Process of making gelled confections

Claim 1

THE METHOD OF PRODUCING A STARCH BASE CANDY WHICH COMPRISES, FORMING IN A KETTLE CAPABLE OF WITHSTANDING IN ITS CLOSED CONDITION RELATIVELY HIGH INTERNAL PRESSURES, A LARGE BATCH OF AN AQUEOUS SLURRY COMPOSED OF STARCH AND SUGAR, TIGHTLY CLOSING THE KETTLE AGAINST SUBSTANTIAL LOSS OF THE INGREDIENTS OF THE BATCH DURING THE COOKING STEP, THEN WHILE MAINTAINING THE CLOSED KETTLE STATIC WITH THE BATCH OF SLURRY HELD THEREIN AS A UNITARY SOLID CANDY MASS, HEATING SUCH MASS THRUGH THE ENCLOSING WALL OF THE KETTLE FROM THAT SIDE OF THE MASS WHICH IS IN CONTACT WITH THE INNER SURFACE OF SUCH WALL, BY SUBJECTING THE EXTERIOR SIDE OF SUCH WALL TO STEAM OF RELATIVELY HIGH PRESSURE UNTIL THE MASS RISES TO A GIVEN TEMPERATURE WITHIN THE RANGE OF FROM 240* TO 300*F. AND THERE IS PRODUCED WITHIN THE CLOSED KETTLE A GIVEN INTERNAL PRESSURE WITHIN THE RANGE OF FROM 10 TO 50 P.S.I., REDUCING THE HIGH EXTERNAL STEAM PRESSURE TO SUCH EXTENT THAT THE TEMPERATURE OF THE STEAM IS CAPABLE OF MAINTAINING THE CANDY MASS AT SUCH GIVEN INTERNAL PRESSURE AND TEMPERATURE FOR A PROLONGED PERIOD AND THEN COOKING THE CANDY MASS BY MAINTAINING IT AT SUCH GIVEN INTERNAL PRESSURE AND TEMPERATURE FOR A PERIOD OF FROM 5 TO 30 MINUTES AND UNTIL THE STARCH IN THE MASS HAS BEEN FULLY GELATINIZED, THEN WHILE MAINTAINING THE GELATINIZED CANDY MASS IN THE STATIONARY CLOSED KETTLE COOLING THE MASS BY APPLYING A COOLANT TO THE EXTERIOR SIDE OF SAID ENCLOSING WALL OF THE KETTLE UNTIL SUCH MASS HAS COOLED TO THE DESIRED TEMPERATURE FOR REMOVAL FROM THE KETTLE, AND THEN REMOVING THE COOKED CANDY MASS FROM THE KETTLE.

Claim 2

THE METHOD OF PRODUCING A STARCH BASE CANDY WHICH COMPRISES, FORMING IN A KETTLE CAPABLE OF WITHSTANDING IN ITS CLOSED CONDITION RELATIVELY HIGH INTERNAL PRESSURES, A LARGE BATCH OF AN AQUEOUS SLURRY COMPOSED OF STARCH AND SUGAR, TIGHTLY CLOSING THE KETTLE AGAINST SUBSTANTIAL LOSS OF THE INGREDIENTS OF THE BATCH DURING THE COOKING STEP, THEN WHILE MAINTAINING THE CLOSED KETTLE STATIC WITH THE BATCH OF SLURRY HELD THEREIN AS A UNITARY SOLID CANDY MASS, HEATING SUCH MASS THRUGH THE ENCLOSING WALL OF THE KETTLE FROM THAT SIDE OF THE MASS WHICH IS IN CONTACT WITH THE INNER SURFACE OF SUCH WALL, BY SUBJECTING THE EXTERIOR SIDE OF SUCH WALL TO STEAM OF RELATIVELY HIGH PRESSURE UNTIL THE MASS RISES TO A GIVEN TEMPERATURE WITHIN THE RANGE OF FROM 240* TO 300*F. AND THERE IS PRODUCED WITHIN THE CLOSED KETTLE A GIVEN INTERNAL PRESSURE WITHIN THE RANGE OF FROM 10 TO 50 P.S.I., REDUCING THE HIGH EXTERNAL STEAM PRESSURE TO SUCH EXTENT THAT THE TEMPERATURE OF THE STEAM IS CAPABLE OF MAINTAINING THE CANDY MASS AT SUCH GIVEN INTERNAL PRESSURE AND TEMPERATURE FOR A PROLONGED PERIOD AND THEN COOKING THE CANDY MASS BY MAINTAINING IT AT SUCH GIVEN INTERNAL PRESSURE AND TEMPERATURE FOR A PERIOD OF FROM 5 TO 30 MINUTES AND UNTIL THE STARCH IN THE MASS HAS BEEN FULLY GELATINIZED, THEN WHILE MAINTAINING THE GELATINIZED CANDY MASS IN THE STATIONARY CLOSED KETTLE COOLING THE MASS BY APPLYING A COOLANT TO THE EXTERIOR SIDE OF SAID ENCLOSING WALL OF THE KETTLE UNTIL SUCH MASS HAS COOLED TO THE DESIRED TEMPERATURE FOR REMOVAL FROM THE KETTLE, AND THEN REMOVING THE COOKED CANDY MASS FROM THE KETTLE.