BR112013025976A2 - produto alimentício a base de fruta - Google Patents

produto alimentício a base de fruta

Info

Publication number
BR112013025976A2
BR112013025976A2 BR112013025976A BR112013025976A BR112013025976A2 BR 112013025976 A2 BR112013025976 A2 BR 112013025976A2 BR 112013025976 A BR112013025976 A BR 112013025976A BR 112013025976 A BR112013025976 A BR 112013025976A BR 112013025976 A2 BR112013025976 A2 BR 112013025976A2
Authority
BR
Brazil
Prior art keywords
food product
fruit
center
weight
fruit food
Prior art date
Application number
BR112013025976A
Other languages
English (en)
Inventor
Charlotte Boissieu
François Belouin
Jean Pierre Flatin
Jean-Luc Rabault
Original Assignee
Gen Biscuit
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=44148345&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR112013025976(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gen Biscuit filed Critical Gen Biscuit
Publication of BR112013025976A2 publication Critical patent/BR112013025976A2/pt

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
    • 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
    • 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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0017—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • 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
    • 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
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

produto alimentício a base de fruta a presente descrição diz respeito a um produto alimentício de porção única compreendendo a) um centro a base de fruta macio sólido plástico na forma de um sólido tridimensional de revolução tendo: uma aw entre 0,28 e 0,85; e um teor de gordura menor que 14% em peso com base no peso total do centro a base de fruta, e b) uma camada de um chocolate ou composição tipo chocolate que reveste o centro a base de fruta, em que o centro a base de fruta é cerca de 40-75% em peso do peso total do produto alimentício.
BR112013025976A 2011-04-08 2012-04-10 produto alimentício a base de fruta BR112013025976A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201161473506P 2011-04-08 2011-04-08
EP11305420 2011-04-08
PCT/EP2012/056477 WO2012136855A1 (en) 2011-04-08 2012-04-10 Fruit-based food product

Publications (1)

Publication Number Publication Date
BR112013025976A2 true BR112013025976A2 (pt) 2016-12-20

Family

ID=44148345

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112013025976A BR112013025976A2 (pt) 2011-04-08 2012-04-10 produto alimentício a base de fruta

Country Status (9)

Country Link
EP (1) EP2693889A1 (pt)
CN (1) CN103561581A (pt)
AU (1) AU2012238585A1 (pt)
BR (1) BR112013025976A2 (pt)
MX (1) MX2013011668A (pt)
PE (1) PE20140804A1 (pt)
RU (1) RU2013149629A (pt)
WO (1) WO2012136855A1 (pt)
ZA (1) ZA201307401B (pt)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103988966A (zh) * 2014-05-13 2014-08-20 斯麦乐食品有限公司 大果粒水果夹心巧克力的制备方法
CN105053430A (zh) * 2015-08-26 2015-11-18 陈冬梅 一种枇杷夹心巧克力
CN105192217B (zh) * 2015-11-05 2018-08-28 山东师范大学 一种夹心提子巧克力及其制备方法
CN106722443A (zh) * 2016-11-17 2017-05-31 西华大学 一种糯米衣水果糕点及其制备方法
PL236895B1 (pl) * 2017-11-30 2021-02-22 Rola Podczaski Lukasz Drażetka sezamkowa i sposób wytwarzania drażetki sezamkowej
EP3578057A1 (en) * 2018-06-04 2019-12-11 Gat Givat Haim Cooperative Society For Preservation of Agricultrual Products Ltd. Fruit flavoured compositions for coating farinaceous food material, process for their preparation and products coated with the composition
BE1027916B1 (fr) * 2019-12-24 2021-07-29 Bakbel Europe Procede de preparation d’une composition a base de fruits
RU2749283C1 (ru) * 2020-08-31 2021-06-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Способ приготовления халяльного десерта "финики в шоколаде"
RU2760190C1 (ru) * 2020-12-03 2021-11-22 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2761558C1 (ru) * 2020-12-03 2021-12-09 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2763184C1 (ru) * 2020-12-03 2021-12-28 ОТКРЫТОЕ АКЦИОНЕРНОЕ ОБЩЕСТВО "КОНДИТЕРСКИЙ КОНЦЕРН БАБАЕВСКИЙ" (ОАО "Кондитерский Концерн Бабаевский") Способ производства кондитерского изделия и кондитерское изделие
RU2763051C1 (ru) * 2021-02-09 2021-12-27 Милана Юрьевна Мальцева Способ приготовления конфеты на палочке
WO2023044097A1 (en) * 2021-09-20 2023-03-23 Wm. Wrigley Jr. Company Fruit-containing confections
WO2024025490A1 (en) * 2022-07-26 2024-02-01 Bonart Gida Sanayi̇ Ve Ti̇caret Anoni̇m Şi̇rketi̇ Chocolate-coated chips dragee and a production method thereof

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT366239B (de) 1978-01-19 1982-03-25 Schmitzberger Johann Verfahren zur herstellung eines vorwiegend aus getrocknetem kern- oder steinobst bestehenden produktes
US4961943A (en) 1990-01-22 1990-10-09 Nabisco Brands, Inc. Process of preparing cereal-coated dried fruit
DE29816806U1 (de) * 1998-09-21 1999-01-07 Tille Paul Schokoladenfrüchte
CN1204820C (zh) * 2000-12-25 2005-06-08 牟从容 保酥脆糖衣水果和糖葫芦及其制作方法
US6528104B1 (en) * 2000-12-27 2003-03-04 The J. M. Smucker Company Low water activity filling
US7264835B2 (en) * 2002-08-01 2007-09-04 General Mills, Inc. Food product and method of preparation
EP2003995B1 (en) * 2006-03-24 2015-09-23 Mantrose-Haeuser Co. Inc. Anti-scuff coating for chocolate
US20080138471A1 (en) * 2006-08-01 2008-06-12 Chapman David W L-Theanine based chocolate confection
EP1891864A1 (en) * 2006-08-23 2008-02-27 Kraft Foods R & D, Inc. Filled confectionery products
FR2905564B1 (fr) * 2006-09-11 2008-12-05 Gervais Danone Sa Fourrages.
FR2905563B1 (fr) * 2006-09-11 2008-12-05 Gervais Danone Sa Composition alimentaire.
FR2908601B1 (fr) * 2006-11-16 2009-01-09 Gervais Danone Sa Fourrage gras ou pate a tartiner aux fruits
FR2908599B1 (fr) 2006-11-16 2009-01-09 Gervais Danone Sa Chocolat aux fruits ou analogue
US20100136153A1 (en) 2008-12-01 2010-06-03 Sabritas, S. De R.L. De C.V. Preparation of individually coated composite fruit products

Also Published As

Publication number Publication date
PE20140804A1 (es) 2014-07-10
CN103561581A (zh) 2014-02-05
MX2013011668A (es) 2013-11-01
AU2012238585A1 (en) 2013-10-17
EP2693889A1 (en) 2014-02-12
WO2012136855A1 (en) 2012-10-11
ZA201307401B (en) 2015-04-29
RU2013149629A (ru) 2015-05-20

Similar Documents

Publication Publication Date Title
BR112013025976A2 (pt) produto alimentício a base de fruta
BR112013025974A2 (pt) produto de alimentação compreendendo camadas diferentes
BR112015023484A2 (pt) composição de carboidrato, produto e processso para preparar uma composição de carboidrato
BR112012031183A2 (pt) líquidos nutricionais substancialmente claros compreendendo proteína de cálcio hmb e solúvel
CL2013001042A1 (es) Composicion en la forma de un gel para preparar un producto alimenticio, que comprende en relacion al peso de la composicion total: a) 30 a 70% de agua; 1 a 40% de saborizantes, c) 10 a 25% de sal; d) y 0,2 a 5% de agentes gelificantes, donde los agentes gelificantes comprenden lo por lo menos carragenina-iota y xantano.
BR112012017868A2 (pt) "composição beseadas em gel e métodos de fabricação das mesmas"
BR112014003640A2 (pt) métodos para perda de peso e composições cetogênicas
BR112015012531A2 (pt) composições alimentícias de pseudo pão
BR112014009097A2 (pt) composição para uso na promoção de crescimento de osso saudável e/ou na prevenção e/ou tratamento das doenças dos ossos
BR112016014198A2 (pt) Método para suavizar a textura de um produto lácteo fermentado e produto lácteo fermentado
BRPI1016028A8 (pt) Composição que confere aroma ou flavor, e, alimento.
BR112017007375A2 (pt) composição compreendendo oligossa¬carídeos fut2 dependentes e lacto-n-neotetraose para uso na promoção do desenvolvimento e da cognição cerebral
BR112015014480A2 (pt) composições estáveis contendo íons metálicos
BR112013010134A8 (pt) Pedaços de peixe fabricados
BR112013027474A2 (pt) composições que melhoram a palatabilidade
BR112014028803A2 (pt) produtos alimentícios enlatados que têm um preenchimento
BR112015016476A2 (pt) composição não aquosa para cuidados orais, composição para cuidados orais e processo de preparação de uma composição não aquosa
BR112014006500A2 (pt) confeito de múltiplas regiões e método de produção do mesmo
BR112015008031A2 (pt) composição cosmética sólida, processo para a sua produção, produto e método cosmético
BR112015031416A2 (pt) métodos para a promoção do desenvolvimento e/ou da saúde neuronal compreendendo a administração de uma combinação de ácido docosa-hexaenoico e ácido alfa-lipoico
BR112014013518A2 (pt) produto de confeitaria na base de um gel de gelatina e método para a sua produção
EA201692149A1 (ru) Композиции для ухода за полостью рта
BR112014020158A2 (pt) misturas para sobremesas congeladas usando produtos de proteínas de canola
BR112015024323A2 (pt) composição nutricional compreendendo soro de leite e caseína hidrolisada e usos da mesma
BR112014016346A8 (pt) uso de glutamina ou de uma composição

Legal Events

Date Code Title Description
B08F Application fees: dismissal - article 86 of industrial property law
B08K Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87)
B15K Others concerning applications: alteration of classification

Ipc: A23G 3/54 (2006.01), A23G 1/48 (2006.01), A23G 1/5