GB2229347A

GB2229347A - Confection filled with gasified caramel and method of producing same

Info

Publication number: GB2229347A
Application number: GB9002176A
Authority: GB
Inventors: Ramon Escola Gallart; Ramon Bayes Turull
Original assignee: Individual
Current assignee: Individual
Priority date: 1989-03-20
Filing date: 1990-01-31
Publication date: 1990-09-26
Anticipated expiration: 2010-01-31
Also published as: JPH02255044A; JP2937382B2; CA2010712C; IT9019704A0; AU4922290A; FR2644327B1; GB2229347B; CA2010712A1; ES2010460A6; DE4005250A1; GB9002176D0; DE4005250C2; AU630412B2; IT1239450B; IT9019704A1; FR2644327A1

Description

JSS260190 CONFECTION FILLED WITH GASIFIED CARAMEL AND METHOD OF PRODUCING

SAME The present invention relates to a caramel confection.

Numerous patents have been published on production of caramels, chewing gum, and chocolates in which an inert gas has been introduced during the liquid or pasty state thereof, whereby products of lower density and therefore with a lower cost per volume or with different sensations, are obtained. However, in none of these proposals is the gas retained inside the mass, which is the point of distinction of a "pop" caramel.

The first patent which appeared on introduction of a gas in a mixture of melted sugars, which gas when left to cool would remain occluded therein and would pop when released, was US Patent No. 3,012,893. A gasified caramel is a mixture of various sugars in which, in a semi-liquid or pasty state, an inert gas under pressure has been incorporated. The resultant chips of caramel are highly hygroscopic, so that the mere contact thereof with surrounding atmosphere causes the caramel to absorb moisture and to break down, because the caramel is compressed and the moisture absorbed is sufficient to release the occluded gas. This is why such caramels

JSS290190 - 2 must have an absolute barrier against moisture when packed.

By the previously proposed methods gasified caramel products with a very varied granulation are obtained, ranging from about 0.01 mm to 10 mm or even larger size pieces. Such products are screened to make use of the pieces between 0.5 and 4.5 mm. Subsequently the product is packed in unit envelopes containing 4 to 10 grams per bag. A child consumes the contents of such a bag in a very short time and discards the same. One of the shortcomings of the product is its packaging since an aluminum foil of 8 or 9 microns in thickness and having a thermo-weldable layer is necessary to obtain an absolute barrier to moisture. This makes the end product more expensive without any benefit for a child consuming the product who must pay a high price for the wrapper that this product requires.

At present, caramels are found on the market which are provided with sticks, and are filled with various liquid products, solids, effervescent powders, etc. The manner of adding these products is by way of a pressure pump which introduces the product into a strip of caramel before the latter is passed through a sizer and a stamping press. It is impossible, by this method, to introduce chips of gasified caramel, since the pressure at which the pump operates causes the chips of JSS290190 - 3 gasified chemical to break because of their great fragility, thus converting the chips to powder. Thus, the chips lose their "popping" sensation when placed in the mouth, since the pieces smaller than 1 mm give a weak "hissing sensation" but not one of popping.

It is an object of the present invention to avoid the drawbacks described above in preparing a confection with gasified caramel in its interior.

According to the present invention a method of producing a confection filled with gasified caramel comprises the steps of:

- preparing an initial caramel mass at a temperature between about 900 and 1500 and at a degree of moisture lower than equilibrium moisture of said gasified caramel; - proportioning two parts of said caramel mass and depositing said two parts in complementary hollow moulds, - punching cavities in said two parts of said caramel mass disposed in said complementary moulds; cooling said moulds to a temperature below JSS290190 50c, C; - placing chips of gasified caramel alone or mixed with chewing gum in said cavities punched in said two parts; - applying an adhesive to said two parts of said caramel mass disposed in said moulds; - joining said two complementary moulds together, to produce union of said two parts of said caramel mass; and - removing the thus-obtained caramel confection from said moulds.

The present invention is, therefore, directed to moulding of hollow forms of conventional caramel mass obtained by the process described above, and into w-hich chips of gasified caramel or of a gasified caramel mixture with chewing gum, are deposited. More specificially, the present invention relates to preparation of a caramel confection (which may be referred to simply as "a caramel"), with or without a stick, in hollow form and filled with chips of caramel or caramel mixed with chewing gum, in a manner such that the caramel centre or confection as a whole suffers JSS290190 - 5 no damage and preserves all of the characteristics of "popping" during the manufacturing process, and furthermore which is stable without the need to use a special packing.

The process of the present invention is constituted by preparing a caramel mass according to the "conventional" methods described above, but with preference being given to a mass whose dropping point is as low as possible, in order to cool the mass as quickly as possible, resulting in increased production and saving of energy. This caramel mass has a temperature of about 1350C and a moisture of approximately 2% (KF).

After the caramel mass has been obtained, sticks may be introduced into the mould automatically. The caramel mass is proportioned into moulds by means of a system which, in the confection industry, is known as "depositing". These moulds are constituted by respective hollow parts, into one of which a stick"may be inserted. The respective parts can be filled with different colours and flavours of caramel mass.

The moulded and punched pieces of caramel mass must be cooled to a temperature of about 300C to 380C by passage of the mould chain through a cold tunnel. For this reason, it is desirable that the initial mass for making the deposit of the caramel has a temperature JSS290190 - 6 as low as possible. Final temperatures higher then 38-C would break down the gasified caramel filling. Mixtures of sugars whose deposition temperature is low can be used, allowing the moulded pieces of caramel to be cooled faster and therefore increasing the production rate.

Once the pieces are moulded and at a temperature of 300C to 381'C, the chips of gasified caramel, either alone or mixed with chewing gum, are introduced into the cavities of the thus-moulded pieces. Thereafter, the complementary pieces are joined so that the gasified caramel remains inside the confection and is wellprotected from the surrounding moisture by the surrounding layer of caramel which insulates the same.

1 The place of union or joint of the two moulded pieces is sealed either by a mass of molten caramel or by another product suitable for consumption which fulfils the conditions of providing a moisture bartier and remaining stable over time, such as, e.g. waxes, sorbitol, lacquers, etc. To better insure a hermetic seal, it is desirable to form a ring of caramel at the weld point. To finish the process, at the end, the conveyor belt reverses, the moulds open, and the caramels are caused to fall onto another conveyor belt.

With the present invention, three important JSS290190 advantages are achieved:

(1) The use of aluminum foil wrapping, which is expensive, is avoided as the caramel mass itself with the characteristics which will be set forth in greater detail below provides a sufficient barrier to moisture for the chips of gasified caramel that are situated inside the piece. In this respect, the end product can simply be wrapped in any suitable paper; (2) A new product is obtained which is presently unknown. At present children are only aware of small chips of gasified caramel, with "pops", inside a small sack; and (3) A transparent caramel can be used so that an individual can actually see chips of gasified caramel inside the confection.

In the process of the present invention, the initial caramel mass preferably has a dropping point between about 400C and 1500C, while the degree of moisture of the caramel mass is preferably between about 0.5 and 6%, most preferably between about 1.5 and 3.5. The two complementary moulds for each confection piece may be alike, or they may be different from one another. Furthermore, when essences and colourants are added to the caramel mass, these may be alike or JSS290190 - 8 different in the two different parts disposed in the complemetary moulds.

The temperature to which the moulds are Cooled after the caramel mass has been deposited, is preferably between about 30c1C and 380C, while the volume of the cavities punched in each mould is preferably between 0.2 and 20CM3, most preferably between about 1.5 and 4.0 cm 3.

The grain size of the molten caramel placed in the thus-punched cavities is preferably between 0.2 and 1Omm, most preferably between about 0.5 and 4.5mm, while the quantity of this caramel that is placed inside the cavities is preferably between 0.2 and 15 grams, most preferably about 1 to 3 grams. Furthermore, the walls of the outer caramel mass in which the cavities have been punched are preferably between about 2 and 4 mm thick. However, the walls of the outer caramel should be thicker in any region where a stick might be inserted.

For better understanding of what has been set forth herein, reference will be made to the accompanying drawings in which, schematically and by way of non-limited examples, practical cases of the present invention are represented. It is not at all intended to limit the scope of the present invention I JSS290190 - 9 herein to the specific embodiments illustrated in the drawings, in which:

Fig. 1 is a schematic diagram of a process for preparing a confection or caramel mass of a conventional type; Fig. 2 is a schematic diagram of the process of the present invention herein; Fig. 3 illustrates an embodiment of a caramel prepared in accordance with the present invention; Figs. 4 and 5 are graphs illustrating intensity of sound in decibels along ordinates thereof of the lepops" in two variance of underwater transmission and transmission in air respectively, of caramel confections prepared in accordance with the present invention herein.

The caramel mass of the present invention may be prepared according to the conventional method illustrated in Fig. 1. Sugars and water are mixed in a vessel 1 with slight heating, and the mixture is passed to a further vessel 2 for dissolution by heating and agitation, and then to a boiling chamber 3 provided with a coil 4 for heating to a high temperature. Rotors 5 then generate a partial vacuum whereby water is JSS290190 extracted and the caramel becomes more concentrated. The caramel mass is finally dried to approximately 2 moisture in a vacuum chamber 6.

Proportioning is accomplished by adding, at 7, essences and colorants, with the mass being agitated at 8, then passed to the moulding process which takes place on a first conveyer belt 9. The caramel is removed from the mould at 10 and passed to another conveyor belt 11.

Automatic placing of sticks 12, 13 in the moulds 14, 15 is illustrated in Fig. 2. At 16, the caramel mass is fed into the moulds in dosed portions by a system which, in the confectionery industry, is known as "depositing". Thereafter, cavities are punched into the caramel at 17. These moulded and punched pieces of caramel must now be cooled to a temperature of about 300 to 380C by passage of the mould chain 18 through a cold tunnel (not shown). After the moulded pieces'have been brought to a temperature of about 300 to 380C, chips of gasified caramel, either alone or mixed with chewing gum, are filled into the cavities of the moulded pieces. Then, at 19, an adhesive is applied to complementary parts of the caramel mass in respective moulds 14 and 15.

Later, at 20, the two pieces are joined so that JSS290190 - 11 the gasified caramel remains inside the confection and is well-protected from the surrounding moisture, since there is a layer of caramel which insulates the same. The place of union or joint of the two pieces is sealed with a mass of molten caramel or a product suitable for consumption, which fulfils the conditions of providing a moisture barrier. To finish, at the end the belt reverses at 21, the mould pairs open at 22, and the thus-moulded caramels are caused to fall onto a conveyor belt 22a.

Fig. 3 illustrates a caramel 23 provided with a stick 24 and with an inner cavity 25 in accordance with the present invention. Gasified caramel is present in the inner cavity 25.

The present invention will be described in greater detail by way of the following examples:

Example 1

In a "Caramix" installation with "Triple Rotocooker" of the TER BRAM Company, a saccharose:glucose mixture was prepared in a proportion of 70:30 to obtain a caramel syrup with a final moisture of 2 and a final temperature of 1350C. Essence and colorant were added. The resulting product was deposited into moulds on a suitably-cooled belt. Each JSS290190 - 12 mould consisted of two hemispherical and hollow parts, in one of which a stick had been introduced, as illustrated in the process of Fig. 2.

The caramel inside the mould was then punched to leave a cavity having a capacity of about 3.8 cm3. The caramel mass was then cooled to a temperature of approximately 380C by passage of the conveyor chain through a cooling tunnel. Then, two grams of caramel chips were added. The two caramel parts were joined and strapped together with a mixture of molten fructose:sorbital in a proportion of 90:10, and with the very same mixture forming a ring around the resulting joint. There was a mechanism for stripping the piece at the end of the chain, said stripped piece passing to another conveyor belt (see Fig. 2).

Example 2

The same method as described in Example 1 was carried out using, as starting material, molten sorbitol at a temperature of 1100C.

Example 3

The same method as described in Example 1 was carried out using, as starting material, a mixture of fructose;sorbitol in a proportion of 90; 10.

JSS290190 - 13 - ANALYSIS OF "POPPINW' SENSATION The "popping" sensation of a single lot of gasified caramels differs from person to person, and for this reason an analytical system has been perfected for obtaining objective, simple, and reliable results for checking the quality and intensity of the pops.

The "pops" are produced by the breaking of the caramel film by the pressure of the occluded gas, giving a "sound", the term "sound" meaning whatever might produce sensations inherent in the sense of hearing. The origin of these sensations may be described as a succession of variations of the atmospheric pressure which propagate through the air and which, upon reaching the tympanum of the ear, cause the tyumpanum to vibrate. The vibrations of the tympanum are transmitted, transformed, and processed by the ear until they reach the cortex, in which the sound sensation occurs in the form of bioelectric energy.

The improvement of the analytical system of the "pops" of the gasified caramel, has been accomplished by adaptation to the reality of the human consumption wherein the "pops" of a gasified caramel that is placed in the mouth of an individual are not "heard" in the true sense by that individual because the medium of transmission is much more direct, the "pop" produced in I- JSS290190 - 14 - the mouth (which acts as a resonator) being transmitted directly from the mouth to the middle ear through the Eustachian tube, which connects the throat with the middle ear. In other words, the person does not "hear" the pop through the outer ear. In contrast, persons standing near an individual consuming the gasified caramel do "hear" the "pop" through their outer ears.

The analytical system which has been developed attempts to record data which corresponds as closely as possible the intensity and quantity of pops which a person consuming the caramel would "hear" when the gasified caramel is placed in that individual's mouth.

The main characteristics of this testing system are as follows:

APPARATUS KJAER; Power Supply Model ZG 0254, supplied by BRUEL Hydrophone, Model 8103, supplied by BRUEL KJAER; Precision Sonometer Model 2235, supplied by BRUEL KJAER; Magnetic Agitator Model A-06, Brand SBS, supplied by SELECTA; Recorder Model OMNISCRIBE Serial D-500, Brand BAUSCH and LOMB, supplied by CRISON, S A; JSS290190 - 15 - Precipitation vessel of 400 cc; Water temperature = 150C.

METHOD The object of the method is to quantify the quantity and intensity of the pops produced by a determined and constant quantity of gasified caramel.

A Yeflon-coated magnet is placed in a vessel and the hydrophane is submerged. The magnetic agitator is set in motion (setting at 1 on a speed scale from 0 to 10), thus obtainign a sufficient agitation which is not detected by the hydrophane. The hydrophane is connected to the sonometer by a cable. The sonometer always measures under the same conditions.

The pops of the gasified caramel that are produced in the container of water are detected by the hydrophane, which sends the detected pops to the sonometer, and then to a recorder, whereby a graph"of the pops both as to quantity and as to intensity is obtained (please see Figs. 4 and 5).

In Figs. 4 and 5 the absicissas denote time in minutes and the ordinates denote two scales in dB, scales A and C representing underwater transmission and referred to 20pP (micropascals) and scales B and D representing transmission in air. The speed of the JSS290190 - 16 recorder is 5 cm/min or 2.5 cm/min. It is desirable to calibrate the equipment daily, so as to eliminate possible distortions of the result.

RESULTS Graphs have been obtained with different pops which can be graduated in underwater transmission and in transmission in air. Different results are seen where each pop of gasified caramel is represented by a peak, the intensity being represented by the height (Fig. 4 and 5). These graphs represent the sensation of popping that a consumer of the caramel confection filled with the gasified caramel will have. At first, the popping sensation is practically nil, since only the outer part of the caramel or confection dissolves which corresponds to a conventional caramel structure, this outer part having only a protective function. After this outer part has dissolved, the pops begin, which become ever greater until the chips of gasified caramel are fully consumed or depleted. All this has permitted a more detailed study of each of the different elements that can affect the quality of the end product.

The preceding description of examples of the present invention is merely exemplary, and is not intented to limit the scope thereof in any way.

4 JSS290190

Claims

1. A method of producing a confection filled with gasified caramel, comprising the steps of - preparing an initial caramel mass at a temperature between about 900 and 1500 and at a degree of moisture lower than equilibrium moisture of said gasified caramel; - proportioning two parts of said caramel mass and depositing said two parts in complementary hollow moulds, - punching cavities in said two parts of said caramel mass disposed in said complementary moulds; - cooling said moulds to a temperature belbw 500 C; - placing chips of gasified caramel alone or mixed with chewing gum in said cavities punched in said two parts; applying an adhesive to said two parts of said caramel mass disposed in said moulds; JSS290190 - 18 - joining said two complementary moulds together, to produce union of said two parts of said caramel mass; and removing the thus-obtained caramel confection from said moulds.

2. A method as claimed in claim 1, including the additional step of inserting a stick into one of the complementary hollow moulds for projection into the caramel mass therein.

3. A mthod as claimed in any preceding claim including the additional step, after the confection is removed from the moulds, of sealing the zone of union of the two parts thereof by means of a mass of molten caramel or another product suitable for consumption.

4. A method as claimed in any preceding claim wherein the caramel mass is transparent.

5. A method as claimed in any preceding claim 1 wherein the initial caramel mass has a dropping point between about 40 and 1500C.

6. A method as claimed in any preceding claim wherein the degree of moisture of the caramel mass is between 0.5 and 6%.

JSS290190 - 19

7. A method as claimed in claim 6, wherein the degree of moisture of the caramel mass is between 1.5 and 3.5%.

8. A method as claimed in any preceding claim wherein the two complementary moulds are alike.

9. A method as claimed in any of claims 1 to 7, wherein the two complementary moulds are shaped differently from one another.

10. A method as claimed in any preceding claim including the additional step of adding essences and colorants to the initial caramel mass.

11. A method as claimed in claim 10 wherein different essences and colorants are added to the caramel mass deposited in the respective complementary moulds.

12. A method as claimed in any preceding claim wherein the temperature to which-the moulds are cooled after the caramel mass has been deposited therewithin is between 300 and 380C.

13. A method as claimed in any preceding claim wherein the volume of the cavities punched in each mould is between 0.2 and 20cm 3.

14. A method as claimed in claim 13 wherein the volume JSS290190 - 20 of the cavities punched in each mould is between 1.5 and 4. 0 cml.

15. A method as claimed in any preceding claim wherein the grain size of the caramel chips placed in said thuspunched cavities is between 0.2 and 10 mm.

16. A method as claimed in claim 15 wherein the grain size of the caramel chips used is between 0.5 and 4.5 MM.

17. A method as claimed in any preceding claim wherein the quantityt of caramel chips placed in said caivities is between 0.2 and 15 grams.

18. A method as claimed in claim 17 wherein the quantity of caramel chips placed therein is between 1 and 3 grams.

19. A method as claimed in any preceding claim whim-rein walls of the outer caramel mass after the cavities have been punched therein are between 2 and 4 mm thick.

20. A confection filled with gasified caramel and obtained by a method as defined in any preceding claim.

21. A confection as claimed in claim 20 wherein one of the two parts of said caramel mass is provided with a JSS290190 stick.

22. A method of producing a confection filled with gasified caramel substantially as hereinbefore described with reference to Fig. 2 or any of the specific examples 1 to 3.

Publlshed1990atThePat,entOftice. State House. (5671 High Holborn. LondonWC1R4TP Further copies maybe obtainedfrom The Patent Office Sales Branch, St Mary Cray. Orpington. Kent BR5 3RD- Printed by MWuplex tweehiuques ltd. St Mary Cray. Kent. Con. 1'87