Patent Application
20070026118
1. Field of the Invention
This invention relates generally to making candy and more specifically an improved method for making nut brittle.
2. Description of the Related Art
Conventional methods used to create peanut brittle include the steps of combining ingredients in a container over a heat source and then pouring the hot mixture into a tray and spreading into a thin layer. The thin layer is then left to cool. The candy can be cooled either by placing the tray in a refrigerator or a freezer or by leaving the tray in a room temperature environment. After it has cooled, the candy is broken into small pieces for consumption.
The problem with conventional methods for producing this type of candy is that the conventional method produces a product that is very dense, hard and therefore, difficult to chew. An example of conventional peanut brittle is illustrated in
Also damaging to the quality of candy is high humidity, which should be considered when making candy.
Therefore, it is the object and feature of the invention to provide an improved method for creating a nut brittle candy that is easier to chew.
The invention is an improved method for making a brittle candy that begins by placing a plurality of ingredients in a heatable container to form a mixture and exposing the container to a heat source. The next step is to remove the mixture from the heat source, pour the mixture into a flat tray, and spread the mixture into a thin layer. The next step of the method includes exposing the thin mixture layer to an elevated temperature in a range between about 175° F. and about 450° F. for a time sufficient to create micro-bubbles. The final step includes ceasing the exposure to the elevated temperature, thereby cooling the thin mixture layer to about room temperature to form a hardened brittle candy with micro-bubbles. Because of the porosity of the cooled and hardened candy, the product is much more easily chewed.
In describing the preferred embodiment of the invention, which is illustrated in the drawings, specific terminology will be resorted to for the sake of clarity. However, it is not intended that the invention is limited to the specific term so selected, and it is to be understood that each specific term includes all technical equivalents, which operate in a similar manner to accomplish a similar purpose.
The method for making brittle candy begins by placing a plurality of ingredients in a heatable container or a saucepan, to form a mixture. The ingredients preferably include sugar, corn syrup, water, butter, baking soda, vanilla and peanuts. Depending upon the recipe used, some of the ingredients may be incorporated into the mixture at varying times, including after removing the mixture from the heat. For example, the butter, vanilla and baking soda may be stirred into the mixture after heating, but before spreading onto the tray. However, a person having ordinary skill in the art will recognize that any variety or combination of ingredients can be used. The above list is only one example that is used for peanut brittle. Other nuts can be used, for example, cashews.
The container with the mixture is then exposed to a heat source, usually a gas or electric stove top. Of course, any heat source can be utilized including microwaves, a grill, a campfire or an oven. While heating to a sufficient temperature, preferably about 290 degrees Fahrenheit, the user mixes the mixture and then removes the heatable container from the heat source once the temperature has reached the required level. All temperatures are in degrees Fahrenheit, unless noted otherwise.
After it is removed from the heat source, or if the entire process occurs within a heated environment, the heated mixture is poured onto a flat tray, for example a shallow cookie sheet, preferably one that has been greased. The mixture is spread into a thin layer across the tray's length and width. The flat tray can be any of a variety of structures including glass cookware, skillets, cookie sheets or any other large surface so long as a thin layer can be prepared.
Once the mixture is spread into a thin layer on the flat tray, it begins to cool due to its much larger surface area and its contact with the tray. In the next step, the user exposes the tray and the thin mixture to an elevated temperature in a range between about 175° F. and about 450° F. for a time sufficient to create micro-bubbles in the mixture. Preferably the elevated temperature is in the range of about 275° F. to about 320° F. and even more preferably, the elevated temperature is about 290° F. The micro-bubbles are formed in the mixture during undisturbed exposure to the elevated temperature and remain even after the mixture has cooled.
Exposing the tray and the thin mixture to an elevated temperature can be carried out in a variety of ways. For example, a radiant or microwave oven, a radiant or convection heater, a campfire, or a conveyor having various zones where heat is applied can all be used to elevate the temperature of the thin mixture. It is not critical what mechanism is used to elevate the temperature of the mixture, but the fact that its temperature is being raised evenly throughout the mixture while ascending to the elevated temperature.
The time the mixture must remain at the elevated temperature to create micro-bubbles is typically between about 1 minute and about 12 minutes for a temperature range of 175° F. to 450° F. For the temperature ranging from 275° F. to 320° F. the time ranges from about 1 minute to about 5 minutes. For the preferred temperature of about 290° F. the exposure time is about 3 minutes to create micro-bubbles. The time varies not only by temperature, but also by the means used to elevate the temperature, because of differences in the rate at which different means elevate the temperature.
Once the thin layer has been exposed to the elevated temperature for a sufficient period, the user ceases the exposure of the tray and mixture to the elevated temperature and preferably places the mixture in a room temperature environment. This “cooling” of the mixture allows the mixture to harden by the time it reaches about room temperature. No mixing or mechanical disturbing of the mixture takes place between the ceasing of the exposure to the elevated temperature and the hardening of the candy, and therefore the candy 10 retains the micro-bubbles 12 after it has cooled and hardened. Once the brittle candy 10 is cooled, the user breaks the candy into bite-sized pieces, which are illustrated in
It is theorized that the micro-bubbles 12 are produced by a reaction that involves the baking soda in the mixture during exposure to the elevated temperature. This reaction creates micro-bubbles, which are pockets of gas that remain in the mixture even after it is cooled and hardened. It is important to form these micro-bubbles after the mixture is in a thin layer, so that the bubbles are not removed as with the prior step of mixing or pouring and spreading the mixture. The preferred hardened candy has a density of micro-bubbles similar to that illustrated in
A density comparison between a candy prepared using a conventional method and the preferred candy with micro-bubbles was performed. The mass was measured and recorded, and the volume was found using a water displacement method. The volumes were recorded for each product. The density was then calculated from the recorded results of the volume and mass of each product.
The conventional method candy had a mass of about 32.28 grams, a volume of about 24.7 ml, and a density of about 1.31 g/ml. The preferred candy had a mass of about 22.87 grams, a volume of about 25 ml, and a density of about 0.915 g/ml. As illustrated in this test, the preferred candy is about two thirds of the density of the candy produced by the conventional method. This difference is due to the perseverance of bubbles in the candy that has displaced candy. A person having ordinary skill in the art will recognize that this is only one example of the difference in densities between the conventional method candy and the preferred method candy with micro-bubbles and that the results can vary significantly. Density varying from between about 50% and about 90% is also contemplated.
An alternative step to the preferred method is to deliberately allow the tray and thin mixture to cool for a specified amount of time and/or to a specified temperature followed by exposing the thin mixture layer to an elevated temperature sufficient to create micro-bubbles in the mixture. For example, the tray and thin mixture can cool for about 20 minutes and then be exposed to the elevated temperature for micro-bubble creation. Another alternative involves multiple re-heating and cooling steps after the mixture has been spread into a thin layer. After sufficient micro-bubbles are formed in the mixture, the exposure to elevated temperature is ceased, and the mixture cools to about room temperature when the candy can be broken into bite-sized pieces. A still further alternative involves stabilizing the heat during spreading of the mixture. While spreading the mixture onto the flat surface mechanically, heat is continuously applied so that the micro-bubbles will form. With this alternative, there is no reduction in heat of the mixture between initial heating of the ingredients and spreading of the mixture onto the tray.
The preferred brittle candy is much different from the peanut brittle candies currently on the market, which have more of a dense “hard tack” consistency. The preferred method produces a brittle candy that is easy to chew because of the micro-bubbles created in the mixture. Therefore, all nut brittle lovers can enjoy it without fear of losing a tooth or harming expensive bridgework.
While certain preferred embodiments of the present invention have been disclosed in detail, it is to be understood that various modifications may be adopted without departing from the spirit of the invention or scope of the following claims.
