Caramel Shell Forming via Pressure Tip Plastering
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Solution Overview
Problem
Existing confectionery production methods fail to create confectionery products with a caramel shell of high structural strength and uniformity, often requiring complex processes like centrifugation.
Innovation Solution
A method involving a plastic caramel mass being plastered into a mold using a pressure tip, with subsequent drilling and shaping to reduce wall thickness and form a tapered edge, followed by filling with a viscous edible filler, ensuring structural integrity and uniformity without complex processes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If centrifugal force is used to plaster caramel mass into the mold, then the caramel shell can be formed, but the structural strength and uniformity of the shell are insufficient
Solution Approach 1:
The caramel mass is preheated to a specific temperature range (110°C to 130°C) before molding to optimize its plasticity and plastering properties. This preliminary thermal treatment ensures the caramel mass has the right consistency for forming a strong, uniform shell without requiring complex centrifugal equipment
Solution Approach 2:
The invention changes the temperature parameter of the caramel mass to an optimized range (110°C to 130°C) and controls the plastering thickness (3mm to 7mm) to achieve the desired structural strength and uniformity, eliminating the need for complex centrifugal processes
2Manufacturing precision
If the caramel shell wall thickness is reduced, then the confectionery product becomes more refined, but the structural strength decreases
Solution Approach 1:
By precisely controlling the plastering thickness parameter within the range of 3mm to 7mm and maintaining the caramel mass temperature between 110°C to 130°C, the invention achieves uniform wall thickness that is both refined and structurally sound
Solution Approach 2:
The invention replaces complex mechanical centrifugal systems with a simpler plastering mechanism that uses controlled pressure and temperature to achieve uniform thickness, maintaining structural integrity without requiring thick walls
3Ease of manufacture
If complex processes like centrifugation are used, then the caramel shell can be formed, but the production efficiency decreases
Solution Approach 1:
The invention extracts and eliminates the complex centrifugal step from the traditional process, replacing it with a direct plastering method that is both simpler to implement and faster to execute, thereby improving production efficiency
Solution Approach 2:
The caramel mass, when heated to the optimal temperature range, self-plasters uniformly onto the mold surface under its own consistency properties, eliminating the need for external centrifugal force and simplifying the manufacturing process
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method produces confectionery products with a caramel shell of high structural strength and uniformity, allowing for efficient production and enhanced shelf stability, while avoiding complex processes like centrifugation.
Implementation Method 1
The heated edible mass is transferred into a mold by predetermined amount and the edible mass with increased fluidity is plastered into the mold with centrifugal force
Implementation Method 2
the edible mass with increased fluidity is plastered into the mold with centrifugal force by rotating the mold
Implementation Method 3
The plastered product cools down in the mold and takes the shell structure
Data Source
Figure 1~5
Figure 6~9
AI summary
The invention relates to a confectionery production method comprising the step of providing plastic caramel mass (20) to a base (14) of a cup shaped rigid cavity (12) of a mold (20). The confectionery production method comprises the steps of providing a caramel shell (3) by at least partially plastering the caramel mass (20) to inner wall by means of forming a depression with a pressure tip (36) of the first core (30) penetrating into the cavity (12) and filling inside the depression (27) of the caramel shell (3) with a filler (90).