DE2022776A1 - Cream powder for food - Google Patents

Description

Henkel & Cie GmbH Düsseldorf, May 6, 1970

Henkelstrasse 67 patent department

Dr.Wf / Construction

P at en ta η m e 1 d u ng D ^ 824

Cream powder for food

The invention relates to a free-flowing, dry, fat-containing cream powder for food purposes, in particular for the production of cake fillings and decorations.

The ever-increasing reduction in working hours and the resulting The associated growing labor shortage poses major problems, in particular, to the confectionery industry, which are already being solved through increasing use of ready-made cake flours, so-called "cake mixes", is strived for. By saving time, making work easier and processing without risk, it enables to meet the growing demand for confectionery. The confectioners were often decorated with cream Buttercream base meant this operation so far there has been a significant delay in completion of the baked goods ready for sale. In addition, these pointed Cream decorations have so far only had an extremely limited dimensional stability and durability. Here too the Need for a ready-to-use cream base, the time savings, work relief, risk-free processing, durability and dimensional stability of the finished decorations guaranteed.

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Henkel & CIe GmbH 2. s.it · ι «Ponntommnung d 3324

The invention was therefore based on the object of providing a free-flowing, dry, fatty, for food, in particular for making cake fillings and decorations suitable problem-free cream powder to develop.

This object was achieved in that the mixture of the dry substances of the cream powder is essentially made up of the following Components built up:

65 to 85, preferably 70 to 80 percent by weight based on the total weight of the cream powder, on a powdery component, consisting of

25 to 99, preferably 27 to 40 percent by weight, based on the weight of the powdery component of a protein-containing product,

1 to 5 percent by weight based on weight the powdery component, to stabilization or. Binders, especially * swelling starch,

and

up to 70 percent by weight, based on weight the powdery component, sugar and / or possibly other, in Creams usual additives,

as

15 to 35 *, preferably 20 to 30 percent by weight, based on on the total weight of the cream powder, on a Pett ingredient, consisting of

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Handle Λ. CIe GmbH jj · * · "· iurfof» niqnm «rdun» d 3824

80 to 95, preferably 85 to 9.5 percent by weight, based on the weight of the fat component, of an edible fat with a slip melting point between 150 and 35 ⁰ C and a dilatation of 800 to 1 500, preferably 1 100 to 1 400, at 20 ⁰ G,

as

5 to 20, preferably 7 to 15 percent by weight,

based on the weight of the fat component _t of a fat-soluble emulsifier with an HLB value in the range from 5 to 16,

wherein the powdery component envelops the fat component.

The powdery component includes as protein-containing Products Milk powder, which is preferably used as instantized whole or cream milk powder, and egg powder, preferably Whole egg powder.

Gelatine is suitable as a stabilizing or binding agent, Alginate, locust bean gum, tragacanth, pectin, guar flour, "agar agar, polyacrylic acid, polyvinyl alcohol, methyl cellulose, Carboxymethyl cellulose and above all swelling starch, which leads to a particularly dimensionally stable cream consistency. Above all, these agents increase the whipping properties of the cream.

The sugar content desired, if any, can be selected from any of the known ones Types of sugar, but above all from powdered sugar, glucose and vanilla sugar, which at the same time has a flavor-enhancing effect, exist. The amount of sugar content is only dependent on taste. It can also be used for sugar-free cream powder

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Henkel & CIO GmbH ty, page ^Iur patent application O 84

Diabetics are prepared to use an additive of about 0.5 percent by weight of a commercially available flavor Containing sweeteners such as saccharine or sodium nyelamate.

Other additives commonly used in filling creams include acidulants such as sodium, potassium and calcium salts of ortho- and pyrophosphoric acid, gluconic acid-δ-lactone, the tartaric acid and the Understand citric acid. They are often very beneficial, especially when swelling starch is used as a stabilizing agent is set, as this inhibits the gelatinisation ability, which is sometimes caused by the high fat content of the powder the strength is compensated.

Edible fats used are those whose slip melting point is below body temperature, in particular between 30 and 35 ^° C., and which at 20 ^° C. have dilatation values between 800 and 1,500, especially between 1,100 and 1,400. Natural fats or fat mixtures modified according to various known processes with corresponding melting points and dilatation values are suitable. The hydrogenated peanut oil described in Example 1, which gives a particularly storage-stable product, is preferred.

To make it easier to mix the cream powder with water, a fat-soluble emulsifier is added to the edible fat, the expediently has an HLB value of 5 to 16. For example, mono- and diglycerides of saturated are suitable for this and unsaturated fatty acids, e.g. B. of stearic acid and oleic acid, whereby traces of triglycerides do not interfere, lactic acid monoglyceride, Polyglycerol fatty acid ester, sorbitan fatty acid ester, - Polyoxyethylene sorbitan acid esters, diacetyltartaric acid mono- / difatty acid glycerides, Lecithin and combinations of these compounds. One gave particularly good results

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Henkel & Cie GmbH 5. su _iur ? Ai.ntaom * idun _e ο 84

Mixture of 1 part by weight of polyoxyethylene sorbitan stearate and 1.5 parts by weight of sorbitan stearate.

The "HLB" value of an emulsifier indicates its position in the so-called "hydrophilicity-lipophilicity equilibrium"; H. he gives information about the balance of the size and strength of the hydrophilic (water-friendly or polar) and the lipophilic (oil-friendly or non-polar) groups of an emulsifier. The method of determination is the booklet "Das Atlas HLB-System - The modern working method for determination suitable emulsifier systems "from Atlas Chemical Industries INC (1965) can be found.

Numerous known solid-liquid mixing processes are suitable for producing the cream powder. A particularly advantageous cream powder is obtained, however, when mixing the dry ingredients well with each other, in a free-falling powder or delayed veil over leads and heated to 50 to 60 ⁰ C emulsifier-containing fat in these powder veil aids. The still liquid fat particles are immediately enveloped by the dry substance mixture and only then crystallize through.

Because milk powder and powdered sugar, in most cases the The main constituents of powdered cream powder are known to tend to form agglomerates, it is advisable to to effect the supply of the powdery ingredients in a way that allows the powder in as possible finely divided state in contact with the injected fat comes. For this purpose, the powder can also be used, for example, via a vibrating sieve or, in the case of smaller apparatuses Feed in via a vibrating chute. It is also advantageous to use the shape of the freely or decelerated falling The powder jet adapts to the shape of the spray jet of the injected fat. The latter is when using a vibrating screen particularly easy to do. ·

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Henkel & Cie GmbH 6. s.it. _IU r Poi.manm.idune d 3Ö24

It is also useful if the mixture is subjected to an after-treatment after the fat has been sprayed on an even better homogeneous distribution of the fat in the powdery ones To achieve constituents. Such post-treatment can be done, for example, by the Mixture circulated in a granulator or in another rotating container. Even with the help of an or The desired effect can be achieved using several vibrating sieves. The has proven to be particularly advantageous for this purpose Use of an inclined and / or conically shaped drum has been shown in which the material is circulated is transported further. By changing the inclination or the opening angle and the speed of rotation the dwell time of the material in the drum and thus the granulation process can be controlled. That way lets the structure of the product can vary from floury to gritty.

Furthermore, it is with the use of such a drum It is useful if particles adhering to the inner wall of the drum are continuously wiped off with the aid of a brush.

Instead of an after-treatment, as described above, one can also do a after-treatment after the fat has been sprayed on Carry out air sifting of the goods, and mix the light portions back into the powdery starting material or they separately spray a second time with fat. According to a particularly advantageous embodiment of the invention In the process, the powdery constituents fall freely from the bottom upwards against the powder Gas flow braked. However, this gas flow is not, as in the known fluidized bed process, so strong that the powder in constant vortex motion remains, but the particles obey gravity with a certain delay »In this way

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Henkel "St CIe GmbH 7, S.U. to the pat.ntonmeMone D 8 ^

the individual particles are exposed to the grease spray for longer, and in many cases there is no need for subsequent treatment or inspection of the sprayed material.

An apparatus such as that used for spraying freely falling powdery! Components and for subsequent post-treatment can be used by circulation is shown in FIG. This apparatus is also suitable for continuous Production of smaller quantities for experimental purposes. The powdery material is located in the storage container 1. It is advisable to blow the powder into the lower part of the container 1 with the aid of nozzles (not shown). to keep in a relaxed state. Via the dosing screw 2 and the vibrating chute j the powder reaches the funnel 4, which has a convex shape of the falling Causes ray. In this way, the shape and density of the falling powder jet is adapted to the spray jet of the fat, and the components are optimally mixed achieved. The fat is sprayed with the aid of the nozzle 5, into which it is taken from the storage container 7 via the metering pump 6 arrives. The reservoir 7 is with the help of a Thermostats kept at a temperature a few degrees above the melting temperature of the fat used. the Particles of the mixture get into the conically shaped rotating drum 8. The conical shape of the drum is the opening angle of the fat spray adapted in such a way that none Fat particles hit the drum wall at greater speed. When the grease is sprayed into the 'free-falling Powder jet forms a coat of dry substance around each fat droplet. The resulting particles fall in a shorter trajectory than because of their greater weight any remaining dry matter particles on the wall of the drum. As a result of the rotating movement of the drum, the resulting roll Particles through the remaining dry matter and

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Henkel & CIe GmbH 8. Page iur r-atentanmoldung D

bind this. Due to the crystallization of the fat, which has now begun, the particles solidify and roll over the edge the rotary drum in the collecting container 9, on the wall of the Particles adhering to the drum are removed with the aid of the brush 10. In an enlarged embodiment of this apparatus the material can be added via a correspondingly large vibrating sieve.

An apparatus in which the falling of the powdery constituents is delayed by a stream of air and in which the sprayed material is sifted and the light components are returned to the spray zone is in Pig. 2 shown. From the storage container 11, the powdery material arrives via the feed line 12 into the separator 13 and is blown tangentially from this into the cylindrical container Ik and thereby distributed over the entire cross section of the container. Air sucked in from below flows against the falling powder and has access through the annular opening 15, 16. The speed of the air is such that the particles slowly descend in the central cylindrical part of the container. The fat is by 'zv. ^T si opposite spray nozzles I7 introduced via the metering pump 18. The jet of the nozzles is directed into the interior of the tower. It is also possible to use more than two spray nozzles, the distance between the nozzles having to be large enough to prevent the fat droplets from coming together. After passing through the spray zone, the sprayed powder reaches the lower conical part 19 of the apparatus. As a result of the tapering, the speed of the air stream introduced from below is so great in this part that the lighter parts are returned upwards into the spray zone. The heavy, fatty fractions of the powder get into the funnel 20 and can be fed from there to a packaging device.

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Henkel & CIe GmbH 9 · ^s · »· ^Iur Pat.ntanmoiduna ο 84

It has been shown that when using this apparatus, downstream granulation can be dispensed with. The size of the particles can be determined by the speed of the sucked in Air flow and the nozzles used or the size of the fat droplets can be influenced. The described Apparatus is particularly suitable for the continuous production of large quantities.

With the help of the method according to the invention and the apparatuses described above, cream powder can be produced, which, even with a relatively high content of low-melting fat, do not tend to separate or stick together. They contain all the ingredients necessary for the preparation of a cream powder, so that only liquid is left for the cream preparation In the form of water or milk and optionally fresh egg added must become. Of course, the consumer can after If desired, add further powdered ingredients to refine and personalize the flavor of the creams serve, e.g. B. almonds, nuts and the like. ■

The cream powders produced by the process according to the invention have a uniform particle structure. Even with a high bed content of 20 % and more, these are powder dry and do not give off any fat. Since the raw materials and finished products are not exposed to any rubbing or kneading force in this process and are mainly carried by a stream of air, the mixtures are loose and enriched with air. This fact has a beneficial effect on the creams made from it; these have a particularly smooth structure.

The very fine distribution of the fat and the even coating the fat particles ensure that the products can be stored very easily. During storage tests it was found that too without the addition of preservatives after six months of storage

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In a suitable packaging, neither rancidity nor taste impairment of the products can be ascertained was. Rather, the creams produced from the cream powders used in these storage experiments turned out to be .as fresh and perfect in taste. The packaging material was not adversely affected by emigrated fat.

The products are resistant to the effects of cold and heat, as well as to vibrations like them, within wide limits occur during transport, persistently.

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Henkel & CIO GmbH 11th page for registration D 3 ^ 24

Example!..

20 kg / h of a mixture of 22.0 parts by weight of instant skimmed milk powder, 25jO parts by weight of powdered sugar, 18.0 parts by weight of glucose, 4.1 parts by weight of vanilla sugar , 0 parts by weight of lecithin powder, 0.8 parts by weight of whole egg powder, 1.6 parts by weight of swelling starch and 0.5 parts by weight of powdered sodium dihydrogen phosphate were exposed to free fall using an apparatus according to FIG. 1 via a vibrating sieve J5 into a funnel 4 which was slightly inclined to the vertical and whose tube socket had a diameter of about 5 cm. In the falling powder fog was by means of a two-fluid nozzle 5 per hour 6.66 kg of a heated to 60 ⁰ C mixture of 85 * 0 weight parts of hydrogenated peanut oil, having a melting point of J52 through J> ^ ⁰ C, a Dilatationswert of 1 25O at 20 ⁰ C and an iodine number of 70, 6.0 parts by weight of polyoxyethylene sorbitan stearate and 9 * 0 parts by weight of sorbic stearate, injected. The resulting cream powder fell into a 120 cm long conical rotating drum 8, which rotated at an opening angle of 20 ° at 20 revolutions per minute. The diameter of the drum was 40 cm at the narrower end and 0 cm at the wider end. The powder particles were granulated to a uniform grain size as they rolled down the drum wall and collected and packaged in a container.

Example '

In a manner analogous to that described in Example 1, 20 kg of a powdery mixture of 28.6 parts by weight of skimmed milk powder, 28.6 parts by weight of powdered sugar, 14.0 parts by weight of glucose, 5.7 parts by weight of vanilla sugar, 0.6 parts by weight of whole egg powder, J>, 6 Parts by weight of swelling starch and 0.4

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Henkel & Cie GmbH 12. ^Solt * for registration of potential ο 3824

parts by weight of citric acid per hour with 5 kg of a mixture of 91 * 5 parts by weight of hardened soy fat with an acid number <0.1, an iodine number of 70 - 78 *, a slip point of 32 to 34 ⁰ C and a dilatation at 20 ⁰ C of 1,350, 5 * 0 parts by weight of a mixture of 67 % mono-, 30 % di- and 3 # triglycerides, a combination of 1/3 palmitic and 2/3 stearic acid, 4.0 parts by weight of oleic acid monoglyceride and 1.5 parts by weight of lecithin.

Example3

In a manner analogous to that described in Example 1, 20 kg of a powdery mixture of 28.5 parts by weight of skimmed milk powder, 30.7 parts by weight of powdered sugar, 10.7 parts by weight of glucose, 4.0 parts by weight of vanilla sugar, 0.3 parts by weight of egg yolk powder, 0.4 parts by weight Protein powder, 3.5 parts by weight of sodium alginate and 0.4 parts by weight of disodium phosphate per hour with about 5 * 5 kg of a mixture of 93 parts by weight of hardened whale fat, SZ <0.1, JZ 65 - 75, slip melting point 33 to 35 ^° C., dilatation at 20 ⁰ C 1 I50, ί 3.0 parts by weight of a mixture of 67 % mono-, 30 % di- and 3 % triglycerides, a combination of 1/3 palmitic and 2/3 stearic acid and 4.0 parts by weight of oleic acid monoglyceride.

Example 4

Following the procedure of the previous examples 20 kg of a powdery mixture of 18.1 parts by weight of skimmed milk powder, 32.2 parts by weight of powdered sugar, 15.8 Parts by weight of glucose, 3.9 parts by weight of vanilla sugar, 0.6 parts by weight of whole egg powder, 1.8 parts by weight of swelling starch

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Henkel & Cie GmbH 13th S.lt. to the patent notification O 3824

and 0.2 parts by weight of tartaric acid, 7.65 kg of a mixture of 90.0 parts by weight of hydrogenated Erdnußfett, SZ <0, l, JZ 70, slip melting point 32 to 34 ⁰ C, dilatation at 20 ⁰ C 1 250 5.0 wt points Lecithin and 5.0 parts by weight of diacetyltartaric acid mono- / difatty acid glycerides based on tallow fatty acids with a slip point of 37 ° C.

Example 5.

There were 20 kg per hour of a powdery mixture of 29.0 parts by weight of skimmed milk powder, 28.5 parts by weight of powdered sugar, 14.2 parts by weight of glucose, 3.6 parts by weight of vanilla sugar, 0.6 parts by weight of protein powder, 3.6 parts by weight of locust bean gum and 0.5 parts by weight citric acid with 5 kg of a mixture of 85.0 parts by weight of hydrogenated Erdnußfett, SZ <0.1, JZ 70, slip melting point 32 to 34 ⁰ C, dilatation at 20 ⁰ C 1 250 5.0 parts by weight lecithin, and 10.0 parts by weight sprayed Milchsäuremonoglycerid .

Example 6

In analogy to Example 1, 20 kg per hour of a powdery mixture of 74.5 parts by weight of skimmed milk powder, 0.5 parts by weight of sodium cyclamate, 0.5 parts by weight of whole egg powder, 3.6 parts by weight of swelling starch and 0.4 parts by weight of citric acid with 5 kg of a mixture 85.0 parts by weight of hydrogenated Erdnußfett, SZ <O, 1, JZ 70, slip melting point 32 to 34 ⁰ C sprayed, dilatation at 20 ⁰ C 1 250 5.0 parts by weight lecithin, and 10.0 parts by weight Milchsäuremonoglycerid. The cream powder obtained is excellent for the production of creams for decorating or filling diabetic biscuits.

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Henkel & Cie GmbH

14th

Since·

for patent application D

3824

These cream powders are used as base powders for numerous application forms suitable. For example, you can add 55 ml of hot water to 100 g of powdered cream and use a household mixer Stir until smooth, allow the mass to cool to room temperature, then beat for about 3 to 5 minutes and then beat for a few minutes let it swell. The resulting "light" Pettcreme can be used for filling cake bases, meringues, carrots and used to decorate cakes.

For the production of creams of certain flavors the following guideline formulations are suitable:

Taste i mocha 3 r i c h t u η g Quark with
Fruit chocolate G nougat nut th 100 G G 50 G G 100 Cream powder . 100 100 100 45 Water, hot 50 50 50 chocolate 10 2 cocoa 3 1 Instant coffee Nougat mass 20th 5 Hazelnuts, grated 10 100 Quark, dried 25th fruit

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Hang! & CIe GmbH I5. s ·; »· mrPatent application ο 84

To produce a "heavy", d * h. high fat fat cream For example, you add 25 g butter or margarine to 100 g cream powder, stir with 50 ml hot water until smooth and proceed as indicated above.

A major advantage of the cream powder obtainable according to the invention is that you can use them in a single Work step simultaneously with the desired amount of fat with its consistency at room temperature and hot water can bring together and stir smoothly. A storage experiment in the freezer over a period of 6 weeks showed that filled with the creams according to the present invention Cakes remain practically unchanged.

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849/0492

Claims (6)

2B22776 Henkel & Cie GmbH l6. Sail, for patent application D claim, e 1. For food purposes, especially for making cake fillings Free-flowing, dry, fatty cream powder suitable for and decorations, characterized by a content of up to 85 percent by weight, based on the total weight of the cream powder, on a powdery grain component, consisting of up to 99 percent by weight, based on the weight of the powdery component, on a protein-containing product, up to 5 percent by weight, based on the mixture. weight of the powdery component, stabilizers and binders, especially in terms of swelling strength, and up to 70 pFQ ^ ent; ^ based on weight the powdery component, sugar and / or optionally son common additives in creams, as up to 55 percent by weight, based on the total weight of the cream powder, on a fat component, consisting of 109849/0492 - 17 - Henkel & Cie GmbH I7. Patent application page D k to 95 weight percent, based on the weight of the fat component, on an edible fat having a slip melting point between 30 and 35 ⁰ C and a · dilatation of δΟΟ to 1 500 at 20 ⁰ C as up to 20 percent by weight, based on weight of the fat component, on a fat-soluble emulsifier with an HLB value in the range from 5 to 16, wherein the powdery component envelops the fat component. 2. Cream powder according to claim 1, characterized by a content of up to 80 percent by weight, based on the total weight of the cream powder, a powdery component as - r ■ ' C- up to 30 percent by weight, based on the total weight of the cream powder, on a fat component. 3- cream powder according to claim 1 and 2, characterized by a content of a powdery component consisting of 109849/049 2 - ^l8 - Henkel & CIO GmbH 18. S.ita zur Pattntanmoldung D up to 40 percent by weight, based on the weight of the powdery component, attached to a protein-containing one Product,. to 5 percent by weight, based on the weight of the powdery component, to stabilization or Binders, especially swelling starch, and up to 70 percent by weight, based on the weight of the powdery Component, sugar and / or possibly other additives customary in creams. 4. cream powder according to claim 1 to 3, characterized by a content of a fat component, consisting of to 93 weight percent, based on the weight of the fat ingredient, to an edible fat having a slip melting point between 30 and 35 ⁰ C and a DiIa- * tation 1100-1400 at 20 ° C, as up to 15 weight percent, based on the weight of the fat component, on a fat-soluble emulsifier with an HLB value in the range from 5 to 16. 5. Cream powder according to Examples 1 to 6. - IQ 109849/0492 Henkel & Cie GmbH 19 · ^Since · ζ «Pat« n »onmeidun» d 3824 6. Process for the production of cream powders according to claim 1 to 5 by spraying the molten Pett component onto the mixture of the remaining powdery components of the cream powder ^, characterized in that one 15 to 35 percent by weight, based on the total weight of the cream powder, of a molten fat component, consisting of 80 to 95 percent by weight, based on the weight of the Pett component, of an edible fat with a slip point between 30 and 35 ° C and a dilatation of 800 to 1 500 at 20 ⁰ C and 5 to 20 weight percent, based on the weight of Pettbestandteils, at a öllösliehen emulsifier having an HLB value in the range of 5 to 16 in a manner known per se on the outdoors or delayed Case located powdery component, consisting from 65 to 85 percent by weight, based on the total weight of the cream powder, a mixture of 25 to 99 percent by weight, based on the powdery component, on a protein-containing one Product, 1 to 5 percent by weight based on the weight of the powdery component, stabilization or Binders, especially at swelling starch and up to Percentage by weight, based on the weight of the powdery component, of sugar and / or optionally other in Filling creams with usual additives sprayed on " Henkel & Cie, GmbH i.A. ppa. (Dr. Harle) (Dr. Nagel) 109849/04 9 2