FR2412269A1 - Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties - Google Patents

Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties

Info

Publication number
FR2412269A1
FR2412269A1 FR7739249A FR7739249A FR2412269A1 FR 2412269 A1 FR2412269 A1 FR 2412269A1 FR 7739249 A FR7739249 A FR 7739249A FR 7739249 A FR7739249 A FR 7739249A FR 2412269 A1 FR2412269 A1 FR 2412269A1
Authority
FR
France
Prior art keywords
pref
berries
gelling agent
tarts
esp
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.)
Granted
Application number
FR7739249A
Other languages
French (fr)
Other versions
FR2412269B1 (en
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.)
CARRON JEAN PIERRE
Original Assignee
CARRON JEAN PIERRE
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 CARRON JEAN PIERRE filed Critical CARRON JEAN PIERRE
Priority to FR7739249A priority Critical patent/FR2412269A1/en
Publication of FR2412269A1 publication Critical patent/FR2412269A1/en
Application granted granted Critical
Publication of FR2412269B1 publication Critical patent/FR2412269B1/fr
Granted legal-status Critical Current

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
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

Gateau formed from a paste covered with a filling of berries uses a filling having a refractive index of >=60 which contains >=30% berries, >=60% of a cpd. from saccharase, glucose and sugars, and 1-10 g/kg of a gelling agent. The gelling agent is pref pectin in amt. 3-6 gm/kg. The pastry is pref. speckled, layered or short. The paste pref contains almonds as powder or extracts, esp. 1-2 spoons of bitter almond puree per kg of flour, it also pref. contains cinnammon in amt. of 1 coffee spoon per kg of flour and also lemon. The gateau is pref. a filled tart. Prods are tarts and flans. The filling enables better storage properties i.e. without wetting the pastry or without the fruit drying up on the surface.
FR7739249A 1977-12-23 1977-12-23 Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties Granted FR2412269A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR7739249A FR2412269A1 (en) 1977-12-23 1977-12-23 Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7739249A FR2412269A1 (en) 1977-12-23 1977-12-23 Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties

Publications (2)

Publication Number Publication Date
FR2412269A1 true FR2412269A1 (en) 1979-07-20
FR2412269B1 FR2412269B1 (en) 1984-07-06

Family

ID=9199353

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7739249A Granted FR2412269A1 (en) 1977-12-23 1977-12-23 Fruit cakes, esp. tarts and flaws - contg. berries, sugar and gelling agent with better storage properties

Country Status (1)

Country Link
FR (1) FR2412269A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103109912A (en) * 2012-11-29 2013-05-22 哈尔滨贵迪软件有限公司 Coffee bright face pectin powder

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1069574A (en) * 1952-01-15 1954-07-09 G C Hahn & Co Process for the preparation of jam-like masses from fruits and fruit juices
US3215531A (en) * 1959-01-27 1965-11-02 Rivark Res And Dev Corp Method for preparation of starchcontaining food product
DE1928263A1 (en) * 1969-06-03 1970-12-17 Sucrest Gmbh Acid compatable cake fruit jelly compsn
DE1642561A1 (en) * 1966-07-02 1971-05-06 Pietschmann Bruno Process for the production of a bakable jelly as a pouring for fruit cakes and tarts, for fruit and jelly-filled baked goods and long-life baked goods, etc.
US3676151A (en) * 1971-01-11 1972-07-11 Gen Foods Corp Toaster product and process
FR2209517A1 (en) * 1972-12-08 1974-07-05 Tedgui Samuel Fruit based spread - esp. plum, contg. opt. chocolated cacao, pectin, sugar and milk powder

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1069574A (en) * 1952-01-15 1954-07-09 G C Hahn & Co Process for the preparation of jam-like masses from fruits and fruit juices
US3215531A (en) * 1959-01-27 1965-11-02 Rivark Res And Dev Corp Method for preparation of starchcontaining food product
DE1642561A1 (en) * 1966-07-02 1971-05-06 Pietschmann Bruno Process for the production of a bakable jelly as a pouring for fruit cakes and tarts, for fruit and jelly-filled baked goods and long-life baked goods, etc.
DE1928263A1 (en) * 1969-06-03 1970-12-17 Sucrest Gmbh Acid compatable cake fruit jelly compsn
US3676151A (en) * 1971-01-11 1972-07-11 Gen Foods Corp Toaster product and process
FR2209517A1 (en) * 1972-12-08 1974-07-05 Tedgui Samuel Fruit based spread - esp. plum, contg. opt. chocolated cacao, pectin, sugar and milk powder

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103109912A (en) * 2012-11-29 2013-05-22 哈尔滨贵迪软件有限公司 Coffee bright face pectin powder

Also Published As

Publication number Publication date
FR2412269B1 (en) 1984-07-06

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Legal Events

Date Code Title Description
TP Transmission of property
DJ Final judicial decision determining the rights related to a patent
ST Notification of lapse