PL439517A1 - Vegetarian dessert balls and method of making vegetarian balls - Google Patents

Vegetarian dessert balls and method of making vegetarian balls

Info

Publication number
PL439517A1
PL439517A1 PL439517A PL43951721A PL439517A1 PL 439517 A1 PL439517 A1 PL 439517A1 PL 439517 A PL439517 A PL 439517A PL 43951721 A PL43951721 A PL 43951721A PL 439517 A1 PL439517 A1 PL 439517A1
Authority
PL
Poland
Prior art keywords
balls
vegetarian
dessert
starch
inulin
Prior art date
Application number
PL439517A
Other languages
Polish (pl)
Inventor
Anna Gramza-Michałowska
Bartosz Kulczyński
Joanna Suliburska
Original Assignee
Uniwersytet Przyrodniczy W Poznaniu
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 Uniwersytet Przyrodniczy W Poznaniu filed Critical Uniwersytet Przyrodniczy W Poznaniu
Priority to PL439517A priority Critical patent/PL439517A1/en
Publication of PL439517A1 publication Critical patent/PL439517A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Inorganic Chemistry (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

Przedmiotem zgłoszenia są wegetariańskie kulki skrobiowe, które zawierają 7-18% wagowych rozdrobnionych, suszonych i wzbogaconych w wapń i inulinę cząstek dyni oraz konwencjonalne składniki spożywcze w postaci co najmniej skrobi i proszku owocowego, cukru co najmniej trzcinowego, co najmniej jednego rodzaju aromatu owocowego oraz wody Zgłoszenie obejmuje także sposób wytwarzania wegetariańskich kulek do deserów, który polega na tym, że do skrobi z manioku z cukrem, aromatem i wodą dodaje się dodatek 7-18% wagowych rozdrobnionego liofilizatu z dyni wzbogaconej w inulinę i jony wapnia. Następnie uzyskaną mieszaninę ogrzewa się do uzyskania gładkiej jednolitej masy, z której formuje się kulki i podgrzewa 4 min. w wodzie o temp. 55-60°C, które po ochłodzeniu i opakowaniu przechowuje się w temperaturze (-18°C) do momentu użycia.The subject of the application are vegetarian starch balls, which contain 7-18% by weight of crushed, dried and enriched with calcium and inulin pumpkin particles and conventional food ingredients in the form of at least starch and fruit powder, at least cane sugar, at least one type of fruit flavor and The application also includes a method of producing vegetarian dessert balls, which consists in adding 7-18% by weight of ground pumpkin freeze-dried enriched with inulin and calcium ions to cassava starch with sugar, aroma and water. Then the resulting mixture is heated until a smooth, uniform mass is formed from which balls are formed and heated for 4 minutes. in water at 55-60°C, which, after cooling down and packaging, are stored at a temperature (-18°C) until use.

PL439517A 2021-11-16 2021-11-16 Vegetarian dessert balls and method of making vegetarian balls PL439517A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PL439517A PL439517A1 (en) 2021-11-16 2021-11-16 Vegetarian dessert balls and method of making vegetarian balls

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PL439517A PL439517A1 (en) 2021-11-16 2021-11-16 Vegetarian dessert balls and method of making vegetarian balls

Publications (1)

Publication Number Publication Date
PL439517A1 true PL439517A1 (en) 2023-05-22

Family

ID=86548261

Family Applications (1)

Application Number Title Priority Date Filing Date
PL439517A PL439517A1 (en) 2021-11-16 2021-11-16 Vegetarian dessert balls and method of making vegetarian balls

Country Status (1)

Country Link
PL (1) PL439517A1 (en)

Similar Documents

Publication Publication Date Title
PL439517A1 (en) Vegetarian dessert balls and method of making vegetarian balls
US3814825A (en) Process of producing a chunked cheese-flavored product
PL439515A1 (en) Tea caviar and method of producing tea caviar
US3677768A (en) Process for producing an instant cereal
RU2785453C1 (en) Composition for preparing a snack bar applying tomato fruit processing products
RU2433763C1 (en) Method for production of non-smoking products of rustic tobacco
RU2250724C2 (en) Method of producing non-smoking article from tobacco
US20160255867A1 (en) Dried airy chip
UA142373U (en) METHOD OF MAKING CHOCOLATE
RU2441559C1 (en) Means to extract non-smoking products from shag tobacco
RU2429762C1 (en) Method to produce non-smoking product from low-grade tobacco
RU2429750C1 (en) Method to produce non-smoking product from low-grade tobacco
US1837536A (en) Method of desiccating smear-case
RU2569483C1 (en) Method for production of "novinka" ice cream
RU2454148C1 (en) Method for production of non-smoking products of tobacco
RU2430655C1 (en) Method to produce non-smoking product from low-grade tobacco
RU2447786C1 (en) Method for production of non-smoking products of tobacco
RU2457756C1 (en) Method for production of non-smoking products of tobacco
RU2436470C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450760C1 (en) Method for production of non-smoking products of tobacco
RU2454161C1 (en) Method for production of non-smoking products of tobacco
RU2445872C1 (en) Method for production of non-smoking products of tobacco
RU2432883C1 (en) Method for production of non-smoking products of rustic tobacco
RU2432826C1 (en) Method for production of non-smoking products of rustic tobacco
RU2451475C1 (en) Method for production of non-smoking products of tobacco