BE1013985A4 - Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water - Google Patents

Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water Download PDF

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Publication number
BE1013985A4
BE1013985A4 BE2001/0133A BE200100133A BE1013985A4 BE 1013985 A4 BE1013985 A4 BE 1013985A4 BE 2001/0133 A BE2001/0133 A BE 2001/0133A BE 200100133 A BE200100133 A BE 200100133A BE 1013985 A4 BE1013985 A4 BE 1013985A4
Authority
BE
Belgium
Prior art keywords
water
fruit
pastries
sugar
cakes
Prior art date
Application number
BE2001/0133A
Other languages
French (fr)
Original Assignee
Zagorski Christophe
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=28792694&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BE1013985(A4) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Zagorski Christophe filed Critical Zagorski Christophe
Priority to BE2001/0133A priority Critical patent/BE1013985A4/en
Priority to LU90893A priority patent/LU90893B1/en
Application granted granted Critical
Publication of BE1013985A4 publication Critical patent/BE1013985A4/en

Links

Classifications

    • 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
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/21—Esters, e.g. nitroglycerine, selenocyanates
    • A61K31/215—Esters, e.g. nitroglycerine, selenocyanates of carboxylic acids
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K45/00—Medicinal preparations containing active ingredients not provided for in groups A61K31/00 - A61K41/00
    • A61K45/06—Mixtures of active ingredients without chemical characterisation, e.g. antiphlogistics and cardiaca

Abstract

The fruit spread, designed to be applied cold to cakes and pastries, is made by mixing one litre of water with 300 g of stoned apricots or 100 g of strawberry extract, 100 g of a binding agent, 400 g of sugar and 1 g of a preservative (E202). The resultant solid paste of 1.5 kg is mixed with 1 litre of water to produce a spread with a volume of 2.55 litres that is ready to use. It can be supplied for example in 10 litre containers.

Description

       

  Description :

  
Le nappage à froid

  
Exclusivement destinée au secteur de la boulangeriepâtisserie, cette technique est spécialement conçue pour napper les tartes aux fruits, les cakes ou les fruits frais de décoration.

  
Actuellement , dans le secteur de fabrication de produits alimentaires destinés aux boulangers-pâtissiers, on utilise un nappage présenté sous forme de pâte à la quelle

  
 <EMI ID=1.1> 

  
réchauffé par l'utilisateur dans le but d'obtenir un nappage, qui conservera les fruits contenus dans les pâtisseries.

  
La technique présentée ci-après ne nécessite pas d'adjonction d'eau supplémentaire, ni de réchauffement. Elle est prête à l'emploi.

  
Le nappage s'obtient en mélangeant
-1 litre d'eau,300 grammes de corin d'abricots ou
100 grammes d'extrait de fraises, 100 grammes de liant,
400 grammes de sucre et 1 gramme de E 202
-On obtient une pâte solide de 1 kilo 500 grammes à laquelle on rajoute 1 litre d'eau, afin d obtenir un produit liquide, prêt à l'emploi, d'un volume de 2,550 litres.

  
La pâte liquide est commercialisée dans un bidon de 10 litres. Le nappage à base de corin d'abricots confère un goût d'abricot, le nappage à base de fraise confère un goût a la fraise.

  
La technique de nappage à froid procure un gain de temps aux utilisateurs puisqu'elle est prête à l'emploi. Essentiellement composée de produits naturels, elle fait briller le fruit sans le gélatiner. 

  
A l'inverse du nappage à chaud composés de colorants
(mélange d' eau, de sirop de glucose de 5 % d'abricot,

  
 <EMI ID=2.1> 

  
durcit pas le fruit, s'obtient sans adjonction de colorants et évite la formation de grumeaux.

  
En effet ) si on nappe le fruit à chaud la pâte obtenue après réchauffement durcit très vite et devient rapidement impropre à l'usage dés qu'on laisse reposer cette dernière.

  
De plus, en étant directement utilisable par l'utilisateur, une économie de temps et de moyens est acquise à ce dernier.

  
Le nappage peut s'appliquer au moyen d'un pinceau, d'une machine à napper ou par l'intermédiaire d'un pistolet à couleur.



  Description:

  
Cold topping

  
Exclusively intended for the bakery and pastry sector, this technique is specially designed for coating fruit tarts, cakes or fresh fruit for decoration.

  
Currently, in the sector of manufacture of food products intended for bakers and pastry cooks, a coating presented in the form of dough is used which

  
 <EMI ID = 1.1>

  
heated by the user in order to obtain a coating, which will preserve the fruits contained in the pastries.

  
The technique presented below does not require the addition of additional water or heating. It is ready to use.

  
The coating is obtained by mixing
-1 liter of water, 300 grams of apricot corin or
100 grams of strawberry extract, 100 grams of binder,
400 grams of sugar and 1 gram of E 202
-We obtain a solid paste of 1 kilo 500 grams to which we add 1 liter of water, in order to obtain a liquid product, ready for use, with a volume of 2,550 liters.

  
The liquid paste is sold in a 10 liter container. The apricot corin topping gives an apricot flavor, the strawberry based topping gives a strawberry taste.

  
The cold topping technique saves users time since it is ready to use. Essentially composed of natural products, it makes the fruit shine without gelatinizing it.

  
Unlike hot topping composed of dyes
(mixture of water, 5% apricot glucose syrup,

  
 <EMI ID = 2.1>

  
does not harden the fruit, is obtained without adding colorants and prevents the formation of lumps.

  
Indeed) if the fruit is coated hot the paste obtained after reheating hardens very quickly and quickly becomes unfit for use as soon as the latter is left to stand.

  
In addition, by being directly usable by the user, a saving of time and means is acquired for the latter.

  
The coating can be applied by means of a brush, a coating machine or by means of a color gun.

Claims (1)

REVENDICATIONS. <EMI ID=3.1> CLAIMS. <EMI ID = 3.1> d'abricots , de 100 grammes de liant, de 400 grammes de sucre et de 1 gramme de E 202 auquel on rajoute 1 litre d'eau permet l'obtention d'une pâte liquide, prête à l'emploi destinée au nappage de fruits présents dans les tartes aux fruits, cake ou fruits frais de décoration. apricots, 100 grams of binder, 400 grams of sugar and 1 gram of E 202 to which 1 liter of water is added makes it possible to obtain a ready-to-use liquid paste intended for coating fruit present in fruit tarts, cake or fresh fruit decoration. <EMI ID=4.1>  <EMI ID = 4.1> et pâtisseries sans rechauffer la pâte liquide, à l'inverse du nappage vendu actuellement sur le marché qui and pastries without heating the liquid dough, unlike the coating currently sold on the market which <EMI ID=5.1>  <EMI ID = 5.1> et de l'eau. and water.
BE2001/0133A 2001-02-28 2001-02-28 Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water BE1013985A4 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE2001/0133A BE1013985A4 (en) 2001-02-28 2001-02-28 Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water
LU90893A LU90893B1 (en) 2001-02-28 2002-02-25 COLD TOPPING

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE2001/0133A BE1013985A4 (en) 2001-02-28 2001-02-28 Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water
LU90893A LU90893B1 (en) 2001-02-28 2002-02-25 COLD TOPPING

Publications (1)

Publication Number Publication Date
BE1013985A4 true BE1013985A4 (en) 2003-01-14

Family

ID=28792694

Family Applications (1)

Application Number Title Priority Date Filing Date
BE2001/0133A BE1013985A4 (en) 2001-02-28 2001-02-28 Cold fruit spread for cakes and pastries is made from fruit, sugar, water and preservative to make a solid paste diluted with water

Country Status (2)

Country Link
BE (1) BE1013985A4 (en)
LU (1) LU90893B1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2459431A (en) * 1946-04-26 1949-01-18 Johnson Gestur Cold processed fruit spread
FR2268476A1 (en) * 1974-04-27 1975-11-21 Henkel & Cie Gmbh Edible glazes and gel coatings - contg. sodium alginate base
NL8101157A (en) * 1981-03-10 1982-10-01 Graaf Bakkerijen Bv De Decorated bread carrying fruit pulp layer - contg. sugar, confectionery syrup and pectin, giving non-sticky coating
EP0512274A1 (en) * 1991-04-09 1992-11-11 FIRMA FRUBELLA GmbH Deep-frozen, ready-to-use, cookable fruit mixture

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2459431A (en) * 1946-04-26 1949-01-18 Johnson Gestur Cold processed fruit spread
FR2268476A1 (en) * 1974-04-27 1975-11-21 Henkel & Cie Gmbh Edible glazes and gel coatings - contg. sodium alginate base
NL8101157A (en) * 1981-03-10 1982-10-01 Graaf Bakkerijen Bv De Decorated bread carrying fruit pulp layer - contg. sugar, confectionery syrup and pectin, giving non-sticky coating
EP0512274A1 (en) * 1991-04-09 1992-11-11 FIRMA FRUBELLA GmbH Deep-frozen, ready-to-use, cookable fruit mixture

Also Published As

Publication number Publication date
LU90893B1 (en) 2003-09-01

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RE Patent lapsed

Effective date: 20050228

RE Patent lapsed

Effective date: 20050228

RR Patent reestablished after lapse

Effective date: 20060522

RE Patent lapsed

Effective date: 20090228