Note: Descriptions are shown in the official language in which they were submitted.
2C~0~7~Z
The present invention relates to a confection or
caramel filled, in turn, with gasified caramel, and also to
a process for obtaining such a confection or caramel thus-
filled with gasified caramel.
Numerous patents have been published on production
of caramels, chewing gum, and chocolates in which an inert
gas has been introduced during the liquid or pasty state
thereof, whereby products of lower density and therefore
with a lower cost per volume or with different sensations,
are obtained. However, in none of these patents is the gas
retained inside the mass, which is the point of distinction
of a "pop" caramel.
The first patent which appeared on introduction of
a gas in a mixture of melted sugars, which gas when left to
cool would remain occluded therein and would pop when
released, was U.S. patent no. 3,012,83, filed January 6,
1959. In May 21, 1979 the same inventors of the present
application cited for the first time the importance of
diameter of bubbles of occluded gas (Spanish Patent No.
Z0 480,775)-
A gasified caramel is a mixture of various sugars
in which in a semi-liquid or pasty state, an inert gas under
pressure has been incorporated. The chips of caramel are
highly hygroscopic, so that the mere contact thereof with
surrounding atmosphere causes the caramel to absorb moisture
and to break down, because the caramel is compressed and the
moisture absorbed is sufficient to-release the occluded gas.
This is why the caramels must have an absolute barrier
against moisture when packed.
By means of the patents on gasified caramel noted
above, a product with a very varied granulation is obtained,
ranging from about 0.01 mm to 10 mm or even larger pieces.
This product thus-obtained is screened to make use of the
pieces between 0.5 and 4.5 mm. Presently, this product is
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packed in unit envelopes containing 4 to 10 grams per bag.
A child's sensation is very short, as a child consumes the
contents of a bag in a very short time and discards the
same. This is one of the shortcomings of the product, as
its packing is an aluminum foil of 8 or 9 microns in
thickness and a thermo-weldable layer to obtain an absolute
barrier to moisture. This makes the end product more
expensive without any benefit for a child consuming the
product who must pay a high price for the wrapper that this
product requires.
At present, caramels are found on the market which
are provided with sticks, are filled with various liquid
products, solids, effervescent powders, etc. The manner of
adding these products is by way of a pressure pump which
introduces the product to be filled into a strip of caramel
before passing through a sizer and a stamping press. By
this method, it is impossible to introduce chips of gasified
caramel, since the pressure at which the pump operates
causes the chips of gasified chemical to break because of
their great fragility, thus converting the chips to powder.
Thus, the chips loose their "popping" sensation when placed
in the mouth, since the pieces smaller than 1 mm give a weak
"hissing sensation" but not one of popping.
Accordingly, it is an object of the present
invention to improve over the drawbacks described above, in
preparing a confection provided with gasified caramel,
notably in the interior thereof.
This and other objects of the present invention
which will become apparent herein, are attained by the
present invention which is directed to a process comprising
the steps of:
- preparing an initial caramel mass;
- including in said mass at least one additive
which is an essence or colorant;
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~ 2Q~712
- proportioning two parts of said caramel mass and
depositing said two parts in complementary hollow molds;
- joining said two complementary molds together,
to produce union of said two parts of said caramel mass; and
- removing a thus-obtained caramel from said
molds;
- in which the improvement comprises;
- said initial caramel mass being at a temperature
between about 90 and 150C and at a degree of moisture lower
than e~uilibrium moisture of said gasified caramel;
- after including said at least one additive and
depositing said mass in said molds, punching cavities of a
volume of 0.2 to 20 ml in said two parts of said caramel
mass disposed in said complementary molds;
- cooling said molds to a temperature below about
50C,
~ placing chips of gasified caramel alone or mixed wit~Q~-07 12
chewing gum and with a grain size between about 0.2 and 10 mm and in
a quantity of about 0.2 to lS grams in said cavities punched in said
two parts; and
before joining said two complementary molds, applying an
adhesive to said two parts of said caramel mass disposed in said
molds
The present invention is directed to molding of hollow forms
of a conventional caramel mass obtained by the process described
above, and into which chips of gasified caramel or gasified caramel
mixture with chewing gum, are deposited. More specifically, the
present invention relates to preparation of a caramel with or without
a stick, in hollow form and filled with chips of caramel or caramel
mixed with chewing gum, in a manner such that the caramel or
confection suffers no damage and preserves all of the characteristics
of "popping" during the manufacturing process, and furthermore which
is stable without need to use a special packing.
The process of the present invention is constituted by
preparing a caramel mass according to the "conventional" methods
described above, but with preference being given to a mass whose
dropping point is as low as possible, in order to thus cool the mass
as quickly as possible, resulting in increased production and savings
of energy. This caramel mass has a temperature of about 135-C and a
moisture of approximately 2% (KF).
After the caramel mass has been obtained, sticks are
introduced into the mold automatically. The caramel mass is
proportioned over molds by means of a system which, in the confection
industry, is known as "depositing". These molds are constituted by
two hollow parts, into one of which a stick may be inserted. The two
pieces can be filled with different colors and flavors.
7~:
These now-molded and punched pieces must be cooled to a
temperature of about 30 to 38-C by passage of the mold chain through
a cold tunnel. For this reason, it is desirable that the initial
mass for making the deposit of the caramel has a temperature as low
as possible. Final temperatures higher than 38 C would break down
the gasified caramel. Mixtures of sugars whose deposition
temperature is low can be used, allowing the molded pieces of caramel
to be cooled faster and therefore increasing the production.
Once the pieces are molded and at a temperature of 30 to
38 C, the chips of gasified caramel, either alone or mixed with
chewing gum, are added inside the cavity of the thus-molded piece.
Thereafter, the two pieces are ~oined, whereby the gasified caramel
remains inside the confection and is well-protected from the
surrounding moisture, since there is a layer of caramel which
insulates the same.
The place of union or joint of the two molded pieces is
sealed by a mass of molten caramel or a product suitable for
consumption, and which fulfills conditions of providing a moisture
barrier and is stable over time, such as, e.g., waxes, sorbitol,
laquers, etc. To better insure hermeticity, it is desirable to form
a ring of caramel at the weld point. To finish the process, at the
end the conveyor belt reverses, the molds open, and the caramels are
caused to fall onto another conveyor belt.
With the present invention, three important advantages are
achieved:
(1) The use of aluminum foil wrapping which is expensive, is
avoided, and as the caramel mass itself with the characteristics
which will be set forth in greater detail below provides a sufficient
barrier to moisture for the chips of gasified caramel that are
situated inside the piece, so that the end product can be wrapped in
and paper; ~ 7~Z
(2) A new product has been obtained which is presently
unknown, e.g. to a child, since a child is only presently aware of a
gasified caramel containing only small chips of caramel with "pops"
inside a small sack; and
(3) A transparent caramel can be obtained, so that an
individual can actually see chips of gasified caramel inside the
confection.
In the process of the present invention, the initial caramel
mass preferably has a dropping point between about 40 and 150-C,
while the degree of moisture of the caramel mass is preferably
between about 0.5 and 6%, most preferably between about 1.5 and 3.5%.
The two complementary molds~may be alike, or they may be different
from one another. Furthermore, the essences and colorants which are
added to the caramel mass in the two different parts disposed in the
complementary molds may be alike, or alternatively different essences
and colorants may be added in each individual part of the caramel
mass from the other part. The temperature to which the molds are
cooled after the caramel mass has been deposited, is preferably
between about 30 and 38-C, while the volume of the cavities punched
in each mold is preferably between about l.S and 4.0 ml.
Grain size of the molten caramel placed in the thus-punched
cavity is preferably between about 0.5 and 4.5 mm, while quantity of
this caramel that is~ placed inside the cav~ties is preferably about 1
to 3 grams. Furthermore, walls of the outer caramel mass in which
the cavities have been punched are preferably between about 2 and 4
mm thick. In particular, the walls of the outer caramel are thicker
in the part where a stick might be inserted.
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For better understanding of what has been set
forth herein, reference will be made to the accompanying
drawinys in which, schematically and by way of non-limiting
examples, practical cases of the present invention are
represented. It is not at all intended to limit the scope
of the present invention herein to the specific embodiments
illustrated in the drawings. More specifically, in the
drawings;
Fig. 1 is a shcematic diagram of a process for
preparing a confection or caramel mass of a conventional
type;
Fig. 2 is a shcematic diagram of the process of
the present invention herein;
Fig. 3 illustrates an embodiment of a caramel
prepared in accordance with the present invention;
Figs. 4 and 5 are graphs illustrating intensity of
sound in decibels along ordinates thereof of the "pops" in
two variance of underwater transmission and transmission in
air respectively, of caramels or confection prepared in
accordance with the present invention herein.
The caramel mass of the present invention may be
prepared according to the conventional method illustrated in
Fig. 1. More specifically, the preparation is essentially
constituted by mixing sugars and water in a reactor 1 with
slight heating; making a predissolution in a reactor 2 by
heating and agitation; heating to a high temperature in a
boiling chamber 3 provided with a coil 4; making a pre-
vacuum by means of rotors 5, with water being extracted and
the caramel becoming more concentrated; and drying the
caramel mass to approximately 2% moisture in a vacuum
chamber 6.
Finally, the proportioning is accomplished by
adding at 7 essences and colorants, with the mass being
agitated at 8, followed by passing to the molding on a first
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conveyor belt 9, upon which removal from the mold is carried
out at 10, and the caramel removed from the mold is passed
to another conveyor belt 11.
Automatic placing of sticks 12, 13 in the molds
14, 15 can be seen in Fig. 2. The caramel mass is
proportioned 16 over the molds by a system which, at the
confectionery industry, is known as "depositing".
Thereafter, the cavities are punched in the caramel at 17.
These now-molded and punched pieces of caramel must be
cooled to a temperature of about 30 to 38C by passage of
the mold chain 18 through a cold tunnel. After the pieces
are molded and at a temperature of about 30 to 38C, the
chips of gasified caramel, either alone or mixed with
chewing gum, are added into the cavity of the molded piece.
Then, an adhesive is applied at 19 to the two parts of the
caramel mass in the molds 14 and 15.
Later, the two pieces are joined at 20, so that
the gasified caramel remains inside the confection and is
well-protected from the surrounding moisture, since there is
a layer of caramel which insulates the same. The place of
union or joint of the two pieces is sealed with a mass of
molten caramel or a product suitable for consumption, and
which fulfills the conditions of providing a moisture
barrier. To finish, at the end the belt reverses at 21, the
molds open at 22, and the thus-molded caramels are caused to
fall onto a conveyor belt 22a.
Fig. 3 illustrates a caramel 23 provided with a
stick 24 and with an inner cavity 25 in accordance with the
present invention. Gasified caramel is present in the inner
cavity 25, of the confection or caramels illustrated in Fig.
3 herein.
The present invention will be described in greater
detail by way of the following examples:
2~Q~
EXAMPLE 1
In a "Caramix" installation with "Triple
Rotocooker" o the TER BRAAK Company, a saccharose:glucose
mixture was prepared in a proportion of 70:30, obtaining a
caramel syrup with a final moisture of 2% and a final
temperature of 135C. Essence and colorant were added. The
resulting product was deposited by the method which, in the
conectionery industry, is termed "pouring" or "depositing"
on a suitably-cooled belt which contains molds with two
hemispherical and hollow parts, and in one of which a stick
has been introduced previously if desired, as illustrated in
the process of Fig. 2 in the present case. The introduction
of the stick as well as the geometrical form of the mold are
entirely discretional.
The caramel was then punched inside the mold, to
leave a hollow part of a capacity of about 3.8 ml. The
caramel mass was then cooled to a temperature of
approximately 38C by passage of the conveyor chain through
a cooling tunnel. Then, two grams of caramel chips were
added. The two caramel parts were joined and strapped
together with a mixture of molten fructose:sorbitol in a
proportion of 90:10, and with the very same mixture forming
a ring around the resulting joint. There was a mechanism
for stripping the piece at the end of the chain, said
stripped piece passing to another conveyor belt (see Fig.
2).
EXAMPLE 2
Initially, a reactor was prepared with molten
sorbitol at a temperature of 110C, with the remaining
preparation steps being
g
f~lowed as outlined in Example 1. ~Q~07
~ ~ A ~ P L E 3
A mixture of fructose:sorbitol in a proportion of 90:10 was
initially prepared, with the steps then being followed in accordance
with the procedure described in Example 1 above.
AN~LY8I8 OF "POPPI~G" 8B~8ATIO~
The "popping" sensation of a single lot of gasified caramels
differs from person to person, and for this reason an analytical
system has been perfected for checking the quality and intensity of
the pops. Thus, the testing of the gasified caramel is simplifled
and improved, with the results being objective, simple, and reliable.
\ The "pop" is produced by the breaking of the caramel film
caused by the pressure of the occluded gas, giving a "sound", the
- term "sound" meaning whatever might produce sensations inherent in
the sense of hearing. The origin of these sensations may be
described as a succession of variations of the atmospheric pressure
which propagate through the air and which, upon reaching the tympanum
of the ear, cause the tympanum to vibrate. The vibrations of the
tympanum are transmitted, transformed, and processed by the ear until
they reach the cortex, in which the sound sensation occurs in the
form of bioelectric energy.
The improvement of the analytical system of the "pops" of
the gasified caramel, has been accomplished by adapting the
analytical system to the reality of the human consumption, since it
is not equivalent to "hear" the pops of a gasified caramel that is
put in a glass of water, and to "hear" the pops of a gasified caramel
that is placed in the mouth of an individual, because the medium of
transmission in the latter case is much more direct, since the "pop"
produced to the mouth (which acts as a resonator) is transmitted
directly from the mouth to the middle ear through the Eustachian tube
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wh~ çh connects the throat with the middle ear; in other words, the
person does not "hear" the pop through the outer ear in the latter
case. However, persons standing before an individual consuming the
gasified caramel, on the contrary, do "hear" the pop through their
outer ears.
For this reason, an analytical system has been developed to
be arranged as close as possible to the intensity and quantity of
pops which one and the same person consuming the caramel would "hear"
when the gasified caramel is placed in that individual's mouth. On
the other hand, this improved testing system allows recording of pops
graphically both as to quantity and as to intensity, which has been
found to be fundamental for the research study.
The main characteristics of this testing system are as
follows:
A P P A R A T U 8
Power Supply Model ZG 0254, supplied by BRUEL K~AER;
Hydrophone, Model 8103, supplied by BRUEL KJAER;
Precision Sonometer Model 2235, supplied by BRUE~ KJAER;
Magnetic Agitator Model A-06, Brand SBS, supplied by
SELECTA;
Recorder Model OMNISCRIBE Serial D-500, Brand BAUSCH and
LOMB, supplied ~y CRISON, S.A.;
Precipitation vessel of 400 cc.;
Water temperature = l5-C.
M E T H O D:
The quantifying of quantity and intensity of the pops
produced by a determined and constant quantity of gasified caramel is
involved in the present method. A teflon-coated magnet is placed in
a vessel and the hydrophone is submerged. The magnetic agitator is
set is motion (setting at 1 on a speed scale from 0 to 10), thus
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obtaining a sufficient agitation which is not detected by
the hydrophone. The hydrophone is connected to the
sonometer by a cable. The sonometer always measures under
the same conditions.
The pops of the gasified caramel that are produced
in the container of water are detected by the hydrophone,
which sends the detected pops to the sonometer, and then to
a recorder, whereby a graph of the pops both as to quantity
and as to intensity is obtained (please see Figs. 4 and 5).
In Figs. 4 and 5, the absicissas denote time in
minutes and the ordinates denote two scales in dB, scales A
and C representing underwater transmission and referred to
20 uP (micropascals) and scales B and D representing
transmission in air. The speed of the recorder is 5 cm/min
or 2.5 cm/min. It is desirable to calibrate the equipment
daily, so as to eliminate possible distortions of the
results.
RESULTS
Graphs have been obtained with different pops
which can be graduated in underwater transmission and in
transmission in air. Different results are seen where each
pop of gasified caramel is represented by a peak, and the
intensity being represented by the height (Figs. 4 and 5).
These graphs represent the sensation of popping that a
consumer of the caramel or confection filled with the
gasified caramel, will have. At first, the popping
sensation is practically nil, since only the outer part of
the caramel or confection dissolves which corresponds to a
conventional caramel structure, this outer part having only
a protective function. After this outer part has dissolved,
the pops begin, which become ever greater until the chips of
gasified caramel are fully consumed or depleted. All this
has permitted a more detailed study of each of the different
elements that can affect the quantity of the end product.
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The preceding description of the present invention is merely
exemplary, and is not intended to limit the scope thereof in any way.
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