DE2343755A1 - Bonbons - consisting of hard sugary crust and jelly-like - core - Google Patents
Bonbons - consisting of hard sugary crust and jelly-like - coreInfo
- Publication number
- DE2343755A1 DE2343755A1 DE19732343755 DE2343755A DE2343755A1 DE 2343755 A1 DE2343755 A1 DE 2343755A1 DE 19732343755 DE19732343755 DE 19732343755 DE 2343755 A DE2343755 A DE 2343755A DE 2343755 A1 DE2343755 A1 DE 2343755A1
- Authority
- DE
- Germany
- Prior art keywords
- filling
- jelly
- sugar
- bonbons
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000015110 jellies Nutrition 0.000 claims abstract description 7
- 239000008274 jelly Substances 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 235000019441 ethanol Nutrition 0.000 claims abstract description 6
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims abstract description 5
- 239000002562 thickening agent Substances 0.000 claims abstract description 3
- VJHCJDRQFCCTHL-UHFFFAOYSA-N acetic acid 2,3,4,5,6-pentahydroxyhexanal Chemical compound CC(O)=O.OCC(O)C(O)C(O)C(O)C=O VJHCJDRQFCCTHL-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 abstract 1
- 239000000499 gel Substances 0.000 abstract 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 8
- 239000001768 carboxy methyl cellulose Substances 0.000 description 8
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 8
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 8
- 229930006000 Sucrose Natural products 0.000 description 7
- 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 7
- 239000005720 sucrose Substances 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000005454 flavour additive Substances 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 238000013019 agitation Methods 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 229920003064 carboxyethyl cellulose Polymers 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 125000005909 ethyl alcohol group Chemical group 0.000 description 1
- 235000007983 food acid Nutrition 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
Verfahren zur Herstellung von Geleebonbons Die erfindung betrifft ein Verfahren zur Herstellung von Bonbons mit einer Füllung von geleeartiger Konsistenz.Process for the production of jelly candies The invention relates a process for the production of candies with a filling of a jelly-like consistency.
Es sind Verfahren und Vorrichtungen zum Einbringen von Füllungen in Zuckermassenstränge bekannt, wobei die Füllung von einem Ir:assebehälter über ein in dem Zuckermassekegel eingebettetes Füllrohr in den Zuckermassenstrang gelangt.There are methods and devices for introducing fillings into Known sugar mass strands, the filling of an Ir: ace container over a Filling tube embedded in the sugar mass cone enters the sugar mass strand.
Zwischen dem Massebehälter und dem Füllrohr ist eine Pumpe angeordnet.A pump is arranged between the mass container and the filling pipe.
Die Konsistenz der Füllung im Fertigerzeugnis weich dabei nur unwesentlich von der ab, mit der die Füllung eingebracht wurde.The consistency of the filling in the finished product is only insignificantly soft from the one with which the filling was introduced.
Dem beschriebenen Verfahren haftet jedoch der Mangel an, daß geleeartige Füllungen in Bonbons nicht eingebracht werden können, da derartige Füllungen nicht pumpfähig sind.However, the described method is liable to the lack of that jelly-like Fillings in sweets cannot be introduced, since such fillings cannot are pumpable.
Es ist Zweck der Erfindung, die charakteristischen Eigenschaften von zwei Erzeugnissen, nämlich Gelee und Hartkaramellen in einem Erzeugnis zu vereinen.It is the purpose of the invention, the characteristic properties of to combine two products, namely jelly and hard caramels in one product.
Der Erfindung liegt die aufgabe zugrunde, ein Verfahren zu entwickeln, durch welches es möglich wird, Bonbons mit geleeartigen FUllungen herzustellen.The invention is based on the object of developing a method which makes it possible to produce candies with jelly-like fillings.
Erfindungsgemäß wird die Aufgabe dadurch gelöst, daß die FUllung aus einer wäßrigen Zuckerlösung sowie einem Verdickungsmittel mit begrenzter Wasserbindefähigkeit, z.B.According to the invention the object is achieved in that the filling from an aqueous sugar solution and a thickener with limited water binding capacity, e.g.
Karboxymethylzellulose und/oder Karboxymethylstärke (Ultraamylopektin) in Konzentrationen von 2 bis 7 X, vorzugsweise von 3 bis 5 t sowie ggf. Äthylalkoholzusatz besteht und daß das Wasser der Lösung nach mit bekannten technischen mitteln erfolgter Eingabe in das Bonbon in kontrollierbaren Zeiträumen teilweise an die Bonbondecke abgegeben wird und dadurch in einem Zeitraum von ca.Carboxymethyl cellulose and / or carboxymethyl starch (ultraamylopectin) in concentrations of 2 to 7 X, preferably from 3 to 5 t as well optionally there is ethyl alcohol addition and that the water of the solution according to known technical means of input into the candy in controllable periods of time is partially given to the candy blanket and thus within a period of approx.
24 Stunden eine Füllung von geleeartiger Konsistenz entsteht.24 hours a filling with a jelly-like consistency is created.
Dadurch, daß durch das erfindungsgemäße Verfahren die Geleebildung im Fertigerzeugnis aus einer ursprunglich pumpfähigen Lösung erfolgt, ist es möglich geworden, Bonbons mit geleeartiger Füllung herzustellen.Because the process according to the invention results in jelly formation takes place in the finished product from an originally pumpable solution, it is possible to make candies with a jelly-like filling.
Die Erfindung soll nachstehend an mehreren Ausführungsbeispielen näher erläutert werden: Beispiel 1: 43,6 kg Wasser 5,0 kg Karboxymethylzellulose DAB 7 35,8 kg Saccharose 15,1 kg Stärke sirup 0,5 kg Genußsäure Aromazusatz Karboxymethylzellulose wird unter intensivem Rühren in die angegebene Wassermenge eingerEhrt. Bevorzugte Temperaturen zum Lösen sind 50 0C bis 70 °C. Der Lösungsvorgang kann wesentlich beschleunigt werden, wenn Karboxymethylzellulose einige Stunden vorher zum Vorquellen in Wasser angesetzt wird. Für diesen Verfahrensschritt hat sich der Einsatz der in Backwarenbe trieben verwendeten Schlagmaschinen bewährt. Nach dem vollständigen Lösen der Karboxyethylzellulose erfolgt die Zugabe von Saccharose und Stärke sirup.The invention is to be described in more detail below using several exemplary embodiments are explained: Example 1: 43.6 kg water 5.0 kg carboxymethyl cellulose DAB 7 35.8 kg sucrose 15.1 kg starch syrup 0.5 kg edible acid flavoring additive carboxymethyl cellulose is stirred into the specified amount of water while stirring vigorously. Preferred Dissolving temperatures are 50 ° C to 70 ° C. The solving process can be substantial be accelerated if carboxymethyl cellulose to pre-swell a few hours beforehand is prepared in water. The use of Beating machines used in bakery shops have proven their worth. After the complete Dissolving the carboxyethyl cellulose is done by adding sucrose and starch syrup.
Genußsäure und Aroma werden erst unmittelbar vor der Weiterverarbeitung untergerührt, Wegen der Thixotropie der Karboxymethylzellulose tritt bei längeren Stehen der FUllung eine Verdickung ein, die jedoch reversibel ist und durch Rühren beseitigt werden kann. Die Weiterverarbeitung der FUllung erfolgt mit bekannten Vorrichtungen, indem die Füllmasse von einem Massebehälter über ein in dem Zucker massekegel eingebettetes Füllrohr in den Zuckermassestrang gelangt. Das Vlickeln der geprägten Bonbons auf herkömmlichen Wickelmaschinen muß am Herstellungstag erfolgen, da die beschriebene Bildung des Geleekerns erst nach einem Tag erfolgt. Mach diesem Zeitraum erhält das Erzeugnis einen für Bonbons ungewöhnlichen mürben Charakter.Food acid and aroma are only used immediately before further processing Stirred in, because of the thixotropy of carboxymethyl cellulose occurs for longer periods Are the filling a thickening, which is reversible and by Stirring can be eliminated. The further processing of the filling is carried out with known Devices by taking the filling mass from a mass container over one in the sugar Filling tube embedded in a mass cone enters the sugar mass strand. The Vlickeln the embossed sweets on conventional wrapping machines must be made on the day of manufacture, because the described formation of the jelly core only takes place after one day. Do this During the period, the product acquires a crumbly character, which is unusual for sweets.
Durch eine spezielle Verfahrensführung ist es möglich, auch alkoholische Geleefüllungen zu erhalten. Die Beschreibung erfolgt unter Beispiel 4.A special procedure makes it possible to also carry out alcoholic To get jelly fillings. The description is given under example 4.
Beispiel 2: 56,5 kg Wasser 1,2 kg Karboxymethylstärke 2,5 kg Karboxymethylzellulose 39,6 kg Saccharose 0,2 kg Genußsäure Aromasusats Die fIerstellung der Füllung erfolgt auf die unter Beispiel 1 beschriebene Weise.Example 2: 56.5 kg of water 1.2 kg of carboxymethyl starch 2.5 kg of carboxymethyl cellulose 39.6 kg sucrose 0.2 kg edible acid Aromasusats The filling is made in the manner described in Example 1.
beispiel 3: 91,7 kg Wasser 3,2 kg Karboxymethylstärke 4,6 kg Saccharose 0,03kg Saccharin 0,2 kg Zitronensäure 0,2 kg Sorbinsäure Aromazusatz Die Herstellung der Füllung erfolgt auf die unter Beispiel 1 beschriebene Weise.Example 3: 91.7 kg of water 3.2 kg of carboxymethyl starch 4.6 kg of sucrose 0.03kg saccharin 0.2 kg citric acid 0.2 kg sorbic acid flavor additive The production the filling takes place in the manner described in Example 1.
Die so hergestellte Füllung zeichnet siob auf Grund des dringen Saccharosegehaltes und des Einsatzes von Saccharin durch einen extrem niedrigen Kaloriengehalt aus.The filling made in this way is characterized by its high sucrose content and the use of saccharin due to its extremely low calorie content.
Beispiel 4: 60,1 kg Wasser 3,4 kg Karboxymethylzellulose 20,2 kg Saccharose 16,0 kg Äthylalkohol ( 95 Vol. *) 0,3 kg Zitronensäure Aromazusatz Die Karboxymethylzellulose wird bei 60 °C bis 70 0C und Rühren in Wasser galöst und danach die Saccharose zugegebon. Anschließend wird der Alkohol portionsweise unter intensivem Rühren zugesetzt. Das schnelle Rühren ist erforderlich, um Auflocker ungser sche in unge n, die bei der hlkoholzugabe auftreten können, zu vermeiden.Example 4: 60.1 kg of water 3.4 kg of carboxymethyl cellulose 20.2 kg of sucrose 16.0 kg ethyl alcohol (95 vol. *) 0.3 kg citric acid flavoring additive The carboxymethyl cellulose is galöst in water at 60 ° C to 70 ° C with stirring and then the sucrose is added. The alcohol is then added in portions with vigorous stirring. That Rapid agitation is required to loosen up any in the case of the The addition of alcohol can occur to be avoided.
Claims (1)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DD16541072A DD98606A1 (en) | 1972-09-04 | 1972-09-04 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE2343755A1 true DE2343755A1 (en) | 1974-03-14 |
Family
ID=5488045
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE19732343755 Pending DE2343755A1 (en) | 1972-09-04 | 1973-08-30 | Bonbons - consisting of hard sugary crust and jelly-like - core |
Country Status (2)
| Country | Link |
|---|---|
| DD (1) | DD98606A1 (en) |
| DE (1) | DE2343755A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1692943A1 (en) * | 2005-02-18 | 2006-08-23 | The Procter & Gamble Company | Centre fill confectionery products |
-
1972
- 1972-09-04 DD DD16541072A patent/DD98606A1/xx unknown
-
1973
- 1973-08-30 DE DE19732343755 patent/DE2343755A1/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1692943A1 (en) * | 2005-02-18 | 2006-08-23 | The Procter & Gamble Company | Centre fill confectionery products |
| WO2006091447A1 (en) * | 2005-02-18 | 2006-08-31 | The Procter & Gamble Company | Centre fills confectionery compositions |
| AU2006216960B2 (en) * | 2005-02-18 | 2011-08-04 | The Procter & Gamble Company | Centre fills confectionery compositions |
Also Published As
| Publication number | Publication date |
|---|---|
| DD98606A1 (en) | 1973-07-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| OHJ | Non-payment of the annual fee |