ES2331984B1 - TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. - Google Patents
TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. Download PDFInfo
- Publication number
- ES2331984B1 ES2331984B1 ES200801844A ES200801844A ES2331984B1 ES 2331984 B1 ES2331984 B1 ES 2331984B1 ES 200801844 A ES200801844 A ES 200801844A ES 200801844 A ES200801844 A ES 200801844A ES 2331984 B1 ES2331984 B1 ES 2331984B1
- Authority
- ES
- Spain
- Prior art keywords
- peanut
- dotl
- nougat
- paste
- 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.)
- Expired - Fee Related
Links
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000907645 Sicyonia ingentis Species 0.000 title 1
- 235000015145 nougat Nutrition 0.000 claims abstract description 19
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 16
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 16
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 16
- 235000020232 peanut Nutrition 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 6
- 239000008267 milk Substances 0.000 claims abstract description 6
- 210000004080 milk Anatomy 0.000 claims abstract description 6
- 240000002470 Amphicarpaea bracteata Species 0.000 claims abstract description 4
- 235000000073 Amphicarpaea bracteata Nutrition 0.000 claims abstract description 4
- 241000256844 Apis mellifera Species 0.000 claims abstract description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract description 3
- 238000010009 beating Methods 0.000 claims abstract description 3
- 235000012907 honey Nutrition 0.000 claims abstract description 3
- 239000004615 ingredient Substances 0.000 claims abstract description 3
- 239000004744 fabric Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 3
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
-
- 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
-
- A23L1/36—
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Turrón de cacahuete y proceso para su elaboración, cuya fórmula comprende los siguientes ingredientes en las siguientes proporciones:Peanut nougat and process for its processing, whose formula comprises the following ingredients in the following proportions:
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
- semillas de cacahuete sin tostar,
\dotl38%.- unroasted peanut seeds,
\ dotl38%
- leche,
\dotl12%.- milk,
\ dotl12%
- miel de abeja,
\dotl2,5%.- honey bee,
\ dotl2.5%
- Y azúcar blanco,
\dotl47,5%.- And white sugar,
\ dotl47.5%
\vskip1.000000\baselineskip\ vskip1.000000 \ baselineskip
Y cuyo proceso de elaboración consiste en: moler las semillas de cacahuete; llevar a ebullición, durante dos minutos la leche con la miel y el azúcar y conseguir una pasta pegajosa; añadir el cacahuete molido, batiéndolo hasta formar una pasta homogénea; y dejar secar, dispuesto en un molde o dándole forma sin molde.And whose elaboration process consists of: grinding peanut seeds; bring to a boil for two minutes milk with honey and sugar and get a sticky paste; add ground peanut, beating until it forms a paste homogeneous; and let dry, arranged in a mold or shaping without mold.
Description
Turrón de cacahuete y proceso para su elaboración.Peanut nougat and process for its elaboration.
La invención se refiere, tal como expresa el enunciado, a un turrón de cacahuete y al proceso para su elaboración.The invention relates, as expressed by the stated, a peanut nougat and the process for its elaboration.
El campo de aplicación de la presente invención se encuentra dentro del sector de la industria alimentaria, y concretamente dentro de la industria alimentaria dedicada a la fabricación y elaboración de turrones y similares.The field of application of the present invention It is within the food industry sector, and specifically within the food industry dedicated to manufacture and processing of nougat and the like.
En la actualidad, y como referencia al estado de la técnica, debe mencionarse que, si bien son conocidos, especialmente en España, múltiples y variados tipos de turrón, que como es sabido consiste en un dulce consistente en una pasta, generalmente de almendras u otros frutos, que se toma en forma de tabletas o porciones, por parte del solicitante, se desconoce la existencia de ninguno elaborado a base de cacahuete, y que presente un proceso de elaboración semejante al que aquí se preconiza.Currently, and as a reference to the state of the technique, it should be mentioned that, while they are known, especially in Spain, multiple and varied types of nougat, which as is known it consists of a sweet consisting of a paste, usually of almonds or other fruits, which is taken in the form of tablets or portions, by the applicant, the existence of any made with peanut, and present a process of elaboration similar to the one recommended here.
Así, el turrón de cacahuete objeto de la presente invención, así como el proceso de elaboración para su obtención, se configura como una destacable novedad dentro del sector al que pertenece, estando los detalles caracterizadores que lo hacen posible y que lo distinguen, adecuadamente recogidos en las reivindicaciones finales que acompañan a la presente invención.Thus, the peanut nougat object of the present invention, as well as the manufacturing process for its obtaining, is configured as a remarkable novelty within the sector to which it belongs, being the characterizing details that make it possible and distinguish it, properly collected in the final claims that accompany this invention.
De forma concreta, el turrón preconizado por la invención es una novedad obtenida por un procedimiento de elaboración y fórmula específica, que se describen a continuación.Specifically, the nougat recommended by the invention is a novelty obtained by a process of elaboration and specific formula, described in continuation.
Así, en un ejemplo no limitativo para elaborar una barra de turrón, según la invención, de aproximadamente un Kilogramo, se incorporan los siguientes ingredientes en las siguientes cantidades:Thus, in a non-limiting example to elaborate a nougat bar, according to the invention, of approximately one Kilogram, the following ingredients are incorporated into following quantities:
- Una libra (400 gr) de semillas de cacahuete sin tostar, que corresponden, aproximadamente, al 38% del total.- One pound (400 gr) of peanut seeds unroasted, corresponding approximately to 38% of total.
- Media taza (12,5 cl) de leche, que corresponden, aproximadamente, al 12% del total.- Half a cup (12.5 cl) of milk, which correspond approximately to 12% of the total.
- Una cucharada y media (25 gr) de miel de abeja, que corresponden, aproximadamente al 2,5% del total.- A tablespoon and a half (25 gr) of honey bee, which correspond, approximately 2.5% of the total.
- Y una taza y media (500 gr) de azúcar blanco, que corresponden, aproximadamente, al 47,5% del total.- And a cup and a half (500 gr) of white sugar, which correspond, approximately, to 47.5% of the total.
Para la elaboración del turrón, el procedimiento a seguir será el siguiente:For the elaboration of nougat, the procedure To follow will be the following:
En primer lugar se muelen las semillas de cacahuete. A continuación se llevan a ebullición, durante aproximadamente dos minutos, la leche con la miel y el azúcar. Al conseguir una pasta pegajosa, se reduce ligeramente la temperatura y se añade el cacahuete molido, batiéndolo hasta formar una pasta homogénea.First of all the seeds are ground peanut. Then they are brought to a boil, during About two minutes, milk with honey and sugar. To the get a sticky paste, the temperature is slightly reduced and the ground peanut is added, beating until it forms a paste homogeneous
Seguidamente, se vierte la pasta en un molde de yagua o de cartón dispuesto sobre un paño húmedo. Se aplasta uniformemente y se deja secar antes de cortar.Next, the pasta is poured into a mold of Water or cardboard arranged on a damp cloth. It crushes evenly and let dry before cutting.
Para las cantidades señaladas, el molde tendrá un diámetro de unos 20 cm., o área equivalente, ya que el turrón puede presentar tanto la forma convencional rectangular como cualquier otra forma, circular, triangular, etc., y una altura de entre 3 a 4 cm.For the amounts indicated, the mold will have a diameter of about 20 cm., or equivalent area, since nougat it can have both the conventional rectangular shape and any other shape, circular, triangular, etc., and a height of between 3 to 4 cm.
En orden a facilitar un correcto y más rápido secado, una vez seca la superficie superior, se traslada el molde sobre una rejilla, permitiendo que el aire circule por su parte inferior.In order to facilitate correct and faster dried, once the upper surface dries, the mold is moved on a rack, allowing air to circulate on your part lower.
Opcionalmente, dado que la pasta obtenida tras la mezcla tiene suficiente consistencia, se puede dar forma al turrón sin necesidad de utilizar molde. Para ello, sin embargo, debe trabajarse la pasta con rapidez, antes de su secado, disponiéndola sobre una tabla previamente cubierta con un paño húmedo.Optionally, since the paste obtained after the mixture has enough consistency, you can shape the nougat without using mold. To do this, however, the paste must be worked quickly, before drying, arranging it on a table previously covered with a cloth damp.
El descrito turrón de cacahuete y el proceso para su elaboración representan, pues, una innovación de características desconocidas hasta hoy, razones que unidas a su utilidad práctica, la dotan de fundamento suficiente para obtener el privilegio de exclusividad que se solicita, haciéndose constar que, dentro de su esencialidad, podrá ser llevada a la práctica en otras formas de realización que difieran en detalle de la indicada a título de ejemplo, y a las cuales alcanzará igualmente la protección que se recaba siempre que no se altere, cambie o modifique su principio fundamental.The described peanut nougat and the process for its elaboration they represent, therefore, an innovation of characteristics unknown until today, reasons that together with its practical utility, provide it with sufficient foundation to obtain the privilege of exclusivity that is requested, stating which, within its essentiality, may be implemented in other embodiments that differ in detail from that indicated by way of example, and which will also reach the protection that is collected as long as it is not altered, changed or Modify your fundamental principle.
Claims (5)
\dotl38%.- unroasted peanut seeds,
\ dotl38%
\dotl12%.- milk,
\ dotl12%
\dotl2,5%.- honey bee,
\ dotl2.5%
\dotl47,5%.- And white sugar,
\ dotl47.5%
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200801844A ES2331984B1 (en) | 2008-06-23 | 2008-06-23 | TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ES200801844A ES2331984B1 (en) | 2008-06-23 | 2008-06-23 | TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| ES2331984A1 ES2331984A1 (en) | 2010-01-21 |
| ES2331984B1 true ES2331984B1 (en) | 2010-10-27 |
Family
ID=41488781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES200801844A Expired - Fee Related ES2331984B1 (en) | 2008-06-23 | 2008-06-23 | TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. |
Country Status (1)
| Country | Link |
|---|---|
| ES (1) | ES2331984B1 (en) |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3947599A (en) * | 1975-01-30 | 1976-03-30 | Mitchell Jr Jack H | Process for making flavorless food extenders derived from peanuts, and a method of recovering peanut oil |
| ES2151449B1 (en) * | 1999-03-03 | 2002-02-01 | Antonio Ibanez Sueno Y Accion | NEW TURRON TYPE FOOD PRODUCT AND PROCEDURE FOR MANUFACTURING. |
-
2008
- 2008-06-23 ES ES200801844A patent/ES2331984B1/en not_active Expired - Fee Related
Non-Patent Citations (2)
| Title |
|---|
| Danonina Cyber Chef "{}Turrón de maní y miel"{} en -Yahoo respuestas- 24.02.2008 Recuperado de Internet [recuperado el 16.12.2009] Recuperado de Internet <URL:http://es.answers.yahoo.com/question index?qid=20080303114141AAsNiIU&show=1\#yan-answers> * |
| VÁZQUEZ GÁLVEZ, M. "{}Abejas, alimentación y salud"{}, -Recetas melíferas: Turrón de maní y miel-, en Cubasolar 2003 [en línea] [recuperado el 17.12.2009] Recuperado de Internet <URL:http:// www.cubasolar.cu/biblioteca/energia/Energia18/HTML/articulo09. htm> * |
Also Published As
| Publication number | Publication date |
|---|---|
| ES2331984A1 (en) | 2010-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103461913A (en) | Blood-replenishing and qi-tonifying tremella purple sweet potato chip | |
| CN104920680B (en) | The production method of the black brick tea of either shallow fermentation | |
| ES2331984B1 (en) | TURRON OF CACAHUETE AND PROCESS FOR ITS ELABORATION. | |
| CN104312869A (en) | Myrtle wine and preparation method thereof | |
| CN104161235B (en) | A kind of fern fiber crops bean vermicelli and preparation method thereof | |
| CN103932117B (en) | Snow pear lung-moistening chip and preparation method thereof | |
| ES2912448T3 (en) | Method for the production of a compostable container from agricultural vegetable waste | |
| CN103815244A (en) | Health sour milk glutinous rice flour and preparation method thereof | |
| CN104738269A (en) | Processing method of jasmine flower and barbary wolfberry fruit tea | |
| RU2011101011A (en) | COSMETIC SOAP AND METHOD FOR ITS MANUFACTURE | |
| KR100302284B1 (en) | Manufacturing method of loquat tea | |
| KR20100079227A (en) | Process for preparing the flour composition | |
| KR101771982B1 (en) | Manufacturing Method Of Stachy Sieboldii Energy Bar | |
| KR20150122099A (en) | Tea Using Cortex, Leaf Of Mallotus Japanicus And Manufacturing Method Thereof | |
| KR20110009267A (en) | Method and development of granule type tea using rose petals | |
| CN102326736B (en) | Waxberry seed health noodle | |
| CN106665868A (en) | Beef sandwiched dried bean curds | |
| CN110973605A (en) | Donkey-hide gelatin cake and preparation method and application thereof | |
| KR101178025B1 (en) | Tonic food | |
| CN103478634A (en) | Method for preparing cornus officinalis snack food | |
| CN108088203A (en) | A kind of agricultural of rain-proof shines equipment for drying with seed | |
| RU2569983C2 (en) | Method for preparation of protein-carbohydrate products based on soya beans | |
| KR20110081459A (en) | Preparation method of soybean curd comprising sorghum with reinforced tannin and dietary fiber | |
| KR101048995B1 (en) | Manufacturing method of chocolate containing cheonnyeoncho | |
| JP5564142B1 (en) | Method for producing ornamental dried plant, ceramic body for desiccant, container ornamental plant and method for producing container ornamental plant |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EC2A | Search report published |
Date of ref document: 20100121 Kind code of ref document: A1 |
|
| FG2A | Definitive protection |
Ref document number: 2331984B1 Country of ref document: ES |
|
| FD2A | Announcement of lapse in spain |
Effective date: 20180924 |