FR2517517A3 - Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM) - Google Patents

Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM) Download PDF

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Publication number
FR2517517A3
FR2517517A3 FR8122814A FR8122814A FR2517517A3 FR 2517517 A3 FR2517517 A3 FR 2517517A3 FR 8122814 A FR8122814 A FR 8122814A FR 8122814 A FR8122814 A FR 8122814A FR 2517517 A3 FR2517517 A3 FR 2517517A3
Authority
FR
France
Prior art keywords
paste
orange
syrup
orange peel
almond paste
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
FR8122814A
Other languages
French (fr)
Other versions
FR2517517B3 (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.)
CUNY JEAN MARIE
Original Assignee
CUNY JEAN MARIE
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 CUNY JEAN MARIE filed Critical CUNY JEAN MARIE
Priority to FR8122814A priority Critical patent/FR2517517A3/en
Publication of FR2517517A3 publication Critical patent/FR2517517A3/en
Application granted granted Critical
Publication of FR2517517B3 publication Critical patent/FR2517517B3/fr
Granted 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
    • A23G3/48—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
    • 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
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Abstract

Chocolate-covered pigs have a core of almond paste flavoured with a mixt. of (a) chopped orange peel, (b) 1270 deg. syrup and (c) 'Grand Marnier' orange extract. The flavouring is obtd. e.g. by finely chopping 1 kg. of candid orange peel and adding 250g (b) and 250 g (c). 250g. of the prod. is added to 1 kg almond paste to give a mixt. from which the pigs may be formed.

Description

DESCRIPTION
LES PETITS COCHONS DE CREPY
La présente invention concerne des confiseries du type pâte d'amandes crue et de chocolat. Cette confiserie, selon l'invention, permet d'être associée à une légende. Elle est en effet en forme et de couleur de petit cochon.DESCRIPTION
THE LITTLE PIGS OF CREPY
The present invention relates to confectionery of the raw almond and chocolate paste type. This confectionery, according to the invention, allows to be associated with a legend. It is indeed in the shape and color of a little pig.

Cette confiserie est composée d'un intérieur de pâte d'amandes parfumée avec des écorces d'oranges macérées dans du sirop et de l'extrait d'orange Grand Marnier. Le tout est enrobé d'une fine pellicule de chocolat dit de couverture rose. Ce cochon a la particularité d'avoir un oeil fait d'un point de chocolat dit de couverture" fondante. This confectionery is made up of an interior of almond paste flavored with orange peel macerated in syrup and Grand Marnier orange extract. The whole is coated with a thin film of chocolate called pink cover. This pig has the particularity of having an eye made of a point of chocolate called "fondant" cover.

Recette et procédé des écorces d'oranges macérées s hacher finement au hachoir électrique un kilogramme d'écorces d1oranges confites, ajouter 250 grammes de sirop à 1270 densitmètre, ajouter 250 grammes d'extrait dtoranges Grand Carnier à 50 % volumes
Recette et procédé des intérieurs en pâte d'amandes s prendre un kilogramme de pate d'amandes cruet ajouter 250 grammes d'écorces d'oranges nia- cérées, abaisser à 7 millimètres d'épaisseur, détailler à l1 emporte pièce en forme de cochon d'un périmètre de 12 centimètres. Enrober de couverture rose. Terminer d'un oeil en couverture fondante.Recipe and process of macerated orange peels s finely chop one kilogram of candied orange peel with an electric chopper, add 250 grams of syrup at 1270 densitmeter, add 250 grams of Grand Carnier orange extract at 50% volume
Recipe and process of the almond paste interiors s take a kilogram of almond paste cruet add 250 grams of peeled orange peels, roll down to 7 millimeters thick, detail with a pig-shaped cookie cutter with a perimeter of 12 centimeters. Coat with pink cover. Finish with one eye on a fondant cover.

Poids d'un intérieur t 6,5 g à 7 g. Weight of an interior t 6.5 g to 7 g.

Poids d'un cochon fini t 10 à 11 g. Weight of a finished pig t 10 to 11 g.

Les poids sont donnés à titre indicatif, ceux-ci pouvant varier selon l'enrobage ou le temps de conservation. The weights are given for information only, they may vary depending on the coating or the storage time.

Le dessin annexe est une vue de face, fig. 1 , puis une vue en coupe, fig. 2. The accompanying drawing is a front view, fig. 1, then a sectional view, fig. 2.

Telle qutelle est représentéet cette confiserie offre un cochon de pâte d'amandes (1) parfumée à l'orange, enrobée de chocolat rose (2) et décorée d'un oeil (3) de couverture fondante  As shown and this confectionery offers a pig of almond paste (1) flavored with orange, coated with pink chocolate (2) and decorated with an eye (3) of fondant cover

Claims (1)

REVENDICATIONS - 1 - Cochons de pâte d'amandes (I) associés à de l' écorces d'oranges hachées CLAIMS - 1 - Pigs of almond paste (I) associated with chopped orange peel de l'extrait d'orange "grand rmarnier,de sirop à 1270 densitmetre. Detai orange extract "grand rmarnier, syrup at 1270 densitmetre. Detai ller des petits cochons à l'aide d'un emporte piece pais les enrobes de ller little pigs with a cookie cutter but the coated couverture rose (2) décorés d'un oeil (3) de couverture fondante. pink cover (2) decorated with an eye (3) of fondant cover. - 2 - Cochons de pâte d'amandes selon revendication I caractérisé par IKg - 2 - Pigs of almond paste according to claim I characterized by IKg d'écorces d'oranges hachées et mélangées avec 250 grs d'extait d'orange 'grand marnier, et de sirop à 1270 densitmetre. chopped orange peel and mixed with 250 grs of orange extract 'grand marnier, and syrup at 1270 densitmetre. - 3 - Cochons de pâte d'amandes selon revendication I caracterisé par IKg- 3 - Pigs of almond paste according to claim I characterized by IKg de pâte d'amandes mélangées à 250 grs d'écorces d'oranges macérées. almond paste mixed with 250 grs of macerated orange peel. - @ - Cochons de pâte d'amandes selon revendication I caractérisé par - @ - Pigs of almond paste according to claim I characterized by l'enrobage de couverture rose (2) et décoré d'un oeil (3) de couverture the pink cover coating (2) and decorated with a cover eye (3) fondante.  melting.
FR8122814A 1981-12-03 1981-12-03 Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM) Granted FR2517517A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8122814A FR2517517A3 (en) 1981-12-03 1981-12-03 Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR8122814A FR2517517A3 (en) 1981-12-03 1981-12-03 Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM)

Publications (2)

Publication Number Publication Date
FR2517517A3 true FR2517517A3 (en) 1983-06-10
FR2517517B3 FR2517517B3 (en) 1983-12-02

Family

ID=9264725

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8122814A Granted FR2517517A3 (en) 1981-12-03 1981-12-03 Chocolate-covered almond paste - have paste flavoured with chopped orange peel, syrup and grand marnier orange extract (RTM)

Country Status (1)

Country Link
FR (1) FR2517517A3 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0483012A1 (en) * 1990-10-25 1992-04-29 Monique Ballerini-Goffe Process for obtaining new candied, industrially produced agricultural food products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0483012A1 (en) * 1990-10-25 1992-04-29 Monique Ballerini-Goffe Process for obtaining new candied, industrially produced agricultural food products
FR2668335A1 (en) * 1990-10-25 1992-04-30 Ballerini Goffe Monique PROCESS FOR OBTAINING NEW CONFITTED AGRI-FOOD PRODUCTS.

Also Published As

Publication number Publication date
FR2517517B3 (en) 1983-12-02

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