CN1572148A - 改进的硬性糖果涂布方法 - Google Patents
改进的硬性糖果涂布方法 Download PDFInfo
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- CN1572148A CN1572148A CNA2004100451869A CN200410045186A CN1572148A CN 1572148 A CN1572148 A CN 1572148A CN A2004100451869 A CNA2004100451869 A CN A2004100451869A CN 200410045186 A CN200410045186 A CN 200410045186A CN 1572148 A CN1572148 A CN 1572148A
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- polyalcohol
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Abstract
本发明涉及一种用于在芯体表面生产出硬性涂衣的无糖硬性糖果涂布方法，其包括至少一个循环，所述循环包括：－应用浓度超过80％的多元醇糖浆的步骤，－干燥芯体的步骤，其特征在于此循环中在应用多元醇糖浆步骤和干燥芯体步骤之间不具有静置时间。
Description
本发明涉及一种新的硬性糖果涂布方法。更确切地说，本发明涉及一种无糖硬性糖果涂布方法，所述方法显著降低了生产时间并限制糖果涂布芯体的粘性。
硬性糖果涂布是在许多领域——尤其是糖果和药物领域——中采用的单元操作。其也涉及诸如风味剂、甜味剂、维生素、酶、酸和基于植物的产品等添加剂工业。这一操作在于在固体或粉状产品的表面上产生硬性涂衣，从而防止产品遭遇各种意外或者使它们在外观或口味上更吸引人。
硬性糖果涂布旨在获得甜、酥的涂衣，这在诸如口香糖等糖果领域中总是广受欢迎。
芯体的涂布在能绕轴旋转、作为糖涂衣机的锅中进行，锅中大部分是形成运动基质的芯体，在芯体的表面组成未来外壳的材料以液态得以分布。
糖果涂布一般要求使用含有可结晶材料的糖浆。可通过应用这种糖浆，然后蒸发掉所提供的水分，从而来获得硬结晶性涂衣。为了获得所需程度的扩大，这种应用可重复许多次。进一步说，在应用糖浆步骤的结尾和糖果干燥之间，迄今为止总有必要观察到一个静置时间，从而在静置时间内恰当地将糖浆分布于芯体表面(在此期间，糖浆和粉不被应用于芯体表面，并且，也没行干燥空气吹入旋转糖涂衣机)，因而在干燥步骤中所含水分蒸发期间获得均匀的糖浆结晶。
无糖硬性糖果涂布已经被公知很长时间了，尤其是在专利EP0037407中进行了表述，本申请人是上述专利的所有人，所述专利涉及用山梨醇进行糖果涂布的方法。所述涂布通过成功的循环得以完成，所述每一循环包括：第一阶段，将超过80％干重量浓度的山梨醇加入芯体基床；第二阶段，在此期间停止添加，而保持锅体转动；第三阶段，在此期间，通过吹入热干空气对外壳以及被涂布的芯体进行干燥，从而使被糖浆引入的水分蒸发，进而使所用多元醇结晶。这种技术虽然就成品质量而言是令人满意的，但是在实践中因为静置时间长，因而在静置时间内可能引起芯体相互粘结的问题。
另一种旨在改善现有技术状态的方法已在专利EP-B1-0625311B1中公开，本申请人是上述专利的所有人。
这种方法能生产出极其硬和酥的涂衣，而不必实施在每一糖果涂布循环中通过吹入空气来干燥的步骤。所述方法在于应用一种浓度为相对于其固形物含量至少等于90％重量的多元醇糖浆，然后是糖浆分布的步骤(第一静置时间)，应用同种多元醇的粉的步骤，分布所应用粉的步骤(第二静置时间)。在每一多元醇糖浆添加后与多元醇粉添加前之间，观察到15秒到2分钟的静置时间。
出于进一步改进现有技术状态的愿望，本申请人于是给自己制定了进一步减少生产时间、同时又优化成品质量的任务，在经历大量的研究后，令人惊奇又出乎意料地发现，在显著减少生产时间下获得硬性无糖涂衣，原因在于消除了多元醇糖浆分布结束后的静置时间，接着要么是干燥步骤，要么是应用粉、并分布这种粉(维持)和干燥的步骤。
与所有预料相反的是，这种方法在大量缩短的生产时间内产生了完全令人满意的糖果涂衣，而没有引起任何芯体间的相互粘结。根据本发明所述的方法能使每一循环节省15秒到2分钟，考虑到所实施循环的次数通常超过40，因而这种方法是十分具有优势的。
因此，本发明的一个目的是一种无糖硬性糖果涂布方法，所述方法用来在芯体表面生产硬性涂衣，其包括至少一个循环，所述循环包括：
-应用浓度超过80％的多元醇糖浆的步骤，
-干燥芯体的步骤，
其特征在于此循环中在应用多元醇糖浆步骤和干燥芯体步骤之间不具有静置时间。
根据本发明的一个普通实施方案，本方法在于在糖果涂衣涡轮机的运动中，用所述多元醇糖浆均匀地将产品的表面弄湿从而完成涂布。本发明相关的多元醇糖浆是选自于山梨醇、麦芽糖醇、木糖醇、甘露醇-木糖醇混合物、赤藻糖醇、乳糖醇和异麦芽酮糖醇(不考虑异麦芽酮糖醇中1-1GPM和1-6GPS间的比例)以及它们的混合物的糖醇。
优选使用多元醇浓度至少为80％干重量的糖浆，优选至少90％，更优选至少92％，还要优选至少95％。糖果涂衣糖浆可通过任何类型以粉状出售的多元醇进行制备。也可利用准备好使用的糖浆(ready-to-use syrups)，例如申请人出售的高浓度山梨醇糖浆或麦芽糖醇糖浆。
糖浆的固形物含量优选为60％-85％重量比，更优选为65％-80％，还要优选为65％-75％。
应用前将所用多元醇糖浆的温度调到100℃以下。在一具有优势的实施方案中，糖浆的温度优选小于90℃，更优选小于70℃。
在需涂布芯体的运动床中的温度维持在一个低于55℃的数值，优选10-50℃，更优选为15-40℃。
在运动的芯体物质中维持温度的设备，可由用于吹入控制在一定温度的热空气的设备组成。
外壳的厚度可自由选择，尤其是作为被糖果涂布的芯体的功能或所需效果的功能。
可往将被喷涂的多元醇糖浆中加入各种添加剂，比如色素或风味剂。也可设想诸如植物胶、羧甲基纤维素和凝胶等胶粘剂，或者诸如甘油一酸酯和甘油二酯等脂类物质。也可设想将各种多元醇混合入涂衣糖浆。涂衣糖浆也可含有色素，如碳酸钙、氧化钛或食品级色素；也可含有甜味剂，如阿斯巴甜、安赛蜜，糖精、三氯蔗糖、阿力甜、纽甜(neotame)、新桔皮苷、环磺酸盐化钠或环磺酸盐化钙。
根据本发明的一详细实施方案，使用了一种高纯度的山梨醇糖浆，比如，尤其是申请人出售的Neosorb70/02，其具有大于95％干基础的山梨醇浓度，同形物含量为70％。由Neosorb70/02制备的糖果涂衣糖浆可有优势地包括1.5％-2％的阿拉伯树胶，1％的二氧化钛，可具有65％的固形物含量以及45℃的温度。这种糖果涂衣糖浆可含有风味剂、强效甜味剂以及任何其他涂衣所需成分。
就实施例而言，糖果涂衣糖浆固形物含量的组成可以是97.5％的山梨醇，1.5％的阿拉伯树胶，1％的二氧化钛。
运动芯体的基床温度优选为维持在20-40℃。糖浆应用-干燥循环的次数在10-100之间，优选30-60。实施55次成功的循环已经获得了非常好的结果。
本发明所述方法的一个改变在于在糖浆应用之后，加入一定量的优选大于90％重量比的高纯度多元醇粉，更优选大于95％重量比。
根据这个改变，与本发明相应的方法包括至少一个循环，所述循环包括：
-应用浓度超过80％的多元醇糖浆的步骤，
-应用大于90％重量比的高纯度多元醇粉的步骤，优选大于95％重量比。
-分布所述粉的静置时间，
-干燥芯体的步骤，
所述方法的特征在于在糖浆应用步骤和粉应用步骤之间不具有静置时间。
考虑多元醇粉，可使用的粉的实例包括那些以名称Neosorb出售的山梨醇，以名称Xylisorb出售的木糖醇，以名称Palatinit出售的异麦芽酮糖醇，以名称Maltisorb出售的麦芽糖醇，以名称Pearlitol出售的甘露醇，以名称Lacty出售的乳糖醇。
在分布所述粉和选择性干燥整体后，可实施新的湿供应(wetting-supplying)粉循环。此方法要求至少一次，优选至少两次应用粉状的高纯度多元醇粉。考虑到本发明中定义的循环包括只有一次多元醇糖浆的应用，这些应用可在同一循环或不同循环中实施。
根据本发明所述方法的另一种变化，所述多元醇粉由与糖果涂衣糖浆中主要存在的多元醇同样的多元醇组成。关于组分和工作参数，本领域技术人员可根从专利EP625311B1的教导，而同时使用本发明所述的方法，其在于消除了至少一次糖浆应用后的静置时间，也就是说，在于在至少一次糖果涂衣循环中，在糖浆分布结束时立即分布粉。
需注意的是，将被涂布的产品可选择性地预先用本领域技术人员公知的技术进行胶处理(gum-treat)。无需说，为改善产品的外观可进行最后标准上蜡处理。在这种情况下，例如可使用脂类物质，漆料或蜡。
本发明的另一改变在于使用几种不同的多元醇来实施多层涂布。
本发明所述的方法能涂布各种类型的产品，比如，尤其是食品产品，如糖果、口香糖、泡泡糖、片剂、止咳糖、胶质商品、咀嚼型糊(chewing pastes)、煮熟糖果、巧克力产品；干制水果，如杏仁或榛实；药物或兽药产品，如约丸、片剂或用于动物的产品；饮食产品，如植物颗粒、种子或谷类；结团肥料粉；基于诸如酵母菌等酶或微生物的添加剂；清洁片剂；维生素；风味剂；香料；酸性物；甜味剂或各种活性成分。
上述发明的实施能在相对短的糖果涂布时间内生产出高质量的糖果涂衣产品，所述糖果涂布时间短于现有技术中的糖果涂布时间。
在下述实施例的帮助下，可更清楚地理解本发明，所述实施例用于起说明作用，而不是作为限制。
实施例1：根据本发明使用山梨醇的硬性糖果涂衣
使用设备：Driacoater 1200糖果涂衣机
1.涂布糖浆的组成(65％固形物-45℃)
| 成分(kg) | 基于固形物的组成 | |
| 山梨醇Neosorb70/02阿拉伯树胶二氧化钛水 | 25.000kg0.270kg0.180kg2.165kg | 97.5％1.5％1.0％ |
| 27.615kg | 100％ |
2.糖果涂布结果和参数(60kg口香糖)
阶段1＝芯体除尘和预热
| 阶段 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
| 循环次数 | 5 | 5 | 5 | 10 | 10 | 11 | 3 | 5 | 1 |
| 每一循环糖浆量(kg) | 0.4 | 0.6 | 0.7 | 0.9 | 1.1 | 1.2 | 0.8 | 0.4 | 增大 |
| 静置时间(min) | 0 | 0 | 0 | 0 | 0 | 0 | 1.0 | 2.0 | |
| 干燥时间(min) | 3.5 | 3.5 | 3.5 | 3.5 | 4 | 4 | 3 | 1.5 | 5 |
| 干燥温度(℃) | 26 | 26 | 30 | 34 | 34 | 38 | 38 | 38 | 24 |
| 热空气流速/m3/min | 12 | ||||||||
| 糖果涂衣机转速(rpm) | 12 | ||||||||
扩大程度为35％所花费的总糖果涂布时间为231分钟。
在糖果涂衣糖浆中加入桉树风味剂。
实施例2：现有技术中使用山梨醇的硬性糖果涂衣
1.涂布糖浆的组成(65％固形物-45℃)
| 成分(kg) | 基于固形物的组成 | |
| 山梨醇Neosorb70/02阿拉伯树胶二氧化钛水 | 30.875kg0.341kg0.341kg3.445kg | 97.0％1.5％1.5％ |
| 35.000kg | 100％ |
2.糖果涂布结果和参数(50kg口香糖)
阶段1＝芯体除尘和预热
| 阶段 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 |
| 循环次数 | 4 | 9 | 6 | 12 | 19 | 4 | 5 | 1 |
| 每一循环糖浆量 | 0.3 | 0.4 | 0.5 | 0.6 | 0.7 | 0.7 | 0.3 | 增大 |
| 静置时间(min) | 0.3 | 0.3 | 0.3 | 0.3 | 0.5 | 0.5 | 2.0 | 10.0 |
| 干燥时间(min) | 4.5 | 4.0 | 4.0 | 3.0 | 3.5 | 3.0 | 1.0 | 5.0 |
| 干燥温度(℃) | 24 | 30 | 30 | 34 | 36 | 36 | 36 | 26 |
| 热空气流速/m3/min | 12 | |||||||
| 糖果涂衣机转速(rpm) | 9 | 12 | 12 | 12 | 12 | 12 | 8 | 12 |
在阶段6、7和8期间往芯体表面加入风味剂(荷兰薄荷—薄荷醇混合物)
扩大程度仅为30％所花费的总糖果涂布时间为246分钟。
根据本发明(前述实施例)，花费较少时间(231分钟)就取得了更大程度的扩大(35％)。
这些产品具有同等的感观质量。
Claims (8)
1.用于在芯体表面生产出硬性涂衣的无糖硬性糖果涂布方法，其包括至少一个循环，所述循环包括：
-应用浓度超过80％的多元醇糖浆的步骤，
-干燥芯体的步骤，
其特征在于此循环中在应用多元醇糖浆步骤和干燥芯体步骤之间不具有静置时间。
2.根据权利要求1所述的方法，其特征在于：所述多元醇糖浆含有相对于其可溶固形物含量的至少80％重量的多元醇，优选至少88％重量的多元醇。
3.根据权利要求1和2任一项所述的方法，其特征在于：所述多元醇糖浆含有一种选自于山梨醇、麦芽糖醇、木糖醇、甘露醇、赤藻糖醇、乳糖醇和异麦芽酮糖醇以及它们的混合物的多元醇。
4.硬性糖果涂布的方法，其包括至少一个循环，所述循环包括：
-应用浓度超过80％的多元醇糖浆的步骤，
-应用纯度大于90％重量比的多元醇粉的步骤，优选大于95％重量比。
-用来分布所述粉的静置时间，
-干燥芯体的步骤，
其特征在于此循环中在糖浆应用步骤和粉应用步骤之间不具有静置时间。
5.根据权利要求4所述的方法，其特征在于所述多元醇糖浆含有相对于其可溶固形物含量的至少80％重量的多元醇，优选至少88％重量的多元醇。
6.根据权利要求4和5中任一项所述的方法，其特征在于：所述多元醇糖浆含有一种选自于山梨醇、麦芽糖醇、木糖醇、甘露醇、赤藻糖醇、乳糖醇和异麦芽酮糖醇以及它们的混合物的多元醇。
7.根据权利要求4-6中任一项所述硬性糖果涂布的方法，其特征在于，所述粉由与在糖果涂衣糖浆中主要存在的同样多元醇所组成。
8.根据权利要求1-7中任一项所述的方法，其特征在于：将要涂布的产品是食品，兽药，药物或饮食产品，种子或谷类，肥料粉或基于酶、微生物的添加剂，维生素，风味剂，香料，酸性物，甜味剂或活性成分。
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| US4238510A (en) * | 1979-02-21 | 1980-12-09 | Life Savers, Inc. | Sugarless coating for chewing gum and confections and method |
| DE3066710D1 (en) * | 1979-10-17 | 1984-03-29 | Roquette Freres | Process for hard coating with sorbitol |
| FR2580904B1 (fr) * | 1985-04-30 | 1990-08-10 | Roquette Freres | Produit de confiserie ou pharmaceutique a revetement sans sucre obtenu par drageification dure et son procede de preparation. |
| US4828845A (en) * | 1986-12-16 | 1989-05-09 | Warner-Lambert Company | Xylitol coated comestible and method of preparation |
| US4792453A (en) * | 1987-05-04 | 1988-12-20 | Wm. Wrigley Jr. Company | Hard coated sugarless chewing gum |
| US5017400A (en) * | 1988-06-10 | 1991-05-21 | Suomen Xyrofin Oy | Non-cariogenic sweetener |
| JPH075624B2 (ja) * | 1989-01-31 | 1995-01-25 | 東和化成工業株式会社 | ラクチトール三水和物結晶及びそれを含有する含蜜結晶並びにそれらの製造方法 |
| GB8927130D0 (en) * | 1989-11-30 | 1990-01-31 | Cerestar Holding Bv | Chewing gum composition |
| US5144024A (en) * | 1990-10-11 | 1992-09-01 | Tammy Pepper | Shelf stable liquid xylitol compositions |
| US5135761A (en) * | 1991-03-28 | 1992-08-04 | Wm. Wrigley Jr. Company | Coated chewing gum product with emulsifier subcoat |
| US5171589A (en) * | 1991-05-31 | 1992-12-15 | Wm. Wrigley Jr. Company | Coated chewing gun products polished with colored wax and method of preparation |
| US5248508A (en) * | 1992-03-23 | 1993-09-28 | Wm. Wrigley Jr. Company | Hard coated gum with improved shelf life |
| US5270061A (en) * | 1992-03-26 | 1993-12-14 | Wm. Wrigley Jr. Company | Dual composition hard coated gum with improved shelf life |
| US5665406A (en) * | 1992-03-23 | 1997-09-09 | Wm. Wrigley Jr. Company | Polyol coated chewing gum having improved shelf life and method of making |
| FR2705207B1 (fr) * | 1993-05-17 | 1995-07-28 | Roquette Freres | Procédé de dragéification dure sans sucre et produits ainsi obtenus. |
| FR2740300B1 (fr) * | 1995-10-30 | 1998-01-02 | Roquette Freres | Revetement sans sucre obtenu par drageification dure et son procede d'obtention |
| DE69930553T2 (de) * | 1998-12-30 | 2006-09-07 | Wm. Wrigley Jr. Co., Chicago | Verfahren zum beschichten essbarer produkte mit sirup und pulver |
| FR2806587B1 (fr) * | 2000-03-21 | 2005-05-06 | Mars Alimentaire Sa | Procede d'enrobage de particules pour la realisation de confiseries |
| FR2826239B1 (fr) * | 2001-06-25 | 2005-02-25 | Roquette Freres | Procede de drageification dure ameliore |
-
2003
- 2003-05-26 FR FR0306320A patent/FR2855374B1/fr not_active Expired - Fee Related
-
2004
- 2004-05-11 CA CA2469819A patent/CA2469819C/fr not_active Expired - Fee Related
- 2004-05-25 KR KR1020040037518A patent/KR20040101940A/ko not_active Application Discontinuation
- 2004-05-25 US US10/853,318 patent/US20040253357A1/en not_active Abandoned
- 2004-05-25 AU AU2004202239A patent/AU2004202239B2/en not_active Ceased
- 2004-05-25 JP JP2004155271A patent/JP2005021159A/ja not_active Withdrawn
- 2004-05-25 EP EP04291321A patent/EP1481597A1/fr not_active Ceased
- 2004-05-26 MX MXPA04005009A patent/MXPA04005009A/es active IP Right Grant
- 2004-05-26 CN CNA2004100451869A patent/CN1572148A/zh active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| FR2855374B1 (fr) | 2007-06-01 |
| AU2004202239B2 (en) | 2010-07-08 |
| KR20040101940A (ko) | 2004-12-03 |
| MXPA04005009A (es) | 2005-09-08 |
| US20040253357A1 (en) | 2004-12-16 |
| FR2855374A1 (fr) | 2004-12-03 |
| EP1481597A1 (fr) | 2004-12-01 |
| CA2469819C (fr) | 2012-08-21 |
| AU2004202239A1 (en) | 2004-12-16 |
| JP2005021159A (ja) | 2005-01-27 |
| CA2469819A1 (fr) | 2004-11-26 |
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| PB01 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |