PE20010667A1 - Producto de confiteria hidrocoloide - Google Patents
Producto de confiteria hidrocoloideInfo
- Publication number
- PE20010667A1 PE20010667A1 PE2000001198A PE0011982000A PE20010667A1 PE 20010667 A1 PE20010667 A1 PE 20010667A1 PE 2000001198 A PE2000001198 A PE 2000001198A PE 0011982000 A PE0011982000 A PE 0011982000A PE 20010667 A1 PE20010667 A1 PE 20010667A1
- Authority
- PE
- Peru
- Prior art keywords
- hydrocoloid
- confectionery product
- cooked dough
- pectin
- cooking
- Prior art date
Links
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- 229920001277 pectin Polymers 0.000 abstract 2
- 235000010987 pectin Nutrition 0.000 abstract 2
- 239000001814 pectin Substances 0.000 abstract 2
- 229920000936 Agarose Polymers 0.000 abstract 1
- -1 GELANE Polymers 0.000 abstract 1
- 239000001828 Gelatine Substances 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch 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
- A23G3/48—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
- A23G3/36—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
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
EL PROCESO PARA LA PREPARACION DE UN PRODUCTO DE CONFITERIA HIDROCOLOIDE, TAL COMO UNA GOMA, JALEA O PASTILLA, QUE COMPRENDE: I) MEZCLAR UNO O MAS HIDROCOLOIDES, TALES COMO: AGAROSA, GELANO, PECTINA Y/O CARRAGENANO, PREFERENTEMENTE SE UTILIZA PECTINA Y PUEDE INCLUIR ALMIDON; II) SOMETER A COCCION LA MEZCLA OBTENIDA; III) MOLDEAR LA MASA COCIDA; IV) ACTIVAR LA MASA COCIDA ACIDIFICANDOLA A UN pH DE 3 A 3,5 PARA FORMAR UNA ESTRUCTURA DE GEL RESISTENTE AL CALOR; Y, V) FINALMENTE EL SABORIZADO, SECADO, AZUCARADO Y/O COCCION EN OLLA DE LA MASA COCIDA; DONDE EL HIDROCOLOIDE REEMPLAZA AL MENOS A UNA PORCION DE GELATINA EN EL PRODUCTO
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB9928688.2A GB9928688D0 (en) | 1999-12-03 | 1999-12-03 | Hydrocolloid confectionery product |
Publications (1)
Publication Number | Publication Date |
---|---|
PE20010667A1 true PE20010667A1 (es) | 2001-07-03 |
Family
ID=10865715
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PE2000001198A PE20010667A1 (es) | 1999-12-03 | 2000-11-09 | Producto de confiteria hidrocoloide |
Country Status (17)
Country | Link |
---|---|
EP (1) | EP1104652A1 (es) |
JP (1) | JP2001178382A (es) |
CN (1) | CN1129367C (es) |
AR (1) | AR026695A1 (es) |
AU (1) | AU7195100A (es) |
BR (1) | BR0005700A (es) |
CA (1) | CA2326302A1 (es) |
CO (1) | CO5231178A1 (es) |
CZ (1) | CZ20004502A3 (es) |
GB (2) | GB9928688D0 (es) |
NO (1) | NO20006025L (es) |
NZ (1) | NZ508516A (es) |
PE (1) | PE20010667A1 (es) |
PL (1) | PL344212A1 (es) |
RU (1) | RU2000130155A (es) |
TR (1) | TR200003559A2 (es) |
ZA (1) | ZA200007087B (es) |
Families Citing this family (23)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2367736A (en) * | 2000-10-10 | 2002-04-17 | Nestle Sa | Water-based hydrocolloid casing |
FR2836787B1 (fr) * | 2002-03-07 | 2006-02-17 | Roquette Freres | Confiserie gelifiee contenant peu ou pas de gelatine et procede de preparation d'une telle confiserie |
US7494667B2 (en) | 2004-03-02 | 2009-02-24 | Brunob Ii B.V. | Blends of different acyl gellan gums and starch |
DK2091346T3 (da) | 2006-11-09 | 2012-02-20 | Toms Gruppen As | Sødt konfektureprodukt |
ITMI20080942A1 (it) * | 2008-05-22 | 2009-11-23 | Lachifarma Srl | Caramelle di gelatina a base di fibra alimentare |
US20090297690A1 (en) * | 2008-06-03 | 2009-12-03 | Nehmer Warren L | Production of Sustained Release Starch Product |
WO2010041273A2 (en) | 2008-10-03 | 2010-04-15 | Rubicon Research Private Limited | Compositions comprising fenugreek hydrocolloids |
JP5193131B2 (ja) * | 2009-06-19 | 2013-05-08 | キユーピー株式会社 | 酸性透明ゲル状食品 |
CN102524487B (zh) * | 2010-12-21 | 2013-09-18 | 金冠(中国)食品有限公司 | 一种制备果胶软糖夹心巧克力的工艺 |
US20120251484A1 (en) * | 2011-03-31 | 2012-10-04 | Cp Kelco Aps | Cold prepared gel and method for making same |
CN102835536B (zh) * | 2011-06-23 | 2015-12-16 | 浙江养生堂天然药物研究所有限公司 | 一种凝胶、含它的耐温型软糖及其制备方法 |
GB2495157A (en) * | 2011-09-20 | 2013-04-03 | Nihon Kraft Foods Ltd | Extruded confectionery comprising filled capillaries |
JP5866975B2 (ja) * | 2011-10-31 | 2016-02-24 | ユーハ味覚糖株式会社 | 酸味が強化されたグミキャンディ |
PL2943073T3 (pl) * | 2013-01-14 | 2021-04-06 | Wm. Wrigley Jr. Company | Wyrób cukierniczy do żucia |
CN103766903B (zh) * | 2014-01-20 | 2016-02-03 | 武汉金果园农业开发有限公司 | 桃胶片及其制备方法 |
EP3337335B1 (en) * | 2015-08-21 | 2023-10-25 | Rem3dy Health Limited | Gel-comprising cartridge for the preparation of confectionery |
EP3135117A1 (en) * | 2015-08-24 | 2017-03-01 | Katjes Fassin GmbH + co. Kommanditgesellschaft | Gel-comprising cartridge for the preparation of confectionery |
CN107432361A (zh) * | 2016-05-29 | 2017-12-05 | 深圳市味奇生物科技有限公司 | 夹心透明糖果及其制备方法 |
CN110393229A (zh) * | 2019-07-25 | 2019-11-01 | 孙杨 | 一种含藻盐的巧克力果糖及其制备方法 |
NL2024463B1 (en) * | 2019-12-16 | 2021-09-02 | Perfetti Van Melle Benelux B V | Confectionery product with reduced amount of sugar and manufacturing process thereof |
IT201900024027A1 (it) * | 2019-12-16 | 2021-06-16 | Perfetti Van Melle Spa | Prodotto di confetteria e suo procedimento di fabbricazione |
CN111264663B (zh) * | 2020-03-23 | 2023-06-09 | 江西师范大学 | 鱼明胶猕猴桃果糕及其生产方法 |
ES2945661A1 (es) * | 2022-11-15 | 2023-07-05 | Nutris Ingredients S L | Caramelos de goma o gominolas con alto contenido en proteinas y con ingredientes funcionales y metodo de fabricacion |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5921357A (ja) * | 1982-07-24 | 1984-02-03 | Hayashibara Biochem Lab Inc | ペクチンゼリ−の製造方法 |
AU655462B2 (en) * | 1991-05-01 | 1994-12-22 | Hershey Foods Corporation | Use of hydrocolloids for formulating and processing of low fat water activity confectionery products and process |
GB2342030A (en) * | 1998-10-01 | 2000-04-05 | Nestle Sa | Confectionery containing iota-carrageenan |
EP1002465B1 (de) * | 1998-11-20 | 2001-08-16 | Katjes Fassin GmbH + Co. KG | Verfahren zur Herstellung von Fruchtgummikonfekt |
-
1999
- 1999-12-03 GB GBGB9928688.2A patent/GB9928688D0/en not_active Ceased
-
2000
- 2000-08-11 GB GBGB0019865.5A patent/GB0019865D0/en not_active Ceased
- 2000-11-06 EP EP00203869A patent/EP1104652A1/en not_active Withdrawn
- 2000-11-09 PE PE2000001198A patent/PE20010667A1/es not_active Application Discontinuation
- 2000-11-17 CA CA002326302A patent/CA2326302A1/en not_active Abandoned
- 2000-11-28 NO NO20006025A patent/NO20006025L/no not_active Application Discontinuation
- 2000-11-29 NZ NZ508516A patent/NZ508516A/en unknown
- 2000-11-30 ZA ZA200007087A patent/ZA200007087B/xx unknown
- 2000-11-30 PL PL00344212A patent/PL344212A1/xx not_active Application Discontinuation
- 2000-11-30 AU AU71951/00A patent/AU7195100A/en not_active Abandoned
- 2000-11-30 CO CO00091766A patent/CO5231178A1/es not_active Application Discontinuation
- 2000-11-30 TR TR2000/03559A patent/TR200003559A2/xx unknown
- 2000-12-01 CN CN00134438A patent/CN1129367C/zh not_active Expired - Fee Related
- 2000-12-01 AR ARP000106360A patent/AR026695A1/es unknown
- 2000-12-01 RU RU2000130155/13A patent/RU2000130155A/ru not_active Application Discontinuation
- 2000-12-01 CZ CZ20004502A patent/CZ20004502A3/cs unknown
- 2000-12-01 JP JP2000366455A patent/JP2001178382A/ja not_active Withdrawn
- 2000-12-04 BR BR0005700-2A patent/BR0005700A/pt not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
JP2001178382A (ja) | 2001-07-03 |
NO20006025L (no) | 2001-06-05 |
EP1104652A1 (en) | 2001-06-06 |
CZ20004502A3 (cs) | 2002-05-15 |
ZA200007087B (en) | 2002-05-30 |
RU2000130155A (ru) | 2003-02-20 |
BR0005700A (pt) | 2001-07-31 |
AU7195100A (en) | 2001-06-07 |
CO5231178A1 (es) | 2002-12-27 |
CN1298648A (zh) | 2001-06-13 |
AR026695A1 (es) | 2003-02-26 |
GB9928688D0 (en) | 2000-02-02 |
PL344212A1 (en) | 2001-06-04 |
CN1129367C (zh) | 2003-12-03 |
NZ508516A (en) | 2002-05-31 |
GB0019865D0 (en) | 2000-09-27 |
TR200003559A2 (tr) | 2001-07-23 |
CA2326302A1 (en) | 2001-06-03 |
NO20006025D0 (no) | 2000-11-28 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
FG | Grant, registration | ||
FD | Application declared void or lapsed |