CA2492454A1 - Produit fromager aromatise a cuisson au four a longue periode de conservation et procede de preparation de ce dernier - Google Patents
Produit fromager aromatise a cuisson au four a longue periode de conservation et procede de preparation de ce dernier Download PDFInfo
- Publication number
- CA2492454A1 CA2492454A1 CA002492454A CA2492454A CA2492454A1 CA 2492454 A1 CA2492454 A1 CA 2492454A1 CA 002492454 A CA002492454 A CA 002492454A CA 2492454 A CA2492454 A CA 2492454A CA 2492454 A1 CA2492454 A1 CA 2492454A1
- Authority
- CA
- Canada
- Prior art keywords
- product
- savory
- weight
- cheese
- solids
- 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.)
- Abandoned
Links
- 235000013351 cheese Nutrition 0.000 title claims abstract description 160
- 235000005135 Micromeria juliana Nutrition 0.000 title claims abstract description 111
- 235000007315 Satureja hortensis Nutrition 0.000 title claims abstract description 111
- 241000246354 Satureja Species 0.000 title claims abstract description 109
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 239000007787 solid Substances 0.000 claims abstract description 82
- 239000000796 flavoring agent Substances 0.000 claims abstract description 72
- 235000019634 flavors Nutrition 0.000 claims abstract description 72
- 239000012071 phase Substances 0.000 claims abstract description 49
- 239000000203 mixture Substances 0.000 claims abstract description 44
- 229920005862 polyol Polymers 0.000 claims abstract description 35
- 150000003077 polyols Chemical class 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000007791 liquid phase Substances 0.000 claims abstract description 28
- 239000004615 ingredient Substances 0.000 claims abstract description 23
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 32
- 230000008569 process Effects 0.000 claims description 27
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 22
- 239000008346 aqueous phase Substances 0.000 claims description 21
- 239000002131 composite material Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 13
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 239000008101 lactose Substances 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 claims description 6
- 230000001747 exhibiting effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 229920002457 flexible plastic Polymers 0.000 claims description 3
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims 3
- 239000012530 fluid Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 139
- 238000009472 formulation Methods 0.000 abstract description 9
- 239000002245 particle Substances 0.000 abstract description 7
- 239000003906 humectant Substances 0.000 abstract description 5
- 210000003254 palate Anatomy 0.000 abstract description 4
- 239000012467 final product Substances 0.000 abstract description 3
- 239000000945 filler Substances 0.000 description 59
- 239000003925 fat Substances 0.000 description 53
- 235000019197 fats Nutrition 0.000 description 53
- 239000003921 oil Substances 0.000 description 29
- 235000019198 oils Nutrition 0.000 description 29
- 108010046377 Whey Proteins Proteins 0.000 description 18
- 102000007544 Whey Proteins Human genes 0.000 description 18
- 235000021119 whey protein Nutrition 0.000 description 17
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 14
- 239000012141 concentrate Substances 0.000 description 11
- 235000008504 concentrate Nutrition 0.000 description 11
- 230000000694 effects Effects 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 235000010675 chips/crisps Nutrition 0.000 description 9
- 239000007788 liquid Substances 0.000 description 9
- 239000000463 material Substances 0.000 description 9
- 229920001100 Polydextrose Polymers 0.000 description 7
- 240000008042 Zea mays Species 0.000 description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 7
- 235000005822 corn Nutrition 0.000 description 7
- 238000013508 migration Methods 0.000 description 7
- 230000005012 migration Effects 0.000 description 7
- 239000001259 polydextrose Substances 0.000 description 7
- 235000013856 polydextrose Nutrition 0.000 description 7
- 229940035035 polydextrose Drugs 0.000 description 7
- 235000011888 snacks Nutrition 0.000 description 7
- 150000008163 sugars Chemical class 0.000 description 6
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 5
- 239000000828 canola oil Substances 0.000 description 5
- 235000019519 canola oil Nutrition 0.000 description 5
- 235000011187 glycerol Nutrition 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000013365 dairy product Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 235000020357 syrup Nutrition 0.000 description 4
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 3
- 230000002411 adverse Effects 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 3
- 239000001913 cellulose Substances 0.000 description 3
- 229920002678 cellulose Polymers 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 230000002906 microbiologic effect Effects 0.000 description 3
- 235000012434 pretzels Nutrition 0.000 description 3
- 235000014059 processed cheese Nutrition 0.000 description 3
- 150000005846 sugar alcohols Polymers 0.000 description 3
- 240000002791 Brassica napus Species 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000020551 Helianthus annuus Species 0.000 description 2
- 235000003222 Helianthus annuus Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 235000019944 Olestra Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- -1 alkali metal lactates Chemical class 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011230 binding agent Substances 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000010276 construction Methods 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 230000000593 degrading effect Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid group Chemical group C(CCCCCCC\C=C/CCCCCCCC)(=O)O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 2
- 239000000123 paper Substances 0.000 description 2
- 230000002829 reductive effect Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000019940 salatrim Nutrition 0.000 description 2
- 210000003296 saliva Anatomy 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000020985 whole grains Nutrition 0.000 description 2
- MIEKOFWWHVOKQX-UHFFFAOYSA-N (S)-2-(4-Methoxyphenoxy)propanoic acid Chemical compound COC1=CC=C(OC(C)C(O)=O)C=C1 MIEKOFWWHVOKQX-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 244000075850 Avena orientalis Species 0.000 description 1
- 235000007319 Avena orientalis Nutrition 0.000 description 1
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 description 1
- 244000188595 Brassica sinapistrum Species 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920001908 Hydrogenated starch hydrolysate Polymers 0.000 description 1
- 241001072282 Limnanthes Species 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- 244000021150 Orbignya martiana Species 0.000 description 1
- 235000014643 Orbignya martiana Nutrition 0.000 description 1
- 235000008753 Papaver somniferum Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- 235000007238 Secale cereale Nutrition 0.000 description 1
- 235000018936 Vitellaria paradoxa Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000443 aerosol Substances 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 239000004566 building material Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000012438 extruded product Nutrition 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000002655 kraft paper Substances 0.000 description 1
- 150000003893 lactate salts Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 235000014366 other mixer Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000011343 solid material Substances 0.000 description 1
- 239000007790 solid phase Substances 0.000 description 1
- 239000002195 soluble material Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000001993 wax Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
On prépare un produit aromatisé à texture lisse à cuisson au four et à longue période de conservation, sous forme d'une formulation à trois phases comprenant une phase liquide aqueuse, une phase grasse dispersée et une phase solide, contenant de préférence du fromage selon une proportion significative. La phase liquide est présente en quantité suffisante pour suspendre et disperser les phases grasse et solide. La matière grasse dispersée doit avoir une taille de gouttelettes suffisamment petite pour élever suffisamment la viscosité de cette phase afin de produire une texture crémeuse pour le produit final. Les ingrédients de goût et d'arôme sont présents sous forme de solides non dissous ayant une grosseur particulaire suffisamment petite pour assurer le bon dégagement de l'arôme et une texture correspondant à l'arôme. Les produits fromagers préférés donnent ainsi des sensations en bouche qui sont humides, glissantes et douces et assurent une libération de l'arôme qui se maintient jusqu'à ce qu'il n'en reste plus sur le palais. Ce produit peut être appliqué à des pâtes non cuites avant leur cuisson au four et conserve les qualités désirées après la cuisson au four. Ce produit peut également être conditionné pour être utilisé tel quel avec n'importe quel nombre d'aliments complémentaires. Le produit selon l'invention contient au moins 5 % de matières grasses, moins de 6 % d'eau, présente une valeur Aw inférieure à 0,5, renferme un polyol utilisé en tant que substance humectante et au moins 3 % d'une phase solide qui contient des matières solides de fromage et de saveur fromage.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/US2002/023085 WO2004008868A1 (fr) | 2002-07-19 | 2002-07-19 | Produit fromager aromatise a cuisson au four a longue periode de conservation et procede de preparation de ce dernier |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA2492454A1 true CA2492454A1 (fr) | 2004-01-29 |
Family
ID=30769021
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA002492454A Abandoned CA2492454A1 (fr) | 2002-07-19 | 2002-07-19 | Produit fromager aromatise a cuisson au four a longue periode de conservation et procede de preparation de ce dernier |
Country Status (6)
| Country | Link |
|---|---|
| CN (1) | CN100448357C (fr) |
| AU (1) | AU2002322541A1 (fr) |
| BR (1) | BR0215810A (fr) |
| CA (1) | CA2492454A1 (fr) |
| MX (1) | MXPA05000831A (fr) |
| WO (1) | WO2004008868A1 (fr) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8287936B2 (en) * | 2009-02-17 | 2012-10-16 | Kraft Foods Global Brands Llc | Bake-stable creamy food filling base |
| RU2566987C2 (ru) * | 2010-03-01 | 2015-10-27 | Интерконтинентал Грейт Брэндс ЛЛС | Ароматизированные пищевые продукты с начинкой, имеющие длительный срок хранения, и способы их изготовления |
| ES2759314T3 (es) * | 2012-12-05 | 2020-05-08 | Intercontinental Great Brands Llc | Relleno estable en el horneado que contiene micropartículas |
| BE1025905A9 (nl) * | 2018-01-15 | 2019-08-20 | Puratos Nv | Hartige vullingssamenstelling en hartige voedingsmiddelen |
| JP2022548972A (ja) * | 2019-09-24 | 2022-11-22 | フリースランドカンピーナ ネーデルランド ベスローテン フェンノートシャップ | チーズケーキ及びそれを製造する方法 |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT334538B (de) * | 1974-10-31 | 1976-01-25 | Klosterfrau Berlin Chem | Verfahren zur herstellung von diatkeksen |
| EP0204940A2 (fr) * | 1985-06-10 | 1986-12-17 | National Starch and Chemical Corporation | Mélanges utilisables pour la préparation de morceaux formés savoureux pour produits alimentaires |
| DE4209694A1 (de) * | 1992-03-25 | 1993-09-30 | Oetker Nahrungsmittel | Gefüllte Dauerbackwaren und Verfahren zu ihrer Herstellung |
| CA2177429A1 (fr) * | 1995-06-29 | 1996-12-30 | Charles Allen Rodgers | Produit a gout de fromage et pauvre en matieres grasses pour casse-croute |
| CA2263873C (fr) * | 1996-09-05 | 2007-01-16 | Usha B. Bhatia | Garnitures aromatisees au fromage et produits alimentaires comprenant ces garnitures |
| US6905720B2 (en) * | 2001-02-02 | 2005-06-14 | Kraft Foods Holdings, Inc. | Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it |
-
2002
- 2002-07-19 AU AU2002322541A patent/AU2002322541A1/en not_active Abandoned
- 2002-07-19 WO PCT/US2002/023085 patent/WO2004008868A1/fr not_active Ceased
- 2002-07-19 MX MXPA05000831A patent/MXPA05000831A/es active IP Right Grant
- 2002-07-19 CA CA002492454A patent/CA2492454A1/fr not_active Abandoned
- 2002-07-19 CN CNB028296273A patent/CN100448357C/zh not_active Expired - Fee Related
- 2002-07-19 BR BR0215810-8A patent/BR0215810A/pt not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CN1668203A (zh) | 2005-09-14 |
| AU2002322541A1 (en) | 2004-02-09 |
| BR0215810A (pt) | 2005-05-24 |
| WO2004008868A1 (fr) | 2004-01-29 |
| CN100448357C (zh) | 2009-01-07 |
| MXPA05000831A (es) | 2005-04-28 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FZDE | Discontinued | ||
| FZDE | Discontinued |
Effective date: 20060719 |