ES2192984A1 - Metodo para preparar un caramelo que tiene un dibujo estereoscopico mediante impresion por tampon (tampografia) y un producto de caramelo preparado mediante la utilizacion del mismo. - Google Patents

Metodo para preparar un caramelo que tiene un dibujo estereoscopico mediante impresion por tampon (tampografia) y un producto de caramelo preparado mediante la utilizacion del mismo.

Info

Publication number
ES2192984A1
ES2192984A1 ES200200322A ES200200322A ES2192984A1 ES 2192984 A1 ES2192984 A1 ES 2192984A1 ES 200200322 A ES200200322 A ES 200200322A ES 200200322 A ES200200322 A ES 200200322A ES 2192984 A1 ES2192984 A1 ES 2192984A1
Authority
ES
Spain
Prior art keywords
mixture
candy
preparing
temperature
pad printing
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.)
Granted
Application number
ES200200322A
Other languages
English (en)
Other versions
ES2192984B2 (es
Inventor
Jeong Min Yoon
Byong Kwon Park
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
Publication of ES2192984A1 publication Critical patent/ES2192984A1/es
Application granted granted Critical
Publication of ES2192984B2 publication Critical patent/ES2192984B2/es
Anticipated expiration legal-status Critical
Expired - Fee Related 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
    • 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
    • A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
    • A23G3/0023—Processes for cutting, modelling of sections or plates; Embossing, punching
    • 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
    • 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
    • A23G3/28—Apparatus for decorating sweetmeats or confectionery

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

Método para preparar un caramelo que tiene un dibujo estereoscópico mediante impresión por tampón (tampografía) y un producto de caramelo preparado mediante la utilización del mismo. El método comprende la etapa de vertido de una cantidad dosificada de la primera mezcla, preparada mediante la disolución y concentración de las materias primas para el caramelo, dentro de un molde, mientras la temperatura de la mezcla es mantenida a aproximadamente 130ºC - 150ºC; el enfriamiento parcial de la primera mezcla hasta una temperatura superficial de aproximadamente 30ºC a 45ºC; la impresión de los dibujos deseados mediante la utilización de un método de impresión por tampón (tampografía) con una o más composiciones de tinta comestible de colores negro, amarillo, rojo y azul sobre la mezcla a una temperatura de aproximadamente 15ºC - 25ºC, y una humedad relativa del 40 al 60%, y después el secado de dicha mezcla; el vertido de una cantidad dosificada de la segunda mezcla, preparada mediante la disolución y concentración de las materias primas para el caramelo, dentro del molde, encima de la primera mezcla; mientras la temperatura de la segunda mezcla es mantenida a aproximadamente 120°C a 135ºC; y el enfriamiento de la mezcla resultante.
ES200200322A 2001-02-15 2002-02-11 Metodo para preparar un caramelo que tiene un dibujo estereoscopico mediante impresion por tampon (tampografia) y un producto de caramelo preparado mediante la utilizacion del mismo. Expired - Fee Related ES2192984B2 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR2001-7587 2001-02-15
KR10-2001-0007587A KR100450735B1 (ko) 2001-02-15 2001-02-15 패드 인쇄를 이용하여 입체형 사진을 갖는 캔디를제조하는 방법 및 이로부터 제조된 캔디

Publications (2)

Publication Number Publication Date
ES2192984A1 true ES2192984A1 (es) 2003-10-16
ES2192984B2 ES2192984B2 (es) 2004-10-16

Family

ID=19705797

Family Applications (1)

Application Number Title Priority Date Filing Date
ES200200322A Expired - Fee Related ES2192984B2 (es) 2001-02-15 2002-02-11 Metodo para preparar un caramelo que tiene un dibujo estereoscopico mediante impresion por tampon (tampografia) y un producto de caramelo preparado mediante la utilizacion del mismo.

Country Status (7)

Country Link
US (1) US7026000B2 (es)
JP (1) JP3653037B2 (es)
KR (1) KR100450735B1 (es)
CN (1) CN1182789C (es)
DE (1) DE10159351A1 (es)
ES (1) ES2192984B2 (es)
IT (1) ITTO20020037A1 (es)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2435429C2 (ru) * 2009-02-18 2011-12-10 Крафт Фудз Ар Энд Ди, Инк. Способ изготовления формованных и маркированных кондитерских изделий

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US20030152693A1 (en) * 2002-02-12 2003-08-14 Su Kai C. Methods of applying a coating to an optical surface
KR100485145B1 (ko) * 2002-06-03 2005-04-25 윤정민 식용잉크 조성물
US20040106707A1 (en) * 2002-11-13 2004-06-03 Kai Su Protective coatings and methods of applying and using the same
US20050003056A1 (en) * 2003-07-02 2005-01-06 The Procter & Gamble Company Article of commerce comprising edible substrate, image, and message
CN1319461C (zh) * 2003-12-05 2007-06-06 勇信贸易股份有限公司 彩色立体造型糖果的制法及其制品
US20060172046A1 (en) * 2005-01-29 2006-08-03 Man Hok L Fancy candy edible stickers
US20060275532A1 (en) * 2005-05-11 2006-12-07 Dechert Gary J Ink jet printing of snacks with high reliability and image quality
PT1767099E (pt) * 2005-09-21 2010-01-21 Unilever Nv Processo e aparelho para estampagem de um padrão sobre um doce congelado com revestimento
CN101228914B (zh) * 2007-01-23 2011-06-22 泉州丽高食品有限公司 通过移印在糖果制品印刷多色高质量图案的方法及其制品
US20110014373A1 (en) * 2009-07-14 2011-01-20 Alison Perry Foodware Decorating System and Method
EP2361506A1 (en) * 2010-02-26 2011-08-31 Ryszard Garmada A method of printing on food products
KR102265334B1 (ko) * 2019-04-09 2021-06-15 유창성업 주식회사 스틱캔디 제조장치 및 제조방법
KR102231521B1 (ko) * 2019-07-01 2021-03-23 이해경 이미지가 삽입된 사탕 및 사탕 제조 방법
US12446592B2 (en) * 2022-04-13 2025-10-21 Katherine Dejarnette Babin Candy with visual effects and production methods thereof

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US5834047A (en) * 1996-06-10 1998-11-10 Ahn; Sung-Ae Method for imprinting confectionery products with edible ink
WO2001084946A1 (en) * 2000-05-08 2001-11-15 Gf Co Ltd Symmetrical mold for manufacturing candy and method for manufacturing candy having a stereoscopic picture using thereof

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EP0734655A1 (en) * 1995-03-03 1996-10-02 AHN Sung Ae Printing method and apparatus for confectionery products utilizing edible ink
US5834047A (en) * 1996-06-10 1998-11-10 Ahn; Sung-Ae Method for imprinting confectionery products with edible ink
WO2001084946A1 (en) * 2000-05-08 2001-11-15 Gf Co Ltd Symmetrical mold for manufacturing candy and method for manufacturing candy having a stereoscopic picture using thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2435429C2 (ru) * 2009-02-18 2011-12-10 Крафт Фудз Ар Энд Ди, Инк. Способ изготовления формованных и маркированных кондитерских изделий

Also Published As

Publication number Publication date
DE10159351A1 (de) 2002-09-05
KR20020067175A (ko) 2002-08-22
US7026000B2 (en) 2006-04-11
ES2192984B2 (es) 2004-10-16
CN1182789C (zh) 2005-01-05
CN1371616A (zh) 2002-10-02
KR100450735B1 (ko) 2004-10-01
ITTO20020037A1 (it) 2003-07-11
JP3653037B2 (ja) 2005-05-25
JP2002253123A (ja) 2002-09-10
ITTO20020037A0 (it) 2002-01-11
US20020142074A1 (en) 2002-10-03

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