CH179071A - Method of making a cornet with fruit filling. - Google Patents

Method of making a cornet with fruit filling.

Info

Publication number
CH179071A
CH179071A CH179071DA CH179071A CH 179071 A CH179071 A CH 179071A CH 179071D A CH179071D A CH 179071DA CH 179071 A CH179071 A CH 179071A
Authority
CH
Switzerland
Prior art keywords
cornet
sub
chocolate
bowl
filling
Prior art date
Application number
Other languages
German (de)
Inventor
Imboden Rosa
Original Assignee
Imboden Rosa
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 Imboden Rosa filed Critical Imboden Rosa
Publication of CH179071A publication Critical patent/CH179071A/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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • A23G3/566—Products with edible or inedible supports, e.g. lollipops products with an edible support, e.g. a cornet
    • 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
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/28—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing
    • A23G9/288—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups for portioning or dispensing for finishing or filling ice-cream cones or other edible containers; Manipulating methods therefor

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Description

  

  Verfahren zur Herstellung eines     Cornet    mit     Fruehtffillung.       Bisher kannte man lediglich     Cornets    mit  Creme- oder Eisfüllung.  



  Zweck der vorliegenden Erfindung ist  nun, ein     Cornet    herzustellen, in welchem  auch eine an sich nicht haltbare Fruchtfüllung  lange frisch bleibt.  



  Gemäss der Erfindung besteht das Ver  fahren zur Herstellung eines solchen     Cornet     darin, dass aus Früchten und einer zur Ab  tötung der in den Früchten vorhandenen  Bakterien ausreichenden Menge einer stark  alkoholhaltigen Flüssigkeit eine Paste be  reitet und diese in eine auf ihrer Innenseite  mit Schokolade überzogene     Cornetschale    ge  bracht wird, worauf man die Öffnung der  Schale mit einem     Sohokoladeguss    hermetisch  verschliesst.  



  Als Füllung kann eine Mischung aus  rohen, gedörrten oder gekochten Früchten  aller Art, Gelatine oder Pektine, Essenzen,  Farbstoffen, Alkohol oder stark alkoholhalti  gen Flüssigkeiten dienen.  



  Rosinen, Nüsse, Mandeln, gedörrte Pfir  siche, Äpfel, Birnen und dergleichen zum    Beispiel werden mit Gele, Alkohol, wie Rum,  Erdbeeressenz und Erdbeerfarbstoff gemischt  und in die an sich bekannten     Cornetschalen     eingefüllt.  



  <I>Beispiel</I>  Bei einem Quantum von 4 Liter Flüssig  keit (Wasser) werden 50 Blatt Gelatine,  500     gr    Äpfel, 400     gr    Birnen, 500     gr    Rosi  nen, 500     gr    Pfirsiche, 500     gr    Nüsse (Hasel  nüsse), 100     gr    Alkohol, zum Beispiel Rum  und je zirka vier Esslöffel Erdbeeressenz und       Erdbeerfarbstoff    verwendet, und daraus eine  als Füllung dienende Paste bereitet.  



  Damit der Inhalt in der an sich bekann  ten     Cornetschale    frisch bleibt, wird die  Innenseite derselben zwecks hermetischen  Abschlusses mit Schokolade ausgespritzt       (tampiert).    Ferner wird zwecks eines gefäl  ligen Abschlusses die Öffnung der     Cornet-          achale    mit einem nach oben gewölbten     Cake-          stück    versehen und letztere wiederum mit  Schokolade     tampiert,    so dass die Füllung  hermetisch eingeschlossen ist und daher lange  frisch bleibt.

        An Stelle von Gelatine können auch       Gelatinierungsmittel,    wie Pektine oder     pek-          tinehaltige    Pflanzensäfte, verwendet werden.



  Process for the production of a Cornet with early filling. So far, the only known cornets with a cream or ice filling.



  The purpose of the present invention is now to produce a cornet in which even a fruit filling that cannot be kept for a long time remains fresh.



  According to the invention, the method for producing such a cornet is that a paste is prepared from fruits and an amount of a strongly alcoholic liquid sufficient to kill the bacteria present in the fruit and this is placed in a cornet bowl covered with chocolate on the inside is brought, whereupon the opening of the bowl is hermetically sealed with a chocolate icing.



  A mixture of raw, dried or cooked fruits of all kinds, gelatine or pectins, essences, dyes, alcohol or liquids with a high alcohol content can serve as the filling.



  Raisins, nuts, almonds, dried peaches, apples, pears and the like, for example, are mixed with gels, alcohol, such as rum, strawberry essence and strawberry coloring, and poured into the per se known cornet bowls.



  <I> Example </I> With a quantity of 4 liters of liquid (water), 50 sheets of gelatine, 500 g apples, 400 g pears, 500 g raisins, 500 g peaches, 500 g nuts (hazelnuts), 100 gr alcohol, for example rum, and about four tablespoons of strawberry essence and strawberry coloring each, to prepare a paste that can be used as a filling.



  In order to keep the contents fresh in the well-known cornet bowl, the inside of the bowl is sprayed (tamped) with chocolate for the purpose of hermetic sealing. Furthermore, for the purpose of a pleasing finish, the opening of the cornet bowl is provided with an upwardly curved piece of cake and the latter in turn tamped with chocolate so that the filling is hermetically sealed and therefore stays fresh for a long time.

        Instead of gelatin, gelatinizing agents such as pectins or pekin-containing vegetable juices can also be used.

Claims (1)

PATENTANSPRUCH: Verfahren zur Herstellung eines Cornet mit Fruchtfüllung, dadurch gekennzeichnet, dass aus Früchten und einer zur Abtötung der in den Früchten vorhandenen Bakterien ausreichenden Menge einer stark alkohol haltigen Flüssigkeit eine Paste bereitet und diese in eine auf ihrer Innenseite mit Schoko lade überzogene Cornetschale gebracht wird, worauf man die Öffnung der Schale mit einem Schokoladeguss hermetisch verschliesst. UNTERANSPRüCHE 1. Verfahren nach Patentanspruch, dadurch gekennzeichnet, dass zur Herstellung der Füllung gedörrte Früchte verwendet wer den. 2. PATENT CLAIM: A method for producing a cornet with fruit filling, characterized in that a paste is prepared from fruits and an amount of a strongly alcoholic liquid sufficient to kill the bacteria present in the fruits and this is placed in a cornet bowl covered with chocolate on the inside , whereupon the opening of the bowl is hermetically sealed with a chocolate pour. SUBClaims 1. The method according to claim, characterized in that dried fruits are used to produce the filling. 2. Verfahren nach Patentanspruch und Unter anspruch 1, dadurch gekennzeichnet, dass vor dem Aufbringen des Schokoladegusses auf die Öffnung der gefüllten Cornetschale ein als Deckel dienendes Gebäckstück gelegt wird. 3. Verfahren nach Patentanspruch und Unter ansprüchen 1 und 2, dadurch gekennzeich net, dass als alkoholhaltige Flüssigkeit Rum verwendet wird. 4. Verfahren nach Patentanspruch und Unter ansprüchen 1 bis 3, dadurch gekennzeich net, dass zur Herstellung der Fruchtpaste ausserdem Nüsse verwendet werden. 5. Verfahren nach Patentanspruch und Unter ansprüchen 1 bis 4, dadurch gekennzeich net, dass der Fruchtpaste ein Gelatinie- rungsmittel zugesetzt wird. 6. Method according to patent claim and sub-claim 1, characterized in that a piece of biscuit serving as a lid is placed on the opening of the filled cornet bowl before the chocolate is poured. 3. The method according to claim and sub-claims 1 and 2, characterized in that rum is used as the alcohol-containing liquid. 4. The method according to claim and sub-claims 1 to 3, characterized in that nuts are also used to produce the fruit paste. 5. The method according to claim and sub-claims 1 to 4, characterized in that a gelatinizing agent is added to the fruit paste. 6th Verfahren nach Patentanspruch und Unter ansprüchen 1 bis 5, dadurch gekennzeich net, dass als Gelatinierungsmittel Gelatine verwendet wird. Method according to patent claim and sub-claims 1 to 5, characterized in that gelatin is used as the gelatinizing agent.
CH179071D 1934-12-20 1934-12-20 Method of making a cornet with fruit filling. CH179071A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CH179071T 1934-12-20

Publications (1)

Publication Number Publication Date
CH179071A true CH179071A (en) 1935-08-31

Family

ID=4428989

Family Applications (1)

Application Number Title Priority Date Filing Date
CH179071D CH179071A (en) 1934-12-20 1934-12-20 Method of making a cornet with fruit filling.

Country Status (1)

Country Link
CH (1) CH179071A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064155A3 (en) * 1981-04-24 1983-04-06 Ferrero S.P.A. Confectionery product with a filling
DE4131549A1 (en) * 1991-09-21 1993-03-25 Molkerei Huenfeld Niederjossa CONTAINER FOR FOOD

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0064155A3 (en) * 1981-04-24 1983-04-06 Ferrero S.P.A. Confectionery product with a filling
DE4131549A1 (en) * 1991-09-21 1993-03-25 Molkerei Huenfeld Niederjossa CONTAINER FOR FOOD

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