Filled sugar candies and a method of remelting and remolding such candies to produce home made molded hard sugar candies
US4614658A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 22, 1985 |
| Grant date | Sep 30, 1986 |
| Priority date | — |
| Expiry date | Feb 22, 2005 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23G2220/20
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A filled sugar candy made with a hard sugar candy outer shell encasing a center filling made of a viscous liquid sugar syrup. The hard sugar candy outer shell consists essentially of sugar materials with a low moisture content, less than approximately two percent by weight, and with essentially no acid content. The center filling syrup consists of a moisture content ranging from 19 to 23 percent by weight, the remainder consisting of sugars with essentially no acid content. The center filling syrup ranges from 13 to 16 percent by weight of the filled sugar candy, the remainder being the hard sugar candy outer shell. In a home kitchen, the filled sugar candy is melted by applying heat and agitation thereto to produce a hot viscous syrupy product which homogeneously combines the hard sugar candy outer shell and the center filling. The melted syrupy product is poured into molds and is allowed to cool, whereby the poured product becomes molded hard sugar candies. The presence of the center filling syrup in the filled sugar candy greatly facilitates the melting and pouring steps, with the use of a low heat for melting, and with no significant darkening or discoloration of the finished c…
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.