BE1030138B1 - METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED - Google Patents

METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED

Info

Publication number
BE1030138B1
BE1030138B1 BE20216095A BE202106095A BE1030138B1 BE 1030138 B1 BE1030138 B1 BE 1030138B1 BE 20216095 A BE20216095 A BE 20216095A BE 202106095 A BE202106095 A BE 202106095A BE 1030138 B1 BE1030138 B1 BE 1030138B1
Authority
BE
Belgium
Prior art keywords
macacaroons
filling
ganache
water
preparation
Prior art date
Application number
BE20216095A
Other languages
Dutch (nl)
Other versions
BE1030138A1 (en
Inventor
Philippe Desmet
Geert Vandoorne
Original Assignee
Poppies Bakeries Dhaubry Bv
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 Poppies Bakeries Dhaubry Bv filed Critical Poppies Bakeries Dhaubry Bv
Priority to BE20216095A priority Critical patent/BE1030138B1/en
Priority to EP22216884.1A priority patent/EP4205551A1/en
Publication of BE1030138A1 publication Critical patent/BE1030138A1/en
Application granted granted Critical
Publication of BE1030138B1 publication Critical patent/BE1030138B1/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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • 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
    • A21D13/50—Solidified foamed products, e.g. meringues
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/36—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • 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
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Fodder In General (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

De huidige uitvinding betreft een werkwijze voor de bereiding van een ganache vulling voor makarons, waarbij de ganache vulling minstens een suiker, water, glucosestroop en een vetstof omvat, waarbij in een eerste stap suiker, water en glucosestroop worden gemengd tot een stroopmengsel bij een gemiddelde temperatuur gelegen tussen 40°C en 75°C en waarbij in een laatste stap de vetstof wordt toegevoegd en vermengd waarbij de hoeveelheid water wordt aangepast om een ganache vulling met een gemiddeld vochtgehalte van 20-35% (m/m) en een gemiddelde wateractiviteit van 0.75 tot 1 te bekomen. De huidige uitvinding betreft eveneens een makaron samengesteld uit twee schelpen en voorgenoemde vulling.The present invention relates to a method for the preparation of a ganache filling for macaroons, wherein the ganache filling comprises at least a sugar, water, glucose syrup and a fat, whereby in a first step sugar, water and glucose syrup are mixed to form a syrup mixture at an average temperature between 40°C and 75°C and where in a final step the fat is added and mixed, whereby the amount of water is adjusted to obtain a ganache filling with an average moisture content of 20-35% (m/m) and an average water activity from 0.75 to 1. The present invention also relates to a macaroon composed of two shells and the aforementioned filling.

BE20216095A 2021-12-29 2021-12-29 METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED BE1030138B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE20216095A BE1030138B1 (en) 2021-12-29 2021-12-29 METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED
EP22216884.1A EP4205551A1 (en) 2021-12-29 2022-12-28 Method for producing a filling for macarons and the macarons obtained

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
BE20216095A BE1030138B1 (en) 2021-12-29 2021-12-29 METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED

Publications (2)

Publication Number Publication Date
BE1030138A1 BE1030138A1 (en) 2023-07-24
BE1030138B1 true BE1030138B1 (en) 2023-07-31

Family

ID=80112118

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20216095A BE1030138B1 (en) 2021-12-29 2021-12-29 METHOD FOR THE PREPARATION OF A GANACHE FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED

Country Status (1)

Country Link
BE (1) BE1030138B1 (en)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05111350A (en) * 1991-10-22 1993-05-07 Morinaga & Co Ltd Production of confection using ganasch
US5958503A (en) * 1996-02-22 1999-09-28 Puratos Naamloze Vennootshcap Process of making a fruit ganache
JP2001045975A (en) * 1999-08-12 2001-02-20 Morinaga & Co Ltd Production of ganaches
JP2001178354A (en) * 1999-12-27 2001-07-03 Kanegafuchi Chem Ind Co Ltd Layered food
US20030175385A1 (en) * 2002-03-18 2003-09-18 Helferich John D. Unique fat based ganache coating for the surface of packaged frozen products
JP4331013B2 (en) * 2004-02-12 2009-09-16 森永製菓株式会社 Method for producing chocolate-containing confectionery and chocolate-containing confectionery
JP2010187596A (en) * 2009-02-18 2010-09-02 Fuji Oil Co Ltd Ganache soft even under frozen
US20140295034A1 (en) * 2011-08-23 2014-10-02 Kraft Foods R & D, Inc. Edible Composition
KR101855153B1 (en) * 2016-07-04 2018-05-04 이운용 Method for Manufacturing Ice Cream Containing Macaron
WO2020036551A2 (en) * 2018-06-07 2020-02-20 Elvan Gida Sanayi̇i̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ A novel industrially produced macaron product with a long shelf life and production method thereof
KR20200021369A (en) * 2018-08-20 2020-02-28 한금자 Method for Manufacturing Macaron Containing Glutinous Rice

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05111350A (en) * 1991-10-22 1993-05-07 Morinaga & Co Ltd Production of confection using ganasch
US5958503A (en) * 1996-02-22 1999-09-28 Puratos Naamloze Vennootshcap Process of making a fruit ganache
JP2001045975A (en) * 1999-08-12 2001-02-20 Morinaga & Co Ltd Production of ganaches
JP2001178354A (en) * 1999-12-27 2001-07-03 Kanegafuchi Chem Ind Co Ltd Layered food
US20030175385A1 (en) * 2002-03-18 2003-09-18 Helferich John D. Unique fat based ganache coating for the surface of packaged frozen products
JP4331013B2 (en) * 2004-02-12 2009-09-16 森永製菓株式会社 Method for producing chocolate-containing confectionery and chocolate-containing confectionery
JP2010187596A (en) * 2009-02-18 2010-09-02 Fuji Oil Co Ltd Ganache soft even under frozen
US20140295034A1 (en) * 2011-08-23 2014-10-02 Kraft Foods R & D, Inc. Edible Composition
KR101855153B1 (en) * 2016-07-04 2018-05-04 이운용 Method for Manufacturing Ice Cream Containing Macaron
WO2020036551A2 (en) * 2018-06-07 2020-02-20 Elvan Gida Sanayi̇i̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ A novel industrially produced macaron product with a long shelf life and production method thereof
KR20200021369A (en) * 2018-08-20 2020-02-28 한금자 Method for Manufacturing Macaron Containing Glutinous Rice

Also Published As

Publication number Publication date
BE1030138A1 (en) 2023-07-24

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Legal Events

Date Code Title Description
FG Patent granted

Effective date: 20230731

HC Change of name of the owners

Owner name: POPPIES BAKERIES D'HAUBRY BV; BE

Free format text: DETAILS ASSIGNMENT: CHANGE OF OWNER(S), CHANGE OF OWNER(S) NAME; FORMER OWNER NAME: POPPIES BAKERIES D'HAUBRY BV

Effective date: 20231221