Confections that rise and fall in a carbonated beverage and methods and equipment for production thereof
View Patent ↗Edible confections which repeatedly rise and sink in a carbonated beverage due to changing buoyancy resulting from a time-varying population of carbonation bubbles on the surface of the confection, and the associated equipment and processes for production. A low solubility gelatin-based “gummi” confections are preferred because the dimensions of the confections and their surface properties are relatively invariant with time, and the submerged confections have little effect on the appearance and the level of carbonation of the beverage. Aeration by whisking produces internal bubbles which lower the specific gravity. Cold old spherification of the aerated slurry creates surfaces of the formed confections which differ considerably from surfaces produced by other processes for the production of gummi candies. The process is optimized to create, over the entirety of the surface of the confection, surface regions which are rough on length scales which promote bubble nucleation interspersed with smooth regions which promotes bubble retention.
1. A method for making a confection with a final density and final surface characteristics such that said confection repeatedly rises and sinks when in a carbonated beverage due to a time-varying surface population of carbonation bubbles which forms on a surface of said confection to form a confection/bubbles ensemble having a time varying buoyancy, comprising the steps of:
creating a base slurry,
aerating the said base slurry to create an aerated slurry having a slurry internal population of bubbles,
producing initial gelling of a portion of said aerated slurry by submerging said portion of said aerated slurry into a container of an oil at a gelling temperature to produce a gelled candy having a gelled internal population of bubbles and gelled surface characteristics affected by said slurry internal population of bubbles near the outer surface of said portion of said aerated slurry during said initial gelling, and subsequent processing of said gelled candy to produce said confection having said final surface characteristics and a final internal population of internal bubbles which provides said final density.
2. The method of claim 1 wherein said aerating is performed by whisking said base slurry with a whisker having elongated arms of a characteristic cross-sectional width which, during said whisking, extend substantially vertically into said base slurry and rotate about a central, substantially vertical, axis of rotation such that said elongated arms have a characteristic velocity, said characteristic cross-sectional width of said elongated arms is between 1 mm and 5 mm, said characteristic velocity is between 3 m/s and 100 m/s, and said base slurry has a viscosity during said whisking of between 200 to 1200 centipoise.
3. The method of claim 2 wherein said characteristic cross-sectional width of said elongated arms is between 1.5 mm and 4 mm, said characteristic velocity is between 7 m/s and 65 m/s, and said base slurry has a viscosity during said whisking of between 400 to 800 centipoise.
4. The method of claim 2 wherein said characteristic cross-sectional width of said elongated arms is between 2 mm and 3 mm, said characteristic velocity is between 14 m/s and 44 m/s, and said base slurry has a viscosity during said whisking of between 500 to 700 centipoise.
5. The method of claim 1 wherein said base slurry includes a gelling agent.
6. The method of claim 1 wherein said subsequent processing includes the steps of removing said gelled candy from said container of said oil, removing said oil from the surface of said gelled candy, curing said gelled candy to remove internal moisture to produce a shelf-stable gelled candy, and coating said cured gelled candy to improve shelf stability.
7. The method of claim 1 wherein said submerging is performed by dropping a droplet of said aerated slurry into said oil from a plummet height and allowing said droplet to descend a distance in said oil so that said gelled candy has a substantially spherical shape.
8. The method of claim 7 wherein said aerated slurry prior to said submerging into said oil has a temperature between 40° C. and 70° C., said gelling temperature is between −10° C. and 5° C., and wherein said plummet height between 5 and 10 cm.
9. The method of claim 8 wherein said aerated slurry prior to said submersion in said oil has a temperature between 50° C. and 60° C., said gelling temperature is between −4° C. and −2° ° C., and said plummet height is between 6 cm and 8 cm.
10. The method of claim 7 wherein said spherical shape has a diameter between 5 mm and 7 mm.
11. The method of claim 7 wherein said spherical shape has a diameter of less than 7 mm.
12. The method of claim 7 wherein said gelled candy has small-scale surface characteristics including small-scale smooth surface portions promoting carbonation bubble retention and small-scale rough surface portions promoting carbonation bubble nucleation, said small-scale smooth surface portions being smooth when considered at a length scale of 5 μm and said small-scale rough surface portions being rough when considered at a length scale of 5 μm, said small-scale rough portions covering between 40% and 90% of the overall surface of said gelled candy.
13. The method of claim 12 wherein said small-scale rough portions cover between 50% and 85% of the overall surface of said gelled candy.
14. The method of claim 12 wherein said small-scale rough portions cover between 60% and 80% of the overall surface of said gelled candy.
15. The method of claim 12 wherein said small-scale rough portions have a characteristic length scale of 20 to 80 μm.
16. The method of claim 12 wherein said small-scale rough portions have a characteristic length scale of 30 to 60 μm.
17. The method of claim 12 wherein said small-scale rough portions have a characteristic length scale of 40 to 50 μm.
18. The method of claim 1 wherein said aerating of said base slurry is produced by agitation of said base slurry.
19. The method of claim 1 wherein said aerating of said base slurry is produced by driving gas into said base slurry via a high environmental pressure.
20. The method of claim 1 wherein said aerating of said base slurry is produced by driving gas into said base slurry via chemical means.
21. The method of claim 1 wherein said gelled internal population of bubbles produces a reduction in said final density of said gelled candy of 5% to 25%.
22. The method of claim 1 wherein said gelled internal population of bubbles produces a reduction in said final density of said gelled candy of 10% to 20%.
23. The method of claim 1 wherein a specific gravity of said aerated slurry is between 1.1 and 1.4 g/cc.
24. The method of claim 1 wherein a specific gravity of said aerated slurry is between 1.2 and 1.3 g/cc.