Process and apparatus for improving regularity and economy in the cooking of confectionery and similar products containing starch or other gelatinous or gelatinisable materials

摘要

1,083,118. Cooking confectionery. H. KNOCH. Jan. 7, 1966 [Oct. 26, 1964], No. 43618/64. Heading A2B. [Also in Division A4] A controlled process of cooking confectionery and similar products containing starch or other gelatinous or gelatinisable materials comprises mixing such a product with water or an aqueous medium and heating the mixture so as to form a syrup or paste suitable for pressing or moulding into solid shape, moisture being removed from the mix as condensed vapour and the moisture removal being started or interrupted at will at the beginning of or during the mixing and cooking process, the extracted moisture being measured or weighed to determine its precise amount. Sufficient moisture is left in the mix and the process is continued for a controlled time to obtain the desired amount of swelling and gelatinisation of the starch. An example is given of the preparation of liquorice paste, and a suitable apparatus comprises a vapour hood or cover 1 fixed on a mixer-cooker 2 and connected at its highest point to a water-cooled condenser 11 under which is fixed a container 14 which receives condensed water and leads it by means of a pipe line 16 to a graduated container 17 or other weighing or measuring device. The container 14 may be adjusted by tilting or operated in any other suitable manner e.g. by closing a stop-cock 19 in the discharge-pipe, so that condensed water is returned to the mix.