EP0105308A1 - Procede de preparation de produits analogues au massepain a partir de fruits et de legumes - Google Patents

Procede de preparation de produits analogues au massepain a partir de fruits et de legumes

Info

Publication number
EP0105308A1
EP0105308A1 EP83901219A EP83901219A EP0105308A1 EP 0105308 A1 EP0105308 A1 EP 0105308A1 EP 83901219 A EP83901219 A EP 83901219A EP 83901219 A EP83901219 A EP 83901219A EP 0105308 A1 EP0105308 A1 EP 0105308A1
Authority
EP
European Patent Office
Prior art keywords
mass
starting material
preparation
additives
marzipan
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.)
Withdrawn
Application number
EP83901219A
Other languages
German (de)
English (en)
Inventor
Gábor VAJDA
László RAVASZ
Béla KARACSONYI
Gábor TABAJDI
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.)
Kozponti Valto-Es Hitelbank Rt Innovacios Alap
Original Assignee
Kozponti Valto-Es Hitelbank Rt Innovacios Alap
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 Kozponti Valto-Es Hitelbank Rt Innovacios Alap filed Critical Kozponti Valto-Es Hitelbank Rt Innovacios Alap
Publication of EP0105308A1 publication Critical patent/EP0105308A1/fr
Withdrawn legal-status Critical Current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
    • 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
    • A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • 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

Definitions

  • the invention relates to a process for the pre ⁇ paration of novel, marzipan-like products from fruits and 5 vegetables.
  • the novel products improve the assortment of confectioneries.
  • Marzipan is one of the most popular products of . sweets industry and is conventionally prepared by homogenizing almond or kernel of nut admixed with sugar in 10 roll throats getting ever tighter, optionally softening the mixture obtained by adding starch or invert sugar syrup and if desired, adding an emulsifying agent.
  • characteristic flavour marzipan is valuable due to its soft consistency which makes possible an easy 15 shaping. Therefore, in the confectionery industry desserts, figures, corpora and piece goods of varied shapes are produced from marzipan.
  • the marzipan-like consistency is in connection with the formation of a heterogenous disperse system containing _ 20 a liquid and a solid phase.
  • the liquid phase is a water/oil emulsion or fats
  • the solid phase consists of sugar crystals and the dry substance of oil seeds.
  • the fats need of marzipan depends on the dispersity grade and accordingly, the specific surface of the solid components, since the fats form a coating on the surface of solid particles and in this way bind them together.
  • the particles are not rigidly bound by the intermediate fat layer, rather can be easily shifted, therefore, the whole material is elastic. In other words, the fats play essentially the role of a binding material among the grains.
  • Their dis ⁇ advantage is, however, their well known liability to growing rancid and the fats migration to the surface of the products during storage, which impairs the quality of the products.
  • the sweetened fruits and vegetables are known to have a 75 to 82 mass of dry substance content and an elastic consistency which allows their manual shaping. Until now it has not seen possible to prepare well shapable and flavourable products with a soft consistency from such row materials, since although the rolled or pressed fruits * or vegetables loose their elastic character, they cannot be converted into marzipan-like product by the addition of starch, sugar or other additives conventionally used 5 in the sweets industry.
  • marzipan-like fruit and vegetable products are prepared from sweetened fruits and vegetables containing at least 70 mass of dry substance
  • 25 related to the mass of the starting material is at least 1.0 mass #, and the additives are added preferably under acidic conditions, in a pH-range of 3 "to *-*r*.5_
  • the mass obtained is homogenized, if desired further additives used in the sweets industry are added, the mass is shaped
  • the starting material is reduced in size in a screw- press, cutter or gratisizator.
  • the concentrated lactalbumen preparation can for example be milk powder or youhourt powder.
  • a wettable gel-forming stabilizing agent carragene, ultraamylopectine, caseine, alginate, a soluble starch derivative or a composition containing such materials is employed.
  • dextrose, fruit aroma concentrate, pigments, etc. can be added to the mass during homogenization.
  • the desired acidity is adjusted e.g. by citric acid, malic acid, tartaric acid or phosphoric acid.
  • the homogenized mass is allowed to stand, dried and qptionally drOled.
  • a sweetened S i for example esede, sugat / _a ⁇ _edfruit/ ora sweetened vegetable pre ⁇ paration dried fruit or broaken fragments thereof can be used.
  • the shaped product can be sprinkled with saccharose crystals, dextrose, oily seed grist, sugar or "nonpareil", crumbed, dipped into chocolate, candied, etc. These additional treatments.do not influence the consistency of the product. If the consistency of the product had been adjusted properly by a proper selection of the quality and proportions of the additives, the product preserves its marzipan-like character and can be further manufactured easily. If desired, diabetic marzipan-like fruit and vegetable preparations can also be prepared by the process according to the invention, without the addition of fats.
  • composition, appearance and shape of the homogenized mass prepared according to the invention can be varied within wide limits. It is possible to add further additives, e.g. fruit pieces, vegetables, alcoholic fruits or vegetables, oil seeds, pigments, " natural or synthetic aroma materials, etc. to the homogenized mass before shaping, which results in a wide variety of end products.
  • further additives e.g. fruit pieces, vegetables, alcoholic fruits or vegetables, oil seeds, pigments, " natural or synthetic aroma materials, etc.
  • the selection of various coating materials, materials for crumbing e.g. sweet crumbs, sugar grits, coarsely ground seeds, etc. provides further possibilities for the final form of the products. In this manner for example the reduced copies of the original fruits, e.g. apple, pear, can be prepared, while the product preserves the characteristic taste of the natural fruits.
  • the mass pulpified by reducing in size is very suitable for ankarization with the further additives and as a result, an entirely homogenous mass can be obtained. It is advisable to allow the pulpified mass to rest for a short time before shaping, or optionally employing an intermediary chilling to ensure that a gel consistency is formed.
  • OMPI OMPI After the selection of the fruits or vegetables to be manufactured preferably a test pulpification is per ⁇ formed.
  • the pH of the pulpified mass is adjusted to below 6, preferably between 3 and .5 . essentially de- pending on the materials to be manufactured and the shape-keeping capability of the shaped samples.
  • An optimum flavour was obtained between pH 3 and ⁇ * ⁇ !-.5•
  • the suitable consistency makes shaping and the further manufacture of the shaped product possible.
  • the main advantage of the process according to the invention is that from fruits and vegetables having a high nutritive value marzipan-like, new sweets can be pre ⁇ pared in a well storable form. By employing various further additives the flavour, colour, shape and appearance of the products obtained can be varied within wide limits.
  • the invention will now be further illustrated by the following Examples, which are for illustration, but not limitation of our invention.
  • Example 1 200 g. of sweetened apples are pulpified by passing through a screw-press.
  • the sweetened apples are prepared by boiling 500 g; of raw, pre-treated apples, in a solution containing 380 g. of sugar, 120 g. of water, 7-5 S- of citric acid and 1 g. of potassium sorbate for 6 minutes. After boiling the fruits are lifted, the syrup is strained off and the heat-treated apples are dried.
  • To the pulpified mass 1.2 g. of citric acid and 2 g. of sodium a alginate homogenized with 10 g. of saccharose are added. After homogenization the mass is filled into suitable moulds and chilled in a chilling tunnel. The pieces taken
  • O PI ty ⁇ IFO out of the moulds are dipped into chocolate in a conventional manner.
  • 300 g. of a sweetened fruit mixture are pulpified.
  • the sweetened fruit which may contain plum, apple and pear is prepared by keeping 1-2 cm thick fruit pieces in a 15 syrup containing more than 68 # of sugar at the boiling temperature, for 15 minutes. .
  • the ratio of the starting fruit mixture to the sugar syrup is adjusted to 1:3-
  • the ' fruits are li ted and the syrup is strained off.
  • In the syrup 1.5 # by weight of citric acid are dissolved while -20 hot, and the product is allowed to stand in the sugar syrup, cooled down for 8 hours.
  • the product is dried at about 50 °C to a water content of 25 #.
  • To the pulpified mass 2 g. of citric acid, 0.2 g. of phosphoric acid, 0.3 g- of orange aroma and 10 g. of a fruit aspic 25 stabilizator composition are added. After homogenization the mass is filled into a plastic hose and the hose is sealed after each 70-100 g.
  • OMPI Sty WIPO are pulpified in a mixer having a turmix construction.
  • a stabilizing composition contains 25 parts by mass of caseine and sodium citrate, 12 parts by mass of sodium amalginate and a small amount of sodium bicarbonate related to 60 parts by mass of sugar.
  • small rods are rolled on a suitable machine, which are then cut to 20 mm. pieces, dipped into chocolate and their top is decorated by "nonpareil".
  • Example 2 200 g. of apples sweetened as described in Example 1 are pulpified with 2.5 g_ of citric acid, 10 g. of a lactalbumen preparation, 2 g. of a stabilizator composition and 1 g. of apple distillate. After pulpification rods are prepared from the mass which are allowed to dry. The 6 cm, rods are dipped into chocolate.
  • OMPI stabilizator composition containing 25 g. of a soluble starch derivative and 3 S_ of citric acid, in a cutter. The mass is cooled, allowed to stand and is extruded. The product is crumbed in youhourt powder or dextrose.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Botany (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

Procédé de préparation de produits nouveaux analogues au massepain à partir de fruits ou de légumes contenant au moins 70 % en masse de substance sèche. Selon l'invention, le matériau de départ est réduit en pulpe, on ajoute à la masse obtenue 0 à 25 % en masse d'une préparation concentrée de lactalbumen et 0,4 à 20 % en masse d'une composition de stabilisation gélifiante et pouvant être mouillée, à condition que la quantité totale des deux additifs corresponde au moins à 1 % en masse de la masse du matériau de départ, les additifs sont homogénéisés avec la masse réduite en pulpe à un pH compris entre 3 et 4,5, tandis que d'autres additifs sont ajoutés facultativement, et le produit est ensuite moulé et, facultativement, enrobé par des techniques utilisées conventionnellement dans l'industrie de la confiserie.
EP83901219A 1982-04-13 1983-04-13 Procede de preparation de produits analogues au massepain a partir de fruits et de legumes Withdrawn EP0105308A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
HU112182 1982-04-13
HU821121A HU186059B (en) 1982-04-13 1982-04-13 Process for producing marchpane-like fruit- and vegetable compositions

Publications (1)

Publication Number Publication Date
EP0105308A1 true EP0105308A1 (fr) 1984-04-18

Family

ID=10952930

Family Applications (1)

Application Number Title Priority Date Filing Date
EP83901219A Withdrawn EP0105308A1 (fr) 1982-04-13 1983-04-13 Procede de preparation de produits analogues au massepain a partir de fruits et de legumes

Country Status (5)

Country Link
EP (1) EP0105308A1 (fr)
AU (1) AU1379283A (fr)
HU (1) HU186059B (fr)
IT (1) IT1164168B (fr)
WO (1) WO1983003524A1 (fr)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2575325B2 (ja) * 1991-06-18 1997-01-22 サクマ製菓株式会社 キャンディ
GB9919487D0 (en) 1999-08-17 1999-10-20 Nestle Sa Moulded onfectionery product comprising vegetables
RU2539859C2 (ru) * 2013-05-06 2015-01-27 Государственное научное учреждение Всероссийский научно-исследовательский институт орошаемого овощеводства и бахчеводства Российской академии сельскохозяйственных наук (ГНУ ВНИИОБ РАСХН) Способ производства цукатов из кабачков различной степени спелости

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU74327A1 (ru) * 1948-02-21 1948-11-30 П.И. Руруа Способ получени конфетных масс из хурмы
US3554766A (en) * 1967-06-07 1971-01-12 Philip Morris Inc Process for making candy containing freeze-dried fruit particles
SU511929A1 (ru) * 1974-03-15 1976-04-30 Куйбышевская Шоколадная Фабрика "Россия" Способ отделки конфет типа "золотта нива"

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See references of WO8303524A1 *

Also Published As

Publication number Publication date
IT1164168B (it) 1987-04-08
AU1379283A (en) 1983-11-04
HU186059B (en) 1985-05-28
WO1983003524A1 (fr) 1983-10-27
IT8320553A0 (it) 1983-04-12

Similar Documents

Publication Publication Date Title
EP0249446B1 (fr) Mélange de jus de fruits pour application fouettée et/ou congelée
US4849233A (en) Meltable coating and binder composition for popped corn kernels
US4818554A (en) Aerated food product based on raw milk and method for its preparation
US4837042A (en) Fruit-containing chocolate products and process of their preparation
EP1269856B1 (fr) Bonbon mou composite
US5077075A (en) Fruit juice mix for whipped and/or frozen applications
EP0099947B1 (fr) Procédé de fabrication de bonbons aux fruits naturels
US4415596A (en) Coated confectionery with a high protein content and process for production thereof
CA1206789A (fr) Produits de chocolat a teneur accrue en proteines et procede de production
KR101700318B1 (ko) 코코넛밀크와 타피오카펄을 주성분으로 하는 아이스크림 및 그 제조 방법
US4935258A (en) Fruit juice mix for whipped and/or frozen applications
RU2456808C2 (ru) Жировая начинка или паста на основе плодов
CA2369946A1 (fr) Produit alimentaire comprenant une composition bigarree
EP0105308A1 (fr) Procede de preparation de produits analogues au massepain a partir de fruits et de legumes
RU2520647C1 (ru) Конфеты двухслойные с медом
RU2760191C1 (ru) Комбинированное кондитерское изделие в виде конфеты
EP1036506A2 (fr) Dessert congelé avec enrobage du type huile-dans-eau
JP2001149014A (ja) 水中油型乳化チョコレート類及びこれを用いた複合食品
US20020197356A1 (en) Soft candies for ice cream and method of making
RU2380946C1 (ru) Жевательная конфета и способ ее получения
RU2570566C1 (ru) Способ приготовления конфет из сбивной конфетной массы типа нуга
RU2222955C2 (ru) Композиция для производства масла (варианты) и способ ее получения
RU2244436C1 (ru) Способ производства сбивных конфет
RU2630500C1 (ru) Масса пралине
FR2559034A1 (fr) Composition de creme glacee ou de produits de confiserie

Legal Events

Date Code Title Description
PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

AK Designated contracting states

Designated state(s): AT BE CH DE FR GB LI NL SE

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 19840314

RIN1 Information on inventor provided before grant (corrected)

Inventor name: KARACSONYI, BELA

Inventor name: VAJDA, GABOR

Inventor name: TABAJDI, GABOR

Inventor name: RAVASZ, LASZLO