TR201808073A2 - A NEW INDUSTRIAL MANUFACTURED MACARON LONG SHELF LIFE AND PRODUCTION METHOD - Google Patents

Abstract

The invention relates to a macaroon, which is a food product having a long shelf life, suitable for industrial production, and a method of manufacture, unlike bakery products. In particular, the invention consists of a meringue and cream structure that allows the products of the pastry shop to be placed on the shelves by mass production, which are more expensive than standard desserts.

Description

DESCRIPTION A NEW INDUSTRIAL MADE MAKARON WITH A LONG SHELF LIFE PRODUCT AND PRODUCTION METHOD Subject of the Invention and Technical Field Invention, unlike pastry products, is suitable for industrial production and has a long shelf life. It is about a macaron, which is a food product, and its production method. Bulus especially patisserie The products remaining in the channel, which are more expensive than standard desserts, are placed on the shelves with mass production. It consists of meringue and cream structure, which will enable it to absorb.

State of the Art "Macaron", one of the French cuisine desserts, is known as "Makaron" in Turkish. Its origin comes from the Italian word “Maccarone” for small pastry. almond flour, Consisting of a combination of sugar and egg white, our macaroon and meringue While the sources are strong that the origin of the macaron, which resembles a macaron, is France, some The allegations also show that he came from Italy.

The first French food called Larousse Gastronomique was introduced to the Macaron in 791 and It is mentioned in the encyclopedia describing cooking techniques. In 1533, Catherine de Medici and King of France II. It was also noted that Italian pastry chefs prepared macarons at Henry's wedding ceremonies. It is known that Catherine de Medici created the first simple recipes. French In 1792, which coincided with the Revolution, two Carmelite nuns sought asylum. One of the brothers sold Macaron for rent and became famous as "Macaron Brothers". they have done. A patisserie that started its operations in Paris in 1862 and has survived until today. Laduree, the world's most famous macarons, while making the first macarons He also claims that he wrote the prescription himself. Pierre Desfontaines, the head of the patisserie, The macaroon was brought to France from Italy by Catherine de Medici in the 16th century and its recipe was He also stated that it spreads by changing.

Macaroni, which differs according to cultures, is a recipe that has not changed for 150 years in France. has. While making macarons with green tea in Korea, a dish called "wagashi" is made in Japan. It is widely made with confectionery. In Switzerland, it is smaller than in other countries. and the light Macaron is made with various candies. Jam, spice until 1830 And it was in the 20th century that the macaroon made with liquor took its present shape. in Paris Among the partners of the famous patisserie Ladurée, the first address mentioned with macarons Pierre Desfontaines macarons with a sauce (ganache) consisting of chocolate and cream Combined and consisting of two layers of cream between cookies, the macarons are today's form appeared. In the following years, besides chocolate, coffee, orange, pistachio, aromas such as rose, forest fruits, vanilla, caramel; pink, green, yellow, orange, purple With food dyes such as macarons, you can enjoy a variety of flavors that also have a visual feature. is transformed. Since 2005, every year on 20 March is Macaron Day at the global level. While being celebrated, patisseries and macaron shops that adapt to this tradition will offer their customers. offers a free Macaron sample. And a small percentage of sales that day. Some are also donated to charities.

In the state of the art, ganache (pastry cream) and in the cookie part; almond flour, sugar and egg white. The macaron in question chocolate, coffee, orange, pistachio, rose, forest aromas such as fruits, vanilla, caramel are used. Core content and filler Due to the nature of the material, macaroon products are used in bakeries, which can stay on the shelf for a long time. They are not products that can be accessed in packages in markets other than the market, and therefore their cost is high products.

In the state of the art, there are many patents related to macarons and production technologies.

Used in the said production method, developed industrially with a long shelf life, with the innovation in the production method and the content used in the said macaron product, No patent has been found regarding the production of products that are shaped and do not deteriorate over time.

In the Chinese patent number CN1067020119, konjac glucomannan flavored macarons and production method is mentioned. The macarons produced with this content and method Developed taking into account sugar sensitivity related to diabetic problems, They are healthy and delicious products that reduce the person's blood sugar level. But in question In the patent, a new type of macarons with a long shelf life and suitable for industrial production and production method is not mentioned. The powder macaron raw material and production method produced on behalf of it are mentioned. Promise In the patent in question, almond flour, egg white, sugar and aromatic additives in raw material form The powdered mixture consisting of liquid mixture is obtained. This is a practical product that people can easily prepare. But promise In the patent in question, a new type of macaron with a long shelf life and suitable for industrial production and The production method is not mentioned. is mentioned. Gluten sensitivity or celiac disease with this type of macaron A product has been developed that can be easily consumed by people with disabilities. But in the patent in question, the shelf a new type and production method of macarons with a long life and suitable for industrial production. has not been changed. species is mentioned. In this type of macarons suitable for cold consumption, instead of ganache (pastry cream) used in the production of normal macarons, ice cream, cookies was used as a filling material. However, in the patent in question, the shelf life is long and A new macaron type and production method suitable for industrial production has not been mentioned.

In the aforementioned patents, different macaron production methods are used with these methods. The products produced are mentioned, but the shelf life, which is similar to the inventive product, is long and a new type of macaroon suitable for industrial production and its production method. There is no mention of a durable product and production method.

Technical Problems That the Invention Aims to Solve In the type and production method of macarons, which are the subject of the invention, macarons and macarons consisting of meringue and cream similar sweet food products have a long shelf life and are suitable for industrial production in a new method. production, packaging after production with separators or using different packaging, thus, it is aimed to be on the shelves for a long time and to produce similar new products.

The macaron product subject to the invention can stay on the shelf for 6 months and be used by the end consumer. allows it to be consumed in a timely manner. Thus, it is advantageous for the end consumer, an easily accessible and inexpensive product is produced.

In the state of the art, the basic production method of the macaroon product; almond flour, sugar, meringue prepared by adding egg white and concentrated syrup added for flavoring and water The dough is first deposited in a flat circle, then the deposited Cooking the meringue dough on the tray means that this meringue structure (which has different shapes) It can also be in structures) in the form of adding cream between them and sticking them on top of each other.

After these processes, the product in question becomes suitable for packaging.

The first advantage of the inventive method is that since the sensitivity of the meringue structure is known, Thanks to some parameters determined by the invention, the previously unapplicable series that it allows production to take place.

Another advantage of the inventive method is in macarons produced by traditional methods. long shelf life and shape deformation during shelf life that could not be provided beforehand. This is because it allows the production of products that cannot be beaten.

Another advantage of the inventive method is that it is an affordable option for the customer due to mass production. product is also available.

Another advantage of the inventive method is that the meringue has the desired properties, namely skirt and shell. It provides the shortening of the resting and cooking times required to have the structure. It is a production method.

Storage conditions for foods with low moisture content, such as macarons and similar products are the parameters that directly affect the product quality. State of the art storage the subject of the shape deformation of the macarons according to the conditions The solutions are not mentioned.

For a better understanding of the method of the invention and the product produced, will be used.

Explanation of Figures Figure-1a : The raw materials of the macaron product produced by the method of the invention shows the schematized state of the processes and phases.

Figure-1b : The shell and filling on the macaron product produced by the method of the invention It is a cutaway picture showing the parts.

Figure-2 : It is the production flow chart of the macaron product produced by the method of the invention.

Part and Part Reference Numbers to Help Explain the Invention 1- Meringue shell 1a- Powder mix 1b- Liquid mixture 1c- Egg mix 1d- Meringue dough 1e- Skirt 2- Filling material-ganache 2a- Syrup 3- Macarons The stages of the method of the invention; - Preparation of powder content (210) - Preparation of liquid foam and syrup (220) - Stir (230) - Receiving and depositing the mixture to the depositor (240) - Rest (250) - Cooking (260) - Combining the crusts with the cream (270) - Packaging (280) Detailed Description of the Invention In the type and production method of macarons, which are the subject of the invention, macarons and macarons consisting of meringue and cream similar sweet food products have a long shelf life and are suitable for industrial production in a new method. production, packaging after production with separators or using different packaging, thus, it is aimed to be on the shelves for a long time and to produce similar new products.

The macaron product subject to the invention can stay on the shelf for 6 months and be used by the end consumer. allows it to be consumed in a timely manner. Thus, it is advantageous for the end consumer, an easily accessible and inexpensive product is produced.

The subject of the invention is the production of long shelf-life and industrial production macarons. Raw materials used as almond flour, sugar, water, additives (emulsifiers, consistency enhancers, humectants, preservatives, etc.) and egg white. The macaron in question chocolate, coffee, orange, pistachio, rose, forest fruits, vanilla, flavors such as caramel are used. Cream between cookies called meringue used in making ganache; cocoa powder, cocoa liquor, oil, milk powder, crystal sugar such as basic materials. Accordingly, in Figure-1, the aforementioned long shelf life and industrial A schematic view of the macaron structure suitable for production is given in perspective. Shape- In Figure 2, the flow chart showing the basic stages of the inventive macaron production process. shows.

The macaron (3) product produced by the method of the invention, preferably in two separate pieces, is meze-dis The inner filling material-ganache between the shell (1) and the said meringue-outer shells (1) (2) consists of parts.

In the mentioned method, as mentioned in the process flow chart in Figure-2, first of all, Production begins with the preparation of the powder mix (1a). First of all, the powder mentioned above contents; Almond flour and powdered sugar are weighed in determined weights and mixed. any thin This powder mixture (1a) is sieved so that no particles remain. sieved powder The mixture (1a) is mixed again by adding egg white and a liquid mixture (1b) is obtained. This It is prepared in a liquid mixture (1 b), preferably in two ways, including egg white, crystal sugar. and water (according to the Italian method) or just egg white and crystal sugar (French Add the beaten egg mixture (10) which has become foamy by airing (according to the method of and all these mixtures are mixed again and the meringue dough (1d) is formed. The meringue dough (1d) and the meringue-outshell (1) structure do not have a special building agent. Aforementioned meringue dough (1d) texture only; almond flour, sugar, water and various additives (emulsifiers, thickeners, humectants, preservatives, etc.) syrup (corn syrups) (2a) and eggs. The different ingredients created by adding the additives in question The meringue dough (1d) in different colors is taken to the depositor and placed on trays in different shapes. deposited and after the deposit process carried out depending on the process condition, After the resting process, it is taken to the ovens and subjected to the firing process. Aforementioned The appropriate cooking temperature used in the production of macaroon (3) products is between 100° C and 300° C. (degrees Celsius), the cooking time is between 8 minutes and 25 minutes. Meringue The dough (1d) acquires its structural properties during firing. Burning meringue-dis to form the crust (1), the inner part is soft, does not stick to the tray and The skirt (1e) formation around the outer shell (1) must have taken place.

After the meringue-outshell (1) cooking is completed, it will be placed between these structures to be put together. Also suitable parameters for the filling material-ganache (2) cream to be used. has not been determined. These parameters are water activity, humidity, density etc. are parameters. Aforementioned cream; Preferably obtained from different recipes, determined as water-based and oil-based. is being done. Filling material-ganache (2), sugar, water-milk, syrup, vegetable oil, milk powder, The desired aroma and flavor as a result of cooking the thickener (starch, pectin, etc.) raw materials. It is prepared in color. In the cooked state, preferably between two meringue-external shells (1) The filling material-ganache (2) is applied and adhered to each other. And as a result of this operation, the final final The product, the macaron (3), is now produced with a shelf life of 6 months.

The interactions of the filler-ganache (2) and the meringue-outshell (1) parts affect the product quality. are the determining factors. Elimination of disadvantages thanks to this invention will be provided. The last product produced, the macaroon (3), can be made with the help of human power or robots. taken and placed on the packing band. After this stage, the packaging is done and the final products are transmitted to the user.

The subject of the invention is the macaron production method with a long shelf life and suitable for industrial production. basically, when considered as a process; - Preparation of powder content (210) - Preparation of liquid foam and syrup (220) - Stir (230) - Receiving and depositing the mixture to the depositor (240) - Rest (250) - Cooking (260) - Combining the crusts with the cream (270) - Packaging (280) consists of stages.

The steps involved in these stages are explained as follows; Preparation of powder content (210): In the developed production method, as the first step the powder content specified for the production of macarons (3); almond flour, powdered sugar It is weighed and mixed in specified weights. To ensure that any particles, even fine, do not remain This powder mixture (1a) is sieved to ensure complete homogeneity. then sieve powder mixture (1a), which is passed through and homogeneity is ensured, to be converted into liquid mixture (1b) Egg white is added to it and mixed again.

Preparation of liquid foam and syrup (220): In this production method, liquid Preferably prepared in two ways into the mixture (1 b), it contains egg white, crystal sugar and water (according to the Italian method) or just egg white and crystal sugar (French) according to the method of egg mix (1c) will be added. First, this liquid-foam egg mixture (1c) is prepared. Additional Syrup (2a) is prepared by heat treatment of a mixture of water and crystalline sugar and obtained The syrup (2a) prepared is preferably 1/1 into this liquid-foam egg mixture (1c). It is added in 1/2 ratio and mixed slowly.

Mixing (230): At this stage, liquid mixture (1b), egg mixture (10) and additional additives The ingredients are mixed again and the meringue dough (1d) is produced as a result of this process. it occurs. The meringue dough (1d) structure is only; almond flour, sugar, water, different adding additives (emulsifiers, thickeners, humectants, preservatives, etc.) (2a) and egg content. In addition, meringue dough (1d) does not have a special building agent. and various food dyes are added to the mixture to color the meringue dough (1d).

Receiving and depositing the mixture (240): Additives in question Meringue dough (1d) in different colors, formed by adding It is deposited on trays in different ways and the process is carried out depending on the condition. After the deposit process, the resting process is started.

Resting (250): At this stage, the meringue dough (1d) deposited on the trays is desired. It is subjected to a resting process in order to gain its shape and suitable firing technique. of this stage Its main purpose is to make the desired skirt (1e) smooth after cooking on the meringue-out shell (1). and the meringue dough (1d) reaches the desired cooking consistency. Next At this stage, it will be taken to the ovens and subjected to the firing process.

Baking (260): After the resting process, the meringue dough (1d) is taken to the ovens and cooked. is subject to the name. Appropriate materials used in the production of the aforementioned macaron (3) products The cooking temperature is between 100° C and 300° C (degrees Celsius), and the cooking time is 8 minutes. in the range of 25 minutes. Meringue dough (1d) acquires its structural properties during cooking.

The outer part is cooked to form the meringue-outer shell (1), the inner part is soft, into the tray. In a non-adherent way and around the meringue-outer shell (1), the formation of skirt (1e) has taken place. must be in condition.

Combining the crusts with the cream (270): After the meringue-disc (1) cooking is completed then, preferably two (can be multi-layered) meringue-dis shell (1) to be put together The inner filling material-ganache (2) cream is applied between them and these products are glued together and this As a result of the process, the final final product, the macaroon (3), is now produced with a shelf life of 6 months. is happening.

Packaging (280): The final product produced is the sleeving (3) manpower or robots. It is taken with the help of and lined up on the packing band. After this stage, the packaging is done now. and the products are transmitted to the end user.

Industrial Application of the Invention In the type and production method of macarons, which are the subject of the invention, macarons and macarons consisting of meringue and cream similar sweet food products have a long shelf life and are suitable for industrial production in a new method. production, packaging after production with separators or using different packaging, thus, it is aimed to keep it on the shelves for a long time and to produce similar new products.

The macaron product subject to the invention can stay on the shelf for 6 months and be used by the end consumer. allows it to be consumed in a timely manner. Production of the product in question an advantageous, easily accessible and inexpensive product for the end consumer has been produced. The fruit flavors, additives and syrup types used are also different. It creates a wide range of products, with a long shelf life, macarons and other food products. materials will be produced.

Claims (1)

CLIENTS The invention is a development on production methods of long shelf life and industrial production macarons used in the food industry and is characterized by the following stages; - Preparation of the powder content (210) - Preparation of the liquid foam and syrup (220) - Mixing (230) - Taking and depositing the mixture into the depositor (240) - Resting (250) - Cooking (260) - Combining the crusts with the cream (270) - Packaging (280) is a method according to claim 1 and its characterizing feature is; During the preparation of the powder content (210), the powder content specified for the production of macarons (3); It includes the processes of weighing and mixing almond flour and powdered sugar in predetermined weights and ensuring complete homogeneity of this powder mixture (1a) by sieving it, and also mixing it again by adding egg white to the powder mixture (1a) in order to turn it into a liquid mixture (1b). It is a method according to claim 2 and its characterizing feature is; At the stage of preparing the liquid foam and syrup (220), it is prepared in a liquid mixture (1b), preferably in two ways, which contains egg white, crystal sugar and water (according to the Italian method) or only egg white and crystal sugar (according to the French method), whipped and It includes the process of preparing and adding the egg mixture (1c) that has become foamy by airing and adding the syrup (2a) that will give color to the whole mixture. It is a method according to claim 1 and claim 2 and its characterizing feature is; At the stage of preparing the liquid foam and syrup (220), the added syrup (2a) is prepared by heat treatment of the water and crystalline sugar mixture and the obtained syrup (2a) is poured preferably 1/1 into this fluid-foam egg mixture (1c). It also includes the processes of adding and mixing in 1/2 ratios. Claim Sie is a suitable method and its characterizing feature is; In the mixing (230) stage, the liquid mixture (1b), egg mixture (10) and additional additives are subjected to the mixing process again and the meringue dough (1d) is formed as a result of this process. It is a method according to claim 4 and its characterizing feature is; The process of taking the mixture to the depositor and depositing (240) includes the processes of taking the meringue pastes of different colors (1d) formed by adding additives to the depositor and depositing them on trays in different ways. It is a method according to claim 5 and its characterizing feature is; In the resting (250) stage, it includes the process of resting the meringue dough (1d) deposited on the trays to gain the desired shape and for proper cooking technique. It is a method according to claim 6 and its characterizing feature is; During the cooking (260) stage, the meringue dough (1d) is taken to the ovens after the resting process, and the appropriate cooking temperature is preferably between 100°C and 300°C (Celsius), the cooking time is preferably between 8 minutes and 25 minutes. (1d) it acquires its structural properties during cooking and includes the process of cooking the meringue-outer shell (1) part. It is a method according to claim 7 and its characterizing feature is; At the stage of assembling the crusts with the cream (270), after the meringue-skin (1) cooking is completed, preferably between two (it can be multi-layered) meringue-outshell (1) to be brought together, the filling material-ganache (2) cream It includes the processes of applying and sticking together, and obtaining the final product, the macaroon (3), as a result of this process. 10. A method according to claim 8, characterized in that; In the packaging (280) stage, the final product produced, the macarons (3), is preferably taken with the help of human power or robots, arranged on the packaging band and packaged.