PL436746A1 - Confectionery product and method for manufacturing a confectionery product - Google Patents
Confectionery product and method for manufacturing a confectionery productInfo
- Publication number
- PL436746A1 PL436746A1 PL436746A PL43674621A PL436746A1 PL 436746 A1 PL436746 A1 PL 436746A1 PL 436746 A PL436746 A PL 436746A PL 43674621 A PL43674621 A PL 43674621A PL 436746 A1 PL436746 A1 PL 436746A1
- Authority
- PL
- Poland
- Prior art keywords
- degrees celsius
- temperature
- mixture
- fruit
- added
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- 239000000203 mixture Substances 0.000 abstract 6
- 239000004088 foaming agent Substances 0.000 abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 4
- 229920001817 Agar Polymers 0.000 abstract 3
- 239000008272 agar Substances 0.000 abstract 3
- 235000013399 edible fruits Nutrition 0.000 abstract 3
- 235000003599 food sweetener Nutrition 0.000 abstract 3
- 239000003349 gelling agent Substances 0.000 abstract 3
- 239000003765 sweetening agent Substances 0.000 abstract 3
- 102000009027 Albumins Human genes 0.000 abstract 2
- 108010088751 Albumins Proteins 0.000 abstract 2
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 abstract 2
- 239000000047 product Substances 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000011265 semifinished product Substances 0.000 abstract 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- 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
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
Przedmiotem zgłoszenia jest sposób wytwarzania wyrobu cukierniczego, składającego się z wody, substancji żelującej korzystnie agaru, jeżeli niezbędne to substancji słodzącej charakteryzuje się tym, że odważoną ilość substancji żelującej i substancji słodzącej z wodą podgrzewa się do temp. 85 - 95 stopni Celsjusza do rozpuszczenia agaru, następnie dodaje się odmierzoną ilość soku owocowego, następnie mieszaninę schładza do temperatury około 60 stopni Celsjusza, następnie dodaje się odmierzoną ilość liofilizatu owocowego, następnie półpłynny półprodukt umieszcza się w formach i poddaje studzeniu, przy czym mieszanina do czasu umieszczenia w formach jest cały czas mieszana. Dodatkowo substancję pianotwórczą, korzystnie albuminę, ubija się z niewielką ilością wody o temperaturze 30 stopni Celsjusza, a pod koniec ubijania dodaje cukier stabilizujący strukturę, następnie dodaje do mieszaniny na bazie substancji żelującej przygotowanej według zastrzeżenia 1., o temp. w zakresie 50 - 55 stopni Celsjusza w proporcji jedna porcja substancji pianotwórczej do jednej lub dwóch porcji mieszaniny z równoczesnym ciągłym ubijaniem. Dodatkowo wyrób przygotowany według zastrz. 1., o temperaturze około 40 - 45 stopni Celsjusza, łączy się z wyrobem przygotowanym według zastrz. 2., o temperaturze około 50 - 55 stopni Celsjusza, a po połączeniu umieszcza się w formach i poddaje studzeniu. Zgłoszenie niniejsze, obejmuje także wyrób cukierniczy zawierający wodę, substancje żelujące, jeżeli niezbędna substancję słodzącą i/lub substancję pianotwórczą, która charakteryzuje się tym, że zawiera koncentrat soku owocowego i owoce w postaci liofilizowanej, substancję żelującą stanowi agar, substancję pianotwórczą stanowi albumina z dodatkiem cukru lub zawiera mieszaninę koncentratów soków owocowych i mieszaninę owoców w postaci liofilizowanej.The subject of the application is a method of producing a confectionery, consisting of water, a gelling substance, preferably agar, if necessary, a sweetener is characterized in that a weighed amount of gelling substance and sweetener with water is heated to the temperature of 85 - 95 degrees Celsius until the agar dissolves. , then a measured amount of fruit juice is added, then the mixture is cooled to a temperature of about 60 degrees Celsius, then a measured amount of fruit lyophilisate is added, then the semi-liquid semi-finished product is placed in the molds and cooled, the mixture is constantly stirred until it is placed in the molds . Additionally, the foaming agent, preferably albumin, is whipped with a small amount of water at a temperature of 30 degrees Celsius, and at the end of churning, sugar is added to stabilize the structure, then added to the mixture based on the gelling agent prepared according to claim 1, with a temperature in the range of 50-55 degrees Celsius in the proportion of one portion of the foaming agent to one or two portions of the mixture with simultaneous continuous whipping. Additionally, the product prepared according to claim 1, with a temperature of about 40-45 degrees Celsius, is combined with the product prepared according to claim 1 2., with a temperature of about 50-55 degrees Celsius, and after joining, they are placed in molds and cooled down. The present application also covers a confectionery containing water, gelling agents, if the necessary sweetener and / or foaming agent, which is characterized by containing fruit juice concentrate and fruit in a freeze-dried form, the gelling agent is agar, the foaming agent is albumin with the addition of sugar or contains a mixture of fruit juice concentrates and a fruit mixture in freeze-dried form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL436746A PL436746A1 (en) | 2021-01-22 | 2021-01-22 | Confectionery product and method for manufacturing a confectionery product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PL436746A PL436746A1 (en) | 2021-01-22 | 2021-01-22 | Confectionery product and method for manufacturing a confectionery product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| PL436746A1 true PL436746A1 (en) | 2022-07-25 |
Family
ID=83721646
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PL436746A PL436746A1 (en) | 2021-01-22 | 2021-01-22 | Confectionery product and method for manufacturing a confectionery product |
Country Status (1)
| Country | Link |
|---|---|
| PL (1) | PL436746A1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL441917A1 (en) * | 2022-08-02 | 2024-02-05 | Uniwersytet Rzeszowski | Method of producing health-promoting confectionery products in the form of fruit jellies |
| PL443214A1 (en) * | 2022-11-15 | 2024-05-20 | Nutris Ingredients, S.L. | Jelly beans or jelly candies with high protein content and functional ingredients and method of their production |
-
2021
- 2021-01-22 PL PL436746A patent/PL436746A1/en unknown
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| PL441917A1 (en) * | 2022-08-02 | 2024-02-05 | Uniwersytet Rzeszowski | Method of producing health-promoting confectionery products in the form of fruit jellies |
| PL247499B1 (en) * | 2022-08-02 | 2025-07-21 | Univ Rzeszowski | A method for obtaining health-promoting confectionery products in the form of fruit jellies |
| PL443214A1 (en) * | 2022-11-15 | 2024-05-20 | Nutris Ingredients, S.L. | Jelly beans or jelly candies with high protein content and functional ingredients and method of their production |
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