US3249468A

US3249468A - Device for caramelizing sugar

Info

Publication number: US3249468A
Application number: US173219A
Authority: US
Inventors: Drachenfe Heinrich-Jurgen Von
Original assignee: Individual
Current assignee: Individual
Priority date: 1961-02-17
Filing date: 1962-02-14
Publication date: 1966-05-03
Anticipated expiration: 1983-05-03
Also published as: CH398282A; BE614013A; GB940333A; DE1163126B

Description

May 3, 1966 3,249,468

HEINRICH-JURGEN F. VON DRACHENFELS DEVICE FOR CARAMELIZING SUGAR Filed Feb. 14. 1962 United States Patent 3,249,468 DEVICE FOR CARAMELIZING SUGAR Heinrich-Jurgen Freiherr von Drachenfels, Hannover- Bothfeld, Germany, assignor to Werner Bahlsen, Hannover, Germany Filed Feb. 14, 1962, Ser. No. 173,219 Claims priority, appliclgtion Ggrmany, Feb. 17, 1961,

3 Claims. ,(cl. 127-22 degree, then the next portion is introduced until this portion is also molten and so on. The mass is constantly kept in motion by means of a stirrer introduced into the kettle.

In this manner-depending on the size of the container or kettlea predetermined amount of sugar can be melted and poured out e.g. by tilting the kettle into pans in which it cools down and solidifies.

The blocks of caramelized sugar thus obtained are then in most c'asesdepending on their intended use-broken in pieces, ground or used as sugar chips or fragments.

This process as well as similar processes have the following draw-back:

Due to its forced, gradual introduction, the mass which is introduced first, is kept, in comparison to the portion which is last introduced, considerably longer in a relatively high range of temperature and is discolored correspondingly stronger, because the color of molten masses of sugar is very essentially dependent on the temperature of the mass and the duration of the respective tempera ture. Therefore, these conditions partially determine the total color tone of the mass.

It is not possible to obtain the molten sugar thus prepared in transparent condition because there are always tiny sugar crystals in the mass which were not affected by the melting process. The obtaining of transparent molten sugar was hitherto possible only by melting small amounts of sugar in containers of correspondingly small size.

Furthermore, it causes considerable difiiculties to obtain the various charges of molten sugar with a uniform color, because the color is essentially dependent on the duration of melting and cannot be always kept constant. It is also a disadvantage that the known devices for producing relatively large amounts of caramelized sugar, require very much space and they must be constantly manually fed, observed and discharged. The heat energy consumption of such devices is very high. If it is desired to obtain a predetermined color, this can be done only by discharging the melting vessel in smaller'pans in which the discharged molten sugar cools down as quickly as possible. In order to secure the obtaining of a specific color, extensive precautions are necessary in order to melt and then cool down the mass within predetermined periods of time.

In contrast to these processes known from the art,

according to the present invention thecrystalline sugaris molten in a continuously operated process in which the sugar passes through the device and is immediately cooled and thereby by regulation of the temperature the desired color can be obtained without difficulty.

A particular advantage of the process according to the present invention consists in that the molten sugar remains transparent.

Due to the uniform condition of the mass a uniform taste is also assured.

The continuous process of the invention renders it possible to bring the molten sugar in the form of drops onto a cooled surface where the deposited molten sugar drop solidifies immediately. Therefore, it is not necessary to pour the caramelized sugar first into pans and comminute it subsequently.

' A further advantage consists in that the flowing molten sugar can be applied in the form of a continuous film to a metal drum which may be cooled or to a cooled band, on which it solidifies in the form of a continuous molten band of sugar. The appended drawings illustrate by way of example some embodiments of the invention to which the invention is not limited.

FIG. 1 shows an embodiment of the invention for the continuous production of a continuous molten film of sugar in section and in perspective;

FIG. 2 shows the same device, in which, however, the discharge opening of the device is modified in order to form drops;

FIG. 3 shows a modified embodiment of the device shown in FIG. 1 for an increased melting capacity;

FIG. 4 is a section through a further embodiment of the invention in nozzle shape;

FIG. 5 illustrates the use of the process according to the present invention for applying caramelized sugar in the form of strands to a piece of pastry in continuous operation.

Referring now to the drawings in detail, in FIG. 1 the reference symbol 1 denotes oppositely arranged heated plates,-the distance of the plates being selected in such manner that a gap a is formed into which the crystalline sugar can be fed from above. The crystalline sugar falls due to its own weight from the container 4v in the funnel shaped recess 3. Thereby, the

edges

5, 6 of the funnel shaped recess 3 extend so high that the sugar running out from container 4 cannot be pressed beyond the

edges

5 and 6. I

The

heated plates

1, 2 consists preferably of metal and are provided with bores 7, 8 etc. in which rod-formed electrical heating elements 9 are introduced. It will be understood that instead of the electrical heating elements 9 any other suitable heating means, e.g. gas flames, can likewise be used. The only essential condition is that the plates 1, '2 be brought to the desired temperature in order to melt the crystalline sugar.

As crystalline sugar melts at about are brought to an essentially higher temperature which can be regulated.

Upon feeding the crystalline sugar into the gap a the crystalline sugar starts to melt and continues to flow up to the discharge b of the gap.

During melting the individual molten parts flow tov gether within the gap a so that at the outflow b a continuous film 10 of molten sugar is discharged.

By the length of gap at and the temperature the period of passage of the material to be melted is determined. By regulating the temperature it can be attained that the molten sugar flows out from gap b e.g. with a bright amber-colored transparent color tone.

It is also possible to keep the flowing material by suitable means further on the endless band 11 at a predetermined temperature, in order to thus influence its color, if desired. After the desired color tone is attained the material is preferably cooled and solidified in a cooling device. Inthis manner a very homogeneously solidified sugar film is obtained which can be processed in a mill or other suitable device to sugar chips or powder.

The molten sugar film 10 can be fed in a chute, the inclination of which relative to the horizontal direction can 200 C., the plates be adjusted and which ends in a round mouthpiece or nozzle. By the inclination of the chute the duration of stay of the molten sugar in the chute is regulated, so that any desired color tone, e.g. dark brown, can be attained.

In ithe embodiment according to FIG. 2, drop-formation of the molten sugar is attained at the outlet of gap [2. For this purpose, the gap is provided with arc-shaped recesses 12. In this manner the material flows in the form of drops 13 onto the surface of a drum 14, which may be cooled, and solidifies in the form of drops there, By means of a member 15 the solidified droplets are wiped off from the drum 14 and deflected to a storage container 16.

In order to increase the melting capacity, several gaps a can be formed by joining together heated

plates

1', 2', and 17, 18, as'illustrated in FIG. 3.

Furthermore, crystalline sugar can be melted in the form of strands, as shown by way of example in FIG. 4. The heater is here form-ed e.g. as a round body 19, in which bores are provided for the passage of the molten sugar, and said bores end in outlet nozzles 21. Heating of the round body 19 can be effected in this case too with electrical heating rods which may be introduced into bores 20'.

Melting is carried out also in this case in the manner described above. The crystalline sugar is preferably fed through a funnel 22, Of course, individual strands can be provided side by side and used for forming strandshaped coatings on pastry, as shown in FIG. 5. T hereby, the pastry 23 is passed in a continuous movement under the flowing sugar strands 24.

It will be understood that this invention is not limited to the specific steps, conditions, designs and other details specifically described above and can be carried out with various modifications. The starting material is substantially pure, undissolved sugar which is molten by passing it continuously in a thin layer through the gap formed by two registering heated plates, or the like, which are placed at a distance of about 1 to 4 mm. from each other, or through a tubular opening, or the like. In order to bring about melting of the sugar the surfaces of said plates or tubular openings must have a temperature in the range of 200 to 450 C. Cooling of the molten sugar can be carried out in any suitable manner including chilling by contact with an e,g.- metallic surface cooled to about 20 to 30 C. If desired, the sugar can be kept after melting at an increased temperature, e.g. 200 to 250 C. for a limited period of time, eg. 1 to 60 minutes. These and other modifications can be made without departing from the scope of the invention as defined in the appended claims.

An apparatus with a width of gap a in the order of 2.02.5 mm. and a length of 60 mm. has issued excellent results. It is possible to increase the width of gap for instance up to 3 mm. to gain a greater output of molten product. To avoid unmolten material passing the gap it is possible to increase the length of gap a or to increase the temperature of the heated plates. The temperature of the heated plates however must not be too high since too high temperatures cause overheating of parts of the sugar. Therefore increase of the width of the gap normally calls for increase of the length of the gap.

What is claimed is: i

1. A device for continuously melting and caramelizing substantially pure, undissolved sugar, comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end. of said passageway, hopper means located above said body means for directing a 4 1 gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperature sufficient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form; said body .means comprising at least one pair of plates juxtaposed to each other in spaced relation to define said passageway and entrance area therebetween; said plates at their respective edges defining the discharge end of said passageway being provided wi-th arc-shaped recesses to enable the molten sugar to exit from said passageway in the form of a plurality of parallel rows of drops.

2. A device for continuously melting and caramelizing substantially pure, undissolved sugar, comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end of said passageway, hopper means located above said body means for directing a gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperture suflicient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form; said body means comprising a block of round cross-section having provided in its interior at least one passageway-defining channel widened in a funnel-like manner at its uppermost end and a plurality of bores adjacent said channel, said heating means comprising a plurality of electric heating rods disposed in said bores, respectively.

3. A device for continuously melting and caramelizing substantially pure, undissolved sugar, comprising body means defining at least one narrow, generally downwardly oriented passageway and a funnel-like entrance area therefor at the uppermost end of said passageway, hopper means located above said body means for directing a gravitational flow of the sugar in crystalline form into said funnel-like entrance area of said passageway and thence into said passageway, means for heating said body means adjustably to maintain in said passageway a selected temperture sufficient to melt the sugar and caramelize the same, and means located below said body means for receiving the molten sugar from the lowermost discharge end of said passageway in consolidated fluid form, said receiving means comprising a rotatable cooling cylinder.

References (Zited by the Examiner UNITED STATES PATENTS 1,885,747 11/1932 Maurer 1815 2,178,805 11/1939 Olcott 12722 2,295,280 9/1942 Fordyce 1815 2,295,394 9/1942 Fordyce et a1. 1815 2,369,484 2/ 1945 Nadeau 1815 2,402,999 7/ 1946 Heyman 12734 2,701,768 2/1955 Cleland et al. 12734 2,796,365 6/1957 Thurlings 12722 2,938,231 5/1960 Lowey 18-12 2,973,551 3/1961 Arlanian 1815 3,068,513 12/1962 Chaffin 18-15 MORRIS O. WOLK, Primary Examiner.

F. G, SZOKE, M; E, ROGERS, Assistant Examiners.

Claims

1. A DEVICE FOR CONTINUOUSLY MELTING AND CARAMELIZING SUBSTANTIALLY PURE, UNDISSOLVED SUGAR, COMPRISING BODY MEANS DEFINING AT LEAST ONE NARROW, GENERALLY DOWNWARDLY ORIENTED PASSAGEWAY AND A FUNNEL-LIKE ENTRANCE AREA THEREFOR AT THE UPPERMOST END OF SAID PASSAGEWAY, HOPPER MEANS LOCATED ABOVE SAID BODY MEANS FOR DIRECTING A GRAVITATIONAL FLOW OF THE SUGAR IN CRYSTALLINE FORM INTO SAID FUNNEL-LIKE ENTRANCE AREA OF SAID PASSAGEWAY AND THENCE INTO SAID PASSAGEWAY, MEANS FOR HEATING SAID BODY MEANS ADJUSTABLY TO MAINTAIN IN SAID PASSAGEWAY A SELECTED TEMPERATURE SUFFICIENT TO MELT THE SUGAR AND CARAMELIZE THE SAME, AND MEANS LOCATED BELOW SAID BODY MEANS FOR RECEIVING THE MOLTEN SUGAR FROM THE LOWERMOST DISCHARGE END OF SAID PASSAGEWAY IN CONSOLIDATED FLUID FORM; SAID BODY MEANS COMPRISING AT LEAST ONE PAIR OF PLATES JUXTAPOSED TO EACH OTHER IN SPACED RELATION TO DEFINE SAID PASSAGEWAY AND ENTRANCE AREA THEREBETWEEN; SAID PLATES AT THEIR RESPECTIVE EDGES DEFINING THE DISCHARGE END OF SAID PASSAGEWAY BEING PROVIDED WITH ARC-SHAPED RECESSES TO ENABLE THE MOLTEN SUGAR TO EXIT FROM SAID PASSAGEWAY IN THE FORM OF A PLURALITY OF PARALLEL ROWS OF DROPS.