FR2675344A1 - Method of making nougat mixture and nougat mixture coated with orange - Google Patents

Method of making nougat mixture and nougat mixture coated with orange Download PDF

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Publication number
FR2675344A1
FR2675344A1 FR9105031A FR9105031A FR2675344A1 FR 2675344 A1 FR2675344 A1 FR 2675344A1 FR 9105031 A FR9105031 A FR 9105031A FR 9105031 A FR9105031 A FR 9105031A FR 2675344 A1 FR2675344 A1 FR 2675344A1
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France
Prior art keywords
nougat
orange
making
mixture
coated
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Granted
Application number
FR9105031A
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French (fr)
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FR2675344B1 (en
Inventor
Courreau Gerard Georges
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COURREAU GERARD
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COURREAU GERARD
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Priority to FR9105031A priority Critical patent/FR2675344B1/en
Publication of FR2675344A1 publication Critical patent/FR2675344A1/en
Application granted granted Critical
Publication of FR2675344B1 publication Critical patent/FR2675344B1/en
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Expired - Fee Related legal-status Critical Current

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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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled

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

Abstract

Method of making nougat and rock which are soft, light and rich in natural and healthy ingredients. a. A nougat mixture is made with 30 to 40 % sugar, 5 to 10 % water, 10 to 20 % glucose, 20 to 30 % lavender honey, and egg whites. b. After having obtained a dense and dry mixture, 25 % of dried or crystallised (candied) fruits are added thereto. c. On covered slabs, the mixture is cut either into bars or into small squares which are then coated with an orange-flavoured and orange-coloured chocolate. The method according to the invention adds originality and beneficial ingredients to a high quality confectionary product.

Description

PROCEDE POUR LA FABRICATION DE PATE DE NOUGAT
ET NOUGATS ENROBES A L'ORANGE ta oresente invention concerne un procede de fabrication de pate de nwoat tendre, allège et riche en elements naturels et sains en vue d'elaborer des barres de nougat et nougats enro -bes a l orange. en formes de rochers.PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE
AND NOUGATS COATED WITH ORANGE your oresente invention relates to a process for making tender nwoat paste, light and rich in natural and healthy elements with a view to making nougat bars and nougat coated with orange. in the shape of rocks.

Traditionnellement. la fabrication de pate de nouoat tendre un certain pourcentage de produits et ingredients indispensables a cette appellation. Toutefois, ces noues de fabrication ne possedent ni grande richesse d'ingredients ni arande variete de produits naturels constitutifs et. l'adjenction en nectar de fleurs est rare, voire inexistante. Traditionally. the manufacture of pate de nouoat tender a certain percentage of products and ingredients essential to this appellation. However, these manufacturing valleys have neither a great wealth of ingredients nor a wide variety of constituent natural products and. the addition of flower nectar is rare, even non-existent.

Le procede selon l invention permet de remédier a ces manques et d'alleger. enrichir et donner aux produits finis de nouveaux aspects tant gustatifs que visuels. The method according to the invention overcomes these shortcomings and alleviates them. enrich and give finished products new taste and visual aspects.

Le procede selon l'invention est constitue d'un melange de base dont les proportions approximatives sont donnees ici a titre indicatif
sucre.......................... 30 a 40 %
eau............................ 5 a 10 %
qlucose........................ 10 a 20 %
miel de lavande................ 20 a 30 %
blancs d'oeufs................. 5 a 10 %
II est bien entendu que ces pourcentages indicatifs doivent etre equilibres de facon a donner un pourcentage total eqal a 100 % .The process according to the invention consists of a basic mixture, the approximate proportions of which are given here for information
sugar .......................... 30 to 40%
water ............................ 5 to 10%
qlucose ........................ 10 to 20%
lavender honey ................ 20 to 30%
egg whites ................. 5 to 10%
It is understood that these indicative percentages must be balanced so as to give a total percentage equal to 100%.

Reduit a l'essentiel, le procede selon l'invention passe par les phases suivantes :
Dans un premier temps, on realise un masse de pate de nougat a l'aide des ingredients et dans les proportions sus decrites
Aores avoir obtenu une pate compacte et dessechee dans un petrin on y incorpore au moins 25 % de truits secs ( amandes, pistaches, pignons etc ) ou fruits confits, colorants naturels, etc
La masse ainsi obtenue est etalee sur une plaque chemisee g puis oecouoee eores refroidissement sous forme de oarres aux dimensions ch@lsies. Reduced to essentials, the process according to the invention goes through the following phases:
Firstly, a mass of nougat paste is made using the ingredients and in the proportions described above.
Once you have obtained a compact and dried dough in a kneader, at least 25% of dry trout (almonds, pistachios, pine nuts, etc.) or candied fruit, natural colorings, etc. are incorporated into it.
The mass thus obtained is spread on a lined plate g and then covered with cooling in the form of oarers with ch @ lsies dimensions.

Pour le nouqat en forme de rochers. il suffit de detailler la plaque en petits carres ouis les enrober dans un chocolat couleur et et out orange.For the rock-shaped nouqat. it is enough to detail the plate in small squares or to coat them in a chocolate color and and out orange.

la derniere operation consiste a enrober les rochers ainsi obtenus oans du sucre qlace et de les brosser pour en retirer l'excedent.the last operation consists in coating the rocks thus obtained in the sugar and brushing them to remove the excess.

Les phases de finition doivent etre effectuees de facon a eviter de donner un aspect trop pecmetrique et uniforme. afin de respecter l'espect unique de chaque rocher.The finishing phases must be carried out in such a way as to avoid giving an excessively peterometric and uniform appearance. in order to respect the unique aspect of each rock.

Le orocede de fabrication selon l'invention est particulierement destine a alleqer et enrichir le nougat en elements sains et benefioues avec un apport minimum de 25 7. en produits naturels.  The manufacturing process according to the invention is particularly intended to alleviate and enrich the nougat with healthy and beneficial elements with a minimum intake of 25% in natural products.

Claims (1)

R E V E N D I C A T I O N S I) Procede de fabrication de pate de nougat tendre pour pour la confection de barres de nougats et nougats enrobes a l'orange, en forme de rochers. Ce procede est caracterise par la preparation d'une pate de nougat selon les proportions suivantes : sucre 3 a 40 % eau 5 a 10 % , glucose 10 a 20 % , miel de lavande 2 aR E V E N D I C A T I O N S I) Process for making soft nougat paste for making bars of nougat and nougat coated in orange, in the shape of rocks. This process is characterized by the preparation of a nougat paste in the following proportions: sugar 3 to 40% water 5 to 10%, glucose 10 to 20%, lavender honey 2 to 3 % , blanc d'oeuf 5 a 1 Z. . 3%, egg white 5 to 1 Z.. II) Procede selon la revendication (1) caracterise par la II) Method according to claim (1) characterized by the realisation d'une pate compacte et dessechees dans un making a compact and dried dough in a petrin. bumpy. III) Procede selon la revendication (2) caracterise parIII) Method according to claim (2) characterized by l'adjonction de 25 % de fruits secs ou confits et de the addition of 25% dried or candied fruit and colorants naturels. natural dyes. IV) Procede selon la revendication (3) caracterise par IV) Method according to claim (3) characterized by la decoupe, apres refroidissement, de la pate mise en plaque chemisee prealablement, soit sous forme de barres, the cutting, after cooling, of the dough put in a sheet previously lined, either in the form of bars, soit en petits carres. either in small edges. V) Procede selon la revendication (4) caracterise par V) Method according to claim (4) characterized by L'enrobage des petits carres obtenus dans un chocolat couleur et gout orange. The coating of the small edges obtained in a chocolate color and orange taste. VI) Procede selon la revendication (5 > caracterise par VI) Method according to claim (5> characterized by l'enrobage des rochers ainsi obtenus dans du sucre glace coating the rocks thus obtained in icing sugar puis un brossage pour en retirer I 'excedent.  then brushing to remove the excess.
FR9105031A 1991-04-18 1991-04-18 PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE AND NOUGAT PASTE COATED WITH ORANGE. Expired - Fee Related FR2675344B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR9105031A FR2675344B1 (en) 1991-04-18 1991-04-18 PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE AND NOUGAT PASTE COATED WITH ORANGE.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR9105031A FR2675344B1 (en) 1991-04-18 1991-04-18 PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE AND NOUGAT PASTE COATED WITH ORANGE.

Publications (2)

Publication Number Publication Date
FR2675344A1 true FR2675344A1 (en) 1992-10-23
FR2675344B1 FR2675344B1 (en) 1999-08-20

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FR9105031A Expired - Fee Related FR2675344B1 (en) 1991-04-18 1991-04-18 PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE AND NOUGAT PASTE COATED WITH ORANGE.

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FR (1) FR2675344B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2723293A1 (en) * 1994-08-05 1996-02-09 France Nougat Sa Nougat confectionery prodn. with homogeneously distributed fruit
FR2833140A1 (en) * 2001-12-10 2003-06-13 Jean Marie Andre Benard Production of ready-to-use nougatine, e.g. for confectioners, comprises cooking refined sugar with lime-free water and glucose syrup and mixing with toasted flaked almonds
EP1405567A1 (en) * 2002-10-03 2004-04-07 Dumas Process for the production of nougat mass
IT202000004033A1 (en) * 2020-02-27 2021-08-27 Antonio Biagiotti PROCEDURE FOR THE PREPARATION OF A CONFECTIONERY PRODUCT

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1389700A (en) * 1964-02-05 1965-02-19 Use of coconut in white nougat pastes
GB2065442A (en) * 1979-12-11 1981-07-01 Morinaga & Co Method of producing fruit-containing chocolate
US4491597A (en) * 1981-01-26 1985-01-01 Scm Corporation Candy bar
US4911937A (en) * 1988-06-24 1990-03-27 Warner-Lambert Company Chewable, peelable, layered soft nougat candies

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1389700A (en) * 1964-02-05 1965-02-19 Use of coconut in white nougat pastes
GB2065442A (en) * 1979-12-11 1981-07-01 Morinaga & Co Method of producing fruit-containing chocolate
US4491597A (en) * 1981-01-26 1985-01-01 Scm Corporation Candy bar
US4911937A (en) * 1988-06-24 1990-03-27 Warner-Lambert Company Chewable, peelable, layered soft nougat candies

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
CONFECTIONERY PRODUCTION. vol. 47, no. 11, Novembre 1981, WASHINGTON, COLUMBIA,USA pages 492 - 495; H. R. RIEDEL: 'automatic decorating and strewing of coated sweets' *
CONFECTIONERY PRODUCTION. vol. 55, no. 11, Novembre 1989, SURBITON GB pages WA741 - 743; ANONYMOUS: 'califonia walnuts' *
J. J.ALIKONIS 'candy technology' 1979 , AVI PUBLISHING COMP.WESTPORT,CONNECTICUT , WESTPORT,CONNECTICUT,USA Pages 95 à107 *

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2723293A1 (en) * 1994-08-05 1996-02-09 France Nougat Sa Nougat confectionery prodn. with homogeneously distributed fruit
FR2833140A1 (en) * 2001-12-10 2003-06-13 Jean Marie Andre Benard Production of ready-to-use nougatine, e.g. for confectioners, comprises cooking refined sugar with lime-free water and glucose syrup and mixing with toasted flaked almonds
EP1405567A1 (en) * 2002-10-03 2004-04-07 Dumas Process for the production of nougat mass
FR2845249A1 (en) * 2002-10-03 2004-04-09 Dumas PROCESS FOR THE MANUFACTURE OF NOUGAT PASTE
IT202000004033A1 (en) * 2020-02-27 2021-08-27 Antonio Biagiotti PROCEDURE FOR THE PREPARATION OF A CONFECTIONERY PRODUCT
WO2021171140A1 (en) * 2020-02-27 2021-09-02 Biagiotti Antonio Method for preparing a confectionery product

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Publication number Publication date
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