TR201802013A2 - AN IMPROVEMENT IN FROZEN CONE AND COLD STAMPING TECHNOLOGIES IN CARAMELLED CONFECTIONERY PRODUCTION METHOD - Google Patents
AN IMPROVEMENT IN FROZEN CONE AND COLD STAMPING TECHNOLOGIES IN CARAMELLED CONFECTIONERY PRODUCTION METHOD Download PDFInfo
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- TR201802013A2 TR201802013A2 TR2018/02013A TR201802013A TR201802013A2 TR 201802013 A2 TR201802013 A2 TR 201802013A2 TR 2018/02013 A TR2018/02013 A TR 2018/02013A TR 201802013 A TR201802013 A TR 201802013A TR 201802013 A2 TR201802013 A2 TR 201802013A2
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- Prior art keywords
- caramel
- stage
- characterizing feature
- crust
- production
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 79
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 34
- 238000005516 engineering process Methods 0.000 title abstract description 18
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims abstract description 157
- 235000013736 caramel Nutrition 0.000 claims abstract description 140
- 238000000034 method Methods 0.000 claims abstract description 98
- 239000000047 product Substances 0.000 claims description 48
- 238000001816 cooling Methods 0.000 claims description 26
- 238000011049 filling Methods 0.000 claims description 24
- 238000000576 coating method Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 235000000346 sugar Nutrition 0.000 claims description 13
- 239000011248 coating agent Substances 0.000 claims description 11
- 238000005303 weighing Methods 0.000 claims description 11
- 239000006071 cream Substances 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000000416 hydrocolloid Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 7
- 238000000151 deposition Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 230000005641 tunneling Effects 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 235000013305 food Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000003906 humectant Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000020448 caramel syrup Nutrition 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 claims 1
- 238000005429 filling process Methods 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 description 10
- 235000019219 chocolate Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 8
- 235000019198 oils Nutrition 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000020186 condensed milk Nutrition 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000020374 simple syrup Nutrition 0.000 description 1
- 238000009498 subcoating Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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- 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
- A23G3/32—Processes for preparing caramel or sugar colours
-
- 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
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, 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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Buluş, karamelli şekerleme üretim yöntemleri ve bu yöntemler ile elde edilen dolgulu karamel kaplı şekerlemeler ile ilgilidir. Buluş farklı şekillerde ince ve düzgün bir karamel kabuk içerisine krema, çeşni, şurup vs. gibi farklı dolgu malzemeleri konularak, Frozen Cone ve Cold Stamping teknolojileri ile yapılan şekerleme üretim yöntemlerinde sağlanan bir geliştirme ile ilgilidir.The invention relates to methods of producing caramel confectionery and filled caramel coated confectionery obtained by such methods. The invention is carried out in a thin and smooth caramel shell of different shapes. It is related to an improvement in the confectionery production methods made with Frozen Cone and Cold Stamping technologies.
Description
TARIFNAME FROZEN CONE VE COLD STAMPING TEKNOLOJILERI ILE KARAMELLI SEKERLEME ÜRETIM YÖNTEMINDE BIR GELISTIRME Bulusun Konusu ve Teknik Alan Bulus, karamelli sekerleme üretim yöntemleri ve bu yöntemler ile elde edilen dolgulu karamel kapli sekerlemeler ile ilgilidir. Bulus farkli sekillerde ince ve düzgün bir karamel kabuk içerisine krema, çesni, surup vs. gibi farkli dolgu malzemeleri konularak, Frozen Cone ve Cold Stamping teknolojileri ile yapilan sekerleme üretim yöntemlerinde saglanan bir gelistirme ile ilgilidir. DESCRIPTION CARAMEL WITH FROZEN CONE AND COLD STAMPING TECHNOLOGIES AN IMPROVEMENT IN CANDY PRODUCTION METHOD Subject of the Invention and Technical Field The invention focuses on the production methods of caramel candies and the fillings obtained by these methods. It's about caramel-coated candies. The invention is a thin and smooth caramel in different shapes. cream, seasoning, syrup, etc. into the crust. By putting different filling materials such as Frozen Cone and Cold Stamping technologies provided in confectionery production methods It's about an improvement.
Teknigin Bilinen Durumu Karamel içerikli sekerlemeler özel bir aromasi olan ve her zaman sevilen türdeki sekerlemedir. Karamel aslinda basit yapili ve çok yönlü bir gida maddesidir. Birçok tatlida da kullanilan karamel, ayni zamanda evde mikrodalga firinda bile yapilabilen basit bir yapidadir. Karamelin ilk ne zaman kesfedildiginin kesin tarihi bilinmemekle birlikte, yaklasik 1650 yilinda ilk Amerikan yerlesimcilerin su Isiticilari içerisinde sert sekerlemeler yaptigi kaydedilmistir. Bu zamandan 1880'Ierin baslarina kadar, bazi usta seker üreticileri, seker ve su kaynatilirken içerisine yag ve süt eklemis ve su an karamel olarak bilinen maddeyi meydana getirmislerdir. Bahsedilen süre zarfinda karamelli sekerlemeler, seker pancari suyu ile yapilmistir. Bunun nedeni ise rafine edilmis sekerin o dönem pahali ve zor bulunur olmasi olarak belirtilmistir. State of the Art Confectionery with caramel content is the kind that has a special flavor and is always loved. is sugaring. Caramel is actually a simple and versatile food ingredient. in many flavors Caramel is also a simple dish that can be made at home even in the microwave. is in the structure. The exact date of when caramel was first discovered is unknown, but approx. In 1650, the first American settlers made hard candies in the Kettles. has been recorded. From this time until the early 1880s, some master sugar producers and while the water was boiling, he added oil and milk to it and added the substance known as caramel at the moment. they have created. During the mentioned period, caramel candies, sugar beet made with water. The reason for this is that refined sugar was expensive and difficult to find at that time. specified as being.
Karamel ve karamel içerikli sekerlemeler, seker ve süt hammaddesinin içerdigi maddeler arasindaki isi alisverisi nedeniyle, agizda kolay eriyen ve çignemeye uygun yapidaki gida maddeleridir. Bu kolay eriyen yapi, aranan karamelize aromayi yaratan ana faktördür. Caramel and candies containing caramel, substances contained in sugar and milk raw materials Due to the heat exchange between are items. This easy-to-melt texture is the main factor creating the sought-after caramelized flavor.
Karamel maddesi basit olarak; su ve sekerden olusan bir seker surubunun pisirilmesi ve sonrasinda söz konusu surubun içerisine süt ve yag eklenmesiyle yapilir. Bahsedilen karisim açik kahverengi oluncaya kadar isitilir ve sürekli karistirilir. Isiya maruz kalan karisim, zamanla kivam alir ve artik karamel maddesine dönüsür. 1895 yilinda kurucu August Goetze, Baltimore, Maryland'de çesitli türdeki sekerleme ürünlerini üretmeye basladi ve karamel sekerlemeler tarihinde önemli bir yeri olan Goetze Sekerleme Sirketini (Goetze Candy Company) kurdu. 1940 yilina gelindiginde “Goetze Candy Company” sirketi sadece bir sekerleme yapmaya karar verdi ve bahsedilen bu sekerleme yumusak bir aromasi olan, lezzetli, çignenebilen bir karamelli sekerleme türüydü. Bundan sonra karamelli sekerlemeler popülaritesinden hiçbir sey kaybetmeden bugüne kadar farkli formlarda gelmistir. Ayrica sekerleme sektörü adina önemli bir yer tutan kakaonun, Avrupa'ya ulasmasi çikolata ve sekerlemeler için yeni bir çagin baslangici olmustur. Aci bir tadi olan kakao basta seker olmak üzere çesitli tatlandiricilar ile tatlandirilmistir. Bu tatlandiricilardan birisi de tereyagi ve süt ile eritilmis ve kivam kazandirilmis seker ürünü olan karameldir. Tek basina da bir sekerleme türü olarak piyasada kendine yer bulmus olan karamelli sekerlemeler; içi dolgulu karamel sekerlemeler, karamel dolgulu çikolatalar seklinde, piyasada karsimiza çikmaktadir. The caramel substance is simply; cooking a sugar syrup consisting of water and sugar and It is made by adding milk and oil to the syrup in question. Said The mixture is heated until light brown and stirred continuously. exposed to heat The mixture thickens over time and turns into a caramel substance. Founder in 1895 August Goetze began manufacturing various types of confectionery products in Baltimore, Maryland. started and established the Goetze Confectionery Company, which has an important place in the history of caramel confectionery. (Goetze Candy Company) founded. By 1940, the “Goetze Candy Company” company was only trying to make a candy. she decided and said this candy is a delicious, chewy flavor with a soft aroma. It was a kind of caramel marshmallow. After that, caramel candies never ceased to be popular. It has come in different forms until today without losing anything. Also on behalf of the confectionery industry The arrival of cocoa, which occupies an important place in Europe, has created a new era for chocolate and confectionery. has been the beginning of the age. Cacao, which has a bitter taste, can be used in various types, especially sugar. sweetened with sweeteners. One of these sweeteners is melted with butter and milk and It is caramel, which is a product of thickened sugar. As a type of candy alone caramel candies that have found a place in the market; filled caramel candies, It appears on the market in the form of caramel-filled chocolates.
Teknigin bilinen durumunda karamel ürünü, genel olarak sekerleme firmalari tarafindan dolgu, kaplama veya dekor olarak kullanilmaktadir. Kullanim sekline bagli olarak, farkli yapilarda karamelli ürünler üretmek mümkündür. Söz konusu olan karamelli ürünlerinin üretimi ve kullanimi ilk olarak kabuk içerisine dolgu malzemesinin konulmasi daha sonra ürün çesidine göre ürünün alt kisminin kapatilmasi veya iki dolgu basilmis kabugun bir araya getirilip üç boyutlu ürün elde edilmesi seklinde devam etmektedir. In the state of the art, the caramel product is generally sold by confectionery companies. It is used as filling, coating or decoration. Depending on the usage, different It is possible to produce caramel products in structures. Caramel products in question The production and use of the filling material is first put into the shell, and then Depending on the product type, the bottom part of the product can be closed or a shell with two fillings is printed. It continues in the form of combining and obtaining a three-dimensional product.
Teknigin bilinen durumunda, karamel kabuk, kalip çevirme metodu ile yapilabilir olsa da alt kapama, çikolata veya kokolin gibi siyirma islemine uygun yapida olan gida maddeleri ile yapilabilmektedir. Bulus konusu gelistirmede alt kaplamanin da karamel sekerleme ile yapilacak olmasi %100 karamel kabuk içerisinde dolgulu veya çesnili ürün yapilmasina olanak saglamaktadir. In the state of the art, although the caramel crust can be made by the mold turning method, the bottom with foodstuffs in a structure suitable for stripping, such as covering, chocolate or cocolin. can be done. In the development of the invention, the bottom coating was also coated with caramel candy. To be made To make a filled or flavored product in a 100% caramel crust provides the opportunity.
Teknigin bilinen durumunda karamel ile yapilan ve karamel kaplama teknolojisi kullanilan birçok sekerleme türü ve üretim yöntemlerine ait patentler mevcuttur. Söz konusu gelistirmenin yapildigi Frozen Cone ve Cold Stamping yöntemlerindeki gelistirme ve bahsedilen dolgulu karamel kabuklu sekerlemelerde kullanilan alt kaplama isleminin yine karamel sekerleme ile yapildigi bir yöntem ve benzer ürün patentine rastlanilmamistir. In the state of the art, it is made with caramel and caramel coating technology is used. There are patents for many candy types and production methods. Aforementioned development and improvement of the Frozen Cone and Cold Stamping methods the bottom coating process used in the aforementioned filled caramel crusted candies A method made with caramel candy and no similar product patent has been found.
EP2543258 A1 nolu Avrupa patentinde bahsedildigi üzere “Frozen Cone” ve “Cold Stamping" teknolojilerinin, dolgulu çikolata üretiminde kullanilmakta oldugu bahsedilmektedir. Söz konusu patentte, tek bir model kalip ve baslik ile farkli kalinliklarda ve dolgu oranlarinda sekerleme ürünleri üretiminden bahsedilmektedir. Fakat dolgulu karamel kabuklu sekerlemelerde kullanilan alt kaplama isleminin yine karamel sekerleme ile yapildigi bir yöntem ve bu yöntemle üretilen ürün bilgisine bu patentte rastlanmamistir. As mentioned in the European patent EP2543258 A1 “Frozen Cone” and “Cold Stamping technologies are used in the production of filled chocolate. is mentioned. In the aforementioned patent, a single model mold and cap are used in different thicknesses. and the production of confectionery products in filling ratios are mentioned. But filled The bottom coating process used in candies with caramel crust is also used for caramel candies. A method with which it is made and product information produced by this method have not been found in this patent.
CA 02484726 nolu Çin patentinde “Frozen Cone Technology” ile farkli tiplerde kaplama veya dolgu yapmak mümkün kilan bir yöntemden bahsedilmektedir. Bahsedilen yöntemde alt kapama malzemeleri olarak çikolata veya kokolin gibi siyirma islemine uygun yapida olan gida maddeleri kullanilmaktadir. Fakat dolgulu karamel kabuklu sekerlemelerde kullanilan alt kaplama isleminin yine karamel sekerleme ile yapilabildigi bir yöntem bilgisine rastlanmamistir. kullanildigi ve bu özellikle birlikte kalip çevirme metoduna göre daha ince ve düzgün kabuk üretmeye imkan veren bir yöntemden bahsedilmektedir. Fakat dolgulu karamel kabuklu sekerlemelerde kullanilan alt kaplama isleminin yine karamel sekerleme ile yapilabildigi bir yöntem bilgisine rastlanmamistir. Different types of coating with “Frozen Cone Technology” in Chinese patent CA 02484726 or a method that makes it possible to fill is mentioned. In the mentioned method Suitable for stripping process, such as chocolate or cocolin as bottom covering materials. foodstuffs are used. But in filled caramel crust candies There is a method information in which the bottom coating process used can be done with caramel candy. not found. thinner and smoother shell than the mold turning method with this feature. A method that allows production is mentioned. But with a filled caramel crust It is a place where the bottom coating process used in candies can be done with caramel candies. method information was not found.
Bahsedilen patentlerde karamel kabuklu dolgulu sekerleme üretim yöntemlerinden ve bu yöntemle üretilen sekerlemelerden bahsedilmis fakat benzer olan alt kaplama isleminin yine karamel sekerleme ile yapilabildigi yöntemin kullanilmasindan bahseden bir patent konu edilmemistir. In the aforementioned patents, caramel crust filled candy production methods and these The candies produced by this method are mentioned, but the similar sub-coating process is still done. A patent subject that talks about using the method in which it can be made with caramel candies. has not been made.
Bulusun Çözümünü Amaçladigi Teknik Problemler Bulus konusu karamel sekerleme üretim yönteminde, “Frozen Cone” ve “Cold Stamping” teknolojileri ile karamel ve sekerleme ürünlerini farkli kaliplarda dolgu veya çesniler ile birlestirerek sekerleme sektörü için yeni ürünlerin üretimi amaçlanmaktadir. Teknigin bilinen durumunda piyasada bulunan dolgulu karamel ürünlerinin üretim teknolojileri, kalip çevirme teknigine dayanmaktadir. Technical Problems That the Invention Aims to Solve "Frozen Cone" and "Cold Stamping" are used in the production method of caramel candy, which is the subject of the invention. technology, caramel and confectionery products with fillings or seasonings in different molds. It is aimed to produce new products for the confectionery sector by combining them. your technique Production technologies of filled caramel products, which are available in the market in their known state, mold based on the conversion technique.
Teknigin bilinen durumunda karamel kabuk kalip çevirme metodu ile yapilabilir olsa da alt kapama çikolata veya kokolin gibi siyirma islemine uygun yapida olan maddeler ile yapilabilmektedir. Bulus konusu yöntemde alt kaplamanin da karamel sekerleme ile yapilacak olmasi %100 karamel kabuk içerisinde dolgulu veya çesnili ürün üretilmesine olanak saglamaktadir Karamel temel olarak sütün, sekerin ve yagin bir arada pisirilmesi ile elde edilen yüksek kuru madde oranina sahip viskoz bir mamuldür. Yapiskan yapisi geregi ve yüksek sicaklikta depozite edilmesi gerekliliginden dolayi karamel ile çalismanin proses açisindan zorluklari da mevcuttur. Bilinen dolgulu karamel ürünlerinde separatör olmadigi takdirde ürünlerde sekil kaybina ugrama gibi problemler bulunmaktadir. Bu sebeple dolgulu karamel ürünlerinin yarim küre gibi keskin olmayan sekillerde yapilabildigi görülmektedir. Karamelin yapisindan ve proses edilme zorluklarindan kaynakli keskin köselere sahip geometrik sekillerin uygulanamadigi teknigin bilinen zorluklarindandir. In the state of the art, although it can be made by caramel shell mold turning method, the bottom with substances that are suitable for stripping, such as covering chocolate or cocolin. can be done. In the method of the invention, the bottom coating is also caramel candy. It will be made to produce filled or flavored products in a 100% caramel shell. provides the opportunity Caramel is basically a high-quality product obtained by cooking milk, sugar and oil together. It is a viscous product with a dry matter ratio. Due to its adhesive structure and high It is important to work with caramel in terms of process because it needs to be deposited at the temperature. There are also difficulties. If there is no separator in known filled caramel products There are problems such as loss of shape in the products. For this reason, filled caramel It is seen that the products can be made in blunt shapes such as hemispheres. Caramel geometric shapes with sharp corners due to its structure and processing difficulties. It is one of the known difficulties of the technique that the shapes cannot be applied.
Bulus konusu yöntemin ilk avantaji, kabuk çevirme yöntemi ile üretilen karamel bazli sekerlemelerde önceden yapilamayan, %100 karamel kabuk içerisinde dolgulu veya çesnili ürün üretilmesine imkan veriyor olmasidir. The first advantage of the inventive method is the caramel-based product produced by the crusting method. Filled or flavored in a 100% caramel crust, which cannot be made beforehand in confectionery It allows the product to be produced.
Bulus konusu yöntemin bir diger avantaji, kabuk çevirme yöntemi ile kaliptan geri dökülen karamelin proses açisindan yaratacagi ek temizlik ihtiyaci ve süre kaybi gibi problemlerin önüne geçilebilecek bir yöntem olmasidir. Another advantage of the method according to the invention is that it is poured back from the mold by the shell turning method. problems such as the need for additional cleaning and loss of time that caramel will create in terms of the process. It is a preventable method.
Bulus konusu yöntemin avantajlarindan bir digeri, karamel gibi sekerleme ürünlerinin normal kosullardaki raf ömrü süresince sekil deformasyonuna ugramasinin önüne geçecek bir üretim yöntemi olmasidir. Another advantage of the method of the invention is that confectionery products such as caramel It will prevent shape deformation during shelf life under normal conditions. It is a production method.
Karamel ve sekerlemeli ürünler gibi düsük nem içerigine sahip gidalar için saklama kosullari ürün kalitesini dogrudan etkileyen parametrelerdir. Teknigin bilinen durumunda saklama kosullarina göre karamelin sekil deformasyonuna ugramasina deginilmemistir. Bu özellikle ürünlerin üretiminin saglanabilecektir. Storage conditions for foods with low moisture content, such as caramel and confectionery products are the parameters that directly affect the product quality. State of the art storage The shape deformation of the caramel according to the conditions is not mentioned. This is especially products can be produced.
Bulus konu yöntem ve üretilen ürünün daha iyi anlasilmasi için sekillerden yararlanilacaktir. Figures will be used to better understand the method of the invention and the product produced.
Sekillerin Açiklanmasi Sekil-1 : Bulus konusu yöntemle üretilen dolgulu karamel sekerlemenin kabuk ve dolgu dagilimini gösteren kesit resmidir. Explanation of Figures Figure-1 : The crust and filling of the filled caramel candies produced by the method of the invention. is the cross-sectional picture showing the distribution.
Sekil-3 : Bulus konusu yöntemle üretilen dolgulu karamel sekerlemenin kabuk kisminin olusturuldugu örnek kalibi gösteren üstten perspektif resmidir. Figure-3 : The crust of the filled caramel candies produced by the method of the invention. This is a top perspective image showing the sample pattern it was created from.
Sekil-3 : Bulus konusu yöntemle üretilen dolgulu karamel sekerlemenin üretim akis semasidir. Figure-3 : Production flow of the filled caramel candy produced by the method of the invention. is the sky.
Bulusun Açiklanmasina Yardimci Olacak Bölüm ve Parça Referans Numaralari 1- Karameldis kabuk 2- Iç dolgu maddesi-krema 3- Karamel sekerleme 4- Kalip - Karamel Bulus konusu yöntemin asamalari; - Otomatik tartim ve karistirma (210) - Pisirme (220) - Depozite etme prosesi (230) - Kabuk olusturma (240) - Sogutma tünelinden geçirme (250) - Olusturulan kabuk içerisine dolgu yapma (260) - Sogutma tünelinden geçirme (270) - Alt kapatma prosesi (280) - Sogutma tünelinden geçirme (290) - Ambalajlama (300) Bulusun Detayli Açiklamasi Bulus konusu karamelli sekerleme üretim yönteminde, “Frozen Cone" ve “Cold Stamping” teknolojileri ile karamel içeren sekerleme ürünlerini farkli kaliplarda dolgu veya çesniler ile birlestirerek, sekerleme sektörü için yeni ürünlerin üretimi ve söz konusu üretim yöntemlerinin gelistirilmesi amaçlanmaktadir. Teknigin bilinen durumunda piyasada bulunan dolgulu karamel ürünlerinin üretim teknolojileri, kalip çevirme teknigine dayanmaktadir. Bulus konusu yöntemde alt kaplamanin da karamel sekerleme ile yapilacak olmasi %100 karamel kabuk içerisinde dolgulu veya çesnili ürün üretilmesine olanak saglamaktadir, Bulus konusu yöntemle üretilen karamelli sekerleme (3) ürününün yapisini gösteren karamel dis kabuk (1) kismi ve içerisinde bulunan iç dolgu maddesi-krema (2) kisimlari kesit görsel olarak Sekil-1'de verilmistir. Bahsedilen yöntemde Sekil-2'de yer alan ve -20 °C'de tutulan kaliplarin (4) içerisine depozite edilmis, yari mamul seklindeki karamel (5) ince bir katmanli bir karamel dis kabuk (1) halinde kaliplarda (4) sekil almaktadir. Sonrasinda bahsedilen karamel dis kabuk (1) içerisine istenen çesni vb. ürünler, iç dolgu malzemesi- krema (2) seklinde basilarak ve ardindan söz konusu iç dolgu malzemesi-kremanin (2) tekrar bir karamel dis kabuk (1) tabakasiyla karamel (5) içerisine hapsedilmesi ve ardisik islemler halinde sogutma ünitelerinden geçirilmesiyle söz konusu karamelli sekerleme (3) üretimi saglanmaktadir. Karamelli sekerleme (3) üretimi için temel proses adimlari Sekil- 3'deki proses akis diyagraminda belirtilmistir. Part and Part Reference Numbers to Help Explain the Invention 1- Carameldis crust 2- Inner filler-cream 3- Caramel candies 4- Mold - Caramel The stages of the method of the invention; - Automatic weighing and mixing (210) - Cooking (220) - Deposit process (230) - Shell creation (240) - Cooling tunnel (250) - Filling into the formed crust (260) - Cooling tunnel (270) - Bottom closing process (280) - Cooling tunnel (290) - Packaging (300) Detailed Description of the Invention “Frozen Cone” and “Cold Stamping” are used in the production method of caramel candy, which is the subject of the invention. with different molds fillings or seasonings, confectionery products containing caramel. the production of new products for the confectionery industry and the production in question methods are to be developed. On the market in the state of the art The production technologies of filled caramel products, which are found in is based on. In the method of the invention, the bottom coating will also be made with caramel candy. It allows the production of filled or flavored products in a 100% caramel shell. provides, Showing the structure of the caramel candy (3) product produced by the method of the invention. Caramel outer shell (1) part and inner filling material-cream (2) parts in cross section visually given in Figure-1. In the aforementioned method, the one in Figure-2 and at -20 °C Caramel (5) in the form of semi-finished products deposited in the molds (4) held It takes shape in molds (4) as a layered caramel outer shell (1). After that the desired flavor etc. into the said caramel shell (1). products, filling material- by pressing in the form of cream (2) and then the inner filling material-cream (2) again with a layer of caramel shell (1) in caramel (5) and successively the caramel candy in question by passing it through the cooling units in processes (3) production is provided. Basic process steps for the production of caramel candies (3). It is indicated in the process flowchart in Fig.
Bulus konusu karamelli sekerleme (3) üretim yönteminde, kaplama olarak kullanilan karamel (5) hammaddesinin temel bilesenleri; %40-42 araligindaki bir oranda seker, %20- 22 araligindaki bir oranda koyulastirilmis süt çözeltisi, %10-12 araligindaki bir oranda oranda hidrokolloid olarak belirlenmistir. Söz konusu koyulastirilmis süt çözeltisi içerik olarak; süt tozu, seker, tuz, emülgatör, nem tutucular ve glikoz surubundan elde edilen Düsük nem degerine sahip karamel (5) ürünlerinde kaliptan (4) çikarma esnasinda kirilma, daha yüksek nem degerine sahip ürünlerde ise kalipta (4) kalma problemleri yasanmaktadir. Yine viskozite degerinin uygun olmadigi durumlarda karamel yari mamulün (5) depozite etme isleminin ardindan yayilmasi ve dondurma basligi ile temas sonrasinda düzgün karamel dis kabuk olusmasi açisindan önemlidir. Kabuk olusturacak olan sekerlemelerin fiziksel yapisi hidrokolloid kullanimi ile beraber farklilik gösterecektir. Dogru hidrokolloid kullanimi önemli bir parametredir Bulus konusu, “Frozen Cone” ve “Cold Stamping” teknolojileri ile karamelli sekerleme üretim yöntemi bütün bir proses olarak ele alindiginda temel olarak; - Otomatik tartim ve karistirma (210) - Pisirme (220) - Depozite etme prosesi (230) - Kabuk olusturma (240) - Sogutma tünelinden geçirme (250) - Olusturulan kabuk içerisine dolgu yapma (260) - Sogutma tünelinden geçirme (270) - Alt kapatma prosesi (280) - Sogutma tünelinden geçirme (290) - Ambalajlama (300) asamalarindan olusur. In the production method of caramel candy (3), which is the subject of the invention, it is used as a coating. basic components of caramel (5) raw material; Sugar in the range of 40-42%, 20%- Condensed milk solution at a ratio in the range of 22 to 10-12% determined as hydrocolloid. The condensed milk solution in question contains aspect; obtained from milk powder, sugar, salt, emulsifier, humectants and glucose syrup. Breakage during removal from the mold (4) in caramel (5) products with low moisture value, in products with higher moisture value, problems staying in the mold (4) is being made. Again, in cases where the viscosity value is not suitable, the caramel semi-product (5) after spreading and contact with the freezing head after depositing It is important for the formation of a smooth caramel outer crust. which will form the shell The physical structure of confectionery will differ with the use of hydrocolloid. True The use of hydrocolloid is an important parameter. The subject of the invention is the production of caramel candies with "Frozen Cone" and "Cold Stamping" technologies. When the method is considered as a whole process, basically; - Automatic weighing and mixing (210) - Cooking (220) - Deposit process (230) - Shell creation (240) - Cooling tunnel (250) - Filling into the formed crust (260) - Cooling tunnel (270) - Bottom closing process (280) - Cooling tunnel (290) - Packaging (300) consists of stages.
Bu asamalarin hangi adimlari içerdigi asagidaki gibi açiklanmaktadir; Otomatik tartim ve karistirma (210): “Frozen Cone” ve “Cold Stamping” teknolojileri ile karamelli sekerleme (3) üretim yönteminde ilk asamada kullanilacak hammaddelerin dogru tartim isleminin yapilmasi ve homojen yapinin elde edilmis olmasi önem arz etmektedir. The steps involved in these stages are explained as follows; Automatic weighing and mixing (210): With “Frozen Cone” and “Cold Stamping” technologies The correctness of the raw materials to be used in the first stage of the production method of caramel candies (3). It is important that the weighing process is carried out and that the homogeneous structure is obtained.
Söz konusu asamada ürünün baslangiç kuru madde oraninin belirlenmis standart degerlerde olmasi son ürün kalitesini dogrudan etkilemektedir. Kaplama olarak kullanilan karamel (5) hammaddesinin temel bilesenleri; %40-42 oraninda seker, %20-22 oraninda koyulastirilmis süt çözeltisi, %10-12 oraninda bitkisel yag, %10-12 oraninda glikoz surubu ve %0,05-1,00 oraninda hidrokolloid olarak belirlenmistir. Söz konusu koyulastirilmis süt çözeltisi içerik olarak; süt tozu, seker, tuz, emülgatör, nem tutucular ve glikoz surubundan elde edilen %76,4 kuru madde oranina sahip yari mamuldür. Tüm bu söz konusu maddelerin tartim ve karistirma isleminden sonra pisirme islemine baslanmaktadir. At the aforementioned stage, the initial dry matter ratio of the product was determined according to the standard values directly affect the quality of the final product. used as coating basic components of caramel (5) raw material; 40-42% sugar, 20-22% condensed milk solution, 10-12% vegetable oil, 10-12% glucose syrup and 0.05-1.00% hydrocolloid. Condensed milk in question solution as content; from milk powder, sugar, salt, emulsifier, humectants and glucose syrup It is a semi-finished product with a dry matter rate of 76.4%. It's all about this After the weighing and mixing of the ingredients, the cooking process begins.
Pisirme (220): Tartim ve karistirma islemlerinin ardindan karamel (5) bilesenleri, surup pisirim islemine tabii tutulmaktadir. Pisirim sicakligi 117 °C olarak belirlenmistir. Pisirim sonrasi elde edilen karamel (4) yari mamul için kuru madde orani ise %90-92 araliginda olmaktadir. Cooking (220): After weighing and mixing, the caramel (5) components, syrup it is subjected to the process of incineration. The cooking temperature was determined as 117 °C. i piss The dry matter ratio for the caramel (4) semi-finished product obtained after is happening.
Depozite etme prosesi (230): Pisirme isleminin ardindan, beklemeye alinan ve ilk kaynama sicakliginda olmayan karamel (5), yari mamul haldeyken kullanilan -20 °C'deki kaliplar (4) üzerine ince katmanlar seklinde dökülür ve bu islem depozite etme islemi adini alir. Söz konusu depozite etme islemi için islem sicakligi için ise 40-42 °C araligi verilmistir. Deposit process (230): After the cooking process, the put on hold and the first caramel (5), which is not at boiling temperature, is used while it is semi-finished, at -20 °C It is poured on the molds (4) in the form of thin layers, and this process is called the depositing process. gets. A range of 40-42 °C is given for the processing temperature for the said depositing process.
Bu islemle birlikte karamel dis kabugun (1) olusturulmasi için diger basamaga geçilir. With this process, the next step is passed to form the caramel outer crust (1).
Kabuk olusturma (240): “Frozen Cone Technology” veya “Cold Stamping Technology” kullanilarak kaliplara dökülmüs yani depozite edilmis karamel (5) yari mamule sekil verilir ve kabuk olusturma islemi gerçeklestirilir. Kullanilan kaliplara (4) depozite edilmis, akiskan haldeki karamel (5) tabakasinin üzerine karamelin (5) donma sicakligina göre daha düsük sicakliktaki basligin bastirilmasi ile karamelin (5) kalibin (4) tüm yüzeyine esit miktarda ve esit kalinlikta yayilmasi saglanarak, kalip (4) içerisinde düzgün bir karamel dis kabuk (1) olusmasi saglanmaktadir. Bu noktada karamelin (5) formülasyonu ve fiziksel özellikleri (nem, viskozite vb.) kabuk olusumu ve son ürün kalitesine etki etmektedir. Karamel (5) neminin %8-10 olmasi kaliptan (4) çikarma esnasinda problem olmamasi adina önemlidir. Shell forming (240): “Frozen Cone Technology” or “Cold Stamping Technology” The caramel (5), which has been poured into molds using deposited caramel, is shaped. and the shell creation process is performed. deposited in used molds (4), fluid lower than the freezing temperature of the caramel (5) on the layer of caramel (5). By pressing the head at the temperature, the caramel (5) reaches the entire surface of the mold (4) in an equal amount and A smooth caramel outer shell (1) is formed in the mold (4) by ensuring that it is spread in equal thickness. formation is provided. At this point, the formulation and physical properties of caramel (5) (moisture, viscosity, etc.) affects crust formation and final product quality. Caramel (5) It is important that the humidity is 8-10% so that there is no problem during removal from the mold (4).
Düsük nem degerine sahip karamel ürünlerinde kaliptan çikarma esnasinda kirilma, daha yüksek nem degerine sahip ürünlerde ise kalipta kalma problemleri yasanmaktadir. Yine viskozite degerinin uygun olmadigi durumlarda karamel (5) yari mamulün depozite etme isleminin ardindan yayilmasi ve dondurma basligi ile temas sonrasinda düzgün karamel dis kabuk (1) olusmasi açisindan önemlidir. Kabuk olusturacak olan sekerlemelerin fiziksel yapisi hidrokolloid kullanimi ile beraber farklilik gösterecektir. Dogru hidrokolloid kullanimi önemli bir parametredir. Cracking during demoulding in caramel products with low moisture content, On the other hand, in products with high humidity value, there are problems of staying in the mold. Still In cases where the viscosity value is not suitable, the caramel (5) semi-product is deposited. Smooth caramel tooth after spreading and contact with the ice cream head It is important for the formation of the shell (1). Physical examination of the confectionery that will form the crust Its structure will differ with the use of hydrocolloid. Correct use of hydrocolloid is an important parameter.
Sogutma tünelinden geçirme (250): Olusturulan karamel dis kabugun (1) mukavemet kazanmasi ve saglamlasmasi için sogutma tünelinden geçirilir. Bu islemden geçen karamel dis kabuk (1) dolgu yapilmasina uygun bir sekil alir. Cooling tunnel (250): The strength of the formed caramel shell (1) It is passed through the cooling tunnel to gain and strengthen. Caramel with this name The outer shell (1) takes a shape suitable for filling.
Olusturulan karamel kabuk içerisine dolgu yapma (260): Sogutma tünelinden geçirme (250) isleminden sonra, karamel dis kabuk (1) içerisine iç dolgu maddesi krema (2) basim islemi gerçeklestirilmektedir. Filling into the formed caramel crust (260): Passing through the cooling tunnel After the (250) process, the filling material cream (2) is pressed into the caramel outer shell (1). operation is carried out.
Sogutma tünelinden geçirme (270): Olusturulan karamel kabuk içerisine dolgu yapma (260) asamasindan sonra, tekrardan sogutma tünelinden geçirme asamasi gerçeklestirilir. Passing through the cooling tunnel (270): Filling into the formed caramel crust After step 260, the recooling tunnel step is performed.
Bu asamanin tekrari su veya yag bazli dolgularin ve çesnilerin karamel dis kabuk (1) içerisine depozite edilmesinin ardindan karamel dis kabuk (1) yapisinin tam anlami ile olusmasi açisindan önemlidir. The repetition of this step is for the caramel shell (1) of water or oil-based fillings and seasonings. After being deposited in the caramel outer shell (1), its structure is fully important for its formation.
Alt kapatma prosesi (280): Karamel sekerleme (3) üretimi gerçeklestirildikten ve yapilan dolgu sonrasi ayni karamel yari mamul (5) malzeme ile alt kapatma islemi gerçeklestirilmektedir. Bu noktada karamelin (5) kalip (4) üzerinden siyirma islemi ile uzaklastirilmasi dogrudan karamelin (5) yapisi ile iliskilidir. Bu islemin ardindan tekrar sogutma tüneline ürünler verilir. Bottom closing process (280): After the production of caramel candies (3) and the bottom closure process with the same caramel semi-finished (5) material after filling is carried out. At this point, the caramel (5) is stripped from the mold (4). Its removal is directly related to the structure of the caramel (5). Again, after this products are given to the cooling tunnel.
Sogutma tünelinden geçirme (290): Alt kapama prosesi (280) asamasindan sonra, tekrardan sogutma tünelinden geçirme asamasi gerçeklestirilir. Bu asamanin tekrari su veya yag bazli dolgularin ve çesnilerin karamel dis kabuk (1) içerisine depozite edilmesinin ardindan karamel dis kabuk (1) yapisinin tam anlami dolgu malzemesini sarmasi ve karamel sekerlemenin (3) tamaminin bir karamel dis kabuk (1) yapisina sahip olmasi açisindan gereklidir. Bu sürecin ardindan karamel sekerlemelerin (39 ambalajlama asamasina geçilir. Passing through the cooling tunnel (290): After the bottom closing process (280) stage, the step of passing through the cooling tunnel again is carried out. The repetition of this stage is water or depositing oil-based fillings and seasonings in the caramel shell (1) Then the caramel outer shell (1) structure fully envelops the filling material and The entire caramel confection (3) has the texture of a caramel shell (1) necessary in terms of After this process, the caramel candies (39 packaging phase is passed.
Ambalajlama (300): Elde edilen karamelli sekerleme seçilen sekilde ambalajlanir ve paketlenir. Ambalajlama ve sonrasi depolama süreçleri bilindik sekerleme sistemleri ile ayni sekilde ilerlemektedir. Çesitli ebatlardaki ambalaj ve kutularla sekerlemelerin depolanmasi ve satici kanaliyla tüketicilere ulastirilmasi saglanmaktadir. Packaging (300): The resulting caramel candy is packaged in the chosen way and is packaged. Packaging and post-storage processes are the same as conventional candy systems. progresses in progress. Storage of candies with packages and boxes of various sizes and it is delivered to the consumers through the seller.
Bulusun Sanayiye Uygulama Biçimi gelistirme ile farkli hammadde ve içeriklerde sekerleme üretimi gerçeklestirilebilir. Industrial Application of the Invention With the development, confectionery production with different raw materials and contents can be realized.
Bahsedilen metoda göre ürün kaliba depozite edilmekte ve daha sonra soguk baslik ile kaliba yayilma saglanmaktadir. Yine bu teknolojiler ile elde edilen gelilstirme uygulanabilecek olan diger metodlara ve kullanilacak hammadelere göre de kalip olmaksizin, kalip baslik ile dogrudan sekerlemelere sekil vermek mümkün olmaktadir. According to the mentioned method, the product is deposited in the mold and then with a cold cap. mold spreading is provided. Again, the development obtained with these technologies mold according to the other methods that can be applied and the raw materials to be used. It is possible to shape the confectionery directly with the molded title, without
Soguk ile sekillendirme teknolojileri ve gelistirilen yöntem ile karamel disinda, çikolata, sert sekerlemeler gibi farkli türlerdeki sekerlemelerde, dolgulu olarak üretilebilecektir. Söz konusu ürüne ait yöntemlerin gelistirilmesi ile yag bazli kaplama içerisinde, su veya yag bazli dolgu yerine raf ömrü süresince problem olmaksizin; su bazli kaplama içerisinde su veya yag bazli krema dolgulu ürünlerin elde edilmesi mümkün olacaktir. Ayrica sekerleme tanimlamasi altinda sadece çikolata ve karamel olarak degil sert seker gibi yüksek seker içerigine sahip su bazli ürünler de bulunmaktadir Bulus konusu ürüne ait yöntemin gelistirilmesiyle, farkli hidrokolloidlerin kullanilmasi ile ayni sonuç elde edilebilecektir. With the cold forming technologies and the developed method, besides caramel, chocolate, hard It can be produced as filled candies in different types of candies, such as candies. Promise With the development of the methods for the product in question, water or oil can be used in an oil-based coating. without problems during shelf life instead of based filling; water in water-based coating or oil-based cream-filled products will be possible. plus candy under the definition of high sugar, such as hard candy, not just chocolate and caramel. There are also water-based products with With the development of the method for the product of the invention, the same with the use of different hydrocolloids result can be obtained.
Otomatik tartim ve karistirma (210) Pisirme (220) Depozite etme prosesi (230) Frozen Cone Technology I Cold Stamping Technology ile kabuk olusturma (240) Sogutma tünelinden geçirme (250) Olusturulan kabuk içerisine dolgu yapma (260) Sogutma tünelinden geçirme (270) Alt kapatma prosesi (280) Sogutma tünelinden geçirme (290) Ambalajlama (300) Automatic weighing and mixing (210) Cooking (220) Deposit process (230) Frozen Cone Technology I Cold Stamping Technology Creating a shell with (240) Cooling tunneling (250) Filling into the formed shell (260) Cooling tunneling (270) Bottom closing process (280) Cooling tunneling (290) Packaging (300)
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Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/02013A TR201802013A2 (en) | 2018-02-13 | 2018-02-13 | AN IMPROVEMENT IN FROZEN CONE AND COLD STAMPING TECHNOLOGIES IN CARAMELLED CONFECTIONERY PRODUCTION METHOD |
| PCT/TR2019/000005 WO2019231420A2 (en) | 2018-02-13 | 2019-02-01 | A development for producing caramel candies by frozen cone and cold stamping technologies |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2018/02013A TR201802013A2 (en) | 2018-02-13 | 2018-02-13 | AN IMPROVEMENT IN FROZEN CONE AND COLD STAMPING TECHNOLOGIES IN CARAMELLED CONFECTIONERY PRODUCTION METHOD |
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| DK172603B1 (en) * | 1992-09-23 | 1999-02-22 | Aasted Mikroverk Aps | Process and plant for making chocolate articles |
| DK171697B1 (en) * | 1994-05-31 | 1997-03-24 | Aasted Mikroverk Aps | Plants for the production of shells of liquid, temperate and fatty chocolate-like mass, shells made therefrom, foodstuffs comprising said shells and the use of said shells as constituents of foodstuffs |
| EP2543260A1 (en) * | 2011-07-06 | 2013-01-09 | Kraft Foods R & D, Inc. | Method for manufacturing an aerated confectionery shell |
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