FR2674730B1 - Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu. - Google Patents

Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu.

Info

Publication number
FR2674730B1
FR2674730B1 FR9104322A FR9104322A FR2674730B1 FR 2674730 B1 FR2674730 B1 FR 2674730B1 FR 9104322 A FR9104322 A FR 9104322A FR 9104322 A FR9104322 A FR 9104322A FR 2674730 B1 FR2674730 B1 FR 2674730B1
Authority
FR
France
Prior art keywords
caramelizing
coating
product obtained
sugar syrup
dried fruits
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.)
Expired - Fee Related
Application number
FR9104322A
Other languages
English (en)
Other versions
FR2674730A1 (fr
Inventor
Jean-Michel Allemandi
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
Application filed by Individual filed Critical Individual
Priority to FR9104322A priority Critical patent/FR2674730B1/fr
Publication of FR2674730A1 publication Critical patent/FR2674730A1/fr
Application granted granted Critical
Publication of FR2674730B1 publication Critical patent/FR2674730B1/fr
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/022—Dehydrating; Subsequent reconstitution with addition of chemicals before or during drying, e.g. semi-moist products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/08—Preserving with sugars
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
    • 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
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
FR9104322A 1991-04-08 1991-04-08 Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu. Expired - Fee Related FR2674730B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9104322A FR2674730B1 (fr) 1991-04-08 1991-04-08 Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9104322A FR2674730B1 (fr) 1991-04-08 1991-04-08 Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu.

Publications (2)

Publication Number Publication Date
FR2674730A1 FR2674730A1 (fr) 1992-10-09
FR2674730B1 true FR2674730B1 (fr) 1994-05-20

Family

ID=9411647

Family Applications (1)

Application Number Title Priority Date Filing Date
FR9104322A Expired - Fee Related FR2674730B1 (fr) 1991-04-08 1991-04-08 Procede de caramelisation de fruits secs par enrobage d'un sirop de sucre et produit obtenu.

Country Status (1)

Country Link
FR (1) FR2674730B1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2320076B2 (es) * 2007-07-11 2010-01-26 La Morella Nuts, S.A. Procedimiento en continuo de fabricacion de productos alimenticios.

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2044882A5 (en) * 1969-05-08 1971-02-26 Gil Pallisera Joseph Chestnut confectionery
FR2082421A5 (en) * 1970-03-13 1971-12-10 Corsiglia Paul Stabilisation of confectionery - eg sugared chestnuts coated with antioxidant contg chocolate
US3931434A (en) * 1974-01-07 1976-01-06 Nagatanien Honpo Co., Ltd. Method of manufacturing dehydrated fruit used as an additive to powdered instant food
CH608343A5 (en) * 1975-05-27 1979-01-15 Meiji Seika Kaisha Method and apparatus for coating foods or pieces of foods with a confectionery composition
FR2435212A1 (fr) * 1978-09-07 1980-04-04 Gen Foods France Dessert instantane a texture double
US4647463A (en) * 1983-04-04 1987-03-03 Hoover Maurice W Roasted honey coated nut product and method for making same
US4828858A (en) * 1985-11-14 1989-05-09 Nabisco Brands, Inc. Process for honey roasting nuts
SU1565466A1 (ru) * 1988-04-01 1990-05-23 Московский Кондитерский Комбинат "Рот-Фронт" Способ производства драже в шоколаде

Also Published As

Publication number Publication date
FR2674730A1 (fr) 1992-10-09

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Legal Events

Date Code Title Description
ST Notification of lapse

Effective date: 20081231