FR2970842B1 - Procede de fabrication de dragees comprenant un fourrage liquide - Google Patents

Procede de fabrication de dragees comprenant un fourrage liquide

Info

Publication number
FR2970842B1
FR2970842B1 FR1150764A FR1150764A FR2970842B1 FR 2970842 B1 FR2970842 B1 FR 2970842B1 FR 1150764 A FR1150764 A FR 1150764A FR 1150764 A FR1150764 A FR 1150764A FR 2970842 B1 FR2970842 B1 FR 2970842B1
Authority
FR
France
Prior art keywords
chocolate
liquid
layer
semi
hard coating
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 - Fee Related
Application number
FR1150764A
Other languages
English (en)
Other versions
FR2970842A1 (fr
Inventor
Alain Pecou
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.)
E Pecou Ets
Original Assignee
E Pecou Ets
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 E Pecou Ets filed Critical E Pecou Ets
Priority to FR1150764A priority Critical patent/FR2970842B1/fr
Publication of FR2970842A1 publication Critical patent/FR2970842A1/fr
Application granted granted Critical
Publication of FR2970842B1 publication Critical patent/FR2970842B1/fr
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0095—Coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

L'invention a pour objet une dragée formée d'un noyau enrobé d'une couche d'un revêtement dur, dans laquelle le noyau est constitué d'une coque en chocolat définissant une chambre qui renferme un fourrage liquide ou semi-liquide. Le fourrage peut être une purée de fruit, un caramel fluide, une spécialité lactée ou chocolatée semi-liquide. Le revêtement dur comprend au moins une couche de chocolat déposée uniformément et peut en outre comprendre une couche de sucre dragéifié déposée sur ladite couche de chocolat. Un procédé de fabrication pour l'obtention d'une telle dragée comprend essentiellement les étapes consistant à : a)- couler à une température de 30°C à 35°C du chocolat fondu et un fourrage liquide dans des moules pour obtenir après refroidissement, des noyaux constitués d'une coque de chocolat définissant une chambre qui renferme un fourrage liquide ou semi-liquide, b)- placer lesdits noyaux dans une turbine et ajouter progressivement du chocolat pour former une couche uniforme de chocolat constituant un revêtement dur.
FR1150764A 2011-02-01 2011-02-01 Procede de fabrication de dragees comprenant un fourrage liquide Expired - Fee Related FR2970842B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR1150764A FR2970842B1 (fr) 2011-02-01 2011-02-01 Procede de fabrication de dragees comprenant un fourrage liquide

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR1150764A FR2970842B1 (fr) 2011-02-01 2011-02-01 Procede de fabrication de dragees comprenant un fourrage liquide

Publications (2)

Publication Number Publication Date
FR2970842A1 FR2970842A1 (fr) 2012-08-03
FR2970842B1 true FR2970842B1 (fr) 2013-02-01

Family

ID=44454618

Family Applications (1)

Application Number Title Priority Date Filing Date
FR1150764A Expired - Fee Related FR2970842B1 (fr) 2011-02-01 2011-02-01 Procede de fabrication de dragees comprenant un fourrage liquide

Country Status (1)

Country Link
FR (1) FR2970842B1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI721330B (zh) * 2018-11-05 2021-03-11 妮娜有限公司 包餡巧克力片的製作方法

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITVI20130283A1 (it) * 2013-11-26 2015-05-27 Plusia S R L Cioccolatino ripieno e procedimento per produrlo

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AT273642B (de) * 1967-12-15 1969-08-25 Casali S Neffe Likoer Schokola Verfahren zur Herstellung von Schokoladedragées mit flüssiger Füllung
EP0938847A1 (fr) * 1998-01-27 1999-09-01 Societe Des Produits Nestle S.A. Procédé pour la fabrication des produits réfrigérés
FR2842993B1 (fr) * 2002-07-31 2006-02-17 Mars Inc Nouvelle composition de confiserie
US20050084603A1 (en) * 2003-08-25 2005-04-21 Mars, Incorporated Stable chocolate confection containing one or more sugar shelled inclusions
WO2005074701A1 (fr) * 2004-02-10 2005-08-18 Hleks Gida Sanayi Ve Ticaret A.S. Confiserie et procede de fabrication de celle-ci
DE202005002309U1 (de) * 2005-02-11 2005-05-25 Kmb Produktions Ag Düse

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
TWI721330B (zh) * 2018-11-05 2021-03-11 妮娜有限公司 包餡巧克力片的製作方法

Also Published As

Publication number Publication date
FR2970842A1 (fr) 2012-08-03

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