HU192110B - Method for producing pastry-making stuffing mass from leguminous seeds of low fat content - Google Patents
Method for producing pastry-making stuffing mass from leguminous seeds of low fat content Download PDFInfo
- Publication number
- HU192110B HU192110B HU823068A HU306882A HU192110B HU 192110 B HU192110 B HU 192110B HU 823068 A HU823068 A HU 823068A HU 306882 A HU306882 A HU 306882A HU 192110 B HU192110 B HU 192110B
- Authority
- HU
- Hungary
- Prior art keywords
- fat
- fatty
- seeds
- treated
- taste
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000004213 low-fat Nutrition 0.000 title description 3
- 238000000034 method Methods 0.000 claims abstract description 29
- 230000008569 process Effects 0.000 claims abstract description 19
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 3
- 238000011049 filling Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 240000004713 Pisum sativum Species 0.000 claims description 12
- 235000010582 Pisum sativum Nutrition 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 11
- 235000021374 legumes Nutrition 0.000 claims description 11
- 239000000945 filler Substances 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000014647 Lens culinaris subsp culinaris Nutrition 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 2
- 240000004322 Lens culinaris Species 0.000 claims 1
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 7
- 238000000605 extraction Methods 0.000 abstract description 4
- 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 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 102000016979 Other receptors Human genes 0.000 abstract 2
- 239000000446 fuel Substances 0.000 abstract 2
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 238000002649 immunization Methods 0.000 abstract 1
- 230000003053 immunization Effects 0.000 abstract 1
- 238000006386 neutralization reaction Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 10
- 239000003925 fat Substances 0.000 description 8
- 235000019197 fats Nutrition 0.000 description 8
- 239000000463 material Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 244000144725 Amygdalus communis Species 0.000 description 4
- 235000010469 Glycine max Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 244000068988 Glycine max Species 0.000 description 3
- 244000043158 Lens esculenta Species 0.000 description 3
- 244000018633 Prunus armeniaca Species 0.000 description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 description 3
- 235000019764 Soybean Meal Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 239000004455 soybean meal Substances 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 241000219730 Lathyrus aphaca Species 0.000 description 2
- 235000003893 Prunus dulcis var amara Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000007669 thermal treatment Methods 0.000 description 2
- 244000066764 Ailanthus triphysa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010666 Lens esculenta Nutrition 0.000 description 1
- 235000002748 Paspalum commersonii Nutrition 0.000 description 1
- 240000004928 Paspalum scrobiculatum Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 235000012206 bottled water Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 229910052593 corundum Inorganic materials 0.000 description 1
- 239000010431 corundum Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000010438 granite Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 101150052159 maeA gene Proteins 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000015145 nougat Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000013533 rum Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- WSWCOQWTEOXDQX-MQQKCMAXSA-N sorbic acid group Chemical group C(\C=C\C=C\C)(=O)O WSWCOQWTEOXDQX-MQQKCMAXSA-N 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
DIE ERFINDUNG BETRIFFT EIN VERFAHREN ZUR HERSTELLUNG VON FUELLMASSEN AUS FETTARMEN LEGUMINOSENSAMEN ZUM EINSATZ IN DER SUESS- UND BACKWARENINDUSTRIE. ZIEL DER ERFINDUNG IST DIE HERSTELLUNG VON FUELLMASSEN AUF DER BASIS FETTARMER LEGUMINOSENSAMEN MIT EINER DIESEM AUSGANGSSTOFF ENTSPRECHENDEN OEKONOMISCHEN VERFAHRENSWEISE. DIE ERFINDUNG IST DADURCH GEKENNZEICHNET, DASS ANSTELLE FETTHALTIGEN KERNGUTES BZW. FETTHALTIGER SUBSTITUTE, FETTARME LEGUMINOSENSAMEN OHNE BEIMISCHUNG ANDERER REZEPTURKOMPONENTEN WESENTLICHEN PROZESSSTUFEN WIE DER WAERMEBEHANDLUNG UNTERWORFEN WERDEN. GEMAESS ERFINDUNGSBESCHREIBUNG WERDEN DIE FETTARMEN LEGUMINOSENSAMEN EINER KALT- UND MEHREREN HEISS- BZW. WARMEXTRAKTIONSSTUFEN UNTERZOGEN, WOMIT EINE NEUTRALISATION DES TYPISCHEN LEGUMINOSENGESCHMACKES ERREICHT WIRD. DIE SO BEHANDELTEN LEGUMINOSENSAMEN WERDEN GETROCKNET, GEMAHLEN UND DANN MIT DEN UEBRIGEN REZEPTURKOMPONENTEN VERMISCHT. DIE FERTIGE FUELLMASSE BESTEHT DEMGEMAESS AUS DEN VORBEHANDELTEN UND GEMAHLENEN FETTARMEN LEGUMINOSENSAMEN, SACCHAROSE, FUELLSTOFF, WEICHFETT, EMULGATOR, SWOEI GESCHMACKS- UND KONSERVIERUNGSSTOFFEN.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD81233544A DD206622A3 (de) | 1981-09-24 | 1981-09-24 | Verfahren zur herstellung von fuellmassen aus fettarmen leguminosensamen |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HU192110B true HU192110B (en) | 1987-05-28 |
Family
ID=5533702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HU823068A HU192110B (en) | 1981-09-24 | 1982-09-23 | Method for producing pastry-making stuffing mass from leguminous seeds of low fat content |
Country Status (2)
| Country | Link |
|---|---|
| DD (1) | DD206622A3 (de) |
| HU (1) | HU192110B (de) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920010605B1 (ko) * | 1987-09-30 | 1992-12-12 | 후지 세이유 가부시끼가이샤 | 마지빵과 같은 조성물의 제조법 |
| DE19648571A1 (de) * | 1996-11-23 | 1998-06-04 | Ueltje & Co | Aus Hülsenfrüchten insbesondere Erdnüssen bestehende Marzipan- bzw. Persipanersatzmasse |
| EP0965275A1 (de) * | 1998-05-16 | 1999-12-22 | ültje GmbH & Co. KG | Verfahren zur Herstellung einer Marzipanersatzmasse sowie Marzipanersatzmasse |
-
1981
- 1981-09-24 DD DD81233544A patent/DD206622A3/de not_active IP Right Cessation
-
1982
- 1982-09-23 HU HU823068A patent/HU192110B/hu unknown
Also Published As
| Publication number | Publication date |
|---|---|
| DD206622A3 (de) | 1984-02-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20220256881A1 (en) | Cacao pod husk powder, method of its preparation and its use in food, pharmaceutical and cosmetic compositions | |
| KR101780892B1 (ko) | 감을 이용한 홍시 라떼 분말의 제조방법 | |
| US4925693A (en) | Production of a food powder and of food products containing the powder | |
| KR101585188B1 (ko) | 홍시를 함유한 곶감 떡의 제조방법 | |
| CN115802906A (zh) | 可食用产品 | |
| US4880644A (en) | Process for producing imitation marzipan | |
| KR20230155999A (ko) | 군밤 및 대추를 함유하는 군밤영양찰떡 제조방법 | |
| GB1571977A (en) | Filler composition intended to replace marzipan and process of producing same | |
| US3860725A (en) | Process for the treatment of coconut and products resulting therefrom | |
| Alden | Soy processing: From beans to ingredients | |
| JPH043939B2 (de) | ||
| CN102578192B (zh) | 一种多谷物萨其马的加工方法 | |
| Mukuru et al. | Sorghum ugali | |
| KR100453498B1 (ko) | 과일유과 제조방법 | |
| RU2583090C1 (ru) | Способ производства марципановых плиток функционального назначения | |
| Harris et al. | Development and use of defatted peanut flours, meals and grits | |
| KR102003238B1 (ko) | 잣을 포함하는 떡 및 그 제조방법 | |
| KR100469917B1 (ko) | 구수한 호박씨가 첨가된 호박엿 및 그 제조방법 | |
| RU2848742C1 (ru) | Способ получения орехово-фруктовых функциональных батончиков | |
| KR20020083057A (ko) | 혼합강정(떡, 과실맛 젤리 또는 시럽, 해조류)의 제조방법 | |
| JP2001095530A (ja) | 竹炭粉末入り健康食品の製造方法 | |
| DD206622A3 (de) | Verfahren zur herstellung von fuellmassen aus fettarmen leguminosensamen | |
| RU2040907C1 (ru) | Желейная кондитерская масса | |
| KR20240167977A (ko) | 흑마늘 찹쌀떡 및 그 제조방법 | |
| JPS6091959A (ja) | コ−ヒ−風味を有する食品増量剤の製造方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| HU90 | Patent valid on 900628 |