FR2389337A1 - - Google Patents
Info
- Publication number
- FR2389337A1 FR2389337A1 FR7813446A FR7813446A FR2389337A1 FR 2389337 A1 FR2389337 A1 FR 2389337A1 FR 7813446 A FR7813446 A FR 7813446A FR 7813446 A FR7813446 A FR 7813446A FR 2389337 A1 FR2389337 A1 FR 2389337A1
- Authority
- FR
- France
- Prior art keywords
- weight
- chocolate
- edible oil
- dough
- confectionery
- 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- Withdrawn
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
- A23G3/48—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
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Agronomy & Crop Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
- Non-Silver Salt Photosensitive Materials And Non-Silver Salt Photography (AREA)
- Polishing Bodies And Polishing Tools (AREA)
Abstract
La présente invention concerne une pâte brute et à fourrer pour aliments et confiseries. La pâte selon l'invention contient environ 35 % en poids de sucre, 16 à 22 % en poids, notamment 18 % en poids, d'eau, 25 à 30 % en poids, notamment 28 % en poids, d'une pâte de raines de soja épluchées auxquelles on a enlevé l'amertume et 18 à 21% en poids, notamment 28 % en poids, d'huile alimentaire ou d'huile alimentaire raffinée, ainsi qu'éventuellement des additifs usuels. La pâte selon l'invention constitue une matière première économique et utile pour nougatine, intérieurs en chocolat, confiseries à base de chocolat, chocolats, macarons, pâtisseries spéciales, etc.The present invention relates to a raw dough and to fill for food and confectionery. The dough according to the invention contains approximately 35% by weight of sugar, 16 to 22% by weight, in particular 18% by weight, of water, 25 to 30% by weight, in particular 28% by weight, of a paste of Peeled soya beans from which bitterness and 18 to 21% by weight, in particular 28% by weight, of edible oil or refined edible oil have been removed, as well as optionally customary additives. The dough according to the invention constitutes an economical and useful raw material for nougatine, chocolate interiors, chocolate-based confectionery, chocolates, macaroons, special pastries, etc.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE19772720691 DE2720691A1 (en) | 1977-05-07 | 1977-05-07 | RAW MATERIALS AND FILLING MATERIALS FOR FOOD AND TOURISM AND PROCESS FOR THEIR PRODUCTION |
Publications (1)
Publication Number | Publication Date |
---|---|
FR2389337A1 true FR2389337A1 (en) | 1978-12-01 |
Family
ID=6008375
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR7813446A Withdrawn FR2389337A1 (en) | 1977-05-07 | 1978-05-05 |
Country Status (12)
Country | Link |
---|---|
BE (1) | BE866733A (en) |
DE (1) | DE2720691A1 (en) |
DK (1) | DK200278A (en) |
ES (1) | ES469539A1 (en) |
FI (1) | FI781399A (en) |
FR (1) | FR2389337A1 (en) |
GB (1) | GB1571977A (en) |
IT (1) | IT7849414A0 (en) |
LU (1) | LU79589A1 (en) |
NL (1) | NL7804877A (en) |
NO (1) | NO781599L (en) |
SE (1) | SE7805175L (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2384461A1 (en) * | 1977-03-21 | 1978-10-20 | Special Food Corp | LOW CALORIFIC ALMOND AND HAZELNUT PASTE |
FR2442596A1 (en) * | 1978-12-01 | 1980-06-27 | Unilever Nv | SUCCEDANE DE MASSEPAIN |
FR2581841A1 (en) * | 1984-10-17 | 1986-11-21 | Bertile Patricia | Natural soya cream |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE3635980C2 (en) * | 1986-10-22 | 1995-08-24 | Schaaf Technologie Gmbh | Process for the preparation of human edible products and application of the process |
DE19648571A1 (en) * | 1996-11-23 | 1998-06-04 | Ueltje & Co | New substitute material for, e.g. marzipan |
EP0965275A1 (en) * | 1998-05-16 | 1999-12-22 | ültje GmbH & Co. KG | Process for the preparation of marzipan substitute material and marzipan substitute material |
US20050095323A1 (en) * | 2003-10-29 | 2005-05-05 | Kraft Foods Holdings, Inc. | Method of preparing soy-containing confectionary type products |
-
1977
- 1977-05-07 DE DE19772720691 patent/DE2720691A1/en active Pending
-
1978
- 1978-05-03 LU LU79589A patent/LU79589A1/en unknown
- 1978-05-04 FI FI781399A patent/FI781399A/en not_active Application Discontinuation
- 1978-05-05 NO NO781599A patent/NO781599L/en unknown
- 1978-05-05 BE BE187417A patent/BE866733A/en unknown
- 1978-05-05 NL NL7804877A patent/NL7804877A/en not_active Application Discontinuation
- 1978-05-05 GB GB17945/78A patent/GB1571977A/en not_active Expired
- 1978-05-05 FR FR7813446A patent/FR2389337A1/fr not_active Withdrawn
- 1978-05-05 SE SE7805175A patent/SE7805175L/en unknown
- 1978-05-06 ES ES469539A patent/ES469539A1/en not_active Expired
- 1978-05-08 DK DK200278A patent/DK200278A/en unknown
- 1978-05-17 IT IT7849414A patent/IT7849414A0/en unknown
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2384461A1 (en) * | 1977-03-21 | 1978-10-20 | Special Food Corp | LOW CALORIFIC ALMOND AND HAZELNUT PASTE |
FR2442596A1 (en) * | 1978-12-01 | 1980-06-27 | Unilever Nv | SUCCEDANE DE MASSEPAIN |
FR2581841A1 (en) * | 1984-10-17 | 1986-11-21 | Bertile Patricia | Natural soya cream |
Also Published As
Publication number | Publication date |
---|---|
IT7849414A0 (en) | 1978-05-17 |
ES469539A1 (en) | 1979-08-16 |
NL7804877A (en) | 1978-11-09 |
LU79589A1 (en) | 1978-11-03 |
GB1571977A (en) | 1980-07-23 |
DK200278A (en) | 1978-11-08 |
SE7805175L (en) | 1978-11-08 |
BE866733A (en) | 1978-09-01 |
NO781599L (en) | 1978-11-08 |
DE2720691A1 (en) | 1978-11-09 |
FI781399A (en) | 1978-11-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
HUP9900818A2 (en) | Palm kernel oil blends | |
MY129669A (en) | Novel oil blend compositions | |
CA2264822A1 (en) | Cocoa components, edible products having enhanced polyphenol content, methods of making same and medical uses | |
RU2000102569A (en) | OIL COMPOSITIONS AND CONTAINING THEIR FOOD PRODUCTS | |
ES8204284A1 (en) | A chocolate composition for the preparation of heat-resistant chocolate articles, a process for its manufacture and its working into foodstuff articles. | |
DK0973408T3 (en) | Dinner ice cream with soft additions | |
MY106054A (en) | Compositions containing reduced calorie fats and resulting tempered products. | |
EP0438597B1 (en) | Method of producing food using chocolate and chocolate used therefor | |
FR2412262A1 (en) | PROCESS FOR MANUFACTURING BAKERY PRODUCTS MAINLY CONSISTING OF ITS | |
DK0566428T3 (en) | Aqueous gel matrix to replace confectionery fats | |
FR2389337A1 (en) | ||
MY108908A (en) | Improved encapsulated fillings. | |
CA2198169A1 (en) | Fruit ganache | |
JPS6439945A (en) | Agent for preventing blooming of fat | |
HUP9900599A2 (en) | Reduced fatcontaining chocolate | |
GB1080998A (en) | Process for preparing cream-like products on the base of fat and sugar | |
EP0069591A3 (en) | Food product | |
EP0966886A3 (en) | Cocoa liquor substitute | |
FR2389338A1 (en) | ||
KR20140130102A (en) | Baked confectionery and method for manufacturing same | |
MX2022010252A (en) | Cocoa composition. | |
GB1430017A (en) | Chocolate compositions | |
EP0791297A3 (en) | Fruits Ganache | |
EP1084622A3 (en) | Chocolates and chocolate compound coatings | |
JPS6316103B2 (en) |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |