CA1190790A - Method for the continuous production of aerated confections - Google Patents
Method for the continuous production of aerated confectionsInfo
- Publication number
- CA1190790A CA1190790A CA000406224A CA406224A CA1190790A CA 1190790 A CA1190790 A CA 1190790A CA 000406224 A CA000406224 A CA 000406224A CA 406224 A CA406224 A CA 406224A CA 1190790 A CA1190790 A CA 1190790A
- Authority
- CA
- Canada
- Prior art keywords
- solution
- sugar
- sucrose
- corn syrup
- supersaturated
- 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
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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G3/0205—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0226—Apparatus for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before shaping
-
- 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
- A23G3/04—Sugar-cookers
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
ABSTRACT
A process for preparing a grained confection from a super-saturated sugar solution on a continuous basis is provided. A homo-geneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 85°C. The concentrated sugar solution is continuously cooled to below its saturation temperature and a grained confection is produced. The confection has minute sugar crystals therein.
A process for preparing a grained confection from a super-saturated sugar solution on a continuous basis is provided. A homo-geneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interposed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predetermined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined concentration which is supersaturated at up to 85°C. The concentrated sugar solution is continuously cooled to below its saturation temperature and a grained confection is produced. The confection has minute sugar crystals therein.
Description
~3ACKGROUND OF THE INVENTION
This invention relates to a process foT preparing a grained confection and more particularly to a process for preparing a grained confection from a supersaturated sucrose solution.
Confections are sugar-based products such as candies, icings and the like. Generally, confections are divided into three categories:
hard candies, chewy confections and aerated confections. The chewy confections and aerated confections are further subdivided into the general categories of supersaturated or unsaturated sugar solution confections and are also referred to as grained and nongrained confectionsJ respectively.
More particularly, grained confections contain sugar which is in the crystalline form and are commonly referred to as the fondant types.
Exen~plary of fondant-based confections are icings, cream centers, fudge, marshmallows and the like.
More particularly, the fondant-type confections are characterized by a low moisture content and requiring limited mastication by the consumer. Further, it is desirable that fondant-type confections have minute sugar crystals. "Minute sugar crystals" as used herein means and refers to sugar crystals of such a size that they are tacitlv imperceptible when eaten.
"Sugar~' as used herein means and refers to the general class of compounds known as saccharides and polysaccharides and includes, but is not limited to, sucrose, glucose, fructose, maltose, dextrin and the like .
7~
In preparing fondant or other supersaturated sugar solutions, the basic raw materials are sucrose and corn syrup. Corn syrup -contains, as primary constituents, dextrin, dextorse and glucose. The corn syrup retards the crystallization of sucrose in solution.
~ ~s is well recognized b~ those skilled in the art, crystal size is a function of both concentration of crystallizable compound and cooling rate. Low cooling rates provide large crystals, whereas rapid cooling rates provide generally find crystals. In addition, the purity of a solution of a particular compound also governs the crystal size. High purity solutions tend to yield large crystals, whereas low purity solutions tend to yield fine crystals.
Typically, confections and more particularly fondant confections are prepared in a batch process wherein an aqueous soLution of corn syrup and sucrose is formed at a concentration of about f~0 to 75 percent by weight soli~ls. This solution is normally heated at atmospheric pressure to about ~5 percent solids, yielding a temperature of about 11~
to 117C. The solution is then cooled to about 71 to 55C which causes the sucrose to crystallize from the solution and form a fondant or similar confection with the sucrose crystals homogeneously distributed throughout the dextrin media. Normally, the ratio of sucrose to corn syrup is about 70-80 parts by weit,ht sucrose to 20-30 parts by weight corn syrup. The dextrin in corn syrup is primarily used to control crystallization of the sucrose from the solution and functions as a humectant while allowing the concentration of soluble solids in the liquid phase to be at a level of about
This invention relates to a process foT preparing a grained confection and more particularly to a process for preparing a grained confection from a supersaturated sucrose solution.
Confections are sugar-based products such as candies, icings and the like. Generally, confections are divided into three categories:
hard candies, chewy confections and aerated confections. The chewy confections and aerated confections are further subdivided into the general categories of supersaturated or unsaturated sugar solution confections and are also referred to as grained and nongrained confectionsJ respectively.
More particularly, grained confections contain sugar which is in the crystalline form and are commonly referred to as the fondant types.
Exen~plary of fondant-based confections are icings, cream centers, fudge, marshmallows and the like.
More particularly, the fondant-type confections are characterized by a low moisture content and requiring limited mastication by the consumer. Further, it is desirable that fondant-type confections have minute sugar crystals. "Minute sugar crystals" as used herein means and refers to sugar crystals of such a size that they are tacitlv imperceptible when eaten.
"Sugar~' as used herein means and refers to the general class of compounds known as saccharides and polysaccharides and includes, but is not limited to, sucrose, glucose, fructose, maltose, dextrin and the like .
7~
In preparing fondant or other supersaturated sugar solutions, the basic raw materials are sucrose and corn syrup. Corn syrup -contains, as primary constituents, dextrin, dextorse and glucose. The corn syrup retards the crystallization of sucrose in solution.
~ ~s is well recognized b~ those skilled in the art, crystal size is a function of both concentration of crystallizable compound and cooling rate. Low cooling rates provide large crystals, whereas rapid cooling rates provide generally find crystals. In addition, the purity of a solution of a particular compound also governs the crystal size. High purity solutions tend to yield large crystals, whereas low purity solutions tend to yield fine crystals.
Typically, confections and more particularly fondant confections are prepared in a batch process wherein an aqueous soLution of corn syrup and sucrose is formed at a concentration of about f~0 to 75 percent by weight soli~ls. This solution is normally heated at atmospheric pressure to about ~5 percent solids, yielding a temperature of about 11~
to 117C. The solution is then cooled to about 71 to 55C which causes the sucrose to crystallize from the solution and form a fondant or similar confection with the sucrose crystals homogeneously distributed throughout the dextrin media. Normally, the ratio of sucrose to corn syrup is about 70-80 parts by weit,ht sucrose to 20-30 parts by weight corn syrup. The dextrin in corn syrup is primarily used to control crystallization of the sucrose from the solution and functions as a humectant while allowing the concentration of soluble solids in the liquid phase to be at a level of about
2, 80 percent which will prevent growth of microorganisms. The final
-3 -fondant confection normally has a solids concentration of about 85 percent total solids. Generally, when sucrose concentrations, as a solids com-ponent, exceed 80 percent~ the purity of the solution is such that large crystals of sucrose are grown upon cooling and impart a gritty texture to the fondant when co~sumed. This gritty texture is characterized as palatable sugar crystals as opposed to m;nute sugar crystals where no grit is present and the consumer cannot feel the crystals within the fondant when eaten.
Those skilled in the confectionary art normallv prepare fondant conEections i~ 2 batch process ~herein the operators must be highly skilled to recognize the visible and tactile characteristics of the aerated confection in order to adjust the processing parameters to provide a fondant with the minute sugar crystals therein.
It is desired by those manufacturers, particularly of fondant which is the base material for several other confections including icing, to produce such fondant on a large scale while maintaining the desirable characteristics of the material. It is desired by the manufacturers of confections to have a continuous process wherein large quantities of fondant can be produced as a base for grained confections ~rherein such fondant has minute sugar crys`tais.
Thus, in accordance ~ith the present invention, a continuous process for producina con~ections Irorn supersaturated sucrose solutions is provided.
BRIEF DESCRIPTION OF THE INVENTION
A process for preparing a confection from a supersaturated sug r solution on a continuous basis i5 provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interpc.sed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predeterrnined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined lQ concen~ration which is supersaturated at up to 85C. The concentrated sugar solution is continuously cooled to below its saturation temperature and a grained confection is produced, The confection has minute sugar crystals t~}erein, DETAILED DESCRIPTION OF THE INVENTION
lo The homogeneous aqueous solution which is comprised of corn syrup and sucrose is one in which all the constituents are completely dissolved. Typically, the solution has a concentration range of 60 to 80 percent by weight solidsl and more preferably 65 to 70 percent by weight solids. The ratio of sucrose to corn syrup is about 70-85 parts by weight sucrose to 15-30 parts by weight corn syrup, More particularly, sucrose concentrations df about 85 percent by tr~eight are preferred. The corn syrup and sugar along with the requisite water are charged to a premix tank and heated in order to solubilize the sucrose. Typically, the heating temperature is up to about 70C, After the solution is homogeneous, it 2~ i~ continuously fed to the heating apparatus. The heating apparatus irnparts ~9(~7~
an incTeasing temperature to the solution from the inlet of the apparatus to the outlet of the apparatus. A typical heating apparatus i6 one which provides good heat transfer from the apparatus contact surface to the solution. One particularly useful apparatus is a thin film evaporator wherein the material is fed through the inlet and the ~naterial is disposed about the wall in a thin film of the urlit irl order to provide such heat transfer. The solution is heated to a ternperature of about 115" to 119C, thus causing the generation of water vapor withiLl the evaporator since the boiling point of the solution, as made, is below 115C. Upon exiting the heating apparatus, the water vapor is separated from the liquid phase to provide a supersaturated solution upon cooling. The separation of water vapor from sugar solution can be provided by allowing the water vapor to be discharged to the ambient, or more preferably by a cyclone separator which separates the two phases, disposing of the gaseous phase, i. e,, water vapor, and directing the liquid phase to the next stage of the process.
The liquid phase, i. e., the concentrated sugar solution, is super-saturated at a temperature below 70C. At this point, the sugar solution is between about 80 to 90 percent by weight solids. This high solids concentration is desirable in order to prevent growth of microorganisms and add shelf life to the fondant and subsequently produced confection.
The sugar solution is then continuously cooled belo~ the supersaturation temperature, i. e., belo~ about 70~C to precipitate out sucrose crvstals.
More preferably, the sugar solutio~ is continuously cooled to a temperature below about 60C, and most preferably between 60~ to 55C.
The cooling should be imparted rapidly to the solution in order to produce 7~
finely divided crystals ~hich are minute and thus provide a homogeneous, creamy and acceptable product, In the case of all fondants and particularly high sucrose fondants, i. e., about 85 percent sucrose or greater of the solids being fed to the cooling apparatus, it is necessary to rapidly cool the solution, i. e., having temperature reduction from the homogeneous solution to the supersaturated solution at 57C of 33 seconds or less. There is no lower limit on the rapidity of the cooling, since the more rapidly the material is cooled the finer the sucrose crystals will be, thus asymptotically approaching molec~lar sucrose size on a theoretical basis. Thus, the rapidity of cooling is dependent upon the apparatus used to cool the sugar solution. Most preferably, a scraped surface heat exchanger is used for the cooling process which operates in a similar manner as the evaporator pre~iously described so that good heat transfer is imparted in the process.
After the aerated confection or fondant is cooled to about 55C, it may be blended with other materials to produce icings, flavored creams and similar confections, or may be charged to suitable containers for later u~e by bakeries, candy factories and the like.
As is recognized by those skilled in the art, other materials may be added to the homogeneous ao,ueous solution in order to impart particular properties adapting the fondant for its final use in confections.
For example, sorbitol may be added to give a more uniform and whiter crearn along with flavorings or the like or the fondant may be aerated to provide similar properties. However, most preferably the fla~rorings, 2~ fats and other materials are added subsequent to the production of the base fondant.
~o~
~ ~ \
The process of the invention is more fully illustrated by reference to the following drawing.
BRIEF DESCRIPTION OF THE D:RAWING
Figure 1 is a schematic representation of the apparatus useful in practicing the process in accordance with the invention.
DETAIL DESCRIPTION O~ THE DRAWING
Reerring no~ to the dra~ing, two mixing tanks 101 and 102 are pro~,-ided with stirrers 103 and 104 and steam jackets 105 and 106. The vessels have drain valves 107 and 108.
The valves are in fluid comInunication with pump 109 which is adapted to pump the a~ueous solution to evaporator 110. The evaporator 110 is a thin-film evaporator and preferably a San-Loc(~ Evaporator rnanufactured by Chemetron Process Equipment, Inc. The evaporator 110 is provided with a steam jacket 111 which is fitted with a regulator 112 for introducing the desire~ pressure stean~. into jacket 111. The jacket 111 is fitted with a steam outlet 113. The evaporator has internal rotating blades (not sho~n) for wiping charged solution against the evaporator walls 114.
The internal chamber 11i through which the solution passes is in fluid communication ~ith a cyclone separator 116 which removes water vapor through overhead line 117 in fluid communication with the evaporator while allowing a concentrated sugar sol~tion to pass in a do~in~ard direction into line 118 which is in fluid communication with pump 11~ which moves the sugar solution through line 120 into cooling unit 121. The cooling unit 121 is comprised of a jacket 122 ~;hich is adapted to recei~?e and discharge 2~ cooling water. The jacket is positioned about the cooling chamber 123.
g ~9~ Q
`~
Preferably, the coolin~ unit 121 is a Votator(~) heat exchanger manufacturec by Chemetron Process Equipment, Inc. The cooling unit 121 has a cylindrical interior and is fitted with blades in a similal manner a~ was described with respect to the evaporator 110, The blades are tùrned by shaft lZ4 which is driven by electric motor 125. The line from the cooling unit is directed to valve 126 which is a three-way valve allowing for the collection of material ~ s or for routing the material to a subsequent pro c e s s .
It is to be noted that throughout the process flow of the material from start to finish is in the direction OI the arrows A.
In operation, desired quantities of corn syrup, sugar and water are charged to mixing tanks 101 and 102, The tanks 101 and 102 and the contents thereof are heated by means of steam passing through jackets 105 and 106 while stirrers 103 and 104 are activated. Sufficient agitation is provided by stirrers 103 and 104 along with heat in order to form a homogeneous aqueous solution of the corn syrup, sugar and water.
Typically, the corn syrup, sugar and water are heated to about 70C.
:~ecause the process is continuous, when valve 107 is open valve 108 is closed, and vice versa. Thus, when one of mixing tanks 101 or 102 is drained of its contents, the valve at the bottom of the other tank i9 opened and the emptied tank is recharged. From the tanks 101 or 102 the hornogeneous aqueous solution is pumped b~ pump 109 to ~he evaporator 110. The blades of the evaporator (not shown) are turned by motor 128 which wipe the solution along ~he wall 114 of the evaporator 110 to effect efficient heat transfer. The chamber 115 and the aqueous solution are heated b~r steam provided through regulator 112, and the jacket 111 is provided with a steam outlet 113. Typically, the steam temperature required is between 140 to 180C in order to provide sufficient heat for the required temperature rise of the material within the evaporator.
After the material has been passed through the evaporator there is a two-phase system, a liquid phase of sugar solution and a gaseous phase primarily of water vapor. This mixture is charged into cyclone separator 116 which discharges the gaseous phase or water vapor through overhead line 117 and into condenser 129 where the vapor is cooled to condense it to water and the ivater is then discharged from discharge 130.
The sugar solution at the relatively high temperature of above 105C is charged to line 118 from the cyclone separator 116 through pump 119, moving the material through line 120 and into the cooling unit 121, 1~ While in the cooling unit 121, the sugar solution is rapidly cooled (prefer-ably in less than 33 seconds contact time) to 85C or below, and more preferably below 60C.
Cooling water is circulated through jacket 122 to provide the requisite cooling for the cooling unit 121, From the cooling unit 121 the material is fed through valve 126 to either other processes, for example for making icing, cream centers or the like. or is directlv packaged for subsequent use.
Thus, in accordance with the present invention a process for preparing a grained confection from a supersaturated sucrose solution such as fondant is provided ~hich allo~s for high production rates due to i the continuous nature of the process. Further, the process of the invention also allows for a fondant or other supersaturated sucrose confection having minute sugar crystals therein.
Although the invention has been described with reference to specific r~aterials and specific apparatus, the invention is only to be limited so far as is set forth in the accompanying clairns.
Those skilled in the confectionary art normallv prepare fondant conEections i~ 2 batch process ~herein the operators must be highly skilled to recognize the visible and tactile characteristics of the aerated confection in order to adjust the processing parameters to provide a fondant with the minute sugar crystals therein.
It is desired by those manufacturers, particularly of fondant which is the base material for several other confections including icing, to produce such fondant on a large scale while maintaining the desirable characteristics of the material. It is desired by the manufacturers of confections to have a continuous process wherein large quantities of fondant can be produced as a base for grained confections ~rherein such fondant has minute sugar crys`tais.
Thus, in accordance ~ith the present invention, a continuous process for producina con~ections Irorn supersaturated sucrose solutions is provided.
BRIEF DESCRIPTION OF THE INVENTION
A process for preparing a confection from a supersaturated sug r solution on a continuous basis i5 provided. A homogeneous aqueous solution comprised of corn syrup and sucrose is continuously fed to a heating apparatus having an inlet and an outlet with the heating means interpc.sed therebetween to provide an increasing temperature to the solution from the inlet to the outlet. The solution is heated to a predeterrnined temperature and water vapor is continuously separated from the solution to form a sugar solution of a predetermined lQ concen~ration which is supersaturated at up to 85C. The concentrated sugar solution is continuously cooled to below its saturation temperature and a grained confection is produced, The confection has minute sugar crystals t~}erein, DETAILED DESCRIPTION OF THE INVENTION
lo The homogeneous aqueous solution which is comprised of corn syrup and sucrose is one in which all the constituents are completely dissolved. Typically, the solution has a concentration range of 60 to 80 percent by weight solidsl and more preferably 65 to 70 percent by weight solids. The ratio of sucrose to corn syrup is about 70-85 parts by weight sucrose to 15-30 parts by weight corn syrup, More particularly, sucrose concentrations df about 85 percent by tr~eight are preferred. The corn syrup and sugar along with the requisite water are charged to a premix tank and heated in order to solubilize the sucrose. Typically, the heating temperature is up to about 70C, After the solution is homogeneous, it 2~ i~ continuously fed to the heating apparatus. The heating apparatus irnparts ~9(~7~
an incTeasing temperature to the solution from the inlet of the apparatus to the outlet of the apparatus. A typical heating apparatus i6 one which provides good heat transfer from the apparatus contact surface to the solution. One particularly useful apparatus is a thin film evaporator wherein the material is fed through the inlet and the ~naterial is disposed about the wall in a thin film of the urlit irl order to provide such heat transfer. The solution is heated to a ternperature of about 115" to 119C, thus causing the generation of water vapor withiLl the evaporator since the boiling point of the solution, as made, is below 115C. Upon exiting the heating apparatus, the water vapor is separated from the liquid phase to provide a supersaturated solution upon cooling. The separation of water vapor from sugar solution can be provided by allowing the water vapor to be discharged to the ambient, or more preferably by a cyclone separator which separates the two phases, disposing of the gaseous phase, i. e,, water vapor, and directing the liquid phase to the next stage of the process.
The liquid phase, i. e., the concentrated sugar solution, is super-saturated at a temperature below 70C. At this point, the sugar solution is between about 80 to 90 percent by weight solids. This high solids concentration is desirable in order to prevent growth of microorganisms and add shelf life to the fondant and subsequently produced confection.
The sugar solution is then continuously cooled belo~ the supersaturation temperature, i. e., belo~ about 70~C to precipitate out sucrose crvstals.
More preferably, the sugar solutio~ is continuously cooled to a temperature below about 60C, and most preferably between 60~ to 55C.
The cooling should be imparted rapidly to the solution in order to produce 7~
finely divided crystals ~hich are minute and thus provide a homogeneous, creamy and acceptable product, In the case of all fondants and particularly high sucrose fondants, i. e., about 85 percent sucrose or greater of the solids being fed to the cooling apparatus, it is necessary to rapidly cool the solution, i. e., having temperature reduction from the homogeneous solution to the supersaturated solution at 57C of 33 seconds or less. There is no lower limit on the rapidity of the cooling, since the more rapidly the material is cooled the finer the sucrose crystals will be, thus asymptotically approaching molec~lar sucrose size on a theoretical basis. Thus, the rapidity of cooling is dependent upon the apparatus used to cool the sugar solution. Most preferably, a scraped surface heat exchanger is used for the cooling process which operates in a similar manner as the evaporator pre~iously described so that good heat transfer is imparted in the process.
After the aerated confection or fondant is cooled to about 55C, it may be blended with other materials to produce icings, flavored creams and similar confections, or may be charged to suitable containers for later u~e by bakeries, candy factories and the like.
As is recognized by those skilled in the art, other materials may be added to the homogeneous ao,ueous solution in order to impart particular properties adapting the fondant for its final use in confections.
For example, sorbitol may be added to give a more uniform and whiter crearn along with flavorings or the like or the fondant may be aerated to provide similar properties. However, most preferably the fla~rorings, 2~ fats and other materials are added subsequent to the production of the base fondant.
~o~
~ ~ \
The process of the invention is more fully illustrated by reference to the following drawing.
BRIEF DESCRIPTION OF THE D:RAWING
Figure 1 is a schematic representation of the apparatus useful in practicing the process in accordance with the invention.
DETAIL DESCRIPTION O~ THE DRAWING
Reerring no~ to the dra~ing, two mixing tanks 101 and 102 are pro~,-ided with stirrers 103 and 104 and steam jackets 105 and 106. The vessels have drain valves 107 and 108.
The valves are in fluid comInunication with pump 109 which is adapted to pump the a~ueous solution to evaporator 110. The evaporator 110 is a thin-film evaporator and preferably a San-Loc(~ Evaporator rnanufactured by Chemetron Process Equipment, Inc. The evaporator 110 is provided with a steam jacket 111 which is fitted with a regulator 112 for introducing the desire~ pressure stean~. into jacket 111. The jacket 111 is fitted with a steam outlet 113. The evaporator has internal rotating blades (not sho~n) for wiping charged solution against the evaporator walls 114.
The internal chamber 11i through which the solution passes is in fluid communication ~ith a cyclone separator 116 which removes water vapor through overhead line 117 in fluid communication with the evaporator while allowing a concentrated sugar sol~tion to pass in a do~in~ard direction into line 118 which is in fluid communication with pump 11~ which moves the sugar solution through line 120 into cooling unit 121. The cooling unit 121 is comprised of a jacket 122 ~;hich is adapted to recei~?e and discharge 2~ cooling water. The jacket is positioned about the cooling chamber 123.
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`~
Preferably, the coolin~ unit 121 is a Votator(~) heat exchanger manufacturec by Chemetron Process Equipment, Inc. The cooling unit 121 has a cylindrical interior and is fitted with blades in a similal manner a~ was described with respect to the evaporator 110, The blades are tùrned by shaft lZ4 which is driven by electric motor 125. The line from the cooling unit is directed to valve 126 which is a three-way valve allowing for the collection of material ~ s or for routing the material to a subsequent pro c e s s .
It is to be noted that throughout the process flow of the material from start to finish is in the direction OI the arrows A.
In operation, desired quantities of corn syrup, sugar and water are charged to mixing tanks 101 and 102, The tanks 101 and 102 and the contents thereof are heated by means of steam passing through jackets 105 and 106 while stirrers 103 and 104 are activated. Sufficient agitation is provided by stirrers 103 and 104 along with heat in order to form a homogeneous aqueous solution of the corn syrup, sugar and water.
Typically, the corn syrup, sugar and water are heated to about 70C.
:~ecause the process is continuous, when valve 107 is open valve 108 is closed, and vice versa. Thus, when one of mixing tanks 101 or 102 is drained of its contents, the valve at the bottom of the other tank i9 opened and the emptied tank is recharged. From the tanks 101 or 102 the hornogeneous aqueous solution is pumped b~ pump 109 to ~he evaporator 110. The blades of the evaporator (not shown) are turned by motor 128 which wipe the solution along ~he wall 114 of the evaporator 110 to effect efficient heat transfer. The chamber 115 and the aqueous solution are heated b~r steam provided through regulator 112, and the jacket 111 is provided with a steam outlet 113. Typically, the steam temperature required is between 140 to 180C in order to provide sufficient heat for the required temperature rise of the material within the evaporator.
After the material has been passed through the evaporator there is a two-phase system, a liquid phase of sugar solution and a gaseous phase primarily of water vapor. This mixture is charged into cyclone separator 116 which discharges the gaseous phase or water vapor through overhead line 117 and into condenser 129 where the vapor is cooled to condense it to water and the ivater is then discharged from discharge 130.
The sugar solution at the relatively high temperature of above 105C is charged to line 118 from the cyclone separator 116 through pump 119, moving the material through line 120 and into the cooling unit 121, 1~ While in the cooling unit 121, the sugar solution is rapidly cooled (prefer-ably in less than 33 seconds contact time) to 85C or below, and more preferably below 60C.
Cooling water is circulated through jacket 122 to provide the requisite cooling for the cooling unit 121, From the cooling unit 121 the material is fed through valve 126 to either other processes, for example for making icing, cream centers or the like. or is directlv packaged for subsequent use.
Thus, in accordance with the present invention a process for preparing a grained confection from a supersaturated sucrose solution such as fondant is provided ~hich allo~s for high production rates due to i the continuous nature of the process. Further, the process of the invention also allows for a fondant or other supersaturated sucrose confection having minute sugar crystals therein.
Although the invention has been described with reference to specific r~aterials and specific apparatus, the invention is only to be limited so far as is set forth in the accompanying clairns.
Claims (16)
1. A process for preparing a grained confection from a sucrose solution on a continuous basis comprising:
forming a homogeneous aqueous solution comprised of corn syrup and sucrose;
continuously feeding the homogeneous solution to a heating apparatus having an inlet and an outlet with heating means interposed therebetween to provide an increasing temperature to said solution from the inlet to the outlet;
heating the homogeneous solution to a predetermined temperature;
continuously separating water vapor from said solution to form a sugar solution of a predetermined con-centration which is supersaturated at up to 85°C;
continuously cooling the supersaturated sugar solution to at or below 85°C at a residence time of equal to or less than 33 seconds; and recovering a grained confection so produced.
forming a homogeneous aqueous solution comprised of corn syrup and sucrose;
continuously feeding the homogeneous solution to a heating apparatus having an inlet and an outlet with heating means interposed therebetween to provide an increasing temperature to said solution from the inlet to the outlet;
heating the homogeneous solution to a predetermined temperature;
continuously separating water vapor from said solution to form a sugar solution of a predetermined con-centration which is supersaturated at up to 85°C;
continuously cooling the supersaturated sugar solution to at or below 85°C at a residence time of equal to or less than 33 seconds; and recovering a grained confection so produced.
2. The process of claim 1 wherein said homogeneous aqueous solution has a greater concentration of sucrose than corn syrup.
3. The process of claim 2 wherein said homogeneous aqueous solution has a ratio of sucrose to corn syrup of 70-85 parts by weight sucrose to 15-30 parts by weight corn syrup.
4. The process of Claim 1 wherein said homogeneous aqueous solution has a concentration of 60 to 80 percent by weight solids.
5. The process of Claim 1 wherein said heating means is a thin film evaporator.
6. The process of Claim 1 wherein said predetermined temperature is about 115° to 119°C.
7. The process of Claim 6 wherein said predetermined temperature is between 117° and 119°C.
8. The process of Claim 1 wherein the predetermined concentra-tion of said sugar solution is between about 80 to 90 percent by weight solids.
9. The process of Claim 8 wherein the predetermined concentra-tion of said sugar solution is between about 88 to 90 percent by weight solids.
10. The process of Claim 1 wherein the water vapor is separated from the solution by a cyclone separator.
11. The process of Claim 1 wherein said grained confection has minute sugar crystals therein.
12. The process of claim 1 wherein said grained con-fection is fondant.
13. The process of claim 1 wherein said cooling is pro-vided by a scraped surface heat exchanger.
14. The process of claim 1 wherein said supersaturated sugar solution is cooled to at or below 85°C.
15. An apparatus for preparing a confection from a supersaturated solution on a continuous basis comprising:
means for forming a homogeneous aqueous solution of corn syrup and sugar;
means for heating the homogeneous solution on a continuous basis, said heating means having an inlet thereto and an outlet therefrom with the heat provided between said inlet and outlet, wherein said solution is heated to an increasing temperature from the inlet to the outlet;
means for continuously feeding the solution to the heating means;
means for continuously removing water vapor from said solution to form a concentrated sugar solution; and means for continuously cooling said supersaturated solution to below 85°C.
means for forming a homogeneous aqueous solution of corn syrup and sugar;
means for heating the homogeneous solution on a continuous basis, said heating means having an inlet thereto and an outlet therefrom with the heat provided between said inlet and outlet, wherein said solution is heated to an increasing temperature from the inlet to the outlet;
means for continuously feeding the solution to the heating means;
means for continuously removing water vapor from said solution to form a concentrated sugar solution; and means for continuously cooling said supersaturated solution to below 85°C.
16. The apparatus of claim 15 wherein said means for heating is thin film evaporator.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US29868581A | 1981-09-02 | 1981-09-02 | |
| US298,685 | 1981-09-02 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1190790A true CA1190790A (en) | 1985-07-23 |
Family
ID=23151589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000406224A Expired CA1190790A (en) | 1981-09-02 | 1982-06-29 | Method for the continuous production of aerated confections |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPS5847436A (en) |
| CA (1) | CA1190790A (en) |
| GB (1) | GB2104766A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6180158B1 (en) * | 1998-06-12 | 2001-01-30 | General Mills, Inc. | Process for aerated confection |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5622140B2 (en) * | 1971-10-07 | 1981-05-23 |
-
1982
- 1982-06-29 CA CA000406224A patent/CA1190790A/en not_active Expired
- 1982-08-24 GB GB08224216A patent/GB2104766A/en not_active Withdrawn
- 1982-08-27 JP JP57149030A patent/JPS5847436A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| GB2104766A (en) | 1983-03-16 |
| JPH0351381B2 (en) | 1991-08-06 |
| JPS5847436A (en) | 1983-03-19 |
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| Date | Code | Title | Description |
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| MKEX | Expiry |