ES2010460A6 - Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo. - Google Patents

Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo.

Info

Publication number
ES2010460A6
ES2010460A6 ES8900996A ES8900996A ES2010460A6 ES 2010460 A6 ES2010460 A6 ES 2010460A6 ES 8900996 A ES8900996 A ES 8900996A ES 8900996 A ES8900996 A ES 8900996A ES 2010460 A6 ES2010460 A6 ES 2010460A6
Authority
ES
Spain
Prior art keywords
caramel
moulds
gasified
moisture
producing same
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.)
Expired
Application number
ES8900996A
Other languages
English (en)
Inventor
Galart Ramon Escola
Turull Ramon Bayes
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to ES8900996A priority Critical patent/ES2010460A6/es
Publication of ES2010460A6 publication Critical patent/ES2010460A6/es
Priority to GB9002176A priority patent/GB2229347B/en
Priority to AU49222/90A priority patent/AU630412B2/en
Priority to DE4005250A priority patent/DE4005250A1/de
Priority to CA002010712A priority patent/CA2010712C/en
Priority to JP2042289A priority patent/JP2937382B2/ja
Priority to IT19704A priority patent/IT1239450B/it
Priority to FR909003556A priority patent/FR2644327B1/fr
Priority to US07/776,809 priority patent/US5279842A/en
Expired legal-status Critical Current

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
    • A23G3/52—Aerated, foamed, cellular or porous products
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus 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
    • A23G3/0284—Removing articles from the mould; Associated manipulation
    • 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
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • 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
    • A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
    • A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
    • 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
    • A23G3/34—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
    • A23G3/563—Products with edible or inedible supports, e.g. lollipops products with an inedible support, e.g. a stick
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/182—Foamed, gas-expanded or cellular products
    • 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
    • A23G4/00—Chewing gum
    • A23G4/18—Chewing gum characterised by shape, structure or physical form, e.g. aerated products
    • A23G4/20—Composite products, e.g. centre-filled, multi-layer, laminated

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

CARAMELO RELLENO DE CARAMELO GASIFICADO Y PROCEDIMIENTO PARA LA OBTENCION DEL MISMO. EL PROCEDIMIENTO SE CARACTERIZA POR EL HECHO DE QUE LA MASA INICIAL DE CARAMELO SE ENCUENTRA A UNA TEMPERATURA COMPRENDIDA ENTRE 90 Y 150GC Y A UN GRADO DE HUMEDAD INFERIOR A LA HUMEDAD DE EQUILIBRIO DEL CARAMELO GASIFICADO; DESPUES DE AÑADIR LAS ESENCIAS Y COLORANTES Y DEPOSITAR LA MASA EN LOS MOLDES (14, 15), SE ESTAMPAN (17) SENDOS HUECOS DE 0,2 A 20 ML DE VOLUMEN EN LAS DOS PARTES DISPUESTAS EN CADA MOLDE; SE ENFRIAN LOS MOLDES A UNA TEMPERATURA INFERIOR A 50GC; SE COLOCAN EN LOS HUECOS REALIZADOS TROCITOS DE CARAMELO GASIFICADO SOLO O MEZCLADO CON CHICLE; ANTES DE JUNTAR (20) LOS DOS MOLDES COMPLEMENTARIOS SE APLICA UN ADHESIVO (19) A LAS PARTES DE MASA DE CARAMELO DISPUESTAS EN LOS MOLDES; Y SE DESMOLDEA (22) EL CARAMELO (23, 26). EL CARAMELO (23, 26) ESTA RELLENO DE CARAMELO GASIFICADO SOLO O MEZCLADO CON CHICLE Y PUEDE ESTAR PROVISTO DE UN PALO (24, 27). SE PROTEGE EL CARAMELO GASIFICADO DE LA HUMEDAD SIMPLIFICANDOSE EL ENVOLTORIO.
ES8900996A 1989-03-20 1989-03-20 Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo. Expired ES2010460A6 (es)

Priority Applications (9)

Application Number Priority Date Filing Date Title
ES8900996A ES2010460A6 (es) 1989-03-20 1989-03-20 Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo.
GB9002176A GB2229347B (en) 1989-03-20 1990-01-31 Confection filled with gasified caramel and method of producing same
AU49222/90A AU630412B2 (en) 1989-03-20 1990-02-07 Confection filled with gasified caramel and process for obtaining the same
DE4005250A DE4005250A1 (de) 1989-03-20 1990-02-20 Mit vergastem karamel gefuellter karamel und verfahren fuer dessen gewinnung
CA002010712A CA2010712C (en) 1989-03-20 1990-02-22 Confection filled with gasified caramel and process for obtaining the same
JP2042289A JP2937382B2 (ja) 1989-03-20 1990-02-22 菓子の製造法
IT19704A IT1239450B (it) 1989-03-20 1990-03-16 Caramella ripiena di caramello gassificato o frizzante e procedimento per l'ottenimento di essa
FR909003556A FR2644327B1 (fr) 1989-03-20 1990-03-20 Bonbon fourre de bonbon gazeifie et procede de fabrication
US07/776,809 US5279842A (en) 1989-03-20 1991-10-15 Confection filled gasified caramel and process for obtaining the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
ES8900996A ES2010460A6 (es) 1989-03-20 1989-03-20 Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo.

Publications (1)

Publication Number Publication Date
ES2010460A6 true ES2010460A6 (es) 1989-11-01

Family

ID=8261038

Family Applications (1)

Application Number Title Priority Date Filing Date
ES8900996A Expired ES2010460A6 (es) 1989-03-20 1989-03-20 Caramelo relleno de caramelo gasificado y procedimiento para la obtencion del mismo.

Country Status (8)

Country Link
JP (1) JP2937382B2 (es)
AU (1) AU630412B2 (es)
CA (1) CA2010712C (es)
DE (1) DE4005250A1 (es)
ES (1) ES2010460A6 (es)
FR (1) FR2644327B1 (es)
GB (1) GB2229347B (es)
IT (1) IT1239450B (es)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5318784A (en) * 1992-09-09 1994-06-07 Amurol Products Company Pourable chewing gum and confection composition
AT1352U1 (de) * 1995-11-30 1997-04-25 Nestle Sa Nahrungs- bzw. genussmittel sowie verfahren und vorrichtung zur herstellung desselben
WO2005084453A1 (en) * 2004-03-10 2005-09-15 Hleks Gida Sanayi Ve Ticaret A.S. A confection and its manufacturing method
NL1031139C2 (nl) 2005-04-14 2007-11-14 Cfs Weert Bv Inrichting voor het verpakken van artikelen.
NL1028768C2 (nl) 2005-04-14 2006-10-17 Cfs Weert Bv Verpakkingsmachine voor lollies en andere snoepwaren.
EP1847179B2 (en) 2006-04-20 2013-02-27 CFS Weert B.V. Singling machine for lollipops
DE602006015440D1 (de) 2006-05-22 2010-08-26 Cfs Weert Bv Verpackungsmaschine für Gegenstände
US10111831B2 (en) 2011-02-28 2018-10-30 Technologies Khloros Inc. Chewable vehicle for mouth absorption
ITMI20131220A1 (it) * 2013-07-19 2015-01-20 Perfetti Van Melle Spa Lecca-lecca e processo di produzione
US10946996B2 (en) 2014-05-20 2021-03-16 Gea Food Solutions Weert B.V. Transfer wheel between a lollipop forming and a lollipop wrapping unit

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2044748A (en) * 1934-02-03 1936-06-16 Long Gum Co De Machine for making confections
GB752478A (en) * 1953-05-05 1956-07-11 Kai Christian Sophus Aasted A method of manufacturing hollow objects of chocolate and a mould therefor
FR1125648A (fr) * 1955-06-01 1956-11-05 Produit de confiserie creux et son procédé de fabrication
DE1169270B (de) * 1959-07-10 1964-04-30 Leonard Monheim Fa Verfahren zur Herstellung von mit Fluessigkeit gefuellten Schokoladehohlkoerpern
DE1223677B (de) * 1963-05-06 1966-08-25 Otto Haensel Fa Verfahren und Vorrichtung zur Herstellung einzelner je mit einem Festkoerper gefuellter Hartbonbons aus Zuckermasse
US3798337A (en) * 1971-07-22 1974-03-19 Noel Y Co Ltd Sa Argentina De Process for the continuous manufacture of foamed sweets
US4254149A (en) * 1979-04-16 1981-03-03 General Foods Corporation Carbonated chewing gum
US4282263A (en) 1979-05-10 1981-08-04 Sunmark, Inc. Process for producing a gasified fusible sugar composition
JPS588818B2 (ja) * 1979-09-21 1983-02-17 株式会社 ロツテ 発泡性チユ−インガムの製造方法
US4273793A (en) * 1979-10-26 1981-06-16 General Foods Corporation Apparatus and process for the preparation of gasified confectionaries by pressurized injection molding
US4241092A (en) * 1979-10-26 1980-12-23 General Foods Corporation Gasified candy dispersed in a matrix of sorbitol
US4262029A (en) 1979-10-26 1981-04-14 General Foods Corporation Apparatus and process for the preparation of gasified confectionaries by pressurized deposit molding
US4317839A (en) * 1980-03-24 1982-03-02 General Foods Corporation Taffy-like confection composition
GB8422003D0 (en) * 1984-08-31 1984-10-03 Selectpoint Ltd Hard gasified sweet
BE901956A (nl) * 1985-03-18 1985-07-16 Enrique Bernat Fontliadosa Werkwijze voor het vervaardigen van lolly's inrichting hiertoe aangewend en produkt hierdoor bekomen.
US4601907A (en) * 1985-05-03 1986-07-22 Warner-Lambert Company Chewy confection
US4952417A (en) 1987-02-09 1990-08-28 Ramon Escola Gallart Apparatus for incorporating gas into a sugar mass
US4837039A (en) 1987-02-09 1989-06-06 Ramon Escola Gallart Process of gasification for obtention of gasified candies

Also Published As

Publication number Publication date
CA2010712C (en) 1996-02-27
IT9019704A1 (it) 1991-09-16
AU630412B2 (en) 1992-10-29
JPH02255044A (ja) 1990-10-15
IT1239450B (it) 1993-11-02
IT9019704A0 (it) 1990-03-16
GB9002176D0 (en) 1990-03-28
CA2010712A1 (en) 1990-09-20
AU4922290A (en) 1990-09-20
GB2229347A (en) 1990-09-26
JP2937382B2 (ja) 1999-08-23
GB2229347B (en) 1992-11-18
FR2644327B1 (fr) 1993-01-08
FR2644327A1 (fr) 1990-09-21
DE4005250C2 (es) 1992-07-02
DE4005250A1 (de) 1990-09-27

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Legal Events

Date Code Title Description
FD1A Patent lapsed

Effective date: 20050321