Note: Descriptions are shown in the official language in which they were submitted.
CA 02509957 1995-03-21
DELIVERY OF ACIDULANTS, AND
LABILE COMPONENTS INTO COOKED CANDY BASE
S BACKGROUND OF THE INVENTION
Field of the Invention
This invention pertains to an improved method for making hard candy
containing an acidulant or a thermolabile component. The hard candy is
prepared by
admixing the acidulant or thermolabile component with a cooked sugar syrup in
the
atmospheric chamber of a vacuum cooker to minimize contact time between the
acidulant and the sugar syrup, or the thermolabile component and the hot sugar
syrup
and cooker coil. This invention also pertains to hard candies prepared by the
inventive
method.
Description of the Background
The preparation of confectionery formulations is historically well
known and has changed little through the years. Confectionery items have been
CA 02509957 1995-03-21
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classified as either "hard" confectionery or "soft" confectionery. In general,
a hard
confectionery has a candy base composed of a mixture of sugar and other
carbohydrate bulking agents kept in an amorphous or glassy condition. This
candy
base is considered a solid syrup of sugars generally containing up to about 92
%
corn syrup, up to about 55 % sugar, and from about 0.1 % to about 5 % water,
by
weight. The syrup component is generally prepared from corn syrups high in
fructose but may include other materials. Further ingredients such as
flavoring
agents, sweetening agents, acidifying agents and coloring agents may also be
added.
Confectionery formulations are routinely prepared by conventional methods such
as
to those involving fire cookers, vacuum cookers, and scrape-surface cookers,
also
referred to as high speed atmospheric cookers.
A problem in the field of confectionery formulations is that there is
no satisfactory method for preparing a hard candy made with relatively large
amounts of fruit juice or other acidulants. Fruit juices are acidic and tend
to cause
inversion of the sugar syrup during the cooking process. When fruit juice is
added
to a sugar syrup after the cooking process, the resulting candy tends to be
too
moist. Similarly, there is no satisfactory method for preparing a hard candy
made
with relatively large amounts of a thermolabile component. Thermolabile
2 o components tend to burn on the hot surface of the cooker coil in a non-
scrape
surface cooker resulting in a plugged cooker.
Unite States patent number 4,753,816, issued to Ynk et al.,
discloses the preparation of a shelf stable hard candy glass containing
natural fruit
juice and fruit juice solids and having, on a dry weight basis, a moisture
content of
about 0.1 % to ~ %, a fruit solids contents of about 5 % to 25 %, and an added
sugar
component content of about 70.0 % to 94.9 % . Vink et al. buffers the sugar
syrup to
a pH of about 4 to 8, prior to cooking, to prevent inversion of the sugar by
the fruit
juice.
Thus, none of the known procedures for preparing hard candy
containing fruit juice, acidulants, ~r thermolabile components is entirely
satisfactory. Buffering the sugar syrup prior to coking to prevent inversion
of the
sugar by the fruit juice or 'cidulant tends to alter the tlavor of the fruit
juice.
Moreover, such methods may not be ettective fir use with very acidic juices or
strong acidulants. The present invention provides an improved method for
preparing hard candy containing fruit iuice. vcidulants, or thermolabile
components.
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In one embodiment, the present invention pertains to a method for
preparing a hard candy containing from about 0.1 % to about 10% of an
acidulant, by
weight, which comprises the steps of:
(a) providing a vacuum cooker having a cooker coil, an atmospheric
chamber, and a vacuum chamber;
(b) forming a sugar syrup having a moisture content from about 0. I
to about 5%, by weight;
(c) heating the sugar syrup in the cooker coil to cook the syrup;
(d) passing the cooked sugar syrup from the cooker coil to the
atmospheric chamber;
(e) admixing the acidulant with the cooked sugar syrup in the
atmospheric chamber to form an acidulant-sugar syrup mixture;
(f) passing the acidulant-sugar syrup mixture from the atmospheric
chamber to the vacuum chamber to remove excess water; and
(g) removing the acidulant-sugar syrup mixture from the vacuum
chamber and forming the acidulant-sugar mixture into desired shapes of hard
candy.
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In yet another embodiment, the present invention pertains to a
method for preparing a hard candy containing from about 0.1% to about 5% of a
thermolabile component, by weight, which comprises the steps of:
(a) providing a vacuum cooker having a cooker coil, an atmospheric
chamber, and a vacuum chamber;
(b) forming a sugar syrup having a moisture content from about
0.1 % to about 5 % , by weight;
(c) heating the sugar syrup in the cooker coil to cook the syrup;
(d) passing the cooked sugar syrup from the cooker coil to the
atmospheric chamber;
(e) admixing the thermolabile component with the cooked sugar
syrup in the atmospheric chamber to form a thermolabile component-sugar syrup
mixture;
(fJ passing the thermolabile component-sugar syrup mixture from the
atmospheric chamber to the vacuum chamber to remove excess water; and
(g) removing the thermolabile component-sugar syrup mixture from
the vacuum chamber and forming the thermolabile component-sugar mixture into
desired shapes of hard candy.
2 0 This invention also pertains to hard candies prepared by the inventive
methods.
BRIEF DESCRIPTION OF THE FIGURE
FIGURE 1 is an illustration of a vacuum cooker having a cooker
coil, an atmospheric chamber, and a vacuum chamber for preparing hard candy
containing fruit juice, acidulants, or thermolabile components according to
the
3 o method of the present invention.
DETAILED DESCRIPTION OF THE INVENTION
In one embodiment, the present invention pertains to a method for
incorporating fruit juice into hard candy in a vacuum cooker having a cooker
coil,
an atmospheric chamber, and a vacuum chamber. The method comprises forming a
sugar syrup having a moisture content from about 0.1% to about 5%, by weight:
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heating the sugar syrup in the cooker coil of the vacuum cooker to cook the
syrup;
passing the cooked sugar syrup from the cooker coil to the atmospheric
chamber;
admixing fruit juice with the cooked sugar syrup in the atmospheric chamber to
form a fruit juice-sugar syrup mixture; passing the fruit juice-sugar syrup
mixture
from the atmospheric chamber to the vacuum chamber to remove excess water; and
removing the fruit juice-sugar syrup mixture from the vacuum chamber and
forming
the fruit juice-sugar mixture into desired shapes of hard candy. The vacuum
cooker
may be any cooker having an atmospheric chamber and a vacuum chamber and may
also be a thin film rise cooker.
to
In another embodiment, the present invention pertains to a method
for incorporating an acidulant into hard candy by admixing the acidulant with
the
cooked sugar syrup in the atmospheric chamber of a vacuum cooker according to
the method of the present invention. In yet another embodiment, the present
invention pertains to a method for incorporating a thermolabile component into
hard
candy by admixing the thermolabile component with the cooked sugar syrup in
the
atmospheric chamber of a vacuum cooker according to the method of the present
tnventton.
2 o Applicants have discovered that by injecting fruit juice or an
acidulant into a sugar syrup candy base, after the candy base is cooked, but
before
excess water is removed from the candy base, an improved hard candy can be
prepared. Prior art methods for adding fruit juice or an acidulant to a candy
base
before coolang generally cause inversion of the sugar in the candy base.
Adding
fruit juice to a candy base after the cooking and water removal step generally
results
in a candy base containing too much moisture. Buffering the sugar syrup to
prevent
inversion of the sugar by the fruit juice or an acidulant tends to alter the
flavor of
the juice. Applicants have found that by infecting fruit juice or an acidulant
into a
candy base after cooking but before the water removal step, one can minimize
contact time between the fruit juice and sugar syrup and prevent inversion of
the
sugar. Similarly, by injecting a thermolabile component into a candy base
after
cooking but before the water removal step, one can minimize contact time
between
the thermolabile component and the hot sugar syrup and cooker coil and prevent
degradation of the thermolabile component.
The term "hard candy", as used herein, means a hard, sugar glass,
amorphous candy product having a ca~~dv base composed of a mixture of sugar
and
other carbohydrate bulking agents. The candy is prepared by evaporating water
from a sugar solution to concentrate to a solids content of not less than
about 95%.
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by weight. The candy base is a solid syrup of sugars normally containing up to
about 92%
corn syrup, up to about 55% sugar, and from about 0.1 % to about 5% water,
preferably from
about 0.1% to about 4%, and more preferably from about 0.5% to about 4%, by
weight of
the final composition.
S
The sugar component of the candy base may be any water-soluble bulking
agent material normally used in the manufacture of confectionery products such
as those
selected from the group consisting of, but not limited to, monosaccharides,
disaccharides,
polysaccharides, sugar alcohols, and mixtures thereof; randomly bonded glucose
polymers
such as those polymers distributed under the tradename PolydextroseTM by
Pfizer, Inc.,
Groton, Connecticut; isomalt (a racemic mixture of alpha-D-glucopyranosyl-1,6-
mannitol
and alpha-D-glucopyranosyl-1,6-sorbitol manufactured under the tradename
PalatinitTM by
Suddeutsche Zucker), maltodextrins; hydrogenated starch hydrolysates;
hydrogenated
hexoses; hydrogenated disaccharides; minerals, such as calcium carbonate,
talc, titanium
dioxide, dicalcium phosphate, celluloses and the like, and mixtures thereof.
Suitable sugar bulking agents include monosaccharides, disaccharides and
polysaccharides such as xylose, ribulose, glucose (dextrose), mannose,
galactose, fructose
(levulose), sucrose (sugar), maltose, invert sugar, partially hydrolyzed
starch and corn syrup
solids, and mixtures thereof. Mixtures of sucrose and corn syrup solids are
the preferred
sugar bulking agents.
Suitable sugar alcohol bulking agents include sorbitol, xylitol, mannitol,
galactitol, maltitol, and mixtures thereof. Mixtures of sorbitol and mannitol
are the
preferred sugar alcohol bulking agents.
Maltitol is a sweet, non-caloric, water-soluble sugar alcohol useful as a
bulking agent in the preparation of non-caloric beverages and foodstuffs and
is more fully
described in United States patent no. 3,708,396. Maltitol is made by
hydrogenation of
maltose which is the most common reducing disaccharide and is found in starch
and other
natural products.
The term "fruit juice", as used herein, means the juice of fleshy fruits which
are the ripened ovaries of flowers. These fruits include the fruit of
deciduous trees such as
apple, apricot, cherry, peach, pear, plum, nectarine, and persimmon; citrus
fruits such as
orange, lemon, lime, grapefruit, tangerine,
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_7_
pummelo, citron, papeda, tachibana, and kumquat; bushberry fruits such as
blackberry, raspberry, dewberry, strawberry, blueberry, bilberry, cranberry,
huckleberry, elderberry, currant, and gooseberry; berry fruits such at tomato,
grape, banana (including plantain), and avocado; multiple fruits such as
pineapple,
mulberry, fig, and breadfruit; and gourd fruits such as watermelon, muskmelon,
canteloupe, cucumber, squash, pumpkin, and citron. Preferably, the fruit juice
is
selected from the group consisting of raspberry, strawberry, grape,
grapefruit,
cherry, orange, apple, banana, pineapple, pear, and cranberry juice, and
mixtures
thereof. More preferably, the fruit juice is selected from the group
consisting of
to raspberry, strawberry, grape, grapefruit, cherry, orange, and cranberry
juice, and
most preferably, the fruit juice is cranberry juice.
The hard candy products of the present invention in final form have a
fruit juice content from about 1 % to about 35 % , preferably from about 9 %
to about
31 % , and more preferably from about 15 % to about 29 %, by weight.
The term "fruit juice solids", as used herein means the fiber, pulp,
sugar, or other plant matter which is normally present in pureed fruit or
fruit juice
prepared for human consumption. The fruit juice used in preparing the products
of
2o the present invention is preferably used in the form of an unclarified
fruit juice
concentrate which contains the juice of one or more fruits and has a fruit
juice
solids content from about 15 % to about 80 % , preferably from about 50 % to
about
75 % , and more preferably from about ~ 8 %o to about 68 % , by weight (Brix).
When
the fruit juice has a solids content of less than about IS%, by weight, the
fruit juice
can be concentrated and the solids content of the juice increased by removing
some
of the water content of the juice by commonly employed techniques for forming
fruit juice concentrates or by adding a high frui~ solids content material
thereto,
such as a pureed fruit. When the naturally occurring fruit has a relatively
high
solids content, such as in the case of banana, tig, canteloupe, avocado,
breadfruit,
3 o pumpkin, and the like, the fruit may be pureed and then diluted with water
or a low
solids content juice of another fruit may be added to provide a fruit juice
concentrate having the desired solids content for the purposes of the present
Invention.
The term "acidulant", as use herein reters to a wide variety of acids,
mostly organic, used in food processing as tlavor intensifiers, preservatives,
buffers, meat-curing agents, viscosity modifiers, ete. In general, any
acidulant
used in food processing which will cause inversion of the sugar in a candy
base
during cooking is within the scope of the present invention. The acidulants
most
CA 02509957 1995-03-21
g _
commonly used may be selected from the group consisting of ascorbic acid,
citric
acid, tannic acid, lactic acid, fumaric acid, acetic acid, propionic acid,
sorbic acid,
succinic acid, and phosphoric acids. Preferred acidulants may be selected from
the
group consisting of ascorbic acid, citric acid, tannic acid, and lactic acid.
The hard candy products of the present invention in final form have
an aciduIant content from about 0. I % to about 10 % , preferably from about I
% to
about 8 % , and more preferably from about 2 % to about S % , by weight.
1o The term "thermolabile component", as use herein refers to a wide
variety of thermally unstable components, mostly organic, such as plant gum
carageens, used in food processing as stabilizing agents, viscosity modifiers,
etc.
In general, any thermolabile component used in food processing which will
degrade
during cooking of the sugar in a candy base is within the scope of the present
~5 invention. The thermolabile components most commonly used may be selected
from the group consisting of pectin, alginates, guar gum, dextrans, and
gelatins.
Preferred thermolabile components are selected from the group consisting of
pectin,
alginates, and gelatins.
2 0 Pectin is a polysaccharide substance, present in the cell walls of all
plant tissues, which functions as an intercellular cementing material. Pectin
has a
molecular weight from about 20,000 to about 400.000 and occurs naturally as
the
partial methyl ester of a-(1-4) linked D-polygalacturonate sequences
interrupted
with ( 1- > 2)-L-rhamnose residues. Neutral sugars (D-galactose, L-arabinose,
25 D-xylose, and L-fucose) form side chains on the pectin molecule. Pectin. is
practically odorless, has a mucilaginous taste, is stable under mild acidic
conditions, and depolymerizes under strong acidic or basic conditions.
Alginic Acid (polymannuronic acid) is a hydrophilic, colloidal
3 o polysaccharide obtained from seaweeds which in the form of mixed salts of
calcium, magnesium, and ocher bases occurs as a structural component of the
cell
wall. Alginic acid has a molecular weight of about 240,000 and is a linear
polymer
of Q-(I->4)-D-mannosyluronic acid and a-(1->:1)-L-gulosyluronic acid residues,
the relative proportions of which vary mith the botanical source and state of
3 5 maturation of the plant. Alginic acid is very slightly soluble in water,
tasteless, and
is capable of absorbing 200-300 times its weight of water. Calcium salt,
Sorbsan;
Potassium salt, Stercofuge; Sodium salt. .,lain.
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Guar Gum (Guar flour) is the ground endosperms of Cyamopsis
tetragonolobus (L.) Taub., Leguminosae which is cultivated in India as
livestock
feed. Guar Gum has a molecular weight of about 220,000. The water soluble
fraction (85%) of guar flour is called guaran which consists of linear chains
of (1-
> 4)-B-D-mannopyranosyl units with a-D-galactopyranosyl units attached by ( 1-
> 6) linkages. The ratio of D-galactose to D-mannose is 1:2. Guar gum is used
as
a protective colloid, stabilizer, thickener, and film forming agent for
cheese, salad
dressings, ice cream, and soups.
to Dextran is a term applied to polysaccharides produced by bacteria
growing on a sucrose substrate containing a backbone of D-glucose units linked
predominantly a-D(1->6). The chemical and physical properties of the dextrans
vary with the methods of production. Native dextrans usually have high
molecular
weight. Lower molecular weight clinical dextrans are usually prepared by
depolymerization of native dextrarts or by synthesis. All dextrans are
composed
exclusively of a-D-glucopyranosyl units, differing only in degree of branching
and
chain length.
Gelatin is a heterogeneous mixture of water-soluble proteins of high
2 o average molecular weight derived from collagen by hydrolysis. The
approximate
amino acid content of gelatin is: glycine 25.5%o, alanine 8.7%, valine 2.5%,
leucine 3.2 % , isoleucine 1.4 %a , cystine and cysteine 0.1 % , methionine
1.0 % ,
phenylalanine 2.2 % , proline 18.0 % , hydroxvproline 14.1 % , serine 0.4 % ,
threonine 1.9 ~ , tyrosine 0.5 % , aspartic acid 6. 6 % , glutamic acid 11.4 %
, arginine
8.1%, lysine 4.1%, and histidine 0.8%. The total is over 100% because water is
incorporated into the molecules of the individual amino acids. Nutritionally,
gelatin
is an incomplete protein lacking tryptophan and containing but small amounts
of
other important amino acids. Gelatin exists as a colorless, practically
odorless,
tasteless sheets, flakes, or coarse powder which absorb 5-10 times its weight
of
3 o water to form a gel. Gelatin is used as a stabilizer, thickener and
texturizer in
food.
The hard candy products of the present invention in final form have a
thermolabile component content from abut 0.1 ~'o to about 5%, preferably from
3 5 about 0.2 % to about 3 % , and more preterablv from about 0.3 % to about
1.5 %, by
weight.
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In a preferred embodiment. the hard candy products of the present
invention, comprising an acidulant and/or a thermolabile component, further
comprise from about 1% to about 35% fruit juice, by weight.
A variety of traditional ingredients may be optionally included in the
hard candy in effective amounts such as coloring agents, antioxidants,
preservatives, flavoring agents, and the like. For example, titanium dioxide
and
other dyes suitable for food, drug and cosmetic applications, known as F. D. &
C.
dyes, may be utilized. An anti-oxidant such as butylated hydroxytoluene (BHT),
1o butylated hydroxyanisole (BHA), propyl gallate, and mixtures thereof, may
also be
included. Other conventional confectionery additives known to one having
ordinary
skill in the art may also be used in the candy.
The flavoring agents which may be used include those flavors known
to the skilled artisan, such as natural and/or artificial flavors. These
flavorings may
be chosen from synthetic flavor oils and tlavoring aromatics and/or oils,
oleoresins
and extracts derived from plants, leaves, flowers, fruits, and so forth, and
combinations thereof. Nonlimiting representative tlavor oils include spearmint
oil,
cinnamon oil, oil of wintergreen (methyl salicylate), peppermint oil, clove
oil, bay
oil, anise oil, eucalyptus oil, thyme oil, cedar leaf oil, oil of nutmeg,
allspice, oil of
sage, mace, oil of bitter almonds, and cassia oil. Also useful flavorings are
artificial, natural and synthetic fruit flavors such as vanilla, and citrus
oils including
lemon, orange, lime, grapefruit, and fruit essences including apple, pear,
peach,
grape, strawberry, raspberry, cherry, plum, pineapple, apricot and so forth.
These
flavoring agents may be used in liquid or solid form and may be used
individually
or in admixture. Commonly used tlavors include mints such as peppermint.
menthol, artificial vanilla, cinnamon derivatives, and various fruit flavors,
whether
employed individually or in admixture.
3o Other useful tlavorings include aldehydes and esters such as
cinnamyl acetate, cinnamaldehyde, citral diethylacetal, dihydrocarvyl acetate,
eugenyl formate, p-methylamisol, and so forth rnay be used. Generally any
flavoring or food additive such as those described in Chemicals Used in Food
Processing, publication 1274, pages ti3-258, by the National Academy of
Sciences,
3 5 may be used.
Further examples of aldehvde tlavorings include but are not limited
to acetaldehyde (apple), benzaldehyde (cherry, almond), anisic aldehyde
(licorice,
anise), cinnamic aldehyde (cinnamon), citral. i.e., alpha-citral (lemon,
Iime), neral.
CA 02509957 1995-03-21
i.e., beta-citral (lemon, lime), decanal (orange, lemon), ethyl vanillin
(vanilla,
cream), heliotrope, i.e., piperonal (vanilla, cream), vanillin (vanilla,
cream), alpha-
amyl cinnamaldehyde (spicy fruity flavors), butyraldehyde (butter, cheese),
valeraldehyde (butter, cheese), citronella) (modifies, many types), decartal
(citrus
fruits), aldehyde C-8 (citrus fruits), aldehyde C-9 (citrus fruits), aldehyde
C-12
(citrus fruits), 2-ethyl butyraldehyde (berry fruits), hexenal, i.e., traps-2
(berry
fruits), tolyl aldehyde (cherry, almond), veratraldehyde (vanilla), 2,6-
dimethyl-5
heptenal, i.e., melonal (melon), 2,6-dimethyloctanal (green fruit), and 2-
dodecenal
(citrus, mandarin), cherry, grape, strawberry shortcake, mixtures thereof and
the
like.
The flavoring agents of the present invention may be used in many
distinct physical forms well known in the art to provide an initial burst of
flavor
and/or a prolonged sensation of flavor. Without being limited thereto, such
physical forms include free forms, such as spray dried, powdered, and beaded
forms, and encapsulated forms, and mixtures thereof.
The amount of flavoring agent employed herein is normally a matter
of preference subject to such factors as the type of final candy composition,
the
2o individual flavor, the fruit juice (acidulant or thermolabile component)
employed,
and the strength of flavor desired. Thus, the amount of flavoring may be
varied in
order to obtain the result desired in the tinal product and such variations
are within
the capabilities of those skilled in the art without the need for undue
experimentation. In candies, the flavoring agent is generally present in
amounts
2 5 from about 0.02 % to about S % , and preferably from about 0.1 % to about
2 fa, and
more preferably, from about 0.8 % to about 1. 8 % , by weight.
The coloring agents usei'ul in the present invention are used in
amounts effective to produce the desired color. These coloring agents include
3 o pigments which may be incorporated in amounts up to about 6%, by weight. A
preferred pigment, titanium dioxide, rnav be incorporated in amounts up to
about
2 % , and preferably less than about l %a , by weight. The coloring agents may
also
include natural food colors and dyes suitable for food, drug and cosmetic
applications. These coloring agents are known as F.D.& C. dyes and lakes. The
3 5 materials acceptable for the foregoing uses are preferably water-soluble.
Illustrative
nonlimiting examples include the indigoid dye known as F.D.& C. Blue No.2,
which is the disodium salt of 5,5-indi~otindisulfonic acid. Similarly, the dye
known as F.D.& C. Green No.l comprises a triphenylmethane dye and is the
monosodium salt of 4-[4-(N-ethyl-p-suifoniumbenzylamino) diphenylmethylene]-[I-
CA 02509957 1995-03-21
-12-
(N-ethyl -N-p-sulfoniumbenzyl)-delta-2,5-cyclohexadieneimine]. A full
recitation of all
F.D.&C. coloring agents and their corresponding chemical structures may be
found in the
Kirk-Othmer Encyclopedia of Chemical Technology, 3'd Edition, in volume 5 at
pages
857-884.
Hard confectionery may be routinelyprepared by conventional methods such
as those involving fire cookers, vacuum cookers, and scraped-surface cookers,
also referred
to as high speed atmospheric cookers. Preferably, the hard confectionery is
prepared in a
vacuum cooker.
Fire cookers involve the traditional method of making a candy base. In this
method, the desired quantity of carbohydrate bulking agent is dissolved in
water by heating
the agent in a kettle until the bulking agent dissolves. Additional bulking
agent may then
be added and cooking continued until a final temperature of 145 °C. to
156°C. is achieved.
The batch is then cooled and worked as a plastic-like mass to incorporate
additives such as
flavors, coloring agents, and the like.
A high-speed atmospheric cooker uses a heat-exchanger surface which
involves spreading a film of candy on a heat exchange surface, the candy is
heated to
165 ° C. to 170 ° C. in a few minutes. The candy is then rapidly
cooled to 100 ° C. to 120 ° C.
and worked as a plastic-like mass enabling incorporation of the additives,
such as flavors,
coloring agents, and the like.
In a vacuum cooker, the carbohydrate bulking agent is boiled to a
temperature from about 130°C. to about 160°C., vacuum is
applied, and additional water
is boiled off without extra heating. When cooking is complete, the mass is a
semi-solid and
has a plastic-like consistency. At this point, flavors, coloring agents, and
other additives are
admixed in the mass by routine mechanical mixing operations.
The optimum mixing required to uniformly mix the flavors, coloring agents,
and other additives during conventional manufacturing of hard confectionery is
determined
by the time needed to obtain a uniform distribution of the materials.
Normally, mixing
times of from 4 to 10 minutes have been found to be acceptable.
In accord with the present invention, the candy base is cooked at a
temperature from about 130°C. to about 160°C. at atmospheric
pressure, preferably in the
CA 02509957 1995-03-21
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cooker coil of a vacuum cooker. After the candy base is cooked, the candy base
is passed
from the cooker coil to the atmospheric chamber of the vacuum cooker. In the
atmospheric
chamber, fruit juice (acidulant or thermolabile component) is mixed with the
cooked sugar
syrup to form a fruit juice (acidulant or thermolabile component) -sugar syrup
mixture. The
fruit juice-sugar syrup mixture may comprise from about 75% to about 95%, and
preferably
from about 82% to about 92% of the sugar component, and from about 5% to about
25%,
and preferably from about 8% to about 18%, of fruit juice solids, by weight.
The fruit juice
(acidulant or thermolabile component) -sugar syrup mixture is then passed from
the
atmospheric chamber to the vacuum chamber to cool the candy base and remove
excess
water. The pressure in the vacuum chamber may be in the range from about 76mm
to
760mm of Hg. On a batch basis, the cooling time in the vacuum chamber may take
from
about 5 minutes to about 60 minutes depending on the temperature employed, the
size of
the batch, and the amount of water to be removed.
Once the candy mass has been properly tempered, it may be cut into
workable portions or formed into desired shapes. A variety of forming
techniques may be
utilized depending upon shape and size of the final product desired. A general
discussion
of the composition and preparation of hard confections may be found in H.A.
Lieberman,
Pharmaceutical Dosage Forms: Tablets, Volume 1 (1980), Marcel Dekekr, Inc. New
York,
N.Y. at pages 339-469.
The apparatuus useful in accordance with the present invention comprises
cooking and mixing apparatus well known in the confectionery manufacturing
arts, and
therefore the selection of the specific apparatus will be apparent to the
artisan.
In a preferred embodiment, the present invention is directed to a hard candy
containing from about 1 % to about 35% fruit juice, by weight, prepared by a
method which
comprises the steps of:
(a) providing a vacuum cooker having a cooker coil, an atmospheric
chamber, and a vacuum chamber;
(b) forming a sugar syrup having a moisture content from about 0.1% to
about 5%, by weight;
(c) heating the sugar syrup in the cooker coil to cook the syrup;
(d) passing the cooked sugar syrup from the cooker coil to the atmospheric
chamber;
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(e) admixing fruit juice with the cooked sugar syrup in the
atmospheric chamber to form a fruit juice-sugar syrup mixture;
(f) passing the fruit juice-sugar syrup mixture from the atmospheric
chamber to the vacuum chamber to remove excess water; and
(g) removing the fruit juice-sugar syrup mixture from the vacuum
chamber and forming the fruit juice-sugar mixture into desired shapes of hard
candy.
In another preferred embodiment, the present invention is directed to
1o a hard candy containing from about 0.1 % to about 10% of an acidulant, by
weight,
prepared by a method which comprises the steps of:
(a) providing a vacuum cooker having a cooker coil, an atmospheric
chamber, and a vacuum chamber;
(b) forming a sugar syrup having a moisture content from about
0.1 % to about S % , by weight;
(c) heating the sugar syrup in the cooker coil to cook the syrup;
(d) passing the cooked sugar syrup from the cooker coil to the
atmospheric chamber;
(e) admixing the acidulant with the cooked sugar syrup in the
2 o atmospheric chamber to form an acidulant-sugar syrup mixture;
(f) passing the acidulant-sugar symp mixture from the atmospheric
chamber to the vacuum chamber to remove excess water; and
(g) removing the acidulant-sugar syrup mixture from the vacuum
chamber and forming the acidulant-sugar mixture into desired shapes of hard
candy.
In yet another preferred embodiment, the present invention is
directed to a hard candy containing from about 0. l % to about 5 % of a
thermolabile
component, by weight, prepared by a method which comprises the steps of:
(a) providing a vacuum cooker having a cooker coil, an atmospheric
3 o chamber, and a vacuum chamber;
(b) forming a sugar syrup having a moisture content from about
0.1 % to about 5%, by weight;
(c) heating the sugar syrup i n the cooker coil to cook the syrup;
(d) passing the cooked s~_yar syrup from the cooker coil to the
3 5 atmospheric chamber;
(e) admixing the thermolabile component with the cooked sugar
syrup in the atmospheric chamber to form a thermolabile component-sugar syrup
mixture:
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(f) passing the thermolabile component-sugar syrup mixture from the
atmospheric chamber to the vacuum chamber to remove excess water; and
(g) removing the thermolabile component-sugar syrup mixture from
the vacuum chamber and forming the thermolabile component-sugar mixture into
desired shapes of hard candy.
In still yet another preferred embodiment, the present invention is
directed to a hard candy comprising in percentages by weight a sugar syrup
having
a moisture content from about 0.1 % to about S % and cranberry juice present
in an
1 o amount from about 1 % to about 35 % .
The present invention is further illustrated by the following examples
which are not intended to limit the effective scope of the claims. All parts
and
percentages in the examples and throughout the specification and claims are by
weight of the final composition unless otherwise specified.
EXAMPLE 1
This example demonstrates the improved method of the present
invention for preparing a hard candy containing cranberry juice and raspberry
juice.
Automatic and Continuous Cooker
FIGURE 1 is an illustration of an automatic and continuous vacuum
cooker having a cooker coil 10, an atmospheric chamber 20, and a vacuum
chamber 30 for preparing hard candy containing fruit juice according to the
method
of the present invention. In FIGURE 1, sugar syrup is passed to cooker coil 10
in
the vacuum cooker to heat the sugar syrup into a candy. The cooked sugar syrup
is
then withdrawn from cooker coil 10 and passed to atmospheric chamber 20. Fruit
3 o juice from holding tank 40 is passed through calibrated metering pump 41
to
injector 42 for admixture with the cooked sugar syrup in atmospheric chamber
20 to
form a fruit juice-sugar syrup mixture. The fruit juice-sugar syrup mixture is
then
withdrawn from atmospheric chamber ?0 and passed to vacuum chamber 30 to
remove excess water from the fruit iuice-sugar syrup mixture. The fruit juice-
sugar
syrup mixture is then withdrawn from vacuum chamber 30 and passed to receiving
pan ~0 to form the fruit juice-sugar mixture into desired candy shapes.
In FIGURE l, a discharge valve 21 separates atmospheric chamber
20 from vacuum chamber 30. Valve zl is connected with a rod (not shown) to a
CA 02509957 1995-03-21
piston (not shown). The space above the piston is connected to the vacuum
chamber so that when this space is under vacuum, the piston is drawn upwards
and
opens discharge valve 21. When the vacuum in the space above the piston is
broken (such as to permit the exchange of pans), valve 21 drops and closes
atmospheric chamber 20 from the vacuum chamber 30.
A hard candy containing cranberry juice and raspberry juice was
prepared according to the method set out above.
io COOKED CANDY BASE
INGREDIENT PERCENT BY WEIGHT
LIQUID SUCROSE 62.53
CORN SYRUP 34.47
RESIDUAL MOISTURE 3.00
TOTAL 100.00
CRANBERRY AND RASPBERRY HARD CANDY
2 o INGREDIENTS PERCENT BY WEIGHT
COOKED CANDY BASE 91.83
CRANBERRY CONCENTRATE (PH 2.8) 1.69
RASPBERRY FLAVOR 0.05
RASPBERRY CONCENTRATE 0.73
2 5 CITRIC ACID 2.00
TANNIC ACID 0.01
GROUND SALVAGE 0.97
RESIDUAL MOISTURE 2.72
TOTAL i Q0.C0
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EXAM PLE 2
This example demonstrates the improved method of the present
invention for preparing a hard candy containing cranberry juice and grape
juice.
A hard candy containing cranberry juice and grape juice was
prepared according to the method set out in Example 1.
to COOKED CANDY BASE
INGREDIENT PERCENT BY WEIGHT
LIQUID SUCROSE 62.53
CORN SYRUP 34.47
RESIDUAL MOISTURE 3.00
TOTAL 100.00
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CRANBERRY AND GRAPE HARD CANDY
INGREDIENTS PERCENT BY WEIGHT
COOKED CANDY BASE 91.29
CRANBERRY CONCENTRATE (PH 2.8) 1.74
GRAPE FLAVOR 0.12
GRAPE CONCENTRATE 0.69
CITRIC ACID 2.00
TANNIC ACID 0.01
PURPLE COLOR 0.50
GROUND SALVAGE 0.98
RESIDUAL MOISTURE 2.68
TOTAL 100.00
EXAMPLE 3
This example demonstrates the improved method of the present
invention for preparing a hard candy containing cranberry juice and strawberry
j uice.
A hard candy containing cranberry juice and raspberry juice was
prepared according to the method set out in Example I.
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COOKED CANDY BASE
INGREDIENT PERCENT BY WEIGHT
LIQUID SUCROSE 62.53
CORN SYRUP 34.47
RESIDUAL MOISTURE 3.00
TOTAL 100.00
CRANBERRY AND STRAWBERRY HARD CANDY
INGREDIENTS PERCENT BY WEIGHT
COOKED CANDY BASE 92.18
CRANBERRY CONCENTRATE (PH 2.8) 2.34
STRAWBERRY FLAVOR 0.20
STRAWBERRY CONCENTRATE 0.06
CITRIC ACID 1.49
TANNIC ACID 0.01
GROUND SALVAGE 0.97
RESIDUAL MOISTURE ?.75
2 o TOTAL 100.00
EXAMPLE 4
This example demonstrates the improved method of the present
invention for preparing a hard candy containing pectin on a 0.2% dry basis.
A hard candy containing pectin was prepared according to the
method set out in Example I .
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COOKED CANDY BASE
INGREDIENT PERCENT BY WEIGHT
LIQUID SUCROSE 53.625
CORN SYRUP 43.875
RESIDUAL MOISTURE 2.500
PORTION TOTAL 95.4558
PECTIN SOLUTION
INGREDIENT PERCENT BY WEIGHT
PECTIN 5.000
PORTION TOTAL 5.000
FRUIT JUICE CONCENTRATE
INGREDIENT PERCENT BY WEIGHT
RED FRUIT JUICE CONC. (ELDERBERRY) 0.1500
PORTION TOTAL 0.1500
zo
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FLAVOR PREMIX
INGREDIENTS PERCENT BY WEIGHT
MF~IVTHOL 1.5747
CRANBERRY CONCENTRATE (PH 2.8) 1.74
CHERRY FLAVOR 5.3683
CHERRY FLAVOR 1.7894
VANILLA FLAVOR 1.7894
HERBAL OIL BLEND 0.0072
to GROUND SALVAGE 71.5768
CITRIC ACID 17.8942
PORTION TOTAL 2.7942
FRUIT JUICE PREMIX
20
INGREDIENT PERCENT BY WEIGHT
CHERRY CRYSTALS 79.0000
PINEAPPLE CRYSTALS ~' 1.0000
PORTION TOTAL 1.4000
The invention being thus described. it will be obvious that the same
may be varied in many ways. Such variations are not to be regarded as a
departure
from the spirit and scope of the invention and all such modifications are
intended to
be included within the scope of the follow ng claims.
