WO2016146179A1 - Marzipan spread - Google Patents
Marzipan spread Download PDFInfo
- Publication number
- WO2016146179A1 WO2016146179A1 PCT/EP2015/055630 EP2015055630W WO2016146179A1 WO 2016146179 A1 WO2016146179 A1 WO 2016146179A1 EP 2015055630 W EP2015055630 W EP 2015055630W WO 2016146179 A1 WO2016146179 A1 WO 2016146179A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- marzipan
- spread
- sucrose
- spread according
- present
- Prior art date
Links
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims abstract description 5
- 150000002772 monosaccharides Chemical class 0.000 claims abstract description 5
- 239000003755 preservative agent Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000020374 simple syrup Nutrition 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 229960004903 invert sugar Drugs 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- ZPVGIKNDGJGLCO-VGAMQAOUSA-N [(2s,3r,4s,5s,6r)-2-[(2s,3s,4s,5r)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)O[C@@]1([C@]2(CO)[C@H]([C@H](O)[C@@H](CO)O2)O)O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O ZPVGIKNDGJGLCO-VGAMQAOUSA-N 0.000 claims description 3
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 claims description 3
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 229960005070 ascorbic acid Drugs 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- FOLJTMYCYXSPFQ-CJKAUBRRSA-N [(2r,3s,4s,5r,6r)-6-[(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-(octadecanoyloxymethyl)oxolan-2-yl]oxy-3,4,5-trihydroxyoxan-2-yl]methyl octadecanoate Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](COC(=O)CCCCCCCCCCCCCCCCC)O[C@@H]1O[C@@]1(COC(=O)CCCCCCCCCCCCCCCCC)[C@@H](O)[C@H](O)[C@@H](CO)O1 FOLJTMYCYXSPFQ-CJKAUBRRSA-N 0.000 claims description 2
- 239000003086 colorant Substances 0.000 claims description 2
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 2
- 229930195729 fatty acid Natural products 0.000 claims description 2
- 239000000194 fatty acid Substances 0.000 claims description 2
- 150000004665 fatty acids Chemical class 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- -1 sucrose ester Chemical class 0.000 claims description 2
- 235000008429 bread Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000012970 cakes Nutrition 0.000 abstract description 2
- 235000014594 pastries Nutrition 0.000 abstract description 2
- 244000144725 Amygdalus communis Species 0.000 description 7
- 235000020224 almond Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 235000011437 Amygdalus communis Nutrition 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000019489 Almond oil Nutrition 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209149 Zea Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- 230000003190 augmentative effect Effects 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
- A23L35/20—No-fat spreads
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
Definitions
- the present invention relates to a marzipan spread suitable to be used on bread, pastry, cakes and other food stuff.
- Marzipan is a confectionary primarily comprised of sugar or honey and almond meal and is sometimes augmented with almond oil or extract. It is often made into sweets such as chocolate-covered marzipan, small marzipan imitations of fruits and vegetables or shaped into figures of animals. Marzipan can also be rolled into thin sheets and glazed for icing cakes or used as a cake ingredient.
- Marzipan is produced by cleaning raw almonds and immersing the almonds in water with a temperature just below the boiling point for about five minutes. This loosens the almond's skin, which is subsequently removed. Then the almonds are coarsely chopped, grounded and mixed with up to 35% sugar to produce almond flour. The almond flour mixture is roasted and cooled, after which sucrose and possibly a binding agent such as starch syrup or sorbitol are added to provide marzipan.
- sucrose and possibly a binding agent such as starch syrup or sorbitol are added to provide marzipan.
- marzipan can not be easily used as a spread such jam or chocolate paste thereby limiting the number of applications for marzipan in the food industry.
- This object of the present invention is solved by providing a marzipan containing composition, or spread, which can be readily distributed, amongst others, on bread, cakes etc. due to an improved consistency of the composition in comparison to traditional marzipan.
- a marzipan spread comprising:
- one or more preservatives and water and the marzipan spread has a pH in the range of 4.5 to 5 such as 4.6, 4.7, 4.8 or 4.9.
- the percentage (wt) indicates the weight of an ingredient relative to the total weight of the composition or spread.
- the present inventors have surprisingly discovered that the combination of the above ingredients in the indicated amounts provided a composition with a consistency allowing it to be used as a spread on, for example, bread.
- the one or more monosaccharides are fructose and/or glucose preferably provided as an invert sugar syrup.
- Invert sugar syrup is a mixture of glucose and fructose and is generally obtained by enzymatically digesting sucrose into glucose and fructose. Compared with sucrose, inverted sugar is sweeter and is less prone to crystallization. Inverted sugar syrup is comparable with high-fructose corn syrup or glucose syrup.
- the present one or more emulsifiers are a sucrose ester of a fatty acid and, more preferably, emulsifiers selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose distearate and sucrose polystearate.
- the one or more preservative comprise potassium sorbate.
- the present acid suitable for human consumption is citric acid or ascorbic acid.
- the marzipan spread as outlined above can further comprise one or more colorants and/or flavourings traditionally used to flavour and/or colour food stuff and especially marzipan.
- the present marzipan spread comprises a relative high percentage of marzipan such as a percentage of 65 to 75% (wt) marzipan, for example 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73% and 74% (wt).
- Example 1 Example 2
- Example 3 Example 4
- marzipan 55 64 71 78 79 invert syrup 30 27 20 (70%)
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The present invention relates to a marzipan spread suitable to be used on bread, pastry, cakes and other food stuff. Specifically, the present invention relates to a marzipan spread comprising: - 50 to 80% (wt) marzipan; - 10 to 30% (wt) of one or more monosaccharides; - 0.05 to 0.5% (wt) of one or more emulsifier; - 0.05 to 1% (wt) of an acid suitable for human consumption; supplemented to 100% (wt) with NaCl, one or more preservatives and water and the marzipan spread has a pH in the range of 4.5 to 5.
Description
MARZIPAN SPREAD
Description The present invention relates to a marzipan spread suitable to be used on bread, pastry, cakes and other food stuff.
Marzipan is a confectionary primarily comprised of sugar or honey and almond meal and is sometimes augmented with almond oil or extract. It is often made into sweets such as chocolate-covered marzipan, small marzipan imitations of fruits and vegetables or shaped into figures of animals. Marzipan can also be rolled into thin sheets and glazed for icing cakes or used as a cake ingredient.
Marzipan is produced by cleaning raw almonds and immersing the almonds in water with a temperature just below the boiling point for about five minutes. This loosens the almond's skin, which is subsequently removed. Then the almonds are coarsely chopped, grounded and mixed with up to 35% sugar to produce almond flour. The almond flour mixture is roasted and cooled, after which sucrose and possibly a binding agent such as starch syrup or sorbitol are added to provide marzipan.
However, because of its clay-like consistency and moulding properties, marzipan can not be easily used as a spread such jam or chocolate paste thereby limiting the number of applications for marzipan in the food industry.
It is an object of the present invention, amongst objects, to obviate the above problem.
This object of the present invention, amongst other objects, is solved by providing a marzipan containing composition, or spread, which can be readily distributed, amongst others, on bread, cakes etc. due to an improved consistency of the composition in comparison to traditional marzipan.
Specifically, the object of the present invention, amongst other objects, is solved by providing a marzipan spread comprising:
50 to 80% (wt) marzipan;
- 10 to 30% (wt) of one or more monosaccharides;
0.05 to 0.5% (wt) of one or more emulsifiers;
0.05 to 1% (wt) of an acid suitable for human consumption;
supplemented to 100% (wt) with salt (NaCl), one or more preservatives and water and the marzipan spread has a pH in the range of 4.5 to 5 such as 4.6, 4.7, 4.8 or 4.9.
Within the context of the present invention, the percentage (wt) indicates the weight of an ingredient relative to the total weight of the composition or spread.
The present inventors have surprisingly discovered that the combination of the above ingredients in the indicated amounts provided a composition with a consistency allowing it to be used as a spread on, for example, bread.
According to a preferred embodiment of the present invention, the one or more monosaccharides are fructose and/or glucose preferably provided as an invert sugar syrup. Invert sugar syrup is a mixture of glucose and fructose and is generally obtained by enzymatically digesting sucrose into glucose and fructose. Compared with sucrose, inverted sugar is sweeter and is less prone to crystallization. Inverted sugar syrup is comparable with high-fructose corn syrup or glucose syrup.
According to another preferred embodiment, the present one or more emulsifiers are a sucrose ester of a fatty acid and, more preferably, emulsifiers selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose distearate and sucrose polystearate.
According to yet another preferred embodiment of the present invention, the one or more preservative comprise potassium sorbate.
According to still another preferred embodiment, the present acid suitable for human consumption is citric acid or ascorbic acid.
According to the present invention, the marzipan spread as outlined above can further comprise one or more colorants and/or flavourings traditionally used to flavour and/or colour food stuff and especially marzipan.
According to an especially preferred embodiment, the present marzipan spread comprises a relative high percentage of marzipan such as a percentage of 65 to 75% (wt) marzipan, for example 66%, 67%, 68%, 69%, 70%, 71%, 72%, 73% and 74% (wt).
The present invention will be further exemplified in the following examples of preferred embodiments of the present invention.
Examples
The following ingredients were mixed in the indicated amounts (in %(wt)) to provide a marzipan spread
Example 1 Example 2 Example 3 Example 4 Example 5 marzipan 55 64 71 78 79 invert syrup 30 27 20 (70%)
Corn syrup 30 20
NaCl 0.2 0.2 0.2 0.2 0.2 sucrose stearate 0.1 0.1 0.1
sucrose palmitate 0.1 0.1
Ascorbic acid 0.2 0.2 citric acid 0.2 0.2 0.2
potassium sorbate 0.2 0.2 0.2 0.2 0.2 water 14 5 2 2 1
Claims
1. Marzipan spread comprising: - 50 to 80% (wt) marzipan;
10 to 30% (wt) of one or more monosaccharides;
0.05 to 0.5% (wt) of one or more emulsifiers;
0.05 to 1% (wt) of an acid suitable for human consumption; supplemented to 100% (wt) with NaCl, one or more preservatives and water and said marzipan spread has a pH in the range of 4.5 to 5.
2. Marzipan spread according to claim 1 , wherein said one or more monosaccharides are provided as an invert sugar syrup, a glucose syrup or a high fructose corn syrup.
3. Marzipan spread according to claim 1 or claim 2, wherein said one or more emulsifiers are a sucrose ester of a fatty acid, preferably an emulsifier selected from the group consisting of sucrose stearate, sucrose palmitate, sucrose distearate and sucrose polystearate.
4. Marzipan spread according to any of the claims 1 to 3, wherein said one or more preservative comprise potassium sorbate.
5. Marzipan spread according to any of the claims 1 to 4, wherein said acid suitable for human consumption is citric acid or ascorbic acid.
6. Marzipan spread according to any of the claims 1 to 5 further comprising one or more colorants and/or flavourings.
7. Marzipan spread according to any of the claims 1 to 6 comprising 65 to 75%
(wt) marzipan.
8. Marzipan spread according to any of the claims 2 to 7 comprising 20 to 30% (wt) of 70% invert sugar syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/055630 WO2016146179A1 (en) | 2015-03-18 | 2015-03-18 | Marzipan spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2015/055630 WO2016146179A1 (en) | 2015-03-18 | 2015-03-18 | Marzipan spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2016146179A1 true WO2016146179A1 (en) | 2016-09-22 |
Family
ID=52811098
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2015/055630 WO2016146179A1 (en) | 2015-03-18 | 2015-03-18 | Marzipan spread |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2016146179A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1030139B1 (en) * | 2021-12-29 | 2023-07-31 | Poppies Bakeries Dhaubry Bv | PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB190216853A (en) * | 1902-07-29 | 1903-05-07 | Albert Oetker | Method of Producing Macaroon Paste, Macaroons, Almond Confectionery and the like. |
| JPS57141281A (en) * | 1981-02-26 | 1982-09-01 | Sadao Nakayama | Processed nut product with stable fluidity and its production |
| US4639374A (en) * | 1981-11-09 | 1987-01-27 | Ton Company Ltd. | Almond nut paste for beverages and desserts |
| FR2652993A1 (en) * | 1989-10-12 | 1991-04-19 | Pouquet Jacques | Almond paste, method for manufacturing it and new pastry product containing it |
| WO1993018756A1 (en) * | 1992-03-20 | 1993-09-30 | The Procter & Gamble Company | Anion exchange resin compositions |
| EP0995359A1 (en) * | 1998-10-17 | 2000-04-26 | SCHWARTAUER WERKE GmbH & Co | Process for making marzipan |
| DE20111332U1 (en) * | 2001-07-07 | 2001-09-27 | Reiling, Ute, 48727 Billerbeck | Sweet spread, can also be used as a cake or cake topping or filling |
| WO2006000030A1 (en) * | 2004-06-23 | 2006-01-05 | Paolina Santo | Process for producing nut products, beverages, liqueurs, desserts and food products therefrom |
| DE202008016239U1 (en) * | 2008-01-05 | 2009-03-05 | Poser, Dieter | marzipan spread |
| BE1019391A4 (en) * | 2010-06-29 | 2012-06-05 | Lietaer Albert | MARZIPAN PASTA. |
| DE202013008648U1 (en) * | 2013-09-21 | 2013-10-16 | Gabriele Jepsen | Marzipan fruit pulp, as a spread, spread or mush |
| DE102013016181A1 (en) * | 2013-09-21 | 2015-03-26 | Gabriele Jepsen | Marzipan-Frucht-Masse, which is used as a spread, spread or Mus in everyday consumer life, bakers and confectioners or as an ingredient in confectionery use. |
-
2015
- 2015-03-18 WO PCT/EP2015/055630 patent/WO2016146179A1/en active Application Filing
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| GB190216853A (en) * | 1902-07-29 | 1903-05-07 | Albert Oetker | Method of Producing Macaroon Paste, Macaroons, Almond Confectionery and the like. |
| JPS57141281A (en) * | 1981-02-26 | 1982-09-01 | Sadao Nakayama | Processed nut product with stable fluidity and its production |
| US4639374A (en) * | 1981-11-09 | 1987-01-27 | Ton Company Ltd. | Almond nut paste for beverages and desserts |
| FR2652993A1 (en) * | 1989-10-12 | 1991-04-19 | Pouquet Jacques | Almond paste, method for manufacturing it and new pastry product containing it |
| WO1993018756A1 (en) * | 1992-03-20 | 1993-09-30 | The Procter & Gamble Company | Anion exchange resin compositions |
| EP0995359A1 (en) * | 1998-10-17 | 2000-04-26 | SCHWARTAUER WERKE GmbH & Co | Process for making marzipan |
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| Title |
|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1030139B1 (en) * | 2021-12-29 | 2023-07-31 | Poppies Bakeries Dhaubry Bv | PROCEDURE FOR THE PREPARATION OF A MARZIPAN FILLING FOR MACAROONS AND THE RESULTING MACAROONS |
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