US3239379A - Process for caramelizing sugar - Google Patents

Description

March 8, 1966 3,239,379 HEINRICHJURGEN FREIHERR VON DRACHENFELS PROCESS FOR CARAMELIZING SUGAR FIG. I.

Original Filed Feb. 14, 1962 FIG. 2.

INVENTOR HEINRICH JURGEN vou DRACHENFELS United States Patent C) 3,239,379 PROCESS FGR CARAMELIZING SUGAR Heinrich-Jurgen Freiherr von Drachenfels, Hannover- Bothfeld, Germany, assignor to Werner Bahlsen, Hannover, Germany Original appiication Feb. 14, 1962, Ser. No. 173,219. Divided and this application July 20, 1964, Ser. No. 383,649 Claims priority, application Germany, Feb. 17, 1961, B 61,335 3 Claims. (Cl. 127-63) This is a division of copending application Serial No. 173,219, filed Feb. 14, 1962.

This invention relates to a method of oararnelizing sugar.

In the known devices for producing caramel sugar, in most cases the crystalline sugar is caused to melt in a kettle consisting of metal. In this process the sugar is added in small portions in empirically predetermined time intervals. In carrying out said process the first portion introduced into the kettle is allowed to melt to a certain degree, then the next portion is introduced until this portion is also molten and so on. The mass is constantly kept in motion by means of a stirrer introduced into the kettle.

In this manner-depending on the size of the container or kettlea predetermined amount of sugar can be melted and poured out, e.g., by tilting the kettle into pans in which it cools down and solidifies.

The blocks of caramelized sugar thus obtained are then in most casesdepending on their intended usebroken in pieces, ground or used as sugar chips or fragments.

This process as well as similar processes have the following draw-back:

Due to its forced, gradual introduction, the mass which is introduced first, is kept, in comparison to the portion which is last introduced, consider-ably longer in a relatively high range of temperature and is discolored correspondingly stronger, because the color of molten masses of'sugar is very essentially dependent on the temperature of the mass and the duration of the respective temperature. Therefore, these conditions partially determine the total color tone of the mass.

It is not possible to obtain the molten sugar thus prepared in transparent condition because there are always tiny crystals in the mass which were not affected by the melting process. The obtaining of transparent molten sugar was hitherto possible only by melting small amounts of sugar in containers of correspondingly small size.

Furthermore, it causes considerable difliculties to obtain the various charges of molten sugar with a uniform color, because the color is essentially dependent on the duration of melting and cannot be always kept constant. It is also a disadvantage that the known processes for producing relatively large amounts of caramelized sugar, require very much space and they must be constantly manually fed, observed and discharged. The heat energy consumption of such processes is very high. If it is desired to obtain a predetermined color, this can be done only by discharging the melting vessel in smaller pans in which the discharged molten sugar cools down as quickly as possible. In order to secure the obtaining of a specific color, extensive precautions are necessary in order to melt and then cool down the mass within predetermined periods of time.

In contrast to these processes known from the art, according to the present invention the crystalline sugar is molten in a continuously operated process in which the sugar passes through the device and is immediately cooled and thereby by regulation of the temperature the desired color can be obtained without difiiculty.

A particular advantage of the process according to the ice present invention in that the molten sugar remains transparent.

Due to the uniform condition of the mass a uniform taste is also assured.

The continuous process of the invention renders it possible to bring the molten sugar in the form of drops onto a cooled surface where the deposited molten sugar drop solidifies immediately. Therefore, it is not necessary to pour the caramelized sugar first into pans and comminute it subsequently.

A further advantage consists in that the flowing molten sugar can be applied in the form of a continuous film to a metal drum which may be cooled or to a cooled band, on which it solidifies in the form of a continuous molten band of sugar.

The appended drawings illustrate by way of example devices in which the process of the present invention can be carried out.

FIG. 1 shows a device for the continuous production of a continuous molten film of sugar in section and in perspective;

FIG. 2 shows the same device, in which however, the discharge opening of the device is modified in order to form drops;

FIG. 3 shows a modified device for an increased melting capacity;

FIG. 4 is a section through a further device in nozzle shape;

FIG. 5 illustrates the use of the process according to the present invention for applying caramelized sugar in the form of strands to a piece of pastry in continuous operation.

In FIG. 1 the reference symbol 1 denotes oppositely arranged heated plates, the distance of the plates being selected in such manner that a gap a is formed into which the crystalline sugar can be fed from above. The crystalline sugar falls due to its own weight from the container 4 in the funnel shaped recess 3. Thereby, the edges 5, 6 of the funnel shaped recess 3 extend so high that the sugar running out from container 4 cannot be pressed beyond the edges 5 and 6.

The heated plates 1, 2 consist preferably of metal and are provided with bores 7, 8 etc. in which rod-formed electrical heating elements 9 are introduced. Instead of the electrical heating elements 9 any other suitable heating means, e.g., gas flames, can likewise be used. The only essential condition is that the plates 1, 2 be brought to the desired temperature in order to melt the crystalline sugar.

As crystalline sugar melts at about 200 C., the plates are brought to an essentially higher temperature which can be regulated.

Upon feeding the crystalline sugar into the gap a the crystalline sugar starts to melt and continues to flow up to the discharge b of the gap.

During melting the individual molten parts flow together within the gap a so that at the outflow b a continuous film 10 of molten sugar is discharged.

By the length of gap a and the temperature the period of passage of the material to be melted is determined. By regulating the temperature it can be attained that the molten sugar flows out from gap b, e.g., with a bright amber-colored transparent color tone.

It is also possible to keep the flowing material by suitable means further on the endless band 11 at a predeter mined temperature, in order to thus influence its color, if desired. After the desired color tone is attained the material is preferably cooled and solidified in a cooling device. In this manner a very homogeneously solidified sugar film is obtained which can be processed in a mill or other suitable device to sugar chips or powder.

The molten sugar film canbe fed in a chute, the inclination of which relative to the horizontal direction can be adjusted and which ends in a round mouthpiece or nozzle. By the inclination of the chute the duration of stay of the molten sugar in the chute is regulated, so that any desired color tone, e.g. dark brown, can be attained.

In FIG. 2, drop-formation of the molten sugar is attained at the outlet of gap b. For this purpose, the gap is provided with arc-shaped recesses 12. In this manner the material flows in the form of drops 13 onto the surface of a drum 14, which may be cooled, and solidifies in the form of drops there. By means of a member 15 the solidified droplets are wiped off from the drum 14 and deflected to a storage container 16.

In order to increase the melting capacity, several gaps a can be formed by joining together heated plates 1, 2', and 17, 18, as illustrated in FIG. 3.

Furthermore, crystalline sugar can be melted in the form of strands, as shown by way of example in FIG. 4. The heater is here formed e.g. as a round body 19, in which bores are provided for the passage of the molten sugar, and said bores end in outlet nozzles 21. Heating of the round body 19 can be effected in this case too with electrical heating rods which may be introduced into bores 20.

Melting is carried out also in this case in the manner described above. through a funnel 22. Of course, individual strands can be provided side by side and used for forming strand shaped coatings on pastry, as shown in FIG. 5. Thereby, the pastry 23 is passed in a continuous movement under the flowing sugar strands 24.

It will be understood that this invention is not limited to the specific steps, conditions, designs and other details specifically described above and can be carried out with various modifications. The starting material is substantially pure, undissolved sugar which is molten by passing it continuously in a thin layer through the gapformed by two registering heated plates, or the like, which are placed at a distance of about 1 to 4 mm. from each other, or through a tubular opening, or the like. In order to bring about melting of the sugar the surfaces of said plates or tubular openings must have a temperature in the range of 200 to 450 C. Cooling of the molten sugar can be carried out in any suitable manner. including chilling by contact with an, e.g. metallic surface cooled to about 20 to C. If desired, the sugar can be kept after melting at an increased temperature, e.g., 200

The crystalline sugar is preferably fed It is possible to increase the width of gap for instance.

up to 3 mm. to gain a greater output. of molten product. To avoid unmolten material passing the gap it is possible to increase the length of gap a or to increase the temperature of the heated plates.

The temperature of the'heated plates however must not be too high since too high'temperatures cause overheating of parts of the sugar. Therefore increase of the width of the gap normally calls for increase of the length of the gap.

What is claimed is:

1. A method of caramelizing substantially pure, solid, undissolved sugar by heating, comprising providing a narrow, generally downwardly, oriented passageway defined by .heatable surfaces, heating the heatable surfaces to a temperature sufficient to melt the sugar, causing a con tinuous gravitational flow of solid sugar through said passageway in contact with said heatable surfaces at said temperature over sufficient heatable surface area and for.

a sufficient period of time to cause melting and caramelizing of the sugar.

2. A method of caramelizing sugar as claimedin claim 1 in which the molten sugar is cooled after. caramelizatron.

3. A method of caramelizing sugar as claimed in claim 1 in which the sugar after melting is kept at an increased temperature for a limited time and then cooled.

References Cited by the Examiner UNITED STATES PATENTS MORRIS O. WOLK, Primary Examiner.

Claims (1)

1. A METHOD OF CARAMELIZING SUBSTANTIALLY PURE, SOLID, UNDISSOLVED SUGAR BY HEATING, COMPRISING PROVIDING A NARROW, GENERALLY DOWNWARDLY ORIENTED PASSAGEWAY DEFINED BY HEATABLE SURFACES, HEATING THE HEATABLE SURFACES TO A TEMPERATURE SUFFICIENT TO MELT THE SUGAR, CAUSING A CONTINUOUS GRAVITATIONAL FLOW OF SOLID SUGAR THROUGH SAID PASSAGEWAY IN CONTACT WITH SAID HEATABLE SURFACES AT SAID TEMPERATURE OVER SUFFICIENT HEATABLE SURFACE AREA AND FOR A SUFFICIENT PERIOD OF TIME TO CAUSE MELTING AND CARAMELIZING OF THE SUGAR.

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