Method for forming confectionery

Abstract

A method for forming jelly candy includes providing jelly candy material to a moisture removal system, continuously refreshing the outer surface of the jelly candy material through the moisture removal system, removing moisture from the jelly candy material through the moisture removal system, outputting the jelly candy from the moisture removal system, and forming the jelly candy material into a plurality of jelly candy pieces. In one embodiment, the method further includes outputting the jelly candy material from the outlet of the moisture removal system, wherein the solid content of the jelly candy material at the outlet is greater than the solid content when the jelly candy material is provided to the moisture removal system.

Description

Technical Field

[0006]

[0001] (Cross - Reference to Related Applications) This application claims the benefit of U.S. Patent Application No. 63 / 494,939, filed Apr. 7, 2023, and U.S. Patent Application No. 63 / 617,561, filed Jan. 4, 2024, which are hereby incorporated by reference in their entirety.

[0002] (Field of the Invention) The present disclosure generally relates to systems and methods for forming confections, and more particularly, to systems and methods for forming jelly confections.

Background Art

[0003] Jelly confections are typically formed using a baking process, where a jelly slurry is deposited into cavities pressed into a starch - based slab. The starch - based slab with the jelly deposits is heated / cooked at 50°C to 70°C for 30 to 70 hours in an oven type environment. When the jelly deposits are cooked, moisture is removed and a structure is created within the individual deposits to form jelly pieces. A film with lower moisture diffusivity than the remaining portion of the jelly deposit is also formed around the surface of the deposit.

[0004] A more time - efficient method for forming jelly confections is desirable. It is also desirable to avoid the formation of the above - mentioned film.

Summary of the Invention

Means for Solving the Problems

[0005] According to one embodiment, a method for forming a jelly confection includes providing a jelly confection material to a moisture removal system, continuously renewing an outer surface of the jelly confection material via the moisture removal system, removing moisture from the jelly confection material via the moisture removal system, outputting the jelly confection from the moisture removal system, and forming the jelly confection material into a plurality of jelly confection pieces.

[0006] In addition to or as an alternative to one or more of the above features, further embodiments include outputting jelly confectionery material from the outlet of the moisture removal system. The solid content of the jelly confectionery material at the outlet is greater than the solid content of the jelly confectionery material when it is supplied to the moisture removal system.

[0007] In addition to or as an alternative to one or more of the above features, in further embodiments, the jelly confectionery material at the outlet of the moisture removal system is a high-solids jelly.

[0008] In addition to or as an alternative to one or more of the above features, in further embodiments, the jelly confectionery material provided to the moisture removal system is a low-solids jelly.

[0009] In addition to or as an alternative to one or more of the above features, in further embodiments, the jelly confectionery ingredients are mixed in a moisture removal system.

[0010] In addition to or alternative to one or more of the above features, in further embodiments, the continuous renewal of the outer surface of the jelly confectionery material is carried out by mixing.

[0011] In addition to or as an alternative to one or more of the above features, in further embodiments, the moisture removal system is an extruder.

[0012] In addition to or alternative to one or more of the above features, in further embodiments, water is removed from the jelly confectionery material while the jelly confectionery material is in the extruder.

[0013] In addition to or alternative to one or more of the above features, in further embodiments, the extruder includes at least one devolving section having at least one opening to the surrounding environment. Removal of moisture from the jelly confectionery material is performed through at least one opening.

[0014] In addition to or as an alternative to one or more of the above features, in further embodiments, at least one devolving section includes a vacuum device communicating with at least one opening. The vacuum device is positioned to actively draw moisture from the jelly confectionery material and the extruder.

[0015] In addition to or as an alternative to one or more of the above features, in further embodiments, the moisture removal system includes a mixer. The method includes dispensing the jelly confectionery material from the outlet of the mixer. The solid content ratio of the jelly confectionery material at the outlet of the mixer is equal to the solid content ratio of the jelly confectionery material supplied to the mixer.

[0016] In addition to or as an alternative to one or more of the above features, in further embodiments, the mixer is a surface-scraping heat exchanger.

[0017] In addition to or as an alternative to one or more of the above features, in further embodiments, the moisture removal system includes a nozzle fluidly connected to the mixer. This method includes supplying jelly confectionery material from the outlet of the mixer to the nozzle and discharging the jelly confectionery material from the nozzle.

[0018] In addition to or alternative to one or more of the above features, in further embodiments, the removal of moisture from the jelly confectionery material is performed when the jelly confectionery material is discharged from the nozzle.

[0019] In addition to or alternative to one or more of the above features, in further embodiments, the removal of moisture from the jelly confectionery material is performed in response to continuously renewing the outer surface of the jelly confectionery material.

[0020] In addition to or alternative to one or more of the above features, in further embodiments, the jelly confectionery material is released from a nozzle into a low-moisture, low-pressure environment.

[0021] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the jelly confectionery material in the moisture removal system is heated to a temperature of 95°C to 150°C.

[0022] In addition to, or alternatively to, one or more of the above features, in a further embodiment, after removing moisture from the jelly confectionery material, at least one sensitive component is added to the jelly confectionery material.

[0023] In addition to, or alternatively to, one or more of the above features, in a further embodiment, while continuously renewing the outer surface of the jelly confectionery material, the jelly confectionery material has a consistent moisture diffusion rate in a plane perpendicular to the flow direction of the jelly confectionery material.

[0024] According to one embodiment, a method of forming jelly confectionery pieces includes mixing a jelly confectionery material in a moisture removal system, outputting the jelly confectionery material from the moisture removal system, and using a forming station to form the jelly confectionery material into a plurality of jelly confectionery pieces having a three-dimensional shape. The jelly confectionery material output from the moisture removal system is a high-solid-content jelly.

[0025] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the forming station includes at least one roller. The at least one roller has a plurality of cavities formed around it for receiving the jelly confectionery material.

[0026] In addition to, or alternatively to, one or more of the above features, in a further embodiment, forming the jelly confectionery material into a plurality of jelly confectionery pieces having a three-dimensional shape includes compressing the jelly confectionery material into the plurality of cavities.

[0027] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the at least one roller includes a first roller and a second roller. The first roller has a plurality of first cavities formed therein, and the second roller has a plurality of second cavities formed therein.

[0028] In addition to, or alternatively to, one or more of the above features, in a further embodiment, a plurality of first cavities and a plurality of second cavities cooperate to form and size the jelly confectionery material into a three-dimensional shape.

[0029] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the jelly confectionery material provided at the forming station has a uniform thickness.

[0030] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the jelly confectionery material is extruded at a location upstream of the forming station.

[0031] In addition to, or alternatively to, one or more of the above features, in a further embodiment, the jelly confectionery material provided at the forming station is unformed.

[0032] In addition to, or alternatively to, one or more of the above features, in a further embodiment, forming the jelly confectionery material into a plurality of jelly confectionery pieces having a three-dimensional shape includes compressing the jelly confectionery material into a plurality of first cavities and a plurality of second cavities. At least one of the plurality of first cavities is aligned with one of the plurality of second cavities.

[0033] According to one embodiment, a method of forming a jelly confectionery includes adding at least one particle having a dimension greater than 4 mm to the jelly confectionery material, mixing the jelly confectionery material within a moisture removal system, removing moisture from the jelly confectionery material within the moisture removal system, and outputting the jelly confectionery material from the moisture removal system.

[0034] In addition to, or alternatively to, one or more of the above features, in a further embodiment, mixing the jelly confectionery material encapsulates at least one particle within the jelly confectionery material.

[0035] In addition to or alternative to one or more of the above features, in further embodiments, at least one particle comprises multiple particles, and mixing the jelly confectionery material distributes the multiple particles uniformly within the jelly confectionery material.

[0036] In addition to or as an alternative to one or more of the above features, in further embodiments, the addition of at least one particle having dimensions greater than 4 mm to the jelly confectionery material is performed at least part upstream of mixing the jelly confectionery material.

[0037] In addition to or as an alternative to one or more of the above features, in further embodiments, the addition of at least one particle having dimensions greater than 4 mm to the jelly confectionery material is performed upstream of mixing the jelly confectionery material.

[0038] In addition to or as an alternative to one or more of the above features, in further embodiments, at least one particle having dimensions greater than 4 mm is added to the jelly confectionery material after the water has been removed from the jelly confectionery material.

[0039] In addition to or alternative to one or more of the above features, in further embodiments, the jelly confection comprises a jelly confection material which is a high-solids jelly, and at least one particle is encapsulated within the high-solids jelly.

[0040] According to one embodiment, a method for forming a jelly confection includes providing a jelly confection material to a moisture removal system, removing moisture from the jelly confection material through the moisture removal system, forming the jelly confection material into a plurality of small pieces, and adding at least one sensitive component to the jelly confection material before forming it into a plurality of small pieces.

[0041] In addition to or alternative to one or more of the above features, in further embodiments, at least one sensitive component is removed within the moisture removal system.

[0042] In addition to or as an alternative to one or more of the above features, in further embodiments, the moisture removal system is an extruder.

[0043] In addition to or as an alternative to one or more of the above characteristics, in further embodiments, at least one sensitive component is added to the jelly confectionery material after the water has been removed from the jelly confectionery material.

[0044] In addition to or as an alternative to one or more of the above features, further embodiments provide a jelly confectionery material having a first solid content ratio, and after removing water from the jelly confectionery material, the jelly confectionery material has a second solid content ratio.

[0045] In addition to or as an alternative to one or more of the above features, in further embodiments, the jelly confectionery material provided to the moisture removal system is a low-solids jelly.

[0046] In addition to or alternative to one or more of the above characteristics, in further embodiments, the jelly confectionery material after water has been removed from the jelly confectionery material is a high-solids jelly.

[0047] In addition to or as an alternative to one or more of the above characteristics, in further embodiments, at least one sensitive component is added to the jelly confectionery material having a second solid content ratio.

[0048] According to one embodiment, a method for forming a jelly confection includes converting a jelly confection material having a first solid content ratio to a jelly confection material having a second solid content ratio via a moisture removal system, forming the jelly confection material having the second solid content ratio into a desired shape, and recycling a portion of the jelly confection material.

[0049] In addition to or as an alternative to one or more of the above characteristics, in further embodiments, the jelly confectionery material having a second solid content ratio is a high-solids jelly.

[0050] In addition to or as an alternative to one or more of the above characteristics, in further embodiments, the jelly confectionery material having the first solid content ratio is a low-solids jelly.

[0051] In addition to or alternative to one or more of the above features, in further embodiments, a jelly confection material having a second solid content is output through the outlet of the moisture removal system. Recycling a portion of the jelly confection material includes returning at least a portion of the jelly confection material having a second solid content output from the outlet of the moisture removal system to the moisture removal system.

[0052] In addition to or alternative to one or more of the above features, in further embodiments, the moisture removal system includes at least one devolving section for removing moisture from the jelly confectionery material. A portion of the jelly confectionery material is returned to the moisture removal system at a location upstream of the at least one devolving section.

[0053] In addition to or alternative to one or more of the above features, in further embodiments, forming the jelly confectionery material into a desired shape includes forming scraps of the jelly confectionery material.

[0054] In addition to or alternative to one or more of the above features, in further embodiments, recycling a portion of the jelly confectionery ingredients includes recycling scraps of the jelly confectionery ingredients.

[0055] In addition to or alternative to one or more of the above features, in further embodiments, recycling jelly confectionery material scraps includes providing the jelly confectionery material scraps to manufacturing components that were not used to convert jelly confectionery material having a first solid content ratio into jelly confectionery material having a second solid content ratio, or to form the jelly confectionery material into a desired shape.

[0056] In addition to or alternative to one or more of the above features, in further embodiments, providing scrap of jelly confectionery material to manufacturing components that were not used to convert jelly confectionery material having a first solid content ratio into jelly confectionery material having a second solid content ratio, or to form jelly confectionery material into a desired shape, includes providing scrap of jelly confectionery material to an extruder.

[0057] According to one embodiment, a system for forming jelly candy includes an extruder having an inlet for receiving jelly candy material having a first solid content ratio, an outlet for discharging jelly candy material having a second solid content ratio, a plurality of sections cooperating to define a flow path extending between the inlet and the outlet, and at least one screw rotatable to move the jelly candy material along the flow path. The plurality of sections include at least one devolving section. The at least one devolving section has an opening from which moisture is removed from the jelly candy material.

[0058] In addition to or alternative to one or more of the above features, in further embodiments, the second solid content is greater than the first solid content.

[0059] In addition to or alternative to one or more of the above features, in further embodiments, the opening is open to the ambient atmosphere surrounding the extruder.

[0060] In addition to or alternative to one or more of the above features, further embodiments include a vacuum device operably connected to the opening.

[0061] In addition to or alternative to one or more of the above features, in further embodiments, at least one of the multiple sections includes a heating system.

[0062] In addition to or alternative to one or more of the above features, in further embodiments, a conveying section including a heating system is located upstream of at least one devolving section with respect to the flow path.

[0063] In addition to or as an alternative to one or more of the above features, further embodiments include another inlet for receiving sensitive components. The other inlet is located downstream of at least one devolving section.

[0064] In addition to or alternative to one or more of the above features, in further embodiments, at least one devolving section comprises multiple devolving sections, and another inlet is located downstream of all of the multiple devolving sections.

[0065] According to one embodiment, a system for forming jelly confectionery includes a mixer having an inlet for receiving jelly confectionery material having a first solid content ratio, and a nozzle fluidically connected to the mixer. The environment adjacent to the nozzle outlet is at least one of low pressure and low humidity.

[0066] In addition to or as an alternative to one or more of the above features, in further embodiments, the mixer is a surface-scraping heat exchanger.

[0067] In addition to or alternative to one or more of the above features, further embodiments include at least one containment device positioned vertically below the nozzle outlet and fluidly connected to the nozzle outlet.

[0068] In addition to or alternative to one or more of the above features, in further embodiments, the jelly confectionery material dispensed from the nozzle outlet is configured to fall into at least one containment device.

[0069] In addition to or alternative to one or more of the above features, in further embodiments, the output of the jelly confectionery material from the nozzle outlet has a first solid content ratio.

[0070] In addition to or alternative to one or more of the above features, in further embodiments, the jelly confectionery material receivable in at least one containment device has a second solid content ratio, the second solid content ratio being greater than the first solid content ratio.

[0071] In addition to or alternative to one or more of the above features, in further embodiments, at least one containment device includes a first containment device and a second containment device. The second containment device is located downstream of the first containment device.

[0072] In addition to or alternative to one or more of the above features, in further embodiments, the jelly confectionery material receivable in the second containment device has a second solid content ratio, which is greater than the first solid content ratio.

[0073] In addition to or as an alternative to one or more of the above features, in further embodiments, the mixer includes a heating system. [Brief explanation of the drawing]

[0074] The accompanying drawings incorporated herein and forming part thereof embody several aspects of this disclosure and, together with this description, are useful in illustrating the principles of this disclosure. In the drawings,

[0075] [Figure 1] This is a schematic diagram of a system for forming jelly candy according to one embodiment.

[0076] [Figure 2] This is a schematic cross-sectional view of an extruder for use in a system for forming jelly confectionery, according to one embodiment.

[0077] [Figure 3] This is a block diagram showing a method for forming jelly candy according to one embodiment.

[0078] [Figure 4] This is a schematic diagram of a moisture removal system including a surface-scraping heat exchanger for forming jelly confectionery, according to one embodiment.

[0079] [Figure 4A] This is a schematic diagram of a containment device for the moisture removal system shown in Figure 4, according to one embodiment.

[0080] [Figure 5] This is a diagram showing multiple containment devices for a moisture removal system arranged in series, according to one embodiment.

[0081] [Figure 6] This is a block diagram showing a method for forming jelly candy according to another embodiment.

[0082] [Figure 7] This is a schematic diagram of a manufacturing apparatus capable of processing the final jelly confectionery ingredients into multiple small pieces.

[0083] [Figure 8] This is a detailed schematic diagram of a pair of rollers in a forming station that can operate to simultaneously size and shape the final jelly confectionery ingredients. [Modes for carrying out the invention]

[0084] Embodiments disclosed herein relate to systems and methods for forming jelly. As used herein, the term “jelly” is intended to describe a confection containing various sugars and water, as well as at least one boiled starch, pectin, gelatin, and similar hydrophilic colloids. Jelly may also contain one or more of colorants, flavorings, and edible acids. Furthermore, jelly can be deformed between various stages during the forming process. Examples of these stages include low-solids jelly and high-solids jelly, with stable high-solids jelly being discussed herein. As used herein, the phrase “low-solids jelly” is intended to describe a jelly having a solids content of less than 80%, and in some embodiments, less than 78%. In some embodiments, the solids content of low-solids jelly is typically, for example, about 72% to about 78%. As used herein, the term “high solids jelly” is intended to describe a jelly having a solids content of more than 78%, and in some embodiments, more than 80% (and greater than the solids content associated with low solids jelly). In some embodiments, the solids content of high solids jelly is typically, for example, about 82% to about 90%. As used herein, the term “stable high solids jelly” is intended to describe a high solids jelly after conditioning has been performed. Typically, after conditioning, which includes intentional cooling of the jelly, the jelly has a stable shape at room temperature.

[0085] Referring to Figures 1 and 2, an example of a system 10 for forming jelly candy from jelly candy ingredients is shown. As discussed herein, the system for forming jelly candy includes a dewatering system 12. As will be described in more detail below, the dewatering system 12 may be any device or combination of devices that can continuously mix or stir the jelly candy ingredients and, in some embodiments, simultaneously heat and continuously mix or stir the jelly candy ingredients. In the non-limiting embodiments illustrated in Figures 1 and 2, the dewatering system 12 is an extruder. As shown, jelly candy ingredients 11 having a first set of properties are provided as input to the extruder 12 and processed within the extruder 12 into jelly candy ingredients 13 having a second set of properties. The first set of properties may include a first solids content ratio, and the second set of properties may include a second solids content ratio. In one embodiment, as will be described in more detail below, the jelly candy ingredients 11 having the first set of properties are a low-solids jelly, and the jelly candy ingredients 13 having the second set of properties are a high-solids jelly. However, in other embodiments, both the jelly confection material 11 provided to the extruder 12 as input and the jelly confection material 13 output from the extruder 12 may be low-solids jelly or high-solids jelly, and it should be understood that the solids content of the jelly confection material 13 output from the extruder 12 is greater than the solids content of the jelly confection material 11 input to the extruder 12.

[0086] In exemplary embodiments, a system 10 for processing jelly confectionery material includes a jelly supply unit 14 (but not limited to a batch mixer or tank) that supplies jelly confectionery material 11 having a first set of characteristics, e.g., low solids jelly, to an extruder 12. In one embodiment, the jelly confectionery material 11 is a slurry or a solution. As shown in the figure, the jelly confectionery material 11 is delivered from the jelly supply unit 14 to the extruder 12 via a jelly transport unit, such as an injection line 18, which provides low solids jelly to the extruder 12 at its jelly input unit 20, but not limited to the jelly transport unit. The injection line 18 may be heated to allow for a more flowable viscosity of the jelly confectionery material 11 as it moves through the injection line 18 to the extruder 12. It should be understood that the jelly confectionery material 11 may, additionally or alternatively, be supplied to the extruder 12 via a side feed, a hopper, or any other known method for supplying slurry material or solution to the extruder.

[0087] For example, the jelly confectionery material 11 supplied to the extruder 12 by the jelly supply unit 14, such as low-solids jelly, may contain all jelly components except for certain temperature-sensitive or shear-sensitive components, such as flavorings and possibly edible pieces such as dried crumble. Low-solids jelly may contain, but is not limited to, components such as water, glucose, invert sugar, granulated sugar, starch, and pectin, and may not contain the aforementioned sensitive components. As will be discussed in more detail below, at least one temperature-sensitive or shear-sensitive component may be added to the extruder 12 in one or more downstream sections of the extruder 12. Such sensitive components include, but are not limited to, prebiotics, probiotics, vitamins, flavorings, and colorings. For example, but not limited to, edible pieces such as nuts, dried fruit, baked goods pieces, and candy pieces may also be added in the downstream section of the extruder 12 or after the jelly confectionery material 13 has been ejected from the extrusion point 26 of the extruder 12.

[0088] The extruder 12 of system 10 may be any type of continuous extruder, including but not limited to single-screw, twin-screw, or planetary roller extruders. In the exemplary embodiments shown in Figures 1 and 2, the extruder 12 is a twin-screw extruder including a first screw 22a adjacent to or meshing with a second screw 22b. The twin-screw extruder 12 may include multiple sections or barrels 24a-n, or a single barrel having multiple zones that can be used for multiple different extrusion or processing functions. Below, an exemplary method for processing jelly confectionery material 11 into jelly confectionery material 13 output from the extruder 12 using the twin-screw extruder 12 will be described.

[0089] As described above, the jelly confectionery material 11 is supplied from the jelly supply unit 14 to the extruder 12. The jelly confectionery material 11 supplied to the input unit 20 of the first section 24a has or contains a first solids content. In exemplary embodiments, the first solids content is about 70% to 80% solids, more specifically about 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, 79%, or 80% solids. Thus, in one embodiment, the jelly confectionery material 11 having the first solids content is a low-solids jelly. The remaining proportion of the low-solids jelly 11 may or may not be water or another liquid. Through a mixing and conveying process that takes place between the input unit 20 and the outlet / extrusion point 26 of the extruder 12, the jelly confectionery material 11 is "dehydrated" to form a jelly confectionery material 13 having a desired second solids content. In exemplary embodiments, the second solid content percentage associated with the jelly confectionery material 13 is approximately 81% to 95% solid content, more specifically, approximately 81%, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, or 95% solid content. Thus, in one embodiment, the jelly confectionery material 13 having the second solid content percentage is a high-solids jelly. As described above, this dehydration or moisture reduction process has been described in relation to converting a low-solids jelly confectionery material 11 into a high-solids jelly confectionery material 13, but in other embodiments, the process may be used simply to increase the solid content percentage in a low-solids jelly or a high-solids jelly, respectively. In the exemplary embodiments shown in Figures 1 and 2, this dehydration or moisture reduction is carried out as follows.

[0090] The first section 24a of the extruder 12 is the raw material / slurry inlet section. The jelly confectionery material 11 may be supplied to the first section 24a in any preferred manner, including, but not limited to, an injection line, a hopper, or even through a hole formed in the first section 24a. This section is typically not heated, but in some embodiments it may be heated, for example, if the jelly confectionery material 11 supplied to it is at a relatively heated temperature when it enters section 24a. For example, jelly confectionery material 11 in the form of a low-solids jelly may be supplied to the first section 24a at a temperature of 90°C or higher. From here, the low-solids jelly 11 is moved downstream to the second section 24b as a result of the rotating screw shape. In the exemplary embodiments of Figures 1 and 2, the extruder 12 is a twin-screw extruder, and the screw shape is provided by two screws 22a, 22b. In an exemplary embodiment using an extruder having twin screws, the rotating screws 22a, 22b move the low-solids jelly 11 in combination and continuously through the extruder flow path defined by each of the consecutive barrels or sections 24a-n to the output or extrusion point 26.

[0091] For ease of understanding, the jelly confectionery material is generally represented by the number 11 as it flows through the extruder 12 until it becomes jelly confectionery material 13 having a second solid content. However, it should be understood that the solid content of jelly confectionery material 11 gradually increases from the first solid content to the second solid content within the extruder 12. Therefore, the jelly confectionery material positioned in the extruder 12 between the inlet and the position where the jelly confectionery material reaches the second solid content J2 is called jelly confectionery material 11, but each has a solid content between the first solid content and the second solid content.

[0092] Similar to some sections of the extruder 12 shown in the exemplary embodiments of Figures 1 and 2, the first and second sections 24b are typically conveying sections through which the jelly confectionery material 11 is moved downstream, mixed, and, in some embodiments, heated via an extruder heating system. In such an extruder, at least one conveying section, such as section 24b, is typically located at approximately 95°C to 150°C, approximately 95°C to 145°C, approximately 95°C to 140°C, approximately 95°C to 135°C, approximately 95°C to 130°C, approximately 95°C to 125°C, approximately 95°C to 120°C, approximately 100°C to 150°C, approximately 100°C to 145°C, approximately 100°C to 140°C, approximately 100°C to 135°C, approximately 100°C to 130°C, approximately 100°C to 125°C, approximately 100°C to 120°C, approximately 105°C to 150°C, approximately 105°C to 145°C, and approximately 105°C to 14 The jelly confectionery material 11 is heated to temperatures such as 0°C, approximately 105°C-135°C, approximately 105°C-130°C, approximately 105°C-125°C, approximately 105°C-120°C, approximately 110°C-150°C, approximately 110°C-145°C, approximately 110°C-140°C, approximately 110°C-135°C, approximately 110°C-130°C, approximately 110°C-125°C, approximately 110°C-120°C, approximately 115°C-150°C, approximately 115°C-145°C, approximately 115°C-140°C, approximately 115°C-135°C, approximately 115°C-130°C, approximately 115°C-125°C, or approximately 115°C-120°C. In one embodiment, the heated water in the jelly confectionery material 11 remains liquid in the second section 24b.

[0093] From the second section 24b, the jelly confectionery material 11 is conveyed to the third section 24c by screws 22a and 22b. In the exemplary embodiments shown in Figures 1 and 2, the third section 24c is the first devolving barrel or section, where moisture, such as evaporated water, is removed from the jelly confectionery material 11, thereby initiating an increase in its solid content, at least from the first solid content to the second solid content as described above. Naturally, the exemplary embodiments discussed herein describe the third section 24c as the first devolving barrel or section, but it should be understood that any section of the extruder 12 may be configured as a devolving section.

[0094] In one embodiment, a single barrel or section, such as a third section 24c, is the sole devolving or moisture removal section of the extruder 12. In such an embodiment, the amount of moisture removed within the single devolving section is sufficient to convert the jelly confectionery material 11 having a first solids content into jelly confectionery material 13 having an increased second solids content, which will ultimately be output from the extruder 12. In other embodiments, section 24c is one of several devolving sections arranged along the extruder 12, as in the exemplary embodiments of Figures 1 and 2, and moisture can be removed in a consistent manner (e.g., the solids content increases by 2% in each successive devolving barrel or section) or in an inconsistent manner (e.g., the solids content increases by different percentages in each successive devolving barrel or section).

[0095] In one embodiment, the devolving section has a free volume within it that is at or slightly above atmospheric pressure (in embodiments where a vacuum device is not connected to it). Depressurization of the devolving section may occur as a result of the configuration of one or more screws of the extruder 12. In one embodiment, at least one screw of the extruder 12 is configured to withdraw the jelly confectionery material 11 from the devolving section faster than the jelly confectionery material 11 is supplied to the devolving section.

[0096] Similar to the conveying sections such as the second section 24b, at least one devolving section, such as the third section 24c, may also include a heating system for heating the jelly confectionery material 11 to a temperature of about 105°C to 135°C, for example, about 105°C to 130°C, about 105°C to 125°C, about 105°C to 120°C, about 110°C to 135°C, about 110°C to 130°C, about 110°C to 125°C, about 110°C to 125°C, about 110°C to 120°C, about 115°C to 135°C, about 115°C to 130°C, about 115°C to 125°C, or about 115°C to 120°C, or about 125°C to 130°C, in order to convert or maintain the moisture of the jelly confectionery material 11 as vapor. In one embodiment, substantially all or most of the evaporation of moisture in the jelly confectionery material 11 occurs within at least one devolving section. When the moisture on the surface of the jelly confectionery material 11 facing the free volume is heated, the moisture evaporates and flows into the free volume. As a result of the rotation of the screw, a new surface of the jelly confectionery material 11 is continuously exposed to the free volume, and as a result, the evaporated moisture from the jelly confectionery material 11 is continuously released. In this way, the evaporated moisture does not need to pass through the jelly confectionery material 11 to escape into the free volume.

[0097] It should be noted that the third section 24c shown in the exemplary embodiments of Figures 1 and 2 is a first type of devolving section that simply includes at least one opening to the surrounding environment in the wall of the extruder 12, such as an opening 30a, thereby allowing at least some of the evaporated moisture in the devolving section to escape from the jelly confectionery material 11 and the extruder 12. The fifth section 24e and the sixth section 24f are also first type devolving barrel sections having openings 30b and 30c, respectively. Similar to the third section 24c, these sections 24e and 24f may also include a heating system for heating the moisture as described above, by heating the jelly confectionery material 11 to a temperature of about 105°C to 135°C, more specifically about 110°C to 120°C or about 125°C to 130°C, and the openings 30b and 30c similarly allow vaporized moisture to escape through them. However, it should be understood that each devolving section may have a different temperature profile. Furthermore, the devolving section does not need to have the same temperature profile as the conveying section.

[0098] As shown in the exemplary embodiments of Figures 1 and 2, the jelly confection material 11 is conveyed along the downstream path of the extruder 12 from the third section 24c to the fourth section 24d. The fourth section 24d is a conveying and heating section, similar to the second section 24b. From the fourth section 24d, the jelly confection material 11 is conveyed via screws 22a and 22b to the fifth section 24e and the sixth section 24f, which function as first-type devolving sections as described above. The jelly confection material 11 is then moved along its downstream path to the seventh section 24g, which is another conveying and heating section, similar to sections 24b and 24d. From the seventh section 24g, the jelly confection material 11 is conveyed via screws 22a and 22b to the eighth section 24h, which functions as a second-type devolving section, as will be discussed in more detail below with reference to the eleventh section 24k. The ninth section 24i and the tenth section 24j are located downstream of section 24h and can function as conveying and heating sections, as can be sections 24b, 24d, and 24g.

[0099] From the tenth section 24j, the jelly confectionery material 11 is transported to the eleventh section 24k via screws 22a, 22b, and the eleventh section 24k, as with section 24h, is a second type of devolving section according to the exemplary embodiments of Figures 1 and 2. In the second type of devolving sections discussed herein, instead of simply including an opening to the periphery as in the first type of devolving section, the second type of devolving sections (such as sections 24h and 24k) include respective openings 34a, 34b connected to one or more vacuum devices 36a, 36b. Although different vacuum devices are shown as being connected to their respective openings 34a, 34b, embodiments in which multiple sections configured as second type devolving sections are fluidically connected to the same vacuum device are also within the scope of this disclosure. One or more vacuum devices 36a, 36b are operable to actively extract water evaporated from the free volume of the second type of devolving section of the extruder 12. In exemplary embodiments, these vacuum devices 36a, 36b remove moisture from the de-volatilization sections through their respective openings 34a, 34b. The pressure resulting from the application of the vacuum devices can range from atmospheric pressure to a perfect vacuum (zero pressure). The application of the vacuum devices 36a, 36b to a second de-volatilization section can increase the rate of evaporation and moisture removal from the jelly confectionery material 11 within these sections.

[0100] As described above, second-type devolatile barrel sections, such as sections 24h and 24k, can remove the same amount of water that results in the same increase in solid content as seen in the first-type devolatile sections. In fact, even if vacuum devices 36a and 36b result in more active water removal than seen in the first-type devolatile sections, the solid content of the jelly confectionery material 11 can increase at the same rate due to the reduced presence of water at the downstream positions of vacuum devices 36a and 36b compared to the upstream positions of the openings 30a to d of the first-type devolatile sections. This is the case in the exemplary embodiments shown in Figures 1 and 2. Of course, vacuum devices associated with second-type devolatile sections, such as sections 24h and 24k, can also increase the solid content in the jelly confectionery material 11 at a faster rate than the first-type devolatile sections, or can simply be modified to remove water at any level to achieve any desired increase in rate.

[0101] In the exemplary embodiments of Figures 1 and 2, there are two further conveying and heating sections downstream of the eleventh section 24k. These two conveying and heating sections 24l and 24m function similarly to sections 24b, 24d, 24g, 24i, and 24j. Section 24n is the fourteenth and final section, as shown in the exemplary embodiments of Figures 1 and 2. This section 24n includes an opening 34c and a vacuum device 36c and functions similarly to section 24k as a second type of devolving section. Section 24n is an output section including the extrusion point 26 of the extruder 12, from which the jelly confectionery material 13, such as in the form of a high-solids jelly, is extruded. Thus, in the exemplary embodiments of Figures 1 and 2, in the final section 24n of the extruder 12, water is removed to the point where the low-solids jelly 11 is converted into a high-solids jelly having the desired second solids content (or the final solids content of the resulting jelly confectionery) as described above. In some embodiments, it should be understood that the jelly confectionery material in the moisture removal system 12 is converted from a jelly confectionery material 11 having a first solid content ratio to a jelly confectionery material 13 having a second solid content ratio at a location upstream of the final devolatilization section.

[0102] As the jelly confectionery material 13 exits the extruder die, some unintended additional devolatilization or further moisture removal may occur at the outlet or extrusion point 26 of the extruder 12. Therefore, in embodiments where the outlet 26 of the extruder 12 is located downstream of the final devolatilization section, the outlet 26 may be the final position where moisture is removed from the jelly confectionery material to form the jelly confectionery material 13 having a second solids content. In one embodiment, the extruder outlet is connected to a confinement pipe (not shown). In such embodiments, the final devolatilization may occur as the jelly confectionery material 13 passes through the outlet end of the confinement pipe.

[0103] The extruder 12 is described above with reference to an exemplary number of barrels or sections 24a-n as shown in Figures 1 and 2. However, this is merely an example of a system that may be used. The extruder 12 may include any number of barrels or sections in any preferred arrangement. For example, the extruder 12 may include an inlet section, a downstream outlet section, and any number of mixing sections, conveying sections, first-type devolving sections, and second-type devolving sections between them. Furthermore, it should be understood that one or more conveying sections, first-type devolving sections, and second-type devolving sections may be arranged along the extruder 12 in any preferred order. The inlet and outlet sections may also function as conveying sections and / or devolving sections (first or second type), and any number of sections that function as either or both conveying sections and devolving sections may be arranged between them (including the absence of sections between them). Furthermore, it should be understood that any of the sections located between the inlet and outlet sections may be capable of heating or cooling the jelly confectionery material contained therein. First or second types of conveying and devolving sections may be arranged upstream and downstream of each other between the inlet and outlet sections of the extruder 12. Furthermore, the jelly confectionery material 11 having a first solids content may be converted to jelly confectionery material 13 having a desired second solids content at any point along the extruder 12, following conveying through some devolving section, and the jelly confectionery material 13 is simply moved / conveyed to the outlet section for extrusion without further devolving (or any significant further devolving before exit / extrusion from the extruder).

[0104] In this regard, the proportions of the solid content of the jelly confectionery material 11 and the jelly confectionery material 13 have been discussed in some detail. For example, a jelly confectionery material 13 having a second solid content proportion, such as a high-solids jelly, may have substantially the same solid content and composition as that of the final jelly confectionery, and when extruded, only the sensitive components and / or crumble are optionally added to the surface of the jelly confectionery material 13. However, several other events that may occur in or downstream of the extruder 12 may contribute to the production of the final jelly confectionery material used to form the final jelly confectionery. It should be understood that any suitable components can be added to the jelly confectionery material at any point inside or outside the moisture removal system 12.

[0105] For example, but not limited to, components sensitive to one or more of temperature, shear, and volatility, which are also referred to herein as “sensitive components,” such as those described above, may optionally be added to the jelly confectionery material 13 in the extruder 12, for example, through an inlet other than inlet 20. When added in the extruder 12, at least one sensitive component may be added downstream of the formation of a high-solids jelly or jelly confectionery material 13 having a desired second solids content, for example, in the final conveying section of the extruder 12. In one embodiment, the addition of sensitive components in the extruder 12 is performed downstream of all devolatilization of the jelly confectionery material 11. For example, any volatile sensitive components should be added downstream of the final devolatilization section in order to maintain the integrity of those components. Any sensitive components added in or upstream of the devolatilization section should be non-volatile in order to prevent the loss of any flavor within the devolatilization section. Alternatively, or in addition, one or more temperature-sensitive components may be added to the jelly confection material 13 downstream of the final conveying section and / or the outlet 26 of the extruder 12, for example, in a constraining pipe fluidly connected to the outlet of the extruder 12. These components can be mixed with the jelly confection material 13 having a desired second solid content ratio via any preferred mechanism, including but not limited to a static mixer or a dynamic mixer. Thus, depending on the composition of the jelly confection being formed, the jelly confection material 13, the jelly confection material 13 containing temperature-sensitive components, or the jelly confection material 13 containing both temperature-sensitive components and toppings can be considered the final jelly confection material.

[0106] For example, at least one large particle or inclusion having at least one dimension greater than 4 mm may be incorporated into the jelly confection material (e.g., embedded or encapsulated). Examples of such inclusions include, but are not limited to, fruits, nuts, candy, baked pieces, and flavor particles. These large particles may be added in the extruder 12 before all devolatilization occurs in, for example, the jelly confection material 11 having a first solids content, or after all devolatilization occurs in, for example, the jelly confection material 13 having a second solids content. In one embodiment, when added to the extruder 12, at least one type of particle may be added at any point upstream of the last barrel where the ingredients are mixed, or in the last barrel, to ensure mixing and generally uniform distribution of particles in the jelly confection material 11 or jelly confection material 13. Alternatively, or in addition, such large particles may be incorporated into the jelly confection material 11 before entering the extruder 12.

[0107] Jelly confections formed by conventional deposition and baking methods could not contain such large particles. In conventional baking methods, a low-solids jelly in the form of a jelly slurry is deposited into multiple molds formed in a tray via a deposition nozzle. The size of the deposition nozzle is selected to control the flow to each mold and prevent overfilling. As a result, a small diameter of the deposition nozzle prevents large particles from being included in the jelly slurry, as these particles are trapped inside the nozzle and eventually clog it.

[0108] In conventional baking methods, the heat directed at the surface of low-solids jelly to aid devolatilization creates a surface "film" (an area with a different diffusivity, typically less than the rest of the mixture) around at least a portion of the resulting jelly confection. This surface film typically has a moisture diffusivity that can be up to two orders of magnitude lower than the moisture diffusivity of the rest of the jelly confection. This low moisture diffusivity on the surface is one of the main reasons why the jelly confection material must be heated for a long time to form a jelly confection with the desired solids content.

[0109] The screws 22a and 22b of the extruder 12 rotate continuously as the jelly confectionery material 11 is conveyed through the extruder 12, so that new portions of the jelly confectionery material 11 are continuously delivered to the surface. This continuous renewal of the surface of the jelly confectionery material 11 or jelly confectionery material 13 is particularly important within at least one devolving section. It is this constant exposure of new portions of the jelly confectionery material 11 to a free volume within at least one devolving section that allows the moisture on the surface of the jelly confectionery material 11 to evaporate and be removed therefrom. It should be understood that during the dehydration or moisture removal process, the solids content of the jelly confectionery material 11 may change from a low-solids jelly to a high-solids jelly before it becomes a jelly confectionery material 13 having a desired second solids content.

[0110] Unlike conventional baking processes, no coating is formed in the extruder 12 because the surface of the jelly confection material 11 is continuously renewed as the jelly confection material flows through the moisture removal system 12, particularly through one or more devolving sections. Furthermore, it should be noted that the jelly confection material 11 present in the extruder 12 may include a material composition having a consistent moisture diffusion rate across its entire cross-sectional area, such as when taken in a plane perpendicular to the flow direction of the jelly confection material. In fact, a nearly consistent moisture diffusion rate across the entire cross-sectional area is present not only in the jelly confection material 13 at the outlet 26 of the extruder 12, but also in the jelly confection material 11 throughout its entire residence time in the extruder 12, due to the mixing and surface renewal described above.

[0111] In exemplary embodiments, the jelly confectionery material 11 (in the form of low-solids jelly, and in some embodiments, high-solids jelly) has a residence time in the extruder 12 from input to extrusion of about 30 seconds to about 5 minutes, for example, less than 4 minutes, less than 3 minutes, less than 2 minutes, less than 1 minute, about 1 minute to about 4 minutes, about 1 minute to about 3 minutes, or about 1 minute to about 2 minutes. Furthermore, one or more of the screws 22a, 22b of the extruder 12 have an axial length L measured parallel to the axis of rotation of one or more screws between the inlet and the extrusion point, and an inner diameter D. The length-to-diameter ratio L / D may be at least 3:1, or in other embodiments, at least 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, or 10:1. In some embodiments, the length-to-diameter ratio L / D may be at least 10:1, and in some embodiments, 12:1 to 20:1, for example, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1, 19:1, and 20:1. Furthermore, in one embodiment, the rotational speed of one or more screws of the extruder may be about 25 rpm to about 500 rpm.

[0112] Referring now to Figure 3, a block diagram showing method 100 for forming jelly candy is shown. As shown in block 102, method 100 includes providing jelly candy material to the input of an extruder 12. The jelly candy material 11 may be a low-solids jelly containing a first solids content when initially supplied to the extruder 12. As shown in block 104, method 100 further includes mixing the jelly candy material 11 in the extruder 12 and removing moisture therefrom. Finally, as shown in block 106, method 100 further includes extruding the jelly candy material 13 out of the outlet of the extruder 12. The jelly candy material 13 may be a high-solids jelly 13 containing a second solids content when extruded from the extruder 12.

[0113] Referring here to Figures 4-5, an example of another moisture removal system 110 for forming jelly candy is shown. As illustrated, the moisture removal system 110 includes a heating system 112 having a surface-scraping heat exchanger 109. Although the surface-scraping heat exchanger 109 is shown in a substantially vertical orientation, it should be understood that embodiments in which the surface-scraping heat exchanger 109 has other configurations, such as a horizontal configuration, are also within the scope of this disclosure. As illustrated, the surface-scraping heat exchanger 109 includes a hollow cylindrical outer shell 120 surrounding an annular passage 122. A rotor 124 is located in the center of the annular passage 122 and includes one or more blades 126 extending outward from the rotor 124 via arms 128. As the rotor 124 rotates about its axis within the annular passage 122, the inner surface 130 of the annular passage 122 is continuously engaged and “scraped” by at least one blade 126 extending from the rotor 124.

[0114] A jelly confectionery material 111 having a first solids content ratio is supplied to the annular passage 122 of the surface-scraped heat exchanger 109. In one embodiment, the jelly confectionery material 111 is delivered from a jelly confectionery material supply unit 114 or the like to the inlet 132 of the annular passage 122. The inlet 132 is shown to be located at the first lower end of the surface-scraped heat exchanger 109, but it should be understood that in other embodiments, the inlet 132 may be located at a different position around the surface-scraped heat exchanger 109. Similar to the previous embodiments described above, the jelly confectionery material 111 supplied to the surface-scraped heat exchanger 109 may be a low-solids jelly containing a first solids content ratio of 70% to 80% solids, more specifically 71%, 72%, 73%, 74%, 75%, 76%, 77%, 78%, or 79% solids. The remaining proportion of the jelly confectionery material 111 supplied to the surface-scraping heat exchanger 109 may be, but is not required to be, water or another liquid.

[0115] As the jelly confection material 111 flows through the annular passage 122 toward, for example, an outlet 134 located at the second opposite end of the surface-scraping heat exchanger 109, the jelly confection material 111 is heated. In one embodiment, a heat exchange medium M, such as water, air, oil, or another suitable medium, is circulated within the outer shell 120. Heat from the heat exchange medium M is transferred to the jelly confection material 111 through the walls of the outer shell 120. In one embodiment, the amount of heat transferred to the jelly confection material 111 in the surface-scraping heat exchanger 109 is controlled so that the jelly confection material 111 at the outlet 134 has a temperature above the boiling point of water (at standard temperature and pressure). Furthermore, the temperature of the jelly confection material 111 may exceed its melting point to prevent crystallization and film formation of sugars within the jelly confection material 111, as described above. In one embodiment, the jelly confectionery material 111 at the outlet 134 is 95°C to 150°C, for example, about 95°C to 145°C, about 95°C to 140°C, about 95°C to 135°C, about 95°C to 130°C, about 95°C to 125°C, about 95°C to 120°C, about 100°C to 150°C, about 100°C to 145°C, about 100°C to 140°C, about 100°C to 135°C, about 100°C to 130°C, about 100°C to 125°C, about 100°C to 120°C, about 105°C to 150°C, about 105°C to 145°C, about 105°C to 140°C, about 105°C It has temperatures of ~135°C, approximately 105°C~130°C, approximately 105°C~125°C, approximately 105°C~120°C, approximately 110°C~150°C, approximately 110°C~145°C, approximately 110°C~140°C, approximately 110°C~135°C, approximately 110°C~130°C, approximately 110°C~125°C, approximately 115°C~120°C, approximately 115°C~150°C, approximately 115°C~145°C, approximately 115°C~140°C, approximately 115°C~135°C, approximately 115°C~130°C, approximately 115°C~125°C, or approximately 115°C~120°C, or approximately 125°C~130°C.

[0116] As the jelly confectionery material 111 is heated, the rotation of the rotor 124 and the resulting scraping of the inner surface 130 of the annular passage 122 continuously mix the jelly confectionery material 111, such as a low-solids jelly. This mixing facilitates uniform heating of the jelly confectionery material 111. The jelly confectionery material 111 is heated in the surface-scraped heat exchanger 109, but the first solids content of the jelly confectionery material 111 provided at its outlet 134 may be substantially the same as that of the jelly confectionery material 111 provided at the inlet 132 of the surface-scraped heat exchanger 109. Thus, the first solids content of the jelly confectionery material 111 may remain generally constant as the jelly confectionery material 111 is heated in the surface-scraped heat exchanger 109. Furthermore, it should be understood that embodiments using another machine or device capable of heating the jelly confectionery material 111 instead of a surface-scraping heat exchanger, and in some embodiments, simultaneously heating and continuously mixing or stirring the jelly confectionery material 111, are also within the scope of this disclosure. Examples of such heat transfer devices include, but are not limited to, coil cookers and heat exchangers, and in such embodiments, the jelly confectionery material 111 may be configured to move or flow continuously through the heat transfer device, thereby having a non-laminar flow and, in some embodiments, having no boundary layer.

[0117] Continuing to refer to Figure 4, and further to Figure 4A, the moisture removal system 110 further includes at least one containment device, such as a retaining tank 154. The retaining tank 154 may include a body 220 having an inlet 222 and an outlet 224, and a substantially hollow interior 226 connected to the inlet 222 and the outlet 224. In the illustrated non-limiting embodiment, the inlet 222 is formed at the first upper end of the body 220, and the outlet 224 is formed at the lower end of the body 220. However, embodiments in which the inlet 222 and / or the outlet 224 are formed at other locations around the body 220, such as a side wall 228, are also contemplated herein.

[0118] In one embodiment, the environment inside the hollow interior 226 of the holding tank 154 is a low-moisture environment, such as a low-humidity gaseous environment. Vents or openings 230 may be formed in the wall of the holding tank 154. At least some of the evaporated moisture in the free volume of the holding tank 154 can escape through the vents 230. In some embodiments, the hollow interior 166 of the holding tank 154 may be operably connected to a vacuum device 232 so that the environment inside the hollow interior 226 is a low-pressure environment. The vacuum device 232 is operable to actively extract evaporated moisture from the hollow interior 226 of the holding tank 154. The pressure inside the hollow interior 166 resulting from the application of the vacuum device 232 can be anywhere from atmospheric pressure to a perfect vacuum (zero pressure).

[0119] Within the holding tank 154, the fluid jelly confectionery material 111 is configured to fall from the inlet 222 to the outlet 224 via gravity or the like. In some embodiments, a nozzle 150 is located at the inlet 222 of the holding tank 154 or directly adjacent to the inlet 222. The nozzle 150 may be angled with respect to the longitudinal axis of the holding tank 154 in order to direct the heated jelly confectionery material 111 toward the inner surface of the side wall 228 of the holding tank 154. In one embodiment, the nozzle 150 is configured to divide the flow of heated jelly confectionery material 111 at the inlet into multiple flows, thereby increasing the surface area of ​​the heated jelly confectionery material 111 in the holding tank 154.

[0120] The temperature of the jelly confection material 111 may be substantially the same at the outlet 152 of the nozzle 150 and the outlet 134 of the surface-scraping heat exchanger 109. However, embodiments in which a small amount of heat is transferred to or from the jelly confection material 111 during its movement between the outlet 134 and the nozzle 150, for example by conduction or convection into the ambient atmosphere, are also within the scope of this disclosure. In embodiments in which heat is lost between the surface-scraping heat exchanger 109 and the nozzle 150, the temperature of the jelly confection material 111 at the nozzle outlet 152 may be above the boiling point of water (at standard temperature and pressure).

[0121] As the jelly confection material 11 is released from the outlet 152 of the nozzle 150 into the interior 226 of the holding tank 154, any liquid moisture located on or near the outer surface of the jelly confection material 111 that is in contact with the ambient atmosphere evaporates and is released from the jelly confection material 111 or releases gas. Furthermore, as the jelly confection material 111 accelerates as it falls due to gravity, and one or more streams of the jelly confection material 111 thin out, new surfaces of the jelly confection material 111 are continuously exposed, resulting in continuous release of water vapor from the surface of the jelly confection material 111 until the jelly confection material 111 reaches the bottom of the containment device 154. The continuous exposure of new surfaces of the jelly confection material 111 that causes the continuous release of moisture is a form of continuous renewal similar to the mixing achieved in the extruder 12 in the embodiment of Figure 1. In one embodiment, a jelly confectionery material 13 having a desired second solid content ratio, such as a high-solids jelly, is collected at the bottom of the first containment device 154 and discharged from the holding tank 154 via the outlet 224. Furthermore, any water or moisture released from the jelly confectionery material 111 can be collected in a separate part of the holding tank 154 or removed therefrom, such as via the vents 230 as described above.

[0122] While Figure 4 shows only a single containment device 154, it should be understood that in other embodiments, such as those shown in Figure 5, the moisture removal system 110 may include multiple containment devices arranged in series with respect to the flow of the jelly confection material. In such embodiments, the jelly confection material supplied to the outlet of the last of the series of containment devices may be jelly confection material 113 having a second solids content. In the illustrated non-limiting embodiments, the moisture removal system 110 includes a first containment device 154 and a second containment device 156. However, embodiments including additional containment devices arranged in series with respect to the flow of the jelly confection material are also within the scope of this disclosure. For example, multiple containment devices such as containment devices 154 and 156 may have a similar configuration. Furthermore, the second containment device 156 may be positioned vertically below the containment device 154, and the jelly confectionery material 111, in the form of either low-solids or high-solids jelly, supplied to the outlet 164 of the containment device 154 may further fall into the second containment device 156 by gravity. However, embodiments in which the jelly confectionery material 111 is transferred from the containment device 154 to the downstream containment device 156 in another preferred manner are also contemplated herein.

[0123] The continuous removal of water vapor as the jelly confection material 111 falls dehydrates the jelly confection material 111 to form a jelly confection material 113 having a desired second solid content ratio, such as a high solid content jelly. In exemplary embodiments, the jelly confection material 113 collected in the containment device 154 or the last containment device of a series of containment devices has a second solid content ratio of 80% to 95% solid content, more specifically, 82%, 83%, 84%, 85%, 86%, 87%, 88%, 89%, 90%, 91%, 92%, 93%, 94%, or 75% solid content.

[0124] One or more parameters relating to the jelly confection material 111 at the outlet of the nozzle 150 or the inlet 222 of the containment device 154, or relating to the operation of processing equipment such as the containment device 154, the surface-scraping heat exchanger 109, and / or the vacuum device 232, can be controlled to achieve a desired second solid content ratio of the jelly confection material 113 at the outlet of the moisture removal system 110. Examples of such parameters, but not limited to, include the flow rate at which the jelly confection material 111 is output from the nozzle 150 or supplied to the inlet 222, the pressure acting on the jelly confection material 111 output from the outlet 152, the axial (perpendicular) distance at which water is removed from the jelly confection material 111, for example, the distance between the inlet 222 and the outlet 224 of one or more containment devices, and, in some embodiments, the temperature of the jelly confection material 111, the temperature of the environment inside the containment device 154, and the pressure or vacuum level inside the containment device 154.

[0125] For example, a jelly confectionery material 113 having a second solid content ratio, such as a high-solids jelly, may have substantially the same solid content and composition as that of the final jelly confectionery, with only the addition of susceptible components and / or crumble being optional. With respect to Figures 1 to 3, similar to the embodiments described above, but not limited to, susceptible components such as those mentioned above may optionally be added to the jelly confectionery material in the final containment device of the moisture removal system or downstream thereof. Alternatively, or in addition, one or more sensitive components, such as nonvolatile temperature-sensitive components, may be added to the jelly confection material 111, for example, at the nozzle 150 or inlet 222 of the containment device 154, in the conduit 138 extending between the surface-scraping heat exchanger 109 and the nozzle 150 or inlet 222, in the annular passage 122 of the surface-scraping heat exchanger 109, at or near its outlet 134, or even within the jelly confection material 111 at an upstream position of the surface-scraping heat exchanger 109, once the jelly confection material 111 has been heated to a desired temperature.

[0126] As mentioned above, the jelly candy may contain large particles. Such large particles may be incorporated into the jelly candy material 111 at any point upstream of where mixing takes place. In the non-limiting embodiment of Figure 4, large particles may be added to the jelly candy material 111 within a part of the moisture removal system 110, for example, within the heating system 112. For example, large particles may be added to the jelly candy material 111 in the surface-scraping heat exchanger 109, for example, at any point upstream of its outlet. Alternatively, or in addition, large particles may be incorporated into the jelly candy material 111 before entering the surface-scraping heat exchanger 109.

[0127] One or more components may be added as a coating or topping to the jelly confection material 113 output from the containment device 154 or the downstream extruder 170, as will be described in more detail below. The components added as a coating or topping to the surface of the jelly confection material 113 may be temperature-sensitive components or other components, such as crumble. Without limiting, such crumble components may be added from a crumble supply unit, such as 144, located downstream of the containment device 154, or from a series of final containment devices. Thus, depending on the composition of the jelly confection being formed, the jelly confection material 113, the jelly confection material 113 containing temperature-sensitive components, or the jelly confection material 113 containing both temperature-sensitive components and toppings can be considered the final jelly confection material.

[0128] Referring now to Figure 6, a block diagram is shown illustrating another method 200 for forming a jelly confection. As shown in block 202, method 200 includes providing a jelly confection material 111, such as a low-solids jelly containing a first solids content, to the input of a device capable of heating and continuously mixing the jelly confection material. As shown in block 204, method 200 further includes mixing the jelly confection material. Finally, as shown in block 206, method 200 further includes releasing the heated jelly confection material 111 from a nozzle in a low-moisture, low-pressure environment, thereby releasing at least some of the water vapor from the jelly confection material to form a jelly confection material 113 containing a second solids content, such as a high-solids jelly.

[0129] Referring again to Figure 4 and then to Figure 1, the jelly confectionery materials 13 and 113 output from the moisture removal systems 12 and 110 can be in a state for further processing via one or more preferred downstream processes, as will be described in more detail below. For the sake of clarity, the processes performed downstream of the moisture removal systems 12 and 110 are generally illustrated and described as those applied to the final jelly confectionery materials 46 and 146, and are therefore performed after the addition of one or more optional susceptible components to the jelly confectionery materials 13 and 113. However, it should be understood that embodiments in which one or more susceptible components and / or crumble are added after these downstream processes are also within the scope of this disclosure.

[0130] Referring to Figure 7, in one embodiment, the jelly confectionery materials 13, 113 output from the moisture removal systems 12, 110 as the final jelly confectionery materials 46, 146 can be immediately cut into small pieces 162 for packaging via a cutting device 160, such as one or more cutting rollers or knives. However, in other embodiments, the final jelly confectionery materials 46, 146 may be adjusted before being cut into small pieces (for example, by exposing the final jelly confectionery materials 46, 146 output from the moisture removal systems 12, 110 to a temperature-controlled environment for a period of time). In embodiments where the final jelly confectionery materials 46, 146 output from the moisture removal systems 12, 110 are high-solids jelly, this adjustment can convert the high-solids jelly into a stable high-solids jelly.

[0131] Alternatively, or in addition to adjustment, the final jelly confectionery material 46, 146 may be formed and / or sized to form a confectionery structure having a desired shape and / or thickness, such as a sheet or rope, before being cut into small pieces of jelly confectionery 162. In one embodiment, the formation and / or sizing of the final jelly confectionery material 46, 146 is performed via a forming station 164 having a series of forming rollers (see Figure 7) that are operable to gradually reduce the thickness of the final jelly confectionery material 46, 146 to its final thickness. In another embodiment shown in Figure 4, the formation and / or sizing of the final jelly confectionery material 46, 146 is performed via a forming station 164 having a single set of rollers (166, 168) configured to reduce the final jelly confectionery material 46, 146 to its final thickness.

[0132] In one embodiment, the final jelly confectionery material 46, 146 has a uniform shape including a uniform thickness, such as a sheet or rope, when it is provided to the inlet of the forming station 164. For example, referring to Figure 1, the final jelly confectionery material 46 may be sized and formed into a sheet or rope of uniform thickness when the final jelly confectionery material 46 is output from the extrusion point 26 or die of the extruder 12. Similarly, referring to Figures 4 and 6, the final jelly confectionery material 146 from the furthest downstream containment device 154 may first be extruded into a sheet or rope via an extruder 170 or the like before being provided to the forming station 164. In one embodiment, one or more temperature-sensitive components may be added to the jelly confectionery material 113 to form the final jelly confectionery material 146 in the extruder 170.

[0133] In other embodiments, the final jelly confectionery material 46, 146 located upstream of the forming station 164 may be “unformed” having an irregular or uneven shape and / or thickness. In such embodiments, as shown in Figure 4, the final jelly confectionery material 46, 146 may accumulate in an unformed mass in, for example, a hopper 172, in a single set of rollers, or, if such rollers are used, just upstream of a first set of rollers in a series of rollers.

[0134] Regardless of the configuration of the forming station 164, and regardless of whether the final jelly confectionery material 46, 146 is supplied to the forming station 164 with a uniform thickness or with an uneven thickness, the final jelly confectionery material 46, 146 output from the forming station may be a sheet or rope 180 having a final thickness. In such embodiments, the sheet or rope 180 may be supplied to one or more cutting devices 160 for cutting the sheet or rope 180 into multiple small pieces of jelly confectionery.

[0135] In other embodiments, referring to Figure 8, the forming station 164 may be used to size and shape the final jelly confectionery material 46, 146 into a plurality of individual pieces, thereby eliminating the need for a downstream cutting device 160. In such embodiments, at least one of the rollers of the forming station 164, and in some embodiments, a pair of corresponding rollers 166, 168, have a plurality of cavities formed around them. For example, the first roller 166 may have a plurality of first cavities 174 formed therein, and the second roller 168 may have a plurality of second cavities 176 formed therein. The outer surfaces of the first roller 166 and the second roller 168 may be offset from each other to define a nip between them, or alternatively, there may be substantially no gap.

[0136] In embodiments where each of a pair of rollers 166, 168 has cavities 174, 176 formed therein, the cavity 174 of one roller 166 is configured to be substantially complementary to and aligned with the corresponding cavity 176 of the other roller 168, so as to form a three-dimensional shape extending from the nip toward the axes of both the first roller 166 and the second roller 168. In such embodiments, each cavity or pair of cavities 174, 176 can be associated with individual pieces 182 of jelly candy. Thus, when the final jelly candy material 46, 146 is compressed by at least one roller 166, 168, the final jelly candy material 46, 146 fills the cavities or pairs of aligned cavities 174, 176 formed within the rollers 166, 168. When the jelly confectionery material is removed from the cavities 174 and 176, the individual pieces of the jelly confectionery material have a three-dimensional shape that corresponds to the three-dimensional shape of the pair of aligned cavities 174 and 176. In one embodiment, the three-dimensional shape of the piece is defined by the absence of a flat surface extending along the length of the piece, or alternatively, by having a contour on all sides of the piece.

[0137] It should be understood that existing baking processes, which involve depositing a jelly slurry into an open mold, result in molded jelly confections having at least one flat or planar surface defined by the opening of the mold. Therefore, conventional baking processes are not suitable for forming jelly confections having a three-dimensional shape similar to those using a pair of rollers 166, 168 or a chain die as described above.

[0138] As described above, in conventional baking methods, the heat directed to the surface of the jelly mixture to aid devolving often forms a film around at least one surface of the resulting jelly confection. The formation of this film, which has a different texture from the rest of the jelly, prevents any portion of the jelly confection from being recycled. However, the diffusion rate of the jelly confection mixture formed via the system and / or method described herein is substantially uniform, which means that the jelly can be recycled as the solid content of the material increases while no film is formed. Thus, the jelly confection materials 11, 111, 13, 113, or the final jelly confection materials 46, 146 can be recycled.

[0139] For example, if the solid content of the jelly confectionery material 13, 113 output from the moisture removal systems 12, 110 is less than the desired amount, the jelly confectionery material 13, 113 may be returned to the moisture removal systems 12, 110, for example, at an upstream location from where the moisture is removed. Alternatively, or in addition, if scrap of the final jelly confectionery material 46, 146 is generated, for example, when forming or cutting individual pieces of the final jelly confectionery material, the excess material may be returned to or provided to the manufacturing components used during the manufacturing process. Alternatively, the excess material may be provided to components that were not used during the manufacturing process. For example, the excess or scrap material may be provided to an extruder separate from the moisture removal systems 12, 110, which is capable of extruding the recycled material as a sheet or rope for further processing such as cutting or molding.

[0140] The term "approximately" is intended to include the degree of error associated with the measurement of a particular quantity based on the apparatus available at the time of filing this application. For example, "approximately" may include a range of ±8%, 5%, or 2% of a given value.

[0141] The terms used herein are for the sole purpose of describing specific embodiments and are not intended to limit the disclosure. Where used herein, the singular forms “a,” “an,” and “the” are intended to include the plural form unless the context explicitly indicates otherwise. The terms “comprises” and / or “comprising,” when used herein, specify the presence of the described features, integers, steps, actions, elements, and / or components, but do not exclude the presence or addition of one or more other features, integers, steps, actions, elemental components, and / or groups thereof.

[0142] While this disclosure is described with reference to exemplary embodiments, those skilled in the art will understand that various modifications can be made and equivalents can be substituted for their elements without departing from the scope of this disclosure. In addition, many modifications can be made to adapt the teachings of this disclosure to specific circumstances or materials without departing from the essential scope of this disclosure. Therefore, this disclosure is not intended to be limited to any particular embodiment disclosed as the best mode intended for carrying out this disclosure.

Claims

1. A method for forming jelly confectionery, wherein the method is To supply jelly confectionery ingredients to a moisture removal system, The outer surface of the jelly confectionery material is continuously renewed via the moisture removal system, The removal of moisture from the jelly confectionery material via the moisture removal system, Outputting the jelly confectionery from the moisture removal system, A method comprising forming the jelly confectionery material into a plurality of jelly confectionery pieces.

2. The method according to claim 1, further comprising outputting the jelly confectionery material from the outlet of the moisture removal system, wherein the solid content ratio of the jelly confectionery material at the outlet is greater than the solid content ratio when the jelly confectionery material is supplied to the moisture removal system.

3. The method according to claim 2, wherein the jelly confectionery material at the outlet of the moisture removal system is a high-solids jelly.

4. The method according to claim 2, wherein the jelly confectionery material provided to the moisture removal system is a low-solids jelly.

5. The method according to claim 1, further comprising mixing the jelly confectionery ingredients in the moisture removal system.

6. The method according to claim 5, wherein the continuous renewal of the outer surface of the jelly confectionery material is carried out by mixing.

7. The method according to claim 1, wherein the moisture removal system is an extruder.

8. The method according to claim 7, wherein the removal of water from the jelly confectionery material is performed while the jelly confectionery material is inside the extruder.

9. The method according to claim 8, wherein the extruder further includes at least one devolving section having at least one opening to the surrounding environment, and the removal of moisture from the jelly confectionery material is performed through the at least one opening.

10. The method according to claim 9, wherein the at least one devolving section further comprises a vacuum device communicating with the at least one opening, the vacuum device being positioned to actively extract moisture from the jelly confectionery material and the extruder.

11. The method according to claim 2, wherein the moisture removal system includes a mixer, and the method further includes outputting the jelly confectionery material from the outlet of the mixer, wherein the solid content ratio of the jelly confectionery material at the outlet of the mixer is equal to the solid content ratio of the jelly confectionery material supplied to the mixer.

12. The method according to claim 11, wherein the mixer is a surface-scraping type heat exchanger.

13. The moisture removal system further comprises a nozzle fluidly connected to the mixer, and the method is The jelly confectionery ingredients are supplied to the nozzle from the outlet of the mixer, The method according to claim 11, further comprising discharging the jelly confectionery material from the nozzle.

14. The method according to claim 13, wherein the removal of moisture from the jelly confectionery material is performed when the jelly confectionery material is discharged from the nozzle.

15. The method according to claim 14, wherein the removal of moisture from the jelly confectionery material is performed in response to continuously renewing the outer surface of the jelly confectionery material.

16. The method according to claim 13, wherein the jelly confectionery material is released from the nozzle into a low-moisture, low-pressure environment.

17. The method according to claim 1, further comprising heating the jelly confectionery material to a temperature of 95°C to 150°C within the moisture removal system.

18. The method according to claim 1, further comprising adding at least one sensitive component to the jelly confectionery material after removing the water from the jelly confectionery material.

19. The method according to claim 1, wherein, while the outer surface of the jelly confectionery material is continuously renewed, the jelly confectionery material has a consistent moisture diffusion rate in a plane perpendicular to the flow direction of the jelly confectionery material.

20. A method for forming jelly confectionery pieces, wherein the method is Mixing the jelly confectionery ingredients in a moisture removal system, The process involves outputting the jelly confectionery material from the moisture removal system, wherein the jelly confectionery material output from the moisture removal system is a high-solids jelly. A method comprising using a forming station to form the jelly confectionery material into a plurality of jelly confectionery pieces having a three-dimensional shape.

21. The method according to claim 20, wherein the forming station includes at least one roller, and the at least one roller has a plurality of cavities formed around the at least one roller for receiving the jelly confectionery material.

22. The method according to claim 21, wherein forming the jelly confectionery material into the plurality of jelly confectionery pieces having the three-dimensional shape includes compressing the jelly confectionery material into the plurality of cavities.

23. The method according to claim 21, wherein the at least one roller includes a first roller and a second roller, the first roller having a plurality of first cavities formed therein, and the second roller having a plurality of second cavities formed therein.

24. The method according to claim 23, wherein the plurality of first cavities and the plurality of second cavities cooperate to form and size the jelly confectionery material into the three-dimensional shape.

25. The method according to claim 20, wherein the jelly confectionery material provided to the forming station has a uniform thickness.

26. The method according to claim 25, further comprising extruding the jelly confectionery material at a position upstream of the forming station.

27. The method according to claim 20, wherein the jelly confectionery material provided to the forming station is unformed.

28. The method according to claim 23, wherein forming the jelly confectionery material into the plurality of jelly confectionery pieces having the three-dimensional shape further comprises compressing the jelly confectionery material into the plurality of first cavities and the plurality of second cavities, wherein at least one of the plurality of first cavities is aligned with one of the plurality of second cavities.

29. A method for forming jelly candy, Adding at least one particle, wherein the at least one particle has dimensions greater than 4 mm, to the jelly confectionery material, Mixing the jelly confectionery ingredients in a moisture removal system, The removal of moisture from the jelly confectionery ingredients within the moisture removal system, A method comprising outputting the jelly confectionery material from the moisture removal system.

30. The method according to claim 29, wherein mixing the jelly confectionery materials encapsulates the at least one particle within the jelly confectionery materials.

31. The method according to claim 29, wherein the at least one particle comprises a plurality of particles, and the mixing of the jelly confectionery material causes the plurality of particles to be uniformly distributed within the jelly confectionery material.

32. The method according to claim 29, wherein the addition of the at least one particle having dimensions greater than 4 mm to the jelly confectionery material is performed at least part upstream of the mixing of the jelly confectionery material.

33. The method according to claim 29, wherein the addition of the at least one particle having dimensions greater than 4 mm to the jelly confectionery material is performed upstream of the mixing of the jelly confectionery material.

34. The method according to claim 29, wherein the addition of the at least one particle having dimensions greater than 4 mm to the jelly confectionery material is performed after the water has been removed from the jelly confectionery material.

35. The jelly confectionery material is a high-solids jelly, The jelly confectionery according to claim 29, comprising the at least one particle enclosed within the high-solids jelly.

36. A method for forming jelly confectionery, wherein the method is To supply jelly confectionery ingredients to a moisture removal system, The removal of moisture from the jelly confectionery material via the moisture removal system, The jelly confectionery material is formed into multiple small pieces, A method comprising adding at least one sensitive component to the jelly confectionery material before forming the jelly confectionery material into the plurality of small pieces.

37. The method according to claim 36, wherein the addition of the at least one sensitive component is performed within the moisture removal system.

38. The method according to claim 37, wherein the moisture removal system is an extruder.

39. The method according to claim 36, wherein the addition of the at least one sensitive component to the jelly confectionery material is performed after the water has been removed from the jelly confectionery material.

40. The method according to claim 36, wherein the jelly confectionery material is provided having a first solid content ratio, and after removing water from the jelly confectionery material, the jelly confectionery material has a second solid content ratio.

41. The method according to claim 40, wherein the jelly confectionery material provided to the moisture removal system is a low-solids jelly.

42. The method according to claim 40, wherein the jelly confectionery material after the removal of water from the jelly confectionery material is a high-solids jelly.

43. The method according to claim 40, wherein the at least one sensitive component is added to the jelly confectionery material having the second solid content ratio.

44. A method for forming jelly confectionery, wherein the method is The process involves converting a jelly confectionery material having a first solid content ratio to a jelly confectionery material having a second solid content ratio via a moisture removal system. Forming the jelly confectionery material having the second solid content ratio into a desired shape, A method comprising recycling a portion of the aforementioned jelly confectionery ingredients.

45. The method according to claim 44, wherein the jelly confectionery material having the second solid content ratio is a high-solid content jelly.

46. The method according to claim 44, wherein the jelly confectionery material having the first solid content ratio is a low-solids jelly.

47. The method according to claim 44, further comprising outputting the jelly confectionery material having the second solid content ratio through the outlet of the moisture removal system, wherein recycling the portion of the jelly confectionery material further comprises returning at least a portion of the jelly confectionery material having the second solid content ratio output from the outlet of the moisture removal system to the moisture removal system.

48. The method according to claim 44, wherein the moisture removal system further comprises at least one devolving section for removing moisture from the jelly confectionery material, and the portion of the jelly confectionery material is returned to the moisture removal system at a location upstream of the at least one devolving section.

49. The method according to claim 44, further comprising forming the jelly confectionery material into the desired shape, which further comprises forming scrap of the jelly confectionery material.

50. The method according to claim 49, wherein recycling the portion of the jelly confectionery material further comprises recycling the scrap of the jelly confectionery material.

51. The method according to claim 50, further comprising recycling the scrap of the jelly confectionery material to provide the scrap of the jelly confectionery material to manufacturing components that were not used to perform either the conversion of the jelly confectionery material having the first solid content ratio to the jelly confectionery material having the second solid content ratio, or the formation of the jelly confectionery material into the desired shape.

52. The method according to claim 51, further comprising providing the scrap of the jelly confection material to a manufacturing component that was not used to perform either the conversion of the jelly confection material having the first solid content ratio to the jelly confection material having the second solid content ratio, or the formation of the jelly confection material into the desired shape, to an extruder.

53. A system for forming jelly candy, An extruder comprising: an inlet for receiving jelly confectionery material having a first solid content ratio; an outlet for discharging jelly confectionery material having a second solid content ratio; a plurality of sections cooperating to define a flow path extending between the inlet and the outlet; and at least one screw rotatable to move the jelly confectionery material along the flow path, A system in which the plurality of sections include at least one de-volatilization section, the at least one de-volatilization section having an opening from which moisture is removed from the jelly confectionery material.

54. The system according to claim 53, wherein the second solid content ratio is greater than the first solid content ratio.

55. The system according to claim 53, wherein the opening is open to the surrounding atmosphere surrounding the extruder.

56. The system according to claim 53, further comprising a vacuum device operably connected to the opening.

57. The system according to claim 53, wherein at least one of the plurality of sections is a conveying section including a heating system.

58. The system according to claim 57, wherein the conveying section including the heating system is located upstream of the at least one devolving section with respect to the flow path.

59. The system according to claim 53, further comprising another inlet for receiving a sensitive component, wherein the other inlet is located downstream of the at least one devolving section.

60. The system according to claim 59, wherein the at least one devolving section comprises a plurality of devolving sections, and the other inlet is located downstream of all of the plurality of devolving sections.

61. A system for forming jelly candy, A mixer having an inlet for receiving jelly confectionery ingredients having a first solid content ratio, A system comprising a nozzle fluidly connected to the mixer, wherein the environment adjacent to the outlet of the nozzle is at least one of low pressure and low humidity.

62. The system according to claim 61, wherein the mixer is a surface-scraping type heat exchanger.

63. The system according to claim 61, further comprising at least one containment device positioned vertically below the outlet of the nozzle and fluidly connected to the outlet.

64. The system according to claim 63, wherein the jelly confectionery material discharged from the outlet of the nozzle is configured to fall into the at least one containment device.

65. The system according to claim 63, wherein the jelly confectionery material discharged from the outlet of the nozzle has the first solid content ratio.

66. The system according to claim 63, wherein the jelly confectionery material that can be received into the at least one containment device has a second solid content ratio, and the second solid content ratio is greater than the first solid content ratio.

67. The system according to claim 63, wherein the at least one containment device further comprises a first containment device and a second containment device, the second containment device being located downstream of the first containment device.

68. The system according to claim 67, wherein the jelly confectionery material that can be received into the second containment device has a second solid content ratio, and the second solid content ratio is greater than the first solid content ratio.

69. The system according to claim 61, wherein the mixer further includes a heating system.

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