Improvements in the Method of and Apparatus for Preparing Syrup, . consisting of Sugar or Glucose, or a Mixture thereof, for use in the Manufacture of Sweetmeats.
Year: 1898

page_text: Improvements in the Method of and Apparatus for Preparing Syrup,
.
consisting of Sugar or Glucose, or a Mixture thereof, for use in the
Manufacture of Sweetmeats.
I, EDWARD SHAW, of Broad Street House, Broad Street, in the City of London,
Engineer, do hereby declare the nature of this invention to be as follows:-
This invention has reference to improvements in the method of and apparatus
for cooking or boiling syrup consisting of sugar, or glucose, or a mixture thereof
for use in the manufacture of sweetmeats, and has reference more particularly
to improvements on the invention described in the Specification of my former
Letters Patent No. 24742 dated December 23rd 1893.
According to the present invention syrup comprising dissolved sugar or glu-
cose or dissolved sugar with what is known in the trade as "killing," or a
mixture thereof, is cooked whilst passing through an externally heated tube in
which a low-pressure is maintained by suitable means. In one arrangement
the syrup is passed through a tubular open-ended coil, contained in a suitable
chest or chamber that can be charged with steam, hot air, or other suitable heat-
ing agent, the rate at which the syrup is passed through the coil being so adjusted
that, when the stream of syrup is flowing through the coil, there will be above
the syrup a space (say of about one half the internal area of the tube) so that
steam given off during the cooking can readily escape. The syrup to be boiled
is fed by a pump from a suitable vessel into the upper end of the externally
heated coil, the pump being so constructed that the syrup can be caused to flow
through the coil at the required rate; the coil delivers the cooked syrup and the
vapour driven off by the heat into a chamber in which the cooked syrup is col-
lected and in communication with which is a suitable pump for drawing off
the cooked syrup and discharging it on to a cooling table or receptacle, the
vapour being removed from the chamber by means of an air pump of such capa-
city that it can maintain a low pressure in the chamber, the pressure in the coil
decreasing gradually from the inlet to the outlet thereof. The collecting cham-
ber may in some cases also serve to separate the vapor from the syrup.
In order to prevent crystallization or graining," as it is called, of the cooked
syrup whilst it is being drawn off by the pump, which is liable to occur when
agitation and cooling of the syrup take place concurrently, I sometimes provide
the pump with a steam or other jacket whereby the temperature of the syrup
being pumped can be maintained.
66
In place of a pump for drawing off the syrup the chamber may be formed
with one or more depositing pockets or receptacles each provided with
moons

page_text: whereby it can be temporarily shut off from the chamber and its contents cleared
as required.
For instance, the collecting chamber may be jacketed and has in communi-
cation with it a pocket or pot which can be heated by suitable means such as
a steam or hot air jacket and which is formed with an outlet opening. A pair
of valves, preferably of the circular type working directly towards and from their
seatings, which may be of vee section, control communication between the
pocket or pot and the collecting chamber and the exterior respectively. The
valves are adapted to be operated automatically or otherwise by suitable means
in such a manner that both the valves are not open at the same time but are
alternately open and closed for predetermined intervals, the arrangement being
such that the pocket or pot is first placed in communication with the collecting
chamber and charged with cooked syrup and then, communication with the
collecting chamber having been closed, is placed in communication with the
exterior of the apparatus and the contents discharged, and so on. To prevent
air contained in the pocket or pot disturbing the syrup in the chamber when
communication is again made therewith, a relief passage fitted with valve or
tap and extending from the top of the pocket or pot to the upper part of the
collecting chamber is provided.
In boiling syrup in a coil at a low temperature as described in order to pre-
vent the syrup thickening and choking the coil, the pitch of the coil may be
made greater than heretofore so as to facilitate the flow of the syrup and the
pressure in the coil, whilst being kept considerably less than usual should not
be so far reduced that the steam cannot force its way past the stream of syrup
to the outlet. An enlargement or enlargements with escape pipe from each
may be formed in the coil so that the whole of the vapour need not be drawn
off from the end of the coil. In some cases the syrup may enter the coil at its
lower end and be forced up through it so that the first part of the coil is more
or less filled with syrup whilst the latter part which may be of larger diameter
or arranged so that the syrup will flow by gravity rapidly through it, is only
partially filled.
With my improved apparatus, not only are the advantages of continuous pro-
duction obtained but the sweatmeat produced is of superior quality, as, owing to
the low pressure the syrup is freed from water and rapidly cooked at a low
temperature as it flows through the coil, discolouration being thus avoided.
Dated this 9th day of March 1898.
Improvements in the Method of and Apparatus for Preparing Syrup,
consisting of Sugar or Glucose, or a Mixture thereof, for use in the
Manufacture of Sweetmeats.
I, EDWARD SHAW, of Broad Street House, Broad Street, in the City of London,
Engineer, 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:-
This invention has reference to improvements in the method of and apparatus
for cooking or boiling syrup consisting of sugar, or glucose, or a mixture thereof

page_text: for use in the manufacture of sweetmeats, and has reference more particularly
to improvements on the invention described in the Specification of my former
Letters Patent No. 24742 dated December 23rd 1893.
According to the present invention syrup comprising dissolved sugar or glu-
cose or dissolved sugar with what is known in the trade as killing," or a mix-
ture thereof, is cooked whilst passing through an externally heated tube in
which a pressure below that of the atmosphere is maintained by suitable means.
Referring to the accompanying illustrative drawings Fig. 1 is a side elevation
of one arrangement of apparatus according to this invention; and Figs. 2 and 3
are detail views hereinafter referred to.
1 is a tubular open-ended coil, contained in a suitable chest or chamber 2
that can be charged with steam, hot air, or other suitable heating agent; the
syrup is passed through the coil 1 at a rate which is or may be so adjusted that,
when the stream of syrup is flowing through the coil, there will be above the
Syrup a space (say of about one half the internal area of the tube) so that steam
given off during the cooking can readily escape. 3 is a pump by which the
Syrup to be boiled is fed from a suitable vessel 4 into the upper end of the coil 1.
The plunger of the pump is connected by a rod 3 to a slide block 3b carried by
a pivoted slotted lever 5 which is oscillated by a rod 6 connecting its outer end to
a crank disc 7 upon a belt driven shaft S. The slide block 3b can be shifted by
means of a screw 9 relatively to the pivot of the lever 5 and the stroke of the
pump plunger thus varied so as to cause the syrup to flow through the coil 1
at the required rate: the coil delivers the cooked syrup and the vapour driven
off by the heat into a chamber 10 in which the cooked syrup is collected and
whence it is discharged intermittently on to a cooling table 11, the vapour being
removed from the chamber through the pipe 10 by means of an air pump 12
of such capacity that it can maintain a pressure below that of the atmosphere
in the chamber, the pressure in the coil decreasing gradually from the inlet to
the outlet thereof. The collecting chamber 10 may also serve to separate the
vapor from the syrup, and may be formed with one or more depositing pockets
or receptacles each provided with means whereby it can be temporarily shut off
from the chamber and its contents cleared as required.
In the example illustrated in the drawings, the collecting chamber 10 is,
as shown in Fig. 2 which is a central vertical section through the said chamber.
jacketted, and has in communication with it a pocket or pot 13 which is formed
with an outlet opening 14; both the chamber and pocket or pot can be heated
by suitable means such as a steam or hot air jacket 15. Valves 16, 17 control
communication between the pocket or pot 13 and the collecting chamber 10 and
the exterior respectively. The valves 16. 17 are preferably of the circular type
and work directly towards and from their seatings, 16, 17 which are formed
at opposite ends of a liner 18 fitted to the pocket or pot.
The valves are adapted to be operated automatically or otherwise by suitable
means in such a manner that both of them are not open at the same time but
are alternately open and closed for predetermined intervals, the arrangement
being such that the pocket or pot is first placed in communication with the
collecting chamber and charged with cooked syrup and then, communication with
the collecting chamber having been closed. is placed in communication with the
exterior of the apparatus and the contents discharged, and so on. As shown
in Fig. 2 the stem of the valve 17 is tubular and passes through a stuffing
box 19 to the exterior, where it is engaged by the forked end of a lever 20, and
the stem of the valve 16 passes through and extends beyond that of the valve 17
where it is engaged by the forked end of another lever 21. The other ends of
the levers 20 and 21 respectively extend into the paths of a pair of double
cams 22 and 23 which are fixed to a spindle 24 that is rotated in the direction of
the arrow through gearing 25 from a spindle 26 driven through a belt 27 from
the shaft 8.
The working of the valves is as follows;
-

page_text: The ends of the levers 20, 21 resting on the cams 22, 23 reach points on their
surface which are cut away so that the ends of the levers being free allow the
valves 16 and 17 to close and open respectively by their own weight. On the
further rotation of the cams 22, 23 the ends of the levers 20, 21 are again
engaged and the valves 16, 17 are caused to open and close respectively by the
ends of the levers being depressed.
To prevent air contained in the pocket or pot disturbing the syrup in the
chamber when communication is again made therewith, a relief passage fitted
with valve or tap and extending from the top of the pocket or pot to the upper
part of the collecting chamber may be provided.
It is found in practice that with apparatus such as described it is desirable
in order to prevent the syrup being forced through the feed pump and cooking
coil by the pressure of the atmosphere, to provide the discharge pipe of the
feed pump 3 with a suitably loaded valve that will open when the pressure
against it exceeds atmospheric pressure but I do not make any claim to this
feature in the present application as it is included in a later application filed by
me viz. No. 21300 dated 10 October 1898.
In boiling syrup in a coil at low temperatures, in order to prevent the syrup
thickening and choking the coil, the pitch of the coil may be made greater than
heretofore so as to facilitate the flow of the syrup. The pressure in the coil,
which is kept considerably less than usual, should not be so far reduced that
the steam cannot force its way past the stream of syrup to the outlet. An
enlargement or enlargements with escape pipe from each may be formed in the
coil so that the whole of the vapour need not be drawn off from the end of the
coil. In some cases the syrup may enter the coil at its lower end and be forced
up through it so that the first part of the coil is more or less filled with syrup
whilst the latter part which may be of larger diameter or arranged so that the
syrup will flow by gravity rapidly through it, is only partially filled.
With my improved apparatus. not only are the advantages of continuous pro-
duction obtained but the sweetmeat produced is of superior quality, as, owing
to the low pressure, the syrup is freed from water and rapidly cooked at a low
temperature as it flows through the coil, discolouration being thus avoided.
Instead of providing the collecting chamber with pockets and valves as herein-
before described, the chamber may have in communication with it a suitable
pump for drawing off the cooked syrup.
<<
In order to prevent crystallization or graining," as it is called, of the cooked
syrup whilst it is being drawn off by the pump, which is liable to occur when
agitation and cooling of the syrup take place concurrently, I sometimes provide
the pump with a steam or other jacket whereby the temperature of the syrup
being pumped can be maintained."
Having now particularly described and ascertained the nature of the said in-
vention and in what manner the same is to be performed I declare that what
I claim is:
1. Apparatus for preparing syrup for use in the manufacture of sweetmeats
comprising an externally heated tube, means for feeding syrup thereto, a cham-
ber into which said tube discharges and which is formed with one or more
depositing pockets each having an outlet opening and each provided with means
whereby it can be temporarily shut off from the said chamber, and means for
removing vapour from the said chamber substantially as described for the pur-
pose specified.
2. Apparatus for preparing syrup for use in the manufacture of sweetmeats
constructed, arranged and operating substantially as described with reference to
and shown in the accompanying drawings.
3. The method herein before described of preparing syrup for use in the manu-
facture of sweetmeats by cooking it whilst passing through an externally heated
tube in which a pressure below that of the atmosphere is maintained.

page_text: 4. Apparatus for preparing syrup for use in the manufacture of sweetmeats
comprising an externally heated tube, means for feeding syrup thereto, a cham-
ber into which said tube discharges and which has in communication with it
a suitable pump for drawing off the cooked syrup, and means for removing
5 vapour from the said chamber, substantially as described.
ד
1
T
1000
For the Applicant,
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C., Chartered Patent Agent.
W. LLOYD WISE,
46, Lincoln's Inn Fields, London, W.C., Chartered Patent Agent.