DE2345045B2 - Process for making a nougat cream - Google Patents

Process for making a nougat cream

Info

Publication number
DE2345045B2
DE2345045B2 DE2345045A DE2345045A DE2345045B2 DE 2345045 B2 DE2345045 B2 DE 2345045B2 DE 2345045 A DE2345045 A DE 2345045A DE 2345045 A DE2345045 A DE 2345045A DE 2345045 B2 DE2345045 B2 DE 2345045B2
Authority
DE
Germany
Prior art keywords
protein powder
milk protein
content
albumin
globulin
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
DE2345045A
Other languages
German (de)
Other versions
DE2345045A1 (en
Inventor
Auf Nichtnennung Antrag
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Ferrero GmbH
Original Assignee
Ferrero GmbH
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 Ferrero GmbH filed Critical Ferrero GmbH
Priority to DE2345045A priority Critical patent/DE2345045B2/en
Publication of DE2345045A1 publication Critical patent/DE2345045A1/en
Publication of DE2345045B2 publication Critical patent/DE2345045B2/en
Ceased legal-status Critical Current

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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/19—Dairy proteins
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils

Description

Die Erfindung bezieht sich auf ein Verfahren zur Herstellung einer Nußnugatkrem durch Vermischen in bekannter Weise aufbereiteter Nüsse, pflanzlicher Fette, Zucker und Kakao mit einem Milcheiweißpulver.The invention relates to a method for producing a nut nougat cream by mixing in Well-known processed nuts, vegetable fats, sugar and cocoa with a milk protein powder.

Es ist bereits ein in halbfester Form vorliegendes Lebensmittel bekannt, das im wesentlichen aus zerkleinerten Sesamsamen und Molkenfeststoffen besteht, jedoch auch unter Umständen Erdnußmehl und Casein, Zucker und Kakao enthalten kann.There is already a present in semi-solid form of food is known, which consists essentially of crushed Consists of sesame seeds and whey solids, but may also include peanut flour and casein, May contain sugar and cocoa.

Demgegenüber handelt es sich bei der Nußnugatkrem um ein solches Lebensmittel, bei dem der Gehalt in Milch bzw. Milcheiweißpulver nicht beliebig erhöht werden kann, weil dadurch z. B. der Geschmack der Nüsse beeinträchtigt wurde.In contrast, the nut nougat cream is such a food in which the content not arbitrarily increased in milk or milk protein powder can be because this z. B. the taste of the nuts has been affected.

Der Erfindung liegt die Aufgabe zugrunde, ein Verfahren zur Herstellung einer Nußnugatkrem mit den oben angegebenen Bestandteilen zu schaffen, bei dem ein höherer Gehalt an Milcheiweißpulver benutzt je-The invention is based on the object of a method for producing a nut nougat cream with the to create the ingredients specified above, in which a higher content of milk protein powder is used

S doch dadurch der Geschmack der NuSnugatkrem nicht beeinträchtigt werden soll.S but not the taste of the NuSnougatkrem should be affected.

Die Aufgabe wird bei einem Verfahren zur Herstellung einer Nußnugatkrem mit den weiter oben angegebenen Bestandteilen dadurch gelöst, daß erfindungsgemäß als Milcheiweißpulver ein solches verwendet wird, dessen Gehalt an Albumin und Globulin erhöht worden istThe object is with a method for the production of a nut nougat cream with the ones given above Ingredients solved by using such a milk protein powder according to the invention whose albumin and globulin content has been increased

Bevorzugterweise besitzt das Milcheiweißpulver einen Albumin- und Globulingehalt, der etwa das Zweibis Vierfache, vorzugsweise etwa das Dreifache, des üblichen Wertes beträgtThe milk protein powder preferably has an albumin and globulin content that is approximately two to one Four times, preferably about three times, the usual value

Zweckmäßigerweise ist das Milcheiweißpulver hergestellt worden durch Vermischen von frischer Magermilch mit frischer Molke, vorzugsweise etwa im Verhältnis von 1:3, Eindampfen im Vakuum und Spritztrocknen. The milk protein powder has expediently been produced by mixing fresh skimmed milk with fresh whey, preferably in a ratio of about 1: 3, evaporation in a vacuum and spray drying.

Durch die Zugabe des Milcheiweißpulvers mit erhöhtem Gehalt an Albumin und Globulin wird noch ein weiterer Vorteil erreicht; es hat sich nämlich herausgestellt, daß der Zusatz von diesem Milcheiweißpulver zu einer Homogenisierung der Fettphasen beitragen kann, da das Milcheiweißpulver zugleich emulgierende Eigenschaften besitztBy adding the milk protein powder with an increased content of albumin and globulin, a further advantage achieved; it has been found that the addition of this milk protein powder to can contribute to a homogenization of the fat phases, since the milk protein powder is emulsifying at the same time Possesses properties

AusführungsbeispielEmbodiment

43% Sacharose, 13% gemahlene Haselnüsse, 20% Fett und 8,5% Kakaomasse werden mii 15% eines Milcheiweißpulvers vermischt, das gegenüber üblichem Milcheiweißpulver den dreifachen Gehalt an Globulin und Albumin aufweist Das Mischen erfolgt in einer bekannten Vorrichtung. Die Analyse des fertigen Produkts ergibt einen Eiweißgehalt von etwa 12%.43% sucrose, 13% ground hazelnuts, 20% fat and 8.5% cocoa mass become one with 15% Milk protein powder mixed with three times the globulin content compared to conventional milk protein powder and albumin. The mixing is carried out in a known device. Analysis of the finished product results in a protein content of around 12%.

Claims (3)

Patentansprüche:Patent claims: 1. Verfahren zur Herstellung einer Nußnugatkrem durch Vermischen aufbereiteter Nüsse, pflanzlicher Fette, Zucker und Kakao mit einem Milcheiweißpulver, dadurch gekennzeichnet, daß als Milcheiweißpulver ein solches verwendet wird, dessen Gehalt an Albumin und Globulin erhöht worden ist1. Process for the production of a nut nougat cream by mixing prepared nuts, vegetable fats, sugar and cocoa with a milk protein powder, characterized that such a milk protein powder is used, its content of albumin and globulin has been increased 2. Verfahren nach Anspruch 1, dadurch gekennzeichnet, daß das Milcheiweißpulver einen Albumin- und Globulingehalt besitzt, der etwa das Zweibis Vierfache, vorzugsweise etwa das Dreifache, des üblichen Wertes beträgt2. The method according to claim 1, characterized in that the milk protein powder has an albumin and has globulin content about two to four times, preferably about three times, des usual value 3. Verfahren nach Anspruch 1 und 2, dadurch gekennzeichnet, daß das Milcheiweißpulver hergestellt worden ist durch Vermischen von frischer Magermilch mit frischer Molke, vorzugsweise etwa im Verhältnis von 1 :3, Eindampfen im Vakuum und Spritztrocknen.3. The method according to claim 1 and 2, characterized in that the milk protein powder is produced has been made by mixing fresh skimmed milk with fresh whey, preferably about in a ratio of 1: 3, evaporation in vacuo and spray drying.
DE2345045A 1973-09-06 1973-09-06 Process for making a nougat cream Ceased DE2345045B2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE2345045A DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2345045A DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Publications (2)

Publication Number Publication Date
DE2345045A1 DE2345045A1 (en) 1975-07-31
DE2345045B2 true DE2345045B2 (en) 1975-11-20

Family

ID=5891863

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2345045A Ceased DE2345045B2 (en) 1973-09-06 1973-09-06 Process for making a nougat cream

Country Status (1)

Country Link
DE (1) DE2345045B2 (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4146652A (en) * 1977-01-28 1979-03-27 Rich Products Corporation Intermediate moisture, ready-to-use frozen whippable foods
FR2604865B1 (en) * 1986-10-13 1989-09-01 Clextral PROCESS AND PLANT FOR THE PREPARATION OF A SWEET SPREAD
WO1990008475A1 (en) * 1989-02-03 1990-08-09 Jean Jacquemin Process for the industrial manufacture of nougat
FR2722952B1 (en) * 1994-07-29 1996-10-25 Nougat Chabert Et Guillot Sa GROUT OF NOUGAT AND MANUFACTURING METHOD THEREOF
US5942275A (en) * 1997-10-27 1999-08-24 The Procter & Gamble Company Flavored nut spreads having milk chocolate flavor and creamy soft texture
FR2771259B1 (en) * 1997-11-21 2000-01-28 Nutriset COMPLETE FOOD OR NUTRITIONAL SUPPORT, STABLE AGAINST OXIDATION, WITH HIGH ENERGY VALUE, LOW OSMOLALITY, LOW WATER CONTENT, PROCESS FOR PREPARING SAME AND USES THEREOF

Also Published As

Publication number Publication date
DE2345045A1 (en) 1975-07-31

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