GB2037564A - Marzipan substitute - Google Patents
Marzipan substitute Download PDFInfo
- Publication number
- GB2037564A GB2037564A GB7941403A GB7941403A GB2037564A GB 2037564 A GB2037564 A GB 2037564A GB 7941403 A GB7941403 A GB 7941403A GB 7941403 A GB7941403 A GB 7941403A GB 2037564 A GB2037564 A GB 2037564A
- Authority
- GB
- United Kingdom
- Prior art keywords
- fat
- marzipan
- meal
- couverture
- composition
- 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
Links
- 235000019197 fats Nutrition 0.000 claims abstract description 45
- 239000000203 mixture Substances 0.000 claims abstract description 45
- 235000012054 meals Nutrition 0.000 claims abstract description 19
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 13
- 235000020224 almond Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 239000004033 plastic Substances 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 7
- 125000005456 glyceride group Chemical group 0.000 claims abstract description 7
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 7
- 235000019219 chocolate Nutrition 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 5
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 5
- 239000003925 fat Substances 0.000 claims description 43
- 208000018672 Dilatation Diseases 0.000 claims description 12
- 235000021038 drupes Nutrition 0.000 claims description 6
- 244000299461 Theobroma cacao Species 0.000 claims description 5
- 244000144730 Amygdalus persica Species 0.000 claims description 4
- 244000060011 Cocos nucifera Species 0.000 claims description 4
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 4
- 235000019764 Soybean Meal Nutrition 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 229940110456 cocoa butter Drugs 0.000 claims description 4
- 235000019868 cocoa butter Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000020374 simple syrup Nutrition 0.000 claims description 4
- 239000004455 soybean meal Substances 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000014594 pastries Nutrition 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- 241001133760 Acoelorraphe Species 0.000 claims description 2
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 239000004606 Fillers/Extenders Substances 0.000 claims description 2
- 244000021150 Orbignya martiana Species 0.000 claims description 2
- 235000014643 Orbignya martiana Nutrition 0.000 claims description 2
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 235000018936 Vitellaria paradoxa Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 239000000654 additive Substances 0.000 claims description 2
- 230000000996 additive effect Effects 0.000 claims description 2
- 239000003963 antioxidant agent Substances 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 239000010480 babassu oil Substances 0.000 claims description 2
- 230000001580 bacterial effect Effects 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 230000000052 comparative effect Effects 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 238000005194 fractionation Methods 0.000 claims description 2
- 238000005984 hydrogenation reaction Methods 0.000 claims description 2
- 238000009884 interesterification Methods 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 235000019860 lauric fat Nutrition 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000013336 milk Nutrition 0.000 claims description 2
- 239000008267 milk Substances 0.000 claims description 2
- 210000004080 milk Anatomy 0.000 claims description 2
- 235000014571 nuts Nutrition 0.000 claims description 2
- CKQVRZJOMJRTOY-UHFFFAOYSA-N octadecanoic acid;propane-1,2,3-triol Chemical compound OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O CKQVRZJOMJRTOY-UHFFFAOYSA-N 0.000 claims description 2
- 235000019865 palm kernel oil Nutrition 0.000 claims description 2
- 239000003346 palm kernel oil Substances 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 229940075582 sorbic acid Drugs 0.000 claims description 2
- 235000010199 sorbic acid Nutrition 0.000 claims description 2
- 239000004334 sorbic acid Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 150000003626 triacylglycerols Chemical class 0.000 claims description 2
- 235000019220 whole milk chocolate Nutrition 0.000 claims description 2
- 235000012970 cakes Nutrition 0.000 claims 1
- 235000011850 desserts Nutrition 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 abstract 1
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
- A23G3/50—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
- 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
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/08—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing cocoa fat if specifically mentioned or containing products of cocoa fat or containing other fats, e.g. fatty acid, fatty alcohol, their esters, lecithin, paraffins
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Candy bars and other chocolate-coated confectionery is resistant to blooming on storage when filled with a substitute marzipan composition, the glyceride content of which comprises an edible vegetable fat having a dilatation at 20 DEG C of at least 800, preferably 1000 and at 35 DEG C of at most 500, preferably 400 and more particularly not more than 200. Preferably the fat is a hard butter, or itself a couverture fat, which may be present in a similar amount to a protein base provided by meal or other comminuted almond substitutes, particularly soyabean meal, the remainder being sugar. The composition may also be in the form of a free-flowing powder to which it is necessary only to add water for conversion to a plastic mass suitable for piping, filling and the like in confectionery.
Description
SPECIFICATION
Marzipan substitute
The present invention relates to edible compositions suitable for use as an alternative to marzipan and in particular to such a composition in the form of a free-flowing powder which converts to a marzipan substitute by the addition of water.
Marzipan is a cooked mixture of ground almonds and sugar, sometimes known as almond paste where extra sugar is added. It is very expensive owing to the high cost of almonds. Chocolate fillings containing either marzipan or cheaper substitutes based on other comminuted drupes such as peach stones or soyabean meal, promote bloom in the couverture, due to the incompatibility of the couverture glycerides with those in the marzipan or substitute.
The present invention provides a marzipan substitute composition, the glyceride content of which comprises an edible vegetable fat having dilatations at 20 and 35"C of at least 800 and at most 500 which is compatible with couverture fats to minimise blooming.
The compositions of the invention containing sugar and comminuted drupe or meal in addition to the fat may be provided in the characteristic plastic consistency for use in fillings and general confectionery purposes, or in the form of a free-flowing powder requiring only the addition of water or other aqueous additive.
Meal is the edible part of any grain or pulse, ground to a powder and is the finer part as distinct from the bran or coarser part. Preferably soyabean meal is used, particularly containing at least 60% protein and previously heated to eliminate enzyme and bacterial action. Drupes are not nuts but fruit, e.g. almond, peach and coconut.
Preferably at least 3% to 30% each of fat and meal are present, especially roughly equal amounts, the residue in the free-flowing compositions being sugar of which preferably at least 40% but not more than 90% is present. The sugar may be in powdered and/or crystallised form according to the consistency required in the final product.
The fat preferably exhibits a dilatation at 35"C of no more than 400, especially a maximum of about 200. At 20"C its dilatation is preferably at least 1000. It should be compatible with couverture fats and for this reason it should preferably consist, like most couverture fats themselves, predominantly of C,6-C1a triglycerides. Indeed the fat is more preferably itself a couvertu re fat of which suitable Examples are given in BP's827,172,859,769 and 1,521,884. Of course, where the marzipan substitute of the invention is intended as the filling mass for a chocolate consisting of a predominantly lauric couverture then the fat in the composition should itself consist of a lauric fat, e.g. a fat based on babassu, coconut or palm kernel oils.Hard butters which have been derived from vegetable oils by processes such as hydrogenation, fractionation, interesterification, or blending, either alone or in combination, may also be used.
The compositions of the invention may be in the form of a plastic mass ready for use, or a powdered mixture to which water, milk or sugar syrup including corn and potato starch syrups, may be added, preferably from 5 to 30%, in an amount according to the consistency required in the plastic product. They may be used alone or in admixture with conventional marzipan or almond pastes. The plastic composition may be used as a coating orto ornament cakes,- pastries and other confectionery.
EXAMPLE
A free-flowing powder was obtained by mixing 74% crystal sugar with 13.8% fat and 12% soya meal containing 65% protein. A little sorbic acid as antioxidant and almond flavour were added. Two samples were prepared containing 13.8% couverture fat, one of D20 1450 and D3s 400 comprising a blend of hardened vegetable oils having a melting point of 38"C and iodine Value 55, made in accordance with British
Patent No. 1,521,884 and the other of D201900 and D35 125 comprising a blend of palm mid-fraction and shea stearine in accordance with Example 7 of British Patent Specification 925,805.
Each sample was made up to a plastic consistency with the addition of 5 mls of water and 10 gms of sugar syrup per 100 gms of sample and enrobed in the form of bars, with a cocoabutter milk chocolate coating containing in one case a cocoabutter extender fat. In another Example the couverture was based on the same fat as the filling.
These bars showed no blooming after four months' storage during which the temperature was alternated at daily intervals from 1 2 C to 25"C. Similar bars containing only half the quantity of fat and soya meal, supplemented with 12.4% crushed almonds, were as successful, but comparative
Examples omitting only the added fat showed clear blooming phenomena after only two months' storage under these conditions.
All parts and percentages in this specification are by weighs
CLAIMS
1. A substitute marzipan composition, the glyceride content of which comprises edible vegetable fat having dilatations at 20 and 35"C of at least 800 and at most 500 which is compatible with couvertures.
2. Composition according to Claim 1 in which the said dilatations are at least 1000 and no more than 400.
3. Composition according to Claim 2 in which the dilatation of the fat at 35 C is no more than about 200.
4. Composition according to any of the preceding claims in which the fat comprises a hard butter.
5. Composition according to any of the preceding claims in which the fat comprises a couverture fat.
6. Composition according to any of the preceding claims which contains soyabean meal.
7. Composition according to Claim 6 in which the meal contains at least 60% protein.
8. Free-flowing composition according to Claims 6 or 7 and comprising 3 to 30% each of soyabean meal and the said fat, balance substantially sugar.
**WARNING** end of DESC field may overlap start of CLMS **.
Claims (12)
1. A substitute marzipan composition, the glyceride content of which comprises edible vegetable fat having dilatations at 20 and 35"C of at least 800 and at most 500 which is compatible with couvertures.
2. Composition according to Claim 1 in which the said dilatations are at least 1000 and no more than 400.
3. Composition according to Claim 2 in which the dilatation of the fat at 35 C is no more than about 200.
4. Composition according to any of the preceding claims in which the fat comprises a hard butter.
5. Composition according to any of the preceding claims in which the fat comprises a couverture fat.
6. Composition according to any of the preceding claims which contains soyabean meal.
7. Composition according to Claim 6 in which the meal contains at least 60% protein.
8. Free-flowing composition according to Claims 6 or 7 and comprising 3 to 30% each of soyabean meal and the said fat, balance substantially sugar.
9. Composition according to Claim 8 which contains substantially equal parts of said fat and meal.
10. Plastic confectionary mass comprising a substitute marzipan composition as claimed in any of the preceding Claims 1 to 7.
11. Composition as claimed in any of the preceding claims, substantially as hereinbefore described with reference to the accompanying Example.
12. Confectionary including chocolates, cakes, pastries, desserts and ices, whenever containing a substitute marzipan layer or filling as claimed in any of the preceding claims.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7941403A GB2037564B (en) | 1978-12-01 | 1979-11-30 | Marzipan substitute |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7846910 | 1978-12-01 | ||
| GB7941403A GB2037564B (en) | 1978-12-01 | 1979-11-30 | Marzipan substitute |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| GB2037564A true GB2037564A (en) | 1980-07-16 |
| GB2037564B GB2037564B (en) | 1983-04-13 |
Family
ID=26269827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB7941403A Expired GB2037564B (en) | 1978-12-01 | 1979-11-30 | Marzipan substitute |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB2037564B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013015713A1 (en) * | 2011-07-26 | 2013-01-31 | Stephanovich Oleg Valeryevich | Filling sweet (variants) and method for making same |
| EP4205551A1 (en) * | 2021-12-29 | 2023-07-05 | D'Haubry Bakery BV | Method for producing a filling for macarons and the macarons obtained |
| BE1030139B1 (en) * | 2021-12-29 | 2023-07-31 | Poppies Bakeries Dhaubry Bv | PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS |
| EP4449883A1 (en) * | 2023-04-19 | 2024-10-23 | Sonneveld Group B.V. | Substitute marzipan and premix therefor |
-
1979
- 1979-11-30 GB GB7941403A patent/GB2037564B/en not_active Expired
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013015713A1 (en) * | 2011-07-26 | 2013-01-31 | Stephanovich Oleg Valeryevich | Filling sweet (variants) and method for making same |
| EP4205551A1 (en) * | 2021-12-29 | 2023-07-05 | D'Haubry Bakery BV | Method for producing a filling for macarons and the macarons obtained |
| BE1030139B1 (en) * | 2021-12-29 | 2023-07-31 | Poppies Bakeries Dhaubry Bv | PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS |
| EP4449883A1 (en) * | 2023-04-19 | 2024-10-23 | Sonneveld Group B.V. | Substitute marzipan and premix therefor |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2037564B (en) | 1983-04-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PCNP | Patent ceased through non-payment of renewal fee |