DE2511846A1 - Fondant prepn. from evapn. of conc. saccharose solns - by spraying into flash evapn. chambers under high vacuum - Google Patents

Abstract

Fondant material and compsns. are prepd. from a soln. of saccharose and/or other carbohydrates conc. by evapn. The hot, conc. soln. is sprayed, through one or more jets, into a flash evapn. chamber under a high vacuum, in which the soln. is suddenly cooled to under its saturation point and starts to crystallise spontaneously. The fondant material formed is then discharged quickly from the chamber. Used in prodn. of confectionery, opt. with chocolate coating, and icing on pastry of all types. Process allows prepn. of a fondant material in which 80-90% of crystals have grain-size 5 mu, and even dry fondant, obtd. by granulation and after-drying, consists only of crystals 10 mu.

Description

Process for the production of fondant mass and fondant preparations The invention relates to a method for producing bondant and Fondant preparations made from a solution of sucrose thickened by evaporation and / or other carbohydrates, such as starch hydrolysates, D-glucose, D-fructose, invert sugar syrup, lactose, sugar alcohols, etc.

For the production of fondant sugar confectionery with or without a chocolate coating (Fondant morsels, peppermint coins, fondant eggs) and for glazes on baked goods of all kinds is a finely crystalline crystal mass under the term Fondant mass used as raw material. Baked goods and confectionery fillings are rarely raw Fondant mass or flavored fondant is used, but more often fondant preparations are e.g. fats, emulsifiers, protein, whipping agents, gelling and thickening agents as well as other foods such as cocoa, fruits, fruit powders and juices or others ingredients have been added.

Usually the production takes place by a solution of a Mixture of different sugars (sucrose, D-glucose, D-fructose, lactose, starch saccharification products and / or sugar alcohols) is thickened by boiling to such an extent that with subsequent rapid cooling with intensive kneading (tableting) from the saturated sugar solution fine crystals arise, which together with the non-crystallizing syrup of the Give fondant mass the character of a viscous, plastic to creamy paste.

According to the current definition of the Federal for food law and food science is the composition of Fondant is defined as follows: "Fondant mass is generally made from sucrose or Dextrose, also made with the addition of glucose syrup, invert sugar or sorbitol and gets its particularly fine crystalline texture through the tableting process. The water content of the fondant mass is a maximum of 12%. Dry fondant is a powdery product, which after adding the appropriate amount of water the has the same composition and grain size as fondant mass.

It is also common to add odor and flavor and except for fillings, the addition of coloring substances.

The essential criterion of a fondant mass is its grain size, according to the definitions of both dry fondant and wet fondant.

On average, the grain size is 0.010 mm, the main part of the grain fraction is in the range of 0.001-0.020 mm. This grain size distribution results during the tableting process, and in order to avoid forgeries, the crystal fineness became of the fondant produced by establishing also a condition for dry fondant made. "In practice, the dry substance for the production of fondant mass consists of mostly made from sugar (sucrose) and starch syrup ("glucose syrup"). Her solution usually takes place with the addition of water and heating at a dry matter content of 80%. In order to obtain a finely crystalline structure of the fondant mass, the In this case, sugar solution is first boiled down to 118 to 1220 C under normal pressure and the hot syrup by cooling and settling into a white to yellowish-white color Fondant mass transferred. The difficulty is in the heat of the hot solution quickly, since only under such conditions do fine crystals form.

Attempts have been made on various occasions to apply the boiled sugar solution to it a moderate vacuum before the tableting process begins. Since this is a indefinite time elapses between the formation of crystal nuclei and crystal growth, the result is changing crystal size distributions: the end product does not show a constant one Consistency.

Forms with fondant, fondant masses but also fondant preparations not the composition but as large as possible Pay if possible small crystals the most important measure in the evaluation of the quality.

The invention is based on the object of an improved method for the production of fondant mass and fondant preparations, through which The finest possible crystals of the same size and a reproducible end product Particle size distribution, consistency, kneadability and color are created.

To solve this problem, in a method for production of fondant mass and fondant preparations from a thickened by evaporation Solution of sucrose and / or other carbohydrates suggested that the hot thickened - with respect to the dissolution temperature supersaturated - solution by means of an or several nozzles in a decompression chamber which is under high negative pressure in which the solution suddenly cools below its saturation point, and the resulting Fcndantstoff is then quickly discharged from the expansion chamber.

With this process it is possible to create a fondant mass, in which 80 - 90% of the crystals are in the grain size range below 5 µm. Even the dry fondant obtained after granulating and drying shows only crystals under 10 fm. The inventive method is based on the fact that by spraying the thickened, completely crystal-free sugar solution through one or more nozzles into an expansion chamber due to the falling boiling temperature through self-evaporation of water a further concentration takes place and from a completely unstable state area the solution in the decompression chamber, which is under negative pressure, flashes like a lightning bolt Crystallization occurs, which is a myriad of the finest, which has been shown to be uniform Crystals are formed leaves whose size under optimal conditions is below 5 im. To allow water to evaporate from the crystal surfaces The crystalline pulp, i.e. the fondant mass, should then be avoided as far as possible discharged from the expansion chamber as quickly as possible.

The starting solution to be sprayed can, for example, be prepared by mixing the selected sugar or carbohydrate components with cold water be mixed to a crystal-containing slurry that - to form little color - is converted into a solution by rapid heating, which by evaporation with a slight overpressure or underpressure very quickly to the desired dry substance is thickened.

It has been shown to be useful according to the invention Method to thicken the starting solution to be sprayed as much as possible, e.g. 86 - 92% dry matter content, so that after relaxation a fondant mass with over 38 Vo rokkenubstanzhalt can be discharged from the expansion chamber. Because Due to the fineness of the crystals, the remaining solution is distributed over one Much larger surface area, so that the mass can be used in the event of further use better suited for water-based admixtures. In the method according to the invention but it is also possible to make the plastic properties of the fondant creamier To regulate the texture without creating coarse crystals. Such configurations of the method are characterized in the subclaims.

So you can see the one created by spraying in the relaxation chamber Crystal mass is a small amount of one that does not boil at the prevailing pressure Feed the starting solution, which is preferably in the spray jet of the crystallizing solution sprayed and during pumping when discharging from the vacuum into the crystal mass is kneaded. The additional supply of starting solution, which both the consistency variation as well as the rapid dissolution, is expediently carried out in a bypass.

By modifying the method according to the invention under subsequent Adding starting solution or other food to the expansion chamber The crystal mass contained in the material is given the option of granulating, for example and drying certain very firm fondant with e.g. 95% dry matter content as well as creamy-pasty goods with e.g.

88% dry matter content as well as usable glazes with e.g. 3. 82% dry matter content in the process described. This advantage with regard to the best possible choice of the composition of the fondant mass or pondant preparation can only be used with the aim of high quality because with the one according to the invention Process through spontaneous crystallization of the finest crystals in controllable grain size are to be obtained. The spontaneous crystallization that occurs immediately when the Sugar solution takes place from the relaxation nozzle, occurs as a result of the fastest cooling of the finest distributed sugar syrup thickened to 86 to approx. 92% with the prevailing one Negative pressure of 0.75 to 0.95 at compared to atmospheric pressure, i.e. at an absolute Pressure from 0.25 to 0.05 bar.

When crystallizing under these conditions, a large one arises Number of smallest crystals with only minor differences in size, i.e. during evaluation in grain net ;; according to ROSIN-RAMMLER-BENNETT (RRB diagram) one obtains a high Steepness of the straight line as a measure of the high uniformity of the grain size.

As in the conventional process of fondant production, the nucleation of crystals long before the crystallization begins and consequently the size of the crystals is a coincidence co-determined, there is a wide spread of the "grain band": im Grain size range from 0 to 5 µm: 5 - 20% of the crystals from 5 to 10 µm: approx. 40 % of the crystals from 10 to 20 µm: approx. 40% of the crystals over 20 µm: approx. 10% of the Crystals.

In the method described, however, it is possible 80 to 90% of the To produce crystals in the grain size range below 5 µm; also after granulating Urockenfondant obtained and post-drying has only crystals below 10 µm. Even when adding saturated or oversaturated sugar syrup, the setting softer, creamy, pasty fondant masses and glazes or when making them of fondant preparations alongside other foods as well as for faster cooling is required, the leg crystals formed in the process grow accordingly the amount of sugar offered, but you still get a finer crystal structure than with a random crystallization as in the conventional process, where complex kneading machines are required for establishing and cooling.

Embodiment 1 The slurry is made by mixing 100 kg Sugar, 20 kg starch syrup (glucose syrup with 80% DS content) with 20 kg water produced and fully released during heating. The solution is 86 - 88% Dry matter content evaporated and then through a nozzle into a relaxation room sprayed with a vacuum of 0.90 at. A finely crystalline fondant mass is obtained with a dry matter content of around 90% and crystal sizes of 1 - 5 μm for the main grain size.

Embodiment 2 A sugar solution thickened to 90-92 according to embodiment 1, after partial crystallization by verse and the resulting crystals of less than 5 µm in size, an amount of approx. 0.5 to 5%, but also 15 - 30% under special requirements, e.g. at 60 ° a saturated or already oversaturated sugar solution e.g. also by spraying mixed in. Instead of this sugar solution you can, if a fruit-based fondant preparation should be made, e.g. a fruit syrup with 700 Bx (= Brix) - to avoid it of aroma losses - mixed in after the bondant mass has been discharged from the relaxation chamber will.

The further use of the products produced by the process according to the invention Fondant masses are within the usual scope of practical use of fondant masses no limits. In this way, a pasty fondant preparation can easily be made in spreadable boron with dry matter content between 78 and 88% after addition of thickening additives (modified starches, gelatine, caraghene, agar, Alginates) and use as an easily pumpable, quick-drying glaze mass.

- patent claims -

Claims (7)

Claims 1) Process for the production of fondant mass and Fondant preparations made from a solution of sucrose thickened by evaporation and / or other carbohydrates, characterized in that the hot thickened Solution by means of one or more nozzles in a one under high negative pressure Relaxation chamber is sprayed in which the solution is suddenly below its saturation point cools and starts to crystallize spontaneously, and from which the resulting fondant mass is then carried out quickly. 2) Method according to claim 1, characterized in that the in the fondant mass produced in the relaxation chamber via a bypass with the starting solution the said carbohydrates is added. 3) Method according to claim 2, characterized in that the fondant mass is also mixed with other foods in the relaxation chamber. 4) Method according to claim 2 or 3, characterized in that adding the starting solution and / or other foodstuffs by spraying and / or subsequent kneading while pumping when discharging from the expansion chamber he follows. 5) Method according to claims 2 or 4, characterized in that that a concentrated, saturated or oversaturated Solution of one or more carbohydrates in the crystallization inhibiting composition for Consistency of the fondant mass or fondant preparations is supplied. 6) Method according to claims 2, 4 or 5, characterized in that that for faster cooling of the fondant mass produced by spraying the additional Solution with a temperature below the temperature of the flash steam is fed. 7) Method according to one of claims 2 to 6, characterized in that that in the additional solution supplied in the bypass thickening or gelling orXand whippable additives are included 8) Method according to one of the preceding Claims, characterized in that the starting solution to be crystallized is a thickened, pure sucrose solution and that later in the relaxation chamber The solution to be added to the bondant mass is a crystallization-inhibiting sugar solution is.