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PE20010667A1 - Producto de confiteria hidrocoloide - Google Patents

Producto de confiteria hidrocoloide

Info

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
Application number
PE2000001198A
Other languages
English (en)
Inventor
Frank Schmick
Meike Rettkowski
Original Assignee
Nestle Sa
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nestle Sa filed Critical Nestle Sa
Publication of PE20010667A1 publication Critical patent/PE20010667A1/es

Links

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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Molecular Biology (AREA)
  • Botany (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
PE2000001198A 1999-12-03 2000-11-09 Producto de confiteria hidrocoloide PE20010667A1 (es)

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 (25)

* Cited by examiner, † Cited by third party
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
US7067150B2 (en) 2002-04-16 2006-06-27 Scepter Holdings, Inc. Delivery systems for functional ingredients
US7494667B2 (en) 2004-03-02 2009-02-24 Brunob Ii B.V. Blends of different acyl gellan gums and starch
CN101568265A (zh) 2006-11-09 2009-10-28 汤姆斯格鲁朋联合股份有限公司 甜味糖食产品
ITMI20080942A1 (it) * 2008-05-22 2009-11-23 Lachifarma Srl Caramelle di gelatina a base di fibra alimentare
WO2009149136A2 (en) * 2008-06-03 2009-12-10 Tate And Lyle Ingredients Americas, Inc. Production of sustained release starch product
EP2346353A2 (en) 2008-10-03 2011-07-27 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
MX371302B (es) * 2013-01-14 2020-01-24 Wrigley W M Jun Co Producto de confiteria masticable.
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
EP3135117A1 (en) * 2015-08-24 2017-03-01 Katjes Fassin GmbH + co. Kommanditgesellschaft Gel-comprising cartridge for the preparation of confectionery
WO2017032689A1 (en) * 2015-08-21 2017-03-02 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
JP2023513979A (ja) 2020-02-20 2023-04-05 トップ ガム インダストリーズ リミテッド 添加糖類を含まず、そのまま摂取可能な植物性のゲル製品とその薬剤投与への利用
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)

* Cited by examiner, † Cited by third party
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
NZ242548A (en) * 1991-05-01 1993-07-27 Hershey Foods Corp Confectionery having at least 80% total solids, 70% of which are carbohydrate and comprising a cationic reactive thermosensitive hydrocolloid and a cation-containing edible material; preparation thereof
GB2342030A (en) * 1998-10-01 2000-04-05 Nestle Sa Confectionery containing iota-carrageenan
DE59801225D1 (de) * 1998-11-20 2001-09-20 Katjes Fassin Gmbh & Co Kg Verfahren zur Herstellung von Fruchtgummikonfekt

Also Published As

Publication number Publication date
AR026695A1 (es) 2003-02-26
RU2000130155A (ru) 2003-02-20
CA2326302A1 (en) 2001-06-03
AU7195100A (en) 2001-06-07
CN1298648A (zh) 2001-06-13
TR200003559A2 (tr) 2001-07-23
ZA200007087B (en) 2002-05-30
EP1104652A1 (en) 2001-06-06
NO20006025D0 (no) 2000-11-28
JP2001178382A (ja) 2001-07-03
CN1129367C (zh) 2003-12-03
NO20006025L (no) 2001-06-05
GB9928688D0 (en) 2000-02-02
CO5231178A1 (es) 2002-12-27
BR0005700A (pt) 2001-07-31
GB0019865D0 (en) 2000-09-27
NZ508516A (en) 2002-05-31
CZ20004502A3 (cs) 2002-05-15
PL344212A1 (en) 2001-06-04

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Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed