GB1172417A - Improvements in and relating to the Manufacture of Liquid-Filled Sweets - Google Patents
Improvements in and relating to the Manufacture of Liquid-Filled SweetsInfo
- Publication number
- GB1172417A GB1172417A GB5471867A GB5471867A GB1172417A GB 1172417 A GB1172417 A GB 1172417A GB 5471867 A GB5471867 A GB 5471867A GB 5471867 A GB5471867 A GB 5471867A GB 1172417 A GB1172417 A GB 1172417A
- Authority
- GB
- United Kingdom
- Prior art keywords
- solution
- sugar
- tank
- filled
- supercooled
- 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
Links
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
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
- A23G3/20—Apparatus for coating or filling sweetmeats or confectionery
- A23G3/2007—Manufacture of filled articles, composite articles, multi-layered articles
- A23G3/2023—Manufacture of filled articles, composite articles, multi-layered articles the material being shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band or by drop-by-drop casting or dispensing of the materials on a surface or an article being completed
- A23G3/203—Apparatus for laying down the liquid, pasty or solid materials in moulds or drop-by-drop, on a surface or an article being completed, optionally with the associated heating, cooling, proportioning, cutting cast-tail, antidripping 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/04—Apparatus specially adapted for manufacture or treatment of cocoa or cocoa products
- A23G1/18—Apparatus for conditioning chocolate masses for moulding
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
1,172,417. Liquid-filled sweets. ASBACH & CO. 1 Dec., 1967 [3 Dec., 1966; 30 May, 1967; 1 Aug., 1967; 14 Oct., 1967], No. 54718/67. Headings A2A and A2B. In a method and apparatus, Fig. 1, for manufacturing liquid-filled sweets, e.g. liqueur-filled chocolates such as brandy beans, each having a core comprising an aqueous, flavoured, saturated solution of sugar enclosed in a crust of sugar which has been deposited from said solution, a hot aqueous solution of sugar, e.g. having a temperature of 110‹C., is prepared in a tank 55 and passed into a tank 54, in which a desired flavouring e.g. one or more than one alcoholic distillate such as brandy, is mixed with the solution, which then flows into a supply tank 1, and thence flows downwardly, in the form of a film or spray, through an outlet slot 11 controlled by a slidable gate 12, over the cooling pipes 13 of a cooler 2, so that the solution is rapidly, e.g. suddenly, supercooled to a temperature below the saturation temperature for sugar in the solution, e.g. to 35‹C., or below, preferably between 26 and 28‹C. The supercooled, supersaturated solution passes, through a trough 3 and a tank 4, into a pouring tank 5. A temperature gauge may be provided in the tank 5, the tank 4 or the trough 3, and' connected to a device actuating the gate 12, so that the gate 12 is moved to narrow the slot 11 when the temperature of the solution rises, or to widen the slot when the temperature falls. An intermittently moving conveyer 7 brings an empty mould 8 having a plurality of cavities, e.g. formed in an edible powder, under a corresponding plurality of outlets 30 in the base of the tank 5. The conveyer is then halted, and the outlets 30 are opened, e.g. by electromagnetically raising plates covering them, so that the supercooled, supersaturated sugar solution is dispensed into the cavities. When these are filled with solution, the outlets 30 are closed, e.g. by electromagnetically lowering said plates to cover the outlets, and the conveyer 7 is then re-started to move the filled mould 8 away from the outlets and bring another empty mould under them. Sugar crystals are not deposited from the supercooled, supersaturated solution of sugar until it has been dispersed into the cavities. The resulting crust-enclosed, moulded cores are then removed from the filled mould 8 and, if desired, coated with chocolate. Alternatively, the supercooled, supersaturated sugar solution may be dispersed into previously moulded hollow chocolate bodies, which may then be closed in a conventional manner. Means, including a gauge which senses the level of the sugar solution in the tank 5, and a switching element which controls the inflow of the sugar solution, may be provided to maintain said level substantially constant. The whole of the apparatus may be electrically controlled to function automatically.
Applications Claiming Priority (4)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE1966A0054267 DE1692360B1 (en) | 1966-12-03 | 1966-12-03 | Process for the production of liquid-filled pralines with a crust |
DE1967A0055824 DE1607788C3 (en) | 1967-05-30 | 1967-05-30 | Device for the production of chocolates filled with liquid, in which the liquid is surrounded by a sugar crust |
DE1607790A DE1607790B2 (en) | 1967-08-01 | 1967-08-01 | Process for the production of liquid-filled pralines with a crust |
DEA0057068 | 1967-10-14 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1172417A true GB1172417A (en) | 1969-11-26 |
Family
ID=27436551
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB5471867A Expired GB1172417A (en) | 1966-12-03 | 1967-12-01 | Improvements in and relating to the Manufacture of Liquid-Filled Sweets |
Country Status (6)
Country | Link |
---|---|
BE (1) | BE706306A (en) |
DK (1) | DK142892B (en) |
FR (1) | FR1556275A (en) |
GB (1) | GB1172417A (en) |
NL (1) | NL149688C (en) |
SE (1) | SE350686B (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3958024A (en) * | 1972-06-22 | 1976-05-18 | Maria Franca Fissolo | Process for the production of a chocolate sweet containing an inner sugar crust |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR2455859A1 (en) * | 1979-05-07 | 1980-12-05 | Financa Ste Civile Particulier | Reducing setting time of chocolate etc. - by seeding witha similar set substance contg. dried gum |
US4657501A (en) * | 1986-01-16 | 1987-04-14 | Nabisco Brands | Apparatus for continuously depositing sorbitol sweetened hard candy |
-
1967
- 1967-11-10 BE BE706306D patent/BE706306A/xx not_active IP Right Cessation
- 1967-11-21 NL NL6715782A patent/NL149688C/en not_active IP Right Cessation
- 1967-11-24 SE SE1612967A patent/SE350686B/xx unknown
- 1967-11-27 DK DK591567A patent/DK142892B/en unknown
- 1967-12-01 FR FR1556275D patent/FR1556275A/fr not_active Expired
- 1967-12-01 GB GB5471867A patent/GB1172417A/en not_active Expired
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3958024A (en) * | 1972-06-22 | 1976-05-18 | Maria Franca Fissolo | Process for the production of a chocolate sweet containing an inner sugar crust |
Also Published As
Publication number | Publication date |
---|---|
NL149688B (en) | 1976-06-15 |
DK142892B (en) | 1981-02-23 |
BE706306A (en) | 1968-03-18 |
SE350686B (en) | 1972-11-06 |
NL149688C (en) | 1979-11-15 |
NL6715782A (en) | 1968-06-04 |
FR1556275A (en) | 1969-02-07 |
DK142892C (en) | 1981-08-31 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PE20 | Patent expired after termination of 20 years |