WO2009044300A1 - Cylinder halvah - Google Patents

Cylinder halvah Download PDF

Info

Publication number
WO2009044300A1
WO2009044300A1 PCT/IB2008/051861 IB2008051861W WO2009044300A1 WO 2009044300 A1 WO2009044300 A1 WO 2009044300A1 IB 2008051861 W IB2008051861 W IB 2008051861W WO 2009044300 A1 WO2009044300 A1 WO 2009044300A1
Authority
WO
WIPO (PCT)
Prior art keywords
halvah
cylinder
shape
package
cooling
Prior art date
Application number
PCT/IB2008/051861
Other languages
French (fr)
Inventor
Bulayci Ali Erkal
Original Assignee
Bulayci Ali Erkal
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 Bulayci Ali Erkal filed Critical Bulayci Ali Erkal
Publication of WO2009044300A1 publication Critical patent/WO2009044300A1/en

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B9/00—Enclosing successive articles, or quantities of material, e.g. liquids or semiliquids, in flat, folded, or tubular webs of flexible sheet material; Subdividing filled flexible tubes to form packages
    • B65B9/10—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs
    • B65B9/15—Enclosing successive articles, or quantities of material, in preformed tubular webs, or in webs formed into tubes around filling nozzles, e.g. extruded tubular webs the preformed tubular webs being stored on filling nozzles
    • 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
    • A23G3/563—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
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/19—Coating with non-edible coatings
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D75/00—Packages comprising articles or materials partially or wholly enclosed in strips, sheets, blanks, tubes, or webs of flexible sheet material, e.g. in folded wrappers
    • B65D75/40—Packages formed by enclosing successive articles, or increments of material, in webs, e.g. folded or tubular webs, or by subdividing tubes filled with liquid, semi-liquid, or plastic materials
    • B65D75/44—Individual packages cut from webs or tubes
    • B65D75/48—Individual packages cut from webs or tubes containing liquids, semiliquids, or pastes, e.g. cushion-shaped packages

Definitions

  • the invention relates to a halvah with cylinder shape and giving a shape to this halvah.
  • halvah tahini has been well-known and has been manufactured with fixed formula in a lot of houses and factories for years. Shortly, halvah is starting with the preperation of the sherbet which is made by mixing sugar and water with citric acid in a cauldron. Later on, sherbeth, gypsophila are heat-treated in a cauldron mixer for blanching. In the meantime a cauldron is heated for evaporation of the water.
  • tahini is added to this mixture, and this mixture is kneaded for homogenizing. After cooling, tahini halvah is ready for consumption.
  • cooling of tahini halvah can be waste of time and the product can be dirtied by the ambient. It is possible to package a halvah while it is hot in order to eliminate such negative factors. Another problem of the present plastic bin which is used to package halvah, can be deformed by hot halvah.
  • the aim of the cylinder halvah is to package it just after the manufacturing of the halvah in consequence, to supply remaining it hygienic in a long-term. Moreover the other objective of the cylinder halvah is to supply higher convenience at service and consumption. Additionally, supplying to dispose a halvah, that can release its oil in a bin which is liquid impermeable but is discernible easily when it gets a hole.
  • Figure 1- Subject of the invention is the shape of the halvah as a product
  • Figure 2- Subject of the invention is the schematic shape of the halvah for the package machine
  • the said cylinder halvah (1) is produced accordinging to the present production methods.
  • the method of the production of an example halvah is explained below.
  • sherbet For preparing of the sherbet firstly sugar boils with water and citric acid in a cauldron until the temperature reaches 14O 0 C. Later on, sherbeth is mixing with gypsophila in a cauldron mixer for making a white semi-solid confection. In the meantime the moisture of the syrup is eliminated by cooking.
  • Second process is mixing semi-solid confection with tahini in kneading machine. It continues with adding flavours to the mixture considering to the sort of the halvah.
  • the last process of the making a halvah (3) is to knead tahini and semi-solid confection by hand in a cauldron.
  • halvah (3) is received by the packaging unit for packaging.
  • Packaging unit press the collected hot halvah (3) for exiting through the tubular tip (6) by the help of the funel (5).
  • the halvah (3) which fills in the cylindrical package (2) that takes place around the tip, is confined inside of it by forcing the package (2)on both sides.
  • the package (2) is made of a material with high multiple just an elastic material, preferably polyurethane.
  • the halvah (3) which has been pressed in it forcibly, takes cylinder shape which is the most efficient shape for its volume. Both sides of the compressed cylinder halvah (3) are punched so the package doesn't open.
  • the halvah (3) is in the package (2) with cylindrical shape.

Abstract

The invention relates to a halvah with cylinder shape and giving a shape to this halvah. The aim of the cylinder halvah is to package the it just after the manufacturing of the halvah in consequence, to supply remaining it hygienic in a long-term. Moreover the other objective of the cylinder halvah is to supply higher convenience at service and consumption. Additionally, supplying to dispose a halvah, that can release its oil in a plastic bin which is liquid impermeable but is discernible easily when it gets a hole.

Description

CYLINDER HALVAH
Technical Field
The invention relates to a halvah with cylinder shape and giving a shape to this halvah.
Prior Art
In our country, solid halvah tahini has been well-known and has been manufactured with fixed formula in a lot of houses and factories for years. Shortly, halvah is starting with the preperation of the sherbet which is made by mixing sugar and water with citric acid in a cauldron. Later on, sherbeth, gypsophila are heat-treated in a cauldron mixer for blanching. In the meantime a cauldron is heated for evaporation of the water.
After this process tahini is added to this mixture, and this mixture is kneaded for homogenizing. After cooling, tahini halvah is ready for consumption.
However, during all these processes cooling of tahini halvah can be waste of time and the product can be dirtied by the ambient. It is possible to package a halvah while it is hot in order to eliminate such negative factors. Another problem of the present plastic bin which is used to package halvah, can be deformed by hot halvah.
Known in the art in the patent application with no TR200001337 is an example to this situation which is explained above. Because in the related document, it is mentioned that firstly the temperature of the sesamed product is raised for sterilzation then the necessary of cooling it for packaged. However; it is possible that during the cooling operation,food, which was packaged before, can be exposed to harmful organism.
Brief Explanation of Invention
The aim of the cylinder halvah is to package it just after the manufacturing of the halvah in consequence, to supply remaining it hygienic in a long-term. Moreover the other objective of the cylinder halvah is to supply higher convenience at service and consumption. Additionally, supplying to dispose a halvah, that can release its oil in a bin which is liquid impermeable but is discernible easily when it gets a hole.
Detailed Explanation of Invention
Cylinder halvah which is manufactured for reaching the aims of this invention is disclosed in the attached figures , among these figures;
Figure 1- Subject of the invention is the shape of the halvah as a product
Figure 2- Subject of the invention is the schematic shape of the halvah for the package machine
In the figure, the parts of the cylinder halvah are numbered severally, and the meaning of these numbers is mentioned below.
1. Cylinder halvah
2. Package
3. Halvah 4. Punch
5. Funel
6. Tip
The said cylinder halvah (1) is produced acording to the present production methods. The method of the production of an example halvah is explained below.
For preparing of the sherbet firstly sugar boils with water and citric acid in a cauldron until the temperature reaches 14O0C. Later on, sherbeth is mixing with gypsophila in a cauldron mixer for making a white semi-solid confection. In the meantime the moisture of the syrup is eliminated by cooking.
Second process is mixing semi-solid confection with tahini in kneading machine. It continues with adding flavours to the mixture considering to the sort of the halvah. The last process of the making a halvah (3) is to knead tahini and semi-solid confection by hand in a cauldron.
After this process halvah (3) is received by the packaging unit for packaging. Packaging unit press the collected hot halvah (3) for exiting through the tubular tip (6) by the help of the funel (5). The halvah (3), which fills in the cylindrical package (2) that takes place around the tip, is confined inside of it by forcing the package (2)on both sides.
The package (2) is made of a material with high multiple just an elastic material, preferably polyurethane. By this way, the halvah (3), which has been pressed in it forcibly, takes cylinder shape which is the most efficient shape for its volume. Both sides of the compressed cylinder halvah (3) are punched so the package doesn't open.
In the preferable embodiment of this invention, the halvah (3) is in the package (2) with cylindrical shape. However, it is possible to package (2) in different geometric shape or rectangle by changing the types of the package or pressing in a mold the hot halvah (3) which exiting from the tip (6) while it is in the package (2). In addition, it is possible to give a shape for showing the brand, logo or any determinant in bas relief or imprint on the external surface by putting the package (2) in a mold. Protecting the shape can be ensured by solidifying the halvah (3) which was let to cool.
The method of the manufacturing of the liquid tahini halvah can not be limited with the examples given above which were given during the explaining of the invention. The invention is same as on claims.

Claims

1. It is an cylinder halvah (1) which can ensure convenience at service and consumption; and it includes to fill in the elastic package (2) by pressing and then closing its both sides by punching (4) during the exiting of the collected hot liquid halvah (3) from the cylindrical tip (6) by the help of a funel (5); packaged and closed halvah (3) which can be characterized with a brand, logo or any determinant in bas relief or imprint on the external surface and a mold which is used for protecting the shape of the halvah (3) and which can surround the halvah during the cooling of the halvah.
2. According to claim 1, thus characterized, that the cylinder halvah (1) with a mold which can surround of the halvah and which ensure cooling of the halvah inside by waiting for cooling and which can give a shape while halvah (3) is hot for protecting the shape and for forming a brand, logo or any determinant in bas relief or imprint on the external surface of the packaged halvah (3)
3. According to claim 2, thus characterized, that the cylinder halvah (1) with a mold which besides making a relief on the external surface, gives a form any geometric shape expect cylinder and keeps the hot halvah (3) in the package (2) with a certain shaped volume.
PCT/IB2008/051861 2007-10-04 2008-05-09 Cylinder halvah WO2009044300A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
TR2007/06833 2007-10-04
TR2007/06833A TR200706833A2 (en) 2007-10-04 2007-10-04 Cylinder halva

Publications (1)

Publication Number Publication Date
WO2009044300A1 true WO2009044300A1 (en) 2009-04-09

Family

ID=39712432

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/IB2008/051861 WO2009044300A1 (en) 2007-10-04 2008-05-09 Cylinder halvah

Country Status (2)

Country Link
TR (1) TR200706833A2 (en)
WO (1) WO2009044300A1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4434528A (en) * 1981-05-27 1984-03-06 Herbert Niedecker Process and apparatus for making partially filled air-free sausage casings
DE3543507A1 (en) * 1985-12-10 1987-06-11 Hassia Verpackung Ag Apparatus for metering substances particularly those having a high viscosity
US4675945A (en) * 1985-01-23 1987-06-30 Tipper Tie, Inc. Clipping apparatus
TR200001337A2 (en) * 1999-05-11 2000-12-21 Bestfoods Process for the production of sesame products.

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4434528A (en) * 1981-05-27 1984-03-06 Herbert Niedecker Process and apparatus for making partially filled air-free sausage casings
US4675945A (en) * 1985-01-23 1987-06-30 Tipper Tie, Inc. Clipping apparatus
DE3543507A1 (en) * 1985-12-10 1987-06-11 Hassia Verpackung Ag Apparatus for metering substances particularly those having a high viscosity
TR200001337A2 (en) * 1999-05-11 2000-12-21 Bestfoods Process for the production of sesame products.

Also Published As

Publication number Publication date
TR200706833A2 (en) 2009-04-21

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