ITCN930011A1 - PROCEDURE FOR THE PREPARATION OF SWEET MUSTARD BASED ON GRAPE MUST, INTENDED TO MAKE DESSERT PRODUCTS. - Google Patents

Abstract

The present invention relates to a process for obtaining a dense sweet mustard, with a gelatinous consistency, based on unfermented grape must, flavored with the addition of sugar, fruit and natural flavors. This mustard is innovatively used to fill pastry and confectionery products in general.

Description

DESCRIPTION of the industrial invention entitled: PROCEDURE FOR THE PREPARATION OF SWEET MUSTARD BASED ON GRAPE MUST, INTENDED TO MAKE SWEET PRODUCTS,

SUMMARY

The present invention relates to a process for obtaining a dense sweet mustard, of gelatinous consistency, based on unfermented grape must, flavored with the addition of sugar, fruit and natural flavors. This mustard is innovatively used to fill, in the ways described below, pr? confectionery and confectionery experts in general.

The ingredients and the preparation confer a characteristic of innovation to the product, which with local diffusion and with different preparation and dosage procedures, and / or with other added or varied ingredients, has so far found application in different food fields. from the use in pastry as ingredients for desserts.

DESCRIPTION

The dosage of the ingredients? the following: Unfermented grape must 50%; Pears and / or quinces 18% ?, Sugar 16%; Apples 10%; Hazelnuts 5%; Walnuts 0.9%; Natural aromas (lemon, vanillin) 0.1%.

The manufacturing process? the following: in a suitable container the grape mop is brought to a boil (grape must means the liquid product obtained by pressing the fruits of the "vitis vinifera") and cooked for a long time, at least 3 or 4 hours or more.

The other ingredients and the whole fruit or cut into small pieces are then added, continuing the cooking for another time, generally equal to or greater than the first cooking time. The overall cooking time? determined by the sugar content of the must and the water content of the fruit; cooking is finished when the fruit (pears and apples) yes? completely or almost undone, and when cold the compound takes on a dense and gelatinous consistency.

The mustard cos? obtained, which for use needs can? be homogenized, it is used in pastry:

a) stratified in the interior of confectionery, raw (cakes, for example). In cooking, the stratification per mane, giving the cake a characteristic appearance. b) spread on the outer surface of the cake ,? .cru do tarts). Cooking gives more consistency to the mustard.

c) mixed with the cake mix, raw. After cooking, the sweet acquires characteristic color and flavor.

d) spread inside the sectioned or layered cake, after cooking (stuffed cakes, biscuits, meringues, for example), or on the external surface (snacks, single-portion snacks).

e) used to fill or fill puffs, mi gnon pastries, shortbread, cannoli, etc., both internally and externally.

f) spread as it is on bases already? cooked (shortcrust pastry, sponge cake for example), possibly with the addition of dried and / or fresh fruit.

Claims (1)

CLAIMS 1 - Process for the preparation of sweet mustard based on grape must, intended for filling confectionery products, as described above. 2 - Sweet mustard based on grape must, intended for filling confectionery products. 3 - As rev. n. 1 and 2, used for the filling of confectionery products, both before and after cooking. A - As rev. n. 1 and 2, used as an external seal (coating on the surface) of pr? confectionery ducts. 5 - As rev. n. 1 and 2, used by mixing it with the confectionery mixture. 6 - As rev. n. 1, 2, 3, 4 and 5, the figure being also obtained with different cooking processes to reach the same final result. 7 - As rev. n. 1, 2, 3, 4, 5 and 6, having the appearance and consistency indifferently of confection (with whole pieces of fruit) or jam (homogeneous mixture). 8 - As rev. n. 1, 2, 3, 4, 5, 6 and 7, being the mustard prepared with any type and concentration of grape must. 9 - As rev. n. 1, 2, 3, 4, 5, 6, 7 and 8, in which other types of fruit and aromas are missing or added, without prejudice to the grape must base. 10 - As rev. n. 1, 2, 3, 4, 5, 6, 7, 8 and with or without added sugar (sucrose). 11 - As rev. n. 1, 2, 3, 4, 5, 6, 7, 8, 9 and 10, with the addition of honey or other sweetener. 12 - As rev. n. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 and 11, in which the percentages of the ingredients can also vary, as long as? there is a clear preponderance of grape must. 13 - The provisions of art. 58, paragraph;