GB1566190A - Confectionery products and process - Google Patents

Description

(54) CONFECTIONARY PRODIJCTS AND PROCESS (71) We, FREDERICK DOBSON, MARY DOBSON and GEOFFREY DOBSON, of Meadowfield Trading Estate, Ponteland, Newcastle upon Tyne, all British subjects.

do hereby declare the invention, for which we pray that a patent may be granted to us, and the method by which it is to be performed, to be particularly described in and by the following statement: This invention relates to a confectionary product, and a process for making the same.

In accordance with the invention, a new confectionary product comprises a ball of brittle candied sugar composition coated with a sherbert composition.

The new process of the invention includes heating the sugar composition at a temperature between 3080--318"F preferably 3100--313.80F to enable the composition to form candy with a particularly brittle consistency. If the temperature is kept below this range the candy will be too soft and pliable, if it rises above the range, then the product will be hard and virtually unbreakable with recrystallised sugar included in the structure.

Also if the temperature becomes too high, partial dehydration takes place with the formation of caramel and a toffee-like product may be formed.

Further features of the product and process will emerge from the following description which is given by way of example only, and with reference to the accompanying drawing which is a cross-section of a confectionary product according to the invention.

In making the confectionary product of the invention by the process thereof, it is first necessary to make the balls of candied sugar composition, and then to coat them with a sherbert coating. In order to attain the desired degree of brittleness or 'crack' in the candy, certain procedures have to be followed.

(a) Preparation of candy In making a representative batch of candy for use in the invention, 40Kg. of 50% sugar, 30cle maize glucose, and 20% potato glu- cose are mixed and placed in a copper melting pot and then boiled with 4.5Kg.

water to 310 F. Any required flavouring (e.g. orange, lemon or raspberry) is added at this stage.

The heating stage can be part of a continuous process in which batches of the composition given above are heated with stirring in the copper pot to about 1200F then fed into a special heating vessel including a heating coil immersed (or embedded) in the composition which is kept at a temperature of from 308"--3180F, preferably 3100--313.80F, and batches of heated composition are removed at a rate equivalent to the input rate, by for example a screw extruder pump.

The emergent composition is a hot, viscous semi-liquid candy which is extrudable and can be drawn or 'pulled'. The next step is to deposit the composition from the heating vessel on a cold slab, and to knead it and then 'pull' it using a pulling machine including a pair of arms on a turn table.

This process is reminiscent of drawing textile yarns or drawing viscose synthetic cellulose to form fibres, and produces a roving of drawn candy which can be reworked more than once, to achieve an increase in volume by 18% in five minutes.

Colouring and flavouring (80z. per 50Kg.

of candy), citric acid (1.5Kg.) and sodium carbonate (1.5Kg.) are added at the kneading stage, and worked into the candy.

Pulling can also be carried out manually, but it is preferable to use a machine when production is continuous. The pulled candy is next made into a continuous slab.

(b) Moulding The product, after pulling and a degree of cooling but while still fluid enough to be mouldable, is formed into balls of about 3040cam diameter, and approximately spherical shape as shown in the drawing.

These balls are made by passing the slab through two pairs of rollers. The first pair of rollers force the slab into a uniform thickness, and the second pair divide it into balls by means of hemispherical cups in each roller which mate in the nip, and form the slab substantially completely into balls.

The balls from the rollers are then rolled to ensure that they lose any marked irregularities and then proceed to the coating stage.

(c) Sherbert coating The sherbert coating comprises a mixture of sodium bicarbonate; sugar and citric acid. To apply the coating, the candy balls are wetted by a water spray, and then rolled in the sherbert e.g. on a mechanically shaking tray carrying the sherbert.

When the sherbert coated brittle candy balls are dry and cooled, they can then be packed for dispatch. The finished product is shown in the drawing, and comprises an approximately spherical candy ball core, 10, coated with a coating of sherbert, 11.

both these components being as described above.

WHAT WE CLAIM IS:- 1. A confectionary product comprising a ball of brittle candied sugar composition coated with a sherbert composition.

2. A product according to Claim 1, wherein the sugar composition comprises 50% sucrose, 30% maize glucose, and 20% potato starch boiled with 4.5Kg. water to 3l80F.

3. A product according to Claim 1.

wherein the sherbert coating comprises a mixture of sodium carbonate, sucrose and citric acid.

4. A confectionary product substantially as hereinbefore described with reference to and as illustrated in the accompanying drawing.

5. A process of manufacturing a product according to Claim 1, comprising first heating the sugar composition to a temperature between 3080-3180F.

6. A process according to Claim 5 wherein the composition is first heated to from 3100-313.80F.

7. A process according to Claim 5 or 6 wherein the composition is then deposited on a cold slab then kneaded and pulled.

8. A process according to Claim 7 wherein colouring, flavouring, citric acid and sodium carbonate are worked into the candy at the kneading stage.

9. A process according to Claim 7 or 8 wherein the composition is formed into a slab and then moulded by means of rollers having mating hemispherical cups to form balls.

10. A process according to Claim 9 wherein the balls are then moistened and rolled in a sherbert mixture.

11. A process of manufacturing a confectionary product substantially as hereinbefore described.

**WARNING** end of DESC field may overlap start of CLMS **.

Claims (11)

**WARNING** start of CLMS field may overlap end of DESC **. thickness, and the second pair divide it into balls by means of hemispherical cups in each roller which mate in the nip, and form the slab substantially completely into balls. The balls from the rollers are then rolled to ensure that they lose any marked irregularities and then proceed to the coating stage. (c) Sherbert coating The sherbert coating comprises a mixture of sodium bicarbonate; sugar and citric acid. To apply the coating, the candy balls are wetted by a water spray, and then rolled in the sherbert e.g. on a mechanically shaking tray carrying the sherbert. When the sherbert coated brittle candy balls are dry and cooled, they can then be packed for dispatch. The finished product is shown in the drawing, and comprises an approximately spherical candy ball core, 10, coated with a coating of sherbert, 11. both these components being as described above. WHAT WE CLAIM IS:-

1. A confectionary product comprising a ball of brittle candied sugar composition coated with a sherbert composition.

2. A product according to Claim 1, wherein the sugar composition comprises 50% sucrose, 30% maize glucose, and 20% potato starch boiled with 4.5Kg. water to 3l80F.

3. A product according to Claim 1.

wherein the sherbert coating comprises a mixture of sodium carbonate, sucrose and citric acid.

4. A confectionary product substantially as hereinbefore described with reference to and as illustrated in the accompanying drawing.

5. A process of manufacturing a product according to Claim 1, comprising first heating the sugar composition to a temperature between 3080-3180F.

6. A process according to Claim 5 wherein the composition is first heated to from 3100-313.80F.

7. A process according to Claim 5 or 6 wherein the composition is then deposited on a cold slab then kneaded and pulled.

8. A process according to Claim 7 wherein colouring, flavouring, citric acid and sodium carbonate are worked into the candy at the kneading stage.

9. A process according to Claim 7 or 8 wherein the composition is formed into a slab and then moulded by means of rollers having mating hemispherical cups to form balls.

10. A process according to Claim 9 wherein the balls are then moistened and rolled in a sherbert mixture.

11. A process of manufacturing a confectionary product substantially as hereinbefore described.