RU2013149629A - FOOD PRODUCT WITH FRUIT BASIS - Google Patents

FOOD PRODUCT WITH FRUIT BASIS Download PDF

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Publication number
RU2013149629A
RU2013149629A RU2013149629/13A RU2013149629A RU2013149629A RU 2013149629 A RU2013149629 A RU 2013149629A RU 2013149629/13 A RU2013149629/13 A RU 2013149629/13A RU 2013149629 A RU2013149629 A RU 2013149629A RU 2013149629 A RU2013149629 A RU 2013149629A
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RU
Russia
Prior art keywords
food product
central part
fruit base
product according
chocolate
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RU2013149629/13A
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Russian (ru)
Inventor
Жан-Люк Рабо
Франсуа Белуен
Шарлотт БУАСЬЁ
Жан Пьер ФЛАТЕН
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Женераль Бискит
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Publication of RU2013149629A publication Critical patent/RU2013149629A/en

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Classifications

    • 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
    • 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
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor 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
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • A23G1/545—Hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
    • 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
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0017—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of powder
    • 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
    • A23G3/48—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
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • 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
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins

Abstract

1. Пищевой продукт «на один укус», содержащий:a) пластичную твердую центральную часть с мягкой плодовой основой в форме объемного тела вращения, характеризующуюся:значением Aот 0,28 до 0,85; исодержанием жира менее 14% по массе на основании общей массы центральной части с плодовой основой, иb) слой из шоколадного или похожего на шоколад состава, который покрывает центральную часть с плодовой основой,причем центральная часть с плодовой основой составляет приблизительно 40-75% по массе от общей массы пищевого продукта.2. Пищевой продукт по п.1, отличающийся тем, что центральная часть с плодовой основой сформована с использованием холодного формования при температуре менее 60°C.3. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит более 5% по массе сухих твердых частиц плодов на основании общей массы центральной части с плодовой основой.4. Пищевой продукт по п.1 или 2, отличающийся тем, что объемное тело вращения характеризуется формой шара.5. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит 4-28% по массе увлажняющих веществ на основании общей массы центральной части с плодовой основой.6. Пищевой продукт по п.5, отличающийся тем, что увлажняющие вещества включают в себя глицерин.7. Пищевой продукт по любому из пп.1, 2 или 6, отличающийся тем, что центральная часть с плодовой основой или шоколадный или похожий на шоколад состав включает в себя хрустящие кусочки.8. Пищевой продукт по п.7, отличающийся тем, что хрустящие кусочки представляют собой орехи или вкрапления зерен, или включают в себя злаки.9. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличаю�1. Food product "one bite", containing: a) a plastic solid central part with a soft fruit base in the form of a volumetric body of revolution, characterized by: A value from 0.28 to 0.85; and a fat content of less than 14% by weight based on the total weight of the central part with the fruit base, and b) a layer of chocolate or chocolate-like composition that covers the central part with the fruit base, the central part with the fruit base being approximately 40-75% by weight from the total mass of the food product. 2. A food product according to claim 1, characterized in that the central part with the fruit base is molded using cold molding at a temperature of less than 60 ° C. A food product according to claim 1 or 2, characterized in that the central part with the fruit base contains more than 5% by weight of dry solid particles of the fruit based on the total weight of the central part with the fruit base. A food product according to claim 1 or 2, characterized in that the volumetric body of revolution is characterized by the shape of a ball. A food product according to claim 1 or 2, characterized in that the central part with a fruit base contains 4-28% by weight of moisturizers based on the total weight of the central part with a fruit base. A food product according to claim 5, characterized in that the moisturizing substances include glycerin. A food product according to any one of claims 1, 2 or 6, characterized in that the central part with a fruit base or a chocolate or chocolate-like composition includes crispy pieces. A food product according to claim 7, characterized in that the crispy pieces are nuts or interspersed grains, or include cereals. A food product according to any one of claims 1, 2, 6 or 8, distinguishes

Claims (19)

1. Пищевой продукт «на один укус», содержащий:1. Food product "one bite", containing: a) пластичную твердую центральную часть с мягкой плодовой основой в форме объемного тела вращения, характеризующуюся:a) a plastic solid central part with a soft fruit base in the form of a volumetric body of revolution, characterized by: значением Aw от 0,28 до 0,85; иA w value from 0.28 to 0.85; and содержанием жира менее 14% по массе на основании общей массы центральной части с плодовой основой, иa fat content of less than 14% by weight based on the total weight of the center portion with the fruit base, and b) слой из шоколадного или похожего на шоколад состава, который покрывает центральную часть с плодовой основой,b) a layer of chocolate or chocolate-like composition that covers the central part with a fruit base, причем центральная часть с плодовой основой составляет приблизительно 40-75% по массе от общей массы пищевого продукта.moreover, the Central part with a fruit base is approximately 40-75% by weight of the total mass of the food product. 2. Пищевой продукт по п.1, отличающийся тем, что центральная часть с плодовой основой сформована с использованием холодного формования при температуре менее 60°C.2. The food product according to claim 1, characterized in that the Central part with the fruit base is molded using cold molding at a temperature of less than 60 ° C. 3. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит более 5% по массе сухих твердых частиц плодов на основании общей массы центральной части с плодовой основой.3. The food product according to claim 1 or 2, characterized in that the central part with the fruit base contains more than 5% by weight of dry solid particles of the fruit based on the total weight of the central part with the fruit base. 4. Пищевой продукт по п.1 или 2, отличающийся тем, что объемное тело вращения характеризуется формой шара.4. The food product according to claim 1 or 2, characterized in that the volumetric body of revolution is characterized by the shape of a ball. 5. Пищевой продукт по п.1 или 2, отличающийся тем, что центральная часть с плодовой основой содержит 4-28% по массе увлажняющих веществ на основании общей массы центральной части с плодовой основой.5. The food product according to claim 1 or 2, characterized in that the Central part with a fruit base contains 4-28% by weight of moisturizers based on the total weight of the central part with a fruit base. 6. Пищевой продукт по п.5, отличающийся тем, что увлажняющие вещества включают в себя глицерин.6. The food product according to claim 5, characterized in that the moisturizing substances include glycerin. 7. Пищевой продукт по любому из пп.1, 2 или 6, отличающийся тем, что центральная часть с плодовой основой или шоколадный или похожий на шоколад состав включает в себя хрустящие кусочки.7. A food product according to any one of claims 1, 2 or 6, characterized in that the central part with a fruit base or a chocolate or chocolate-like composition includes crispy pieces. 8. Пищевой продукт по п.7, отличающийся тем, что хрустящие кусочки представляют собой орехи или вкрапления зерен, или включают в себя злаки.8. The food product according to claim 7, characterized in that the crispy pieces are nuts or interspersed grains, or include cereals. 9. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличающийся тем, что содержание жира пищевого продукта составляет от 6 до 28% по массе на основании общей массы пищевого продукта.9. A food product according to any one of claims 1, 2, 6 or 8, characterized in that the fat content of the food product is from 6 to 28% by weight based on the total weight of the food product. 10. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличающийся тем, что плод представляет собой плод из плодового сада, преимущественно выбранный из группы, состоящей из: клюквы, изюма, абрикоса, яблока, помидора, красного болгарского перца, тыквы, клубники, малины, черники, ежевики, черной смородины, фиги, персика, груши, сливы, фиников, банана, манго, цитрусовых, ананаса, вишни и их смеси.10. A food product according to any one of claims 1, 2, 6 or 8, characterized in that the fruit is a fruit from a fruit garden, mainly selected from the group consisting of: cranberries, raisins, apricot, apple, tomato, red bell pepper , pumpkins, strawberries, raspberries, blueberries, blackberries, black currants, figs, peach, pears, plums, dates, banana, mango, citrus, pineapple, cherry and mixtures thereof. 11. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличающийся тем, что центральная часть с плодовой основой содержит нежелатинизированный крахмал.11. A food product according to any one of claims 1, 2, 6 or 8, characterized in that the Central part with the fruit base contains non-gelatinized starch. 12. Пищевой продукт по любому из пп.1, 2, 6 или 8, отличающийся тем, что пищевой продукт дополнительно содержит слой с) глазури, который глазирует слой b) из шоколадного или похожего на шоколад состава.12. A food product according to any one of claims 1, 2, 6 or 8, characterized in that the food product further comprises a layer c) of glaze, which glazes layer b) of a chocolate or chocolate-like composition. 13. Пищевой продукт по п.12, отличающийся тем, что слой глазури выполнен из аравийской камеди и шеллака.13. The food product according to item 12, wherein the layer of glaze is made of Arabian gum and shellac. 14. Способ приготовления пищевого продукта «на один укус» по любому из пп.1-13, включающий:14. The method of preparation of the food product "one bite" according to any one of claims 1 to 13, including: 1) подготовку центральной части с плодовой основой посредством смешивания и, необязательно, измельчения ингредиентов, а также холодное формование центральной части при температуре ниже 60°C,1) preparing the central part with the fruit base by mixing and, optionally, grinding the ingredients, as well as cold forming the central part at a temperature below 60 ° C, 2) глазирование центральной части с плодовой основой, полученной на стадии 1), расплавленным шоколадным или похожим на шоколад составом, и обеспечение застывания состава при помощи охлаждения, в результате чего образуют слой b).2) glazing the central part with the fruit base obtained in step 1), a molten chocolate or chocolate-like composition, and allowing the composition to solidify by cooling, thereby forming a layer b). 15. Способ по п.14, дополнительно включающий:15. The method according to 14, further comprising: 3) нанесение глазури на слой из шоколадного или похожий на шоколад состава, полученный на стадии 2), причем глазурь преимущественно выполнена из аравийской камеди и шеллака.3) applying the glaze to a layer of chocolate or chocolate-like composition obtained in stage 2), and the glaze is mainly made of Arabian gum and shellac. 16. Способ по п.14 или 15, отличающийся тем, что отсутствует бестарное хранение сформованной центральной части с плодовой основой, полученной на стадии 1) перед выполнением стадии 2).16. The method according to 14 or 15, characterized in that there is no bulk storage of the molded central part with the fruit base obtained in stage 1) before performing stage 2). 17. Способ по п.14 или 15, отличающийся тем, что измельчение ингредиента на стадии 1) выполняют с использованием мясорубки.17. The method according to 14 or 15, characterized in that the grinding of the ingredient in stage 1) is performed using a meat grinder. 18. Способ по п.17, отличающийся тем, что измельчение с использованием мясорубки на стадии 1) выполняют перед и/или после смешивания, преимущественно перед и после смешивания.18. The method according to 17, characterized in that the grinding using a meat grinder in stage 1) is performed before and / or after mixing, mainly before and after mixing. 19. Способ по любому из пп.14, 15 или 18, отличающийся тем, что стадию 2) глазирования и необязательную стадию 3) нанесения глазури выполняют посредством дражирования. 19. The method according to any one of paragraphs.14, 15 or 18, characterized in that stage 2) glazing and optional stage 3) the application of glaze is performed by drazhirovany.
RU2013149629/13A 2011-04-08 2012-04-10 FOOD PRODUCT WITH FRUIT BASIS RU2013149629A (en)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
US201161473506P 2011-04-08 2011-04-08
EP11305420 2011-04-08
EP11305420.9 2011-04-08
US61/473,506 2011-04-08
PCT/EP2012/056477 WO2012136855A1 (en) 2011-04-08 2012-04-10 Fruit-based food product

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RU2013149629A true RU2013149629A (en) 2015-05-20

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EP (1) EP2693889A1 (en)
CN (1) CN103561581A (en)
AU (1) AU2012238585A1 (en)
BR (1) BR112013025976A2 (en)
MX (1) MX2013011668A (en)
PE (1) PE20140804A1 (en)
RU (1) RU2013149629A (en)
WO (1) WO2012136855A1 (en)
ZA (1) ZA201307401B (en)

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RU2749283C1 (en) * 2020-08-31 2021-06-08 Федеральное государственное бюджетное образовательное учреждение высшего образования "Горский государственный аграрный университет" Method for preparing halal dessert "dates in chocolate"

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