AR046348A1 - Metodo para la preparacion de productos de tipo confiteria que contienen soja - Google Patents
Metodo para la preparacion de productos de tipo confiteria que contienen sojaInfo
- Publication number
- AR046348A1 AR046348A1 ARP040103970A ARP040103970A AR046348A1 AR 046348 A1 AR046348 A1 AR 046348A1 AR P040103970 A ARP040103970 A AR P040103970A AR P040103970 A ARP040103970 A AR P040103970A AR 046348 A1 AR046348 A1 AR 046348A1
- Authority
- AR
- Argentina
- Prior art keywords
- confiteria
- preparation
- type products
- sugar
- composition
- Prior art date
Links
- 235000010469 Glycine max Nutrition 0.000 title abstract 6
- 244000068988 Glycine max Species 0.000 title abstract 4
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
Classifications
-
- 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
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or 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
- 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
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Se proveen métodos para preparar productos de confitería que contienen soja sin los sabores y olores secundarios normalmente asociados con los porotos de soja, que no requiere el uso de material de soja desaborizado. Más específicamente, una composición que comprende un material que contiene soja (que no requiere ser desaborizado), azúcar, grasa y agua es calentada a una elevada temperatura durante un tiempo suficiente para lograr al menos a caramelización parcial del azúcar y luego la composición al menos parcialmente caramelizada es enfriada para obtener el producto de confitería que contiene soja.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US10/696,515 US20050095323A1 (en) | 2003-10-29 | 2003-10-29 | Method of preparing soy-containing confectionary type products |
Publications (1)
Publication Number | Publication Date |
---|---|
AR046348A1 true AR046348A1 (es) | 2005-12-07 |
Family
ID=34423372
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
ARP040103970A AR046348A1 (es) | 2003-10-29 | 2004-10-29 | Metodo para la preparacion de productos de tipo confiteria que contienen soja |
Country Status (11)
Country | Link |
---|---|
US (1) | US20050095323A1 (es) |
EP (1) | EP1527696B1 (es) |
JP (1) | JP2005130857A (es) |
AR (1) | AR046348A1 (es) |
AT (1) | ATE354967T1 (es) |
BR (1) | BRPI0404757A (es) |
CR (1) | CR7545A (es) |
DE (1) | DE602004004972D1 (es) |
EG (1) | EG24211A (es) |
NO (1) | NO20044674L (es) |
RU (1) | RU2341968C2 (es) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7875303B2 (en) * | 2006-03-31 | 2011-01-25 | Kraft Foods Global Brands Llc | Protein system and food products including same |
JP2013240303A (ja) * | 2012-05-22 | 2013-12-05 | Nissei Co Ltd | 成形焼き菓子の製造方法およびその製造方法によって製造された成形焼き菓子 |
RU2618312C1 (ru) * | 2015-10-15 | 2017-05-03 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Способ производства восточной сладости типа козинаки |
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US3730735A (en) * | 1971-02-23 | 1973-05-01 | Foremost Mckesson | Confection and method of manufacture |
US3995071A (en) * | 1975-06-23 | 1976-11-30 | Mead Johnson & Company | Aqueous purified soy protein and beverage |
GB1547911A (en) * | 1976-01-19 | 1979-06-27 | Novo Industri As | Polypeptides |
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DE2720691A1 (de) * | 1977-05-07 | 1978-11-09 | Holtz & Willemsen Gmbh | Roh- und fuellmasse fuer nahrungs- und genussmittel und verfahren zu deren herstellung |
FR2442596B1 (fr) * | 1978-12-01 | 1985-10-25 | Unilever Nv | Succedane de massepain |
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US4269864A (en) * | 1978-12-28 | 1981-05-26 | Stauffer Chemical Company | Milk replacer for caramels |
DE2912412B1 (de) * | 1979-03-29 | 1980-10-02 | Storck August Gmbh | Umhuellte Suessware mit hohem Proteingehalt und ihre Herstellung |
US4338350A (en) * | 1980-10-22 | 1982-07-06 | Amstar Corporation | Crystallized, readily water-dispersible sugar product |
US4478856A (en) * | 1982-05-06 | 1984-10-23 | Novo Industri A/S | Production of purified vegetable protein |
US4477480A (en) * | 1982-07-06 | 1984-10-16 | General Foods Corporation | Method of preparing a clean flavored cereal starch |
US4420425A (en) * | 1982-08-02 | 1983-12-13 | The Texas A&M University System | Method for processing protein from nonbinding oilseed by ultrafiltration and solubilization |
US4497836A (en) * | 1982-08-06 | 1985-02-05 | Dairy Technology Ltd. | Modified whey product and process including ultrafiltration and demineralization |
US4530788A (en) * | 1982-12-03 | 1985-07-23 | Stauffer Chemical Company | Oil seed proteins evidencing improved functionality |
US4784867A (en) * | 1983-10-11 | 1988-11-15 | Nabisco Brands, Inc. | Process for preparing food product with food binder composition |
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US4623550A (en) * | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing sheeted fried snack products from corn and other cereal flours |
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US4761186A (en) * | 1986-08-18 | 1988-08-02 | General Foods Corporation | Method of purifying starches and products produced therefrom |
US4911937A (en) * | 1988-06-24 | 1990-03-27 | Warner-Lambert Company | Chewable, peelable, layered soft nougat candies |
ATE113441T1 (de) * | 1989-10-02 | 1994-11-15 | Sandoz Nutrition Ltd | Proteinhydrolysaten. |
US5077062A (en) * | 1990-05-03 | 1991-12-31 | Excelpro Inc. | Hydrolyzed soy protein and process for preparing soy protein |
US5100679A (en) * | 1990-10-03 | 1992-03-31 | Cargill B.V. | Method of making a modified proteinaceous product and composition thereof |
US6299929B1 (en) * | 1991-01-15 | 2001-10-09 | Bariatrix Products International, Inc. | Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 |
US20040142093A1 (en) * | 2002-06-24 | 2004-07-22 | Dennis Jones | Confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 |
US7407683B2 (en) * | 1991-01-15 | 2008-08-05 | Nellson Nutraceutical, Llc | Method of preparing a confectionery product made of protein and carbohydrate materials present in a relative weight ratio higher than 1 |
IE914558A1 (en) * | 1991-02-28 | 1992-09-09 | Abbott Lab | Isolation of proteins by ultrafiltration |
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DE4122500C1 (en) * | 1991-07-02 | 1992-11-05 | Rausch Gmbh, 3150 Peine, De | Prod. with coating of chocolate or fat glazing - has filling comprising mixt. of hardened fat and non hardened edible fatty acids, soya prod., tri:glyceride(s), fat prod. contg. cocoa butter, etc. |
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-
2003
- 2003-10-29 US US10/696,515 patent/US20050095323A1/en not_active Abandoned
-
2004
- 2004-10-22 AT AT04256527T patent/ATE354967T1/de not_active IP Right Cessation
- 2004-10-22 DE DE602004004972T patent/DE602004004972D1/de active Active
- 2004-10-22 EP EP04256527A patent/EP1527696B1/en not_active Not-in-force
- 2004-10-25 CR CR7545A patent/CR7545A/es not_active Application Discontinuation
- 2004-10-26 JP JP2004311255A patent/JP2005130857A/ja active Pending
- 2004-10-27 EG EG2004100458A patent/EG24211A/xx active
- 2004-10-28 NO NO20044674A patent/NO20044674L/no not_active Application Discontinuation
- 2004-10-28 BR BR0404757-5A patent/BRPI0404757A/pt not_active Application Discontinuation
- 2004-10-28 RU RU2004131496/13A patent/RU2341968C2/ru not_active IP Right Cessation
- 2004-10-29 AR ARP040103970A patent/AR046348A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
EG24211A (en) | 2008-10-23 |
DE602004004972D1 (de) | 2007-04-12 |
CR7545A (es) | 2008-11-07 |
EP1527696B1 (en) | 2007-02-28 |
RU2004131496A (ru) | 2006-04-10 |
US20050095323A1 (en) | 2005-05-05 |
NO20044674L (no) | 2005-05-02 |
JP2005130857A (ja) | 2005-05-26 |
RU2341968C2 (ru) | 2008-12-27 |
BRPI0404757A (pt) | 2005-08-23 |
ATE354967T1 (de) | 2006-03-15 |
EP1527696A1 (en) | 2005-05-04 |
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Legal Events
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