BR112016012680A2 - Processo para preparar composições concentradas cremosas/cobertas por espuma adoçadas com mel e suas respectivas composições - Google Patents

Processo para preparar composições concentradas cremosas/cobertas por espuma adoçadas com mel e suas respectivas composições

Info

Publication number
BR112016012680A2
BR112016012680A2 BR112016012680A BR112016012680A BR112016012680A2 BR 112016012680 A2 BR112016012680 A2 BR 112016012680A2 BR 112016012680 A BR112016012680 A BR 112016012680A BR 112016012680 A BR112016012680 A BR 112016012680A BR 112016012680 A2 BR112016012680 A2 BR 112016012680A2
Authority
BR
Brazil
Prior art keywords
honey
sweetened
creamy
compositions
preparing
Prior art date
Application number
BR112016012680A
Other languages
English (en)
Other versions
BR112016012680B1 (pt
Inventor
Marina Pagano Flores Silvia
Original Assignee
Marina Pagano Flores Silvia
Riath Hamed
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 Marina Pagano Flores Silvia, Riath Hamed filed Critical Marina Pagano Flores Silvia
Publication of BR112016012680A2 publication Critical patent/BR112016012680A2/pt
Publication of BR112016012680B1 publication Critical patent/BR112016012680B1/pt

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
    • A23L21/20—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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/1524—Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
    • A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
    • A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/46—Coffee flavour; Coffee oil; Flavouring of coffee or coffee extract
    • A23F5/465—Flavouring with flavours other than natural coffee flavour or coffee oil
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/60—Sweeteners
    • 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
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Insects & Arthropods (AREA)
  • Medicinal Chemistry (AREA)
  • Veterinary Medicine (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Epidemiology (AREA)
  • Animal Behavior & Ethology (AREA)
  • General Health & Medical Sciences (AREA)
  • Public Health (AREA)
  • Zoology (AREA)
  • Animal Husbandry (AREA)
  • Confectionery (AREA)
  • Tea And Coffee (AREA)
  • Dairy Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Grain Derivatives (AREA)

Abstract

PROCESSO PARA PREPARAR COMPOSIÇÕES CONCENTRADAS CREMOSAS/COBERTAS POR ESPUMA ADOÇADAS COM MEL E SUAS RESPECTIVAS COMPOSIÇÕES. Processo para preparar uma composição concentrada cremosa adoçada com mel, que compreende: a) prover e pesar as quantidades necessárias de matérias-primas a utilizar, b) dispor de mel puro em um recipiente de uma batedeira e batê-lo entre 250 rpm até 1500 rpm durante 5 a 30 minutos, aproximadamente, c) adicionar pelo menos uma matéria-prima selecionada entre café solúvel, leite em pó e suas combinações ao mel batido do passo b) enquanto continua-se batendo a mistura, e d) uma vez alcançada a consistência desejada, fracionar a composição obtida no passo c) em recipientes adequados para sua distribuição e comercialização. Composições para preparar café cremoso/coberto por espuma adoçado com mel, café com leite cremoso/coberto por espuma adoçado com mel e leite cremoso/coberto por espuma adoçado com mel, obtidas mediante o referido procedimento.
BR112016012680-7A 2013-12-03 2014-12-03 processo para preparar composições concentradas cremosas/cobertas por espuma adoçadas com mel e suas respectivas composições BR112016012680B1 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US201361911124P 2013-12-03 2013-12-03
US61/911,124 2013-12-03
PCT/ES2014/070893 WO2015082747A1 (es) 2013-12-03 2014-12-03 Proceso para preparar composiciones concentradas espumantes edulcoradas con miel y dichas composiciones

Publications (2)

Publication Number Publication Date
BR112016012680A2 true BR112016012680A2 (pt) 2017-08-08
BR112016012680B1 BR112016012680B1 (pt) 2021-03-09

Family

ID=53272941

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112016012680-7A BR112016012680B1 (pt) 2013-12-03 2014-12-03 processo para preparar composições concentradas cremosas/cobertas por espuma adoçadas com mel e suas respectivas composições

Country Status (7)

Country Link
US (1) US10827770B2 (pt)
EP (1) EP3078279B1 (pt)
AR (1) AR098603A1 (pt)
BR (1) BR112016012680B1 (pt)
CA (1) CA2968918C (pt)
MX (1) MX368993B (pt)
WO (1) WO2015082747A1 (pt)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2656778B1 (es) * 2016-11-11 2018-11-27 Luisa SANCHEZ GARCÍA Procedimiento para la elaboración de un combinado de café con pimentón, y producto así obtenido
JP7320984B2 (ja) * 2019-05-15 2023-08-04 アサヒ飲料株式会社 容器詰めコーヒー入り炭酸飲料および容器詰めコーヒー入り炭酸飲料の風味改善方法
RU2768700C1 (ru) * 2020-12-22 2022-03-24 Общество с ограниченной ответственностью «Мармелотт» Способ производства мармелада со вкусом алкогольного напитка и мармелад, полученный этим способом

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1908454A (en) * 1931-03-02 1933-05-09 Earl J Snider Food product and method of making the same
ES212322A1 (es) 1953-11-23 1955-03-01 Tous Sanabra Juan Un procedimiento para la fabricacion de café con leche solido en forma de bloque semiblando
US4004040A (en) * 1974-11-11 1977-01-18 Puta Ruben W Whipped honey spread
US4478867A (en) * 1983-03-21 1984-10-23 General Foods Corporation Process for whipping an emulsion
GT198400028A (es) 1984-02-28 1985-08-21 Un producto almacenable de preferencia solidos,que puede serbatido con liquido hasta convertirlo a un "mousse" para pos tre, procedimiento para su preparacion
CH669888A5 (pt) * 1986-07-28 1989-04-28 Battelle Memorial Institute
US6953598B2 (en) * 2001-12-28 2005-10-11 Wm. Wrigley Jr. Company Dairy-based candy production utilizing plate and frame assembly
US20030129267A1 (en) 2002-01-10 2003-07-10 Michael Lawrence 100% Kona coffee & honey face mask and skin scrab
AR041612A1 (es) 2003-10-14 2005-05-26 Gonzalez Saavedra Carlos Horac Miel saborizada
WO2009100497A1 (en) * 2008-02-15 2009-08-20 Caneoah Investments Pty Ltd Improved solid honey composition and process of manufacture
JP5591623B2 (ja) * 2010-08-13 2014-09-17 ＡｚエレクトロニックマテリアルズＩｐ株式会社 リソグラフィー用リンス液およびそれを用いたパターン形成方法
CN102028071A (zh) 2011-01-07 2011-04-27 卢勇 蜂蜜咖啡
ES2396099B1 (es) 2011-07-21 2014-01-22 Naturval Apícola Sl Procedimiento de fabricación de crema de cacao con miel y producto obtenido.

Also Published As

Publication number Publication date
MX368993B (es) 2019-10-23
AR098603A1 (es) 2016-06-01
EP3078279A4 (en) 2017-08-02
WO2015082747A1 (es) 2015-06-11
EP3078279A1 (en) 2016-10-12
US10827770B2 (en) 2020-11-10
EP3078279B1 (en) 2020-08-05
CA2968918A1 (en) 2015-06-11
BR112016012680B1 (pt) 2021-03-09
CA2968918C (en) 2019-03-05
US20160309757A1 (en) 2016-10-27
MX2016007196A (es) 2016-10-28

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: A CLASSIFICACAO ANTERIOR ERA: A23L 1/08

Ipc: A23L 21/25 (2016.01), A23L 2/60 (2006.01), A23F 5/

B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 03/12/2014, OBSERVADAS AS CONDICOES LEGAIS.

B25A Requested transfer of rights approved

Owner name: SILVIA MARINA PAGANO FLORES (ES) ; RIATH HAMED (GB)

B25L Entry of change of name and/or headquarter and transfer of application, patent and certificate of addition of invention: publication cancelled

Owner name: SILVIA MARINA PAGANO FLORES (ES)

Free format text: ANULADA A PUBLICACAO CODIGO 25.1 NA RPI NO 2635 DE 06/07/2021 POR TER SIDO INDEVIDA.

B25A Requested transfer of rights approved

Owner name: SILVIA MARINA PAGANO FLORES (ES) ; RIATH HAMED (GB)

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 10A ANUIDADE.