摘要:
Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.
摘要:
Confectionery solution containing gelling agents such as agar-agar, tends ry markedly to form streamers or tails when being poured. The formation of tails or streamers is inhibited in accordance with the invention by the atmosphere in the environment of the pouring region being maintained at (a) a temperature at least equal to the temperature of the confectionery solution and (b) a moisture content at least equal to the equilibrium moisture of the confectionery solution.
摘要:
This invention relates to an apparatus for forming soft and sticky food material such as kneaded mixture of water and rice flour, wheat flour, etc., into globular shape in formation chambers in the form of pipe. Four crossing members constitute one group and create a formation chamber in the form of pipe. The crossing members on one side of the formation chambers are made to reciprocate in the opposite directions to those on the other side thereof, while touching, whereby the material is kneaded into globular shape,.
摘要:
An injection molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. An injection mold for forming the solution into suitably shaped pieces of candy is prepressurized at a superatmospheric carbonation pressure prior to the injection therein of the confectionary solution. The solution is then injected into the mold at a pressure substantially above the superatmospheric pressure in the carbonation vessel. The solution is then allowed to cool and solidify in the pressurized mold, producing regularly shaped pieces of carbonated candy.
摘要:
A deposit molding arrangement and process for producing regularly shaped pieces of gasified candy which effect a pleasant sizzling sensation in the mouth. A confectionary solution, which may be a sugar melt, is subjected to a superatmospheric carbonating pressure in a carbonating vessel to cause absorption therein of carbon dioxide. A deposit molding arrangement for forming the solution into suitably shaped pieces of candy is maintained at a superatmospheric carbonation pressure in a pressurized housing. The deposit molding arrangement includes a conveyor belt having a plurality of mold cavities formed in its surface. The conveyor belt passes beneath dispensing nozzles which deposit a metered amount of confectionary solution in each mold cavity. The solution is then allowed to cool and solidify in the mold, and the conveyor belt empties the resultant carbonated candy pieces therefrom when it travels to an inverted position. A pressure lock system enables the carbonated candy pieces to be periodically removed from the pressurized housing.
摘要:
In order to make higher production speeds possible when making confectionery lollipops a method and a device are presented wherein the separation of the pieces of confectionery takes place by means of a cutting stamp making an up and down movement in the vertical plane and, each time, a piece of confectionery is transferred to a production head in which a partially inserted stick is present already and in which the piece of confectionery is prepressed, whereupon the stick is inserted further into the piece of confectionery during a rotation of the production head to a second position in which, by means of a pressing stamp moving to and fro in radial direction, the subsequent pressing of the lollipops takes place, the production head being rotated thereupon again over a distance to a position in which the lollipop is ejected from the production head.
摘要:
In order to make higher production speeds possible when making confectionery lollipops a method and a device are presented wherein the separation of the pieces of confectionery takes place by means of a cutting stamp making an up and down movement in the vertical plane and, each time, a piece of confectionery is transferred to a production head in which a partially inserted stick is present already and in which the piece of confectionery is prepressed, whereupon the stick is inserted further into the piece of confectionery during a rotation of the production head to a second position in which, by means of a pressing stamp moving to and fro in radial direction, the subsequent pressing of the lollipops takes place, the production head being rotated thereupon again over a distance to a position in which the lollipop is ejected from the production head. The production head includes a cylindrical body in which at equal distances stamp holes are made adapted to have pairs of cutting and pressing stamps consisting of lower and upper stamps cooperate, the lower stamps being present in the holes of the intermittently rotating cylindrical body and the upper stamps being guided by stationary stamp sleeves.
摘要:
A cyclically operated coated apple confection making machine includes a handle stick storage hopper from which handle sticks are discharged one at a time at a first work station and are inserted automatically into handle stick-gripping and appleholding devices, carried by a main movable endless or rotary turntable carrier, by which the handle sticks are automatically inserted into apples carried by a movable endless or rotary turntable apple carrier at a second apple pick-up work station. If an apple is not picked up at the second and apple pick-up work station the handle stick is automatically ejected from the handle stick-gripping and apple-holding device at a third work station. The handle sticks and attached apples are then moved through a caramel container in which they are rotated to coat the apples with a coating of caramel. The caramel-coated apples are then moved to a fifth work station where whey are lowered into and rotated in a first receptacle or tray for ground nuts so as to coat the caramel-coated apples with an outer coating of layer of ground nuts. The caramel-coated and ground nut-coated apples are then moved to a sixth work station at which the completed coated apple confections, with attached handle sticks, are discharged into a second receptacle or tray where they are given a further coating of ground nuts. The caramel container has a heating unit therebelow and the caramel container and its heating unit are automatically raised in small increments relative to the handle stick-gripping and apple-holding devices as the rotational cycle of the main movable endless or rotary turntable carrier embodied in the machine progresses so as to assure an adequate coating of caramel on the apples as the supply of caramel in the caramel container is consumed in use. A nut storage hopper has a nutgrinding mechanism therein and ground nut level-responsive means in the first ground nut receptacle or tray, which is responsive to the level of ground nuts therein, controls the operation of the nut-grinding mechanism in such a manner as to assure an adequate supply of ground nuts in the first ground nut receptacle or tray at all times.