DE3043647A1 - Semi-finished compsn. for ice-cream, confectionery and pastry prepn. - contains egg yolk, sugar, thickener, fat, protein, aromatiser and opt. emulsifier - Google Patents
Semi-finished compsn. for ice-cream, confectionery and pastry prepn. - contains egg yolk, sugar, thickener, fat, protein, aromatiser and opt. emulsifierInfo
- Publication number
- DE3043647A1 DE3043647A1 DE19803043647 DE3043647A DE3043647A1 DE 3043647 A1 DE3043647 A1 DE 3043647A1 DE 19803043647 DE19803043647 DE 19803043647 DE 3043647 A DE3043647 A DE 3043647A DE 3043647 A1 DE3043647 A1 DE 3043647A1
- Authority
- DE
- Germany
- Prior art keywords
- cream
- semi
- product
- finished
- sugar
- 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
Links
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 9
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 6
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 5
- 239000002562 thickening agent Substances 0.000 title claims abstract description 5
- 239000003995 emulsifying agent Substances 0.000 title claims abstract description 4
- 235000014594 pastries Nutrition 0.000 title claims abstract 4
- 102000002322 Egg Proteins Human genes 0.000 title description 2
- 108010000912 Egg Proteins Proteins 0.000 title description 2
- 239000006071 cream Substances 0.000 claims abstract description 26
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000013532 brandy Nutrition 0.000 claims abstract description 5
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 3
- 239000000654 additive Substances 0.000 claims abstract description 3
- 239000003085 diluting agent Substances 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 3
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 claims abstract description 3
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 claims abstract description 3
- 235000012141 vanillin Nutrition 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000011265 semifinished product Substances 0.000 claims description 9
- 235000013601 eggs Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 238000009928 pasteurization Methods 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims 1
- 235000019871 vegetable fat Nutrition 0.000 abstract description 3
- WSWCOQWTEOXDQX-MQQKCMAXSA-M (E,E)-sorbate Chemical compound C\C=C\C=C\C([O-])=O WSWCOQWTEOXDQX-MQQKCMAXSA-M 0.000 abstract 1
- 235000019737 Animal fat Nutrition 0.000 abstract 1
- 239000011449 brick Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 229940075554 sorbate Drugs 0.000 abstract 1
- 239000007795 chemical reaction product Substances 0.000 description 2
- 230000000721 bacterilogical effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012749 thinning agent Substances 0.000 description 1
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
- A23G3/346—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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/20—Cream substitutes
- A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
Die Erfindung betrifft ein eihaltiges Kremprodukt, The invention relates to an egg-containing cream product,
inbesondere als Halbfertigprodukt zur Verwendung in Eisdielen, Zuckerbäckereien, Konditoreien od.dgl.. Dieses Produkt soll vor allem zur Herstellung von Eierkrem nach italienischer Art dienen. Ferner betrifft die Erfindung ein Verfahren zur Herstellung eihaltiger Kremprodukte bzw. Halbfertig-Kremprodukte für ein genannten Verwendungszweck.especially as a semi-finished product for use in ice cream parlors, sugar bakeries, Confectioneries or the like .. This product is intended primarily for the production of egg cream Serve the Italian way. The invention also relates to a method of production Egg-containing cream products or semi-finished cream products for a specified purpose.
Bischer wer es in Zuckerbackkereien, Fonditoreien, Eisdielen usw. üblich, die einzelnen Bestandteile einer solcher Krem wie Zucker, Milch, Verdickungsmittel und Zitronenschale abzuwiegen, die Eidottern von den Eiern abzutrennen und dieselben für die Benutzung in einem Behalter vorzubereiten. Diese Arbeiten sind verhaltnismäßig umständlich und zeitraubend, und außerdem können sie bakteriologische Gefahren herbeifuhren. Auch sind diese ublichen Kremmischungen nicht lange haltbar. A little more who it in sugar bakeries, fondition shops, ice cream parlors, etc. Common to the individual components of such a cream as sugar, milk, thickener and to weigh the lemon peel, to separate the egg yolks from the eggs, and the same to prepare for use in a container. These works are proportional cumbersome and time consuming, and they can also pose bacteriological hazards. These usual cream mixes also do not keep for long.
Der Erfindung liegt die Aufgabe zugrunde, diese Nachteile zu beseitigen und die Herstellung von eihaltigen Kremprodukten mit Hilfe von Halbfertigprodukten zu ermöglichen, welche länger haltbar sind und Jederzeit leicht zu dam gewünschten Fertigprodukt verarbeitet werden können. The invention is based on the object of eliminating these disadvantages and the production of egg-containing cream products with the help of semi-finished products to enable which are more durable and easy to use at any time dam desired finished product can be processed.
Diese Aufgabe wird erfindungsgemäß dadurch gelöst, daß das Produkt hauptsachlich aus Eidottern, Zucker, eventuell Verdickungsmitteln, tierischen und pflanzlichen Fetten, Protein, natürlichen Aromsatoffen und gegebenenfalls Zusatzstoffen wie Emulsionierungsmitteln zusammengesetzt ist, welche Mischung durch Pasteurisierung zur Lagerrung bei Zimmertemperatur geeignet und durch Hinzufägung von Verdinnangsmitteln wie insbesondere Milch oder Sahne zum Fertigprodukt verarbeitbar ist. According to the invention, this object is achieved in that the product Mainly from egg yolks, sugar, possibly thickeners, animal and vegetable fats, protein, natural flavorings and, if necessary, additives how emulsifying agents are composed, which mixture by pasteurization suitable for storage at room temperature and by adding thinning agents how, in particular, milk or cream can be processed into the finished product.
Man erhält also ein haltbares Produkt, welches jederzeit zur Herstellung eines Endproduktes bzw. einer Krem der gennanten Art zur Verfägung steht, und zwar ist dieses Produkt auch hygIenisch einwandfrei. Die Erzeugung des Endprodukt es kann auf einfache Weise durch Hinzufügung von Milch, Sahne oder einem sonstigen Verdünnungsmittel vorgenommen werden. So you get a durable product that can be manufactured at any time an end product or a cream of the type mentioned is available, namely this product is also hygienically impeccable. The production of the end product it can be easily done by adding milk, cream or any other Diluents can be made.
Als Aromastoffe können erfindungsgemäß Stoffe wie Zitronenschale, Zitronensaft, Vanille, Vanillin sowie Brandy (Weinbrand) verwendet werden. Dabei soll ein solches Produkt erfindungsgemäß einen PH-Säure-Wert von 4 bis ó und einen R st oder Rückstand von 60 bis 75 Brix aufweisen. Es ist gegebenenfalls auch vorteilhaft, erfindungsgemäB einen Zusatz von Kaliumsorbat zu verwenden, um die Haltbarkeit des Produktes zu erhöhen. According to the invention, substances such as lemon peel, Lemon juice, vanilla, vanillin and brandy (brandy) can be used. Included should be such a According to the invention, the product has a pH acid value of 4 to ó and a R st or residue of 60 to 75 Brix. It is possibly also advantageous to use an addition of potassium sorbate according to the invention in order to to increase the shelf life of the product.
Bei der Herstellung eines eihaltigen Kremproduktes nach italienischer Art kann man erfindungsgemäß so verfahren, daß ald Hauptbestandteile Eidotter, Zuckerm VerdieRungrrnlttel, tierische bz. pflanzliche Fette, Proteine und Aromastoffe, gegebenenfalls auch Milch oder Sahne gemischt und pasteurisiert werden, und daß diese Mischung, w elche in Behältern bei Zimmertemperatur konserviert werden kann, durch Hinzufügung von Milch oder Sahne zu der gewünschten fertigen Krem verarbeitet wird. Auf diese Weise können die verschiedensten Spezialitäten von Zuckerbäckereien und Eiskrems od.dgl. einfach jederzeit hergestellt werden. Es wird als ein besonderer Vorteil der Erfindung angesehen, daß die Haltbarkeit des Produktes, vor allem des jederzeit zur Verfügung stehenden Halbfertigprodukt es, für die Herstellung solcher kremhaltiger Spezialitäten sehr wichtig. In the production of an egg-containing cream product according to Italian Art one can proceed according to the invention so that ald main components egg yolk, Zuckerm Thinner, animal or vegetable fats, proteins and flavorings, if necessary milk or cream can also be mixed and pasteurized, and that this mixture, w hich can be preserved in containers at room temperature, by addition of milk or cream is processed into the desired finished cream. To this Way you can have the most diverse specialties from confectionery and ice cream or the like. can easily be made at any time. It is considered a particular benefit of the invention considered that the shelf life of the product, especially at any time available semi-finished product it, for the production of such cream-containing Specialties very important.
Claims (5)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT7903550A IT7903550A0 (en) | 1979-11-20 | 1979-11-20 | SEMI-PROCESSED ALAA EGG CREAM FOR ICE CREAM AND PASTRY |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE3043647A1 true DE3043647A1 (en) | 1982-02-04 |
Family
ID=11109519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19803043647 Ceased DE3043647A1 (en) | 1979-11-20 | 1980-11-19 | Semi-finished compsn. for ice-cream, confectionery and pastry prepn. - contains egg yolk, sugar, thickener, fat, protein, aromatiser and opt. emulsifier |
Country Status (2)
| Country | Link |
|---|---|
| DE (1) | DE3043647A1 (en) |
| IT (1) | IT7903550A0 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0338121A1 (en) * | 1988-03-24 | 1989-10-25 | BARILLA G. e R. F.lli - Società per Azioni | An egg-based cream for industrial scale confectionary production |
| EP1342418A1 (en) | 2002-03-04 | 2003-09-10 | Mövenpick - Holding | Ice-cream product |
| WO2003096820A1 (en) * | 2002-05-16 | 2003-11-27 | Ceaser S.R.L. | Confection of semi-finished product for preparing ice-creams |
-
1979
- 1979-11-20 IT IT7903550A patent/IT7903550A0/en unknown
-
1980
- 1980-11-19 DE DE19803043647 patent/DE3043647A1/en not_active Ceased
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0338121A1 (en) * | 1988-03-24 | 1989-10-25 | BARILLA G. e R. F.lli - Società per Azioni | An egg-based cream for industrial scale confectionary production |
| EP1342418A1 (en) | 2002-03-04 | 2003-09-10 | Mövenpick - Holding | Ice-cream product |
| WO2003096820A1 (en) * | 2002-05-16 | 2003-11-27 | Ceaser S.R.L. | Confection of semi-finished product for preparing ice-creams |
Also Published As
| Publication number | Publication date |
|---|---|
| IT7903550A0 (en) | 1979-11-20 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8131 | Rejection |