MX2021012617A - Trufa de tarta auto estable. - Google Patents

Trufa de tarta auto estable.

Info

Publication number
MX2021012617A
MX2021012617A MX2021012617A MX2021012617A MX2021012617A MX 2021012617 A MX2021012617 A MX 2021012617A MX 2021012617 A MX2021012617 A MX 2021012617A MX 2021012617 A MX2021012617 A MX 2021012617A MX 2021012617 A MX2021012617 A MX 2021012617A
Authority
MX
Mexico
Prior art keywords
cake
truffle
less
shelf
water activity
Prior art date
Application number
MX2021012617A
Other languages
English (en)
Inventor
Xiaoying Wang
Julia J Watterson
Dongming Tang
Susan M Benjamin
Robert J Peles
Original Assignee
Hershey Co
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 Hershey Co filed Critical Hershey Co
Publication of MX2021012617A publication Critical patent/MX2021012617A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/47—Decorated or decorative products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing, decorating
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

Una fórmula modificada para tarta y proceso de horneado para tener un producto alimenticio auto estable, especialmente una tarta micro segura con actividad de agua (Aw) menor a aproximadamente 0.71, menor a aproximadamente 0.7 o idealmente menor a aproximadamente 0.65. El proceso implica moler la tarta horneada en grumos finos, y mezclar los grumos resultantes con un aglutinante para preparar una trufa de tarta, en donde la trufa de tarta tiene una actividad de agua menor de alrededor de 0.7, y opcionalmente cubrir la trufa de tarta con un recubrimiento de confitería, o con chocolate de leche.
MX2021012617A 2019-04-15 2020-04-15 Trufa de tarta auto estable. MX2021012617A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US201962833880P 2019-04-15 2019-04-15
PCT/US2020/028190 WO2020214630A1 (en) 2019-04-15 2020-04-15 Shelf-stable cake truffle

Publications (1)

Publication Number Publication Date
MX2021012617A true MX2021012617A (es) 2021-11-12

Family

ID=72837593

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2021012617A MX2021012617A (es) 2019-04-15 2020-04-15 Trufa de tarta auto estable.

Country Status (6)

Country Link
US (1) US20220192207A1 (es)
CN (1) CN114269163A (es)
BR (1) BR112021020566A2 (es)
CA (1) CA3133321A1 (es)
MX (1) MX2021012617A (es)
WO (1) WO2020214630A1 (es)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2022048132A (ja) * 2020-09-14 2022-03-25 味の素株式会社 包餡食品の外皮用組成物

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5190776A (en) * 1991-01-10 1993-03-02 Kraft General Foods, Inc. Low/no fat bakery ingredient
US6267998B1 (en) * 1998-04-03 2001-07-31 Kellogg Company Of W. K. Kellogg Institute Multi-layer toaster product and method for making same
CA2300224A1 (en) * 1999-03-15 2000-09-15 Kraft Foods, Inc. Stabilized cheesecake product
EP1925212B1 (en) * 2006-11-27 2016-09-07 Kraft Foods R & D, Inc. Encased snack
CN102239896A (zh) * 2010-05-16 2011-11-16 卡夫食品环球品牌有限责任公司 可焙烤的贮存稳定的馅料
US10143207B2 (en) * 2012-11-30 2018-12-04 General Mills, Inc. Shelf-stable food product
US20150132438A1 (en) * 2013-11-12 2015-05-14 Alice Chang Ready to eat cold vegetable cakes with ingredients
CA2945195A1 (en) * 2014-04-22 2015-10-29 Novozymes A/S Methods and compositions for preparing a baked product
CN205695327U (zh) * 2016-04-08 2016-11-23 威海湛翌三维科技有限公司 一种蛋糕
CN207411399U (zh) * 2017-09-28 2018-05-29 云南由你啃食品有限公司 一种蛋糕自动制作机

Also Published As

Publication number Publication date
BR112021020566A2 (pt) 2021-12-21
CN114269163A (zh) 2022-04-01
US20220192207A1 (en) 2022-06-23
CA3133321A1 (en) 2020-10-22
WO2020214630A1 (en) 2020-10-22

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