GB674038A - Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections - Google Patents

Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections

Info

Publication number
GB674038A
GB674038A GB13530/48A GB1353048A GB674038A GB 674038 A GB674038 A GB 674038A GB 13530/48 A GB13530/48 A GB 13530/48A GB 1353048 A GB1353048 A GB 1353048A GB 674038 A GB674038 A GB 674038A
Authority
GB
United Kingdom
Prior art keywords
raw materials
fillers
vitamins
water content
mixing
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
GB13530/48A
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.)
Volund AS
Original Assignee
Volund AS
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 Volund AS filed Critical Volund AS
Publication of GB674038A publication Critical patent/GB674038A/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
    • 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
    • A23G3/32—Processes for preparing caramel or sugar colours
    • 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
    • A23G3/346—Finished or semi-finished products in the form of powders, paste or liquids
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents

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

674,038. Confectionery. BRABAEK, J., and AKTIESELSKABET VOLUND. May 19, 1948 [July 19, 1943], No. 13530/48. Classes 28 (i) and 49. A confection is made by using sugar-containing raw materials such as fruits, fruit juices, malt extract, sugar beet juice, milk, whey-or starch in solution containing hydrolization agents-with a natural water content or with added water, and after the addition of heat sensitive substances, such as aromatics, vitamins and colouring agents, mixing the mass and spreading it into thin layers, the layers being heated for a short time to expel the water and caramelize the substance. The added vitamins may be obtained by mixing carrot, lemon or hip pulp or juice into the raw materials. Before heating, the invertible carbohydrates present may be inverted by adjusting the proportions between the said carbohydrates and the organic acids in the raw materials by adding, if necessary, further organic acid. Raw materials with a high water content may be pre-concentrated, for example by evaporation in a vacuum.
GB13530/48A 1943-07-19 1948-05-19 Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections Expired GB674038A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK196243AA DK64610C (en) 1943-07-19 1943-07-19 Procedure for the manufacture of sweets, caramels, fillers and similar stimulants.

Publications (1)

Publication Number Publication Date
GB674038A true GB674038A (en) 1952-06-18

Family

ID=8132829

Family Applications (1)

Application Number Title Priority Date Filing Date
GB13530/48A Expired GB674038A (en) 1943-07-19 1948-05-19 Improvements in or relating to method for the production of candy, caramels, fillers for candies and fillers for confections

Country Status (3)

Country Link
DK (1) DK64610C (en)
ES (1) ES174354A1 (en)
GB (1) GB674038A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2409703A1 (en) * 1977-11-29 1979-06-22 Ajinomoto Kk Powdered caramel prodn. from starch or dextrin - by regulating moisture content and pH and extruding under pressure
EP0017185A1 (en) * 1979-03-29 1980-10-15 August Storck Kg Coated confectionery with a high protein content and process for its production

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2409703A1 (en) * 1977-11-29 1979-06-22 Ajinomoto Kk Powdered caramel prodn. from starch or dextrin - by regulating moisture content and pH and extruding under pressure
EP0017185A1 (en) * 1979-03-29 1980-10-15 August Storck Kg Coated confectionery with a high protein content and process for its production

Also Published As

Publication number Publication date
DK64610C (en) 1946-07-08
ES174354A1 (en) 1947-11-16

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