BE1000431A7 - Paste contg. glucose, honey and praline - useful as flavouring in foods - Google Patents

Paste contg. glucose, honey and praline - useful as flavouring in foods Download PDF

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Publication number
BE1000431A7
BE1000431A7 BE8700346A BE8700346A BE1000431A7 BE 1000431 A7 BE1000431 A7 BE 1000431A7 BE 8700346 A BE8700346 A BE 8700346A BE 8700346 A BE8700346 A BE 8700346A BE 1000431 A7 BE1000431 A7 BE 1000431A7
Authority
BE
Belgium
Prior art keywords
praline
honey
glucose
cream
cakes
Prior art date
Application number
BE8700346A
Other languages
French (fr)
Original Assignee
Demets Emile
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 Demets Emile filed Critical Demets Emile
Priority to BE8700346A priority Critical patent/BE1000431A7/en
Application granted granted Critical
Publication of BE1000431A7 publication Critical patent/BE1000431A7/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
    • A23L21/25—Honey; Honey substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

A paste contains glucose, honey and praline.

Description

       

   <Desc/Clms Page number 1> 
 



   DESCRIPTION 
MIEL PRALINE
LA PRESENTE INVENTION A POUR OBJET UN PROCEDE DE
FABRICATION RECONSTITUANT DESTINE AUX PERSONNES   AGEES,  
ENFANTS, SPORTIFS ET CERTAINS MALADES DONT IL S'AGIT DE RECONSTITUER L'ORGANISME, POUR LES CONVALESCENTS, ASTHMATIQUES, BRONCHITEUX. 



  CETTE INVENTION EST COMPOSEE DE TROIS ELEMENTS ESSENTIELS. 



  GLUCOSE, MIEL ET PRALINE. 



  SANS COLORANTS, SANS CONSERVATEUR ET SANS EXTRAITS. 



  L'INVENTION SERA MIEUX COMPRISE A L'AIDE D'UN EXEMPLE. 



  MELANGER LE GLUCOSE, LE MIEL ET LE PRALINE, LE TOUT PORTE A 37 DEGRES CENTIGRADE TOUT EN CONTINUANT DE MELANGER DE FACON HO-MOGENE. 



  AU KG DE GLUCOSE ON PEUT VARIER LES QUANTITEES DE MIEL ET DE PRALINE SUIVANT QUE L'ON DESIRE OBTENIR UN GOUT PLUS PRONONCE SOIT DU PRALINE SOIT DU MIEL.



   <Desc / Clms Page number 1>
 



   DESCRIPTION
PRALINE HONEY
THE PRESENT INVENTION IS A PROCESS FOR
RECONSTRUCTIVE MANUFACTURE FOR THE ELDERLY,
CHILDREN, SPORTSMEN AND CERTAIN SICK PEOPLE WHOSE ORGANISM IS TO BE RECONSTRUCTED, FOR CONVALESCENTS, ASTHMATICS, BRONCHITIS.



  THIS INVENTION IS COMPOSED OF THREE ESSENTIAL ELEMENTS.



  GLUCOSE, HONEY AND PRALINE.



  WITHOUT DYES, WITHOUT PRESERVATIVE AND WITHOUT EXTRACTS.



  THE INVENTION WILL BE BETTER UNDERSTOOD USING AN EXAMPLE.



  MIX GLUCOSE, HONEY AND PRALINE, ALL BRING TO 37 DEGREES CENTIGRADE WHILE CONTINUING TO MIX IN A HO-MOGENE WAY.



  PER KG OF GLUCOSE, THE QUANTITIES OF HONEY AND PRALINE CAN VARY AS FOLLOWS AS YOU WANT A MORE PRONOUNCED TASTE, EITHER PRALINE OR HONEY.

Claims (1)

LES REVENDICATIONS PROCEDE DE FABRICATION D'UNE PATE A TARTINE "MIEL PRALINE". THE REVENDICATIONS PROCESS FOR THE MANUFACTURE OF A "HONEY" TARTIN PRALINE ". SE COMPOSE DE DEUX PHASES ESSENTIELLES : LE MELANGE ET LA TEMPERATURE DE DIFFERENTS PRODUITS.  CONSISTS OF TWO ESSENTIAL PHASES: THE MIXTURE AND THE TEMPERATURE OF DIFFERENT PRODUCTS. UN EXEMPLE DE PROPORTION = 1 KG DE GLUCOSE, 600 GR DE MIEL ET 300 GR DE PRALINE, PORTER A 37 0 CENTIGRADE.  AN EXAMPLE OF PROPORTION = 1 KG OF GLUCOSE, 600 GR OF HONEY AND 300 GR OF PRALINE, BRING TO 37 0 CENTIGRADE. CETTE PATE A TARTINER"MIEL PRALINE"PEUT ETRE EMPLOYEE EN PATISSERIE POUR AROMATISER TOUTES LES CREMES (CREME AU BEURRE, CREME FRAICHE, CREME FOUETTE, CREME PATISSIERE, FONDANT, ETC). THIS "PRALINE HONEY" SPREADABLE PASTE CAN BE USED IN PASTRY TO FLAVOR ALL CREAMS (BUTTER CREAM, FRESH CREAM, WHIPPY CREAM, PASTRY CREAM, FONDANT, ETC). POUR FOURRER LES GATEAUX, LES GALETTES, DANS LA FABRICATION DE CERTAINS BISCUITS, CAKES, EMPLOI EN CONFISERIE ET CHOCOLATERIE, POUR LES INTERIEURS DE BONBONS, POUR CERTAINS CARAMELS. TO FILL CAKES, CAKES, IN THE MANUFACTURE OF CERTAIN BISCUITS, CAKES, JOBS IN CONFECTIONERY AND CHOCOLATE, FOR INTERIORS OF CANDIES, FOR CERTAIN CARAMELS. POUR LES MILK-SHAKES, POUR PARFUMER LES GLACES ET CREMES GLACEES, SORBETS OU TOUT SIMPLEMENT ADDITIONNER DE LAIT FROID OU CHAUD, POUR LES ENFANTS. FOR MILK SHAKES, TO PERFUME ICE CREAMS AND ICE CREAMS, SORBETS OR SIMPLY ADD COLD OR HOT MILK, FOR CHILDREN.
BE8700346A 1987-04-03 1987-04-03 Paste contg. glucose, honey and praline - useful as flavouring in foods BE1000431A7 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
BE8700346A BE1000431A7 (en) 1987-04-03 1987-04-03 Paste contg. glucose, honey and praline - useful as flavouring in foods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE8700346A BE1000431A7 (en) 1987-04-03 1987-04-03 Paste contg. glucose, honey and praline - useful as flavouring in foods

Publications (1)

Publication Number Publication Date
BE1000431A7 true BE1000431A7 (en) 1988-12-06

Family

ID=3882601

Family Applications (1)

Application Number Title Priority Date Filing Date
BE8700346A BE1000431A7 (en) 1987-04-03 1987-04-03 Paste contg. glucose, honey and praline - useful as flavouring in foods

Country Status (1)

Country Link
BE (1) BE1000431A7 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025540B1 (en) * 2017-02-28 2019-04-08 2 Watt Bvba COCOA AND ESSENTIAL OILS BASED ON INCREASING ADHESION TO PHYTO AND APITHERAPY

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE1025540B1 (en) * 2017-02-28 2019-04-08 2 Watt Bvba COCOA AND ESSENTIAL OILS BASED ON INCREASING ADHESION TO PHYTO AND APITHERAPY

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Legal Events

Date Code Title Description
RE Patent lapsed

Owner name: DEMETS EMILE

Effective date: 19890430