MD992Z - Способ получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью - Google Patents
Способ получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью Download PDFInfo
- 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
- filling
- inulin
- pectin
- gellan gum
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 14
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 34
- 239000000216 gellan gum Substances 0.000 claims abstract description 34
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 34
- 235000013311 vegetables Nutrition 0.000 claims abstract description 34
- 229920001202 Inulin Polymers 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 229940029339 inulin Drugs 0.000 claims abstract description 33
- 229920001277 pectin Polymers 0.000 claims abstract description 31
- 239000001814 pectin Substances 0.000 claims abstract description 31
- 235000010987 pectin Nutrition 0.000 claims abstract description 31
- 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 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 21
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- 238000009835 boiling Methods 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 235000000346 sugar Nutrition 0.000 claims description 18
- 235000021028 berry Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000126 substance Substances 0.000 abstract description 27
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000006244 Medium Thermal Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 35
- 235000013325 dietary fiber Nutrition 0.000 description 9
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- 238000010521 absorption reaction Methods 0.000 description 5
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- 229920002472 Starch Polymers 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
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- 238000011161 development Methods 0.000 description 3
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- 238000004806 packaging method and process Methods 0.000 description 3
- 238000005316 response function Methods 0.000 description 3
- 239000003381 stabilizer Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000005805 Prunus cerasus Nutrition 0.000 description 2
- 240000002878 Prunus cerasus Species 0.000 description 2
- 235000009226 Prunus puddum Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 2
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- 235000015173 baked goods and baking mixes Nutrition 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
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- 230000000069 prophylactic effect Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- FZIPCQLKPTZZIM-UHFFFAOYSA-N 2-oxidanylpropane-1,2,3-tricarboxylic acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O.OC(=O)CC(O)(C(O)=O)CC(O)=O FZIPCQLKPTZZIM-UHFFFAOYSA-N 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
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- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
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- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
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- 229920000377 Sinistrin Polymers 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
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- 210000000988 bone and bone Anatomy 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
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- 210000001072 colon Anatomy 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
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- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 108700012359 toxins Proteins 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
Изобретение относится к пищевой промышленности, а именно к способу получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью.Способ, согласно изобретению, включает смешивание растительного сырья с сахарным сиропом, нагревание смеси до 95°С, добавление инулина, пектина и геллановой камеди, концентрирование до содержания сухих веществ 30,5…70,5%, добавление раствора лимонной кислоты, после чего начинка доводится до температуры кипения, охлаждается до температуры 80°С и упаковывается с опциональной стерилизацией, при этом выбор значений ингредиентов осуществляется используя формулу:BI = 54,33 - 0,71·I + 2,74·P + 40,78·G + 0,03·SU + 0,23·F,где:BI - индекс термостабильности, единицыI - содержание инулина, кгP - содержание пектина, кгG - содержание геллановой камеди, кгSU - содержание сухих веществ, %F - содержание растительного сырья, кгпри этом, для значения BI 90…100 единиц начинка обладает высокой термостабильностью, а для 80…89 единиц - средней термостабильностью.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150050A MD992Z (ru) | 2015-04-08 | 2015-04-08 | Способ получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| MDS20150050A MD992Z (ru) | 2015-04-08 | 2015-04-08 | Способ получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| MD992Y MD992Y (ru) | 2016-01-31 |
| MD992Z true MD992Z (ru) | 2016-08-31 |
Family
ID=55235462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| MDS20150050A MD992Z (ru) | 2015-04-08 | 2015-04-08 | Способ получения начинки для хлебобулочных и кондитерских изделий с заданной термостабильностью |
Country Status (1)
| Country | Link |
|---|---|
| MD (1) | MD992Z (ru) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE20708726T1 (de) | 2019-01-18 | 2022-01-13 | Cp Kelco U.S., Inc. | Präbiotische zusammensetzung und deren verwendung |
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 (ru) * | 2013-10-18 | 2014-05-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Термостабильная начинка для хлебобулочных и кондитерских изделий |
| MD821Y (ru) * | 2013-09-26 | 2014-10-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Метод оценки термостабильности начинки для хлебобулочных и кондитерских изделий |
-
2015
- 2015-04-08 MD MDS20150050A patent/MD992Z/ru 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 (ru) * | 2013-09-26 | 2014-10-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Метод оценки термостабильности начинки для хлебобулочных и кондитерских изделий |
| MD771Y (ru) * | 2013-10-18 | 2014-05-31 | Instituţia Publică Institutul Ştiinţifico-Practic De Horticultură Şi Tehnologii Alimentare | Термостабильная начинка для хлебобулочных и кондитерских изделий |
Also Published As
| Publication number | Publication date |
|---|---|
| MD992Y (ru) | 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) |