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PE9795A1 - Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites - Google Patents

Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites

Info

Publication number
PE9795A1
PE9795A1 PE1994238139A PE23813994A PE9795A1 PE 9795 A1 PE9795 A1 PE 9795A1 PE 1994238139 A PE1994238139 A PE 1994238139A PE 23813994 A PE23813994 A PE 23813994A PE 9795 A1 PE9795 A1 PE 9795A1
Authority
PE
Peru
Prior art keywords
around
composition
oils
reduce
foods containing
Prior art date
Application number
PE1994238139A
Other languages
English (en)
Inventor
Luis Roberto King Solis
Laurenz Anton Kistler Hahn
Original Assignee
Nestle Sa
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 Nestle Sa filed Critical Nestle Sa
Publication of PE9795A1 publication Critical patent/PE9795A1/es

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
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A23C19/0765—Addition to the curd of additives other than acidifying agents, dairy products, proteins except gelatine, fats, enzymes, microorganisms, NaCl, CaCl2 or KCl; Foamed fresh cheese products
    • 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
    • A23C19/068—Particular types of cheese
    • A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
    • A23C19/082—Adding substances to the curd before or during melting; Melting salts
    • 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
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Cereal-Derived Products (AREA)
  • Dairy Products (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Edible Oils And Fats (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

COMPOSICION FERMENTADA AMILACEA ACIDICA CARACTERIZADA POR CONTENER: MATERIA SECA DE ALREDEDOR DE 14% A 19% EN PESO, ACIDO TOTAL DE ALREDEDOR DE 0,21% A 0,42% EN PESO EXPRESADO COMO CONTENIDO DE ACIDO LACTICO Y UNA VISCOSIDAD DE ALREDEDOR DE 3000 A 5000 cP; RESULTANTE DE UN PROCEDIMIENTO QUE CONSTA DE LAS SIGUIENTES ETAPAS: A) GELATINIZAR UNA SUSPENSION DE HARINA DE CEREAL O UN MATERIAL DE ALMIDON NO CEREAL; B) HOMOGENIZAR (A) MEDIANTE MOLTURACION EN HUMEDO; C) INOCULAR CON UNA CEPA O MEZCLA DE CEPAS ACIDIFICANTES DE LA ESPECIE LACTOBACILLUS STREPTOCOCCUS THERMOPHILUS Y ESPECIE BIFIDOBACTERIUM; D) FERMENTAR DURANTE UN PERIODO Y TEMPERATURA TAL QUE PROPORCIONE UN pH DE ALREDEDOR DE 3,5 A 4,6, Y E) ESTABILIZAR MEDIANTE ENFRIAMIENTO O CALENTAMIENTO
PE1994238139A 1994-01-13 1994-03-10 Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites PE9795A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP94100410 1994-01-13

Publications (1)

Publication Number Publication Date
PE9795A1 true PE9795A1 (es) 1995-05-04

Family

ID=8215599

Family Applications (1)

Application Number Title Priority Date Filing Date
PE1994238139A PE9795A1 (es) 1994-01-13 1994-03-10 Composicion y procedimiento util para reducir el contenido calorico graso de alimentos que contienen grasas o aceites

Country Status (14)

Country Link
US (1) US5879729A (es)
EP (1) EP0663153B1 (es)
JP (1) JPH07250649A (es)
CN (1) CN1098042C (es)
AT (1) ATE185050T1 (es)
AU (1) AU683509B2 (es)
BR (1) BR9500085A (es)
CA (1) CA2139802A1 (es)
DE (1) DE69420942T2 (es)
DK (1) DK0663153T3 (es)
EC (1) ECSP941056A (es)
ES (1) ES2138028T3 (es)
GR (1) GR3031903T3 (es)
PE (1) PE9795A1 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este
WO1998008400A1 (en) * 1996-08-26 1998-03-05 Societe Des Produits Nestle S.A. Fermented cereal base composition having a high dry matter content
FI991008A0 (fi) * 1999-05-03 1999-05-03 Bioferme Oy Runsaskuituinen viljaemulsio ja menetelmä sen valmistamiseksi
US6893675B1 (en) 2000-06-23 2005-05-17 Afp Advanced Food Products Llc Acidified imitation cheese sauce and pudding compositions and methods for producing such compositions
FR2815830A1 (fr) * 2000-10-27 2002-05-03 Ulice Produits liquides fermentes riches en cereales, procede d'elaboration et utilisation comme boissons
US20060062885A1 (en) * 2001-06-25 2006-03-23 Afp Advanced Food Products Ilc Imitation cheese compositions for use in the manufacture of cheese loaves, slices, and the like, and method of producing such compositions
PL211456B1 (pl) * 2001-06-25 2012-05-31 Afp Advanced Food Products Llc Kompozycje seropodobne oraz sposób wytwarzania kompozycji
GEP20063764B (en) 2001-06-25 2006-03-10 Afp Advanced Food Products Llc Imitation Cheese Compositions for Use in Manufacture of Cheese Loaves, Slices and the Like, and Method of Producing Such Compositions
GB0124580D0 (en) * 2001-10-12 2001-12-05 Univ Reading New composition
SE0103695D0 (sv) * 2001-11-07 2001-11-07 Thomas Boren A novel non-antibiotic strategy against OGIP infections based on a cereal product
US7150598B2 (en) * 2002-05-10 2006-12-19 Smets John S Pallet handling apparatus and method
NZ526804A (en) * 2003-07-02 2006-03-31 Fonterra Co Operative Group Process for producing a modified dairy product
US20060251791A1 (en) 2005-05-05 2006-11-09 Rubio Felipe A Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
CA2659671C (en) * 2006-08-02 2012-10-09 The Procter & Gamble Company Low fat snack compositions
PT103582B (pt) 2006-10-06 2008-08-22 Joana Mafalda Patricio Inacio Matriz simbiótica pré-fermentada com base numa suspensão de aveia e probióticos encapsulados, processo de obtenção e respectiva utilização
CN104334035B (zh) * 2012-05-30 2016-06-08 丘比株式会社 含芝麻酸性液态调味品
ES2684074T3 (es) 2013-04-17 2018-10-01 Suntory Holdings Limited Composición que contiene una bacteria que pertenece al género Lactobacillus
ES2633495T3 (es) * 2013-04-17 2017-09-21 Suntory Holdings Limited Bacteria que pertenece al género Lactobacillus
CN106036655A (zh) * 2016-06-21 2016-10-26 宋庆利 一种主食制品及其用途以及含其的含乳饮料的制备方法
US20180327792A1 (en) 2017-05-10 2018-11-15 The Quaker Oats Company Fermented Hydrolyzed Plant-Origin Material

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ZW2981A1 (en) * 1981-02-06 1982-07-14 Chibuku Breweries Ltd Liquid mahewu production
JPS62285771A (ja) * 1986-06-04 1987-12-11 Norio Mihara 栄養組成物
FI88856C (fi) * 1990-05-18 1997-07-01 Alko Yhtioet Oy Foerfarande foer framstaellning av ett fermenterat, huvudsakligen pao havrekli baserat, levande mikroorganismer innehaollande livsmedel
PE8795A1 (es) * 1994-01-13 1995-04-19 Nestle Sa Procedimiento para la preparacion de alimentos que tienen un contenido reducido de productos lacteos fermentados y/o material de fruta y composicion util para este
ECSP941055A (es) * 1994-01-13 1994-11-16 Nestle Sa Composicion y procedimiento utilizado para estabilizar proteinas de huevo sujetas a tratamiento termico subsiguiente

Also Published As

Publication number Publication date
DE69420942T2 (de) 2000-05-18
EP0663153A1 (en) 1995-07-19
CN1098042C (zh) 2003-01-08
AU8180894A (en) 1995-07-20
ECSP941056A (es) 1994-11-16
EP0663153B1 (en) 1999-09-29
JPH07250649A (ja) 1995-10-03
GR3031903T3 (en) 2000-02-29
DK0663153T3 (da) 2000-04-03
ATE185050T1 (de) 1999-10-15
CN1113119A (zh) 1995-12-13
BR9500085A (pt) 1995-10-17
AU683509B2 (en) 1997-11-13
CA2139802A1 (en) 1995-07-14
US5879729A (en) 1999-03-09
DE69420942D1 (de) 1999-11-04
ES2138028T3 (es) 2000-01-01

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Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed