CA2377727A1 - Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides - Google Patents

Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides Download PDF

Info

Publication number
CA2377727A1
CA2377727A1 CA002377727A CA2377727A CA2377727A1 CA 2377727 A1 CA2377727 A1 CA 2377727A1 CA 002377727 A CA002377727 A CA 002377727A CA 2377727 A CA2377727 A CA 2377727A CA 2377727 A1 CA2377727 A1 CA 2377727A1
Authority
CA
Canada
Prior art keywords
agar
process according
mixture
dispersing agent
sugar
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.)
Abandoned
Application number
CA002377727A
Other languages
English (en)
Inventor
Julie A. Emsing
Sue E. Zaccano
Philip C. Ward
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.)
Hershey Co
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 CA2377727A1 publication Critical patent/CA2377727A1/fr
Abandoned 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
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/04—Sugar-cookers
    • 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
    • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/30—Cleaning; Keeping clean; Sterilisation
    • A23G9/305—Sterilisation of the edible materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan

Landscapes

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

Abstract

La présente invention concerne un procédé continu de fabrication de confiseries à haute teneur en solides contenant de l'agar-agar par un traitement à haute température de courte durée. Ce procédé consiste (a) à préparer un mélange homogène comprenant de l'agar-agar, un agent de dispersion d'agar-agar en quantité suffisante pour disperser et maintenir en suspension l'agar-agar afin de réguler l'hydratation au contact de l'eau et de la chaleur, une quantité efficace d'édulcorant, et de l'eau, ledit mélange homogène contenant une teneur en solides d'environ 60 % à environ 80 % en poids; (b) à injecter le mélange homogène de l'étape (a) dans un appareil chaufant pourvu d'une entrée et d'une sortie avec des organes chauffants interposés, et à soumettre ledit mélange à un traitement continu à haute température de courte durée dans des conditions adaptées pour la cuisson et la concentration du mélange, et l'évaporation de l'eau afin de former de la vapeur d'eau; (c) à éliminer la vapeur d'eau formée dans l'étape (b); et (d) à refroidir ledit mélange, formant ainsi un produit de confiserie à haute teneur en solides, toutes ces étapes (a, b, c) et (d) étant réalisées de façon sensiblement continue au cours d'un traitement continu.
CA002377727A 2000-05-19 2000-05-19 Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides Abandoned CA2377727A1 (fr)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/US2000/013897 WO2001089322A1 (fr) 2000-05-19 2000-05-19 Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides

Publications (1)

Publication Number Publication Date
CA2377727A1 true CA2377727A1 (fr) 2001-11-29

Family

ID=21741403

Family Applications (1)

Application Number Title Priority Date Filing Date
CA002377727A Abandoned CA2377727A1 (fr) 2000-05-19 2000-05-19 Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides

Country Status (2)

Country Link
CA (1) CA2377727A1 (fr)
WO (1) WO2001089322A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101602785B1 (ko) * 2013-12-04 2016-03-11 롯데제과주식회사 식물성 마쉬멜로우, 이의 제조 방법 및 이를 적용한 과자

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6018376B2 (ja) * 1982-08-24 1985-05-10 森永乳業株式会社 果肉入りゼリ−の製造法
JP2560027B2 (ja) * 1987-04-24 1996-12-04 伊那食品工業 株式会社 寒天の製造方法及びその寒天
JPS642539A (en) * 1987-06-23 1989-01-06 Ina Shokuhin Kogyo Kk Mitsu-mame (boiled beam, agar-agar cube and other delicacy with molasses poured on) using novel agar
JP2936275B2 (ja) * 1990-02-07 1999-08-23 雪印乳業株式会社 酸性デザートの製造法
JP3145172B2 (ja) * 1992-03-04 2001-03-12 マルハ株式会社 新規な高融点アガロース型寒天及びその製造法

Also Published As

Publication number Publication date
WO2001089322A1 (fr) 2001-11-29

Similar Documents

Publication Publication Date Title
JP6656184B2 (ja) 繊維含有炭水化物組成物
JP6612730B2 (ja) 炭水化物組成物
US3766165A (en) Polysaccharides and their preparation
RU2242882C2 (ru) Жевательное кондитерское изделие
US4622233A (en) Preparation and use of a highly purified polydextrose
JPH05227894A (ja) 低脂肪および低水分活性の菓子製品の処方および処理のためのハイドロコロイドの使用およびその方法
WO2002071857A1 (fr) Compositions de confiserie contenant une ou plusieurs fibre(s)
NO310953B1 (no) Kornet konfekt-produkt og fremgangsmate for fremstilling derav
US11889848B2 (en) Confectionery production
US6783790B1 (en) Process utilizing agar-agar in a high temperature, short time processing of high solids confectionery products
WO2005096831A1 (fr) Produits de confiserie fortifies
JP2016510604A (ja) 繊維含有炭水化物組成物
US3586513A (en) Aerated confections containing 5-15 d.e. starch hydrolyzate
JP3102624B2 (ja) そば水飴含有食品
EP3681304B1 (fr) Produit de confiserie à mâcher
WO2021149054A1 (fr) Guimauve naturelle à base de plante et son procédé de production
CA2377727A1 (fr) Procede d'utilisation d'agar-agar dans un traitement a haute temperature de courte duree de confiseries a haute teneur en solides
JPH11332468A (ja) フローズンデザート
WO2023007486A1 (fr) Confiserie naturelle à base de plantes et son procédé de production
Jackson Use of glucose syrups in the food industry
Minifie et al. Confectionery Processes and Formulations
STRENGTH GELATIN 153 GEL STRENGTH (Bloom)
STRENGTH GELATIN 107 GEL STRENGTH (Bloom)
MXPA00000944A (en) Chewy confectionery product
MXPA01003153A (en) Hydrocolloid confectionery

Legal Events

Date Code Title Description
FZDE Discontinued
FZDE Discontinued

Effective date: 20060519