PT101783B - FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS - Google Patents

FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS Download PDF

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Publication number
PT101783B
PT101783B PT101783A PT10178395A PT101783B PT 101783 B PT101783 B PT 101783B PT 101783 A PT101783 A PT 101783A PT 10178395 A PT10178395 A PT 10178395A PT 101783 B PT101783 B PT 101783B
Authority
PT
Portugal
Prior art keywords
milk
cream
dairy
present
condensed
Prior art date
Application number
PT101783A
Other languages
Portuguese (pt)
Other versions
PT101783A (en
Inventor
Aristide Romano
Antonio Maiorano
Original Assignee
Foodinvest Group Srl
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
Priority to HU9502881A priority Critical patent/HU222567B1/en
Priority to CZ19952573A priority patent/CZ291655B6/en
Priority to GB9520521A priority patent/GB2305844B/en
Priority claimed from DE19537568A external-priority patent/DE19537568C2/en
Priority to DE19537568A priority patent/DE19537568C2/en
Priority to CH02839/95A priority patent/CH691845A5/en
Priority to BE9500842A priority patent/BE1009606A6/en
Priority to ES09501979A priority patent/ES2103202B1/en
Priority to FR9512031A priority patent/FR2739756B1/en
Priority to PT101783A priority patent/PT101783B/en
Application filed by Foodinvest Group Srl filed Critical Foodinvest Group Srl
Priority to LU88672A priority patent/LU88672A1/en
Publication of PT101783A publication Critical patent/PT101783A/en
Publication of PT101783B publication Critical patent/PT101783B/en

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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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Noodles (AREA)

Abstract

A cream composition for sponge cakes includes milk proteins, condensed milk and hydrogenated plant fats among its ingredients.

Description

DESCRIÇÃODESCRIPTION

FORMULAÇÃO DE UM CREME, DOCES LÁCTEOS PARA FATIAS À BASE DE COMPONENTES LÁCTEOSFORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON MILK COMPONENTS

A presente invenção diz respeito à àrea alimentar, mais precisamente a doces lácteos em fatia.The present invention relates to the food area, more precisely to sliced milk sweets.

Ainda mais particularmente, a presente invenção diz respeito a uma formulação de um creme para fatias à base de componentes lácteos.Even more particularly, the present invention relates to a formulation of a slice cream based on milk components.

Da forma aqui utilizada, entende-se por fatia um doce composto por duas fatias de pão-de-ló, entre as quais se coloca um recheio de creme, como uma sanduíche.As used here, a slice is understood to mean a sweet made up of two slices of sponge cake, between which a cream filling is placed, such as a sandwich.

Em particular, fatias à base de componentes lácteos, nas quais as duas fatias de pão-de-ló são fatias de cacau e o recheio de creme é um creme lácteo, eventualmente com adição de mel, existem no mercado e são do conhecimento do consumidor.In particular, slices based on dairy components, in which the two slices of sponge cake are slices of cocoa and the cream filling is a dairy cream, possibly with added honey, exist on the market and are known to the consumer .

Da forma aqui utilizada, por doces lácteos em fatia ou também fatia à base de componentes lácteos, entende-se uma fatia na qual o recheio de creme é um creme lácteo.As used here, for sliced milk sweets or also a slice based on dairy components, we mean a slice in which the cream filling is a milk cream.

A preparação das fatias, particularmente das fatias à base de componentes lácteos, compreende as etapas de trabalho seguintes. No que diz respeito às fatias de pãode-ló: preparação da massa apropriada, extrusão de forma contínua em tapete, cozedura em forno, separação do tapete e arrefecimento. No que diz respeito ao creme: preparação homogénea a frio da mistura e extrusão. 0 pão-de-10 e o creme são adicionados à saída das duas respectivas sequências de etapas de trabalho, para dar lugar à colocação do creme no pão-de-ló formando uma camada base, seguido de sobreposição por viragem de uma camada superior de pão-de-ló sobre o conjunto assim obtido para originar um recheio, e em seguida obtêm-se fatias por corte, que são subsequentemente embaladas em filme plástico (empacotamento contínuo, ou em envelope, embalagem termicamente selada).The preparation of the slices, particularly the slices based on dairy components, comprises the following work steps. With regard to slices of sponge cake: preparation of the appropriate dough, continuous extrusion on a carpet, baking in an oven, separation of the carpet and cooling. Regarding the cream: homogeneous cold preparation of the mixture and extrusion. The 10-loaf and the cream are added at the exit of the two respective sequences of work steps, to give place to the cream on the sponge cake forming a base layer, followed by overlapping by turning an upper layer of sponge cake on the set thus obtained to create a filling, and then cut slices are obtained, which are subsequently wrapped in plastic film (continuous packaging, or in an envelope, thermally sealed packaging).

Ingredientes típicos de fatias á base de componentes lácteos são: leite fresco_pasteurizado, gorduras vegetais, açúcar, farinha, leite-em-pó magro, mel, manteiga desidratada, ovos em pó, farelo fino, cacau magro, agentes emulsificantes (mono- e diglicéridos de ácidos gordos), glúten de trigo, aromas naturais, sal e fermento em pó.Typical ingredients for slices based on dairy components are: fresh_pasteurized milk, vegetable fats, sugar, flour, skimmed-milk powder, honey, dehydrated butter, powdered eggs, fine bran, skimmed cocoa, emulsifying agents (mono- and diglycerides fatty acids), wheat gluten, natural flavors, salt and baking powder.

Fatias à base de componentes lácteos têm a vantagem de possuirem um teor considerável de proteínas_e de cálcio, e de serem particularmente apreciadas pelas crianças, sendo normalmente consumidas fora das refeições.Slices based on dairy components have the advantage of having a considerable content of proteins_and calcium, and of being particularly appreciated by children, being normally consumed outside of meals.

Um aspecto de principal importância no gosto de uma fatia é a sua macieza.An aspect of main importance in the taste of a slice is its softness.

Uma característica importante é também a estabilidade da dispersão coloidal do recheio de creme.An important feature is also the stability of the colloidal dispersion of the cream filling.

Um objectivo da presente invenção é patentear um doce lácteo em fatia ou fatia à base de componentes lácteos com uma consistência sensivelmente mais macia.An object of the present invention is to patent a slice or slice of milk based on dairy components with a substantially softer consistency.

Outro objectivo da presente invenção é produzir um doce lácteo em fatia ou fatia à base de componentes lácteos possuindo a dispersão do recheio de creme substancialmente mais estável do que as fatias à base de componentes lácteos conhecidas anteriormente.Another object of the present invention is to produce a slice or slice milk candy based on dairy components having the dispersion of the cream filling substantially more stable than the previously known dairy based slices.

Ainda ou:ro ooj eczívo da presente invenção produzir um doce lácteo em fatia ou faria ã base conponenres lácteos com uma formulação e uma preparação simoles do oue as oresenremente conhecidas.Furthermore, the present invention of the present invention would produce a sliced milk sweet or would make milk-based components with a formulation and preparation similar to the oresenrently known.

Tais objeczivos são atingidos, de accrdo com c descrito na presente invenção, desde que sejam: utilizares leite condensado, proteínas do leite e gorduras vegerais hidrogenadas como ingredientes da formulação do recheio de creme, em quantidades adequadas, perceptiveis relativas.Such objectives are achieved, in accordance with the described in the present invention, provided that they are: using condensed milk, milk proteins and hydrogenated vegetable fats as ingredients of the cream filling formulation, in adequate, perceptible relative quantities.

A utilização do leite condensado permite inzroduzir quantidades menores de líquido na preparação do recheio de creme, o que proporciona a possibilidade de una consistência mais macia, e é de qualquer forma equivalente: trinta e seis (36) partes de leite inteiro são equivalentes a doze (12) partes de leite condensado ao qual se adicionaram vinte e quatro (24) partes de água.The use of condensed milk allows to introduce smaller amounts of liquid in the preparation of the cream filling, which provides the possibility of a softer consistency, and is in any way equivalent: thirty-six (36) parts of whole milk are equivalent to twelve (12) parts of condensed milk to which twenty-four (24) parts of water were added.

A utilização de proteínas do leite substitui por si só c leite-em-pó magro. No que diz respeito a este facto, as proteínas do leite dão origem a um produto mais apreciado, são facilmente solúveis em água e contribuem subsrancialmente para a supracitada melhor estabilidade da dispersão coloidal do creme.The use of milk proteins replaces itself with skimmed milk powder. With regard to this fact, milk proteins give rise to a product that is more appreciated, are easily soluble in water and contribute to the aforementioned better stability of the colloidal dispersion of the cream.

As gorduras vegetais contribuem também para a consistência e a estabilidade estrutural do creme.Vegetable fats also contribute to the cream's consistency and structural stability.

Na formulação da presente invenção, o glúten e a manteiga não são indispensáveis.In the formulation of the present invention, gluten and butter are not indispensable.

Portanto, a presente invenção refere-se a uma formulação de um creme para doces lácteos em fatia ou fatias à base de componentes lácteos, caracterizada por compreenderTherefore, the present invention relates to a formulation of a cream for sliced or sliced dairy candy based on dairy components, characterized by comprising

leite condensado, proteínas do leite e gorduras vegetais hidrogenadas como ingredientes, sendo o referido leite integral, referido leite condensado presente numa cuar.t loaoe em peso do estando as referidas proteínas do leite presentes numa ouantícaoe em peso do cremecondensed milk, milk proteins and hydrogenated vegetable fats as ingredients, said whole milk, said condensed milk present in a cup and weight of the said milk proteins being present in an other weight of the cream

Ξ particularmente desejável que o leite inteiro condensado seja leite inteiro condensado açucarado.It is particularly desirable for whole condensed milk to be sweetened whole condensed milk.

Ξ mais particularmente desejável que o leite inteiro condensado açucarado esteja presente numa quantidade situada entre os 10% e os 15% em peso de creme, compreendendo oito (8) partes de açúcar para doze (12) partes de leite inteiro condensado; que as proteínas do leite referidas estejam presentes numa quantidade situada entre os 5% e os 6% em peso de creme, e que as gorduras vegetais hidrogenadas referidas estejam presentes numa quantidade situada entre os 30% e os 50% em peso de creme.It is more particularly desirable for the whole sweetened condensed milk to be present in an amount between 10% and 15% by weight of cream, comprising eight (8) parts of sugar for twelve (12) parts of whole condensed milk; that the milk proteins referred to are present in an amount between 5% and 6% by weight of cream, and that the hydrogenated vegetable fats referred to are present in an amount between 30% and 50% by weight of cream.

A presente invenção diz finalmente respeito a um doce lácteo em fatia ou fatia à base de componentes lácteos recheada com um creme lácteo possuindo a formulação descrita acima.The present invention finally relates to a dairy sweet in slice or slice based on milk components filled with a dairy cream having the formulation described above.

A presente invenção será melhor compreendida tendo como base a seguinte descrição detalhada da sua forma de realização preferencial, dada apenas a título de exemplo e de forma alguma como restriçãoThe present invention will be better understood based on the following detailed description of its preferred embodiment, given by way of example only and in no way as a restriction

Fatias à base de produtos lácteos foram preparadas a partir de uma base de um produto cozinhado em forno feito de fatias de pão-de-ló de cacau e um recheio de creme lácteo e mel que contém como ingredientes leite condensado açucarado, eDairy-based slices were prepared from an oven-cooked product base made of slices of cocoa sponge cake and a filling of milk cream and honey that contains sweetened condensed milk as ingredients, and

oroteinas gorduras vegetais hidrogenad condensadocondensed hydrogenated vegetable fats oroteins

e.m peso de reme om oito partes de açúcar para do inteiro;e.m paddle weight with eight parts of sugar for the whole;

rotemas do leite obtidas através de processos especiais e presentes numa Quantidade situada entremilk routes obtained through special processes and present in a Quantity located between

5% e 6% em pes de estavam presentes iuma auantidade situada entre 30% e5% and 6% in person were present at an entity located between 30% and

50% em peso de creme.50% by weight of cream.

produto obtido após cerca de uma hora de ambiente, consistência sensivelmente mais macia que os conhecidos a oreser.te data.product obtained after about an hour of environment, a substantially softer consistency than those known to date.

Ά utilização do leite condensado levou à introdução de de resultado.Ά use of condensed milk led to the introduction of results.

As proteínas leite deram melhor estabilidade à dispersão coloidal.Milk proteins gave better stability to the colloidal dispersion.

As At gorduras vegetais vegetable fats hidrogenadas hydrogenated também also contribuíram contributed para a estabilidade for stability do creme e of the cream and para a to the consistência consistency macia do produto soft product

A manteiga e o glúten não foram necessários.Butter and gluten were not needed.

Assim foram atingidos os objectivcs da presente invenção.Thus the objectives of the present invention were achieved.

Claims (1)

REIVINDICAÇÕES Formulação de um creme para doces lácteos em compreender leite hidrogenadas como ingredientes, sendo o referido leite condensado do tipo leite condensado integral, estando o referido leite condensado presente numa quantidade compreendida entre 10% eFormulation of a cream for dairy sweets to comprise hydrogenated milk as ingredients, said condensed milk of the type whole condensed milk, said condensed milk being present in an amount between 10% and 15% em oeso do creme, estando as referidas proteínas do15% by weight of the cream, the said proteins being Leite presentes numa quantidade compreendida entre 30¾ eMilk present in an amount between 30¾ and 50% em peso do creme.50% by weight of the cream. rei vmoica fatias àking vmoica slices à de in um one base base de in ção dog 2, 2,
creme para doces lácteos em fatia ou condensado ser leite inteiro condensado açúcarado.cream for sliced or condensed milk sweets be whole condensed sugared milk. Formulação de um creme para doces lácteos em fatia de acordo com a reivindicação 4, caracterizada por o presente em peso leite inteiro condensado numa quantidade situada entre de creme, compreendendo oito para doze partes de leite inteiro proteínas do leite estarem presentes situada entre os 5% e os 6% em peso açúcarado os 10 % e partes de gorduras vegetais hidrogenadas estarem quantidade situada entre os 30% e os creme.Formulation of a sliced milk candy cream according to claim 4, characterized in that the present condensed whole milk in an amount between cream, comprising eight to twelve parts of whole milk, milk proteins are present between 5% and 6% by weight, 10% and parts of hydrogenated vegetable fats are between 30% and cream. estar os 15?be 15? condensado; as numa quantidade presentes numacondensed; in a quantity present in a 50% em peso de50% by weight of 4. Doce lácteo em fatia caracterizado por ser recheado com um creme lácteo tendo a formulação de acordo com qualquer das reivindicações anteriores.4. Sliced milk sweet characterized by being filled with a milk cream having the formulation according to any of the previous claims.
PT101783A 1995-10-03 1995-10-13 FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS PT101783B (en)

Priority Applications (10)

Application Number Priority Date Filing Date Title
HU9502881A HU222567B1 (en) 1995-10-03 1995-10-03 A crem composition and slice type milkbased sweet
CZ19952573A CZ291655B6 (en) 1995-10-03 1995-10-04 Cream mixture for milky candies of a slicing type or milky slices
GB9520521A GB2305844B (en) 1995-10-03 1995-10-04 Foodstuff
DE19537568A DE19537568C2 (en) 1995-10-03 1995-10-09 Cream composition for milk cuts
CH02839/95A CH691845A5 (en) 1995-10-03 1995-10-09 Filling for biscuit creams
BE9500842A BE1009606A6 (en) 1995-10-03 1995-10-11 Composition for sliced creamy milk.
ES09501979A ES2103202B1 (en) 1995-10-03 1995-10-11 A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS.
FR9512031A FR2739756B1 (en) 1995-10-03 1995-10-13 CREAM COMPOSITION FOR SLICED MILK TREATS
PT101783A PT101783B (en) 1995-10-03 1995-10-13 FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS
LU88672A LU88672A1 (en) 1995-10-03 1995-10-19 Cream composition for milk cuts

Applications Claiming Priority (10)

Application Number Priority Date Filing Date Title
HU9502881A HU222567B1 (en) 1995-10-03 1995-10-03 A crem composition and slice type milkbased sweet
CZ19952573A CZ291655B6 (en) 1995-10-03 1995-10-04 Cream mixture for milky candies of a slicing type or milky slices
GB9520521A GB2305844B (en) 1995-10-03 1995-10-04 Foodstuff
DE19537568A DE19537568C2 (en) 1995-10-03 1995-10-09 Cream composition for milk cuts
CH02839/95A CH691845A5 (en) 1995-10-03 1995-10-09 Filling for biscuit creams
BE9500842A BE1009606A6 (en) 1995-10-03 1995-10-11 Composition for sliced creamy milk.
ES09501979A ES2103202B1 (en) 1995-10-03 1995-10-11 A COMPOSITION OF CREAM FOR SWEET DAIRY PRODUCTS.
FR9512031A FR2739756B1 (en) 1995-10-03 1995-10-13 CREAM COMPOSITION FOR SLICED MILK TREATS
PT101783A PT101783B (en) 1995-10-03 1995-10-13 FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS
LU88672A LU88672A1 (en) 1995-10-03 1995-10-19 Cream composition for milk cuts

Publications (2)

Publication Number Publication Date
PT101783A PT101783A (en) 1997-05-28
PT101783B true PT101783B (en) 1998-12-31

Family

ID=27579013

Family Applications (1)

Application Number Title Priority Date Filing Date
PT101783A PT101783B (en) 1995-10-03 1995-10-13 FORMULATION OF A CREAM, DAIRY SWEETS FOR SLICES BASED ON DAIRY COMPONENTS

Country Status (9)

Country Link
BE (1) BE1009606A6 (en)
CH (1) CH691845A5 (en)
CZ (1) CZ291655B6 (en)
ES (1) ES2103202B1 (en)
FR (1) FR2739756B1 (en)
GB (1) GB2305844B (en)
HU (1) HU222567B1 (en)
LU (1) LU88672A1 (en)
PT (1) PT101783B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
IT1284649B1 (en) * 1996-05-24 1998-05-21 Foodinvest Group Srl COMPOSITION OF YOGURT CREAM FOR CREAM TRANCINI.
EA001875B1 (en) * 1997-08-28 2001-10-22 Сосьете Де Продюи Нестле С.А. Cream-based food composition and process for the manufacture thereof

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB358444A (en) * 1929-04-04 1931-10-05 Botulf Borthen Process for the production of emulsions rich in fat
GB1405512A (en) * 1972-06-09 1975-09-10 Nestle Sa Milk product and process
ZA737353B (en) * 1973-09-17 1975-04-30 Univ Witwatersrand Milk products and their preparation
IT1119935B (en) * 1979-09-11 1986-03-19 Ferrero & C Spa P SWEET PROTEIN FOOD PRODUCT IN FOAMED PLASTIC MASS FORM
US4497834A (en) * 1982-08-30 1985-02-05 Barta Frank E Method of making a dairy-based food product
EP0237436A3 (en) * 1986-03-14 1989-07-19 Nabisco Brands, Inc. Soft soybean oil filler cream
NL193652C (en) * 1986-08-19 2000-06-06 Ferrero Ohg Sweet delicacy and method for its preparation.
CA2004723C (en) * 1988-12-22 1997-03-04 James Anthony Letton Fatty compositions with high solids content
ES2115685T3 (en) * 1993-01-09 1998-07-01 Nestle Sa PROCEDURE FOR THE PREPARATION OF A FOOD PRODUCT, FOAMED PRODUCT OBTAINED AND FINAL COMPOUND PRODUCT.

Also Published As

Publication number Publication date
ES2103202B1 (en) 1998-03-01
GB9520521D0 (en) 1995-12-13
PT101783A (en) 1997-05-28
GB2305844A (en) 1997-04-23
FR2739756A1 (en) 1997-04-18
CZ257395A3 (en) 1997-04-16
BE1009606A6 (en) 1997-06-03
HU9502881D0 (en) 1995-11-28
CH691845A5 (en) 2001-11-15
HUT75382A (en) 1997-05-28
HU222567B1 (en) 2003-08-28
FR2739756B1 (en) 1999-12-24
ES2103202A1 (en) 1997-08-16
LU88672A1 (en) 1996-04-29
CZ291655B6 (en) 2003-04-16
GB2305844B (en) 1999-06-16

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