US3249468A - Device for caramelizing sugar - Google Patents

Device for caramelizing sugar Download PDF

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Publication number
US3249468A
US3249468A US173219A US17321962A US3249468A US 3249468 A US3249468 A US 3249468A US 173219 A US173219 A US 173219A US 17321962 A US17321962 A US 17321962A US 3249468 A US3249468 A US 3249468A
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US
United States
Prior art keywords
sugar
passageway
molten
body means
entrance area
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 - Lifetime
Application number
US173219A
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English (en)
Inventor
Drachenfe Heinrich-Jurgen Von
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Individual
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Individual
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Publication date
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Priority to US383649A priority Critical patent/US3239379A/en
Application granted granted Critical
Publication of US3249468A publication Critical patent/US3249468A/en
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Expired - Lifetime legal-status Critical Current

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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
    • A23G3/32—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
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0242—Apparatus in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting device
    • 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
    • A23G3/0236—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
    • A23G3/0252—Apparatus in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S118/00—Coating apparatus
    • Y10S118/04—Curtain coater
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S264/00—Plastic and nonmetallic article shaping or treating: processes
    • Y10S264/37—Processes and molds for making capsules

Definitions

  • thecrystalline 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 difficulty.
  • a particular advantage of the process according to the present invention consists in that the molten sugar remains transparent.
  • 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.
  • FIG. 1 shows an embodiment of the invention 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 embodiment of the device shown in FIG. 1 for an increased melting capacity
  • FIG. 4 is a section through a further embodiment of the invention 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.
  • 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 4v in the funnel shaped recess 3.
  • 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 consists preferably of metal and are provided with bores 7, 8 etc. in which rod-formed electrical heating elements 9 are introduced. It will be understood that 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.
  • the crystalline sugar 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.
  • the flowing material by suitable means further on the endless band 11 at a predetermined temperature, in order to thus influence its color, if desired.
  • the material is preferably cooled and solidified in a cooling device. Inthis 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 10 can be fed in a chute, the inclination of which relative to the horizontal direction can 200 C., the plates be adjusted and which ends in a round mouthpiece or nozzle.
  • 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.
  • drop-formation of the molten sugar is attained at the outlet of gap [2.
  • the gap is provided with arc-shaped recesses 12.
  • 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,
  • a member 15 the solidified droplets are wiped off from the drum 14 and deflected to a storage container 16.
  • gaps a can be formed by joining together heated plates 1', 2', and 17, 18, as'illustrated in FIG. 3.
  • crystalline sugar can be melted in the form of strands, as shown by way of example in FIG. 4.
  • the heater is here form-ed 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'.
  • the crystalline sugar is preferably fed through a funnel 22,
  • individual strands can be provided side by side and used for forming strandshaped coatings on pastry, as shown in FIG. 5.
  • the pastry 23 is passed in a continuous movement under the flowing sugar strands 24.
  • the starting material is substantially pure, undissolved sugar which is molten by passing it continuously in a thin layer through the gap formed 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.
  • 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 30 C.
  • the sugar can be kept after melting at an increased temperature, e.g. 200 to 250 C. for a limited period of time, eg. 1 to 60 minutes.
  • An apparatus with a width of gap a in the order of 2.02.5 mm. and a length of 60 mm. has issued excellent results. 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.
  • a device for continuously melting and caramelizing substantially pure, undissolved sugar comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end. of said passageway, hopper means located above said body means for directing a 4 1 gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperature sufficient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form; said body .means comprising at least one pair of plates juxtaposed to each other in spaced relation to define said passageway and entrance area therebetween; said plates at their respective edges defining the discharge end of said passageway being provided wi-th arc-shaped recesses to enable the molten sugar to exit from said passageway in the form of a plurality of parallel rows of drops.
  • a device for continuously melting and caramelizing substantially pure, undissolved sugar comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end of said passageway, hopper means located above said body means for directing a gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperture suflicient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form; said body means comprising a block of round cross-section having provided in its interior at least one passageway-defining channel widened in a funnel-like manner at its uppermost end and a plurality of bores adjacent said channel, said heating means comprising a plurality of electric heating rods disposed in said bores, respectively.
  • a device for continuously melting and caramelizing substantially pure, undissolved sugar comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end of said passageway, hopper means located above said body means for directing a gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperture sufficient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form, said receiving means comprising a rotatable cooling cylinder.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
US173219A 1961-02-17 1962-02-14 Device for caramelizing sugar Expired - Lifetime US3249468A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US383649A US3239379A (en) 1962-02-14 1964-07-20 Process for caramelizing sugar

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DEB61335A DE1163126B (de) 1961-02-17 1961-02-17 Verfahren und Vorrichtung zum Schmelzen von Zucker

Publications (1)

Publication Number Publication Date
US3249468A true US3249468A (en) 1966-05-03

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Family Applications (1)

Application Number Title Priority Date Filing Date
US173219A Expired - Lifetime US3249468A (en) 1961-02-17 1962-02-14 Device for caramelizing sugar

Country Status (5)

Country Link
US (1) US3249468A (fr)
BE (1) BE614013A (fr)
CH (1) CH398282A (fr)
DE (1) DE1163126B (fr)
GB (1) GB940333A (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4005962A (en) * 1974-12-04 1977-02-01 Kobee Frank R Extruder for plastic materials
US4059378A (en) * 1975-09-12 1977-11-22 Sollich Ag Method and a machine for removing from their molds moldings of confectionery masses which have been formed into chocolate centers, bars or other single or continuous moldings

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2499218A (en) 2012-02-08 2013-08-14 Rumenco Ltd Production of animal feed supplement using a thin film processor

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1885747A (en) * 1930-01-27 1932-11-01 Maurer Alfred Drawing apparatus with pivotally movable lips for the manufacture of cellulose filmsof various thicknesses
US2178805A (en) * 1937-08-20 1939-11-07 Charles A Olcott Process and apparatus for the treatment of sugar-bearing materials
US2295394A (en) * 1940-05-15 1942-09-08 Eastman Kodak Co Coating apparatus
US2295280A (en) * 1940-05-15 1942-09-08 Eastman Kodak Co Coating hopper
US2369484A (en) * 1943-03-31 1945-02-13 Eastman Kodak Co Method and apparatus for making film
US2402999A (en) * 1940-08-03 1946-07-02 Granular Foods Inc Dehydrated caramel color
US2701768A (en) * 1952-02-19 1955-02-08 Union Starch & Refining Compan Manufacture of high tinctorial power caramel color and the resulting product
US2796365A (en) * 1953-07-27 1957-06-18 H. Thuerlings Dissolving machine for use in connection with candy making
US2938231A (en) * 1958-10-02 1960-05-31 Blaw Knox Co Plastic extrusion die
US2973551A (en) * 1958-12-17 1961-03-07 American Can Co Nozzle
US3068513A (en) * 1958-12-24 1962-12-18 Shamban & Co W S Continuous molding process and apparatus

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2469709A (en) * 1946-08-22 1949-05-10 Ashworth Handel Apparatus for melting chocolate and other confections
DE936489C (de) * 1954-05-10 1955-12-15 Jamin N V C Verfahren und Vorrichtung zur kontinuierlichen Herstellung von Zuckerwaren

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1885747A (en) * 1930-01-27 1932-11-01 Maurer Alfred Drawing apparatus with pivotally movable lips for the manufacture of cellulose filmsof various thicknesses
US2178805A (en) * 1937-08-20 1939-11-07 Charles A Olcott Process and apparatus for the treatment of sugar-bearing materials
US2295394A (en) * 1940-05-15 1942-09-08 Eastman Kodak Co Coating apparatus
US2295280A (en) * 1940-05-15 1942-09-08 Eastman Kodak Co Coating hopper
US2402999A (en) * 1940-08-03 1946-07-02 Granular Foods Inc Dehydrated caramel color
US2369484A (en) * 1943-03-31 1945-02-13 Eastman Kodak Co Method and apparatus for making film
US2701768A (en) * 1952-02-19 1955-02-08 Union Starch & Refining Compan Manufacture of high tinctorial power caramel color and the resulting product
US2796365A (en) * 1953-07-27 1957-06-18 H. Thuerlings Dissolving machine for use in connection with candy making
US2938231A (en) * 1958-10-02 1960-05-31 Blaw Knox Co Plastic extrusion die
US2973551A (en) * 1958-12-17 1961-03-07 American Can Co Nozzle
US3068513A (en) * 1958-12-24 1962-12-18 Shamban & Co W S Continuous molding process and apparatus

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4005962A (en) * 1974-12-04 1977-02-01 Kobee Frank R Extruder for plastic materials
US4059378A (en) * 1975-09-12 1977-11-22 Sollich Ag Method and a machine for removing from their molds moldings of confectionery masses which have been formed into chocolate centers, bars or other single or continuous moldings

Also Published As

Publication number Publication date
BE614013A (fr) 1962-06-18
DE1163126B (de) 1964-02-13
CH398282A (de) 1965-08-31
GB940333A (en) 1963-10-30

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