FR2871171A1 - Process of making and packaging digestive sugars or aperitif sugars comprises rolling the sugar pieces in glucose powder and immersing the sugar pieces in food alcohol - Google Patents
Process of making and packaging digestive sugars or aperitif sugars comprises rolling the sugar pieces in glucose powder and immersing the sugar pieces in food alcohol Download PDFInfo
- Publication number
- FR2871171A1 FR2871171A1 FR0406058A FR0406058A FR2871171A1 FR 2871171 A1 FR2871171 A1 FR 2871171A1 FR 0406058 A FR0406058 A FR 0406058A FR 0406058 A FR0406058 A FR 0406058A FR 2871171 A1 FR2871171 A1 FR 2871171A1
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- alcohol
- sugars
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- C—CHEMISTRY; METALLURGY
- C13—SUGAR INDUSTRY
- C13B—PRODUCTION OF SUCROSE; APPARATUS SPECIALLY ADAPTED THEREFOR
- C13B50/00—Sugar products, e.g. powdered, lump or liquid sugar; Working-up of sugar
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
2871171 12871171 1
Procédé de confection et de conditionnement de sucres digestifs ou apéritifs, et sucres digestifs ou apéritifs en résultant. Process for making and conditioning digestive or aperitive sugars, and resulting digestive or aperitive sugars.
La présente invention concerne un procédé de confection de sucres digestifs ou sucres apéritifs. Elle vise également le conditionnement de ces sucres. The present invention relates to a method of making digestive sugars or sugar aperitifs. It also aims at conditioning these sugars.
II est de tradition qu'un alcool digestif tel qu'une eau-de-vie ou une liqueur provenant communément du commerce soit proposé aux convives lorsque le repas est terminé. Certains aiment alors tremper un morceau de sucre dans cet alcool digestif afin de goûter à ses saveurs, sans ressentir les effets parfois suffocants de l'absorption d'une dose trop importante d'un alcool de fort degré alcoolique. It is a tradition that a digestive alcohol such as brandy or a liquor from the trade is offered to diners when the meal is over. Some like to soak a piece of sugar in this digestive alcohol in order to taste its flavors, without feeling the sometimes suffocating effects of the absorption of a too large dose of a alcohol of strong alcoholic degree.
Le morceau de sucre ainsi trempé ou "canard" doit cependant être absorbé immédiatement après son immersion, le morceau se désagrégeant en effet très rapidement sous l'effet de la solubilisation du sucre au contact de l'eau contenu dans l'alcool digestif. The piece of sugar soaked or "duck" must however be absorbed immediately after immersion, the piece disintegrating indeed very quickly under the effect of the solubilization of sugar in contact with the water contained in the digestive alcohol.
Afin de remédier à ces inconvénients, la déposante a mis au point un procédé de confection de sucres digestifs, procédé dont la mise en oeuvre permet d'obtenir des morceaux de sucres imprégnés des saveurs de l'alcool dans lequel ils sont immergés, tout en conservant durablement l'intégrité de ces morceaux. In order to remedy these drawbacks, the applicant has developed a process for the preparation of digestive sugars, a process whose implementation makes it possible to obtain pieces of sugar impregnated with the flavors of the alcohol in which they are immersed, while sustainably preserving the integrity of these pieces.
Ce but est atteint, selon l'invention, par un procédé suivant lequel le sucre cristallisé se présentant sous forme de morceaux est d'abord roulé dans du glucose en poudre, puis tamisé, et ensuite immergé dans de l'alcool digestif dont le degré est au moins supérieur ou égal à 70 , et de préférence de l'ordre de 80 . L'alcool peut être avantageusement de l'eau-de-vie ou de l'alcool de fruits ou de plantes, sous forme d'infusion ou de macération, distillation, mou de raisin. This object is achieved, according to the invention, by a process in which the crystallized sugar in the form of pieces is first rolled into glucose powder, then sieved, and then immersed in the digestive alcohol whose degree is at least greater than or equal to 70, and preferably of the order of 80. The alcohol can be advantageously brandy or alcohol of fruit or plants, in the form of infusion or maceration, distillation, soft grape.
2871171 2 Les buts, caractéristiques et avantages ci-dessus ressortiront mieux de la description qui suit et des exemples exposés de mise en oeuvre du procédé de l'invention, intéressants, quoique nullement limitatifs. The above aims, features and advantages will become more apparent from the description which follows and from the examples of implementation of the method of the invention which are interesting, although in no way limiting.
Selon ce procédé, le sucre cristallisé provenant du commerce se trouve en morceaux de forme cubique, parallélépipédique, ou autres. De préférence, il s'agit de morceaux de sucre blanc, de sucre roux, ou de sucre candi. According to this process, the crystallized sugar from the trade is in pieces of cubic, parallelepipedic or other forms. Preferably, it is pieces of white sugar, brown sugar, or candy sugar.
Les morceaux de sucre sont d'abord roulés dans du glucose en poudre pour augmenter leur résistance à la dissolution, et donc leur désagrégation dès lors qu'ils seront immergés dans l'alcool. The sugar cubes are first rolled into glucose powder to increase their resistance to dissolution, and therefore their disintegration as soon as they are immersed in alcohol.
Les morceaux ainsi roulés sont ensuite tamisés afin d'enlever l'excédent de glucose. The pieces thus rolled are then sieved to remove excess glucose.
Puis les morceaux de sucre sont introduits dans un récipient approprié pour leur conditionnement, tel que par exemple un bocal en verre, ledit récipient contenant de l'alcool alimentaire. Pour éviter toute évaporation de l'alcool, le récipient est ensuite fermé de manière étanche par tout moyen de fermeture adéquat tel qu'un couvercle, et tenu en l'état jusqu'à dégustation des sucres. Then the sugar pieces are introduced into a suitable container for their packaging, such as for example a glass jar, said container containing food alcohol. To prevent any evaporation of the alcohol, the container is then closed in a sealed manner by any suitable closure means such as a lid, and held in the state until tasting of sugars.
De manière préférée, 100 grammes de morceaux de sucre sont immergés dans 10 cl d'alcool. Preferably, 100 grams of sugar pieces are immersed in 10 cl of alcohol.
L'alcool dans lequel les sucres sont immergés présente un degré au moins supérieur ou égal à 70 . De préférence, il présente un degré d'environ 80 . The alcohol in which the sugars are immersed has a degree at least greater than or equal to 70. Preferably, it has a degree of about 80.
De manière intéressante, l'alcool est choisi parmi les alcools digestifs suivants: 2871171 3 eau-de-vie (alcool blanc) de fruits (prune, poire, mirabelle, framboise, etc.) ou de grains (seigle, orge, maïs, avoine, etc. ) ou de plantes (agave, etc.) - alcool sous forme d'infusion de fruits tels que fraises, de cerises, etc. alcool sous forme de macération de plantes et/ou fruits tels que génépi, de thym, de pastis, de citrons, de lavande, etc. mou de raisin tel cognac, armagnac, marcs, etc. L'alcool sous forme d'infusion est préparé par incorporation des extraits de fruits (cerises, fraises, etc) dans de l'alcool dans lequel on laisse infuser les extraits de fruits le temps nécessaire pour que le processus d'infusion s'effectue. De façon générale, on obtient une infusion présentant un degré alcoolique de l'ordre de 30 . On filtre ensuite le mélange extraits de fruits-alcool de façon à recueillir l'alcool infusé. Le degré de celui-ci est ensuite monté aux environs de 80 par dilution avec de l'alcool neutre à environ 96 . Interestingly, the alcohol is selected from the following digestive alcohols: 2871171 3 brandy (white spirit) fruit (plum, pear, mirabelle plum, raspberry, etc.) or grains (rye, barley, corn, oats, etc.) or plants (agave, etc.) - alcohol in the form of infusion of fruits such as strawberries, cherries, etc. alcohol in the form of maceration of plants and / or fruits such as génépi, thyme, pastis, lemons, lavender, etc. soft grape such as cognac, armagnac, marc, etc. The alcohol in the form of an infusion is prepared by incorporating the fruit extracts (cherries, strawberries, etc.) into alcohol in which the fruit extracts are infused for the time necessary for the infusion process to take place. . In general, an infusion having an alcoholic degree of the order of 30 is obtained. The fruit-alcohol extract mixture is then filtered to collect the infused alcohol. The degree thereof is then raised to about 80 by dilution with about 96 neutral alcohol.
L'alcool sous forme de macération est préparé par macération des plantes (génépi, thym, etc.) ou autres (pastis, citron, etc.), dans de l'alcool pendant une durée de l'ordre de 45 jours. Le mélange est ensuite filtré et l'alcool obtenu est ensuite ajusté à un degré de l'ordre de 80 , soit en réalisant une dilution avec de l'alcool neutre à 96,2 pour monter le degré alcoolique à environ 80 si l'alcool obtenu après macération présente un degré inférieur à 80 , soit en réalisant une dilution avec de l'eau pour baisser le degré alcoolique à environ 80 dans le cas où l'alcool obtenu après macération présente un degré supérieur à 80 . The alcohol in the form of maceration is prepared by macerating plants (génépi, thyme, etc.) or other (pastis, lemon, etc.) in alcohol for a period of about 45 days. The mixture is then filtered and the alcohol obtained is then adjusted to a degree of the order of 80, or by performing a dilution with neutral alcohol at 96.2 to increase the alcoholic strength to about 80 if the alcohol obtained after maceration has a degree less than 80, or by performing a dilution with water to lower the alcoholic degree to about 80 in the case where the alcohol obtained after maceration has a degree greater than 80.
Par exemple, dans le cas d'une macération de génépi, les brins de génépi sont, de manière préférée, baignés dans de l'alcool à 96,2 . L'alcool obtenu après macération est ramené à 80 par dilution avec de l'eau. For example, in the case of a maceration of génépi, the génépi strands are, preferably, bathed in alcohol at 96.2. The alcohol obtained after maceration is reduced to 80 by dilution with water.
Selon un autre exemple, du thym dont, de manière intéressante, la moitié se 30 présente sous forme émondée et l'autre moitié sous forme de brins, est mis à 2871171 4 macérer dans de l'alcool à environ 70 . L'alcool obtenu après macération est ramené à 80 par dilution avec de l'alcool à 96,2 . In another example, thyme of which, interestingly, half is in pruned form and the other half in strand form, is macerated in alcohol at about 70. The alcohol obtained after maceration is reduced to 80 by dilution with 96.2 alcohol.
Les morceaux de sucre immergés dans l'alcool digestif selon le procédé de l'invention conservent durablement leur intégrité et peuvent être dégustés à tout moment. Lorsque quelques morceaux de sucre seulement ont été consommés, le récipient est refermé pour une dégustation ultérieure des morceaux restants. The sugar pieces immersed in the digestive alcohol according to the process of the invention retain their integrity for a long time and can be tasted at any time. When only a few pieces of sugar have been consumed, the container is closed for further tasting of the remaining pieces.
Il peut ainsi s'agir de sucres digestifs ou de sucres apéritifs. It can thus be digestive sugars or sugar aperitifs.
Claims (10)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR0406058A FR2871171B1 (en) | 2004-06-04 | 2004-06-04 | PROCESS FOR PREPARING AND PACKAGING DIGESTIVE OR APERITIVE SUGARS, AND DIGESTIVE OR APERITIVE SUGARS RESULTING THEREFROM |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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FR0406058A FR2871171B1 (en) | 2004-06-04 | 2004-06-04 | PROCESS FOR PREPARING AND PACKAGING DIGESTIVE OR APERITIVE SUGARS, AND DIGESTIVE OR APERITIVE SUGARS RESULTING THEREFROM |
Publications (2)
Publication Number | Publication Date |
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FR2871171A1 true FR2871171A1 (en) | 2005-12-09 |
FR2871171B1 FR2871171B1 (en) | 2006-09-15 |
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FR0406058A Expired - Lifetime FR2871171B1 (en) | 2004-06-04 | 2004-06-04 | PROCESS FOR PREPARING AND PACKAGING DIGESTIVE OR APERITIVE SUGARS, AND DIGESTIVE OR APERITIVE SUGARS RESULTING THEREFROM |
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FR (1) | FR2871171B1 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2823062C1 (en) * | 2023-05-05 | 2024-07-18 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method for production of sugar-containing product |
Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR877106A (en) * | 1941-01-30 | 1942-11-27 | Sugar coloring process | |
FR909402A (en) * | 1945-02-22 | 1946-05-08 | Multipurpose box | |
JPS5228860B2 (en) * | 1974-06-06 | 1977-07-29 | ||
FR2413041A1 (en) * | 1978-01-03 | 1979-07-27 | Poujade Olivier | PROCESS FOR PREPARING AQUEOUS COMPOSITIONS OF ESSENTIAL OILS AND PRODUCTS USED |
GB2271920A (en) * | 1992-10-29 | 1994-05-04 | Peter Dau | Icing mixture for cake decorations |
FR2791543A1 (en) * | 1999-03-31 | 2000-10-06 | Pascal Gilbert Marc Olivaud | Device for sweetening tea, coffee, hot chocolate, etc has sweetener attached to one end of elongate rigid disposable part including sleeve and covered with removable protective film |
WO2001028359A1 (en) * | 1999-10-18 | 2001-04-26 | Evgeny Jurievich Maximov | Sweet alcohol articles with viscous structure and method for the production thereof |
-
2004
- 2004-06-04 FR FR0406058A patent/FR2871171B1/en not_active Expired - Lifetime
Patent Citations (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR877106A (en) * | 1941-01-30 | 1942-11-27 | Sugar coloring process | |
FR909402A (en) * | 1945-02-22 | 1946-05-08 | Multipurpose box | |
JPS5228860B2 (en) * | 1974-06-06 | 1977-07-29 | ||
FR2413041A1 (en) * | 1978-01-03 | 1979-07-27 | Poujade Olivier | PROCESS FOR PREPARING AQUEOUS COMPOSITIONS OF ESSENTIAL OILS AND PRODUCTS USED |
GB2271920A (en) * | 1992-10-29 | 1994-05-04 | Peter Dau | Icing mixture for cake decorations |
FR2791543A1 (en) * | 1999-03-31 | 2000-10-06 | Pascal Gilbert Marc Olivaud | Device for sweetening tea, coffee, hot chocolate, etc has sweetener attached to one end of elongate rigid disposable part including sleeve and covered with removable protective film |
WO2001028359A1 (en) * | 1999-10-18 | 2001-04-26 | Evgeny Jurievich Maximov | Sweet alcohol articles with viscous structure and method for the production thereof |
Non-Patent Citations (1)
Title |
---|
DATABASE WPI Section Ch Week 197734, Derwent World Patents Index; Class D17, AN 1977-60545Y, XP002314173 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2823062C1 (en) * | 2023-05-05 | 2024-07-18 | Федеральное Государственное Бюджетное Образовательное Учреждение Высшего Образования "Московский Государственный Университет Технологий И Управления Имени К.Г. Разумовского (Первый Казачий Университет)" | Method for production of sugar-containing product |
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Publication number | Publication date |
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FR2871171B1 (en) | 2006-09-15 |
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