Improvements in Sweetmeats.
Year: 1889

page_text: Date of Application, 7th Oct., 1889
Complete Specification Left, 5th July, 1890-Accepted, 16th Aug., 1890
PROVISIONAL SPECIFICATION.
Improvements in Sweetmeats.
LEONARD NOBLETT of 11 & 13 Houghton Street in the City of Liverpool
Confectionery Manufacturer do hereby declare the nature of this invention to be
as follows: -
An improved method of cooking the Sweetmeats known in the confectionery trade
as boiled goods, whereby much labour is saved and the goods produced are of
improved colour and less susceptible to the influence of the atmosphere than the
goods produced, or finished off, in open pans as heretofore.
In the manufacture of boiled goods it is customary to cook the sugar, glucose;
butter and other ingredients, from which they are manufactured, to the heat and
consistency required, in open pans, upon open fires or stoves.
It is also customary to melt the sugar, glucose, and other ingredients, in steam
heated pans, after which melting they are transferred from the steam heated pans to
open pans, upon open fires or stoves in order that the boiling or cooking may be
further completed, the heat and consistency required to fully complete the cooking of
sweetmeats known in the trade as boiled goods having been hereto unattained, in
steam heated pans alone, by any manufacturer. I have discovered that the cause of
failure, heretofore, has arisen from, the want of a sufficient pressure of steam, the
pans and boilers hereto used being either separately, or together, totally incapable of
withstanding the necessary pressure. Having ascertained this, I make. Iny boiling
pan or copper of great strength and surround it with a jacket, also of great strength,
or with a coil equally strong, and I supply thereto, from a high pressure boiler, steam
at high pressure whereby I am enabled to cook or boil to the heat or consistency
required for the manufacture of the before named boiled goods without the aid of.
open fires, this manner of cooking boiled goods (sweetmeats) having been hereto
unattained. The essence of this invention is the cooking or boiling of sweetmeats
known in the trade as boiled goods to the heat and consistency required in their
manufacture by the aid of steam introduced at high pressure into a jacket or
coil the boiling being accomplished without any further aid of open fires or stoves.
Dated this 5th day of Ontaba- 1900
COMPLETE SPECIFICATION.
Improvements in Sweetmeats.
I, LEONARD NOBLETT, of 11 and 13 Houghton Street in the City of Liverpool
Confectionery Manufacturer do hereby declare the nature of this invention and in
what manner the same is to be performed, to be particularly described and ascer-
tained in and by the following statement:-
In the manufacture of sweetmeats, known in the trade as boiled goods, it is
customary to cook the ingredients, from which they are manufactured, to the heat
and consistency required, in open pans heated by open fires or stoves; it is also
customary to heat to a degree much below the heat necessary, or in other words to
melt the ingredients, in steam heated pans; the necessary heat to complete the
cooking being afterwards obtained by transferring the ingredients from the steam
heated pans to pans placed upon open fires or stoves as beretofore referred to. In no
case within my knowledge has any manufacturer accomplished to completion the.
boiling or cooking of boiled goods in pans heated by means of steam alone. I have
discovered that the cause of failure has arisen from a deficiency of steam heating
Price Sd1

page_text: surface within the pans used, combined with the want of a sufficient pressure of
steam, all pans heretofore used being unable to withstand the pressure of steam
required.
herewith provide a drawing to assist my explanation; referring to the drawing
Fig. 1 is a plan, Fig. 2 is a section on line A. B and Fig. 3 is a side elevation of a
suitable pan or copper.
In carrying out iny invention I provide a pan or boiler (a) with or without an
external jacket (b) but having a double internal coil (c) the said coil is provided with
brackets () to retain the coil in shape during removal from the pan or while cleaning
I connect both the jacket, if used, and the coil by means of pipes (e) with a steam
generating boiler, the jacket, coil and steam boiler being separately and collectively
capable of being worked at and above 80 lbs. steam pressure, each also being fitted
with the usual pet cocks (f) relief valves (y) and having discharge valve (h) as
shown upon the drawings.
Upon steam being admitted to the jacket or coil of the pan I find the rapid cooking
of the contents generates steam in an objectionable degree I therefore place over the
pan a hood (i) which may he raised by means of cords and pulleys () or any other
well known method. I provide two small glass inspection windows (1) also a
telescopic flue (1) by means of which the steam generated may be carried off. I
support ny pan as shown or upon brickwork.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed I declare that what I
claim is
1st. The improved way of cooking sweetmeats known in the confectionery trade as
boiled goods to the heat and consistency required in the manufacture thereof in a pan,
boiler or copper heated by steam introduced into a coil or a coil and jacket or both or
either of them.
2nd. The pan with double internal coil and external jacket as shown or having an
internal coil alone or jacket alone. The said coil or jacket being capable of resisting
at least 80 lbs. steam pressure, the said pan or copper being used for the purposes
of boiling sweetmeats to the necessary degree of heat and consistency without the aid
or assistance of open fires or stoves.
Dated 41:
1000 ايا عم 9d dar