DD214985A3 - METHOD AND DEVICE FOR PRODUCING STABLE SWEET SUGAR FOAM WITH HIGH GAS - Google Patents

Abstract

The invention relates to a method and a device for the continuous production of stabiliem protein-sugar foam with high Gesanteil. The protein sugar foam is suitable for filling a wide range of bakery, long-life bakery and confectionery products. The aim of the invention is the production with the lowest possible energy and equipment expense while high volume and foam yield. According to the invention, this is achieved by foaming the processed and mixed raw materials at a temperature of at least 40 degrees C while supplying compressed air in a dispersing tube. This contains a macrofibrillary system of unbranched, tangled solid round cross-section casings with a diameter of 0.4 to 2.0mm.

Description

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(a) Title of the invention

Method and device for producing stable protein-sugar-foam with a high proportion of gas

^ b) Field of application of the invention

The invention relates to a method and a device for the continuous production of protein-sugar-foam used in the bakery, long-life bakery and confectionery industry for filling a wide variety of products, e.g. so-called Negerkuss and special waffles can be used.

{c) Characteristic of the known technical solutions

  It is known that protein-sugar foams are produced by two different basic processes:

1. After a one-step process, in which a common foaming of protein and cooked sugar solution takes place. '; ; .. '. ,

2. Nach.einem two-stage process in which only the ^comparison: foaming of the protein solution is carried out and then an intimate mixing or dispersing with boiled sugar solution. ^:

Both methods can be carried out batchwise as well as continuously.

In the discontinuous one-step process, the two components are foamed in an open foaming machine by means of impact grooves. The quality of this protein-sugar-foam is for the production of certain products, e.g. so-called Negerkussen and special waffles.

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not suitable because the required specific foam volumes are not reached (Zucker- und Süßwarenwirtschaft J £ (1 977) 12, pp. 448).

The same disadvantage is found in the hitherto known single-stage continuous processes in which the protein-sugar mixture is mixed in special dispersing means, e.g. rotating mixing heads, is foamed.

These foams can ζ.B. used for the production of marshmallows (Zucker- und Süßwarenwirtschaft 28 (1975) 3. 57) .-

In the two-stage., Batch process, the fiiweißlösung. Is batched in open foaming machines, such as planetary mixers, foamed. The white solution is prepared from a mixture of spray clear powder and water in the ratio 1: 7. In these. Protein foam is preferably added to 110-120 ° (boiled sugar, in which, depending on the recipe, corn syrup and oiling agents, such as agar-agar, gelatin or pectin added in portions and dispersed in the foaming machine and at the same time to about 50 ° C. cooled, so that a voluminous foam having a density of about 0.2 g / cm ³ is formed. This batch-produced foam is very well suited for the production of so-called Negerkuss and foamy .Waffle fillings (Zucker- und Süßwarenwirtschaft 22 (1977) 12 448. In the two-stage continuous process, the protein foam is made using compressed air in known pressure impactor or narrow neck orbiters, metal slits specially shaped, specially shaped wire screens, cylindrical metal inserts, structured aggregates such as spheres, Raschig rings, calipers, Spirals, etc. This foam will be continuous in a second. Promoted dispersing device. In this Dispergieraggragat the offset with all raw materials and boiled sugar is metered and intimately mixed with the protein foam.

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The mixture is cooled by a suitable device and fed to the skin pass mill.

The disadvantage of the known two-stage process is the higher energy and equipment required to produce the stable, bulky Eiwei.ß sugar foam. This increased expense arises from the temporally different foaming of the protein solution and the protein-sugar mixture or from the spatially and apparatus-side separate foaming of both formulation components.

In addition, it should be noted that the foam volume of the whipped egg white solution after addition of the cooked sugar by the incoming denaturation and partial foam destruction is much lower. By subsequent intensive Verschäumungsarbeit the foam volume must be improved again. ,

(d) Aim of the invention

The aim of the invention is the production of a stable protein-sugar foam, with high volume and foam yield, which is used for a wide variety of baked goods. Long-life bakery and confectionery industry, e.g. Waffles with voluminous foam fillings or even so-called Negerküssen, is suitable.

It is a particular object of the invention to enable the production with the lowest possible energy and equipment expense.

{e) Explanation of the nature of the invention

According to the one-step continuous processes described in the literature, it is possible to prepare protein-sugar foams for marshmallows.

For the production of so-called Negerkussen large foam volumes and better foam stabilities are required. To achieve these qualities, while maintaining the one-stage process, a high expenditure in terms of apparatus and, in particular, energy must be used.

The invention is therefore based on the object of demonstrating process conditions, according to which protein-sugar foams can be prepared continuously and in one stage with high volume yield and high foam stability. It has been found that the production of a stable, voluminous protein-sugar foam for so-called Negerkusses and special waffle fillings in the single-stage continuous process is possible when a mixture of protein solution and boiled sugar is prepared, these are exposed to air and by means of a pump promoted by a specially designed dispersing and foamed.

The .Denaturierung the egg white proteins occurring when mixed with boiled sugar of about 110 to 120 ⁰ C leads to a deterioration of their Schäumbildungseigenschaften, which can be compensated by applying dieses.speziellen dispersion process. This is achieved by the fact that the remaining film-forming properties of the "proteins and the remaining 'flexibility' of the lamellae can be utilized by foaming action and progressive dispersion through the targeted action of shear forces.

These shearing forces arise from the fact that the flowing mixture is conveyed through a specially trained dispersing. The interior of the tube is characterized by a concentrated arrangement of a macrofibrillar system consisting of unbranched intertwined and solid threads of round section, preferably of food grade harmless metals or plastic with a diameter of from 4 to 2.0 mm. The volume of this system can be up to 30 % of the volume of the dispersion tube. The round cross-section of the solid filaments ensures that the very fragile gas bubbles and progressively forming vesicle assemblies do not burst, but are divided by the vortices behind the filaments and by the adhesive forces of the filaments, minimizing foam destruction , The for the even distribution

and for the partial denaturation of the ingredients, such as, for example, foodstuffs, during the dispersing process, such as e.g. the separation of the tertiary structure of the proteins, turbulent flow required is achieved by the spatial arrangement of the solid threads to a macrofibrillary system with the effect of shear and adhesion forces in each plane.

The preparation of the mixture of protein solution and preferably boiled at 110 to 120 ⁰ C sugar can be carried out either batchwise or continuously in. Conventional mixing units or agitators. The mixture temperature varies depending on the temperature of the components and the recipe used between 40 ⁰ C and 90 ⁰ C. Preferably, a mixture temperature of 60 ⁰ C to 70 ⁰ C is observed for the process found.

To maintain the desired temperature range of the mixing container can be designed so that a temperature control is possible ... ^: ,.

Falls below the proposed mixture temperature, an increase in viscosity occurs, which has an increase in the energy supply for the dispersing work. Exceeding the recommended mixture temperature may occur after dispersion. give a foam with insufficient skin properties. Furthermore, an increased cooling effort after the skin pass is necessary. Depending on the temperature of the protein-sugar mixture, the throughput, the shear rate in the dispersion tube and the raw material composition, a certain internal system pressure sets in.

(f) Embodiment

According to the inventive method for the production of protein-sugar foam with a high gas content (Fig. 1) of cooked at 110 to 120 ⁰ C sugar (5), the processed protein solution (6) and optionally other components (7) in the mixing vessel (1), which has a stirrer, promoted.

The mixing container is tempered. The mixture temperature is preferably 60 to 70 ⁰ C .. Via a pipeline with sieve insert (2) and corresponding control devices, the protein-sugar mixture enters the feed pump (3) · This variable speed pump pushes the mixture in the dispersing (4). The dispersing tube consists of a tube jacket 1700 mm long and 40 mm clear diameter and is filled with 0.7 mm thick polyamide filaments of round cross-section in a concentration of 25% of the net volume. The polyamide threads are unbranched and entangled. At the inlet of the dispersing tube, the supply of purified compressed air is effected via corresponding control devices. The pressure of the air is preferably from 0.3 to 0.8 N / mm ^2. The end of the dispersing tube serves at the same time as a feed for further processing, such as, for example, to the tempering machine (9).

Claims (2)

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invention claim 1. A process for the preparation of stable protein-sugar foam with a high gas content, characterized in that the prepared or cooked and mixed raw materials such as protein solution, sugar and optionally further additives having a temperature of at least 40 ⁰ C under the supply of compressed air in one Dispersing be foamed. 2. Device for producing stable protein-sugar-foam with a high proportion of gas, consisting of a dispersing tube, characterized in that the dispersing tube with a macrofibrillar system of unbranched, tangled solid threads with a round cross-section and a diameter of 0.4 to 2, 0 mm is filled, wherein the volume filling is in particular 30 % . For this purpose 1 page czech line