Improvements in the Manufacture of Candy.
Year: 1891

page_text: Date of Application, 11th Aug., 1891-Accepted, 2nd Apr., 1892
COMPLETE SPECIFICATION.
Communicated from abroad by WILLIAM PETER KIRCHHOFF and JAMES
WILLIAM KIRCHHOFF, both of New Orleans, in the Parish of Orleans and
State of Louisiana, United States of America, Gentlemen.]
Improvements in the Manufacture of Candy.
I, HENRY HARRIS LAKE, of the firm of Haseltine Lake & Co., Patent Agents,
45 Southampton Buildings, in the County of Middlesex, do hereby declare the
nature of this invention and in what manner the same is to be performed, to be
particularly described and ascertained in and by the following statement :--
The object of this invention is to provide an improved method of manufacturing
candy, whereby an improved, superior and cheaper product is obtained. This object
is effected by a process, hereafter explained, of reducing sugar solutions, in vacuo,
from a comparative thin or light density, to a heavier density, but not to a con-
sistency appropriate for the manufacture of candy or to a hard-crack, then finishing
the boiled product by open evaporation at a high temperature in a short time.
Heretofore candies have been manufactured by two methods of boiling the sugar
solutions employed. One method consists in boiling the mixture or compound, of
cane sugar or "sucrose "and grape-sugar, or "glucose" in an open vessel, to the
proper candy consistency or to the consistency termed "hard-crack." The other
method consists in boiling the mixture, or compound, of cane sugar and grape-sugar,
or glucose, in vacuo, to the proper candy consistency to the consistency of "hard-
crack."
Each of these methods, or processes of making candies has its disadvantages,
acting as they do, detrimentally on the sugar solution, and on the resulting candy
product.
The long continued boiling in the open kettle of a comparatively thin syrup
solution of cane-sugar and grape-sugar or glucose mingled therewith, the boiling
being continued until the mixture arrives at a heavy consistency appropriate for
the production of candy, or to the consistency of what is termed a "hard-crack,"
the mixture or compound, being necessarily exposed throughout the whole period
of boiling, to a very high temperature, has the effect of considerably darkening, or
coloring the compound of cane sugar, and grape-sugar, as well as the resulting
candy product. This coloring of the mixture is due to the fact that the high
temperature, necessary for effecting the evaporation of the solution, in an open
vessel, forms a substance called "caramel," which is the same as burnt sugar; this
substance has the property of imparting a dark color to a solution of cane-sugar, or
grape-sugar, or a mixture or compound of both. The coloring varies in intensity
in proportion to the length of time required to bring the solution to the required
consistency, and also in proportion to the intensity of the heat required to effect.
the boiling during said time. Of course the quality, as well as the value of the
candy, produced is lowered very considerably by being darkened. The color of the
candy being dependent on the color of the sugar used; the lighter the color of
the sugar, employed, the less dark will the candy be, and vice versa. Thus the
manufacturer in making high grade candies, is obliged to make use of the best
quality of sugars, and use the high priced grades of the same.
Another injurious action of boiling a compound of cane sugar and grape-sugar,
mingled, or in fact any sugar solution, in an open vessel at a high temperature, for
a long time, is the conversion or change, of a large proportion of the cane sugar,
into grape-sugar or glucose or as it is sometimes called "fructose "
or fruit sugar
which is uncrystallizable. The formation of this sugar obliges the manufacturer
to reduce the amount of the artificial, or commercial grape-sugar, which he adds to
the cane sugar for the purpose of reducing the first cost of the candy. This fact

page_text: prevents him from mixing as large a proportion of grape-sugar with the cane-sugar,
as he would if he was not obliged to expose the compound, or mixture of cane-sugar
and grape-sugar in an open pan for such a long while and to so high a temperature
whilst boiling.
The objection to, or disadvantages of the process of boiling the compound of
cane sugar and grape-sugar in cucuo to a consistency appropriate for candy or to the
consistency of a hard crack is found in the fact demonstrated by practical observation
and experience, that candy, manufactured by that process becomes very hydroscopic
or capable of readily absorbing moisture upon exposure to the atmosphere, and
thus soon becomes sticky and unfit for the trade. The candy made by this process
thus becomes unsaleable in a very short while, and especially so in hot and moist
climates. Manufacturers who have been making use of the vacuum process, during
the summer months, have been compelled to return to the open-air-evaporating
process, in order to be able to furnish their trade with candy which would not
become so moist and sticky as to be unsaleable. The open kettle process, although
it darkens the color of the resultant candy, and makes an inferior product, in point
of color, produced nevertheless, a candy which is not hygroscopic to the same
extent as that produced in vacuo.
but
The exceedingly high temperature, incident to boiling a compound of cane-sugar
and grape-sugar in an open kettle or vessel, would be considered a great advantage
for the production of candy, if the manufacturer could control the temperature of
the boiling mass, in such a manner as to be able to lower it considerably at the
commencement of the boiling process, and raise it suddenly, just previous to bringing
the boiling mixture to the appropriate candy consistency, or hard-crack
this is practically impossible, owing to the fact that the contents of the kettle have
to be at a very high and injurious temperature throughout the whole process, in
order to keep the mixture continually boiling until it reaches the candy consistency.
It is a fact well known to practical and experienced sugar and candy boilers, or
cookers, that a very high temperature acting for a comparatively short time upon
sugar solutions, has a very beneficial effect upon the resulting sugar, or candy
product, making it harder, more brilliant, clearer and less hygroscopic than it
otherwise would be. Now in the vacuum process, the temperature of the boiling
solution of sugar-cane and grape-sugar, or glucose, is very low, owing to the fact
that the boiling point is lowered by the removal of the atmospheric pressure from
the surface of the boiling solution and the purpose and object of boiling in cacuo is
to obtain this reduction of the boiling point, or temperature.
The process embodying this invention depends upon the successive steps of boiling
in vacuo to a consistency short of the candy point, or hard-crack," followed by
the subsequent boiling in an open vessel, heated by steam, or by a direct fire, in
such a manner so as to secure the advantages of either process without their
respective disadvantages, or objectionable features..
It has been customary to boil compounds of cane sugar and grape-sugar, or
glucose, in open vessels, until the proper candy consistency is reached; and that
it has also been customary to boil the same, or similar compounds of cane-sugar
and grape-sugar, or glucose in vacuum-paus, until the required consistency is
reached. This prior state of the art I have set forth in a preceding portion
of this Specification, the objections to each method referred to being stated
briefly. These difficulties and objections I wholly avoid by combining these
two separate processes, each of which is separately known, into a single novel
process consisting in, first, boiling, or cooking a compound of cane-sugar and
grape-sugar, or glucose, in a vacuum-pan until the product of such process
reaches a consistency somewhat less than that required and then, second, com-
pleting the process by removing this insufficiently evaporated product to an open
pan, or pans, in which the boiling, or cooking, is completed under normal
atmospheric pressure, the evaporation being carried on in such open pans until
the compound solution acquires a consistency suitable for the production of the
candy to be manufactured. This consistency varies with the particular kind of

page_text: pan, its
candy to be manufactured and is readily detected by those familiar with candy
making, being ascertained by the appearance of the solution in the
color, and the comparative difficulty with which it boils. It is also detected
by withdrawing a small sample. The consistency of the solution in the vacuum-
pan and the proper time for withdrawing the same for treatment in the open
pan, is ascertained in a similar manner, no special means being required for such
purpose. By the combination of these two elements, or steps, in the manner
set forth, we have secured a process for manufacturing candies, which is new
and useful and capable of producing a candy which possesses greater brilliancy,
lighter color, greater transparency, greater hardness, and is less hygroscopic when
exposed to the moisture and heat of the atmosphere.
The method of conducting the operation is as follows:-The process consists
in boiling, or cooking, cane-sugar, or a mixture, or compound of cane sugar, and
grape-sugar, or glucose in vacuo, until it has been evaporated to a very much
heavier consistency than it originally possesses, but not to a consistency suitable
for the production of candy or to the consistency of hard-crack. Next boiling, or
finishing this already boiled product which is composed of a compound of cane-sugar
and grape-sugar, by open steam, or direct fire-evaporation, under normal atmospheric
pressure, at a high temperature, for a short time, until the mixture arrives at a
consistency suitable for the candy required or to a stick candy consistency, or to
the consistency of what is termed a "hard-crack." Having arrived at this point
the product is discharged and is ready for further manipulation, if desired.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, as communicated to
me by my foreign correspondents, I declare that what I claim is :-
First. The improved process or method of manufacturing candy, consisting in
cooking a mixture or compound of cane sugar and grape-sugar, or glucose in
vacuo to a consistency less than that appropriate for the production of the candy
demanded, and subsequently boiling or cooking this already boiled product, con-
sisting of the partly evaporated compound of cane sugar and grape sugar or glucose,
in an open vessel, or under normal atmospheric pressure, until it acquires a
consistency suitable for the production of the candy required, substantially as
described.
Second. The improved process of manufacturing candy, consisting in cooking a
compound or mixture of cane-sugar and grape-sugar, in vacuo, and then
cooking the partly evaporated product in an open vessel until it arrives at a proper
consistency, substantially as described.
Dated this 11th day of August. 1891
HASELTINE, LAKE & Co.,
45, Southampton Buildings, London, Agents for the Applicant.