WO1990008475A1 - Process for the industrial manufacture of nougat - Google Patents

Process for the industrial manufacture of nougat Download PDF

Info

Publication number
WO1990008475A1
WO1990008475A1 PCT/BE1989/000006 BE8900006W WO9008475A1 WO 1990008475 A1 WO1990008475 A1 WO 1990008475A1 BE 8900006 W BE8900006 W BE 8900006W WO 9008475 A1 WO9008475 A1 WO 9008475A1
Authority
WO
WIPO (PCT)
Prior art keywords
amount
chocolate
nougat
mixture
added
Prior art date
Application number
PCT/BE1989/000006
Other languages
French (fr)
Inventor
Jean Jacquemin
Original Assignee
Jean Jacquemin
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 Jean Jacquemin filed Critical Jean Jacquemin
Priority to PCT/BE1989/000006 priority Critical patent/WO1990008475A1/en
Priority to EP19890901931 priority patent/EP0455630A1/en
Publication of WO1990008475A1 publication Critical patent/WO1990008475A1/en

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
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • 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
    • 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
    • A23G3/52—Aerated, foamed, cellular or porous products

Definitions

  • the present invention relates to a process for manufacturing nougat industrially.
  • the ingredients used to make nougat are sugar, glucose, water, egg whites, almonds and vanillin.
  • the mixture of these ingredients in adequate proportions is heated to a desired temperature to form nougat.
  • Such a composition hardly allows the production of nougat by industrial means because the nougat thus prepared sticks; moreover, the nougat dries out and hardens over time, which makes it difficult to store and preserve.
  • the subject of the invention is a manufacturing process which makes it possible to obtain a nougat which does not stick and which does not harden over time, which allows it to be preserved for a relatively long time.
  • the nougat thus formed is creamy but without sticking and it can be cut and packaged easily by mechanical means.
  • the nougat produced according to the invention has the advantage of not running and of not hardening or drying out, even when it is kept for several weeks or even several months. This advantage therefore allows manufacturing industry1le.
  • part of the amount of bitter chocolate can be replaced by coffee essence, the proportion of bitter chocolate however always remaining greater than the proportion of coffee essence.

Abstract

Prior to cooking, the following ingredients are added to an amount of sugar and glucose added to a given amount of water: an amount of chocolate in a proportion by weight equal to about 1/5 of the total amount of sugar and glucose, and an amount of cocoa in a proportion by weight equal to about 1/5 of the amount of chocolate. A part of the amount of bitter chocolate may be replaced by an amount of coffee essence, whereby the amount of coffee essence should never exceed the amount of chocolate in the mixture. This manufacturing process is used for making nougat which may be sold and packaged industrially and which may be stored for a relatively long period.

Description

PROCEDE DE FABRICATION INDUSTRIELLE DE NOUGAT PROCESS FOR THE INDUSTRIAL MANUFACTURE OF NOUGAT
La présente invention concerne un procédé pour fabri¬ quer du nougat industriellement. Les ingrédients uti¬ lisés pour fabriquer du nougat sont le sucre, le glu¬ cose, de l'eau, des blancs d'oeufs, des amandes et de la vanilline. Le mélange de ces ingrédients dans des proportions adéquates est chauffé à une température voulue pour former du nougat. Une telle composition ne permet guère la fabrication de nougat par voie indus¬ trielle car le nougat ainsi préparé colle; de plus le nougat se dessèche et durcit avec le temps , ce qui rend malaisé le stockage et la conservation.The present invention relates to a process for manufacturing nougat industrially. The ingredients used to make nougat are sugar, glucose, water, egg whites, almonds and vanillin. The mixture of these ingredients in adequate proportions is heated to a desired temperature to form nougat. Such a composition hardly allows the production of nougat by industrial means because the nougat thus prepared sticks; moreover, the nougat dries out and hardens over time, which makes it difficult to store and preserve.
L'invention a pour objet un procédé de fabrication qui permet d'obtenir un nougat qui ne colle pas et qui ne durcit pas avec le temps , ce qui en permet la conser¬ vation pendant un temps relativement long.The subject of the invention is a manufacturing process which makes it possible to obtain a nougat which does not stick and which does not harden over time, which allows it to be preserved for a relatively long time.
Ce résultat est obtenu en ajoutant aux ingrédients habituels entrant dans la composition du nougat, une quantité de chocolat amer dans une proportion en poids d'environ 1/5 de la quantité totale de sucre et de glucose et une quantité de cacao amer dans une propor¬ tion en poids d'environ 1/5 de la quantité de chocolat amer. L'ajout de chocolat a pour effet de rendre le mélange onctueux tandis que l'ajout de cacao amer a pour effet d'absorber l'humidité. Dans une variante de fabrication, une partie de la quantité de chocolat est remplacée par une quantité d'essence de café, la quan¬ tité d'essence de café n'étant jamais supérieure à la quantité de chocolat dans le mélange. Dans un mode de fabrication exemplaire on mélange dans une cuve mélangeuse 1,5 kg de sucre, 1,5 kg de gluco¬ se, 0,5 litre d'eau, environ 2 à 2,5 kg de chocolat amer et environ 450 g de cacao amer, et à ce mélange sont ajoutés des blancs d'oeufs et de la vanilline, puis le mélange est cuit à une température de 120°C environ pendant une vingtaine de minutes . On mélange d'autre part 4,5 kg de sucre, 4,5 kg de glucose et 1,5 litre d'eau puis on cuit ce mélange à une température de 140°C environ pendant quinze à vingt minutes envi¬ ron. On mélange ensuite le second mélange dans le premier et au mélange obtenu sont ajoutées des amandes (par exemple 6 kg environ), puis on laisse refroidir le mélange. Le nougat ainsi formé est onctueux mais sans coller et il peut être débité et conditionné aisément par des moyens mécaniques. Le nougat fabriqué selon _ 'invention présente l'avantage de ne pas couler et de ne pas durcir ni se dessécher, même lorsqu'il est conservé pendant plusieurs semaines voire plu- sieurs mois. Cet avantage permet donc une fabrication industrie1le.This is achieved by adding to the usual ingredients used in the composition of nougat, an amount of bitter chocolate in a proportion by weight of about 1/5 of the total amount of sugar and glucose and an amount of bitter cocoa in a propor ¬ tion by weight of about 1/5 of the amount of bitter chocolate. The addition of chocolate has the effect of making the mixture smooth while the addition of bitter cocoa has the effect of absorbing moisture. In a manufacturing variant, part of the amount of chocolate is replaced by an amount of coffee essence, the quantity of coffee essence never being greater than the amount of chocolate in the mixture. In an exemplary manufacturing method, 1.5 kg of sugar, 1.5 kg of gluco¬, 0.5 liter of water, approximately 2 to 2.5 kg of bitter chocolate and approximately 450 g are mixed in a mixing tank. bitter cocoa, and to this mixture are added egg whites and vanillin, then the mixture is cooked at a temperature of about 120 ° C for about twenty minutes. On the other hand, 4.5 kg of sugar, 4.5 kg of glucose and 1.5 liters of water are mixed and this mixture is then cooked at a temperature of approximately 140 ° C. for approximately fifteen to twenty minutes. The second mixture is then mixed into the first and to the mixture obtained are added almonds (for example approximately 6 kg), then the mixture is allowed to cool. The nougat thus formed is creamy but without sticking and it can be cut and packaged easily by mechanical means. The nougat produced according to the invention has the advantage of not running and of not hardening or drying out, even when it is kept for several weeks or even several months. This advantage therefore allows manufacturing industry1le.
Dans une variante de fabrication, on peut remplacer une partie de la quantité de chocolat amer par de l'essence de café, la proportion de chocolat amer restant cependant toujours supérieure à la proportion d'essence de café.In a manufacturing variant, part of the amount of bitter chocolate can be replaced by coffee essence, the proportion of bitter chocolate however always remaining greater than the proportion of coffee essence.
L'exemple de fabrication de l'invention décrit dans ce qui précède est un exemple donné à titre illustratif et l'invention n'est nullement limitée à cet exemple. Toute modification et toute variante doivent être considérés comme compris dans le cadre de l'invention. The manufacturing example of the invention described in the foregoing is an example given by way of illustration and the invention is in no way limited to this example. Any modification and any variant must be considered as part of the invention.

Claims

REVENDICATIONS
1. Procédé de fabrication industrielle de nougat, ca¬ ractérisé en ce qu'à la quantité de sucre et de gluco¬ se additionnée à une quantité voulue d'eau, avant cuisson on ajoute une quantité de chocolat dans une proportion en poids égale à environ 1/5 de la quantité totale de sucre et de glucose, et une quantité de cacao dans une proportion en poids égale à environ 1/5 de la quantité de chocolat.1. Process for the industrial manufacture of nougat, ca¬ characterized in that the quantity of sugar and gluco¬ added to a desired quantity of water, before cooking a quantity of chocolate is added in a proportion by weight equal to about 1/5 of the total amount of sugar and glucose, and an amount of cocoa in a weight proportion equal to about 1/5 of the amount of chocolate.
2. Procédé selon la revendication 1, caractérisé en ce qu'une partie de la quantité de chocolat est remplacée par une quantité d'essence de café, la quantité d'essence de café n'étant jamais supérieure à la quan¬ tité de chocolat dans le mélange.2. Method according to claim 1, characterized in that a part of the amount of chocolate is replaced by an amount of coffee essence, the amount of coffee essence never being greater than the quantity of chocolate in the mixture.
3. Procédé selon la revendication 1 ou 2, dans lequel de la vanilline est ajoutée au mélange.3. The method of claim 1 or 2, wherein vanillin is added to the mixture.
4. Procédé selon la revendication 1, 2 ou 3 , dans le- quel des blancs d'oeufs sont ajoutés au mélange.4. Method according to claim 1, 2 or 3, in which egg whites are added to the mixture.
5. Procédé selon la revendication 1, 2, 3 ou 4 , dans lequel des amandes sont ajoutées au mélange. 5. Method according to claim 1, 2, 3 or 4, in which almonds are added to the mixture.
PCT/BE1989/000006 1989-02-03 1989-02-03 Process for the industrial manufacture of nougat WO1990008475A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
PCT/BE1989/000006 WO1990008475A1 (en) 1989-02-03 1989-02-03 Process for the industrial manufacture of nougat
EP19890901931 EP0455630A1 (en) 1989-02-03 1989-02-03 Process for the industrial manufacture of nougat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/BE1989/000006 WO1990008475A1 (en) 1989-02-03 1989-02-03 Process for the industrial manufacture of nougat

Publications (1)

Publication Number Publication Date
WO1990008475A1 true WO1990008475A1 (en) 1990-08-09

Family

ID=3883939

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/BE1989/000006 WO1990008475A1 (en) 1989-02-03 1989-02-03 Process for the industrial manufacture of nougat

Country Status (2)

Country Link
EP (1) EP0455630A1 (en)
WO (1) WO1990008475A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2723293A1 (en) * 1994-08-05 1996-02-09 France Nougat Sa Nougat confectionery prodn. with homogeneously distributed fruit
FR2833140A1 (en) * 2001-12-10 2003-06-13 Jean Marie Andre Benard Production of ready-to-use nougatine, e.g. for confectioners, comprises cooking refined sugar with lime-free water and glucose syrup and mixing with toasted flaked almonds
DE102009048534A1 (en) 2009-10-02 2011-04-14 Engelbert Grzeschik Confectionery emulsion with coffee flavor, useful e.g. as confectionery spreads or flavor additives for ice creams, comprises aqueous phase and dispersed oil phase comprising coffee aroma containing vegetable oil, which exhibits cafestol

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR898861A (en) * 1942-10-19 1945-05-09 Gebru Der Stollwerk A G Process for making fatty, heat-resistant sweets with a pronounced taste
FR1364889A (en) * 1963-07-23 1964-06-26 Stollwerck Ag Confectionery improvement process
FR1563674A (en) * 1966-10-25 1969-04-18
FR2146744A5 (en) * 1971-07-17 1973-03-02 Molkereigen Dahlenburg
DE2345045A1 (en) * 1973-09-06 1975-07-31 Ferrero Gmbh Nougat cream bread spread - is made using a milk protein powder having a high albumen and globulin content
GB2113969A (en) * 1982-02-01 1983-08-17 Koezponti Valto Hitelbank Products made from cheese and chocolate
SU1144679A1 (en) * 1983-04-01 1985-03-15 Всесоюзный научно-исследовательский институт кондитерской промышленности Method of production of whipped confectionery
EP0202575A2 (en) * 1985-05-18 1986-11-26 Wilhelm Rasch GmbH & Co Spezialmaschinenfabrik Process and apparatus for the treatment and preparation of a nougat mass for subsequent treatment

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR898861A (en) * 1942-10-19 1945-05-09 Gebru Der Stollwerk A G Process for making fatty, heat-resistant sweets with a pronounced taste
FR1364889A (en) * 1963-07-23 1964-06-26 Stollwerck Ag Confectionery improvement process
FR1563674A (en) * 1966-10-25 1969-04-18
FR2146744A5 (en) * 1971-07-17 1973-03-02 Molkereigen Dahlenburg
DE2345045A1 (en) * 1973-09-06 1975-07-31 Ferrero Gmbh Nougat cream bread spread - is made using a milk protein powder having a high albumen and globulin content
GB2113969A (en) * 1982-02-01 1983-08-17 Koezponti Valto Hitelbank Products made from cheese and chocolate
SU1144679A1 (en) * 1983-04-01 1985-03-15 Всесоюзный научно-исследовательский институт кондитерской промышленности Method of production of whipped confectionery
EP0202575A2 (en) * 1985-05-18 1986-11-26 Wilhelm Rasch GmbH & Co Spezialmaschinenfabrik Process and apparatus for the treatment and preparation of a nougat mass for subsequent treatment

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
Derwent File Supplier WPI(L), AN 85-241606, (1985), Derwent Publications Ltd, (Londres, GB), & SU, A1, 1144679 (GABZIMALYA V.G. et al.) 15 Mars 1985 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2723293A1 (en) * 1994-08-05 1996-02-09 France Nougat Sa Nougat confectionery prodn. with homogeneously distributed fruit
FR2833140A1 (en) * 2001-12-10 2003-06-13 Jean Marie Andre Benard Production of ready-to-use nougatine, e.g. for confectioners, comprises cooking refined sugar with lime-free water and glucose syrup and mixing with toasted flaked almonds
DE102009048534A1 (en) 2009-10-02 2011-04-14 Engelbert Grzeschik Confectionery emulsion with coffee flavor, useful e.g. as confectionery spreads or flavor additives for ice creams, comprises aqueous phase and dispersed oil phase comprising coffee aroma containing vegetable oil, which exhibits cafestol
DE202009018750U1 (en) 2009-10-02 2013-02-07 Engelbert Grzeschik Sweets emulsion with coffee flavor

Also Published As

Publication number Publication date
EP0455630A1 (en) 1991-11-13

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