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WO2005074701A1 - Confiserie et procede de fabrication de celle-ci - Google Patents

Confiserie et procede de fabrication de celle-ci Download PDF

Info

Publication number
WO2005074701A1
WO2005074701A1 PCT/TR2004/000006 TR2004000006W WO2005074701A1 WO 2005074701 A1 WO2005074701 A1 WO 2005074701A1 TR 2004000006 W TR2004000006 W TR 2004000006W WO 2005074701 A1 WO2005074701 A1 WO 2005074701A1
Authority
WO
WIPO (PCT)
Prior art keywords
chocolate
dragees
vessel
dragee
cores
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.)
Ceased
Application number
PCT/TR2004/000006
Other languages
English (en)
Inventor
Ibrahim Semih Erden
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.)
Hleks Gida Sanayi ve Ticaret AS
Original Assignee
Hleks Gida Sanayi ve Ticaret AS
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 Hleks Gida Sanayi ve Ticaret AS filed Critical Hleks Gida Sanayi ve Ticaret AS
Priority to PCT/TR2004/000006 priority Critical patent/WO2005074701A1/fr
Publication of WO2005074701A1 publication Critical patent/WO2005074701A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/305—Products for covering, coating, finishing or decorating
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products
    • 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
    • A23G2220/00—Products with special structure
    • A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients

Definitions

  • the present invention is concerned with a sweet confection in the form of a dragee coated with hard sugar, comprising substances such as popping candy and chocolate like products.
  • U.S. patent application 4,275,083 discloses a confection comprising popping candy particles suspended in a sweetened oily material.
  • the said oily material protects the particles against moisture by wrapping up around the same popping candy particles and in this way, no requirement arises for using a specific packing material to ensure protection thereof against humidity.
  • candy coated with an edible outer coating such as hard sugar is explained .
  • in order to coat a material comprising popping candy with hard sugar syrups with a moisture as high as 30 % is applied.
  • the object of the present invention is the realization of a confection comprising popping sugar coated with hard sugar not affected in time.
  • Figure 1 is the flow chart of confection production
  • Figure 2a is the cross-sectional view of the confection having an amorphous core
  • Figure 2b is the cross-sectional view of the confection having a uniform core.
  • Said confection is a dragee (1) comprising chocolate or the like (3) having moisture less than 3 % popping candy around a core having particles (4) in it with moisture of 0,4 to 3,5 % and a hard sugar coating(6) covering all of the above.
  • a layer (5) of gum Arabic and starch are provided beneath the hard sugar coating.
  • the core (2) defines the final shape of the dragee (1) over which other parts are coated.
  • the core (2) may contain popping candy or consists of coarse popping candy particles, or raisins, nuts, peanuts or particles thereof.
  • Chocolate (3) is a well-known type of confection. It comprises sugar, cacao, cacao oil, milk powder, lecitine, and optionally almonds, nuts, raisins or various flavores.
  • all substances having structure identical to definition given above with characteristics conforming to physical features as set forth herein shall be described as "chocolate”. Under good ambient conditions, quality chocolates have low moisture - less then 3 %. This feature of the chocolate is suitable for protecting popping candy (4) from ambient moisture. The present invention takes advantage of this feature of chocolate.
  • Popping candy (4) is obtained by mixing hot sugar mass consisting of sugar, glucose and/ or lactose heated to 150-160°C under high pressure, cooling and crumbling the sugar mass to a pre-selected size. Sizes of pieces obtained vary between 0,5 and 5 mm.
  • the sugar coating (6) functions as an attractive and tasty cover ensuring protection for chocolate and popping candy against moisture. Furthermore, it prevents the damaging of chocolate during packing and facilitates operation of packing machines by smooth motion of products.
  • the method used for the production of the confection comprises of the following steps:
  • cores are put into the dragee vessels. If cores are to be formed of popping candy particles of 3 to 5 mm size are selected and put into the vessel.
  • Dragee vessel is run and melted chocolate is sprayed onto the cores in the vessel (102).
  • the temperatures of melted chocolate may be around 35 to 45°C, but preferably around 45°C.
  • Chocolate is sprayed with or without an air like gas.
  • cores are sufficiently coated with chocolate spraying operation is stopped, vessel is cooled to ensure that melted chocolate is cured because of cacao oil (103).To effect such a treatment, cold, moisture free pressurized air may be applied to vessel. Until the desired size of dragees are obtained, spraying melted chocolate and curing steps are repeated. When repeated for there times, dragees of varying size covered with chocolate of 1-2 mm thickness are formed.
  • Dragee vessel is rotated for a while to enable adherence of small particles onto chocolate dragees homogeneously.
  • Dragees are transferred to the dragee vessel (116) for treatment either by spraying or pouring (117) sugar syrup prepared at the rate of 70 % by volume.
  • Dragees are cured, after each syrup treatment (118). Curing is done by applying cool and dry air. Cool air here hinders heating caused by friction to play an important a role in causing deformations to occur and thus is effective in preventing the deformations of chocolate dragees. Temperatures of applied air should be in the range between 10 to 17°C. Dragees may be made attractive by adding various food dyes to sugar syrups. Treatments of applying sugar syrups (117) and curing (118) are repeated until the dragees are sufficiently coated with sugar.
  • Dragees are polished in polishing vessels (119) and are transferred to packing section (120). Confections produced using the disclosed method may be of various size and shape due to the differences of popping candy particles (3 to 5 mm); this may not be desirable. In order to obtain much homogenous, regularly shaped products, a second method which comprises the following steps can be used.
  • the cores must be regular such as cubic or ellipsoidal.
  • pressed small cores containing powder cacao to give taste and dextrose having sizes of 30 to 50 ⁇ are prepared. These cores are in the shape of spheres preferably of diameter 3 to 5 mm.
  • pressure applied at the stage of pressing should be carefully adjusted to prevent crumbling of dragees. If pressing pressure is too high, the surfaces of cores will be very smooth and polished and chocolate will not coat over cores homogeneously and easily. Therefore, when preparing cores pressure should be adjusted to prevent crumbling and should not be raised more than needed. In this way surfaces of cores will be much rugged and this will ensure that chocolate coates the surface.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une confiserie (1) sous forme de dragée, qui comprend un bonbon effervescent (4) et des matières (3) du type chocolat et présente un enrobage (6) de sucre durci.
PCT/TR2004/000006 2004-02-10 2004-02-10 Confiserie et procede de fabrication de celle-ci Ceased WO2005074701A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/TR2004/000006 WO2005074701A1 (fr) 2004-02-10 2004-02-10 Confiserie et procede de fabrication de celle-ci

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/TR2004/000006 WO2005074701A1 (fr) 2004-02-10 2004-02-10 Confiserie et procede de fabrication de celle-ci

Publications (1)

Publication Number Publication Date
WO2005074701A1 true WO2005074701A1 (fr) 2005-08-18

Family

ID=34836940

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2004/000006 Ceased WO2005074701A1 (fr) 2004-02-10 2004-02-10 Confiserie et procede de fabrication de celle-ci

Country Status (1)

Country Link
WO (1) WO2005074701A1 (fr)

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2902976A1 (fr) * 2006-07-03 2008-01-04 Kevin Lefeuvre Procede de fabrication de friandises petillantes, notamment chocolatees
WO2009066074A1 (fr) * 2007-11-20 2009-05-28 Cadbury Holdings Limited Produit de confiserie
US20100074988A1 (en) * 2007-02-06 2010-03-25 Lotte Confectionery Co., Ltd. Center-filled coated gum and a method of its preparation
US20100136181A1 (en) * 2007-04-23 2010-06-03 Argana Beteiligungs-Aktiengesellschaft Particulate food component
CN101347173B (zh) * 2008-09-19 2011-05-04 内蒙古伊利实业集团股份有限公司 含有跳跳糖的冷冻饮品及其生产方法
FR2970842A1 (fr) * 2011-02-01 2012-08-03 E Pecou Ets Procede de fabrication de dragees comprenant un fourrage liquide
US9661865B2 (en) * 2006-09-29 2017-05-30 Mondelez Uk Holdings & Services Limited Chewing gum comprising polyethylene
CN110063397A (zh) * 2019-06-10 2019-07-30 四川迪怩司食品有限公司 一种跳跳糖巧克力及其制备方法
US10391054B2 (en) 2004-10-08 2019-08-27 Fertin Pharma A/S Pharmaceutical tablet for use in administering nicotine
WO2020086377A1 (fr) * 2018-10-26 2020-04-30 Intercontinental Great Brands Llc Produit de confiserie à fourrage central ; produit revêtu ; et procédés de fabrication
CN111280285A (zh) * 2020-04-02 2020-06-16 湖南卡米乐食品有限公司 一种夹心巧克力棒棒糖及其制备方法
CN114586875A (zh) * 2022-02-24 2022-06-07 荷美尔(中国)投资有限公司 一种单层/双层/多层/混合层涂层球形食品及其加工方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4275083A (en) * 1979-10-26 1981-06-23 General Foods Corporation Gasified candy enrobed with oleaginous material
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
WO2001078519A1 (fr) * 2000-04-14 2001-10-25 Societe Des Produits Nestle S.A. Produit de confiserie de type de coquillage
US20030198713A1 (en) * 2002-04-19 2003-10-23 Wm. Wrigley Jr. Company. Triple coated confectionery tablet product

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4275083A (en) * 1979-10-26 1981-06-23 General Foods Corporation Gasified candy enrobed with oleaginous material
US4289790A (en) * 1980-02-25 1981-09-15 General Foods France S.A. Sizzling and crunchy chocolate candy
WO2001078519A1 (fr) * 2000-04-14 2001-10-25 Societe Des Produits Nestle S.A. Produit de confiserie de type de coquillage
US20030198713A1 (en) * 2002-04-19 2003-10-23 Wm. Wrigley Jr. Company. Triple coated confectionery tablet product

Cited By (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US10391054B2 (en) 2004-10-08 2019-08-27 Fertin Pharma A/S Pharmaceutical tablet for use in administering nicotine
US11135156B2 (en) 2004-10-08 2021-10-05 Fertin Pharma A/S Pharmaceutical tablet for use in administering one or more pharmaceutically active ingredients
FR2902976A1 (fr) * 2006-07-03 2008-01-04 Kevin Lefeuvre Procede de fabrication de friandises petillantes, notamment chocolatees
US9661865B2 (en) * 2006-09-29 2017-05-30 Mondelez Uk Holdings & Services Limited Chewing gum comprising polyethylene
US20100074988A1 (en) * 2007-02-06 2010-03-25 Lotte Confectionery Co., Ltd. Center-filled coated gum and a method of its preparation
US20100136181A1 (en) * 2007-04-23 2010-06-03 Argana Beteiligungs-Aktiengesellschaft Particulate food component
WO2009066074A1 (fr) * 2007-11-20 2009-05-28 Cadbury Holdings Limited Produit de confiserie
US8877268B2 (en) 2007-11-20 2014-11-04 Mondelez Uk Holdings & Services Limited Confectionery product
US9723855B2 (en) 2007-11-20 2017-08-08 Mondelez Uk Holdings & Services Limited Confectionery product
CN101347173B (zh) * 2008-09-19 2011-05-04 内蒙古伊利实业集团股份有限公司 含有跳跳糖的冷冻饮品及其生产方法
FR2970842A1 (fr) * 2011-02-01 2012-08-03 E Pecou Ets Procede de fabrication de dragees comprenant un fourrage liquide
WO2020086377A1 (fr) * 2018-10-26 2020-04-30 Intercontinental Great Brands Llc Produit de confiserie à fourrage central ; produit revêtu ; et procédés de fabrication
CN112867400A (zh) * 2018-10-26 2021-05-28 洲际大品牌有限责任公司 中心填充的糖食产品、带包衣的产品以及制备方法
JP2022501075A (ja) * 2018-10-26 2022-01-06 インターコンチネンタル グレート ブランズ エルエルシー 中心部が充填された菓子製品、コーティングされた製品、及び製造方法
JP7357680B2 (ja) 2018-10-26 2023-10-06 インターコンチネンタル グレート ブランズ エルエルシー 中心部が充填された菓子製品、コーティングされた製品、及び製造方法
EP4364577A3 (fr) * 2018-10-26 2024-06-19 Intercontinental Great Brands LLC Produit de confiserie fourré, produit enrobé et procédés de fabrication
US12239143B2 (en) 2018-10-26 2025-03-04 Intercontinental Great Brands Llc Center-filled confectionery product; coated product; and methods of making
CN110063397A (zh) * 2019-06-10 2019-07-30 四川迪怩司食品有限公司 一种跳跳糖巧克力及其制备方法
CN111280285A (zh) * 2020-04-02 2020-06-16 湖南卡米乐食品有限公司 一种夹心巧克力棒棒糖及其制备方法
CN114586875A (zh) * 2022-02-24 2022-06-07 荷美尔(中国)投资有限公司 一种单层/双层/多层/混合层涂层球形食品及其加工方法

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