FR2653300A2 - Improvements to methods for preparing pastries and confectionery products - Google Patents

Improvements to methods for preparing pastries and confectionery products Download PDF

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Publication number
FR2653300A2
FR2653300A2 FR8914098A FR8914098A FR2653300A2 FR 2653300 A2 FR2653300 A2 FR 2653300A2 FR 8914098 A FR8914098 A FR 8914098A FR 8914098 A FR8914098 A FR 8914098A FR 2653300 A2 FR2653300 A2 FR 2653300A2
Authority
FR
France
Prior art keywords
pastries
sugar
confectionery products
preparing
methods
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.)
Pending
Application number
FR8914098A
Other languages
French (fr)
Inventor
Ballerini Joseph
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.)
Individual
Original Assignee
Individual
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
Priority claimed from FR8903579A external-priority patent/FR2644324A1/en
Application filed by Individual filed Critical Individual
Priority to FR8914098A priority Critical patent/FR2653300A2/en
Publication of FR2653300A2 publication Critical patent/FR2653300A2/en
Pending 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
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Saccharide Compounds (AREA)

Abstract

Method for the preparation of pastries and confectionery products calling upon the use of a sugar syrup based on water, fruit juices or alcohol, such as particularly desserts and second courses (side dishes) including creams or mousses associated with cakes (biscuits) soaked in such syrups, as well as crystallised fruits, this method being characterised in that it consists in using, as a source of sugar, an invert sugar of the type marketed under the brand names "SIROLINE 660" and "SORBOLINE".

Description

Le présent Certificat d'Addition a pour objet d'apporter une précision supplémentaire à l'identification des produits dont l'utilisation fait l'objet du Brevet
Principal.The purpose of this Certificate of Addition is to provide additional precision in the identification of products whose use is the subject of the Patent
Main.

Le Brevet Principal décrit en effet un procédé à caractère général pour la préparation de produits de pâtisserie et de confiserie faisant appel à l'utilisation d'un sirop de sucre à base d'eau, de jus de fruit ou d'alcool, tels que notamment, mais non exclusivement des desserts et entremets comportant des crèmes ou mousses associées à des biscuits imbibés de tels sirops, ainsi que des fruits confits, ce procédé ayant pour caractéristique que, dans le but d'éviter dans le produit final obtenu tout phénomène de cristallisation interférant avec les qualités recherchées pour ce produit, par exemple pour conserver audit biscuit imbibé son caractère moelleux même après congélation, ou pour éviter la formation d'une couche superficielle de sucre cristallisé sur le fruit confit, on remplace dans ledit sirop le sucre ordinaire par du sucre inverti, la viscosité dudit sirop ainsi obtenu et utilisé dans ce procédé étant comprise entre 5 et 36 degrés Baumé, et de préférence entre 10 et 18 degrés Baumé. The Main Patent indeed describes a general process for the preparation of pastry and confectionery products using the use of a sugar syrup based on water, fruit juice or alcohol, such as in particular, but not exclusively desserts and desserts comprising creams or mousses associated with cookies soaked in such syrups, as well as candied fruit, this process having the characteristic that, in order to avoid any phenomenon of crystallization interfering with the qualities sought for this product, for example to keep said soaked cookie its softness even after freezing, or to avoid the formation of a surface layer of crystallized sugar on the candied fruit, we replace in said syrup the ordinary sugar by invert sugar, the viscosity of said syrup thus obtained and used in this process being between 5 and 36 Baumé degrees, and preferably between 10 and 18 degrees Baumé.

A titre de produit pouvant être utilisé comme source de sucre inverti et disponible dans le commerce, le Brevet Principal mentionne celui commercialisé sous la marque "TRIMOLINE" par la Société des Sucreries et Raffineries d'Erstein, et qui contient 78% de sucre inverti avec seulement 3,5% de saccharose résiduel. As a product that can be used as a source of invert sugar and commercially available, the Main Patent mentions that marketed under the brand "TRIMOLINE" by the Société des Sucreries et Raffineries d'Erstein, and which contains 78% invert sugar with only 3.5% residual sucrose.

Le Demandeur a poursuivi des investigations dans le même domaine et constaté que d'autres produits commercialisé par la même Société, et vendus sous les marques "SIROLINE 660" et"SORBOLINE", contiennent également une proportion importante de sucre inverti et peuvent donc être utilisé avec succès dans le procédé faisant l'objet du Brevet Principal. The Applicant continued investigations in the same field and found that other products marketed by the same Company, and sold under the brands "SIROLINE 660" and "SORBOLINE", also contain a significant proportion of invert sugar and can therefore be used successfully in the process covered by the Main Patent.

Le présent Certificat d'Addition vise donc à inclure comme sources de sucre inverti dans le procédé faisant l'objet du Brevet Principal les produits vendus sous les marques commerciales "SIROLINE 660" et "SORBOLINE".  The purpose of this Certificate of Addition is therefore to include as sources of invert sugar in the process covered by the Main Patent the products sold under the trade marks "SIROLINE 660" and "SORBOLINE".

Claims (1)

REVENDICATION CLAIM Procédé selon la revendication I du Brevet Principal, caractérisé en ce qu'il consiste à utiliser comme source de sucre inverti les produits commercialisés sous les marques "SIROLINE 660" et "SORBOLINE".  Method according to claim I of the main patent, characterized in that it consists in using as a source of invert sugar the products marketed under the brands "SIROLINE 660" and "SORBOLINE".
FR8914098A 1989-03-15 1989-10-24 Improvements to methods for preparing pastries and confectionery products Pending FR2653300A2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR8914098A FR2653300A2 (en) 1989-03-15 1989-10-24 Improvements to methods for preparing pastries and confectionery products

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR8903579A FR2644324A1 (en) 1989-03-15 1989-03-15 Improvement in the methods for preparing patisserie and confectionery products
FR8914098A FR2653300A2 (en) 1989-03-15 1989-10-24 Improvements to methods for preparing pastries and confectionery products

Publications (1)

Publication Number Publication Date
FR2653300A2 true FR2653300A2 (en) 1991-04-26

Family

ID=26227218

Family Applications (1)

Application Number Title Priority Date Filing Date
FR8914098A Pending FR2653300A2 (en) 1989-03-15 1989-10-24 Improvements to methods for preparing pastries and confectionery products

Country Status (1)

Country Link
FR (1) FR2653300A2 (en)

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