FR2693631A1 - Sugar-free fondant and process for making this fondant. - Google Patents

Sugar-free fondant and process for making this fondant. Download PDF

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Publication number
FR2693631A1
FR2693631A1 FR9307913A FR9307913A FR2693631A1 FR 2693631 A1 FR2693631 A1 FR 2693631A1 FR 9307913 A FR9307913 A FR 9307913A FR 9307913 A FR9307913 A FR 9307913A FR 2693631 A1 FR2693631 A1 FR 2693631A1
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France
Prior art keywords
fondant
weight
alcohol
disaccharose
mass
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.)
Granted
Application number
FR9307913A
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French (fr)
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FR2693631B1 (en
Inventor
Sigrist Rolf
Sigrist
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SIGRIST E AG
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SIGRIST E AG
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Publication of FR2693631B1 publication Critical patent/FR2693631B1/en
Anticipated expiration legal-status Critical
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
    • A23G3/02—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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Medicinal Preparation (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

a) Fondant sans sucre et procédé de fabrication de ce fondant. b) Fondant caractérisé en ce qu'il contient entre 75 et 90 % en poids d'alcool de disaccharose et entre 10 et 25 % en poids d'eau.a) Sugar-free fondant and method of manufacturing this fondant. b) Fondant characterized in that it contains between 75 and 90% by weight of disaccharose alcohol and between 10 and 25% by weight of water.

Description

" Fondant sans sucre et procédé de fabrication de ce fondant ""Sugar-free fondant and process for making this fondant"

L'invention concerne un fondant sans sucre.  The invention relates to a sugar-free fondant.

L'invention concerne également un procédé de fabrication d'un tel fondant Comme cela est connu, le  The invention also relates to a method of manufacturing such a flux. As is known, the

fondant habituel est une masse obtenue à partir de su-  melting agent is a mass obtained from

cre et d'eau que l'on cuit, agite et refroidit et qui sert à glacer des pâtisseries, à fourrer des pralines, à fabriquer des confiseries et qui est utilisé pour de  cre and water that is cooked, stirred and cooled and that serves to glaze pastries, to stuff pralines, to make confectionery and which is used for

nombreux autres sucreries.many other sweets.

Le sucre est néfaste car il favorise les ca-  Sugar is harmful because it favors

ries De plus, il génère l'obésité et doit être évité  In addition, it generates obesity and should be avoided

par les diabétiques.by diabetics.

La présente invention a pour but de créer un fondant remédiant aux inconvénients du fondant actuel, qui se fabrique avantageusement sur le plan économique et s'utiliser pratiquement comme le fondant actuel. A cet effet, l'invention concerne un fondant caractérisé en ce qu'il contient entre 75 et 90 % en  The present invention aims to create a fondant overcoming the disadvantages of the current fondant, which is made advantageously economically and used virtually as the current flux. For this purpose, the invention relates to a fondant characterized in that it contains between 75 and 90% by weight.

poids d'alcool de disaccharose et entre 10 et 25 % en poids d'eau.  weight of disaccharose alcohol and between 10 and 25% by weight of water.

L'invention concerne également un procédé de fabrication d'un tel fondant, ce procédé étant carac-  The invention also relates to a method of manufacturing such a flux, this process being characterized by

térisé en ce qu'on met 100 parties en poids d'alcool25 de disaccharose, de 25 à 40 kg d'eau et de 15 à 30 kg d'un sirop aqueux d'alcool de disaccharose pour former  prepared in that 100 parts by weight of disaccharose alcohol, 25 to 40 kg of water and 15 to 30 kg of an aqueous syrup of disaccharose alcohol are formed to form

une masse que l'on cuit à une température comprise en-  a mass that is cooked at a temperature between

tre 50 et 1200 C, puis on refroidit la masse ainsi cui-  at 50 ° C and 1200 ° C, then cool the mass thus cooked

te à une température de 45 à 900 C et pendant qu'on forme des tablettes avec cette masse refroidie, on ajoute moins de 1 % en poids d'alcool de disaccharose  at a temperature of 45 to 900 ° C and while forming tablets with this cooled mass, less than 1% by weight of disaccharose alcohol is added

pulvérulent, en continuant de refroidir la masse pen-  powder, continuing to cool the mass

dant la fabrication des tablettes.in the manufacture of tablets.

Le fondant selon l'invention ne contient ainsi aucun sucre de sorte qu'il ne favorise pas les caries. Le fondant selon l'invention convient pour  The fondant according to the invention thus contains no sugar so that it does not promote cavities. The fluxing agent according to the invention is suitable for

des diabétiques (en tenant compte des hydrates de car-  diabetics (taking into account carbohydrates

bone et du pouvoir calorifique).bone and calorific value).

Il est avantageux que le fondant sans sucre selon l'invention ne contienne à cet effet environ que  It is advantageous for the sugar-free fondant according to the invention to contain for this purpose only about

0,6 fois la teneur en hydrates de carbone et ne possè-  0.6 times the carbohydrate content and does not

de environ que la moitié du pouvoir combustible d'un  about half of the fuel power of a

fondant usuel contenant du sucre.common fondant containing sugar.

Cela permet également d'utiliser le fondant  It also allows to use the fondant

pour l'obésité, si son pouvoir calorifique est relati-  for obesity, if its calorific value is relative

vement réduit.reduced.

Le fondant selon l'invention peut s'utiliser comme le fondant actuel contenant du sucre, et on peut  The fondant according to the invention can be used as the current flux containing sugar, and it can

lui ajouter les additifs usuels pour le teinter, l'a-  add the usual additives for tinting,

romatiser, ou autres.to romatize, or others.

En général, le fondant selon l'invention n'utilise pas les additifs usuels parfois des fondants contenant du sucre tels que de la glycérine et/ou des graisses Ainsi, on ne rencontre pas dans le fondant selon l'invention les inconvénients liés par ailleurs,  In general, the fluxing agent according to the invention does not use the usual additives, sometimes sugar-containing fluxes such as glycerol and / or fats. Thus, the drawbacks otherwise bound do not occur in the fluxing agent according to the invention. ,

comme cela est connu, à la glycérine et aux graisses.  as is known, glycerin and fats.

Ainsi, le fondant selon l'invention ne rancit pas.  Thus, the flux according to the invention does not rancid.

Comme alcool de disaccharose on envisage par exemple de l'isomalt, de la maltite ou des produits analogues. Selon le procédé de l'invention on obtient le fondant d'une manière particulièrement fiable et avantageuse. L'invention sera décrite ci-après à l'aide  Examples of disulforic alcohol are isomalt, maltite or the like. According to the process of the invention the flux is obtained in a particularly reliable and advantageous manner. The invention will be described hereinafter using

d'un exemple et d'un dessin très schématique.  an example and a very schematic drawing.

L'unique figure du dessin est un schéma du procédé. Ainsi la référence 1 désigne la cuve de pré-dissolution  The only figure in the drawing is a diagram of the process. Thus the reference 1 designates the pre-dissolution tank

avec chauffage et agitateur.with heating and agitator.

la référence 2 désigne une pompereference 2 designates a pump

la référence 3 désigne le refroidisseur avec l'agi-  reference numeral 3 designates the cooler with the

tateur la référence 4 désigne une machine à fabriquer les tablettes (à la manière d'un pétrin) équipée de moyens de refroidissement la référence 5 désigne un dispositif d'alimentation et de dosage de la poudre d'alcool de disaccharose  The reference numeral 4 denotes a machine for making tablets (in the manner of a kneader) equipped with cooling means. Reference 5 denotes a device for feeding and dosing the disaccharose alcohol powder.

la référence 6 désigne un réceptacle à produit.  6 denotes a product receptacle.

On introduit dans la cuve de dissolution 1 et on agite en chauffant entre 105 jusqu'à 1150 C la composition suivante: kg d'isomalt (substance sèche) 37 kg d'eau kg de sirop de maltite ayant une teneur en matière  The following composition is introduced into the dissolving tank 1 and the following composition is agitated by heating to between 105 and 1150 ° C: kg of isomalt (dry substance) 37 kg of water kg of maltite syrup with a content of material

solide à 75 % en poids.solid at 75% by weight.

La pompe 2 permet de refroidir jusqu'à envi-  Pump 2 allows cooling up to approx.

ron 60 C la masse obtenue, dans le refroidisseur 3 travaillant en continu, par agitation avec un débit de  60 C the mass obtained, in the cooler 3 working continuously, by stirring with a flow of

250 kg/h.250 kg / h.

Du refroidisseur 3, la masse arrive dans la machine à fabriquer les tablettes 4 dans laquelle on  From the cooler 3, the mass arrives in the machine for making the tablets 4 in which one

continue de refroidir cette masse en formant des ta-  continues to cool this mass by forming

blettes; le débit est d'environ 250 kg/h.  chard; the flow rate is about 250 kg / h.

Au cours de la formation des tablettes on  During the formation of tablets

ajoute à la masse de la poudre d'isomalt suivant envi-  adds to the mass of the isomalt powder

ron 20 g/min à l'aide du dispositif d'alimentation et  20 g / min using the feeding device and

de dosage 5.dosage 5.

Le fondant sortant de la machine à fabriquer  The flux coming out of the machine to manufacture

les tablettes à une température de l'ordre de 450 C ar-  tablets at a temperature of the order of 450 C ar-

rive dans le réceptacle 6.bank in the receptacle 6.

On peut alors conditionner le produit obte-  We can then package the product obtained

nu. Le sirop de maltite sert à rendre la masse onctueuse Si l'on ajoute moins de 15 kg de sirop de  bare. The maltite syrup is used to make the mass smooth If we add less than 15 kg of syrup

maltite, le fondant devient dur et cassant Par con-  maltite, the flux becomes hard and brittle

tre, si l'on ajoute plus de 30 kg de sirop de maltite,  if you add more than 30 kg of maltite syrup,

le fondant n'est pas assez sec et reste collant.  the fondant is not dry enough and remains sticky.

Ce fondant ne demande aucune adjonction en  This flux does not require any additions in

graisse ou glycérine ce qui permet d'éviter les incon-  grease or glycerin which avoids the incon-

vénients liés à de tels additifs.  related to such additives.

Le cas échéant, on peut prévoir n'importe  If necessary, we can provide any

quel additif servant par exemple à teinter, aromati-  which additive serving for example to tint, aromatic

ser, ou autres.ser, or others.

Le fondant peut s'utiliser comme le fondant contenant du sucre, actuel, mais il ne possède environ que la moitié du pouvoir calorifique et environ 0,6 fois la quantité en hydrates de carbone par rapport au fondant contenant du sucre; il ne favorise pas les caries Comme sa teneur en hydrates de carbone passe  The fondant can be used as the current sugar-containing fondant, but it has only about half the calorific value and about 0.6 times the amount of carbohydrates compared to the sugar-containing flux; it does not promote caries As its carbohydrate content passes

relativement lentement dans le sang, il convient éga-  relatively slowly in the blood, it should also be

lement pour les diabétiques.for diabetics.

Claims (1)

R E V E N D I C A T I O N S ) Fondant sans sucre caractérisé en ce qu'il contient entre 75 et 90 % en poids d'alcool de disaccharose et entre 10 et 25 % en poids d'eau.A sugar-free fondant characterized in that it contains between 75 and 90% by weight of disaccharose alcohol and between 10 and 25% by weight of water. 20) Fondant selon la revendication 1, carac- térisé en ce qu'il contient entre 82 et 87 % en poids d'alcool de disaccharose et entre 13 et 18 % en poids d'eau. 3) Fondant selon la revendication 1 ou 2, caractérisé en ce que l'alcool de disaccharose est au  20. Fondant according to claim 1, characterized in that it contains between 82 and 87% by weight of disaccharose alcohol and between 13 and 18% by weight of water. 3) Fondant according to claim 1 or 2, characterized in that the disaccharose alcohol is at moins principalement de l'isomalt.least mainly isomalt. ) Fondant selon la revendication 1 ou 2,  Fondant according to claim 1 or 2, caractérisé en ce qu'il contient comme alcool de di-  characterized in that it contains as alcohol of di- saccharose, une faible fraction de maltite et/ou de  sucrose, a small fraction of maltite and / or lycasine.lycasin. ) Procédé de fabrication du fondant selon  ) Method of manufacturing the flux according to l'une des revendications 1 à 4, caractérisé en ce  one of claims 1 to 4, characterized in that qu'on met 100 parties en poids d'alcool de disaccharo-  100 parts by weight of disaccharide alcohol are se, de 25 à 40 kg d'eau et de 15 à 30 kg d'un sirop aqueux d'alcool de disaccharose pour former une masse que l'on cuit à une température comprise entre 50 et 1200 C, puis on refroidit la masse ainsi cuite à une température de 45 à 900 C et pendant qu'on forme des tablettes avec cette masse refroidie, on ajoute moins de 1 % en poids d'alcool de disaccharose pulvérulent,  25 to 40 kg of water and 15 to 30 kg of an aqueous syrup of disaccharose alcohol to form a mass which is baked at a temperature between 50 and 1200 C, and then the mass is cooled thus fired at a temperature of 45 to 900 ° C and while forming tablets with this cooled mass, less than 1% by weight of powdered disaccharose alcohol is added, en continuant de refroidir la masse pendant la fabri-  by continuing to cool the mass during the manufacture cation des tablettes.cation tablets. ) Procédé selon la revendication 5, carac-  Process according to claim 5, characterized térisé en ce qu'on refroidit la masse cuite dans un refroidisseur à une température de 45 à 650 C avant de lui ajouter, pendant la fabrication des tablettes, moins de 1 % de son poids d'alcool de disaccharose à  controlled by cooling the mass cooked in a cooler at a temperature of 45 to 650 C before adding during the manufacture of the tablets, less than 1% of its weight of disaccharose alcohol to l'état de poudre.the state of powder. ) Procédé selon la revendication 5, carac-  Process according to claim 5, characterized térisé en ce qu'on refroidit la masse cuite au cours de la préfabrication de tablettes à une température  tered in cooling the mass cooked during the prefabrication of tablets at a temperature de 60 à 90 'C, avant de lui ajouter, pendant la fabri-  60 to 90 ° C, before adding, during the manufacture of cation des tablettes, moins de 1 % de son poids en al-  tablets, less than 1% of its weight in cool de disaccharose pulvérulent.cool powdery disaccharose.
FR9307913A 1992-07-16 1993-06-29 Sugar-free fondant and process for making it. Expired - Fee Related FR2693631B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH224792A CH684148A5 (en) 1992-07-16 1992-07-16 Fondant and method for its production.

Publications (2)

Publication Number Publication Date
FR2693631A1 true FR2693631A1 (en) 1994-01-21
FR2693631B1 FR2693631B1 (en) 1994-12-23

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Family Applications (1)

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FR9307913A Expired - Fee Related FR2693631B1 (en) 1992-07-16 1993-06-29 Sugar-free fondant and process for making it.

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CH (1) CH684148A5 (en)
DE (1) DE4228278A1 (en)
FR (1) FR2693631B1 (en)
NL (1) NL9301254A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE4411584C1 (en) * 1994-03-30 1995-10-26 Worlee Sweet E H Worlee & Co G Sugar-free fondant
GB9915883D0 (en) * 1999-07-08 1999-09-08 Cerestar Holding Bv Preparation of sugar-free hard candy
GB0504185D0 (en) * 2005-03-01 2005-04-06 Vandemoortele Nv Improved glazing composition and uses thereof
US20130337140A1 (en) * 2012-06-17 2013-12-19 Jennifer M. Parker Sugar Free Fondant and Method for Preparing

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1240865A (en) * 1968-08-20 1971-07-28 Otto Hansel G M B H A method of continuously producing fondant creams and plant for performing the same
US4323588A (en) * 1980-08-07 1982-04-06 Life Savers, Inc. Aerated confections
JPS642534A (en) * 1987-02-19 1989-01-06 Takeda Chem Ind Ltd Fondant and production thereof
EP0377278A2 (en) * 1988-11-14 1990-07-11 Xyrofin Oy Dietetic sweetening composition
EP0390299A1 (en) * 1989-03-30 1990-10-03 Towa Chemical Industry Co., Ltd. Foodstuffs containing maltitol as sweetener or fat replacement
EP0398279A1 (en) * 1989-05-18 1990-11-22 Xyrofin Oy Sugarless crust-praline
WO1991007100A1 (en) * 1989-11-17 1991-05-30 Xyrofin Oy Hard candy containing xylitol and a process for the manufacture thereof
EP0495309A1 (en) * 1990-12-21 1992-07-22 Wm. Wrigley Jr. Company Low moisture sugarless syrups with maltitol for chewing gum
EP0518770A1 (en) * 1991-06-14 1992-12-16 Roquette Frˬres Sugarless boiled-sweet and process for making the same
EP0533334A1 (en) * 1991-08-15 1993-03-24 Cerestar Holding Bv Process for the production of hard candy

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1240865A (en) * 1968-08-20 1971-07-28 Otto Hansel G M B H A method of continuously producing fondant creams and plant for performing the same
US4323588A (en) * 1980-08-07 1982-04-06 Life Savers, Inc. Aerated confections
JPS642534A (en) * 1987-02-19 1989-01-06 Takeda Chem Ind Ltd Fondant and production thereof
EP0377278A2 (en) * 1988-11-14 1990-07-11 Xyrofin Oy Dietetic sweetening composition
EP0390299A1 (en) * 1989-03-30 1990-10-03 Towa Chemical Industry Co., Ltd. Foodstuffs containing maltitol as sweetener or fat replacement
EP0398279A1 (en) * 1989-05-18 1990-11-22 Xyrofin Oy Sugarless crust-praline
WO1991007100A1 (en) * 1989-11-17 1991-05-30 Xyrofin Oy Hard candy containing xylitol and a process for the manufacture thereof
EP0495309A1 (en) * 1990-12-21 1992-07-22 Wm. Wrigley Jr. Company Low moisture sugarless syrups with maltitol for chewing gum
EP0518770A1 (en) * 1991-06-14 1992-12-16 Roquette Frˬres Sugarless boiled-sweet and process for making the same
EP0533334A1 (en) * 1991-08-15 1993-03-24 Cerestar Holding Bv Process for the production of hard candy

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 013, no. 171 (C - 588) 24 April 1989 (1989-04-24) *
PH.BRYSELBOUT ET AL.: "GUIDE TECHNOLOGIQUE DE LA CONFISERIE INDUSTRIELLE", FR, PARIS, SEPAIC, 1984, 1984 PARIS *

Also Published As

Publication number Publication date
CH684148A5 (en) 1994-07-29
DE4228278A1 (en) 1994-01-20
FR2693631B1 (en) 1994-12-23
NL9301254A (en) 1994-02-16

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