BRPI0902491A2 - bullet - Google Patents

Abstract

BULLET The present invention refers to an unprecedented bullet, one acidic and bitter, and the other with indefinite flavor, each of which may have its color. The difference is in its function, in contact with each other the real flavor can be lemon, apple, strawberry and others.

Description

"BULLET"

The present invention relates to a novel bullet, one bitter acid, and the other with undefined taste, each of which may have sweat. The difference is in its function, in contact with each other the actual flavor may be lemon, apple, strawberry and others.

Candies are products obtained from the baking of sugars, added with coloring, flavoring and acidifying agents, and may contain other permitted substances characteristic for each type of candies. They can be classified into hard and soft bullets.

Hard candies are prepared from sucrose (sugar) and glucose syrup, which should be kept in a amorphous or glassy state at room temperature. They are characterized by being transparent or translucent and with a bright appearance. They have a hard and brittle texture, with a soluble solids content that can vary from 97% to 98%, that is, products that have a humidity ranging from 2-3%.

Carbohydrates are defined as carbohydrates, that is, organic compounds characterized by having a carbon molecule attached to a water molecule having formula (CH20) n. These compounds are obtained together from the photosynthesis process in plants.

Sugarcane or beet sucrose is a disaccharide formed by one glucose molecule plus one fructose molecule, being responsible for the sweet and body taste of various products.

Sucrose can be found in two forms: in the form of crystals, sold in bags or in bulk, and in the form of liquid saccharose, sold in drums or in bulk. Glucose syrup is obtained from starch raw materials (potatoes, maize, cassava and rice among others). Conversion of starch to glucose syrup can be achieved by acid, acid / enzymatic or enzymatic hydrolysis, and syrup obtained, depending on the degree of hydrolysis and method employed, has different proportions of Dextrose, Maltose and

Polysaccharides.

Glucose syrup has some functional properties that are responsible for the behavior of the product. In the case of the manufacture of hard candies, its action in the control of sucrose crystallization deserves to be highlighted. The polysaccharides present in glucose syrup increase the viscosity of the medium by inhibiting or retarding the movement of the sucrose microcrystals and thus preventing them from joining and forming noticeable crystals. At a more advanced stage, the recrystallization of sucrose leads to the appearance of an opaque layer on the bullet surfaces, generating a luscious and unpleasant visual appearance.

Syrup commonly used in the manufacture of candies is that obtained by acid conversion (38-40 DE-Equivalent Dextrose).

The sucrose / glucose ratio for the manufacture of durum candies can range from 70/30 to 45/55, with 60/40 and 50/50 being commonly used in vacuum beating or continuous cooking. In the case of "tropicalized" formulations, ie used for the manufacture of products in countries with high temperatures and relative humidity, the 60/40 ratio is most commonly used.

Hard candies can be produced by two distinct processes, differing basically in the formatting stage of the units, and can be stamped (most commonly used process) or deposited in molds.

The process of making hard stamped candies comprises the dissolving of sugars, baking, tempering, molding, stamping and cooling.

Sugar Dissolution: This is a fundamentally important step in the manufacture of candies, since the presence of crystalline material can cause uncontrolled crystallization in other process steps.

Baking: has the main purpose of reducing the sugar syrup humidity, being necessary to consider the possible time and temperature. In this way, the inversion rate of the sucrose is minimized, delaying further problems of crystallization in the end products. There are three types of cooking systems used in the production of bullets: discontinuous (atmospheric pressure open pan and vacuum cooking pan), semi-continuous (discontinuous extraction coils and microfilm).

Tempering and Molding: consists of the quick cooling of the cooked dough until it acquires an ideal plasticity to be worked. In batch or continuous batch extraction systems, the mass is cooled on carbon steel tables fitted with cold water circulation liners. In these steps, the aromas, dyes and acids are added, lightly mixed in small quantities, until the mixture is smooth. Avoid formation of air bubbles in the mass, otherwise the bullet will have low mechanical strength and become brittle.

Stamping: The string of dough formed in the previous steps enters the stamping machines where it is cut and stamped, giving the final shape to the bullets. There are basically two types of stampers: rotary and chain type.

Cooling: The stamped bullets are cooled in forced-air systems, and immediately afterwards go straight to the packaging machines.

The manufacturing process of deposited or molded hard bullets in this production system differs from the stamping system in that the bullet formation process is not stamped but deposited in molds. After addition of acids, dyes and flavors, the massaczide is deposited in Teflon molds through suitable dosing nozzles, following to a cooling tunnel for sufficient time for solidification. At the exit of the tunnel the molds go through ejector pins, which unmold the bullets directly on conveyor belts and go straight to the packaging machines. The cooking system used must be continuous extraction (microfilm).

In order to obtain the bullets in this case, the steps of dissolution, syrup cooking, addition of flavoring and acid, dosage in molds, cooling, demolding and packaging were used.

Dissolution: Ingredients such as sugar, glucose syrup and water were previously weighed in a semi-analytical balance and placed under heating for sugar dissolution;

Syrup cooking: The sugar syrup was cooked in a system at atmospheric pressure (open cooking) to a temperature of 142 ° C. Due to the long time of the syrup warming, cooking at atmospheric pressure causes a high percentage of sucrose inversion (4 to 8%), resulting in a low quality product (crystallization and molasses) and a short shelf life.

Addition of Aroma, Dye and Acid: The dye, aroma and acid, according to the pre-set amount for each candy formulation, were added after baking of the mixed syrup for complete homogenization;

Dosing in molds: The cooked dough was dosed manually in metal molds with Teflon surface;

Cooling: The molds were kept at room temperature (approximately 25 ° C) in order to cool and harden the deposited deposit, which occurred in about 5 minutes;

Demolding and packaging: The bullets were quickly demolded and wrapped to minimize the time of exposure of the product to the environment so that it did not absorb moisture.

The formulations used in the production of forged samples in indicative formulation for hard candy and the dosages of dearomas, dyes and acids followed indications.

Lemon candies: the aroma used was the Lemon Natural Aroma; The dye used was a Mix of Artificial Dyes for Green Food Leaves, previously prepared in a 5% solution of that dye; Citric acid, previously prepared in a 50% citric acid solution, was used. May increase acid resolution.

Apple Candies: The aroma used was the Apple Natural Identical Aroma; the dye used was a Green Leaf Artificial Food Color Mixture, previously prepared in a 5% solution of that colorant; Citric acid, previously prepared in a 50% citric acid solution, was used. The acid solution may be increased.

The indicative dosages for flavors, dyes, citric acid for the production of hard candy samples are as follows:

Lemon: Bullet 01: 0.25% natural lemon flavor Bullet 02: 0.95% citric acid and leaf green dye (5%) 0.15%.

Apple: Bullet 01: identical to natural apple flavor 0.30% Bullet 02: 0.75% citric acid and green dye leaves (5%) 0.05%.

The flavor of the citrus fruit is acidic, so when anyone has a bullet they will be tasting a sour and bitter taste, while the other person will taste the other candy without any taste enhancement, for when the candy comes in contact with the kiss of these two people, will complete the flavor of the fruit.

According to all of the foregoing "BULA", at present it is characterized by being made up of two hard candies (2-3) that in contact with each other, forms the real flavor (1), having a bitter and balacid (3). ) and the other undefined candy (2), which may be of a different color and the undefined candy (2), 41.83% sucrose (4), 48.81% glucose syrup (5), 9.08% water (6), 0.22% aroma (7), 0.06% dye (8); Acid quala (3) is provided with 41.22% sucrose (4A), 48.10% glucose syrup (5A), 8.95% water (6a0, 0.13% dye (8A) and 1.60 % citric acid (9).

For the advantages it offers and for being severely innovative, "BALA" meets the necessary conditions to merit the Patent of Invention.

Claims (1)

1.) "BULLET" is characterized by the fact that it consists of two hard bullets (2-3) which, in contact with each other, form the actual flavor (1), having one bitter acid bullet (3) and the other flavored bullet. (2), each of which may have a different color, with the indefinite flavor bullet (2) 41.83% sucrose (4), 48.81% glucose syrup (5), 9.08% water (6), 0.22% dearoma (7), 0.06% dye (8); the acid candy (3) is provided with 41.22% sucrose (4A), 48.10% glucose syrup (5A), 8.95% water (6a0, 0.13% dye (8A) and 1.60% citric acid (9).