ES8203199A1 - Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco - Google Patents

Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco

Info

Publication number
ES8203199A1
ES8203199A1 ES502972A ES502972A ES8203199A1 ES 8203199 A1 ES8203199 A1 ES 8203199A1 ES 502972 A ES502972 A ES 502972A ES 502972 A ES502972 A ES 502972A ES 8203199 A1 ES8203199 A1 ES 8203199A1
Authority
ES
Spain
Prior art keywords
manufacture
powdered form
sugar
mass
sugar caramel
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
Application number
ES502972A
Other languages
English (en)
Other versions
ES502972A0 (es
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Publication of ES8203199A1 publication Critical patent/ES8203199A1/es
Publication of ES502972A0 publication Critical patent/ES502972A0/es
Granted 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
    • A23G3/0231—Transformation of a liquid, paste, cream, lump, powder, granule or shred into powder, granule or shred; Manufacture or treatment of 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0294—Moulding or shaping of cellular or expanded articles
    • 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)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PROCEDIMIENTO PARA OBTENER CARAMELO EN FORMA PULVERULENTA. SE CALIENTA AZUCAR A UNA TEMPERATURA COMPRENDIDA ENTRE 140 Y 200 C. SE DEJA ENFRIAR LA MASA VISCOSA DE CARAMELO HASTA 120 C Y SE ADICIONA SAL DE AMONIO, QUE ES VOLATIL EN FORMA GASEOSA A ESTA TEMPERATURA, EN CANTIDAD SUFICIENTE PARA PRECOLOREAR LA MASA A UN COLOR MARRON DESEADO. SE MANTIENE LA MASA A UNA TEMPERATURA DE 100-110 C Y SE ADICIONAN 0,5 A 5 POR 100 EN PESO DE BICARBONATO DE SODIO T 0,5 A 5 POR 100 EN PESO DE UN ACIDO CITRICO O ACIDO TARTARICO, PARA TRANSFORMAR LA MASA VISCOSA EN ESPUMA.
ES502972A 1980-07-04 1981-06-11 Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco Granted ES502972A0 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH517480A CH635228A5 (fr) 1980-07-04 1980-07-04 Procede de fabrication de caramel de sucre sous forme pulverulente.

Publications (2)

Publication Number Publication Date
ES8203199A1 true ES8203199A1 (es) 1982-04-16
ES502972A0 ES502972A0 (es) 1982-04-16

Family

ID=4289147

Family Applications (1)

Application Number Title Priority Date Filing Date
ES502972A Granted ES502972A0 (es) 1980-07-04 1981-06-11 Procedimiento de fabricacion de caramelo de azucar en forma de polvo seco

Country Status (13)

Country Link
US (1) US4358469A (es)
JP (1) JPS5925586B2 (es)
AT (1) AT373123B (es)
AU (1) AU538273B2 (es)
BE (1) BE889126A (es)
CA (1) CA1139607A (es)
CH (1) CH635228A5 (es)
DE (1) DE3124575C2 (es)
ES (1) ES502972A0 (es)
FR (1) FR2485887B1 (es)
GB (1) GB2079131B (es)
IT (1) IT8105173A0 (es)
ZA (1) ZA813638B (es)

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5318794A (en) * 1992-12-02 1994-06-07 The University Of Montana Process for producing caramel having a high content of fructose oligosaccharides and caramel product produced thereby
US5454874A (en) * 1993-11-30 1995-10-03 University Of Montana Production of caramel having a high content of fructose oligosaccharides and caramel product
DE19709304C2 (de) * 1997-03-07 2002-08-14 Suedzucker Ag Verfahren zur Herstellung von Hartkaramellen und Tabletten
US6074684A (en) * 1999-03-22 2000-06-13 Shelesky; Stefanie T. Process of making nut brittle
GB0005348D0 (en) * 2000-03-06 2000-04-26 Nestle Sa Effervescent caramel product
DE10105167B4 (de) * 2001-02-06 2008-08-14 Jac Products Deutschland Gmbh Fahrzeugdach
US20070026118A1 (en) * 2005-07-29 2007-02-01 Frump Ernest D Jr Nut brittle making method
CN102702792A (zh) * 2012-06-21 2012-10-03 加加食品集团股份有限公司 一种白糖色素的生产方法
KR101426802B1 (ko) 2012-12-21 2014-08-05 대상 주식회사 4-메틸이미다졸 함량이 저감된 카라멜 색소의 제조방법

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA694206A (en) * 1964-09-15 R. Fetzer Walter Ammoniated syrup
CH230495A (de) * 1942-01-02 1944-01-15 R Buisman S Gebrande Suikerpoe Verfahren zur Herstellung von Karamel durch Erhitzen von Wasser und einen alkalischen Stoff enthaltenden Zuckermassen.
FR920225A (fr) * 1946-01-15 1947-04-01 O J Meijer S Dextrinefabrieken Procédé pour la fabrication d'un caramel non hygroscopique ou pratiquement non hygroscopique d'une matière colorante ou de produits analogues en chauffant des sucres en présence de substances alcalines
US2582261A (en) * 1950-01-13 1952-01-15 Union Starch & Refining Compan Caramel color manufacture
DE877135C (de) * 1951-12-06 1953-05-21 Union Starch & Refining Compan Verfahren zur Herstellung von Zuckercouleur
US2767108A (en) * 1955-01-19 1956-10-16 Standard Brands Inc Caramel color manufacture from starch hydrolysates
US3385733A (en) * 1964-07-09 1968-05-28 D D Williamson & Co Inc Manufacture of caramel color
FR1423285A (fr) * 1965-01-30 1966-01-03 Ver Kaffee Und Genussmittel G Procédé de fabrication d'un demi-produit dérivé de sucre comme produit de base et procédé de transformation de ce produit de base en un produit nutritif ou alimentaire
US3618588A (en) * 1969-01-14 1971-11-09 Pepsico Inc Caramel color manufacture
DD96391A1 (es) * 1971-11-18 1973-03-20
US4138271A (en) * 1977-10-14 1979-02-06 Ajinomoto Co., Inc. Process for preparing caramel

Also Published As

Publication number Publication date
FR2485887B1 (fr) 1985-06-28
ATA294581A (de) 1983-05-15
AT373123B (de) 1983-12-27
JPS5925586B2 (ja) 1984-06-19
US4358469A (en) 1982-11-09
IT8105173A0 (it) 1981-06-09
ES502972A0 (es) 1982-04-16
ZA813638B (en) 1982-06-30
GB2079131B (en) 1983-08-10
GB2079131A (en) 1982-01-20
BE889126A (fr) 1981-10-01
CA1139607A (en) 1983-01-18
JPS5794250A (en) 1982-06-11
AU7213381A (en) 1982-01-07
AU538273B2 (en) 1984-08-09
FR2485887A1 (fr) 1982-01-08
CH635228A5 (fr) 1983-03-31
DE3124575A1 (de) 1982-06-16
DE3124575C2 (de) 1985-10-03

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