DE2803607A1 - COATING SYRUP - Google Patents

Description

WidenmayerstraßT 48 97 · _ΛΗ «

Tel. (O89) 29 5125 """'" ¹

Folder S 66I Dr.K / rm

SOCIETE DES PRODUITS NESTLE S.A.

in Vevey / SWITZERLAND

Coating s irup

809831/0849

Description

The invention relates to a coating syrup which is used in the Contact with the coated medium is stable, this medium consisting essentially of a pudding, a foam, a Soft cheese, a yogurt and, in general, jellied milk. When the term "coating" is used in general terms it will be seen that the invention also relates to syrups which are incorporated into the interior of such a milk-based product should be incorporated or can form an intermediate layer or a layer at the bottom of a container. Of simplicity for the sake of it, the term "coating syrup" is used, and it is to point out that it is both a syrup for wrapping, a syrup for covering, a syrup for filling, a Syrup for intermediate layers or a syrup for garnishing the bottom of a container. The coating syrups are remarkable in that, unlike the conventional coating syrups, they are stabilized, i.e. that when in contact with the coated medium its viscosity remains almost constant over time.

It is known that the coating syrups are compositions which generally have a flavoring character and are used for coating the surface of a foodstuff, such as a dessert, especially a dessert that can optionally be removed from the mold in order to improve the appearance or to give it special taste or smell notes.

Such syrups, which usually have a sugar content of the order of 80% by weight, are stable in the isolated state. However, in contact with the coated product, they show the great disadvantage that their viscosity rapidly decreases with time, so much so that they at 1O ⁰ C after a few days even as fluid as water. Furthermore, 8096 syrups often have the tendency that their color diffuses into the coated medium, which the finished product less after storage makes appetizing.

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In contrast, the stabilized coating syrup of the present invention does not suffer from the above disadvantages. It is characterized in that it contains sugar in an initial amount of at most 96% by weight and a calcium-inactive gum in an initial amount of 0.4 to 1.6% by weight. It is noteworthy in that when it comes into contact with the coated medium, it produces an over has a very stable viscosity over time and that its color does not noticeably diffuse into the coated medium.

The use of the term "initial" is intended to indicate that the composition of the stabilized coating syrup relates to its composition as-prepared, i.e., before Contact of the syrup with the medium to be coated. As is generally known with the classic coating syrups, diluted The coating syrup according to the invention also noticeably changes over time through absorption of water from the coated medium.

Care should be taken not to confuse coating syrups in general and the coating syrup according to the invention in particular with the compositions which have gelling properties and which can also be used in the production of desserts. Indeed, the gelation of a coating syrup is considered to be a failure of the finished products to be too unattractive or too difficult demolding.

Systematic studies have shown that the nature of the sugar used in the coating syrup according to the invention, in is in no way critical. In the same way as with the usual coating syrups, the choice of sugar is rather dictated by the effort to produce a syrup with favorable taste properties and with a sufficient sugar taste. It Mono- and disaccharides are therefore advantageously used, such as glucose, invert sugar (glucose + fructose), sucrose, Maltose and lactose. Furthermore, media that are rich in such saccharides, such as caramelized sugar, caramel, Honey and also commercial products such as caramelose (caramelized whey or lactose), rofose (essentially glucose), sor-

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bex (essentially sorbose), puritose (essentially glucose and maltose), fructolines (essentially sucrose and invert sugar) and maltodextrins which are rich in maltose and glucose.

The amount of sugar that is below 50% by weight at the beginning has nothing Critical, since the rubber itself makes it possible to achieve the desired viscosity.

For the sake of taste and the density difference between the coating syrup and the medium to be coated are used advantageously compositions initially containing 25 to 45% sugar, preferably about 35 to 40% sugar. It can but compositions can also be used which contain less sugar, for example only 10%, in particular if the medium to be coated has a low density (for example whipped media). If necessary, the desired sugar taste can also be adjusted with the help of a sweetener (saccharin, cyclamate, etc.).

By the phrase "gum inactive to calcium" is a gum meant that does not react with the calcium contained in the milk-based product to be coated, and which plays the dual role of a thickener and stabilizer. This definition includes rubbers such as E.g. the gum of carob grains, the gum of guar gum, tragacanth gum, arabia gum as well as karaya gum (or Indian Tragacanth gum) and damar gum, although these are more difficult to use due to their poor solubility. Damar rubber also gives a less pleasant taste by European standards.

Agar-agar, which is an extract of algae, is an example of a Product that does not fall under the above definition as it causes the syrup to gel, while strictly speaking the coating syrups are not intended to gel.

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It is therefore clear that the term "rubber" corresponds to the usual Terminology and is to be understood in a limited sense, i.e. that on the one hand plant extracts and on the other hand Is intended to denote flours obtained from certain generally known plant grains (grains of carob, guar, psyllium etc.).

Were in the following table the results are indicated schematically, the day 14 after storage at 20 ⁰ C and using a rubber amount of 0.6% in 40% Karamelüberzugssirupen in contact obtained Pudding.

Coating syrup with a stabilizing effect

on contact with the coated medium

Carob Gum, yes

Gum from guar grains, yes

Tragacanth gum yes

Karaya gum yes

Danar gum yes

Arabia gum yes agar-agar (gelation)

As already mentioned above, the amount of sugar contained in the topping syrup has no major influence on the viscosity of the syrup, since this is essentially determined by the amount of gum present. It has been found that amounts by weight initially between 0.4 and 1.6%, depending on the gum used, preferably between 0.6 and 0.9% for carob and guar gum gums and between 0.75 and 1, 6% of gum arabic are, allow the production of syrups with the proper viscosities, ie with viscosities that are comparable to the initial viscosities of classical syrups, which usually range in size from 2500 to 9000 centipoise at 20 ⁰ C, measured with a Brookfield -Viscometer.

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An advantageous variant of a coating syrup according to the invention consists of a caramel syrup based on sucrose and carob flour. Another advantageous variant is a non-caramelized syrup, for example one with fruit, Syrup with added honey, chocolate or rum based on sucrose, fructose or invert sugar (glucose + fructose) and guar flour, which has been found to give results that are independent of the pH of the syrup and regardless of whether the syrup contains alcohol or not are very good.

A procedure for the production of a syrup according to the invention is characterized in that an aqueous medium which contains at least 50% by weight of sugar and 0.4 to 1.6% by weight of a gum inert to calcium is mixed and the resultant is then mixed Mixture homogenized with heating to a temperature of at least 80 ^{° C.} It is advantageous to heat to a temperature not below 90 ^° C. in order to obtain an at least pasteurized syrup.

There is an advantageous application of the syrup according to the invention in coating food products, in particular in coating of jellied dairy products.

In the following examples the percentages are expressed by weight. In these examples, as well as in the preceding description, the percentages given relate to, in particular also the percentages of gum, based on the total weight of the syrup, including water.

example 1

It is (sold under the trademark Carlx by the company Iranex, Marseille, France), a solution of 7 kg of granulated sugar (sucrose) and 1.4 kg of flour of locust bean seeds produced in 100 kg of water with vigorous stirring at 50 ⁰ C, after which the obtained Solution at 90 ⁰ C is pasteurized. This is then in 88.3 kg

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Commercial caramel (burnt sucrose) syrup with 80% Poured sugar content. After distribution, the desired caramel syrup is obtained, from which the composition of the main ingredients, the pH and viscosity are as follows:

Sucrose 39.5% Carob flour 0.7% water 59.8% pH 3.2 viscosity 5200 centipoise

at 20 ° C

In countries where food legislation allows this, 0.3% sorbic acid can be added to this syrup as a preservative will.

This syrup is now made to the wall and the bottom of a set of ^R ormen poured, after which the molds with the aid of a hot (70 ° C) pudding mixture to be filled. The whole thing is then placed in a refrigerator at 4 ° C until the pudding has gelled.

At regular intervals of 1, 3, 7, 14 and 21 days some Taken from molds and detached from the pudding products. Then the viscosity of the coating syrup and the appearance of the interface Syrup / pudding noted in a cut.

It is found that the viscosity of the syrup increases over time practically unchanged over time (stabilized at about 5100 centipoise at 20 ° C). The interface is clear and clean and the color is no more than 1 mm after one day, no more than 3 mm after 3 days and no more after 7 or more days diffused than 9 mm.

Comparative examples

a) It will be a common caramel syrup with 80% sugar, like described above (about double the amount of sugar) made from carob grains without the addition of flour.

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When removing the syrup-coated puddings from the mold, it is found that that the syrup has become very liquid after just three days and that it no longer adheres to the pudding due to capillary action. It is also found on the section that the interface initially develops as in the above stabilized syrup (9 mm after 7 days), but that this development continues until, for example, after 12 days there is a color diffusion of 20 mm is.

b) It is a caramel syrup with 39.5% sugar, as described above, but made from carob grains without the addition of flour.

When demolding the puddings coated with this syrup, it is found that that the syrup has no viscosity at all. On average, a diffusion of the color of 11 mm is already possible after 1 Day, of 12.5 mm after 3 days, of 14 mm after 7 days and of 21 mm after 12 days.

c) It is a caramel syrup with 39.5% sugar, as described above, using agar-agar instead of carob flour. When demolding the with the syrup coated puddings, the syrup is found to have completely gelled.

d) It is a caramel syrup with 39.5% sugar, as described above, using a weakly methoxylated pectin in place of the carob flour.

When demolding the puddings coated with this syrup, it is found that that this syrup has become completely liquid.

e) It is a caramel syrup with 39.5% sugar, as described above, Manufactured using carob flour using alginates, carraghenates or mixtures of these two products is replaced.

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When demolding the puddings coated with this syrup, it is found that that these are completely gelled »

Example 2

A 39.5% syrup is prepared as described in Example 1, however, after demoulding, the pudding is made by pouring the syrup onto the free surface and allowing it to infiltrate in between coated the edge of the pudding and the walls of the mold. After demolding, coated puddings are obtained, which in each With respect to those of Example 1 are comparable.

Comparative example

In contrast, puddings, as described above, have 39.5% syrup containing no carob flour have been coated, with regard to the viscosity of the syrup and especially in the cut (diffusion of the color 29 mm already after 2 Days) look very bad.

Example 3

Sucrose is melted in a Kustner burner until vapors are formed (216 ° C). The sugar then "boils" for a few seconds. The temperature is then ^{kept at 216 °} C. for 90 seconds. After cooling to 80 ° C water is carefully poured onto the sugar, which is carefully stirred, so that a syrup is formed which has a dry matter content of 60%, which is then kept at 80 ⁰ C.

A mixture is then added which contains 1 part by weight of carob flour to 5 parts by weight of sucrose, and after cooling, enough water is added to obtain a caramel syrup with a dry matter content of HO%. This syrup has the following composition and properties:

809831/0849

Sucrose 40% Carob flour 0.7% water 59.3% pH 3.2 viscosity 5200 centipoise

at 20 "C.

This syrup is then used according to the procedure of Example 1 to coat puddings. There will be similar products obtained as in example 1.

Example 4

A mixture is produced which contains 1 part by weight of flour from guar grains (sold under the brand name Meyprogat 90 by the company Meyhall, Kreuzungen, Switzerland) to 5 parts of sucrose, whereupon this mixture is poured into cold water with stirring and heated ^{to 75 ° C} will. Now the rest of the sucrose is added so that a syrup with a dry matter content of 40% is produced. Finally, the solution is ^{pasteurized at 90 °} C. for 10 seconds. Now is cooled to 50 ⁰ C, followed by 0.15% orange flavor (sold under the brand juice orange flavor 79397 by the company Givaudan, Geneva, Switzerland) and 0.3% of orange colorant (Jaune orange S, no. 15895 in the "Color Index ") as well as 0.9% of a 50% malic acid solution can be added. The syrup obtained has the following composition and properties:

Sucrose 40% Guar grain flour 0.75% water 58.4% pH 2.5 viscosity 5000 centipoise ser SiruD is placed on the wall * en and the bottom egg

at 2O ⁰ C,

Molds poured, which are then filled with hot chocolate pudding ^{at 80 0 C.} The whole thing is placed in a refrigerator at 4 ^° C. until the pudding has gelled.

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When demoulding at regular intervals, it is found that the coating syrup remains viscous and that a clean cut There is separation between the syrup and the pudding.

Similar results are obtained when a flour made from guar grains of the Guarix brand sold by Iranex (Marseille, France) is used.

Example 5

Example 4 is repeated, using the main amount of sucrose replaced by invert sugar (glucose + fructose) and the formula for making the syrup according to the following composition is chosen:

Sucrose 2%

Flour from guar grains 0.75%

Inert sugar 45.2%

Water 51.22%

pH 2.4

Viscosity 5400 centipoise at 17 ° C

Puddings are prepared according to the procedure of Example 4, after demolding it is determined at regular intervals that the coated puddings obtained with are comparable to those of Example 4, but have a slightly less sugary taste. The syrup appears a little less viscose.

Example 6

The procedure of Example 4 is followed, the orange colorant being replaced by a yellow colorant (Tartrazine No. 5) and a red colorant (Rouge carmin Cochineal 170, No. 1239 in the "Color Index") is replaced and the orange aroma

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is replaced by rum (9 1 to 100 1). The following syrup is obtained:

Sucrose 36.7% Guar-kernel flour 0.75% water 53.5% PH 6.9 viscosity 5000 centipoise at 20 ⁰ C

This syrup is used to make coated rump pudding, as described in Example 1. The coating syrup on the puddings has the expected properties.

Example 7

The procedure is as in Example 4 up to and including the pasteurization, whereupon the formula is changed by adding cocoa powder (6%), alcoholized vanilla (0.3%) and salt (0.3%) is added. The following syrup is obtained:

Sucrose 33.5% Guar-kernel flour 0.7% water 59.2% pH 6.7 viscosity 5100 centipoise

at 20 ° C.

Puddings are produced according to the procedure of Example 1, which are coated with the help of this syrup.

When demolding at regular intervals it is found that the The viscosity of the syrup has not changed significantly and that, on average, the diffusion of the color at the interface even after 14 days does not exceed 1 mm. The interface is therefore remarkable clean.

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Comparative examples

a) A syrup is made with the same type as described above, but with 80% sugar (sucrose + glucose) and to which no flour from guar grains is added. At the When removing the puddings coated with this syrup from the mold, it must be determined that the interface is clean as above (also 1 mm after 14 days), but that in contrast to this, the syrup is completely liquefied.

b) Puddings are made before molding (variant 1) or after molding (variant 2) with the aid of a syrup with 33.5% sucrose, which has been described at the beginning of this example but which does not contain flour from guar grains. At the From the mold it is found that the syrup is liquid in each case. Furthermore, the color is strongly diffused (30 mm after 7 days with variant 1 and 15 mm after 7 days with variant 2).

Example 8

As described in Example 4, it becomes a honey syrup of the following Composition made in which part of the sucrose is replaced with honey.

honey 34,596 Sucrose 14.4% Guar Grain Flour 0.8% water 58.8% pH 4th viscosity 5200 centipoise

at 20 ⁰ C.

This syrup is then used to coat puddings. It it is found that it maintains its viscosity on contact with the padding and over time. The diffusion of the paint at the syrup / pudding interface is greatly reduced.

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Example 9

Puddings are prepared according to Example 1, which are coated with the help of a caramel syrup containing 39,596 sucrose, this syrup replacing the carob grains with powdered tragacanth gum (designation IRX / 10259 from Iranex, Marseille, France) in an amount of O, 8J6 is obtained. This syrup has ^{a viscosity of 7500 centipoise at 20 °} C., a viscosity which remains in contact with the paddings even after 21 days of storage.

Example 10

4.5 g of caramel syrup Bit 4056 content of sucrose and 0.99 tons of carob flour content, which has been prepared according to the procedure of Example 1, are poured into transparent plastic cups. The cups are then mixed with 94.3 grams of a vanilla cream with 3596 dry matter which has been previously pasteurized at 130 ⁰ C, and then with 18 g Chantilly cream that has been brought to a fat content of 23 ^ 6 and previously at 110 ° C has been pasteurized, full.

In this way a non-demoldable dessert is obtained from which can be determined due to the transparency of the cups It is possible that the syrup / vanilla cream interface is still clean after 21 days.

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Claims (10)

Claims 1. Coating syrup that comes into contact with the coated medium is stable, characterized in that he sugar in an initial amount of at most 50 wt .-% and one contains gum inactive to calcium in an initial amount of 0.4 to 1.6 wt .-? 6, based on the total amount of the syrup, Water included. 2. Syrup according to claim 1, characterized in that it has a viscosity on contact with the coated medium between 2500 and 9000 centipoise as measured with a Brookfield viscometer at 20 ° C. 3. Syrup according to claim 1, characterized in that the calcium-inactive gum is a gum of carob grains, is a guar gum or a tragacanth gum. 4. Syrup according to claim 1, characterized in that the calcium-inactive gum is gum arabia. 5. Syrup according to claim 1, characterized in that the sugar is a monosaccharide or a disaccharide. 6. Syrup according to claims 3 and 5, characterized in that it contains the sugar in an initial amount from 25 to 45 wt. # and a gum in an initial amount of from 0.6 to 0.9 wt. #. 7. Syrup according to claims 4 and 5 »characterized in that it contains the sugar in an initial amount from 25 to 45 wt. # and a gum in an initial amount of Contains 0.75 to 1.6 wt. #. ORIGINAL INSPECTED 809831/0849 8. A process for the preparation of a coating syrup according to claim 1 which is stable in contact with the coated medium, characterized in that an aqueous medium containing at most 50% by weight of sugar and a calcium-inert gum in an amount of 0.4 to 1.6% by weight is mixed and the mixture obtained is then homogenized ^{with heating to a temperature of at least 80 ° C.} 9. Use of a syrup according to claim 1 for coating food products. 10. Use according to claim 9, characterized in that that the product to be coated consists of jellied milk. 809831/0849