EP3820299A4 - Caramel processing method for a confectionery product - Google Patents

Caramel processing method for a confectionery product Download PDF

Info

Publication number
EP3820299A4
EP3820299A4 EP19881936.9A EP19881936A EP3820299A4 EP 3820299 A4 EP3820299 A4 EP 3820299A4 EP 19881936 A EP19881936 A EP 19881936A EP 3820299 A4 EP3820299 A4 EP 3820299A4
Authority
EP
European Patent Office
Prior art keywords
processing method
confectionery product
caramel
caramel processing
confectionery
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.)
Pending
Application number
EP19881936.9A
Other languages
German (de)
French (fr)
Other versions
EP3820299A2 (en
Inventor
Erdogan COBAN
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 EP3820299A2 publication Critical patent/EP3820299A2/en
Publication of EP3820299A4 publication Critical patent/EP3820299A4/en
Pending 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
    • A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • 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
    • A23G3/32—Processes for preparing caramel or sugar colours

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
EP19881936.9A 2018-09-16 2019-06-26 Caramel processing method for a confectionery product Pending EP3820299A4 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR201813265 2018-09-16
PCT/TR2019/050504 WO2020096543A2 (en) 2018-09-16 2019-06-26 Caramel processing method for a confectionery product

Publications (2)

Publication Number Publication Date
EP3820299A2 EP3820299A2 (en) 2021-05-19
EP3820299A4 true EP3820299A4 (en) 2022-08-17

Family

ID=70612204

Family Applications (1)

Application Number Title Priority Date Filing Date
EP19881936.9A Pending EP3820299A4 (en) 2018-09-16 2019-06-26 Caramel processing method for a confectionery product

Country Status (2)

Country Link
EP (1) EP3820299A4 (en)
WO (1) WO2020096543A2 (en)

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3730735A (en) * 1971-02-23 1973-05-01 Foremost Mckesson Confection and method of manufacture
CA942119A (en) * 1969-03-14 1974-02-19 Foremost-Mckesson Confection and method of manufacture
GB1543382A (en) * 1975-05-06 1979-04-04 Bosch Gmbh Robert Apparatus for the thermal treatment of confectionery masses
WO2001070238A1 (en) * 2000-03-20 2001-09-27 Lifesmart Nutrition, Inc. Creatine containing caramel
US20050037131A1 (en) * 2001-10-29 2005-02-17 Bosma-Denboer Margaretha Mirjam Caramel mixture and method for manufacturing thereof
US20060188644A1 (en) * 2003-01-31 2006-08-24 Nellson Northern Operating, Inc. Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
US20090061069A1 (en) * 2007-09-05 2009-03-05 The Standard Candy Company, Inc. High Protein Caramel Flavored Confection
WO2015065229A1 (en) * 2013-10-31 2015-05-07 Юрий Дмитриевич ШИШКИН Caramel production method
CN103493947B (en) * 2013-09-23 2016-04-20 津市市中意糖果有限公司 Toffee and preparation method thereof
CN106538800A (en) * 2016-11-22 2017-03-29 浙江司必林糖果有限公司 A kind of preparation method for chewing chocolate toffee
EP3275317A1 (en) * 2016-07-25 2018-01-31 Chocotech GmbH Milk caramel production without cooking

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA942119A (en) * 1969-03-14 1974-02-19 Foremost-Mckesson Confection and method of manufacture
US3730735A (en) * 1971-02-23 1973-05-01 Foremost Mckesson Confection and method of manufacture
GB1543382A (en) * 1975-05-06 1979-04-04 Bosch Gmbh Robert Apparatus for the thermal treatment of confectionery masses
WO2001070238A1 (en) * 2000-03-20 2001-09-27 Lifesmart Nutrition, Inc. Creatine containing caramel
US20050037131A1 (en) * 2001-10-29 2005-02-17 Bosma-Denboer Margaretha Mirjam Caramel mixture and method for manufacturing thereof
US20060188644A1 (en) * 2003-01-31 2006-08-24 Nellson Northern Operating, Inc. Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels
US20090061069A1 (en) * 2007-09-05 2009-03-05 The Standard Candy Company, Inc. High Protein Caramel Flavored Confection
CN103493947B (en) * 2013-09-23 2016-04-20 津市市中意糖果有限公司 Toffee and preparation method thereof
WO2015065229A1 (en) * 2013-10-31 2015-05-07 Юрий Дмитриевич ШИШКИН Caramel production method
EP3275317A1 (en) * 2016-07-25 2018-01-31 Chocotech GmbH Milk caramel production without cooking
CN106538800A (en) * 2016-11-22 2017-03-29 浙江司必林糖果有限公司 A kind of preparation method for chewing chocolate toffee

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
HOFBERGER RANDY: "Achieving the 'best' caramel by formulation, processing", CANDYINDUSTRY, 17 July 2018 (2018-07-17), pages 1 - 4, XP055779368, Retrieved from the Internet <URL:https://www.candyindustry.com/articles/88267-achieving-the-best-caramel-by-formulation-processing> [retrieved on 20210224] *

Also Published As

Publication number Publication date
EP3820299A2 (en) 2021-05-19
WO2020096543A8 (en) 2021-09-16
WO2020096543A2 (en) 2020-05-14
WO2020096543A3 (en) 2020-07-23

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RIC1 Information provided on ipc code assigned before grant

Ipc: A23G 3/52 20060101ALI20220713BHEP

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