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ES8405255A1 - "procedimiento para preparar una composicion para soplillos congelados o ultracongelados". - Google Patents

"procedimiento para preparar una composicion para soplillos congelados o ultracongelados".

Info

Publication number
ES8405255A1
ES8405255A1 ES514461A ES514461A ES8405255A1 ES 8405255 A1 ES8405255 A1 ES 8405255A1 ES 514461 A ES514461 A ES 514461A ES 514461 A ES514461 A ES 514461A ES 8405255 A1 ES8405255 A1 ES 8405255A1
Authority
ES
Spain
Prior art keywords
frozen
soufflés
deep
preparing
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
ES514461A
Other languages
English (en)
Other versions
ES514461A0 (es
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Frisco Findus AG
Original Assignee
Frisco Findus AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Frisco Findus AG filed Critical Frisco Findus AG
Publication of ES514461A0 publication Critical patent/ES514461A0/es
Publication of ES8405255A1 publication Critical patent/ES8405255A1/es
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/0912—Fried, baked or roasted cheese products, e.g. cheese cakes; Foamed cheese products, e.g. soufflés; Expanded cheese in solid form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Materials Applied To Surfaces To Minimize Adherence Of Mist Or Water (AREA)
  • Formation And Processing Of Food Products (AREA)
  • Table Devices Or Equipment (AREA)

Abstract

PROCEDIMIENTO PARA PREPARAR UNA COMPOSICION PARA SOPLILLOS CONGELADOS O ULTRACONGELADOS.CONSTA DE LAS SIGUIENTES ETAPAS: A) OBTENER POR COCCION A 80-100JC, DURANTE 3 A 10 MINUTOS, UNA PAPILLA DE HARINA EN MATERIA GRASA EN UNA RELACION PONDERAL 0,6 A 1 VECES SUPERIOR DE MATERIA GRASA RESPECTO A LA HARINA INCORPORANDOLE ESPECIAS, AGUA Y CREMA DE LECHE EN UNA RELACION 1 A 2 VECES SUPPERIOR AL PESO DE LA HARINA; B) OBTENER UNA MASA HOMOGENEA DE LEGUMBRES, QUESO, PESCADO O FRUTAS, QUE SE TRATA TERMICAMENTE A 80-100JC Y SE TRITURA; C) OBTENER UNA BASE DE PROTEINAS TEXTURIZANTESCONSTITUIDA POR CLARA DE HUEVO EN POLVO Y/O PROTEINAS LACTICAS EN PROPORCION PONDERAL PROTEINAS/CLARAS DE HUEVO DE 0,3 A 3, Y SE REHIDRATA EL AGUA; D) COMBINAR LAS TRES MASAS ANTERIORES CON YEMA DE HUEVO EN PROPORCIONES 10-50, 25 A 55, 25 A 40 Y 3 A 12 RESPECTIVAMENTE, SIN INCORPORAR AIRE; E) DISOLVER EN EL PRODUCTO RESULTANTE 0,5 A 2 UN PESO DE GAS CARBONICO, A TEMPERATURA INFERIOR A 30JC O EN FORMA DE NIEVE CARBONICA; Y F) ACONDICIONAR LA COMPOSICION OBTENIDA EN ENVASES INDIVIDUALES DE ALUMINIO Y ULTRACONGELAR A TEMPERATURA DE -35JC.
ES514461A 1981-07-29 1982-07-28 "procedimiento para preparar una composicion para soplillos congelados o ultracongelados". Expired ES8405255A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8114751A FR2510358A1 (fr) 1981-07-29 1981-07-29 Procede de preparation d'une composition pour souffles congeles ou surgeles

Publications (2)

Publication Number Publication Date
ES514461A0 ES514461A0 (es) 1984-06-16
ES8405255A1 true ES8405255A1 (es) 1984-06-16

Family

ID=9260966

Family Applications (1)

Application Number Title Priority Date Filing Date
ES514461A Expired ES8405255A1 (es) 1981-07-29 1982-07-28 "procedimiento para preparar una composicion para soplillos congelados o ultracongelados".

Country Status (13)

Country Link
US (1) US4428971A (es)
EP (1) EP0071054B1 (es)
JP (1) JPS5828224A (es)
AR (1) AR231377A1 (es)
AT (1) ATE16679T1 (es)
AU (1) AU549128B2 (es)
CA (1) CA1185827A (es)
DE (1) DE3267677D1 (es)
ES (1) ES8405255A1 (es)
FI (1) FI71466C (es)
FR (1) FR2510358A1 (es)
MX (1) MX7653E (es)
NO (1) NO155472C (es)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4592919A (en) * 1984-12-28 1986-06-03 Sandoz, Inc. Souffle compositions
US5229157A (en) * 1988-11-28 1993-07-20 Thomas J. Lipton Co., Division Of Conopco Inc. Method of preparing a food product
FR2645409B1 (fr) * 1989-04-11 1992-04-03 Rzepecki Jean Preparation culinaire a base de legumes et procede pour sa fabrication
AT401847B (de) * 1993-06-25 1996-12-27 Schoeller Lebensmittel Mehlspeisen-vorprodukt und verfahren zu dessen herstellung sowie dessen verwendung
HU214464B (hu) * 1993-12-15 1998-03-30 József Vaszily Cukormentes cukrászati termékek és eljárás az előállításukra
US5624700A (en) * 1994-12-12 1997-04-29 Brighan Younf University Process to produce carbonated semi-solid or solid food and the product thereof
FR2744885B1 (fr) * 1996-02-20 2000-03-17 Robuchon Joel Souffle chaud pour conserve et son procede de preparation
JP3005657B2 (ja) * 1997-11-19 2000-01-31 彰 堀金 凍結乾燥方法、装置および凍結乾燥物
US6413572B1 (en) 1999-08-24 2002-07-02 Michael Foods, Inc. Enhanced precooked egg product and process for formulation of precooked egg products
EP1090556A1 (en) * 1999-10-07 2001-04-11 Societe Des Produits Nestle S.A. Method for producing a microwavable frozen food product comprising carbon dioxide bubbles
US7288279B2 (en) * 2001-12-21 2007-10-30 Michael Foods Of Delaware, Inc. Formulated fried egg product
US20030118714A1 (en) * 2001-12-21 2003-06-26 Michael Foods Of Delaware, Inc. Formulation and process to prepare a premium formulated fried egg
US20030219523A1 (en) * 2002-05-22 2003-11-27 Michael Foods Of Delaware, Inc. Formulated hollandaise sauce and process for preparation of the same
US7241469B2 (en) * 2002-05-30 2007-07-10 Michael Foods, Inc. Formulation and process to prepare a pre-formed filing unit
GB2401172A (en) * 2003-04-08 2004-11-03 Ffp Packaging Solutions Ltd Heating food products within a sealed food package
DE102005026037A1 (de) * 2005-06-03 2006-12-07 Bernhard Zamek Gmbh & Co. Kg Modulares Nahrungsmittelsystem
FR2978645B1 (fr) * 2011-08-02 2013-08-16 Rene-Louis Brule Preparation congelee pour souffles sales
PL423523A1 (pl) * 2017-11-21 2019-06-03 Pure Ice Spolka Z Ograniczona Odpowiedzialnoscia Funkcjonalny wysokobiałkowy krem owocowy lub owocowo-warzywny utrwalany metodą zamrażania w postaci niezamrożonej lub częściowo zamrożonej i sposób jego wytwarzania

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR900368A (fr) * 1943-12-04 1945-06-27 Entremets et son procédé de fabrication
FR991419A (fr) * 1948-08-04 1951-10-05 Production de pain non fermenté
DE806754C (de) * 1948-12-25 1951-06-18 Herbert Fischer Verfahren zur Herstellung von Back-, Conditor-, Suesswaren u. dgl.
US3333965A (en) 1963-10-11 1967-08-01 Nat Dairy Prod Corp Dry mix for cheese souffle
US3615583A (en) 1969-05-19 1971-10-26 Mayer & Co Inc O Method of preparing a whipped meat food composition and product produced thereby
US3655405A (en) 1970-01-08 1972-04-11 Mccormick & Co Inc Souffle mix
CA1049835A (fr) 1976-04-05 1979-03-06 Rene Brule Souffles d'entremets a la creme congeles et mode de preparation
NZ190676A (en) * 1978-07-10 1981-03-16 Stauffer Chemical Co Whippable composition containing cheese whey protein as egg albumen replacement compositions
FR2464033A1 (fr) * 1979-09-03 1981-03-06 Lefevre Jean Luc Preparation pour souffles conserves a basse temperature

Also Published As

Publication number Publication date
AU549128B2 (en) 1986-01-16
AU8595982A (en) 1983-02-03
JPS625566B2 (es) 1987-02-05
EP0071054A1 (fr) 1983-02-09
NO155472B (no) 1986-12-29
NO155472C (no) 1987-04-08
NO822397L (no) 1983-01-31
CA1185827A (en) 1985-04-23
JPS5828224A (ja) 1983-02-19
US4428971A (en) 1984-01-31
DE3267677D1 (en) 1986-01-09
ES514461A0 (es) 1984-06-16
EP0071054B1 (fr) 1985-11-27
ATE16679T1 (de) 1985-12-15
FI71466B (fi) 1986-10-10
AR231377A1 (es) 1984-11-30
FI71466C (fi) 1987-01-19
FI822553L (fi) 1983-01-30
FI822553A0 (fi) 1982-07-20
FR2510358A1 (fr) 1983-02-04
FR2510358B1 (es) 1984-01-06
MX7653E (es) 1990-06-07

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20041102