Procedure and shaping device for producing three-dimensional candies
OwnerPedro Pasini Bertraninventor
Life of this patent
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Abstract
The present invention relates to an innovative procedure for producing three-dimensional candies, preferably of the type known in the food industry as gummy snacks, which eliminates the stamping of starch beds and the cleaning process of the chilled product, furthermore having control of detail on all sides of the product, as well as a transparency and crystallinity never before achieved with the procedures known and traditionally used in the food industry. Likewise, the invention incorporates a completely novel shaping device consisting of two plates connected by a male-female system and with a plurality of product-shaping cavities that are in contact with all sides of the product to be formed.
Claims22
A method for the production of crystalline three-dimensional gummy snacks, wherein the gummy snacks are gelatin gummies, and a syrup is prepared with water, sugars and fructose or glucose, the method comprising the steps of:
- mixing 12%-56% of sugar, 14%-65% of glucose or fructose and 14%-53% of water forming a syrup;
- then heating the syrup to a temperature between 100-160 deg. C.;
- then adding 4%-72% of a gelling agent and 0.23%-5.5% of sodium citrate to the heated syrup, wherein the gelling agent is hydrated gelatin;
- adding dyes, flavoring agents, preservatives, titanium dioxides and acids;
- maintaining the temperature between 100-160 deg. C.;
- injecting the mixture into shaping devices;
- passing the full shaping devices through cooling tunnels for chilling;
- demolding the chilled and hardened product;
- placing the demolded product on pins for its final stabilization;
- and
- packaging the product without a cleaning process.
A method for the production of crystalline three-dimensional gummy snacks, wherein the gummy snacks are gelatin gummies, and a syrup is prepared with water, sugars and fructose or glucose, the method consisting of the steps:
- mixing sugar, glucose or fructose and water forming a syrup;
- then heating the syrup to a temperature between 100-160 deg. C.;
- then adding a gelling agent and sodium citrate to the heated syrup, wherein the gelling agent is hydrated gelatin;
- adding dyes, flavoring agents, preservatives, titanium dioxides and acids;
- maintaining the temperature between 100-160 deg. C.;
- injecting the mixture into shaping devices;
- passing the full shaping devices through cooling tunnels for chilling;
- demolding the chilled and hardened product;
- placing the demolded product on pins for its final stabilization;
- and,
- packaging the product without a cleaning process.
Dependencies are inferred from the claim text.