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 confectionsInfo
- 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
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.
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)
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 |
-
1943
- 1943-07-19 DK DK196243AA patent/DK64610C/en active
-
1946
- 1946-07-08 ES ES174354A patent/ES174354A1/en not_active Expired
-
1948
- 1948-05-19 GB GB13530/48A patent/GB674038A/en not_active Expired
Cited By (2)
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 |
---|---|
ES174354A1 (en) | 1947-11-16 |
DK64610C (en) | 1946-07-08 |
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