WO1995009534A1 - Pastry based on natural fruits - Google Patents

Pastry based on natural fruits Download PDF

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Publication number
WO1995009534A1
WO1995009534A1 PCT/FR1993/000961 FR9300961W WO9509534A1 WO 1995009534 A1 WO1995009534 A1 WO 1995009534A1 FR 9300961 W FR9300961 W FR 9300961W WO 9509534 A1 WO9509534 A1 WO 9509534A1
Authority
WO
WIPO (PCT)
Prior art keywords
essence
pastry
guava
pineapple
mango
Prior art date
Application number
PCT/FR1993/000961
Other languages
French (fr)
Inventor
Emmanuel Elisabeth
Original Assignee
Emmanuel Elisabeth
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 FR9203998A priority Critical patent/FR2689375B1/en
Priority claimed from FR9203998A external-priority patent/FR2689375B1/en
Application filed by Emmanuel Elisabeth filed Critical Emmanuel Elisabeth
Priority to AU51146/93A priority patent/AU5114693A/en
Priority to PCT/FR1993/000961 priority patent/WO1995009534A1/en
Publication of WO1995009534A1 publication Critical patent/WO1995009534A1/en

Links

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
    • A23G3/36—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
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof

Definitions

  • the present invention relates to a pastry based on natural fruits. It is an original pastry made from wholemeal flour and at least one natural fruit chosen from bananas, pineapple, mango, guava, mamé (West Indian apricot). 5 At the base of the recipe will be used, in addition to the natural fruit chosen, the following ingredients: eggs, sugar, whole flour, vegetable fat, vanilla essence, essence corresponding to the chosen fruit: banana or guava, or mamé, or pineapple , or mango, and lemon and bicarbonate.
  • the natural fruit chosen is previously mashed before mixing with the other ingredients. 10
  • the different ingredients forming the composition of the pastry are in the following proportions:

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a pastry based on natural fruits and fabricated with integral flour, at least one natural fruit selected amongst banana, pineapple, mango, guava, mamé (apricot from the West Indies), eggs, sugar, vegetable fat, vanilla essence and essence corresponding to the selected fruit, lemon and bicarbonate.

Description

PATISSERIE A BASE DE FRUITS NATURELS PASTRY BASED ON NATURAL FRUITS
La présente invention concerne une pâtisserie à base de fruits naturels. Il s'agit d'une pâtisserie originale fabriquée à partir de farine intégrale et d'au moins un fruit naturel choisi parmi la banane, l'ananas la mangue, la goyave, le mamé (abricot antillais). 5 A la base de la recette seront utilisés, en plus du fruit naturel choisi, les ingrédients suivants : oeufs, sucre, farine intégrale, graisse végétale, essence de vanille, essence correspondant au fruit choisi : banane ou goyave, ou mamé, ou ananas, ou mangue, et citron et bicarbonate.The present invention relates to a pastry based on natural fruits. It is an original pastry made from wholemeal flour and at least one natural fruit chosen from bananas, pineapple, mango, guava, mamé (West Indian apricot). 5 At the base of the recipe will be used, in addition to the natural fruit chosen, the following ingredients: eggs, sugar, whole flour, vegetable fat, vanilla essence, essence corresponding to the chosen fruit: banana or guava, or mamé, or pineapple , or mango, and lemon and bicarbonate.
Le fruit naturel choisi est préalablement réduit en purée avant son mélange avec les autres ingrédients. 10 Les différents ingrédients formant la composition de la pâtisserie sont dans les proportions suivantes :The natural fruit chosen is previously mashed before mixing with the other ingredients. 10 The different ingredients forming the composition of the pastry are in the following proportions:
- de 25 à 26 % d'oeufs,- from 25 to 26% of eggs,
- de 16 à 17 % de sucre,- from 16 to 17% sugar,
- de 7 à 8 % de graisse végétale, 15 - - ddee 1166 àà 17 % de farine intégrale,- 7 to 8% vegetable fat, 15 - - ddee 1166 to 17% whole flour,
- de 30 à 33 % de banane,- from 30 to 33% of bananas,
- de 0,10 à 0,20 % d'essence,- from 0.10 to 0.20% petrol,
- de 0,40 à 0,50 % de bicarbonate, de 0,40 à 0,50 % de citron.- from 0.40 to 0.50% bicarbonate, from 0.40 to 0.50% lemon.
20 selon une réalisation préférentielle de l'invention, les proportions sont les suivantes :20 according to a preferred embodiment of the invention, the proportions are as follows:
- oeufs 25,04 %- eggs 25.04%
- sucre 16,08 % 25 - farine intégrale 16,59 %- sugar 16.08% 25 - whole flour 16.59%
- graisse végétale 8, 13 %- vegetable fat 8, 13%
- fruits naturels (banane, mangue, mamé- natural fruits (banana, mango, mamé
(abricot antillais) ananas ou goyave) 32,53 % - essence correpondant au fruit choisi 30 (essence de banane, de mangue, de mamé, de goyave ou d'ananas) 0,29 %(West Indian apricot) pineapple or guava) 32.53% - essence corresponding to the chosen fruit 30 (essence of banana, mango, mamé, guava or pineapple) 0.29%
- bicarbonate 0,58 %- 0.58% bicarbonate
- citron 0,58 % - lemon 0.58%

Claims

REVENDICAΉONS
1) Composition pour pâtisserie, caractérisée par le fait qu'elle comprend de la farine intégrale et au moins un fruit naturel choisi parmi la banane, l'ananas, la mangue, la1) Composition for pastry, characterized in that it comprises integral flour and at least one natural fruit chosen from banana, pineapple, mango,
5 goyave, et l'abricot.5 guava, and apricot.
2) Composition selon la revendication 1, caractérisée en ce qu'elle comprend en outre, des oeufs, du sucre, de la graisse végétale, une essence aromatique correspondant au fruit choisi et un arôme supplémentaire.2) Composition according to claim 1, characterized in that it further comprises, eggs, sugar, vegetable fat, an aromatic essence corresponding to the chosen fruit and an additional aroma.
10 3) Composition pour la pâtisserie selon la revendication 1, caractérisée par le fait que l'essence aromatique est choisie parmi l'essence de banane, l'essence de mamé (abricot antillais), l'essence de mangue, l'essence d'ananas, ou l'essence de goyave suivant le parfum de la pâtisserie.3) Composition for pastry according to claim 1, characterized in that the aromatic essence is chosen from banana essence, mam essence (West Indian apricot), mango essence, essence of pineapple, or the essence of guava depending on the flavor of the pastry.
4) Composition pour pâtisserie selon la revendication 1, caractérisée par le fait 15 qu'elle comprend comme arôme supplémentaire, la vanille.4) Pastry composition according to claim 1, characterized in that it comprises as an additional flavor, vanilla.
5) Composition selon la revendication 1, caractérisée en ce que les différents ingrédients de la composition sont dans les proportions suivantes :5) Composition according to claim 1, characterized in that the various ingredients of the composition are in the following proportions:
- de 25 à 26 % d'oeufs,- from 25 to 26% of eggs,
- de 16 à 17 % de sucre,- from 16 to 17% sugar,
20 - de 7 à 8 % de graisse végétale,20 - from 7 to 8% of vegetable fat,
- de 16 à 17 % de farine intégrale,- from 16 to 17% whole flour,
- de 30 à 33 % de banane,- from 30 to 33% of bananas,
- de 0,10 à 0,20 % d'essence,- from 0.10 to 0.20% petrol,
- de 0,40 à 0,50 % de bicarbonate,- from 0.40 to 0.50% bicarbonate,
25 de 0,40 à 0,50 % de citron.25 from 0.40 to 0.50% lemon.
6) Composition pour pâtisserie selon les revendication 1 à 3, caractérisée par le fait que :6) Pastry composition according to claims 1 to 3, characterized in that:
-La quantité d'oeufs est de 25,04 %-The quantity of eggs is 25.04%
-La quantité de sucre est de 16,08 %-The amount of sugar is 16.08%
30 - La quantité de farine intégrale est de 16,59 %30 - The quantity of whole flour is 16.59%
- La quantité de graisse végétale est de 8, 13 %- The amount of vegetable fat is 8, 13%
- La quantité de fruits (banane, mangue, mamé (abricot antillais) ananas ou goyave) est de 32,53 %- The amount of fruit (banana, mango, mam (West Indian apricot) pineapple or guava) is 32.53%
-La quantité d'essence correpondant au fruit choisi 35 (essence de banane, de mangue, de mamé, de goyave ou d'ananas) est de 0,29 % La quantité de bicarbonate est de 0,58 %-The quantity of essence corresponding to the chosen fruit 35 (essence of banana, mango, mamé, guava or pineapple) is 0.29% The amount of bicarbonate is 0.58%
La quantité de citron est de 0,58 %The amount of lemon is 0.58%
i - i -
PCT/FR1993/000961 1992-04-02 1993-10-01 Pastry based on natural fruits WO1995009534A1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
FR9203998A FR2689375B1 (en) 1992-04-02 1992-04-02 Pastry made from natural fruits.
AU51146/93A AU5114693A (en) 1992-04-02 1993-10-01 Pastry based on natural fruits
PCT/FR1993/000961 WO1995009534A1 (en) 1992-04-02 1993-10-01 Pastry based on natural fruits

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR9203998A FR2689375B1 (en) 1992-04-02 1992-04-02 Pastry made from natural fruits.
PCT/FR1993/000961 WO1995009534A1 (en) 1992-04-02 1993-10-01 Pastry based on natural fruits

Publications (1)

Publication Number Publication Date
WO1995009534A1 true WO1995009534A1 (en) 1995-04-13

Family

ID=26229374

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/FR1993/000961 WO1995009534A1 (en) 1992-04-02 1993-10-01 Pastry based on natural fruits

Country Status (1)

Country Link
WO (1) WO1995009534A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2885282A1 (en) * 2005-05-09 2006-11-10 Jean Pierre Sclaminec Use of banana, in the form of pulp or optionally starched powder starched, as substitute of gluten added to starch and flours without gluten for the manufacture of cakes in a biscuit factory
KR100666054B1 (en) 2005-05-10 2007-01-10 김정순 Bean-jam bun for containing guava plant's ingrediant and the manufacturing method 0f thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR967790A (en) * 1948-06-17 1950-11-10 Prod Dietetiques Cerebanine La Process for manufacturing a flour made from ripe bananas and products obtained
US2861888A (en) * 1956-08-14 1958-11-25 Edward F Coles Pellets containing dehydrated meat and coconut and confection containing these pellets
US3250625A (en) * 1963-08-26 1966-05-10 Ray J Thelen Partially yeast-chemically leavened laminated foodstuffs
FR1444686A (en) * 1964-11-13 1966-07-08 New bread-making process
US4503083A (en) * 1982-03-08 1985-03-05 General Foods Corporation High quality, reduced-calorie cake
CH661410A5 (en) * 1984-12-11 1987-07-31 Helmut Korn Process for producing foods storable for long periods, whose major constituent is dried common or sweet bananas
FR2607672A1 (en) * 1986-09-11 1988-06-10 Tel Harry Fresh pastes with natural products and West Indian and exotic flavours, or with derivatives of fresh (lactic) cheeses (buttermilk, whey)
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit
FR2689375A1 (en) * 1992-04-02 1993-10-08 Elisabeth Emmanuel Compsn. for pastries - contains whole flour and banana, pineapple, mango, guava and/or apricot, opt. with eggs, sugar, vegetable fat, aromatic fruit essence and flavouring esp. vanilla

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR967790A (en) * 1948-06-17 1950-11-10 Prod Dietetiques Cerebanine La Process for manufacturing a flour made from ripe bananas and products obtained
US2861888A (en) * 1956-08-14 1958-11-25 Edward F Coles Pellets containing dehydrated meat and coconut and confection containing these pellets
US3250625A (en) * 1963-08-26 1966-05-10 Ray J Thelen Partially yeast-chemically leavened laminated foodstuffs
FR1444686A (en) * 1964-11-13 1966-07-08 New bread-making process
US4503083A (en) * 1982-03-08 1985-03-05 General Foods Corporation High quality, reduced-calorie cake
CH661410A5 (en) * 1984-12-11 1987-07-31 Helmut Korn Process for producing foods storable for long periods, whose major constituent is dried common or sweet bananas
FR2607672A1 (en) * 1986-09-11 1988-06-10 Tel Harry Fresh pastes with natural products and West Indian and exotic flavours, or with derivatives of fresh (lactic) cheeses (buttermilk, whey)
US4950491A (en) * 1989-08-09 1990-08-21 Elemer Varga Process for preparing powdered fruit
FR2689375A1 (en) * 1992-04-02 1993-10-08 Elisabeth Emmanuel Compsn. for pastries - contains whole flour and banana, pineapple, mango, guava and/or apricot, opt. with eggs, sugar, vegetable fat, aromatic fruit essence and flavouring esp. vanilla

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2885282A1 (en) * 2005-05-09 2006-11-10 Jean Pierre Sclaminec Use of banana, in the form of pulp or optionally starched powder starched, as substitute of gluten added to starch and flours without gluten for the manufacture of cakes in a biscuit factory
KR100666054B1 (en) 2005-05-10 2007-01-10 김정순 Bean-jam bun for containing guava plant's ingrediant and the manufacturing method 0f thereof

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