ES2409086A1 - Dessert of fruits with flan texture and process of obtaining. (Machine-translation by Google Translate, not legally binding) - Google Patents

Abstract

Fruit dessert, comprising at least one main layer (1) and one upper layer (2) with the main layer (1) being at least 80% of the total volume of the dessert, of texture and appearance similar to that of a custard, and that includes natural fruit, sugar, flavoring additives and additives for texturing, without adding milk or eggs. Process for obtaining a fruit dessert, comprising the mixing, stirring, pasteurization and packaging of natural fruit in at least 50%, sugar, water, flavoring additives and texturing additives, the packaging comprising two separate stages for the sauce and the product mix with flan texture. (Machine-translation by Google Translate, not legally binding)

Description

Fruit dessert with flan texture and obtaining procedure.

Object of the invention

The present invention concerns a fruit dessert with flan texture and method of obtaining, comprising at least two layers of fruit-based products and other components, with the shape and texture of an egg and milk flan of the commonly known , but without any of these elements. It is intended to offer a healthy and easy-to-eat product.

Background of the invention

Custard is a dessert that is usually prepared based on two main ingredients, milk and egg. The egg yolks are cooked and curdled taking the form of the mold in which they are included, acquiring its creamy, light and jelly-like texture. Depending on the type of flan that is prepared it will take some complementary ingredients such as sugar in greater or lesser quantity and other additives.

Normally, a caramel layer is usually included at the top of the custard, upper when served on a plate or similar, or lower if it is in the container.

 Unfortunately, those people who are allergic to cow's milk protein, egg allergy,

or lactose intolerance, can not take flan. Nor is flan very healthy when you want to maintain a low-sugar diet or simply when you have a weight loss regimen.

Description of the invention

The proposed invention solves in a fully satisfactory manner the problems set forth above. It is a fruit dessert and its method of obtaining, with the shape and texture of a flan, but which does not contain milk or eggs in its composition, so that its composition is mostly based on fruits, being a Healthy dessert and allowing you to have a very easy way to eat fruit.

It is a flan of multilayer fruits, that is, with at least two layers, and where at least 80% of its total volume corresponds to the texture of the main body, which is made from fruits and whose appearance is similar to that of an egg and milk flan.

In the upper part, when the dessert is overturned to consume, or in the lower part, if the dessert is in the package, it comprises at least one layer different from the fruit layer of the main body, preferably also made from fruits, but it could be any sauce that is considered appropriate.

Each product layer provides the characteristic flavor and color of the fruit and / or species it comprises.

The composition of the dessert of fruit with flan texture, without milk or eggs, which is described here, comprises at least 50% of the total in natural fruit, flavoring additives, texturing and sugar additives, these percentages may vary and additives depending on the final product that you want to obtain.

The fruit dessert of the invention is obtained by mixing all the components, stirring and subsequent pasteurization heat treatment. Subsequently the packaging process is broken down into two parts, on the one hand the sauce or top or bottom layer, or all those layers that you want to obtain, and then the mixture with the flan texture product. This packaging process is specific and exclusive to achieve the bilayer or multilayers of the finished product.

The product is packaged mainly in individual tubs of about 100 grams, keeping the product refrigerated until it is consumed.

For the production process, the fruit is cut into an approximate particle size of 0.2 mm, which helps to obtain a specific texture in the mouth. The fruit will then be mixed with sugar and water, and the whole set is heated in a reactor with stirring to 85 ° C.

In parallel, the dispersion of the thickener mixture that will subsequently form the gelled fraction of the fruit dessert is prepared and added to this mixture. And this mixture will incorporate dyes and aromas. The temperature is maintained above 80 ° C and is pumped to the dosing station, composed of a laminar flow hood, a brine bath, a multiple dosing machine, a sealer, and a rinse and drying zone.

The pumped product reaches a lung reservoir through which it doses in the tubs at a minimum of 80 grams. The tubs are submerged in a brine bath and move along the transport chain under the laminar flow hood. During this time the mixture gels and reaches a temperature between 40-45 ° C. At this temperature the product is gelled but it is still elastic, which allows several dosing needles to reach the base of the tub when they reach the injection zone of the sauce, based on fruits or food products. A volumetric pump doses the sauce at 65 ° C. The sauce displaces the gelled fraction and is deposited in the base of the tub. The elasticity of the product allows to close the injection channel. The dosing needles retract and the tubs continue along the chain.

In the case of incorporating more layers, one or more metering stations are added and if the new layer is intermediate, the metering waters are located at the height of the desired insertion of the previously dosed product. In the latter case, it conforms to the formulas of the new products incorporated depending on where the layer should be located so that they are well differentiated.

The tubs advance in the brine bath, under the hood, until the circuit is completed, so that the layers are well defined. At this time by means of a mechanical transfer, the tubs leave the bath and go to the de-ionized water spray zone to remove the salt remains from the outside of the tub and a blow zone for drying. From this point, the tub is perfect for packaging, storage and distribution.

Description of the drawings

To complete the description that is being made and in order to help a better understanding of the characteristics of the invention, according to a preferred example of the practical realization thereof, a set of drawings is accompanied as an integral part of said description. where for illustrative and non-limiting purposes, the following has been represented:

Figure 1 shows a view of a possible fruit dessert of the invention, where two layers (1, 2) can be seen in this case.

Preferred Embodiment of the Invention

The proposed invention concerns a fruit dessert, comprising at least two layers (1, 2), the main layer (1) being at least 80% of the total volume of the main body, of texture and appearance similar to that of a flan, and that includes natural fruit, sugar, flavoring additives and texturing additives.

Thus, the composition of the dessert is based mainly on natural fruit. One of the dessert layers will be the top layer (2) of the dessert, which in the packaging will be at the bottom of the container. This layer (2) has a sauce texture and is preferably made from natural fruit and / or species that provides the taste and gives the name to the multilayer combination, being more liquid than the main layer (1) that forms the main body Dessert

Of all the components of the fruit dessert, at least 50% of the total of its composition corresponds to natural fruit, varying the percentages of natural fruit and other components depending on the final product to be obtained.

To obtain the fruit flan, the process includes mixing, stirring, pasteurization and packaging of:

 natural fruit by at least 50%, sugar, Water, flavoring additives and texturing additives - thickeners, colorants and aromas -,

the packaging comprising two separate stages for the sauce and the mixture of flan-textured product.

The natural fruit is cut in particle size approximately 0.1 to 0.5 mm, preferably 0.2 mm. This causes the desired texture to be achieved in the mouth. Subsequently, the fruit and sugar are mixed with water, and the whole is heated in a reactor with stirring to 85 ° C.

Parallel to this mixture, the dispersion of thickeners that will form the gelled fraction is prepared, adding the flavorings and texturing additives, adding it to the fruit, sugar and water mixture and maintaining the temperature above 80 ° C.

The product of these mixtures is pumped to a dosing station, which comprises a laminar flow hood, a brine bath, a multiple dosing machine, a sealer, a rinse and drying zone.

In this way, the pumped product reaches a lung reservoir through which it is dosed in tubs,

5 with a minimum of 80 grams. These tubs are submerged in a brine bath and move along the transport chain under the laminar flow hood. During this time the mixture gels and reaches a temperature between 40-45 ° C. At this temperature, the product is gelled but still elastic, which allows it to reach the injection zone of the sauce, based on other fruits or food products, several dosing needles are nailed to the base of the tub. A volumetric pump doses the sauce at 65 ° C. The sauce displaces the

10 gelled fraction and is deposited in the base of the tub. The elasticity of the product allows to close the injection channel. The dosing needles retract and the tubs continue along the chain.

In the case of incorporating more sub-layers to the main layer (1) one or more metering stations are added. If the new layer were intermediate, the dosing needles would be located at the height of the desired insert 15 of the previously dosed product. The formulas of the new products incorporated must be adjusted

depending on where the layer should be located so that they are well differentiated.

The tubs advance in the brine bath under the hood until the circuit is completed, so that the layers are well defined. At this time, by means of a mechanical transfer, the tubs leave the bathroom and

20 pass to the closed zone. By means of film, they are heat sealed and advanced to the de-ionized water spray zone to remove the remains of salt from the outside of the tub, and a blow zone for drying. At this point, the tub is ready for packaging, storage and distribution.

Claims (6)

1.- Fruit dessert with flan texture, characterized in that it comprises at least one main layer (1) and one top layer (2), the main layer (1) being at least 80% of the total dessert volume, textured and appearance similar to that of a flan, and that includes natural fruit, sugar, water, flavoring additives and texturing additives. 2. Fruit dessert, according to claim 1, characterized in that the upper layer (2) consists of a base arranged in the upper part of the dessert of fruit with sauce texture, more liquid than the main layer (1) that forms the body main, and preferably manufactured also based on fruits and species. 3.- Fruit dessert, according to previous claims, characterized in that at least 50% of the total of its composition corresponds to natural fruit, varying the percentages of natural fruit and other components depending on the final product to be obtained. 4.- Procedure for obtaining a fruit dessert, which includes the stages of:

-

 Cut the fruit in particle size between 0.1 and 0.5 mm, preferably 0.2 mm, and mix it with sugar and water and heat with stirring at 85 ° C, while simultaneously preparing the texturing additives - thickeners, dyes and aromas - and are mixed in the reactor with the fruit mixture, maintaining the temperature above 80 ° C;

-

 The mixture is sent to at least one dosing station where the mixture is distributed in tubs submerged in a brine bath, at a rate of at least 80 grams per tub;

-

 the tubs advance under a laminar flow hood, reaching 40-45 ° C and are sent to an area of injection of the sauce, injecting it through needles that are nailed to the base of the tub;

-

 the tubs leave the brine bath and pass to the closed and heat sealed zone;

-

 Finally, they are sent to the deionized water spray zone and subsequently to the blow zone for drying.

5. Procedure for obtaining a fruit dessert, according to claim 4, characterized in that as many metering stations as sub-layers will be arranged to be added in the main layer (1).  FIG. one   SPANISH OFFICE OF THE PATENTS AND BRAND Application no .: 201132050 SPAIN Date of submission of the application: 20.12.2011 Priority Date: REPORT ON THE STATE OF THE TECHNIQUE 51 Int. Cl.: A23L1 / 187 (2006.01) A23L1 / 212 (2006.01) RELEVANT DOCUMENTS

Category

56 Documents cited Claims Affected

TO

WO 9404042 A1 (ROSSITER MICHAEL JOSHEPH PAUL) 03.03.1994, the whole document. 1-5

TO

FR 2707840 A1 (ANDROS) 27.01.1995, the whole document. 1-5

TO

WO 2011 110892 A1 (GERVAIS DANONE SA et al.) 09/15/2011, the whole document. 1-5

TO

FR 2710501 A1 (SANOFI ELF) 07.04.1995, the whole document. 1-5

TO

FR 2652994 A1 (PLATRE DAVID) 19.04.1991, the whole document. 1-5

TO

"My recipes" -Euroresidents- [online] -Flan of varied fruits-04.30.2011. [Recovered on 03.23.2013] Recovered from the Internet: URL: http: //www.mis-recetas.org/recetas/show/27951-flan-defrutas-variadas 1-5

Category of the documents cited X: of particular relevance Y: of particular relevance combined with other / s of the same category A: reflects the state of the art O: refers to unwritten disclosure P: published between the priority date and the date of priority submission of the application E: previous document, but published after the date of submission of the application

This report has been prepared • for all claims • for claims no:

Date of realization of the report 27.03.2013

Examiner A. Maquedano Herrero Page 1/4

REPORT OF THE STATE OF THE TECHNIQUE Application number: 201132050 Minimum documentation searched (classification system followed by classification symbols) A23L Electronic databases consulted during the search (name of the database and, if possible, terms of search used) INVENES, EPODOC, WPI State of the Art Report Page 2/4  WRITTEN OPINION Application number: 201132050 Date of Completion of Written Opinion: 03.23.2013 Statement

Novelty (Art. 6.1 LP 11/1986)

Claims Claims 1-5 IF NOT

Inventive activity (Art. 8.1 LP11 / 1986)

Claims Claims 1-5 IF NOT

The application is considered to comply with the industrial application requirement. This requirement was evaluated during the formal and technical examination phase of the application (Article 31.2 Law 11/1986).  Opinion Base.- This opinion has been made on the basis of the patent application as published. State of the Art Report Page 3/4  WRITTEN OPINION Application number: 201132050  1. Documents considered.- The documents belonging to the state of the art taken into consideration for the realization of this opinion are listed below.

Document

Publication or Identification Number publication date

D01

WO 9404042 A1 (ROSSITER MICHAEL JOSHEPH PAUL) 03.03.1994

D02

FR 2707840 A1 (ANDROS) 27.01.1995

D03

WO 2011 110892 A1 (GERVAIS DANONE SA et al.) 09.15.2011

D04

FR 2710501 A1 (SANOFI ELF) 07.04.1995

D05

FR 2652994 A1 (PLATRE DAVID) 04/19/1991

D06

"My recipes" -Euroresidentes- [online] -Flan of varied fruits30.04.2011. [Recovered on 03.23.2013] Recovered from the Internet: URL: http: //www.mis-recetas.org/recetas/show/27951-flan-defrutas-variadas

 2. Statement motivated according to articles 29.6 and 29.7 of the Regulations for the execution of Law 11/1986, of March 20, on Patents on novelty and inventive activity; quotes and explanations in support of this statement The application claims a fruit dessert with flan texture. It consists of at least one main layer that would be the flan itself and a top layer that would be a kind of sauce. Custard includes natural fruit, sugar, water, flavoring additives and texturing additives. The application also claims a process for the manufacture of this dessert which comprises the slicing of the fruit into particles between 0.1 and 0.5 mm in size; mixed with sugar and water; heating at 85 ° C with stirring; and mix with the rest of additives, previously homogenized. Subsequently the mixture is distributed in tubs and the sauce is injected. D01-D06 represent the prior art. They refer to different procedures for making fruit-based desserts. In none of these documents is a dessert obtained from the nature of the one claimed in the application. On the other hand, none of these procedures comprises the steps of the procedure claimed in the application. Similarly, the content of D01-D06 would not be obvious to a person skilled in the art to arrive at the dessert of the invention. or use a procedure as claimed by this application. Therefore, claims 1-5 are considered to meet the requirement of novelty within the meaning of article 6.1 of the Law 11/1986, and that of inventive activity within the meaning of article 8.1 of Law 11/1986. State of the Art Report Page 4/4