MD771Y - Thermostable filling for bakery and confectionery - Google Patents
Thermostable filling for bakery and confectioneryInfo
- Publication number
- MD771Y MD771Y MDS20130172A MDS20130172A MD771Y MD 771 Y MD771 Y MD 771Y MD S20130172 A MDS20130172 A MD S20130172A MD S20130172 A MDS20130172 A MD S20130172A MD 771 Y MD771 Y MD 771Y
- Authority
- MD
- Moldova
- Prior art keywords
- bakery
- confectionery
- filling
- inulin
- pectin
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract 6
- 235000013311 vegetables Nutrition 0.000 abstract 3
- 229920001202 Inulin Polymers 0.000 abstract 2
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 abstract 2
- 229940029339 inulin Drugs 0.000 abstract 2
- 229920001277 pectin Polymers 0.000 abstract 2
- 235000010987 pectin Nutrition 0.000 abstract 2
- 239000001814 pectin Substances 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 2
- 235000021028 berry Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the food industry, namely to a thermostable filling for bakery and confectionery.The filling, according to the invention, is obtained from vegetable raw material, sugar, inulin, pectin, citric acid and water, at the same time the components are taken in the following ratio, in kg for 100 kg of finished product: vegetable raw material from fruits, berries or vegetables 50.0…90.0, sugar 17.0…60.0, inulin 3.5…5.0, pectin 0.7…1.1, citric acid 0.1…0.3, water 5.0…40.0.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20130172A MD771Z (en) | 2013-10-18 | 2013-10-18 | Thermostable filling for bakery and confectionery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20130172A MD771Z (en) | 2013-10-18 | 2013-10-18 | Thermostable filling for bakery and confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD771Y true MD771Y (en) | 2014-05-31 |
| MD771Z MD771Z (en) | 2014-12-31 |
Family
ID=50882639
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20130172A MD771Z (en) | 2013-10-18 | 2013-10-18 | Thermostable filling for bakery and confectionery |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD771Z (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD992Z (en) * | 2015-04-08 | 2016-08-31 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
| MD1117Z (en) * | 2016-05-30 | 2017-09-30 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for producing functional bread enriched with dietary fibers |
| RU2655817C2 (en) * | 2016-09-23 | 2018-05-29 | федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" | Method for production of apple heat-stable filling from pomace of directly squeezed juice production |
| RU2727410C2 (en) * | 2018-03-30 | 2020-07-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") | Thermostable filling with whole berries for bakery and confectionary products |
| RU2792108C1 (en) * | 2022-03-15 | 2023-03-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" | Thermostable filling for flour confectionery products based on components of plant origin (versions) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607G2 (en) * | 1995-05-05 | 1997-10-31 | Vladimir Bacicov | Writing apparatus |
| US5932270A (en) * | 1997-07-09 | 1999-08-03 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| UA83355C2 (en) * | 2002-12-04 | 2008-07-10 | Акцо Нобель Н.В. | Method for preparing fruit-based products |
| EP1629730A1 (en) * | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
| US20060134307A1 (en) * | 2004-12-20 | 2006-06-22 | Unilever Bestfoods, North America, Division Of Conopco, Inc. | Starch comprising and ready-to-serve ambient stable fruit-based composition |
| FR2905564B1 (en) * | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | FODDER. |
| AU2010203654B2 (en) * | 2009-01-09 | 2015-02-19 | Kellogg Company | Bake-stable food filling and methods related thereto |
| US10264804B2 (en) * | 2010-10-19 | 2019-04-23 | Intercontinental Great Brands Llc | Heat-stable filling with cereal-derived ingredients |
-
2013
- 2013-10-18 MD MDS20130172A patent/MD771Z/en not_active IP Right Cessation
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD992Z (en) * | 2015-04-08 | 2016-08-31 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
| MD1117Z (en) * | 2016-05-30 | 2017-09-30 | Общественное Учреждение "Научно-Практический Институт Садоводства И Пищевых Технологий" | Process for producing functional bread enriched with dietary fibers |
| RU2655817C2 (en) * | 2016-09-23 | 2018-05-29 | федеральное государственное бюджетное образовательное учреждение высшего образования "Мичуринский государственный аграрный университет" | Method for production of apple heat-stable filling from pomace of directly squeezed juice production |
| RU2727410C2 (en) * | 2018-03-30 | 2020-07-21 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Российский экономический университет имени Г.В. Плеханова" (ФГБОУ ВО "РЭУ им. Г.В. Плеханова") | Thermostable filling with whole berries for bakery and confectionary products |
| RU2792108C1 (en) * | 2022-03-15 | 2023-03-16 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" | Thermostable filling for flour confectionery products based on components of plant origin (versions) |
Also Published As
| Publication number | Publication date |
|---|---|
| MD771Z (en) | 2014-12-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| ND4Y | Validity of short term patent extended [from 6 to 10 years] |
Expiry date: 20231018 |
|
| MK4Y | Short term patent expired |