Method of manufacturing high pressure gas charged candy and high pressure gas charging apparatus for putting same into practice
April 8, 2019. Estimated Expiration Date is calculated based on simple USPTO term provisions. It does not account for terminal disclaimers, term adjustments, failure to pay maintenance fees, or other factors which might affect the term of a patent.Patent References 3012893 Incorporating a gas in candy Method of making a gasified confection Process for the preparation of chewing gum Method of making a gasified confection Methods and systems for making aerated candy Apparatus and process for the preparation of gasified confectionaries by pressurized deposit molding Apparatus and process for the preparation of gasified confectionaries by pressurized injection molding Process of preparing gasified candy Apparatus for producing a gasified fusible sugar composition InventorsAssigneeApplicationNo. 147816 filed on 04/08/1999US Classes:426/572, Cream filler, fondant, frosting, icing or confection99/483, NON-COOKING HEAT TREATMENT OF FOOD99/516, By applying fluid99/517, With cooling426/474, Including gas-liquid contact426/660ConfectionExaminersPrimary: Nessler, Cynthia L.Attorney, Agent or FirmInternational ClassA23G 003/00AbstractThere are provided a method of producing a pressurized gas-entrapping candy and a pressurized gas-entrapping apparatus to be used for the method. According to the method, the pressurized gas-entrapping candy is produced by preparing a hard candy with a conventional method, crushing the hard candy and sieving to obtain candy particles, attaching a pipe with fine holes in its peripheral wall to a cylindrical vessel through an opening formed in a lid of the cylindrical vessel, filling the candy particles in a space between the cylindrical vessel and the pipe, loading the cylindrical vessel in a long and cylindrical pressure-resistant vessel, feeding heating steam and then cooling water to a jacket portion of the pressure-resistant vessel, while maintaining pressurized state in the pressure-resistant vessel, to carry out heating and cooling treatments of the candy particles in the cylindrical vessel, and then releasing the pressurized state of the pressure-resistant vessel.Field of SearchTreating sacchariferous solutionsGas and liquid contact Cream filler, fondant, frosting, icing or confection Including gas-liquid contact Confection Marshmellow or chiffon Cooling, freezing, or treating cooled or frozen product, e.g., thawing, etc. By forcing gas to circulate By applying fluid With cooling NON-COOKING HEAT TREATMENT OF FOOD With gas treating means Injector type Perforated baffles Submerged blast | |
