Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Sugar or carbohydrate containing
Patent
1994-12-09
1997-05-06
Hunter, Jeanette
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Sugar or carbohydrate containing
426573, 426576, 426577, 426578, 426660, A23G 300
Patent
active
056268963
ABSTRACT:
Liquid-centered jelly candy and method for manufacture are claimed. In this invention jelly candy is processed to about 25-30% moisture content and deposited in a starch mold to a level that half fills the mold. A small hard candy pellet is made from sugar, color, flavor, and acidulant. The hard candy pellet is centered on the jelly candy in each of the half full molds. A second deposit of warm jelly candy is filled over the pellets completing the candy pieces. The candy is cured at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During which time, moisture from the jelly candy migrates to and liquifies each candy pellet forming the liquid-centered jelly candy.
The completed candy pieces are cured in the molds at about 130.degree. F. to about 140.degree. F. for about 24-48 hours. During the curing process, the moisture from the jelly migrates into and liquifies the sugar paste forming a liquid-centered jelly candy.
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Author: Carl O. Moore, Title: Formula, distributed on Mar. 15, 1994, Apr. 25, 1994 and May 16, 1994.
Author: Carl O. Moore, Title: Technical Data, distributed on Mar. 15, 1994, Apr. 25, 1994 and May 16, 1994.
Dial James R.
Moore Carl O.
A.E. Staley Manufacturing Co.
Hunter Jeanette
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