FR2622404A1 - Pulverulent composition for the preparation of flans - Google Patents
Pulverulent composition for the preparation of flans Download PDFInfo
- Publication number
- FR2622404A1 FR2622404A1 FR8715253A FR8715253A FR2622404A1 FR 2622404 A1 FR2622404 A1 FR 2622404A1 FR 8715253 A FR8715253 A FR 8715253A FR 8715253 A FR8715253 A FR 8715253A FR 2622404 A1 FR2622404 A1 FR 2622404A1
- Authority
- FR
- France
- Prior art keywords
- flan
- pieces
- custard
- addition
- lactose
- 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.)
- Withdrawn
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 14
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 6
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- 239000008101 lactose Substances 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 229940100486 rice starch Drugs 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000003349 gelling agent Substances 0.000 claims abstract description 5
- 235000014594 pastries Nutrition 0.000 claims abstract description 5
- 235000011950 custard Nutrition 0.000 claims description 11
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 6
- 244000060011 Cocos nucifera Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 241000723382 Corylus Species 0.000 claims description 4
- 235000007466 Corylus avellana Nutrition 0.000 claims description 4
- 244000235659 Rubus idaeus Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000021013 raspberries Nutrition 0.000 claims description 4
- 235000003447 Pistacia vera Nutrition 0.000 claims description 2
- 240000006711 Pistacia vera Species 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims description 2
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 2
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 2
- 244000299461 Theobroma cacao Species 0.000 claims description 2
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 2
- 244000263375 Vanilla tahitensis Species 0.000 claims description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 235000013736 caramel Nutrition 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000004040 coloring Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 claims description 2
- 235000019634 flavors Nutrition 0.000 claims description 2
- 235000020233 pistachio Nutrition 0.000 claims description 2
- 239000013589 supplement Substances 0.000 claims description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 229920001525 carrageenan Polymers 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
La présente invention concerne les compositions pulvérulentes destinées à la confection de produits de pâtisserie industrielle, notamment les flans, traditionnels ou modifiés pour en améliorer les qualités gustatives. The present invention relates to pulverulent compositions intended for the preparation of industrial pastry products, in particular blanks, traditional or modified to improve their taste qualities.
Ces compositions sont actuellement nombreuses et rencontrent un accueil favorable de la part des consommateurs. These compositions are currently numerous and have met with favorable reception from consumers.
Toutefois, il est apparu que leurs propriétés gustatives étaient encore susceptibles d'améliorations et/ou de modifications, tendant à satisfaire à la demande toujours croissante de variété et de nouveauté exprimée par le public.However, it appeared that their taste properties were still subject to improvement and / or modification, tending to satisfy the ever-increasing demand for variety and novelty expressed by the public.
La présente invention vise donc une nouvelle composition dont les qualités d'onctuosité, de souplesse, de légèreté et de texture sont améliorées par rapport aux compositions existantes. The present invention therefore relates to a new composition whose qualities of smoothness, flexibility, lightness and texture are improved compared to the existing compositions.
La nouvelle composition est caractérisée en ce qu'elle comporte les ingrédients suivants, dans les proportions indiquées, en pourcentage pondéral
Maltodextrine 18 - 32
Lactose alimentaire 13 - 30
Gélifiant 2 - 4
Amidon de riz modifié 1 - 3
Sel fin 0,5
Sucre en poudre complément à 100
Un exemple de composition rentrant dans cet intervalle est la suivante
Maltodextrine 28
Lactose alimentaire 25
Sucre en poudre 41,5
Amidon de riz modifié 2
FLANOGEN RS2 3
Sel fin 0,5
Vitamines Cl,Bl,B2,B9 traces
Le FLANOGEN RS2 est un agent gélifiant d'origine naturelle à base de carraghenates et de galctomannane.The new composition is characterized in that it comprises the following ingredients, in the proportions indicated, in percentage by weight
Maltodextrin 18 - 32
Dietary lactose 13 - 30
Gelling agent 2 - 4
Modified rice starch 1 - 3
Fine salt 0.5
Powdered sugar supplement to 100
An example of a composition falling within this range is as follows
Maltodextrin 28
Food lactose 25
Powdered sugar 41.5
Modified rice starch 2
FLANOGEN RS2 3
Fine salt 0.5
Vitamins Cl, Bl, B2, B9 traces
FLANOGEN RS2 is a gelling agent of natural origin based on carrageenans and galctomannan.
L'invention vise également le mode de préparation de cette composition, qui implique, pour assurer l'homogénéité de la composition, l'addition successive dans un ordre spécifique des constituants précités. Cet ordre consiste à ajouter les constituants par ordre décroissant de quantités, à savoir
En premier le sucre en poudre
puis la maltodextrine
puis le lactose alimentaire
puis les composants aromatisants
puis le gélifiant
puis l'amidon de riz
et enfin le sel fin.The invention also relates to the method of preparation of this composition, which implies, to ensure the homogeneity of the composition, the successive addition in a specific order of the aforementioned constituents. This order consists in adding the constituents in decreasing order of quantities, namely
First powdered sugar
then maltodextrin
then food lactose
then the flavoring components
then the gelling agent
then rice starch
and finally the fine salt.
Cette nouvelle formule confère au flan plus d'onctuosité, de légèreté et de souplesse, ainsi qu'une texture crémeuse très agréable. This new formula gives the custard more smoothness, lightness and flexibility, as well as a very pleasant creamy texture.
A cette formule peuvent être adjoints des colorants, des arômes, des fruits lyophilisés en morceaux ou en flocons, des paillettes de noix de coco, des noisettes broyées, et analogues, conduisant à des produtis spécifiques, possédant des qualités gustatives excellentes dans des parfums très variés, tels que, par exemple
- flan praliné avec petits grains broyés de noisettes
- flan abricot-pêche avec ou sans adjonction de morceaux
de framboises lyophilisées
- flan noix de coco avec paillettes de coco
- flan citron avec ou sans morceaux de citrons
- flan orange avec ou sans morceaux d'oranges
- flan framboise avec ou sans morceaux de framboises
- flan fruits des bois avec ou sans morceaux de fruits
des bois ainsi que la gamme plus traditionnelle
- flan cacao
- flan pistache
- flan vanille naturelle
- flan pâtissier
- flan caramel
- flan café
- flan aux oeufs To this formula can be added colorings, flavors, freeze-dried fruits in pieces or in flakes, coconut flakes, crushed hazelnuts, and the like, leading to specific products, having excellent taste qualities in very fragrances. various, such as, for example
- praline flan with small crushed grains of hazelnuts
- apricot-peach flan with or without the addition of pieces
freeze-dried raspberries
- coconut flan with coconut flakes
- lemon custard with or without pieces of lemons
- orange flan with or without pieces of oranges
- raspberry custard with or without pieces of raspberries
- wild berries flan with or without pieces of fruit
woods as well as the more traditional range
- cocoa flan
- pistachio custard
- natural vanilla custard
- custard pastry
- caramel flan
- coffee flan
- egg flan
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8715253A FR2622404A1 (en) | 1987-10-30 | 1987-10-30 | Pulverulent composition for the preparation of flans |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8715253A FR2622404A1 (en) | 1987-10-30 | 1987-10-30 | Pulverulent composition for the preparation of flans |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| FR2622404A1 true FR2622404A1 (en) | 1989-05-05 |
Family
ID=9356454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8715253A Withdrawn FR2622404A1 (en) | 1987-10-30 | 1987-10-30 | Pulverulent composition for the preparation of flans |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2622404A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0504055A1 (en) * | 1991-03-13 | 1992-09-16 | Clintec Nutrition Company | Compositions comprising glucides for use in diet and therapy, and their uses |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1255391A (en) * | 1969-01-20 | 1971-12-01 | Rowntree Mackintosh Ltd | Dessert compositions |
| US4282262A (en) * | 1980-03-04 | 1981-08-04 | General Mills, Inc. | Dairy based mixes for frozen desserts and method of preparation |
| JPS6128373A (en) * | 1984-07-18 | 1986-02-08 | Kunoole Shokuhin Kk | Partially granulated powdery or granular food composition |
| US4636397A (en) * | 1985-11-27 | 1987-01-13 | General Foods Inc. | Process for making an improved instant filling mix |
| EP0216437A2 (en) * | 1985-09-10 | 1987-04-01 | NABISCO BRANDS, Inc. | Sugar-free cheesecake filling and dry mix for preparation thereof |
| EP0221709A2 (en) * | 1985-10-17 | 1987-05-13 | Nabisco Brands, Inc. | Sugar-free pudding composition and dry mix for preparation thereof |
| EP0239378A2 (en) * | 1986-03-27 | 1987-09-30 | Unilever Plc | Hydratable powders |
-
1987
- 1987-10-30 FR FR8715253A patent/FR2622404A1/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1255391A (en) * | 1969-01-20 | 1971-12-01 | Rowntree Mackintosh Ltd | Dessert compositions |
| US4282262A (en) * | 1980-03-04 | 1981-08-04 | General Mills, Inc. | Dairy based mixes for frozen desserts and method of preparation |
| JPS6128373A (en) * | 1984-07-18 | 1986-02-08 | Kunoole Shokuhin Kk | Partially granulated powdery or granular food composition |
| EP0216437A2 (en) * | 1985-09-10 | 1987-04-01 | NABISCO BRANDS, Inc. | Sugar-free cheesecake filling and dry mix for preparation thereof |
| EP0221709A2 (en) * | 1985-10-17 | 1987-05-13 | Nabisco Brands, Inc. | Sugar-free pudding composition and dry mix for preparation thereof |
| US4636397A (en) * | 1985-11-27 | 1987-01-13 | General Foods Inc. | Process for making an improved instant filling mix |
| EP0239378A2 (en) * | 1986-03-27 | 1987-09-30 | Unilever Plc | Hydratable powders |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN, vol. 10, no. 182 (C-356)[2238], 25 juin 1986; & JP-A-61 28 373 (KUNOORU SHOKUHIN K.K.) 08-02-1986 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0504055A1 (en) * | 1991-03-13 | 1992-09-16 | Clintec Nutrition Company | Compositions comprising glucides for use in diet and therapy, and their uses |
| FR2673812A1 (en) * | 1991-03-13 | 1992-09-18 | Roussel Uclaf | NOVEL COMPOSITIONS FOR USE IN DIETETICS AND THERAPEUTICS AND COMPRISING A PARTICULAR COMBINATION OF CARBOHYDRATES AND THEIR USE. |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US5275830A (en) | Reduced-fat, ready-to-eat food item | |
| EP1912515B3 (en) | Butterfat filling or imitation chocolate for cereal cooking products | |
| US5034242A (en) | Low calorie peanut butter-like and fruit preserve product and process | |
| US6685974B2 (en) | Process for preparing an oat-based functional syrup | |
| JP3182557B2 (en) | Dispersion stabilizer containing native gellan gum and its application | |
| JPH07194306A (en) | Edible mixture and its preparation | |
| NZ210050A (en) | Dietary fibre food product and preparation thereof | |
| US4681770A (en) | Fruit products containing flaked grains | |
| US5035912A (en) | Starch jelly candy | |
| FR2905563A1 (en) | FOOD COMPOSITION. | |
| JP2002534072A (en) | Chocolate composition for diet | |
| AU2006308219B2 (en) | Food composition | |
| AU2008339603B2 (en) | Beverage capsules | |
| US5035914A (en) | Creamy orange snack cereal | |
| FR2622404A1 (en) | Pulverulent composition for the preparation of flans | |
| US20050084587A1 (en) | Ice creams comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid | |
| EP3468380B1 (en) | Anhydrous food product with a base of cocoa butter and dry plant material | |
| US4288464A (en) | Flavor enhancer | |
| US4695474A (en) | Dry, sugar-free instant pudding mix | |
| JP2954459B2 (en) | How to make soft candy | |
| WO2022219174A1 (en) | Milk-based expanded food preparation, method for obtaining same, and uses thereof | |
| SK283355B6 (en) | Bakery product for use as a pastry or in the form of drink or pudding | |
| JPH06507079A (en) | prepared food | |
| US20070031569A1 (en) | Snack foods comprising emulsified liquid shortening compositions | |
| JPS61173745A (en) | Chocolate-like food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |