GB2165435A - Method of making confectionery - Google Patents

Method of making confectionery Download PDF

Info

Publication number
GB2165435A
GB2165435A GB08425534A GB8425534A GB2165435A GB 2165435 A GB2165435 A GB 2165435A GB 08425534 A GB08425534 A GB 08425534A GB 8425534 A GB8425534 A GB 8425534A GB 2165435 A GB2165435 A GB 2165435A
Authority
GB
United Kingdom
Prior art keywords
sugar
strands
mass
pulling
solid
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.)
Withdrawn
Application number
GB08425534A
Other versions
GB8425534D0 (en
Inventor
Nga Chiu
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to GB08425534A priority Critical patent/GB2165435A/en
Publication of GB8425534D0 publication Critical patent/GB8425534D0/en
Publication of GB2165435A publication Critical patent/GB2165435A/en
Withdrawn legal-status Critical Current

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
    • 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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss
    • 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
    • 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
    • A23G3/54—Composite products, e.g. layered, coated, filled

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Confectionery (AREA)

Abstract

The method comprises manipulating a solid sugar mass, prepared by heating granular sugar, by stretching or pulling to produce fine strands. <IMAGE>

Description

SPECIFICATION Method of making confectionery The present invention relates to a method of making confectionery.
The invention provides a method of making confectionery wherein a solid sugar mass is manipulated by stretching or pulling to produce fine strands.
The "solid sugar mass" is the product of heating granular sugar to remove unwanted moisture.
The manipulation may be done by machinery or manually.
An embodiment of the invention will be described in detail in the following example.
EXAMPLE Approximately 600 g of processed (granular) corn or malt sugar is heated in a pan at a temperature of 100"C for about 15 mins. to remove the unwanted moisture from the sugar. After the heating, the sugar is allowed to cool, for approximately 5 hours, until it becomes a solid unit or "solid sugar mass".
The solid unit of sugar is then cut into portions of approximately 200 g each.
Each portion is then immersed in rice flour and is then manipulated by pulling or stretching. This manipulation can be done by initially forming the portion of solidified sugar into a ring and then pulling on each end of the ring to lengthen the sugar. While the sugar is being pulled it should be continually dipped into the flour. The repeated pulling of the sugar and the mixing with the flour gradually transforms the sugar into strands, which strands became finer and finer with continued manipulation. Eventually the sugar is transformed into a mass of strands, rather like a skein of wool except that the strands are much finer, like strands of silk.
When the sugar has been transformed into fine strands it can be further processed to produce individual articles of confectionery.
For example, the sugar in the form of a bundle of strands can be cut into lengths of about 80 mm.
Each length can then be filled by a mixture of roasted ground-nuts, sesame seeds and coconut fibres, with the sugar being wrapped around the filling to produce a parcel. The ground-nuts should be shelled and the skin removed before roasting and they should be roasted plain until cooked and the natural aroma released. The sesame seeds should also be roasted until they are cooked and their natural aroma released. The coconut fibres used in the filling should be produced by grating the dried and hardened flesh of the coconut until the flesh is reduced to fibres, which fibres are then roasted.
As an optional feature, honey may be included with the sugar before heating, the honey being present in an amount of about 10% of the sugar.
The above example will produce sufficient candy for approximately 10 people.
1. A method of making confectionery wherein a solid sugar mass is manipulated by stretching or pulling to produce fine strands.
2. A method according to claim 1 wherein the sugar mass is manipulated in flour.
3. A method according to claim 1 or 2, wherein the sugar mass includes honey.
4. A method of making confectionery substantially as herein described in the disclosed example.
**WARNING** end of DESC field may overlap start of CLMS **.

Claims (4)

**WARNING** start of CLMS field may overlap end of DESC **. SPECIFICATION Method of making confectionery The present invention relates to a method of making confectionery. The invention provides a method of making confectionery wherein a solid sugar mass is manipulated by stretching or pulling to produce fine strands. The "solid sugar mass" is the product of heating granular sugar to remove unwanted moisture. The manipulation may be done by machinery or manually. An embodiment of the invention will be described in detail in the following example. EXAMPLE Approximately 600 g of processed (granular) corn or malt sugar is heated in a pan at a temperature of 100"C for about 15 mins. to remove the unwanted moisture from the sugar. After the heating, the sugar is allowed to cool, for approximately 5 hours, until it becomes a solid unit or "solid sugar mass". The solid unit of sugar is then cut into portions of approximately 200 g each. Each portion is then immersed in rice flour and is then manipulated by pulling or stretching. This manipulation can be done by initially forming the portion of solidified sugar into a ring and then pulling on each end of the ring to lengthen the sugar. While the sugar is being pulled it should be continually dipped into the flour. The repeated pulling of the sugar and the mixing with the flour gradually transforms the sugar into strands, which strands became finer and finer with continued manipulation. Eventually the sugar is transformed into a mass of strands, rather like a skein of wool except that the strands are much finer, like strands of silk. When the sugar has been transformed into fine strands it can be further processed to produce individual articles of confectionery. For example, the sugar in the form of a bundle of strands can be cut into lengths of about 80 mm. Each length can then be filled by a mixture of roasted ground-nuts, sesame seeds and coconut fibres, with the sugar being wrapped around the filling to produce a parcel. The ground-nuts should be shelled and the skin removed before roasting and they should be roasted plain until cooked and the natural aroma released. The sesame seeds should also be roasted until they are cooked and their natural aroma released. The coconut fibres used in the filling should be produced by grating the dried and hardened flesh of the coconut until the flesh is reduced to fibres, which fibres are then roasted. As an optional feature, honey may be included with the sugar before heating, the honey being present in an amount of about 10% of the sugar. The above example will produce sufficient candy for approximately 10 people. CLAIMS
1. A method of making confectionery wherein a solid sugar mass is manipulated by stretching or pulling to produce fine strands.
2. A method according to claim 1 wherein the sugar mass is manipulated in flour.
3. A method according to claim 1 or 2, wherein the sugar mass includes honey.
4. A method of making confectionery substantially as herein described in the disclosed example.
GB08425534A 1984-10-10 1984-10-10 Method of making confectionery Withdrawn GB2165435A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB08425534A GB2165435A (en) 1984-10-10 1984-10-10 Method of making confectionery

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB08425534A GB2165435A (en) 1984-10-10 1984-10-10 Method of making confectionery

Publications (2)

Publication Number Publication Date
GB8425534D0 GB8425534D0 (en) 1984-11-14
GB2165435A true GB2165435A (en) 1986-04-16

Family

ID=10567947

Family Applications (1)

Application Number Title Priority Date Filing Date
GB08425534A Withdrawn GB2165435A (en) 1984-10-10 1984-10-10 Method of making confectionery

Country Status (1)

Country Link
GB (1) GB2165435A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0241713A2 (en) * 1986-03-14 1987-10-21 Schöller Lebensmittel GmbH & Co. KG Shaped piece of confectionery, and apparatus for making the same
US7651709B2 (en) * 2003-02-14 2010-01-26 Waldron Llc Confectionery composition for decorating

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1033337A (en) * 1963-08-22 1966-06-22 Polak Frutal Works Effervescent candy
GB1288527A (en) * 1970-05-20 1972-09-13 Richardson Merrell Inc
GB1293698A (en) * 1970-08-10 1972-10-18 Richardson Merrell Inc Method of incorporating volatile aromatics in hard candy
GB1566190A (en) * 1978-04-14 1980-04-30 Dobson G Confectionery products and process

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1033337A (en) * 1963-08-22 1966-06-22 Polak Frutal Works Effervescent candy
GB1288527A (en) * 1970-05-20 1972-09-13 Richardson Merrell Inc
GB1293698A (en) * 1970-08-10 1972-10-18 Richardson Merrell Inc Method of incorporating volatile aromatics in hard candy
GB1566190A (en) * 1978-04-14 1980-04-30 Dobson G Confectionery products and process

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0241713A2 (en) * 1986-03-14 1987-10-21 Schöller Lebensmittel GmbH & Co. KG Shaped piece of confectionery, and apparatus for making the same
EP0241713A3 (en) * 1986-03-14 1988-07-13 Scholler Lebensmittel Gmbh & Co. Kg Shaped piece of confectionery, and apparatus for making the same
US7651709B2 (en) * 2003-02-14 2010-01-26 Waldron Llc Confectionery composition for decorating

Also Published As

Publication number Publication date
GB8425534D0 (en) 1984-11-14

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Legal Events

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WAP Application withdrawn, taken to be withdrawn or refused ** after publication under section 16(1)