DE2401259A1 - Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur - Google Patents

Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Info

Publication number
DE2401259A1
DE2401259A1 DE2401259A DE2401259A DE2401259A1 DE 2401259 A1 DE2401259 A1 DE 2401259A1 DE 2401259 A DE2401259 A DE 2401259A DE 2401259 A DE2401259 A DE 2401259A DE 2401259 A1 DE2401259 A1 DE 2401259A1
Authority
DE
Germany
Prior art keywords
liqueur
bon
nougat
praline
sugar crust
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
DE2401259A
Other languages
German (de)
Inventor
Karl Giebelen
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
Priority to DE2401259A priority Critical patent/DE2401259A1/en
Priority to BE148801A priority patent/BE820231A/en
Publication of DE2401259A1 publication Critical patent/DE2401259A1/en
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
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • 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
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Fabrication of bon-bons or pralines contg. a liq. based on spirits e. g. liquers whisky, rum etc., enclosed in a sugar crust, by coating this with a layer of chocolate acting as an intermediate support for a mass of nougat. Enables nougat to be used as an outer layer of a liqueur bon-bon; this would not be possible if the nougat were applied directly to the sugar crust enclosing the liqueur of spirit.

Description

Praline mit Flüssigkeitsfüllung nach Pat. ... (Anmeldung P 23 14 826.7). Praline with liquid filling according to patient ... (registration P 23 14 826.7).

Im Hauptpatent (Anmeldung P 23 14 826.7) ist eine Praline mit Flüssigfüllung aus Spirituosen und dgl. unter Schutz gestellt, deren erfinderisches Kennzeichen darin besteht, daß die, die Flüssigfüllung umschließende Zuckerkruste mit einer als Zwischenträger dienenden Schokoladenschicht von a.usreichender £stigkeit überzogen ist, die als Träger einer geschmacksbildenden Nugatschicht dient. Dies liefert eine Nugatpraline mit besonders delika.tem, bisher nicht bekanntem und nicht erreichbarem Geschmack.In the main patent (application P 23 14 826.7) is a praline with a liquid filling Made of spirits and the like. Protected, their inventive features consists in the fact that the sugar crust surrounding the liquid filling with a Covered with a layer of chocolate of sufficient strength serving as an intermediate carrier is, which serves as a carrier of a flavor-forming nougat layer. This provides a Nougat praline with a particularly delicate, previously unknown and unachievable quality Taste.

Die vorliegende Erfindung betrifft eine weitere, besonders vorteilhafte Verbesserung des Hauptpatentes in der Weise, daß noch weitere Geschmackswirkungen mit der Grundform der früheren Erfindung verknüpft werden. Hierbei wird die über der die Blüssigkeit umschließenden Kruste angeordnete, als Zwischenträger dienende Schokoladenschicht von der Nugatmasse nicht vollständig, sondern nur in ihrem oberen Teil umhüllt, und es werden über der Nuatmasse noch gehackte Nüsse oder Mandeln gestreut und das Ganze wird nochmals von einer Schokoladenhülle umschlossen.The present invention relates to a further, particularly advantageous one Improvement of the main patent in such a way that even more flavor effects be linked to the basic form of the earlier invention. Here the over the crust surrounding the liquid, serving as an intermediate carrier Chocolate layer from the nougat mixture not completely, but only in its upper layer Part covered, and chopped nuts or almonds are placed over the nut mass sprinkled and the whole thing is again enclosed in a chocolate shell.

Lin Ausführungsbeispiel ist im Schnitt in der beigefügten Figur dargestellt.Lin embodiment is shown in section in the accompanying figure.

Bei diesem Beispiel ist 1 die Flüssigkeitsfüllung, 2 die diese umhüllende, von Natur sehr zerbrechliche Zuckerkruste, 3 die die mechanische Festigkeit liefernde Zwischenträgerschicht aus Schokoladentunkmasse und 4 eine flach gewölbte, die Zwischenträgerschicht nur an ihrer Kuppe umschließende flach gewölbte Nugatmasse, auf welche gehackte Nüsse oder Mandeln 6 gestreut sind, während das Ganze noch von einer zweiten Schokoladenhülle 7 umschlossen ist. Das fertige Gebilde hat Form und Größe etwa einer üblichen Praline.In this example, 1 is the liquid filling, 2 is the surrounding, Sugar crust, which is very fragile by nature, 3 which provides mechanical strength Intermediate carrier layer made of chocolate dunk mass and 4 a flat arched, the intermediate carrier layer Flat-curved nougat mass enclosing only at its tip, on which chopped Nuts or almonds 6 are sprinkled while the whole thing is still covered by a second chocolate coating 7 is enclosed. The finished structure has the shape and size of a normal praline.

Bei dieser Ausbildung werden beim Verspeisen eine ganze Reihe von aufeinanderfolgenden Geschmackswirkungen erzielt, die einen besonders hohen Genus t)eim Verzehren vermitteln. Es wird sozusagen eine ganze Geschmackspalette geliefert.In this training, a number of successive taste effects achieved, which a particularly high enjoyment t) mediate when eating. A whole palette of flavors is delivered, so to speak.

Claims (1)

P a t e n t a n s p r u c h P a t e n t a n s p r u c h (einziger) Praline mit Flüssigkeitsfüllung und Vielfachgeschmackswandlung, bei der eine die Flüssigkeit umschließende Zuckerkruste mit einem als Zwischenträger für eine Nugatmasse dienenden Schokoladenüberzug versehen ist, nach Patent ... (Anmeldung P 23 14 826 .7), dadurch gekennzeichnet, daß eine flache Zuckerkrustenhülle (2) mit Flüssigkeitsfüllung (Likör, Whisky, Rum usw.) (1) mit einem dünnen Schokoladenüberzug (3) versehen und darauf eine flach gewölbte, dem Ueberzug an seiner Kuppe sich anschmiegende Nugatmasse (4) aufgebracht und über dieser gehackte Nußfrüchte auch Krokant oder dgl.)-(Hasel-, Walnüsse, Mandeln (6) gestreut und das Ganze dann von einer Schokoladenhülle (7) umschlossen ist. (only) praline with liquid filling and multi-flavor conversion, in which a sugar crust enclosing the liquid with one as an intermediate carrier is provided for a chocolate coating used for a nougat mass, according to patent ... (registration P 23 14 826 .7), characterized in that a flat sugar crust shell (2) with liquid filling (liqueur, whiskey, rum, etc.) (1) with a thin chocolate coating (3) and on top of it a flat arched one that clings to the cover at its top Nougat mass (4) applied and on top of this chopped nuts also brittle or Like.) - (Hazelnuts, walnuts, almonds (6) sprinkled and then covered with chocolate (7) is enclosed. L e e r s e i t eL e r s e i t e
DE2401259A 1974-01-11 1974-01-11 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur Ceased DE2401259A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
DE2401259A DE2401259A1 (en) 1974-01-11 1974-01-11 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur
BE148801A BE820231A (en) 1974-01-11 1974-09-23 CANDY OR PRALINE FILLED WITH A LIQUID

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE2401259A DE2401259A1 (en) 1974-01-11 1974-01-11 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Publications (1)

Publication Number Publication Date
DE2401259A1 true DE2401259A1 (en) 1975-07-17

Family

ID=5904605

Family Applications (1)

Application Number Title Priority Date Filing Date
DE2401259A Ceased DE2401259A1 (en) 1974-01-11 1974-01-11 Liqueur-type bon-bon or praline - having nougat outside the sugar crust containing the liqueur

Country Status (2)

Country Link
BE (1) BE820231A (en)
DE (1) DE2401259A1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0398279A1 (en) * 1989-05-18 1990-11-22 Xyrofin Oy Sugarless crust-praline

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0398279A1 (en) * 1989-05-18 1990-11-22 Xyrofin Oy Sugarless crust-praline

Also Published As

Publication number Publication date
BE820231A (en) 1975-01-16

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Legal Events

Date Code Title Description
8131 Rejection