USRE12563E - Process of making stick-candy - Google Patents
Process of making stick-candy Download PDFInfo
- Publication number
- USRE12563E USRE12563E US RE12563 E USRE12563 E US RE12563E
- Authority
- US
- United States
- Prior art keywords
- candy
- fat
- mass
- sugar
- making
- Prior art date
Links
- 238000000034 method Methods 0.000 title description 6
- 235000019197 fats Nutrition 0.000 description 32
- 235000009508 confectionery Nutrition 0.000 description 30
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 20
- 239000008103 glucose Substances 0.000 description 16
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 12
- 229960004793 Sucrose Drugs 0.000 description 12
- DCXXMTOCNZCJGO-UHFFFAOYSA-N Stearin Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229940110456 cocoa butter Drugs 0.000 description 2
- 235000019868 cocoa butter Nutrition 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019871 vegetable fat Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N β-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
Definitions
- This invention relates to the manufacture of candy known as hard-boiled goods, which is usually marketedin the form of stick-candy.
- the object of the invention is to cheapen the cost of manufacture and improve the quality so that the candy will not deteriorate with age, and in this manner the manufacturer is enabled to make up a stock of candy for future delivery.
- the production of hardboiled candy difiiculty has been experienced in using a large percei itage of corn-sugar, (glucose,) due to the fact that such. candy quickly responds to atmospheric changes and will run or become sticky when the air is humid.
- ingredients are properly mixed in a kettle and the mass transferred to a vacuumpan, where it is cooked for a sufiicient length of time.
- the product is then apportioned into workable masses and placed upon a slab or slabs.
- I add one and one-fourth pounds of common fat, jn'eferably stearin previously prepared by rubbing into the fat a small quantity of powdered cane-sugar for thepurpose of. blending it and enabling it to be more easily mixed with and absorbed by the mass.
- the distribution of this fat through the mass may be assisted by dividing the sugar andv fat into small blocks and working the difierent parts of the mass.
- the fat may be introduced into the mixing-kettle and placed with the mass into the vacuum-pan. is used to form the body portion ofthe candy.
- the outer or shell portion .of the. candy is sa me into preferably made separately and may consist of one hundred pounds of cane-sugar and thirty-five .pounds of corn-sugar (glucosel 'ferent parts of the mass.
- dered cane-sugar for the purpose of blending it and enabling it to be more easily mixed with and absorbed by the mass.
- the fat may be introduced into the mixing-kettle and placed with the mass into the vacuum-pan.
- vegetable fat such as cocoa-butter, may be used.
- the candy By making the mass composing the outer shell with a small percentage of glucose the candy will withstand. considerable amounts of dampness without becoming sticky. The fat appears to protect the candy from the action of theatmosphere, as it remains clear and dry for a long period of time and does not become stale or change color.
Description
UNITED STATES" PATENT OFFICE- JO H N "STUCKE'S OF ST. LOUIS. MISSOURI. fpPROCESS OF MAKING STICK-CANDY- Specification of Reissued Letters Patent. Reissued Nov. 2Q, 1906. l I
Original No. 800,600, dated September 26, 1905. Application for reissue filed April 20, 1906. Serial No. 312,930.
To all whom, it may concern:
Be it known that I, JOHN STUoKEs, a citizen, of the United States, residing at the city of St. Louis, State of Missouri, have invented a certain new and useful Improvement in Processes of Making Stick-Candy, of which the following. is a full, clear, and exact description, such as will enable others skilled in the art to which it appertains to make and use the same.
This invention relates to the manufacture of candy known as hard-boiled goods, which is usually marketedin the form of stick-candy.
The object of the invention is to cheapen the cost of manufacture and improve the quality so that the candy will not deteriorate with age, and in this manner the manufacturer is enabled to make up a stock of candy for future delivery. Heretofore in the production of hardboiled candy difiiculty has been experienced in using a large percei itage of corn-sugar, (glucose,) due to the fact that such. candy quickly responds to atmospheric changes and will run or become sticky when the air is humid. I
In the use of the present invention the following are the proportions of the ingredients preferably used: cane-sugar, forty-eight pounds; water -sufficient to dissolve. sugar;
- corn-sugar, (glucose,) fifty-two pounds. The
above ingredients are properly mixed in a kettle and the mass transferred to a vacuumpan, where it is cooked for a sufiicient length of time. The product is then apportioned into workable masses and placed upon a slab or slabs. To the quantity ofmaterial above specified I add one and one-fourth pounds of common fat, jn'eferably stearin previously prepared by rubbing into the fat a small quantity of powdered cane-sugar for thepurpose of. blending it and enabling it to be more easily mixed with and absorbed by the mass. The distribution of this fat through the mass may be assisted by dividing the sugar andv fat into small blocks and working the difierent parts of the mass.
Instead of adding the fat to"-the mass on the slab the fat may be introduced into the mixing-kettle and placed with the mass into the vacuum-pan. is used to form the body portion ofthe candy. The outer or shell portion .of the. candy is sa me into preferably made separately and may consist of one hundred pounds of cane-sugar and thirty-five .pounds of corn-sugar (glucosel 'ferent parts of the mass.
The above-descri bed mass- With suiiicient 'a-ter to dissolve the sugar. This is cooked sutiicien tly and placed upon a slab in readiness to be made use of as the outer shell or casing for the fat-mixed body portion above described. To the mass of candy to be used as the-shell portion. I add one and one-fourth pounds of common fat, preferably stearin previouslyprepared by rubbing'into the fat a small quantity of pow- -,6 5
dered cane-sugar for the purpose of blending it and enabling it to be more easily mixed with and absorbed by the mass. The distri;
bution of this fat through the mass may be assisted by dividing the sugar and fat into small biocks and working the same into dif- Instead of adding the fat to the mass on the slab the fat may be introduced into the mixing-kettle and placed with the mass into the vacuum-pan.
I do not confine myself to the use of'any particular fat in making either the body (Sr shell portions of the candy, as any whole some fat, preferably. one having a meltingpoint not lower than 50 Fahrenheit, will be suitable for the purpose. Iprefer, however,
the stearin on account of its cheapness; but
vegetable fat, such as cocoa-butter, may be used.
By making the mass composing the outer shell with a small percentage of glucose the candy will withstand. considerable amounts of dampness without becoming sticky. The fat appears to protect the candy from the action of theatmosphere, as it remains clear and dry for a long period of time and does not become stale or change color.
In using fat with the mixture in accord ance with my invention I can employ as high as eighty per cent. of glucose to twenty per cent. of canesugar and the candy will not get sticky or run. I therefore do not confine myself to any percentage of glucose or canesugar, as the same may be varied within the skill of the candy-maker without departing from the scope of my invention.
The usual coloring and flavoring materials may be'used in the candy.
Having thus described the invention, What is claimed new, and desired to be secured by Letters Patent, is
The herein-described process of making stick-candy and similar hard-boiled goods, consisting in making two separate m'asses'by boiling sugar andcorn-sugar (glucose) in water, making one of said masses with a greater percentage-of glucose than is contained in the other mass; a, c o ni mo n felt IflbsfiimonjwhereofIh efefinte afiix my *beth 'df said fmas'ses; making from the. said, signature, .in. the presence'of twdwitnesses, .masswhieh Gontains the larger percentage of, thi$47thd3|y gf-April, 1906.
I "glucose. the bodyor interi'ol'of thepieee$. 0f- '.JOHN STUCKES.
Candy, and forming from the remaining mass 7 Witnesses-z V the "outer shell'f'of said pieces of candy; sub- F, R. CORNWALL,
"et'ahtially as described.
G ORGE BAK ELL'
Family
ID=
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