CH684148A5 - Fondant and method for its production. - Google Patents
Fondant and method for its production. Download PDFInfo
- Publication number
- CH684148A5 CH684148A5 CH224792A CH224792A CH684148A5 CH 684148 A5 CH684148 A5 CH 684148A5 CH 224792 A CH224792 A CH 224792A CH 224792 A CH224792 A CH 224792A CH 684148 A5 CH684148 A5 CH 684148A5
- Authority
- CH
- Switzerland
- Prior art keywords
- fondant
- disacharide
- alcohol
- weight
- mass
- Prior art date
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
- A23G3/02—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
- 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
-
- 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
- A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Medicinal Preparation (AREA)
Description
1 1
CH 684 148 A5 CH 684 148 A5
2 2nd
Beschreibung description
Die Erfindung bezieht sich auf einen Fondant nach dem Oberbegriff des Anspruch 1 und ein Verfahren zu seiner Herstellung. The invention relates to a fondant according to the preamble of claim 1 and a method for its production.
Herkömmlicher Fondant ist bekanntlich eine vorwiegend aus Zucker und Wasser durch Kochen, Rühren und Abkühlen erzeugbare Masse, welche zum Überglänzen (Glasieren) von Gebäck, zum Füllen von Pralinen, zur Herstellung von Konfekt und für viele weitere Süsswarenzwecke verwendet wird. Conventional fondant is known to be a mass which can be produced predominantly from sugar and water by boiling, stirring and cooling, which is used for over-glossing (glazing) pastries, for filling pralines, for producing confectionery and for many other confectionery purposes.
Zucker ist wegen seiner kariesfördernden Wirkung unerwünscht. Er soll bei Obesitas und muss bei Diabetes gemieden werden. Sugar is undesirable because of its caries-promoting effects. He is said to have obesity and should be avoided in diabetes.
Der Erfindung liegt die Aufgabe zugrunde, einen Fondant zu schaffen, welcher die vorgenannten Nachteile des herkömmlichen Fondants nicht hat, wirtschaftlich vorteilhaft herstellbar und möglichst wie herkömmlicher Fondant verwendbar ist. The invention has for its object to provide a fondant that does not have the aforementioned disadvantages of the conventional fondant, is economically advantageous to manufacture and can be used as much as possible like a conventional fondant.
Zur Lösung dieser Aufgabe wird der im Anspruch 1 gekennzeichnete Fondant und ein Verfahren zu seiner Hersteilung vorgeschlagen. To solve this problem, the fondant characterized in claim 1 and a method for its production are proposed.
Der erfindungsgemässe Fondant ist also vollkommen zuckerfrei, so dass er nicht kariesfördernd ist. The fondant according to the invention is therefore completely sugar-free, so that it does not promote caries.
Der erfindungsgemässe Fondant ist für Diabetiker (unter Anrechnung an die Kohlehydrate und an den Brennwert) geeignet. The fondant according to the invention is suitable for diabetics (taking into account the carbohydrates and the calorific value).
Dabei ist es vorteilhaft, dass der erfindungsgemässe zuckerfreie Fondant nur etwa das 0,6fache des Kohlehydratgehalts und nur etwa den halben Brennwert eines herkömmlichen zuckerhaltigen Fondants hat. It is advantageous that the sugar-free fondant according to the invention has only about 0.6 times the carbohydrate content and only about half the calorific value of a conventional sugar-containing fondant.
Das macht den erfindungsgemässen Fondant auch bei Obesitas einsetzbar, wenn er brennwert-mässig angerechnet wird. This means that the fondant according to the invention can also be used with obesitas if it is taken into account in terms of calorific value.
Der erfindungsgemässe Fondant kann wie herkömmlicher zuckerhaltiger Fondant verwendet werden, wobei man ihm herkömmliche Fondant-Zusät-ze zum Färben, Aromatisieren etc. zusetzen kann. The fondant according to the invention can be used like conventional sugar-containing fondant, whereby conventional fondant additives for coloring, flavoring etc. can be added to it.
In der Regel kommt man beim erfindungsgemässen Fondant ohne die mancherorts beim herkömmlichen zuckerhaltigen Fondant übliche Zugaben von Glycerin und/oder Fett aus. Dadurch wirken sich die sonst für Glycerin und Fett bekannten Nachteile beim erfindungsgemässen Fondant nicht aus. Der erfindungsgemässe Fondât wird beispielsweise nicht ranzig. As a rule, the fondant according to the invention does not require the addition of glycerol and / or fat that is customary in some places for the conventional sugar-containing fondant. As a result, the disadvantages otherwise known for glycerol and fat have no effect on the fondant according to the invention. The fondate according to the invention does not go rancid, for example.
Als Disacharidalkohol kommt beispielsweise Iso-malt, Maltit und dergleichen in Frage. As disacharide alcohol, for example, iso-malt, maltitol and the like come into question.
Nach dem erfindungsgemässen Verfahren erhält man den erfindungsgemässen Fondant in besonders günstiger sicherer Weise. According to the method according to the invention, the fondant according to the invention is obtained in a particularly inexpensive and safe manner.
Die Erfindung wird nachstehend anhand eines Beispiels und der rein schematischen Zeichnung besprochen. The invention is discussed below using an example and the purely schematic drawing.
In der einzigen Zeichnungsfigur ist ein Verfahrensschema dargestellt. A process diagram is shown in the single drawing figure.
Darin bedeuten: Where:
1 Vorlösekessel mit Heizung und Rührmitteln. 1 pre-dissolving kettle with heating and stirring means.
2 Pumpe. 2 pump.
3 Kühler mit Rührwerk. 3 coolers with agitator.
4 Tabliermaschine (Art von Knetmaschine) mit Kühlmitteln. 4 tableting machine (type of kneading machine) with coolants.
5 Dosier-Zuführer für Disacharidalkohol-Pulver. 5 dosing feeders for disacharide alcohol powder.
6 Produktbehälter. 6 product containers.
Man gibt in den Vorlösekessel 1 und rührt unter Erhitzen auf 105 bis 115 Celsiusgrad: 100 kg Isomalt (Trockensubstanz), It is placed in the pre-dissolving kettle 1 and stirred with heating to 105 to 115 degrees Celsius: 100 kg isomalt (dry substance),
37 kg Wasser und 37 kg of water and
25 kg Maltit-Sirup mit 75 Gew.-% Feststoffgehalt. 25 kg maltitol syrup with a solids content of 75% by weight.
Mit der Pumpe 2 wird die erhaltene Masse in dem kontinuierlich arbeitenden Kühler 3 unter Umrühren bei einem Durchlauf von 250 kg/h auf etwa 60 Celsiusgrad gekühlt. With the pump 2, the mass obtained is cooled in the continuously operating cooler 3 with stirring at a rate of 250 kg / h to about 60 degrees Celsius.
Vom Kühler 3 gelangt die Masse in die Tabliermaschine 4, in welcher sie unter weiterer Abkühlung tabliert und dabei mit ca. 250 kg/h gefördert wird. The mass passes from the cooler 3 into the tableting machine 4, in which it tablets with further cooling and is conveyed at about 250 kg / h.
Dabei wird der Masse im Zuge des Tablierens mittels eines Dosier-Zuführers 5 ca. 20 g/min Iso-malt-Pulver zugegeben. Approx. 20 g / min isomalt powder is added to the mass in the course of tableting by means of a metering feeder 5.
Der aus der Tabliermaschine mit etwa 45 Celsiusgrad austretende Fondant wird im Produktbehälter 6 aufgefangen. The fondant emerging from the tableting machine at about 45 degrees Celsius is collected in the product container 6.
Das erhaltene Produkt kann in Gebinde abgefüllt werden. The product obtained can be filled into containers.
Der Maltit-Sirup dient dem Geschmeidigmachen der Masse. Gibt man vom Maltit-Sirup weniger als 15 kg zu, wird der Fondant spröd-hart. Gibt man dagegen mehr als 30 kg Maltit-Sirup zu, wird der Fondant ungenügend abtrocknen und klebrig bleiben. The maltitol syrup is used to soften the mass. If you add less than 15 kg of maltitol syrup, the fondant becomes hard and brittle. If, on the other hand, you add more than 30 kg of maltitol syrup, the fondant will dry out insufficiently and remain sticky.
Dieser Fondant braucht keinen Zusatz von Fett oder Glycerin, so dass die mit diesen Zusätzen verbundenen Nachteile vermeidbar sind. This fondant does not require the addition of fat or glycerin, so that the disadvantages associated with these additives can be avoided.
Gewünschtenfalls kann man beliebige Zusätze vorsehen, die beispielsweise zum Einfärben, zum Aromatisieren etc. dienen können. If desired, you can provide any additives that can be used, for example, for coloring, for flavoring, etc.
Der Fondant kann wie herkömmlicher zuckerhaltiger Fondant verwendet werden, er enthält aber nur etwa den halben Brennwert und die 0,6fache Kohlehydratmenge, verglichen mit Zucker-Fondant, und er ist nicht kariesfördernd. Weil sein Kohlehydratgehalt relativ langsam ins Blut geht, ist er unter Anrechnung auch für Diabetiker geeignet. The fondant can be used like conventional sugar-containing fondant, but it only contains about half the calorific value and 0.6 times the amount of carbohydrates compared to sugar fondant, and it does not promote caries. Because its carbohydrate content gets into the blood relatively slowly, it is also suitable for diabetics.
Claims (7)
Priority Applications (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH224792A CH684148A5 (en) | 1992-07-16 | 1992-07-16 | Fondant and method for its production. |
DE19924228278 DE4228278A1 (en) | 1992-07-16 | 1992-08-26 | Sugarless fondant for sweets, cakes covering etc. - comprising di:saccharide alcohol and useful for diabetics, preventing dental caries etc. |
FR9307913A FR2693631B1 (en) | 1992-07-16 | 1993-06-29 | Sugar-free fondant and process for making it. |
NL9301254A NL9301254A (en) | 1992-07-16 | 1993-07-16 | Fondant and method for preparing it. |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CH224792A CH684148A5 (en) | 1992-07-16 | 1992-07-16 | Fondant and method for its production. |
Publications (1)
Publication Number | Publication Date |
---|---|
CH684148A5 true CH684148A5 (en) | 1994-07-29 |
Family
ID=4229310
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CH224792A CH684148A5 (en) | 1992-07-16 | 1992-07-16 | Fondant and method for its production. |
Country Status (4)
Country | Link |
---|---|
CH (1) | CH684148A5 (en) |
DE (1) | DE4228278A1 (en) |
FR (1) | FR2693631B1 (en) |
NL (1) | NL9301254A (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE4411584C1 (en) * | 1994-03-30 | 1995-10-26 | Worlee Sweet E H Worlee & Co G | Sugar-free fondant |
GB9915883D0 (en) * | 1999-07-08 | 1999-09-08 | Cerestar Holding Bv | Preparation of sugar-free hard candy |
GB0504185D0 (en) * | 2005-03-01 | 2005-04-06 | Vandemoortele Nv | Improved glazing composition and uses thereof |
US20130337140A1 (en) * | 2012-06-17 | 2013-12-19 | Jennifer M. Parker | Sugar Free Fondant and Method for Preparing |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB1240865A (en) * | 1968-08-20 | 1971-07-28 | Otto Hansel G M B H | A method of continuously producing fondant creams and plant for performing the same |
US4323588A (en) * | 1980-08-07 | 1982-04-06 | Life Savers, Inc. | Aerated confections |
JPS642534A (en) * | 1987-02-19 | 1989-01-06 | Takeda Chem Ind Ltd | Fondant and production thereof |
US5098730A (en) * | 1988-11-14 | 1992-03-24 | Cultor Ltd. | Dietetic sweetening composition |
JP3084530B2 (en) * | 1989-03-30 | 2000-09-04 | 東和化成工業株式会社 | Method for producing low-fat food containing maltitol as fat substitute |
DE3939997A1 (en) * | 1989-05-18 | 1990-11-22 | Cultor Oy | SUGAR-FREE KRUSTEN-PRALINE |
FI88247C (en) * | 1989-11-17 | 1993-04-26 | Xyrofin Oy | HAORDKARAMELL INNEHAOLLANDE XYLITOL OCH FOERFARANDE FOER FRAMSTAELLNING AV DENNA |
US5120551A (en) * | 1990-12-21 | 1992-06-09 | Wm. Wrigley Jr. Company | Low moisture sugarless syrups with maltitol for chewing gum |
FR2677524B1 (en) * | 1991-06-14 | 1993-10-08 | Roquette Freres | SWEETENED SUGAR SWEETENER AND MANUFACTURING METHOD THEREOF. |
GB9117617D0 (en) * | 1991-08-15 | 1991-10-02 | Cerestar Holding Bv | Process for the production of hard candy |
-
1992
- 1992-07-16 CH CH224792A patent/CH684148A5/en not_active IP Right Cessation
- 1992-08-26 DE DE19924228278 patent/DE4228278A1/en not_active Withdrawn
-
1993
- 1993-06-29 FR FR9307913A patent/FR2693631B1/en not_active Expired - Fee Related
- 1993-07-16 NL NL9301254A patent/NL9301254A/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
FR2693631A1 (en) | 1994-01-21 |
FR2693631B1 (en) | 1994-12-23 |
DE4228278A1 (en) | 1994-01-20 |
NL9301254A (en) | 1994-02-16 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
DE60218373T2 (en) | Sugar-free sweets | |
DE60118460T2 (en) | Coating material and coated powder | |
DE2949783A1 (en) | NON-DENTAL, HYDRATED STARCH HYDROLYSATE, METHOD FOR THE PRODUCTION AND USE THEREOF | |
EP2654445B1 (en) | Isomaltulose in fondants | |
DE2114628A1 (en) | ||
CH693398A5 (en) | Spreads with cola flavor and methods for making such a spread. | |
DE2309163A1 (en) | FRUIT PRODUCTS AND THE PROCESS FOR THEIR MANUFACTURING | |
CH684148A5 (en) | Fondant and method for its production. | |
DE69921626T2 (en) | Process for making shaped confectionery | |
CH623995A5 (en) | Process for producing hard caramels | |
DE2445392B2 (en) | Process for making a low joule food cream | |
DE2351035A1 (en) | Protein-rich sweet sliceable bread-spread - contg. triglycerides, sodium caseinate, trisodium hydrogen diphosphate, emulsifiers, sugars and water | |
DE19801151C2 (en) | Saffron essence | |
DE60304457T2 (en) | SWEET FOOD MATERIAL, METHOD FOR ITS MANUFACTURE AND USES | |
DE2135842B2 (en) | Process for the production of sugar- and fat-containing almond / nut pastries or coatings on products to be baked | |
DE2739849C2 (en) | Confectionery with a novel flavor and process for their production | |
DE2803607A1 (en) | COATING SYRUP | |
DE2135169A1 (en) | Sugar confectionery and process for making them | |
WO2022229398A1 (en) | Reduced-sugar sweetener composition and process for preparing same | |
DE1517111C (en) | At room temperature, flowable, practically anhydrous, stable, cocoa powder-containing fat mass and process for its production | |
DE2311225C3 (en) | Dry product for the preparation of culinary desserts and process for its production | |
WO1995012985A1 (en) | Fondant and method of manufacturing the same | |
DE102013100143A1 (en) | Solid food product which does not comprise cereal- and/or starch products, and added fats, useful as a snack, comprises nuts and/or seeds, and at least one low-glycemic mono- and/or disaccharide as only added sugar | |
WO2011160843A1 (en) | Production of gelatin-containing confectionery | |
DE1299990B (en) | Process for making durable fondant mass |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PL | Patent ceased |