GB1395884A - Filling mass - Google Patents
Filling massInfo
- Publication number
- GB1395884A GB1395884A GB4002971A GB4002971A GB1395884A GB 1395884 A GB1395884 A GB 1395884A GB 4002971 A GB4002971 A GB 4002971A GB 4002971 A GB4002971 A GB 4002971A GB 1395884 A GB1395884 A GB 1395884A
- Authority
- GB
- United Kingdom
- Prior art keywords
- filling mass
- aug
- product
- proteinaceous material
- pregelatinised starch
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired
Links
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 235000009508 confectionery Nutrition 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 235000013311 vegetables Nutrition 0.000 abstract 2
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 abstract 1
- 235000014121 butter Nutrition 0.000 abstract 1
- 238000004040 coloring Methods 0.000 abstract 1
- -1 colouring matter Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000013310 margarine Nutrition 0.000 abstract 1
- 239000003264 margarine Substances 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 150000003626 triacylglycerols Chemical class 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
- A23G3/34—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
- 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
- A23G2200/06—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 beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/10—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 amino-acids, proteins, e.g. gelatine, peptides, polypeptides
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
1395884 Sweet filling mass UNILEVER Ltd 23 Aug 1972 [26 Aug 1971] 40029/71 Heading A2B A free flowing powder suitable for the preparation of a plastic sweet filling mass, as by mixing with sufficient water, oil, or milk to make it extrudable, comprises by weight 40-70% sugar, 5-35% of vegetable proteinaceous material containing defatted soya meal, and 1-25% pregelatinised starch containing dehydrated mashed potato, the weight ratio of vegetable proteinaceous material to pregelatinised starch being from 0.2:1 to 35:1, and their total amounts being from 18-40%. The product may further contain 5-15% triglycerides and 0-10% of thickening agents, e.g. CMC or gums, flavours, colouring matter, and preservatives. The product may be used for filling bakery products. Also present may be egg, margarine or butter, and flour.
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
BE788053D BE788053A (en) | 1971-08-26 | FILLING PASTA | |
GB4002971A GB1395884A (en) | 1971-08-26 | 1971-08-26 | Filling mass |
DE2241240A DE2241240C3 (en) | 1971-08-26 | 1972-08-22 | Free flowing powder for the production of plastic, sweet fillings |
AU45881/72A AU463180B2 (en) | 1971-08-26 | 1972-08-23 | Filling mass |
ZA725815A ZA725815B (en) | 1971-08-26 | 1972-08-23 | Filling mass |
AT731772A AT326990B (en) | 1971-08-26 | 1972-08-24 | PROCESS FOR THE PRODUCTION OF FREE-FLOWING POWDER SUITABLE FOR THE PRODUCTION OF PLASTIC CUTS |
FR727230405A FR2150535B1 (en) | 1971-08-26 | 1972-08-25 | |
CH1262672A CH570774A5 (en) | 1971-08-26 | 1972-08-25 | |
JP8522172A JPS5339493B2 (en) | 1971-08-26 | 1972-08-25 | |
NL727211690A NL153068B (en) | 1971-08-26 | 1972-08-28 | PROCESS FOR THE PREPARATION OF A FREE-FLOWING POWDER SUITABLE FOR THE PREPARATION OF A PLASTIC SWEET FILLING MASS, PROCESS FOR PREPARING BAKERY PRODUCTS CONTAINING SWEET FILLING MASSES SO OBTAINED, AND RECEIVED FROM PRODUCTS AVAILABLE. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GB4002971A GB1395884A (en) | 1971-08-26 | 1971-08-26 | Filling mass |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1395884A true GB1395884A (en) | 1975-05-29 |
Family
ID=10412814
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB4002971A Expired GB1395884A (en) | 1971-08-26 | 1971-08-26 | Filling mass |
Country Status (10)
Country | Link |
---|---|
JP (1) | JPS5339493B2 (en) |
AT (1) | AT326990B (en) |
AU (1) | AU463180B2 (en) |
BE (1) | BE788053A (en) |
CH (1) | CH570774A5 (en) |
DE (1) | DE2241240C3 (en) |
FR (1) | FR2150535B1 (en) |
GB (1) | GB1395884A (en) |
NL (1) | NL153068B (en) |
ZA (1) | ZA725815B (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4828864A (en) * | 1984-10-26 | 1989-05-09 | Nestec S.A. | Filling mass composition for bakery products |
WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH593627A5 (en) * | 1974-11-09 | 1977-12-15 | Mueller A Vivil & Co | |
IT1258243B (en) * | 1992-11-05 | 1996-02-22 | PROCESS AND EQUIPMENT FOR THE CONTINUOUS PRODUCTION OF PASTA, GNOCCHI OR SIMILAR | |
DE19648571A1 (en) * | 1996-11-23 | 1998-06-04 | Ueltje & Co | New substitute material for, e.g. marzipan |
EP0965275A1 (en) * | 1998-05-16 | 1999-12-22 | ültje GmbH & Co. KG | Process for the preparation of marzipan substitute material and marzipan substitute material |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE285332C (en) * | 1900-01-01 | |||
US2954299A (en) * | 1958-07-10 | 1960-09-27 | Gen Foods Corp | Process of preparing a chiffon dessert product and the resulting product |
US2968565A (en) * | 1958-11-18 | 1961-01-17 | Gen Foods Corp | Chocolate chiffon |
US3343965A (en) * | 1965-04-30 | 1967-09-26 | Procter & Gamble | Method of baking cake with topping |
-
0
- BE BE788053D patent/BE788053A/en not_active IP Right Cessation
-
1971
- 1971-08-26 GB GB4002971A patent/GB1395884A/en not_active Expired
-
1972
- 1972-08-22 DE DE2241240A patent/DE2241240C3/en not_active Expired
- 1972-08-23 AU AU45881/72A patent/AU463180B2/en not_active Expired
- 1972-08-23 ZA ZA725815A patent/ZA725815B/en unknown
- 1972-08-24 AT AT731772A patent/AT326990B/en not_active IP Right Cessation
- 1972-08-25 FR FR727230405A patent/FR2150535B1/fr not_active Expired
- 1972-08-25 CH CH1262672A patent/CH570774A5/xx not_active IP Right Cessation
- 1972-08-25 JP JP8522172A patent/JPS5339493B2/ja not_active Expired
- 1972-08-28 NL NL727211690A patent/NL153068B/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4828864A (en) * | 1984-10-26 | 1989-05-09 | Nestec S.A. | Filling mass composition for bakery products |
WO2023086932A1 (en) * | 2021-11-12 | 2023-05-19 | Tate & Lyle Solutions Usa Llc | Stabilizer compositions for fillings and toppings |
Also Published As
Publication number | Publication date |
---|---|
FR2150535A1 (en) | 1973-04-06 |
JPS4828651A (en) | 1973-04-16 |
FR2150535B1 (en) | 1979-02-09 |
ZA725815B (en) | 1974-04-24 |
NL153068B (en) | 1977-05-16 |
ATA731772A (en) | 1975-03-15 |
BE788053A (en) | 1973-02-26 |
AU463180B2 (en) | 1975-07-17 |
DE2241240A1 (en) | 1973-03-01 |
AT326990B (en) | 1976-01-12 |
CH570774A5 (en) | 1975-12-31 |
DE2241240B2 (en) | 1981-03-19 |
AU4588172A (en) | 1974-02-28 |
DE2241240C3 (en) | 1981-11-26 |
JPS5339493B2 (en) | 1978-10-21 |
NL7211690A (en) | 1973-02-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed [section 19, patents act 1949] | ||
PCNP | Patent ceased through non-payment of renewal fee |