DE1935096A1 - Food flavour for yoghurts, cheeses etc - Google Patents

Abstract

A flavouring paste is made by mixing (preferably homogenising) a "fruit brandy" (e.g. calvados, cointreau, kirsch, etc.) 0.5-3.0 with more-or-less dried fruit concentrate 1 part. The product, which may contain added sugar, is used as filling or as flavouring for fruit salad, yoghurt, cottage cheese, and beverages.

Description

Food The invention relates to a food in the Main application has already been proposed, a filled confection, in particular Praline, with a mixture of fruit brandy and corresponding fruit concentrate to be felled in a ratio of 3 to 0.5 t 1.

The invention aims to generalize the idea of the invention the proposed. Solution. It is based on the task of the area of use to enlarge the mix.

This object is achieved according to the invention through the use a misalignment of fruit brandy and one of the same or related Fruit concentrate in a ratio of 3 to 0.5: 1 as food.

In the context of the invention, "fruit concentrate" is a natural, understood more or less dehydrated fruit mass. This fruit mass Can optionally add the allowable amounts of preservatives as well as sugar or contain sugar substitutes, but usually in much smaller amounts Quantities than are usual or prescribed for jams.

In the context of the invention, "Fruchtbrannt @" means common fruit brandy, for example raspberry brandy, plum brandy, calvados, apricot brandy, kirsch brandy, Cointreau and Birnensohnape understood. Special spirits are also possible, which were made using fruit or fruit products. aside from that In the context of the invention, certain liqueur-like products are also used as fruit brandies with a predominantly fruity character.

The mixture is suitable, for example, as an addition to meals, for example as a topping for pudding. The mixture can also be used in a wide variety of foods All filling can be used, for example in pancakes or donuts. In the end Foods containing the mixture have advantageous taste properties on.

The mixture is preferably homogenized. You should after the Homogenize it is advisable to leave it to stand until no further swelling more takes place. In this way, one which is suitable for a wide range of uses is obtained Good of semi-liquid consistency. A particular advantage of the invention lies in this; that the natural character of the fruit distillate is retained and in many cases Cases even in the sense of an intensification of the aroma is strengthened. That, for example when standing for a long time.

Jams observed crystallization of sugar is without special Measures avoided. The viscosity of the mixture can be adjusted at will, like it for the respective use is most convenient without this changes the distillate character of the fruit brandy used or is cropped.

The following examples further illustrate the invention.

Example 1s Pudding with a topping over vanilla or chocolate pudding one to two tablespoons of a fruit brandy and fruit concentrate mixture are required per serving poured in any taste The overmelt has been used since then Fruit syrup is less sweet, less sticky and has a much stronger flavor.

Example 2s pancakes with a Cointreau filling with an alcohol content 40% is made with a fruit concentrate made from uncooked oranges with added sugar mixed homogeneously in a ratio of 1 - 1.5 X 1. One to two tablespoons of the mixture will be Each filled into a pancake. The taste is similar to that of crepes Suzette.

Example 3: Fruit Salad Four to six tablespoons of a fruit brandy and fruit concentrate mixture 1000 g of fruit are added in each case.

Preferably a mixture with the flavor raspberry, Used apricot or orange.

Example 4: Sweet pastries A Kaiserschmarren turns four Use up to six tablespoons of fruit brandy and fruit concentrate mixture on 1000 g of batter. Mixtures of the flavors raspberry, apricot, pear, kireahe, orange are well suited.

With other sweet pastries, for example with Salzburger Nockerln, can add equal amounts of a mixture, But with the flavors Raspberry and Strawberry, be cheap.

Example 5s yoghurt One or two tablespoons are required per cup of yoghurt a fruit brandy and fruit concentrate mixture of any flavor introduced while avoiding mixing with the yoghurt. Just before the enjoyment the mixture is mixed with the yoghurt by stirring.

Example 6: Quark with added flavor 1000 g quark become 12 to 16 tablespoons of a fruit brandy-fruit concentrate mix is added. As flavors cherry, raspberry, strawberry and apricot are particularly suitable.

Example 7: Milk mixed drink A drinking glass of milk is given a to two tablespoons of a fruit brandy-fruit concentrate mixture added what a Part of mixture is equivalent to ten to twenty parts of milk. As flavors the same as in Example 6 are suitable.

Example 82 Carbonated mixed drink In a drinking glass of table mineral water two to three tablespoons of a fruit brandy-fruit concentrate mixture are more optional Flavor mixed, adding one part mixture to six to ten parts table mineral water is equivalent to. The low sugar content of the mixture and the full fruit flavor create a flavor that is particularly refreshing compared to known lemonades and the like.

Claims (10)

Expectations 1. Use a mixture of fruit brandy and one of the same species or related fruits in a ratio of 3 to 0.5 : 1 as food. 2. Food characterized by a mixture of fruit brandy and a fruit concentrate made from similar or artZ related fruits in a ratio of 3 to 0.5: 1 as a filling. 3. Foods characterized by a content of fruit brandy and a fruit concentrate made from similar or related fruits in a ratio of 3 to 0.5 s 1. 4. Food according to one of claims 1 to 3, characterized in that that the mixture is homogenized. 50 Food according to claim 3 as a fruit salad, connected through a content of four to six tablespoons of mixture per 1000 g of fruit. 6. Food according to claim 3 as a pastry, characterized by a content of four to six tablespoons per 1000 g of dough 7. Groceries after Claim 3 as a solid milk product, such as yoghurt or quark, with added flavor, gekenne is characterized by a content of 12 to 16 tablespoons of mixture per 1000 g of dairy products. 8. Food according to claim 3 as a drink, characterized by a level of one part mixture per five to forty parts liquid. 9. Food according to claim 8 as a mixed milk drink, characterized by adding one part of mixture to ten to twenty parts of milk. 10. Food naoh claim 8 as a carbonated mixed drink, characterized by a content of one part of mixture to six to ten parts Table or mineral water.