USRE11107E - Process of manufacturing candy - Google Patents

Description

UNITED STATES IRA s. BARNETT, or LOUISVILLE, KENTUCKY.

PROCESS OF MANUFACTURING CANDY SPECIFICATION forming part of Reissued Letters Patent No. 11,107, dated August 26, 1890. Original No. 419,001, dated January 7, 1890. Application for reissue filed July 28, 1890. Serial No. 360,222.

. of stick candy, cream bonbons, or analogous white candy, and has for its object to provide a novel and cheap method for making the same.

Prior to my invention I am aware that stick candy, cream bonbons, or analogous white candy have been made from refined crystallized cane sugar alone, and also of refined crystallized sugar mixed with a quantity of glucose.

It is well known to those conversant with the manufacture of sugar that levulose, forming part of invert sugar, is much sweeter than either cane sugar or glucose.

- In the manufacture of stick candy, cream bonbons, or analogous white candy as for-- merlypracticed refined crystallized sugar alone was used, it being treated with a diluted acid to invert a portion of the sugar to pre-' vent or retard crystallization of the cane sugar in the candy, and at the same time make a sweeter product. The retardation of the crystallization of cane sugar in the candy has been effected also by the use of glucose, which is mixed with the cane sugar; but the product or candy thus made does not possess the sweet property of the candy made from. refined crystallized cane sugar alone My invention has for its object to produce stick candy, cream bonbons, or analogous white candy from unrefined cane sugar containing in its natural state cane sugar and invert sugar, whereby crystallization in the candy is obviated and a candy is produced equal or superior to that produced from refined crystallized cane sugar, my improved method enabling a superior quality of stick candy, cream bonbons, or analogous'white candy to be produced at the lowest possible cost.

In the manufacture of refined crystallized cane sugar the raw sugar of commerce is first dissolved and diluted to a density of about 28 to 30 Baum and the acids in the solution neutralized with lime-water. This solution is then filtered and the filtrate decolorized by passing through bone-black in wellknbwn manner. The decolorized sugar solution is then placed in a'vacuum-pan and the larger portion of the, cane sugar crystallized out, the invert sugar, together with a portion of the cane sugar which is not crystallized, passingoff to form what is known in commerce as the sirup. J

In accordance with my invention I preferably employ in the manufacture of stick candy, cream "bonbons or analogous white candy the decolorized sugar solution above mentioned, and I omit by my method the crystallizing step, and at the same time I utilize the invert sugar normally in the solution and also that portion of the cane sugar which in the process of crystallizing passes into the sirup and which is lost in the production of refined sugar.

In order that my inventionmay be readily comprehended, I shall specifically describe the process of making white or substantially colorless candy preferred by me. The raw sugar of commerce in sufficient or desired quantity is first dissolved in water and diluted until it attains the proper density, preferably from 28 to 30 Baum, more or less. This solution is then preferably tested to ascertain the percentage of invert sugar, and if the said,

sugar solution is found to contain the proper or desired percentage of invert sugar for making the kind of candy desired-viz, from fifteen to twenty per cent., more or lessthen the acids in the solution will be neutralized by the addition of lime-water; but if the required percentage or amount of invert sugar is not found upon test to be present in the sugar solution, then in this case all the acids will not be neutralized, but only such portion as is not required to produce the desired percentage or amountof invert sugar in the solution. The sugar solution is then filtered to free it from impurities, and the filtrate deoolorized in usual or well-known manner, as by passing through bone-black.

This decolorized sugar solution is employed by me in the manufacture of stick candy, cream bonbons, or analogous white candy, it being boiled in cacao until it has attained the desired or required consistency to produce sugar is crystallized, forming the raw sugar of commerce above referred to, the molasses and impurities passing from the said cooler and constituting what is known as plantation molasses, which contains a substantially large quantity of invert sugar.

I prefer to employ the solution made from raw sugar, as above described; but, if'desired, I may employ the plantation molasses above mentioned or a mixture of the molasses and raw sugar. 7

If it is desired to produce a cheaper and somewhat inferior quality of candy, I may employ glucose with the raw sugar solution or the plantation molasses, or a mixture of the two.

" InJpractice the unrefined sugar may be clarified and decolorized in bulk, boiled to a convenient density, and then shipped in suitable casks to smaller manufacturers to be made into any white or substantially colorless candy desired or required.

I do not claim, broadly, the utilization of invert sugar in the manufacture of candy, as I am aware that molasses containing invert sugar has been boiled to produce molasses candy; but so far as Iain aware'l am the first to employ invert sugar normally existing in the raw sugar in the manufacture of stick candy, cream bonbons, or analogous white or substantially colorless candy, whereby a cheaper and better product is obtain ed than that produced from crystallized cane sugar.

I claim- 1. The herein-described method of manufacturing stick candy, cream bonbons, or analogdus white candy, which consists in treating unrefined sugar containing normal cane sugar and invert sugar, or cane sugar and invert sugar in their natural state, to produce a substantially clear solution, and then boiling the said solution in vacuo to the required or desired consistency to produce a white or substantially colorless candy, whereby the invert sugar in the unrefined sugar is employed in the manufacture of the said candy, substantially as described.

2. The herein-described method'of manufacturing stick candy, cream bonbons, or analogons white candy, which consists in treating unrefined sugar containing normal cane sugar and invert'sugar, 0r cane sugar and invert sugar in their natural state, to produce a substantially clear solution, adding glucose to said solution, and lastly boiling the mixed solutions in vacuo to the required consistency to' produce stick candy, cream bonbons, or analogous white candy, whereby the invert sugar in the unrefined sugar is employed in themanufacture of said candy, substantially as described.'=

3. The herein-described method of manufacturing stick: candy, cream bonbons, or analogous white candy, which consists in'clarifying and decolorizing unrefined sugar to produce a substantially clear sugarsolution containing normal or natural cane sugar and invert sugar, andthen boiling said solution in 'vacuoto produce stick candy, cream bonbons, or analogous white candy, whereby the invert sugar in the unrefined sugar is employed in themanufacture of said candy, substantially as described.

IRA S. BARNETT: Witnesses:

F. W. PRA'ssn, ALBERT N. KAUFMAN.