MD992Z - Process for preparing the stuffing for bakery and confectionery products with preset thermal stability - Google Patents
Process for preparing the stuffing for bakery and confectionery products with preset thermal stabilityInfo
- Publication number
- MD992Z MD992Z MDS20150050A MDS20150050A MD992Z MD 992 Z MD992 Z MD 992Z MD S20150050 A MDS20150050 A MD S20150050A MD S20150050 A MDS20150050 A MD S20150050A MD 992 Z MD992 Z MD 992Z
- Authority
- MD
- Moldova
- Prior art keywords
- content
- thermal stability
- stuffing
- bakery
- preparing
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 238000004519 manufacturing process Methods 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 3
- 229920002148 Gellan gum Polymers 0.000 abstract 2
- 229920001202 Inulin Polymers 0.000 abstract 2
- 239000000216 gellan gum Substances 0.000 abstract 2
- 235000010492 gellan gum Nutrition 0.000 abstract 2
- 229940029339 inulin Drugs 0.000 abstract 2
- 229920001277 pectin Polymers 0.000 abstract 2
- 239000001814 pectin Substances 0.000 abstract 2
- 235000010987 pectin Nutrition 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000013311 vegetables Nutrition 0.000 abstract 2
- 239000006244 Medium Thermal Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 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 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000020374 simple syrup Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to the food industry, namely to a process for preparing the stuffing for bakery and confectionery products with preset thermal stability.The process, according to the invention, comprises mixing of vegetable raw material with sugar syrup, heating of mixture to 95°C, addition of inulin, pectin and gellan gum, concentration to a content of dry substances of 30.5…70.5%, addition of a solution of citric acid, afterwards the filling is brought to boiling point, cooled to a temperature of 80°C and packaged with optional sterilization, at the same time the selection of values of the ingredients is performed using the formula:BI = 54.33 - 0.71·I + 2.74·P + 40.78·G + 0.03·SU + 0.23·F,where:BI - thermal stability index, unitiesI - inulin content, kgP - pectin content, kgG - gellan gum content, kgSU - dry substance content, %F - vegetable raw material content, kgat the same time, for BI value of 90…100 units the stuffing possesses high thermal stability, and for 80…89 units - medium thermal stability.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150050A MD992Z (en) | 2015-04-08 | 2015-04-08 | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150050A MD992Z (en) | 2015-04-08 | 2015-04-08 | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD992Y MD992Y (en) | 2016-01-31 |
| MD992Z true MD992Z (en) | 2016-08-31 |
Family
ID=55235462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20150050A MD992Z (en) | 2015-04-08 | 2015-04-08 | Process for preparing the stuffing for bakery and confectionery products with preset thermal stability |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD992Z (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2884072T1 (en) * | 2019-01-18 | 2021-12-10 | Cp Kelco Us Inc | Prebiotic composition and its use |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607Y (en) * | 2012-10-24 | 2013-03-31 | Inst Publica Inst Stiintifico Practic Horticultura Tehnologii Alimentare | Thermostable filling for bakery and confectionery products |
| MD771Y (en) * | 2013-10-18 | 2014-05-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Thermostable filling for bakery and confectionery |
| MD821Y (en) * | 2013-09-26 | 2014-10-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Method for evaluating the thermostability of stuffing for bakery and confectionery products |
-
2015
- 2015-04-08 MD MDS20150050A patent/MD992Z/en not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| MD607Y (en) * | 2012-10-24 | 2013-03-31 | Inst Publica Inst Stiintifico Practic Horticultura Tehnologii Alimentare | Thermostable filling for bakery and confectionery products |
| MD821Y (en) * | 2013-09-26 | 2014-10-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Method for evaluating the thermostability of stuffing for bakery and confectionery products |
| MD771Y (en) * | 2013-10-18 | 2014-05-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Thermostable filling for bakery and confectionery |
Also Published As
| Publication number | Publication date |
|---|---|
| MD992Y (en) | 2016-01-31 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG9Y | Short term patent issued | ||
| KA4Y | Short-term patent lapsed due to non-payment of fees (with right of restoration) |