BE1030139B1 - PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS - Google Patents

PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS

Info

Publication number
BE1030139B1
BE1030139B1 BE20216096A BE202106096A BE1030139B1 BE 1030139 B1 BE1030139 B1 BE 1030139B1 BE 20216096 A BE20216096 A BE 20216096A BE 202106096 A BE202106096 A BE 202106096A BE 1030139 B1 BE1030139 B1 BE 1030139B1
Authority
BE
Belgium
Prior art keywords
macaroons
marzipan
filling
preparation
water
Prior art date
Application number
BE20216096A
Other languages
Dutch (nl)
Other versions
BE1030139A1 (en
BE1030139B9 (en
BE1030139A9 (en
Inventor
Geert Vandoorne
Philippe Desmet
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 BE20216096A priority Critical patent/BE1030139B9/en
Priority to EP22216884.1A priority patent/EP4205551A1/en
Publication of BE1030139A1 publication Critical patent/BE1030139A1/en
Publication of BE1030139B1 publication Critical patent/BE1030139B1/en
Application granted granted Critical
Publication of BE1030139A9 publication Critical patent/BE1030139A9/en
Publication of BE1030139B9 publication Critical patent/BE1030139B9/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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof 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
    • 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

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)
  • Molecular Biology (AREA)
  • Thermal Sciences (AREA)
  • Physics & Mathematics (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Confectionery (AREA)
  • Saccharide Compounds (AREA)

Abstract

De huidige uitvinding betreft een werkwijze voor de bereiding van een marsepein vulling voor makarons, waarbij de marsepein vulling minstens een suiker, water, glucosestroop, een vetstof en marsepein omvat, waarbij het suiker, water en glucosestroop worden gemengd tot een stroopmengsel bij een gemiddelde temperatuur gelegen tussen 20°C en 40°C, waarbij vervolgens de vetstof wordt toegevoegd en het geheel wordt gemengd tot een intermediair mengsel, waarbij vervolgens marsepein wordt toegevoegd aan het intermediair mengsel en waarbij de hoeveelheid water wordt aangepast om een vulling met een gemiddeld vochtgehalte van 15-30% (m/m) en een gemiddelde wateractiviteit van 0.65 tot 0.8 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 marzipan filling for macaroons, the marzipan filling comprising at least a sugar, water, glucose syrup, a fat and marzipan, the sugar, water and glucose syrup being mixed into a syrup mixture at an average temperature between 20°C and 40°C, where the fat is then added and the whole is mixed into an intermediate mixture, where marzipan is then added to the intermediate mixture and the amount of water is adjusted to obtain a filling with an average moisture content of 15-30% (m/m) and an average water activity of 0.65 to 0.8. The present invention also relates to a macaroon composed of two shells and the aforementioned filling.

BE20216096A 2021-12-29 2021-12-29 PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED BE1030139B9 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
BE20216096A BE1030139B9 (en) 2021-12-29 2021-12-29 PROCEDURE FOR THE PREPARATION OF A MARZIPAN 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
BE20216096A BE1030139B9 (en) 2021-12-29 2021-12-29 PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED

Publications (4)

Publication Number Publication Date
BE1030139A1 BE1030139A1 (en) 2023-07-24
BE1030139B1 true BE1030139B1 (en) 2023-07-31
BE1030139A9 BE1030139A9 (en) 2023-08-24
BE1030139B9 BE1030139B9 (en) 2023-08-28

Family

ID=80112070

Family Applications (1)

Application Number Title Priority Date Filing Date
BE20216096A BE1030139B9 (en) 2021-12-29 2021-12-29 PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACACAROONS AND THE MACACAROONS OBTAINED

Country Status (1)

Country Link
BE (1) BE1030139B9 (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2037564A (en) * 1978-12-01 1980-07-16 Unilever Ltd Marzipan substitute
DE202008016239U1 (en) * 2008-01-05 2009-03-05 Poser, Dieter marzipan spread
US7897187B2 (en) * 2005-11-29 2011-03-01 Get - Internationale Gmbh Base material for producing food and fodder
BE1019391A4 (en) * 2010-06-29 2012-06-05 Lietaer Albert MARZIPAN PASTA.
WO2016146179A1 (en) * 2015-03-18 2016-09-22 De Lange Raymond Marzipan spread

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2037564A (en) * 1978-12-01 1980-07-16 Unilever Ltd Marzipan substitute
US7897187B2 (en) * 2005-11-29 2011-03-01 Get - Internationale Gmbh Base material for producing food and fodder
DE202008016239U1 (en) * 2008-01-05 2009-03-05 Poser, Dieter marzipan spread
BE1019391A4 (en) * 2010-06-29 2012-06-05 Lietaer Albert MARZIPAN PASTA.
WO2016146179A1 (en) * 2015-03-18 2016-09-22 De Lange Raymond Marzipan spread

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
BROT + BACKWARE, vol. 57, no. 3, 1 January 2008 (2008-01-01), BROT + BACKWAREN 2008, pages 30, XP009537057 *
DATABASE FSTA [online] INTERNATIONAL FOOD INFORMATION SERVICE (IFIS), FRANkFURT-MAIN, DE; 1 January 2008 (2008-01-01), ANONYMOUS: "Marzipan type fillings - a product comparison. (translated)", XP002806977, Database accession no. FS-2008-12-Mq3209 *

Also Published As

Publication number Publication date
BE1030139A1 (en) 2023-07-24
BE1030139B9 (en) 2023-08-28
BE1030139A9 (en) 2023-08-24

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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