CN1270620C

CN1270620C - Cachou

Info

Publication number: CN1270620C
Application number: CN 200410062234
Authority: CN
Inventors: 黄威
Original assignee: Individual
Current assignee: Individual
Priority date: 2004-07-01
Filing date: 2004-07-01
Publication date: 2006-08-23
Anticipated expiration: 2024-07-01
Also published as: CN1586259A

Abstract

The present invention discloses a cachou prepared from the following components: 1 to 50% of modified starch, 0.1 to 40% of soluble composite edible colloid, 0.05 to 10% of emulsifying agent, 0.1 to 10% of essence, 0.001 to 0.03% of pigment, 5 to 98% of water, etc. The cachou is prepared by that the components are mixed, gelatinized, stirred after the edible colloid is added, emulsified with the emulsifying agent, milled in a colloid mill, rolled to form a film, dried, then sliced and packaged into the finished products of the cachou. The cachou has the advantages of light weight, small volume, fragrant flavor, good mouth feel, high taste and fragrance carrying capacity, quick dissolution, lasting fragrance, direct digestion in the mouth, no residue and no environmental pollution, so the cachou is novel food with the function of freshening the mouth cavity, clearing the abnormal smell of the mouth cavity, killing bacteria in the mouth cavity and protecting the environment, and is used for replacing chewing gum.

Description

A kind of cachou

Affiliated technical field

The present invention relates to the candy categories of food technical field, relate to a kind of cachou specifically.

Background technology

As everyone knows, chewing gum as a kind of pure and fresh oral cavity, remove oral peculiar smell, kill a kind of pot foods of oral bacteria, extensively be subjected to human liking, no matter be in various occasions, the people of chewing chewing gum are seen everywhere, we can say that chewing gum is one of the most frequently used food of people, chewing gum worldwide its volume of production and marketing all is very big.Chewing gum contains glue type and candy type general the branch, and its manufacturing process also is to be undertaken by general sugar refining technology, and a large amount of now chewing gums commonly used all contain the glue type, because candy type chewing gum does not reach the effect that contains the glue chewing gum, so edible crowd is fewer and feweri.Just because of it is very big to contain glue chewing gum amount, though for people have brought convenient and enjoyment, simultaneously also brought very big influence to environment, after chewing contain that the glue chewing gum is told on the building and sidewalk on, its adhesive force is very strong, is difficult to remove, it is attractive in appearance not only to influence the appearance of the city, and remove these attachments and will waste great amount of manpower and material resources, become great society public hazards of environmental administration, how reasonably to address this problem as soon as possible is the important topic that relevant each technical field faces.

Summary of the invention

The purpose of this invention is to provide a kind of instant, in light weight, carry that fragrance is many, taste is dense and do not contain the pure and fresh oral cavity type cachou that insoluble colloid is more conducive to environmental protection, and provide its preparation technology.

In order to achieve the above object, the preparation prescription that the present invention adopts is as follows: the cachou of being made up of components such as starch, composite edible colloid, emulsifying agent, essence, pigment and water, be characterized in: starch adopts converted starch, its content range is 1-50%, the composite edible colloid adopts the solubility colloid, its content range is 0.1-40%, the content range of emulsifying agent is 0.05-10%, the content range of essence is 0.1-10%, the content range of pigment is 0.001-0.03%, and the content of water is 5-98%; Hot water mixing gelatinization will be added behind the converted starch cold-water solution, in gelatinization process, add with the edible colloid after the hot pure water dissolving and stir, add emulsifying agent subsequently and carry out emulsification treatment, afterwards, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is the 0.01-0.8 millimeter, film-forming temperature is 50-80 ℃, carrying out drying after the film forming handles, baking temperature is 50-80 ℃, carries out slice packaging after the drying and forms the cachou finished product.

Above-mentioned composite edible colloid comprises sodium cellulose glycolate, and content range is 0.01-10%; Guar gum, content range are 0.05-10%; Xanthans, content range are 0.01-10%; Algin, content range are 0.5-10%; The composite edible colloid can use or mix use separately.

Emulsifying agent comprises polysorbate60, and content range is 0.01-1%; Tween 80, content range are 0.01-1%; Span 40, content range are 0.01-2%; Sorbester p18, content range are 0.01-2%; Monoglyceride, content range are 0.01-1%; Fatty acid cane sugar ester S-7, content range are 0.01-1%; Fatty acid cane sugar ester S-9, content range are 0.01-1%; Fatty acid cane sugar ester S-11, content range are 0.01-1%; Emulsifying agent also can use or mix use separately.

Converted starch comprises tapioca, farina and cornstarch.

The constituent content that has in above-mentioned each component can have preferred value according to concrete prescription in described scope.

Preparation technology of the present invention is; Add 80-100 ℃ of hot water mixing gelatinization, gelatinization time 5-30 minute behind the converted starch cold-water solution; Add in gelatinization process with the edible colloid after the 50-80 ℃ of pure water dissolving and stir, mixing speed is 300-500 rev/min; Add emulsifying agent subsequently and carry out emulsification treatment; After finishing, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding; Be rolled into film after the fine grinding and handle, film forming thickness is the 0.01-0.8 millimeter, and film-forming temperature is 50-80 ℃; Carry out drying after the film forming and handle, baking temperature is 50-80 ℃; Carry out slice packaging after the drying and form the cachou finished product.

Because the present invention adopts converted starch to carry out gelatinization and handles, add emulsifying agent and carry out the emulsification chemical reaction, repeatedly levigate through fine grinding again, it is in light weight to make this cachou have, little (24 of the every grams of volume, 2 * 3 centimetres) taste is dense and mouthfeel good, carry flavor and carry perfume (or spice) many, instant and fragrance remaining time is long when chewing, what particularly add in prescription is solubility composite edible colloid, make the cachou after chewing not have the insoluble colloid composition of separating, can directly in mouth, digest, externally do not produce residual body, be very beneficial for environmental protection, the pure and fresh oral cavity of a kind of really energy of the present invention, remove oral peculiar smell, kill the novel chewing gum that oral bacteria do not produce the viscosity discarded object again and substitute food.

The specific embodiment

Describe the present invention in detail below in conjunction with embodiment, in an embodiment, percentage by weight percentage.

The prescription of embodiment 1 cachou is:

Tapioca: content is 5%;

Algin: content is 1%;

Guar gum: content is 0.8%;

Monoglyceride: content is 0.05%;

Peppermint essence: content is 0.03%;

Menthol: content is 0.3%;

Pigment: content is 0.0025%;

Aspartame: content is: 0.01%

Acesulfame potassium: content is: 0.03%

Fatty acid cane sugar ester S-11: content is 0.025%;

Cold water content is: 92.7525%;

Preparation technology is:

Cassava modified starch is dissolved the back add 80 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 5 minutes, in gelatinization process, add with guar gum and algin edible colloid after 50 ℃ of pure water dissolvings, carry out speed and be 300 rev/mins stirring, adding monoglyceride and fatty acid cane sugar ester S-11 carry out emulsification treatment in stirring, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame, acesulfame potassium and pigment carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.01 millimeter, film-forming temperature is 50 ℃, the laggard trip temperature of film forming is that 50 ℃ drying is handled, carry out slice packaging after the drying, form the cachou finished product.

The prescription of embodiment 2 cachous is:

Farina: content is 10%;

Sodium cellulose glycolate: content is 0.1%;

Xanthans: content is 0.3%;

Span 40: content is 0.03%;

Sorbester p18: content is 0.03%;

Peppermint essence: content is 0.2%;

Menthol: content is 0.1%;

Aspartame: content is: 0.01%

Acesulfame potassium: content is: 0.03%

Cold water: content is: 89.2%;

Preparation technology is:

Modified potato starch is dissolved the back add 100 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 30 minutes, in gelatinization process, add with sodium cellulose glycolate and xanthans edible colloid after 80 ℃ of pure water dissolvings, carry out speed and be 500 rev/mins stirring, adding span 40 and sorbester p18 carry out emulsification treatment in stirring, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame:, acesulfame potassium carries out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.8 millimeter, and film-forming temperature is 80 ℃; The laggard trip temperature of film forming is that 80 ℃ drying is handled, and carries out slice packaging after the drying, forms the cachou finished product.

The prescription of embodiment 3 cachous is:

Cornstarch: content is 10%;

Sodium cellulose glycolate: content is 0.1%;

Algin: content is 1%;

Xanthans: content is 0.3%;

Fatty acid cane sugar ester S-9: content is 0.03%;

Fatty acid cane sugar ester S-7: content is 0.03%;

Span 40: content is 0.02%;

Polysorbate60: content is 0.02%;

Peppermint essence: content is 0.3%;

Menthol: content is 0.2%;

Aspartame: content is: 0.01%

Acesulfame potassium: content is: 0.03%

Cold water: content is: 87.96%;

Preparation technology is:

Modified corn starch is dissolved the back add 90 ℃ of hot water mixing gelatinizations in cold water, gelatinization time 15 minutes, in gelatinization process, add with sodium cellulose glycolate and xanthans and algin edible colloid after 65 ℃ of pure water dissolvings, carry out speed and be 400 rev/mins stirring, in stirring, add fatty acid cane sugar ester S-9 and fatty acid cane sugar ester S-7 and span 40 and polysorbate60 and carry out emulsification treatment, after finishing, carry out adding peppermint essence more successively after the several fine grinding with colloid mill, menthol, Aspartame:, acesulfame potassium carries out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is 0.4 millimeter, and film-forming temperature is 65 ℃; The laggard trip temperature of film forming is that 65 ℃ drying is handled, and carries out slice packaging after the drying, forms the cachou finished product.

Below only enumerate 3 embodiment the present invention is described, in actual fabrication process, also can prepare the cachou of variety classes and taste according to the proportion of each component.

Claims

1. cachou, form by components such as starch, composite edible colloid, emulsifying agent, essence, pigment and water, it is characterized in that: starch adopts converted starch, its content range is 1-50%, and the composite edible colloid adopts the solubility colloid, and its content range is 0.1-40%, the content range of emulsifying agent is 0.05-10%, the content range of essence is 0.1-10%, and the content range of pigment is 0.001-0.03%, and the content of water is 5-98%; Hot water mixing gelatinization will be added behind the converted starch cold-water solution, in gelatinization process, add with the edible colloid after the hot pure water dissolving and stir, add emulsifying agent subsequently and carry out emulsification treatment, afterwards, carry out adding the essence pigment more successively after the several fine grinding with colloid mill and carry out a fine grinding, being rolled into film after the fine grinding handles, film forming thickness is the 0.01-0.8 millimeter, film-forming temperature is 50-80 ℃, carrying out drying after the film forming handles, baking temperature is 50-80 ℃, carries out slice packaging after the drying and forms the cachou finished product.

2. a kind of cachou according to claim 1 is characterized in that: described solubility composite edible colloid comprises sodium cellulose glycolate, and content range is 0.01-10%; Guar gum, content range are 0.05-10%; Xanthans, content range are 0.01-10%; Algin, content range are 0.5-10%, and various composite edible colloids can use or mix use separately.

3. a kind of cachou according to claim 1 is characterized in that: described emulsifying agent comprises polysorbate60, and content range is 0.01-1%; Tween 80, content range are 0.01-1%; Span 40, content range are 0.01-2%; Sorbester p18, content range are 0.01-2%; Monoglyceride, content range are 0.01-1%; Fatty acid cane sugar ester S-7, content range are 0.01-1%; Fatty acid cane sugar ester S-9, content range are 0.01-1%; Fatty acid cane sugar ester S-11, content range are 0.01-1%, and various emulsifying agents also can use or mix use separately.

4. a kind of cachou according to claim 1 is characterized in that: described converted starch comprises tapioca, farina and cornstarch.

5. a kind of cachou according to claim 1, it is characterized in that: the described temperature that is used to mix gelatinization hot water is 80-100 ℃, gelatinization time 5-30 minute, dissolving back edible colloid was 50-80 ℃ with the temperature of hot pure water, and the mixing speed that stirs edible colloid is 300-500 rev/min.