Method of making crustless confectionery, such as chocolate confectionery, liquid filling

摘要

Crustless confectionery, i.e. confections with an outer covering, e.g. of chocolate, and an inner filling, e.g. of liquid, and no intervening sugar crust, are made with a sugar crust and a filling with an initially high viscosity which consists of a substance capable of swelling and filling materials capable of making said substance swell, the filling being such that it will gradually liquefy and dissolve the sugar crust. The substance capable of swelling may be hydrolized starch (e.g. hydrolized cornflour) or pectins and the filling materials may include milk and sugar solutions as well as cocoa powder, nougat mass, aromas, fruits or fruit pulp. The covering may be a cocoa mass or a fat-containing nougat mass made of almonds, hazel nuts, ground nuts or the like. The sugar solutions may be aqueous or alcoholic. Alcohols, e.g. glycerine or sorbitol, may be included in the sugar crust to accelerate the solution of the crust. The confectionery is made by rolling sugar or sugar syrup mass into a thin sheet, winding it over a pipe and withdrawing it as a continuous tube. This tube is filled and then stamped out to form the confection which is then coated. In Example 1 the crust is formed from saccharose and glucose and the filling is made by mixing 0.3 kg. hydrolized corn starch with 3 kg. sugar and dissolving or swelling it in 7 kg. water. 80 gm. citric acid and 50 gm. cherry aroma are then added. Examples 2 and 3 describe the making of a strawberry filling and a chocolate filling.