GB752661A - Improved confection and method of manufacture - Google Patents

Abstract

Gelled confections of the gumdrop, jelly bean, orange slice and mint leaf type having 15-25 per cent water content are made by heating a slurry of starch and sugar of substantially the water content desired in the finished confection, heating the slurry at a temperature above the boiling point at atmospheric pressure and maintaining sufficient pressure to prevent boiling until the starch is cooked, cooling the product rapidly to below the boiling point at atmospheric pressure, and forming the product to the confection pieces, e.g., casting it in moulds, including "cups" in which the confections are to be sold. The rapid cooling may be effected by passage of the cooked slurry as a thin, confined layer through a cooling zone while agitating the slurry and maintaining the superatmospheric pressure. A slight excess of water in the slurry may be allowed to evaporate on release of the pressure, and so assist in the cooling. The confections are homogeneous, have good clarity, are not caramelized, are free from unruptured starch granules, and do not possess hard skins. p Examples are concerned with the treatment of mixtures of water with corn syrup (glucose solution of 20 per cent water content), sucrose and starch, and of sucrose syrup with corn syrup, sucrose or sucrose with invert sugar, and starch, additions such as colourings, citric acid, licorice extract and fruit flavourings being made just before the casting. The starches specifically referred to are an acid modified, thin boiling maize starch, and sago. Other gel-forming substances, e.g. gelatine and gum arabic, may be used in conjunction with the starch.