CN1464774A - 改良的硬糖包衣方法 - Google Patents
改良的硬糖包衣方法 Download PDFInfo
- Publication number
- CN1464774A CN1464774A CN02802286A CN02802286A CN1464774A CN 1464774 A CN1464774 A CN 1464774A CN 02802286 A CN02802286 A CN 02802286A CN 02802286 A CN02802286 A CN 02802286A CN 1464774 A CN1464774 A CN 1464774A
- Authority
- CN
- China
- Prior art keywords
- syrup
- product
- powder
- maltitol
- adhesive
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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- 235000020357 syrup Nutrition 0.000 claims abstract description 35
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 19
- 239000000845 maltitol Substances 0.000 claims abstract description 17
- 235000010449 maltitol Nutrition 0.000 claims abstract description 17
- 229940035436 maltitol Drugs 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims description 29
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/343—Products for covering, coating, finishing, decorating
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- A—HUMAN NECESSITIES
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
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- A23G3/26—Apparatus for coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23K40/30—Shaping or working-up of animal feeding-stuffs by encapsulating; by coating
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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- A—HUMAN NECESSITIES
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- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23G2210/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing inorganic compounds or water in high or low amount
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
- General Preparation And Processing Of Foods (AREA)
- Formation And Processing Of Food Products (AREA)
- Glass Compositions (AREA)
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Abstract
本发明涉及硬糖包衣的方法,包括步骤:其中涂上一层糖包衣糖浆,所述糖浆含有麦芽糖醇或异麦芽糖醇和至少一种粘合剂,特征是所述粘合剂干物质的全部或部分被山梨糖醇糖浆或粉末取代,以降低所述上包衣产品的易碎性。
Description
本发明涉及一种上硬包衣的改良方法和从而获得的包衣产品。
更精确的说,本发明的主题是一种用麦芽糖醇或异麦芽糖醇上硬包衣的方法,使得可能降低上包衣产品的易碎性。
上硬包衣是用于许多领域,特别是糖果或药物领域中的单元操作。它还可以涉及添加剂,例如调味品、增稠剂、维生素、酶、酸和基于植物的产品的工业。该操作包括在固态或粉末产品表面建立一层硬包衣,从而出于各种原因对其保护,或从而使它们在视觉上或味觉上更吸引人。
上硬包衣的目标是获得脆和甜味层,它在糖果产品,例如口香糖中总是非常令人喜爱的。
总是需要使用含有可结晶材料的糖浆。通过涂用该糖浆并蒸发其携带的水分获得硬的结晶状包衣。可重复涂用许多次,从而获得所需的尺寸增加程度。
在各种使用多元醇的无糖包衣中,含有麦芽糖醇或异麦芽糖醇的硬包衣在硬度,特别是脆性中是最令人满意的,并且可以获得与用纯蔗糖获得的完全相似的产品。
在本申请人申请的专利EP-B1-0,201,412中具体描述了包衣的方法。
然而尽管对该技术进行了改进,例如具体如本申请人拥有的专利EP-B1-0,625,311中所述,该技术具有得到易碎的包衣产品的缺点。特别对于形式是上包衣的方块形的口香糖,在搬运产品后观察到方块角落有破碎的现象。
就申请人所知,目前还没有可行的技术方案,能够减少用麦芽糖醇或异麦芽糖醇凶衣的产品的破碎。
本申请人希望能够改善现有技术的这种情况,因此致力于弥补该缺陷。在长期研究后,惊奇的并出乎意料的发现可以获得破碎抗性特别改善的含有麦芽糖醇和异麦芽糖醇的硬包衣,只要用以糖浆形式或粉末形式引入的山梨糖醇替代包衣包浆中常用的全部或部分粘合剂。对于本发明目的的表述“粘合剂”应理解为化合物,例如阿拉伯胶、塔哈(talha)胶、明胶、改性淀粉和纤维素、糊精、麦芽糊精、支链麦芽糊精和氢化淀粉水解物,这些本领域技术人员已习惯用于包衣糖浆。
本发明的主题因此是一种上硬包衣的方法,包括步骤:涂上一层包衣糖浆,它含有麦芽糖醇或异麦芽糖醇和至少一种粘合剂,特征是所述粘合剂所含的干物质全部或部分被山梨糖醇糖浆或粉末取代,从而降低了用它上包衣的产品的易碎性。
根据本发明的一般实施例,该方法包括产品在包衣锅的运动中,在用于用麦芽糖醇或异麦芽糖醇包衣的所述糖浆的帮助下,均匀湿润产品表面。
本发明方法的一个变化包括:之后加入粉末形式的一定量的高纯度麦芽糖醇或异麦芽糖醇粉末,宜大于90%重量,更宜大于95%重量。该分布步骤和涂用步骤可以任何顺序进行。
在分布粉末并任选完全干燥后,可进行新一轮湿润-提供粉末周期。该方法要求涂用至少一次,但优选至少两次粉末形式的高纯度麦芽糖醇或异麦芽糖醇。这些涂用可在同一周期或不同周期中进行,注意本发明中定义的一轮周期是仅包括一次涂用麦芽糖醇或异麦芽糖醇糖浆。
应注意要包衣的产品可以任选预先用本领域一般技术人员已知的常规方法胶凝。
本发明的另一种变化包括使用几种多元醇进行多层包衣;此时替换粘合剂将涉及含有麦芽糖醇或异麦芽糖醇的包衣层。
当然,最后可以进行常规抛光,以改进产品的外表。对此,可使用例如脂肪物质、涂膜或蜡。
对于麦芽糖醇或异麦芽糖醇进入包衣糖浆的组合物,优选它们以相对于所述包衣糖浆干物质含量的至少80%的量,优选至少88%重量存在。
对于用于替换粘合剂所用的山梨糖醇糖浆或粉末状山梨糖醇的量,其干重以相当于包衣糖浆干物质含量的1-5%为宜。
任何商品山梨糖醇糖浆是十分适合的;特别是可以直接用商标NEOSORB70/05、70/02、70/70出售的产品。对于所有情况,所述糖浆可用粉末制备。通常优选糖浆具有约70%的干物质含量。
任何市售粉末状山梨糖醇也是适合的。
用其它分子量小于或等于182g/mol氢化单糖,例如甘露醇、木糖醇、赤藓醇、甘油的糖浆也获得了良好的结果。
对于粘合剂,优选可达到占包衣糖浆干物质含量的15%干重。优选所述粘合剂选自阿拉伯胶、塔哈胶、明胶、改性淀粉和纤维素、糊精、麦芽糊精、支链麦芽糊精和氢化淀粉水解物,单独或作为彼此的混合物。
包衣糖浆还含有色素,例如碳酸钙、氧化钛或食品色素,和强甜料,例如阿斯巴甜、乙酰舒泛K、糖精、三氯半乳蔗糖、天门冬酰丙氨酸酯、尼奥甜(neotame)、新橘皮苷、非洲竹芋甜素、环己基氨基磺酸钠或钙。
本发明方法可以给所有类型的产品上包衣,例如特别是食品,例如糖果制品、口香糖、泡泡糖、片剂、锭剂、胶冻剂、韧性糊剂、硬糖、巧克力产品、干果,例如杏仁、榛子,药物学或兽医学产品,例如丸剂或片剂,动物用的产品,饮食产品例如植物颗粒,种子或种子粒料,聚结的肥料粉末基于酶或微生物的添加剂,例如酵母、去污剂片剂、维生素、调味剂、香水、酸类、甜味剂或各种活性成分。
如上所述使用本发明可以简单的获得上包衣的产品,它特别能抵抗破碎,而且在较短的时间内就可上使体积增加约30%的包衣。
根据下列实施例可更清楚的理解本发明,它是为了说明而不是限制性的。
实施例1:比较本发明的方法和现有技术的方法
根据专利EP-B1 0,201,412(对照1)和EP-B1-0,625,311(对照2)的方法给长2cm宽1cm的块状无糖口香糖包衣。
然后用同一方法给同一产品上包衣,但根据本发明更换粘合剂(试验1和2)。
用下列上包衣:
-含有70%干物质的包衣糖浆,其中干物质含有93%干重的麦芽糖醇、6%阿拉伯胶和1%氧化钛(对照)
-同样的糖浆,其中1.5%阿拉伯胶被1.5%干物质含量的山梨糖醇糖浆NEOSORB70/02代替。阿拉伯胶的含量因此变成4.5%干重(试验)
-粉末状麦芽糖醇(MALTISORBP35)用于对照和试验1和2。
试验和对照1
将要上包衣的50kg核心置于DRIACOATER1200型旋转包衣机中,在75℃以12g/kg核心的速度喷射包衣糖浆。使其散播30秒钟,然后每公斤核心加10gMALTISORBP35,并使其散播30秒钟,然后用27℃的空气干燥3分钟。重复加入糖浆,逐渐将糖浆量加到16g/kg核心,重复分布(30秒钟到2分钟)和干燥(1.5-4分钟)的步骤,直到获得约30%的包衣水平。在第2、3、4和5次加入糖浆的分布后加入8g MALTISORBP35。使该粉末散布30秒钟然后干燥。
然后用巴西棕榈蜡进行抛光。
试验和对照2
在DRIACOATER 1200包衣锅中,在75℃将含有70%干物质的包衣糖浆散布在旋转中的核心表面,其速率为周期开始时14-16g/kg核心,周期中间18-22g/kg核心,和周期结束时8-16g/kg核心。
在周期开始时,散布30秒钟,然后每公斤核心撒6-7g粉末状麦芽糖醇,在周期中间,每公斤核心撒2-4g粉末状麦芽糖醇,周期结束时,每公斤核心撒0g,在周期开始时,散布30秒钟,周期中间,30-90秒钟,整个周期中都不用空气流干燥。重复这些操作,直到尺寸增加约30%。然后用巴西棕榈蜡进行抛光。
用破碎试验评估最终产物的易碎
该测试包括将50颗上了包衣的口香糖从1米高度摔到金属表面,计算破碎的角。
在50%相对湿度和20℃下,储藏上包衣的口香糖24或96小时后,用总共200个角测试结束时破碎的角数目表示的结果。
对照1 | 试验1 | 对照2 | 试验2 | |
24小时后 | 20 | 7 | 25 | 6 |
96小时后 | 51 | 20 | 42 | 8 |
这些结果确实说明了本发明的产品(试验)易碎性的显著下降。获得的产品比对照品光滑,而且脆而光亮。
Claims (7)
1.一种上硬包衣的方法,其特征在于,该方法包括:涂上一层包衣糖浆,所述糖浆含有麦芽糖醇或异麦芽糖醇和至少一种粘合剂,其中所述粘合剂的全部或部分干物质内含物被山梨糖醇糖浆或粉末代替,从而降低如此上包衣的产品的易碎性。
2.如权利要求1所述的方法,其特征在于,该方法还包括分布纯度高于90%,优选高于95%重量的麦芽糖醇或异麦芽糖醇粉末的步骤,所述涂用和分布步骤可以以任意顺序进行。
3.如权利要求1或2所述的方法,其特征在于,所述包衣糖浆含有占干物质含量干重1-5%的山梨糖醇糖浆或山梨糖醇粉末。
4.如权利要求1-3任一所述的方法,其特征在于,所述粘合剂选自单独或作为彼此的混合物的阿拉伯胶、塔哈胶、明胶、改性纤维素和淀粉、糊精、麦芽糊精和支链麦芽糊精。
5.如权利要求1-4任一所述的方法,其特征在于,所述粘合剂可占到所述包衣糖浆干物质含量的15%干重。
6.如权利要求1-5任一所述的方法,其特征在于,所述要上包衣的产品是食品、兽医学或药物学产品、饮食产品、种子或种子颗粒、肥料粉末或基于酶、微生物、维生素、调味品、香水、甜味剂或活性成分的添加剂。
7.如权利要求1-6任一所述的方法,其特征在于,所述包衣糖浆含有相对于其可溶性干物质含量至少80重量%,优选至少88%的麦芽糖醇或异麦芽糖醇。
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- 2002-06-21 AT AT02755079T patent/ATE305230T1/de not_active IP Right Cessation
- 2002-06-21 ES ES02755079T patent/ES2249611T5/es not_active Expired - Lifetime
- 2002-06-21 PL PL359136A patent/PL206996B1/pl unknown
- 2002-06-21 KR KR1020037002659A patent/KR100936825B1/ko active IP Right Grant
- 2002-06-21 CA CA2418967A patent/CA2418967C/fr not_active Expired - Lifetime
- 2002-06-21 RU RU2003105240/04A patent/RU2287943C2/ru active
- 2002-06-21 EP EP02755079A patent/EP1399032B2/fr not_active Expired - Lifetime
- 2002-06-21 WO PCT/FR2002/002164 patent/WO2003000068A1/fr active IP Right Grant
- 2002-06-21 DE DE60206377T patent/DE60206377T3/de not_active Expired - Lifetime
- 2002-06-21 JP JP2003506522A patent/JP4287268B2/ja not_active Expired - Lifetime
- 2002-06-21 CN CNB028022866A patent/CN100409759C/zh not_active Expired - Lifetime
-
2003
- 2003-02-24 NO NO20030855A patent/NO325078B1/no not_active IP Right Cessation
- 2003-02-25 US US10/374,031 patent/US7438942B2/en not_active Expired - Lifetime
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102355826A (zh) * | 2008-11-28 | 2012-02-15 | 卡夫食品环球品牌有限责任公司 | 糖食组合物、制品、方法以及设备 |
CN102355826B (zh) * | 2008-11-28 | 2014-03-12 | 洲际大品牌有限责任公司 | 糖食组合物、制品、方法以及设备 |
CN103025173A (zh) * | 2010-07-27 | 2013-04-03 | 卡吉尔公司 | 具有赤藓醇的硬包衣 |
US10973238B2 (en) | 2011-03-11 | 2021-04-13 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
US11930830B2 (en) | 2011-03-11 | 2024-03-19 | Intercontinental Great Brands Llc | System and method of forming multilayer confectionery |
CN102934726A (zh) * | 2012-11-15 | 2013-02-20 | 浙江司必林糖果有限公司 | 一种包衣话梅糖及其制作方法 |
CN107427025A (zh) * | 2015-04-14 | 2017-12-01 | 博费蒂·迈·麦勒有限公司 | 在环境条件下稳定的透明硬涂层 |
Also Published As
Publication number | Publication date |
---|---|
FR2826239A1 (fr) | 2002-12-27 |
PL206996B1 (pl) | 2010-10-29 |
FR2826239B1 (fr) | 2005-02-25 |
EP1399032B2 (fr) | 2012-08-22 |
JP4287268B2 (ja) | 2009-07-01 |
WO2003000068A1 (fr) | 2003-01-03 |
ATE305230T1 (de) | 2005-10-15 |
DE60206377T3 (de) | 2013-01-03 |
AU2008203496A1 (en) | 2008-09-11 |
PL359136A1 (en) | 2004-08-23 |
CA2418967C (fr) | 2010-08-17 |
RU2287943C2 (ru) | 2006-11-27 |
EP1399032A1 (fr) | 2004-03-24 |
CN100409759C (zh) | 2008-08-13 |
MXPA03001595A (es) | 2003-09-10 |
KR100936825B1 (ko) | 2010-01-14 |
CA2418967A1 (fr) | 2003-01-03 |
DE60206377D1 (de) | 2006-02-09 |
EP1399032B1 (fr) | 2005-09-28 |
NO20030855D0 (no) | 2003-02-24 |
ES2249611T3 (es) | 2006-04-01 |
JP2004520849A (ja) | 2004-07-15 |
KR20030036721A (ko) | 2003-05-09 |
NO20030855L (no) | 2003-03-31 |
US20040166231A1 (en) | 2004-08-26 |
NO325078B1 (no) | 2008-01-28 |
AU2008203496B2 (en) | 2011-05-26 |
DE60206377T2 (de) | 2006-07-06 |
ES2249611T5 (es) | 2012-11-30 |
US7438942B2 (en) | 2008-10-21 |
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