ITRM20030158A0 - Procedimento per la preparazione di prodotti dolciari contenenti materiale floreale. - Google Patents

Procedimento per la preparazione di prodotti dolciari contenenti materiale floreale.

Info

Publication number
ITRM20030158A0
ITRM20030158A0 IT2003RM000158A ITRM20030158A ITRM20030158A0 IT RM20030158 A0 ITRM20030158 A0 IT RM20030158A0 IT 2003RM000158 A IT2003RM000158 A IT 2003RM000158A IT RM20030158 A ITRM20030158 A IT RM20030158A IT RM20030158 A0 ITRM20030158 A0 IT RM20030158A0
Authority
IT
Italy
Prior art keywords
procedure
preparation
products containing
confectionery products
floral material
Prior art date
Application number
IT2003RM000158A
Other languages
English (en)
Inventor
Gianluigi Roverio
Original Assignee
Gianluigi Roverio
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 Gianluigi Roverio filed Critical Gianluigi Roverio
Priority to IT000158A priority Critical patent/ITRM20030158A1/it
Publication of ITRM20030158A0 publication Critical patent/ITRM20030158A0/it
Priority to CA002521239A priority patent/CA2521239A1/en
Priority to US10/551,908 priority patent/US20060275534A1/en
Priority to DE602004008892T priority patent/DE602004008892T2/de
Priority to AT04722615T priority patent/ATE372686T1/de
Priority to KR1020057019041A priority patent/KR20060007379A/ko
Priority to PCT/IB2004/050318 priority patent/WO2004089100A1/en
Priority to CN2004800092239A priority patent/CN1767770B/zh
Priority to EP04722615A priority patent/EP1610620B1/en
Priority to RU2005129643/13A priority patent/RU2341096C2/ru
Priority to ES04722615T priority patent/ES2294483T3/es
Priority to JP2006506758A priority patent/JP4769710B2/ja
Priority to BRPI0409236-8A priority patent/BRPI0409236A/pt
Publication of ITRM20030158A1 publication Critical patent/ITRM20030158A1/it
Priority to EGNA2005000625 priority patent/EG24021A/xx

Links

Classifications

    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • 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
    • A23B7/08—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
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • 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
    • 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
    • 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, essential oils

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Agricultural Chemicals And Associated Chemicals (AREA)
  • Seasonings (AREA)
IT000158A 2003-04-07 2003-04-07 Procedimento per la preparazione di prodotti dolciari ITRM20030158A1 (it)

Priority Applications (14)

Application Number Priority Date Filing Date Title
IT000158A ITRM20030158A1 (it) 2003-04-07 2003-04-07 Procedimento per la preparazione di prodotti dolciari
BRPI0409236-8A BRPI0409236A (pt) 2003-04-07 2004-03-23 processo para a preparação de produtos de confeitaria contendo material floral
PCT/IB2004/050318 WO2004089100A1 (en) 2003-04-07 2004-03-23 Process for the preparation of confectionery products containing floral material
EP04722615A EP1610620B1 (en) 2003-04-07 2004-03-23 Process for the preparation of confectionery products containing floral material
DE602004008892T DE602004008892T2 (de) 2003-04-07 2004-03-23 Verfahren zur herstellung von blütenmaterial enthaltenden konditorwaren
AT04722615T ATE372686T1 (de) 2003-04-07 2004-03-23 Verfahren zur herstellung von blütenmaterial enthaltenden konditorwaren
KR1020057019041A KR20060007379A (ko) 2003-04-07 2004-03-23 꽃 원료를 함유하는 제과류의 제조방법
CA002521239A CA2521239A1 (en) 2003-04-07 2004-03-23 Process for the preparation of confectionery products containing floral material
CN2004800092239A CN1767770B (zh) 2003-04-07 2004-03-23 制备含花材料的糖食制品的方法
US10/551,908 US20060275534A1 (en) 2003-04-07 2004-03-23 Process for the preparation of confectionery products containing floral material
RU2005129643/13A RU2341096C2 (ru) 2003-04-07 2004-03-23 Способ приготовления кондитерских изделий, содержащих цветковый материал
ES04722615T ES2294483T3 (es) 2003-04-07 2004-03-23 Procedimiento para la preparacion de productos de confiteria que contienen material floral.
JP2006506758A JP4769710B2 (ja) 2003-04-07 2004-03-23 花の構成部分を含有する菓子製品の調製のための処理
EGNA2005000625 EG24021A (en) 2003-04-07 2005-10-08 Process for the preparation of confectionery products containing floral material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT000158A ITRM20030158A1 (it) 2003-04-07 2003-04-07 Procedimento per la preparazione di prodotti dolciari

Publications (2)

Publication Number Publication Date
ITRM20030158A0 true ITRM20030158A0 (it) 2003-04-07
ITRM20030158A1 ITRM20030158A1 (it) 2004-10-08

Family

ID=29765750

Family Applications (1)

Application Number Title Priority Date Filing Date
IT000158A ITRM20030158A1 (it) 2003-04-07 2003-04-07 Procedimento per la preparazione di prodotti dolciari

Country Status (14)

Country Link
US (1) US20060275534A1 (it)
EP (1) EP1610620B1 (it)
JP (1) JP4769710B2 (it)
KR (1) KR20060007379A (it)
CN (1) CN1767770B (it)
AT (1) ATE372686T1 (it)
BR (1) BRPI0409236A (it)
CA (1) CA2521239A1 (it)
DE (1) DE602004008892T2 (it)
EG (1) EG24021A (it)
ES (1) ES2294483T3 (it)
IT (1) ITRM20030158A1 (it)
RU (1) RU2341096C2 (it)
WO (1) WO2004089100A1 (it)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101032937B1 (ko) 2008-12-18 2011-05-06 중앙대학교 산학협력단 민들레 성분함유 초콜릿 및 그 제조방법
ITRM20090123A1 (it) * 2009-03-23 2010-09-24 Marco Nicoletti Ingrediente attivo alla liquirizia per creme cosmetiche protettive e idratanti, e suo procedimento di preparazione
CN102007992B (zh) * 2010-12-29 2012-08-22 杨军 一种冰糖茶花茶及加工方法
RU2503227C1 (ru) * 2013-03-27 2014-01-10 Олег Иванович Квасенков Способ получения сырцовых пряников
KR101677201B1 (ko) * 2013-08-28 2016-11-17 임영숙 국화 시럽 제조방법
CN103931701A (zh) * 2013-12-18 2014-07-23 夏成 巧克力鲜花糕点的制作方法
CN103960349A (zh) * 2014-05-15 2014-08-06 陈凯 一种杨梅罐头
CN104095031A (zh) * 2014-06-20 2014-10-15 彭常龙 一种保健蜜阳桃的制作方法
CN104970166A (zh) * 2014-12-02 2015-10-14 铜陵梧桐树农业发展有限公司 一种牡丹糖的生产工艺
CN105494845A (zh) * 2015-08-27 2016-04-20 颍上县好圆食品有限公司 一种花瓣棉花糖
DE102015012445A1 (de) 2015-09-28 2017-03-30 Mario Bormann Süßwaren und Verfahren zu deren Herstellung
CN105851814A (zh) * 2016-05-13 2016-08-17 许昌学院 一种鲜花蒸蛋糕及其制备方法
CN107333965A (zh) * 2017-07-04 2017-11-10 深圳市阿麦斯糖果有限公司 一种花瓣凝胶软糖及其制备方法
CN109170721B (zh) * 2018-10-26 2022-03-22 滁州学院 一种发酵型低糖滁菊花瓣悬浮酱及其制备方法
CN113875874A (zh) * 2021-10-28 2022-01-04 不二家(杭州)食品有限公司 一种含有玫瑰花瓣的糖果的制备方法

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3060033A (en) * 1961-06-02 1962-10-23 Ermarkaryan Jiray Rose flavoring food additive
FR1401169A (fr) * 1963-05-13 1965-06-04 Nouvelles pastilles sucrées
DE2925229B2 (de) * 1979-06-22 1981-06-04 Richardson-Merrell GmbH, 6080 Groß-Gerau Verfahren zur Herstellung von Kräuterkernbonbons
HU189794B (en) * 1983-12-20 1986-07-28 Vajda,Gabor,Hu Process for production of chocolate preparatives consisting of fructs
DE3612184A1 (de) * 1986-04-11 1987-10-22 Udo Waizenhoefer Verfahren zum herstellen von bonbons und nach dem verfahren hergestellte bonbons
JPH01281036A (ja) * 1988-05-06 1989-11-13 Takuji Ono 砂糖菓子の製造法
WO1990001270A1 (en) * 1988-08-11 1990-02-22 Tothne Papay Valeria Process for producing light- and heat-resistant, biologically active extracts, juices and products rich in vitamin c, flavour, aroma and colouring substances, as well as for producing pharmaceuticals, cosmetics, foodstuff, nutriments, fodder and materials yielding biological protection containing the above extracts, juices
JPH0659177B2 (ja) * 1989-06-13 1994-08-10 味の素株式会社 花入りゼリーの製造法
JPH06181705A (ja) * 1992-12-18 1994-07-05 Yui Kanzumeshiyo:Kk 食用花を原料とするジャム及びその製造方法
DE69403356T2 (de) * 1993-02-16 1997-11-20 Roquette Freres Süsssirup auf Basis von Maltitol, mit Hilfe dieses Sirup hergestellte Konfekte und die Anwendung eines Mittels zur Regulierung des Kristallisationsablaufes bei der Herstellung dieser Produkte
FR2728436A1 (fr) * 1994-12-26 1996-06-28 Roquette Freres Sucre cuit et son procede de fabrication
CN1088340C (zh) * 1997-06-07 2002-07-31 陈安杰 用黄花制作黄花汁、黄花晶、黄花糖的工艺
US6241788B1 (en) * 1999-11-16 2001-06-05 Betzdearborn Inc. Method of stabilizing dye solutions and stabilized dye compositions

Also Published As

Publication number Publication date
EP1610620A1 (en) 2006-01-04
CN1767770A (zh) 2006-05-03
KR20060007379A (ko) 2006-01-24
RU2341096C2 (ru) 2008-12-20
RU2005129643A (ru) 2007-04-10
CA2521239A1 (en) 2004-10-21
EG24021A (en) 2008-03-25
JP4769710B2 (ja) 2011-09-07
EP1610620B1 (en) 2007-09-12
ITRM20030158A1 (it) 2004-10-08
JP2006521808A (ja) 2006-09-28
BRPI0409236A (pt) 2006-03-28
CN1767770B (zh) 2010-06-16
ATE372686T1 (de) 2007-09-15
DE602004008892D1 (de) 2007-10-25
WO2004089100A1 (en) 2004-10-21
ES2294483T3 (es) 2008-04-01
DE602004008892T2 (de) 2008-06-12
US20060275534A1 (en) 2006-12-07

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