GB1172417A - Improvements in and relating to the Manufacture of Liquid-Filled Sweets - Google Patents

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.