公开(公告)号：US3687690A

公开(公告)日：1972-08-29

申请号：US3687690D

申请日：1970-03-31

Applicant: STALEY MFG CO A E

Inventor： MOORE CARL O

IPC: A21D13/00 ,  A23G3/00 ,  A23G3/42 ,  A23G3/52

CPC classification number: A23G3/34 ,  A21D13/28 ,  A21D13/38 ,  A23G3/42 ,  A23G3/52

Abstract: PRESSURE-COOKED CONFECTIONERY COMPOSITIONS FOR ENROBED, GLAZED OR OTHERWISE COATED PIECES OF CANDY AND FOR OTHER CONFECTIONERY USES CHARACTERIZED IN HAVING ACIDTHINNED HIGH AMYLOSE STARCH WHICH PROVIDES THE STRUCTURE FOR THE CANDY IN PLACE OF THE STRUCTURE PROVIDED BY CRYSTALLIZED SUGAR. SPECIFIC EXAMPLES OF THE COMPOSITION ARE FONDANT-LIKE CREAM CENTERS IN WHICH THE SWEETENER HAS A SUBSTANTIALLY HIGHER CONTENT OF CORN SYRUP SOLIDS AND/OR INVERT SUGAR SYRUP AND SUBSTANTIALLY LOWER CONTENT OF SUCROSE, EITHER IN CRYSTALLINE OR DISSOLVED FORM, THAN CONVENTIONAL FONDANT CENTERS AND YET HAS THE CREAM CENTER STRUCTURE, BODY AND TEXTURE. THE COMPOSITION IS THIN AT HIGH TEMPERATURE BUT THICK AND CREAMY AT LOW TEMPERATURE, PERMITTING GREAT SIMPILIFICATION IN THE CANDY-MAKING PROCESS.

Abstract translation: 1281312糖果AE STALEY MFG CO 19 1971年4月19日[1970年3月31日] 24019/71标题A2B与淀粉果冻相比，具有拖拉，长，非弹性，奶油状质地，并具有3-10％粘贴淀粉的固化糖食组合物 对于其身体结构，至少50％的固化甜味剂和至少1.9:1的水：淀粉比率，其余的固体是细分散的糖果成分，淀粉由高淀粉淀粉组成，其中至少75 已经将酸减少至20-90cc的碱性流动性，所述组合物含有至少足够的水以完全糊化淀粉，可以通过将包含所述成分的液体组合物加热至至少300°F以使淀粉充分糊化来制备， 将混合物冷却至120-220°F的成型温度，并将混合物形成所需形状。 该产品适用于奶油中心，灌装或涂层。

公开(公告)号：US3368909A

公开(公告)日：1968-02-13

申请号：US34222864

申请日：1964-02-03

Applicant: STALEY MFG CO A E

Inventor： MOORE CARL O ,  ROBINSON JOHN W

IPC: A23B7/16

CPC classification number: A23B7/16