ATE103140T1 - Verfahren zur herstellung einer langhaltbaren fruchtfuellung fuer konditorwaren. - Google Patents

Verfahren zur herstellung einer langhaltbaren fruchtfuellung fuer konditorwaren.

Info

Publication number
ATE103140T1
ATE103140T1 AT90102557T AT90102557T ATE103140T1 AT E103140 T1 ATE103140 T1 AT E103140T1 AT 90102557 T AT90102557 T AT 90102557T AT 90102557 T AT90102557 T AT 90102557T AT E103140 T1 ATE103140 T1 AT E103140T1
Authority
AT
Austria
Prior art keywords
stuffing
long
fruit
making
weight
Prior art date
Application number
AT90102557T
Other languages
English (en)
Inventor
Franco Bocelli
Original Assignee
Barilla Flli G & R
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 Barilla Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of ATE103140T1 publication Critical patent/ATE103140T1/de

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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
AT90102557T 1989-02-24 1990-02-09 Verfahren zur herstellung einer langhaltbaren fruchtfuellung fuer konditorwaren. ATE103140T1 (de)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
IT8919556A IT1228888B (it) 1989-02-24 1989-02-24 Procedimento per l'ottenimento di una farcitura per pasticceria industriale comprendente frutta fresca in pezzi ed a lunga conservazione.

Publications (1)

Publication Number Publication Date
ATE103140T1 true ATE103140T1 (de) 1994-04-15

Family

ID=11159029

Family Applications (1)

Application Number Title Priority Date Filing Date
AT90102557T ATE103140T1 (de) 1989-02-24 1990-02-09 Verfahren zur herstellung einer langhaltbaren fruchtfuellung fuer konditorwaren.

Country Status (8)

Country Link
EP (1) EP0384238B1 (de)
JP (1) JP2573386B2 (de)
AT (1) ATE103140T1 (de)
CA (1) CA2010456C (de)
DE (1) DE69007513T2 (de)
DK (1) DK0384238T3 (de)
ES (1) ES2050288T3 (de)
IT (1) IT1228888B (de)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB8927434D0 (en) * 1989-12-05 1990-02-07 Unilever Plc Treating fruit material
IT1269770B (it) * 1994-05-13 1997-04-15 Barilla Flli G & R Merenda con farcitura di frutta in pezzi
EP0777968A1 (de) * 1995-12-07 1997-06-11 Societe Des Produits Nestle S.A. Einlagern von Früchten
GB0814219D0 (en) * 2008-08-04 2008-09-10 United Biscuits Ltd Biscuit containing fruit-based material
PT105662B (pt) * 2011-04-29 2015-03-25 Douromel Fábrica De Confeitaria Lda Método para a produção de frutos e vegetais confitados e frutos e vegetais secos sem sacarose com utilização de substituintes da sacarose e respetivos frutos e vegetais confitados
JP6589460B2 (ja) * 2015-08-21 2019-10-16 不二製油株式会社 パイ及びパイ複合食品

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4542033A (en) * 1983-02-24 1985-09-17 Gen Mills Inc Sugar and acid infused fruit products and process therefor
US4832969A (en) * 1986-10-28 1989-05-23 General Mills, Inc. Dried green vegetable and method of preparation
NZ223971A (en) * 1988-03-22 1992-05-26 Nz Scientific & Ind Res Dried green fruit: infused in carbohydrate and buffering salt solution prior to drying

Also Published As

Publication number Publication date
DE69007513T2 (de) 1994-07-14
JP2573386B2 (ja) 1997-01-22
IT8919556A0 (it) 1989-02-24
IT1228888B (it) 1991-07-09
DK0384238T3 (da) 1994-04-11
CA2010456C (en) 1998-02-17
CA2010456A1 (en) 1990-08-24
JPH0347030A (ja) 1991-02-28
ES2050288T3 (es) 1994-05-16
DE69007513D1 (de) 1994-04-28
EP0384238A2 (de) 1990-08-29
EP0384238B1 (de) 1994-03-23
EP0384238A3 (en) 1990-10-31

Similar Documents

Publication Publication Date Title
US4700727A (en) Method of treating lettuce and other leafy vegetable plants and products produced therefrom
HUP9701174A2 (hu) Eljárás húsízű zamatanyagok előállítására és ilyen zamatanyagokat tartalmazó élelmiszer-kompozíciók
CN1016134B (zh) 一种生产含有预胶化淀粉成份的干米的方法
ATE103140T1 (de) Verfahren zur herstellung einer langhaltbaren fruchtfuellung fuer konditorwaren.
DE69804779D1 (de) Verfahren zur Herstellung von gefüllten Teigwaren
IE780329L (en) Simulated cheese product.
GB2176991A (en) Intermediate moisture vegetables
DE69905879D1 (de) Fleischprodukt mit jogurt und verfahren zur seiner herstellung
DE69215380D1 (de) Beschleunigte alterungsmethode zur herstellung von mehl aus frisch geerntetem weizen
GB1474179A (en) Casein composition
ATE81262T1 (de) Verfahren zur herstellung von fett- und kalorienarmen fleischspeisen und wurstprodukten unter verwendung von filtrierter milch.
RU2000116485A (ru) Способ производства сухих мясных продуктов
US20210045411A1 (en) Chew Stick for Dogs With Enhanced Chew Time and Flavor
PT1082910E (pt) Cereal saboroso
Szczerbińska et al. A relationship between emu (Dromaius novaehollandiae) egg quality and hatching rate
JPS58144301A (ja) 乾燥動植物体の製造法
DE3162259D1 (en) Intermediate-moisture food, especially for animals; process and agent for preparing it
PT84659B (pt) Processo para a preparacao de uma composicao alimentar seca
AU4488399A (en) Dried seasoned meats
KR960016571B1 (ko) 고추장 굴비의 제조방법
JPS59203433A (ja) エノキタケの栽培法
Susheelamma et al. Effect of different mulberry varieties on silkworm, Bombyx mori (L.)
JPH0433432B2 (de)
Radcliffe Effects of grass grub (Costelytra zealandica white) larvae on pasture plants: III. Effect of grass grubs and plant density on perennial ryegrass and cocksfoot
FR2654902B1 (fr) Composition hypocalorique et a qualites organoleptiques analogues a celles de l'óoeuf entier de poule et son procede de preparation.

Legal Events

Date Code Title Description
UEP Publication of translation of european patent specification
EELA Cancelled due to lapse of time