DE725454C - Process for the production of pralines with cream, nougat or jelly filling - Google Patents

Process for the production of pralines with cream, nougat or jelly filling

Info

Publication number
DE725454C
DE725454C DED75798D DED0075798D DE725454C DE 725454 C DE725454 C DE 725454C DE D75798 D DED75798 D DE D75798D DE D0075798 D DED0075798 D DE D0075798D DE 725454 C DE725454 C DE 725454C
Authority
DE
Germany
Prior art keywords
pralines
nougat
cream
production
mold
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
Application number
DED75798D
Other languages
German (de)
Inventor
Theo Daniels
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 DED75798D priority Critical patent/DE725454C/en
Priority to CH211484D priority patent/CH211484A/en
Priority to GB21100/39A priority patent/GB532873A/en
Priority to FR858525D priority patent/FR858525A/en
Application granted granted Critical
Publication of DE725454C publication Critical patent/DE725454C/en
Expired 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0268—Moulds
    • A23G3/0273—Moulds of plastic or elastomeric material, or plastic or elastomer coated moulds
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G3/0284—Removing articles from the mould; Associated manipulation
    • 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
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • A23G3/2053—Removing articles from the mould; Associated manipulation

Landscapes

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

Description

Verfahren zum Herstellen von Pralinen mit Krem-, Nougat- oder Geleefüllung Die Herstellung von Pralinen mit Krem-oder Geleefüllung im Großbetrieb erfolgt bisher unter Verwendung sog. Puderkästen, indem man die Formstempel in den Puder eindrückt und dann die flüssige Masse in die Pudereindrücke gießt, worauf die Puderkästen in erhitzte Kammern gelangen, worin sie etwa 12 Stunden verbleiben, damit die Masse erhärtet und in üblicher Weise, z. B. mit Schokolade, überzogen werden kann. Da viel Puder an der Masse hängenbleibt, müssen die Körper, ehe sie zur überzIehmaschine gelangen, entpudert werden. Die Herstellung dieser Pralinen ist ,also umständlich und zeitraubend. Der Masse wird aber auch unter dem Einfluß der Hitze zu viel. Feuchtigkeit entzogen, wodurch sie zu hart wird und an Wohlgeschmack verliert.Process for the production of pralines with cream, nougat or jelly filling The production of pralines with cream or jelly filling in large-scale operations has so far been carried out using so-called powder boxes, by pressing the molding die into the powder and then pouring the liquid mass into the powder impressions, whereupon the powder boxes get into heated chambers, where they remain for about 12 hours, so that the mass hardens and in the usual way, for. B. with chocolate, can be coated. Since a lot of powder sticks to the mass, the bodies must be de-powdered before they can get to the coating machine. The production of these chocolates is, therefore, cumbersome and time-consuming. The mass becomes too much even under the influence of the heat. Moisture removed, which makes it too hard and loses its taste.

Die Herstellung von Geleekörpern in dien. Puderkästen macht es, da an ihnen besonders viel Puder hängenbleibt, notwendig, daß sie noch einmal abgewaschen werden müssen,. um den Puder von ihnen zu entfernen. Noch schwieriger ist die. Herstellung von; Nougatpralinen, denn Nougat mußte man bisher zunächst in Platten gießen, die dami in kleine Körper gewünschter Form und Größe zerteilt wurden. Infolgedessen war man bisher nicht in der Lage, Nougatpralinen in verzierter Form herzustellen.The manufacture of jelly bodies in dien. Powder boxes do it there a lot of powder gets stuck on them, it is necessary to wash them off again Need to become,. to remove the powder from them. That is even more difficult. Manufacturing from; Nougat pralines, because previously nougat had to be poured into plates that were broken up into small bodies of the desired shape and size. Consequently Up to now, it was not possible to produce nougat pralines in a decorated form.

Gegenstand der Erfindung ist ein Verfahren zum Herstellen von Pralinen mit Krem-, Nougat- oder Geleefüllung unter Verwendung der bekannten hohlen Formkästen, deren Oberfläche mit einer Gummihaut überspannt ist, die durch Absaugen der Luft aus dem Kasten in die Formvertiefungen hineingezogen wird und nach dem Einlassen von Luft die Werkstücke aus der Form heraushebt. Um die Vorteile eines fließenden Arbeitsganges und damit eine wesentliche Beschleunigung, ferner größte Sauberkeit und Raumersparnis gegenüber dem Arbeiten mit den üblichen Puderkästen und einten erhöhten. Wohlgeschmack der Pralinen zu erreichen, werden gemäß der Erfindung die mit der flüssigen Masse gefüllten Formkästen in, eine Kühlkammer nur einige Minuten, d. h. so Lange gebracht, bis die Werkstücke in :einen halbfesten Zustand übergegangen sind, sich also in ihrer Außenschicht so weit gefestigt haben, daß sie, ohne ihre Form zu verlieren, aus der Form gehoben werden können, um im unmittelbaren Anschluß daran in der überziehmaschine weiterbehandelt zu werden. Indem dann der äußerlich durch Kühlung gefestigte Körper mit der warmen flüssigen überzugsmass;e in Berührung kommt, findet zwischen beiden ein Wärmeaustausch statt, wobei die Überzugsmasse durch die vom ersteren empfangene Kälte erstarrt, d. h. fest, und der durch Kälte in den halbfesten Zustand gebrachte Kern durch die von der Überzugsmasse empfangene Wärme wieder flüssig wird. Letzteres wird dadurch noch gefördert, daß von der gekühlten Außenschicht des Kernes umschlossene, in den halbflüssigen inneren Schichten des: Kernes. noch vorhandene Wärme dabei mitwirkt, wodurch die meistens aus. Schokolade bestehende überzugsmasse eine temperierte Auflagefläche vorfindet und nicht vorzeitig und zu stark: abgeschreckt wird. Infolgedessen erhält man eine äußerst dünne Deckschicht, was mit den bekannten Verfahren nicht möglich ist, aber wegen der erheblichen Einsparung an überzugsmasse von großer wirtschaftlicher Bedeutung ist.The invention relates to a method for producing pralines with cream, nougat or jelly filling using the known hollow molding boxes, the surface of which is covered with a rubber skin, which is drawn into the mold depressions by sucking the air out of the box and after it has been let in air lifts the workpieces out of the mold. To the advantages of a flowing work process and thus a substantial acceleration, furthermore greatest cleanliness and space saving compared to working with the usual powder boxes and one increased. To achieve a good taste of the chocolates, according to the invention, the molding boxes filled with the liquid mass are brought into a cooling chamber for only a few minutes, that is, until the workpieces have passed into a semi-solid state, so have solidified in their outer layer that they can be lifted out of the mold without losing their shape in order to be treated further in the enrobing machine immediately afterwards. As the body, externally solidified by cooling, comes into contact with the warm, liquid coating material, a heat exchange takes place between the two, whereby the coating material solidifies due to the cold received from the former, i.e. solid, and the core, which is brought into the semi-solid state by the cold becomes liquid again due to the heat received by the coating compound. The latter is further promoted by the fact that enclosed by the cooled outer layer of the core, in the semi-liquid inner layers of the core. still existing warmth contributes, whereby the mostly out. Chocolate existing coating mass finds a tempered contact surface and not prematurely and too strongly: is quenched. As a result, an extremely thin top layer is obtained, which is not possible with the known methods, but is of great economic importance because of the considerable savings in coating material.

Claims (1)

PATENTANSPRUCH: Verfahren zum Herstellen von Pralinen mit Krem-, Nougat- oder Geleefüllung unter . Verwendung hohler Formkästen, deren Oberfläche mit einer Gummihaut überspannt ist, die durch Absaugen der Luft aus dem Kasten in die Formvertiefungen hineingezogen wird und nach dem Einlassen von Luft die Werkstücke aus der Form heraushebt, dadurch gekennzeichnet, daß die mit der flüssigen Masse gefüllten Formkästen in eine Kühlkammer nur einige Minuten, d. h. so lange gebracht werden, bis die Werkstücke in einen halbfesten Zustand übergegangen sind, und im unmittelbaren An.ächluß hieran die Werkstücke aus der Form gehoben und in der Überziehmaschine weiterbehandelt werden.PATENT CLAIM: Process for the production of pralines with cream, nougat or jelly filling under. Use of hollow molding boxes, the surface of which with a Rubber skin is spanned by sucking the air out of the box into the mold indentations is drawn in and, after letting in air, lifts the workpieces out of the mold, characterized in that the molding boxes filled with the liquid mass in a cooling chamber only a few minutes, d. H. be brought until the workpieces have passed into a semi-solid state, and immediately following this the workpieces are lifted out of the mold and processed further in the enrobing machine will.
DED75798D 1937-07-24 1937-07-24 Process for the production of pralines with cream, nougat or jelly filling Expired DE725454C (en)

Priority Applications (4)

Application Number Priority Date Filing Date Title
DED75798D DE725454C (en) 1937-07-24 1937-07-24 Process for the production of pralines with cream, nougat or jelly filling
CH211484D CH211484A (en) 1937-07-24 1939-07-05 Method for molding cream, nougat and jelly pralines and molding device for carrying out the method.
GB21100/39A GB532873A (en) 1937-07-24 1939-07-20 Improvements in moulding sweetmeats
FR858525D FR858525A (en) 1937-07-24 1939-07-31 Manufacturing process for cream, nougat or jelly candies

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
DED75798D DE725454C (en) 1937-07-24 1937-07-24 Process for the production of pralines with cream, nougat or jelly filling
CH211484T 1939-07-05
GB21100/39A GB532873A (en) 1937-07-24 1939-07-20 Improvements in moulding sweetmeats
FR858525T 1939-07-31

Publications (1)

Publication Number Publication Date
DE725454C true DE725454C (en) 1942-09-23

Family

ID=10157225

Family Applications (1)

Application Number Title Priority Date Filing Date
DED75798D Expired DE725454C (en) 1937-07-24 1937-07-24 Process for the production of pralines with cream, nougat or jelly filling

Country Status (4)

Country Link
CH (1) CH211484A (en)
DE (1) DE725454C (en)
FR (1) FR858525A (en)
GB (1) GB532873A (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2448786A (en) * 1946-06-08 1948-09-07 Charles E Faxon Confectionery forming mechanism
DE954755C (en) * 1953-04-24 1956-12-20 Heinrich Dahlhaus Device for the orderly ejection of molded confectionery bodies from elastic, thin-walled rubber molds
US4802839A (en) * 1986-03-20 1989-02-07 Yoshiyuki Corporation Apparatus for producing cast products
JPH0681694B2 (en) * 1987-06-13 1994-10-19 旭電化工業株式会社 Filling molding machine
JPH0729311B2 (en) * 1987-06-13 1995-04-05 旭電化工業株式会社 Filling molding machine
DE102009032625B3 (en) * 2009-07-10 2011-01-27 Bindler, Uwe, Dipl.-Ing. Producing hollow bodies such as hollow figures made of food mass such as chocolate, comprises filling the food mass in a mold for cooling and solidification and then subsequently moving the food mass

Also Published As

Publication number Publication date
FR858525A (en) 1940-11-28
GB532873A (en) 1941-02-03
CH211484A (en) 1940-09-30

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