WO2004077957A1 - Vorrichtung und verfahren zur herstellung mehrfarbiger bonbons - Google Patents
Vorrichtung und verfahren zur herstellung mehrfarbiger bonbons Download PDFInfo
- Publication number
- WO2004077957A1 WO2004077957A1 PCT/DE2004/000435 DE2004000435W WO2004077957A1 WO 2004077957 A1 WO2004077957 A1 WO 2004077957A1 DE 2004000435 W DE2004000435 W DE 2004000435W WO 2004077957 A1 WO2004077957 A1 WO 2004077957A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- internals
- working volume
- section
- sugar
- cross
- Prior art date
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
- A23G3/50—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
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0046—Batch-rolling, rope-forming, or sizing
-
- 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
- A23G3/0053—Processes for moulding candy in the plastic state
Definitions
- the present invention relates to a method and an apparatus for producing sugar-based confectionery which have several phases.
- sugar base means that the confectionery essentially consists of sugar or sugar substitutes or substitutes, e.g. Maltose exist.
- the phases of the confectionery can differ in that, for example, they have different colors, different flavors, or differ in other ingredients.
- the method and the device according to the invention are suitable for the production of sugar-based sweets which have several colors, such as hard or soft candies which are filled or unfilled.
- the multiple phases of this confectionery can either be arranged next to one another on a circumferential line or form successive layers.
- the device according to the invention and the corresponding method are used to process a warm, plastically deformable raw mass of candies produced in a conventional manner.
- a raw mass can be produced by dissolving and boiling sucrose and glucose syrup with water, then reducing the water content and cooling the raw mass, for example on cooling belts or cooling tables.
- Additional ingredients can be added to acids, dyes, dairy products, fats and any other food ingredients before or after cooking.
- the cooled mass is usually formed continuously on a horizontally arranged cone roller into a strand of the desired diameter, the diameter of which is reduced by strand shaping and drawing.
- This strand is subsequently shaped into candies (embossing, cutting, unrolling, etc.), which are then cooled in order to be dimensionally stable.
- a disadvantage of this process is that a very high proportion of manual work, i.e. high personnel costs are required and, in particular, that the procedures cannot in principle be carried out continuously.
- the object of the present invention is to provide a device and a method for the rational production of sugar-based confectionery, such as candies, which have several phases.
- a preferably vertically arranged cone roller is used, to which at least two different candy masses can be fed in batches or continuously.
- This tapered roller has plate-shaped and / or tubular fittings which extend in the conveying direction and divide the working volume of the tapered roller into at least two channels which are essentially aligned in the conveying direction of the tapered roller.
- the channel walls formed by the internals can be coated and / or tempered at least on their outside with a friction-reducing coating, for example tetrafluoropolyethylene (Teflon).
- the temperature of the internals can be from 40 to 110 ° C., preferably from 60 to 105 ° C., the temperature depending on the type of candy mass, for example hard or caramel candy mass or sugar-free candy mass.
- a cone roller is used to produce candies with several phases, which has a channel for each phase of the candy, which extends in the conveying direction of the cone roller.
- channel means part of the working volume of the tapered roller which is caused by the plate or tubular internals and / or a portion of the outer surface of the working volume of the tapered roller is delimited.
- These internals extend the conveying direction of the tapered roller, ie axially to the conical working volume.
- the surface area of the conical working volume is defined by the machining surface of the rollers or rollers of the tapered roller.
- Such a channel can therefore only be delimited by the plate-shaped or tubular internals, or partly by plate-shaped or tubular internals and otherwise by the area to be machined by the rollers of the tapered roller.
- the channel walls can run parallel to each other, or can run towards each other in the conveying direction of the tapered roller, so that they run towards each other at the maximum angle that the working volume of the tapered roller has.
- the cone roller provided with internals according to the invention which forms channels in the conveying direction, is preferably arranged vertically, so that its feed opening points upwards and the discharge opening lies below.
- the candy or filling masses introduced by gravity flow down through the channels.
- the outer surface of the conical working volume is formed by rollers which all have the same direction of rotation and which rotate peripherally around the conical working volume and which thus roll off the outer surface of the cone. On the way down through the conical working volume, the mass cross-section is reduced and the throughput speed of the mass through the cone roller increases accordingly.
- the discharge from the taper roller can be supported by a pair of discharge rollers arranged under the taper roller.
- the manufacturing method of the invention uses the cone roller described above, which has plate-shaped or tubular internals which extend in the conveying direction and which divide the working volume into at least two channels.
- a cone roller For the production of candies with, for example, several colors, such a cone roller is used, the working volume of which has an identical number of channels, which are formed by the plate-shaped or tubular internals and the cone surface defined by the rollers of the cone roller.
- Each channel is now filled with the candy mass in a plastically deformable state, which is to form a phase of the later candy.
- Such a candy mass can be differently colored candy mass, or candy mass with different flavors and / or other ingredients, such as Dairy products.
- Individual channels that are completely surrounded by other channels can also be loaded with substances that are not candy masses, or differ significantly from the surrounding candy masses in terms of consistency, composition, etc., or do not form a stable connection with them, such as powder , masses containing cocoa or other liquid filling masses.
- filled candies can also be produced with the device according to the invention.
- the device according to the invention can also be used to produce soft candies or sugar foam articles as long as their plasticity is sufficient to be deformed by means of a cone roller.
- the strand produced by the cone roller can be processed further in a conventional manner, i.e. through strand forming, portioning, embossing and subsequent cooling.
- the channels formed by the internals within the tapered roller can divide the cross-sectional area of the tapered roller differently.
- the figures show a cone roller according to the invention with internals that form channels.
- FIG. 1 shows a perspective section through the cone roller
- Figures 3 a) - d) schematic cross sections perpendicular to the axis of the tapered roller.
- FIG. 1 A conical roller according to the invention with rollers 1 is shown schematically in FIG.
- the internals 2 divide the conical working volume of the tapered roller into channels, the working volume being defined by the rotating rollers 1 which run around its outer surface.
- the channels are filled in by sugar masses 3.
- the dimensions of the internals which divide the working cross section of the tapered roller into channels extend up to the opening of large cross section, ie the feed opening 5 of the tapered roller or beyond, in the direction of the opening of small cross section, ie the discharge opening 6, up to a distance of about half, a third, a quarter to a fifth or a sixth of the axis length of the tapered roller in front of the discharge opening 6.
- FIG. 2 shows views of the discharge situation from the cone roller according to the invention, ie the cross section of the strand produced from four or five different phases of sugar-3 or filling compound.
- the working cross-sectional area of the tapered roller was divided into a) four or b) five channels by means of internals (not shown).
- the internals consist of a tube which is axially aligned with the axis of the tapered roller and which is connected to four radially extending, equally spaced flat elements. These four flat elements form four identical sections lying next to one another in the form of circular segments, the center point being formed by the cross section of the central tube.
- FIGS. 3 a) to d) show different variants of the internals 2 for channel formation in a schematic section through the cone roller, perpendicular to its axis.
- FIGS. 3 a) to d) show how a plurality of internals 2 are arranged on the outer surface 7 of the working volume in such a way that they form channels which are each open in their cross section to the outer surface 7 of the working volume.
- these internals 2 have a C-shaped cross section, which is only open towards the outer surface 7 of the working volume.
- these internals 2 form such channels which have an open cross-section only towards the lateral surface 7 of the working volume of the tapered roller and are otherwise separated from the central channel of larger cross-section.
- the supply of candy masses or filling masses into the individual channels of the tapered roller according to the invention can take place continuously or in batches.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
Description
Claims
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE112004000851T DE112004000851D2 (de) | 2003-03-06 | 2004-03-05 | Vorrichtung und Verfahren zur Herstellung mehrfarbiger Bonbons |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE20303665U DE20303665U1 (de) | 2003-03-06 | 2003-03-06 | Vorrichtung zur Herstellung mehrfarbiger Bonbons |
DE20303665.4 | 2003-03-06 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2004077957A1 true WO2004077957A1 (de) | 2004-09-16 |
Family
ID=27675306
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/DE2004/000435 WO2004077957A1 (de) | 2003-03-06 | 2004-03-05 | Vorrichtung und verfahren zur herstellung mehrfarbiger bonbons |
Country Status (2)
Country | Link |
---|---|
DE (2) | DE20303665U1 (de) |
WO (1) | WO2004077957A1 (de) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2132206A1 (de) * | 1971-06-29 | 1973-01-11 | Hamac Hansella Gmbh | Vorrichtung zum formen eines stranges aus zuckermasse |
FR2668035A1 (fr) * | 1990-10-19 | 1992-04-24 | Nougalet Ets | Bonbon fourre a plusieurs parfums et son dispositif de fabrication. |
AT398152B (de) * | 1991-02-11 | 1994-10-25 | Englhofer Zuckerwaren Ges M B | Verfahren zur kontinuierlichen herstellung von bonbons aus hartbonbonmassen, sowie nach dem verfahren hergestellte bonbons |
DE4415442C1 (de) * | 1994-05-03 | 1995-05-18 | Haensel Otto Gmbh | Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Streifenbonbons |
WO2001082715A2 (en) * | 2000-05-03 | 2001-11-08 | Societe Des Produits Nestle S.A. | Confectionery product having a filling |
-
2003
- 2003-03-06 DE DE20303665U patent/DE20303665U1/de not_active Expired - Lifetime
-
2004
- 2004-03-05 WO PCT/DE2004/000435 patent/WO2004077957A1/de active Application Filing
- 2004-03-05 DE DE112004000851T patent/DE112004000851D2/de not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
DE2132206A1 (de) * | 1971-06-29 | 1973-01-11 | Hamac Hansella Gmbh | Vorrichtung zum formen eines stranges aus zuckermasse |
FR2668035A1 (fr) * | 1990-10-19 | 1992-04-24 | Nougalet Ets | Bonbon fourre a plusieurs parfums et son dispositif de fabrication. |
AT398152B (de) * | 1991-02-11 | 1994-10-25 | Englhofer Zuckerwaren Ges M B | Verfahren zur kontinuierlichen herstellung von bonbons aus hartbonbonmassen, sowie nach dem verfahren hergestellte bonbons |
DE4415442C1 (de) * | 1994-05-03 | 1995-05-18 | Haensel Otto Gmbh | Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Streifenbonbons |
WO2001082715A2 (en) * | 2000-05-03 | 2001-11-08 | Societe Des Produits Nestle S.A. | Confectionery product having a filling |
Also Published As
Publication number | Publication date |
---|---|
DE112004000851D2 (de) | 2006-02-16 |
DE20303665U1 (de) | 2003-07-31 |
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