Erden, Ibrahim Semih (Hasan Cevdet Pasa Sokak, Ali Kamil Apt. No:6/2 B Blok Nisantasi, Istanbul, 34365, TR)
| 1. | A method of producing confections, in an ambient filled continuously with gases to reduce the moisture to the lowest possible level in order to obtain confections in the form of a dragee (9) coated by a thin layer of sugar of various colours which encloses and surrounds chocolate and popping candy particles, comprising the steps of: a) Pouring chocolate solution and popping candy particles (12) in a mixed state with that chocolate solution in between the moulds (6) located in the moulding unit (1) (101) ; b) Forming a core (7) comprising chocolate and popping candy particles shaped conforming to the moulds when the mixture of chocolate and popping candy particles contacts the moulds (6) and forming a thin layer (8) in between such cores (7) (102) ; c) Transferring cores (7) and said thin layer (8) onto a conveyor belt (2) to which cold air is applied to and continuously filled and maintained with gases (103); d) Transferring cores (7) and the film in between cores (8) to a crumbling drum to separate them (104); e) Transferring the cores (7) separated from the film (8) following the crumbing the same in the drum (105) to dragee vessel; f) Coating the surfaces of all cores (7) transferred into dragee vessel (106) with a protective layer; g) Keeping cores (7) in shallow trays to cool and solidity them (107); h) Wetting cores (7) coated with a protective layer with gum Arabic and spreading starch on it and keeping them in shallow trays until fully cured (108) ; i) Pouring sugar syrup (11) onto confections formed as dragee after these are cured (109) ; j) The dragees putting into shallow trays (9) in a dry ambient to eliminate moisture that the coating may contain (110) ; k) Polishing the dragees (9) to bring the same ready for being packed, transferring the same into packing unit where packing operations will take place and packing the same using moistureproof packing material (l 11). |
| 2. | A method of producing confections as claimed in claim 1 characterized in that moulding unit (1), conveyor belt (2), crumbling drum (3), dragee vessel (4) and packing unit (5) are continuously kept in a moist free ambient filled with dry air. |
| 3. | A method of producing confections as claimed in claim 2 characterized in that moulding unit (1), conveyor belt (2), crumbling drum (3), dragee vessel (4) and packing unit (5) are continuously kept in an ambient filled with inert gases. |
| 4. | A method of producing confections as claimed in claim 1 characterized in that moulding unit (1), conveyor belt (2), crumbling drum (3), dragee vessel (4) and packing unit (5) are continuously kept in an ambient filled with carbon monoxide gas. |
| 5. | A method of producing confections as claimed in claims 1,2, 3 and 4 characterized by having a protective layer made of chocolate. |
| 6. | A method of producing confections as claimed in claims 1 and 5 characterized in that the protective layer (l0) is coated with a thickness of 1 mm. |
| 7. | A method of producing confections as claimed in claims 1 to 6 characterized in that chocolate contains sugar, cocoa, cocoa oil, milk powder and lecitine. |
| 8. | A method of producing confections as claimed in claim 7 characterized in that chocolate comprises almond, nut, dry raisins and various flavours. |
Sweet confections having chocolate in their centers have been produced for years.
Such dragees are manufactured as follows.
At the first step, there are two cylindirical moulds located at a distance to each other, one of which runs clockwise and the other to counter clockwise, each has been cooled to a certain degree and running each at a specific rate. Chocolate melted beforehand is poured into the gap between these cylinders. As the cylinders are cool, melted chocolate takes the shape of the moulds on the surface of the cylinders which are designed as hemi spherical, cylindirial, ellipsoidal, etc.
Due to the gap between the two cylinders moulded chocolate in the form of a sphere is called"core", a thin film is formed in the inner portion of each core,.
This film, which makes sure that cores within and between themselves are coupled to each other, is separated from moulding section and is transferred onto a conveyor belt to which cool air is blown. At the end of the conveyor belt, the core and the film which fixes the cores together are completely cooled and are brought to a solid state. At this step, the cores connected to each other by means of film are conveyed to a breaking drum having special wings and flat bars. In said drum, cores and films fixing cores to each other are separated and the cores are transferred to dragee vessel. Until this stage, all operations take place under atmospheric conditions with some ambient moisture. When it is desired to produce a confection comprising popping candy particles, the ambient moisture is a serious problem in manufacturing process. That is to say, if the ambient is not moisture free, the moisture concentrates on cylinders because of the low cycle rate, two of the cylinders are misted and chocolate is messed with water. At the same time, the conveyor belt and the cylindirical crumbling drum are affected by moisture. In addition to the disadvantages in the ambient, another problem with the production method is to apply syrup direct to the cores. In this case, it is
impossible to prevent popping candy particles to lose their characteristics as the sugar syrup having a lot of water poured onto the cores.
During the popping candy in the form of dragees production of particles of popping candy are sensitive to moisture and high temperatures. Therefore, when subjected to moisture or heat above a specific level, popping effect which is the characteristic feature of popping candy particles disappears and they can no longer be applied to chocolate dragees.
In the prior art, the U. S. patent application 427 50 83 discloses a confection having popping candy particles in it coated with an oily sweetened material made without a need to be packaged against moisture.
In another prior art, the U. S. patent 428 72 16 discloses a confection consisting of two compounds one of which is chocolate and the other is popping candy. Both of the two compounds contain moisture between the range of 0. 1 and 5 %.
The object of the present invention is to produce dragees comprising popping candy particles.
Another object of this invention is to eliminate moisture in the air during the production of dragees having popping candy.
Being shown the method of confecting sweet confection used to achieve objects of hereby invention in the drawings enclosed, of these: The production method realized to attain the object of this invention is shown in the attached drawings wherein; Figure 1 is the flow chart of the production method.
Figure 2 is a schematic view of units where production of dragees comprising popping candy particles takes place.
Figure 3 is a cross-sectional view of the confection in dragee form.
Each and every part shown on figures are numbered as follows:
1. Moulding unit 2. Conveyor belt 3. Crumbling drum 4. Dragee vessel 5. Packing unit 6. Cylindirical mould 7. Core 8. Film 9. Dragee 10. Protective layer 11. Sugar syrup 12. Mixture of chocolate with popping candy particles 13. Gum Arabic and starch Confections in the form of dragee coated with a fine layer of sugar of various colours wrapping around chocolate are produced. The confection in the form of a dragee (9), which is the subject matter of this invention, is a confection comprising popping candy particles. This invention is concerned with said confection and the method of confecting such a confection. Chocolate is a known confection containing sugar, cocoa, cocoa oil, milk powder, lecitine, preferably almond, hazelnut, dried raisins and various flavour.
Popping candy particles (12) mixed with chocolate solution are poured into the gap between the moulds along the lateral sides of two piece cylindirical moulds (6), one of which rotating clockwise, the other to counter clockwise, each having a specific rate of rotation and has been cooled to a specific degree located at a
distance to each other inside the moulding unit (1) installed in an environment fully filled and maintained with dry, moisture free air or with a inert gas, carbon monoxide or nitrogene, preferably with carbon monoxide to reduce moisture content in the environment to the lowest possible level. The solution in which popping candy particles and chocolate are present become solid as it contacts these cold cylindirical moulds and take the form of the outer surfaces of the cylinders. Moulds are preferably hemi spherical. However, these may also be in ellipsoidal and/or cylindirical form. Moulds in the form of hemi spheres present on each cylinder are brought together to form a full sphere, by being rotated at same rate. The mixture comprising popping candy particles and chocolate in the form of a sphere formed by combining two half spheres to constitute the core necessary for confection in the shape of a dragee (9) and between the core a thin layer is formed (8). The core (7) comprising of a mixture (12) of chocolate and popping candy particles, together with film layers in between, is transferred to a conveyor belt (2), running in an ambient where the moisture content is reduced to the lowest possible level by filling and maintaining the same environment with carbon dioxide gas as the case is in moulding unit (1), to which cold air is continuously directed. (103). By means of such a belt (2), core (7) and film there between become solidified after being cooled. In order to separate the core (7) and film, (8) these are conveyed to a crumbling drum (3) having special wings and flat irons (104). Here, the core separated from the film (8) are transferred to dragee vessel (4) (105). Operations which take place after chocolate solution is combined with popping candy particles are realized in environment filled with carbon monoxide gas to reduce to a minimum level. Surfaces of core formed of a mixture comprising popping candy particles and chocolate conveyed to dragee vessel to be coated with sugar is covered with a protective layer (10) whose chocolate thickness before being coated was approximately 1 mm. Thus, on the core formed of a mixture of chocolate with popping candy particles (12), a protective layer (10) is formed to prevent the effect of moisture and water present in the sugar syrup (11) and the product is kept in shallow trays to be cooled and solidified.
Next, the core (7), coated with chocolate layer is wetted by gum Arabic and starch
is poured over (13) and then the cores are taken into shallow trays to be cured (108). Confection brought to the shape of a dragee (9), after fully dried, sugar syrup is poured over (11) (109). Coating operation with sugar syrup continues till the coating reaches to the desired thickness and at the end of the operation, the dragees are taken into shallow trays placed in a dry ambient to eliminate moisture.
(110). After this, dragees are polished and prepared for packing and conveyed to the section (5) for packing operation. By taking into account that dragees will remain on the shelves for a long time, packing is carried out using moist-proof packing material (111).
Confections in the form of dragees (9) causing dinky bursts after the well-known chocolate taste is felt within the mouth under the hard sugar coating coloured and polished in accordance with the method of the invention are obtained.