CA1190790A - Methode pour la production continue de produits de confiserie aeres - Google Patents

Methode pour la production continue de produits de confiserie aeres

Info

Publication number: CA1190790A
Authority: CA; Canada
Prior art keywords: solution; sugar; sucrose; corn syrup; supersaturated
Prior art date: 1981-09-02
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

CA000406224A

Other languages

English (en)

Inventor

Douglas J. Metzroth

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.)

Chemetron Process Equipment Inc

Original Assignee

Chemetron Process Equipment Inc

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.)

1981-09-02

Filing date

1982-06-29

Publication date

1985-07-23

1982-06-29 Application filed by Chemetron Process Equipment Inc filed Critical Chemetron Process Equipment Inc

1985-07-23 Application granted granted Critical

1985-07-23 Publication of CA1190790A publication Critical patent/CA1190790A/fr

Status Expired legal-status Critical Current

Links

235000009508 confectionery Nutrition 0.000 title claims abstract description 42
238000000034 method Methods 0.000 title claims description 27
238000010924 continuous production Methods 0.000 title description 3
239000000243 solution Substances 0.000 claims abstract description 65
CZMRCDWAGMRECN-UGDNZRGBSA-N 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 claims abstract description 28
229930006000 Sucrose Natural products 0.000 claims abstract description 28
239000005720 sucrose Substances 0.000 claims abstract description 28
240000008042 Zea mays Species 0.000 claims abstract description 21
235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 21
235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 21
235000005822 corn Nutrition 0.000 claims abstract description 21
239000013078 crystal Substances 0.000 claims abstract description 21
239000006188 syrup Substances 0.000 claims abstract description 21
235000020357 syrup Nutrition 0.000 claims abstract description 21
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
238000010438 heat treatment Methods 0.000 claims abstract description 17
239000007864 aqueous solution Substances 0.000 claims abstract description 12
238000004519 manufacturing process Methods 0.000 claims abstract description 7
238000001816 cooling Methods 0.000 claims description 23
239000007787 solid Substances 0.000 claims description 12
239000010409 thin film Substances 0.000 claims description 5
239000012456 homogeneous solution Substances 0.000 claims description 4
229920006395 saturated elastomer Polymers 0.000 abstract description 2
239000000463 material Substances 0.000 description 14
239000007791 liquid phase Substances 0.000 description 5
239000004375 Dextrin Substances 0.000 description 4
229920001353 Dextrin Polymers 0.000 description 4
235000019425 dextrin Nutrition 0.000 description 4
239000012530 fluid Substances 0.000 description 4
150000003445 sucroses Chemical class 0.000 description 4
238000004891 communication Methods 0.000 description 3
150000001875 compounds Chemical class 0.000 description 3
239000006071 cream Substances 0.000 description 3
239000007792 gaseous phase Substances 0.000 description 3
238000002156 mixing Methods 0.000 description 3
WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
238000010923 batch production Methods 0.000 description 2
239000000470 constituent Substances 0.000 description 2
239000000498 cooling water Substances 0.000 description 2
238000002425 crystallisation Methods 0.000 description 2
230000008025 crystallization Effects 0.000 description 2
239000008103 glucose Substances 0.000 description 2
244000005700 microbiome Species 0.000 description 2
239000012071 phase Substances 0.000 description 2
OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
244000208874 Althaea officinalis Species 0.000 description 1
235000006576 Althaea officinalis Nutrition 0.000 description 1
FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
229930091371 Fructose Natural products 0.000 description 1
239000005715 Fructose Substances 0.000 description 1
RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
-1 More particularly Substances 0.000 description 1
238000013019 agitation Methods 0.000 description 1
WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-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 1
GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
238000009835 boiling Methods 0.000 description 1
150000001720 carbohydrates Chemical class 0.000 description 1
239000000306 component Substances 0.000 description 1
230000001419 dependent effect Effects 0.000 description 1
230000000694 effects Effects 0.000 description 1
239000003925 fat Substances 0.000 description 1
150000004676 glycans Chemical class 0.000 description 1
239000003906 humectant Substances 0.000 description 1
235000001035 marshmallow Nutrition 0.000 description 1
230000018984 mastication Effects 0.000 description 1
238000010077 mastication Methods 0.000 description 1
239000000203 mixture Substances 0.000 description 1
229920001282 polysaccharide Polymers 0.000 description 1
239000005017 polysaccharide Substances 0.000 description 1
239000002994 raw material Substances 0.000 description 1
238000000926 separation method Methods 0.000 description 1
239000000600 sorbitol Substances 0.000 description 1

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
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor 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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/04—Sugar-cookers

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)

CA000406224A 1981-09-02 1982-06-29 Methode pour la production continue de produits de confiserie aeres Expired CA1190790A (fr)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US29868581A	1981-09-02	1981-09-02
US298,685		1981-09-02

Publications (1)

Publication Number	Publication Date
CA1190790A true CA1190790A (fr)	1985-07-23

Family

ID=23151589

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
CA000406224A Expired CA1190790A (fr)	1981-09-02	1982-06-29	Methode pour la production continue de produits de confiserie aeres

Country Status (3)

Country	Link
JP (1)	JPS5847436A (fr)
CA (1)	CA1190790A (fr)
GB (1)	GB2104766A (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US6180158B1 (en) *	1998-06-12	2001-01-30	General Mills, Inc.	Process for aerated confection

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
JPS5622140B2 (fr) *	1971-10-07	1981-05-23

1982
- 1982-06-29 CA CA000406224A patent/CA1190790A/fr not_active Expired
- 1982-08-24 GB GB08224216A patent/GB2104766A/en not_active Withdrawn
- 1982-08-27 JP JP57149030A patent/JPS5847436A/ja active Granted

Also Published As

Publication number	Publication date
GB2104766A (en)	1983-03-16
JPS5847436A (ja)	1983-03-19
JPH0351381B2 (fr)	1991-08-06

Legal Events

Date	Code	Title	Description
2002-07-23	MKEX	Expiry

Publication	Publication Date	Title
Lees	2012	Sugar confectionery and chocolate manufacture
US4640717A (en)	1987-02-03	Sugar process
US4468409A (en)	1984-08-28	Method for the continuous production of confections
JP3860419B2 (ja)	2006-12-20	脂肪溶融物をベースとする種結晶懸濁物の製造方法
JPH04335870A (ja)	1992-11-24	エリスリト−ル組成物
EP0116389B1 (fr)	1987-04-08	Fructose solide
US3540927A (en)	1970-11-17	Granular total sugar products and process for producing
EP0039123A2 (fr)	1981-11-04	Glucose cristallin et procédé pour sa production
US6783790B1 (en)	2004-08-31	Process utilizing agar-agar in a high temperature, short time processing of high solids confectionery products
US4282263A (en)	1981-08-04	Process for producing a gasified fusible sugar composition
CA2414924A1 (fr)	2003-06-28	Production de bonbons a base de produits laitiers a l'aide d'un dispositif de plaques et de cadres
EP0156571B1 (fr)	1988-05-04	Cristallisation de fructose
EP0153447B1 (fr)	1990-06-27	Procédé et appareil pour préparer des produits secs à partir de sirops de sucre
CA1190790A (fr)	1985-07-23	Methode pour la production continue de produits de confiserie aeres
US3543696A (en)	1970-12-01	Method of making fudge,caramel,fondant and hard candy type confections
EP0876183B1 (fr)	2002-08-14	Procede de surfusion
JPH06189686A (ja)	1994-07-12	冷菓製造方法
US4861382A (en)	1989-08-29	Sugar process
US4334934A (en)	1982-06-15	Apparatus for producing a gasified fusible sugar composition
JPH0889175A (ja)	1996-04-09	フォンダン様糖菓の製造方法
AU707137B2 (en)	1999-07-01	Microcrystalline sugars or sugar-alcohols; a process for the preparation thereof
EP1072578B1 (fr)	2003-10-01	Procédé de cristallisation du polyol et sucre
JP3678431B2 (ja)	2005-08-03	マルチトールスラリーの連続的製造方法
JPH03259100A (ja)	1991-11-19	オリゴ糖含有砂糖顆粒の製造方法
Lees et al.	1973	Sugars and Related Materials