GB2411615A - Multicoloured three-dimensional candy and method of manufacturing the same - Google Patents

Multicoloured three-dimensional candy and method of manufacturing the same Download PDF

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Publication number
GB2411615A
GB2411615A GB0404923A GB0404923A GB2411615A GB 2411615 A GB2411615 A GB 2411615A GB 0404923 A GB0404923 A GB 0404923A GB 0404923 A GB0404923 A GB 0404923A GB 2411615 A GB2411615 A GB 2411615A
Authority
GB
United Kingdom
Prior art keywords
materials
mold
temperature
chocolate
product
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.)
Withdrawn
Application number
GB0404923A
Other versions
GB0404923D0 (en
Inventor
Cheng-Ching Huang
Cheng-Lung Huang
Chun-Hsien Wang
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.)
HINNE INTERNAT CORP
VANGUARD HYUNION CORP
Litai Enterprise Co Ltd
Original Assignee
HINNE INTERNAT CORP
VANGUARD HYUNION CORP
Litai Enterprise Co Ltd
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.)
Filing date
Publication date
Application filed by HINNE INTERNAT CORP, VANGUARD HYUNION CORP, Litai Enterprise Co Ltd filed Critical HINNE INTERNAT CORP
Priority to GB0404923A priority Critical patent/GB2411615A/en
Publication of GB0404923D0 publication Critical patent/GB0404923D0/en
Publication of GB2411615A publication Critical patent/GB2411615A/en
Withdrawn legal-status Critical Current

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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0053—Processes for moulding candy in the plastic state
    • 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
    • A23G1/0003—Processes of manufacture not relating to composition or compounding ingredients
    • A23G1/005—Moulding, shaping, cutting, or dispensing chocolate
    • A23G1/0053—Processes of shaping not covered elsewhere
    • A23G1/0063—Processes in which the material is shaped at least partially in a mould, in the hollows of a surface, a drum, an endless band of by drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
    • A23G1/0066—Processes for laying down material in moulds or drop-by-drop on a surface, optionally with the associated heating, cooling, portioning, cutting cast-tail, anti-drip processes
    • 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
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/50—Cocoa products, e.g. chocolate; Substitutes therefor characterised by shape, structure or physical form, e.g. products with an inedible support
    • A23G1/54—Composite products, e.g. layered laminated, coated, filled
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A23G3/007—Processes for making 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
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • 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
    • A23G7/00—Other apparatus or process specially adapted for the chocolate or confectionery industry
    • A23G7/0043—Other processes specially adapted for the chocolate or confectionery industry
    • A23G7/0093—Cooling or drying

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Confectionery (AREA)

Abstract

A method for manufacturing a multicolored three-dimensional candy has the steps of heating materials (10), mixing pigment with the heated materials (11), injecting the mixed materials into a mold (12), adding a supplementary material to the mold (13), cooling to form a product (14) and releasing the product from the mold (15). Since the materials are divided in parts injected into different areas of the mold, the multicolored three-dimensional candy manufactured by the method has different areas (20) with different depths, contours, shapes and colors. The appearance of the candy can attract customers to buy it. A multi-coloured three dimensional candy having an upper layer provided with areas 20 with different depths, contours, shapes and colours and multiple gaps 21 between adjacent areas 20, and a lower layer 22 bonded to the upper layer is also disclosed (figure 2).

Description

1 2411 615
MULTICOLORED THREE-DIMENSIONAL CANDY AND METHOD
OF MANUFACTURING THE MULTICOLORED THREE
DIMENSIONAL CANDY
1. Field of the Invention
The present invention relates to a multicolored three-dimensional candy, and more particularly to a multicolored three-dimensional candy that shows excellent three-dimensional relief and a method of manufacturing the multicolored three-dimensional candy.
2. Description of Related Art
With reference to Fig. 3, a conventional method of manufacturing threedimensional (3-D) candy comprises the steps of heating materials (30), injecting the heated materials into a mold, cooling the material to form a product (31) and releasing the product from the mold (32). The first step is heating the raw materials of the candy to a liquid state. Additional pigment may be added to the raw materials. The second step is injecting the liquid raw materials to a mold that has a relief structure. The different colored liquid raw materials can be divided into parts to inject into the mold to show the different color gradation of the candy. The liquid raw materials are cooled to form a solidify product. The third step is separating the solid candy from the mold.
However, the color gradation of the candy just shows on the thickness direction and the 3-D structure of the candy only reflects the relief structure of the mold. The appearance of the candy manufactured by the conventional method cannot attract customers to buy the candy.
The main objective of the present invention is to provide a multicolored three-dimensional candy that shows better three-dimensional features than conventional multicolored three-dimensional candy and a method of manufacturing the forgoing multicolored three-dimensional candy.
To achieve the objective, a method for manufacturing a multicolored threedimensional candy has the steps of heating materials, mixing pigment with the heated materials, injecting the mixed materials into a mold, adding an supplementary material to the mold, cooling to form a product and releasing the product from the mold. Since the materials are injected separately into different areas of the mold, the multicolored threedimensional candy manufactured by the method has different areas with different depth, curve and color. The appearance of the candy can attract customers to buy it.
Further benefits and advantages of the present invention will become apparent after a careful reading of the detailed description with appropriate reference to the accompanying drawings.
IN THE DRAWINGS: Fig. 1 is a block diagram of a method for manufacturing a multicolored three-dimensional candy in accordance with the present invention; Fig. 2 is a perspective view of a multicolored threedimensional candy in accordance with the present invention; and Fig. 3 is block diagram of a conventional method of manufacturing a conventional multicolored three-dimensional candy in accordance with the
prior art.
With reference to Fig. 1, a method for manufacturing a multicolored threedimensional candy in accordance with the present invention comprises the steps of heating materials (10), mixing pigment with the heated materials (11), injecting the mixed materials into a mold (12), adding an supplementary material to the mold (13), cooling to form a product (14) and releasing the product from the mold (15).
The step of heating materials (10) comprises heating the individual raw materials until the individual raw materials become liquids.
The step of mixing pigments with the liquid materials ( 11) comprises mixing desired pigment with the individual liquid raw materials.
The step of injecting the mixed materials into a mold (12) uses an injector to inject a specific material into a desired part of the mold. The mold has different deep and shallow areas separated by division walls and may be pliable and manufactured of silicone. The injector has a nozzle and a compressor. The compressor has an air filtration apparatus. When a desired material is injected completely into one area of the mold and the materials solidify, an injector injects another desired material into another area.
The step of adding a supplementary material to the mold (13) comprises depositing supplementary material on the solidified materials to securely bond the solidified materials in the different areas.
The step of cooling to form a product ( 14) comprises controlling the raw materials and the supplementary material to a suitable temperature by carrying out the cooling step to form the product.
The step of releasing the product from the mold (15) comprises separating the product from the mold.
For example, manufacturing a candy from solid maltose and granulated sugar comprises the following steps.
Firstly in the step of heating materials (10), the maltose and granulated sugar are heated to a temperature of 140 C to 150 C to convert the solid maltose and granulated sugar to a liquid.
In the step of mixing pigment with the heated materials ( 1 1), desired color pigments are added to the liquid materials.
The step of injecting the mixed materials to a mold (12) requires putting the mixed materials into a single or multiple injectors and injecting the different colored materials into different areas of the mold.
The step of adding a supplementary material to the mold (13) is carried out after all the materials injected into the mold have solidified by depositing the supplementary material on the solidified materials to hold the solidified materials in adjacent areas.
The step of cooling to form a product (14) is performed by passing the product in the mold through a freezer tunnel that has three distinct temperature areas respectively at 3 C, 10 C and 17 C. The different temperatures regulate the temperature of the product.
The step of releasing the product from the mold (l 5) comprises manually removing the pliable mold from the hard cooled product.
In the following example, manufacturing a multi-colored chocolate candy comprises the following steps.
In the step of heating materials (10), the chocolate is heated to a temperature of 45 C to liquefy the chocolate. Then the liquid chocolate is decreased to a temperature of 38 C in a mixer. s
The step of mixing pigment with the heated materials (11) comprises adding a desired color pigment to the liquid chocolate.
In the step of injecting the mixed materials into a mold ( 12), the liquid, pigmented chocolate is put into an injector and injected into different areas of the mold.
The step of adding a supplementary material to the mold (13) step is carried out when all the pigmented materials have solidified by depositing supplementary liquid chocolate material on the solidified pigmented materials to hold the solidified materials in place. A temperature regulator is used to hold the chocolate in the molds at a specific temperature to enhance bonding between the materials. When the chocolate supplementary material is real chocolate, the temperature regulator maintains the temperature of the real chocolate at 28.5 C. When the chocolate supplementary material is compound chocolate, the temperature regulator maintains the temperature of the compound chocolate at 38 C.
The step of cooling to form a product (14) is carried out by passing the product in the mold through a freezer tunnel that has three temperature areas.
For compound chocolate, the temperature areas are held respectively at 3 C, 1 0 C and 1 7 C. For real chocolate, the temperature areas of the freezer tunnel are held respectively at 18 C, 10 C and 13 C.
The step of releasing the product from the mold (1 S) comprises manually separating the pliable mold from the product.
With further reference to Fig. 2, the multicolored three-dimensional candy manufactured by the method in accordance with the present invention has multiple areas with different colors, depths, shapes and contours. The product has an upper layer and a lower layer (22). Since the materials are divided into parts when injected into different areas of the mold, the upper layer has areas (20) with different depths, contours, shapes and color manufactured by the raw materials and the pigment. A gap (21) is formed between adjacent areas (20) by interior walls in the mold that dehme the different areas. The supplementary material forms a lower layer (22) on each candy and fills in the gaps (21) between adjacent areas. The 3-D structure of the multicolored three-dimensional candy in accordance with the present invention is better than that of the conventional candy.
Although the invention has been explained in relation to its preferred embodiment, many other possible modifications and variations can be made without departing from the spirit and scope of the invention as hereinafter claimed.

Claims (6)

  1. CLAIMS: I. A method for manufacturing a multicolored three-dimensional
    candy comprlslng: heating materials (10) comprising heating individual raw materials until the individual raw materials become liquids; mixing pigments with the liquid materials ( I I) comprising mixing desired pigment with the individual liquid raw materials; injecting the mixed materials into a mold (12) comprising uses an injector to inject a specific material into a desired part of the mold and injecting other liquid materials into other areas after the injected materials solidify, wherein the mold is pliable and has different deep and shallow areas separated by division walls and manufactured of plastic material; and the injector has a nozzle; and a compressor having an air filtration apparatus; adding a supplementary material to the mold (13) comprising depositing supplementary material on the solidified materials to securely bond the solidified materials in the different areas; cooling to form a product (14) comprising controlling the raw materials and the supplementary material to a suitable temperature by carrying out the cooling step to formed the product; and releasing the product from the mold (15) comprising separating the product from the mold.
  2. 2. The method as claimed in claim 1, wherein the candy is manufactured from solid maltose and granulated sugar, the step of heating materials ( 10) heats the materials to a temperature of 140 C to 1 50 C to convert the solid maltose and granulated sugar to a liquid; and the step of cooling to form a product (14) passes the product in the mold through a freezer tunnel that has three distinct temperature areas respectively at 3 C, 10 C and 17 C.
  3. 3. The method as claimed in claim 1, wherein the candy is manufactured from chocolate, the step of heating materials (10) heats the chocolate to a temperature of 45 C to liquefy the chocolate and then the liquid material is decreased to a temperature of 38 C in a mixer; and the step of adding an supplementary material to the mold ( 13) deposits supplementary chocolate material on the solidified materials to hold the solidified materials in adjacent areas and using a temperature regulator to hold the supplementary chocolate materials at a specific temperature to enhance bonding between the materials.
  4. 4. The method as claimed in claim 3, wherein the supplementary chocolate material is compound chocolate; the temperature regulator maintains the compound chocolate to a temperature of 38 C; and the step of cooling to form a product ( 14) uses a freezer tunnel that has three temperature areas respectively at 3 C, 10 C and 17 C.
  5. 5. The method as claimed in claim 3, wherein the supplementary chocolate material is real chocolate; the temperature regulator maintains the real chocolate to a temperature at 28.5 C; and the step of cooling to form a product (14) uses a freezer tunnel that has three temperature areas respectively at 18 C, 10 C and 13 C.
  6. 6. A multicolored three-dimensional candy comprising: an upper layer having areas (20) with different depths, contours, shapes and colors manufactured by raw materials; and multiple gaps (21) respectively between adjacent areas (20); and a lower layer (22) bonded to the upper layer and manufactured from a supplementary material.
GB0404923A 2004-03-05 2004-03-05 Multicoloured three-dimensional candy and method of manufacturing the same Withdrawn GB2411615A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
GB0404923A GB2411615A (en) 2004-03-05 2004-03-05 Multicoloured three-dimensional candy and method of manufacturing the same

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB0404923A GB2411615A (en) 2004-03-05 2004-03-05 Multicoloured three-dimensional candy and method of manufacturing the same

Publications (2)

Publication Number Publication Date
GB0404923D0 GB0404923D0 (en) 2004-04-07
GB2411615A true GB2411615A (en) 2005-09-07

Family

ID=32088731

Family Applications (1)

Application Number Title Priority Date Filing Date
GB0404923A Withdrawn GB2411615A (en) 2004-03-05 2004-03-05 Multicoloured three-dimensional candy and method of manufacturing the same

Country Status (1)

Country Link
GB (1) GB2411615A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011092307A1 (en) * 2010-01-28 2011-08-04 Michael Meister Method for producing chewing gum

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB427885A (en) * 1933-07-31 1935-04-30 Aug Nowack Ag A process and apparatus for the manufacture of articles from hardenable artificial resins
GB1386469A (en) * 1972-01-15 1975-03-05 Storck August Gmbh Apparatus for use in casting boiled sweets
JP2000210024A (en) * 1999-01-25 2000-08-02 Morinaga & Co Ltd Forming of plastic food material
US6099880A (en) * 1999-05-24 2000-08-08 Nabisco, Inc. Variable-width swirl pattern in candy
US20020164403A1 (en) * 2001-05-01 2002-11-07 Lometillo Josephine E. Frozen dessert novelty and method for its preparation

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB427885A (en) * 1933-07-31 1935-04-30 Aug Nowack Ag A process and apparatus for the manufacture of articles from hardenable artificial resins
GB1386469A (en) * 1972-01-15 1975-03-05 Storck August Gmbh Apparatus for use in casting boiled sweets
JP2000210024A (en) * 1999-01-25 2000-08-02 Morinaga & Co Ltd Forming of plastic food material
US6099880A (en) * 1999-05-24 2000-08-08 Nabisco, Inc. Variable-width swirl pattern in candy
US20020164403A1 (en) * 2001-05-01 2002-11-07 Lometillo Josephine E. Frozen dessert novelty and method for its preparation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2011092307A1 (en) * 2010-01-28 2011-08-04 Michael Meister Method for producing chewing gum

Also Published As

Publication number Publication date
GB0404923D0 (en) 2004-04-07

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