Object of the invention and Technical Field

The invention relates to a macaron which is a food product with a long shelf life and suitable for industrial production, unlike the pastry shop products and to the production method thereof. The invention, in particular, consists of a meringue and cream structure to allow the products which are more expensive than the standard desserts and remain in the pastry shop channel to become available for purchase by mass production.

State of the Art

“Macaron”, one of the desserts in French cuisine, is known as“Makaron" in Turkish, while it is originated from the word“Maccaron” meaning small pastry in Italian. Some claims show that the macaron consisting of the combination of the almond flour, sugar and, egg white and resembling the almond cookies and meringue in Turkey, was originated from Italy while there are strong sources claiming that it was originated from France.

The macaron was first mentioned in the encyclopedia, named as Larousse Gastronomique, explaining the French dishes and the baking techniques in 791. While it is also known that the Italian pastry chef prepared the Macaron in the wedding ceremony of Catherine de Medici and King Henry II of France in 1533, it is known that Catherine de Medici created the first simple recipes thereof. While two Carmelite nuns were looking for a shelter in 1792, a period of French Revolution, one of the sisters sold the Macaron for the rent of the house and they built a reputation as“Macaron Sisters”. While making the most famous macarons around the world Laduree, a pastry shop which started its service in 1862 in Paris and has survived until today, also claims that the first recipe of the macaron was written by themselves. The chef of the pastry shop, Pierre Desfontaines, stated that the macaron was brought from Italy to France by Catherine de Medici in the 16th century and her recipe spread over by changing. The macaron differing according to the cultures has an unchanged recipe for 150 years in France. While the macaron with green tea is made in Korea, it is commonly made with a candy named as“wagashi” in Japan. However, the macaron which is smaller and lighter than the ones in other countries is made with a variety of candies in Switzerland. The macaron has been made with jam, spices and liqueur until 1830 and it took the present form in the 20th century. One of the partners of the famous patisserie Laduree which is the first address called with macarons in Paris, Pierre Desfontaines, combined the macarons with a sauce (ganache) consisting of chocolate and cream; and the present form of the macaron consisting of cream between two cookie layers occurred. In the following years, the aromas such as coffee, orange, peanut, rose, forest fruits, vanilla and caramel except for chocolate were added; the macarons have also turned into a flavor diversity with the food dyes such as pink, green, yellow, orange and purple. Since 2005, the patisseries and macaron shops which adopt this tradition offer a free Macaron example to the customers while celebrating globally the Macaron Day every year on March 20. Furthermore, on that day, a small percentage of sales are donated to charities.

In the state of art, there are almond flour, sugar, and egg white in the ganache (cake cream) as a filler and the cookie layer within a macaron. In the said macaron products, the aromas such as above-mentioned chocolate, coffee, orange, peanut, rose, forest fruits, vanilla, and caramel are used as an aroma. Due to its essential content and the feature of the filler material, the macaron products are not the products that can be stored on the shelf for a long time and are available on the markets other than the pastry shops in a packaged manner.

In the state of art, there are many patents related to the macaron and production technologies thereof. There is a patent related to the production of the products that have a smooth shape and do not become deformed over time by means of the innovation in the production method, which is used in the said production method and industrially developed with the long shelf life, and of the content used in the said macaron product.

In the Chinese patent no. CN106720119, the macaron with the konjac glucomannan aroma and the production method thereof are disclosed. These macarons produced by this content and method are healthy and delicious products which have been developed, taking into account the sensitivity to sugar related to the diabetic issues of the consumer and decrease the sugar ratio in the blood of the consumer. However, in the said patent, a type of macaron with a long shelf life and suitable for industrial production and the production method are not mentioned.

In South Korean patent no. KR20170065056, the raw material of the powder macaron produced in such a way that ones can make the macarons on their own and the production method are mentioned. In the said patent, the powder mixture consisting of raw almond flour, egg white, sugar, and aromatic additives is melted in the microwave and a liquid mixture ready to bake is obtained. This is a practical product which can be readily prepared by people. However, in the said patent, a kind of macaron with a long shelf life and suitable for industrial production and the production method are not mentioned.

South Korean patent no. KR20170139228 describes a type of macaron produced with rice flour. A product which can be easily consumed together with this type of macaron by ones suffering from the sensitivity to gluten or coeliac disease has been developed. However, in the said patent, a kind of macaron with a long shelf life and suitable for industrial production and the production method are not mentioned.

In South Korean patent no. KR20180004534, a type of macaron freeze-produced is described. Instead of ganache (cake cream) used in the regular macaron production within the said type of macaron suitable for cold consumption, the ice cream is used as a filling material between cookies. However, in the said patent, a kind of macaron with a long shelf life and suitable for industrial production and the production method are not mentioned.

In different macaron production methods mentioned in the patents, the products produced by the said methods are mentioned, however, a new type of macaron similar to the product of the invention with a long shelf life and suitable for the industrial production, a durable product discussed in the production method and a production method are not mentioned.

Technical Problems Aimed by the Invention to be Solved In the type of macaron and the production method of the invention, it is intended to produce sweet food products such as macaron and like consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, pack them using separator or different packages after production, thus place them on shelf for a long time and produce similar novel products. The macaron product of the invention allows it to be stored on the shelf for 6 months and consumed by the end consumer in this period. Thus, an advantageous, easily accessible and inexpensive product is produced for the end consumer.

In the state of art, the basic production method of the macaron product is to deposit the meringue dough first in a flat circle shape, which was prepared by mixing added concentrate syrup and water for almond flour, sugar, egg white, and aroma, then bake the deposited meringue dough on a tray, add cream between this baked meringue structure (having different shaped structures) and attach onto each other. After these operations, the said product will be suitable for packaging.

The first advantage of the method of the invention is that by means of some parameters determined with the invention due to the knowledge about the sensitivity of the meringue structure, it makes possible the mass production which could not be applied before.

Another advantage of the method of the invention is that it makes possible to produce the product which may not be provided in the macarons produced by means of the traditional methods before and does not deform during long shelf life and shelf life.

Another advantage of the method of the invention is that it makes possible to obtain an affordable product for customer due to the mass production.

Another advantage of the method of the invention is that it is a production method which allows the resting and baking times required for having the meringue with the desired features, i.e. the skirt and shell structures to reduce.

Storage conditions are the parameters directly affecting the product quality for the foods having low humidity content such as macaron and like. In state art, the solutions to the deformation of the macarons have not been mentioned according to the storage conditions.

Figures will be used for a better understanding of the method of the invention and the produced product.

Description of the Drawings

Figure- 1a : It shows schematically the processes and phases of the raw materials of the macaron product produced by means of the method of the invention.

Figure-1 b : It is a cross-sectional view illustrating the shell and filling portions on the macaron product which is produced by the method of the invention.

Figure 2: It is the flow diagram of the production of the macaron product produced by the method of the invention.

Reference Numerals of the Sections and Parts to Serve for Describing the invention

1- Meringue outer shell

1a- Powder mixture

1b- Liquid mixture

1c- Egg mixture

1d- Meringue dough

1e- Skirt

2- Internal filling substance-ganache

2a- Syrup

3- Macaron

Stages of the method of the invention;

- The preparation of the powder content 210

- The preparation of the fluid foam and syrup 220

- Mixing 230

- Placing the mixture onto the depositor and depositing 240

- Resting 250

- Baking 260

- Combining the shells with cream 270 Packaging 280

Detailed Description of the Invention

In the type of macaron and the production method of the invention, it is intended to produce sweet food products such as macaron and like consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, pack them using separator or different packages after production, thus place them on shelf for a long time and produce similar novel products. The macaron product of the invention allows it to be stored on the shelf for 6 months and consumed by the end consumer in this period. Thus, an advantageous, easily accessible and inexpensive product is produced for the end consumer.

The basic raw materials used in the production of the macaron of the invention with a long shelf live and suitable for mass production are almond flour, sugar, water, additives (emulsifiers, thickeners, humectants, preservatives, etc.), and egg white. In the said macaron products, the aromas such as chocolate, coffee, orange, peanut, rose, forest fruits, vanilla, and caramel are used as an aroma. The basic materials such as cocoa powder, cocoa liqueur, oil, milk powder, and crystal sugar are used in the production of the ganache named as meringue which is a cream between two cookies. Accordingly, a schematic perspective view of the said macaron structure with a long shelf life and suitable for mass production is illustrated in the Figure-1. A flow diagram showing the basic stages of the macaron production process of the invention is illustrated in the Figure-2.

The macaron 3 produced by the method of the invention consists of preferably two meringue outer shells 1 and a internal filling substance-ganache 2 between the said meringue outer shells 1.

In the mentioned method, as mentioned in the process flow diagram of Figure 2, the production primarily starts with the preparation process of the powder mixture 1a. First of all, the above-mentioned powder content, almond flour and powdered sugar are weighed and mixed. This powder mixture 1a is passed through a sieve in order to avoid any fine particles. The powder mixture 1a passed through a sieve is mixed with the egg white and a liquid mixture 1b is obtained. The egg mixture 1c which is preferably prepared in two ways, consists of egg white, crystal sugar, and water (according to the Italian method) or only egg white and crystal sugar (according to the French method), is scrambled and foamed by ventilation is added into the liquid mixture 1b, all of these mixture is subjected to the mixture process again and a meringue dough 1 occurs.

The structures of the meringue dough 1d and meringue outer shell 1 do not have any special structure agent. The said structure of the meringue dough 1d only consists of: almond flour, sugar, water, a variety of additives (emulsifiers, thickeners, humectants, preservatives, etc.), syrup (corn syrups) 2a and egg. The meringue dough 1d which is formed in different colors by adding the said additives are taken onto the depositor, deposited on the different shaped trays and subjected to the baking process by putting into the ovens after the resting process following the depositing process which is carried out based on the process conditions. The proper baking temperature used in the production of the said macaron 3 is in the range of 100° to 300° (Celsius degree) and the baking time is in the range of 8 minutes to 25 minutes. The meringue dough 1d gains its structural features during baking process. Its outer side must form the meringue outer shell 1 by means of baking, its inner side must be soft and not stick onto the tray, and the skirt formation around the meringue outer shell 1 must occur.

After the baking process of the meringue outer shell 1 is completed, the appropriate parameters were also determined for the internal filling substance-ganache 2 cream to be used between these structures which will be combined. These parameters include water activity, moisture, density parameters, etc. The said cream is obtained from the different recipes which are preferably determined as water-based and oil-based. The internal filling ganache 2 is prepared in the desired aroma and color as a result of baking the raw materials such as sugar, water-milk, syrup, vegetable oil, milk powder, and thickener (starch, pectin, etc.). Preferably two baked meringue outer shell 1 is attached to each other by applying the internal filling material-ganache 2 therebetween. As a result of this process, the macaron 3, the final product, is now produced with a shelf life of 6 months.

The interactions of the filling material-ganache 2 and the meringue outer shell 1 are the determinative factors of the product quality. The disadvantages will be eliminated by this invention. The macaron 3, the produced final product, is taken by means of manpower or robots and aligned on the packaging strap. Packaging is carried out after this stage and the products are transmitted to the end-user.

The production method of the macaron with the long shelf life and suitable for industrial production, of the invention mainly consists of the following stages considering as a whole process:

- The preparation of the powder content 210

- The preparation of the fluid foam and syrup 220

- Mixing 230

- Placing the mixture onto the depositor and depositing 240

- Resting 250

- Baking 260

- Combining the shells with cream 270

Packaging 280

The steps of these stages are described below:

The preparation of the powder content 210: In the developed production method, the almond flour and powdered sugar which are the stated powder content for the production of the macaron 3 as the first step are weighed in the predetermined grams and mixed. Full homogeneity is provided by passing this powder mixture 1a through a sieve in order to ensure that no grain remains, even if it is fine. Afterwards, the sieved and homogenized powder mixture 1a is mixed again by adding egg white inside of it in order to be converted into the liquid mixture 1b.

The preparation of the fluid foam and syrup 220: in the said production method, the egg mixture 1c which is preferably prepared in two ways, consists of egg white, crystal sugar, and water (according to the Italian method) or only egg white and crystal sugar (according to the French method), is scrambled and foamed by ventilation is added into the liquid mixture 1b. Heretofore, this fluid-foam egg mixture 1c is prepared. Additionally, the syrup 2a is prepared by heat treatment of the water and crystal sugar mixture and the obtained syrup 2a is gently mixed into the fluid-foam egg mixture 1c, preferably in the ratio of 1/1 or 1/2.

Mixing 230: In this stage, the liquid mixture 1b, egg mixture 1c and additional additives are subjected to the mixing process again and the meringue dough 1d occurs as a result of this process. The said structure of the meringue dough 1d only consists of: almond flour, sugar, water, different additives (emulsifiers, thickeners, humectants, preservatives, etc.), syrup 2a and egg content. Besides, the meringue dough 1d does not have a special structure agent and a variety of food dyes are added into the mixture in order to give color to the meringue dough 1d.

Placing the mixture onto the depositor and depositing 240: The meringue dough 1d which is produced in different colors by adding the said additives are taken onto the depositor, deposited on the different shaped trays and advanced to the resting process following the depositing process which is carried out based on the process conditions.

Resting 250: In this stage, the meringue dough 1d deposited onto the trays is subjected to the resting process in order to allow it to take the desired shape and for the appropriate baking technique. The main purpose of this stage is to form the portion of the desired skirt 1e in a smooth way after baking on the meringue outer shell 1 and to allow the meringue dough 1d to take the desired baking consistency in the next stage, the phase in which it is subjected to the baking process by placing into the ovens will take place.

Baking 260: The meringue dough 1d is subjected to the baking process by placing into the oven after the resting process. The proper baking temperature used in the production of the said macaron 3 is in the range of 100° to 300° (celsius degree) and the baking time is in the range of 8 minutes to 25 minutes. The meringue dough 1d gains its structural features during baking process. Its outer side must form the meringue outer shell 1 by means of baking, its inner side must be soft and not stick onto the tray, and the skirt formation around the meringue outer shell 1 must occur.

Combining the shells with cream 270: After the baking of the meringue outer shell 1 is completed, the internal filling material-ganache 2 is applied between preferably two (may be multi-layered) meringue outer shell 1 which will be combined and as a result of this process, the macaron 3, the final product, is now produced with a shelf life of 6 months. Packaging 280: The macaron 3, the produced final product, is taken by means of manpower or robots and aligned on the packaging strap. Packaging is carried out after this stage and the products are transmitted to the end-user. Industrial Applicability of the Invention

In the type of macaron and the production method of the invention, it is intended to produce sweet food products such as macaron and like consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, pack them using separator or different packages after production, thus place them on shelf for a long time and produce similar novel products.

The macaron product of the invention allows it to be stored on the shelf for 6 months and consumed by the end consumer in this period. By the development of the production method of the said product, an advantageous, easily accessible and inexpensive product is produced for the end consumer. Selecting the fruit aromas, additives and syrup type with different contents creates a wide product range and allows for producing macaron and other food substances with a long shelf life.