Procedure and shaping device for producing three-dimensional candies

• US 8,409,650 B2
• Filed: 02/11/2010
• Issued: 04/02/2013
• Est. Priority Date: 02/12/2009
• Status: Active Grant

• Current Assignee: Pedro Pasini Bertran
• Original Assignee: Pedro Pasini Bertran
• Inventors: Pasini Bertran, Pedro
• Primary Examiner(s): Becker, Drew E
• Application Number:
  US12/704,160
• Publication Number:
  US 20100209569A1
• Time in Patent Office: 1,146 Days
• Field of Search: 426/249, 426573-578, 426/660, 426/661, 426/393, 426/512, 426/520, 426/515, 426/524, 426/103, 426/104
• US Class Current: 426/575
• CPC Class Codes: A23G 3/0025 Processes 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
• CPC Class Codes: A23G 3/0034 Moulding in plastic or elastomeric material, or plastic or elastomer coated material
• CPC Class Codes: A23G 3/0038 Removing articles from the mould; associated manipulation
• CPC Class Codes: A23G 3/0273 Moulds of plastic or elastomeric material, or plastic or elastomer coated moulds
• CPC Class Codes: A23G 7/0093 Cooling or drying A23G9/00 takes precedence

Abstract

The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed.

Claims

1. A method for the production of crystalline three-dimensional gummy snacks, wherein the gummy snacks are gelatin gummies, and a syrup is prepared with water, sugars and fructose or glucose, the method comprising the steps of:

mixing 12%-56% of sugar, 14%-65% of glucose or fructose and 14%-53% of water forming a syrup;

then heating the syrup to a temperature between 100-160 deg. C.;

then adding 4%-72% of a gelling agent and 0.23%-5.5% of sodium citrate to the heated syrup, wherein the gelling agent is hydrated gelatin;

adding dyes, flavoring agents, preservatives, titanium dioxides and acids;

maintaining the temperature between 100-160 deg. C.;

injecting the mixture into shaping devices;

passing the full shaping devices through cooling tunnels for chilling;

demolding the chilled and hardened product;

placing the demolded product on pins for its final stabilization; and

packaging the product without a cleaning process.

2. The method according to claim 1, wherein the acid is selected from among citric acid, lactic acid, fumaric acid, malic acid and sorbic acid.

3. The method according to claim 2, wherein the temperature of the mixture is preferably in the range of 130-135°

C.

4. The method according to claim 3, further comprising selecting the temperature based on the desired hardness and viscosity in the finished product.

5. The method according to claim 1, further comprising selecting the quantities of ingredients based on the hardness, consistency, flavor and color that is desired in the finished product.

6. The method according to claim 1, wherein the temperature in the cooling tunnels is −

18 to −

25°

C.

7. The method according to claim 6, wherein the temperature in the cooling tunnels is about −

20°

C.

8. The method according to claim 7, wherein the time that the full shaping devices remain in the cooling tunnels is 12-14 minutes.

9. The method according to claim 8, wherein the shaping devices that exit the cooling tunnels are transported to a demolding unit in which the chilled product is demolded.

10. The method according to claim 1, wherein the shaping devices are plates joined by means of a male-female system that facilitates demolding of the finished product.

11. The method according to claim 10, wherein each plate has a plurality of cavities with the shape of the desired product, such that the cavities of both parts complement each other to configure the final product.

12. The method according to claim 11, wherein the full plates are separated in the demolding unit and are reconnected once they are empty in said unit.

13. The method according to claim 12, wherein the plates are made of materials that allow a detailed reproduction of the required shapes in the finished product, as well as the ability to obtain three-dimensional shapes with total control over the entire form.

14. The method according to claim 13, wherein the materials of the plates are selected from silicones, plastics and their derivatives, rubbers and porcelains.

15. The method according to claim 14, wherein the plates have rabbets that form product entry holes and ventilation or air escape holes when both plates are connected together.

16. The method according to claim 1, wherein the injection of the mixture is injected from two different injection units.

17. The method according to claim 16, wherein the mixture with one color is injected on each injection unit.

18. The method according to claim 17, wherein the time between the injection of the two colors is 15 seconds.

19. The method according to claim 17, wherein the time between both injections is 10-20 seconds.

20. The method according to claim 1, wherein the demolding step of the chilled product is done by separating the plates.

21. The method of claim 1, further comprising the step of adding carrageenan, pectin, agar-agar and modified starches to said gelling agent.

22. A method for the production of crystalline three-dimensional gummy snacks, wherein the gummy snacks are gelatin gummies, and a syrup is prepared with water, sugars and fructose or glucose, the method consisting of the steps:

mixing sugar, glucose or fructose and water forming a syrup;

then heating the syrup to a temperature between 100-160 deg. C.;

then adding a gelling agent and sodium citrate to the heated syrup, wherein the gelling agent is hydrated gelatin;

adding dyes, flavoring agents, preservatives, titanium dioxides and acids;

maintaining the temperature between 100-160 deg. C.;

injecting the mixture into shaping devices;

passing the full shaping devices through cooling tunnels for chilling;

demolding the chilled and hardened product;

placing the demolded product on pins for its final stabilization; and

,

packaging the product without a cleaning process.