WO2017171670A1 - Loukoum et procédé de production d'un tel produit de confiserie - Google Patents

Loukoum et procédé de production d'un tel produit de confiserie Download PDF

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Publication number
WO2017171670A1
WO2017171670A1 PCT/TR2016/050092 TR2016050092W WO2017171670A1 WO 2017171670 A1 WO2017171670 A1 WO 2017171670A1 TR 2016050092 W TR2016050092 W TR 2016050092W WO 2017171670 A1 WO2017171670 A1 WO 2017171670A1
Authority
WO
WIPO (PCT)
Prior art keywords
turkish delight
manufacturing
starch
slurry
mold
Prior art date
Application number
PCT/TR2016/050092
Other languages
English (en)
Inventor
Murat COBAN
Ali TASCI
Original Assignee
Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi
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 Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi filed Critical Solen Cikolata Gida Sanayi Ve Ticaret Anonim Sirketi
Priority to EP16720583.0A priority Critical patent/EP3448168A1/fr
Priority to PCT/TR2016/050092 priority patent/WO2017171670A1/fr
Publication of WO2017171670A1 publication Critical patent/WO2017171670A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • 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

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne un procédé de fabrication de loukoums comprenant les étapes de préparation d'une solution d'amidon comprenant de l'amidon, du fructose et de l'eau. Le procédé comprend également les étapes consistant à mélanger d'abord la solution à une température de 60 à 85 °C pendant 15 à 45 minutes pour obtenir une suspension épaisse à 70° brix; cuire la suspension épaisse à une température comprise entre 150 et 175 °C pour former un produit intermédiaire; appliquer un vide au produit intermédiaire dans un contenant étanche jusqu'à ce qu'une valeur brix atteigne une valeur supérieure à 80° pour obtenir un second produit intermédiaire. L'invention concerne également un loukoum obtenu au moyen du procédé.
PCT/TR2016/050092 2016-03-30 2016-03-30 Loukoum et procédé de production d'un tel produit de confiserie WO2017171670A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
EP16720583.0A EP3448168A1 (fr) 2016-03-30 2016-03-30 Loukoum et procédé de production d'un tel produit de confiserie
PCT/TR2016/050092 WO2017171670A1 (fr) 2016-03-30 2016-03-30 Loukoum et procédé de production d'un tel produit de confiserie

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/TR2016/050092 WO2017171670A1 (fr) 2016-03-30 2016-03-30 Loukoum et procédé de production d'un tel produit de confiserie

Publications (1)

Publication Number Publication Date
WO2017171670A1 true WO2017171670A1 (fr) 2017-10-05

Family

ID=55911032

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/TR2016/050092 WO2017171670A1 (fr) 2016-03-30 2016-03-30 Loukoum et procédé de production d'un tel produit de confiserie

Country Status (2)

Country Link
EP (1) EP3448168A1 (fr)
WO (1) WO2017171670A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022019767A1 (fr) * 2020-07-24 2022-01-27 Tanis Confectionery B.V. Procédé et système de production de confiserie molle
RU2813344C1 (ru) * 2022-12-12 2024-02-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" Способ производства рахат-лукума из тыквы

Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH291177A (fr) * 1952-12-10 1953-06-15 Wyss Maria Procédé de fabrication d'un article de confiserie.
FR1249690A (fr) * 1960-03-02 1960-12-30 Produit de confiserie
GR872077B (en) * 1987-12-30 1988-03-30 Valavanoglou Konstantinos Cutting apparatus for sticky materials
GB2223156A (en) * 1988-09-16 1990-04-04 Tunnel Refineries Limited Syrup; Confectionery
US6077557A (en) * 1998-11-20 2000-06-20 General Mills, Inc. Gel products fortified with calcium and method of preparation
WO2002005658A2 (fr) * 2000-07-17 2002-01-24 General Mills, Inc. Produits gelifies a base de carragaheen et procedes d'elaboration
EP1645196A1 (fr) * 2004-10-05 2006-04-12 Roquette FrÀ¨res Confiserie gélifiée à base d'amidon et procédé de préparation d'une telle confiserie
BG109127A (bg) 2005-04-19 2006-12-29 Сашко ИВАНОВ Състав и метод за производство на локум
US20080026099A1 (en) * 2006-07-28 2008-01-31 Wm. Wrigley Jr. Company Confectinery products having tea
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same

Patent Citations (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH291177A (fr) * 1952-12-10 1953-06-15 Wyss Maria Procédé de fabrication d'un article de confiserie.
FR1249690A (fr) * 1960-03-02 1960-12-30 Produit de confiserie
GR872077B (en) * 1987-12-30 1988-03-30 Valavanoglou Konstantinos Cutting apparatus for sticky materials
GB2223156A (en) * 1988-09-16 1990-04-04 Tunnel Refineries Limited Syrup; Confectionery
US6077557A (en) * 1998-11-20 2000-06-20 General Mills, Inc. Gel products fortified with calcium and method of preparation
WO2002005658A2 (fr) * 2000-07-17 2002-01-24 General Mills, Inc. Produits gelifies a base de carragaheen et procedes d'elaboration
EP1645196A1 (fr) * 2004-10-05 2006-04-12 Roquette FrÀ¨res Confiserie gélifiée à base d'amidon et procédé de préparation d'une telle confiserie
BG109127A (bg) 2005-04-19 2006-12-29 Сашко ИВАНОВ Състав и метод за производство на локум
US20080026099A1 (en) * 2006-07-28 2008-01-31 Wm. Wrigley Jr. Company Confectinery products having tea
US20090202683A1 (en) * 2008-02-11 2009-08-13 Jennyfer Reed Matteson Confections with chewy, sour and creamy attributes, and methods to make and use the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2022019767A1 (fr) * 2020-07-24 2022-01-27 Tanis Confectionery B.V. Procédé et système de production de confiserie molle
NL2026139B1 (en) * 2020-07-24 2022-03-29 Tanis Confectionery B V A method and system for producing soft confectionery
RU2813344C1 (ru) * 2022-12-12 2024-02-12 Федеральное государственное бюджетное образовательное учреждение высшего образования "Саратовский государственный университет генетики, биотехнологии и инженерии имени Н.И. Вавилова" Способ производства рахат-лукума из тыквы

Also Published As

Publication number Publication date
EP3448168A1 (fr) 2019-03-06

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