FR2790366A1 - Process for producing a confectionery product comprising two pieces made from fruit paste sandwiched together e.g. with hazelnut paste filling - Google Patents

Abstract

Process for making a confectionery product by forming a series of hemispherical impressions in a bed of icing sugar, filling the impressions with hot fruit paste, cooling, and sandwiching pairs of the fruit paste pieces together with another food product such as hazelnut paste. Process for producing a confectionery product consisting of two pieces of fruit paste joined together by means of another edible product, comprises forming a series of hemispherical hollow cavity impressions (12) in a bed of icing sugar (10), filling each of the impressed cavities with hot fruit paste (3), cooling the fruit paste and assembling the resulting shaped pieces of fruit paste (30) in pairs by the faces (32) not in contact with the icing sugar, with an intermediate joining layer of another edible product (4).

Description

The subject of the present invention is a method of manufacturing a

  fruit paste confectionery comprising two parts of

  fruit paste combined by another food product.

  Fruit paste confectionery is generally in the form of a block or an ingot, produced using a fruit paste that has been heated, molded and then cooled. Then, to prevent said paving stones or ingots from sticking together, or in the container which contains them, or even on the fingers of the person handling them, they are coated with sugar

semolina.

  However, this coating, which occurs immediately after demolding, has drawbacks when it comes to creating a confectionery of new shape such as that which is the subject of the present invention, namely two parts made of

  fruits combined by another food product.

  Indeed, the presence of caster sugar prohibits the adhesion of the

  food product on the fruit paste.

  However, it is possible to make such a confectionery by assembling the two parts of fruit paste by means of the other food product before coating the caster sugar, however, this procedure is not very easy and remains very artisanal. In addition, the confectionery obtained has a questionable aspect, since the dusting of caster sugar cannot

  be done selectively.

  It is also possible to cut in the middle a block or an ingot so as to obtain two identical faces not covered with caster sugar and therefore capable of allowing the adhesion of the food product, however this process if it is easier than that, previously mentioned is still very artisanal, and requires special attention with regard to the operation of

  cut so that the two parts are substantially equal.

  The object of the present invention is to remedy these drawbacks by proposing a method for manufacturing a fruit paste-based confectionery comprising two parts of dough.

  fruit combined by another food product.

2 2790366

  The process for the manufacture of a fruit paste confectionery comprising two parts of fruit paste united by another food product according to the invention is essentially characterized in that it consists in making hollow imprints in a bed of caster sugar, then to fill each of said hollow imprints with heated fruit paste, then, after cooling of said fruit paste, to assemble two by two the parts resulting from the molding by their faces not in contact with

  said caster sugar by inserting therein said food product.

  According to an additional characteristic of the process according to the invention, after the fruit paste has cooled, the food product is deposited on half of the parts resulting from molding, the other parts being intended to be turned over,

  placed then lightly pressed on said food product.

  According to an additional characteristic of the method according to the invention, the fruit paste is heated to a temperature between 100 and 120 C. According to another additional characteristic of the method according to the invention, the fruit paste is heated to a temperature of

108 C.

  According to another additional characteristic of the process according to the invention, the fruit paste is poured into each of the

  fingerprints using a piston funnel.

  According to another additional characteristic of the process according to the invention, the food product consists of hazelnut paste. The advantages and characteristics of the process according to

  the invention will emerge more clearly from the description which

  follows and which relates to the attached drawing, which represents one

nonlimiting embodiment.

  In the appended drawing, FIGS. 1, 2, 3, 4 and 5 schematically illustrate different stages of the process for manufacturing a fruit paste confectionery comprising two parts of fruit paste joined by another food product according to

the invention.

  With reference to FIG. 1, it can be seen that a first step of the process according to the invention consists in filling a container with a certain quantity of caster sugar 10, and in smoothing the surface 11. It can also be seen that above the container 1 is placed a counter-mold 2 which consists of a rigid plate 20 on the underside 21 of which are arranged, regularly distributed, protruding impressions 22, which in this case consist of spherical caps. It goes without saying that the protruding footprints 22

  may have various forms.

  The next step of the method according to the invention consists in applying the counter-mold 2 to the surface 11 of caster sugar 10, in order to create hollow imprints 12 complementary to the protruding imprints 22, as shown in the FIG. 2. As can be seen in FIG. 3, after the hollow imprints 12 have been made in the surface 11 of caster sugar 10, heated fruit paste 3 is poured into each of them by means of, for example, a piston funnel, not shown, the fruit paste 3 being at a temperature between 100 and 120

  C, and preferably at a temperature of 108 C.

  The fruit paste 3 is poured into the recesses 12 is carried out in an amount just sufficient to fill these recesses 12, so that the fruit paste 3 is flush with the surface 11, thus making it possible to obtain pieces 30 of fruit paste 3 similar in shape to that of the projecting imprints 22, in

  the occurrence in the form of a spherical cap.

  These parts 30 thus have a curved face 31 which is in contact with the powdered sugar 10 which will adhere to it, and a face

  flat 32 not covered with caster sugar and therefore sticky.

  The next step, represented in FIG. 4, consists in depositing on each of the flat faces 32 of half of the pieces 30 a ball 4 of a food product which may be dough of

hazelnuts for example.

  Finally, the last step of the method according to the invention, represented in FIG. 5, consists in taking the pieces 30 whose flat faces 32 have not been lined with a ball 4, in turning them over the other pieces 30 by applying their flat face 32 on ball 4, then press lightly to complete the meeting

  of the two pieces 30 and spread the ball 4.

  After removing the pieces 30 from the container 1, the caster sugar

  is smoothed and the manufacturing process can be repeated.

  It will be noted that the method as described above and shown in the appended figures provides for the assembly of the parts in the container 1, it can of course be otherwise,

  thus the parts 30 can be assembled outside of the container 1.

  The process according to the invention thus makes it possible to easily manufacture fruit paste confectionery comprising two parts of fruit paste joined by another food product, o alone

  the fruit paste parts are covered with powdered sugar.

  The confectionery obtained can have different shapes, for example, using a counter-mold whose protruding impressions consist of flattened spherical caps, the

  confectionery can look like a yo-yo.

Claims (6)

  1. A method of manufacturing a fruit paste confectionery comprising two parts of fruit paste joined by another food product, characterized in that it consists in making hollow imprints (12) in a bed of sugar semolina (10), then filling each of said hollow imprints (12) with heated fruit paste (3), then, after cooling said fruit paste (3), joining the pieces (30) two by two from molding by their faces (32) not in contact with said   caster sugar (10) by inserting said food product (4) therein.   2. Method according to claim 1, characterized in that after the cooling of the fruit paste (3), the food product (4) is deposited on half of the parts (30) from molding, the other parts (30 ) being intended to be returned, placed then   lightly pressed on said food product (4).   3. Method according to claim 1 or claim 2, characterized in that the fruit paste (3) is heated to a temperature between 100 and 120 C. 4. Method according to claim 3, characterized in that the fruit paste (3) is heated to a temperature of 108 C.   5. Method according to any one of the claims   above, characterized in that the fruit paste (3) is poured into each of the recesses (12) by means of a funnel piston.   6. Method according to any one of the claims   previous, characterized in that the food product (4)   consists of hazelnut paste.