Process for the preparation of confectionery products containing floral material

A technology for products and confectionery, which is used in the field of preparing sugar solutions containing plant materials

Inactive Publication Date: 2006-05-03
詹路易吉·罗韦里奥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, there remains the problem of providing new "natural" products as natural and non-natural alternatives to the current market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] Method for preparing edible sugar solution containing floral material:

[0076] At the stage when the first petals of the flowers in late spring are fully unfolded and the flower clusters begin to unfold, 1-3 kg of fresh flower material (tops, petals or whole flowers) cultivated with human nutrition in mind is harvested. The material was then broken up by rapid agitation (Silverson or spiral type) in a sucrose solution of about 70° Brix containing about 3 Kg of sugar and about 1.3 Kg of water.

[0077] The preparation obtained is then pasteurized by heating to about 80°C (temperature of the main fraction of the mixture) for a maximum time of about 15 minutes and rapidly cooling to about 4°C.

[0078] During the preparation, various aromatic components contained in the flower material are extracted. Go into solution according to the water solubility of the components. The preparation thus obtained can be used as a component of a confectionary preparation with or withou...

Embodiment 2

[0080] Jelly manufacturing process:

[0081] To obtain about 1 kg of jelly, an aqueous syrup (solution A) was prepared by dissolving about 386 g of glucose syrup (70 DE) and about 350 g of sucrose in about 64 g of hot water with rapid stirring. Then, a solution (B) containing pectin powder (about 17 g) dispersed in sucrose (about 60 g) was prepared and slowly added to about 360 g of hot water with stirring.

[0082] The pectin-containing solution (B) was boiled for several minutes (about 3 minutes) then the aqueous syrup (solution A) was added and heating resumed.

[0083] When the preparation reaches 110°C, about 4-8% of the solution produced in Example 1 is added. Subsequently, other fragrances, any natural coloring (if the color of the flowers is insufficient) and citric acid can be added.

[0084] After a quick homogenization, the jelly is immediately poured into suitable starch molds to rest.

Embodiment 3

[0086] Confectionery preparation process:

[0087] To obtain about 1 kg of confectionery, 500 g of sucrose and about 500 g of 80° Brix glucose syrup, 43 Baumè (BE), are dissolved in about 200 g of water. The resulting solution is brought up to about 140°C with stirring, then about 4-8% of the solution of Example 1 is added, any fragrance, coloring and, if necessary, citric acid if the fragrance and color of the flowers are insufficient . After a quick homogenization, the product is immediately poured into suitable starch moulds.

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PUM

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Abstract

The present invention relates to a process for the preparation of a sugary solution containing floral material suitable for the preparation of confectionery materials.

Description

Background technique [0001] The present invention relates to a method for preparing a sugar solution containing vegetable material suitable for the preparation of confectionary materials. [0002] The application of flowers or flower materials in nutritional products has always been very limited. In more cases, flower spices are used for decoration in pastry preparation without real effect. In the field of confectionary products, floral materials, like petals, corollas or whole flowers, have never been used as raw material for preparing said products, although floral flavors are occasionally used. In fact, also in the field of confectionery, botanical flowers are usually used only for decoration and are removed from the confectionery product after the desired aesthetic effect has been achieved. In addition to candied flowers, which are also edible for decorative purposes, usually flowers are not an essential ingredient, unlike fruit in the preparation of confectionary product...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00A23L19/00A23B7/08A23G3/34A23G3/48A23G3/50A23L21/10A23L27/30
CPCA23B7/08A23B7/085A23G3/346A23G3/48A23G3/50A23G2200/14A23L27/30A23G3/00
Inventor 詹路易吉·罗韦里奥
Owner 詹路易吉·罗韦里奥
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