ES2184773T3 - Incorporacion de zumo de fruta, acidulantes,y compuestos inestables en una base de azucar cande. - Google Patents

Incorporacion de zumo de fruta, acidulantes,y compuestos inestables en una base de azucar cande.

Info

Publication number
ES2184773T3
ES2184773T3 ES95106980T ES95106980T ES2184773T3 ES 2184773 T3 ES2184773 T3 ES 2184773T3 ES 95106980 T ES95106980 T ES 95106980T ES 95106980 T ES95106980 T ES 95106980T ES 2184773 T3 ES2184773 T3 ES 2184773T3
Authority
ES
Spain
Prior art keywords
sugar
fruit juice
approximately
mix
fruit
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 - Lifetime
Application number
ES95106980T
Other languages
English (en)
Inventor
Anthony J Bell
Daniel J Streit
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.)
Warner Lambert Co LLC
Original Assignee
Warner Lambert Co LLC
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=22909751&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2184773(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Warner Lambert Co LLC filed Critical Warner Lambert Co LLC
Application granted granted Critical
Publication of ES2184773T3 publication Critical patent/ES2184773T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A23G3/04—Sugar-cookers
    • 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
    • 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
    • A23G3/0215—Mixing, kneading apparatus
    • 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

Landscapes

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

Abstract

LA PRESENTE INVENCION SE REFIERE A UN METODO PARA PREPARAR UN CARAMELO DURO QUE CONTIENE APROXIMADAMENTE DE 1% A APROXIMADAMENTE 35% DE ZUMO DE FRUTA, EN PESO, QUE COMPRENDE LOS SIGUIENTES PASOS: A) PREVER UNA OLLA AL VACIO QUE TIENE UN SERPENTIN DE OLLA (100), UNA CAMARA ATMOSFERICA (20), Y UNA CAMARA DE VACIO (30); B) FORMAR UN JARABE DE AZUCAR QUE TIENE UN CONTENIDO DE AGUA DE APROXIMADAMENTE 0.1% A APROXIMADAMENTE 5% EN PESO; C) CALENTAR EL JARABE DE AZUCAR EN EL SERPENTIN DE LA OLLA PARA COCINAR EL JARABE; D) HACER PASAR EL JARABE DE AZUCAR COCINADO DEL SERPENTIN DE OLLA A LA CAMARA ATMOSFERICA; E) MEZCLAR EL ZUMO D FRUTA CON EL JARABE DE AZUCAR COCINADO EN LA CAMARA ATMOSFERICA PARA FORMAR UNA MEZCLA DE JARABE DE AZUCARZUMO DE FRUTA; F) HACER PASAR LA MEZCLA DE JARABE DE AZUCAR-ZUMO DE FRUTA DE LA CAMARA ATMOSFERICA A LA CAMARA DE VACIO PARA ELIMINAR EL EXCESO DE AGUA; Y G) RETIRAR LA MEZCLA DE JARABE DE AZUCAR-ZUMO DE FRUTA DE LA CAMARA DE VACIO Y FORMAR LA MEZCLA DE AZUCAR-ZUMO DE FRUTA CON FORMAS DESEADAS DE CARAMELO DURO. ESTA INVENCION TAMBIEN SE REFIERE AL CARAMELO DURO QUE CONTIENE EL ZUMO DE FRUTA PREPARADO POR EL METODO DE LA INVENCION. ESTA INVENCION SE REFIERE ADEMAS A UN METODO MEJORADO PARA REALIZAR CARAMELO DURO QUE CONTIENE ACIDULANTE O UN COMPONENTE TERMOLABIL
ES95106980T 1994-05-10 1995-05-09 Incorporacion de zumo de fruta, acidulantes,y compuestos inestables en una base de azucar cande. Expired - Lifetime ES2184773T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/241,219 US5554410A (en) 1994-05-10 1994-05-10 Delivery of fruit juice, acidulants, and labile components into cooked candy base

Publications (1)

Publication Number Publication Date
ES2184773T3 true ES2184773T3 (es) 2003-04-16

Family

ID=22909751

Family Applications (1)

Application Number Title Priority Date Filing Date
ES95106980T Expired - Lifetime ES2184773T3 (es) 1994-05-10 1995-05-09 Incorporacion de zumo de fruta, acidulantes,y compuestos inestables en una base de azucar cande.

Country Status (5)

Country Link
US (1) US5554410A (es)
EP (1) EP0681786B1 (es)
CA (1) CA2145150C (es)
DE (1) DE69528411D1 (es)
ES (1) ES2184773T3 (es)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0788746A4 (en) * 1995-09-05 2000-03-08 Yasui Confectionery Co Ltd RUBBER AND METHOD FOR THE PRODUCTION THEREOF
US5843471A (en) * 1997-11-06 1998-12-01 Chaykin; Sterling Oral cleansing: methods and compositions
US6455096B1 (en) * 1998-04-28 2002-09-24 Kabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo Hard candy with a relatively-high moisture and hardness, and process of the same
WO2000027226A1 (en) * 1998-11-09 2000-05-18 Ocean Spray Cranberries, Inc. Cranberry processes and products
DE29908060U1 (de) 1999-05-06 2000-09-14 Echt Sylter Brisen-Klömbjes GmbH, 25980 Sylt-Ost Frucht-Kräuter-Bonbons
ATE281080T1 (de) 1999-06-22 2004-11-15 Nestle Sa Verfahren zur herstellung geformter süsswaren
ES2195508T3 (es) 1999-06-22 2003-12-01 Nestle Sa Dispositivo para la fabricacion de productos de confiteria moldeados.
US7025985B2 (en) * 2001-05-28 2006-04-11 Kanebo, Ltd. Dihydroxyphenyl compounds and glucoside compounds thereof
SE526875C2 (sv) * 2002-08-14 2005-11-15 Tekniska Verken Linkoeping Ab Sätt och anordning för att framställa biogas ur ett organiskt material
US8029849B2 (en) * 2003-09-19 2011-10-04 Kellogg Company Multi-piece food product and method for making the same
DE102004019542C5 (de) * 2004-04-22 2014-09-25 Robert Bosch Gmbh Vorrichtung zum Verarbeiten einer gekochten Süßwarenmasse
DE102004029814B3 (de) * 2004-06-19 2006-02-23 Robert Bosch Gmbh Verfahren und Vorrichtung zum Verarbeiten einer gekochten Süsswarenmasse
DE102006043338B4 (de) * 2006-09-15 2012-10-25 Chocotech Gmbh Verfahren und Vorrichtung zur Herstellung von Produkten aus Fruchtmasse
WO2010006443A1 (en) * 2008-07-18 2010-01-21 Sun-Rype Products Ltd. Method and system for producing viscous fruit product
US8563030B1 (en) * 2011-08-22 2013-10-22 Mallory Kievman Singultus-stopping article and composition
CN102422963B (zh) * 2011-10-09 2013-06-12 云南省玉溪市甜馨食品有限责任公司 西番莲果派及其加工方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB863181A (en) * 1958-12-19 1961-03-15 Baker Perkins Ltd Improvements in the manufacture of hard candy
NL6508686A (es) * 1964-07-17 1966-01-18
GB1049228A (en) * 1964-09-08 1966-11-23 Barker & Dobson Ltd Improvements relating to the cooking of sugar syrup solutions
FR2525868A1 (fr) * 1982-04-30 1983-11-04 Roquette Freres Bonbon " sucre cuit " sans sucre
DE3420026A1 (de) * 1984-05-29 1985-12-05 Eberhard Dipl.-Ing. 3071 Stöckse Ernst Verfahren zur kontinuierlichen herstellung von giessfaehigen zuckermassen und anlage zur durchfuehrung des verfahrens
US4753816A (en) * 1987-05-20 1988-06-28 Nabisco Brands, Inc. Fruit juice based hard candy
NL8801335A (nl) * 1988-05-24 1989-12-18 Vomatec B V Inrichting voor het in doorstroom verwarmen van een stof.
DE3821505C2 (de) * 1988-06-25 1994-07-28 Haensel Otto Gmbh Verfahren zur kontinuierlichen Herstellung von Hartbonbonmassen sowie Vorrichtung zur Durchführung dieses Verfahrens

Also Published As

Publication number Publication date
US5554410A (en) 1996-09-10
CA2145150C (en) 2006-02-07
CA2145150A1 (en) 1995-11-11
DE69528411D1 (de) 2002-11-07
EP0681786A1 (en) 1995-11-15
EP0681786B1 (en) 2002-10-02

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