PE9997A1 - Elaboracion por extrusion seca de productos a base de azucar o sin azucar - Google Patents

Elaboracion por extrusion seca de productos a base de azucar o sin azucar

Info

Publication number
PE9997A1
PE9997A1 PE1995284501A PE28450195A PE9997A1 PE 9997 A1 PE9997 A1 PE 9997A1 PE 1995284501 A PE1995284501 A PE 1995284501A PE 28450195 A PE28450195 A PE 28450195A PE 9997 A1 PE9997 A1 PE 9997A1
Authority
PE
Peru
Prior art keywords
thickening agent
extrusion
mixed
melted
sugar
Prior art date
Application number
PE1995284501A
Other languages
English (en)
Inventor
Degady Marc
Della Posta Joseph
Original Assignee
Warner Lambert Co
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 Warner Lambert Co filed Critical Warner Lambert Co
Publication of PE9997A1 publication Critical patent/PE9997A1/es

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
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/0215—Mixing, kneading apparatus
    • 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
    • A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Extrusion Moulding Of Plastics Or The Like (AREA)

Abstract

CARACTERIZADO POR COMPRENDER UN METODO DE ELABORACION DE UNA CONFITURA CON LOS SIGUIENTES PASOS: A) INTRODUCCION DEL AGENTE ESPESANTE MEDIANTE UN ALIMENTADOR DE TORNILLO EN EL CUERPO DEL EXTRUSOR DE DOS TORNILLOS SIN FIN; B) MEZCLADO POR EXTRUSION DEL AGENTE ESPESANTE EN UNA PRIMERA SERIE DE ZONAS DE CALENTAMIENTO CONFIGURADA PARA INCLUIR UN TIEMPO MINIMO PARA LA FUSION DEL AGENTE ESPESANTE; C) MEZCLADO POR EXTRUSION DEL AGENTE ESPESANTE FUNDIDO DESDE LA PRIMERA SERIE DE ZONAS DE CALENTAMIENTO HASTA UN TAPON CON ORIFICIO QUE INCLUYE DOS DISCOS CON ORIFICIO QUE CONTROLAN EL FLUJO DEL MATERIAL; D) MEZCLADO POR EXTRUSION DEL AGENTE ESPESANTE FUNDIDO DESDE EL TAPON CON ORIFICIO HASTA UNA ZONA DE CALENTAMIENTO QUE TIENE UNA VALVULA DE CONTROL DE PRESION, LA CUAL INCLUYE UN DISPOSITIVO DE CONTROL PARA ELIMINAR EL VAPOR DE AGUA DEL EXTRUSOR; E) MEZCLADO POR EXTRUSION DEL AGENTE ESPESANTE FUNDIDO DESDE LA ZONA DE CALENTAMIENTO QUE TIENE LA VALVULA DE CONTROL DE PRESION HASTA UNA ZONA DE CALENTAMIENTO QUE TIENE UN ORIFICIO DE VENTILACION, EL CUAL TIENE POR FINALIDAD REDUCIR EL CONTENIDO DE HUMEDAD DE LA CONFITURA A MENOS DE ALREDEDOR DEL 2%; Y F) MEZCLADO POR EXTRUSION DEL AGENTE ESPESANTE FUNDIDO DESDE LA ZONA DE CALENTAMIENTO QUE TIENE EL ORIFICIO DE VENTILACION HASTA LA SALIDA DEL EXTRUSOR, PARA FORMAR ASI UNA CONFITURA VIDRIOSA
PE1995284501A 1994-11-14 1995-11-14 Elaboracion por extrusion seca de productos a base de azucar o sin azucar PE9997A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US08/339,437 US5472733A (en) 1994-11-14 1994-11-14 Dry extrusion cooking of sugar or sugarless products

Publications (1)

Publication Number Publication Date
PE9997A1 true PE9997A1 (es) 1997-05-16

Family

ID=23329004

Family Applications (1)

Application Number Title Priority Date Filing Date
PE1995284501A PE9997A1 (es) 1994-11-14 1995-11-14 Elaboracion por extrusion seca de productos a base de azucar o sin azucar

Country Status (16)

Country Link
US (1) US5472733A (es)
EP (1) EP0794708B1 (es)
JP (1) JP3644966B2 (es)
CN (1) CN1051443C (es)
CA (1) CA2199965C (es)
CZ (1) CZ139197A3 (es)
ES (1) ES2154347T3 (es)
GR (1) GR3035512T3 (es)
HU (1) HUT77791A (es)
MX (1) MX9702051A (es)
PE (1) PE9997A1 (es)
PL (1) PL186575B1 (es)
PT (1) PT794708E (es)
RU (1) RU2153809C2 (es)
SK (1) SK282889B6 (es)
WO (1) WO1996014759A2 (es)

Families Citing this family (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PT815747E (pt) * 1996-06-30 2001-03-30 Nestle Sa Processo de fabrico de um produto alimentar por extrusao
US5846580A (en) * 1996-11-14 1998-12-08 Thomas J. Lipton Co., Division Of Conopco, Inc. Complete flavor mix transformed into the glassy state
US5958472A (en) 1997-02-26 1999-09-28 Warner-Lambert Company Crunchy chewing gum and process for making
DE19709304C2 (de) * 1997-03-07 2002-08-14 Suedzucker Ag Verfahren zur Herstellung von Hartkaramellen und Tabletten
EP0927622A1 (de) * 1997-11-13 1999-07-07 Gebrüder Kömmerling Kunststoffwerke GmbH Doppelschneckenextruder
US6123980A (en) * 1997-12-01 2000-09-26 Imperial Sugar Company Preparing granulated sugar blends and products
DE19951462A1 (de) * 1999-10-26 2001-05-03 Lipp Mischtechnik Gmbh Vorrichtung und Verfahren zur Herstellung von Bonbon-Massen
WO2002037978A1 (fr) * 2000-11-13 2002-05-16 Morinaga & Co., Ltd. Dispositif de malaxage et dispositif de formage
DE10124795A1 (de) * 2001-05-21 2002-12-12 Bu St Gmbh Beratungsunternehme Vorrichtung und Verfahren zur Herstellung eines Werkstücks mit exakter Geometrie
FR2846518A1 (fr) * 2002-10-30 2004-05-07 Roquette Freres Bonbon sucre cuit sans sucre
US20050191404A1 (en) * 2003-11-19 2005-09-01 Detora Sigismondo A. Process for manufacture of granular sugar ingredient for compressed confections having improved strength
AT500101A1 (de) * 2004-02-04 2005-10-15 Tritthart Thomas Verkapselungsprozess
US8048470B2 (en) * 2005-02-01 2011-11-01 Wm. Wrigley, Jr. Company Coated confectionary product
CN100457884C (zh) * 2005-12-09 2009-02-04 山东理工大学 啤酒辅料挤压蒸煮的加工方法、加工装置和糖化方法
EP1832281A1 (en) * 2006-03-10 2007-09-12 Abbott GmbH & Co. KG Process for producing a solid dispersion of an active ingredient
US20120027866A1 (en) * 2009-05-13 2012-02-02 Firmenich Sa Method of preparing a granular delivery system
CN102077890A (zh) * 2009-11-30 2011-06-01 范永民 一种膳食纤维糖果及其生产方法
JP5752386B2 (ja) * 2010-10-07 2015-07-22 株式会社黄金糖 ハードキャンディ
GB2489255A (en) * 2011-03-22 2012-09-26 Cadbury Uk Ltd Confectionery processing machine
WO2012139725A1 (en) * 2011-04-12 2012-10-18 Cfs Bakel B.V. Process for the production of a meat-like product
FR2979191B1 (fr) * 2011-08-30 2013-11-01 Hassouna Bouaziz Procede de fabrication de materiaux transparents, comestibles, utilisables comme recipients pour des produits alimentaires et leurs applications

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR1367452A (fr) * 1963-03-18 1964-07-24 Pie Qui Chante Sa Procédé et appareils de mise en oeuvre continue des composants entrant dans la fabrication de confiseries et produits nouveaux obtenus par ce procédé
US3543696A (en) * 1968-01-22 1970-12-01 Kraftco Corp Method of making fudge,caramel,fondant and hard candy type confections
US4076846A (en) * 1974-11-22 1978-02-28 Sumitomo Bakelite Company Limited Protein-starch binary molding composition and shaped articles obtained therefor
DE2708404A1 (de) * 1977-02-26 1978-08-31 Herbstreith Pektinfab Verfahren zur herstellung eines pektinderivates, insbesondere auf der basis von obstpektin, und zur herstellung eines nahrungsmittel-gelierstoffes und nahrungsmittel-gelierstoff
FR2550922A1 (fr) * 1983-08-26 1985-03-01 Creusot Loire Procede et installation de preparation d'une pate de chocolat
DE3341090A1 (de) * 1983-11-12 1985-05-23 Werner & Pfleiderer, 7000 Stuttgart Verfahren und vorrichtung zur herstellung extrudierter nahrungsmittel
DE3434282A1 (de) * 1984-09-19 1986-03-27 Milei GmbH, 7970 Leutkirch Verfahren zur herstellung von karamelisierten produkten
IL82571A0 (en) * 1986-05-27 1987-11-30 Clextral Process and device for preparing almond paste
DE3806471A1 (de) * 1988-03-01 1989-09-14 Jacobs Suchard Gmbh Verfahren und vorrichtung zum herstellen von samenfruechte-krokant
FR2650734B1 (fr) * 1989-08-11 1991-11-29 Clextral Procede de preparation de confiseries a partir d'une substance de charge
US5051500A (en) * 1989-08-11 1991-09-24 A. E. Staley Manufacturing Company Method of preparing a randomly-bonded polysaccharide
DE4019916A1 (de) * 1990-06-22 1992-01-02 Bosch Gmbh Robert Verfahren und vorrichtung zum kontinuierlichen herstellen einer hartbonbonmasse
US5135760A (en) * 1991-04-10 1992-08-04 Marc Degady Reducing sugar lumps by dual gum base injection in a corotating twin screw extruder

Also Published As

Publication number Publication date
SK282889B6 (sk) 2003-01-09
MX9702051A (es) 1997-06-28
PL186575B1 (pl) 2004-01-30
PL319902A1 (en) 1997-09-01
SK60797A3 (en) 1997-09-10
JPH10508748A (ja) 1998-09-02
CA2199965A1 (en) 1996-05-23
PT794708E (pt) 2001-03-30
GR3035512T3 (en) 2001-06-29
CN1051443C (zh) 2000-04-19
WO1996014759A2 (en) 1996-05-23
CZ139197A3 (en) 1997-08-13
EP0794708B1 (en) 2000-12-06
ES2154347T3 (es) 2001-04-01
WO1996014759A3 (en) 1996-08-15
EP0794708A1 (en) 1997-09-17
JP3644966B2 (ja) 2005-05-11
HUT77791A (hu) 1998-08-28
CA2199965C (en) 2006-05-30
RU2153809C2 (ru) 2000-08-10
US5472733A (en) 1995-12-05
CN1163554A (zh) 1997-10-29

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Legal Events

Date Code Title Description
FG Grant, registration
FD Application declared void or lapsed