Confection filled gasified caramel and process for obtaining the

Details Confection filled gasified caramel and process for obtaining the Confection filled gasified caramel and process for obtaining the

1991-10-15

1994-01-18

Weinstein, Steven

Food or edible material: processes, compositions, and products

Filling cavity in edible solid preform with edible material

426 91, 426103, 426104, 426134, 426780, 426421, 426660, A23G 332

Patent

active

052798429

ABSTRACT:
A process for obtaining a confection filled with gasified caramel in which the initial caramel mass is at a temperature between about 90 and 150.degree. C. and at a degree of moisture below equilibrium moisture of the resulting gasified caramel. After adding essences and/or colorants and depositing the mass in molds (14, 15), cavities of a volume of 0.2 to 20 ml are punched (17) in the two parts of the caramel mass disposed in the molds. The molds are then cooled to a temperature below 50.degree. C., with chips of gasified caramel alone or mixed with chewing gum being placed into the cavities formed in the molds. Before the two complementary molds are joined (20), an adhesive (19) is applied to the parts of the caramel mass disposed in the molds. The caramel (23) is then removed (22) from the molds. The caramel (23) which has been filled with gasified caramel either alone or mixed with chewing gum, may be provided with a stick (24). The gasified caramel is protected from moisture, thereby simplifying the wrapping thereof.

REFERENCES:
patent: 2651573 (1953-09-01), Leach
patent: 2752920 (1956-07-01), Kurkjian
patent: 3666388 (1972-05-01), Oberwelland et al.
patent: 4262029 (1981-04-01), Kleiner et al.
patent: 4717573 (1988-01-01), Aquarius
patent: 4837039 (1989-06-01), Escola Gallart et al.
patent: 4902519 (1990-02-01), Ream et al.

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