEATING METHOD

A main energizing/heating unit has an outer electrode and an inner electrode, and energizes a fool material to be gelatinized by heating and continuously heat-treats it while it is conveyed in a food flow channel. The food flow channel in which the food material flows is formed between the both electrodes. Fed to the food material flowing in the food flow channel by a power supply section is a current in a direction traversing a flow direction of the food material. An inner cooling flow channel is formed in the inner electrode, and cooling liquid is fed to the inner cooling flow channel through a piping. 1. A continuous heat-treating apparatus for food material , the apparatus heating a liquid food material to be gelatinized by the heating , the apparatus comprising:a main energizing/heating unit, a cylindrically-shaped outer electrode;', 'a bar-shaped inner electrode placed inside the outer electrode, a food flow channel in which the food material flows being formed between the outer and inner electrodes;', 'a power supply section feeding power to the outer and inner electrodes, and energizing the food material, which flows in the food flow channel, in a direction traversing a flow direction of the food material; and', 'a piping feeding cooling liquid to an inner cooling flow channel, the inner cooling flow channel being formed in the inner electrode, and, 'wherein the main energizing/heating unit includesthe food material is heated while the inner electrode is cooled.2. The continuous heat-treating apparatus for food material according to claim 1 ,wherein a tip portion of the inner electrode is provided with a blocking portion,a cooling-liquid guiding pipe connected to the piping is provided in the inner electrode, andthe inner cooling flow channel is formed by the cooling-liquid guiding pipe and the inner electrode.3. The continuous heat-treating apparatus for food material according to claim 1 , further comprising a piping claim 1 , the piping feeding the ...

PUDDING AND METHOD FOR MANUFACTURING SAME

To provide a pudding having a smooth texture by a simple method, and a method for manufacturing the same, wherein in a pudding formulated with egg yolk and either milk or soy milk, a lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less of the free fatty acid based on 1 part of the lysophospholipid. 1. A pudding formulated from egg yolk and one of milk and soy milk , whereina lysophospholipid and a free fatty acid are added so as to have a proportion of 0.05 parts or more and 5 parts or less (mass ratio) of the free fatty acid based on 1 part of the lysophospholipid.2. The pudding according to claim 1 , wherein80 percent or more of constituent fatty acids of the lysophospholipid is a saturation type, and50 percent or more of the free fatty acid is an unsaturation type.3. The pudding according to or claim 1 , whereinthe addition amount of the lysophospholipid is 0.001% or more and 1% or less.4. A method for manufacturing the pudding as defined in any of to claim 1 , comprising:a mixing step 1 of mixing a lysophospholipid and a free fatty acid with egg yolk; anda mixing step 2 of mixing the mixed liquid obtained in the mixing step 1 with milk or soy milk.5. The method for manufacturing the pudding according to claim 4 , whereinmixing in the mixing step 1 is performed at least at 40° C. or more and 60° C. or less. The present invention relates to a pudding having a smooth texture by a simple method, wherein a lysophospholipid and a free fatty acid are added at a specific ratio, in a pudding formulated with egg yolk and one of milk and soy milk, and a method for manufacturing the same.A pudding is a western confectionery obtained by gelling a liquid mixture basically containing egg components, milk components, and saccharides, and has been supported by people of a wide range of ages since a long time ago.Further, there are various formulations and recipes for a pudding, from a high class western ...

STARCH BLENDS AND USES THEREOF

A starch blend includes 40-85% (w/w) of an unmodified amylose-containing starch and 15-60% (w/w) of a non-chemically inhibited starch. The starch blend, upon cooking in water has a high viscosity after one or more, two or more, three or more, four or more, or five or more freeze-thaw cycles. Such starch blend is useful in a variety of food and beverage compositions, particularly frozen sauces and gravies. 131-. (canceled)32. A starch blend comprising:40-85% (w/w) of an unmodified amylose containing starch; and15-60% (w/w) of a non-chemically inhibited starch or non-chemically modified starch.33. The starch blend according to comprising 50-70% (w/w) of an unmodified amylose containing starch claim 32 , and 30-50% (w/w) of a non-chemically inhibited starch or non-chemically modified starch.34. The starch blend according to claim 32 , wherein a test solution 1 comprising said starch blend has a viscosity of at least 2 Pa-s claim 32 , 4 Pa-S claim 32 , or 6 Pa-s at 65° C. with a 1 rad/sec shear rate when said solution is subjected to one or more claim 32 , two or more claim 32 , three or more claim 32 , four or more claim 32 , or five or more freeze-thaw cycles claim 32 , wherein said freeze-thaw cycles optionally comprise freezing at −18° C. for 16 hours and thawing at 25° C. for 8 hours.35. The starch blend according to claim 32 , wherein a test solution 2 comprising said starch blend has a viscosity of at least 0.6 Pa-s claim 32 , 0.8 Pa-s claim 32 , or 1.0 Pa-s at 90° C. and 10 rad/sec shear rate when said solution is subjected to one or more claim 32 , two or more claim 32 , three or more claim 32 , four or more claim 32 , or five or more freeze-thaw cycles claim 32 , wherein said freeze-thaw cycles optionally comprise freezing at −18° C. for 16 hours and thawing at 25° C. for 8 hours.36. The starch blend according to claim 32 , wherein the viscosity at eating temperature of said solution is at a level after four or five freeze-thaw cycles that is at the same or ...

Foamed milk crème and process for the production thereof

Foamed milk crème and process for the production thereof, characterised by the following production steps: a) heating milk adjusted to a defined fat content and protein content and/or heating milk products to denature the whey proteins and for bacteriological reasons, b) stirring honey into the milk, c) stirring in dry components and flavouring substances, d) producing a mixture of fat or a fat mixture with emulsifiers and/or stabilisers, e) mixing the mixture prepared as in step d) with the overall mixture obtained in step c) and heating the total mixture for bacteriological reasons, f) cooling the mixture to whipping temperature, g) whipping the mixture, h) cooling the whipped mixture, i) crystallising the mixture, and j) applying the finished crème-like mass to a dough and/or another food.

Confectionery with a high milk protein content, high milk solids and a low degree of denaturation of the whey proteins and process for their production

The invention relates to confectionery of long shelf-life in the form of a soft, creamy, foamed mass of stable form, comprising milk components, edible fats, sugar and/or artificial sweeteners and water, whereby at least part of the edible fat is in crystalline form at room temperature. The confectionery contains no lactose crystals which may be detected by the consumer, the milk protein content is 6 to 20 wt. %, the fat-free milk dry mass is in the range of 16 to 55 wt. % and the denaturation level of the milk protein is </= 20 %.

Whippable non-dairy creams

The invention concerns with whippable non-dairy creams with low fat levels (15-25 wt%), that possess excellent properties, like a whipping time less than 6 min. Also a production-process is described, which includes a tempering step to make the NDC whippable within 4 min.

Low-safa cream alternatives

The invention concerns whippable, water-continuous fat emulsions comprising 10-40 wt % of a fat mixture with a composition as obtainable by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans ( = fat A), high in PUFA ( = fat B), while the N5 of the fat mixture ranges from 20 to 40 and the N35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

フレ−バ−等を強化したインスタント・クリ−ミング・パウダ−

(57)【要約】本公報は電子出願前の出願データであるた め要約のデータは記録されません。

Тепловая обработка взбиваемых эмульсий масло-в-воде

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2002 118 609 (13) A A 23 L 1/24 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2002118609/13, 01.12.2000 (71) Çà âèòåëü(è): ÓÍÈËÅÂÅÐ Í.Â. (NL) (30) Ïðèîðèòåò: 10.12.1999 EP 99204257.2 (43) Äàòà ïóáëèêàöèè çà âêè: 20.01.2005 Áþë. ¹ 2 (86) Çà âêà PCT: EP 00/12082 (01.12.2000) (74) Ïàòåíòíûé ïîâåðåííûé: ßòðîâà Ëàðèñà Èâàíîâíà Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë.Èëüèíêà, 5/2, ÎÎÎ "Ñîþçïàòåíò", ïàò.ïîâ. Ë.È.ßòðîâîé R U Ôîðìóëà èçîáðåòåíè 1. Âçáèâàåìà ýìóëüñè ìàñëî-â-âîäå, ïîäâåðãíóòà òåïëîâîé îáðàáîòêå, âêëþ÷àþùà 18-40% æèðîâîé ôàçû îò îáùåãî âåñà ïðîäóêòà è íå ìåíåå îäíîãî ýìóëüãàòîðà, îòëè÷àþùà ñ òåì, ÷òî æèðîâà ôàçà ñîñòîèò èç æèðîâîé ñìåñè, â êîòîðîé ñîäåðæàíèå òâåðäîãî æèðà ñîñòàâë åò íå ìåíåå 10% ïðè 40 °Ñ, íå ìåíåå 40% ïðè 30°Ñ è íå ìåíåå 60% ïðè 10°Ñ, ïðè÷åì æèðîâà ñìåñü âêëþ÷àåò îò 5 äî 49% æèðíûõ êèñëîò, èìåþùèõ 14 èëè ìåíåå àòîìîâ óãëåðîäà, îò îáùåãî ñîäåðæàíè æèðíûõ êèñëîò â æèðîâîé ñìåñè. 2. Ýìóëüñè ìàñëî-â-âîäå ïî ï.1, îòëè÷àþùà ñ òåì, ÷òî ñîäåðæàíèå òâåðäîãî æèðà â æèðîâîé ñìåñè ñîñòàâë åò îò 13 äî 45% ïðè 40°Ñ, îò 45% äî 80% ïðè 30°Ñ è íå ìåíåå 60% ïðè 10°Ñ. 3. Ýìóëüñè ìàñëî-â-âîäå ïî ï.1 èëè 2, îòëè÷àþùà ñ òåì, ÷òî æèðîâà ñìåñü ñîäåðæèò îò 10 äî 49% æèðíûõ êèñëîò, èìåþùèõ 14 èëè ìåíåå àòîìîâ óãëåðîäà, îò îáùåãî ñîäåðæàíè æèðíûõ êèñëîò â æèðîâîé ñìåñè. 4. Ýìóëüñè ìàñëî-â-âîäå ïî ëþáîìó èç ïï.1-3, îòëè÷àþùà ñ òåì, ÷òî â æèðîâîé ñìåñè ðàçíîñòü (D) ìåæäó ñîäåðæàíèåì òâåðäîãî æèðà ïðè 30°Ñ è ñîäåðæàíèåì òâåðäîãî æèðà ïðè 35°Ñ ñîñòàâë åò îò 1 äî 50%. 5. Ýìóëüñè ìàñëî-â-âîäå ïî ëþáîìó èç ïï.1-4, îòëè÷àþùà ñ òåì, ÷òî â æèðîâîé ñìåñè ðàçíîñòü (D2) ìåæäó ñîäåðæàíèåì òâåðäîãî æèðà ïðè 35°Ñ è ñîäåðæàíèåì òâåðäîãî æèðà ïðè 20°Ñ ñîñòàâë åò îò 35 äî 75%. 6. Ýìóëüñè ìàñëî-â-âîäå ïî ëþáîìó èç ïï.1-5, îòëè÷àþùà ñ òåì, ÷òî æèðîâà ñìåñü âêëþ÷àåò ïîëíîñòüþ ãèäðîãåíèçîâàííûå æèðíûå êèñëîòû ñ 16 èëè 18 àòîìàìè óãëåðîäà íàð äó ñ æèðíûìè êèñëîòàìè, ...

A whippable food product having improved stability

관능특성에 있어서 인지가능한 변화없이 안정특성이 개선된 휩가능한 식품을 제공한다. 이 식품은 트리글리세리드 지방, 하나 이상의 당 및 불안정화 및 안정화 유화제로 이루어진 유화제 성분을 식품을 안정시키기에 충분한 양으로 함유한다. 이 식품은 장기간에 걸친 기간동안 상온에서 보관될 수 있으며, 또한 상온에서 휩 및 진열될 수 있다. Provided is a whiptable food having improved stability without noticeable change in sensory properties. This food contains an emulsifier component consisting of triglyceride fats, one or more sugars and a destabilizing and stabilizing emulsifier in an amount sufficient to stabilize the food. The food can be stored at room temperature for extended periods of time and can also be whipped and displayed at room temperature.

Whipped food product with improved stability

FIELD: food industry. SUBSTANCE: product in the form of emulsion of "oil-in-water" type, consists of triglyceride fat, one or more sugars and emulsifying component that includes destabilising and stabilising emulsifiers in amounts that provide product stabilisation. Also whipped confectionary product is suggested as well as production method of whipped food product. This group of inventions makes it possible to prepare product that may be stored at ambient temperature for a long period of time. EFFECT: preparation of product that may be stored at ambient temperature for a long period of time. 34 cl, 14 tbl, 5 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 335 133 (13) C2 (51) ÌÏÊ A23D 7/04 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005138856/13, 12.05.2004 (30) Êîíâåíöèîííûé ïðèîðèòåò: 14.05.2003 US 60/470,558 (73) Ïàòåíòîîáëàäàòåëü(è): ÐÈ× ÏÐÎÄÀÊÒÑ ÊÎÐÏÎÐÅÉØÍ (US) (43) Äàòà ïóáëèêàöèè çà âêè: 10.05.2006 R U (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 12.05.2004 (72) Àâòîð(û): ÏÅÐÊÑ ×åðèë (CA), ÏÈÀÒÊÎ Ìàéêë (US), ÎÐÀÍÄ Òîìàñ (US) (45) Îïóáëèêîâàíî: 10.10.2008 Áþë. ¹ 28 2 3 3 5 1 3 3 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: US 6,203,841 B1, 20.03.2001. SU 355765 À1, 01.01.1972. RU 2202895 Ñ2, 27.04.2003. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 14.12.2005 Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ñ.À.Äîðîôååâó (54) ÂÇÁÈÂÀÅÌÛÉ ÏÈÙÅÂÎÉ ÏÐÎÄÓÊÒ Ñ ÓËÓ×ØÅÍÍÎÉ ÑÒÀÁÈËÜÍÎÑÒÜÞ (57) Ðåôåðàò: Ïðîäóêò â âèäå ýìóëüñèè òèïà «ìàñëî-â-âîäå» ñîñòîèò èç òðèãëèöåðèäíîãî æèðà, îäíîãî èëè áîëåå ñàõàðîâ è ýìóëüãèðóþùåãî êîìïîíåíòà, âêëþ÷àþùåãî äåñòàáèëèçèðóþùèå è ñòàáèëèçèðóþùèå ýìóëüãàòîðû â êîëè÷åñòâàõ, îáåñïå÷èâàþùèõ ñòàáèëèçàöèþ ïðîäóêòà. Òàêæå ïðåäëîæåíî âçáèòîå êîíäèòåðñêîå èçäåëèå è ñïîñîá ïðèãîòîâëåíè âçáèâàåìîãî ïèùåâîãî ïðîäóêòà. Äàííà ãðóïïà èçîáðåòåíèé ïîçâîë åò ...

Десерт молочный

Изобретение предназначено для использования в молочной промышленности при получении молочных десертов. Молочный десерт включает сливки с м.д.ж. 33% и кефир с м.д.ж. 2,5%, взятые в соотношении 1:1, фруктовый или ягодный наполнитель, сахар-песок, пектин, измельченные кофейные зерна и цедру мандарина при соотношении 1:1 при заданном содержании исходных компонентов. В качестве фруктового наполнителя может быть использовано пюре из плодов вишни и сливы при соотношении 1:1. В качестве ягодного наполнителя может быть использовано пюре из ягод клубники или ягод черной смородины и крыжовника при соотношении 1:1. При этом используют измельченные кофейные зерна с размером частиц не более 0,3 мм и измельченную цедру мандарина с размером частиц не более 5 мм. Техническим результатом изобретения является повышение пищевой ценности и функциональных свойств, улучшение органолептических показателей готового продукта, заключающихся в привлекательном виде, умеренно-плотной нежной консистенции, приятном запахе и сладком вкусе, свойственном входящему в состав компонентов сырью. 3 з.п. ф-лы, 2 табл., 3 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 658 765 C1 (51) МПК A23L 9/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 9/10 (2006.01) (21)(22) Заявка: 2017116464, 11.05.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 11.05.2017 (45) Опубликовано: 22.06.2018 Бюл. № 18 2 6 5 8 7 6 5 R U (54) Десерт молочный (57) Реферат: Изобретение предназначено для использования в молочной промышленности при получении молочных десертов. Молочный десерт включает сливки с м.д.ж. 33% и кефир с м.д.ж. 2,5%, взятые в соотношении 1:1, фруктовый или ягодный наполнитель, сахар-песок, пектин, измельченные кофейные зерна и цедру мандарина при соотношении 1:1 при заданном содержании исходных компонентов. В качестве фруктового наполнителя может быть использовано пюре из плодов вишни и ...

Food product enriched with calcium, method of its preparation (versions), and complex for enrichment of food product with calcium

FIELD: food industry, particularly, food product enriched with calcium. SUBSTANCE: food product contains enriching quantity of calcium which is a complex formed by interaction of soluble salt of calcium with citrate of alkali metal in amount from 0.05 to 5 mas.% from mass of food product. Calcium lactate may be used as soluble calcium salt, while potassium citrate, as citrate of alkali metal. Food product may be dairy product, confectionery product, ice cream or drink, and dairy drink or juice. Product may contain gum arabic for complex stabilization in amount from 0.05 to 2.5 mas.% from mass of final product. Method of preparing food product enriched with calcium includes formation of complex and its addition to food product with formation of complex in food product in preset quantity. According to the second version, preset quantity of calcium is added to food product simultaneously or one after another of soluble calcium salt and alkali metal citrate, where they interact with each other with formation of complex. EFFECT: increased biological value and improved tastiness of food product. 23 cl, 3 ex сссСоОсс ПЧ сэ РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (19) (51) МПК” ВИ "” 2 202 213 ' 13) С2 А 23 С 9/152, А 23 С 9/00, А 23 1 1/30, 1/304 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 98108023/13 , 28.04.1998 (24) Дата начала действия патента: 28.04.1998 (30) Приоритет: 01.05.1997 4$ 08/842,472 (43) Дата публикации заявки: 20.02.2000 (46) Дата публикации: 20.04.2003 (56) Ссылки: ЦЗ 4840814 А, 20.06.1989. СВ 2120519 А, 07.12.1983. Ц$ 4101329 А, 20.10.1987. (98) Адрес для переписки: 129010, Москва, ул. Б. Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", Е_.В.Томской (71) Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (72) Изобретатель: РЕДДИ Секхар (ЦЗ), ШЕР Александер (1$), ВАДЕХРА Дхарам Вир (0$), ВЕДРАЛ Илейн Регина (ЦЗ) (73) Патентообладатель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (74) Патентный поверенный: ...

烹饪奶油

制备用于烹饪，还优选具有良好的搅打发泡性能的奶油。该烹饪奶油含有约55至93％重量的水，约5至45％重量的脂肪，约1至10％重量的蛋白质，约0.5至10％重量的淀粉，和有效量的乳化剂。优选，该奶油还含有有效量的稳定剂和有效量的缓冲剂。

Curstrad cream premix using rice and a manufacturing methods curstrad cream using thereof

본 발명은 커스타드 프리믹스에 관한 것으로서, 보다 상세하게는 커스타드 크림 제조용 프리믹스 및 이를 이용하여 제조되는 쌀 커스타드 크림에 관한 것이다. The present invention relates to a custard premix, and more particularly, to a custard cream preparation premix and a rice custard cream produced using the same. 본 발명에 따른 커스타드 프리믹스는 쌀가루를 포함하는 곡물가루와 당류와 계란 가루를 포함하며 이루어지며, 상기 카스타드 프리믹스는 곡물가루 100 중량부에 대해서 물 150-500 중량부로 호화되는 것을 특징으로 한다. The custard premix according to the present invention comprises grain flour, sugar and egg powder including rice flour, and the custard premix is characterized in that the water is luxury in 150-500 parts by weight with respect to 100 parts by weight of grain flour. 본 발명에 따른 카스타드 프리믹스는 쌀을 기재로한 카스타드 크림을 제공함으로써, 국내의 유일한 자급식량인 쌀의 소비를 촉진할 수 있으며, 프리믹스를 이용하여 제조되는 카스타드는 함수율이 높아 빵의 노화를 방지할 수 있다. The custard premix according to the present invention provides a custard cream based on rice, which can promote the consumption of rice, which is the only self-sufficient food in Korea, and the custard prepared using the premix has a high water content to prevent aging of bread. Can be. 프리믹스 Premix

Gelatin-jelly added with Peach Juice and the manufaturing mehtod thereof

본 발명은 젤라틴을 이용한 복숭아 과즙 첨가 젤리 및 그 제조방법에 관한 것으로, 더 상세하게는 60%의 복숭아 과즙과 1.5%의 젤라틴 첨가하여 색, 풍미, 맛, 조직감 기타 이화학적 특성과 관능적 특성이 향상된 젤라틴을 이용한 복숭아 과즙 첨가 젤리 및 그 제조방법에 관한 것이다. 본 발명의 제조방법에 의한 복숭아 과즙을 첨가한 젤리는 니코틴 제거효과와 혈액 순환 촉진 작용이 있으며, 심장, 간장, 대장의 기능을 향상시키고, 변비와 피를 깨끗하게 하는 효과를 나타내며, 갈증 해소, 피로 회복, 숙취 해소, 심장병, 고혈압, 골다공증과 같은 퇴행성 만성질환에 유용한 복숭아를 사계절 섭취할 수 있도록 가공방법의 범위를 확대하여 소비자가 간식용 및 디저트용으로 손쉽게 섭취가 가능할 뿐만 아니라, 제조방법도 간단하고 영양물질의 공급 및 소화 흡수도 잘되며, 소비자의 기호에 최적화된 맛과 향, 색도를 나타내도록 하여 복숭아를 고부가가치의 상품으로 개발할 수 있는 효과가 있다. The present invention relates to a peach juice-added jelly using gelatin and a preparation method thereof, and more particularly to a peel juice-added jelly using peel juice and 1.5% of gelatin to improve the color, flavor, taste, texture and other physico- The present invention relates to a jelly added with peach juice using gelatin and a process for producing the jelly. The jelly added with peach juice according to the production method of the present invention has an effect of removing nicotine and promoting circulation of blood, improving the function of the heart, liver, and large intestine, showing the effect of cleansing constipation and blood, The range of processing methods that can be used for the four seasons of peach useful for degenerative chronic diseases such as recovery, hangover, heart disease, hypertension, and osteoporosis is expanded so that consumers can easily ingest them for snacks and desserts, Nutritive substances are supplied and digested and absorbed well, and the taste, flavor, and color are optimized to consumers' preferences, so that the peach can be developed as a high value-added product.

가공 쌀가루를 함유하는 즉석 푸딩 제조 방법 및 푸딩용 프리-믹스

본 발명은 호화 볶음 쌀가루 또는 습식 쌀가루에 검류 등의 조미료를 배합한 프리-믹스를 사용하여 즉석 푸딩을 제조하는 방법과, 즉석 푸딩을 제조하기 위해 사용된 프리-믹스에 관한 것이다. 본 발명에 따라 제조된 푸딩은 전처리 된 가공 쌀가루를 이용하여 보관이 용이하며, 짧은 시간 내에 조리를 통하여 섭취할 수 있다. 따라서 단순한 디저트가 아니라 식사 대용으로도 활용될 수 있으며, 식감 및 풍미가 우수하여 소비자의 기호에 적합하다.

Functional dietary desert

FIELD: food industry. SUBSTANCE: invention relates to food products. Dessert includes chicken egg, coffee, cocoa powder, Savoârdi cookies, liqueur, baked milk mixed with fat-free yoghurt, artificial sweetener “Stevilia”, polysaccharides of plant, seaweed or microbe nature and food fibres “Citri-Fi 100FG”. Initial components are used at the following ratio, weight, g/kg: chicken eggs 75-80; fat-free yoghurt 150-155; baked milk 0-95; coffee 240-245; liqueur 80-88; artificial sweetener “Stevilia” 0.16-0.5; polysaccharide 5-10; food fibres “Citri-Fi 100FG” 25-30; cocoa powder 10-15; Savoârdi cookies 120-140; water for polysaccharide - the rest. EFFECT: dessert has higher nutritive value and high organoleptic indices. 1 cl, 2 tbl, 3 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 583 309 C1 (51) МПК A23C 23/00 (2006.01) A23C 9/154 (2006.01) A23C 9/156 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ 2015110408/10, 23.03.2015 (24) Дата начала отсчета срока действия патента: 23.03.2015 (45) Опубликовано: 10.05.2016 Бюл. № 13 (56) Список документов, цитированных в отчете о C 1 2 5 8 3 3 0 9 R U (54) ФУНКЦИОНАЛЬНЫЙ ДИЕТИЧЕСКИЙ ДЕСЕРТ (57) Реферат: Изобретение относится к пищевым продуктам. куриное 75-80; йогурт обезжиренный 150-155; Десерт содержит куриное яйцо, кофе, какаомолоко топленое 0-95; кофе 240-245; ликер 80-88; порошок, печенье Савоярди, ликер, молоко сахарозаменитель «Стевилия» 0,16-0,5; топленое, смешанное с йогуртом обезжиренным, полисахарид 5-10; пищевые волокна «Цитри-Фай сахарозаменитель «Стевилия», полисахариды 100FG» 25-30; какао-порошок 10-15; печенье растительной, или водорослевой, или микробной Савоярди 120-140; вода для полисахарида природы и пищевые волокна «Цитри-Фай 100FG». остальное. Десерт обладает повышенной пищевой Исходные компоненты используют при ценностью и имеет высокие органолептические следующем соотношении, масс., г/кг: яйцо показатели. 2 табл., 3 пр. Стр.: 1 C 1 Адрес для ...

Manufacturing method using germinated brown rice

The present invention relates to a method for manufacturing pudding using germinated brown rice, and more particularly, to a method for manufacturing pudding food having excellent palatability by using germinated brown rice extract and remaining solids after extraction. The method for manufacturing pudding using the germinated brown rice can enhance blood pressure, enhance brain function and increase immunity as compared with brown rice; and germinated brown rice enhanced by functional ingredients such as GABA, inositol, ferulic acid, arabinoxylan and useful amino acid is applied to the pudding to enhance palatability, thereby being a useful invention in the food industry by providing the pudding.

Oil-in-water emulsified fat and method for producing the same

Calcium enriched milk or milky product and method for production of thereof

FIELD: food processing industry, in particular dairy industry. SUBSTANCE: claimed calcium enriched milk or milky product includes enriching amount of non-ionic calcium source and food-grade polyphosphate having at least six phosphate groups. Non-ionic calcium source represents calcium-hydrolyzed pectin, calcium-citrem, calcium lactate-citrate complex, or balanced mixture of calcium lactate and calcium carbonate. Also disclosed is method for production of calcium enriched milk or milky product and its variant. Method of present invention makes it possible to prevent milk protein coagulation and gel forming during 2 months and added calcium precipitation. EFFECT: milky products of improved quality without bitter taste and undesired savor. 4 cl, 1 tbl, 1 ex ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (51) ÌÏÊ 7 (11) 2 265 338 (13) C2 A 23 C 9/152 ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2001131719/13, 28.02.2000 (24) Äàòà íà÷àëà äåéñòâè ïàòåíòà: 28.02.2000 (30) Ïðèîðèòåò: 26.04.1999 US 09/300,705 (43) Äàòà ïóáëèêàöèè çà âêè: 20.09.2003 (73) Ïàòåíòîîáëàäàòåëü(ëè): ÑÎÑÜÅÒÅ ÄÅ ÏÐÎÄÞÈ ÍÅÑÒËÅ Ñ.À. (CH) (45) Îïóáëèêîâàíî: 10.12.2005 Áþë. ¹ 34 2 2 6 5 3 3 8 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: AU 88768/82 À, 21.04.1983. GB 446529 À, 30.04.1936. ÅÐ 0832564 À, 01.04.1998. WO 0002462 À, 20.01.2000. ÅÐ 0875153 A, 04.11.1998. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 26.11.2001 2 2 6 5 3 3 8 R U (87) Ïóáëèêàöè PCT: WO 00/64267 (02.11.2000) C 2 C 2 (86) Çà âêà PCT: EP 00/01740 (28.02.2000) Àäðåñ äë ïåðåïèñêè: 103735, Ìîñêâà, óë. Èëüèíêà, 5/2, "Ñîþçïàòåíò", Âûñîöêîé Í.Í. (54) ÎÁÎÃÀÙÅÍÍÛÅ ÊÀËÜÖÈÅÌ ÌÎËÎÊÎ È ÌÎËÎ×ÍÛÅ ÏÐÎÄÓÊÒÛ È ÑÏÎÑÎÁ ÈÕ ÏÐÈÃÎÒÎÂËÅÍÈß (57) Ðåôåðàò: Èçîáðåòåíèå îòíîñèòñ ê ïèùåâîé ïðîìûøëåííîñòè, â ÷àñòíîñòè ê ìîëî÷íîé ïðîìûøëåííîñòè. Îáîãàùåííîå êàëüöèåì ìîëîêî èëè ìîëî÷íûé ïðîäóêò âêëþ÷àåò îáîãàùàþùåå êîëè÷åñòâî íåèîííîãî èñòî÷íèêà êàëüöè è ïîëèôîñôàò ïèùåâîãî ...

Whipped cream and method for producing the same

酸性呈味素材を混合してもホイップでき、かつ口溶けおよび水々しさが良好で、保型性に優れ、離水の少ない常温流通可能なホイップドクリームおよびその製造方法を提供する。カゼイン蛋白質０．１質量％未満、乳清蛋白質０．１質量％以上１．０質量％以下およびＨＬＢ１２以上のポリグリセリン脂肪酸エステル０．０５質量％以上０．５質量％以下を含む起泡性水中油型乳化油脂組成物と酸性呈味素材とを９０：１０〜３０：７０の範囲の重量比で含む混合物を起泡してなるホイップドクリームであって、前記ホイップドクリームは油脂１０質量％以上３０質量％以下、糖質２０質量％以上５０質量％以下および水２５質量％以上６０質量％以下を含み、ｐＨが２．０以上５．５以下であり、前記油脂全体中パーム核ステアリンを７０質量％以上９０質量％以下、ヤシ油及び／又はパーム核油と、極度硬化パーム油、極度硬化ローエルシン菜種油および極度硬化ハイエルシン菜種油からなる群より選ばれる少なくとも１種とを２０／８０〜８０／２０の範囲の質量比で混合した油脂のランダムエステル交換油を１０質量％以上３０質量％以下含有する、ホイップドクリーム。 Provided is a whipped cream that can be whipped even when mixed with an acidic taste material, has good mouth melting and wateriness, has excellent shape retention, and can be distributed at room temperature with little water separation, and a method for producing the whipped cream. Foamable water containing less than 0.1% by weight of casein protein, 0.1% by weight to 1.0% by weight of whey protein and 0.05% by weight to 0.5% by weight of polyglycerol fatty acid ester of HLB12 or more A whipped cream obtained by foaming a mixture containing an oil-type emulsified oil / fat composition and an acidic taste material in a weight ratio in the range of 90:10 to 30:70, wherein the whipped cream is 10% by mass of fat / oil 30% by mass or less, 20% by mass or more and 50% by mass or less of carbohydrates and 25% by mass or more and 60% by mass or less of water, and pH is 2.0 or more and 5.5 or less. 70% by mass or more and 90% by mass or less, less selected from the group consisting of coconut oil and / or palm kernel oil, extremely hardened palm oil, extremely hardened low rapeseed rapeseed oil, and extremely hardened Hyelsin rapeseed oil And one 20/80 to 80/20 in the range of the mixed oil at a weight ratio of random interesterified oil containing 30 wt% or less than 10 wt%, whipped cream.

One cures establish grease butter and preparation method thereof

本发明公开了一种烘焙复合植脂奶油及其制备方法，它由以下重量百分比计的原料组成：植物脂肪28％-40％，卵磷脂0.02％-0.5％，食盐0.02％-2％，双乙酰酒石酸单(双)甘油酯0.02％-0.5％，单、双甘油脂肪酸酯0.05％-1％，蔗糖脂肪酸酯0-0.2％，聚甘油酯0-0.5％，甜乳清粉2％-5％，变性纤维素0.05％-1％，酪朊酸钠0.1％-2.5％，硬脂酰乳酸钠0-0.5％，乳酸甘油脂肪酸酯0-0.5％，海藻酸钠0-0.3％，异抗坏酸钠0.002％-0.2％，糖3％-6％，葡萄糖浆3％-6％，果葡糖浆10％-18％，余量为水。本发明具有以下有益效果：简化了操作的步骤，提高了效率；避免了人为经验的影响，提高了成品率；通过变性纤维素、酪朊酸钠和硬脂酰乳酸的协同作用，可以在烘焙重油蛋糕时，蛋糕自行开裂；不需要拉出烘烤箱人工划口；既节省了烘焙时间，又节省了能耗。保水湿润更好，延长了货架期。

Method for manufacturing food product in the form of beaten up mixture and food product in the form of beaten up mixture

FIELD: food industry. SUBSTANCE: method deals with preparing the mixture of ingredients out of dry fat-free milk, sugar and sweet condensed milk, supplementing it with a lipid composition at a certain temperature. The mixture obtained is cooled up to the room temperature at mixing and injected with an inert gas. As a result, a food product is obtained in the form of cooled beaten up mixture with content of dry matter, 80-90 wt.%; fat, 30-60 wt. % at volume mass of 500-1000 g/l, and water activity value of 0.65-0.77. In lipid composition it is admitted 8-30 wt.% solid substance at 30 C or 30-60 wt. % solid substance at 20 C. Food product in the form of beaten up mixture is obtained according to any item of the method suggested. As a result, food product contains many milk proteins, beaten up mass has dense texture and keeps its properties up to 30 C. EFFECT: higher efficiency. 14 cl, 1 tbl угогегс ПЧ сэ (19) РОССИЙСКОЕ АГЕНТСТВО ПО ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ ВИ” 2191 514 ' 5 МК’ А 23 С 9/00, 23/00, 9/15, А 23 Р 1/16, А 23 0 7/00, А 210 13/08 13) С2 12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ (21), (22) Заявка: 97114990/13, 04.09.1997 (24) Дата начала действия патента: 04.09.1997 (30) Приоритет: 05.09.1996 ЕР 96202457.6 (43) Дата публикации заявки: 10.07.1999 (46) Дата публикации: 27.10.2002 (56) Ссылки: ЕР 0607471 А, 27.07.1994. ЦЗ 3749583 А, 31.07.1973. ЕР 0072212 А_2, 16.02.1983. ЕР 0540085 АЛ, 05.05.1993. (98) Адрес для переписки: 129010, Москва, ул. Б.Спасская, 25, стр.3, ООО "Юридическая фирма Городисский и Партнеры", Е.В.Томской (71) Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (72) Изобретатель: ПЕРНЭН Жак (ЕК), ВАНГ Иункуан (СМ) (73) Патентообладатель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (СН) (74) Патентный поверенный: Томская Елена Владимировна (54) СПОСОБ ИЗГОТОВЛЕНИЯ ПИЩЕВОГО ПРОДУКТА В ВИДЕ ВЗБИТОЙ СМЕСИ И ПИЩЕВОЙ ПРОДУКТ В ВИДЕ ВЗБИТОЙ СМЕСИ (57) Способ предусматривает приготовление смеси ингредиентов из сухого обезжиренного молока, сахара и ...

Low fat cream composition

유지 성분의 SFC가 5℃에서 50% 이상이고 15℃에서 40%이상이며, SUS 타입 트리글리세리드의 유지 성분중에서의 함유량이 지방 성분 전체 중량에 대해 25% 이상이고, 유화제 성분은 HLB가 8.5 이하인 유화제만을 필수적으로 함유하며 크리임 조성물 중에서의 그 함유량은 크리임 조성물 전체 중량에 대해 0.15 ∼ 1.0%이고, 유화제 성분인 폴리글리세린 지방간 에스테르의 상기 크리임 조성물중에서의 함유량이 상기 크리임 조성물의 전체 중량에 대해 0.1 ∼ 0.4% 인 것을 특징으로 하는 유지 성분과 유화제 성분 함유의 저지방 크리임 조성물을 제공한다. 본 발명의 크리임은 휘핑후의 오우버런(over-run), 조화능(造花能)(꽃장식용) 및 실온에서의 안정성이 양호하고 입속에서의 융용성과 풍미가 우수하다.

Whipped oily flavor

내용 없음. No content.

METHOD FOR MANUFACTURING PUDDING-TYPE HEALTH FOOD CONTAINING Arrow Root AND PASTE-TYPE HEALTH FOOD CONTAINING Arrow Root

A pudding type health food manufacturing method according to the present invention is a pudding type health food manufacturing method comprising mixing a raw material containing starch, health drink, enzyme, cream and preservative, a mixture of raw materials, A heating step, a solidifying step of raising the temperature to a second temperature when the solidification starts in the mixed liquid by the heating step, and then maintaining the second temperature for a predetermined time, and a cooling step of cooling the solidified material for a predetermined time. INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a pudding type which has a good elasticity and viscosity and excels in the use of the wastewater and the compression method, has a good texture, contains a balanced nutritional component, exhibits excellent taste, Can be manufactured.

Process for the continuous production of whipped cream substitute desserts

Creamy, protein-free, storage-stable and whippable, acidic O / W emulsion, process for their preparation and their use

Rahmartige, proteinfreie, lagerstabile und aufschlagbare, saure O/W-Emulsion, gekennzeichnet durch a) eine wässrige Phase, die Wasser, wasserlösliches Kohlenhydrat, Hydrokolloid und Genusssäure enthält, und b) eine Ölphase, die Speiseöl und/oder Speisefett und Emulgator enthält, wobei das Gewichtsverhältnis der wässrigen Phase zur Ölphase (a : b) im Bereich von 9 : 1 bis 6 : 4 liegt und der pH-Wert der Emulsion im Bereich von 2,5 bis weniger als 6,5 liegt. Creamy, protein-free, storage-stable and whippable, acidic O / W emulsion, characterized by a) an aqueous phase containing water, water-soluble carbohydrate, hydrocolloid and educt acid, and b) an oil phase containing edible oil and / or edible fat and emulsifier, wherein the weight ratio of the aqueous phase to the oil phase (a: b) is in the range of 9: 1 to 6: 4 and the pH of the emulsion is in the range of 2.5 to less than 6.5.

HUMANITY DRY WHEELS, METHOD FOR PRODUCING AND USING them

Creamy, milk-free o/w emulsion, process for its preparation and its use

A creamy, milk-free oil-in-water emulsion (o/w emulsion) having an aqueous phase (a) which contains water, water-soluble carbohydrate, hydrocolloid and optionally further hydrophilic constituents, and an oil phase (b), which contains edible oil and/or edible fat, emulsifier and optionally further lipophilic constituents. The weight ratio of the aqueous phase to the oil phase (a:b) is in the range of 9:1 to 6:4. The creamy, milk-free o/w emulsion is used as a cream substitute in cake and pastry and dessert products.

Gelated material comprising egg white and milk, and method of manufacturing the same

본 발명은 난백액을 진공 조건 하에서 휘핑(whipping)하는 단계, 상기 휘핑 후 침전된 정제 난백액을 회수하는 단계, 상기 정제 난백액 및 우유를 30 내지 60℃의 미온(微溫) 조건 하에서 혼합 및 교반하여 난백-우유 혼합액을 준비하는 단계, 및 상기 난백-우유 혼합액을 80℃ 내지 우유의 비점(沸點) 온도 하에서 가열하는 단계를 포함하는 난백-우유 겔화물의 제조 방법을 제공한다. The present invention relates to a method for producing an egg white liquid, comprising whipping an egg white liquid under vacuum conditions, recovering the purified egg white liquid precipitated after the whipping, mixing the purified egg white liquid and milk at a temperature of 30 to 60 DEG C under a mild temperature condition, Preparing a mixture of egg white and milk by stirring; and heating the egg white-milk mixture at a temperature of from 80 째 C to the boiling point of milk.

Ready cooled desert

FIELD: food industry. SUBSTANCE: ready-made cooled desert in form of dairy product in a glass with mostly round cross-section with at least two different formed components which are situated separately from each other and have common contact surfaces oriented bottom-up from any height from glass' middle to its walls. At least one component is broadens from glass' middle to its perimetre. Components volume fraction, namely sectors' width is mutually antithetically changing bottom-up. The component with higher density and, in particular smaller viscocity is preferably smaller in lower zone than in higher. EFFECT: this allows to obtain product with components ratio without certain connection to the visual perception and thus exclude negative visual impression. 9 cl, 3 dwg, 1 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 370 100 (13) C2 (51) МПК A23L 1/00 (2006.01) A23C 9/154 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2004128483/13, 28.09.2004 (24) Дата начала отсчета срока действия патента: 28.09.2004 (72) Автор(ы): ХУБИНГЕР Конрад (DE), ХУМФЕЛЬД Мартин (DE) (43) Дата публикации заявки: 10.03.2006 2 3 7 0 1 0 0 (45) Опубликовано: 20.10.2009 Бюл. № 29 (56) Список документов, цитированных в отчете о поиске: US 6305275 В2, 23.10.2001. ЕР 0928560 А2, 14.07.1999. WO 02/00029 A, 03.01.2002. 2 3 7 0 1 0 0 R U (54) ОХЛАЖДЕННЫЙ ГОТОВЫЙ ДЕСЕРТ (57) Реферат: Охлажденный готовый десерт в виде молочного продукта в стакане главным образом круглого поперечного сечения, по меньшей мере, с двумя разными формованными компонентами, которые находятся отдельно друг от друга и имеют общие поверхности контакта, направленные снизу вверх и по всей высоте от середины стакана к его стенкам. По меньшей мере, один компонент расширяется от середины стакана к его периметру. Объемное содержание компонентов, в частности ширина секторов, взаимно противоположно изменяется снизу вверх, ...

Method for manufacturing fermented milk

본 발명은 청과류 발효액이 첨가된 발효유 및 발효푸딩의 제조방법에 관한 것으로, 더욱 상세하게는 원유를 90℃에서 10분 동안 살균하는 단계와; 상기 살균된 원유에 청과류 발효액을 첨가하는 단계와; 상기 청과류 발효액이 첨가된 원유에 스타터를 접종한 다음 43℃로 4~6시간 동안 발효시켜 발효유를 제조하는 단계와; 상기 발효유를 15℃로 10분 동안 냉각시키는 단계;를 포함하여 이루어지는 것을 특징으로 하는 청과류 발효액이 첨가된 발효유의 제조방법 및 발효푸딩의 제조방법에 관한 것이다. The present invention relates to a fermented milk to which a fermented fruit juice is added and a process for producing the fermented puddle. More particularly, Adding a fermented fruit juice to the sterilized crude oil; Preparing a fermented milk by inoculating starter into crude oil to which the crude fermented milk is added and fermenting the mixture at 43 ° C for 4 to 6 hours; And cooling the fermented milk to 15 ° C for 10 minutes. The present invention also relates to a fermented milk to which the fermented milk is added and a process for producing the fermented puddle.

The method of make Gochujang jelly through semidrying process from fermented thick soypaste mixed with red peppers

고추장 젤리의 제조방법으로, 발효된 고추장을 제조하여 준비하는 단계; 상기 준비된 고추장을 1차 성형하는 단계; 상기 1차 성형된 고추장을 건조하는 단계; 상기 건조된 고추장의 수분함량이 기설정된 범위에 포함되는 경우, 상기 고추장을 2차 성형하는 단계를 포함하는 것을 특징으로 하는 고추장 젤리의 제조방법이 제공된다.

LONG PRESERVATION FOOD SEMI-FINISHED AS A VEGETABLE SURROGATE OF THE CREAM TO BE MOUNTED, FOR SWEET PRODUCTS IN GENERAL AND FOR ICE CREAM.

DRY EMULSION AND PROCESS

Fat-free dairy foodstuff and method of its preparation

Изобретение относится к пищевому продукту из обезжиренного молока, который можно получить посредством смешивания обезжиренного молока, содержащего не более 0,05 мас.% жира, с ингредиентами, улучшающими вкус и ощущение в ротовой полости, создаваемое продуктом, по сравнению с обезжиренным молоком, и включающими средства, повышающие вязкость, и мицеллярный казеин, причем общее количество мицеллярного казеина находится в диапазоне от 2,8 до 3,9 мас.% от общей массы продукта. Изобретение также описывает способ приготовления пищевого продукта из обезжиренного молока такого типа. В предпочтительном варианте осуществления изобретения пищевой продукт из обезжиренного молока имеет следующий состав: сухое обезжиренное молоко в количестве 0,1-1,5 мас.%; концентрат молочного белка, содержащий примерно 80 мас.% молочного белка, в количестве 0,05-0,75 мас.%; модифицированный тапиоковый крахмал в количестве 0,05-1,0 мас.%; и вкусовая добавка в количестве 0,001-0,02 мас.%, тогда как остальное количество до 100% составляет обезжиренное молоко с содержанием жира не более 0,05 мас.%. Изобретение позволяет улучшить вкус обезжиренного молочного пищевого продукта и создаваемое им ощущение в ротовой полости. 2 н. и 13 з.п. ф-лы, 1 табл. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) 2 391 018 (13) C2 (51) МПК A23C 23/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ, ПАТЕНТАМ И ТОВАРНЫМ ЗНАКАМ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21), (22) Заявка: 2005103485/13, 10.02.2005 (24) Дата начала отсчета срока действия патента: 10.02.2005 (72) Автор(ы): ВАН РОССЕНБЕРГ-БРУКУИЗЕН Ингрид (NL) (43) Дата публикации заявки: 20.07.2006 2 3 9 1 0 1 8 (45) Опубликовано: 10.06.2010 Бюл. № 16 2 3 9 1 0 1 8 R U Адрес для переписки: 191186, Санкт-Петербург, а/я 230, "АРСПАТЕНТ", пат.пов. С.В.Новоселовой (54) ОБЕЗЖИРЕННЫЙ МОЛОЧНЫЙ ПИЩЕВОЙ ПРОДУКТ И СПОСОБ ЕГО ПРИГОТОВЛЕНИЯ изобретения пищевой продукт из обезжиренного молока имеет следующий состав: сухое обезжиренное молоко в количестве 0,1-1,5 мас.%; ...

Whippable fluid non-dairy cream

Взбиваемые текучие немолочные сливки содержат от около 55 до 93 вес.% воды, от около 5 до 45 вес.% жира, от около 1 до 10 вес.% белка, от около 0,5 до 10 вес.% крахмала, выбранного из группы, состоящей из крахмалов кукурузы (маиса), картофеля, пшеницы, риса, тапиоки и сорго, и эффективное количество эмульгатора, выбранного из группы, состоящей из полисорбата 60, полисорбата 65, полисорбата 80, лецитина, стериллакталатов, моноглицеридов, диглицеридов, полиглицеридов, сорбитанмоностеарата, диацетилового эфира винной кислоты и их смесей. Также представлен способ получения взбиваемых текучих немолочных сливок. Немолочные сливки могут дополнительно содержать эффективное количество стабилизатора и эффективное количество буфера. Заявленные немолочные сливки стабильны при 90°С в течение по меньшей мере 5 минут. 2 н. и 24 з.п. ф-лы, 6 табл. ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß (19) RU (11) 2 343 717 (13) C2 (51) ÌÏÊ A23L 1/19 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÎÏÈÑÀÍÈÅ ÈÇÎÁÐÅÒÅÍÈß Ê ÏÀÒÅÍÒÓ (21), (22) Çà âêà: 2005109920/13, 06.08.2003 (72) Àâòîð(û): ÕÓÑÑÅÉÍ Àõìåä (CA), ÌÀËÕÎÒÐÀ Àíóïàì (US) (24) Äàòà íà÷àëà îòñ÷åòà ñðîêà äåéñòâè ïàòåíòà: 06.08.2003 (73) Ïàòåíòîîáëàäàòåëü(è): ÐÈ× ÏÐÎÄÀÊÒÑ ÊÎÐÏÎÐÅÉØÍ (US) R U (30) Êîíâåíöèîííûé ïðèîðèòåò: 06.09.2002 US 10/235,501 (43) Äàòà ïóáëèêàöèè çà âêè: 27.08.2005 (45) Îïóáëèêîâàíî: 20.01.2009 Áþë. ¹ 2 2 3 4 3 7 1 7 (56) Ñïèñîê äîêóìåíòîâ, öèòèðîâàííûõ â îò÷åòå î ïîèñêå: ÅÐ 0737425 À, 16.10.1996. US 4360535 À, 23.11.1982. US 3968267 À, 06.07.1976. GB 2014426 À, 30.08.1979. US 4888194 À, 19.12.1989. RU 2090097 Ñ1, 20.09.1997. (85) Äàòà ïåðåâîäà çà âêè PCT íà íàöèîíàëüíóþ ôàçó: 06.04.2005 2 3 4 3 7 1 7 R U (87) Ïóáëèêàöè PCT: WO 2004/021804 (18.03.2004) C 2 C 2 (86) Çà âêà PCT: US 03/24506 (06.08.2003) Àäðåñ äë ïåðåïèñêè: 129010, Ìîñêâà, óë. Á.Ñïàññêà , 25, ñòð.3, ÎÎÎ "Þðèäè÷åñêà ôèðìà Ãîðîäèññêèé è Ïàðòíåðû", ïàò.ïîâ. Ñ.À.Äîðîôååâó (54) ÂÇÁÈÂÀÅÌÛÅ ÒÅÊÓ×ÈÅ ÍÅÌÎËÎ×ÍÛÅ ÑËÈÂÊÈ (57) Ðåôåðàò: ...

A method for manufacturing Panax Ginseng pudding and Panax Ginseng pudding manufactured by the method

본 발명은 홍삼(紅蔘, Panax ginseng C.A. Meyer) 페이스트(paste)를 제조하는 단계; 푸딩 혼합액을 가열하여 배합하는 단계; 상기 푸딩 혼합액을 배합하면서 고형(固形)의 홍삼 알갱이를 첨가하는 단계; 상기 푸딩 혼합액에 상기 홍삼 페이스트(paste)를 투입하는 단계; 냉각하여 겔화를 완료하는 단계;를 포함하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼 페이스트가 홍삼농축액, 홍삼달인액 또는 홍삼분말 중에서 1 종 이상을 사용하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼 알갱이가 홍삼슬라이스, 홍삼절편, 홍삼전분옹이 중에서 1 종 이상인 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. 본 발명은, 상기 홍삼전분옹이가 찹쌀, 타피오카전분, 검 또는 밀가루 중 1 종 이상과, 홍삼농축액, 홍삼달인액 또는 홍삼분말 중 1 종 이상을 혼합하여 제조되는 것을 특징으로 하는 홍삼 푸딩의 제조 방법에 관한 것이다. The present invention comprises the steps of preparing a red ginseng (紅 蔘, Panax ginseng CA Meyer) paste; Heating and blending the pudding mixture; Adding solid red ginseng grains while blending the pudding mixture; Injecting the red ginseng paste into the pudding mixture; It relates to a method for producing red ginseng pudding comprising the step of cooling to complete the gelation. The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng paste is prepared using one or more of red ginseng concentrate, red ginseng decoction or red ginseng powder. The present invention relates to a method for producing red ginseng pudding, wherein the red ginseng kernel is one or more of red ginseng slice, red ginseng slice, and red ginseng whole cat. The present invention, the method of producing red ginseng pudding is prepared by mixing one or more of the glutinous rice, tapioca starch, gum or wheat flour, and one or more of red ginseng concentrate, red ginseng decoction solution or red ginseng powder. It is about.

Citrus pulp fiber systems and gel-based dessert systems

Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Method for preparing starch-thickened compositions

Stable starch-thickened food compositions are prepared by using high speed agitation. A method is provided that employs a blender to prepare starch-thickened soft gel compositions, including puddings, creams, and custards.

Composition for the domestic preparation of soft serve vanilla-flavoured ice cream

Πρόκειται για μία Σύνθεση για την οικιακή παρασκευή γλυκίσματος παγωτού, αλλά με τις ιδιότητες του σοφτ-σερβ παγωτού. Η νέα εφεύρεση εκμεταλλεύεται την ιδιότητα των λιπαρών να προκαλούν μείωση του ιξώδους του παγωτού σε χαμηλή θερμοκρασία και έτσι να διατηρείται το παγωτό μαλακό όπως αυτό του κλασικού μηχανήματος σοφτ-σερβ με τη διαφορά ότι παρασκευάζεται στο σπίτι χωρίς τη χρήση οποιουδήποτε μηχανήματος. Ταυτόχρονα, το νέο γλύκισμα για παγωτό εμφανίζει διόγκωση άνω του 65 τοις εκατό, έχει σκληρότητα σχεδόν ίδια με αυτήν του σοφτ-σερβ παγωτού που παρασκευάζεται με μηχάνημα.

SUBSTITUTE OF DAIRY CREAM.

LACTEE CUITE FOOD COMPOSITION, DECREASED IN EGGS AND COMPRISING PECTINES

CREATED DAIRY PRODUCT AND METHOD FOR PRODUCING IT

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 150 997 A (51) МПК A23C 13/14 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015150997, 28.04.2014 (71) Заявитель(и): ВАЛИО ОЙ (FI) Приоритет(ы): (30) Конвенционный приоритет: 29.04.2013 FI 20135441 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 30.11.2015 R U (43) Дата публикации заявки: 07.06.2017 Бюл. № 16 (72) Автор(ы): КОККОНЕН Сиркка (FI), ЭКЕРЛУНД Риита-Лена (FI), ХАМИНА Сеппо (FI) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2014/177762 (06.11.2014) A Адрес для переписки: 129090, Москва, ул. Большая Спасская, д. 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Взбиваемый молочный продукт, отличающийся тем, что взбиваемый молочный продукт содержит от 8 до 55 вес.% жира, из которого от 5 до 100 вес.% является молочным жиром из негомогенизированного молока, от 0,1 до 10 вес.% белка, от 0,0025 до 1,25 вес.% водорастворимой соли кальция в пересчете на кальций, по меньшей мере один стабилизатор и воду, и pH молочного продукта составляет от 5,5 до 7. 2. Взбиваемый молочный продукт по п. 1, отличающийся тем, что жир содержит от 0 до 95 вес.% растительного жира. 3. Взбиваемый молочный продукт по п. 1, отличающийся тем, что белок содержит молочный белок и возможно добавленный белок, выбранный из белков, полученных из молока, растительных белков и их смесей. 4. Взбиваемый молочный продукт по п. 1, отличающийся тем, что белок содержит от 50 до 100 вес.% молочного белка. 5. Взбиваемый молочный продукт по п. 1, отличающийся тем, что водорастворимая соль кальция является хлоридом кальция. 6. Взбиваемый молочный продукт по п. 1, отличающийся тем, что взбиваемый молочный продукт содержит от 0,001 до 7 вес.% по меньшей мере одного стабилизатора, выбранного из группы, состоящей из каррагенана, производных каррагенана, альгинатов, гуаровой камеди, микрокристаллической целлюлозы, производных целлюлозы, желатина ...

PROCESS FOR MANUFACTURING FOODS LIKE SUSHIS

Synthetic whipped cream emulsion - contg. vegetable fat, lecithin, fatty acid monoglyceride citrate and water-sol. starch in aq. media

Whippable fat emulsion including mixture, suitable for forming the emulsion based on edible fatty materials and containing essential fatty acids, emulsifiers and stabilisers in aqueous medium contains a) 82-97.5 (pref. 89-95) wt.% of a natural vegetable fat, optionally hydrogenated, containing acids having 6-22C chains and a m.pt. of 20-50 degrees C b) 0.5-3 (pref. 1-2) wt. % lecithin c) 1-5 (pref. 2-3) wt. % of a 6-22C chain fatty acid monoglyciride citric acid ester d) 1-10 (pref. 2-6) wt. % of a cold water-soluble starch pref. as a paste. The emulsion is used as a replacement for whipped cream in confectionery which good tolerance to microorganisms and high stability on storage.

A process and an apparatus for making caramel dessert

A process and an apparatus for making caramel dessert The arrangement comprises a conveyor belt (1), a microwave tunnel (5) and a plate (7) of a material impermeable to microwave which is situated beneath the conveyor belt and over its entire width in the microwave zone.

Dairy cream substitute

The substitute consists of an emulsified mixture of liquid skimmed milk and of one or more fats of vegetable origin which add unsaturated fatty acids. Preferably, it also contains a mixture of fats in which corn oil represents from 50 to 75 % by weight and hydrogenated copra (coconut) oil represents from 25 to 50 % by weight.

Preparation, method and container for cold preparation of fast desserts

The invention relates to a preparation for a fast dessert which is prepared cold in a few minutes. The preparation takes place in an adapted container. Easy production, in a few minutes, of a smooth-textured, original, gelled, cold dessert.

Process for increasing the fat content of milk

Edible oil for synthetic whipped cream - prepn

Edible oil material consists of (I) an edible oil and/or fat of m.p. is not 10 degrees C, (II) 0.08-3% wt. (calculated as acetone insoluble components) of phospholipid, and (III) 0.1-3% wt. of an edible, hydrophilic surface active agent, based on wt. of (I). Specif. (III) is a higher fatty acid ester of polyglycerols, of polyepoxyethane sorbitan, of sorbitol, or of saccharose, or a monoglyceride of maleic or citric acid. Used for prepn. of synthetic whipped cream, by emulsifying with water or milk and whipping. The whipped cream has a good consistency and stability and good organoleptic properties.

DRY AND LOW PH MIX TO ELABORATE CRAZY CREAM HAIRSTYLES, AND PROCESS FOR THEIR PRODUCTION

FRESH CHEESE FOOD PREPARATION AND METHOD OF MANUFACTURING THE SAME.

Patent FR2296376B1

FOOD PRODUCTS AND THEIR PREPARATION

L'invention est relative à des produits alimentaires et à leur préparation. Ces produits alimentaires compreennent environ 15 à 45 % d'eau, du sucre dans un rapport avec l'eau d'environ 1-2/1, environ 2,5 à 30 % de graisse, et de petites quantités d'ingrédients traditionnels, pourvu que la quantité de graisse soit inférieure à la quantité d'eau, que la teneur en produits dissous soit appropriée pour donner au produit une activité d'eau d'environ 0,8 à 0,9 et que la quantité du dextrose plus le fructose soit d'au moins environ 50 % par rapport à la teneur totale de sucre, les ingrédients précédents comprenant au moins l'un des composants formés par le fructose et une graisse insaturée. Ces produits alimentaires sont stables du point de vue microbiologique et sont utilisables à la cuiller à des températures d'environ - 12 degrés C. The invention relates to food products and their preparation. These food products contain about 15-45% water, sugar in a ratio of about 1-2: 1 to water, about 2.5-30% fat, and small amounts of traditional ingredients, provided that the amount of fat is less than the amount of water, the content of dissolved products is suitable to give the product a water activity of about 0.8 to 0.9, and the amount of dextrose plus fructose is at least about 50% based on the total sugar content, the above ingredients comprising at least one of the components formed by fructose and an unsaturated fat. These food products are microbiologically stable and can be used with a spoon at temperatures of around -12 degrees C.

DESSERT-TYPE NUTRITIONAL COMPOSITION, HYPERPROTEINED, STERILIZED AND INCLUDING STARCHES

La présente invention concerne une composition nutritionnelle riche en protéines, stérilisée, cuillérable, de type dessert prêt à l'emploi comprenant : - au moins 7 % de protéines en poids, par rapport au poids total de la composition. - des féculents cuits se présentant sous forme de grains. The present invention relates to a nutritional composition rich in proteins, sterilized, spoonable, of the ready-to-use dessert type, comprising: at least 7% of proteins by weight, relative to the total weight of the composition. - cooked starches in the form of grains.

PREPARATION FOR FOOD CREAM FOAM

FOOD OR NON-FOOD PRODUCT BASED ON WHEAT EXTRACTS

The invention concerns a food or non-food product, characterised in that it contains a specific wheat extract, derived from peripheral constituents of wheat grain and walls or membranes of the albumen cells, providing rheological, film-forming and emulsifying properties, said properties enabling to stabilise more or less complex composition, the peripheral constituents being obtained by turbomilling of wheat shorts, themselves derived from a conventional milling process.

Balanced food assembly

La présente invention concerne un produit équilibré destiné à l'alimentation humaine. Selon l'invention, le produit est un ensemble alimentaire équilibré, comprenant un premier récipient contenant, un plat salé, prêt à la consommation, et un second récipient contenant un dessert, également prêt à la consommation, les ingrédients et les compositions du plat salé et du dessert étant choisis et corrélés pour correspondre au total à un repas complet et équilibré apportant globalement une énergie comprise entre 700 et 1 000 calories.

Vanilla creme caramel - using hard wheat semolina

Product, called "Caramba", of superior quality is obtd. without an increase in cost; it is milk-based. Specif., into 601. of milk enriched with 31. of spray powdered milk is introduced a mixture of 111. of crystallised sugar, 110 g. of Satiagel (RTM) gelifier and 420g. of maize starch. The mixture is pasteurized at 92 degrees and 150 kg. of the semolina are added, and 1 kg. of soluble vanilla during cooling. 6-7cc. of aromatic sugar caramel are placed at the bottom of the transparent moulding cups before filling them with the mixture.

PROCESS FOR PREPARING A FOOD CREAM WITH LOW CALORIE CONTENT

Process for the preparation of liquid food products based on Óoeuf.

Production of sushi-like food balls from rice and food flakes comprises using film-forming additive to improve storage stability

Process for producing sushi-like food balls comprising a first food consisting of cooked rice adhered to one or more flakes of a second food comprises: (a) coating one or both foods with an additive; (b) placing the foods side by side; and (c) treating the product so that the additive becomes film-forming. An Independent claim is also included for food balls produced by the process.

Patent FR2026109A1

Curstrad cream using rice and a manufacturing methods thereof

본 발명은 커스타드 크림 조성물에 관한 것으로서, 보다 상세하게는 쌀가루를 이용한 새로운 커스타드 크림 및 제조 방법에 관한 것이다. The present invention relates to a custard cream composition, and more particularly to a new custard cream and a manufacturing method using rice flour. 본 발명에 따른 커스타드 크림은 쌀가루를 포함하는 곡물가루 100 중량부에 대해서, 당류 10-250 중량부, 계란 10-250 중량부, 물 150-500 중량부로 이루어진다. Custard cream according to the present invention is composed of 10-250 parts by weight of sugar, 10-250 parts by weight of eggs, and 150-500 parts by weight of water with respect to 100 parts by weight of grain powder including rice flour. 본 발명의 카스타드 크림은 수분함량이 높아 빵이 굳어지는 빵의 노화를 방지할 수 있으며, 쌀을 기재로한 카스타드 크림을 제공함으로써, 국내의 유일한 자급식량인 쌀의 소비를 촉진할 수 있다. The custard cream of the present invention can prevent the aging of the bread is hardened bread high moisture content, by providing a custard cream based on rice, it is possible to promote the consumption of rice, which is the only domestic food.

DAIRY PRODUCTS.

L'invention concerne un produit laitier ayant une activité de l'eau (Aw) de 0,5 à 0,99 et une teneur en matières grasses de moins de 25 % en poids par rapport au poids du produit laitier et comprenant au moins un amidon non gélatinisé. The invention relates to a dairy product having a water activity (Aw) of 0.5 to 0.99 and a fat content of less than 25% by weight based on the weight of the dairy product and comprising at least one ungelatinized starch.

Process for manufacturing a composition intended for pastry making

Patent FR2349285B3

LIQUID PREPARATION FOR A CEREAL-BASED FOOD PRODUCT

Cette préparation liquide pour un produit alimentaire à base de céréales se compose d'une base laitière non fermentée, additionnée d'un agent épaississant dont la concentration est comprise entre 0,03 et 5% en masse du produit final. This liquid preparation for a cereal-based food product consists of an unfermented milk base, added with a thickening agent whose concentration is between 0.03 and 5% by mass of the final product.

A process and an apparatus for making caramel dessert

A process and an apparatus for making caramel dessert The arrangement comprises a conveyor belt (1), a microwave tunnel (5) and a plate (7) of a material impermeable to microwave which is situated beneath the conveyor belt and over its entire width in the microwave zone.

Dry mix for preparing yoghurt-like dessert - contg pregelatinised starch, edible acid, and hydrocolloid gum

A dry dessert mix for preparing a yoghurt-like desser tby reconstitution with milk comprises (a) pregelatinised starch, (b) an edible acid in an amt. sufficient to give a pH of 3-5 in the reconstituted mixt, and (c) a hydrocolloid gum. The mix can be reconstituted quickly (ca 5 min.) and simply with cold milk without coagulation of the milk proteins, giving a product which does not deteriorate on standing for relatively long periods.

BALANCED FOOD PACKAGE

Low-SAFA Cream Alternatives

Whippable, water-continuous fat emulsions comprising 10-40% of a fat mixture with a composition obtained by blending at least fats A and B: 0.01-2 wt % of a thickener: 0.01-2 wt % of an emulsifier system and 1-8 wt % of a milk protein compound: fats A and B being: low in SAFA and free of trans (=fat A), a high in PUFA (=fat B), while the N5 of the fat mixture ranges from 20 to 40 and the N35 is less than 5 and the SAFA content of the fat mixture is less than 35 mol %.

Food product and its preparation

An improved pudding composition

Dry compositions from which puddings are made by mixing with milk, reconstituted dried milk or casein solutions, comprise pre-cooked starch, a tetra-alkali metal pyrophosphate and an alkali metal carbonate, bicarbonate or citrate. The compositions may also contain sugar, salt flavouring material, colouring material. The starch may be of wheat, maize, or potatoes. Desirably, the pudding pH is 7.0-8.5, preferably 7.3-7.4. The examples are of formulations of a vanilla-flavoured composition of sugar, pre-cooked starch, sodium bicarbonate, citrate or carbonate, tetrasodium pyrophosphate, salt, colouring and vanilla essence, and a chocolate-flavoured composition of these ingredients with cocoa in addition.

Dairy cream alternative

The invention relates to a spoonable non-liquid water-continuous acidified food product having a pH-value between 3.5 and 5.8, the food product comprising at least 60 wt% water and further comprising from 3 to 10 wt% fat and from 0.05 to 15 wt% protein. The fat comprises at least a vegetable fat and comprises up to 60 wt% saturated fatty acids (SAFA), at least 35 wt% P2U triglycerides and up to 7 wt% P3 triglycerides, wherein the ratio of SAFA:P2 is up to 1.7, and wherein P is palmitic acid and U is unsaturated fatty acid. The invention further relates to a process for the preparation of such a food product comprising the use of a palm based fat comprising at least 35 wt% of P2U triglycerides.

"Low-protein confectionery containing a high amount of milk protein and dried milk mass and its manufacturing process"

Bulus süt bilesenler esasli uzun ömürlü bir sekerleme terkibine, bunun imal islemine ve bununla imal edilebilen son ürünlere iliskindir. Terkip, yumusak, krema kivaminda, seklen kararli ve köpürtülmüs haldedir ve süt bilesenleri, besinlerde kullanilabilen yaglar, seker ve/veya seker yerine kullanilan tatlandiricilar ve su içerir; yagin hiç olmazsa bir kismi oda sicakliginda kristallenmis haldedir ve bu sekerleme terkibi tüketici tarafindan fark edilebilen laktoz kristalleri içermez. Özelligi terkibin tamamina nazaran agirlik itibariyla %6 ila %20 süt proteini ve %16 ila %55 yagsiz kurutulmus süt kütlesi içermesi ve süt proteinlerin bozunma derecesinin =< %20 olmasidir. The present invention relates to a substantially long-life confectionery composition, to a process for its manufacture and to end products which can be manufactured therewith. The composition is soft, creamy in consistence, stable and foamed, and contains milk components, nutrient fats, sugar and / or sugar substitutes and water; at least a part of the oil is crystallized at room temperature and the sugar composition does not contain lactose crystals which are noticeable to the consumer. It is characterized in that it contains 6 to 20% by weight of milk protein and 16 to 55% by weight of fat-free dried milk and the degree of degradation of milk proteins = <20%.

Nutritious pudding with enhanced shelf life and method of preparation

본 발명은 가공처리된 세몰리나, 칙 피 플라워 및 탈지 소이 플라워를 포함하고, 강화된 관능 품질 특성을 가지는 균일하게 혼합된 영양가 있는 스파이스 첨가 인스턴트 믹스 푸딩 제품, 및 이의 제조방법을 제공한다. The present invention provides a uniformly mixed nutritious spice-added instant mix pudding product comprising processed semolina, chick pea flowers and skim soy flowers, and having enhanced sensory quality properties, and a method of making the same. 푸딩, 저장 수명, 세몰리나, 칙 피 플라워, 탈지 소이 플라워, 인스턴트 푸딩 믹스, 플레이버 베이스, 스파이스 Pudding, shelf life, semolina, chick pea flower, skim soy flower, instant pudding mix, flavor base, spice

Canned ndc - aerosol

L 7244 (R) Abstract The invention concerns with NDC-fatemulsions, that can be used with a propellant as a NDC-aerosol. The emulsions contain 15-38 wt% of a fat, 4-10 wt% skimmed milk powder, sugar, thickener, emulsifier and balanced water. The emulsion can be heat treated while retaining its properties. Part of the invention are canned NDC-fatemulsions wherein the emulsion is mixed with N2O as propellant.

Starch mixtures as pudding starches

The invention relates to the use of a mixture of pea starch and corn starch in a ratio of 9:1 to 1:9 as a gelling and texturing agent for foodstuffs as well as for foodstuffs subjected to heating, consisting of a mixture of pea starch, preferably smooth pea starch, and corn starch in a ratio of 9:1 to 1:9, preferably 9:1 to 3:7 and in particular 8:2 to 4:6.

Preparation of foodstuffs containing a high content of emulsified fat

A process for preparing foodstuffs such as cream substitutes, margarine and the like involving emulsifying fat and fat-poor milk constituents containing membrane substances that enclose the fat globules in milk.