Note: Descriptions are shown in the official language in which they were submitted.
~3ACKGROUND OF THE INVENTION
This invention relates to a process foT preparing a grained
confection and more particularly to a process for preparing a grained
confection from a supersaturated sucrose solution.
Confections are sugar-based products such as candies, icings
and the like. Generally, confections are divided into three categories:
hard candies, chewy confections and aerated confections. The chewy
confections and aerated confections are further subdivided into the general
categories of supersaturated or unsaturated sugar solution confections and
are also referred to as grained and nongrained confectionsJ respectively.
More particularly, grained confections contain sugar which is in the
crystalline form and are commonly referred to as the fondant types.
Exen~plary of fondant-based confections are icings, cream centers, fudge,
marshmallows and the like.
More particularly, the fondant-type confections are
characterized by a low moisture content and requiring limited mastication
by the consumer. Further, it is desirable that fondant-type confections
have minute sugar crystals. "Minute sugar crystals" as used herein
means and refers to sugar crystals of such a size that they are tacitlv
imperceptible when eaten.
"Sugar~' as used herein means and refers to the general class
of compounds known as saccharides and polysaccharides and includes, but
is not limited to, sucrose, glucose, fructose, maltose, dextrin and the
like .
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In preparing fondant or other supersaturated sugar solutions,
the basic raw materials are sucrose and corn syrup. Corn syrup -
contains, as primary constituents, dextrin, dextorse and glucose. The
corn syrup retards the crystallization of sucrose in solution.
~ ~s is well recognized b~ those skilled in the art, crystal size
is a function of both concentration of crystallizable compound and cooling
rate. Low cooling rates provide large crystals, whereas rapid cooling
rates provide generally find crystals. In addition, the purity of a
solution of a particular compound also governs the crystal size. High
purity solutions tend to yield large crystals, whereas low purity solutions
tend to yield fine crystals.
Typically, confections and more particularly fondant
confections are prepared in a batch process wherein an aqueous soLution
of corn syrup and sucrose is formed at a concentration of about f~0 to 75
percent by weight soli~ls. This solution is normally heated at atmospheric
pressure to about ~5 percent solids, yielding a temperature of about 11~
to 117C. The solution is then cooled to about 71 to 55C which causes
the sucrose to crystallize from the solution and form a fondant or similar
confection with the sucrose crystals homogeneously distributed throughout
the dextrin media. Normally, the ratio of sucrose to corn syrup is about
70-80 parts by weit,ht sucrose to 20-30 parts by weight corn syrup. The
dextrin in corn syrup is primarily used to control crystallization of the
sucrose from the solution and functions as a humectant while allowing the
concentration of soluble solids in the liquid phase to be at a level of about
2, 80 percent which will prevent growth of microorganisms. The final
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fondant confection normally has a solids concentration of about 85 percent
total solids. Generally, when sucrose concentrations, as a solids com-
ponent, exceed 80 percent~ the purity of the solution is such that large
crystals of sucrose are grown upon cooling and impart a gritty texture
to the fondant when co~sumed. This gritty texture is characterized as
palatable sugar crystals as opposed to m;nute sugar crystals where no
grit is present and the consumer cannot feel the crystals within the
fondant when eaten.
Those skilled in the confectionary art normallv prepare
fondant conEections i~ 2 batch process ~herein the operators must be
highly skilled to recognize the visible and tactile characteristics of the
aerated confection in order to adjust the processing parameters to
provide a fondant with the minute sugar crystals therein.
It is desired by those manufacturers, particularly of fondant
which is the base material for several other confections including icing,
to produce such fondant on a large scale while maintaining the desirable
characteristics of the material. It is desired by the manufacturers of
confections to have a continuous process wherein large quantities of
fondant can be produced as a base for grained confections ~rherein such
fondant has minute sugar crys`tais.
Thus, in accordance ~ith the present invention, a continuous
process for producina con~ections Irorn supersaturated sucrose solutions
is provided.
BRIEF DESCRIPTION OF THE INVENTION
A process for preparing a confection from a supersaturated
sug r solution on a continuous basis i5 provided. A homogeneous aqueous
solution comprised of corn syrup and sucrose is continuously fed to a
heating apparatus having an inlet and an outlet with the heating means
interpc.sed therebetween to provide an increasing temperature to the
solution from the inlet to the outlet. The solution is heated to a
predeterrnined temperature and water vapor is continuously separated
from the solution to form a sugar solution of a predetermined
lQ concen~ration which is supersaturated at up to 85C. The concentrated
sugar solution is continuously cooled to below its saturation temperature
and a grained confection is produced, The confection has minute sugar
crystals t~}erein,
DETAILED DESCRIPTION OF THE INVENTION
lo The homogeneous aqueous solution which is comprised of
corn syrup and sucrose is one in which all the constituents are completely
dissolved. Typically, the solution has a concentration range of 60 to 80
percent by weight solidsl and more preferably 65 to 70 percent by weight
solids. The ratio of sucrose to corn syrup is about 70-85 parts by weight
sucrose to 15-30 parts by weight corn syrup, More particularly, sucrose
concentrations df about 85 percent by tr~eight are preferred. The corn
syrup and sugar along with the requisite water are charged to a premix
tank and heated in order to solubilize the sucrose. Typically, the heating
temperature is up to about 70C, After the solution is homogeneous, it
2~ i~ continuously fed to the heating apparatus. The heating apparatus irnparts
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an incTeasing temperature to the solution from the inlet of the apparatus
to the outlet of the apparatus. A typical heating apparatus i6 one which
provides good heat transfer from the apparatus contact surface to the
solution. One particularly useful apparatus is a thin film evaporator
wherein the material is fed through the inlet and the ~naterial is disposed
about the wall in a thin film of the urlit irl order to provide such heat
transfer. The solution is heated to a ternperature of about 115" to 119C,
thus causing the generation of water vapor withiLl the evaporator since the
boiling point of the solution, as made, is below 115C. Upon exiting the
heating apparatus, the water vapor is separated from the liquid phase to
provide a supersaturated solution upon cooling. The separation of water
vapor from sugar solution can be provided by allowing the water vapor
to be discharged to the ambient, or more preferably by a cyclone separator
which separates the two phases, disposing of the gaseous phase, i. e,,
water vapor, and directing the liquid phase to the next stage of the process.
The liquid phase, i. e., the concentrated sugar solution, is super-
saturated at a temperature below 70C. At this point, the sugar solution
is between about 80 to 90 percent by weight solids. This high solids
concentration is desirable in order to prevent growth of microorganisms
and add shelf life to the fondant and subsequently produced confection.
The sugar solution is then continuously cooled belo~ the supersaturation
temperature, i. e., belo~ about 70~C to precipitate out sucrose crvstals.
More preferably, the sugar solutio~ is continuously cooled to a
temperature below about 60C, and most preferably between 60~ to 55C.
The cooling should be imparted rapidly to the solution in order to produce
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finely divided crystals ~hich are minute and thus provide a homogeneous,
creamy and acceptable product,
In the case of all fondants and particularly high sucrose
fondants, i. e., about 85 percent sucrose or greater of the solids being fed
to the cooling apparatus, it is necessary to rapidly cool the solution, i. e.,
having temperature reduction from the homogeneous solution to the
supersaturated solution at 57C of 33 seconds or less. There is no lower
limit on the rapidity of the cooling, since the more rapidly the material is
cooled the finer the sucrose crystals will be, thus asymptotically
approaching molec~lar sucrose size on a theoretical basis. Thus, the
rapidity of cooling is dependent upon the apparatus used to cool the sugar
solution. Most preferably, a scraped surface heat exchanger is used for
the cooling process which operates in a similar manner as the evaporator
pre~iously described so that good heat transfer is imparted in the process.
After the aerated confection or fondant is cooled to about 55C,
it may be blended with other materials to produce icings, flavored creams
and similar confections, or may be charged to suitable containers for
later u~e by bakeries, candy factories and the like.
As is recognized by those skilled in the art, other materials
may be added to the homogeneous ao,ueous solution in order to impart
particular properties adapting the fondant for its final use in confections.
For example, sorbitol may be added to give a more uniform and whiter
crearn along with flavorings or the like or the fondant may be aerated to
provide similar properties. However, most preferably the fla~rorings,
2~ fats and other materials are added subsequent to the production of the
base fondant.
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The process of the invention is more fully illustrated by
reference to the following drawing.
BRIEF DESCRIPTION OF THE D:RAWING
Figure 1 is a schematic representation of the apparatus useful
in practicing the process in accordance with the invention.
DETAIL DESCRIPTION O~ THE DRAWING
Reerring no~ to the dra~ing, two mixing tanks 101 and 102 are
pro~,-ided with stirrers 103 and 104 and steam jackets 105 and 106. The
vessels have drain valves 107 and 108.
The valves are in fluid comInunication with pump 109 which is
adapted to pump the a~ueous solution to evaporator 110. The evaporator
110 is a thin-film evaporator and preferably a San-Loc(~ Evaporator
rnanufactured by Chemetron Process Equipment, Inc. The evaporator 110
is provided with a steam jacket 111 which is fitted with a regulator 112 for
introducing the desire~ pressure stean~. into jacket 111. The jacket 111 is
fitted with a steam outlet 113. The evaporator has internal rotating blades
(not sho~n) for wiping charged solution against the evaporator walls 114.
The internal chamber 11i through which the solution passes is in fluid
communication ~ith a cyclone separator 116 which removes water vapor
through overhead line 117 in fluid communication with the evaporator while
allowing a concentrated sugar sol~tion to pass in a do~in~ard direction into
line 118 which is in fluid communication with pump 11~ which moves the
sugar solution through line 120 into cooling unit 121. The cooling unit 121
is comprised of a jacket 122 ~;hich is adapted to recei~?e and discharge
2~ cooling water. The jacket is positioned about the cooling chamber 123.
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Preferably, the coolin~ unit 121 is a Votator(~) heat exchanger manufacturec
by Chemetron Process Equipment, Inc. The cooling unit 121 has a
cylindrical interior and is fitted with blades in a similal manner a~ was
described with respect to the evaporator 110, The blades are tùrned by
shaft lZ4 which is driven by electric motor 125. The line from the cooling
unit is directed to valve 126 which is a three-way valve allowing for the
collection of material ~ s or for routing the material to a subsequent
pro c e s s .
It is to be noted that throughout the process flow of the
material from start to finish is in the direction OI the arrows A.
In operation, desired quantities of corn syrup, sugar and
water are charged to mixing tanks 101 and 102, The tanks 101 and 102 and
the contents thereof are heated by means of steam passing through jackets
105 and 106 while stirrers 103 and 104 are activated. Sufficient agitation
is provided by stirrers 103 and 104 along with heat in order to form a
homogeneous aqueous solution of the corn syrup, sugar and water.
Typically, the corn syrup, sugar and water are heated to about 70C.
:~ecause the process is continuous, when valve 107 is open
valve 108 is closed, and vice versa. Thus, when one of mixing tanks 101
or 102 is drained of its contents, the valve at the bottom of the other tank
i9 opened and the emptied tank is recharged. From the tanks 101 or 102
the hornogeneous aqueous solution is pumped b~ pump 109 to ~he evaporator
110. The blades of the evaporator (not shown) are turned by motor 128
which wipe the solution along ~he wall 114 of the evaporator 110 to effect
efficient heat transfer. The chamber 115 and the aqueous solution are
heated b~r steam provided through regulator 112, and the jacket 111 is
provided with a steam outlet 113. Typically, the steam temperature
required is between 140 to 180C in order to provide sufficient heat for
the required temperature rise of the material within the evaporator.
After the material has been passed through the evaporator
there is a two-phase system, a liquid phase of sugar solution and a
gaseous phase primarily of water vapor. This mixture is charged into
cyclone separator 116 which discharges the gaseous phase or water vapor
through overhead line 117 and into condenser 129 where the vapor is
cooled to condense it to water and the ivater is then discharged from
discharge 130.
The sugar solution at the relatively high temperature of above
105C is charged to line 118 from the cyclone separator 116 through pump
119, moving the material through line 120 and into the cooling unit 121,
1~ While in the cooling unit 121, the sugar solution is rapidly cooled (prefer-
ably in less than 33 seconds contact time) to 85C or below, and more
preferably below 60C.
Cooling water is circulated through jacket 122 to provide the
requisite cooling for the cooling unit 121, From the cooling unit 121 the
material is fed through valve 126 to either other processes, for example
for making icing, cream centers or the like. or is directlv packaged for
subsequent use.
Thus, in accordance with the present invention a process for
preparing a grained confection from a supersaturated sucrose solution
such as fondant is provided ~hich allo~s for high production rates due to
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the continuous nature of the process. Further, the process of the invention
also allows for a fondant or other supersaturated sucrose confection having
minute sugar crystals therein.
Although the invention has been described with reference to
specific r~aterials and specific apparatus, the invention is only to be
limited so far as is set forth in the accompanying clairns.
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