Method of producing popcorn confectionery and machine for...

Details Method of producing popcorn confectionery and machine for... Method of producing popcorn confectionery and machine for...

A - Human Necessities

23

L

A23L 1/18 (2006.01)

Patent

CA 2657738

By the method of producing popcorn confectionery a first sugar/glucose substance is produced. This substance is boiled at 170 - 21 O0C for approx. 3 - 10 hours until the substance is dark brown/black and viscous, whereafter it is cooled down. Hereafter a second sugar/glucose substance is produced, which is boiled at 100 - 1300C for approx. 1 - 10 hours. The first substance and the second substance are mixed at a weight ratio of 1 :2 - 1 :6, whereafter the resulting mixture is boiled and popcorn is added. This mixture can be formed in formed pieces in a machine 1 including a cylindrical, horizontal buffer tank 3, which is surrounded by a chamber 11 filled with oil, and a cylindrical, horizontal main tank 2 surrounded by a chamber 23 filled with oil.

Procédé de production de confiseries de popcorn permettant de produire une première substance de sucre/glucose. Cette substance est bouillie à 170 - 210 °C pendent approximativement 3 - 10 heures jusqu'à ce que la substance soit brun foncé/noir et visqueuse, après cela elle est refroidie. Par la suite, une seconde substance de sucre/glucose est produite, pour être bouillie à 100 - 130 °C pendant approximativement 1 - 10 heures. La première substance et la seconde substance sont mélangées suivant un rapport en poids de 1:2 - 1:6, ensuite le mélange résultant est bouilli et du popcorn est ajouté. Ce mélange peut être formé en morceaux dans une machine (1) incluant un bac tampon cylindrique et horizontal (3), qui est entouré par une chambre (11) remplie d'huile, et une cuve principale cylindrique et horizontale (2) entourée par une chambre (23) remplie d'huile.

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