[go: up one dir, main page]

EP3735131A1 - Dragée au sésame et son procédé de production - Google Patents

Dragée au sésame et son procédé de production

Info

Publication number
EP3735131A1
EP3735131A1 EP18833122.7A EP18833122A EP3735131A1 EP 3735131 A1 EP3735131 A1 EP 3735131A1 EP 18833122 A EP18833122 A EP 18833122A EP 3735131 A1 EP3735131 A1 EP 3735131A1
Authority
EP
European Patent Office
Prior art keywords
sesame
chocolate
covered
temperature
bowl
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Withdrawn
Application number
EP18833122.7A
Other languages
German (de)
English (en)
Inventor
Lukasz Rola-Podczaski
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of EP3735131A1 publication Critical patent/EP3735131A1/fr
Withdrawn legal-status Critical Current

Links

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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
    • A23L25/25—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments coated with a layer
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds or 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered, laminated, coated or filled
    • 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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products

Definitions

  • the invention relates to a food composition of sesame and chocolate in the form of a sesame dragee, and a method for manufacturing of the sesame dragee.
  • Sesame is an excellent source of numerous nutritional values. For the organism, it is a source of copper, manganese, calcium, phosphorus, magnesium, iron, zinc, selenium, fibre and B1 vitamin. Due to the presence of copper, sesame in the diet has an antioxidative effect and causes a reduction of inflammatory conditions. Thanks to its components, it also affects the respiratory system, preventing bronchospasms in asthma. In the case of circulatory system, it affects infarctions, strokes and heart diseases connected with diabetes. Sesame is also known of its reduction of symptoms of colon cancer, osteoporosis, migraines, and PMS.
  • Sesame oil is an oily product and may be used in small quantities only, mainly for salads.
  • Loose sesame used in bakery products is contained in them in minimum quantities which are insufficient for biological needs of the organism.
  • sesame crackers are sesame grain conglomerated into slices using glucose syrup.
  • Sesame crackers are packed in plastic packagings containing several slices each. Sesame slices are highly hygroscopic and absorb moisture from air easily. As a result, they are glued together shortly after opening the packaging. Moreover, they are a hard product difficult to consume for elderly persons, who constitute the target group because of health-promotion reasons. In turn, taste values of sesame crackers qualify them for consumption by children, and in this case, they pose a risk because of their breaking into large pieces, which may cause choking in a child.
  • Sesame crackers having a form of slices covered with chocolate are known in the market. Sesame crackers covered with chocolate have a flaw consisting in a tendency to occur a grey-white bloom or fat migration in a short time, and formation a so-called fat bloom on the product’s surface. This phenomenon results from high fat contents both in sesame, and in chocolate. Moreover, the product is not resistant to higher temperatures, which temperatures cause melting of chocolate in a packaging. Additionally, sesame- containing articles covered with chocolate have a flaw consisting in a tendency to smudge fingers holding them.
  • Polish application No. P.415 932 describes sesame bars made of 20% of crushed sesame crackers (49% sesame grain, glucose syrup, sugar), 17% of roasted sesame, glucose syrup, moisture-holding substances including sorbitols, glycerol, maltodextrin, lecithin emulsifier (from soybean), and a flavour, which may be covered with chocolate additionally in practice the so-prepared bars exhibited the flaws described above and they did not find market application because of these reasons.
  • the invention relates to a sesame dragee with a core consisting of a single sesame flake having the following dimensions: 3.5( ⁇ 0.5) cm c 1.8( ⁇ 0.2) cm c 0.8( ⁇ 0.2) cm, covered and moistened with chocolate, and its external layer is constituted by a acacia gum glaze.
  • Sesame dragees are obtained by liquefying chocolate for its build-up in a temperature range of 40°C to 45°C.
  • the chocolate should be emulsified constantly so as to it remains homogeneous and thoroughly mixed in the whole bulk.
  • the cores of the sesame dragees being sesame flakes with the following dimensions: 3.5( ⁇ 0.5) cm c 1.8( ⁇ 0.2) cm c 0.8( ⁇ 0.2) cm are placed in the bowl of a pelleting drum.
  • the chocolate-basting operation is being readjusted to the rate of solidification and thickening of the chocolate by adjusting the feed of warm liquid chocolate.
  • airflow having a temperature of 8-12°C is used, to avoid formation of conglomerates of the individual flakes.
  • the cores are being covered with layers of chocolate having a temperature of 45 ⁇ 5°C until they are covered completely.
  • the covering with chocolate layers not only the sesame core is covered with a layer of chocolate, but also the hot chocolate penetrates the structure of the sesame flake, softening it slightly.
  • smoothing of the flakes’ surface is carried out by mixing in the bowl of the pelleting drum, with and without the airflow alternately.
  • the covered cores are being conditioned for 2 to 6 hours at a temperature of 18-20°C and air humidity not higher than 75%. Then, glazing and polishing of the cores in the bowl of the pelleting drum, adding a glazing solution of acacia gum in an amount of 0.05-1 % by wt. in relation to the mass of the sesame dragees.
  • polishing of the dragees is carried out using a stream of cold air with a temperature of 9-11 °C and air humidity of 50-60% at an ambient temperature of 20-23°C for 15-25 minutes, until a smooth and dry surface is obtained.
  • the product should be conditioned for at least 1-2 hours, thanks to which the products being packed are dry and not sticky.
  • the dragees are packed in polypropylene film which allows for maintaining the qualitative parameters and stability of the finished product for 300 days.
  • a sesame dragee is obtained with inhibited fat migration process, otherwise called a flaw in the form of “fat bloom”, causing a deterioration of sensory values.
  • Favourable features of the dragees include the fact that they are a much safer product, easier and more convenient to consume for persons who may have problems with consumption of hard food products.
  • Dragees - polished sesame flakes in chocolate - maintain their freshness and polish longer, they are protected from environmental impacts, do not melt in the palm during consumption, have hardness acceptable for elderly persons, and do not break into small, hard and sharp pieces, so they are safe for children. Simultaneously, they have all taste values.
  • Example Sesame dragees are obtained by liquefaction of chocolate for covering at a temperature of 42°C.
  • the chocolate is being emulsified constantly, so as to it remains homogeneous and thoroughly mixed in the whole bulk.
  • the cores of the sesame dragees being sesame flakes with the following dimensions: 3.5( ⁇ 0.5) cm x 1.8( ⁇ 0.2) cm c 0.8( ⁇ 0.2) cm are placed in the bowl of a pelleting drum. During rotation of the drum bowl, covering of the sesame flakes with layers of chocolate is started.
  • the chocolate-basting operation is being readjusted to the rate of solidification and thickening of the chocolate by adjusting the feed of warm liquid chocolate.
  • smoothing of the flakes’ surface is carried out by mixing in the bowl of the pelleting drum, with and without the airflow alternately.
  • the covered cores are being conditioned for 6 hours at a temperature of 18°C and air humidity of 70%. Then, glazing and polishing of the cores in the bowl of the pelleting drum, adding a glazing solution of acacia gum in an amount of 0.08% by wt. in relation to the mass of the sesame dragees.
  • polishing of the dragees is carried out using cold air with a temperature of 10°C and air humidity of 55% at an ambient temperature of 23°C for 20 minutes, until a smooth and dry surface is obtained.
  • the product is being conditioned for 3 hours, thanks to which the products being packed are dry and not sticky.
  • the finished dragees were packed in polypropylene film which allows for maintaining the qualitative parameters and the stability of the finished product for 300 days.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une dragée au sésame composée d'un cœur, constitué d'un seul éclat de sésame présentant les dimensions suivantes : 3,5(±0,5) cm χ 1,8(±0,2) cm χ 0,8(±0,2) cm, enrobé et humidifié avec du chocolat, sa couche externe étant constituée d'un glaçage de gomme d'acacia. Un procédé de production de la dragée au sésame consiste : à liquéfier le chocolat dans une plage de température allant de 40 °C à 45 °C, à le soumettre à une émulsification constante de manière à ce qu'il soit homogène et intimement mélangé dans la masse, puis, les cœurs des dragées au sésame étant des éclats présentant les dimensions suivantes : 3,5(±0,5) cm χ 1,8(±0,2) cm χ 0,8(±0,2) cm, à les placer dans la cuve d'un tambour à agglomérer, et pendant la rotation de la cuve, à enrober les éclats de sésame de couches de chocolat. Dans la phase initiale, un flux d'air ayant une température comprise entre 8 et 12 °C est utilisé et les cœurs sont enrobés de couches de chocolat ayant une température de 45 ± 5 °C jusqu'à ce qu'ils soient complètement enrobés. Dans la phase finale d'enrobage de couches de chocolat, le lissage de la surface des éclats est effectué par mélange dans la cuve du tambour à agglomérer en présence et en absence alternées du flux d'air, et les cœurs enrobés sont conditionnés à une température comprise entre 18 °C et 20 °C et à une humidité de l'air inférieure ou égale à 75 % pendant 2 à 6 heures, puis le glaçage et le lustrage des cœurs dans la cuve du tambour à agglomérer sont réalisés par ajout d'une solution de glaçage de gomme d'acacia à hauteur de 0,05 à 1 % en poids par rapport à la masse des dragées au sésame. Une fois le processus de glaçage achevé, le lustrage des dragées est effectué à l'aide d'un flux d'air froid ayant une température allant de 9 à 11 °C et une humidité allant de 50 à 60 % à une température ambiante de 20 à 23 °C pendant 15 à 25 minutes, jusqu'à ce qu'une surface lisse et sèche soit obtenue, puis, le produit obtenu est conditionné au moins dans les 1 à 2 heures et emballé.
EP18833122.7A 2017-11-30 2018-11-29 Dragée au sésame et son procédé de production Withdrawn EP3735131A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
PL423667A PL236895B1 (pl) 2017-11-30 2017-11-30 Drażetka sezamkowa i sposób wytwarzania drażetki sezamkowej
PCT/PL2018/000119 WO2019108075A1 (fr) 2017-11-30 2018-11-29 Dragée au sésame et son procédé de production

Publications (1)

Publication Number Publication Date
EP3735131A1 true EP3735131A1 (fr) 2020-11-11

Family

ID=65010883

Family Applications (1)

Application Number Title Priority Date Filing Date
EP18833122.7A Withdrawn EP3735131A1 (fr) 2017-11-30 2018-11-29 Dragée au sésame et son procédé de production

Country Status (3)

Country Link
EP (1) EP3735131A1 (fr)
PL (1) PL236895B1 (fr)
WO (1) WO2019108075A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112998110A (zh) * 2021-03-02 2021-06-22 河南上古养生食品有限公司 一种使用多种原料的多层黑芝麻食圆或黑芝麻球加工工艺

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU5605794A (en) * 1992-11-10 1995-05-29 Procter & Gamble Company, The Producing translucent amorphous sugar coated edible nuts and seeds
RU2268598C1 (ru) * 2004-06-01 2006-01-27 Акмурад Курбанович Аннаев Способ производства молочного десерта
US20060062881A1 (en) * 2004-09-22 2006-03-23 Berndt Denis G Non-bleeding and edible color film coating for seeds and the like
RU2314704C1 (ru) * 2006-06-29 2008-01-20 Общество С Ограниченной Ответственностью "Объединенные Кондитеры" Способ производства кремово-сбивной массы для конфет, конфета и способ ее получения
MX2013011668A (es) * 2011-04-08 2013-11-01 Gen Biscuit Producto alimenticio a base de fruta.
KR20120118580A (ko) * 2011-04-19 2012-10-29 정수철 초코강정 제조방법
GR20110100646A (el) * 2011-11-16 2013-06-14 Αικατερινη Χρηστου Μπουμπα Καραμελα συκου με επικαλυψη σοκολατας και μεθοδος παρασκευης
BE1021050B1 (nl) * 2012-09-13 2015-03-10 Lotus Bakeries Belgie Nv Grabbelsnackbolletjes met een koekjessmaak
CN104663796A (zh) * 2013-12-01 2015-06-03 李海珍 芝麻营养餐条
PL415932A1 (pl) * 2016-01-27 2017-07-31 Łukasz Roman Rola-Podczaski Kulki, baton sezamkowy w czekoladzie lub bez oraz ich analog

Also Published As

Publication number Publication date
PL423667A1 (pl) 2019-06-03
PL236895B1 (pl) 2021-02-22
WO2019108075A1 (fr) 2019-06-06

Similar Documents

Publication Publication Date Title
US10701951B2 (en) Process of producing cocoa shell powder
KR102339379B1 (ko) 건과류로 제조된 가당 식료품
CN105432733A (zh) 具有流动性馅料的月饼及其制备方法
KR101756956B1 (ko) 초콜렛이 코팅된 호두과자 및 그 제조방법
US8642103B2 (en) Process for preparing chewable honey without loss of its nutritional values and honey chew bar obtained through such process
EP3735131A1 (fr) Dragée au sésame et son procédé de production
JP5233913B2 (ja) キャンディ層を有する糖衣物およびその製造方法
JP6519585B2 (ja) 食品の蛋白質強化用大豆蛋白質素材
JPH0870777A (ja) 頭脳栄養チョコレート及びその製造方法
KR101133473B1 (ko) 매운껌
RU2524153C1 (ru) Композиция для производства творожного глазированного сырка
TWI755385B (zh) 糕點的製造方法
EP2740369A1 (fr) Procédé de préparation d'un produit ou ingrédient de confiserie
KR101376604B1 (ko) 매운껌 및 그 제조방법
KR101201548B1 (ko) 배 과육잔여물 입자를 함유한 초콜릿 및 이의 제조방법
KR100712651B1 (ko) 초콜릿 조성물 및 그 제조방법
US837782A (en) Cacao product and process of making same.
PL238502B1 (pl) Sposób wytwarzania wyrobu sezamkowego w postaci batona lub tabliczki
RU2609372C1 (ru) Конфета
CN108142899A (zh) 一种夏威夷果制品及其制造方法
JP2012152110A (ja) 羊羹状栄養食品とその製造方法
KR20160063071A (ko) 홍삼 호두과자 및 그 제조방법
RU2558967C1 (ru) Способ получения шоколадных кондитерских изделий "chocofruits"
SU869739A1 (ru) Способ производства пралиновой массы
CN102919707A (zh) 一种水蜜桃玉米片及其制作方法

Legal Events

Date Code Title Description
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: UNKNOWN

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE INTERNATIONAL PUBLICATION HAS BEEN MADE

PUAI Public reference made under article 153(3) epc to a published international application that has entered the european phase

Free format text: ORIGINAL CODE: 0009012

STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: REQUEST FOR EXAMINATION WAS MADE

17P Request for examination filed

Effective date: 20200624

AK Designated contracting states

Kind code of ref document: A1

Designated state(s): AL AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HR HU IE IS IT LI LT LU LV MC MK MT NL NO PL PT RO RS SE SI SK SM TR

AX Request for extension of the european patent

Extension state: BA ME

DAV Request for validation of the european patent (deleted)
DAX Request for extension of the european patent (deleted)
STAA Information on the status of an ep patent application or granted ep patent

Free format text: STATUS: THE APPLICATION IS DEEMED TO BE WITHDRAWN

18D Application deemed to be withdrawn

Effective date: 20220601