EG24021A - Process for the preparation of confectionery products containing floral material - Google Patents
Process for the preparation of confectionery products containing floral materialInfo
- Publication number
- EG24021A EG24021A EGNA2005000625A EG24021A EG 24021 A EG24021 A EG 24021A EG NA2005000625 A EGNA2005000625 A EG NA2005000625A EG 24021 A EG24021 A EG 24021A
- Authority
- EG
- Egypt
- Prior art keywords
- preparation
- products containing
- confectionery products
- floral material
- containing floral
- Prior art date
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
-
- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
- A23B7/085—Preserving with sugars in a solution of sugar
-
- 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
-
- 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
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
IT000158A ITRM20030158A1 (it) | 2003-04-07 | 2003-04-07 | Procedimento per la preparazione di prodotti dolciari |
PCT/IB2004/050318 WO2004089100A1 (en) | 2003-04-07 | 2004-03-23 | Process for the preparation of confectionery products containing floral material |
Publications (1)
Publication Number | Publication Date |
---|---|
EG24021A true EG24021A (en) | 2008-03-25 |
Family
ID=29765750
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EGNA2005000625 EG24021A (en) | 2003-04-07 | 2005-10-08 | Process for the preparation of confectionery products containing floral material |
Country Status (14)
Country | Link |
---|---|
US (1) | US20060275534A1 (xx) |
EP (1) | EP1610620B1 (xx) |
JP (1) | JP4769710B2 (xx) |
KR (1) | KR20060007379A (xx) |
CN (1) | CN1767770B (xx) |
AT (1) | ATE372686T1 (xx) |
BR (1) | BRPI0409236A (xx) |
CA (1) | CA2521239A1 (xx) |
DE (1) | DE602004008892T2 (xx) |
EG (1) | EG24021A (xx) |
ES (1) | ES2294483T3 (xx) |
IT (1) | ITRM20030158A1 (xx) |
RU (1) | RU2341096C2 (xx) |
WO (1) | WO2004089100A1 (xx) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101032937B1 (ko) | 2008-12-18 | 2011-05-06 | 중앙대학교 산학협력단 | 민들레 성분함유 초콜릿 및 그 제조방법 |
ITRM20090123A1 (it) * | 2009-03-23 | 2010-09-24 | Marco Nicoletti | Ingrediente attivo alla liquirizia per creme cosmetiche protettive e idratanti, e suo procedimento di preparazione |
CN102007992B (zh) * | 2010-12-29 | 2012-08-22 | 杨军 | 一种冰糖茶花茶及加工方法 |
RU2503227C1 (ru) * | 2013-03-27 | 2014-01-10 | Олег Иванович Квасенков | Способ получения сырцовых пряников |
KR101677201B1 (ko) * | 2013-08-28 | 2016-11-17 | 임영숙 | 국화 시럽 제조방법 |
CN103931701A (zh) * | 2013-12-18 | 2014-07-23 | 夏成 | 巧克力鲜花糕点的制作方法 |
CN103960349A (zh) * | 2014-05-15 | 2014-08-06 | 陈凯 | 一种杨梅罐头 |
CN104095031A (zh) * | 2014-06-20 | 2014-10-15 | 彭常龙 | 一种保健蜜阳桃的制作方法 |
CN104970166A (zh) * | 2014-12-02 | 2015-10-14 | 铜陵梧桐树农业发展有限公司 | 一种牡丹糖的生产工艺 |
CN105494845A (zh) * | 2015-08-27 | 2016-04-20 | 颍上县好圆食品有限公司 | 一种花瓣棉花糖 |
DE102015012445A1 (de) | 2015-09-28 | 2017-03-30 | Mario Bormann | Süßwaren und Verfahren zu deren Herstellung |
CN105851814A (zh) * | 2016-05-13 | 2016-08-17 | 许昌学院 | 一种鲜花蒸蛋糕及其制备方法 |
CN107333965A (zh) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | 一种花瓣凝胶软糖及其制备方法 |
CN109170721B (zh) * | 2018-10-26 | 2022-03-22 | 滁州学院 | 一种发酵型低糖滁菊花瓣悬浮酱及其制备方法 |
CN113875874A (zh) * | 2021-10-28 | 2022-01-04 | 不二家(杭州)食品有限公司 | 一种含有玫瑰花瓣的糖果的制备方法 |
Family Cites Families (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3060033A (en) * | 1961-06-02 | 1962-10-23 | Ermarkaryan Jiray | Rose flavoring food additive |
FR1401169A (fr) * | 1963-05-13 | 1965-06-04 | Nouvelles pastilles sucrées | |
DE2925229B2 (de) * | 1979-06-22 | 1981-06-04 | Richardson-Merrell GmbH, 6080 Groß-Gerau | Verfahren zur Herstellung von Kräuterkernbonbons |
HU189794B (en) * | 1983-12-20 | 1986-07-28 | Vajda,Gabor,Hu | Process for production of chocolate preparatives consisting of fructs |
DE3612184A1 (de) * | 1986-04-11 | 1987-10-22 | Udo Waizenhoefer | Verfahren zum herstellen von bonbons und nach dem verfahren hergestellte bonbons |
JPH01281036A (ja) * | 1988-05-06 | 1989-11-13 | Takuji Ono | 砂糖菓子の製造法 |
WO1990001270A1 (en) * | 1988-08-11 | 1990-02-22 | Tothne Papay Valeria | Process for producing light- and heat-resistant, biologically active extracts, juices and products rich in vitamin c, flavour, aroma and colouring substances, as well as for producing pharmaceuticals, cosmetics, foodstuff, nutriments, fodder and materials yielding biological protection containing the above extracts, juices |
JPH0659177B2 (ja) * | 1989-06-13 | 1994-08-10 | 味の素株式会社 | 花入りゼリーの製造法 |
JPH06181705A (ja) * | 1992-12-18 | 1994-07-05 | Yui Kanzumeshiyo:Kk | 食用花を原料とするジャム及びその製造方法 |
ES2104294T3 (es) * | 1993-02-16 | 1997-10-01 | Roquette Freres | Procedimiento que permite el control de la propagacion de la cristalizacion del maltitol contenido en un jarabe edulcorante o un dulce, en particular, un azucar cocido o un articulo semi cristalizado. |
FR2728436A1 (fr) * | 1994-12-26 | 1996-06-28 | Roquette Freres | Sucre cuit et son procede de fabrication |
CN1088340C (zh) * | 1997-06-07 | 2002-07-31 | 陈安杰 | 用黄花制作黄花汁、黄花晶、黄花糖的工艺 |
US6241788B1 (en) * | 1999-11-16 | 2001-06-05 | Betzdearborn Inc. | Method of stabilizing dye solutions and stabilized dye compositions |
-
2003
- 2003-04-07 IT IT000158A patent/ITRM20030158A1/it unknown
-
2004
- 2004-03-23 DE DE602004008892T patent/DE602004008892T2/de not_active Expired - Lifetime
- 2004-03-23 JP JP2006506758A patent/JP4769710B2/ja not_active Expired - Fee Related
- 2004-03-23 AT AT04722615T patent/ATE372686T1/de active
- 2004-03-23 KR KR1020057019041A patent/KR20060007379A/ko not_active Application Discontinuation
- 2004-03-23 CN CN2004800092239A patent/CN1767770B/zh not_active Expired - Fee Related
- 2004-03-23 US US10/551,908 patent/US20060275534A1/en not_active Abandoned
- 2004-03-23 WO PCT/IB2004/050318 patent/WO2004089100A1/en active IP Right Grant
- 2004-03-23 BR BRPI0409236-8A patent/BRPI0409236A/pt not_active Application Discontinuation
- 2004-03-23 ES ES04722615T patent/ES2294483T3/es not_active Expired - Lifetime
- 2004-03-23 EP EP04722615A patent/EP1610620B1/en not_active Expired - Lifetime
- 2004-03-23 RU RU2005129643/13A patent/RU2341096C2/ru not_active IP Right Cessation
- 2004-03-23 CA CA002521239A patent/CA2521239A1/en not_active Abandoned
-
2005
- 2005-10-08 EG EGNA2005000625 patent/EG24021A/xx active
Also Published As
Publication number | Publication date |
---|---|
RU2005129643A (ru) | 2007-04-10 |
WO2004089100A1 (en) | 2004-10-21 |
CN1767770B (zh) | 2010-06-16 |
DE602004008892D1 (de) | 2007-10-25 |
ITRM20030158A1 (it) | 2004-10-08 |
RU2341096C2 (ru) | 2008-12-20 |
BRPI0409236A (pt) | 2006-03-28 |
KR20060007379A (ko) | 2006-01-24 |
ES2294483T3 (es) | 2008-04-01 |
CA2521239A1 (en) | 2004-10-21 |
EP1610620B1 (en) | 2007-09-12 |
EP1610620A1 (en) | 2006-01-04 |
JP2006521808A (ja) | 2006-09-28 |
ATE372686T1 (de) | 2007-09-15 |
JP4769710B2 (ja) | 2011-09-07 |
CN1767770A (zh) | 2006-05-03 |
DE602004008892T2 (de) | 2008-06-12 |
US20060275534A1 (en) | 2006-12-07 |
ITRM20030158A0 (it) | 2003-04-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
EG24021A (en) | Process for the preparation of confectionery products containing floral material | |
PL376793A1 (pl) | Spirocykliczne pochodne cykloheksanu | |
AU2003205379A1 (en) | Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels | |
PT973408E (pt) | Gelado com suplementos moles | |
IL161130A0 (en) | Tobacco mint plant material product | |
AU2001267026A1 (en) | Alternate encapsulation process, products produced therefrom, and confectionery compositions | |
IL140419A0 (en) | Novel form of irbesartan, methods for obtaining said form and pharmaceutical compositions containing same | |
ZA200600012B (en) | Process for preparing maltitol enriched products | |
WO2004026267A3 (en) | Tri(alkylcarboxylato) gallium (iii) products and pharmaceutical compositions containing them | |
GB0224111D0 (en) | Process for the preparation of a coffee product | |
HK1090810A1 (en) | Process and plant for the production of sealed packages of homemade-style ice cream | |
IL175651A0 (en) | Process for the production of a frozen food product | |
NO20005850D0 (no) | Fremgangsmåte for konservering av spekeprodukt av marint råstoff | |
ZA200302160B (en) | Process for dispensing portions of frozen aerated edible products. | |
GB0321238D0 (en) | Gum based chewing product and process for preparing the same | |
GB2402038B (en) | Process for the production of confectionery products | |
AU2003300520A1 (en) | Spinning material for the production of edible food casings | |
UA5991U (en) | Packed food product substance | |
CA2510174A1 (en) | A process for the preparation of (-)-epicatechin from a new natural source namely dichrostachys cinerea | |
AU2003903332A0 (en) | Process for the production of plant ingredients | |
TW200407314A (en) | Preparation of 4, 6-dichloro-5-fluoropyrimidine | |
BG105478A (en) | Chocolate production by supercooling and press moulding | |
HU0104443D0 (en) | Product producing from fruits and their derivative and process for their production and product containing of their material | |
AU2001248965A1 (en) | The process for the production of a packing material | |
AU2020601A (en) | Process for the preparation of milk products containing fruit using dehydrated fruit |