ES2157160B2 - MANUFACTURING PROCEDURE OF A REFRESHING CANDY. - Google Patents
MANUFACTURING PROCEDURE OF A REFRESHING CANDY.Info
- Publication number
- ES2157160B2 ES2157160B2 ES9901150A ES9901150A ES2157160B2 ES 2157160 B2 ES2157160 B2 ES 2157160B2 ES 9901150 A ES9901150 A ES 9901150A ES 9901150 A ES9901150 A ES 9901150A ES 2157160 B2 ES2157160 B2 ES 2157160B2
- Authority
- ES
- Spain
- Prior art keywords
- caramel
- incorporated
- product
- refreshing
- flavorings
- 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 - Fee Related
Links
Landscapes
- Confectionery (AREA)
Abstract
Procedimiento de fabricación de un caramelo refrescante. El caramelo refrescante cuenta con un núcleo interior de caramelo convencional y una envolvente de un producto de calor negativo o absorbente del calor, como por ejemplo xilitol. El núcleo del caramelo se obtiene a partir de un jarabe compuesto de azúcar, agua y glucosa o bien edulcorantes, que se calienta hasta alcanzar el grado de humedad adecuado y al que se incorporan posteriormente saborizantes, edulcorantes y/o colorantes y/u otros aditivos, procediéndose de nuevo a su mezcla hasta obtener una pasta homogénea que se enfría, se estira, se calibra y se corta, dándole la forma final a dichos núcleos, que quedan en condiciones de ser incorporados a un bombo rotativo al que se incorpora lentamente la disolución del producto que formará la capa envolvente del caramelo, a base del xilitol o producto absorbente del calor de que se trate, previamente diluido en agua, calentado y reducido hasta un porcentaje de materia sólida comprendidoentre el 60% y 95% y que puede incorporar en su seno también saborizantes, colorantes y/o aglutinantes, disolución que, mediante la movilidad del bombo y paralela aportación de calor con o sin corriente de aire, se fija a la periferia de los núcleos, sometiéndose posteriormente a una fase de secado.Manufacturing procedure of a refreshing candy. The refreshing caramel has an inner core of conventional caramel and an envelope of a negative or heat absorbing heat product, such as xylitol. The caramel core is obtained from a syrup composed of sugar, water and glucose or sweeteners, which is heated to the appropriate moisture level and to which flavorings, sweeteners and / or dyes and / or other additives are subsequently incorporated , proceeding again to its mixture until obtaining a homogeneous paste that is cooled, stretched, calibrated and cut, giving the final shape to said cores, which remain in a position to be incorporated into a rotating drum which slowly incorporates the dissolution of the product that will form the caramel wrapping layer, based on the xylitol or heat absorbing product in question, previously diluted in water, heated and reduced to a percentage of solid matter between 60% and 95% and which can be incorporated also flavorings, colorants and / or binders, a solution that, through the mobility of the drum and parallel heat input with or without air flow, is fixed to the periphery of the cores, subsequently undergoing a drying phase.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9901150A ES2157160B2 (en) | 1999-05-27 | 1999-05-27 | MANUFACTURING PROCEDURE OF A REFRESHING CANDY. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES9901150A ES2157160B2 (en) | 1999-05-27 | 1999-05-27 | MANUFACTURING PROCEDURE OF A REFRESHING CANDY. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2157160A1 ES2157160A1 (en) | 2001-08-01 |
| ES2157160B2 true ES2157160B2 (en) | 2002-12-16 |
Family
ID=8308588
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES9901150A Expired - Fee Related ES2157160B2 (en) | 1999-05-27 | 1999-05-27 | MANUFACTURING PROCEDURE OF A REFRESHING CANDY. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2157160B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007135217A1 (en) * | 2006-05-19 | 2007-11-29 | Fiesta, S.A. | Refreshing sweet and method for obtaining it |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FI88247C (en) * | 1989-11-17 | 1993-04-26 | Xyrofin Oy | HAORDKARAMELL INNEHAOLLANDE XYLITOL OCH FOERFARANDE FOER FRAMSTAELLNING AV DENNA |
| FI85795C (en) * | 1990-10-18 | 1992-06-10 | Huhtamaeki Oy | Process for the preparation of a hard essentially sugar alcohol and pure xylitol containing sweetener product |
| US5204115A (en) * | 1990-12-12 | 1993-04-20 | Suomen Xyrofin Oy | Directly compressible xylitol and method |
| GB9515077D0 (en) * | 1995-07-21 | 1995-09-20 | Procter & Gamble | Candy products and their manufacture |
-
1999
- 1999-05-27 ES ES9901150A patent/ES2157160B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| ES2157160A1 (en) | 2001-08-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20010801 Kind code of ref document: A1 Effective date: 20010801 |
|
| FG2A | Definitive protection |
Ref document number: 2157160B2 Country of ref document: ES |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20180807 |