EP3448168A1 - A turkish delight and production method for such a confectionary product - Google Patents

A turkish delight and production method for such a confectionary product

Info

Publication number
EP3448168A1
EP3448168A1 EP16720583.0A EP16720583A EP3448168A1 EP 3448168 A1 EP3448168 A1 EP 3448168A1 EP 16720583 A EP16720583 A EP 16720583A EP 3448168 A1 EP3448168 A1 EP 3448168A1
Authority
EP
European Patent Office
Prior art keywords
turkish delight
manufacturing
starch
slurry
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.)
Withdrawn
Application number
EP16720583.0A
Other languages
German (de)
French (fr)
Inventor
Murat COBAN
Ali TASCI
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.)
Solen Cikolata Gida Sanayi ve Ticaret AS
Original Assignee
Solen Cikolata Gida Sanayi ve Ticaret AS
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 Solen Cikolata Gida Sanayi ve Ticaret AS filed Critical Solen Cikolata Gida Sanayi ve Ticaret AS
Publication of EP3448168A1 publication Critical patent/EP3448168A1/en
Withdrawn legal-status Critical Current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
    • 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.

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

The invention is a method for manufacturing Turkish delight comprising the steps of preparing a starch solution comprising starch, fructose and water. Method also comprises 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 in a sealed container until brix value set a value over 80° to obtain a second intermediate product. A Turkish delight obtained by the process is also explained.

Description

SPECIFICATION
A TURKISH DELIGHT AND PRODUCTION METHOD FOR SUCH A CONFECTIONARY
PRODUCT
TECHNICAL FIELD
The present invention relates to a particular jelly product, namely Turkish delight and a novel production method for producing the same.
PRIOR ART
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.
Traditionally, Turkish delight prepared in cooking pots by boiling a mix of starch, sugar and citric acid solutions in water. The boiled mass controlled by an operator to achieve a desired gel structure. Cooking process take 2-2,5 hours at 125°C. Subsequently, the mixture is cast in starch molds for cooling, drying and setting of the gel for 12 to 24 hours. Then cooled Turkish delight put on the marble bench to cover with fine sugar or coconut and portioned to the small cubical pieces by cutting. Residual moisture of the gel is around 10% to ensure a smooth texture. Using high-amylose corn starches to obtain satisfactory results require cooking under high temperatures, above 150°C and high vapor pressure. Therefore, some producers use pressure cooking pots to achieve the result in a shorter cooking time. Even though, traditional preparation of Turkish delight require long time which is not suitable for mass production or industrialization.
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.
According to the publication, the Turkish delight is distinguished by its transparency, brittleness and improved taste qualities. BRIEF DESCRIPTION OF THE INVENTION
The object of the present invention is to provide a method for production of Turkish delight in a continuous process.
In order to realize the abovementioned object, 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. In a possible application, 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.
In a preferred application, 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. Then 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°. After vacuum application to the slurry the 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. In order to achieve above mentioned object, 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. Continuous processing of the starch in the first mold after removing the final product and create a loop to provide collected and dried starch received from the first mold where the cooked final product is removed, back to the second mold for further processing the final product within the first mold with starch, significantly reduces required amount of starch to be used during the production process. In a preferred application, brix value of the pieces after removal of the starch is set to a value between 86- 86,5°. In a preferred embodiment, the cubical pieces comprises recovered starch from a mold used for a previous final product. In another preferred embodiment, the pieces of Turkish delights are covered by a chocolate layer.
BRIEF DESCRIPTION OF THE FIGURES
Figure 1 is a schematic view of the production layout for manufacturing a subject matter Turkish delight.
THE DETAILED DESCRIPTION OF THE INVENTION
In this detailed description, the subject matter improvement is explained with references to examples without forming any restrictive effect only in order to make the subject more understandable.
In Figure 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. 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. In order to form the molds (50) 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.
REFERENCE NUMBERS
10 Solution container 54 Second mold
20 Intermediate mixing container 60 Depositor
22 Sugar inlet 70 Conditioning room
30 Cooker 80 Starch recovery station
32 Mixer 82 Heater
34 Resistant 84 Feedback pipe
36 Vacuum pump 90 Preparation station
40 Buffer 92 Chocolate cover section
50 Turkish Delight molds 94 Cooling section
52 First mold 96 Packaging section

Claims

1. A method for manufacturing Turkish delight comprising the steps of preparing a starch solution comprising starch, fructose and water characterized by 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.
2. A method for manufacturing Turkish delight according to claim 1 , wherein sugar in crystal form is added to the slurry before the cooking step.
3. A method for manufacturing Turkish delight according to claim 2, wherein the slurry is continuously mixed before the cooking step.
4. A method for manufacturing Turkish delight according to any one of the preceding claims, wherein the temperature of the slurry is set to 75°C.
5. A method for manufacturing Turkish delight according to claim 3 and 4, wherein the slurry is mixed until the Brix value is reached to 77-78°.
6. A method for manufacturing Turkish delight according to any one of the preceding claims, wherein the cooking temperature is set to 163°C during cooking process.
7. A method for manufacturing Turkish delight according to any one of the preceding claims, wherein applied vacuum is set to -0,75 bar.
8. A method for manufacturing Turkish delight according to any one of the preceding claims, wherein the 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.
9. A method for manufacturing Turkish delight according to claim 8, wherein second intermediate product is cast to the starch covered mold having moisture level of 5-7%.
10. A method for manufacturing Turkish delight according to claim 9, wherein the moisture level is set to 5,5-6,5%.
11. A method for manufacturing Turkish delight according to claim 8, wherein the final product is cut into the cubical pieces of traditional Turkish delight.
12. A method for manufacturing Turkish delight according to claim 1 1 , 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.
13. A Turkish delight product by method of manufacturing according to claim 11 , characterized by brix value of the pieces after removal of the starch is 86-86,5°.
14. A Turkish delight product by method of manufacturing according to claim 12, wherein the cubical pieces comprises recovered starch from a mold used for a previous final product.
15. A Turkish delight product according to the claim 12-14, wherein the pieces are covered by a chocolate layer.
EP16720583.0A 2016-03-30 2016-03-30 A turkish delight and production method for such a confectionary product Withdrawn EP3448168A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/TR2016/050092 WO2017171670A1 (en) 2016-03-30 2016-03-30 A turkish delight and production method for such a confectionary product

Publications (1)

Publication Number Publication Date
EP3448168A1 true EP3448168A1 (en) 2019-03-06

Family

ID=55911032

Family Applications (1)

Application Number Title Priority Date Filing Date
EP16720583.0A Withdrawn EP3448168A1 (en) 2016-03-30 2016-03-30 A turkish delight and production method for such a confectionary product

Country Status (2)

Country Link
EP (1) EP3448168A1 (en)
WO (1) WO2017171670A1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL2026139B1 (en) * 2020-07-24 2022-03-29 Tanis Confectionery B V A method and system for producing soft confectionery

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH291177A (en) * 1952-12-10 1953-06-15 Wyss Maria A method of manufacturing a confectionery article.
FR1249690A (en) * 1960-03-02 1960-12-30 Confectionery product
GR872077B (en) * 1987-12-30 1988-03-30 Valavanoglou Konstantinos Cutting apparatus for sticky materials
GB2223156B (en) * 1988-09-16 1992-06-10 Tunnel Refineries Limited Production of confectionary using syrup
US6077557A (en) * 1998-11-20 2000-06-20 General Mills, Inc. Gel products fortified with calcium and method of preparation
US6458405B1 (en) * 2000-07-17 2002-10-01 General Mills, Inc. Gel products with carrageenan
FR2876003B1 (en) * 2004-10-05 2006-12-22 Roquette Freres STARCH-BASED GELIFIED CONFECTIONERY AND PROCESS FOR PREPARING SUCH CONFECTIONERY
BG109127A (en) 2005-04-19 2006-12-29 Сашко ИВАНОВ Composition and process for the production of turkish delight
US20080026099A1 (en) * 2006-07-28 2008-01-31 Wm. Wrigley Jr. Company Confectinery products having tea
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same

Also Published As

Publication number Publication date
WO2017171670A1 (en) 2017-10-05

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