MD771Z - Thermostable filling for bakery and confectionery - Google Patents
Thermostable filling for bakery and confectioneryInfo
- Publication number
- MD771Z MD771Z MDS20130172A MDS20130172A MD771Z MD 771 Z MD771 Z MD 771Z MD S20130172 A MDS20130172 A MD S20130172A MD S20130172 A MDS20130172 A MD S20130172A MD 771 Z MD771 Z MD 771Z
- 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
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 MD771Y (en) | 2014-05-31 |
| MD771Z true 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) |
Families Citing this family (4)
| 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 |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607F1 (en) * | 1995-05-05 | 1996-11-29 | Vladimir Bicicov | Writing apparatus |
| CA2241592A1 (en) * | 1997-07-09 | 1999-01-09 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| RU2005120746A (en) * | 2002-12-04 | 2006-01-20 | Акцо Нобель Н.В. (NL) | APPLICATION OF CARBOXYMETHYL CELLULOSE (CMC) IN FRUIT-BASED PRODUCTS |
| RU2007127689A (en) * | 2004-12-20 | 2009-01-27 | Юнилевер Н.В. (Nl) | READY TO USE AND STABLE UNDER ENVIRONMENTAL FRUIT COMPOSITION, INCLUDING STARCH |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| EA014269B1 (en) * | 2004-08-12 | 2010-10-29 | Свитвэлл Н.В. | Functional sugar replacement, process for producing thereof and use thereof for manufacture of food products |
| WO2012054452A1 (en) * | 2010-10-19 | 2012-04-26 | Kraft Foods Global Brands Llc | Heat-stable filling with cereal-derived ingredients |
| RU2448469C2 (en) * | 2006-09-11 | 2012-04-27 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Fillers |
-
2013
- 2013-10-18 MD MDS20130172A patent/MD771Z/en not_active IP Right Cessation
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607F1 (en) * | 1995-05-05 | 1996-11-29 | Vladimir Bicicov | Writing apparatus |
| CA2241592A1 (en) * | 1997-07-09 | 1999-01-09 | The J. M. Smucker Company | Cold process, oven stable fruit paste and method of making such paste |
| RU2005120746A (en) * | 2002-12-04 | 2006-01-20 | Акцо Нобель Н.В. (NL) | APPLICATION OF CARBOXYMETHYL CELLULOSE (CMC) IN FRUIT-BASED PRODUCTS |
| EA014269B1 (en) * | 2004-08-12 | 2010-10-29 | Свитвэлл Н.В. | Functional sugar replacement, process for producing thereof and use thereof for manufacture of food products |
| RU2007127689A (en) * | 2004-12-20 | 2009-01-27 | Юнилевер Н.В. (Nl) | READY TO USE AND STABLE UNDER ENVIRONMENTAL FRUIT COMPOSITION, INCLUDING STARCH |
| RU2448469C2 (en) * | 2006-09-11 | 2012-04-27 | КРАФТ ФУДЗ ГЛОБАЛ БРЭНДС ЭлЭлСи | Fillers |
| WO2010080872A1 (en) * | 2009-01-09 | 2010-07-15 | Kellogg Company | Bake-stable food filling and methods related thereto |
| WO2012054452A1 (en) * | 2010-10-19 | 2012-04-26 | Kraft Foods Global Brands Llc | Heat-stable filling with cereal-derived ingredients |
Also Published As
| Publication number | Publication date |
|---|---|
| MD771Y (en) | 2014-05-31 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2018102447A3 (en) | Food ingredients from stevia rebaudiana | |
| MX2015009974A (en) | Fruit-containing snack foods and manufacture thereof. | |
| MD771Z (en) | Thermostable filling for bakery and confectionery | |
| MX2017002231A (en) | Edible fat composition. | |
| NZ706992A (en) | Chocolate product | |
| SG11201709334YA (en) | Fruit and Vegetable Product Beneficial to Cardiovascular Health and Method for Preparing Same | |
| MX2015010802A (en) | Flavor composition containing hmg glucosides. | |
| RU2011125569A (en) | STARTING FOR CONFECTIONERY AND BAKERY PRODUCTS | |
| CA3048922A1 (en) | Method of making a puffed, dehydrated food product | |
| NZ738591A (en) | Concentrated fruit juice for a marinade | |
| MD607Z (en) | Thermostable filling for bakery and confectionery products | |
| LV15180A (en) | Confectionery product | |
| CN104489589A (en) | Edible mushroom flavor enhancer | |
| MD821Z (en) | Method for evaluating the thermostability of stuffing for bakery and confectionery products | |
| CN105211741A (en) | Tropical fruit (tree) local flavor noodles | |
| MD528Y (en) | Soft drink and process for its production | |
| WO2015165482A8 (en) | Kit of parts containing a cheese or chocolate food product, and a natural food preparation | |
| MD478Z (en) | Gluten-free biscuits (variants) | |
| UA108085U (en) | METHOD OF MANUFACTURING LOW-CALORIES CONFECTIONERY PRODUCTS | |
| PH22016050005U1 (en) | Process of Making Santol (Sandoricum koetjape)-Based Soft Candy (Champoy) | |
| UA111038C2 (en) | Special-purpose fondant | |
| CN105707174A (en) | Apple flavored bread | |
| PH22017000951Y1 (en) | Composition of fruit flavored sweet potato candied products | |
| PH22016000899Y1 (en) | PROCESS OF MAKING CASSAVA (Manihot esculenta) SWEETS | |
| CZ28858U1 (en) | Bar of the raw food type with vegetable, fruit and dry nuts |
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 |