SWEET FLAVOURED SPREADABLE CREAM AND PRODUCTION PROCEDURE OF SUCH A CREAM

Description

Description of the Industrial Invention having for title: “SWEET FLAVOURED SPREADABLE CREAM AND METHOD OF THE PRODUCTION OF SUCH A CREAM” 5 in name: - CANAVERO Marco, of Italian nationality, resident in Via Boella 40 – 12050 Guarene (CN); - FRESIA Gianpiero, of Italian nationality, 10 resident in Strada Pedaggio 4 – 12050 Guarene (CN). Designated Inventors: CANAVERO Marco - FRESIA Gianpiero. Filed under no. 15 DESCRIPTION The present invention relates to a sweet flavored spreadable cream for use food, and in particular to a cream sweet spreadable hazelnut-based cream flavoured with 20 truffles. The present invention also relates to a process for producing a cream sweet, flavoured spread for food use, and in particular for the production of a cream 25 sweet spreadable hazelnut-based flavoured with truffle. Of course, numerous techniques are known in the art. types of sweet spreadable creams, and in particular based on hazelnuts among which the well 5 note “NUTELLA”®, made very popular for their creamy consistency and delicious flavor. However, there are no known creams in the technique sweet flavored spreads, and in particular sweet spreadable creams that have combined with 10 success the taste of hazelnuts with the aroma truffle badge. In fact, in some previous known attempts in technique, the simple union of the tastes of hazelnuts and truffles has always produced creams from 15 basically disgusting taste, due to the strong contrast between the strong savoury flavour and ferrous truffle and that cream based on hazelnut. The aim of the present invention is therefore 20 that of solving the above mentioned problems of the prior art providing a spreadable cream sweet flavored for food use, and in particular to a sweet spreadable cream based on hazelnuts flavored with truffle, which results 25 particularly pleasant to the taste, combining in particularly rich and rounded taste notes hazelnuts with the elegant aroma of truffle. Another object of the present invention is that of providing a process for the production 5 of a sweet flavored spreadable cream for use food, and in particular for the production of a sweet spreadable cream made with hazelnuts flavored with truffle, which results particularly pleasant to the taste. 10 The above and other purposes and benefits of the invention, as will result from the following of the description, are achieved with a cream sweet, flavoured spread for food use, and in particular to a sweet spreadable cream 15 hazelnut base flavored with truffle, as the one described in claim 1. The above and other purposes and benefits of the invention, as will result from the following of the description, are further reached with a 20 procedure for producing a cream sweet, flavoured spread for food use, and in particular for the production of a cream sweet spreadable hazelnut-based cream flavoured with truffle, such as that described in the claim 25 7. Preferred embodiments and variants non-trivial aspects of the present invention form the subject of the dependent claims. It is understood that all claims 5 attached form an integral part of this document description. It will be immediately obvious that one can make countless variations to what has been described and changes (for example relating to shape, 10 dimensions, arrangements and parts with functionality equivalents) without departing from the field of protection of the invention as it appears from the claims attached. The present invention will be better described 15 from some preferred embodiments, provided by way of example and not limitation. First of all, it is important to note that, Applicants, after numerous attempts and experiments and against the technical prejudices existing in this 20 sector, have managed to develop a sweet flavored spreadable cream for use food, and in particular to a cream sweet spreadable hazelnut-based cream flavoured with truffle and a process for producing one 25 such cream according to the present invention. The sweet flavored spreadable cream for use food according to the present invention, and in a particular sweet spreadable cream made from hazelnuts flavored with truffle, it is therefore 5 consisting of at least one mixture comprising: - at least a first percentage quantity by weight Q1 of at least one type of dried fruit; - at least a second percentage amount in weight Q2 of at least one amalgamating agent; 10 - at least one third percentage amount by weight Q3 of at least one sweetening agent; - at least a quarter of the percentage amount by weight Q4 of at least one flavoring agent; - at least one fifth percentage quantity by weight 15 Q5 of at least one emulsifying agent; where Q1 + Q2 + Q3 + Q4 + Q5 = 100% of the weight overall of this cream. Advantageously, this first percentage in weight Q1 of at least one type of fruit 20 dry is between 10% and 90%. Preferably, at least one type of dried fruit is chosen between walnuts, hazelnuts, peanuts, cashews. Even more preferably, at least that a type of dried fruit is made up of 25 hazelnuts and, even more preferably, hazelnuts round, gentle trilobate. Advantageously, this second percentage in weight Q2 of such at least one amalgamating agent is between 1% and 25%. 5 Preferably, at least one such agent amalgamating agent is chosen between vegetable oil, olive oil olive oil, sunflower seed oil, sunflower seed oil peanut, lecithin. Even more preferably, such an amalgamating agent is sunflower seed oil 10 sunflower. Advantageously, this third percentage in weight Q3 of such at least one sweetening agent is between 5% and 70%. Preferably, at least one such agent 15 sweetener is chosen between sugar, saccharin, honey, fructose. Even more preferably, such sweetening agent is sugar. Advantageously, this fourth percentage in Q4 weight of such at least one flavoring agent is 20 between 0.01% and 30%. Preferably, at least one such agent The flavouring is chosen between fresh white truffle, fresh black truffle, truffle essence, olive oil truffle, summer truffle. Even more 25 preferably, such a flavoring agent is summer truffle. Advantageously, this fifth percentage in weight Q5 of such at least one emulsifying agent is between 1% and 70%. 5 Preferably, at least one such agent emulsifier is chosen between milk, milk powder. Even more preferably, such an agent emulsifier is milk powder. In one of his favorite realizations, 100g of 10 cream according to the present invention, are composed from: - 50% of round, trilobed hazelnuts; - 3% sunflower seed oil; - 35% sugar; 15 - 5% summer truffle; - 10% milk powder. As you can see, the cream according to the This invention is free of preservatives artificial and uses high quality natural ingredients 20 qualities. The cream according to the present invention can obviously be tasted pure or used in countless other ways such as, for example, seasoning or accompaniment for bread, breadsticks, 25 slices of toast, crepes, croissants and toast, dessert filling, ice cream ingredient and pastry, garnish for gourmet dishes. The cream according to the present invention It certainly represents a culinary innovation that 5 combines traditional and gourmet flavours: in particular, the taste of the truffle, expertly governed, adds a sophisticated and earthy note with the classic hazelnut flavour, creating a unique and delicious combination of flavors. 10 This innovative cream is therefore able to offer a new level of culinary experience, combining the richness of hazelnuts with the characteristic flavour of the truffle, thus creating a unique and delicious product, paving the way for 15 new opportunities for taste and experimentation culinary for cooking enthusiasts of all kinds the world. The present invention also relates to a process for producing a cream 20 sweet, flavoured spreadable cream for food use, and in particular for the production of a cream sweet spreadable hazelnut-based cream flavoured with truffle like that according to the present invention previously described consisting of at least one 25 mix including at least one type of fruit dry, at least one amalgamating agent, at least one sweetening agent, at least one flavoring agent and at least one emulsifying agent. In particular, the procedure according to the 5 This invention comprises the steps of: - toast this type of dried fruit: in in particular, this phase involves toasting the raw round trilobed hazelnuts up to obtain a medium roast; 10 - grind this type of dried fruit: in in particular, this phase involves grinding the round, trilobed hazelnuts until you obtain a hazelnut paste, preferably with a temperature not exceeding 30°C; 15 - mix this type of dried fruit ground in the previous phase with this agent sweetener and such emulsifying agent for obtain a homogeneous mixture: in particular, such phase involves mixing the hazelnut paste with 20 sugar and milk powder, preferably inside a ball mill, until obtaining such a homogeneous mixture; preferably, the time of mixing at this stage is about 2 hours; - process such flavoring agent: in 25 in particular, this phase involves processing the summer truffle to make its taste pleasant in association with that of round hazelnuts trilobate gentlemen. This phase therefore includes the sub-phases of: 5 - clean the summer truffle from its own outer peel; - cut the truffle into slices substantially thin (for example using special machinery); 10 - make a mixture of olive oil and salt in which to dip these slices of truffle: preferably, the compound resulting consists of 50% by weight of olive oil, 5% by weight of salt and 45% by weight of 15 weight of truffle slices; - keep the truffle slices in immersion in this mixture, preferably for a period of time of about 5 hours; 20 - remove the truffle slices from this mix and let them drain, preferably for a period of time of about 30 minutes; - knead this homogeneous mixture with the agent 25 flavoring to obtain a homogeneous mixture: in in particular, this phase involves kneading, for example in a suitable kneading machine, low speed the mixture is homogeneous by adding the truffle slices; 5 - mix this mixture evenly homogeneous and leave to rest to obtain this cream: in particular, this phase involves mix the dough evenly and then leave the latter to rest, 10 preferably for a period of about 2 hours at room temperature not exceeding 30°C for do not let the hazelnut oil rise to the surface surface. Obviously, at the end of the previous phases you 15 may provide for the packaging of this cream in special containers such as, for example, jars in sealed glass to ensure freshness and long-term preservation. The cream according to the present invention and the 20 related manufacturing process associated with it represent a culinary innovation that offers, undoubtedly, a unique gastronomic experience and refined Some preferred forms of have been described. 25 implementation of the invention, but of course they are subject to further changes and variations within the scope of the same inventive idea. In In particular, experts in the field will find it clear numerous variants are immediately evident and 5 modifications, functionally equivalent to the previous ones, which fall within the scope of protection of the invention as highlighted in the attached claims in which, if any reference marks placed in brackets are not 10 can be interpreted as meaning to limit the claims themselves. Furthermore, the word "comprising" does not exclude the presence of elements and / or phases other than those listed in the claims. The article "a", "one" or "una" 15 previous an element does not exclude the presence of a plurality of such elements. The simple fact that some features are mentioned in different dependent claims between them indicates that a combination of these 20 features cannot be advantageously used.

Claims

1. Sweet flavored spreadable cream for use food characterized by the fact that it is consisting of at least one mixture comprising: 5 - at least a first percentage quantity by weight Q1 of at least one type of dried fruit; - at least a second percentage amount in weight Q2 of at least one amalgamating agent; - at least one third percentage quantity by weight 10 Q3 of at least one sweetening agent; - at least a quarter of the percentage amount by weight Q4 of at least one flavoring agent; - at least one fifth percentage quantity by weight Q5 of at least one emulsifying agent; 15 where Q1 + Q2 + Q3 + Q4 + Q5 = 100% of the weight total of said cream.

2. Cream according to the previous claim, characterized by the fact that the first one percentage by weight Q1 of said at least one 20 types of dried fruit are between 10% and 90%, preferably at least one type of dried fruit being chosen among walnuts, hazelnuts, peanuts, cashews, even more preferably said at least one type of dried fruit being 25 made up of hazelnuts and, even more preferably from round, soft hazelnuts trilobate.

3. Cream according to any of the previous claims, characterized by the fact 5 which is the second percentage by weight Q2 of the said at least one amalgamating agent is between 1% and 25%, preferably said at least one agent amalgamating agent being chosen between vegetable oil, oil olive oil, sunflower seed oil, sunflower seed oil 10 peanut, lecithin, even more preferably, said an amalgamating agent being seed oil sunflower.

4. Cream according to any of the previous claims, characterized by the fact 15 which is the third percentage by weight Q3 of the said at least one sweetening agent is between 5% and 70%, preferably said at least one agent sweetener being chosen between sugar, saccharin, honey, fructose, even more 20 preferably such sweetening agent being sugar.

5. Cream according to any of the previous claims, characterized by the fact that said fourth percentage by weight Q4 of said 25 at least one flavoring agent is between 0.01% and 30%, preferably, said at least one agent flavoring being chosen between white truffle fresh, fresh black truffle, truffle essence, truffle oil, summer truffle, even more 5 preferably said flavoring agent being summer truffle.

6. Cream according to any of the previous claims, characterized by the fact that said fifth percentage by weight Q5 of said 10 at least one emulsifying agent is between 1% and 70%, preferably said at least one agent emulsifier being chosen between milk, milk in powder, even more preferably called agent emulsifier being powdered milk. 15 7. Procedure for producing a cream sweet, flavored spread for food use according to any of claims 1 to 6, consisting of at least one mixture comprising at least one type of dried fruit, at least one 20 amalgamating agent, at least one sweetening agent, at least one flavoring agent and at least one emulsifier, characterized by the fact that understand the stages of: - toast this type of dried fruit; 25 - grind the above type of dried fruit; - mix the above type of dried fruit ground in the said previous phase with the said agent sweetener and said emulsifying agent for obtain a homogeneous mixture; 5 - process said flavoring agent; - knead said homogeneous mixture with said flavoring agent to obtain a dough homogeneous; - mix the mixture evenly 10 homogeneous and leave to rest to obtain said cream.

8. Process according to claim previous, characterized by the fact that: - said roasting phase said type of 15 dried fruit requires toasting said hazelnuts round, trilobed, raw until obtaining a medium roast; - said grinding phase said type of dried fruit involves grinding said hazelnuts 20 round trilobate pasta until you get a paste of hazelnuts, preferably at a temperature not above 30°C; - said phase of mixing said type of dried fruit ground in the aforementioned previous phase with 25 said sweetening agent and said agent emulsifier to obtain a homogeneous mixture involves mixing the said hazelnut paste with said sugar and said powdered milk until obtain said homogeneous mixture; 5 - said phase of processing said agent flavoring involves processing said truffle summer, said phase including the sub-phases of: - clean the said summer truffle from its own outer peel; 10 - cut the truffle into slices substantially thin; - make a mixture of olive oil and salt in which to immerse said slices of truffle, preferably, a compound 15 resulting being made up of 50% in weight of olive oil, 5% by weight of salt and 45% by weight of truffle slices; - keep said truffle slices in immersion in said mixture; 20 - remove said truffle slices from said mix and let them drain; - said phase of kneading said homogeneous mixture with said flavoring agent to obtain a homogeneous dough requires kneading at low speed 25 speed said homogeneous mixture adding said truffle slices; - this phase of mixing uniformly said homogeneous mixture and leave to rest for obtaining this cream requires mixing in a way 5 uniform said homogeneous dough and subsequently leave the latter to rest, preferably for a period of time of about 2 hours at room temperature environment not exceeding 30°C.