DE3838066C1 - Process for treating pieces of Turkish delight - Google Patents
Process for treating pieces of Turkish delightInfo
- Publication number
- DE3838066C1 DE3838066C1 DE19883838066 DE3838066A DE3838066C1 DE 3838066 C1 DE3838066 C1 DE 3838066C1 DE 19883838066 DE19883838066 DE 19883838066 DE 3838066 A DE3838066 A DE 3838066A DE 3838066 C1 DE3838066 C1 DE 3838066C1
- Authority
- DE
- Germany
- Prior art keywords
- pieces
- fruit pieces
- turkish delight
- hydrophobic layer
- treating
- 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.)
- Expired
Links
- 238000000034 method Methods 0.000 title claims abstract description 12
- 230000002209 hydrophobic effect Effects 0.000 claims abstract description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000015110 jellies Nutrition 0.000 claims description 8
- 239000008274 jelly Substances 0.000 claims description 8
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000019871 vegetable fat Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 4
- 238000004026 adhesive bonding Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2076—Apparatus for coating with powders or granules, e.g. sprinkling
-
- 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
Description
Die Erfindung betrifft ein Verfahren zur Behandlung von Geleefruchtstücken.The invention relates to a method for the treatment of Jelly fruit pieces.
Bei der Weiterverarbeitung von handelsüblichen Geleefruchtstücken, z. B. für Toppings von Süßwaren, traten in der Vergangenheit immer wieder Probleme hinsichtlich der sogenannten freien Fließeigenschaften der Produkte auf. Trotz der Verwendung von Trennmitteln kam es, insbesondere in Abhängigkeit vom Wassergehalt der Produkte, stets zum Verkleben und zur Klumpenbildung, was insbesondere zu apparativen Schwierigkeiten bei der Weiterverarbeitung führte. When processing commercial jelly fruit pieces, e.g. B. for toppings of confectionery, occurred in the past always problems with the so-called free Flow properties of the products. Despite the use of release agents, especially depending on the Water content of the products, always for gluing and for Lump formation, which in particular leads to equipment difficulties led to further processing.
Der Erfindung liegt daher die Aufgabe zugrunde, ein gattungs gemäßes Verfahren zu schaffen, mit dem die genannten Nachteile der handelsüblichen Produkte zuverlässig vermieden und Geleefruchtstückprodukte mit guten Fließeigenschaften zur Verfügung gestellt werden können.The invention is therefore based on the object, a genus to create a procedure with which the disadvantages mentioned of commercially available products reliably avoided and Jelly fruit products with good flow properties Can be made available.
Erfindungsgemäß wird diese Aufgabe dadurch gelöst, daß die einzelnen Geleefruchtstücke in einem ersten Schritt mit einer hydrophoben Schicht überzogen und in einem zweiten Schritt mit einem Trennmittel bestäubt werden.According to the invention this object is achieved in that the individual jelly fruit pieces in a first step with a coated in a hydrophobic layer and in a second step be dusted with a release agent.
Dabei wird als Material für die hydrophobe Schicht bevorzugt pflanzliches Fett verwendet.It is preferred as the material for the hydrophobic layer vegetable fat used.
Als besonders geeignetes Trennmittel hat sich feinkristallines Lactosepulver erwiesen.Fine crystalline has been found to be a particularly suitable release agent Lactose powder proved.
Weiterhin schlägt die Erfindung vor, beide Verfahrensschritte in einem Dragierkessel oder einer Dragiertrommel durchzuführen.Furthermore, the invention proposes both process steps to be carried out in a coating pan or coating drum.
Die erfindungsgemäße, zweistufige Behandlung von Geleefrucht stücken führt zu überraschend verbesserten Fließeigenschaften derselben, was darauf zurückzuführen ist, daß die bisher üblichen Verklebungen und Klumpenbildungen zuverlässig vermieden werden. Die im ersten Schritt aufgebrachte hydrophobe Schicht, die im zweiten Schritt mit dem Trennmittel bestäubt wird, verhindert nicht nur die Abgabe von Feuchtigkeit aus den Fruchtstücken in die Trennmittelschicht, sondern fixiert auch die Trennmittel teilchen, die bevorzugt in feinkristalliner Form vorliegen, derart, daß eine rauhe Oberfläche der Fruchtstücke entsteht. Diese wird auch durch gegenseitige Reibung kaum geglättet oder abgerieben, so daß ein Verkleben benachbarter Fruchtstücke zuverlässig vermieden werden kann.The two-stage treatment of jelly fruit according to the invention pieces leads to surprisingly improved flow properties the same, which is due to the fact that the usual Gluing and clumping can be reliably avoided. The hydrophobic layer applied in the first step second step is dusted with the release agent not just the release of moisture from the fruit pieces in the release agent layer, but also fixes the release agent particles, which are preferably in fine crystalline form, such that a rough surface of the fruit pieces arises. This will also hardly smoothed or rubbed off by mutual friction, so that sticking of neighboring fruit pieces reliably can be avoided.
Die erfindungsgemäße Behandlung von Geleefruchtstücken erlaubt darüber hinaus eine Lösung des Problems der freien Fließ barkeit ohne Beeinträchtigung von Geschmack, Geruch und Aussehen des Produkts. Dabei können die hervorragenden Eigenschaften mindestens bis zu einem Feuchtigkeitsgehalt der Fruchtstücke von 15% gewährleistet werden. Die bevorzugte Teilchen größe der Fruchtstücke lag dabei bei den bisherigen Versuchen im Bereich zwischen etwa 2 und 6 mm.The treatment of jelly fruit pieces according to the invention allows moreover a solution to the problem of free flow availability without affecting taste, smell and appearance of the product. The excellent properties at least up to a moisture content of the fruit pieces guaranteed by 15%. The preferred particle The size of the fruit pieces was in the previous attempts in the range between about 2 and 6 mm.
Des weiteren wird mit dem erfindungsgemäßen Verfahren gewähr leistet, daß sich die Feuchtigkeit innerhalb eines Frucht stücks gleichmäßig verteilt, dadurch eine gleichmäßige Textur erzielt wird und sich kein Feuchtigkeitsgradient bildet oder im Extremfall eine partielle oder vollständige Austrocknung der Fruchtstücke vermieden wird.Furthermore, the method according to the invention ensures affords the moisture within a fruit pieces evenly distributed, thus an even texture is achieved and no moisture gradient forms or in In extreme cases, partial or complete dehydration of the Pieces of fruit is avoided.
Im folgenden soll anhand eines Ausführungsbeispiels eine be sonders bevorzugte Anwendung des erfindungsgemäßen Behandlungs verfahrens dargestellt werden.In the following, a be particularly preferred application of the treatment according to the invention procedure.
Konzentriertes frisches oder gefrorenes Brombeerpüree wird mit geeigneten Mengen Sacharose, Fructose, Pectin, Zitronen säure, Natriumzitrat und natürlichem Brombeeraroma vermischt. Die aufgekochte Masse wird extrudiert, abgekühlt und zu unregel mäßig geformten Teilchen mit einer Größe zwischen 2 und 6 mm geschnitten. In einer Dragiertrommel werden die Frucht stücke in kontinuierlichem Verfahren mit einer dünnen Schicht eines geeigneten pflanzlichen Fettes überzogen und an schließend mit feinkristallinem Lactosepulver bestäubt.Concentrated fresh or frozen blackberry puree with suitable amounts of sucrose, fructose, pectin, lemons acid, sodium citrate and natural blackberry aroma mixed. The boiled mass is extruded, cooled and too irregular moderately shaped particles with a size between 2 and 6 mm cut. The fruit is in a coating drum pieces in a continuous process with a thin layer a suitable vegetable fat coated and on finally dusted with fine crystalline lactose powder.
Das Endprodukt zeigt auch nach längerer Lagerung keinerlei Verklebung und Klumpenbildung, sondern weist gleichbleibend hervorragende Fließeigenschaften auf. Es eignet sich bei spielsweise hervorragend zur Weiterverarbeitung als Topping für Süßwaren.The end product shows none at all even after long storage Gluing and clumping, but points consistently excellent flow properties. It is suitable for excellent for further processing as a topping, for example for confectionery.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19883838066 DE3838066C1 (en) | 1988-11-10 | 1988-11-10 | Process for treating pieces of Turkish delight |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE19883838066 DE3838066C1 (en) | 1988-11-10 | 1988-11-10 | Process for treating pieces of Turkish delight |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE3838066C1 true DE3838066C1 (en) | 1989-12-14 |
Family
ID=6366837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19883838066 Expired DE3838066C1 (en) | 1988-11-10 | 1988-11-10 | Process for treating pieces of Turkish delight |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE3838066C1 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1590970A (en) * | 1977-06-13 | 1981-06-10 | Kanebo Foods | Powdery releasing agent for rendering the sticky surface of edible and/or chewing material non-adhesive |
-
1988
- 1988-11-10 DE DE19883838066 patent/DE3838066C1/en not_active Expired
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1590970A (en) * | 1977-06-13 | 1981-06-10 | Kanebo Foods | Powdery releasing agent for rendering the sticky surface of edible and/or chewing material non-adhesive |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 8100 | Publication of the examined application without publication of unexamined application | ||
| D1 | Grant (no unexamined application published) patent law 81 | ||
| 8363 | Opposition against the patent | ||
| 8365 | Fully valid after opposition proceedings | ||
| 8327 | Change in the person/name/address of the patent owner |
Owner name: MARS GMBH, 4060 VIERSEN, DE JAHNCKE FRUCHTSAEFTE-K |
|
| 8327 | Change in the person/name/address of the patent owner |
Owner name: MASTERFOODS GMBH, 27283 VERDEN, DE JAHNCKE FRUCHTS |
|
| 8327 | Change in the person/name/address of the patent owner |
Owner name: JAHNCKE FRUCHTSAEFTE-KONZENTRATE GMBH & CO KG, 217 |
|
| 8339 | Ceased/non-payment of the annual fee |