GB398193A - Improvements in a candy and method of making the same - Google Patents

Improvements in a candy and method of making the same

Info

Publication number
GB398193A
GB398193A GB373832A GB373832A GB398193A GB 398193 A GB398193 A GB 398193A GB 373832 A GB373832 A GB 373832A GB 373832 A GB373832 A GB 373832A GB 398193 A GB398193 A GB 398193A
Authority
GB
United Kingdom
Prior art keywords
sugar
mix
pectin
strings
boiling
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
Application number
GB373832A
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.)
ROBERT MAURICE PRESTON
Original Assignee
ROBERT MAURICE PRESTON
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 ROBERT MAURICE PRESTON filed Critical ROBERT MAURICE PRESTON
Priority to GB373832A priority Critical patent/GB398193A/en
Publication of GB398193A publication Critical patent/GB398193A/en
Expired 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding

Landscapes

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

Abstract

Candy is made by boiling a solutio<\>an of sugar and pectin until it sheets or strings, adding corn syrup and cane sugar in an amount containing about four times as much sugar as that of the original solution while continuing the boiling until the mix sheets or strings again, then adding a comparatively small quantity of an edible acid and finally pouring the mix into moulds where it congeals. The edible acid may be tartaric, citric, malic or phosphoric acids. Alternatively candy may be made by boiling a solution of sugar and pectin, adding a quantity of grated fruit, e.g. pineapple, continuing the boiling until the mix sheets or strings, then adding corn syrup and cane sugar in an amount containing about four times as much sugar as that of the original solution while continuing the boiling until the mix again sheets or strings and finally pouring the mix into the moulds. The candy may be cast into rings, wedges or other suitable shapes which may be coated in various ways, such as by sugaring, steam sanding (sugaring and exposing to hot steam to partially melt the sugar), crystallizing (dipping in sugar solution and drying), or coating with chocolate. The sugar in the sugar and pectin solution which is first boiled is preferably corn sugar, and the proportion of corn sugar added as such and/or as corn syrup is preferably greater than the proportion of cane sugar. The pectin is preferably prepared in a standardized form by diluting with sugar.
GB373832A 1932-02-08 1932-02-08 Improvements in a candy and method of making the same Expired GB398193A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB373832A GB398193A (en) 1932-02-08 1932-02-08 Improvements in a candy and method of making the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB373832A GB398193A (en) 1932-02-08 1932-02-08 Improvements in a candy and method of making the same

Publications (1)

Publication Number Publication Date
GB398193A true GB398193A (en) 1933-09-08

Family

ID=9764014

Family Applications (1)

Application Number Title Priority Date Filing Date
GB373832A Expired GB398193A (en) 1932-02-08 1932-02-08 Improvements in a candy and method of making the same

Country Status (1)

Country Link
GB (1) GB398193A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2876103A (en) * 1956-11-02 1959-03-03 Gustav & Wilhelm Heller Process of making liquid-filled crustless confectionery
EP0285568A2 (en) * 1987-03-31 1988-10-05 Warner-Lambert Company Pectin delivery system
WO2004084718A3 (en) * 2003-03-28 2004-11-25 Martin Schymura Fruit gum composition
FR2999874A1 (en) * 2012-12-20 2014-06-27 Solalter Confectionery e.g. candies and lollipops, comprises sugarcane as a main ingredient

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2876103A (en) * 1956-11-02 1959-03-03 Gustav & Wilhelm Heller Process of making liquid-filled crustless confectionery
EP0285568A2 (en) * 1987-03-31 1988-10-05 Warner-Lambert Company Pectin delivery system
EP0285568A3 (en) * 1987-03-31 1989-06-28 Warner-Lambert Company Pectin delivery system
WO2004084718A3 (en) * 2003-03-28 2004-11-25 Martin Schymura Fruit gum composition
FR2999874A1 (en) * 2012-12-20 2014-06-27 Solalter Confectionery e.g. candies and lollipops, comprises sugarcane as a main ingredient

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