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
  • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
  • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
  • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
  • A23G3/0025—Processes 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
• • 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
• • 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

Definitions

• the present invention relates to a particular jelly product, namely Turkish delight and a novel production method for producing the same.
• Jellies and gums conventionally prepared based on starch with high amyloused as gelling agent and providing the required elasticity for these soft articles, of elastic to plastic texture.
• Turkish delight is a variety of the jellies with special material and shape properties.
• BG 109127 patent publication discloses a composition and the process for the production of Turkish delight.
• the composition comprises sugar, water, wheat starch, tartaric acid, dry egg- white or dry egg mixture, and optionally additional raw materials and additives can be added such as colourant, essence, coffee, cocoa, kernels, liquid chocolate and others.
• the object of the present invention is to provide a method for production of Turkish delight in a continuous process.
• invention is a method for manufacturing Turkish delight with the steps of preparing a starch solution comprising starch, fructose and water.
• a preferred application of the invention is including the steps of first mixing the solution at 60 to 85°C for 15 to 45 minutes to obtain a slurry over 70° brix; cooking the slurry at 150 to 175°C to form an intermediate product; applying vacuum to the intermediate product until brix value is set to a value over 80° to obtain a second intermediate product.
• vacuum is applied in a sealed container wherein the second intermediate product is stored. Vacuum application increases the speed to reach a set brix value and overall production efficiency.
• sugar in crystal form is added to the slurry before the cooking step.
• Sugar decreases plasticization property of the water in the slurry and facilitate gel forming.
• the slurry is continuously mixed before the cooking step. Mixing of the slurry breaking down the intermolecular bonds which is required for gelatinization process.
• the temperature of the slurry is set to 75°C allowing hydrogen bonding sites to engage more water.
• the slurry is mixed until the Brix value reach 77-78°.
• the cooking temperature is set to 163° during cooking process.
• a vacuum set to -0,75 bar is applied to the slurry. This step can be carried out during or after the cooking process until reaching a predetermined brix value over 80°.
• Second intermediate product is deposited over 100°C and conditioned to 21-25°C at a moisture level of 30-40% for at least 24 hours to obtain a final product.
• Second intermediate product is cast to the starch covered mold having moisture level of 5-7%. The moisture level is set to 5,5-6,5%.
• the final product is cut into the cubical pieces of traditional Turkish delight.
• a preferred application is a manufacturing method further comprising the steps of removing the cubical pieces of final product from starch in a first mold; collecting and drying recovered starch from the first mold and feeding back the dried starch to a second mold.
• brix value of the pieces after removal of the starch is set to a value between 86- 86,5°.
• the cubical pieces comprises recovered starch from a mold used for a previous final product.
• the pieces of Turkish delights are covered by a chocolate layer.
• Figure 1 is a schematic view of the production layout for manufacturing a subject matter Turkish delight.
• FIG. 1 manufacturing layout for continuous Turkish delight production is shown.
• a starch solution comprising starch, fructose, water and salt is prepared in a solution container (10). Temperature in the solution container is set to 75°C. The starch solution is stored and mixed for 30 minutes in the heated solution container (10) until the pasting of the starch is completed and a slurry is obtained. Subsequently, sugar in crystal form is added to the slurry in an intermediate mixing container (20) by a sugar inlet (22). Slurry is then transported to a cooker (30) and mixed until the brix value reach to 77,8°. Mixing is provided by a mixer (32) inside the cooker (30). Slurry is then cooked and temperature is set to 163°C until an intermediate product is obtained.
• condensation level In order to configure condensation level, a vacuum is applied to the intermediate product inside the cooker (30).
• a vacuum pump (36) is adapted to the cooker (30) to provide negative pressure. After applying vacuum, condensation values are changed until the brix value is set to the 86° defining a secondary intermediate product.
• Pipes are used to transport the secondary intermediate product to buffer (40) which is in the form of a container. Colorant and flavorings are added by automatic dosing units (not shown) into the secondary intermediate product.
• a depositor (60) in communication with the buffer (40) distribute the secondary intermediate product over molds (50). Molds (50) are made of pre-heated starch as arranged inside a tray.
• a shaping part (not shown) having multiple cubical projections press over the starch in the tray to form the starch layer on the molds (50) in the traditional form of Turkish delight.
• the depositor provide the secondary intermediate product at 105°C over the molds (50) to form a final product.
• the molds (50) are stored inside a conditioning room (70) at 21-25°C to cool down and settle under 31-35% condensation. After 24 to 72 hours, the final product as Turkish delight with a brix value of 85° is removed from the starch inside the molds (50) at a starch recovery station (80).
• Remaining starch inside the molds (50) are heated by a heater (82) and dried until the condensation of the remaining starch is reduced to 5,5-6,5%. Then dried starch is filled back by a feedback pipe (84) to the new molds (50) for being filled by depositor (60).
• a first mold (52) made of starch in a tray is arranged under the depositor (60) and filled with the secondary intermediate product in gel form over 100°C. After conditioning and removal of the starch in the tray from the first mold (52), the remaining starch is dried and sent to a second mold (54) formed inside a tray and arranged under the depositor (60). In this case, starch used on the first mold (52) partially covered the Turkish delight inside the second mold (54). This step, continuously applied to the following molds to reduce starch to be used on the new molds.

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• 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)

Applications Claiming Priority (1)

Publications (1)

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Family Applications (1)

Country Status (2)

Families Citing this family (1)

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• 2016
  • 2016-03-30 EP EP16720583.0A patent/EP3448168A1/de not_active Withdrawn
  • 2016-03-30 WO PCT/TR2016/050092 patent/WO2017171670A1/en active Application Filing

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