Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Foam or foamable type
Patent
1999-04-08
2000-07-18
Nessler, Cynthia L.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Foam or foamable type
426474, 426660, 99483, 99516, 99517, A23G 300
Patent
active
060904305
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to a method of producing pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus for carrying out the method.
BACKGROUND ART
A pressurized gas-entrapping candy, namely that a candy entrapping fine bubbles of pressurized gas in a hard candy piece and generating pleasing sound due to explosion of the bubbles, as it puts and melts in mouth or water is one of products having been accorded a favorable reception in the market.
Various methods have been proposed for producing such a pressurized gas-entrapping candy. According to methods disclosed in U.S. Pat. Nos. 3,985,909 and 4,001,457, for instance, the pressurized gas-entrapping candy is produced by charging a condensate f or hard candies into a pressure vessel, charging pressurized carbon dioxide gas of 400-700 psi (about 30-50 kg/cm.sup.2) into the pressure vessel, stirring the condensate by an agitator arranged in the pressure vessel at 400-500 rpm to entrap the pressurized gas in the candy condensate, cooling the candy condensate to make its temperature to 70.degree. F. (about 20.degree. C.) and then releasing the pressure due to carbon dioxide gas, and opening the pressure vessel at the time when the inner pressure of the pressure vessel has dropped to atmospheric one.
According to a method disclosed in U.S. Pat. No. 4,935,189 (corresponding to JP-B 2,556,718 and EP-B-0 326 692) developed by the present inventors, while, the pressurized gas-entrapping candy is produced by firstly preparing a hard candy piece, crushing the same and sieving to obtain candy particles, charging the resulting candy particles in a mold to press the same and to prepare a pre-shaped candy piece, charging the pre-shaped porous candy piece into a pressure vessel, charging pressurized carbon dioxide gas into the pressure vessel, heating the porous pre-shaped candy piece to cause a partial melting of the particles constituting the candy piece and to entrap the carbon dioxide gas therein as fine bubbles, cooling the pressure vessel, while keeping inner pressure of the pressure vessel in a high level, releasing the pressure in the pressure vessel, and opening the pressure vessel. According to another method disclosed in U.S. Pat. No. 5,023,098 developed by the present inventors as in the above method, a pressurized gas-entrapping candy is produced by subjecting a condensate for hard candies to a pulling operation to entrap air therein as fine bubbles, shaping the air-entrapped condensate to convert into an air-entrapped candy piece, dipping the shaped candy piece into liquid nitrogen to solidify the same and to form cracks which break air bubbles in the shaped candy piece, charging the cracked candy piece into a pressure vessel, and thereafter, carrying out the steps similar to the method as disclosed in said U.S. Pat. No. 4,935,189.
Among the prior art methods of producing the pressurized gas-entrapping candy, the method disclosed in U.S. Pat. Nos. 3,985,909 and 4,001,457 requires an expensive pressure vessel with the agitator for entrapping therein as fine bubbles pressurized carbon dioxide gas through steps of charging heated candy condensate into the pressure vessel and stirring the condensate under high pressure condition of 400-700 psi. Particularly, a special pressure-resistant part at bearing portion of the agitator to prevent leakage of the pressurized gas. Further, the condensate for hard candy shows higher viscosity even though under temperature condition in an extent of 100.degree. C. and thus a powerful electric motor is required for carrying out the high-speed stirring, and therefore a cost on incidental facilities not only increase, but higher technical level is also required. Moreover, in the production procedure, the candy condensate adhered on inner wall of the pressure vessel shall change in its quality and solidified thereon by the heat of a jacket for the pressure vessel and thus it is impossible to carry out the continuous producing operation over 8 hours.
In the method disclosed in U.S. Pat. N
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Mochizuki Keizo
Yamaguchi Mitsuo
Meiji Seika Kaisha Ltd.
Nessler Cynthia L.
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