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Title:
SESAME DRAGEE AND METHOD FOR MANUFACTURING THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/108075
Kind Code:
A1
Abstract:
A sesame dragee consisting of a core, constituted by a single sesame flake having dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm covered and moistened with chocolate, and its external layer is constituted by a glaze of acacia gum. A method for manufacturing of the sesame dragee consists in the following: the chocolate is liquefied in a temperature range of 40°C to 45°C, subjected to a constant emulsification so as to is it homogeneous and thoroughly mixed in the whole bulk, and then, the cores of the sesame dragees being flakes with dimensions of 3.5(±0.5) cm χ 1.8(±0.2) cm χ 0.8(±0.2) cm are placed in the bowl of a pelleting drum, and during rotation of the bowl, the sesame flakes are being covered with layers of chocolate. In the initial phase, an airflow with a temperature of 8-12°C is used and the cores are being covered with layers of chocolate having a temperature of 45±5°C until they are covered completely. In the final phase of covering with layers of chocolate, smoothing of the surface of the flakes is carried out, by mixing in the bowl of the pelleting drum with and without the airflow alternately, and the covered cores are being conditioned at a temperature of 18°C-20°C and air humidity not higher than 75% for 2 to 6 hours, and then glazing and polishing of the cores in the bowl of the pelleting drum is carried out by adding a glazing solution of acacia gum in an amount of 0.05-1 % by wt. in the relation to the mass of the sesame dragees. After the completion of the glazing process, polishing of the dragees is carried out using a cold stream of air having a temperature of 9-11°C and humidity of 50-60% at an ambient temperature of 20-23°C for 15-25 minutes, until a smooth and dry surface is obtained, and then, the obtained product is being conditioned by at least 1-2 hours and packed.

Inventors:
ROLA-PODCZASKI, Łukasz (ul. Grochowska 301/305, 03-842 Warszawa, PL)
Application Number:
PL2018/000119
Publication Date:
June 06, 2019
Filing Date:
November 29, 2018
Export Citation:
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Assignee:
ROLA-PODCZASKI, Łukasz (ul. Grochowska 301/305, 03-842 Warszawa, PL)
International Classes:
A23G1/48; A23G1/54; A23G3/48; A23G3/54; A23L25/00
Domestic Patent References:
WO2012136855A12012-10-11
WO2008002201A12008-01-03
WO2014041466A12014-03-20
WO1995012990A11995-05-18
Foreign References:
RU2268598C12006-01-27
GR20110100646A2013-06-14
PL415932A12017-07-31
CN104663796A2015-06-03
US20060062881A12006-03-23
PL415932A12017-07-31
Other References:
RIEDEL H R: "Glänzen und Versiegeln von Schokoladen- und Zuckerdragees /// Glazing and sealing of chocolate and sugar dragees", KAKAO + ZU, ZEITSCHRIFT VERLAG RBDV, DUESSELDORF, DE, vol. 32, no. 2, 1 January 1980 (1980-01-01), pages 41 - 42, XP009149997, ISSN: 0022-7838
Attorney, Agent or Firm:
BOCHEŃSKA, Joanna (ul. Nowowiejska 1/3 lok.9, 00-643 Warszawa, PL)
Download PDF:
Claims:
Claims

1. Sesame dragee, characterised in that its core is constituted by a single sesame flake having dimensions of 3.5(±0.5) cm c 1.8(±0.2) cm c 0.8(±0.2) cm, covered and moistened with chocolate, and its external layer is constituted by a glaze of acacia gum.

2. A method for preparation of a sesame dragee, characterised in that the chocolate is liquefied in a temperature range of 40°C to 45°C, subjected to a constant emulsification so as to is it homogeneous and thoroughly mixed in the whole bulk, and then, the cores of the sesame dragees being flakes with dimensions of 3.5(±0.5) cm c 1.8(±0.2) cm * 0.8(±0.2) cm are placed in the bowl of a pelleting drum, and during rotation of the bowl, the sesame flakes are being covered with layers of chocolate, the basting of chocolate being readjusted to the rate of solidification and thickening of the chocolate by adjusting the feed of warm liquid chocolate, moreover, in the initial phase, an airflow with a temperature of 8-12°C is used and the cores are being covered with layers of chocolate having a temperature of 45±5°C until they are covered completely, and in the final phase of covering with layers of chocolate, smoothing of the surface of the flakes is carried out, by mixing in the bowl of the pelleting drum with and without the airflow alternately, and the covered cores are being conditioned at a temperature of 18°C-20°C and air humidity not higher than 75% for 2 to 6 hours, and then, glazing and polishing of the cores in the bowl of the pelleting drum is carried out by adding a glazing solution of acacia gum in an amount of 0.05-1 % by wt. in the relation to the mass of the sesame dragees, and after the completion of the glazing process, polishing of the dragees is carried out using a cold stream of air having a temperature of 9-11 °C and humidity of 50-60% at an ambient temperature of 20-23°C for 15-25 minutes, until a smooth and dry surface is obtained, and then, the obtained product is being conditioned by at least 1-2 hours and packed.

3. The method according to claim 2, characterised in that the dragees are packed in polypropylene film.

Description:
Sesame dragee and method for manufacturing thereof

The invention relates to a food composition of sesame and chocolate in the form of a sesame dragee, and a method for manufacturing of the sesame dragee.

Sesame is an excellent source of numerous nutritional values. For the organism, it is a source of copper, manganese, calcium, phosphorus, magnesium, iron, zinc, selenium, fibre and B1 vitamin. Due to the presence of copper, sesame in the diet has an antioxidative effect and causes a reduction of inflammatory conditions. Thanks to its components, it also affects the respiratory system, preventing bronchospasms in asthma. In the case of circulatory system, it affects infarctions, strokes and heart diseases connected with diabetes. Sesame is also known of its reduction of symptoms of colon cancer, osteoporosis, migraines, and PMS.

Consumption of sesame is limited, because its choice in food products is small.

Sesame oil is an oily product and may be used in small quantities only, mainly for salads.

Loose sesame used in bakery products is contained in them in minimum quantities which are insufficient for biological needs of the organism.

Consumption of larger amounts of sesame may occur in the form of a product called “sesame crackers” (Pol. “sezamki”), which are sesame grain conglomerated into slices using glucose syrup. Sesame crackers are packed in plastic packagings containing several slices each. Sesame slices are highly hygroscopic and absorb moisture from air easily. As a result, they are glued together shortly after opening the packaging. Moreover, they are a hard product difficult to consume for elderly persons, who constitute the target group because of health-promotion reasons. In turn, taste values of sesame crackers qualify them for consumption by children, and in this case, they pose a risk because of their breaking into large pieces, which may cause choking in a child.

Sesame crackers having a form of slices covered with chocolate are known in the market. Sesame crackers covered with chocolate have a flaw consisting in a tendency to occur a grey-white bloom or fat migration in a short time, and formation a so-called fat bloom on the product’s surface. This phenomenon results from high fat contents both in sesame, and in chocolate. Moreover, the product is not resistant to higher temperatures, which temperatures cause melting of chocolate in a packaging. Additionally, sesame- containing articles covered with chocolate have a flaw consisting in a tendency to smudge fingers holding them.

Polish application No. P.415 932 describes sesame bars made of 20% of crushed sesame crackers (49% sesame grain, glucose syrup, sugar), 17% of roasted sesame, glucose syrup, moisture-holding substances including sorbitols, glycerol, maltodextrin, lecithin emulsifier (from soybean), and a flavour, which may be covered with chocolate additionally in practice the so-prepared bars exhibited the flaws described above and they did not find market application because of these reasons.

The invention relates to a sesame dragee with a core consisting of a single sesame flake having the following dimensions: 3.5(±0.5) cm c 1.8(±0.2) cm c 0.8(±0.2) cm, covered and moistened with chocolate, and its external layer is constituted by a acacia gum glaze.

Sesame dragees are obtained by liquefying chocolate for its build-up in a temperature range of 40°C to 45°C. The chocolate should be emulsified constantly so as to it remains homogeneous and thoroughly mixed in the whole bulk.

The cores of the sesame dragees being sesame flakes with the following dimensions: 3.5(±0.5) cm c 1.8(±0.2) cm c 0.8(±0.2) cm are placed in the bowl of a pelleting drum. During rotation of the drum bowl, covering of the sesame flakes with layers of chocolate is started. The chocolate-basting operation is being readjusted to the rate of solidification and thickening of the chocolate by adjusting the feed of warm liquid chocolate. In the initial phase, airflow having a temperature of 8-12°C is used, to avoid formation of conglomerates of the individual flakes. The cores are being covered with layers of chocolate having a temperature of 45±5°C until they are covered completely. During the covering with chocolate layers, not only the sesame core is covered with a layer of chocolate, but also the hot chocolate penetrates the structure of the sesame flake, softening it slightly.

In the final phase of covering with chocolate layers, smoothing of the flakes’ surface is carried out by mixing in the bowl of the pelleting drum, with and without the airflow alternately.

The covered cores are being conditioned for 2 to 6 hours at a temperature of 18-20°C and air humidity not higher than 75%. Then, glazing and polishing of the cores in the bowl of the pelleting drum, adding a glazing solution of acacia gum in an amount of 0.05-1 % by wt. in relation to the mass of the sesame dragees. When the glazing process is complete, polishing of the dragees is carried out using a stream of cold air with a temperature of 9-11 °C and air humidity of 50-60% at an ambient temperature of 20-23°C for 15-25 minutes, until a smooth and dry surface is obtained. Before packing, the product should be conditioned for at least 1-2 hours, thanks to which the products being packed are dry and not sticky.

Preferably, the dragees are packed in polypropylene film which allows for maintaining the qualitative parameters and stability of the finished product for 300 days.

As a consequence of application of the method according to the invention, a sesame dragee is obtained with inhibited fat migration process, otherwise called a flaw in the form of “fat bloom”, causing a deterioration of sensory values. Favourable features of the dragees include the fact that they are a much safer product, easier and more convenient to consume for persons who may have problems with consumption of hard food products.

Dragees - polished sesame flakes in chocolate - maintain their freshness and polish longer, they are protected from environmental impacts, do not melt in the palm during consumption, have hardness acceptable for elderly persons, and do not break into small, hard and sharp pieces, so they are safe for children. Simultaneously, they have all taste values.

Example Sesame dragees are obtained by liquefaction of chocolate for covering at a temperature of 42°C. The chocolate is being emulsified constantly, so as to it remains homogeneous and thoroughly mixed in the whole bulk. The cores of the sesame dragees being sesame flakes with the following dimensions: 3.5(±0.5) cm x 1.8(±0.2) cm c 0.8(±0.2) cm are placed in the bowl of a pelleting drum. During rotation of the drum bowl, covering of the sesame flakes with layers of chocolate is started. The chocolate-basting operation is being readjusted to the rate of solidification and thickening of the chocolate by adjusting the feed of warm liquid chocolate. In the initial phase, airflow having a temperature of 10°C is applied, to avoid formation of conglomerates of the individual flakes. The cores are being covered with layers of chocolate having a temperature of 42°C until they are covered completely. During the covering with chocolate layers, not only the sesame core is covered with a layer of chocolate, but also the hot chocolate penetrates the structure of the sesame flake, softening it slightly.

In the final phase of covering with chocolate layers, smoothing of the flakes’ surface is carried out by mixing in the bowl of the pelleting drum, with and without the airflow alternately.

The covered cores are being conditioned for 6 hours at a temperature of 18°C and air humidity of 70%. Then, glazing and polishing of the cores in the bowl of the pelleting drum, adding a glazing solution of acacia gum in an amount of 0.08% by wt. in relation to the mass of the sesame dragees. When the glazing process is complete, polishing of the dragees is carried out using cold air with a temperature of 10°C and air humidity of 55% at an ambient temperature of 23°C for 20 minutes, until a smooth and dry surface is obtained. Before packing, the product is being conditioned for 3 hours, thanks to which the products being packed are dry and not sticky.

The finished dragees were packed in polypropylene film which allows for maintaining the qualitative parameters and the stability of the finished product for 300 days.