Confection filled gasified caramel and process for obtaining the same

• US 5,279,842 A
• Filed: 10/15/1991
• Issued: 01/18/1994
• Est. Priority Date: 03/20/1989
• Status: Expired due to Fees

• Current Assignee: Ramon Bayes Turull, Ramon Escola Gallart
• Original Assignee: Ramon Bayes Turull, Ramon Escola Gallart
• Inventors: Escola Gallart, Ramon, Bayes Turull, Ramon
• Primary Examiner(s): Weinstein, Steven
• Assistant Examiner(s): WEIER, ANTHONY J
• Application Number:
  US07/776,809
• Time in Patent Office: 826 Days
• Field of Search: 426/91, 426/103, 426/104, 426/138, 426/660, 426/572, 426/279, 426/280, 426/282, 426/134, 426/421, 426/515, 425/126.2, 222/185, 222/386
• US Class Current: 426/282
• CPC Class Codes: A23G 3/0284 Removing articles from the mould; Associated manipulation
• CPC Class Codes: A23G 3/2007 Manufacture of filled articles, composite articles, multi-layered articles
• CPC Class Codes: A23G 3/2023 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
• CPC Class Codes: A23G 3/52 Aerated, foamed, cellular or porous products
• CPC Class Codes: A23G 3/54 Composite products, e.g. layered, coated, filled
• CPC Class Codes: A23G 3/563 products with an inedible support, e.g. a stick
• CPC Class Codes: A23G 4/182 Foamed, gas-expanded or cellular products
• CPC Class Codes: A23G 4/20 Composite products, e.g. centre-filled , multi-layer, laminated

Abstract

A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150° C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50° C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24). The gasified caramel is protected from moisture, thereby simplifying the wrapping thereof.

Claims

1. The method for obtaining a confection filled with gasified caramel, comprising the steps of

preparing an initial caramel mass at a temperature between about 90°

C. and 150°

C. and at a degree of moisture lower than equilibrium moisture of said gasified caramel;

including in said caramel mass at least one additive which is an essence or colorant;

proportioning said caramel mass into two parts which are in a substantially liquid state;

pouring said heated two parts of said caramel mass in two complementary hollow molds such that said two parts of said caramel mass are deposited directly into said two complementary molds;

pushing said two parts of said caramel mass to form cavities each having a volume of 0.2 to 20 ml in said two parts of said caramel mass disposed in said two complementary molds, said pushing step being performed substantially without applying pressure on said caramel mass such that transparent shells are produced;

cooling said molds to a temperature from about 30°

C. to about 38°

C.;

dropping chips of gasified caramel alone or mixed with chewing gum and with a grain size between about 0.2 and 10 mm and in a quantity of about 0.1 to 15 grams directly into at least one of said cavities of said two parts;

applying an adhesive to said two parts of said caramel mass disposed in said two complementary molds; and

joining said two complementary molds together to produce union of said two parts of said caramel from said molds such that a confection is formed.

2. The method of claim 1, comprising the additional step of

inserting a stick in one of said two complementary hollow molds prior to depositing said two parts of said caramel mass in said two complementary hollow molds such that a portion of the stick is external to the confection.

3. The method of claim 1, comprising the additional steps of

sealing a zone of union of said two parts by means of a mass of molten caramel or a product suitable for consumption and

removing the confection comprising gasified caramel from said molds.

4. The method of claim 1, wherein said initial caramel mass has a dropping point between about 40 and 150°

C.

5. The method according to claim 1, wherein said degree of moisture of said caramel mass is between about 0.5 and 6%.

6. The method according to claim 5, wherein said degree of moisture of said caramel mass is between about 1.5 and 3.5%.

7. The method of claim 1, wherein said two complementary molds are alike.

8. The method of claim 1, wherein said two complementary molds are shaped differently from one another.

9. The method of claim 1, comprising the additional step of

adding the essences and colorants to said two parts disposed in said two complementary molds.

10. The method of claim 1, comprising the additional step of

adding different compounds comprising essences and colorants to each of said two parts of said caramel mass disposed in said two complementary molds.

11. The method of claim 1, therein said temperature to which said molds are cooled after said caramel mass has been deposited therewithin, is between about 30 and 38°

C.

12. The method of claim 1, wherein said volume of said cavities pushed in each mold is between about 1.5 and 4.0 ml.

13. The method of claim 1, wherein said grain size of said chips of gasified caramel placed in each of said pushed cavities is between about 0.5 and 4.5 mm.

14. The method of claim 1, wherein quantity of the caramel that is placed in each of said cavities is about 1 to 3 grams.

15. The method of claim 1, wherein the thickness of the walls of said carmel mass after said cavities have been pushed therewithin are between about 2 and 4 mm thick.

16. The method according to claim 2, wherein the walls of said caramel mass after said cavities have been pushed therewithin are thicker in a part of said caramel mass where said stick is inserted.

17. The method of claim 2, wherein said step of inserting said stick comprises

storing sticks in a hopper in order to be supplied to said two complementary molds,

pushing said stick out from said hopper toward a stick clamp using a pushing ram,

using said stick clamp to grasp said stick and move said stick from said hopper and to a location in proximity to a lower one of said two complementary molds, and

releasing said stick from said stick clamp such that said stick is dropped into said lower complementary mold.

18. The method of claim 3, wherein said zone of union of said two parts is sealed by pushing adhesive through a tublar passageway to a first end of said tubular passageway via a piston,

providing said first end of said tubular passageway with an enlarged output region having a shaped substantially corresponding to the shape of a lower one of said two complementary molds,

arranging said first end of said tubular passageway in promixity to said lower one of said two complementary molds such that said adhesive is applied from said tubular passageway onto a flat surface of said mass in said lower complementary mold, and

closing said mold such that said adhesive seals said mass in said lower complementary mold to said mass in an upper one of said two complementary molds in said zone of union.

19. The process of claim 1, further comprising the step of orienting said two complementary molds before said gasified caramel chips are placed therein such that an open side of said two complementary molds faces upward.

20. A confection comprising two transparent caramel shells united together with adhesive which are filled therein with gasified caramel, obtained in a method comprising the steps of

preparing an initial caramel mass at a temperature between about 90°

C. and 150°

C. and at a degree of moisture lower than equilibrium moisture of said gasified caramel;

including in said caramel mass at least one additive which is an essence or colorant;

proportioning said caramel mass into two parts in a substantially liquid state;

pouring said heated two parts of said caramel mass in two complementary hollow molds such that said two parts of said caramel mass are deposited directly into said two complementary molds,

pushing said two substantially liquid parts of said caramel mass to form cavities each having a volume of 0.2 to 20 ml in said two parts of said caramel mass disposed in said two complementary molds, said pushing step being performed substantially without applying pressure such that transparent shells are produced;

cooling said molds to a temperature from about 30°

C. to about 38°

C.; and

thereafter

dropping chips of gasified caramel alone or mixed with chewing gum and with a grain size between about 0.2 and 10 mm and in a quantity of about 0.2 to 15 grams directly into at least one of said cavities of said two parts;

applying an adhesive to said two parts of said caramel mass disposed in said molds;

joining said two complementary molds together to produce union of said two parts of said caramel mass; and

removing the confection comprising gasified caramel from said molds.

21. The confection of claim 20, wherein one of said two parts of said caramel mass is provided with a stick, a portion of the stick being arranged external to the confection.

22. The confection of claim 21, wherein the confection is obtained in the method further comprising the steps of

storing sticks in a hopper in order to be supplied to said two complementary molds,

pushing said stick out from said hopper toward a stick clamp using a pushing ram,

using said stick clamp to grasp said stick and move said stick from said hopper and to a location in proximity to a lower one of said two complementary molds such that said stick is inserted into said lower complementary mold prior to said caramel mass being deposited in said lower complementary mold, and

releasing said stick from said stick clamp such that said stick is dropped into said lower complementary mold.

23. The confection of claim 21, wherein said zone of union of said two parts is sealed by pushing adhesive through a tubular passageway to a first end of said tubular passageway via a piston, and the confection is obtained in the method further comprising the steps of

providing said first end of said tubular passageway with an enlarged output region having a shaped substantially corresponding to the shape of a lower one of said two complementary molds,

arranging said first end of said tubular passageway in proximity to said lower one of said two complementary molds such that said adhesive is applied from said tubular passageway onto a flat surface of said caramel mass in said lower complementary molds, and

closing said mold such that said adhesive seals said caramel mass in said lower complementary mold to said caramel mass in an upper one of said two complementary molds in said zone of union.